"Crab Heaven and Crab Earth, you're here!"

Yu Hai whispered it again, it seemed to be very smooth and rhyming, his eyes lit up, and he nodded. Pen, fun, pavilion www. biquge。 info

"Okay, wait for the busy past few days, prepare for this ring match, and hope to gain something by then."

Wang Ming breathed lightly, took a sip of the tea on the table, and just put down the teacup, outside the office, Xu Kebin trotted over.

"Mr. Wang, Manager Yu, the goods have been delivered, and the big bone broth has also boiled."

Xu Kebin opened his mouth and said, as his voice fell, Wang Ming and Yu Hai also stood up, and returned to the operation plant with Xu Kebin again.

In the clean and bright operation workshop, nearly 30 people stood on both sides of the neatly arranged conditioning table, holding sharp kitchen knives in their hands, changing the raw materials in their hands, Wang Ming looked around, nodded, and then, under the leadership of Xu Kebin, came to the water platform where the raw materials were stacked.

Nearly 500 catties of beef tendons were neatly stacked in a large crisper box, Wang Ming reached out and touched the meat, the dark red tendon meat was a little dry and sticky, and the incision could clearly see that the internal fibers were well preserved and the color was also very pure.

Wang Ming nodded, his eyes fell on the chicken feet on the side, the selection of chicken feet comes from the big broiler chicken on the farm, the skin is white and the meat is thick, and the nails on it are sharp and light red, which interprets its freshness.

As for the final pork liver, the color is dark red, and the mucous membrane on the surface is bright, but there is no feeling of touching the hands when you touch it, which proves that the pork liver has not been frozen and maintains its freshness.

Wang Ming looked at it, and explained to Xu Kebin behind him how to distinguish the quality of meat, after explaining several raw materials, he watched Xu Kebin record it, Wang Ming turned around and looked at the people on the conditioning table.

"The beef tendon is changed into a block of about seven taels, and the phoenix claw removes the dirt and toenails on it, and soaks it in water to remove the blood, and as for the pig liver, after tearing off the upper layer of mucosa, the knife becomes a triangular strip."

Wang Ming said softly, and then, after mixing all the ten barrels of brine, he began to mix the miso soup, and the miso soup was slightly simpler.

In units of 30 catties of water, add two and a half bottles of Haitian soy sauce, an appropriate amount of soy sauce, edible salt, chicken essence, and sugar, and then add green onions and ginger with a knife.

Take a clean claypot fish bag, add grass fruit, nutmeg, cloves, cinnamon and a little more cumin to make a bag, remove the boiled stick bones from the pot, and add the bag to it.

In the operation plant, as the flame rises, nearly 40 large stainless steel barrels are boiled at the same time, and the fragrance that overflows in it permeates the entire operation plant, and the large exhaust fan on the wall makes a whining sound, sucking out the steam in the plant.

After arranging all this, watching the people on the conditioning table begin to prepare, Wang Ming personally stepped forward to check, and some deviations were also pointed out by him one by one.

The miso soup has been boiling for more than two hours, and the rest of the raw materials in the vat have reached the time to boil, and as the flame turns off, the smell of the sauce in the miso soup vat is also more obvious.

After more than 500 catties of beef tendon were cut out, they were directly added to the soup bucket, and then, after putting in a small amount of noodle sauce, the lid was covered.

"Let's go, Brother Yu, it's time for us to make a move, let a few masters on the woks here watch the dots, and they will do it next time."

With all the beef tendons into the barrel for cooking, Wang Ming turned sideways and said to Yu Hai on the side, the two went to the wok together, after the large wok was cleaned, a large amount of water was added, and then, maltose and red Zhejiang vinegar were added to the pot, as the flame rose, a fragrance exuded a faint sweet taste, and began to emanate from the pot.

Maltose is made by fermentation of malt, which is generally used in burning, roasting, frying and other foods, and can play a certain role in caramelization and coloring.

The red Zhejiang vinegar can reduce the loss of vitamins in the raw materials, can make the skin layer of meat and other softening, reconcile the taste and aroma of the dish, improve the nutritional value of the dish, and after combining with maltose, it is called skin water, the effect is to make the meat layer of chicken feet more tender, and it is easy to color a lot.

The skin water of the pot is gradually boiled, and the cleaned phoenix claws are put into it, and with continuous heating, the skin water penetrates the surface tissue of the phoenix claws, so that the original white outer layer begins to have a layer of light red, and a strange fragrance spreads out from the blanched phoenix claws.

After hundreds of catties of phoenix feet were hung with skin water, they were put into the leakage board on the side to control the water, Wang Ming quickly cleaned the wok, injected half a pot of cooking oil, and under the roar of the flames, the temperature began to gradually rise.

