When it was first announced that we would make braised pork with pickled vegetables, everyone was looking forward to it.
I even wanted to visit Xu Xinhua, who was taking a rest, so that he could feel the pain of wanting to eat but not being able to eat from a distance.
After Ohua came.
Everyone’s expectations have been reduced a lot.
I can’t get enough of it if I miss two servings.
But it’s okay to have a taste.
Now that the boss has done it, there will definitely be no shortage of meat to eat in the future.
Let’s have a taste today, and we’ll have a long time to come!
But when Boss Hu comes.
Everyone's mood suddenly fell to the bottom, and they couldn't even taste it...
Like Ohua, Boss Hu didn’t ask about the price.
I just scanned the two hundred yuan and left.
Lin Xu smiled helplessly:
"It's too late today. Let's eat the meat tomorrow."
It's already past three in the afternoon.
Even if I finish it quickly and slowly, I still get at least five and a half.
At that time, people had already started to come to the store. Even if I made it, I didn’t insist on it. I might as well prepare more for tomorrow.
In order not to dampen everyone's enthusiasm, Lin Xuchong said to Ma Zhiqiang:
"Zhiqiang, when you make the stew later, add more meat so that everyone can enjoy it."
Ma Zhiqiang wiped his hands and said:
"Stews with too much meat will easily become greasy. I'm going to buy some tofu and fry some dried tofu. Dried tofu tastes very good in stews. It's better than putting too much meat."
"Then go ahead and remember to ask Tiantian to report the bill when you come back from buying tofu."
Occasionally, the store needs to buy things from a nearby supermarket.
Lin Xu's method is that whoever buys it will advance the money, and when he comes back, he can ask Song Tiantian for reimbursement with the payment receipt from the supermarket.
This way it won’t delay Song Tiantian’s affairs, and it will also make it easier to record the accounts.
Ma Zhiqiang did not stop.
As soon as I left home, I went to the supermarket next door to buy tofu.
Not long after.
He walked in carrying a large piece of tofu.
At the door, he handed the receipt for buying tofu to Song Tiantian.
After receiving the reimbursement, Ma Zhiqiang immediately came to the kitchen and said to Lin Xu:
"Boss, I think the tofu in the supermarket is pretty good, so I bought some more, and I'm going to braise it with the chicken feet soup. It's such a waste to marinate the chicken feet in such a perfect braised soup."
This is the advantage of using a skilled master.
You have your own ideas, and you can also make new dishes based on the ingredients in the store and adapt to local conditions.
In fact, Lin Xu had thought about braised dried tofu before.
But the store was too busy, and the dried tofu could not be sold at a high price, so no action was taken.
Since Ma Zhiqiang wants to give it a try, let’s give it a try.
If it sells well, the store will add a side dish to go with wine in the future.
Ma Zhiqiang set up the oil pan, poured the oil used to fry the meat into the pan, and then turned to high heat.
When the oil temperature is 60% hot.
He cut a piece of tofu and held it in his left hand. He held a kitchen knife in his right hand and dipped it in the water to prevent the tofu from sticking to the knife, and then cut it directly on the tofu in his left hand.
When I was about to cut it, I flicked the blade of the knife, and a piece of tofu about half a centimeter in size slid down the kitchen knife into the oil pan.
He is very fast.
With a few swipes, the tofu in my hand was cut into slices.
"Master Ma is such a good knife maker!"
Che Zai has never played like this before and finds it very interesting.
Ma Zhiqiang said with a smile:
"For chefs who often cook banquets, this is just a basic skill. I have fried more than two hundred kilograms of tofu at most in one go, and I can't even hold the tofu in my hands after cutting it."
Two hundred pounds?
Hey, does it take half a day just to cut the tofu and fry the tofu?
No wonder the wages of banquet chefs are high.
Such a huge workload, and if the salary is low, no one will do it.
