A song of Nanshan Nan, very calm, I can't hear sadness or lowness. Pen % fun % Pavilion www.biquge.info

"The wind and snow moon sent a Buddha jumping over the wall, everyone come and grab the blessing bag. ”

Fang Hong paid attention to the pot in the second half of the song, because the time of half an hour was almost up, and the meat was about to come out of the pot.

At the end of the song, Fang Hong didn't care about the good-sounding barrage on the screen, but took out the materials to be used tonight, a few small jars, and a handful of garlic seedlings.

"Garlic sprouts are the only side dish for back to the pot. Fang Hong said this and solemnly looked at the camera: "In the current restaurant, what lotus white back to the pot, pot back to the pot, green pepper back to the pot, too much." The only side dish of the back pot meat is garlic sprouts, with other vegetables, it is not back to the pot meat, but fried fatty meat, the photos of the ninety-nine degree encyclopedia back to the pot meat are mixed with green peppers and red peppers, I have repeatedly modified the picture, there are people who deliberately changed it back, this is not much to evaluate, only when you eat the authentic back pot meat, you will know why the material restrictions are so strict. ”

"First use a knife to pat the white part of the garlic, then chop the white garlic diagonally, and cut the garlic seedlings straight. ”

Hearing this, a tourist immediately barrage: "It turned out to be like this, I said that every time I make my own back pot meat, the garlic is always uncooked and the garlic sprouts are burnt, and it turns out to be loose and obliquely cut." ”

After taking out the meat, Fang Hong spoke: "Meat, when cutting, it can't be too hot or too hot, as the saying goes, a good knife is not as good as a good knife head, which means that it is best to cut when the temperature is right." ”

"You can't use the pork skin side on the board, nor can you use the lean meat side, you must put it diagonally, otherwise you can't cut it into shape, and you can't fry the lamp nest. ”

"Lamp nest?"

"This Trump 666!"

Fang Hong smiled: "The so-called lamp nest is a square dish with an oil lamp, the four corners are cocked, the middle is concave, and each slice of the fried meat should be of this shape, and the meat pieces should be placed obliquely, each slice must be three millimeters thick, not too thin, not too thick, must be even." ”

Watching Fang Hong cut meat, especially the camera gave a big close-up, the complaints of the live broadcast crowd came out.

"Big brother, my knife skills are not so good!"

"I'm so hungry, I'm hungry when I see the meat. ”

"You're so poisonous!"

At the last point of the knife, Fang Hong put the meat on the cutting board to change the knife, and the last few slices were still three millimeters thick.

"When stir-frying, the preparation is the most important thing, but the process of stir-frying is very simple, just follow the step-by-step process. To fry the meat back in the pan, we need to use vegetable oil and lard. ”

Fang Hong poured out the water in the pot: "But there is one most important thing, that is, heat the pot first before adding oil." ”

"Many people have a doubt, that is, they stir-fry their own vegetables, and they start to get cold as soon as they come out of the pot, and they are cold before they finish eating, in fact, because there is no pot gas. Heat the oil in the pan, heat the oil and cut the material, and you can make the pan gas enough in a short time. ”

"For example, this dish, now the pot is drained and boiled dry, at least the temperature of 100 degrees is not enough, continue to heat up. ”

"When it's time to heat the pan, the oil sizzles as soon as the pan is hot, not slowly. After the wok gas is sufficient, the food will be kept at a high temperature until the food is hot. ”

The vegetable oil is foaming, the lard is melting, and the color of the oil has begun to darken: "It's now, the oil pan changes color, it's hot, and the meat is lowered." ”

"If the pot is insufficient, the meat will never be lit again, and it will take a long time to cook, we will only heat the oil before feeding, and now it is only thirty seconds, the meat slices have begun to curl, and the fat has begun to come out of the oil, theoretically, the meat now has the same taste as when it came out of the pot. This is also the reason why we use two-knife meat, if it is pork belly, continue to fry it, the lean meat will be too dry and start to turn firewood. ”

"For this pot meat, we need three sauces, Z County bean paste, Tian and tempeh. As Fang Hong spoke, he took out two spoonfuls from two small pots and poured them into the pot: "The watercress improves the color, and the tempeh increases the fragrance." ”

Speaking of this, Fang Hong took out a jar of black and swarthy things: "The third kind, sweet noodle sauce." ”

"What the hell is sweet noodle sauce?"

"Big brother, Sichuan cuisine, why do you put sweet noodle sauce!"

"What kind of method is this, who invented it? In order to increase the sweetness? This is not a Sichuan method, right?"

The barrage exploded in an instant.

