While looking at the recipe, Zhang Shan thought about what to cook to show his new skills. Pen, fun, and www.biquge.info

Sauerkraut pork belly?

Zhang Shan swept the dish.

Sauerkraut pork belly belongs to the more famous dish in the Northeast cuisine, because of the heavy relationship between the Northeast mouth, the sour aroma of sauerkraut is very popular, coupled with the characteristics of sauerkraut oil absorption, it can effectively remove the greasy of the pork belly, but it maintains the mellow flavor of the pork belly, it is a good dish.

Several chefs looked at Zhang Shan staring at the recipe, with mockery in their eyes, and thought to themselves, I haven't seen such a wonderful recipe from a small place, right?

Haha, maybe I haven't even seen these high-end tableware.

It's crazy, you still have to let the chef try the dishes? I wonder if our chef has a sensitive sense of taste known as "super tongue"!

Song Qi was actually a little worried about Zhang Shan.

After all, judging from the skills he watched Zhang Shan's cooking before, in addition to the first-class kung fu of stir-frying and spooning, the rest of the heat and knife skills can only be said to be average.

If Han Li was allowed to try the dishes, with his ultra-sensitive sense of taste, he would inevitably taste a lot of shortcomings.

The chefs around him were all looking down on him.

In fact, it's no wonder that they have these expressions, none of them have worked hard in this industry for many years and worked hard to get up with a little bit of qualifications.

You are a young man, and you were dragged into the back kitchen by the executive when you came up, and you are also the elite team in charge of the banquet, which one can feel comfortable?

After deciding on the recipe, Zhang Shan began to prepare.

However, he was not going to copy it, and it just so happened that his father had a dish called tenderloin crispy pork.

So why can't you transfer the principle of tenderloin crispy pork to sauerkraut pork belly and turn it into a sauerkraut pork belly crispy meat?

After deciding on the dishes, Zhang Shan began to prepare the main ingredients, pork belly and sauerkraut.

The difference between five-star hotels and ordinary restaurants is that they have a special food warehouse, and the preservation equipment inside is basically the most advanced in the world.

Zhang Shan took out a piece of pork belly, and just by looking at the texture of the meat, he knew that it was a top-notch Northeast black pig.

The climate of the Northeast black pig is dry and cold, the crops are mainly miscellaneous grains, using stocking, the body is larger, most of the back hair is all black, dense fluff in winter, strong cold resistance, firm meat, neat gap between fat and thin.

Zhang Shan cut the pork belly into strips, put it in a glass bowl, add light soy sauce, sesame oil and starch marinade and set aside.

Taking advantage of this time, Zhang Shan fished out the sauerkraut in the warehouse.

As one of the characteristics of Northeast China, Kaisheng's sauerkraut pickling method is also particularly scientific, using solid Chinese cabbage, the pickled sauerkraut is bright and crisp, and the color is slightly yellow and beautiful.

Turning on the faucet, Zhang Shan passed the sauerkraut through the water twice, and then shredded it, which not only removes the residue, but also reduces the acidity of the sauerkraut.

Han Li chuckled in his heart on the side, he still wanted to cook at this level of knife skills?

In cooking, the chef's knife skills are also very important, and people with good knife skills will try not to destroy the meat, fiber and texture, so as to enhance the taste of the dish.

After more than ten minutes, Zhang Shan turned on the stove, poured in soybean oil, and when the oil temperature was seventy, the pork belly over there was almost marinated.

"Whew!"

Zhang Shan slowly poured the whole bowl of marinated pork belly into the oil pot, and the churning oil foam lifted and sank one after another pork belly.

It was at this time that he activated the skill.

[Heat Master]: General skill, by controlling the gas flame, to achieve the degree of arbitrary, precise control of the heat, increase the taste of the ingredients in the dish by 20%, and the cooling time is 20 minutes.

In an instant, Zhang Shan twisted back and forth with a horse spoon in his left hand, and turned the gas switch with his right hand, and the flames kept rising, dispersed into lotus-like flames, scorching the bottom of the pot.

This hand shook everyone present at once, and even Han Li's eyes lit up.

What a beautiful means of fire control.

By manipulating the size of the gas switch, coupled with the different contact areas between the horse spoon and the flame, the key parts of the outer flame are also different, this is a very ancient cooking method, and the subtleties in it are very difficult to master, how can he use it?

If you don't look at Zhang Shan's age, they will all think that this is an old fire master!

Song Qi's expression was cold, but he was a little surprised in his heart, how could he not have seen such a means of mastering the heat before?

Could it be that he practiced it overnight?

No way!

It seems that he still has room that day, this kid is always full of surprises.

After frying for about two minutes, Zhang Shan fished out the pork belly with a fence.

At this time, the pork belly is golden and distinct, the lean part is bright brown, and the fat part is yellowish-white, which looks like a small twist flower, which is a manifestation of the heat in place.

Vacate the excess oil, Zhang Shan left a certain amount of base oil in the horse spoon, and stir-fried the green onion and ginger.

As a master of stir-frying, the spice stir-fry pot is simply a handy for him, and a burst of aroma wafts out after a few strokes.

Next, Zhang Shan poured in the sliced sauerkraut.

Roundabout blast method!

This was the second time that everyone was amazed.

How is it possible, this kid is so young, and he plays so well with one hand.

The horse spoon shakes, the sauerkraut rotates against the wall of the pot, and the tongue of fire is sprayed.

Zhang Shan's stir-fry is not like cooking, but like a performance.

As soon as the six-second skill time passed, he added the water at the bottom of half a spoon and put the wolfberries in the menu, not much but more eucommia.

Cover the pot and cook for 5 minutes.

After waiting for a while, Zhang Shan lifted the lid of the pot, put the pork belly crispy pork in, and dripped in a little soybean soy sauce.

The skill time of [Fire Master] has passed, and it is also time to boil.

Zhang Shan found a scallop-shaped medium bowl, poured the whole pot into the bowl, and after a little modification, pushed it in front of Han Li.

At this time, the prompt of the system also came.

"Ding! Congratulations to the host for triggering the combo technique, which randomly increases the quality of the dish by 8%! ”

Eight percent is also good, at least better than the lowest five percent.

Zhang Shan quickly came back to his senses, "The hospitality is not good, please use it slowly by Chef Han!" ”

With a flash of surprise, Han Li walked up to Zhang Shan, "This is ......"

"Sauerkraut and pork belly."

Han Li nodded.

According to Song Qi's observation, the whole dish still continues the exquisite style of Zhang Shan's plating, with brown and red golden pork belly crispy meat and yellowish and translucent sauerkraut stacked together, with red wolfberries dotted on the soup noodles, which looks very good from the color matching.

And from the sour smell of the dishes, it can be seen that this is a very appetizing dish.

Han Li picked up his chopsticks and took the sauerkraut with a piece of crispy pork belly.

The first impression in the entrance turned out to be that it was not greasy.

Originally, sauerkraut with pork belly is a perfect match, sauerkraut absorbs oil, and the mellow aroma of pork belly can cover up the sourness of sauerkraut.

But Zhang Shan fried the pork belly again and hung it with oil, which would upset the balance between the two.