Early morning.

After Huang Tao and Xuanxuan washed up, they rode a battery car to the store.

A busy scene in the kitchen.

Xu Hao and Lin Zifeng were busy chopping pork and other ingredients, the ingredients of the preserved egg and lean porridge had also been marinated and boiled, and the eggs had also been marinated in the marinated pot.

Ding Suqin also helped to soak the lotus seeds needed to remove the lotus heart needed to make the honey fire recipe in the water.

In addition, pine nuts, dates, honey, white sugar, rock sugar and other ingredients were also prepared for him.

As for the most important ingredients...... Above, it was also sent by the vendors who sold Jinhua ham, and it was sent over early.

This so-called upper is actually according to the composition of the ham.

A whole ham can be divided into 5 parts, which are dripping, medium, top, heel and claw.

Each part has its own characteristics and characteristics, so in the cooking method, it is necessary to use their own advantages to cook, so that Jinhua ham can achieve the best eating enjoyment.

Since the ham is dried upside down and fermented, all the fat and salt that come out have to go through the dripping part, so the salt and fat in this part are also the heaviest parts.

Because of the high salt content, the dripping part of the ham is more suitable for stewing soups or for making broths.

The part that leans on the dripping oil is the Chinese side.

The meat is good, the flavor is rich, and the ratio of fat meat is slightly higher, about four to six ratio to lean meat.

The meat in this part is relatively greasy, and the part that is close to dripping oil accumulates more salt and fat, which is more suitable for stir-frying, or shredding or slicing to add some dishes to increase the flavor.

The Chinese side is from above.

The top is the best quality part of the ham, not only marinated and fermented thoroughly, but the meat is relatively delicate, and the fat-to-lean ratio is also just right, three points fat and seven points lean.

Salt and grease are also tending to be perfect.

It can be said that it is the essence of the whole ham.

This part of the dish is used in the honey sauce fire recipe, which has a refreshing taste and an endless aftertaste.

The fire claw is the foot claw of the pig, which is the part with the most skin and bones and the least meat, and the salt content is also the lowest, which is suitable for hanging soup stewing.

Huang Tao checked these above.

The quality is very good, not shoddy.

Not bad.

The vendors of this class are very honest and can continue to deal with it.

This dish needs to be steamed three times for a long time, which takes a long time, at least six hours, to finally achieve a delicious, salty and sweet taste.

Therefore, Huang Tao took advantage of the preparation of breakfast and wanted to prepare the preliminary work of the honey fire recipe first.

He asked Ding Suqin to scrape the fine hairs and stains on the skin of the ham with a knife and wash it.

Then he took a piece of flesh that was three parts fat and seven parts lean, red and white, and put the whole piece of meat on the eucalyptus board, with the skin side down.

Prepare for the most important step......

Change the knife!

In fact, there is only one kind of knife change above.

That is to place the whole piece of meat on a eucalyptus board with the skin side down, and then use a kitchen knife to make a flower knife on top of it.

Horizontal and vertical crosses should be punched at an interval of 1.5 cm.

At this depth, you must cut the fat part, but you can't cut it thoroughly, and you must leave a part of the fat behind.

Makes the whole piece scattered and continuous.

In this way, it is convenient to make it and at the same time, it is also convenient to precipitate the salt in the meat.

Lin Zifeng, who was working on the side and observing, saw that Huang Tao's knife was different from what his teacher taught, and couldn't help but say out loud with a puzzled face: "Boss, I see that many chefs cut the top into pieces or slices on the top when making the dish above the honey, especially when changing the knife, you ......

Those slices are diced to the practice.

According to the information given by the system

It's cutting corners.

This is because a small amount of Chinese can be mixed into it, which reduces the finished product.

This is a basic operation in many catering industries!

Huang Tao didn't say anything, but just smiled slightly, "When making a honey fire recipe, the way to change the knife by slicing or cutting is actually wrong, only when the whole piece is used can it be called a real honey fire recipe."

