But Chen Nian did not say at this time that he would make anything else in addition to studying new dishes at night, mainly because he was afraid that Tonyo would leak the news.

After all, no one can say anything like this. Even if someone hears it when Toni Ou Digu, it may be spread.

After a secret is known by someone, the other party says I promise not to say it randomly. This kind of thing usually has no great credibility.

Because if someone else still says that, he will probably still talk about it again.

When we were working in the afternoon, everyone could see a little nervous on their faces. After all, everyone is eager to know what the ranking is.

But even some old employees didn't know the ranking. However, according to them, the ranking was compiled by McGrady and his confidant himself, and no one told me the result after the sorting.

This is how everyone feels itchy.

Although Chen Nian was a little concerned and wanted to know the result, Mr. Huo did not announce it, and he had no choice.

Thinking that there would be another party on the boat tomorrow, Chen Nian couldn't help but look forward to it again.

This is the first time he has been exposed to this aspect.

I have never done partying or something before.

I don't know what the difference between doing this and doing it normally.

It was all the way to night. Chen Nian prepared to make lychee meat in the kitchen according to the previous plan.

But I have to go to the kitchen to get some ingredients first.

Pork beans, red chorus and some horseshoes, these are the ingredients and seasonings that Aged will use this time, as for the remaining ones in the kitchen.

While thinking about the evening action, Chen Nian returned to the kitchen.

"Sure enough, this kind of thing is very troublesome, but since I agree, it's better to do it. Alas, it's all my fault for being too kind." Chen Nian sighed.

I have to make something that has nothing to do with cooking again.

But this was agreed upon by myself.

"Forget it, I can still pull Tonio together at that time." Chen Nian comforted himself in his heart.

But even if you act, you have to wait until after dinner.

Now there will be people who continue to move outside, so West will definitely not attack rashly, otherwise he will be seen and he will not be able to clean up even if he jumps into the high seas.

In addition, I invited him to come and eat tonight, so the best time to activity after eating tonight is the best time to play.

Then you can even pull yourself out as a shield.

Chen Nian thought about it and began to process the ingredients.

What we want to make this time is lychee meat. Chen Nian learned from Huang Su that the lychee meat they have been passed down from all over the world is pork belly, and it is matched with horses' hooves.

The pork belly selected for aged pork belly is pork belly that is refrigerated and discharged from soreness.

Exorcidation of acid is the process of the maturation and tenderization of meat in pigs, cattle, sheep and other animals after being slaughtered.

Chen Nian learned this when he was in school, and later he learned this knowledge from his master after becoming a chef.

Because pigs, cattle and sheep have normal metabolism and oxygen supply to the blood after being slaughtered, the sugars stored in the muscles will be degraded to lactic acid, and the pH will also drop from 7.0 to 7.2 in the living body to the final 5.5 to 6.5.

The sarcoplasmic reticulum is dysfunction and the calcium pump is lost. The calcium ions stored inside are released, causing the calcium concentration to increase, prompting the activation of myosin ATP enzyme in the thick silk. ATP is decomposed into adenosine diphosphate (ADP) and releases phosphoric acid, which makes the decrease of ATP faster. As a result, actin and myosin combine to form actin.

The ultimate manifestation is muscle contraction and lead to stiffness in the flesh.

Such meat has a high hardness and is difficult to cook, it has a rough feeling, and it also has a lot of gravy loss.

The acid discharge means decomposing the lactic acid in the meat into carbon dioxide, water and alcohol at a temperature of 0 to 4 degrees, and then evaporating it.

In this way, the taste of the meat after soreness will be greatly improved and the taste will become more tender.

Such meat was generally called cold fresh meat later.

So you can feel whether the meat is good or not by hand.

The sour meat is easier to cut when cut.

I picked up Miss Zhu today. She is pork belly but not that thick, two fat and two thin, and looks particularly well-proportioned and beautiful.

He patted his whole body with his hands, and even trembled slightly.

"It's really good." Chen Nian nodded with satisfaction.

Then he cut the piece of meat into slices about five millimeters thick, and then patted it gently with a kitchen knife. Looking at Miss Zhu's obedient look, Chen Nian quickly began to change the knife on her body.

The knife is diagonally modified on it, showing a cross-texture pattern, and each grid is diamond-shaped, with basically the same size.

Just as the aged one was preparing to serve marinade, Tonio came.

"It seems that I'm coming at the right time." Tonio began to speak from a distance.

"You came early, my friend, I've just started doing it." Chen Nian greeted with a smile.

But Tonio didn't care about this. He came to Chen Nian excitedly. Looking at Chen Nian's pork belly slices that had been modified with a knife, he couldn't help but exclaim: "It's so beautiful, Chen, I find that you are hiding too much. You are so powerful, but you have to pretend to be a chef before."

