Stop pretending, I am the God of Cooking and I am showing off my cards!

Lin Xu placed these large pieces of hard pork on the workbench, with the skin facing up, and then took a portable spray gun and started burning the pig skin.

Cooking meat requires burning the skin, especially stews that are not stir-fried.

To make Dongpo pork, this step is essential. You need to burn the pig skin with a spray gun to burn the pig skin black, burn off the stubble and sweat glands, and completely burn out the impurities in the pores of the pig skin.

In addition to using a portable spray gun, you can also put it on the stove to burn it, or heat the iron pot directly, put the pig skin on it and sear it with the bottom of the pot.

Anyway, no matter what method is used, the method is to burn the pork black.

The darker the pigskin, the more thoroughly it will be burned, and the cleaner it will be when you wash it later.

After burning the pig skin, soak it in warm water, and then clean the pig skin with a clean steel wool ball or brush.

Then put the whole piece into the pot, add enough water, add onion, ginger and wine, bring to a boil over high heat, skim off the foam, and continue to cook for forty minutes.

"Boss, don't you just make Dongpo Pork in the afternoon? Are you going to make the meat now?"

Che Zai was a little curious and saw Lin Xu cooking meat in the pot. He thought he was going to eat Dongpo Pork at noon today.

Lin Xu said:

"It will be cooked for a while to set its shape first, and then it will be officially cooked in the afternoon."

The Dongpo Pork dish should be made into square and large pieces, and the surface should be flat to look good. However, during the cooking process, the lean meat and fascia of the pig will twitch and shrink, causing the meat to twist and deform.

Some people make this dish and wonder why the originally flat meat turns out to be crooked. The pork belly is no longer evenly layered, and even the previously cut right angles are skewed.

This is caused by the twitching and twisting of the flesh.

In order to solve this problem, the meat must be cooked in advance, and then cut into pieces so that the meat will not be distorted during formal cooking.

And by cooking it like this, the blood in the meat can be boiled out, making the meat aroma purer.

To be honest, Dongpo Pork does not add any spices such as Sichuan peppercorns and aniseed when cooking, and what you get is the pure aroma of the meat itself, which is not found in other meat dishes.

It is this simple method and pure aroma that has kept this meat dish alive for thousands of years.

Instead of being lost, it has taken root everywhere.

Except for Dongpo Pork in the places where Su Dongpo was an official, all major cuisines have learned from the experience and methods of this thousand-year-old dish.

For example, cooking meat dishes with rice wine is closely related to Dongpo Pork.

In addition, dishes such as jar meat and braised pork from various places are almost all variations of Dongpo meat.

Do not cover the pot when cooking meat, so that the odor in the meat can escape with the steam.

Boil the meat. The bullfrog in the steaming cabinet next to it has been steamed. Lin Xu takes it out, puts the meat on Dundun's eating plate while it's still hot, and then pours the soup on it.

I steamed a piece of wagyu last night and thought it would be fine.

But it was too greasy. Halfway through the meal, the little guy made a gesture of burying his feces, planning to hide it and eat it next time.

Since you don’t like it, then I’ll go back to my old job and eat bullfrog today.

When the bullfrog was dry and no longer hot to the touch, Lin Xu carried it downstairs. Dundun, who was playing with Shu Yun, took a look and immediately jumped over and dived in before the plate was put down.

"If you eat like this, you can save a lot on living expenses."

Lin Xu thought that he could get some unusual meat for Dundun to try later, lest anyone say that he was deducting his living expenses. After all, the little guy earned seven figures in living expenses at the last car show.

This much money is enough to provide it with fine clothing and food for the rest of its life.

Shu Yun bent down and looked at Dundun eating meat and said:

"I read online that it's better for cats to eat more offal. Why don't you feed it some ingredients like chicken livers and hearts?"

Lin Xu also knows this:

"It can increase taurine, which can make the heart more powerful... I will ask Lao Huang to bring some with me when delivering food, and occasionally improve Dundun's life. In addition, I will buy some high-end sea fish and so on, let him try it. See Is there anyone you like?"

