Huang Tao, who had finished purchasing, drove to the store.

After 5 minutes.

Arrived at the parking area in front of the store.

At this time, the owner of the stall has already transported all the ingredients he needs for lunch to the store.

The staff in the store all poured out of the nest and began to move the ingredients.

Jiang Guowei also joined this "multi-person sport" as before, taking a hand and helping to move together.

"Boss Huang, are you back?"

When Huang Tao got out of the car and walked with two plastic bags, one large and one small, he greeted him with a smile, and at the same time, he hurriedly stepped forward, wanting to take a hand and help carry it together, when he saw the dried plum vegetables and seasonings in the bag, his eyes lit up: "Are you going to make a new dish?"

"Yes!"

Huang Tao nodded and replied, "At noon, I plan to make stewed meat with dried vegetables."

"Later, I have to ask Boss Huang to leave me a copy! I'll taste it." Jiang Guowei rubbed his hands, looking forward to it.

Huang Tao smiled: "Okay, I'll leave one for you and your sister-in-law later, and taste it for me."

Chatting with Jiang Guowei.

Huang Tao brought the things into the store.

After all the goods were moved, Huang Tao smiled and said to the vendor owners, "Bosses, you have worked hard!"

"Boss Huang, you're welcome!"

Everyone smiled, then each got on their own electric tricycle and said in unison, "Then I'll go first!" When I have time at noon, I'll come back and try your new dishes."

[In view of the general environment,

"Welcome, thank you."

"It's okay, let's go."

The vendor owners left first.

"Boss Huang, I'm also busy, let's talk again when we have time."

After speaking.

Jiang Guowei left.

Huang Tao led Xu Hao and them to pack up the raw materials.

In an instant.

The back kitchen was busy.

Ding Suqin, together with Li Chengzhan and Lin Qiyu, devoted himself to the great cleaning cause.

Xu Hao put the cleaned braised pig's trotters, chicken wings, and chicken thighs into a stainless steel braised pot.

Jiang Chao and Lin Zifeng held kitchen knives and started the mode of cutting various ingredients.

Huang Tao took out the honey recipe in the steaming cabinet, poured out the soup, and put it back in before preparing to make dried vegetables and stewed meat.

He asked Ding Suqin to clean the dried plum vegetables soaked in warm water beforehand, and then dry the water.

Then soak in clean water.

The reason why it is necessary to clean it first and then soak it is because the water for soaking dried plum vegetables will be used later.

If you don't wash it, you will inevitably leave some dust or something.

If you put it in the pot like this.

Regardless of whether there is an impact on the taste or not, there will definitely be an impact on the appetite.

Although this shop is not big, Huang Tao attaches great importance to the hygiene of ingredients.

After soaking the umeboshi again, he soaked the red yeast rice in a bowl.

This red yeast rice is mainly used to color meat.

When you can do it, you don't need to put it in the pot, just put the soaked water in the pot.

and other ingredients are ready.

Huang Tao took the washed square rib meat.

….

Start changing the meat with a knife.

He held a god-level kitchen knife and removed the excess lean meat.

Let the whole meat present a standard five-fold appearance, and at the same time keep the thickness of the meat consistent.

Followed by.

He put the skin side up on the eucalyptus board.

With a god-level kitchen knife, he cut down on the skin of the meat, and when he reached two-thirds of the meat, he stopped cutting down and cut the skin of the meat at once.

But the lean meat below still has to be connected

。

Then cut it every two centimeters.

After cutting vertically, cut horizontally.

The meat is cut into lean meats and is joined together, but the skin is like a cross knife.

After his skillful hands, the knife was changed.

The overall appearance of the meat has been improved by N grades.

Later, Huang Tao soaked the meat of the modified knife in his hand and let it soak in blood.

You have to soak for half an hour.

Taking advantage of this gap, he and Xu Hao began to start the preliminary preparation of other dishes.

For a while, Huang Tao was in front of the stove and got busy.

When he fried the crabs in the pot, he didn't forget to let Lin Zifeng help boil a pot of boiling water.

Wait until the water is boiling.

The meat is almost soaked.

After he finished frying a pot of crabs, he handed it to Xu Hao, a capable general, and put the pork belly that had been soaked for half an hour into the hot water pot with the skin facing down.

Brushing water!

This step is to remove impurities from the skin and lean meat.

Of course.

The time of this boiling water is not easy to be too long.

It only takes two to three minutes.

If it is too long, the umami and nutrients in the meat will be lost.

He saw that it was almost there, and immediately turned off the fire.

Pick up the colander on the side and take out all the meat in the pot.

Put it in the hot water prepared in advance and wash it.

Wash the pot.

Then pour in a small half pot of water.

Put the prepared ingredients star anise and cinnamon in a pot and bring to a boil over high heat.

This is done so that the aroma of star anise and cinnamon is soaked into the water.

After four minutes, he took out all the pork that had been cleaned in hot water and put it in the pot.

