The seasoning in the kitchen is very simple, it is the basic oil, salt, sauce and vinegar. Jiang Feng took a look at the vegetables that Tian Lin had washed before, only eggplant and Chinese cabbage, as well as a sauce duck and a few pieces of tofu that he bought.

Jiang Feng thought about it for a while, the dishes that were too difficult were easy to overturn, so he made a meat foam eggplant, stir-fried Chinese cabbage, tofu and braised pork, and then made a hibiscus steamed egg for his uncle and grandfather, and the lunch was estimated to be about the same.

The stew has been boiling in the pot for a while, and it is basically irretrievable, all Jiang Feng can do is to cook the braised pork well, his uncle and grandfather just like to clip meat to the juniors, the stew is meat, why is the braised pork not meat?

Tian Lin had already taken a piece of meat and thawed it outside, it was indeed fat, and the thick fat was full of oil as soon as he grabbed it, which was worthy of the pork belly cut from the 400-pound pig.

The best pork belly is three parts fat and seven parts thin, and the pork belly in front of Jiang Feng is almost close to six points fat, and there is also the reason why Tian Lin did not cut the meat well, but such a fat pork belly is used to make braised pork, and if you are not careful, it will be extremely greasy.

Most people don't like fatty meat, but if you meet a chef who knows how to cook it, people who don't like fatty meat don't mind trying it. Many of the pork belly used in Dongpo meat is close to five points fat, and there are still countless people who love it.

Some people don't like to eat fatty meat, because fatty meat contains a lot of fat, and it is difficult for bile to break down all fat, resulting in fat that cannot be digested and absorbed in time, resulting in a greasy feeling and disgusting. On the other hand, fat is a high-energy substance, and the large amount of energy produced when it is broken down will give people a sense of satiety, and this happy satiety is incomparable to sugar and protein.

Eating meat is happiness, and eating fatty meat is even more so.

Therefore, controlling fat intake is the key to cooking braised pork.

(All of the above are made up by me)

Jiang Feng carefully cut the meat, cut off the excess fat and boiled the oil, and the freshly boiled lard could also be used to fry eggplant, trying to control the fat-to-lean ratio of the pork belly within a suitable range.

Marinate the meat, boil it twice with ginger slices, green onions and garlic to remove the foam, stir-fry it a few times over high heat, then add various seasonings, boil slowly over low heat, and cover the pot.

The rest has to be left to time, let the fat in the fat slowly decompose with the stew over low heat, let the sauce and gravy slowly soak into the pork belly, and when the meat becomes darker, the meat aroma will also float out, the rich meat aroma has a hint of sweetness, and then the heat to reduce the juice, the braised pork is done.

There are two pots on one stove, and the place where the fire is burned is open, Jiang Feng dialed a little firewood to the side, so as not to scorch the meat if the fire is too big and the fat does not boil. The rice found in this firewood hot pot has a smell of firewood, whether it is steamed rice or stir-fried vegetables, it is delicious, and correspondingly, it is difficult to control the heat. If you just want to do it, you can make your own fire or find a random person to make the fire, but if you want to cook a really good dish, the person who burns the fire has a tacit understanding with the chef.

In ancient times, the royal kitchen had to pay attention to the firewood, what kind of firewood was used, and the firewood chefs were basically the apprentices of the imperial chefs.

Now the chef doesn't have this trouble, it's all the gas stove, how much heat you want, how much you want to burn.

No one lit the fire for Jiang Feng, so he played with it at will, the knife work and seasoning were advanced, and his cooking skills also made a qualitative leap, as long as he was not absent-minded, the taste of the fried dishes would not be bad.

First, make the eggplant with minced meat, peel the eggplant, cut it into large slices one and a half finger widths with a top knife, and then cut it into strips. Chop the lean meat into minced meat, preferably close to minced meat, and chop the green onions, ginger and garlic into foam. Wrap the eggplant in a circle of starch and fry it in hot oil, until it is slightly yellow, and then remove it.

Put the meat foam in the pot, fry it over high heat, then put in various seasonings and a bowl of water, boil over high heat, and when you can smell the fragrance, put the eggplant in it and thicken it with water starch, turn the spoon and stir-fry the eggplant evenly, and the sauce is also even, and then put it on the plate.

Jiang Feng tasted it while it was hot, the eggplant was flavorful, and it was fried properly, a little crispy but soft on the inside, and the sauce was also very even, moderately salty.

Okay, this plate of eggplant will definitely not be scolded by the old man!

The earthen stove is good, but it is troublesome to brush the pot. Jiang Feng scooped a scoop of water and brushed it casually, this eggplant is considered a flower meat in the university cafeteria, and the next two dishes to be fried are vegetarian dishes, and it is not okay to skewer the flavor.

The Chinese cabbage is very fresh, the eggplant with meat foam and braised pork are salty, so he specially cooked the sweet and sour sour Chinese cabbage. Stir-frying cabbage is a matter of a few minutes, Jiang Feng tasted it as usual, the original quality of the cabbage added a lot to this dish, it was tender and fragrant, but it seemed that his cooking skills were superb.

The quality of the tofu is average, not tender enough, it is estimated that I have been buying it for two days, and it is not suitable for making tofu, but Jiang Feng likes tofu and makes it according to his preference.

Tofu is cut into pieces, garlic is sliced, it would have been better to add some coriander, but Jiang Jianshe and his two cousins don't eat coriander, especially Jiang Junlian, who wants to vomit when she smells the coriander, and in her words, she feels that the coriander is nauseous in her mouth. It is also for this reason that the Jiang family never adds coriander to the dishes they eat together, even if some dishes do not have coriander and have no soul.

The steps of slipping tofu are actually very simple, put hot oil in the pan, stir-fry over high heat, and finally thicken with water starch. As long as the spoon is turned evenly and the sauce is flavored, the taste will not be bad, and the requirements for heat are not high, Jiang Feng can also do a good job when the heat is only intermediate.

Now the high-grade heat is more handy, the tofu is full of soup, it is light yellow, Jiang Feng tasted a piece, and it tasted, but the tofu is not too tender, but this is a problem with tofu, it's okay.

The braised pork in the other pot is not good, the hibiscus steamed egg Jiang Feng is ready to wait for the braised pork to come out of the pot before steaming, which is the easiest, is to filter the egg liquid several times, and then drip sesame oil after steaming, and put some super good mushrooms on the surface of the plate if there are conditions, and if there is no condition, it will be steamed like ordinary steamed eggs.

In other words, steamed eggs may be the easiest dish to get started with in addition to boiled eggs, as long as they can be steamed, they can be eaten, whether they are steamed like a hornet's nest, or four eggs in a small bowl of steamed eggs are the same as chicken cakes, the taste will not be bad. At most, the taste is very different, but in a word, you can eat it.

Looking at the three dishes in front of him, Jiang Feng felt that today was the time for him to raise his eyebrows in front of a group of uncles and cousins!

After the Lantern Festival fried fish overturned last year, Jiang Feng's image in the eyes of everyone became: Xiaofeng learned well when he was a child, but now he can't do it, and the fried fish is a little mushy.

At that time, Jiang Feng hadn't cooked for almost five years, and he was caught by the old man to fry fish and overturned on the spot.

Today, he, Jiang Feng, is going to tell everyone that he not only learned well when he was a child.

After opening the hanging, I learned better!