When he heard that there was something to eat, Dundun, who was eating bullfrog meat, let out a groan.

It's clearly happy with the arrangement.

Back upstairs again, Lin Xu continued to be busy.

Forty minutes later, Lin Xu took a chopstick and easily inserted it into the meat being cooked. When he pulled it out, no blood and water came out. This was a sign that the pork was cooked through.

Remove with a meat hook and place on the chopping board.

When it goes into the pot, the meat is flat and even, but after cooking, the meat has changed a lot.

The pork belly, which was originally uniform in thickness, became unevenly thin and thick. In some places, it was only half the size of raw meat, while in other places, there was a large lump of meat, which seemed to be more than ten centimeters long.

This is why it is necessary to cook it in advance, so that the meat can deform in advance, so that when stewing, the meat skin will be smooth, the meat pieces will be even, and the thickness will be consistent.

He picked up the kitchen knife and cut the four sides of the piece of pork neatly.

Then turn the pork over, skin side down, and slice the lean meat flatly to make the meat evenly thin and thick.

After such trimming, the pork belly became smooth again, and the originally uneven skin became much more even.

After cutting all the large pieces of meat, put them in a tray to dry, and then take them out when cooking in the afternoon.

As for the cut offs, he would not throw them away. Lin Xusheng put them in a small basin and handed them to Ma Zhiqiang, who was in charge of the lunch staff meal:

"Mix it into the stew for lunch."

"Okay...this meat is good, and the stew will definitely be delicious."

Chinese cabbage is now in season, and Chen Meijuan has also sent hundreds of kilograms of this year's new sweet potato vermicelli from Yinzhou through logistics. It's time to eat the stew.

These vermicelli are not processed by machine, but made in a workshop in a small village near the scenic spot.

From the initial thickening to strip making and drying, everything is made by hand.

Although this kind of vermicelli looks ordinary, it is really delicious, smooth and chewy, and it is also very resistant to cooking. It is better than the kind of vermicelli made with edible glue.

"Lao Ma, when you make a stew, put more vermicelli. You won't get enough every time."

Niu Chuang came over carrying a bamboo basket. When he heard that there was stew for lunch, he couldn't help but make a request.

After speaking, he handed the bamboo basket to Lin Xu:

"Boss, this is the yellow rice and jujube cake we steamed from big yellow rice. Try it and see if it's suitable for the store."

Did you do it yourself?

It's amazing. The pastry department of Linji Gourmet finally looks a bit like the pastry department of Diaoyutai.

No matter how it tastes, this behavior alone deserves recognition and encouragement.

I'll tell Shu Yun later that all pastry department bonuses will go up this month.

The yellow rice and jujube cake in the basket is in the shape of a long strip. The outer layer is made of pure rhubarb rice. It should have been steamed directly after soaking. There are still particles of rhubarb rice on the surface.

He looked at it with a discerning eye:

"Yellow rice and jujube cake made with large yellow rice, red date puree, white sugar, lard and other ingredients, grade: excellent."

Oops!

It's an excellent level.

sure.

Originally, Lin Xu planned to give verbal encouragement, but now that the pastry department has come up with an excellent meal, he had to try it.

He picked one up and broke it open. The aroma of red dates immediately wafted out. The inside was filled with deep red date paste, which formed a strong color contrast with the yellow yellow rice outside.

He handed half of it to Wei Qian and took a bite.

The outer skin of the rhubarb rice is soft and glutinous, and the texture is slightly sticky. It may be a bit uncomfortable to eat alone, but when paired with the sweet and fragrant jujube paste, it becomes just right.

tasty.

Needless to say, this yellow rice and jujube cake is really suitable for the store.

He specially tasted the jujube paste stuffing.

It's a bit greasy to eat alone, because these jujube pastes are too delicate and have no texture. A lot of sugar and fat are added when frying the stuffing, so although the jujubes are full of flavor, they are overall sweet and greasy.

Wei Gan took a few bites, first affirmed the pastry department's efforts, and then said:

"It would be better if the size is smaller. It will look more refined and sell at a higher price. It can also save costs. You can also think of more styles."