After hanging the skin water, the raw materials should be colored in the oil pot as soon as possible, once the skin water solidifies, then there will be a lack of color, and because there is still a temperature in the pot, the water on the phoenix claws must be controlled clean, otherwise the water and the hot oil collide, it is very likely to cause a large amount of oil in the pot to boil, so as to overflow, resulting in immeasurable terrible consequences.

The oil in the pot was burned until it was eighty percent hot, and there was a faint trace of green smoke on it, Wang Ming and Yu Hai began to use a colander to salvage the phoenix claws that controlled the dry water, and after cooking them in the oil pot until they were golden brown, they were fished out again and put into the tray on the side.

After all the chicken feet were cooked, the rest of the staff on the side also began to put them into the bucket one by one, and then put the peppers prepared in advance into the bucket before closing the lid.

After preparing the first two dishes, Wang Ming poured a large amount of water into the pot again, and then, his eyes fell on the last dish.

The pork liver has been changed into a triangular strip according to Wang Ming's requirements, Wang Ming came to the cooking table, reached out and took a small slender carving knife on the side, the tip of the knife cut a small opening from the center of the bamboo pole at one end, and then, poked into it, pulled out the carving knife, put the half-finished duck egg yolk into it, and then sealed the knife edge with a toothpick.

"When you go under the knife, you should find a good point, don't open too big, otherwise it is easy to tear it in the process of cooking, duck egg yolk generally needs three to four, don't stuff it too tightly, because after you are heated, the duck egg yolk will have a process of expansion, too much, it will break the outer fleshy layer, it doesn't matter if you slow down, first be skilled."

Wang Ming put down the carved knife and said to the people on the cooking table, and as his voice fell, the rest of the employees nodded and began to imitate Wang Ming's appearance, and carefully began to make semi-finished products.

"The name has a personality."

Seeing Wang Ming come over after cleaning his hands, Yu Hai laughed and said to Wang Ming, as his voice fell, Wang Ming smiled and shook his head, this dish ......

"By the way, Mr. Wang, the blending of this miso soup, whether it is the blending of various spices or seasonings, is the same amount at the beginning, and after the raw materials are put into the pot, why add different ingredients? I kind of can't figure it out. ”

Seeing that Wang Ming didn't say anything, Xu Kebin on the side walked over with a notebook, his face was curious, and he asked softly.

"Is this it? You'll know when the finished product comes out, and in general, there is only one purpose, which is to enhance the taste. ”

Wang Ming said lightly, while Xu Kebin nodded thoughtfully.

The cooking time of the phoenix claw is undoubtedly the shortest, and after about ten minutes, Wang Ming took the lead in turning off the flame under the two large barrels of the phoenix claw...... Soak.

Under Wang Ming's soft explanation, Xu Kebin also benefited a lot, and recorded them one by one, as the flame of the phoenix claw was the first to be closed, on the conditioning table, everyone also finished processing the semi-finished product of pork liver.

After the processed pork liver is blanched in a pot, it has already taken on a childish shape under the expansion, and after being put into the vat one by one, the lid is closed.

In the processing plant, all kinds of fragrances are diffused, and after everyone cleans, they enter a short rest time, sitting together and chatting, while Xu Kebin is constantly paying attention to the movement of time, in order to accurately control the heat of the ingredients in the barrel.

After soaking the chicken feet for half an hour, the flame of the pork liver, which had been cooked for more than 40 minutes, was turned off, and the beef tendon took the longest cooking time because of its thick internal fibers and a lot of meat tendons.

The phoenix claws in the vat were salvaged one by one, and when the heat rose, a strong smell of incense emanated, which was picked out by everyone and placed in the large tray, at a glance, the purple and gold-red phoenix claws exuded bursts of heat, and the thin soup on it shimmered with crystal luster under the reflection of the light, although everyone had already eaten lunch, but still a little salivating.

"Come, one for each person, and see what it tastes like."

For Wang Ming's generosity, almost all the employees smiled, and they didn't care about the phoenix claws that were still a little hot, so they picked them up when they reached out and put them to their mouths and blew them gently.

Yu Hai's eyes looked at the purple-gold-red phoenix claws in his hand, after being fried, the leather on it was a little loose and wrinkled, looking like a tiger skin, the soup on it was crystal clear, and the heat was filled, Yu Hai blew it, and then, took a bite of it.

The expected tenacity, after the entrance of the phoenix claw, made Yu Hai slightly startled, the fresh fragrance of the phoenix claw skin melted in the mouth, and as for the joints and tendons, there were still chewy heads, feeling the taste of the fresh fragrance in the mouth, Yu Hai couldn't help but admire.

"The meat is crispy and shapeless... Delicious. (To be continued.) )