If you suffer a loss, then you have to guard against it, "You are a bishop, you actually want to cook for others, it seems that you are really idle, aren't you afraid that they will lose in the back and won't be able to win the exercise?" ”

Meng Chuan shrugged his shoulders helplessly, "I really can't win, I can't help it, the exercise is war, war depends on strength rather than luck, if they are killed, it can only prove that their strength is not enough, and they are not suitable for foreign battlefields." After all, in a foreign battlefield, the enemy they need to face is likely to be a whole army. ”

The blue bird was suffocated by Meng Chuan's words and didn't know what to say, and after thinking for a while, he said four words, "I want to eat meat." ”

Eating meat?

No problem.

Meng Chuan went to the kitchen and walked around, staring at the half of the pork hanging in the fresh-keeping cabinet, I'll eat you today.

Half a fan of pork, in fact, it is not heavy, the gross weight is about thirty kilograms, there are a total of thirteen people here, two kilograms of meat per person, this is too luxurious, Meng Chuan thought for a while, and cut half with a knife, almost fifteen kilograms of meat, "Even if your special forces don't have to think about food expenses, two catties of meat per person are definitely enough, and no matter how much you eat, you can't digest it." ”

Half of the meat is fat and lean, cut off a large piece of lean meat, keep it for stir-frying, and most of the rest is pork belly, Meng Chuan thought about it, what to make for them to eat this pork belly?

Pork belly is used to wrap dumplings and sausages, you can do it, if you usually do it, it is generally used to stew, because there is fat and thin, it is not delicious to do a small stir-fry, and the fat oil cannot be refined, and it is not fragrant.

The three most common recipes are undoubtedly plum cabbage button pork, braised pork and Dongpo pork.

Because the fatty meat is easy to melt when heated, and the lean meat can't be cooked for a long time, if the pork belly is not stewed and eaten, it feels a bit wasteful.

Plum cabbage button meat and braised pork, Meng Chuan often cooks and often eats, this time if you don't change the taste, the whole Dongpo meat is eaten for them, and let them have a good tooth sacrifice.

Thinking of it, Meng Chuan directly threw the meat into the big basin, washed it first, and then went directly to the pot, boiled water and boiled, this cooking time does not need to be long, because this step is just to filter out the blood water, so after the water boils, it is enough to boil for five minutes.

After blanching, take out this large piece of pork belly, at this time the pork belly has become much smaller, and the meat quality is much more compact, at this time, you can start to cut.

Meng Chuan cut the pork belly into very large pieces, a piece is about the size of a matchbox, not that Meng Chuan doesn't want to cut small, but this kind of meat, it is easy to stew when cut small, and cut into a matchbox so big, it should be just right for those who are soldiers.

Of course, if you usually make it yourself at home, you don't need to be so big, just cut it into the size of a mineral water bottle cap, but remember, don't cut it too small, after the pork belly is stewed, it will become much smaller, and if you cut it too small, it will really be difficult to eat.

Because this kitchen is relatively simple, there is no casserole, so Meng Chuan can only use an iron pot to stew.

The practice of Dongpo meat, even if you don't know, you have definitely heard such a sentence, 'slow fire, less water, when the fire is enough, he is beautiful.'" ’

In a word, it is to stew slowly with little heat and water, this method, it is extremely suitable to use a casserole, which is not only convenient to use, but also saves electricity and gas, and is much more economical.

However, Meng Chuan used all the fuel of the government, so naturally he would not save on cooking, so he set up a cauldron and began to make it officially.

First put a little cooking oil into the pot, then spread the shallots, put all the chopped pork belly on it, and finally on top of the pork belly, continue to spread the shallots, and pour a few gingers into half a pot of dark soy sauce, half a pot of light soy sauce.

The amount of soy sauce can be controlled at two spoonfuls of pork belly per catty, because Meng Chuan makes a large amount of meat, so the amount used is large.

Finally, put in the rock sugar, pour in the rice wine, and then simmer slowly.

If you don't have rice wine at home, or if you have something to drive in the back, you can replace the wine with cooking wine.

However, if you can put rice wine, try to put rice wine, because the alcohol will evaporate, and it will be used as a seasoning for ingredients, which will not cause people to feel drunk, and the fragrance of rice wine itself is very sufficient.

After the ingredients are placed, start adding water, not too much water, just over the ingredients. Then bring to a boil over high heat, turn to low heat and simmer for an hour and a half.

Of course, the stew pays attention to the heat, the more the heat, the more fragrant the stewed meat, one and a half hours, is just the most basic stewing time, if the time is sufficient, stew for an extra hour, is the best.

After the stew is done, the water is basically boiled dry, because there are shallots under the pork belly, so you don't have to worry about the pot drying out, let alone the meat will be paste.

At this time, the pork belly in the pot has become bright red and bright, and the meat has become soft and delicate.

Meng Chuan took out another steamer, put a big basin underneath, put the Dongpo meat that had been boiled into it, poured the remaining soup in the iron pot just now, and then patted some ginger on the side to add a flavor, then you can cover the pot and start steaming.

This steaming process seems dispensable in the eyes of others, and when to make Dongpo meat, it will be steamed in the pot.

But Meng Chuan strongly recommended steaming, because after steaming Dongpo meat, not only will the meat not lose its delicate taste, but the fat in the fat will also precipitate, so that the texture of the meat is softer, and it is not greasy at all, which is really much stronger than not steaming.

Of course, if you are too troublesome to steam, then Meng Chuan suggests that if you stew for a while, such Dongpo meat will be much more delicious.

The three instructors and the blue bird outside smelled that in the kitchen, Meng Chuan was stewing meat, and the aroma of meat kept bubbling out, and the hungry were hungry.

They couldn't imagine that when they went out on a mission, they could actually taste Dongpo meat, and this mission was as comfortable as an outing outside.

The blue bird smelled Dongpo meat, and couldn't stop swallowing saliva, this Meng Chuan's cooking skills are really getting stronger and stronger, and this fragrance is not afraid of attracting wolves.

But the wolf didn't come, but the ghost came back with someone, and as soon as Sohu entered the room, he immediately rushed into the kitchen, "Team Meng, when we were half a mile away from the base, we smelled the smell of stewed meat, what are you cooking delicious?" ”

Meng Chuan pointed to a large pot of meat in the pot, "You killed two key units today, and I have to fulfill my promise to give you stewed Dongpo meat for an afternoon, and the taste is okay." ”

Sohu sniffed his nose and smelled the aroma of meat, almost poking it into the pot, "Then how can you describe it, that's quite okay, Team Meng, when will the meal start, I'll be waiting for you." ”