He took a bite of the stuffing and then said:

"Too much sugar makes it easy to get bored."

After all, he has been in charge of the kitchen for so long and has tasted all the dishes, so Wei Qian easily found the problem with the yellow rice and jujube cake.

It's not that it's not delicious. In fact, even if this excellent jujube cake opens a store, it won't worry about business.

Just judging from the store's requirements for dishes, these jujube cakes still have room for further improvement.

Lin Xu said:

"Don't use jujube paste for stuffing. Too much jujube paste will make it easy to get tired and have no texture. Just use whole red dates. Boil the red dates in sugar water, remove the pits and use them as filling. This will have both sweetness and chewiness. strength."

When Niu Chuang heard this, he stopped caring about the stew and said immediately:

"Okay, okay, I'll try again."

After saying that, he went to the pastry department, ready to try again while the iron was hot.

As for the jujube cake in the bamboo basket, it would not be wasted. Lin Xu took it outside and placed it in front of Shen Jiayue who was editing the video:

"Try Niu Chuang's new yellow rice and jujube cake."

"It looks very tempting. Let me try it."

Shen Jiayue picked up one and took a bite, thinking it tasted good:

"I really didn't expect that the steamed rhubarb rice would be so delicious. I thought it could only be ground into flour to make rhubarb rice dumplings."

Lin Xu smiled:

"How is that possible? Don't eat too much. You'll get heart-burning if you eat too much of this stuffing. Besides, there's a stew for lunch. Don't you want to eat the vermicelli that our mother sent you? You'll enjoy it for lunch!"

"Okay, okay, I like eating those vermicelli so much...Xubao, can these vermicelli only be used to make a stew? Can something else be done?"

Something else?

Lin Xu thought for a while and said:

"You can make stuffed buns."

"anything else?"

"You can fry it directly. With a little more oil, the fried vermicelli will be particularly delicious."

"It's too oily and I don't like it...any more?"

Tsk tsk, it looks like I want to eat all the vermicelli in one go.

Lin Xu thought seriously about the way to eat vermicelli in his hometown, and suddenly remembered one.

He said to Shen Jiayue:

"It can be made into a stew, something similar to skin jelly, but chewier than skin jelly. It's very enjoyable to dip it in minced garlic when eating."

"Eh? This is good. Can you do it for me someday?"

"Okay, I'll take care of it."

At noon, Ma Zhiqiang made a large pot of stew, which included pork, vermicelli, cabbage, fried tofu and meatballs. It also used a lot of lard, which was rich in flavor.

Fill a big bowl, pick up the smooth and translucent sweet potato vermicelli and eat it in your mouth, then take a big bite of the steamed bun, which makes you feel like you are back in your hometown and having a banquet in the countryside.

"It's fragrant and satisfying. Master Ma's stew is really amazing."

"Indeed, I can eat two big bowls."

"Two big bowls are nothing, I can eat three big bowls."

"The one who eats the most in the kitchen is probably Master Niu. Last time he ate five large steamed buns that we steamed ourselves."

"..."

The employees praised Ma Zhiqiang's cooking skills, and the more they ate, the more enjoyable they became.

If you are not used to steamed buns, you can also eat rice, which also goes well with the stew.

Lin Xu gave Shen Jiayue the vermicelli in his bowl, and took a few slices of pork belly from her bowl. Then he ate the steamed buns and said:

“When I was a kid, I loved going to weddings and weddings in my hometown in the countryside. In addition to the eighteen dishes and four soups for the main meal, there was also a big pot of food before errands. It was so satisfying to eat.”

Shen Jiayue took a big mouthful of vermicelli and asked curiously:

"Then when we go back to hold the wedding, will we do it too?"

"Yes, this kind of thing usually needs to be prepared in advance. When the time comes, neighbors, relatives and friends will come to help, and everything will be eaten in a big pot."

"Then I will also eat more and try the big pot dishes you liked when you were a child... By the way, we are going to take wedding photos next week. There are several locations to choose from, several styles, including urban scenery. To shoot things like the Bird's Nest and Water Cube, there are royal gardens, so you go to places like the Forbidden City, or you can go to Universal Studios or other places."

