"How to deal with the skull?"
Seeing Lin Xu soaking the pig head, the onlookers looked at the removed skull and asked curiously.
Although the skin and flesh on the surface of the skull have been removed, the pig brain is still inside, and there is also a lot of meat in the eye sockets, which cannot be thrown away.
Wei Qian glanced at Che Zai. Everyone is concerned about when to start grilling and how long to grill. Only you are concerned about picking out the bones.
The people in charge of purchasing really have different concerns.
Wei Gan smiled and said:
"Take it below and let Lao Xu cook it while he cooks the braised pork. Anyone who wants to chew the bones can just eat it."
The pig's skull doesn't have a lot of meat, and it's a bit hard to chew. If you want to eat it cleanly, you have to crack the skull open in the middle.
The place where you can crack skulls is the braised food department downstairs. They have a special ax for cracking skulls, which is much easier to use than the kitchen knives upstairs.
Chezi didn't refuse and took it downstairs.
Zhu Yong looked at the pig head soaked in the water and asked curiously:
"Boss, how long will this take? When can we start doing it?"
Zhuang Yizhou knows this dish very well, he said:
"It has to be soaked for more than two hours so that the blood can be soaked out. After soaking, you have to splash water to set it. At the same time, you have to scrape all the mucous membranes in the pig's nostrils and the tongue coating. Some of the mucous membranes in the mouth also need to be removed. All of this Once done, put it in the pot and simmer over low heat."
Dai Jianli added:
"When simmering, you have to pay attention to the shape, use a lot of sugar for coloring, and prepare the stew in advance, and the stew needs to be cooked with stock, various spices and rock sugar... In short, it is very troublesome, troublesome All the chefs who know how to cook it resist it from the bottom of their hearts."
While they were talking, Lin Xu had already started making stewed soup.
Grilling a whole pig's head in a stewed soup seems very simple, as long as you adjust the sugar color, but in fact, it is very difficult, and it is really difficult for ordinary chefs to master it.
Pig head is an ingredient with a strong odor, and a large amount of spices are needed to suppress the odor of pig head.
However, the dish of grilled whole pig head requires not to have too much marinade flavor, but to have the aroma of the pork itself, and it has to be salty and sweet.
This requirement greatly increases the difficulty for chefs to prepare braised soup.
Because too much spice will overpower the meat flavor, and too little spice will not remove the peculiar smell of the pig head itself.
Xie Baomin looked at Lin Xu with great interest, wanting to see his junior brother's method of preparing the stew.
Lin Xu didn't have the cooking skills to grill a whole pig's head, and he didn't actually know how to prepare the stewed soup, but he had already mastered a bunch of stewed meat recipes. With a little adjustment, it was not difficult to make a stewed soup suitable for braised pig heads.
For example, now, he washes the commonly used brine in hot water, puts it in a pot and fry it with lard to bring out the fragrance, and then adds ingredients such as stock, soy sauce, rock sugar, sugar color, green onion and ginger.
In order to make the prepared pig head more flavorful, Lin Xu also poured a small pot of original soup of braised tiger skin chicken feet into it.
Bring the soup to a boil over high heat, and continue to simmer for about half an hour to allow the aroma of the marinade to be fully released into the soup. The pig head made in this way will taste more delicious.
Looking at Lin Xu's operation, Xie Baomin said:
"If there is too little rock sugar, you can add more. Pork has a strong smell. You can add one or two more beetroot and cardamom. Add a small spoonful of salt. In addition, when stewing, don't forget to put the green onions and ginger underneath."<
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There is still no problem with the stew in the pot, but today’s pig head is a little bigger, so the seasoning needs to be adjusted accordingly.
When Lin Xu heard this, he immediately made adjustments.
At this moment, the pig's head still had to be soaked. With nothing to do, Lin Xu started to make skin dregs again.
It is estimated that there will be a lot of customers coming today, so the amount of skin must be kept up so that the task can be completed faster.
While Lin Xu was making the skin, Dai Jianli and Xie Baomin were not idle either. They began to instruct the chefs in the kitchen to cook, and by the way, they talked about their respective understandings of cooking.
The more people are at the forefront of the industry, the more willing they are to share their experiences.
Because the more talents the industry has, the more prosperous it will be, which can drive the healthy and orderly development of the industry.
At around ten o'clock in the morning, Lin Xu prepared the skin residue, boiled a large pot of water, poured in a large spoonful of white wine, then put the soaked pig head in and began to blanch it.
Boil the blood out of the pork, and use the volatility of alcohol to take away the peculiar smell of the pig head.
The pig head has been singed, deboned and soaked. It should be very clean, but soon after it was put into the pot, the water inside became turbid.
Obviously, pork head meat is dirtier than imagined.
Why does the pork head in deli have a strong marinade smell? It is to suppress the peculiar smell of the pig head.
This grilled whole pig head will be overturned if the marinade is too strong, so when making it, you need to be extra attentive, careful and troublesome.
Why is it so difficult to eat delicious grilled whole pig head on the market? It’s because the efficiency is too low and it takes too long, so chefs are reluctant to make this dish.
I have been obsessed with this dish since I started it in the morning.
And the cooking hasn't officially started yet. Even if it is cooked, it still has to be simmered on low heat for four or five hours, so that it can reach the point where it melts in the mouth and the marinade is like glue.
