Thirteen nodded, and as a result, Jiang Jianghao had two knives in his hand, and then, only a low human voice and ten "Bang!" were heard in the entire dining room. Nation! Nation! Nation! "The sound of minced meat. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 info Jiang Jianghao didn't rest for a while, and saw that the radishes here were almost cooked, so Jiang Jianghao took out the radish slices while they were hot, and put them aside to cool for later use.

Seeing that the time was almost up, the beef over there should have been stewed, so Jiang Jianghao poured all the radishes that had been prepared and cut into pieces into the stewed beef cauldron at once.

Under normal circumstances, the white radish that needs to be stewed for a quarter and a half hours is stewed for about a quarter of an hour, Jiang Jianghao put out the fire, and put this pot of radish stew beef stew here for later use, and the green onion and coriander cut before were also completely placed on the case, and did not put it in the pot, if it was put early, the taste would be strange, and he didn't put the salt and chicken essence, if he put it early, it would destroy the nutrients in this dish, The second reason is that if the salty salt is put early, the beef will be tightened, resulting in hard wood on the taste, which greatly reduces the delicious level of the dish.

The boiled radish slices on the side have been drained and cooled, Jiang Jianghao went to get two large linen cloths, and then cleaned the linen, piled the cooked radish slices on the linen, and then carefully wrapped them, squeezed hard, and squeezed out all the water inside.

Ah Qi watched from the sidelines, and took the initiative to ask to help Jiang Jianghao squeeze water for the radish, Jiang Jianghao didn't shirk it, so he handed over the matter to Ah Qi, and he began to prepare other dishes, and the next time-consuming thing was stick bone radish soup and braised pork.

The stick bone radish soup is easy to make, and the ingredients are even simpler, first of all, pork stick bones, followed by radish and ginger, and the seasoning is salty salt and cooking wine.

The first thing is to wash the stick bones first, then knock them into small pieces, then blanch them and rinse them off.

Find a clean casserole, throw the blanched pork stick bones and the loose ginger pieces into the casserole, then add an appropriate amount of water, pour in the cooking wine, and put it on the fire to boil.

After the pot is boiled, carefully skim off the foam on the top, then change to medium-low heat and simmer slowly, about an hour, and then put in the radish pieces to continue to stew, knowing that the radish pieces are cooked, and finally add fresh salt to taste.

This soup is delicious, the sweetness of the pork bones itself and the sweetness of the radish, with a small amount of salt, it is simply a rare delicious soup.

Next up is braised pork, which is one of the hot dishes. With pork belly as the main ingredient, it is best to choose three layers of meat with fat and lean sides. The cooking technique of braised pork is mainly in a casserole, which is fat and thin, sweet and fluffy, and melts in the mouth.

Some people like to eat lean meat because the lean meat is chewy, some people like to eat fatty meat because the fat meat is fragrant, some people feel that the lean meat is hard, difficult to chew, and some people feel that the fat is greasy and difficult to swallow, but only the braised pork is a dish, the meat is varied and three-layered, after making, the delicacy can not be described in words, fat but not greasy, it can be called a piece of meat in Chinese cuisine, this dish is "braised pork".

In fact, this braised pork is actually the same as the Dongpo meat made before, but the taste is different and the name is different.

For this dish, Ah Qi and Thirteen simply looked straight with their eyes, and their saliva flowed out involuntarily.

First of all, the green onion and green onion are processed separately, the green onion is cut into sections, and the green onion is minced; Brown sugar is beaten into small pieces with a knife. Then, pour an appropriate amount of boiling water into the pot, add the pork belly pieces and green onions, blanch off the foam, and then remove the aside.

After that, in a clean pot, you can't put oil in the pot, pour the blanched and drained pork belly into a clean pot, and fry it over low heat until the oil comes out, until the surface is browned.

"You two look, don't fry too much when you fry this dry, because you still have to continue to fry later, look! Just like this, when some oil is oozing out, put the brown sugar cubes in and stir-fry over low heat to evenly match. ”

"Also, if you use more fatty pork belly and more oil, you can put some oil out and stir-fry it, so that the next dish will have the fragrance of lard, and the dish will not be too fatty."

Ah Qi and Thirteen's excited little faces nodded violently, the Dongpo Meat Jiang Brother had taught them before, but this dish was obviously very different from the previous practice, so the two of them were excited.

Watching the brown sugar in the pot gradually melt after slow stir-frying over low heat, Jiang Jianghao still continued to stir-fry, for fear that a brown sugar would stick to the pan if he was not careful, and he tried to make the sugar juice evenly wrapped on the meat pieces.

Jiang Jianghao saw that the meat pieces and sugar were almost fried, so he poured an appropriate amount of boiling water into the pot, the amount of water was not much, about the amount of meat, and then put in a few pieces of dried hawthorn slices, and after the pot was boiled, it turned to low heat and continued to simmer.

"Big brother, why do you put hawthorn in it?!"

Jiang Jianghao glanced approvingly at the thirteen who were not ashamed to ask.

"Hawthorn can be oily and greasy, and it will increase flavor and freshness, so it is a very suitable choice to put it at this time."

Jiang Jianghao's answer made Ah Qi and Thirteen's eyes light up, and they seemed to have learned something new.

"Do you remember?!"

"Remember! Remember! ”

The conversation between the two chamberlains, one old and one young, made Jiang Jianghao really funny in his heart, these two people seemed to be standing here with a wooden stake, it turned out that they were just to steal the teacher?!

But this dish is not difficult, they want to learn it, let them learn it, anyway, the production method of the thing is not difficult, the difficult thing is the preparation of raw materials, but in fact, they should not learn this braised pork, in fact, the pork bone radish soup just now is easy to get started!

"Huh? You two chopped beef and turnips?! ”

Ah Qi and Thirteen nodded excitedly, and Jiang Jianghao turned around and walked over to the beef and radish that the two had handled.

The beef was chopped evenly and delicately, fat and thin, but this radish made Jiang Jianghao very big.

"Ah Qi, you didn't chop the radish?!"

"Huh?!"

Ah Qi was obviously stunned, "Brother Jiang, this radish still needs to be chopped?!" Wouldn't it be nice to dry out the water?! ”

Jiang Jianghao was speechless for a while, as if Fang Cai had forgotten to explain to Ah Qi, thinking that Ah Qi knew, now that he thinks about it, the meat filling he made before was cut directly from raw radish, and it was rare for this cooked radish to be dehydrated and chopped, so Jiang Jianghao was also relieved, and grinned widely, "Ah Qi, come, chop this radish as thin as Fang Cai's beef!" ”