Chapter 785: Stabbing each other is the normal behavior of Diaoyutai chefs! Making red crispy pork! [Please subscribe]
“This chicken is so well done!”
Lin Xu holds a bowl of rice and eats it in front of the camera.
When he first started cooking, he thought he could imagine the final taste of the chicken based on the seasonings and ingredients, but when he tasted the chicken, he realized that his imagination was still not enough.
Simple cooking, the chicken is so delicious.
We have truly reached the high state of cooking that Master said: reducing complexity to simplicity and returning to nature.
The lard is fried into chicken fat, which adds a bit of deliciousness to the aroma. The light soy sauce is cooked into soy sauce and soy sauce, and also adds a salty and fresh taste to the chicken. The rice wine not only adds sweetness and freshness, but also
Adds a layer of mellow aroma.
Coupled with ginger and green and red peppers, the taste of chicken naturally becomes more attractive.
Pair it with rice, it's a delicious meal, it's a satisfying meal.
It was only after nine o'clock, and there was still some time before lunch, but Lin Xu was holding the bowl and eating happily.
He finished a bowl of rice in threes and fives, then flashed the bottom of the bowl to the camera:
"I was addicted the first time I ate it. Everyone should follow suit. It's simple, delicious, and even a novice in the kitchen can make it easily."
The video is officially recorded here.
As soon as it was over, Bai Pengbo came over and started tasting.
While tasting it, I praised that the chicken is really delicious.
Fan Ming came over, tasted it with chopsticks, nodded and said:
"The three-yellow chicken that Cantonese cuisine chefs disdain, but in the hands of Gan cuisine chefs, they can make such delicious food...Although Lao Jin is quiet, his craftsmanship is really nothing to say."
Although Cantonese cuisine is complete without chicken, not all chickens can be used.
Laoguang people's favorites are Qingyuan chicken and Wenchang chicken bred in Hainan, which are firm and not too fatty. They don't like the fatter Sanhuang chicken.
But just because they don’t like it doesn’t mean it’s not delicious.
Regardless of the three-cup chicken in Gan cuisine or the famous yellow braised chicken in northern Shandong cuisine, the raw materials are all three-yellow chicken, and they all taste delicious.
Ning Yiheng also tasted two pieces of meat:
"I still think duck meat is more delicious."
Lao Dai's voice sounded outside:
"If you like being a duck, just keep doing it. We won't laugh at you, but it's wrong to talk about it all the time."
Ning Yiheng twitched the corner of his mouth. This dog's mouth would never spit out ivory.
Dai Jianli walked in with a smile and said to the outside:
"Lao Guo, Shaanxi guys are attacking Cantonese cuisine and saying that you discriminate against ingredients. Why don't you refute it?"
Guo Weidong walked in with his hands behind his back, greeted Lin Xu and Hao Qingfeng first, and then said:
"Can Lao Daiqian stop sowing discord? Isn't it better to focus on cooking? Look at Lao Jin's spicy braised food. I think it's better than Sichuan cuisine."
Jin Shangwen: "..."
You said this just after saying that you don’t want to stir up trouble. When did you, Lao Guo, become so bad?
He was worried that Lao Dai, a man of 250, would use the topic to his advantage again, so he took the initiative to change the topic:
"There's still some time before noon, how about taking a photo of another dish?"
A group of head chefs got together and ended up photographing a dish. If word got out about this, their colleagues would laugh to death.
Guo Weidong asked:
"What are you going to do? Stir-fried bacon with wormwood? Four-star moon? Beer duck?"
Hao Qingfeng, who was arranging his camera, asked:
"What is the Four Star Moon? Is it also a vegetable?"
Dai Jianli took a bite of chicken feet and explained:
"It's steamed fish fillet with rice noodles. The cooking method is similar to that of boiled fish, but it's steamed. When you eat it, it's served with a steamer and four side dishes. The steamer is like the moon, and the four side dishes are like stars.
The great man liked this dish very much, so he named it Four Stars Watching the Moon."
This dish with an elegant name was introduced to the capital that year and became a favorite of great men.
Even to this day, it is still a representative of Jiangxi's high-end cuisine, and has been successfully selected into the top ten famous dishes in Jiangxi.
Jin Shangwen said:
"Let's do it later. Today I want to collaborate with Brother Lin on a Nanchang dish that many people don't know how to cook - red crispy pork."
Red crispy pork?
When Lin Xu heard this name, he felt a little strange.
When it comes to Hongsu Shou, he knows something about it. It is another name for braised pig's trotters, but red crispy pork...is it related to pig's trotters?
