boyutpedia Chapter 311 Use mother and child soy sauce?
Chapter 311 Use mother and child soy sauce?
Chapter 311 Use mother and child soy sauce?
After purchasing, Huang Tao drove to the store.
5 minute later.
To the parking area in front of the store.
At this moment, the owners of the vendors have already shipped all the ingredients he needed for lunch to the store.
The employees in the store all came out and started to move the ingredients down.
Jiang Guowei also joined this "multiplayer sport" as before, lending a hand and helping to move together.
"Boss Huang, are you back?"
When Huang Tao got out of the car and came with two plastic bags, one big and one small, he greeted with a smile, and at the same time rushed forward, wanting to lend a hand and help carry them together. When he saw the prunes and vegetables in the bag, Seasoning, his eyes lit up: "Are you making a new dish?"
"Correct!"
Huang Tao nodded, and revealed the answer to him: "I plan to make stewed meat with dried vegetables at noon."
"I have to ask Boss Huang later, leave me a copy! I'll try it." Jiang Guowei rubbed his hands, looking forward to it.
Huang Tao smiled: "Okay, I will leave a copy for you and sister-in-law later, and taste it for me."
Chatting with Jiang Guowei.
Huang Tao carried the things into the store.
After all the goods were moved, Huang Tao smiled and said to the stall owners: "Bosses, you have worked hard!"
"Boss Huang, you're welcome!"
Everyone smiled, and then they each got on their own electric tricycles and said in unison: "Then I'll go first! I'll come over to try your new dishes when I have time at noon."
"Welcome, thank you all."
"It's okay, let's go."
The stall owners left first.
"Boss Huang, I'm busy too, let's chat when we have time."
Done.
Jiang Guowei left.
Huang Tao led Xu Hao and the others to pack up the raw materials.
In an instant.
The kitchen got busy.
Together with Li Chengzhan and Lin Qiyu, Ding Suqin devoted himself to the great cleaning cause.
Xu Hao put the cleaned braised pig's trotters, chicken wings, and chicken legs into a stainless steel stew pot.
Jiang Chao and Lin Zifeng held kitchen knives and started the mode of cutting various ingredients.
Huang Tao took out the honey sauce from the steamer, poured out the soup, put it back in, and then started to prepare stewed meat with dried vegetables.
He asked Ding Suqin to wash the dried plum vegetables soaked in warm water beforehand, and then squeezed the water dry.
Then soak in clean water.
The reason why it needs to be cleaned first and then soaked is because the water used to soak dried plums will be used later.
If you don't wash it, it is inevitable that some dust will remain.
If you put it in the pot like this.
Regardless of whether the taste is affected or not, the appetite will definitely be affected.
Although this store is not big, Huang Tao pays special attention to food hygiene.
After re-soaking dried plum vegetables, he soaked red yeast rice in a bowl.
This red yeast rice is mainly used to color the meat.
When you will be cooking, you don't need to put it in the pot, just put the soaked water in the pot.
Wait until the other ingredients are ready.
Huang Tao brought over the square ribs that had been washed.
Start to change the knife to the meat.
Holding a god-level kitchen knife, he removed the excess lean meat.
Let the whole piece of meat present a standard multi-layered appearance, and at the same time keep the thickness of the meat consistent.
Followed by.
He put the meat skin side up again on the chopping board.
He used a god-level kitchen knife to cut downwards on the skin of the meat. When he cut to two-thirds of the meat, he stopped cutting downwards and cut the skin open in one fell swoop.
But the lean meat below must still be connected together.
Then cut every two centimeters.
After cutting vertically, then cut horizontally.
The cuts of lean meat are connected together, but the skin of the meat is like a cross knife.
After his skillful hand, he changed the knife.
The overall appearance of the meat has been improved by N grades.
Later, Huang Tao soaked the meat of the modified knife in his hand to let it bleed.
Have to soak for half an hour.
Taking advantage of this gap, he and Xu Hao and the others started to prepare other dishes.
For a while, Huang Tao was busy in front of the stove.
When frying crabs in the pot, he did not forget to ask Lin Zifeng to help boil a pot of boiling water.
Wait for the water to boil.
The meat was almost soaked too.
After he finished frying a pot of crabs, he handed them over to Xu Hao, the competent general, and he put the pork belly that had been soaked for half an hour, skin side down, into the hot water pot.
boil water!
This step is to remove the impurities in the skin and lean meat.
of course.
The time for boiling water should not be too long.
It only takes two to three minutes.
If it is too long, the umami and nutrition in the meat will be lost.
When he saw that it was almost done, he immediately turned off the fire.
Picking up the colander on the side, scooped out all the meat in the pot.
Put it in the hot water prepared in advance and wash it.
Clean out the pan.
Pour half a pot of water into it.
Put the prepared ingredients star anise and cinnamon into the pot and bring to a boil.
