Gourmet food starts from the green leather train chef

Chapter 187
Cui Zhengshan could feel that Zhou Zhou, who was holding the handle of the pot with both hands, was like a master who was good at "fighting left and right". Although he couldn't feel this kind of power, he could see it very clearly.

What a miraculous mess this is?Under the joint control of Zhou Zhou's two hands, the force in the pot also divided into two. The sugar water surrounding the pot wall has gradually turned red, while the lard that was originally spinning at the bottom of the pot broke away from the ground under the action of centrifugal force. Under the action of gravity, strands of crystal clear liquid flowed up the pot, and began to merge with the sugar water on the wall of the pot.

Fried sugar oil!
And it was still frying on the wall of the pot!

Zhou Zhou completely gave up using a frying spoon. With his subtle control over the frying pan, the lard rises to the wall of the wok at a certain frequency and speed, which avoids the risk of burns caused by too much lard fused in sugar water at one time. Cloudiness, after the sugar water slowly absorbs the special fat aroma of lard, the color becomes more pure.

It was as if rays of sunlight rose from the wall of the pot, and the crimson morning glow instantly illuminated the kitchen of the dining car.

The most difficult thing about frying sugar oil is to control the ratio of lard to sugar water. If there is a slight mistake, either the lard smell in the fried sugar oil is too turbid, or the sugar water is ash, which makes it impossible to form a pure "Dongfanghong". This kind of red is the biggest feature of 'Mao's Braised Pork'. Once it is lost, it will become an ordinary home-cooked roast pork with salty and sweet taste.

Cui Zhengshan, Fatty, Xie Guangyun, and He Wuhuo gasped as they looked at the cauldron that could cook more than 20 catties of pork at a time.

To control such a large pot, you need to separate two control forces and discard the frying spoon. How much strength is required?

Experts look at the doorway, the fat man may not be able to see clearly, but Cui Zhengshan and the others can see that it was very difficult for Zhou Zhou to exert his strength at the beginning, and he used the turbid force, but later he began to use the previous force to make the two initial forces It goes on and on, and it has always been maintained by using cleverness. This not only reflects the chef's exquisite control of strength, but also reflects a wealth of experience.

Have you ever seen 'Zhou Shen' make such a mess?Where did he learn this from?
Question marks hung on everyone's heads, and their moods were flustered in the wind. I really saw you. Why did the longer I stayed by Zhou Zhou's side, the greater the gap between myself and him? Let people live?

The smell of meat rose in their noses, and the chefs licked their lips subconsciously. Based on their experience, they didn't need to see the end to know that once this pot of braised pork was out of the pot, it could really kill people's souls!
The pork pieces at the bottom of the pot changed color at the same time, and when the meat pieces with the same length, width, and thickness all showed golden color at the same time, the pot really showed a golden light.

Is it a pot of golden braised pork?
Cui Zhengshan shook his head, a little dumbfounded, when did he become so secondary?

Appropriate spices are still needed, even Mao’s braised pork can’t do without star anise and Chinese prickly ash to remove the fishy smell. When the smell of spices gradually spread, Cui Zhengshan, who had the sharpest eyes, saw Zhou Zhou holding the back of the pot handle with both hands and lowering it slightly. pressure.

"Buzz!"

The two ingenious forces that had been in Zhouzhou's ingenious technique suddenly poured into the bottom of the pot, causing the big iron pot to make a pleasant buzzing sound, and the bright red sugar oil fell from the four sides of the pot, wrapping the pork pieces just right. Live and start the dyeing process.

A stream of bright bone soup fell into the pot. The amount of soup was not too much, and it could submerge [-]% of the pork pieces, exposing the top layer of pig skin. This is to maintain the taste of pig skin when dyeing and collecting juice. It directly determines the quality of the finished dish of braised pork.

"From now on, it will be ready in an hour."

Zhou Zhou looked up at the clock hanging on the wall, and said with a smile: "There is no way, the braised pork has to be cooked and eaten now, so there is no way to satisfy all the passengers, and this pot will only serve fifty servings." It looks like the food is coming out too slowly."

"You call this slow food delivery?"

Master Sun has been standing behind several chefs and watching Zhou Zhou quietly. He has the least seniority in the kitchen. He was directly stunned by Zhou Zhou's operation just now, and he didn't dare to say a word for a long time.

But when he heard what Zhou Zhou said, Master Sun couldn't help it anymore. He had cooked big banquets all his life, and he still had some right to say when it comes to making big pot dishes, not to mention that Zhou Zhou used his big pot.

"Fifty servings of braised pork in one pot, although each serving is a little less and can't be compared with the big banquets in the countryside, it is still fifty servings.

Master Zhou is wrong, god Zhou!do you knowI have cooked a big banquet for half my life, and one pot can produce at most [-] or [-] servings of braised pork, and I am a real big pot dish, but this is an exquisite small stove!

It's impossible, terrible, terrible to use a large pot to make a small stove. "

Reminded by Master Sun's words, Cui Zhengshan and the others looked at Zhou Zhou with a different look. Yes, they only paid attention to Zhou Zhou's technique just now, and even forgot that he was cooking a big pot of food!
There are many people in the world who can make big pot dishes, and all the chefs in the cafeteria are experts, but who can make big pot dishes into small stir-fried dishes?And if his sense of taste doesn't have a problem like the fat man's, wouldn't Zhouzhou's 'Mao's Braised Pork' be another masterpiece?
The fat man suddenly said: "Boss, the Huaxia Chefs Association hasn't approved your application for the special level yet?
Isn't it just a special level, just like that? "

What is Nate Level 164 in the X[-]'s diner galley these days?Even the helper in the kitchen!

But for Fatty and Zhou Zhou, this is their status!That's all for Fatty himself, seeing how the boss has such cooking skills but has not yet obtained the special first-level qualification, he feels aggrieved for Zhou Zhou in his heart!
"I think the Huaxia Chefs Association is almost the same as the Music Association and the Football Association. It is simply a bureaucracy. Don't worry, Master Zhou. If they dare not approve it, I, Cui Zhengshan, will notify Qin Xing and withdraw from the Huaxia Chefs Association voluntarily!"

"me too!"

Speaking of the current Huaxia Chefs Association, Xie Guangyun had more opinions than anyone else, and said with a sneer: "Originally, it was recommended by my master and Mr. Zhang, and Zhou Shen was also featured in the special issue of "Lixing Tianxia". In my opinion, it is also appropriate to directly grant Zhou Shen the qualification of a national culinary master.

Hey, isn't it because the chairman and Michelin have tied up interests, and now the directors and executive directors of the Huaxia Chefs Association, which one is not a Michelin-certified Huaxia celebrity chef?
They rely on this name to gain both fame and fortune.

Now that "three meals a day" is going to establish a new standard for Chinese cuisine, it is not only the interests of Michelin that are touched, but also the interests of these people. Zhou Shen is also a senior judge of "three meals a day". You say they are not stuck with Zhou Shen Who is the card?

My master and old man Zhang are also senior judges of three meals a day, but do these two old men dare to move?This is the pinch of eating persimmons and picking soft ones! "

(End of this chapter)