Today's food truck is no longer the scene when Zhouzhou first came to this world, not counting the three top chefs in Zhouzhou, coupled with the increasingly sophisticated cooking of the fat man, the kitchen can be said to be strong, there are more people, and the dishes that can be provided at each meal have also increased, and there is already a faint atmosphere of the restaurant.

When he arrived at the hometown of the great man, and also got the top recipe of Mao's braised pork, Zhou Zhou thought that he should have something to say, so today's menu is rare and luxurious, in addition to Xiao Zhang's Mao's braised pork that was hyped in the radio speaker, there are also osmanthus snow dew balls made by him; If it weren't for the fact that it's hard to provide fresh and good lamb on the current route, there might even be roast lamb chop porridge and rose dried suckling sheep.

The three chefs led by Cui Zhengshan have unconsciously integrated into the kitchen of the dining car, and now even the proudest old Cui sees himself as the second chef of the kitchen, so the dishes they prepared according to the existing ingredients also appeared on the menu, Xie Guangyun's white chopped chicken, He Wuhuo's Sixi meatballs, Cui Zhengshan's fried double crispy, and even the fat man's small crispy meat......

The X164 dining car is becoming more and more like a big family, but Zhouzhou still lacks some consciousness as a "parent"; Chen Yan and Cui Zhengshan found that after Zhou Zhou suddenly showed the temperament of "the leader of the back kitchen", he quickly recovered his original state and turned back into the kind and humble big boy, which made them secretly relieved, but a little disappointed.

"Actually, Lao Zhou is also very good like this, at least it makes people feel more cordial."

When Chen Yan saw that the round table was full of elites in the industry, big bosses and even Wang Jiong, a first-line host in China, she suddenly found that her worries were unnecessary; Does Lao Zhou, who can attract so many outstanding people, still need any leader's temperament? In fact, he who refuses to go against his heart is more real than scolding Fang Xuan, and he is more worthy of his liking.

Looking at Zhou Zhou's busy back, a sweet smile quietly climbed into the corner of Chen Yan's mouth, she was not worried at all at this moment, even if that Huai Anren arrived, it would just be a powerful assistant chef in the back kitchen, right? People like Lao Zhou are like gentle water, and they can always tolerate everything.

Zhou Zhou knew that he had just gotten the top recipe of Mao's braised pork, so Chen Yanrou thought about it so much, and was staring at the braised pork in the pot with all his attention at the moment.

The improved Mao's braised pork must not be made with soy sauce, but the taste of salt alone will be too straight and turbid, with less sauce aroma and more "straight" saltiness.

Although salt is the first of all flavors, it should not be too naked, so when using salt, it must be blended with all flavors in order to ease its "directness", and the best brewed soy sauce itself contains salt, so it can even completely replace salt when making braised pork, soy sauce and braised pork.

For example, Pengcheng's meat and Qizhou's meat, the most authentic and mildest way is to completely use soy sauce instead of salt.

But Mao's braised pork has to completely abandon soy sauce and only use salt to be salty, so it can only use sugar to neutralize the saltiness of salt, so Mao's braised pork is completely different from the braised pork in the north, it must be salty and sweet, and at the same time, because of the preference for chili peppers, it also takes into account the spicy taste, and it has become a special dish with three flavors intersecting. :

In the case of not using soy sauce, Mao's braised pork must also ensure that it has a red and bright color, which completely depends on the ability to burn sugar and oil, many housewives will also make this dish, but most of them are boiled with sugar water, but not sugar oil.

What is Sugar Oil?

Ordinary people make Mao's braised pork in three steps, boil white sugar in water, stir-fry pork belly, add various spices and salt, pour in the boiled sugar water to collect the juice, and the meat will be colored in about an hour, and it can also melt in the mouth, barely edible.

This is called the home-style version of Mao's braised pork, it is good to eat at home, if there is also a mother's filter delicious can also add a few points, but the braised pork made by this method has a great drawback, that is, "water", it will always make people feel that the meat sugar is separated, the taste is insufficient, the meat is meat, the pulp is pulp, if the craftsmanship is slightly worse, it feels like boiled meat dipped in some syrup with salt and spices to eat.

What's more, in order to speed up the dish, the pork belly is flying in water, and then it is basketed thoroughly and plated

After pouring the boiled salt syrup and serving it to the guests, it looks good, but if you pick it up with chopsticks, you will find that the red salt syrup is full of white meat... This is no joke, many school cafeterias, and even some large factory canteens, do just that......

There was once a canteen master in Lulitai who did Mao's braised pork, but he was scolded by Wang Jiong, Lao Wang loves to read for the first time in his life, of course, this is what he said... The second is the love of food, which is recognized by everyone, but the level of tasting food is limited, but even he can't bear to take white meat and dip it in syrup.

Zhouzhou fried is sugar oil.

After the water was put into the pot, white sugar was added, and when the water gradually began to turn pale yellow and the water vapor gradually disappeared, his wrist flicked, and the sugar water, which already had a little viscosity, slid on the wall of the pot very obediently.

"Huh? How does stir-frying sugar water do it? No, he's stir-frying sugar and oil?"

Cui Zhengshan, who had just made a few portions of fried double crispy, waved his hand at the fat man, signaling that the fat man was not in a hurry to supply the ingredients, he could stop for a while, he was now going to appreciate Chef Zhou's cooking.

It is easy to boil sugar water to color, but there is a congenital deficiency in the later taste.

Stir-fried sugar oil can help the braised pork absorb the flavor, but it will affect the color, and the braised pork made is not as red and pure as "boiled sugar water"; Mao's braised pork is the first in the world and the real "Oriental Red" in this dish, so many chefs would rather sacrifice some taste to make it red and specialized.

Cui Zhengshan can do these two methods, but they can't be perfect, he just wants to see what means Zhou Zhou has? Can you make the most authentic "Dongfang Hong" and let him be convinced again?

If Zhou Zhou can still be perfect this time, he will no longer be hypocritical, and simply announce that he will also join the dining car kitchen, anyway, the "cave room" has already been entered, if he has no name, who will be responsible for him in the future?

"Whoa!"

The blanched pork belly has been poured into the pot by Zhou Zhou, and he didn't see him vigorously shaking the pot, and the pork belly at the bottom of the pot began to rotate gently, bringing up a burnt aroma of stir-fried meat.

At the bottom of the pot, lard gradually appeared, the kind of lard that had just oozed out of the pork and had not yet changed color due to high heat.

Zhou Zhou's eyes suddenly froze, his right hand was also held on the handle of the pot, and both hands exerted force at the same time, and began to shake at the same time.

Then Cui Zhengshan looked straight.

That's impossible!

When pigs fly!