Gourmet food starts from the green leather train chef

Chapter 30 The secret method of making brine

This girl Chen Yan was kicked out of the kitchen by Zhou Zhou.

I've never seen someone like her, who was so frothy when she opened her mouth that she almost sprayed Zhou Zhou's face; Zhou Zhou, who is devoted to cooking, doesn't know what it means to "breathe like blue", but knows the kitchen. Li can't tolerate such a silly girl.

"Old Zhou, I won't start to lose weight until tomorrow. Don't forget to leave me two braised pig's trotters later. I promise to start losing weight tomorrow after eating today!"

Chen Yan was still drooling when she was kicked out of the kitchen. She has learned to cheer herself up in the face of countless failures. My mother is still young and has a lot of tomorrow!
After the girl left, the kitchen finally calmed down. Zhou Zhou opened the freezer and took a look. The ten boxes that Fatty Liu had added, totaling two hundred pig trotters, had gone through more than 20 hours of low-temperature deacidification, and now they are ready to go. used.

Many people think that if you eat meat, you must eat 'hot fresh meat', but this is not the case at all.

Whether it is mutton, beef or pork, it needs to be deacidified for 0 to 4 hours at a low temperature of 12 degrees Celsius to 28 degrees Celsius.

The growth and reproduction of most microorganisms are inhibited, Clostridium botulinum and Staphylococcus aureus no longer secrete toxins, and at the same time, the enzymes in the meat are activated to decompose some proteins into amino acids.

Amino acids are a good thing, not only can make all kinds of meat more delicious, but also help the body to absorb protein faster, so experienced stewed meat chefs will definitely pay attention to this process.

You can’t believe the promise of the slaughterhouse, saying that their meat is all acid-expelled. This is almost a lie. If so many pigs and cattle are slaughtered every day, how much will it cost if they have to be acid-extracted in advance? Manpower and material resources?
The train meals that Zhouzhou is going to provide to passengers today will be mainly pasta and stewed pork, together with some lidded boxed meals to cater for passengers who don’t like noodles, so the first thing on the plan is 'Top Roujiamo'.

But to make the top-tasting Roujiamo, cured meat is essential.

What is cured meat?Everything you search on the internet is wrong!
This is not cooking pork with the juice from bacon.

It’s just that Zhouzhou’s century-old experience corresponds to this parallel world. The Roujiamo masters of all generations have reached the top in making buns, making sauce into wax, and controlling fire. The ratio of spices, cooking time, taste points, and fire control skills, but one dry yellow sauce was used less.

The dry yellow sauce in this world is actually very good. Although the brand has changed from the familiar 'Wang Zhihe' in Zhouzhou to the familiar 'Zhang Xiaoquan', the taste is still pure. It's a pity that the chefs in this world only use it to fry sauce , or as an auxiliary material for some cooking, but ignores its most important attribute-the soul of brine!

Zhouzhou is confident that after adding the dried yellow sauce, the cured meat for Roujiamo can be sublimated.

However, the cured and sauced meat needed for Roujiamo needs at least four to five hours to marinate. The originally planned lunch will not be able to catch up. Passengers will not have this delicious food until dinner.

But Zhou Zhou must start cooking brine now.

What kind of brine is best?Many people blurt out that it is a hundred-year-old brine, but they don’t know that the reason why the century-old brine is so good is only one aspect. The most important thing is that this pot of brine has been marinating various ingredients for a hundred years.

The more pork, beef, chicken, duck, and goose are stewed, the richer and fuller the pot of brine will be.

But vegetables and soy products are absolutely not allowed in the brine, otherwise a pot of brine will be completely useless!

First of all, Zhouzhou wants to set up a "standing pot", that is, set up a new pot of stew.

If you want the cured sauce meat used for Roujiamo to taste richer, it is the best choice to marinate a pot of pig's trotters while the pot is standing.

This is because the collagen content of pig's trotters is high, and the fat is rich. With it, you can make a base first, and then the cured sauce and sauce meat can get twice the result with half the effort.

Standing a soup pot is a hassle, the first thing you need is a 'base soup'.