Chen Nian smiled and said, "What's there to hide this? It's just that I didn't have the opportunity to show it before. In fact, these are not difficult. If you come, you can definitely do it. After all, I've seen you cook at the beginning. With your strength, it's enough to be a blue-collar chef here."

Chen Nian also knows this good friend a little.

Many details can be seen when processing the ingredients.

"Do you mind if I watch here? If I mind, I will wait for you first. I know your rules. Many people don't like to be watched by others when cooking." Tonio did not continue to worry about the topic with Chen Nian, but asked again.

"It's okay, I learned this technique from others, and this dish is not a particularly difficult dish." Chen Nian shrugged, not caring about it at all.

"Chan, you are really great. If you have anything you need to help me with, you can just tell me."

Hearing this, Chen Nian couldn't help but turn around: "No, no, you used this word wrong. You can't use this word on your friends. Friends should ask for help."

"Okay OK, then do you need my help?"

"No." Chen Nian shook his head.

After the words came to an end, both of them couldn't help laughing, and then Chen Nian began to prepare again.

The previously cut pieces of meat have been evenly divided into three triangular slices.

The horse's hooves were also peeled off by old age, and each piece was cut into three pieces.

Then we started to color it. Since this lychee meat is a dish from Fujian, we naturally have to use the method from Fujian.

Many dishes here need to use red chorus, add red chorus, red dates and other seasonings to the meat, grab and mix them evenly with one hand. At this time, you can see that the skin on Miss Zhu's body has begun to turn red with the naked eye.

Then add three spoons of starch and continue to mix, and the meat begins to become sticky, but starch must be added. The outer wrapping of starch will also become crispy after frying, and the meat inside can still remain fresh and tender.

However, in this step, the horse's hooves written before also need to be covered with a layer of starch. At that time, the horse's hooves must be put into the oil pan. Coating them with a layer of starch can also protect the horse's hooves from being too soaked by the taste of the meat, thereby maintaining their unique fruity aroma.

Finally, change the side of the meat to the outside and wrap the meat in a shape similar to a lychee.

"Chan, this dish doesn't seem to be in very good condition now." Looking at the sticky meat, Tonio couldn't help frowning.

"Don't worry, this dish is not even a semi-finished product now. I just hope you can eat it slowly after a while. After all, there is another customer who will come here later, so you have to leave a little for him." Chen Nian said with a smile, but did not explain anything.

After settling all the lychee meat, aged washed his hands and then put a wide oil into the pot.

When the oil temperature is 60% or 70% or 70% starts to smoke slightly, put the lychee meat into it one by one.

Chen Qingqing pushed for a while when he was mature.

At this time, the lychee meat that was originally surrounded by a group immediately spread out under this push...

As the color of the meat in the pot gradually changed from pink to dark red, and became closer to the color of mature lychees, Chen Nian seized the opportunity to turn off the heat and used a power fence to remove all the meat and put it on the plate.

Then Chen Nian was in Tonio's puzzled gaze again, waited for the oil to cool down slightly before turning on low heat, put the lychee meat into the pot and continued to fry at low temperature.

"Chan, why did you have to go through this step? Didn't you blow it up just now?" Tonio asked in confusion.

"I didn't fry it just now, but it was set. But if I kept frying at such a high temperature, the color on the outside would become less beautiful. And when the inside was cooked, the heat on the outside would be wrong." Chen Nian explained, "So now you have to slowly cook this dish at low temperatures, and the crispy texture on the outside can be maintained for a long time when you make it."

Tonio nodded and shouted that he had learned it.

After replacing the meat for two minutes, Aged put the horse's hooves in.

But the horse's hooves were just to slip some oil. Soon after the layer of starch outside the horse's hooves condensed, Chen Nian took it out, but he poured it with cold oil again, which was also the trick that Master Huang told himself last night.

This step can also extend the time the dish is crispy.

It also makes the color of this dish more transparent.

After serving this dish, the aged dish made a bowl of unsalted juice with water starch, sesame oil, local Fujian specialty Yongchun old vinegar, white sugar, green onion and minced garlic.

Then put it in the pot and cook it at high temperature. The slightest smell will come up.

Under the action of this high temperature, the juice gradually began to smoke and bubble and become thicker. At this time, Chen Nian put the previously served meat into the pot and stir-fry it quickly.

After just a few strokes, the bowls in the pot were all wrapped around the flesh.

It was only then that Aged finally served this dish.

"Let's see if it's different now?" Chen Nian raised his chin with a slight placing on the plate in front of Tonio.

Tonio looked at the dish in front of him in surprise: "What's the name of this dish? Why do I feel like it is a little like a lychee?"

Chen Nian also sat down in front of Tonio at this time: "The name of this dish is lychee meat. You see, the uneven patterns on the surface were modified on the meat slices before.

And the finished product of this dish is more shiny than lychees.”
To be continued...