Chen Yan, this girl, was kicked out of the kitchen alive by Zhouzhou.

I've never seen her like this, foaming at the mouth of a mouth, and the spitting stars almost sprayed on Zhou Zhou's face; Zhou Zhou, who is dedicated to cooking, doesn't know what 'exhalation is like an orchid', so he knows that there is no room for this kind of stupid girl in the kitchen.

"Lao Zhou, I will only start losing weight tomorrow, don't forget to leave two braised pig trotters for me when I go back, I promise to eat it today and start losing weight tomorrow!"

Chen Yan was still drooling when she was kicked out of the kitchen, she had learned to inspire herself in countless failures, the old lady was still young, and there was a lot of tomorrow!

After this Nizi left, the kitchen finally quieted down, Zhou Zhou opened the freezer and looked, the ten boxes of a total of 200 pig's trotters added by Liu Fatzi have been discharged at a low temperature for more than 20 hours, and they are now ready for use.

Many people think that eating meat means eating 'hot fresh meat', but this is not the case at all.

Whether it is mutton, beef or pork, it needs to be deacidified for 12 to 28 hours in a low temperature environment of 0 to 4 degrees Celsius.

The growth and reproduction of most microorganisms are inhibited, Clostridium botulinum and Staphylococcus aureus no longer secrete toxins, and at the same time, enzymes in the meat work to break down part of the protein into amino acids.

Amino acids are a good thing, not only can make all kinds of meat more delicious, but also can help the body absorb protein faster, so experienced meat stewed meat chefs will definitely pay attention to this process.

You can't believe the slaughterhouse's promise, saying that their meat is sour, this is almost the same, so many pigs and cattle have to be slaughtered every day, if you have to do it in advance, how much manpower and material resources will it cost?

Today, Zhouzhou is going to provide passengers with a train meal that will be based on noodles and braised pork, and then some covered box lunches to take care of passengers who don't like noodles, so the first thing to put forward the plan is 'top meat sandwich bun'.

However, to make top-notch meat buns, cured meat is indispensable.

What is Cured Pork? What you find on the Internet is simply wrong!

This is not boiling pork with the juice of bacon, this sauce is not the same sauce, what really means that this pot of sauce is like 'old meat in the juice', to put it bluntly, it is actually old soup!

It's just that the hundred years of experience obtained by Zhou Zhou correspond to this parallel world, and the successive generations of meat and steamed bun masters have reached the top in terms of making steamed buns, sauce waxing, and heat control, and they have explored the top-secret recipe that took hundreds of years to get the ratio of various spices, boiling time, taste points, and fire control know-how, but they have not used a dry yellow sauce.

The dry yellow sauce in this world is actually very good, although the brand has changed from the familiar 'Wang Zhihe' in Zhouzhou to the familiar 'Zhang Xiaoquan', the taste is still pure, but it is a pity that the chefs in this world only use it to fry a sauce, or as an adjunct for some stir-fried dishes, but ignore its most important attribute - the soul of brine!

Zhou Zhou is confident that after adding the dry yellow sauce, the bacon needed for the meat sandwich bun will be sublimated.

However, the meat with preserved sauce required for the meat sandwich requires at least four to five hours of marinating, and the original planned lunch is not in time, and the passengers will not have this taste until dinner.

But Zhouzhou must start boiling brine now.

What kind of brine is best? Many people blurt out that it is a century-old marinade, but they don't know that the reason why the century-old marinade is easy to use is only one aspect, and the most important thing is that this pot of brine has been marinated continuously in a hundred years.

What pork, beef, chicken, duck, goose...... The more marinated meats, the richer and fuller the aroma of this pot of brine will be.

However, vegetables and soy products must not be put in the brine, otherwise a pot of brine will be completely wasted!

Zhouzhou first has to 'set up a pot', that is, a pot of new marinade.

If you want to make the meat with the sauce sauce used in the meat sandwich more delicious, it is the best choice to marinate a pot of pig's trotters while the pot is standing.

This is because the pork trotters have a high collagen content and are rich in oil.