Xu Hao, who knows a little about the basic operations of some restaurants, nodded approvingly: "The boss is right, those slicing or dicing methods can't be completely called honey fire recipes, at best, they can only become honey top slices or honey top blocks."

"Haozi, your statement is quite appropriate!" Lin Zifeng smiled happily.

After all the knives were changed, Huang Tao put the upper flesh skin down and put them piece by piece into the stainless steel basin prepared by Lin Zifeng in advance.

Huang Tao said to Lin Zifeng on the side, "Zifeng, pour hot water into this basin for me, just go over the top."

"Understood!"

Lin Zifeng did so in a hurry, adding hot water to the basin.

After the hot water was submerged, Huang Tao poured an appropriate amount of rice wine into it.

Next, it is steamed in a steamer over high heat.

The main purpose of this step is to awaken the aroma and umami in the meat, and at the same time, to precipitate the salt in the meat, so as to reduce the saltiness above.

The rice wine added can remove the peculiar smell on the top, so as to make the top more mellow and delicious.

Ding Suqin saw that Huang Tao had steamed the top into the steamer, and asked curiously, "Boss, after the top is steamed, will it be able to make a honey fire recipe?"

"Sister Suqin, why is it so fast!"

Lin Zifeng looked at Ding Suqin's eyes, revealing the words "You are too naïve", he smiled, and popularized knowledge for him: "This dish is very labor-intensive and time-consuming, it needs to go through three steaming and three systems, and it takes at least 3 hours or more to be served. Now it's the first steam! I'll have to steam it twice more later!"

"Zifeng is right, only after three steaming and three systems, salty, fresh, sweet and fragrant can achieve a perfect balance, salty and sweet blending, indispensable, but ......

Huang Tao smiled, paused, and corrected slightly: "However, it takes at least 6 hours before this dish can be served, and it is steamed three times, and the ingredients and steaming time are different each time......

When Ding Suqin heard this, she couldn't help but show a small expression of "although I don't understand much, I was shocked".

Of course, the most I still think that the method of this honey fire recipe is so troublesome!

Lin Zifeng had a look of "listening to the boss is better than reading a book for ten years".

This steaming process takes a long time and takes more than an hour because it needs to be steamed thoroughly.

In this process, Huang Tao naturally can't stay on the sidelines.

At this time, he and the staff began to make fried buns, so as not to miss the opening of breakfast.

With the improvement of his skills in making fried buns, his hands are now fast, and the fat, round, and powdery fried buns are quickly formed in his hands, and the tops are twisted into the shape of flowers.

An hour later.

Huang Tao walked to the steamer and reached out to lift the lid of the steamer.

A white heat, accompanied by a strong aroma, rose and drifted from the pot with his movements.

This aroma has the unique taste of cured meat, and also has the aroma of rice wine.

It smells weird and good!

Huang Tao took the tops out of the steamer and carefully decantted the soup inside.

Of course, all of this soup had to be discarded eventually.

Because the soup is very salty, and it has the same taste as the fermented ham, you can't eat it.

Wait until the soup is all clean.

Huang Tao put an appropriate amount of rock sugar into the plates, and then asked Lin Zifeng to pour the clear chicken soup prepared in advance, after the meat.

He continued to steam in the steamer.

This step is naturally to allow the sweetness of rock sugar to slowly soak into the meat, so that the meat in the steamer can achieve the purpose of sweet and salty interweaving.

This is also the second steaming.

Of course, it takes longer than the other way, about an hour and a half.

Otherwise, the meat may not be steamed.

After it was done, Huang Tao began to fry the raw fried buns.

He skillfully put the prepared fried buns into the pot one by one.

These two small pots of fried buns seemed to have a life side in his hands, and they became soft and crispy after a while.

With the two pots of raw fried buns freshly baked......

The customers queuing outside the store, smelling the fragrance and walking into the store.