Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 821

c821 This crispy pork slices tastes amazing! Dundun:

“What kind of food is bombing Tokyo?”

Zeng Xiaoqi picked up the menu taken today and looked at it, but did not find this dish. Moreover, since this was a state banquet, the dish names should be very careful and not have such a strong direction.

Dai Jianli said with a smile:

“It’s the crispy pork slices. When this dish is served, the prepared meat slices are poured on the fried crispy rice, making a sizzling sound, like a bombing, so it was called the bombing of Tokyo by the patriots of the year. .”

The name of this dish comes from the Chongqing bombing period. At that time, the people were hiding in fear. They used the bombing of Tokyo to call the crispy pork slices. It was not only a spiritual victory method, but also a mockery of the corrupt authorities. They could only verbally fight back through the dishes.

When she heard it was crispy pork slices, Zeng Xiaoqi smiled and said:

“That’s just right. Let’s have lunch together after filming… When I was in college, my favorite thing to eat was crispy pork slices in the cafeteria. Unfortunately, they were reluctant to use meat, so they always used ham sausage instead. I always felt that it was not satisfying enough.”

Dai Jianli smiled:

“To save costs, today we are using genuine 800 pork tenderloin, which is absolutely delicious.”

As a classic delicacy in Sichuan cuisine, crispy pork slices have a history of hundreds of years. The origin of the dish is the layer of crispy rice that appears on the bottom of the pot when rice is stewed in rural earthen stoves.

In the past, it was soaked in vegetable soup and eaten. Later, in order to have a crispier texture, people would fry it before soaking in vegetable soup. Over time, it became crispy pork slices.

Like Kung Pao Chicken, crispy rice crispy pork slices also belong to the lychee flavor among the twenty-four flavors of Sichuan cuisine.

But the difference is that Kung Pao Chicken belongs to the small lychee flavor type, while the crispy rice pork slices are the representative of the big lychee flavor.

Comparing the two, the big lychee flavor has a higher sourness and sweetness. The big sourness and sweetness has a salty and fresh taste, which makes people unforgettable once they eat it.

Now that conditions are better, ready-made rice dumplings are sold in general dried vegetable shops or supermarkets, and it is very easy to make this dish.

However, the crispy pork slices at the state banquet are relatively troublesome, because the crispy rice needs to be made by yourself, so that it tastes crisper, more fragrant, and tastes more delicious.

Dai Jianli held a bowl of leftover rice and began to prepare crispy rice.

The ingredients of Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice Crispy Rice into the most common ingredients.

Pour the leftover rice into a basin and knead it with your hands first to make the rice fluffy.

Then add a small spoonful of five-spice powder and two small spoons of chili powder to add a spicy flavor to the rice cake.

Mix well with your hands to coat the surface of the rice grains with seasoning powder, then add two egg whites into the basin and continue stirring until a layer of egg white liquid is evenly coated on the rice grains.

You cannot put egg yolk in this delicacy, otherwise the color will be too heavy when fried, which will not look good.

Only adding egg white can give it that golden color.

Mix the egg whites well, and Dai Jianli begins to add dry starch in small amounts to the basin several times, kneading it with his hands while adding it, so that the starch is evenly coated on the rice grains.

Although Zeng Xiaoqi has eaten crispy rice and crispy pork slices, she has never seen crispy rice made.

If the video wasn’t being filmed at the moment, she would have wanted to get closer and take a closer look.

When Dai Jianli kneaded the rice grains until they were clearly defined, he started making the rice crust.

He put the oil pan on the stove, added half a pot of vegetable oil, turned the heat to maximum, and started cooking.

Wait until the oil temperature reaches 80% hot. Pour out the hot oil from the pot, lower the heat to a minimum, pour the mixed rice grains in, spread them out with a curved spatula, and squeeze them together. , let the rice grains squeeze into a round cake shape.

After squeezing, use a spoon to pour the hot oil you just poured over the rice cooker. Pour in about one-third of the oil and let the hot oil heat the lower half of the rice cooker.

After adding the hot oil, you can no longer move the rice grains in the pot, allowing the rice grains in the pot to completely condense together under the action of the hot oil.

Wait until a burnt color appears on the surface of the rice grains, then pour in the remaining oil to completely submerge the rice cooker, and at the same time, turn the heat on the stove to medium.

Continue frying until the rice crust floats automatically and turns golden brown, which means it has been fried thoroughly and is ready to be taken out of the pan.

Dai Jianli took out the crispy rice and put it aside to control the oil.

