Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 820: This crispy pork slices tastes really amazing! Dundun: I have a new territory!
Chapter 820: This crispy pork slices tastes really amazing! Dundun: I have a new territory!
Chapter 821 This crispy pork slices taste really amazing! Dundun: I have a new territory! [Please subscribe]
"What kind of food is bombing Tokyo?"
Zeng Xiaoqi picked up the menu taken today and looked at it, but did not find this dish. Moreover, since this was a state banquet, the dish names should be very careful and not have such a strong direction.
Dai Jianli said with a smile:
"It is crispy pork slices. When this dish is served, the cooked meat slices are poured on the fried crispy rice, and it makes a sizzling sound, like a bombing, so it was called the bombing of Tokyo by the patriots of the year.
."
The name of this dish comes from the Chongqing bombing period. At that time, the people were hiding in fear. They used the bombing of Tokyo to call the crispy pork slices. It was not only a spiritual victory method, but also a mockery of the corrupt authorities. They could only verbally fight back through the dishes.<
/p>
When she heard it was crispy pork slices, Zeng Xiaoqi smiled and said:
"That's just right. Let's have lunch together after filming... When I was in college, my favorite thing to eat was crispy pork slices in the cafeteria. Unfortunately, they were reluctant to use meat, so they always used ham instead. I always felt that it was not satisfying enough." p>
Dai Jianli smiled:
"In order to save costs, today we are using genuine 800 pork tenderloin, which is absolutely delicious."
As a classic delicacy in Sichuan cuisine, crispy pork slices have a history of hundreds of years. The origin of the dish is the layer of crispy rice that appears at the bottom of the pot when rice is stewed in rural earthen stoves.
In the past, they were soaked in vegetable soup and eaten. Later, in order to have a crispier texture, people would fry it before soaking in vegetable soup. Over time, it became crispy pork slices.
Like Kung Pao Chicken, crispy rice crispy pork slices also belong to the lychee flavor among the twenty-four flavors of Sichuan cuisine.
But the difference is that Kung Pao Chicken belongs to the small lychee flavor type, while Crispy Rice Pork Slices is the representative of the big lychee flavor type.
Comparing the two, the big lychee flavor has a higher sourness and sweetness. The big sourness and sweetness have a salty and fresh taste, which makes people unforgettable once they eat it.
Now that conditions are better, ready-made rice dumplings are sold in general dried vegetable shops or supermarkets, and it is very easy to make this dish.
However, the crispy pork slices at the state banquet are relatively troublesome, because the crispy rice needs to be made by yourself, so that the texture is crispier, more fragrant, and more delicious.
Dai Jianli held a bowl of leftover rice and began to prepare crispy rice.
Pour leftover rice into a basin and knead it with your hands first to make the rice fluffy.
Then add a small spoonful of five-spice powder and two small spoons of chili powder to add a spicy flavor to the rice cake.
Mix well with your hands to coat the surface of the rice grains with seasoning powder, then add two egg whites into the basin and continue stirring until a layer of egg white liquid is evenly coated on the rice grains.
Egg yolks cannot be added to this delicacy, otherwise the color will be too heavy and unsightly.
Only by adding egg white can you achieve that golden color.
Mix the egg whites well, and Dai Jianli begins to add dry starch in small amounts to the basin, kneading it with his hands while adding it, so that the starch can evenly coat the rice grains.
Although Zeng Xiaoqi has eaten crispy rice and crispy pork slices, she has never seen crispy rice made.
If the video wasn't being filmed right now, she would have wanted to get closer and have a closer look.
When Dai Jianli kneaded the rice grains until they were clearly defined, he started making crispy rice.
He put the oil pan on the stove, added half a pot of vegetable oil to it, turned the heat to maximum, and started cooking.
Wait until the oil temperature reaches 80% hot. Pour out the hot oil from the pot, lower the heat to a minimum, pour the mixed rice grains in, use a curved spatula to spread them out, and squeeze them together.
, let the rice grains squeeze into a round cake shape.
After squeezing, use a spoon to pour the hot oil you just poured over the rice cooker. Pour in about one-third of the oil and let the hot oil heat the lower half of the rice cooker.
After adding the hot oil, you can no longer move the rice grains in the pot and let the rice grains in the pot completely condense together under the action of the hot oil.
Wait until a burnt color appears on the surface of the rice grains, then pour in the remaining oil to completely submerge the rice grains, and at the same time, adjust the heat on the stove to medium.
