The Dongpo elbow created by Mrs. Xiao Wang at the beginning is obviously not a mature work of the final version. Pen, fun, and www.biquge.info

When Kuai Fei operated this dish, he encountered such a dilemma: the first step was too long to simmer, the second step was too long, and the overall meat was too crispy. It won't taste too good.

The solution to this problem in later generations is both simple and ingenious. It's a pity that this is a solution from later generations, and Kuai Fei can't use it at all in the Great Song Dynasty.

The first way to deal with this difficult point in later generations is to increase the output of firepower, greatly reduce the time of the first cooking step, and let the pork skin close to the bottom of the pot be slightly charred in advance when the lean part of the elbow is only three times cooked.

The second is to flexibly apply the core concept of "boiling oil and locking juice", and use piping hot white oil to pour the three mature pork knuckles completely and thoroughly, so that the juice will not be lost.

In fact, this second step is no longer the original of the big flower planters, but is borrowed from the Western barbarian method of frying steak. Western-style steak is naturally beautiful with seven ripe and eight mature, and only the surface is fried. However, even if it is properly controlled, only the superficial part of the area will age, and this slightly focused part will seriously interfere with the appetite of diners. How did the Westerners solve this problem? Crisp! Use the routine of charring on the outside and tender on the inside, and the crisp taste on the surface to offset the defects of local micro-charring.

This is not to say that Westerners are superior to us in terms of culinary skills. Westerners learned to fry steak in olive oil later than in the Song Dynasty.

In this period of Northern Song Dynasty Zhenghe, there was no vegetable oil and no frying pan. Then there is no way to reconcile the bug of micro-focus with a crisp solution that is coke on the outside and tender on the inside.

The solution that Su Dongpo and his family thought of back then was to use a steamer to steam.

Since you have to choose the cage steaming method, it is destined to be unbrittle, and it will not change the result of the zooming.

What to do about this? This can only be reconciled with botanical spices!

This is thanks to the great achievements made in the discipline of materia medica in the era of Huizong of the Song Dynasty.

Song Huizong and his imperial physicians may not have made any great innovations in the treatment plan. has never been as witty as Mr. Tu Youyou to refine artemisinin. But our brother Ji is ambitious. Especially in terms of medical divination astrology and culture and art, his ideals and ambitions are infinitely close to the Yongle Ceremony that Zhu Di engaged in later, as well as the Siku Quanshu tossed by Qianlong.

Brother Ji is a collector, and he has a great desire to collect all the beautiful things in the world.

Gather all the stunning beauties in the world! Collect all the top calligraphy in the world! Collect all the fine Chinese paintings in the world! Collect 100,000 treasures! Collect all the three Tibetan Buddhist scriptures! Collect all the prescriptions and herbal maps! Facing the whole world, domineering shows the profoundness and profound heritage of my big flower family.

As soon as the official effort was made, the culinary industry picked up a big bargain. Under the rule of Huizong at the end of the Northern Song Dynasty, the official compilation of various Chinese herbal medicine materials in the world was the most complete. From the origin, season, to the characteristics and efficacy, as well as the sweet and sour taste, all are registered and summarized into the national pharmacopoeia.

The cooks of the Northern Song Dynasty gained unique convenience and advantages in using Chinese herbs as they pleased.

But! Kuai Fei's memory bank does not have this Great Song Dynasty Materia Medica.

He couldn't guess what kind of herb flavoring Su Dongpo and his wife used back then.

Of course, Kuai Fei knew which botanical spices would be used in later generations, which were nothing more than star anise, mountain naphthalene, cinnamon, peppercorns, grass fruits, fennel, and the controversial small opium.

However, later generations of chefs finally chose these common ingredients, which were based on the high-temperature stir-frying technology of rapeseed oil.

In the traditional cooking era without the support of rapeseed oil stir-frying technology, these main condiments are not very suitable for use.

So Kuai Fei had to come out of another plane!

It just so happened that Kuai Fei was only twenty years old, which was very young. At such a young age, they are usually a little stubborn! Once you recognize something, eight horses can't pull it back!

When the dwarf's elite willpower was aroused, his temper became doubly stubborn.

Because I thought of it before, I wanted to respect and pay tribute to Uncle Su, Sister Wang, and Su Dalang, a family of three, and to get the legal authorization of Dongpo's elbow from the Su family in a proper way...... Once you have this idea in your heart, you can't change it.

In any case, Wu Dalang must have a big innovation today.

We must not simply copy and plagiarize Su Shi's model.

Therefore, from the first stewing link, Wu Dalang has begun to increase his efforts to modify the traditional practice of Dongpo elbow.

The Yakuzin Xiangji Kitchen is a semi-official national kitchen responsible for providing "dine-in" from one to five grades for the State Council's political affairs hall, and the facilities here are among the best in contemporary times, second only to Ouchi Imperial Kitchen in terms of comprehensive performance.

Wu Dalang got the best coal, the best old stove, the best airtight large steamer, got more firepower than the Wu family, and also got a blower with more powerful output wind.

As a result, he drastically reduced the amount of water injected into the stewing process and increased the fire output.

In this way, the pork rind burns faster than the traditional method. It's a pity that the bottom of the round bowl ceramic pot of the Northern Song Dynasty has an excellent thermal insulation effect, but the thermal conductivity coefficient is the lowest. No matter how much you increase the firepower and how you reduce the water injection, it still can't achieve the effect of iron plate frying in later generations, and it can only be said that it is unsatisfactory.

Just when the scorching fragrance was emitting for the first time, and he was ready to get up from the pot and put the steamer on the steamer, Liang Hongyu's amazing glance unexpectedly triggered such a UC shock event as who caught Fang La between Wu Song and Han Shizhong!

UC Shocked! Who captured Fang La alive in history?

UC Shocked! What kind of love triangle role does Liang Hongyu play between Wu Song and Han Shizhong? What secrets have to be told between these three people!

Wu Dalang has been scared several times in a row today.

This time, I was more frightened than ever.

Even the chopsticks in his hand fell to the ground in fright.

As a result, the three-dimensional Dongpo elbow that was rapidly burning in the pot was unlucky!

Liang Hongyu was dexterous, and saw that Wu Dalang's expression suddenly became sluggish, and the head in the pot was about to be scorched, but this Dr. Wu's hands were so panicked that he couldn't even hold his chopsticks......

Hurriedly poked Wu Song who was standing next to him with his finger.

"Your brother's roast pork is about to be pasted! Why don't you hurry up and help him? Is he your own brother? ”

……