Put the oil pan aside. You can’t pour the oil out yet because it will be used later.

Make the rice dumplings and start preparing the meat slices.

He took the tenderloin, removed the fascia on the surface, and cut it into two millimeter-thick slices.

Cut it into pieces and add onion, ginger, water and light soy sauce. When the surface becomes sticky, add egg white and scratch it again. Then add cornstarch, coat the meat slices with paste, and finally pour in a little cooking oil to make it easier to cook. The meat slips and falls apart.

With the meat slices ready, start preparing the side dishes.

Cut the onions into hobs, shake them into pieces, and put them in a bowl for later use. Then cut the green and red peppers into diamond-shaped slices and put them together with the onions. Finally, add a handful of torn fungus.

These side dishes mainly serve to enrich the color, so the degree of freedom is relatively high. Generally, there are green, red, black and other ingredients, and they can be paired with golden crispy rice. There are no particularly strict regulations.

The side dishes are ready. Cut a few red pickled peppers into small pieces, cut ginger and garlic into slices, and start making the sauce.

Mix salt, light soy sauce, balsamic vinegar, and white sugar together, and add water starch. The sauce is ready and ready for cooking.

In the past, crispy pork slices were a specialty dish of many restaurants, but in recent years, in the catering industry that pays more and more attention to efficiency, the number of restaurants selling crispy pork slices has significantly decreased.

The reason is that the preparation of crispy pork slices is too troublesome. It not only needs to be stir-fried, but also deep-fried.

If not, you may even have to make the crispy rice from scratch, which takes more time, and if there is no sizzling sound when it is served, customers may ask you to make it again.

In this case, the restaurant naturally removed this dish from the shelves, which was difficult to sell at a reasonable price.

With this skill, it would be so easy to make stir-fried dishes.

Dai Jianli set up a frying pan, added rapeseed oil and cooking oil to the pan, and when the oil in the pan was 70% hot, poured the meat slices into them and let them slide.

Pork tenderloin is pure lean meat. If you want it to taste good, you must add some lard. However, if you use all lard, it will taste very greasy, so you need to mix lard and rapeseed oil for frying.

After the meat slices slide into the pot and fall apart, immediately place the colander on the oil drum, and then pour the meat slices in the pot with the oil together.

Put the pot back on the stove, heat the remaining fat at the bottom of the pot, and then pour in the prepared red pickled peppers, onions, ginger and garlic to release the aroma.

Pour in the side dishes, stir-fry for a few times, add a large bowl of stock, bring to a boil, pour the meat slices in, cook for a minute, then add the prepared sauce along the edge of the pot.

There is starch in the sauce, so the soup in the pot will be concentrated soon.

Dai Jianli shook the wok a few times to make the soup thicker, then poured in some scallion oil to increase the fragrance and make the soup brighter.

Just when the photographer next to him thought the pot was about to be cooked, Dai Jianli scooped up some balsamic vinegar and poured it into the pot along the edge.

After doing this, he poured the cooked dishes into a sea bowl.

When the food was ready, he put down the wok, put the oil pan back on the stove, and turned it on over high heat.

While the oil is heating up, break the freshly made crispy rice into four to five centimeter square pieces and put them into a deeper plate.

When the oil temperature in the pot reaches 70% to 80% heat, pour the rice cakes into it.

The high oil temperature not only makes the rice crispy, but also fryes the excess fat, making it less greasy and more delicious.

When pouring the crispy rice, you have to hold a plate against the oil pan, use a spoon to scoop up the hot oil in the pan and pour it on the plate several times.

This keeps the dish hot, making it easier for the broth to sizzle when poured into it.

Rinse the plate with hot oil a few times, and the rice dumplings are almost ready.

This kind of re-frying does not take too long, about seven or eight seconds is enough. If the time is longer, it will easily fry.

Use a spoon to pour a little hot oil into the plate, change the spoon to a slotted spoon, take out the rice cakes from the pot, put it on the plate and cover it with the fat on the bottom of the plate.

Place the plate on the table and pour the freshly cooked pork tenderloin and soup onto the plate.

“Zilla!!!!!!”

There was a violent explosion, a rich aroma rose, and the crispy pork slices were officially ready.

The surrounding photographers swallowed their saliva and captured this scene perfectly.

“Have you finished filming?”

Dai Jianli took off his apron, looked at the photographer and asked.

“The filming is over.”

“Then let’s eat!”

