bookpower Chapter 250
Chapter 250
"Boss, the big boss is sitting in box No. 1, and he orders your specialty dishes to be served!"
Just when Su Feng was cooking shredded fish-flavored meat, an ordinary home-cooked dish, the waiter Wu Pingping ran over anxiously.
She's so busy!
Just run around like that!
“ok！" Su Feng nodded lightly.
He knew that the big boss in Wu Pingping's mouth was his father and mother, and before six o'clock, he invited the second elder's partner and girlfriend!
"Waiter!"
The restaurant has customers beckoning.
"What do you need?"
"What kind of dish is this earthen squid forced Dongpo meat?" A customer asked.
This "dry force" is a bit bizarre...
Wu Pingping bent over and served with a smile: "The boss said that the menu of this dish made a typo." The name of the dish is "earthen squid dried roasted Dongpo meat", squid and Dongpo meat are cooked together, squid can add flavor to pork, making the dish more fragrant and full of taste! "
Squid and Dongpo meat grilled together?" It's interesting, let's add this dish to this table!
"Okay!"
She hurriedly placed an order.
Cut the pork belly into cubes slightly smaller than mahjong!
"Another piece of Dongpo meat!"
The menu dripped from the ordering machine, and Ma Lele hurriedly informed Su Feng.
Su Feng said: "Dongpo meat, stew it in advance tomorrow, cut the meat when I come to work in the morning, I will do rough processing and stew well!"
"Okay!"
This "Dongpo meat", in short, is no different from braised pork.
Also known as piping pork and braised pork, it is a traditional famous dish of the Han people in the Jiangnan region, belonging to the Zhejiang cuisine and Sichuan cuisine.
The main ingredients and shape of Dongpo meat are similar, and the main ingredients are half-fat and half-lean pork, which is stewed with ingredients.
The finished dishes are neatly stacked mahjong chunks.
Red translucent, color like agate, soft in the mouth but not rotten, fat but not greasy.
Step 1.
Two spoonfuls of oil were thrown into the pan.
After the oil temperature started slightly, Su Feng put the pork belly into the pot, changed a spatula, and stir-fried!
This thing, fat is big, must be stir-fried in place.
Let the rind dry and stir-fry until slightly golden brown, otherwise it will have a greasy taste in the mouth!
The general practice is to fry the sugar color first.
The memory in Su Feng's mind, but not fried sugar.
Instead, after stir-frying the pork in place, add green onion and ginger, brown sugar, light soy sauce, and dark soy sauce.
The seasoning is star anise, cinnamon, fragrant leaves, and a little bit of white wine at the end!
Dongpo meat in authentic Zhejiang cuisine needs to add a little Shaoxing wine to enhance the taste of the meat!
But the restaurant did not have Shaoxing wine, so Su Feng had to use ordinary Fenjiu instead.
After boiling the soup over high heat, turn to high heat and simmer for 45 minutes!
He refused to stew in a pressure cooker!
As the saying goes, technology changes lives.
In the face of food that has been "blessed with technology", some people often sigh, "The taste of this dish seems to have changed." "And the pressure cooker is one of the technologies in the kitchen... Well, there are also some pigments, "a drop of fragrance", "chili essence", a variety of technologies!
The earthenware pot represents slow cooking over low heat and the pressure cooker represents high heat and fast cooking.
Slow simmering refers to the use of simmering, without applying other means of depyretic, relying only on the power of the fire.
A simple stove fire, using a ceramic pot as the medium, using the principle of infrared heating, let things slowly cook from the inside out.
The heating principle of the pressure cooker is also very simple.
It is mainly to increase the boiling point of water by increasing the pressure, thereby increasing the efficiency of heat transfer.
The maximum temperature it can reach is around 120°C.
Increasing the temperature can speed up the rate of chemical reactions, and this 20°C gap can increase the cooking efficiency by 2-4 times.
Therefore, the dispute between slow cooking and fast cooking, the basic cooking method is boiling.
The main difference is in the time it takes to cook!
Cooking temperature is the main factor affecting the taste of food.
And the pressure cooker......
Because of the influence of pressure, the boiling point of water can reach 120 °C, and the temperature used to cook meat ingredients is naturally higher.
so！
The meat cooked in the pressure cooker will also be relatively slow simmered with the clay pot, which is more dry and hard.
However, for busy office workers, pressure cookers can indeed save a large part of their time.
But if you are pursuing a table of nutritious delicacy and pursuing the ultimate in food, then spending an hour or two to feel the process of slowly ripening the food and eating it in your mouth is a kind of enjoyment on the tip of the tongue.
