Cui Zhengshan could feel that Zhou Zhou, who was holding the handle of the pot with both hands, was like a master who was good at 'fighting left and right', although he couldn't feel this power, he could see it very clearly.

What a miraculous reversal of the pot? Under the joint control of Zhou Zhou's two hands, the force in the pot was also divided into two strands, and the sugar water around the pot wall had gradually turned red, while the lard that was originally rotating at the bottom of the pot was detached from the effect of gravity under the action of centrifugal force, and turned into wisps of crystal liquid on the edge of the pot, and began to merge with the sugar water on the pot wall.

Stir-fry sugar oil!

And it's fried on the wall of the pot!

Zhou Zhou completely gave up the use of a frying spoon, and with the subtle control of the wok, the lard rose to the wall of the pot at a certain frequency and speed, which avoided the turbidity caused by too much lard fused in the sugar water at one time, and the sugar water became more and more pure after slowly absorbing the special fat aroma of the lard.

It was as if a ray of light rose from the wall of the pot, and the crimson morning glow illuminated the kitchen of the dining car in an instant.

The most difficult thing to fry sugar oil is to control the ratio of lard and sugar water, if you miss it slightly, either the lard flavor in the fried sugar oil is too turbid, or the sugar water gray is therefore colored, and it cannot form a pure 'Oriental Red', and this red is the biggest feature of 'Mao's braised pork', once lost, it will become an ordinary salty and sweet home-style roast meat.

Looking at this cauldron that can cook more than 20 catties of pork at a time, Cui Zhengshan, the fat man, Xie Guangyun, and He Wuhuo all gasped.

How much force does it take to control such a large pot, but also to divide two strands of control and abandon the frying spoon?

Connoisseurs look at the doorway, and the fat man may not be able to see it clearly, but Cui Zhengshan and they can see that it is also very difficult for Zhou Zhou to start exerting force, and he also uses turbidity force, but later he began to borrow the front force to make these two initial forces endless, and he has always used ingenuity to maintain the relationship, which not only has the chef's exquisite control of the force, but also reflects the rich experience.

I've never seen 'Zhou Shen' so upside down? Where did he learn this?

There are question marks on everyone's heads, and their mood is messy in the wind, I really saw your ghost, why do you stay by Zhou Zhou's side for a long time, the bigger the gap between you and him, and this doesn't let people live?

A burst of meat aroma rose in their noses, and they subconsciously licked their lips as chefs, with their experience, they didn't need to see the end to know that once this pot of braised pork came out of the pot, it could really hook people's souls!

The pork at the bottom of the pot changes color at the same time, and when the meat pieces with the same length, width, thickness and thickness show a golden color at the same time, the pot really shows a golden light.

Don't... Is it a pot of golden braised pork?

Cui Zhengshan shook his head, a little crying and laughing, when did he become such a middle two?

Proper spices are still needed, even if it is Mao's braised pork, it is inseparable from star anise and peppercorns to remove the fishy, when the taste of spices gradually spreads, Cui Zhengshan, who is the sharpest-eyed, saw Zhou Zhou holding the back end of the pot handle with both hands and pressing down slightly.

"Buzz!"

The two forces that have been working in Zhouzhou suddenly threw themselves at the bottom of the pot, making the big iron pot emit a pleasant humming sound, and the bright red sugar and oil fell from the walls of the pot on all sides, wrapping the just right pieces of pork and starting the dyeing process.

A stream of shiny bone broth falls into the pot, and the amount of soup is no more, no less, which can submerge the pork pieces in eighty percent, revealing the top layer of pork skin, which is to maintain the taste of the pork skin when dyeing and collecting the juice, which will directly determine the quality of the braised pork.

"From now on, it will be ready for cooking in an hour."

Zhou Zhou looked up at the clock hanging on the wall, and said with a smile: "No way, the braised pork has to be cooked and eaten, so there is no way to satisfy all the passengers, this pot is like fifty servings, and the food is too slow." ”

"You call this slow?"

Master Sun has been standing behind several big cooks and quietly looking at Zhou Zhou, he has the shallowest 'qualifications' in the kitchen, and he was directly stunned by Zhou Zhou's operation just now, and he didn't dare to say a word for a long time.

But when he heard Zhou Zhou say this, Master Sun still couldn't help it, he burned a big banquet for a lifetime, and he still had some say when it came to making big pot dishes, not to mention that Zhou Zhou used his big pot.

"Fifty servings of braised pork in one pot.... Although this is a little less than each portion, it can't be compared with the big seats in the countryside, but it is also fifty servings.

Master Xiao Zhou... No, Zhou Shen! Did you know? I have been cooking a big banquet for half my life, and a pot is at most twenty or thirty servings of braised pork, and I am a real big pot dish, you are a delicate little stove!

Using a big pot to make a small stove, it's simply impossible, it's terrible, it's terrible. ”

was reminded by Master Sun's words, Cui Zhengshan and the others looked at Zhou Zhou's gaze changed again, yes, they only paid attention to Zhou Zhou's methods just now, and they forgot that they were making a big pot of dishes!

There are many people in the world who can make big pot dishes, and the masters of the canteen are all experts, but which one can make a big pot of dishes into a small stir-fry? And if your sense of taste doesn't have a problem like a fat man, I'm afraid that Zhouzhou's 'Mao's braised pork' will make another miracle?

The fat man suddenly said: "Boss, the Huaxia Chefs Association hasn't approved your special first-class application yet?"

Isn't it just a special grade, just grinding? ”

What is the special level in the kitchen of the X164's dining car today? Even the cooks!

But for the fat man and Zhou Zhou, this is the name! The fat man himself is just that, looking at the boss's cooking skills but he has not yet been able to obtain the special first-class qualification, he is aggrieved for Zhouzhou!

"I see that the Huaxia Chefs Association is also similar to the Qu Association and the Football Association, it is simply a bureaucratic style, Master Xiao Zhou, don't worry, if they dare not approve, I Cui Zhengshan will notify the diligent and take the initiative to withdraw from the Huaxia Chefs Association!"

"Me too!"

When it comes to the current Huaxia Chef Association, Xie Guangyun's opinion is bigger than anyone else's, and he sneered: "Originally, it was recommended by my master and Mr. Zhang, and Zhou Shen was also on the special issue of "Lixing the World", a special bird?" In my opinion, it is also appropriate to directly grant the qualification of Zhou Shen National Culinary Master.

Hey, it's not because the president and Michelin have tied up interests, which of the current directors and executive directors of the Chinese Chefs Association is not a Michelin-certified Chinese celebrity chef?

They rely on this fame and fortune.

Now 'three meals a day' wants to establish a new standard for Chinese cuisine, which touches not only the interests of Michelin, but also the interests of these people.

My master and Mr. Zhang are also senior judges of three meals a day, but do they dare to move these two old men? This is the pinch of eating persimmons and picking soft! ”