Chapter 112 Braised Pork
The seasonings in the kitchen are very simple, just basic oil, salt, soy sauce and vinegar. Jiang Feng took a look at the vegetables Tian Lin had washed before. They only had eggplant and Chinese cabbage, as well as a bought sauce duck and a few pieces of tofu.
Jiang Feng thought about it for a while. Dishes that were too difficult would easily overturn, so he would make eggplant with minced meat, stir-fried Chinese cabbage, tofu and braised pork. He would also make a steamed hibiscus egg for his great-uncle, and that would be enough for lunch.
The stewed meat has been cooking in the pot for a while, and it is basically irreversible. All Jiang Feng can do is cook the braised pork. My great-uncle just likes to add meat to the younger generation. The stewed meat is meat, so how can braised pork not be meat?
Tian Lin had already taken a piece of meat and put it outside to defrost. It was indeed fat. The thick fat made her hands full of oil when she grasped it. It was indeed pork belly cut from a 400-pound New Year pig.
The best pork belly is 30% fat and 70% lean. The piece of pork belly in front of Jiang Feng is almost 60% fat. This is also because Tian Lin didn't cut the meat properly, but such fat pork belly is used to make braised pork. It will be extremely greasy.
Most people don't like to eat fatty meat, but if they meet a chef who can cook it, people who don't like to eat fatty meat don't mind trying it. The pork belly used in many Dongpo pork is almost 50% fat, and there are still countless people who love it.
Some people don't like to eat fatty meat because it contains a lot of fat, and bile cannot break down all the fat. As a result, the fat cannot be digested and absorbed in time, resulting in a greasy feeling that makes people feel sick. Correspondingly, fat is a high-energy substance, and the large amount of energy produced when it is decomposed will give people a feeling of fullness. This happy feeling of fullness is incomparable to sugar and protein.
Eating meat is happiness, and eating fat meat is even more so.
Therefore, controlling fat intake is the key to cooking braised pork.
(The above is all made up by me)
Jiang Feng carefully cut the meat, trimmed off the excess fat and boiled it in oil. The freshly boiled lard could also be used to fry eggplants, trying to keep the fat-to-lean ratio of the pork belly within a suitable range.
Marinate the meat, put it into a pot with ginger slices, onions and garlic, boil it twice to remove the foam, stir-fry over high heat for a few times, then add various seasonings, simmer over low heat and cover the pot.
The rest has to be left to time, allowing the fat in the fat to slowly decompose with the simmering over low heat, allowing the sauce and gravy to slowly soak into the pork belly. By then, the color of the meat will become darker, and the meat aroma will waft out. , the rich meaty aroma has a hint of sweetness, and then use high heat to reduce the juice, and the braised pork is done.
There are two pots on the stove, and the places where the fire is burning are connected. Jiang Feng moved the firewood to the side to prevent the fire from being too high and the fat not boiling and scorching the meat. The rice cooked in this kind of firewood pot has a scent of firewood. It is delicious whether it is steamed rice or stir-fried vegetables. However, it is difficult to control the heat. If you just want to be average, you can make the fire yourself or find someone to make the fire. But if you want to cook a really good dish, the person who makes the fire must have a tacit understanding with the chef.
In ancient times, royal chefs were very particular about the firewood they used for cooking. The firewood cooks were basically the apprentices of the royal chefs. Only when masters and apprentices had a tacit understanding could they understand how to cook good dishes.
Now chefs don't have this trouble. They all have gas stoves. They can turn on as high a fire as they want and cook as they want.
There was no one to light the fire for Jiang Feng, so he just cooked it at will. His knife skills, heat, and seasoning were all advanced, and his cooking skills also made a qualitative leap. As long as he didn't fry them half-heartedly, the taste of the dishes would not be bad.
First make the minced eggplant, peel the eggplant, cut it into large slices one and a half finger wide with a knife, and then cut it into strips. Chop the lean meat into minced meat, preferably close to minced meat, and mince the onions, ginger and garlic as well. The eggplant is first coated in starch and deep-fried in hot pan until slightly brown, then taken out.
Put the minced meat into the pot and stir-fry over high heat. Then add various seasonings and a bowl of water. Bring to a boil over high heat. When you can smell the aroma, put the eggplant in to thicken it with water starch. Turn the pot with a spoon and stir-fry the eggplant evenly. After the juice is evenly distributed, take it out of the pan and put it on a plate.
Jiang Feng took a bite first while it was hot. The eggplant was delicious and fried at the right temperature. It was a little crispy but soft inside. The sauce was also well-proportioned and moderately salty.
Okay, this plate of eggplant will definitely not be scolded by the old man!
Everything about the earthen stove is good, but cleaning the pot is troublesome. Jiang Feng scooped up a ladle of water and swiped it casually as if it was clean. The eggplant was considered a delicacy in the university cafeteria. The next two dishes to be stir-fried were both vegetarian. It would not be good if they had different flavors.
The Chinese cabbage is very fresh, and the minced eggplant and braised pork are both salty, so he specially cooked the sweet and sour Chinese cabbage. It only took a few minutes to fry the cabbage. Jiang Feng took a bite as usual. The original quality of the cabbage added a lot to this dish. It was fresh and fragrant, which seemed to show how superb his cooking skills were.
The quality of the tofu was average and not tender enough. I had probably bought it two days ago, so it was not suitable for making tofu, but Jiang Feng liked making tofu so he made it according to his preference.
Cut the tofu into cubes and slice the garlic. It would have been better to add some coriander, but Jiang Jianshe and his two cousins don’t eat coriander, especially Jiang Junlian. She feels like vomiting when she smells the coriander smell. In her words, she feels like the coriander is there when she smells it. My mouth felt disgusting. For this reason, the Jiang family never adds coriander to the dishes they eat together, even if some dishes are soulless without coriander.
The steps to make tofu are actually very simple. Heat oil in a pan, stir-fry over high heat, and finally thicken with water starch. As long as you turn the spoon evenly and the sauce is infused, the taste will not be bad. It doesn't require high heat. Jiang Feng can do well even when the heat is only medium.
Now that the heat is high, it is even easier to cook. The tofu has soaked up the soup and turned light yellow. Jiang Feng tasted a piece and it was delicious. However, the tofu was not too tender, but this was a problem with the tofu, so it was okay.
The braised pork in the other pot is not ready yet. Jiang Feng is going to steam the hibiscus steamed eggs after the braised pork comes out of the pot. The easiest one is to filter the egg liquid several times and then add sesame oil after steaming. If possible, Put some super good mushrooms on the surface of the plate. If not, just steam them like ordinary steamed eggs.
It is said that steamed eggs are probably the easiest dish to get started besides boiled eggs. As long as it can be steamed, you can eat it, whether it is steamed like a hornet's nest or there are four solid eggs in a small bowl of steamed eggs. Just like chicken cake, the taste is not bad. At most, the taste is very different. In short, it can be eaten in one sentence.
Looking at the three dishes in front of him, Jiang Feng felt that today was the day for him to feel proud in front of all his uncles and cousins!
After the Yuanxiao fried fish overturned last year, Jiang Feng's image in the eyes of everyone changed: Xiaofeng learned well when he was a child, but now he is no longer good, and even the fried fish is a bit mushy.
At that time, Jiang Feng had not cooked for almost five years, and he was caught by the old man frying fish and overturned on the spot.
Today, Jiang Feng is going to tell everyone that not only did he study well when he was a child.
After cheating, you learn better!
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(End of chapter)