"Do you want to consume points to exchange for special props like the Eye of Discrimination?"
After pressing the redemption button of the Eye of Discrimination, the system prompts immediately sounded in my mind.
"Yes!"
After the redemption is confirmed, the system points will be automatically deducted.
Then, the prompt sounded again:
"The exchange is successful. Congratulations to the host for obtaining the special prop Discrimination Eye. This prop can accurately determine the quality of ingredients and the grade of dishes."
This discerning eye was finally redeemed.
Lin Xu felt a coolness in his eyes. Qin Wei next to him had just prepared a hand-shredded cabbage. He concentrated on using his discerning eyes, and a line of text soon appeared in front of his eyes:
"A dish made with cabbage, pork belly slices, dried chili segments, chopped green onion, minced ginger, minced garlic, salt, rice vinegar, light soy sauce, rapeseed oil, and lard. Grade: Excellent."
Gee, this skill is really good.
From now on, I just need to stand by the kitchen door and watch everyone cook, and it will be obvious who is lazy during the cooking process.
He also looked at the dishes made by other chefs, and they were all above the excellent level.
This shows that everyone's cooking skills are good, and they have done it carefully during the cooking process, and they have not been lazy and perfunctory.
This discerning eye is really useful. Lin Xu plans to take advantage of the accumulated points now to redeem the next special item. Buy it early and enjoy it early.
However, after clicking on the special props bar, a prompt pops up on the page:
This page will be refreshed after 167:58:35. Pay points to refresh the page immediately]
Lin Xu:??????
Is this to learn all the bad habits of domestic game companies?
What's wrong with the whole thing is that it refreshes immediately. This setting is really like Bulbasaur returning to the House of Wonders - it's so wonderful!
167 hours...that is, one week.
Then let’s see again in a week.
Although he has points now, Lin Xu doesn't want to spend them on immediate refresh. With so many points, wouldn't it be good to exchange them for basic techniques?
Putting away his thoughts, he continued to cut green onions and carrots into shreds.
In the dish of Guobao Pork, shredded green onions, shredded ginger and carrots are all used for decoration. The amount does not need to be too much, but it must be chopped fine enough.
In this way, when poured into the pot, it will be broken instantly when heated.
The flavor of shredded onion and ginger will also penetrate into the meat.
As for the coriander stems, this is used to add flavor and remove greasiness. After adding it, the meat slices will taste fresh and fresh like coriander, which can effectively reduce the greasiness of the meat slices.
After preparing these ingredients, Lin Xu took a small bowl and started to make the sweet and sour sauce for the pot pork.
Two tablespoons of nine-degree white vinegar, two tablespoons of white sugar, half a spoon of rice vinegar, a little MSG, a little sesame oil, and finally a little dark soy sauce to give the sweet and sour sauce a little color.
White vinegar enhances acidity, and rice vinegar enhances flavor. Only when the two are mixed together can the alluring sour aroma be achieved.
As for dark soy sauce, it is purely for coloring.
After adding dark soy sauce, the pot meat is more golden in color and looks more beautiful.
When the restaurant kitchen cooks normally, the ratio of sugar to vinegar is one to one, but today there is more meat, and the sauce needs to be simmered for a little longer.
Therefore, you need to add more vinegar to add the loss of volatilization during the juice boiling.
If it is made in a small family stove, the ratio of sugar to vinegar must be above 1:1.5. Otherwise, when the sweet and sour sauce is cooked, the vinegar will basically evaporate, leaving only sugar juice in the pot.
The dish made with this kind of juice is not Guobao Pork. It should be called Baoshilijiao or Tangtanglijiao.
Stir the sauce in the bowl evenly and let the white sugar dissolve as much as possible.
Then set up the oil pan and prepare to oil the tenderloin slices.
"Boss, do you use peanut oil or salad oil?"
"Soybean oil!"
Since we are making Northeastern cuisine, we naturally have to use soybean oil, which is commonly eaten by Northeastern people. The potted pork made in this way is authentic Northeastern cuisine.
When the oil was hot, Lin Xu brought over the soaked potato starch.
When making the pot-wrapped pork dish, you cannot use the commonly used corn starch or sweet potato starch, but the potato starch that is common in the Northeast.
The pot meat made in this way is crispy and delicious, and the fried color is more beautiful and attractive.
After pouring off the excess water on the surface, the white starch inside feels as hard as a brick, but can be dug out with your hands, and can even flow slowly when poured.
Pour the starch into the basin for curing the meat, and then pour in half a spoonful of cooking oil.
This is used to make the meat crispy, so it must be added.
After adding the fat, first stir the semi-liquid starch with your hands, mix the fat in, and then mix it evenly with the meat pieces so that each piece of meat is covered with white starch.
When the oil is 70% hot, start adding slices of meat into the pot.