Guo Weidong knew it very well. When he heard about making red crispy pork, he smiled and said:
"This dish is good and requires high knife skills, so it is really suitable for Brother Lin."
Seeing that Lin Xu didn’t understand much, Dai Jianli continued to popularize science:
"Red crispy pork is to separate the skin and meat of pork belly, mince the meat to make stuffing, beat the pig fat on the inside of the skin with lychee flowers, then stuff the meat stuffing onto the skin again, cut it into large thick slices, and fry it.
Let it simmer for a while, then put it in a steamer to steam for more than an hour. The meat will be crispy and delicious, and it will be very enjoyable to eat."
Chop up the meat and then stuff it into the skin and make it into meat cubes again?
This recipe does sound difficult, but it is also quite interesting. It feels very similar to the recipe of stuffed dace in Cantonese cuisine and red crispy chicken in Huaiyang cuisine.
Lin Xu said:
"In that case, let's get started. I haven't tasted this dish yet."
Jin Shangwen went to get a piece of pork belly with skin, which weighed about three kilograms. In addition, there were onions, ginger, eggs, water starch, dry starch, and various condiments.
Ning Yiheng looked at the pork belly and said:
"This piece of meat is good, very suitable for cooking."
Jin Shangwen smiled:
"How come you never stray from your profession?"
"You're used to it, you can't change it."
As soon as Ning Yiheng finished speaking, he was stabbed by Fan Ming:
"I talk about it every day, but I don't see your roast duck level surpassing that of Lao Xie... Now Brother Lin's roast duck level has also improved, and I don't see him and his brothers always talking about it."
Ning Yiheng: "..."
You're sincere about this shit, right?
He immediately turned his face and said to Dai Jianli:
"Old Dai, there is something you may not be aware of. There were not a lot of roses in your yard two days ago. It was Lao Fan who secretly picked them. He said they were for foot baths, and he also mentioned the roses in Building 18.
Flowers are best for foot baths."
When Dai Jianli heard this, he immediately became furious:
"Lao Fan, pack up your belongings and run away. Even if Jesus comes, he won't be able to save you!"
After the Spring Festival, Lao Dai deliberately planted some roses in the yard in order to study rose jam. After they bloomed recently, they were always being picked.
He used to look for other people's things, so he just picked them without paying any attention to them.
But before the roses that we worked so hard to grow were made into rose jam, Lao Fan, an old man from Guanzhong, used them to soak his feet. Who could bear this?
Fan Ming gave a helpless laugh:
"I'm making rose tea... I'm filming a video, let's not waste time."
He glared at Ning Yiheng fiercely, wishing he could hang the Duck King up and make him a roast duck.
Jin Shangwen said:
"Stop making trouble, stop making trouble, start quickly. If you miss the meal later, don't you guys say that I don't take care of the meal."
At this time, all the ingredients were ready, and Hao Qingfeng readjusted the camera and started shooting.
"Hello everyone, I am Jin Shangwen. Today I will show you a Nanchang special dish - red crispy pork. This is a delicacy that can only be eaten during the Chinese New Year when I was a child. However, fewer and fewer people can cook it, so I will give it to you today.
Let’s do a demonstration and let Brother Lin taste our Jiangxi delicacies.”
Lin Xu waved to the camera, exchanged a few words, and then started production.
For this dish, you must first scrape and clean the pig skin thoroughly before cutting it.
If you cut off the pork skin first, it will be very troublesome to clean up the pig skin, because when you cut the pork skin, you have to bring some fat with you.
Pig fat plays a key role in this dish.
Jin Shangwen took a kitchen knife and scraped the pig skin again, then rinsed it. When the pig skin was completely clean, he started the next step.
He laid the pork flat on the chopping board, picked up a kitchen knife and started to slice the skin of the meat, while also explaining the techniques and essentials to Lin Xu.
"Don't stick to the meat skin, and bring about one centimeter of pig fat. Not too little. If it's too little, it won't hold the meat and it'll fall off easily, but not too much. If it's too much, it will taste greasy."
After that, start from the middle of the pig fat under the pig skin, and divide the fat layer under the skin into two halves, one half is connected to the skin, and the other half is connected to the meat.
Remove the skin from the meat and set aside.
Jin Shangwen picked up the pork belly, first sliced it with a kitchen knife, then cut it into strips, and finally cut it into dices the size of pomegranate seeds.
After cutting it, he used a kitchen knife to chop the diced meat into rows. This was to increase the stickiness of the meat filling and make it easier to stick to the meat skin.
Chop the meat filling, put it into a basin, add salt, onion and ginger water, light soy sauce, egg white, water starch, pepper...
