"It turns out that this is the real Chinese food?" Sun Youchen reluctantly swallowed the piece of meat in his mouth: "Master Liu Mang, I have a question. ”

"You say. ”

"Why does the vinaigrette get into the middle of the meat?"

This question made Sun Youchen puzzled, stir-frying in such a short period of time, it stands to reason that the sauce will only stay on the surface of the meat pieces. But now, when you bite into this sluggling meat, the sauce immediately bursts in your mouth, as if it is deliberately wrapped in it.

"It's simple, have you ever eaten oil residue?"

"What is oil residue?"

"Oh, it's the meat scraps left over from refining lard. Liu Mang picked up a piece of grunt meat: "After the fat oil is fried, the fat in it is forced out, and the texture becomes loose and full of sponge-like holes. In this way, after a quick stir-frying, the vinaigrette will quickly enter and plump up the texture of the meat. ”

"That's why pork belly was originally chosen. "After eating Lin Xiao's 'pineapple grunt meat', Sun Youchen now believes that Chinese food is not in line with the taste of foreigners, but that he is not good at all.

"I probably understand, as you said, Chinese food is a dish that has been formed by chefs for generations, so it can't be easily changed?"

"Well, the basic taste can't be changed. Liu Mang nodded: "However, on the basis of unchanged, a chef must also learn to change, so that he will not stand still." ”

"What do you mean?" Sun Youchen was a little confused, one would say that it would change, and the other would say that it would not change, which was too ambiguous.

"Let's put it this way. Liu Mang thought for a moment: "If the diner understands that this is a familiar dish at the moment of entry, but at the same time can be pleasantly surprised, then your innovation has succeeded." Keep its soul and change its flesh and bones. If not, then so-called innovation is just a fool's errand. ”

"Still don't understand. Sun Youchen shook his head.

"It's better to say than to do. I also tried to improve this 'pineapple slurp', so I'll do it again. Liu Mang took the apron handed by Lin Xiao and tied it.

"That's fantastic. Sun Youchen felt that he had really come to the right place this time, as if he had opened a new door and seen a new world.

"Little Jane, help me peel a pineapple and make juice. Prepare some more ice cubes. Liu Mang commanded.

"Just the juice?"

"Well, the scum has to be filtered out. ”

"Okay. ”

Liu Mang walked to the board, took a piece of pork belly, peeled it with a knife and cut it into square pieces, and then evenly coated it with a layer of flour.

"You've also improved 'Pineapple Routing'? Not only Sun Youchen, but even Lin Xiao and He Donglin were also curious.

The Cantonese dish of 'Pineapple Rou Pork' is so classic that few chefs would try to improve it, and it is even more difficult to change it well.

Like Lin Xiao, first evenly coat the meat pieces with a layer of dry starch, and Liu Mang puts the pot on the rack and pours in the oil.

Wait until the oil in the pan has risen and there is a faint smoke, then add the meat pieces and start frying.

The previous practice was exactly the same as Lin Xiao's, but when the meat pieces were cooked, Liu Mang put another pot on the stove rack next to him.

"What do you mean by using two pots?" Lin Xiao said in surprise.

Another sip was hot, Liu Mang took some sugar, added water and boiled it over low heat.

"I don't understand. He Donglin narrowed his eyes, thought about it, and shook his head.

He knew a lot of improved versions of 'Pineapple Slurp', but none of them needed to be syrup, and most of them worked on the ingredients. For example, in addition to pineapple, other fruits such as apples and bananas are also added.

If Liu Mang uses syrup, this already involves cooking techniques, and it is even more difficult. If it can be improved successfully, it will definitely be another legendary dish.

"Chef, do you think this will work?" Shan Jian peeled and cut the pineapple into pieces, put it in a food processor and squeezed it into juice, and finally used a strainer to filter out the dregs in it, leaving only the pale yellow juice.

"Well, very good. Liu Mang nodded, raised the oil temperature, and put the pork belly pieces in for re-frying. The syrup in the other pot was almost boiled, Liu Mang put in some honey, scooped out half of it and put it into a small bowl.

Then came the critical moment, Liu Mang began to stir-fry the refried pork belly with sweet and sour sauce in the traditional way, poured it into a colander after frying, drained the excess sauce, put it into a pot where the sugar was boiled, and began to stir-fry.

"I see, is it a silk drawing?" He Donglin said.

Silk pulling is a technique that is rarely used in Chinese cuisine, and is generally used to make sugar beets, such as 'pulling apples', 'pulling taro', etc., but it is the first time it has been used in 'pineapple grunt meat'.

"Lao Liu's syrup is relatively thick, it shouldn't be. Lin Xiao replied.

"The chef is making 'Ice Crystal Routing', but Ice Crystal Rouge doesn't need pineapple juice. ”

I remember the first time I went upstairs, Shan Jian made a 'Ice Crystal Gollum Meat' that she was good at asking Liu Mang for advice, and for the first time, she saw Liu Mang's terrifying basic skills.

"How to do ice crystal grunt meat?" He Donglin asked.

"This is a dish that my father invented, where the sluggling meat is put out of the pan and put in a syrup to coat the pieces of meat with a layer of sugar crystals. When the dish is ready, nothing is stained with the transparent shell on the outside, and when you touch it, the tomato juice and other condiments are wrapped inside. ”

"No wonder I haven't heard of it. He Donglin was enlightened.

"Well, this dish is only available at our restaurant, and it's not on the menu, and it will only be made when regular customers come. Because the technical requirements are too high, except for my father and a few senior brothers, no one can do it well. It was only the last time I got the guidance of the head chef that I got a little bit of the know-how. ”

After all 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, stirring it with chopsticks to prevent it from sticking.

Sugar is crystalline - when the hot sugar juice is suddenly cold, it will quickly condense and form a beautiful crystal-like shell.

This is not over, when the shell of the sluggling meat is formed, Liu Mang puts it on a plate, pours the squeezed mango juice into the pot, and begins to boil.

When the mango juice begins to thicken and shrink, Liu Mang pours in some starch to thicken, and then adds the sluggling pork that has been coated with sugar crystals and stir-frys. Wait until the mango juice is on the surface, quickly pour in the remaining half of the syrup, remove from the pan and add ice cubes to cool again.

It's different from the 'ice crystal grunt meat' made by Liu Mang last time. This time, the 'pineapple grunt meat' is shelled separately with two syrups, which is a bit more cumbersome.

"Okay, let's try it. Liu Mang used chopsticks to pinch out the slugger meat one by one from the ice cubes in the basin, put it into a disc, and pushed it in front of everyone's eyes.

"Lao Liu, it's so beautiful!" Looking at the plate, Lin Xiao couldn't help but burst into a foul mouth.

Under the illumination of the light, the two colors of red and yellow flow slowly in the crystal-like transparent shell, and the ambilight is breathtaking.