You can't boil a soup pot with clean water?Relying on all kinds of spices alone is not enough, so how different is it from using all kinds of high technology?
The base soup needs to use the original meat juice, and the soup base Zhou Zhou chose is these pig's trotters that have undergone deacidification.

The two soup pots sent by Fatty Liu were cleaned yesterday with the help of Chen Yan and Zhang Dazui. They are both large pots of more than [-] liters. There is no problem in accommodating a hundred pig's feet. They can be used directly today. Zhou first filled one of them with clean water, and then turned on the fire to boil the water.

When the water temperature reaches about [-] degrees, put a hundred pig's trotters at a time, and pour in enough cooking wine to start soaking the water.

This is the first time to soak the water, the purpose is to remove the fishy smell of the pig's trotters, so there should be enough cooking wine, and there is no need for onion and ginger. Zhou Zhou calculated the amount of water and poured in a full bottle of cooking wine.

When the water in the pot boiled, Zhou Zhou stepped on the footstool and skimmed off the foam with a large spoon. After 5 minutes, he took out the pig's trotters that had been soaked for the first time, poured out the water in the big pot and washed it.

Then inject clean water for the second time, and this time it has to be heated to about 45 degrees before putting the pig's trotters that have been soaked in water once.

This is the second time to boil the water, cooking wine, onion and ginger, etc. are not put in, because this pot of soup is to be used as a base soup for the standing pot, and what is needed now is the raw meat juice, which is not the time to taste.

The second time to boil the water, wait for the water to boil and cook for about 15 minutes. When the fat of the pig's trotters begins to seep into the soup, and it is not yet cooked, take out the pig's trotters and pile them aside for later use.

Next, is the most important frying process.
Heat the frying pan, put in thick oil, fry the onion and ginger first after the oil is hot, wait until the onion and ginger are fried, add angelica dahurica, white cardamom, fragrant fruit, fennel, bay leaf, star anise, peppercorns, and onion and ginger Mix together and stir fry over low heat.

The combination and dosage of these spices are a summary of the century-old experience of the past rougamo masters. Zhou Zhou is already familiar with it, so there is no need to weigh it at all, and use it as you like.

When the various spices began to be fried to produce a strong medicinal aroma, Zhou Zhou added his own big killer dry yellow sauce.A box of [-] grams of dry yellow sauce uses two boxes at a time, add water and stir to form a thin paste, then pour it into the pot, press the stove to simmer, and then speed up the frequency to fry quickly.

How long should it be fried?Wait until the kitchen is filled with the aroma of fried sauce.

Then pour the yellow sauce, all kinds of green onion, ginger, and spices that have been fried in the wok into the original juice of the soup pot, and continue to fry the second pot. According to the capacity of the soup pot, Zhouzhou needs to fry a total of ten pots of marinade. right.

After the ten pots of fried brine are poured into the soup pot, you can turn to high heat to boil the brine. After the soup pot boils, continue to attack with strong fire for 5 minutes, then immediately cover the soup pot, and cook for 10 minutes on low heat.

After 10 minutes, open the lid of the soup pot, half of the pot of brine has become half, and the whole dining car is full of tempting stewed fragrance. Zhou Zhou quickly turned off the fire, and stepped on the footstool to remove all the onions, ginger, and various spices in the pot Come throw it away.

This is because after the previous frying and later boiling, the flavors of various spices have been borrowed enough. If they are not taken out, there will be a phenomenon of "returning to bitterness", and the various stewed vegetables will have a bitter taste. smell.

The last step is to put enough rock sugar into the soup pot to completely eliminate the possibility of bitterness from the brine.

In this way, a pot of fragrant and black-red brine is ready. Because Zhouzhou used a full twenty boxes of dried yellow sauce, the saltiness of the brine has reached a standard line. Just add an appropriate amount of salt to the amount of meat marinated each time.

With this pot of brine, in addition to not being able to marinate vegetarian dishes and soy products in the future, it can also marinate all kinds of meat in the world!

　(This is the way I cook brine when I make braised pig's trotters and beef. It is right to cook brine according to my method. Interested readers can try it. After using it once, you can put it in the refrigerator and take it out for three or four days. It’s okay to open it, the longer the old soup is used, the more fragrant the stuff will be.)
　　
　
(End of this chapter)