Zeng Xiaoqi looked at the crispy pork slices on the table and smelled the sour aroma wafting out of it. It would be a lie to say that she was not greedy. After all, this must have been the first time she had eaten authentic crispy pork slices.

Dai Jianli said:

“You can eat whatever you want. Anyway, I haven’t used up the crispy rice I just fried. I’ll just make another one this afternoon.”

When Zeng Xiaoqi heard this, she winked at Chen Yan, then raised her chopsticks, picked up a piece of rice cake and started eating.

The crispy rice crispy rice is coated with a layer of crispy, sweet and sour soup with a salty and umami flavor.

When the two are paired together, the taste is really enjoyable.

She took a bite and couldn’t help but exclaimed:

“This is much better than the crispy pork slices in the school cafeteria.”

Dai Jianli said with a smile:

“Lao Xie should listen to this. At that time, Xie Yufei and Xie Yuhang compared him with the school’s chef. They had not yet competed with others and almost broke his defense.”

Chen Yan came over, picked up a piece and tasted it. She thought the rice cake was really delicious, so she took a photo and sent it to Shen Jiayue.

“Haha, I’m eating crispy pork slices today, but it’s a pity that someone can’t eat it.”

To put poison, you have to look for the other party’s shortcomings.

However, as soon as it was sent, Shen Jiayue sent the reception banquet prepared for Zhen Wensheng today:

“I really envy you, you can actually eat crispy pork slices, unlike me, who can only eat steamed lion’s head, braised fish in water, stir-fried baby chicken with garlic, braised shark’s fin in gold soup, dry pot smelly mandarin fish and other dishes to barely satisfy my hunger… By the way, today my family is so poor that they can’t afford rice, so they can only make some rock sugar bird’s nest for porridge. Do you think I’m miserable?”

Chen Yan: “…”

I don’t know whether it’s miserable or not, but it deserves a beating anyway.

In the store, Shen Jiayue finished sending the message, took a sip from the rock sugar bird’s nest in front of her, and smiled and said to Geng Lele who came to eat:

“Lele, what do you think of what I say?”

Geng Lele scooped up a piece of lion head with a spoon and put it into his mouth. Feeling the deliciousness of the meat melting in his mouth, he couldn’t help but say:

“Okay, but if you want to make Sister Yan angry, it’s not enough to just offer all kinds of delicacies. You have to start with what she cares about most, such as age and figure. Anyway, while using your strengths and avoiding weaknesses, you should seize the other person’s shortcomings and beat them hard.”

Shen Jiayue: “!!!!!!!!!”

When you say this, I understand!

While Cui Qingyuan was eating, he was chatting with Zhen Wensheng about running a school.

He has worked at Tsinghua University for many years and has a certain understanding of technical training education. Zhen Wensheng wanted to hear more opinions from educators, so the two of them chatted quite speculatively.

After dinner, Cui Qingyuan and Geng Lele returned to school to continue their classes. Lin Xu drove to the Ginkgo Garden with Zhen Wensheng, intending to take a look at the land acquired by Dou Wenjing, and chat with Zheng Xiaoguang who came to make the design drawings.

When going downstairs, Dundun, who was lying on the service desk, immediately jumped down and chased him to the door.

In desperation, Lin Xu had no choice but to take the little guy with him.

When I arrived at the Ginkgo Garden, I happened to meet Dou Wenjing, who had just signed a land lease contract with the nearby village committee. The selected land was more than 200 meters next to the Ginkgo Garden.

This was originally a food processing factory, but it was shut down last year due to poor management. All the equipment was sold and the factory building was demolished. Now only an empty yard is left.

Lin Xu parked the car at the entrance of the yard. Zheng Xiaoguang, Dou Wenjing and several other people from the company were already waiting.

They had lunch at the Ginkgo Garden and took measurements here. Now they are listening to Lin Xu and Zhen Wensheng’s opinions on how to design and plan the campus.

After getting off the car, Lin Xu took a look and found that this place is quite suitable for running a school. There are several plant ornamental gardens nearby, a village one kilometer away, and Internet cafes and supermarkets. The students will not be inaccessible to the outside world.

Zhen Wensheng looked at the huge courtyard in front of him and couldn’t help but admire:

“This place is quite big, so we need to plan it carefully.”

Campus planning is nothing more than teaching buildings, apartment buildings, office buildings, playgrounds, leisure places, such as libraries, audio-visual rooms, indoor gyms, etc.

Taking into account the particularity of the cooking profession, the classrooms will be built in the style of a kitchen.