Soon, the pot was filled with tofu slices. Ma Zhiqiang put down the kitchen knife and stirred the pot with a spoon to prevent the tofu from sticking together.
In fried foods.
Tofu is a relatively simple ingredient.
Because this thing has a lot of water, you can just fry it at the highest heat without worrying about the tofu getting burnt.
When the tofu slices are golden and light, use a slotted spoon to take them out to control the oil, and start frying them in the next pot.
After all the tofu slices are fried.
Ma Zhiqiang put the oil pan aside, replaced it with the wok, poured some stewed chicken feet into the pan, heated it up, picked out the dried tofu for the stew, and put the rest into the stew.
Tangzhong.
At this moment, the moisture on the surface of the dried tofu has been completely blown out, like pieces of sponge. After being soaked in the brine, it begins to quickly absorb the brine.
After the stew in the pot is boiled.
Ma Zhi stressed that the fire should be low and the stewed soup should be kept at a rolling boil.
The dried tofu braised over low heat is full of flavor and rich in marinade. When you take a bite, it will overflow with juice, not to mention how delicious it is.
After marinating the dried tofu.
Ma Zhiqiang grabbed a handful of vermicelli from the storage room and soaked it in warm water.
Vermicelli is indispensable for making stewed dishes.
Delicious vermicelli can not only play a finishing touch in stewed dishes, but also make the taste of the dishes richer.
Take a sip of the vermicelli filled with soup, and your mouth will be full of aroma.
Then he cut two cabbages according to the appetite of the people in the store.
The most delicious stew is Chinese cabbage, but now is not the season to eat Chinese cabbage, so you can only use cabbage instead.
Finally, I cut some crispy meat and cut the dried tofu into smaller pieces with a diagonal knife.
The reason why it is cut at an angle is because it is easier to absorb the broth, making the dried tofu more delicious.
Next.
Start making.
Heat the oil in a pan and add half a spoonful of lard into the pan.
After heating, pour in the sliced pork belly and stir-fry over high heat.
Fry until the meat slices are transparent and oily, add onions, ginger and dried chili peppers, stir-fry for a while, then add salt, light soy sauce, dark soy sauce, and sugar.
Stir the seasonings evenly and add several bowls of pork bone stock.
Bring to a boil.
Add cabbage, dried tofu, crispy pork, and vermicelli.
After simmering for a while, add some celery segments, carrot slices, fungus and other ingredients.
When the soup in the pot is slightly thickened, add some salt and pour in some cooking oil.
After stirring evenly, it is ready to serve.
"It looks so simple."
Che Zai, who Song Tiantian calls the kitchen floor tile in the kitchen, said that he thinks there is no secret to making stews. He just picks up good ingredients and puts them in. What's so difficult about it?
But Lin Xu knew it very well.
This thing seems simple, but it also pays attention to it.
For example, Ma Zhiqiang used four greasy ingredients today: pork, lard, pork bone broth and crispy pork, so he specially added celery to neutralize the greasiness of the dish.
In addition, cabbage tastes bitter compared to cabbage.
So he added some slightly sweet carrot slices to balance the bitterness of the cabbage.
Also, add salt at the end, which can make the dishes and vegetable soup have a salty taste. If the salt is added too early, all the salty taste will be in the soup, and the dishes will be bland when eaten.
Stew is really not difficult to make.
But the matching of ingredients is a science.
If you master it well, even if it is just a vegetarian dish, it will make people salivate.
When I was feeling emotional.
The system prompt sounded suddenly in Lin Xu's mind:
"Congratulations to the host for understanding the qualified cooking technique - mashup. This skill can help the host make stews, stews, butcher dishes and other mashup dishes."
Wow!
Is there a reward?
Just when he was feeling happy, Bentley brother Shen Guofu opened the store door.
"Brother, is the meat steamed yet... um? What dish is so fragrant? Are there any other surprises today besides braised pork with pickles?"
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The second update is here. Please recommend me your monthly tickets, brothers!
This chapter has been completed!