Pick a location?

Lin Xu said:

"Just look at the arrangement. If it doesn't work, just go to them all. By the way, you can go to the Royal Garden. You can also go to the Diaoyutai or the inner courtyard of the Yanjing Hotel. The scenery is good."

"Okay, then I'll make the decision."

Although he didn't seem to care much on the surface, Lin Xu was still a little excited.

It's time to take wedding photos with Baby Shen, and the wedding day is getting closer. This feeling of happiness is so good.

After meal.

Everyone is busy with their own affairs.

After waiting for the afternoon rush hour.

Lin Xu took a large casserole and started cooking Dongpo pork.

Take the meat cooked in the morning and put it on the chopping board. First cut the meat into five centimeter wide strips, then cut it into five centimeter lengths, and cut all the meat into large pieces.

The square pieces of meat were very tempting. After cutting the meat, Lin Xu began to prepare the ingredients.

A basket of washed green onions with roots, a large handful of thickly sliced ​​ginger, a small bowl of rock sugar, a large bottle of rice wine, a large bowl of light soy sauce, and a small bowl of dark soy sauce.

These ingredients, together with the meat cubes, are all the ingredients needed to make Dongpo pork.

Wash the casserole, put a layer of bamboo grate on the bottom, neatly lay the green onions at the bottom, then put the ginger, then take the cut meat and put it in with the skin side down.

After everything is put in, pour about two and a half kilograms of Huadiao rice wine, then pour in the prepared rock sugar, light soy sauce, and dark soy sauce, add water to cover the pork, and start stewing.

There are no complicated seasonings or superfluous ingredients.

But it can make delicious food that has been passed down for thousands of years.

This is the charm of Dongpo pork and the charm of Chinese cooking.

Bring the casserole to a boil over high heat. Do not cover the pot at this time. Cook over high heat for ten minutes to allow the rice wine to evaporate and take away the odor.

If you cover the pot in advance, the alcohol will not evaporate and will soak into the meat, causing it to become sour.

Ten minutes later, the wine smell in the rice wine has completely evaporated, and what is left is full of mellow aroma.

At this time, reduce the heat to low, keep the pot at a slight boil, cover it, and start simmering for about two hours.

This dish cannot be said to be complicated, but some details need to be paid attention to.

For example, burning the pig skin, boiling the pork thoroughly first to set the shape, and boiling the pork in the casserole for ten minutes on high heat. If these details are not paid attention to, the Dongpo pork will be greatly compromised.

Che Zai looked at it very seriously. He didn't expect Dongpo Pork to be so simple.

But simplicity is simplicity. It is not easy to cook it at the place where you live during your break, because the dormitory does not have the high-end flower carvings in the store.

Just now Lin Xu poured this bottle into the pot, which started at least 500.

In order to eat Dongpo pork, there is no need to be so extravagant.

He looked at Lin Xu and asked:

"Boss, can you do this without Huadiao?"

"You can also pour beer, cook for a while and then cover it. It will be delicious and have a unique flavor... A good chef should be able to flexibly adjust the dishes and not be too limited. If you want to eat something more Western-style, that's fine. Pour a bottle of red wine in, it won’t taste bad.”

If a Chinese chef is not good at adapting and sticks to the rules, he will be a failure.

Four p.m.

Zeng Xiaoqi was wearing a beige windbreaker, a scarf tied around her neck, and a pair of black boots. She walked briskly out of the TV station's entrance and headed straight to the nearby subway station.

Who would have thought that such a beautiful urban beauty would be anxious about her figure all day long.

She always felt that she was at the bottom of her best friend circle, and she wished that her cup size could be bigger, even if it was only one size, so it would be better than being constantly poked and bullied by some people.

Taking the subway to Yingchun Street Station, she wrapped herself in a windbreaker and went straight to Linji Food.

Now what supports her every day is Lin Ji's various delicacies.

I don’t know if Dongpo Pork has been made yet.

I hope that after eating Dongpo meat, I can grow again.