You also have to be careful when you put it in. You can't just throw the meat slices in while they are still wet. You have to pick up a corner of the meat slices and rub it back and forth on the starch lake in the basin a few times, turning it over and spreading it evenly.
The purpose of this is to allow the meat slices to completely stretch out, making the fried meat slices appear larger and look more impressive.
In addition, it is also to scrape the starch lake on the surface evenly, so that the fried meat slices will be more even, and there will not be a large group of starch lake sticking together.
After both sides are evenly spread, lift the meat slices and slowly put them into the oil pan.
Don't throw it into the pot, but hold the meat slices and fry the lower half first, then throw the meat slices in. This can effectively prevent the meat slices from falling into the oil pan and being rolled together.
When we are from Northeastern China, we don’t pay much attention to anything else when eating, but the ostentation must be sufficient.
If the fried meat is smoky, it will look shabby and lose face when served to the table.
Every piece of meat must be completely stretched out, and it will be as big as a palm when pinched with a fastener. Only in this way can it be noodles and presentable.
Add the meat piece by piece into the pot, don't rush.
After the meat slices in the pot are set, don't hesitate to take them out with a slotted spoon.
The car guy next to him who originally planned to help asked:
"Boss, this meat is not deep-fried. Is it enough to just set it? Will it have to be fried again later?"
Wei Gan, who had just finished cooking twice-cooked pork next to him, took a look at it and said with admiration:
“The old technique of making this dish is to take it out once it’s set, and then deep-fry it bit by bit until the meat is cooked, so that the noodles outside will be crispy and delicious...learn how to order it, Che Zi, the chefs in ordinary restaurants are not like that. Our boss is meticulous in his work, and his craftsmanship is amazing!"
Building No. 1 cooks a lot of pork.
Foreign dignitaries also like to eat sweet and sour dishes, so Building 1’s signature potted pork is quite famous.
Wei Qian used to help several senior chefs in Building No. 1, and he knew that this dish needs to be put into the pot and fried again and again. Three times is not too little, and five times is not too much.
The moisture in the meat slices can be effectively locked in through brief re-frying.
The noodles outside become crispier and crispier as they are fried, and do not soften easily even when they cool down.
"Yueyue, where is your brother-in-law? My uncle said it was almost time for the toast, so he asked him to come to the private room upstairs."
While Shen Baobao was waiting at the door of the kitchen, he received a message from Chen Yan.
She replied with a click:
"Xubao is making pot pork in the kitchen. We will go back when it is finished."
After the message was sent, she realized that she shouldn't say the name of the dish, otherwise there would be many people waiting for the food at the door of the kitchen.
This girl was about to withdraw the message.
News about Chen Yan is here:
"Pork in pot? Wait, I'll pick you up downstairs."
Pick us up?
Are you here to take over the pot and wrap the meat?
Shen Jiayue pouted, a little annoyed at her lack of rigor.
But fortunately, if only Yan Baolai comes, it should be enough for me.
In the private room upstairs.
Seeing Chen Yan going out, Geng Lele and Zeng Xiaoqi, who had almost eaten, also followed them out, wanting to go outside to get some fresh air together.
After walking out of the private room, Lu Lu in the next room planned to go to the kitchen to find Zhu Yong. If this guy was not busy, he would ask him to make some pumpkin soup.
Then I met Wu Kexin who came out to answer the phone and secretary Xiao Zou who was going to chat with Dou Wenjing.
When the group of people came to the second floor along the stairs, Shen Jiayue's eyes suddenly froze. Is this silly Yanbao using a small speaker to announce everyone upstairs?
With so many people, let alone Guobao Pork, even a whole pig in Guobao is not enough to eat.
In the kitchen, Lin Xu finally finished frying half the pot of meat.
Turn the heat on the stove to maximum and let the oil temperature rise to over 70%, then pour the fried meat slices into the pot, fry again for ten seconds and take them out.
After this re-explosion, the surface of the lake changed slightly.
But this is not enough. You have to fry it several more times until the noodles are golden brown and the meat that is not fried to the noodles is maroon.
Continue to explode again.
There is not much time for re-frying each time. You have to take it out in about ten seconds, then raise the oil temperature to over 70% hot again, and continue frying.
When the meat slices are fried and fished out into the basin, the crackling sound produced by the collision of the meat slices indicates that the meat slices are fried very well and are ready for sauce seasoning.
The so-called lying sauce refers to boiling the sauce first and then adding the ingredients.
The corresponding thing is cooking sauce, which is added when the vegetables are almost cooked.
Put the frying pan aside and put a larger frying pan on the stove.
If you are cooking other dishes, you can just pour out the oil in the pot and leave the bottom oil for frying the stuffing head. However, pot-wrapped pork is not suitable. This dish requires a different pot.
