Liu Mang glanced over to Takisawa Spring and found that he had tied large pieces of pork shoulder meat into balls with fine hemp rope and then put them into a vat with sauce to marinate. Pen, fun, and www.biquge.info

"Well, let's make something different. Liu Mang thought for a while, and asked Jiro Ida, who was watching from the sidelines, "Mr. Jiro, do you have barbecued pork in Dongying?"

"Char siu?" Jiro Ida thought for a moment, "You mean teriyaki, grilled with sauce spread on pieces of meat?"

"Almost, that's fine. Liu Mang put down the pork shoulder in his hand and ordered: "Xiao Wu, help me change a piece of pork sandwich meat." ”

"Pork sandwich meat?" Five eyes were stunned for a moment: "What kind of meat is that?"

"Oh, sandwich meat refers to the rib-free part of the hind leg of the pig, also known as soft pork belly and lower pork belly, which is softer. It is characterized by three layers of lean meat, two layers of fat and fat sandwiched with each other, commonly known as five flowers and three layers, the skin is thinner, and it is easy to burn. Liu Mang explained with a smile.

"Okay!" the five eyes replied, and took a large fan of pork from the shelf where the ingredients were placed, weighing about twenty or thirty pounds.

"Mr. Jiro, what is the method of your barbecued pork?" Liu Mang checked the pork in front of him and was very satisfied.

"The meat is cut into long strips, marinated in soy sauce and spices, and grilled with apple puree, pear puree, and tea paste. ”

"Well, the two sides are pretty much the same, the only difference is in the sauce. Liu Mang nodded: "Then today's noodles will be paired with traditional Chinese barbecued pork." ”

Barbecued pork is a type of Cantonese barbecued pork that is cooked by spreading a sauce on a sauce and placing a fork on a fire.

Generally, barbecued pork is made with pork loin, but Liu Mang thinks that if it is pure lean meat, it is too dry with noodles, and it is not as good as pork sandwich meat.

This part of the meat on the pig is mainly lean meat, with some fat layer slightly sandwiched in the middle, the meat quality is particularly good, and the fat layer melts during the burning process, so that the barbecued pork contains a little fat, and the taste is more plump than pure lean meat.

When the fork is grilled, it should be smeared with barbecued pork sauce, Liu Mang looked for it on the shelf where the condiments were placed, but did not find it.

"Forget it, make it yourself, it tastes a little better. Liu Mang muttered to himself.

A good chef has his own unique condiment, such as this char siu sauce, which can be made improvised and the effect is even better.

Chop the onion and green onion together into small pieces, stir-fry in an oil pan until fragrant, then add soy sauce, fish sauce, honey and water and mix thoroughly.

Originally, red yeast rice powder was added to this barbecued pork sauce, but Liu Mang didn't find it, so he had to increase the amount of soy sauce and honey to increase the color of the barbecued pork.

Cut the pork into long strips and chop the pork on both sides with the back of a knife. This will make the pork more tender and flavorful.

Then sprinkle the sugar and cornstarch on top of the pork, marinate for a while, and then spread a lot of the prepared barbecued pork sauce.

"Xiao Wu, keep kneading with your hands to make the pork taste. I'm going to look at the soup base. ”

According to the usual practice, the pork strips smeared with barbecued pork sauce have to be marinated for several hours, and now it is too late, Liu Mang can only call Wuyan to help rub it vigorously to achieve the same effect.

The soup with beef bones and pork bones boils in the pot, and the powerful fire forces the protein out of the bones, making the whole barrel of soup as white as milk.

This method of simmering the soup with super heat comes from the old fire soup of Cantonese cuisine.

Attack it with a fierce fire first, and then simmer it slowly over low heat, so that a pot of fresh soup can be thick but not greasy, and the entrance is sweet.

"It's almost, it's time to turn off the small fire. Liu Mang stirred the soup bucket with a spoon, turned the switch on the stove a little smaller, then took a small basin on the table and sprinkled the bonito flowers inside.

Boiyu flakes are deep-sea fish that have their heads and tails removed and shaved into small pieces. Because the appearance resembles firewood, some fishermen call it 'firewood', and in Dongying, it is also called bonito and wooden fish.

After being dried, these fish flowers retain the original flavor of the seafood, and once cooked, they are full of umami, which is very suitable for adding freshness to dishes.

After adding the boniyu flowers, Liu Mang closed the lid of the bucket and walked back to Wuyan's side, ready to start grilling the barbecued pork.

"Boss, is it okay?" Wuyan rubbed the pork strips in the wooden basin, fine beads of sweat oozed from his forehead, and he worked very hard.

"I'll see. Liu Mang picked up a piece of pork and pinched it with his fingernails: "Well, it's almost time, you can put on a barbecue fork." ”

With the advancement of technology, Chinese chefs now do not use open flames to make barbecued pork, but instead use electric ovens, which are easier and faster.

Liu Mang himself hates this lazy practice very much, because although it is only a small change, the final product has already deviated from the original taste.

After the marinated pork was skewered on a steel fork, Liu Mang raised the charcoal stove, and when the fire was almost over, he put the meat strips on it and began to grill it.

"Little Five, help me brush the sauce. Liu Mang turned the steel fork in his hand, and after the pork on it was roasted, the fat in it was forced out, dripping onto the red charcoal under the stove, and bursts of green smoke came out.

The barbecued pork is grilled three times, each time you have to take out the dough, brush the marinade and continue to bake.

The soy sauce and honey added to the barbecued pork sauce are now used, and the pork is roasted and turns rose-colored.

The aroma of pork also emanated and wafted into the hall, making everyone present swallow their saliva.

If Toei cuisine is subtle water, such as sushi and tempura, you have to eat it to enjoy its taste. Then the Chinese cuisine is the fire of enthusiasm, from the color and fragrance of the ingredients to arouse people's appetite.

"It's so fragrant! Is the roasted meat going to be put in the noodles later?" asked a girl wearing black-rimmed glasses, wrinkling her nose and looking at her companion.

"Magical noodles, fragrant pieces of meat, it's hard to imagine how delicious it must be after making a bowl of noodles!" Her companion was a girl in a white sweater, who stared at the barbecued pork in Liu Mang's hand and secretly swallowed a mouthful of spit.

"Nobuko, have you noticed that the chef from China is so young and very handsome? ”

"Yes, yes!" The girl named Nobuko nodded again and again: "He looks so focused on cooking, and he is really a man who works hard to be attractive." ”

"Hee-hee, Nobuko. You're not going to take a fancy to him, are you? The girl with black-rimmed glasses quipped.

"What's the matter if you like it, aren't you too?" Nobuko reached out to scratch the girl's squeaky nest, and the two of them laughed.

"Okay, no more sauce. The heat is almost up, and the barbecued pork can be removed from the heat. Liu Mang squinted his eyes at the char siu, removed the char siu from the charcoal fire, and put it in a metal tray.