Xiong Xiong, can you two fight for some energy? Not to mention chasing them, at least let me get rid of Xiao Qing.

Well, as long as it's not tied for last place.

That’s not too much to ask for, right?

When I walked into the store, I saw 36C Shu Yun sorting out customer information and asked curiously:

"Dinner hasn't started yet?"

"Right away... By the way, little Qiqi, the Dongpo meat you are counting on for your secondary growth is ready. Go and eat it quickly. Maybe..."

Shu Yun made a grabbing gesture with both hands like a gangster, which made Director Zeng blush brightly:

"Who... who ate Dongpo meat for that reason? I'm just... just greedy. Unlike you, who is greedy and wants to surpass the boss lady."

Shu Yun: "!!!!!!"

I don’t, I don’t, don’t talk nonsense!

If you say that again, I will sue you for slander!

Seeing the slightly gloomy expression on Shu Yun's face, Zeng Xiaoqi felt relieved. After rubbing Dundun's head, she strode upstairs with her boots on.

Hum hum, this is how you and good sisters have to stab each other.

Otherwise, how can we express the plastic sisterhood of falling in love and killing each other?

She walked up the stairs proudly. As soon as she reached the second floor, she saw Lin Xu coming out of the kitchen carrying a small pot of trembling red meat.

"Hey, Sister Xiaoqi is here. Then wash your hands and eat quickly. Try the Dongpo Pork you ordered to see if you like it."

After more than two hours of stewing, the meat has become like jelly, trembling, and it feels like it is about to melt.

After the meat was stewed, Lin Xu poured the soup into the iron pot, added a spoonful of rice wine, and simmered it again.

When it is just simmered, the wine aroma has basically evaporated, so now you need to add some rice wine again to increase the wine aroma.

When the soup is thick, pour a little oil on the soup, stir well and then pour the sauce.

By cooking in this way, the Dongpo Pork will have an amber-like appearance and color.

Zeng Xiaoqi was not polite. She put down her bag and washed her hands at the door of the kitchen. She took a bowl of rice and ate with Shen Jiayue.

The piece of meat is so big that it feels like it can’t even fit in the bowl.

As soon as you take a bite, the rich aroma pours into your mouth. The meat is very soft and rotten. It doesn't feel like eating, but it feels like drinking.

Especially the skin and fat parts really melt in your mouth.

"Wow, it's so delicious! It's more than addicting!"

Eat a big mouthful of meat and pull a mouthful of rice, it feels very comfortable and satisfying.

The meat also tastes very good, sweet and salty, with a strong aroma of wine, and it tastes delicious.

After eating a large piece of Dongpo meat, Zeng Xiaoqi couldn't wait to pick up another piece.

Both bears need to make up for themselves, and one cannot favor one over the other.

Shen Jiayue asked curiously:

"Sister Xiaoqi, do you really believe Yan Bao's nonsense?"

"I'd rather believe it, what if..."

She sucked and took a big mouthful of meat.

Well, it’s fun!

I just like this oily and plump taste, it's so beautiful.

Eating one bite of meat and one bite of rice, the more you eat, the more generous you feel like eating a big bowl of meat and drinking wine.

Life lasts only a hundred years, and worrying about things that cannot be changed is not as good as enjoying a meal of meat.

While eating, Zeng Xiaoqi suddenly felt that there were still so many wonderful dishes in the world that she had not tasted, and there was no need for her to compete with the few ounces of fat on her chest.

While he was thinking about it, Shu Yun, who had finished his work, and Chen Yan, who was having dinner after get off work, came up.

Seeing Zeng Xiaoqi eating meat, they both felt happy at the same time.

"Hey, Director Zeng really got it, how's it going? Do you think it's big?"

"If it's useful, I'll eat four pieces later..."

Zeng Xiaoqi glanced at her two best friends:

"I don't care about this anymore. Life is short, and enjoying delicious food is the right thing to do...I have reconciled with my bear."

Um?

what's the situation?

Chen Yan and Shu Yun looked at each other.

Just eating Dongpo meat, how can you gain insights into life by eating it?

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This chapter has 5800 words. Please vote for me, brothers!