My daily life of cooking food in Tokyo

Chapter 86 Dongpo Meat

300 million yen?

Liu Minghui was a little surprised that his appearance fee was so high.

Although I don't have a detailed understanding of the market, but after all, this is just a program of about an hour.

Being able to offer such a high price was completely beyond Liu Minghui's expectations.

But when he thought of his talent, he took it for granted.

It's worth the appearance fee.

No, it should be said that it is far more than this appearance fee.

But seeing how sincere Takimoto Miki was, and because he owed her a favor, he reluctantly agreed to her.

Thinking of this, Liu Minghui nodded and said: "Of course there is no problem with the appearance fee."

"What I admire the most is someone like you who can see my talent instead of being fooled by appearance."

"After you determine the time, just let me know."

"If it was just a phone connection, I would have done a lot less preparation."

"It's also more convenient in terms of time."

At this point, the two have basically finalized their cooperation.

Liu Minghui also hung up the phone.

As for random missions?

There are only [-] Sakura people, so Liu Minghui doesn’t think it’s a problem at all.

This is equivalent to picking up a high-level skill for nothing, it's a bloody profit.

It was getting late, Liu Minghui prepared a bit, and planned to go to work.

It's Saturday, but I have to go to work.

Liu Minghui felt very irritable.

Decided to have money, the first thing to do is to change the Dragon Carp Izakaya into a weekend.

Then reduce the working hours by one hour.

Money is earned endless.

If you have money but don't know how to enjoy it, it is tantamount to earning for nothing.

Thinking like this, Liu Minghui felt that he was more motivated to make money.
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After briefly processing some ingredients needed for evening business, Liu Minghui is ready to start making unpretentious work meals.

Slightly more complicated dishes will take a certain amount of time to make.

It must be too late to prepare after the busy work.

Liu Minghui is going to cook Dongpo pork today.

Dongpo meat color, fragrance and taste are all good, so it is deeply loved by people.

According to legend, it was created by the famous foodie poet Su Dongpo, who himself never gets tired of eating it, so it is called "Dongpo Meat".

Dongpo meat belongs to Zhejiang cuisine, with pork as the main ingredient.

The main ingredients and shape of Dongpo pork are similar. The main ingredients are half-fat and half-lean pork, which is stewed with ingredients.

The dishes have thin skin and tender meat, bright red color, mellow flavor and thick juice, crispy but not broken, fragrant and glutinous but not greasy in the mouth.

Su Dongpo once wrote in "Pork Eating Poems": Slow fire, less water, he will be beautiful when the fire is full.

I get up and play a bowl every day, and I'm full of my own master.

As Su Dongpo said, "Slow fire, less water, more wine" is the secret to making this dish.

The main ingredient of Dongpo Pork is pork belly.

First, rub the pork belly with the washed shallots, which can add flavor to the Dongpo pork.

Take the kneaded pork belly and put it in a pot under cold water, add ginger slices and shallots, and blanch.

After boiling for 2 or 3 minutes, turn over and take out.

Take it out and carefully scrape off the impurities and fine hairs on the skin with a knife.

This step is particularly important. It must be scraped clean in order to make the finished meat skin red and bright.

Then cut the pork belly into small cubes about two inches and tie them with cotton thread.

The reason why Dongpo pork is tied with a rope is to prevent the meat from becoming loose due to the heat when it is cooked.
There are different flavors here. If you like a lighter person, you can lightly stir-fry the meat before tying the meat to remove excess fat.

In this way, the final Dongpo pork will not be too greasy.

Liu Minghui didn't do that, because fat is the key to the delicious Dongpo meat.

If the oil is removed, the taste of Dongpo meat will also decrease.

Liu Minghui chooses a casserole for cooking utensils, and ceramics will have a better cooking effect than iron pots.

At the same time, the casserole is also the key to locking in moisture.

After brushing a thin layer of oil on the bottom of the pot, spread a layer of ginger slices and a layer of shallots on the bottom of the pot, and then put the tied pork belly.

Remember here, the side of the pork belly should face the bottom of the pot, and it must not be turned upside down.

After placing them neatly, add an appropriate amount of light soy sauce, a spoonful of dark soy sauce, enough white wine, and an appropriate amount of rock sugar.

Then, cover the pot and cook on high heat until it boils, then change to low heat and simmer.

After that, there is a three-hour stew.

Only if the stewing time is long enough can the Dongpo pork be soft, glutinous, sweet and melt-in-your-mouth.

In the middle, about an hour and a half, you need to turn it over again.

Change to the skin side up, and continue to simmer.

Be careful when turning over, because it has been simmered for enough time, and the action is too large, which may easily break the Dongpo meat.

Don't rush to enjoy it after three hours of simmering.

Remove the ginger slices and green onions at the bottom of the pot, filter out the fat, and spread the sauce evenly on the Dongpo pork.

It's not finished yet, and it needs to be steamed for another half an hour, which can increase the fragrance of Dongpo meat.

After the steamer is steamed, add Dongpo meat, cover with plastic wrap, and steam for 30 minutes on high heat.

It took Liu Minghui nearly five hours to prepare a Dongpo pork dish.

Of course, most of the time is spent simmering Dongpo pork.

So although it takes a long time, it will not affect Liu Minghui's preparation of ingredients.

After finishing all this, Liu Minghui wiped the sweat from his forehead.

Next, just wait for the Dongpo pork to be steamed, and then you can enjoy a simple and unpretentious dinner.

After this operation, Moriyama Zhangyi was hesitant to speak.

Especially when he saw that after three hours of stewing, he had to serve it in a steamer again, Moriyama Joichi couldn't help but said:

"Boss Liu, actually you don't have to spend a lot of time preparing dinner every day."

"I think a simple curry rice is enough."

"This is really a waste of time."

"And I can't help, so I can only watch Boss Liu work alone."

Although the aroma in the air is so tempting, Coke cups, soup dumplings, sukiyaki and so on are so delicious.

However, Moriyama Joichi felt really sorry.

When Rikiya Mizuta was the head chef in the past, he would simply use the leftover ingredients from the day before yesterday, so there would be no such abundance.

Of course, Rikiya Mizuta also eats this kind of work meal, so naturally no one will have any objections.

Eat curry rice every day?

You guys can stand it, but I can’t!
Liu Minghui did have the idea of ​​improving the staff's food, but the main thing was that he wanted to eat.

Eating these simple meals from the Sakura Kingdom every day, he was afraid that he would become depressed.

But of course you can't say that.

Without looking up, Liu Minghui said excitedly: "How can I let my employees eat those pig food every day?"

"The food is so bad, how can you work if you are not in the mood?"

"Okay, you don't need to say more."

"When I feel tired, I will naturally cook some simple dishes."

"But when the time comes, you don't want to miss the beauty of the past."

Pig food?

I used to eat pig food every day?

Moriyama Joichi felt offended.

However, why does this sound so touching?
Moreover, after careful investigation, compared with the current employee meals, it is actually no problem to say that they are pig food.

Moriyama Shoichi said with emotion that Boss Liu is really a person who cares about his employees.

It just hurts sometimes.

Although what he said was true.

However, because it is the truth, it hurts even more.

(End of this chapter)