Add the green onion knot to the pot.

Pour in an appropriate amount of rice wine to remove the smell and increase the flavor.

Cover the pot.

Start simmering.

Jiang Chao actually makes this dish of braised meat with dried vegetables.

And it's pretty good.

When he saw his boss doing it, he also deliberately paid attention to it.

I have to say!

Every step of the owner's stew is very perfect and professional.

I can't find the slightest flaw.

If you compare it with him, you can only say that it is more than enough......

At this time, Huang Tao lifted the lid of the pot and brushed the few foams in the pot with a spoon.

Seeing that Xu Hao had fried a pot of crabs, Huang Tao smiled and asked, "Xu Hao, do you know what the trick of making this stewed meat with dried vegetables is?"

Trick of the trade?

Xu Hao thought for a while: "Put in the water for soaking the dried plum vegetables and use the mother and son soy sauce?"

Lin Zifeng smiled and expressed his opinion: "When steaming meat, first put some dried plum vegetables in the bowl, and then put the skin of the meat piece down on top?"

Jiang Chao thought for a moment: "Boss, is it stew?"

….

Huang Tao turned up the heat and said, "Actually, although this dish is called stewed meat with dried vegetables, what you want to make delicious is not in stewing, but in steaming, and the steaming time must be long enough."

Xu Hao and the three of them pondered Huang Tao's words "not in stewing, but in steaming".

Think about it.

Many people will pay attention to this stew when making this dish.

I think the effect of steaming in the end is actually not big.

And Jiang Chao is one of many people.

Because the subsequent steaming time is not long enough, the taste of the whole dish is not good.

Huang Tao smiled slightly: "When making this dish, it is best to steam for more than two hours, the longer it is steamed, the better the taste and texture."

Hearing this remark, the three of them were enlightened.

When the foam is finished, Huang Tao will be

Add a large spoonful of mother-child soy sauce to the pot.

When making this dish, not a grain of salt is put in the whole process.

The saltiness of the meat comes from the umeboshi vegetables and soy sauce.

So, this soy sauce needs to be put a little more.

If you put too little and the saltiness is not enough, the taste of this dish will be greatly reduced.

Wait until the seasoning is ready.

He picked up the lid and lid.

Simmer over low heat.

He is not idle.

Ask Ding Suqin to take the soaked plum vegetables out of the pot.

Drain dry.

He also asked Jiang Chao to cut these dried plum vegetables into small pieces.

What about him!

then start another pot.

Pour the water from which the umeboshi was soaked into the pot.

Boil.

Wait for the water in the pot to settle down a little.

He scooped the water into the pot in which the meat was stewed.

As for the sediment, just put it in the trash and don't use it.

The reason for this operation is that the musty smell in the water of the dried plum vegetables can be volatilized.

Boiling can also allow the aroma and salt to be fully integrated into the water.

Fifteen minutes later, he lifted the lid again.

At this time, the meat in the pot has been colored.

The soup is also much less.

In the wafting steam, there is a burst of surging aroma of dried plum vegetables.

He poured the pre-soaked red yeast rice water into the pot.

Add an appropriate amount of sugar.

Continue to simmer.

This dish requires the meat to be red and shiny, and just soy sauce alone cannot meet this requirement.

So you have to put red yeast rice water.

Sugar, on the other hand, is used to enhance freshness and enhance the flavor of food.

Make the taste of this dish less monotonous.

It tastes like a mixture of salty and sweet.

It's evocative!

Of course, this is also the basic operation of Zhejiang cuisine.

Another ten minutes passed.

When the soup in the pot was so small that only a thin layer remained, Huang Tao dried the plum vegetables that Jiang Chao had chopped.

Poured half into it.

Continue to simmer.

The reason why we don't put all the umeboshi in it is because the umeboshi will absorb water.

If you put it all in, there will be a lot of soup when it will be steamed.

And leave half of it so that when it will steam, it will absorb the steamed soup.

Huang Tao waited for all the soup in the pot to be dried before turning off the fire.

He spread the umeboshi vegetables that were not put in the pot in the bowls.

Then carefully remove the pieces of meat from the pan,

The pieces of meat, skin-side down, are placed in separate bowls.

Then pick off the knots of green onions and star anise cinnamon in the pot, and then mix the plum vegetables in the pot and the plum vegetables that are not in the pot, and spread them in the bowl respectively.

Press it all down.

Then put plastic wrap on one by one.

This is done so that when it is time to steam, the steam in the steamer will not enter the bowl, resulting in more soup.

It also allows the aroma of the meat to enter the umeboshi dish.

And the aroma of umeboshi vegetables will also be absorbed by the meat.

He used a toothpick, in the plastic wrap, all of which had a few small holes.

Place in a steamer and steam for two hours.

During this time, he began to work with Xu Hao again, busy with the preparation of other ingredients.

Dolai Mifasuo