Continue frying until the rice crust floats automatically and turns golden brown, which means it has been fried thoroughly and is ready to be taken out of the pot.
Dai Jianli took out the crispy rice and put it aside to control the oil.
Put the oil pan aside. You can't pour the oil out yet because it will be used later.
Make the rice dumplings and start preparing the meat slices.
He took the tenderloin, removed the fascia on the surface, and cut it into two millimeter thick slices.
Cut it into pieces and add onion, ginger, water and light soy sauce. When the surface becomes sticky, add egg white and scratch again. Then add cornstarch, coat the meat slices with paste, and finally pour in a little cooking oil to make it easier to cook.
The meat is slippery.
The meat slices are ready, start preparing the side dishes.
Cut the onions into hobs, shake them into pieces, and put them in a bowl for later use. Then cut the green and red peppers into diamond-shaped slices and put them together with the onions. Finally, add a handful of torn fungus.
These side dishes mainly serve to enrich the color, so the degree of freedom is relatively high. Generally, there are green, red, black and other ingredients, and they can be paired with golden crispy rice. There are no particularly strict regulations.
The side dishes are ready, cut a few red pickled peppers into small pieces, cut ginger and garlic into slices, and start the sauce.
Mix salt, light soy sauce, balsamic vinegar, and white sugar together, add water starch, and the sauce is ready and ready for cooking.
In the past, crispy pork slices were a specialty dish of many restaurants, but in recent years, in the catering industry that pays more and more attention to efficiency, the number of restaurants selling crispy pork slices has significantly decreased.
The reason is that the preparation of crispy pork slices is too troublesome. It not only needs to be stir-fried, but also deep-fried.
If not, you may even have to make the crispy rice from scratch, which takes more time, and if there is no sizzling sound when it is served, customers may ask you to make it again.
In this case, the restaurant naturally removed this dish that was difficult to sell at a reasonable price.
With this skill, it would be so easy to make stir-fried dishes.
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Dai Jianli set up a wok, added rapeseed oil and cooking oil to the wok, and when the oil in the wok was 70% hot, poured the meat slices in and let them slide.
Pork tenderloin is pure lean meat. If you want it to taste good, you must add some lard. However, if you use all lard, it will taste very greasy, so you need to mix lard and rapeseed oil for frying.
After the meat slices slide into the pot and fall apart, immediately place the colander on the oil drum, and then pour the meat slices in the pot with the oil together.
Put the pot back on the stove, heat the remaining fat at the bottom of the pot, and then pour in the prepared red pickled peppers, onions, ginger and garlic to release the aroma.
Pour in the side dishes, stir-fry for a few times, add a large bowl of stock, bring to a boil, pour the meat slices in, cook for a minute, then add the prepared sauce along the edge of the pot.
There is starch in the sauce, so the soup in the pot will be concentrated soon.
Dai Jianli shook the wok a few times to make the soup thicker, then poured in some scallion oil to increase the fragrance and make the soup brighter.
Just when the photographer next to him thought the pot was about to be cooked, Dai Jianli scooped up some balsamic vinegar and poured it into the pot along the edge.
After doing this, he poured the prepared dishes into a sea bowl.
When the dish was ready, he put down the wok, put the oil pan back on the stove, and turned on the fire.
While the oil is heating up, break the freshly made crispy rice into four to five centimeter square pieces and put them into a deeper plate.
When the oil temperature in the pot reaches 70% to 80% heat, pour the crispy rice into it.
High oil temperature can not only make the rice crispy crispier, but also fry the excess fat, making it less greasy and more delicious.
When pouring the crispy rice, you have to hold a plate against the oil pan, use a spoon to scoop up the hot oil in the pot and pour it on the plate several times.
This keeps the plate hot, making it easier for the broth to make a violent sound when poured in.
Rinse the plate with hot oil a few times, and the rice dumplings are almost ready.
This kind of re-frying does not take too long, about seven or eight seconds is enough. If the time is longer, it will easily fry.
Use a spoon to pour a little hot oil into the plate, change the spoon to a colander, take out the crispy rice from the pot and place it on a plate, covering the fat on the bottom of the plate.
Place the plate on the table, and pour the freshly cooked pork tenderloin and soup onto the plate.
"Zila!!!!!!"
There was a violent explosion, a rich aroma rose, and the crispy pork slices were officially ready.
The surrounding photographers swallowed the saliva in their mouths and captured this scene perfectly.
"Have you finished filming?"
Dai Jianli took off his apron, looked at the photographer and asked.
