In order to cooperate with the shooting of "Whole Foods Beauty" magazine.

Huang Tao also deliberately changed into a new chef's outfit and took care of his hair.

I'm also going to put new dishes on the agenda!

Lin Manli saw Huang Tao dressed as a chef and walked out of the temporary lounge, so she asked with a smile: "Boss Huang, what are you going to do later?" ”

Huang Tao had been struggling, should he launch yellow croaker noodles first at noon? Or is it better to launch Dongpo meat first?

If you launch both.

It's not impossible.

It's just that......

Everyone has been busy with the food festival for the past two days, and they haven't been able to get a good rest.

If you launch two new products at once, it's a bit of a lot of work.

He was afraid that everyone would be overwhelmed, so he didn't rush to launch the two new products in one go.

He plans to launch Dongpo meat first.

The main reason is that this dish is more famous and more suitable for food magazines.

He smiled slightly and told Lin Manli about the dishes:

"Dongpo meat!"

Dongpo meat is a dish, Lin Manli is naturally no stranger.

Dongpo meat is said to have been developed by Su Dongpo, and its taste is very delicious.

Dongpo meat, also known as rolling meat and Dongpo stewed meat, is a characteristic traditional dish in Meishan and Jiangnan region.

This dish is found in Zhejiang, Sichuan, Hubei and other cuisines, and its methods are different.

According to legend, when Su Dongpo was an official, the place where he was located was Hangzhou, when there was a flood in the local area, Su Dongpo's governance not only helped the people to fight the flood successfully, but also the West Lake in Hangzhou was not destroyed.

Therefore, in order to thank Su Dongpo, the people sent things to Su Dongpo.

These include pork.

When Su Dongpo saw that the people were sending pork, he ordered his subordinates to cut the pork into cubes, put condiments and wine in an appropriate amount to make unique food, and also gave these foods to the people who participated in the flood fight.

Therefore, this dish was named Dongpo pork.

The most important soul of making Dongpo meat is rice wine, only by adding an appropriate amount of rice wine, the taste of Dongpo meat will be more delicious.

The finished dishes are neatly stacked mahjong blocks, the color is translucent, and the color is like agate.

And the Dongpo meat that Huang Tao wants to make is naturally the Dongpo meat in Zhejiang cuisine.

Lin Manli, who had heard of the delicious vinegar fish he made in West Lake, couldn't wait to see the taste of Dongpo meat made by Huang Tao at the moment.

In order not to delay Huang Tao's work, Lin Manli and the new host Xiaomei had to stay outside the kitchen and watch Huang Tao cook through the transparent glass.

Xiao Liu carried the camera and followed Huang Tao into the kitchen and filmed on the side.

The camera starts working.

Huang Tao also took out the pork belly that Xu Hao had soaked in water in advance.

Place the meat upside down on the eucalyptus board and scrape the pork rind several times with a kitchen knife.

This can scrape out some dirt in the pores of the pigskin.

"Boss Huang, so talented!"

After scraping.

He put the pork belly in clean water and washed it.

Then he put the pork belly on the eucalyptus board again and began to change the knife.

This knife is not to directly use a kitchen knife to cut the pork belly into pieces, but to trim the lean meat.

If you want this Dongpo meat to look good, you must trim the pork belly.

Let the thickness of these pork belly be consistent.

In this way, when it is plated, it will be more beautiful.

He places the pork belly skin down on a eucalyptus board.

picked up the god-level kitchen knife, and with a few "beeps" from the knife in his hand, the excess lean meat was neatly trimmed by him.

To be trimmed.

The kitchen knife in his hand was raised and dropped a few times, and the pork belly was cut into pieces with a side length of four centimeters.

I'll go~

This knife speed ......

It really shocked Lin Manli and the others present.

They all looked at it with wide eyes, and their jaws were about to fall to the ground.

Xiao Liu's frightened hand couldn't help but tremble, fortunately his hand was tight, otherwise the camera would have fallen to the ground.

Now fortunately, the screen has only shaken a few times.

"The boss's kitchen knife is too powerful, just a few clicks, and the meat is cut into pieces quickly, and this knife is also very good! Editor-in-chief, you see, that piece of meat is very evenly proportioned, almost exactly the same size! ”

"It's really fast, so fast that my eyes can barely keep up with his hand speed."

In Xiaomei's eyes, Huang Tao at this moment is simply handsome!

The admiration in Lin Manli's heart also increased.

Huang Tao added half a pot of water to a large pot, and added green onions, ginger slices and cooking wine.

Place the sliced and washed pieces of meat in the pan.

Turn on a high fire, after boiling.

Use a spoon to wipe off the foam one by one.

Use a colander to carefully remove the pieces of meat from the pan.

When scooping the meat, do not turn off the heat, and keep the broth in the pot boiling.

One of the benefits of this is that the freshly cooked dirt will not re-stain the meat.

Wait until all the pieces of meat have been removed.

He took the large casserole handed over by Xu Hao.

Started making Dongpo meat.

He neatly spread Xu Hao's chopped green onions on the bottom of the casserole, and placed the ginger slices evenly on top of the green onions.

After this step, he puts the boiled pieces of meat, skin side down, into the pot one by one.

"Boss Huang, why don't you tie it with a rope to make Dongpo meat? I see that other chefs are making this Dongpo meat, and they have to tie the meat with a rope, you don't tie it, can you do it? Xiao Liu was a little puzzled.

He smiled and said, "No problem, as long as the heat is well controlled, it's okay not to tie it." ”

Got it!

Only if you don't control the heat well and are not confident in your cooking skills, you will tie it with a rope to prevent the meat from falling apart.

And the real master chef does not need to worry about this.

Xiao Liu finally understood why his editor-in-chief would personally invite Huang Tao.

That's because people have real materials!

Huang Tao began to put spices in the casserole.

Light soy sauce, dark soy sauce, rock sugar, and rice wine are put in one by one.

Wait until the rice wine and meat are flush before stopping.

Close the lid of the casserole, turn on high heat to bring the casserole to a boil, and then reduce the heat to low to keep the casserole in a state that will not roll.

The meat that comes out of this way is tender and soft, and it is very delicious.

Lin Manli watched the whole process of Huang Tao putting the seasoning, except for some light soy sauce and dark soy sauce rock candy, the rest was rice wine that served as water.

The seasoning is very simple.

But she knows that the more expert she is, the more she pursues the cooking technique of "simplifying the complex and returning to the basics".

There is no need to put a little spice, and there is no need to consume oil and other freshness condiments.

Because no matter what you put in, it will affect the aroma of the pork belly itself.

And this simplest seasoning can completely stimulate the aroma of pork belly.

That's the beauty of cooking!

Of course, this is also a test of the chef's skills.

"Boss Huang, can I take a few close-ups of the slow boiling fire?" Xiao Liu asked respectfully.

"Yes!"

Huang Tao nodded, moved to the side, and made room for Xiao Liu to shoot.

Xiao Liu carried the camera to the stove and took a few close-ups of the slow boiling fire.

Huang Tao lifted the lid of the pot and asked him to pat the meat in the pot.

This intimate act made Xiao Liu feel that Huang Tao was a very good person and full of affinity.

Subsequently, the filming of Dongpo meat also came to an end.

If you shoot again, you will have to wait for more than two hours before you can shoot again after the casserole is raised.

During the boiling process, Huang Tao began to prepare other dishes so as not to miss the lunch supply.