This is to prevent starch residue from settling in the oil pan, which will cause black stars on the potted pork and affect the appearance of the dishes.
So the best way is to change the pot and refill the oil to completely eliminate the possibility of black stars.
Add another spoonful of soybean oil to the pot, and when the oil is hot, scatter the chopped green onion, ginger and coriander stalks on the fried meat slices.
Heat the oil, add garlic slices and sauté until fragrant.
Then pour in the prepared sweet and sour sauce and bring to a boil over high heat.
As soon as it is poured into the pot, the sour aroma rises directly.
Stir the sauce in the pot with a spoon and simmer over high heat until small bubbles appear in the pot, indicating that all the sugar has melted and the vinegar has become fragrant.
Pour in the fried meat slices and use a small turning spoon to quickly turn it so that the sauce hangs evenly on the meat slices.
The bit of dark soy sauce added to the sauce gives the sauce a touch of golden color, and it hangs on the meat slices, making the meat slices look golden and bright.
Stir well and take out of the pot.
You can't stay here for a while, otherwise the sourness will evaporate and the essence of this dish will be gone.
He quickly left the stove with the wok in hand, and there were already several plates placed beside him.
Lin Xu used a spoon to scoop out the sour-smelling meat slices from the pot and put them on the plate. After finishing the plate, he rushed to serve.
The essence of Guobao Pork is that after it is served, the sourness of the white vinegar will reach the diners sitting around the table, making people feel the rich sourness of this dish before they even eat it.
When you wait to eat it, the sourness will be lighter, but the crispiness and sweetness of the meat slices are impressive.
After the meat slices are finished, the salty taste becomes apparent. The greasy and sour taste in the mouth will be washed away by the salty taste, making people want to have another slice.
"Hey, I really made a lot of this pot. There is still enough left for every table and plate in the private room upstairs. Let's try the boss's craftsmanship in the kitchen later..."
As Wei Qian was talking, he heard a chirping sound coming from the door:
"Wow, this pot of pork is so delicious!"
"It's so crispy and delicious!"
"I used to think that Guobao Pork is the same as Sweet and Sour Pork, but it wasn't until today that I realized that there is a huge difference between the two dishes."
"Yes, the ridge in the sweet and sour sauce is crispy, while the pork in the pot bun is crispy. There is indeed a difference."
"Come on, let me pinch another piece. I have no resistance to this crunchy dish."
"I'll have another slice, too. It's so delicious. Next time Boss Lin records a show, he must make this dish. If he doesn't, I'll cry to him!"
"Sister Xiaoqi, how many dishes have you saved for the next show?"
"No matter what, I'll make pot-roasted pork next time!"
"..."
While everyone was talking, Lin Xu walked out of the kitchen while wiping his hands.
Che said that the first portion of Guobaorou was robbed at the door.
He wanted to see who the bandits were who robbed the vegetables, but when he went out, he found that almost all the young girls upstairs were there, including Dou Wenjing and Shu Yun.
Tsk, what is this?
Are all the heroes of Liangshan here?
"You guys keep one plate and send the others upstairs quickly. It won't taste good in a few minutes... Wei Qian, bring out the plate left in the kitchen as well. I'll make another one later."
Lin Xu was helpless when he encountered such a group of Liangshan thieves.
"Xubao, the Guobao Pork you made is so delicious. Come on, come on, I'll reward you with a piece."
Reward me with the food I cooked. Isn’t this typical of gathering wool to knit a sweater for the sheep?
However, when Shen Baobao brought the meat slices, Lin Xu still opened his mouth obediently.
"Kacha"
The sour aroma and crispiness in his mouth made his heart tremble unconsciously.
This kind of fried and crispy food is really irresistible. It’s no wonder that everyone likes to eat fried food. It’s really comfortable to eat.
Although it has been refried many times, the tenderloin inside is still fresh and tender.
This strong contrast in texture is also the reason why everyone exclaims how delicious it is, and because the tenderloin meat inside is relatively soft, the crispiness of the noodles on the outside is even stronger.
The contrast in texture and the sour and sweet taste.
Not to mention girls like it, even boys can’t resist at all.
It’s no wonder that Northeastern people regard Guobao Pork as nostalgia.
This dish really tastes unique.
In the private room upstairs, Shen Guofu did not wait for his son-in-law who was about to propose a toast. Instead, he waited for the golden and oily pot of pork with a strong sour aroma.
"Oh, this pot of pork is cooked so authentically."
Mrs. Shen couldn't help but think of her hometown in the Northeast when she smelled this smell.
"This tastes really good, Guofu, give me a small piece to try. I don't know if my teeth can bite it."
Han Shuzhen on the side quickly picked a large piece and put it into Mrs. Shen’s bowl:
"You eat it, Mom. If you can't bite anymore, I'll eat it."
