Gourmet food starts from the green leather train chef

Chapter 31 Braised pork trotters are out!

Just a pot of brine is already full of fragrance, and it is a taste that has never appeared in this world.

The aroma gradually spread from the dining car, and soon affected several adjacent carriages. Passengers shook their noses and felt that their saliva was about to flow out.

Chef Zhou Zhou made something good again?It seems that we are lucky at noon today!
The soft sleeper compartment where Su Rou and Lu Meiqi lived was only two carriages away from the dining car, only five or sixty meters away. Although the green leather train was different from the completely enclosed high-speed train, this deadly aroma still got into the noses of the two women.

Lu Meiqi kept bobbing her nose like a greedy pig, her eyes lit up: "It smells so good, why have I never smelled this kind of fragrance before?
Rourou, you are an expert in the catering industry, what exactly is this aroma? "

Su Rou didn't reply to her words, and she was also surprised and uncertain.

As the CEO of Su's Catering Group, she is naturally considered a gourmet, and the good things she has eaten are countless, but this is the first time she has encountered this unique aroma, and she can't guess who rejected her. What good things did the young chef come up with.

Is it another innovative dish?
Impossible. Huaguo has a 2000-year history of gourmet food. The previous master chefs have made almost all the tricks that can be imagined. Nowadays, the so-called innovative dishes made by those national-level culinary masters are either old wine in new bottles, or old wine. Bottle new wine, or do some technical grafting of various ingredients and flavors.

These grafted "innovative dishes" are like homophonic stalks in talk shows. At first glance, they seem to be good, but once you figure them out, they are actually very low.

But Zhouzhou's innovation is completely different. "Liu Huangcai" embodies the innovative cooking of eggs with the traditional technique of "Liu"; It is too difficult to innovate a new flavor.

From Su Rou's point of view, chefs who can create 'new flavors' are definitely the top chefs in the world. This is not due to some fancy work, but a reflection of profound internal strength!

"Well, I'm just the manager of the catering group, and I'm not a real gourmet, so I can't tell the difference for a while.

Maggie, what are you in a hurry for? Anyway, I'll find out by lunch time. "

"Rou Rou doesn't understand, the food on the train is limited after all, it may not be able to satisfy every passenger?

I'm afraid it will be too late when we know, no!I have to find a train conductor and ask if Chef Zhou's new dishes will be in the dining car?If so, you need to hurry up and make a reservation. "

"That's fine, you can go and ask."

Su Rou nodded.

She had already tasted the yellow vegetables in the dining car, and she hadn't heard of any new dishes being added. Originally, she planned to have a boxed lunch at noon today, and by the way, investigate next Zhouzhou's basic skills in addition to his extraordinary innovative talent.

Now being completely aroused by this unprecedented aroma, I very much hope that Zhou Zhou's new dish can enter the dining car.

Chen Yan ran all the way to the kitchen.

She is not here for eating, but for exploring and discovering driven by the common curiosity of human beings.

Approaching cooking!

improve yourself!

Curiosity never dies, my mother will never grow old!
Not only her, but Aunt Xia, Xiao Zhang, Li Dazui, and even the always serious policeman came. Braised vegetables are not unusual in Zhouzhou's original world, but this is the first time they have appeared in this parallel world. ah!

After all, people depend on food, even Aunt Xia, the conductor of the train, cannot deceive her sense of smell, nor can she resist the temptation.

Before they came, Zhouzhou had already started the process of marinating pig's trotters.
After a little taste of the saltiness of the brine, some salt was added. (Let’s explain here. It is said that adding salt first and then marinating the meat will make the marinated meat not easy to cook. This is a rumor. The author has cooked braised meat countless times, and he always puts salt first.)
Then turn on high heat and attack for 10 minutes, then cover and simmer slowly for about four to 10 minutes, then turn off the heat and cover to simmer.

When making stewed pork, whether you are braised trotters, pork offal, pork head, or beef, besides having a good pot of brine, the most important thing is the word stew!
Why not continue to simmer but must be stewed?
Because four to 10 minutes of simmering has partially forced out the fat in the trotters. If the duration is too long, the fat in the trotters will be lost too much, the lean meat will taste bad, and the trotters will become too soft. Waxy, lost its proper chewiness.

This is not Dongpo pork that melts in your mouth!
In addition, even if it is just a slow fire, the liquid level of the brine will still slightly tumbling, and part of the brine fragrance will be lost during this tumbling process.

Stewing can solve these problems. First of all, the surface of the brine will no longer be churned, which ensures that the pig's trotters below are fully flavored.

Secondly, under the perfect coverage of the upper layer of fat, the brine will gradually cool down as time goes by. This slow cooling process is in line with the true meaning of "no shortage, no surplus".

It takes four to 10 minutes to stew. When the time is up, this pot of pig's trotters will become a delicacy in the world.

When Aunt Xia and the conductors rushed to the kitchen after finishing their work, Zhou Zhou had already turned off the fire and let the pig's trotters simmer slowly in the brine.

His eyes are not only on this pot of pig's trotters, but what makes him even more happy is that the pig's trotters are ten percent. Even if this pot of brine is ready, it will become very simple when making the meat in cured sauce for braised Roujiamo in the afternoon.

Aunt Xia smiled and asked him: "Don't say everyone is curious, Aunt Xia is also curious. I have lived for more than 30 years and this is the first time I smell this fragrance. What kind of delicious food is in the soup pot?"

"It's braised pig's trotters.

I'm going to marinate the two hundred pig's trotters sent by Director Liu, and the first pot will be out in a few minutes, but I'm afraid it won't be until around one o'clock in the afternoon before all of them are marinated. Passengers who want to eat may have to wait for a long time Some. "

"Braised pig's trotters, I don't think I've heard of such a practice?"

Aunt Xia was taken aback for a moment: "You created it yourself again?"

Zhou Zhou nodded: "I guess I just figured it out."

"I know you're good, Aunt Xia won't make a mistake!"

It was still an old problem, Zhang Xia punched Zhou Zhou with a punch in the chest, this is her habit of expressing happiness.

"Braised trotters are today's lunch content?"

"Yes."

Zhou Zhou said with a smile: "Today's lunch, in addition to continuing to serve covered rice, I also steamed some steamed buns and flower rolls in advance, as long as it is served with simple egg soup and half a slice of braised pig's trotters, it is a complete noodle dish Set meals, so that passengers with different tastes can be catered for.

However, the cost of pig’s trotters is a bit higher. Even if only half a piece of pig’s trotter is used for each set meal, a set meal costs 20 yuan, which is basically the cost price. After all, half a piece of raw pig’s trotters costs at least eleven or two yuan cost. "

Aunt Xia and a group of conductors looked at Zhou Zhou helplessly, and said to themselves, who asked you how much the cost was, did you catch everyone out of your sight?
We want to try this kind of braised pig's trotter that we have never eaten before!

"By the way. It's also my first time making braised pig's trotters. Please try it first. Feel free to mention any shortcomings."

Zhou Zhou stepped on the footstool, scooped up a few stewed pig's trotters, put them on a porcelain plate, and placed them in front of everyone.

Including Aunt Xia, everyone began to swallow saliva desperately.

On the white porcelain plate, the stewed pig's trotters just out of the pan are still steaming slightly.

Because the brine that stays on the skin will take a while to cool before it starts to darken. At this time, the pig’s trotters show a light reddish-yellow color, and the trembling and shaking skin is like pieces of beautiful amber.
(End of this chapter)