"The shooting is over."
"Then let's eat!"
Zeng Xiaoqi looked at the crispy pork slices on the table and smelled the sour aroma wafting out of it. It would be a lie to say that she was not greedy. After all, this must have been her first time eating authentic crispy pork slices.
Dai Jianli said:
"Eat it if you want. Anyway, I haven't used up the crispy rice dumplings I just fried. I'll just make another one this afternoon."
When Zeng Xiaoqi heard this, she winked at Chen Yan, then raised her chopsticks, picked up a piece of rice cake and started eating.
The rice crispy rice is crispy and coated with a layer of crispy, sweet and sour soup with a salty and umami flavor.
When the two are combined together, the taste is really enjoyable.
She took a bite and couldn't help but exclaimed:
"This is much better than the crispy pork slices in the school cafeteria."
Dai Jianli said with a smile:
"Lao Xie should listen to these words. At that time, Xie Yufei and Xie Yuhang compared him with the school chef, but they had not even compared him to others, and they almost broke his guard."
Chen Yan came over, picked up a piece and tasted it. She thought the rice cake was really delicious, so she took a photo and sent it to Shen Jiayue.
"Haha, I'm eating crispy pork slices today, but it's a pity that someone can't eat it."
To put poison, you have to look for the other party's shortcomings.
However, as soon as it was sent, Shen Jiayue sent the reception banquet prepared for Zhen Wensheng today:
"I really envy you, you can actually eat crispy pork slices, unlike me, who can only eat steamed lion's head, braised fish in water, stir-fried baby chicken with garlic, braised shark's fin in gold soup, dry pot smelly mandarin fish and other dishes to barely satisfy my hunger...
By the way, today my family is too poor to buy rice, so they can only make some rock sugar bird's nest for porridge. Do you think I am miserable?"
Chen Yan: "..."
I don’t know if it’s miserable or not, but it deserves a beating.
In the store, Shen Jiayue finished sending the message, took a sip from the rock sugar bird's nest in front of her, and smiled and said to Geng Lele who came to eat:
"Lele, what do you think about what I say?"
Geng Lele scooped up a piece of lion head with a spoon and put it into his mouth. Feeling the deliciousness of the meat melting in his mouth, he couldn't help but say:
"Okay, but if you want to make Sister Yan angry, it's not enough to just send out all kinds of delicious food. You have to start with what she cares about most, such as age and body shape. Anyway, you just want to use your strengths and avoid weaknesses while attacking the other party's shortcomings." Shen Jiayue: "!!!!!!!!!"
When you say this, I understand!
While Cui Qingyuan was eating, he was chatting with Zhen Wensheng about running a school.
He has worked at Tsinghua University for many years and has a certain understanding of technical training education. Zhen Wensheng wanted to hear more opinions from educators, so the two of them chatted quite speculatively.
After dinner, Cui Qingyuan and Geng Lele returned to school to continue their classes. Lin Xu drove to the Ginkgo Garden with Zhen Wensheng, intending to take a look at the land acquired by Dou Wenjing, and chat with Zheng Xiaoguang who came to make the design drawings.
When going downstairs, Dundun, who was lying on the service desk, immediately jumped down and chased her to the door.
In desperation, Lin Xu had no choice but to take the little guy with him.
When I arrived at the Ginkgo Garden, I happened to meet Dou Wenjing, who had just signed a land lease contract with the nearby village committee. The selected land was more than 200 meters away from the Ginkgo Garden.
This was originally a food processing factory, but it was shut down last year due to poor management. All the equipment was sold and the factory building was demolished. Now only an empty yard is left.
Lin Xu parked the car at the entrance of the yard. Zheng Xiaoguang, Dou Wenjing and several other people from the company were already waiting.
They had lunch at the Ginkgo Garden and took measurements here. Now they are listening to Lin Xu and Zhen Wensheng’s opinions on how to design and plan the campus.
After getting off the car, Lin Xu took a look and found that this place is quite suitable for running a school. There are several plant ornamental gardens nearby, a village one kilometer away, Internet cafes and supermarkets, so the students will not be out of touch with the outside world.
Zhen Wensheng looked at the huge yard in front of him and couldn't help but admire:
"This place is big enough, so we need to plan it carefully."
Campus planning is nothing more than teaching buildings, apartment buildings, office buildings, playgrounds, leisure places, such as libraries, audio-visual rooms, indoor gyms, etc.
