Saturday, February 21.

At half past ten in the morning, An Liang was processing beef in the kitchen. Earlier this morning, An Liang was at the farmers' market and picked out a large piece of beef tendon with good meat.

Although today's theme is still braised chicken cooked with whole chicken, An Liang will give a special free braised beef to Lin Juefei for them to evaluate what is the difference between the braised beef he made and the braised beef in Fusheng Restaurant.

In the sink, potatoes like small eggs are soaked in water. Just like An Liang's guess yesterday, the potatoes on the rooftop farm, under the special action of the space spring, took root and sprouted and matured rapidly in just a few days.

Although under normal circumstances, potatoes can continue to grow, but An Liang needs to use potatoes today, and the small size of the potatoes tastes better!

Ten forty.

Li Ruchu walked into the kitchen, she saw An Liang handling the beef tendon, and asked curiously: "Senior, has today's cooking been changed to beef?" ”

An Liang smiled and shook his head, "No! Beef is just a tasting dish! Okay, like a beginner, you wash all the potatoes in the sink, and peel them. ”

"Well, okay!" Li Ruchu's work is these things, before entering the kitchen, she has already put her belongings in the side hall.

Li Ruchu took a stainless steel basin and put it next to the sink, and first washed the potatoes in the sink one by one to remove the soil.

These potatoes are grown on rooftop farms, and An Liang's ideas can only exert power in a small space, but cannot be used in the real world. So, when these potatoes are dug up, they carry some dirt with them.

Li Ruchu carefully cleaned the soil of the potatoes to ensure that no soil remained, so as to prevent the soil from eventually mixing into the finished product and affecting the taste.

Anliang cut the beef tendon into roughly sized pieces, and then prepared water once to remove the fishy smell of the beef. The production method of braised beef is not difficult, it can even be said to be very simple, for An Liang, the difficulty of making a braised beef is a little too low!

After scooping up the beef and drying it, An Liang began to prepare the condiments needed for the braised beef, including bean paste, ginger, garlic, red pepper, Sichuan pepper, cinnamon, cumin, eucalyptus leaves, cooking wine, sugar, salt, etc., which were ready after a while. In fact, the main thing is to prepare watercress, ginger and garlic.

Placing the wok on top of the gas stove, An Liang poured a large amount of cooking oil into the wok, and then waited for the oil temperature to rise.

As the oil temperature rises, the first one is to put in white sugar, and according to the taste of different people, put in different amounts of white sugar to enhance the flavor and color. When the sugar melted and did not caramel, An Liang first put the ginger and garlic into the wok, waited for the ginger and garlic to be fried until browned and fragrant, and then put in the watercress, and then fried it again.

When the oil temperature rises again, there are two options.

In the first plan, add red pepper and Sichuan pepper, and fry red pepper and Sichuan pepper through hot cooking oil, so as to filter out some of the spicy and numb flavor.

Under this scheme, then pour in cooking wine to enhance the freshness and pressure taste, stir-fry for a while, you can pour the beef in, stir-fry again for about a minute, then add tap water, wait for boiling again, add cinnamon, cumin, eucalyptus leaves and other spices to ensure the fragrance of the beef.

Finally, pour the stir-fried beef into the pressure cooker and cook it over high heat to allow the condiments inside the pressure cooker to mix well with the beef.

The second option is similar to the first, and the main point of disagreement is the timing of the peppercorns and red peppers. In the second scheme, the timing of adding red pepper and pepper is changed to adding it with spices, and the other steps are exactly the same, except that the chronological order of adding red pepper and pepper is modified.

Although there are few changes in the plan, the change in taste is huge!

Since the red pepper and Sichuan pepper are not fried in high-temperature cooking oil, the spicy and numb flavor is retained, and when they are cooked with water, they will completely explode and form a spicy taste.

Therefore, you need to choose carefully between the two options!

An Liang chose the second option, this is Fog City, a traditional Sichuan cuisine area, which follows the spicy and heavy taste, if it is made lighter, I am afraid it will not be popular!

Nearly eleven o'clock, An Liang put the beef into the pressure cooker, covered it, and cooked it on the gas stove. The kitchen of An Liang's house has been simply renovated before, mainly to increase the number of gas stoves. From the original two, it has increased to four. At the same time, there are two mobile gas stoves.

Therefore, An Liang can make braised beef while making braised chicken, without interfering with each other.

Li Ruchu peeled all the potatoes and washed them three times with tap water to ensure that there was no sediment left before he said to An Liang: "Senior, the potatoes are ready!" ”

"Okay, bring it!" An Liang is pouring water into the steamer, which is the rhythm of preparing to put the potatoes on and steam!

There is a misunderstanding about beef roasted potatoes!

