After deciding what to eat, Ye Gui immediately went to the vegetable area and found an authentic three-layer pork belly.
When he got the pork belly, he didn't forget to weigh it: "One pound or three ounces, just right, rich and rich. Authentic farm pigs do not grow up eating feed!"
Ye Gui was very satisfied with the quality of the pork belly: "It's worthy of Xiao Nancheng, you can find such good pork belly!"
He put the pork belly on the cutting board, took the kitchen knife, scratched it on the whetstone a few times, and then rinsed it with water.
Cut the pork belly into two long strips with one knife, and then cut the pork belly into evenly sized mahjong pieces very quickly.
"Some students don't like to eat pork belly, so they like to take off the skin when eating pork belly. In fact, the skin of pork belly is a good thing. One is that it can keep the pork belly from falling apart when stewing, and it can be kept neat and whole.
It looks like a piece of pork belly, and the skin of the pork belly actually becomes like Wangzai QQ candy after being stewed, and the taste is great!"
Ye Gui put the meat in a bowl and then took a bowl of water.
"It's best to put the meat in water here, because the calm water prevents the meat from being contaminated with bacteria or anything like that!"
"The flowing water seems to clean the surface of the meat, but it actually doesn't have a very good effect!"
"After cleaning the meat, put it into the pot, then add water, cooking wine, green onion, ginger and pepper. The purpose of boiling over high heat is to remove the fishy smell from the meat and at the same time allow the meat to be shaped for the first time!"
Senior Sun quickly blanched the pork belly. After three minutes, he took the pork belly out and soaked it in water for a second wash. After washing it, he used kitchen paper to absorb the moisture on the surface!"
It is said that Senior Sun opened another pot at this time, heated the pot, poured in an appropriate amount of oil, moistened the pot, and then added a large amount of rock sugar.
At the same time, slide the rock sugar quickly, and when the rock sugar melts and turns into caramel color, quickly pour in the dried pork belly.
Let the pork belly be coated with an even layer of sugar color.
Add water to cover the pork belly, then add half a spoonful of dark soy sauce.
After boiling, immediately pour it into the casserole and wait quietly.
After Senior Sun finished doing this, Ye Gui had already cut the ribs.
This is the same method. Clean the ribs, blanch them first, and then boil them a second time.
After cooking for ten minutes, take out the ribs one by one. Do not throw away all the broth.
Then wipe the ribs clean and put them in the oil pan and fry them again.
In addition, take up the pot and fry the sugar color in the same way. At this time, you do not need to add the ribs, but add the soup in which the ribs have been cooked for a second boil.
Then add the fried ribs and pour in the remaining stock.
Just wait until it boils!
These two dishes are not particularly difficult, they completely test the chef’s experience.
But the next dish will test your knife skills.
That is to buckle three silk threads.
"Xiaoye, I haven't cooked for a long time, are you still good at this three-wire dish?"
Senior Sun wiped his hands and helped Ye Gui get winter bamboo shoots, pork, chicken breast, mushrooms and ham.
Those are top quality meats!
"Just keep an eye on it!"
Ye Gui raised the kitchen knife again: "This Three-Sided Sauce is actually Huaiyang cuisine, but after being introduced to Zhonghai, it gradually became one of the representative dishes of our cuisine!"
As he said that, Ye Gui had washed and cooked the pork, cut off the fat, and cut the fat and lean meat into 4.9 cm long filaments; then washed and cooked the chicken breast; and then cooked the ham.
, cut the chicken breast and winter bamboo shoots into thin shreds of the same length; then boil the shredded winter bamboo shoots in hot water; then remove the stems of the soaked mushrooms and wash them
, place it top down in the middle of the bottom of a medium bowl; divide the cooked ham shreds into three rows and arrange them neatly at the three opposite corners of the bowl wall; arrange the remaining three gaps on the bowl wall with chicken shreds and bamboo shoot shreds respectively;
Then fluff the lean pork shreds, place them in the center of the bowl, press them until firm, then add the fat shreds, add refined salt, monosodium glutamate, and 50 ml of meat broth.
Although this step is very easy to say, everyone's eyes widened when Ye Gui cut it into shreds.
"Damn it, do the God of Cookery's hands have magic? This is too fast!"
"I told you, speed is not important, I am also very fast in mental arithmetic, but the difficult thing is to cut these wires into uniform sizes and uniform lengths!"
"Quick at mental arithmetic? Then let me ask you, what is 5787x545?"
"87845410!"
"What is 100x9454 equal to?"
"99841545!"
"Fuck your sister, if you multiply it by 100, the last two digits must be 0!"
"Just tell me whether it's faster or not!"
"Fast, faster than Liu Xiang, better than Yao Ming!"
While everyone was praising Ye Gui's knife skills, Xingping Soma was also watching the live broadcast on the plane to Zhonghai.
His face was full of disdain: "Tsk, they are really a group of Xia people who have never seen the world, that's all; they still admire such rubbish knife skills!"
"Ye, I will be arriving at Zhonghai in a few hours. Are you ready to accept my challenge?"