Tell a person that sweet noodle sauce should be put in the stir-fried back pot meat, especially the back pot meat is still the first of Sichuan cuisine, which makes it difficult to adapt.

Fang Hong put down a spoonful of sweet noodle sauce: "This is not an improvement, nor is it an innovation, since ancient times, sweet noodle sauce has to be put in the pot meat, and if you don't put it, it is not back to the pot meat, it's as simple as that." ”

After finishing speaking, Fang Hong began to stir-fry the three kinds of fermented sauce.

"Damn, really? That's how you do it?"

"It should be, and it said that it must be two-knife meat, and it must be garlic sprouts, and sweet noodle sauce, it looks very elegant, and the appearance of Brother Gun's stir-fried vegetables does not look like a layman, what an insider says is credible. ”

"Don't you have a CD person?"

"Why not? I am, I remember that this is what the meat I used to eat when I was a kid, but I can't eat it now. ”

"Is it true?

"I may have eaten fake back pot meat. ”

There are three things that are most important in a dish, the main ingredients, the ingredients, and the ingredients.

As a result, a dish of back to the pot meat, everyone eats, the main ingredient is not two-knife meat but pork belly, no.

The ingredient is cabbage chili, not garlic sprouts, and it's not right.

Ingredients, sweet noodle sauce! Who ate the back pot meat with sweet noodle sauce? This is not right.

It means that all the meat in the restaurant is fake!

"The reason is very easy to explain, the two-knife meat is not easy to cut, the restaurant eats, the meat is expensive and the dishes are cheap, and there must be more side dishes, if it is garlic seedlings, it is useless to add more, so there are so many back to the pot meat with cabbage and pepper in the restaurant. Fang Hong explained: "Now the meat has been fried to the color, add garlic sprouts." ”

"Everyone remembers that in the past, when the meat was fried back to the pot, three kinds of sauce were needed and salt was added, but now the watercress and tempeh in Z County are salted, so there is no need for square salt, and adding more salt will not only mask the fragrance, but also make the meat old. ”

I looked at my watch: "At six thirty-three, cook the meat for half an hour, fry the meat for three minutes, and the meat is out of the pot." ”

Fang Hong used a spatula to take the dishes one by one, instead of serving the pot and pouring it.

"It's not that you can't lift the pot without a towel, and it's not because the pot is hot, as a cook, you have to keep in mind that you have to have your own ethics, and you can't do this kind of thing. Fang Hong pointed to the camera: "The return to the pot is done." ”

The meat color is red and bright, the garlic seedlings are green and white, the oil color is clear, there is no sticking to the pan, there is no extra fine material, even if it is not deliberately plated, it looks very exquisite.

"If you say that you will send ten Buddhas to jump over the wall, everyone will come and grab the lucky bag!"

If you say: "Carrying the guy to Yingxiu is worth three Buddhas jumping over the wall, and this pot meat is worth ten." "In fact, eating a thousand dishes of pork in a restaurant is only 10,000 RM coins, and ten Buddhas jumping over the wall are 10,000 RM coins, if you say that you are also a wayward local tyrant.

"It's such an appetite. ”

"Where's the rice, where's the rice?"

Fang Hong: "Thank you for saying it, the meal is also ready on time." As he spoke, he opened the lid of the pot, turned off the heat, lifted the gauze, and poured the rice into the bowl on the opposite side, each grain of rice was independent, not sticking to other rice, and it looked dry.

"Due to the limited conditions, there was no spoon to hold the rice, and the whole pot was served directly. Fang Hong used chopsticks to pick open the lattice: "The reason why I left the water that I just cooked is because it has become another 'drink' - rice soup, which is sweet and delicious." ”

"For my dinner tonight, I will return to the pot with a plate of meat, a bowl of rice, and a pot of rice soup. Fang Hong picked up the chopsticks: "I want to start!"

"I'm so hungry!"

"No, the takeaway hasn't arrived yet, I'm going to die. ”

"Damn, my braised chicken wings, I'm going to nibble on a bag!"

was really hungry, Fang Hong swept away the food with five by two, and then drank the rice soup and drank it directly.

The light rain finally stopped, and Fang Hong laughed: "The rain has stopped, and today's daytime journey has come to an end, but the food I carry is only rice, and tomorrow's food for me will be on that mountain." ”

Following the camera, the water friend looked confused: "Where is the mountain?"

"That one, the Holy Maiden Peak, on the S Girl Mountain, tomorrow I will climb the mountain and collect ingredients, this position can only see a little snow top of the Holy Virgin Peak, tomorrow, we will see the beautiful S Girl Mountain like the four fairies!"