After everything is placed, grab the meat filling and stir it in the same direction until the meat filling is strong.
When it becomes sticky, stir it with your hands and beat it a few times to make the meat filling gelatinize and make the meat filling more flavorful.
The meat stuffing is prepared, sealed with plastic wrap and marinated. Taking advantage of this time, Jin Shangwen begins to cut the meat skin, which is also a relatively difficult step in the whole dish.
Lin Xu had been watching it before, but felt a little less involved, so he took the initiative to pick up the kitchen knife:
"Chef Jin, you can just take charge. I'll take care of this step."
As a young person, you can’t just watch from the sidelines, you have to get involved.
Jin Shangwen was not polite to Lin Xu either:
"When cutting lychees, just cut to the point where the skin and fat are connected."
"Okay!"
Lin Xuke is no stranger to this kind of flower knife. When making lychee meat, lychee fish, grape fish and other dishes before, he often used this kind of flower knife.
He turned the pork skin over, with the fat part facing up and the skin facing down.
Then grab the kitchen knife and start making straight cuts. Each cut will be close to the skin of the meat, and then start the next cut with an interval of half a centimeter.
After everything is cut, change the angle and continue cutting in a row.
After the knife modification was completed, Jin Shangwen rolled up the pig skin, let the flower knife on the pig's fat bloom, and showed off Lin Xu's outstanding knife skills to the camera.
"This knife skill is really enviable. If I had this level of skill when I was young, I would have to walk sideways on the Diaoyutai."
He just praised Lin Xu's knife skills from the side, but Lao Dai added:
"If you want to walk sideways, Lao Song will have to turn you into a spicy crab."
It used to be said that all aquatic products could not escape from Building 15. Executive Chef Song Dahai would study the methods of various aquatic products during normal times. If Lao Jin walked sideways, he would really study it.
Dai Jianli's idea is very simple. Since we are recording now, we can just cut it later or eliminate the sound without delaying anything.
But Lin Xu felt that it was more appropriate to cut this sentence in. Jin Shangwen's video style was too dry and needed some elements to enliven the atmosphere.
After displaying the pig skin, start marinating.
Put the pig skin in a basin, sprinkle it with salt, add onion, turmeric and wine, pour in some light soy sauce, and spread evenly on the pig skin and all the gaps with the knife.
After doing this, marinate the meat skin for ten minutes.
Taking advantage of this time, Jin Shangwen began to bring some stock and began to make a thick soup for stewing meat.
Add a little lard to the wok, heat it up, add onion, ginger and star anise and fry until fragrant, then pour in the prepared stock, simmer for a while, then add salt, rock sugar, dark soy sauce, light soy sauce, pepper and other condiments.<
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Continue to simmer for about ten minutes, turn off the heat and set aside.
At this time, the meat skin and meat filling have been marinated properly. Bring it over and start stuffing the meat filling. This is also the most difficult part of the whole dish, more difficult than the lychee flower knife.
Jin Shangwen first beat the meat filling a few times to make the loose meat filling become sticky again.
Then take the meat skin and sprinkle a layer of dry starch evenly on the knife.
The dry starch should be spread in place and into all the gaps of the flower knife. After spreading, shake it a few times to shake off the excess dry starch.
After doing this, spread the meat skin on the chopping board with the knife side facing up.
Lin Xu watched this scene with interest. It is not difficult to stuff the meat filling on the meat skin. What is difficult is how to keep the meat filling and meat skin from falling off.
This dish is both fried and simmered, but the meat filling can stick to the meat skin firmly, which is really amazing.
Jin Shangwen grabbed the meat filling and placed it on the meat skin, and said to the camera:
"The next step is the secret of making our red crispy pork. Let's put it aside, this step was learned by the master by calling his apprentices who have been in the room for more than five years. It is not spread to others. I am making it public today, which is against the family rules."
Lin Xu saw that the meat filling was completely disconnected from the meat skin. Even under the influence of dry starch, the part where the meat filling was attached had dried slightly, making it harder for them to stick together.
Jin Shangwen looked at him and smiled:
"Do you think it's weird how they stick together? It's actually very simple."
After saying that, he picked up the kitchen knife and lightly chopped the meat on the meat skin. This knife chopped directly at the connection between the meat skin and the pig fat.
Then move the position and chop it off again.
The originally loose meat fillings were easily chopped into the meat skin under the action of the blade, and even clung to the meat skin.
In addition, the moisture in the meat filling oozes out and wets the dry starch, forming a strong stickiness.
Just like this, as Jin Shangwen chopped with knife and knife, the meat filling was gradually embedded in the meat skin, sticking together firmly and completely unable to be separated.