Taking into account the particularity of the cooking profession, the classrooms will be built in the style of a kitchen.
High-power hoods, professional stoves, and various kitchen equipment must be complete, so that students can adapt to the stoves in the hotel kitchen in advance.
After saying hello to everyone, the group walked into the yard. Dundun followed Lin Xu, looking around with his tail raised, his eyes full of curiosity. It was obvious that the little guy regarded this as his new territory.<
/p>
In order to prevent it from running around, Lin Xu specially put a positioning collar on it.
The little guy felt it and immediately ran around for a while like he was having fun. He even jumped onto a collapsed wall, raised his tail and meowed several times.
Dou Wenjing asked curiously:
"What are Dundun doing?"
Lin Xu took a look and said:
"Maybe I feel happy that I have a new territory. If I had known, my wife would come too and keep an eye on this little guy, so it wouldn't have to run around."
When she came, Shen Jiayue didn't come with her because she had to edit the video.
Otherwise, if Dundun acts like this now, she will definitely be scolded by mommy.
After walking around inside, I saw several hares. Dundun threw off his legs and chased after them, but because the speed was too slow, he lost them in the end. The little guy was so angry that his beard was crooked, and he barked several times at the grass where the hares disappeared.
With a loud noise, he returned to Lin Xu's side.
Zhen Wensheng said:
"Designer Zheng, don't rush to draw out the pictures. Let's go to a professional chef school in the next two days to learn about their layout and find out the advantages and disadvantages, and then we'll start."
You can't rush the design drawings, you have to work slowly and carefully. At worst, you can just add some progress during the construction.
After hearing this, Zheng Xiaoguang said:
"Okay, I also want to learn from other schools. I will also go to the design institute to look for drawings related to cooking schools, and try to design a unique school."
The two chatted for a while, and it happened that there was a vocational and technical training school near the Sixth Ring Road, so Zheng Xiaoguang simply drove Zhen Wensheng to see it.
Instead of working behind closed doors, it is better to go out and see more.
After they left, Lin Xu picked up Dundun and went to the Ginkgo Garden with Dou Wenjing and others.
As soon as I came in, I saw Xiaobai Qiyu walking over in a grand manner.
Dundun jumped on its back, and the cat and the horse started walking around in the yard.
"Hey, Boss Lin is here, can we take a photo with him?"
"Haha, I actually met Boss Lin by chance. The tickets are worth buying."
"Boss Lin, the roasted whole lamb here is really amazing, it tastes so good."
"Roasted pig is also fine. I come here once a week now just to eat this roast pig from my hometown."
"..."
When tourists saw Lin Xu, they all said hello.
Lin Xu greeted them one by one and took photos with several tourists.
When I came to the kitchen, I greeted Zhuang Yizhou and asked about the situation in the kitchen.
Zhuang Yizhou was quite looking forward to it when he first came here, and he even took advantage of the opportunity to live broadcast various activities when he wasn't busy. But after staying for a long time, he wanted to go back to the store in the city.
It's a pity that it's a full-month replacement, and one person is on duty for a month, so it will take at least a week before he can go back.
Lin Xu smiled and said:
"When you go back, you should miss your life here again."
After the store expanded, the business volume became higher and the kitchen became even busier. There was no time for leisure during normal working hours. It was completely different from the leisure bureau here.
The two chatted for a while, and Lin Xu went to say hello to Zeng Xiaoqi's parents. Then he came to the pond. He originally planned to say hello to Shang Weixing and then go back, but he saw the lotus pond full of lotus leaves.
, suddenly remembered the lotus leaf porridge that Geng Lishan once said.
Now that you're here, why don't you pick a few lotus leaves and go back to make some porridge to try?
The temperature has been over 30 degrees recently. Although it has not yet reached the dog days of summer, it is still quite hot. It is time to eat some cool rice porridge.
When Shang Weixing heard that Lin Xu wanted lotus leaves, he immediately rowed a rubber boat to the depths of the lotus pond and picked a few large and round lotus leaves:
"As soon as the lotus flowers bloom next month, you can eat the lotus pods. I will pick the ripe ones and keep them for you."
Lin Xu said:
"No need to bother, we can just pick it."
Shang Weixing handed the lotus leaf to Lin Xu and packed the recently caught eel for Dundun. Since the little guy likes to eat, let's satisfy him.
Just like that, Lin Xu left the ginkgo garden with Dundun with a bag of lotus leaves in his left hand and a bag of eels in his right hand, preparing to go back to the store to prepare delicious food...
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