MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 354 【Crispy twice-cooked pork】

  Chapter 354 [Crispy twice-cooked pork]

  Seeing this burst of open flames rise, everyone present suddenly exclaimed in unison.

   Chen Chen also let out a "wow", looking at Li Yi adoringly, his eyes sparkling, as if seeing a magician.

   "Brother Yi is so handsome!"

   Wu Lei couldn't help shouting.

   "Brother Yi is handsome!"

   Chenchen followed suit, raised his hand and shouted happily at Li Yi: "I'll give you a comparison!"

  Hearing his words, everyone was happy.

   "Why do you admire Brother Yi so much?"

   Tang Jianjun smiled and pinched his ears: "The food will be fried later, don't you want to eat a few more bowls of rice?"

   "Eat two bowls!"

  Chen Chen is very serious: "I eat the rice cooked by Brother Yi every day!"

"Ha ha!"

   Tang Jianjun laughed: "Then you have to get your brother Yi back home."

  Wang Xiaoli approached with a smile, and asked Chenchen: "Is it possible for Brother Yi to be your brother-in-law? As your brother-in-law, he will be able to cook delicious food for you every day in the future."

"good!"

   Chen Chen's eyes lit up, and he nodded hurriedly.

  Zhao Jinmai was taken aback when he heard the words, and hurried forward to cover his mouth.

  When Tang Jianjun saw this, he turned around and scolded Wang Xiaoli: "What are you talking about? You joke around all day long, and you don't have a clue."

   While speaking, he winked at Wang Xiaoli.

  Seeing this, Wang Xiaoli suddenly remembered something, and said with a smile, "Hi! Am I joking?"

   "You can't joke around!"

   Tang Jianjun counted and looked at Li Yi in front of the stove.

  Li Yi didn't seem to hear, the fire in the pot in front of him had dissipated.

   He dug out a spoonful of bean paste and put it in the center of the bottom of the pot. He took a frying spoon and vigorously stir-fried it.

  Wang Gang stood beside him, and he didn't pay attention to the jokes behind him, but asked curiously: "Did you hook up the fire for the sake of incense?"

  The "cooking fire" he said was the technical term for Li Yi just using a frying spoon to start a fire.

  This method is not a common technique, it is only suitable for "stir-fried" dishes, such as three kinds of stir-fry, stir-fried lamb with green onions, stir-fried kidneys and so on.

  Dishes in this category require extremely high temperatures for short periods of time and are rich in flavor and dark in color.

   Therefore, when frying, it is necessary to introduce the fire into the pot, so that the temperature at the bottom of the pot and above the mouth of the pot can reach the highest possible level.

  But in most of the dishes that are usually cooked, the technique of hooking fire is not used.

  This technique has limitations, because the hook fire is to introduce the flame into the pot and ignite the fat in the pot.

  This will give the ingredients some oily smell, and it may also darken the color of the ingredients.

  Traditional twice-cooked pork is seldom used to stir-fry. Just now when Wang Gang himself was frying, he did not stir-fry.

  But why did Li Yi get angry?

  Hearing Wang Gang's question, Li Yi answered casually: "What I want to cook is crispy twice-cooked pork, so let the meat slices be as dry as possible without leaving too much fat."

  In the palace, Zhu Erguan fried twice-cooked pork.

  But at that time, the twice-cooked pork was not called twice-cooked pork, but fried pork.

  Fried fried pork has appeared since the Northern Song Dynasty, and the first time it appeared in a book was "Zhuyu Fangzabu" written by Ming Song Yi.

  The book records: "Oil-fried pork, take the cooked meat and chop it finely, put it in hot oil and saute it until fragrant, pour it with a little soy sauce and wine, add pepper and green onion, and it is best to fry it with raw bamboo shoots and wild rice stems."

  Beside fried pork in oil, there is another dish called salt fried pork, which is the predecessor of salt fried pork.

  However, at that time, chili had not been introduced into the country, and Pixian bean paste had not yet appeared, so there was no Pixian bean paste in the seasoning.

   Until the end of Ming Dynasty and the beginning of Qing Dynasty, because the aborigines in Sichuan Province were slaughtered, the imperial court led Huguang to fill Sichuan.

  Hungry people from all over the country flooded into Sichuan Province, and a family surnamed Chen from Fuzhou Province moved to Pixian County, Sichuan Province for a long time.