Ordinary people think that when beef burns potatoes, the potatoes need to be cooked with beef, but that idea is wrong! The meat of beef is firm and does not easily stew to become thoroughly soft. But potatoes are different, they are high in starch, and when they are cooked a little, they become incredibly soft.

If you add potatoes and beef to a pressure cooker and simmer them, the end result is that the potatoes are completely stewed and have no taste at all.

The correct way to do this is to steam the potatoes, and after the beef is stewed, use the 'crooked' method to allow the pressure cooker to cool quickly, then add the potatoes, cover and cook over low heat for a few minutes before simmering.

There is also another advanced option, which is to steam the potatoes and then fry them in oil! The surface of the potatoes is fried until golden brown to form a crunchy crust.

In this way, when the potatoes are added to the beef stew, the crispy skin layer on the outside fully absorbs the soup of the beef, making the potatoes more flavorful.

It's just that the advanced plan is a little more troublesome, and An Liang didn't choose the advanced plan, but directly steamed the potatoes and added them to the beef stew.

At eleven forty, An Liang tested the softness and hardness of the potatoes with chopsticks, and the chopsticks penetrated the potatoes without any obstacles.

In just three to five minutes, the pressure cooker of beef stew had cooled down, and when the lid was lifted, An Liang poured the potatoes into it, then closed the lid and put it back on the gas stove to cook. In the pressure limiting valve of the pressure cooker, there was an exhaust sound, and An Liang directly turned off the flame of the gas stove.

The other two pressure cookers for cooking braised chicken have long since turned off the flame of the gas stove and are in the process of natural and regular cooling and depressurization.

Just a few minutes after noon, the sound of a car engine came from outside the yard, and An Liang didn't go out to greet him, but checked it, and the two pressure cookers with braised chicken had basically been depressurized.

"Like a beginner, prepare two stainless steel pots!" An Liang commanded, and he himself was unveiling the pressure cooker of the braised chicken.

As the lid of the pot was lifted, the rich and attractive aroma spread in the kitchen, and even An Liang couldn't help but take a deep breath.

This feeling is as if I have been woken up by myself every day! It's just that An Liang is addicted to his own cooking! The nature of the two is similar!

poured the two braised chickens from the pressure cooker into the stainless steel pot, and Li Ruchu had already served them out and put them on the hot pot table.

It is good to use a stainless steel pot to serve braised chicken on the hot pot table! Once the braised chicken is cold during the meal, you can also turn on the fire and cook it.

"Hey, hey, black-hearted little boss, we're here!" The voice of the gluttonous demon came in.

An Liang checked the pressure cooker where the braised beef was cooked, and the air pressure after the second heating had not completely dropped, he walked out of the kitchen, glared at the gluttonous maniac, and snorted: "It's coming, it's coming, the braised chicken is ready, and it can't stop your mouth?" ”

After the gluttonous demon got acquainted with An Liang, he no longer worried about whether An Liang would put him on the undesirable list, and joked with a smile: "Little boss, I remember one thing!" You said last time, let's taste it today, what is called the taste of blue out of blue and better than blue, I am very much looking forward to it! ”

Zhuang Shisan answered: "An Liang, we specially went to Fusheng Restaurant and brought a secret braised beef over, and we will try it later!" ”

The gluttonous demon had the taste of Dese, "Little boss, are you afraid?" ”

An Liang rolled his eyes, ignoring the greedy demon at all, but looked at Tiger Bu and Lin Juefei, and greeted: "Fourth brother, Brother Tiger, welcome!" ”

Lin Juefei pushed the frame of his glasses, and also joked: "An Liang, is there only braised chicken today?" ”

An Liang smiled and shook his head, "Of course not!" The secret braised beef is still in the pot, the pressure cooker pressure reduction is not completed, if the forced blood pressure reduction will affect the taste, you eat the braised chicken first, the pressure cooker over there in the kitchen is ready, I will send the secret braised beef immediately! ”

"Good!" Lin Juefei beckoned everyone to sit down and eat some braised chicken to cushion their stomachs first.

Don't look at the gluttonous demon just shouted loudly, but after Lin Juefei greeted, he immediately began to eat wildly, among the seven people present, the gluttonous demon was the fastest!

Zhou Xiaoxiao sat next to the tiger who was not sad, and the tiger was not sad and intimately sandwiched a piece of chicken thigh meat for her, and also sandwiched konjac tofu and shiitake mushrooms.

"Xiaoxiao, you taste it, but be careful of burning!" The tiger is not sad and instructed.

An Liang had already returned to the kitchen to check on the braised beef. The braised beef made this time involves a wide range of areas, and the most critical one is to hit Fusheng Restaurant through braised beef!

In An Liang's heart, he has already made a draft, how to use braised beef to target Fusheng Restaurant and create a public opinion sniper!

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【Thanks】

No jokes, the Deng family is also small, and the reward is 100;

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