Chapter 409 Wanfu Pork
Lao Liang seemed to be uninterested until the dishes they ordered were served one after another.
What’s the point of not being able to eat the chickpea pudding that you’ve been craving for so long?
Oh no, even if he ate chickpea pudding at Yongnian Building, it was not the chickpea pudding he expected!
Lao Liang sighed longly. He really didn’t know what he was doing in Yongnian Building today. It was a waste of time...
"Damn it! Lao Liang, please try this fried double crispy dish!"
The old friend's eyes were shining, and he pointed at the fried double crispy dish that happened to be in front of Lao Liang, and he was so excited!
Lao Liang: "Calm down, you look like you have never seen the world."
My old friend is not annoyed, he just smiles, ready to see Lao Liang. joke.
Lao Liang slowly picked up the chopsticks without moving, and first fried the oil into crispy pieces and observed it.
As a true gourmet, of course he understands that this is a dish that tests the ultimate heat. The difference between raw and cooked only takes a moment, and it all depends on the chef's ability to control the heat.
As for the oil-fried double-crispy dish in front of me, first of all, all the oil is coated on the ingredients, and there is no remaining juice at the bottom of the plate, only a shallow oil base.
From this point of view alone, it is qualified and has reached the standard of fried vegetables. Unlike some chefs nowadays, who don’t even understand the technique of "exploding". It's like oil.
This point barely improved Lao Liang's impression score. He became interested in the taste of the dishes and took a taste with his chopsticks.
“Yummy!”
Lao Liang blurted out!
Even the plan to refrain from boasting at the beginning was completely forgotten!
My old friend was very amused:
“How about it? It’s delicious. I’ve never seen it before... This fried oil is double crispy. It’s really authentic, chicken gizzards and pig. There is no peculiar smell in the tripe, only the crispiness of the ingredients, and the thickening is just right, neither thick nor thin, neither hard nor soft.”
If you can deal with a gourmet like Lao Liang, you are naturally a gourmet. guest.
For example, this old friend is a food writer. He used to contribute articles to "Fine Foods". Later, he compiled the manuscripts and published an independent book. He sold a full 200,000 copies. This sales volume is definitely considered a best-selling author!
So his comments are also clear and logical.
Lao Liang nodded in agreement: "Such a sophisticated fire control skill must be an old and experienced master. I didn't expect Yongnian Tower to invite such a person!"
The writer friend asked with a smile: "How is it? After eating such perfect fried double crispy food, does the regret of not being able to eat chickpeas lessen?"
Lao Liang shook his head decisively: "That's not the case. ”
The double-crispy fried in oil is good, but the upper limit is there, and there is still a certain gap between it and chickpea pudding.
The writer friend laughed and shook his head:
"Old Zheng, why...hey? You guy!"
He turned and pointed at another friend, who actually provoked him a long time ago A piece of Wanfu meat, let’s start feasting!
After my friend, a writer, accused me of being careless in making friends, he smiled and picked a piece of Wanfu pork into his bowl.
Next came Lao Liang.
This dish of Wanfu Pork comes from a famous empress dowager in the Qing Palace. The chef who made it is a chef from Shandong Province. The raw material is pork belly, and multiple processes are used to make the meat. The fat is completely forced out to achieve a fat but not greasy taste, which was deeply loved by the Queen Mother.
Because this dish has a good meaning, it is very suitable for banquet dishes and is widely spread in various places.
However, just like many famous dishes with unclear names, the Wanfu Pork made in many restaurants even removes the blood and marinates the meat directly. It is not at all the taste it should have. !
The Wanfu Pork dish in front of me is the most authentic and authentic way of making it.
There are six processes, all of which are indispensable - first, roasting, and roasting the pork belly skin over a high fire until it is browned and the fat drips out slightly.
Then scrape, soak the pork belly in edible alkaline water, and scrape away the yellow skin and impurities.
Next cook, put the pork belly in cold water, add onions, ginger, and rice wine, and cook over medium heat until cooked.
Fry again, let the meat cool, dry the surface moisture, brush with caramel, add 80% hot oil and fry until golden brown.
There is a test of knife skills here, which is to cut the pork belly into squares and cut it with a rotating knife. The thickness of the pork belly must be even and consistent, and the original shape can be restored.
Then, heat the wok, add onion, ginger, sweet noodle sauce, fermented bean curd, soy sauce, rock sugar, rice wine and water, etc., put the meat on low heat for 40 minutes until the flavor is absorbed.
At the end of the steaming process, put the pork belly skin side down into the bowl, put golden jujubes, West Lake lotus seeds and Huairou chestnuts, pour in a little original juice, and steam over high heat for 30 minutes.
In this way, it becomes the meat that is tightly packed together like flowers on the plate!
Lao Liang took a deep breath, feeling a little intoxicated.
As a gourmet, he has eaten many top-quality delicacies, and he is rarely moved by the pure aroma of food.
Especially such a simple aroma - except for the aroma of meat, there is only the aroma of dates and chestnuts, which are independent of each other and mixed wonderfully, without a trace of superfluous and complicated taste.
It reminded him of the pot of braised pork his mother cooked for him on his birthday when he was young. In that era of lack of food and clothing, she almost wiped out all the money in the family and was so full of love that the ingredients were no longer available. The simplicity does not affect the taste. On the contrary, with its pure meaty aroma, it has become the most delicious braised pork in his opinion!
At this time, this piece of Wanfu meat gave him such a feeling.
There is no mixed taste, only the original flavor of pork restored after multiple processes.
When you enter the Wanfu meat, you hardly need to bite hard. It will split automatically with the slightest touch of your teeth.
The pork belly is rich and juicy, but not greasy at all. The fat flows like jelly on the tip of the tongue, slides through the esophagus and flows into the stomach. The experience is full of enjoyment.
My brain was occupied by the ultimate aroma, and I was in a state of ecstasy for a while, as if my life had been extremely satisfied!
Lao Liang sighed deeply for the second time.
But this time, I was ashamed of my previous shallow thoughts.
So what if I can’t eat chickpea pudding? This Wanfu Pork dish is still qualified to become a signature dish.
As for the little regret in his heart...
It has long since dispersed like the wind and disappeared.
At this time, the third friend had already finished a whole piece of Wanfu pork.
Finger-wide cubes of pork belly, if you eat it in one piece, you will inevitably get tired of it.
But he didn't feel this way at all. He just felt unsatisfied and wanted to eat a second piece.
“This Wanfu Pork is so delicious, better than anything I’ve ever eaten before! If I hadn’t been diagnosed with high blood pressure some time ago, I would have really wanted to show off this whole plate... So it’s always okay to show off half a plate, right?”
“Hey, hey!”
The writer friend stopped him and immediately objected,
“Why not half a plate? It’s half a plate. There are six pieces of Wanfu Pork in total. There are two pieces for each of us. Don’t even think about eating more!”
If you are a true friend, you must make clear distinctions!
The friend snorted unhappily:
"At worst, order another one!"
"That's a good idea."
Speak this time It was actually Lao Liang!