Jingwen took out something that made the cooks shudder. They didn't expect Jingwen to come up with this thing, this thing surprised them too much.

"Master Jingwen, why did you take out this thing?" A chef asked.

"What's in this? I'm going to use this to cook! Jingwen replied.

"But, can this be cooked?" The chef asked.

Jingwen replied: "Why not?" It's delicious! ”

"It's pork liver!" The cooks said.

Of course, Jingwen knew why these people were surprised, because people in this period did not eat animal offal. During this period, meat was used for cooking, and offal was not included. Even if it's a cow, no one will use the offal to cook, and those who pinch the offal will throw it away. But now Jingwen not only uses pork to cook, but even pork liver has to be used to cook, which is very surprising.

"Look at it, don't think that these offal are things that cannot be eaten, the offal of these animals is also very tasty. As long as the chef knows how to cook, even the worst meat can make it delicious. Isn't there a standard for articles? Crested pork belly leopard tail, this is the most basic requirement to describe a good piece of article. And this pork belly is to describe the pig's belly with a lot of good things, baby, this is those internal organs. Jingwen said.

The chefs discussed: "Crested pork belly and leopard tail, is there such a saying?" ”

"I haven't heard of it!" "Yes! Why haven't I heard of it? "Also, does pork belly refer to the internal organs of pigs?" Are these things still treasures? ”

Jingwen ignored their discussions, and just said, "You show me a good look, otherwise it will be troublesome if you can't learn it then." ”

The cooks hurriedly stood up straight and stared at Jingwen's movements.

"Optimistic, first of all, we have to marinate the pork liver, so that it can be considered a good job." Jingwen said.

Jingwen took advantage of the marinated pork liver to get some water chestnut powder out and prepare some thickening. Originally, according to the practice of the mainland, this corn starch should be made of potato flour. But now I haven't even figured out the direction of the New World, let alone going to the New World to get potatoes. In the absence of potatoes, Jingwen had to use the methods of later Taiwan, using the powder of water chestnut to thicken the thickening. In China, there is a lot of water chestnut produced in the lower reaches of the Yangtze River, so there is no water chestnut. Moreover, water chestnut can be used for air drying, and the shelf life can be extended a lot.

Those chefs looked at Jingwen's concoction and didn't know what it was for. Jingwen poured these thickened pork livers into the marinated pork liver, and then mixed the water of the pork liver thickening with chopsticks.

"Okay, you can go ahead, and then we're going to fry it piece by piece. Our dish is called pan-fried pork liver, and it is a very delicious dish. Jingwen said.

Jingwen put these pork livers into the pot one by one, slowly fried them until golden brown, and finally picked them up one by one. Jingwen saw this pork liver, and it was probably cooked, but he still had some raw feelings.

"This is an ecological pig, eight maturity should be enough, right? I heard that eight-ripe pork liver is more delicious, and if it is too ripe, it seems to be a little hard. Jingwen thought secretly.

Jingwen took out all the pork livers again, and finally washed the pot again.

"Okay, I'll teach you one last dish, and if you've seen it, today's lesson will be considered complete." Jingwen said.

Those chefs looked at Jing Wen, and then at these dishes, all of them moved their index fingers. But now that Jingwen, the old man, didn't say that he could start, how could Aimin dare to start? So, they just wanted Jingwen to finish the last dish so they could move.

"The next dish is made with pork rind!" Jingwen said.

"Pigskin?" Everyone is at a loss.

In this era, there were no dishes made exclusively from animal skins. Although everyone eats beef, everyone doesn't eat cowhide. The cowhide is too hard, and if you don't cook it for a few hours, I'm afraid it won't rot. There is no pressure cooker in this era, and that's what it looks like. It is precisely because of the unpalatable nature of cowhide that there are no dishes that use cowhide.

"You see, this last dish is called Crystal Pork Skin Jelly. It's really easy to get to the point. Jingwen said.

Jingwen asked the cooks to boil the water, and then put the soaked pork skin in hot water and boiled for about ten minutes. Ten minutes later, Jingwen took out the pigskin.

"Look, we're going to scrape the lard off. Remember, not a single lard can be left on the skin. If the lard is left on it, I am afraid that the taste of the whole pork skin jelly will be very bad. ”

"Next, we put it in the water again, boil it again, and scrape the oil again. Do this once or twice to remove all the lard and hair. ”

"Then you cut the pigskins into little pieces."

The cooks quickly cut the pork rinds into small pieces, and then Jingwen put them in the pot and slowly boiled them. After a long time, Jingwen felt that the soup had become very viscous, and Jingwen estimated it, and it was estimated that it would be okay.

"Now, let's take out all the spices. These seasonings can be increased according to your preference, and when the time comes, you can add them according to the needs of the guests, and you don't have to choose these types. “

Jingwen, you poured these things into the bowl, and then said, "Now, we can eat it ourselves, so we don't need to take out the pigskin inside." However, if you serve it to your guests in the future, you have to take out the pork rinds that have not been thoroughly stewed for the sake of appearance. If you keep the pork rinds that are not stewed in them, it will be very unsightly, and it will affect the appearance of the whole dish. Aren't those of us who run restaurants just to show off? ”

Jingwen scooped up the pigskins, then asked people to buy some ice cubes on the street, and then put them under the metal bowls. Soon, the pigskin jelly solidifies under the heat absorption of the ice cubes.

"Alright, we've finished a pig feast, let's get ready to go!" Jingwen said.

Jingwen touched the sweat, this job of teaching others is really not so easy to do. In particular, this kind of teaching is more difficult than human cooking. Jingwen has finally made these four dishes, and he has to taste the taste of these dishes himself.

Don't look at these dishes as home-cooked dishes in later generations, but there are many home-cooked dishes that flow out of the court. There are also many court dishes, which also enter the court from the people, which is a process of mutual influence. Now, all kinds of cuisines have not yet come out, and Li Shimin, the emperor, can't eat anything good. Didn't you see Li Shimin treat an instant noodle as a delicacy? Therefore, this era is a good era for future generations of chefs to show their skills!