  The members of the Chen clan inadvertently invented bean paste with chili in the sauce, and this bean paste became the embryonic form of later generations of Pixian Douban.

   Later in the Xianfeng period, the descendants of the Chen family borrowed the method of fermented bean curd fermentation, added gray flour and watercress to ferment together, and invented the Pixian bean paste that has been passed down to this day.

  The so-called traditional twice-cooked pork made by Wang Gang was actually improved during the Xianfeng period by a Hanlin surnamed Ling who added the local special Pixian bean paste to the fried pork.

  Before that, the palace had always cooked fried pork.

  The fried pork in the palace has always been hot, because it can't be fried too greasy.

   Li Yi made this [Crispy Twice-cooked Meat], which is based on the fried meat in oil, and the meat is fried until it is dry and crispy, just like oil residue, and it has a crispy taste.

  Just like the banquet of thousands of old people in ancient times, most of the people who came to the banquet this time were old people, and they were not young, and many of them had dental problems.

   A table of dishes made for the elderly, of course, can't make those dishes that have a chewy texture and need to be chewed hard.

  So, most of the dishes in this table [Whole Pig Feast] are boiled and stewed, and there are very few stir-fried dishes.

  Even the stir-fried dishes have been improved to make them more suitable for the teeth of the elderly.

  This [Crispy Twice Cooked Pork] is to stir-fry the meat slices until they are crispy.

  In this way, after the entrance, the meat slices soaked in saliva will become soft, just like soft potato chips or shrimp chips, you can eat it even without teeth.

   But if you want to stir-fry so crispy, you can't leave too much oil, otherwise the meat slices will be soaked in oil and water, and a pack of oil will be very greasy.

  So, Li Yicai cleared the oil out of the meat slices twice in succession, and also used the method of igniting the fire to introduce the fire into the pot to burn off the excess fat.

  The dishes fried in this way will have the lowest oil content, and will not cause great pressure on the cardiovascular and cerebrovascular diseases of many elderly people.

  Wang Gang is also a professional chef. Although Li Yi only explained one sentence, he already understood it and didn't ask any more questions.

  The Pixian bean paste in the pot is heated and fried, and it is evenly wrapped on the meat slices, and the special aroma is also diffused.

  While stirring, Li Yi added a spoonful of fermented soybeans and a spoonful of sweet noodle sauce into the pot.

   These three seasonings are also the three souls of Sichuan-style twice-cooked pork, and they are indispensable.

  Wang Gang had just cut up the two vitex twigs and garlic sprouts, so Li Yi grabbed a pinch of red and green pepper shreds and threw them into the pot.

  After stir frying a few times, he grabbed a handful of garlic stalks and put them into the pot.

  Continue to stir-fry until the garlic stalks soften, then he grabs another handful of garlic leaves, puts them in the pot, and stir-fries together.

  Frying until the edges of the garlic stalks and garlic leaves started to brown, he picked a spoonful of white sugar from the sugar bowl and put it into the pot.

  Sichuan Kitchen A spoonful of sugar, white sugar can enhance the freshness and flavor, which is the key to the delicious Sichuan-style twice-cooked pork.

  Before it came out of the pot, Li Yi poured a little bit of the prepared soy sauce into the frying spoon. With a shake of the frying spoon, the soy sauce spread into a circle and fell on the edge of the pot.

   Zila!

  White mist was transpiring, and the high temperature around the pot caused the soy sauce to quickly produce a Maillard reaction, and the aroma was instantly aroused.

   After continuing to stir fry a few times, Li Yi turned off the fire.

  Wang Gang has something to do in his eyes, he has already taken a plate and put it beside the pot.

  Li Yi flipped it over, and the twice-cooked pork in the pot fell into the plate.

  Wang Gang had been staring at the dishes in the pot, and when he saw the dishes on the plate, he even bent down and stared at the bottom of the plate carefully.

  If it is traditional Sichuan-style twice-cooked pork, a layer of golden oil will ooze out from the bottom of the dish after the dish is served.

   But he waited for several seconds, and the bottom of this plate of [Crispy Twice Cooked Pork] didn't even seep out a bit of oil.

  But the meat slices and side dishes on the plate are shiny, as if all the oil is hanging on the meat slices and side dishes.

  This heat...

  Wang Gang took a deep breath and straightened up.

   Bull beep!

2

  (end of this chapter)