When the water in the pot boiled, Lin Xu skimmed off the foam and boiled it again.
When the meat is about to be cooked through, take out the whole pig head, put the meat skin side down on the eucalyptus board, and start further cleaning.
Scrape off the tongue coating, clean the mucous membrane in the mouth, and then clean the nostrils.
The entire cavity actually has a layer of white mucous membrane, which is also the source of odor and needs to be completely removed.
After finishing this, he took a large iron pot, placed a large bamboo grate on the bottom of the pot, then spread onion, ginger and other ingredients, and then put the pig head in with the skin side down.
Add the prepared braised soup and rice wine, bring to a boil over high heat, then turn to the lowest heat and start cooking.
The so-called grilling refers to simmering over low heat. To be precise, it means arranging the mature ingredients into a certain shape, putting them in a pot and simmering over low heat.
Only the dishes made in this way can be called steak.
You need to be patient when cooking grilled vegetables. It takes an hour or two every now and then.
Wei Qian watched Lin Xu put the lid on the pot and said with a smile:
"Looks like we can't have pig's head for lunch."
Dai Jianli said:
"Don't talk about lunch, thank God for not delaying dinner. Why is this dish not easy to find in the market? It's just too time-consuming, especially the last simmering on low heat. If it takes less than five hours, the taste will be almost boring. ."
Calculating this, a chef would have to work for a whole day to perfectly present this dish.
This kind of labor cost is simply unimaginable in the modern catering industry that pays attention to efficiency.
Moreover, the whole process is cumbersome and demanding, which ultimately leads to the embarrassing situation that chefs who know how to do it are unwilling to do it, and those who want to do it cannot do it.
Niu Chuang, who came from the pastry department to join in the fun, asked curiously:
"Can you turn up the heat and shorten the grilling time?"
Xie Baomin shook his head:
"No, if the fire is too high, the outside of the pork will become sticky and soft, but the texture will not melt in your mouth. If you want to pursue the taste, you have to spend enough time."
When lunch was ready, everyone washed their hands and started eating.
This morning’s lunch was beer duck. Clean the cleaned duck and chop it into pieces. Stir-fry it in a pot over high heat to stir out the water and remove the fishy smell of the duck meat itself.
Then pour in the beer and simmer.
Cooking duck with beer can make the duck meat softer and more tender. At the same time, beer can also add a nice fresh flavor to the duck meat.
This kind of duck tastes delicious and delicious. Whether paired with wine or with a meal, you will never get tired of eating it.
Dai Jianli picked up the rice and said:
"The duck meat tastes good and goes well with rice, especially the sour and spicy chopped pepper sprinkled at the end, which gives the duck meat an extra flavor of Hunan cuisine."
Speaking of Xiangxi, Ma Zhiqiang asked curiously:
"Is there a way to cook blood duck over there? When the duck is almost ready, fresh duck blood is poured in to make it fresh. It is said that the duck meat is very delicious."
Dai Jianli nodded:
"Yes, there is blood duck. This is a dish that is available in many places in the south. For example, in southern Hunan, northern Guangxi, eastern Guizhou and western Jiangxi, almost all are made similar to blood duck."
Fresh duck blood has an extremely delicious flavor. When poured into freshly fried duck meat, it not only increases the fresh flavor of the duck meat, but also gives it a different texture.
Seeing that everyone was very interested, Dai Jianli said:
"When I'm not busy one day, I'll make you a meal of blood duck. You have to contact Lao Huang in advance. After the duck is slaughtered in a suburban slaughterhouse, you have to add vinegar to the duck blood to prevent it from solidifying.
."
When it came time to allow stores to slaughter poultry, Dai Jianli could make a blood duck on the spot.
But now I have to say hello to Lao Huang in advance, and Lao Huang also has to make an appointment with the slaughterhouse, and at the same time, he has to use free-range ducks.
If you use the kind of fast-growing duck that grew up on feed, the smell of duck blood will be very strong, and the resulting blood duck will be unpalatable.
After the meal, the store welcomed the first wave of customers.
Everyone started to pick up the crumbs in unison.
Some are dipped in skin crumbs, some are fried with skin crumbs, and some are steamed with skin crumbs and fried with skin crumbs.
I was so greedy for the eating method shown by Lin Xu in yesterday's video, so everyone rushed to the store to try this delicacy to see if it was as delicious as Lin Xu said.
Lin Xu originally thought that the steamed food this morning and the peel prepared in advance last night could handle these customers. Unexpectedly, many people even proposed the idea of buying a piece after eating.
This resulted in a significant drop in inventory in the store.
But the good thing is that what customers buy counts as sales, which makes Lin Xu have to work hard to continue production, and even ask Ma Zhiqiang and others to help.
But while he was busy, Lin Xu did not forget to check the pig head simmering on the stove.
The two tasks were carried out simultaneously, making him feel like he had no time to separate himself.
At around four o'clock in the afternoon, after learning that Shen Guofu, who was making grilled pig heads, had left work early, and picked up Han Shuzhen, who also left work early in the morning, the couple came to the store in a hurry.
At this time, Lin Xu and Xie Baomin gathered around the iron pot and opened the lid...
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Now my blood sugar has been adjusted and my weight has dropped by 11 pounds, but my body is very uncomfortable and my head is buzzing with no ideas. This chapter has 3,000 words. I have to adjust it, otherwise it will waste too much time.
This chapter has been completed!