Trick of the trade?

Xu Zhuo recalled the method, but he didn't think there was any trick.

In addition to the fact that it is best to put in the water for soaking dried plum vegetables and using alphabet soy sauce when cooking meat, Xu Zhuo doesn't think there is any other trick?

By the way, when steaming the meat, you should first put a little plum vegetables in the bowl, then put the meat pieces on top with the skin side down, and cover the rest of the umeboshi vegetables on top after putting them down.

But that's not a trick.

Almost everyone who knows how to do it.

Is there any hidden trick that can't be done?

Xu Zhuo lifted the lid of the pot, brushed the few foams in the pot with a spoon, and asked Yu Peiyong modestly: "Grandpa Yu, what ......do you mean by the trick?"

Yu Peiyong smiled, first adjusted the heat in the pot to medium-low heat, and then said: "The trick is to steam for a long enough time, although this dish is called stewed meat with dried vegetables, but if you want it to be delicious, it is not stewed but steamed." ”

Xu Zhuo didn't think this was a skill.

But after careful consideration, Yu Peiyong's sentence "not about stewing but about steaming" can be regarded as dissecting the essence of this dish.

I am stained with the light of the system, if those apprentices who know nothing about it, Yu Peiyong's words can make people suddenly enlightened, and they know what to really pay attention to when making this dish.

For example, many people will be very careful in the first half of cooking, even to the point of excellence.

However, in the final step, due to a mistake in judgment, the dish failed.

Take this dish of stewed meat with dried vegetables as an example, many people have paid attention to the stew, and feel that the final steaming effect is not great, and the time for steaming is not enough, resulting in the failure of the whole dish to overturn.

When Xu Zhuo read the tutorial on the Internet two days ago, he found that some people said that this dish can be cooked in only twenty or thirty minutes.

But in reality, it is best to steam the dish for more than two hours, and even several times, because the longer it is steamed, the better the taste and texture of the dish.

Otherwise, the taste will deteriorate.

After skimming the foam, Xu Zhuo poured a large spoonful of mother and son soy sauce into the pot, this dish is made without salt, and the saltiness of the meat comes from the dried plum vegetables and soy sauce, so the amount of soy sauce should be more.

If there is less of it, the saltiness is not enough, and the taste of the dish will be greatly reduced.

After adding the seasoning, cover the pot again and simmer over low heat.

Taking advantage of this time, he fished the soaked plum vegetables out of the pot, dried them and cut them into small pieces on the cutting board.

The water used to soak the dried plum vegetables is to be boiled in a separate pot, and when the water in the pot has settled slightly, carefully pour the water from the top into the pot to leave the sediment.

The reason for this operation is that it can evaporate the musty smell in the water of the dried plum vegetables, and at the same time, it can also allow the aroma and salt to fully melt into the water.

Fifteen minutes later, Xu Zhuo lifted the lid of the pot, and at this time the meat had already been colored, and the soup in the pot was much less, and there was a faint aroma of dried plum vegetables in the steam.

Xu Zhuo poured the soaked red yeast rice water into the pot, added some sugar, and continued to simmer.

Braised pork with dried vegetables requires red and bright skin, and soy sauce alone is not enough, and red yeast rice is required to achieve this color.

And the sugar is because ......

This is the basic operation of Jiangsu and Zhejiang cuisine.

In Jiangsu and Zhejiang cuisine, in addition to soy sauce is an important seasoning, sugar also occupies a very important component.

Sugar is indispensable for the seasoning of almost all dishes.

Sugar not only adds a complex flavor to a dish, but also enhances freshness and increases appetite.

For example, this dish of braised meat with dried vegetables, with the addition of sugar, will not make the taste of this dish so monotonous, and it tastes salty and sweet, with an endless aftertaste.

After another ten minutes, when the soup in the pot was so small that there was only a thin layer left, Xu Zhuo divided half of the cut plum vegetables and poured them in.

Continue to simmer until the soup is dry.

He brought a large bowl, grabbed some umeboshi that had not been put in the pot, and spread it on the bottom of the bowl.

Then carefully remove the pieces of meat from the pan.

At this time, the meat pieces are basically cooked, so be careful when taking them out of the pot, otherwise those cut flower knives will easily break.

Place the meat pieces in a sea bowl with the skin side down, and then mix the umeboshi vegetables from the pot and the umeboshi that have not been put in the pot, and spread them all in the sea bowl.

When doing this step, the green onion knot and star anise cinnamon in the pot should be removed, otherwise it will be bitter when mixed with the plum vegetables.

Press the umeboshi in the bowl, cover it with plastic wrap, prick a few small holes with a toothpick, and put it in the steamer to steam for two hours.

There are two things to note about the operation here, you can't put all the umeboshi in the pot, because the umeboshi will absorb water, and if you put it all in, there will be a lot of soup when you steam it.

Therefore, half of it should be left in order to absorb the steamed soup.

Another point is to cover the meat with plastic wrap when steaming, so that the aroma of the meat will enter the umeboshi and the aroma of the umeboshi will be absorbed by the meat.

In addition, when sealed, the steam in the steamer does not enter the bowl, causing the soup to increase.

Two hours later, Xu Zhuo put on thick gloves, opened the steaming cabinet, and brought out the sea bowl inside.

Tear off the top layer of plastic wrap, take a large plate and buckle it on the sea bowl, then hold the sea bowl and the plate with both hands, quickly flip it, and let the sea bowl buckle upside down on the plate.

Gently pat it twice, then carefully remove the sea bowl.

This famous stewed pork with dried vegetables is ready.

Putting the plate outside, Xu Zhuo carefully observed his craftsmanship, the pork was jujube red, the dried vegetables were black, and the fresh fragrance was moist, this was the first impression of the stewed meat with dried vegetables to Xu Zhuo.

"Shaoxing cuisine pays attention to crispy and glutinous, the original soup juice, light oil and spicy, and the juice is heavy, but don't be confused by the appearance. ”

Yu Peiyong patiently explained to Xu Zhuo, for fear that Xu Zhuo would misunderstand.

To learn a dish, you must not only learn the harmony of the five flavors, but also understand the local food customs of the dish, so that you will be inclined when you make it.

For example, this light oil and spicy characteristics, if you really want to make the dish without oil and water, I am afraid that no one will eat it.

The grandfather and grandson took chopsticks and each took a piece of meat and tasted it.

The pork is crispy and glutinous, slightly sweet in the salty and fresh, and there is a unique aroma of dried plum vegetables in the fine taste, which is very similar to the feeling of eating plum cabbage and meat.

However, the meat of this dish is larger than the meat of the plum cabbage button, so it is more enjoyable to eat than the plum cabbage button.

After tasting this piece of meat, Xu Zhuo put down his chopsticks and went to the kitchen to fill a big bowl of rice without saying a word.

He didn't know how to evaluate the taste and texture of the dishes, and he didn't have so many flowers in his stomach.

As for whether a dish is good or not, Xu Zhuo's definition is very simple.

A dish that can make him feel the urge to eat rice is a good dish.

For example, the stewed meat with dried vegetables in front of him, Xu Zhuo felt that he couldn't stop the car without two bowls of rice.

Fortunately, Li Hao is not here, otherwise there will definitely not be enough rice in the steaming cabinet.

Speaking of Li Hao, this product hasn't been bubbling in the group recently, is it possible to prepare for something big?

————————————

Three watches, do you have a ticket?