After finishing it, I remembered that my mother was there, and quickly gave Mrs. Han a slice.
Old Mrs. Shen picked up the pot-roasted pork in the bowl and took a bite. The crispy and sweet-sour taste made her feel like she was preparing a New Year's dinner by the river.
I remember that when I was not married, my family could not eat Guobao Pork until the Chinese New Year.
This dish consumes sugar and oil, so I would be reluctant to eat it.
I remember that the Guobao Pork I ate at that time was so crispy and tasted so sour and sweet, just like the mood I felt when I first met the child’s father.
"This meat is so good, my grandson-in-law is really interested in it!"
Seeing the sad look on the old lady's face, Chen Meijuan quickly said:
"Let Xiaoxu cook for you a few more times tomorrow. As long as you like to eat, cooking is not a problem. I will only eat it for you, and Yueyue won't be able to taste it."
Mrs. Shen immediately became happy:
"That's no good. If I don't let my granddaughter eat it, then my grandson-in-law can't go on strike."
After the atmosphere calmed down, everyone raised their tachyons and started tasting them.
Shen Guofu stopped talking. He planned to wait for the guests to leave and let Lin Xu make another one. He wanted to enjoy a plate alone. This kind of sweet and sour food must be held in his arms and eaten with his hands.
It’s so enjoyable.
Han Shuzhen wanted to change the afternoon spa time.
Such delicious Guobao Pork, you have to enjoy it first.
Chen Meijuan wants to learn this dish so that if she wants to eat it in the future, she won’t have to bother her son.
As for other relatives, their minds are filled with one question:
"Why only one serving per table? It would be great if each person had one serving!"
At the door of the kitchen, the "bandits" had finished two whole plates of pot-roasted pork. At this moment, Jean was still looking in the direction of the kitchen with unsatisfied intentions, planning to rob another portion.
In the end, Lin Xu took out a small portion and handed it to Shu Yun:
"If you don't have enough, I'll make it later. Don't grab it. This is for Tiantian. She is a Northeastern girl working hard in the capital and must be homesick. Mr. Shu, please send it to her.
”
"Okay boss!"
Shu Yun feels that meeting such a good boss is a happy thing.
A few slices of pot-baked pork are not really a big deal, but the boss remembered that Tiantian, a Northeastern girl, hadn’t eaten yet, so he went downstairs to deliver them. This was so heart-warming.
She came downstairs with a plate, and Song Tiantian had just seen off a group of customers.
"Tiantian, the boss made Guobao Pork and asked me to bring it to you. Now, go and eat at the service counter."
Song Tiantian stared blankly at the Guobao Pork on the plate:
"The boss is so kind to me...Mr. Shu, go back and ask the boss for me if there is anyone he wants to beat up. If so, I will help him vent his anger."
Shu Yun suddenly became happy:
"Girls, don't think about hitting people every day. Aren't you afraid that Wei Qian will fall into the arms of others after he successfully loses weight?"
"Don't be afraid!"
"Huh? So generous?"
"I'll just beat whoever he falls into, and I'll see who resists the beating."
Shu Yun: "..."
Is it that simple and straightforward?
Upstairs.
Lin Xu returned to the private room with the gangsters who had finished eating the pot-roasted meat, preparing to toast the guests.
The Guobao Pork on the table has been completely eaten, leaving only a few shredded green onions and ginger left at the bottom of the plate.
Shen Guofu had a look on his face. When he saw his son-in-law come in, he originally wanted to just say that he wanted to eat pot-wrapped pork, but seeing that his mother-in-law, old lady, wife, eldest sister, daughter, niece and other women were all there, if he spoke rashly, even if his son-in-law did it,
If you eat the pot-baked meat, you won’t be able to eat it yourself.
So he asked insinuatingly:
"Xiao Xu, what are you going to do after dinner?"
Well, you can't do it explicitly, but you can hint. After all, you and your son-in-law are so familiar with each other, and your tacit understanding is getting better and better. He will definitely understand what we, Lao Shen, mean.
However, just when Shen Guofu was racking his brains to give a hint, Shen Baobao on the side said:
"Make me grilled dried fish later. I ate Dundun's dried fish today, and Xu Bao plans to bake it for me again, with salty, sweet, spicy, cumin, and barbecue flavor.
Yes, tomato flavor... Dad, what flavor do you want to eat?"
Grilled dried fish?
What does this suggest to me?
Comrade Lao Shen pondered for a long time, and then asked with a hint:
"Is there any dried fish that smells like meat in a pot?"
————————
Have you ever experienced the feeling of swallowing saliva while typing? It is really torture to write this dish. I have wanted to go to the kitchen to cook something to satisfy my craving several times, but considering the meager royalties, it is better to make money first. This chapter is 5400 words.
, please vote for me, brothers!
This chapter has been completed!