Fang Hong sat in front of the board, cutting vegetables one by one, but they were all ingredients. Pen ~ fun ~ pavilion www.biquge.info

Here's the highlight.

"Brother Gun, what's the first dish on this trip?"

Fang Hong picked up the cut green onion with a knife, put it on the plate, and took out a large piece of pork: "It." ”

This is a piece of pork with skin.

Many people don't know what to do, but some people know what to cook.

"The barbecue recipe should actually be a famous dish in the Jiangnan region, but after some changes, this dish has also been added to Sichuan cuisine, didn't I say last time that I want to study the cooking technique of grilling, so start the barbecue journey with this dish."

"I'll go, Brother Gun, the roasted side will become Sichuan cuisine, that's my Huaiyang cuisine!" It's Huaiyang, not Huaiyang.

"Phew, it's obviously Huaiyang cuisine."

Fang Hong looked at the quarreling sailors, helpless: "Didn't I say it, Sichuan chefs often create dishes from other cuisines and integrate them into Sichuan cuisine, and this grilled recipe is very famous." ”

"As I have mentioned before, any dish that can be served in the people's DH hall is called a hall dish, and all major cuisines have dishes that can be served. When the senior Sichuan chef Luo Guorong was working in the hall, he learned this dish from the hands of Jiangnan chef and transformed it into a dish with Sichuan flavor, in other words, I made a Sichuan-style grilled recipe today. ”

"There is also a very famous story in this, when a group of great people ate this dish at the state banquet, Ye Shuai took the lead in determining that the roasted recipe he ate was from the hands of Master Luo Guorong, and then Chen Shuai said, 'All meat is not as good as pork', and a few people talked about it warmly, until another trick of Master Luo Guorong's boiling cabbage came up, and Deng Gong added another sentence '100 dishes are not as good as 100 vegetables, this time the pair is complete'."

"This sentence is a popular folk saying, and it is perfect to describe boiling water cabbage and roasted recipes."

"The roast recipe is made of seven pork ribs in the middle, with skin, chopped off at both ends, leaving only the middle piece of the square, so it is called the roast party."

The cut pork pieces, sticky to the belt bones, are boxy and are a rectangle.

"If you want to look good, fix the four sides, about 30 centimeters long and 20 centimeters wide.

Fang Hong gave the piece of meat to Tang Yixin: "Poke the hole, poke a little more." ”

Tang Yixin lit up the bamboo chopsticks: "This sting is in?" ”

Fang Hong took the bamboo chopsticks and used the kitchen knife twice to sharpen them: "Now it's okay." ”

Everyone saw that Fang Hong didn't move, and they couldn't complain: "Brother Gun, you don't have any preparations for the future?" ”

Fang Hong shrugged: "The charcoal fire is up, everything else is ready, there is nothing to do." ”

"Then you instructed Sister Jiu to work and play by herself?"

"Find her a sense of existence."

After it was done, Fang Hong took the piece of meat: "Now use an iron fork to pierce it and follow this bone." Fang Hong inserted the iron fork from the bone crack and went a little deeper: "Six or seven centimeters, then let the fork pick up, prick out the skin, and then about six or seven centimeters on the skin, and then go down, out of the bone crack, just fork the meat." ”

Seven centimeters start up, 12 centimeters out, 19 centimeters in, 30 centimeters end out, and the fork is very even.

"Fork both sides, and pin the baking fork with bamboo strips, fork it horizontally, and fix it on the iron fork, so that the baked part will not fall, and it will be fixed into a square."

Fang Hong looked at the stove: "There are conditions for the sun, of course, it is better to build a stove with bricks, if you live in the city, the oven can also do this." ”

"When baking something, it is better to have no firewood than firewood, and the firewood is burned into charcoal, and the fire of charcoal is suitable for roasting, otherwise, the flame will go up, and the heated side of the food will be scorched black, and the oil seeping out of the food will fuel the fire."

"The skin is side down, ten centimeters away from the coals is enough, bake for 20 minutes, and after a while, this side is ready, and then turn it over and bake it for another 20 minutes."

When turning over, Fang Hong once again used a sharpened wooden block to knock out his eyes on the pigskin: "This can allow the internal moisture to be steamed dry." ”

"Brother Gun, the grilled ones look delicious, but you can't buy ribs with skin."

"To do this, of course, you have to leave a piece for the meat seller in advance, otherwise where can you buy it in the market......

