Chapter 595 Pork Flowers

To make Dongpo pork, Huadiao wine is one of the best ingredients. Due to the particularity of this wine, it also creates the best taste of Dongpo pork.

The Huadiao wine Ye Fei uses is provided by the system, and it can be said to be more mellow than ordinary Huadiao wine. Therefore, after the three of them drank a small bowl first, Jin Zhuxian directly proposed to pay 10,000 Chinese wines. Buying a pot with coins, Ye Fei refused directly.

Are you kidding me, don't say 10,000, I won't sell it for 1 million, if I sell it, I'll lose everything.

"I'm sorry, Mr. Jin, all the delicacies I have here can only be eaten here, and I can't take them out, let alone take them out, so I won't sell Huadiao wine even if you pay a million dollars." Ye Fei looked serious Said.

Jin Zhuxian was about to cry in pain, this was definitely the best wine he had ever drank in his life, the aroma after drinking it in his mouth was simply irresistible.

But... But no matter how much money I pay, people just don't sell it. How can there be things in the world that money can't buy?

Just when this guy was depressed, Ye Fei pulled him aside and said, "Excuse me, let's make this Dongpo pork next."

Jin Zhuxian stepped aside for a while, and then his eyes were still fixed on the jar of superb flower carvings.

Ye Fei took two steps forward, came to the operating table, first took a pot for boiling water, filled half of the pot with water, and put it on the stove.

Immediately afterwards, Ye Fei brought over the piece of rosin pork belly. This piece of pork belly weighed about one and a half catties. It looked fat and tender as a whole. The lean meat was like red rivers, while the white fat was like pieces of pure white. Snowflakes, the two colors of meat are evenly mixed together, making the whole piece of meat look like a piece of art.

Ye Fei took the meat piece and rinsed it under the water to wash away the remaining blood stains, then put the meat piece in the pot, and then turned on the fire to start cooking.

Cooking meat, this step is done when cooking many meat delicacies, because it can cook out the blood stains and some excess fat left in the meat, making the meat more delicious.

However, the meat cannot be cooked at this step. If the meat is fully cooked at one time, the fiber in the middle of the meat will become stronger, which will cause trouble for the subsequent operation steps. At least such meat is not easy to taste .

Therefore, this degree must be well controlled.

Ye Fei didn't do this job once or twice. When the meat was cooked to half-cooked, he turned off the fire, took the pork belly out of the pot, and put it in a large clean white porcelain plate. .

Looking at the rosin pork belly at this time, the lean meat is like rivers embedded in a white snow field, while the fat meat is even more snow-white. On the faults of the meat, drops of water hang like a river. Like crystals.

What is even more surprising is that the hair on the outermost skin of this piece of meat has been completely removed. After the whole piece of pigskin is cooked through, it is white, tender and shiny, like a layer of white jade. It's the same.

This piece of meat doesn't need to be eaten at all, but seeing its current appearance, many people can't bear it anymore.

"Holy shit, the best pork is indeed the best pork, it's so beautiful."

"That's right, Ye Shen just boiled it in white water, without adding any supplementary materials at all, so the pork cooked in this way can be so crystal clear and attractive, I really can't imagine making Dongpo pork in a short time what would it be like."

"Ah, looking forward to looking forward to it, I have never wanted to eat a large piece of pork belly like I am now, this feeling is very strange, as if I saw a woman I didn't like at first, and then suddenly found her It's a bit crazy, wishing she could be executed on the spot."

"Pfft, there are wolves upstairs, no explanation."

"No matter what kind of pork it is, after it is cooked, it is impossible for it to be as good-looking as Ye Shen's piece of rosin pig pork. If I didn't see it with my own eyes, I would doubt whether a top makeup artist put makeup on it.

Especially the outermost layer of pigskin, God, how can it be so crystal clear? "

"Resin pig, Shanpao is not a cannon, don't you know rosin pig? Beg for rosin pork, tell me how much it is, and I will give it!"

At this time, Shanpao was not Pao, but also made a wry smile, and said: "Everyone, if I really have rosin pork, no matter how high the price you pay, I will not sell it, because this is really a kind of meat. Food that can only be eaten by fate."

Everyone was really tempted crazy by the pork belly cooked by Ye Fei.

The Great Emperor Pujie and Jin Zhuxian were right next to Ye Fei. At this time, the two of them also looked at the piece of meat that Ye Fei put on the plate without moving their eyes.

Suddenly, Jin Zhuxian couldn't help stretching out his right hand, wanting to grab it.

As a result, the Emperor Pujie slapped him away with a slap.

"What are you doing? Is it okay to have a little morality?"

Jin Zhuxian: "..."

This guy looked at the meat on the plate in embarrassment, and then looked at his right hand, thinking it was strange, why did it stretch it over by itself?