High-power hoods, professional stoves, and various kitchen equipment must be complete, so that students can adapt to the stoves in the hotel kitchen in advance.

After greeting everyone, the group walked into the yard. Dundun followed Lin Xu, looking around with his tail raised, his eyes full of curiosity. It was obvious that the little guy regarded this as his new territory.

In order to prevent it from running around, Lin Xu specially put a positioning collar on it.

The little guy felt it and immediately ran around for a while like he was having fun. He even jumped onto a collapsed wall and meowed several times with his tail raised.

Dou Wenjing asked curiously:

“What are Dundun doing?”

Lin Xu took a look and said:

“Maybe I feel happy that I have a new territory. If I had known, my wife would come too, to keep an eye on this little guy and save it from running around.”

When she came, Shen Jiayue didn’t come with her because she had to edit the video.

Otherwise, if Dundun acts like this now, he will definitely be scolded by his mother.

After walking around inside, he saw several hares. Dundun threw off his legs and chased after them, but because the speed was too slow, he lost them in the end. The little guy was so angry that his beard was crooked, and he barked several times at the grass where the hares disappeared. With a loud sound, he returned to Lin Xu’s side.

Zhen Wensheng said:

“Designer Zheng, don’t rush out with the drawings. Let’s go to a professional chef school in the next two days to learn about their layout and find out the advantages and disadvantages before we start.”

You can’t rush the design drawings, you have to work slowly and carefully. At worst, you can just add some progress during the construction.

After hearing this, Zheng Xiaoguang said:

“Okay, I also want to learn from other schools. I will also go to the Design Institute to look for drawings related to cooking schools, and try to design a unique school.”

The two chatted for a while, and it happened that there was a vocational and technical training school near the Sixth Ring Road, so Zheng Xiaoguang simply drove Zhen Wensheng to see it.

Instead of staying behind closed doors, it’s better to go out and see more.

After they left, Lin Xu picked up Dundun and went to the Ginkgo Garden with Dou Wenjing and others.

As soon as I came in, I saw Xiaobai Qiyu walking over in an impressive manner.

Dundun jumped on its back, and the cat and the horse started strolling in the yard.

“Hey, Boss Lin is here, can we take a photo with him?”

“Haha, I actually met Boss Lin by chance. The tickets are worth buying.”

“Boss Lin, the roasted whole lamb here is really amazing. It tastes so delicious.”

“Roasted pig is fine, too. I come here once a week now just to eat this roast pig from my hometown.”

“…”

When tourists saw Lin Xu, they all said hello.

Lin Xu greeted them one by one and took photos with several tourists.

When he came to the kitchen, he greeted Zhuang Yizhou and asked about the situation in the kitchen.

Zhuang Yizhou was quite looking forward to it when he first came here, and even did various live broadcasts while he was not busy. But after staying for a long time, he wanted to go back to the store in the city.

It’s a pity that it’s a full moon change now, and one person is on duty for a month. It will take at least a week before he can go back.

Lin Xu smiled and said:

“When you go back, you should miss your life here again.”

After the store expanded, the business volume became higher and the kitchen became busier. There was no time for leisure during normal working hours. It was completely different from the leisure bureau here.

The two chatted for a while, and Lin Xu went to say hello to Zeng Xiaoqi’s parents. Then he came to the pond. He originally planned to say hello to Shang Weixing and then go back, but he saw the lotus pond full of lotus leaves. , and suddenly remembered the lotus leaf porridge that Geng Lishan once said.

Now that you’re here, why don’t you pick a few lotus leaves and go back to make some porridge to try?

The temperature has been in the mid-30s recently. Although it’s not yet the dog days of summer, it’s still quite hot. It’s time to eat some cool rice porridge.

When Shang Weixing heard that Lin Xu wanted lotus leaves, he immediately rowed a rubber boat to the depths of the lotus pond and picked a few large and round lotus leaves:

“As soon as the lotus flowers bloom next month, you can eat the lotus pods. I will pick the ones that are ripe and keep them for you.”

Lin Xu said:

“No need to bother, we can just pick them.”

Shang Weixing handed the lotus leaf to Lin Xu and packed the recently caught eel for Dundun. Since the little guy likes to eat, let him be satisfied.

Just like that, Lin Xu left the ginkgo garden with Dundun with a bag of lotus leaves in his left hand and a bag of eels in his right hand, preparing to go back to the store to prepare delicious food…

————————

This chapter has 5,000 words. Please subscribe and vote monthly!