Tang Yixin was beside her, watched it for a long time, and felt bored: "It's so boring." ”

"I come here every day."

People who don't know this, every time they see it, they feel novel, of course they won't be bored, but Fang Hong is in it all the time, and boredom is inevitable.

"Sister Wine, I don't think I'm bored, I feel so appetizing, I want to do it again."

"Not to mention it's baked, it's not cooked yet...... Eat wool. Fang Hongbi pointed at the middle finger: "After a while, everyone is watching." ”

After turning over and roasting for a while, Fang Hong took out a small oil bottle: "The next part is the difference between the Sichuan roast recipe and the original grilled recipe, we have to evenly brush a layer of oil on the skin of the meat, this oil is the clear oil I boiled with green onion and ginger." ”

"Although the names are different, there are two kinds of oil in most Sichuan food systems, one is called clear oil and the other is called red oil, and the base is the same. Put the rapeseed oil into the pot, cook it over low heat, remove the fishy smell of the vegetable oil, and fry the green onions, ginger slices, and garlic cloves over low heat when it is cooled to seventy percent hot, so that a clear oil is formed. And red oil has one more step than clear oil, that is, adding chili peppers to boil capsaicin. ”

"The formed clear oil does not have the fishy smell of rapeseed oil, and it is fragrant. Red oil is translucent and ruddy. ”

"In Sichuan cuisine, most dishes use rapeseed oil, because only rapeseed oil and Sichuan cuisine with extremely high requirements for heat can reflect the delicious taste inspired by the collision of tastes. Some dishes are cooked with a mixture of animal and vegetable oils, with lard being the most common. ”

"The fat of the roasted side is originally lard, and the clear oil made from rapeseed oil will give the roasted side a few more taste levels."

The richness of the taste level and the reaction of food mixing are the soul of Sichuan cuisine.

After brushing the oil, the sound of Zizi came out.

"It doesn't seem like much material, why does it feel complicated?"

Fang Hong: "The complexity is still to come, let's do things." ”

Tang Yixin was finally able to do it, and she was very excited: "What are you doing." ”

Fang Hong handed Tang Yixin a knife: "Gently scrape off the charred part of the surface." ”

Tang Yixin rolled her eyes and did so.

Scraping clean on both sides is done on the stove, which means that both sides are roasted twice, and in fact four times.

Before you know it, an hour has passed.

Fang Hong took a look at the meat: "It's done, although the sea breeze is quite strong, it doesn't affect the temperature." ”

Taking off the meat, Fang Hong used a knife to remove the crispy and thin skin that had been roasted: "The pork skin is very smelly if it is not done well, if it is done well, it is very delicious, use a spoon to smash it for later use." ”

Remove the meat, draw the bones, and slice it.

"In the original way, the ribs and tenderloin are separated and then cut, but in the Sichuan method, the ribs are cut together."

Southerners are graceful and delicate and like to eat meticulously, while northerners are bold and like to eat meat in large pieces.

The Sichuan people combined the two characteristics, and took a middle value between the small slice and the large piece, called the big knife meat, one knife and one side of the palm of the hand.

"The original way to eat it is sweet noodle sauce, Sichuan pepper salt, green onion white segments, and hollow steamed buns. The way to eat Sichuan flavor is to mix sugar, chili powder, Sichuan pepper, pepper, salt, crispy soybean flour, peanuts and green onions into a flavor dish, and then dip it directly. ”

Pot, a must in Sichuan cuisine, rice iron pot baked into slices.

"So, Brother Gun, your dinner should be pot slices, right?"

"That's right, there's no reward."

Fang Hong smashed the pot, added the pork skin and grains, sandwiched it with the meat slices, and dipped it on the plate.

In an instant, the paste, roasted aroma, soybean crisp, peanut fragrance, pork skin crispy, green onion white refreshing, vegetable oil aftertaste, lard richness, barbecue tenderness and competition, plus sweet and sour (paste with bitter) spicy, burst out on the tip of the tongue.

With a complex flavor profile, exquisite control of the heat, and the ultimate requirements for the taste, this dish is evaluated as inferior to pork and does not contain water, because the water is roasted dry.

Tang Yixin and Fang Hong's quiet appreciation was different, but shouted: "Good times!" ”

What makes the water friends desperate is that from the front, Hongdu silently released poison, and now Sister Jiu has begun to release poison in a high-profile manner.