Wait until tomorrow.
Braised pork is cooked and refrigerated in the freezer in advance.
After the customer places an order, he can quickly cook it with the squid, and the finished product is served to the customer.
The squid is changed into a diamond-shaped piece, the surface is cut into a cross knife, and it is simply blanched in boiling water to drain the water.
After frying the squid dry, reheat the oil in the pan, add the minced green onion, stir-fry the minced garlic until fragrant, stir-fry it and pour it aside!
When the Dongpo meat is cooked, pour the squid and peeled eggs into the pot and add the original broth of the stew.
Boom for fifteen minutes!
Let the flavor of Dongpo meat and seafood squid fully blend.
After the soup in the pot is sticky, turn on high heat and collect the juice, and after a simple dry cooking, this "earthen squid dry roasted Dongpo meat" is completed!
Thin-skinned tender meat, bright red color, rich taste.
Crispy and shapeless, fragrant but not greasy.
Su Feng bit a piece of meat and tasted it, chewing it carefully, and the taste of the "freshness" of the squid and the "fragrant" of the Dongpo meat fused.
It's the ultimate treat on the tip of your tongue!
Taste buds experience.
Exploded in an instant!
"Boss, this braised pork is too fragrant with squid stew, right? It makes people drool thinking about it, and I feel like I can eat three bowls of rice! "A refreshing, seductive fragrance pervades the nasal cavity, which makes people can't help but open their appetite!
Seeing that Su Feng tasted a piece, Ma Lele swallowed his saliva happily.
Su Feng said to Ma Lele:
"When we are not busy, let's stew and eat the staff meal ourselves!"
"Okay!"
A boss who does not pick the door and does not skimp on the stall is the happiness of the employees!
At seven o'clock, the back kitchen had already put all the dishes on the menu.
At the entrance of the restaurant, two families are still waiting in line.
During the Lantern Festival, there are many people who do not want to put aside their home to cook, and there are many people who go to eat out.
If the guest does not drink, the meal will be eaten quickly. After all, every dish in the restaurant tastes so good that even a shredded potato can make people stop, let alone some hard dishes!
When the dishes are delicious, everyone eats quickly. Therefore, the restaurant guests can sit at a few more tables!
There are not any customers who take away tonight, and 90% of them are family dinners.
The back kitchen went from being busy and hot, and instantly became idle.
Su Feng knew that Ma Lele and Aji, and Ah Wei all had the habit of smoking, let a few of them go to the road to rest for ten minutes, and then return to the restaurant to prepare dishes!
"Pingping, this pot of Lantern Festival, go and bring it to the No. 2 box!"
"Good boss~"
She smiled sweetly.
Working with the handsome boss, I don't feel tired at all~
There is also a pot of Lantern Festival, and he personally brought it to box No. 1.
Su's father Su's mother, Qiao's father, Qiao's mother, Zhang's father, Zhang's mother, a group of people ate hotly.
Everyone was chatting about the children of various families and the major events to be demolished in the urban village of the old city.
Even Qiao Weifeng, the father of the temperamental George, directly opened his mouth to angrily spray the demolition policy, so that their group of post-seventies has no memories at all!
Uncle Shen said: "Old Qiao, don't pull it, I heard that one square meter of demolition pays eight thousand, who has an old house that is not hundreds of square meters, calculate it, you can really get a lot of demolition money!"
"Don't care!"
Old Qiao seemed to have drunk too much.
At this time, Su Feng knocked on the door of the box and walked in.
"Dear uncles and aunts, happy Lantern Festival, everyone eats Lantern Festival!"
"Xiao Feng, the taste of this Dongpo meat is really delicious, stewed with squid, it is really full of aroma!" Zhang Meng's father gave a thumbs up with a red face, look at this state of eyes, and see that he didn't drink less!
Su Fen said: "The taste of grilled fish is also good, especially fragrant, and after the fish meat is slowly cooked, it is particularly delicious!"
Aunt Shen praised, "The taste is really good, Xiao Feng can open a luxury hotel in the future!" "
The crowd praised.
Su Feng put a pot of Lantern Festival on the dining table.
George's father, Qiao Weifeng, beckoned.
"Xiao Feng, come over, sit next to your uncle and have two drinks, you also have a family, uncle will tell you some big reason!"
After the elders drank a lot of alcohol, they pulled the younger ones to talk about the great principles of life, and the great principles of this life of the people who came over, Su Feng really didn't want to hear a word!