Lin Xu was stunned. Although he guessed that the flower knife was used to prevent slipping, he never expected that this step would be so violent that he would chop it with a kitchen knife.
No wonder there are so few people cooking this dish. They don’t have solid experience in knife skills, or they don’t chop it properly, and the meat filling can’t be completely embedded in the knife pattern.
Or use too much force and chop the skin into pieces.
And don’t be distracted when doing this step, otherwise you may chop the meat into dumpling fillings together with the skin.
When the meat filling is almost inlaid, apply a layer of the meat filling again, and chop it with a kitchen knife, but this time it will stop when it basically reaches the fat part of the pig, and there is no need to chop too far down.
Just like that, apply a layer of meat filling and chop it in rows until the meat filling and skin reach the thickness of pork belly again.
At this time, the meat skin is spread out at the bottom, and the meat filling is almost seven or eight centimeters thick.
The whole piece of meat was completely glued together, and Lin Xu couldn't help but sigh:
"Chinese cooking is really broad and profound, and the cooking methods in different places are so different. If I hadn't seen Chef Jin's operation, I wouldn't have believed that there was such a way to stuff meat."
Jin Shangwen smiled:
"There is an old saying that it is better to travel thousands of miles than to read thousands of books. There is some truth in it. Brother Lin can go to Jiangxi when he is not busy. I guarantee that your trip will be worthwhile."
"I am planning a self-driving trip with my wife. I will definitely go to Jiangxi to see it then."
After the meat filling is stuffed, Jin Shangwen cuts it into large meat slices about two centimeters thick with a kitchen knife.
This step is very interesting. It looks like the minced meat is cut, but the cut pieces do not collapse or fall apart, as if the minced meat is really a whole piece of pork.
Cut the meat into slices, put it on the oil pan, and prepare to oil the meat.
Jin Shangwen reminded:
"The oil temperature in this step should be slightly higher, 60 to 70%, so that the moisture in the meat can be locked in immediately, and it can also prevent the meat from cracking."
If the oil temperature is too low, the colloid in the meat filling will lose its adhesion effect under the action of warm oil, and the meat filling will fall apart into pieces.
Soon, the oil temperature rose, and Jin Shangwen held up the slices of meat and carefully put them into the oil pan.
The oil temperature is high, and as soon as the meat is put in, the hot oil in the pot will boil violently.
Then put a few more slices in, and when the surface of the pork is slightly charred, turn down the heat, dip and fry for a while, and fry the meat filling inside.
Take out the fried meat slices and start frying in the next pot.
All the meat is fried, put it into the stock that has been cooked before, and simmer over low heat for ten minutes to allow the meat to be thoroughly colored and flavorful, and at the same time to allow the aroma of the stock to completely penetrate into the meat.
After it was simmered again, Jin Shangwen took a steaming bowl, took out the meat, put the meat skin side down in the steaming bowl, and finally poured some of the original meat soup, put it in the pot and started steaming.
"Steam it for an hour, and the meat will be completely crispy. It will taste fragrant but not greasy, and it will be very enjoyable."
After Jin Shangwen finished speaking, the shooting came to an end.
When Hao Qingfeng was holding his mobile phone around the steamer to take empty shots, Xie Baomin walked in:
"Hey, this has already started. I thought it would take a while... What are you going to eat for lunch today, Lao Jin? If the food is average, then my junior brother will not have time to play house with you next time."
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Jin Shangwen said:
"I will make a lotus blood duck later and let you try our Jiangxi blood duck to see how it is different from Xiangxi. Then I will fry a few Jiangxi stir-fries and it will be no less good than Hunan stir-fries."
Guo Weidong opened his mouth:
"Lao Jin, please put less chili pepper."
“Don’t worry, Jiangxi food is not spicy.”
Ning Yiheng smiled and said:
"I didn't expect that the thick-browed Lao Jin would also start lying. Don't think we don't know. Last week, that Hunan guy Lao Fan had his mouth swollen..."
Lao Fan's name is Fan Xuezhou, he is a famous Hunan cuisine master in the capital and the executive chef of Building 17.
It can make his mouth swell from the heat, which shows how spicy Jiangxi cuisine is.
Lin Xu felt that he was quite good at spicy food, but at this moment he was a little discouraged... Lao Jin wouldn't take advantage of the large number of people today to show off his power to everyone, right?
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After finishing the book, my wife and I will go on a self-driving trip with the bear cub Xiong Bao. If we pass through Jiangxi, we must try the local dishes... This chapter has 5100 words. Please subscribe and vote monthly!
This chapter has been completed!