Standing up a soup pot can be a troublesome task, and the first thing you need is a 'base soup'.

You can't always use water to open a soup pot? It is not enough to rely on all kinds of spices, so how different is it from using all kinds of high technology?

The base soup needs to use the original meat juice, and the soup base chosen by Zhou Zhou is these pig's trotters that have been drained of acid.

The two soup pots sent by Liu Fatzi were washed and cleaned with the help of Chen Yan and Zhang Dazui yesterday, both of which were cauldrons of more than 100 liters, and there was no problem at all with accommodating a hundred pig's trotters, just use them directly today, Zhou Zhou first filled one of them with clean water, and then turned on the fire to boil the water.

When the water temperature reaches about 40 degrees, put in 100 pig's trotters at a time, and pour in a sufficient amount of cooking wine at the same time to start soaking the water.

This is the first time to boil water, the purpose is to remove the fishy smell of pig's trotters, so the cooking wine should be enough, green onion and ginger or something is not needed, Zhou Zhou calculated the amount of water, and poured a full bottle of cooking wine.

When the water in the pot boiled, Zhou Zhou stepped on the footstool and skimmed off the foam with a big spoon, and after five minutes, the pig's trotters that had been soaked for the first time were fished out, and the water in the cauldron was poured out and washed.

Then pour water twice, this time to burn to about 45 degrees, and then put the pig's trotters that have been soaked in water once.

This is the second time to boil water, cooking wine, green onion and ginger, etc., because this pot of soup is to be used to set up the base soup of the pot, and now what you want is the original juice of the meat, but it is not the time to taste.

The second boiling of water should wait for the water to boil for about fifteen minutes, and wait until the fat of the pig's trotters begins to seep into the soup, and it is not cooked to the extent that the pig's trotters are taken out and piled aside for later use.

Next, there is the most important stir-frying process......

Heat the wok, add thick oil, fry the green onion and ginger first after the oil is hot, wait until the green onion and ginger are fried to the aroma, add angelica, white cardamom, fragrant fruit, cumin, bay leaf, star anise, Sichuan pepper, mix with green onion and ginger and stir-fry over low heat.

The combination and dosage of these spices are a summary of the century-old experience of the meat and bun masters of the past dynasties, and Zhouzhou is already familiar with it, and there is no need to use the scales at all.

When all kinds of spices began to be fried to give out a rich medicinal aroma, Zhou Zhou put in his own big killer dry yellow sauce. Use two boxes of 300 grams of dry yellow sauce at a time, add water and stir it into a thin paste, then pour it into the pot, press the stove eye to simmer, and then speed up the frequency and fry quickly.

What kind of heat do you want to fry? By the time the kitchen fills the kitchen with the aroma of fried sauce, it's almost over.

Then pour the yellow sauce and various green onions, ginger and spices into the original juice of the soup pot in the wok, and continue to fry the second pot.

After pouring the ten pots of fried marinade into the soup pot, you can turn to high heat and boil the brine, wait until the soup pot boils and continue to attack with martial fire for five minutes, then immediately cover the soup pot with a lid and change to low heat and cook for 30 minutes.

Thirty minutes later, the lid of the soup pot was opened, a pot of brine became most of it, and the whole dining car was full of tempting marinated incense, Zhou Zhou quickly turned off the fire, stepped on the footstool to take out the green onions, ginger, and various spices in the pot and threw them away.

This is because after the previous stir-frying and the subsequent boiling, the flavor of various spices has been borrowed, and if you don't take it out, there will be a 'bitter return' phenomenon, and the various marinated vegetables will have a hint of bitterness.

The last step is to put enough rock sugar into the soup pot to completely eliminate the possibility of bitterness in the brine.

In this way, a pot of fragrant, black and red brine becomes, because Zhouzhou used a full twenty boxes of dry yellow sauce, and the saltiness in the brine has reached a standard line, and only the appropriate amount of salt needs to be added according to the amount of meat marinated each time.

With this pot of brine, in addition to not being able to marinate vegetarian dishes and soy products in the future, you can marinate the world's meat!