In the morning, when Xu Zhuo came to the store, several old people had already arrived, and even Zhao Jinma was holding a bowl and drinking millet porridge boiled by Jianguo.

Xu Zhuo looked at today's breakfast.

Millet porridge with steamed buns, as well as kimchi and refreshing cold dishes, is simple but appetizing.

The buns are divided into pork and mushroom stuffing and fennel egg filling.

Originally, Jianguo was going to make leek egg filling, but Zheng Jia disagreed, because the waiter had a bad breath after eating it, which would cause disgust among customers.

Eating steamed buns and drinking millet porridge, and from time to time with a chopstick sour radish, it was very enjoyable to eat, and even made Xu Zhuo forget that he had to eat Dongpo meat in the morning.

By the time he came back to his senses, he had already eaten four buns and drank a bowl of millet porridge.

After eating, Xu Zhuo was a little melancholy.

Well, I can't eat a few pieces of Dongpo meat this morning.

However, this meal is very comfortable, whether it is a staple food, a dish, or millet porridge, it is close to the stomach and not greasy, as if I ate breakfast made by an old lady when I was a child.

When they were ready yesterday, they cut five or six catties of pork belly from the meat they bought this morning, Xu Zhuo and Yuan Kang drove their respective cars and pulled several old people to shoot videos.

Today's shooting is Dongpo pork, which is a dish that makes many people drool when they sound it, so everyone came to watch it live.

It's also an observator.

After all, this is Dai Zhenting, although his character has collapsed like tofu scum in the circle of the elderly, but there is still nothing to say about his skills.

The name of the first person in Zhejiang cuisine is not called in vain.

When we came to the shooting site, we prepared first.

Yuan Kang looked at the meat and ingredients he brought, and asked Dai Zhenting curiously: "Grandpa Dai, why didn't you take the peppercorn herb bay leaf cinnamon?"

Dai Zhenting smiled and said with a smug face: "The regular practice is not to use those things, not only this Dongpo meat, but also the braised pork does not put spices, and the simplest seasoning is used to stimulate the aroma of the meat itself, which is the artistic expression of cooking." ”

Yuan Kang listened and said thoughtfully: "No wonder my grandfather doesn't put spices in making braised pork, it turns out that this is the case." ”

After all the personnel were in place, Xu Zhuo and Dai Zhenting, who had changed his clothes, stood in front of the stove and began to greet the main camera.

Everyone is familiar with the Dongpo meat to make today, so there is no need to introduce too much, and even the true and false allusions of this dish do not need to be mentioned.

Because almost everyone knows that you just need to do it.

All stories and legends are false, but delicious and delicious are the fundamental.

"Hello everyone, I'm Xu Zhuo, today I and Grandpa Dai will bring you a dish of Zhejiang cuisine, and it is also a dish with many legends and allusions, this is the Dongpo meat we are going to make today. ”

After Xu Zhuo greeted the camera, he didn't cook directly with Dai Zhenting, but asked Dai Zhenting a question: "Grandpa Dai, many people can't tell the difference between Dongpo meat and braised pork now, can you tell us the difference?"

This question was also designed before, instead of the cliché legends and allusions of Su Dongpo and Dongpo meat, it is better to talk about some topics that everyone is interested in.

For example, the difference between Dongpo pork and braised pork.

This question is debated in almost many places, and even in the end, many people themselves are confused, what is considered braised pork, and what is considered Dongpo meat.

Taking advantage of this opportunity, it is better to let Dai Zhenting explain.

Although it will certainly cause controversy, this is exactly the effect that Xu Zhuoxiang wants.

If there is no controversy, then how can it be hot, only when there is controversy will it be topical, and only then can the heat be stirred up, and the purpose of attracting traffic can be achieved.

In these years, no matter what you do, it's all about traffic.

If there is traffic, there is everything, and without traffic, everything is empty talk.

Dai Zhenting pondered for a moment, and then said: "Actually, braised pork and red slope meat are very different. First of all, it is the size of the block, the Dongpo meat is very large, and the lowest is the size of the mahjong block, which is generally a square with a side length of four or five centimeters.

The braised pork is relatively small, and the largest is about the same as mahjong pieces.

On the other hand, the traditional practice of Dongpo meat is not to release water and salt, and only release the three condiments of raw soy sauce, rice wine and dark soy sauce. The light soy sauce enhances the flavor, the dark soy sauce colors, the rice wine removes the smell and enhances the flavor, and at the same time, the meat is soft and glutinous.

The braised pork is generally colored with sugar, boiled with water, and salt is put in it.

The most important point is that there is no step of stir-frying Dongpo meat, it is directly boiled in the pot, and there are steaming steps in some places and not in others.

Braised pork, on the other hand, is stir-fried before cooking. ”

Dai Zhenting has been up and down in the circle for so many years, and he has long practiced a set of skills to speak without leakage.

After saying these words, he said with a smile: "What I said are all traditional practices, and now there are many innovative practices, such as braised pork in rice cookers or something, and it is difficult to use traditional rules to demarcate them."

Personally, I think that no matter whether it is Dongpo meat or braised pork, as long as it is delicious, it is good meat, and instead of putting energy on this and arguing, it is better to eat two more pieces of meat, don't you say?"

After saying that, the warm-up was almost finished, and the production began.

Dai Zhenting took out the piece of pork belly soaked in water, this piece of meat is more than five catties, and it should be the highest quality piece in the category of pork belly.

He put the meat upside down on the board and scraped the pigskin several times with a kitchen knife to scrape out the dirt in the pores.

In the Zhejiang cuisine system, where there is no habit of roasting pork skin, scraping pig skin is the first choice for everyone to cook.

After scraping, rinse the meat in clean water.

Then Dai Zhenting put the meat on the board and began to change the knife.

He said that when he changed the knife, Xu Zhuo thought that he was directly cutting the meat into pieces with a knife, but he found that Dai Zhenting put the pork belly skin down on the board, and then picked up the kitchen knife and began to trim the lean meat.

"If you want Dongpo meat to look good, you must trim the meat so that the thickness of the meat is consistent, so that it will be more beautiful when it is put on a plate after it is done. ”

Xu Zhuo originally wanted to help, but seeing Dai Zhenting's enthusiasm, he didn't start, but concentrated on being a cheer on the side.

When Dai Zhenting finished trimming the meat and then used a kitchen knife to cut the meat into squares with a side length of four centimeters, Xu Zhuo spoke.

"Grandpa Dai, why do some people have to tie the meat with a rope to make Dongpo meat?

Dai Zhenting smiled and said: "If the meat is not up to par, or the fire is too big when it is simmering, these pork belly will fall apart layer by layer, and it will not fall apart when tied up with a rope."

In the final analysis, you still can't control the heat, and you're not confident in your cooking skills, so you don't want to learn from them. ”

Xu Zhuo nodded and continued to watch Dai Zhenting operate.