In addition to the selection of materials, the utensils used to make braised pork are also very particular, Lin Xiao and He Donglin coincidentally chose a clay pot to stew.

This kind of clay pot brought from China, with a small mouth and a big belly, is narrow at the top and deep at the bottom, and is made of green clay, even if it is burned for a long time, there is no problem.

The reason why the clay pot is used instead of the iron pot is that the meat pieces must be soaked in the soup and simmered over low heat, and finally dried over high heat. If the noodle soup is exposed for too long, the lean part of the pork belly will turn firewood and the color will be different.

The clay pot has a small diameter, and compared to an open iron pot, the meat can be stewed without a lot of water. As for using a pressure cooker to stew, Lin Xiao and He Donglin were disdainful.

The braised pork pressed out of the pressure cooker is almost the same in appearance as the stewed meat, but it has not been honed by time and is quickly formed, and the taste cannot completely enter the meat pieces, and the taste is much worse.

Only by taking great pains and grasping every detail well, can you cook a bowl of braised pork full of sincerity.

"It's a bit long. Lin Xiao closed the lid of the clay pot and fanned the end of his nose with his hand: "My pot of braised pork has to be simmered for 55 minutes, and it won't work for more than one point." ”

"Coincidentally, mine too. He Donglin ripped off the apron around his waist and said with a smile.

"Lao Liu, anyway, there is still time, why don't you announce the last question. Lin Xiao picked up the tea on the table and drank it down.

"The last dish......" Liu Mang thought for a while, and glanced at the eggs in the basket on the table: "Then make an egg." ’

"Eggs, what's the method?" Lin Xiao asked.

"There is no limit to the practice, whoever is more brilliant will win. ”

"Yes, is there no limit to the ingredients that can be matched?" Lin Xiao touched his nose.

"There are no restrictions on excipients, but there is one that is mainly based on eggs. ”

"Okay. He Donglin put on his apron again: "Master Xiao Liu wants to test our basic skills." Then I'll make 'Whampoa Scrambled Eggs'. ”

"'Whampoa scrambled eggs'? Lao He, you have chosen this dish, then I can only deal with another dish. ”

"What dish?"

"Water eggs. ”

"The tip of the needle is good for Mai Mang!" When He Donglin heard this, he immediately became full of fighting spirit.

'Whampoa Scrambled Eggs' is a traditional dish in Guangdong, which is rumored to have come from the boaters of Whampoa Wharf on the outskirts of Guangzhou. One day at dusk, moored in Huangpu a Guangzhou water boat people suddenly have relatives and friends to visit, can not buy any good dishes for a while, people in the water are used to raising chickens in the stern, so they picked up the eggs scrambled to entertain the guests, even the green onion was not put in the eagerness, but the dish of eggs fried is incomparably tender, the guests praised again and again, this kind of scrambled eggs will be called "Whampoa scrambled eggs" in the future. Later, it was improved by celebrity chefs and became a famous dish in the market, and its preparation method is between "scrambled eggs" and "fried hibiscus eggs".

Although this dish uses only eggs as raw materials, it is extremely particular about the control of the heat, because it is made between stir-fried and fried, and the eggs produced should not only be tender, smooth and moist, but also shaped like a piece of golden cloth, which can be shaken in the wind with chopsticks.

And the 'water egg' that Lin Xiao wants to make is also a simple and not simple dish.

In addition to eggs, leeks are also used as raw materials in this dish, and the umami of leeks and eggs is brought to the best effect in the production process, and the two flavors must be blended with each other and not suppressed by each other.

Like 'Whampoa scrambled eggs', the most difficult thing is the heat and forming. The broken eggs should not be scattered in the pot, and should be boiled in clean water into balls. The boiled egg dumplings are cooked and fragrant, and finally served with some soy sauce.

Because the raw materials are readily available, and the production method is very exquisite, this 'water egg' has always been one of the kung fu dishes to measure the skill of Lu cuisine chefs.

After taking a few eggs from each basket, Lin Xiao and He Donglin walked to the board and began to make them.

The first process is the same for both dishes, where fresh eggs must be whipped into an egg mixture.

When whipping, the movements must be gentle, and only stir slowly in one direction. This is to prevent the egg liquid from bubbles, which may affect the effect of the finished dish.

When He Donglin was beating, he added a pinch of salt and pepper, as well as a spoonful of clear lard.

Adding lard to the 'Whampoa Scrambled Eggs' is a very critical step, and it will be relied on to 'moisten' after the finished product.

Lin Xiao's 'Shui Shui Egg' didn't need to put anything at first, and the seasoning of the dish came from the soy sauce at the end.

He Donglin's egg mixture was beaten first, and he walked to the stove, unscrewed the flame switch, and prepared to start cooking.

Many diners who have eaten this dish think that to make such eggs, the chef must have cooked them quickly with a large fire, but it is not.

'Whampoa scrambled eggs' in the process of frying, can only be medium and low heat throughout the whole process, the temperature of the flame is controlled at about 500 to 600 degrees, and the shovel should be in one direction when stir-frying, such as stirring back and forth The egg liquid will become broken and not formed, and avoid adding onions, garlic and other condiments to fry together, otherwise it will lose its unique flavor.

When the bottom of the pot began to smoke, He Donglin poured in a spoonful of cold oil, gently shook the pot, and waited for the surrounding and bottom of the pot to be stained with a layer of oil, and then poured out the excess oil.

Then put the pot on the rack and slowly pour the egg mixture from the basin.

When the egg liquid is put into the pot, there is no big noise, only a slight 'gurgling' sound when the egg liquid bursts with fine bubbles.

Waiting for the egg liquid to solidify slightly, He Donglin took a breath, shook his right hand holding the pot quickly, and turned the pot.

Under the action of centrifugal force, the egg liquid that has been formed at the bottom is separated from the pot and evenly distributed throughout the pot.

This 'Whampoa scrambled eggs', since he was learning to cook, He Donglin has made it I don't know how many times. But every time he does it, he is very cautious and does not dare to be sloppy.

He knew very well that this dish, which was loved by Jiang Gong all his life and never got tired of eating, was not so much a test of the chef's cooking skills, but a test of the chef's carefulness and patience.

As long as you are slightly distracted, the egg liquid will be injured by the bottom of the pan, and it will become hard and dry, and it will become an omelette, and there will be no slippery feeling. And when the pot is not in time, the egg liquid will not be formed, and it will be wet like a rag.

"Get out of the pot!" When the last bubble on the egg liquid burst, He Donglin immediately picked up the pot and carefully put the eggs in the pot into the porcelain plate prepared early in the morning with a spatula.

"It's done?" Liu Mang and Shan Jian couldn't help but come up.

"Master He, your 'Whampoa scrambled eggs', I'm afraid I won't be able to fry them for the rest of my life. Looking at the eggs on the plate, Shan Jian said with heartfelt emotion.

The eggs on the plate were golden and shimmering with a dazzling oil, as if a fine silk had just been wrung out and dried in the sun. Just look at it twice, and someone will taste it.

"Taste it!"