Cooking lobster is a small fierce stove, to be precise, called a fierce stove, the kind commonly used in the outside food stalls, compared with the fierce stove used in the regular kitchen, there is no blower under the fierce stove, and the structure is much simpler.

The difference between these two stoves can be seen from the price, the unit price of a fierce stove is one or two thousand, and a small fierce stove can be done for dozens of dollars, and it will kill a hundred yuan.

Zhou An first poured a portion of crayfish and boiled it on the fierce stove, and then went to the fierce stove where the vegetables were stir-fried to make preparations.

Ignition, turn on the blower, range hood, put the amphora pot on the stove mouth, add water, this is ready to boil water to wash the pot, while the water in the pot is not hot, seize the time to adjust the small bracket by the stove.

Then, it's time to scoop up the rag.

Three brand-new white towels were rags that Zhou An had prepared for himself in advance.

After a piece is dipped in water and wrung out, it is used to wrap the ears of the pot when the pot is served.

Pot ears are not unique to amphorae, and small woks at home generally have an ear, but household woks also have a handle for the person who stir-fries to hold.

The amphora used in the restaurant has no handle, only two ears symmetrically welded on the edge of the pot, and the chef's hand skin is not much thicker than ordinary people.

Therefore, when a chef stir-fries, he definitely needs a rag wrapped around a pot ear.

The other two rags, one to keep dry, Zhou An neatly folded them into small squares and placed them on the workbench behind him, which he was going to use to wipe his hands.

If you don't have a clean towel to wipe your hands, the hand holding the pot is easy to slip, and the hand holding the spoon is also easy to slip.

The third rag, after Zhou An was wet, wrung it out, folded it neatly, and placed it on the workbench behind him, this one was ready to wipe the stains on the workbench or saucer.

These are Zhou An's personal habits, different chefs have different habits, some people hit the world with a rag that serves the pot, and their hands are full of oil, so they wipe the apron on their waist, and some people are OK with two, but Zhou An is used to preparing three.

When doing these preparations, he caught a glimpse of Zhou Jian entering the kitchen with a rice bowl, and Zhou An immediately ordered: "There is a serving of shrimp boiling in the pot, you pay attention, the matter of cooking shrimp and snails will be handed over to you today!"

“ok！”

Zhou Jian replied with an ok gesture.

At this time, the water in the pot was boiling, Zhou An took the brush handle and began to wash the pot, the brush handle, washed the pot in a few simple clicks, held the pot ear in one hand, and held the frying spoon with the other hand to pour, and all the sewage in the pot was poured out, and then scooped a few spoonfuls of water to clear it, and the pot was clean.

At this time, Xiao Jiang had already taken a chopped, good-tasting pork ribs, and packed them in a stainless steel small yard bucket, Zhou An swept his eyes, and scooped a few spoonfuls of water into the pot, lifted his right knee up, and opened the gas valve more than half a meter high from the ground to the maximum, and the flame in the stove was immediately several times more violent, with the help of the blower, the red columnar flame made a whirring sound, straight to the bottom of the pot, and after a few breaths, the water in the pot was boiled.

Wuxi sauce pork ribs are Zhou An's specialty dish.

The ribs that Xiao Jiang brought just now, this afternoon, Zhou An had marinated them with ginger and shallots, salt and cooking wine in advance.

At this time, as soon as the water in the pot was boiling, Zhou An poured the ribs into it, boiled it for a few seconds, poured it into the colander by the stove and drained the water, and the amphora pot was put back to the stove mouth, and the right knee was lifted and pressed down slightly, and the gas valve on the stove mouth was lowered, and the flame in the stove was immediately reduced to a small fire.

Half a spoonful of salad oil poured into the pot, when the oil temperature in the pot came up, Zhou An dragged the iron pot, put the pot on the stand by the stove and put it steadily, picked up a few pieces of old ginger and threw them into the pot, and then pushed the iron pot back to the stove, after a few seconds, the old ginger changed color in the hot oil, and the ribs in the colander next to him were almost drained, so he picked up the colander casually, poured the ribs into the pot, and began to stir-fry over low heat.

At this time, there should actually be an apprentice behind Zhou An to give him a lotus, but the new store has just opened, the chef is easy to find, but the right apprentice is not easy to recruit, so Zhou An can only temporarily do some of the apprenticeship's own work.

For example, prepare a variety of seasonings.

At this time, when he stir-fried the pork ribs in the pot and changed color, and the meat surface was slightly browned, he dragged the iron pot away from the stove mouth, put it on the small stand by the stove, turned around to get the cooking wine on the workbench, sprayed it into the pot, and then turned around to get the tomato sauce under the workbench.

High-quality tomato sauce, which is larger than a can of baby milk powder, is very expensive, and a bucket is dozens of better.

Opening the tomato sauce, Zhou An visually measured the amount of pork ribs in the pot, scooped half a spoonful of tomato sauce into the pot with a frying spoon, then pushed the pot back to the stove, continued to add oil and stir-fry, stir-fry until the tomato sauce changed color, grabbed the red vinegar on the workbench and poured it down along the edge of the pot, grabbed the right thumb of the red vinegar bottle and pressed the bottle mouth halfway to control the amount of red vinegar poured into the pot.

After that, it's time to add sugar.

Wuxi sauce pork ribs, belongs to a sweet and sour dish, red vinegar not only increases the ruddy color of the ribs, but also to add sourness, and sweet and sour dishes want to be delicious and not greasy, the ratio of sweet and sour must be controlled.

Otherwise, it is easy to have two different results.

Either there is too much vinegar, the dish is too sour, and your teeth can't stand it when you eat it.

Either you put too much sugar, the dish is too sweet, you will feel tired after a few bites of too sweet dishes, and if it is a little sweeter, it may be so sweet.

Under normal circumstances, if you do not grasp the sweet and sour ratio of sweet and sour dishes, then the ratio of sweet and sour dishes is two to one, and the sweet and sour taste of the finished dishes is generally not too bad.

Zhou An skillfully added tomato sauce, red vinegar, sugar, and finally added salt and chicken essence.

As for MSG?

MSG should not be heated for more than five minutes, otherwise carcinogens will be produced, but cooking in the kitchen cannot be done without adding MSG.

Not only because monosodium glutamate is cheaper than chicken essence, but also because the freshness of chicken essence plus monosodium glutamate can have the effect of 1+1 greater than 2.

Some chefs want to save trouble, add chicken essence and monosodium glutamate at the same time, and don't care that monosodium glutamate will cause cancer if heated for too long, while some chefs don't know this at all.

As a professional chef, Zhou An is still disciplined.

So he always cooks when the dishes are about to come out of the pot, and then add MSG.

……

Finally, add a few spoonfuls of water to the pot to submerge the ribs, and it's OK for the time being.

After that, the soup that submerged the ribs was boiled over a high fire, and the fire boiled for a while, and Zhou An brought it to the liquefied gas stove next to it and slowed it down over low heat, and at the same time covered the pot.

The seasoning of Wuxi sauce pork ribs is not complicated, Zhou An's experience is: this dish needs to be careful, the most important thing is to master the heat, and if you want to make it with rich bone aroma, crispy meat, sour and delicious, it is not just seasoning can be done.

Zhou An's side temporarily got the first dish, Xiao Jiang's side had already prepared the accessories for duck blood duck soup, and the boiled half of the duck was also chopped into seven or eight large pieces by him.

(ps: I thought about it when I went to bed last night, and decided to update a chapter before going out today, so as not to update it late, and everyone doesn't love me.) (〃'▽'〃)）