This is done to let the aroma of star anise and cinnamon soak into the water.
After 4 minutes, he took out all the pork that had been cleaned in hot water and put them into the pot.
Then put the onion knots in the pot.
Pour in an appropriate amount of rice wine to remove the fishy smell and increase the aroma.
Cover the pot.
Start to simmer.
In fact, Jiang Chao can also make this stewed meat with dried vegetables.
And quite good at it.
When he saw his boss was doing it just now, he paid special attention to it.
have to say!
Every step of my boss's cooking of this stewed meat with dried vegetables is perfect and professional.
Can't pick out the slightest flaw.
If compared with him, it can only be said that it is even worse...
At this moment, Huang Tao lifted the lid of the pot and used a spoon to skim off the few froth in the pot.
Seeing that Xu Hao had fried a pot of crabs, Huang Tao smiled and asked, "Xu Hao, do you know the secret to making this stewed meat with dried vegetables?"
trick?
Xu Hao thought for a while: "Put the water for pickling dried plums and use mother and child soy sauce?"
Lin Zifeng smiled and expressed his opinion: "When steaming meat, first put some dried plums in the bowl, and then put the meat on top with the skin facing down?"
Jiang Chao thought for a while: "Boss, is it stew?"
Huang Tao adjusted the heat and said: "Actually, although this dish is called stewed meat with dried vegetables, to make it delicious is not to stew it, but to steam it, and the steaming time must be long enough."
The three of Xu Hao pondered over Huang Tao's words "It's not about stewing, it's about steaming".
Think about it.
When making this dish, many people will focus on the braised word.
I think the effect of the steaming at the end is actually not that great.
And Jiang Chao is one of many people.
Because the subsequent steaming time is not long enough, the taste of the whole dish is not good.
Huang Tao smiled slightly: "When making this dish, it's best to steam it for more than two hours. The longer you steam it, the better the taste and texture will be."
After hearing this speech, the three of them were enlightened.
After the froth was skimmed off, Huang Tao poured a large spoonful of mother and child soy sauce into the pot.
When making this dish, do not put a grain of salt in the whole process.
The saltiness of the meat all comes from dried plums and soy sauce.
So, put more soy sauce in it.
If you put less, the salty taste will not be enough, and the taste of this dish will be greatly reduced.
Wait until the seasoning is ready.
He picked up the lid and put it on.
Bring to a simmer.
He also has no time to relax.
Let Ding Suqin and the others take the soaked dried plums out of the basin.
Squeeze dry.
He asked Jiang Chao to cut these dried plum vegetables into small pieces.
What about him!
Then start another pot.
Pour the water that soaked the prunes into the pot.
boil.
Wait for the water in the pot to settle for a while.
He scooped the water from the top into the stewing pot.
As for those sediments, pour them into the trash can, don't use them.
This operation is because it can volatilize the musty smell in the dried plum vegetable water.
And boiling can also allow the soaked aroma and salt to fully integrate into the water.
At 15 minutes, he lifted the lid again.
At this time, the meat in the pot has been colored.
The soup is also much less.
In the wafting steam, there were bursts of faint scent of dried plums and vegetables.
He poured the pre-soaked red yeast rice water into the pot.
Then add the right amount of sugar.
Continue to simmer.
This dish requires the skin to be bright red, but only soy sauce is used, but it still cannot meet this requirement.
So you have to put red yeast rice water.
The sugar is added to enhance the freshness and taste of the food.
Let the taste of this dish not be so monotonous.
It has a sweet and salty taste.
Evocative!
Of course, this is also the basic operation of Zhejiang cuisine.
Another ten minutes passed.
When the soup in the pot was reduced to a thin layer, Huang Tao dried the plum vegetables that Jiang Chao had cut.
Pour half of it in.
Continue to simmer.
The reason why you don't put all the dried plums in is because dried plums will absorb water.
If you put it all in, there will be a lot of soup when it is steamed.
The remaining half is to absorb the steamed soup when it is steamed.
Huang Tao waited for the soup in the pot to dry up before turning off the fire.
He put the prunes that were not in the pot into bowls one by one.
Then carefully remove the meat from the pot,
The meat pieces are placed in bowls with the skin facing down.
Then pick out the onion knots and star anise cinnamon in the pot, then mix the dried plums in the pot with the dried plums that were not in the pot, and spread them in bowls respectively.
All in one click.
Cover with plastic wrap one by one.
This is done so that the steam in the steamer will not enter the bowl when it will be steamed, resulting in more soup.
It also allows the aroma of the meat to enter the prunes.
The aroma of dried plums will also be absorbed by the meat.
He used a toothpick to poke a few small holes in the plastic wrap.
Put it in a steamer and steam for two hours.
During this time, he started to work with Xu Hao on the preparation of other ingredients.
(End of this chapter)