Cut the pork tenderloin into small pieces, then add eggs and salt to lightly hook a thickener, then roll it in dry flour to evenly coat the skin with a layer of flour. Pen, fun, and www.biquge.info

Shan Jian noticed a detail, when Liu Mang was cutting the tenderloin, he first beat it lightly with the back of the knife, and then went under the knife.

"The good thing about this is that it makes the meat a little more tender. Seeing that Shan Jian was a little puzzled, Liu Mang explained with a smile: "Although the role is minimal, there are still subtle differences in the taste of the finished dish. ”

After Liu Mang finished speaking, he used a fine sieve to sift off the excess flour, and the preliminary work was ready.

Seeing Liu Mang cooking, the rest of the chefs also put down their work, gathered around, and observed carefully.

None of the chefs who can take the initiative to come upstairs are for the salary, and they all have a learning attitude.

For those who rely on technology to eat, everything is false, only their own craftsmanship is real.

After practicing the technique, I will have the experience of following the kitchen god to do chores. Wherever you go to a restaurant, everyone is rushing to get fragrant dumplings.

Liu Mang also knew very well in his heart what these people wanted.

But he is very confident in himself. What he has in his stomach now, an ordinary person may not be able to learn it all his life.

Share some experience with others, and you are not afraid of stealing your own business, but can leave a good name.

Place the iron pot on the stove and add a basin of cold oil. After the oil in the pot puffed up into small bubbles, Liu Mang poured down the meat pieces that had been prepared.

The pieces of meat that have been soaked in flour float up and down in the pan, and under the heat of the oil, they quickly become browned, and bursts of meat aroma waft out of the pan.

After about three kinds of fried meat, after the meat pieces were eight years old, Liu Mang scooped them up with a colander and put them aside for later use.

Then leave a little residual oil at the bottom of the pot, add tomato paste, rice vinegar, light soy sauce, and sugar to make a sour vinegar sauce, pour the meat pieces into the stir-fry evenly, and put it out again.

Different from the usual 'pineapple grunt meat', this 'crystal grunt meat' has one more process, that is, the sugar is crystallized!

Pour sugar and honey into the pot, then pour in a small glass of water, bring to a boil over high heat, and bring to a boil over low heat.

As Liu Mang kept stirring, the sugar in the pot quickly melted away and turned into a thick sugar juice.

Before the meat pieces are put into the pot, Liu Mang scoops up a little sugar juice with a frying spoon, lets it run down from the spoon, and then blows gently.

The piping hot juice fell from the air onto the counter, all turning into hard shredded sugar with a rattling sound.

"See, the sugar juice in this state is the best, and it can be crunchy when you eat it!"

Liu Mang explained, poured the pieces of meat that had been stained with sweet and sour sauce into the pot, and then quickly stirred well with a frying spoon.

After the meat pieces were evenly coated with a layer of syrup, Liu Mang carefully scooped it out of the pot and put it into the ice cubes that Shan Jian had already prepared.

The surface of the ingredients is coated with a layer of hot syrup, which can condense into silk even when blowing, and after suddenly encountering a large amount of ice cubes to cool down, it can naturally quickly form a crystal shell.

"It's done!" Liu Mang said as he sandwiched the pieces of meat into a snow-white disc with chopsticks.

Everyone gathered around, and inside the crystal clear shell, there was still a faint flow of red sap, like a red volcano wrapped in ice.

At first glance, the 'Crystal Grunt Meat' made by Liu Mang is similar to the appearance that Shan Jian started to make.

However, if you take a closer look, you will find that the sugar crystals on the outer layer of Liu Mang are more transparent and clearer, just like polished crystals.

Shan Jian couldn't wait to pick up the chopsticks, put a piece into his mouth, and bit it gently.

"Click!" Before he could use much force, the cold crust cracked in his mouth, and the slightly hot sauce inside immediately flowed out.

Ice and hot, these two completely different feelings, are actually reflected in the same dish.

What's even more special is that the meat cubes wrapped in sugar crystals are extremely tender, and under the moisturization of the sauce, the two flavors of sour and sweet are combined just right, and people can't help but swallow 'grunt, grunt'.

Liu Mang is right, compared with the current 'crystal grunt meat', the one he started to make is like a genuine product, a high imitation.

Shan Jian finished tasting the piece of meat in his mouth, put down his chopsticks and thought about it.

She has already made this dish countless times in her cooking career. The method and production process are already as clear as engraved in her heart.

But in the process of making sugar juice, she was compared to Liu Mang.

It's not that any kind of syrup can be chilled and condensed into a crystal-like crust.

If the ingredients are added to the pot too early and the juice in the pot has not reached a certain temperature, it will not condense at all.

Too late, the sugar juice in the pot will turn black and bitter, affecting the appearance and taste of the dish after it comes out of the pot.

If you want to turn sugar into crystals, you can only do it by seizing a fleeting opportunity in the process of boiling syrup. This is a standard kung fu dish that focuses on eyesight, movement and experience.

Shan Jian originally thought that it was good enough, and it was already the peak state of this dish. I didn't expect that a mountain is still a mountain high, and it seems that I really lack training.

"Master Liu Mang, how should this be practiced?" Shan Jian came back to his senses and asked.

"How to practice? That's how it works, I can't tell you how much it is. Shan Jian's question stopped Liu Mang.

He touched his nose and added: "Anyway, in order to learn this dish, I probably used up two thousand catties of sugar." ”

"Scared !!" everyone exclaimed in amazement.

One dish used up 2,000 catties! What a lot of hard work it takes!

It's like Jane herself, although this dish is a common dish for diners in restaurants, because she is the head chef, there are not many opportunities for her to do it herself.

Make it up to three to four times a day, and the amount of sugar is about 2 taels, and you can make it thousands of times a year.

And Liu Mang has practiced this dish more than 10,000 times! It is equivalent to ten years of hard work!

From this point of view, the chef not only needs talent, but also needs the sweat that flows silently behind him.

"I'll take it!" The chubby Zhu Daming gave a thumbs up: "It turns out that the last Sydney pear was made after a lot of hard work before it could be made bitter and then sweet!"

Zhu Daming knows how long Liu Mang has been learning, and he has practiced the same dish tens of thousands of times in three years, no wonder such a ruthless person can win the position of kitchen god!

"It's not that hard. In order not to discourage everyone's self-confidence, Liu Mang continued: "Chinese cuisine is constructed by a large number of techniques, and if you learn the same, you can draw inferences." 'Sugar for crystal' is just one of many techniques, learn this 'ice crystal slur meat', and naturally make 'ice crystal pear', 'ice crystal ham' and the like. ”

"Uh-huh, we get it!"

"Master Liu Mang, my 'Dongpo meat' is also ready for the fire, please taste it!" Zhu Daming took a small jar of red clay from the stove, put it in front of Liu Mang, and said. (To be continued.) )