"I didn't mean to," said the guy at last.

Emperor Pujie didn't care whether he did it on purpose or not, and said: "This delicacy has just begun. If you eat the meat now, then this delicacy will die."

Jin Zhuxian hurriedly nodded, and then the guy backed up a bit, saying: "I will try my best to hold back."

Ye Fei put the pork belly on a plate, then poured out the water in the pot, and then put away the wok directly.

In the process of making this delicacy, the boiling water pot plays only so much role.

After finishing the pot, Ye Fei turned around and started to clean the pork belly again.

There is actually a trick to how to make a piece of meat taste faster when it is cooked.

Everyone saw Ye Fei put the pork belly on the cutting board, and then took a special tool from the tool rack. The back of the tool was like a round handle, except that there were many root tips on the handle. bright steel nails.

Holding this thing, Ye Fei directly stabbed the skin of the pork belly.

Every time it was stabbed, the steel nails almost completely sank into the meat.

a bit.

Twice.

Three times.

……….

Ye Fei stabbed about twenty times in one breath before putting away the tool.

Then everyone saw Ye Fei reach out and take a knife from the tool rack.

This is a sharp knife.

What is a sharp knife?

To put it bluntly, it is a sharp knife like a cow's ear. The handle is wide, and then it becomes narrower as it goes forward. If you imagine what it looks like, then imagine the shape of a pepper, and the two are similar.

Some people say that this kind of knife is a very vicious knife, because when Ling Chi, the oldest punishment in China, was executed, this kind of knife was used in the third step. After that, the heads on the left and right chests of the person were removed.

It can be said that this kind of knife is the blade of great evil.

Because of its sharpness and dexterity, many people like to use it. This time, Ye Fei took out a ox ear sharp knife, and saw that this knife is much sharper than ordinary ox ear sharp knives, at least the blade is shining brightly.

Seeing this knife, Jin Zhuxian and Emperor Pujie all hurriedly retreated, as if they were afraid that the knife would fall on them.

Ye Fei also ignored them, but held the knife in his hand, and gently slashed left and right on the pork belly a few times.

After finishing drawing, Ye Fei put the sharp knife aside, then reached out to pick up the piece of pork belly, and dragged it to his right hand, everyone discovered a very miraculous scene.

I saw this piece of pork belly dragging it up with Ye Fei's right hand, and the whole piece suddenly separated. It was a complete piece of meat, and suddenly formed a piece of rubber-like thing, and the whole piece drooped. Flowering.

It's just that the drooping meat all turned into pieces of meat each measuring four centimeters in length and width, but these pieces of meat were not independent, but they were connected by a thin layer of meat in common.

Ye Fei looked at the pork belly in his hand, and then said.

"How to cook pork belly is a very important step in making Dongpo pork. There is also another very important step, which is to make the shape. What kind of shape is the best? This depends on the cooking method. The method is also different, some will cut the meat into individual pieces, and some will make it as we do now. This has an advantage, that is, it is not easy to disperse when turning the meat, and it is easy to operate, and Just now everyone saw that I used a peg board to stab the meat, this is to let the taste go into the meat better, well, now the pork belly can do this step, the next step is to taste and color.”

With that said, Ye Fei put the pork belly on a plate first, then took out a frying pan, poured soy sauce into the pan, and put it on the fire.

Wait until the soy sauce boils, put the processed pork belly skin down into the pot and start frying.

This step is the so-called coloring. How well a Dongpo meat is cooked and whether it can make people salivate, the color is very important, because it is the first impression for people.

If the Dongpo meat you make is so black that it looks like coal, ghosts will eat it! Don't talk about eating it, it's already good if you don't vomit.

Therefore, coloring is very important. No matter what kind of dish it is, the color, fragrance, shape, and color are the first.

Ye Fei put the pork belly in the pot, and started to fry the pork belly with soy sauce. When the skin of the pork belly was deep-fried until it was brown-red, he took the meat out of the pot and put it on a plate.

Immediately afterwards, Ye Fei poured out the soy sauce in the pot, cleaned the wok, put it on the stove again, turned on the fire, and added oil.

When the oil temperature is moderate, put the scallions and ginger slices in and stir-fry until the aroma is released, then bring the jar of Huadiao wine, remove the sealing paper from the mouth of the jar, and pour it directly into the pot.

The amount of Huadiao wine determines the final taste of the Dongpo meat.

Dongpo pork is also called wine boiled pork, because in the process of making this delicacy, there is a procedure to cook it with Huadiao wine or rice wine.

It's just that the Huadiao wine Ye Fei used was really too much. After pouring it into the pot, just after the fire was on for a while, Ye Fei, Pujie Dadi and Jin Zhuxian smelled an intoxicating aroma of wine... .

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