Chapter 254 A Safe Approach
While waiting for the winter bamboo shoots to boil, Zhao Xiaojing boiled water in another pot and took out a piece of bacon from the refrigerator.
She learned how to pickle bacon and sausages at the beginning of last month. The first batch has been eaten, and now she is pickling the second batch.
However, after trying the first batch, this batch tasted obviously better. After being hung to dry for half a month, it was golden and translucent when cut, especially the bacon. With one cut, you can see the standard three fat and two lean meat distribution.
The water in the pot quickly boiled. Zhao Xiaojing cut the whole bacon in half and put it in, then turned to medium-low heat and simmered it.
Then take out the lamb chops and chicken soaked in the basin, rinse them in the sink and use the quick module to clean them in one second.
After blanching the mutton in cold water, take it out and place it in a basin.
Zhao Xiaojing put down the basin, looked up at the clock, took the winter bamboo shoots that had been boiled for enough time out of the pot, put them in a soup bowl and soaked them in cold water.
While the bacon was still not cooked, Zhao Xiaojing drained the chicken on one side in a drain basket to control the moisture, and then wiped it dry with kitchen paper.
In addition to braised lamb chops and braised bamboo shoots with bacon, Zhao Xiaojing also prepared another dish, roast chicken with mushrooms, using the mushrooms that Wang Jiandang had brought.
Zhao Xiaojing looked at the pile of chopped mushrooms with a hint of excitement. She had just checked the mushrooms used in the shop and found most were grade three, with some grade two. She wondered how the chicken cooked with grade one mushrooms would turn out.
The chicken was bought fresh in the morning. Now I am familiar with the chicken supplier, and the chicken supplied to Zhao Xiaojing is all fresh ingredients that have been slaughtered early in the morning. There is no need to blanch the chicken after buying it, and there is no fishy smell.
Heat the pot, add vegetable oil and then scoop a spoonful of lard. When the oil temperature reaches 60% to 70%, Zhao Xiaojing takes a small half bowl of pork belly cut by Yun Yongyuan and others on the workbench, and puts it into the pot together with the dried chicken and stir-fry.
When the oil in the pan turns clear, pour in cooking wine, add a little salt, ginger and green onion, stir-fry for a few times, add water, and turn on high heat.
After boiling, add soy sauce and the sugar color that Wan Yuyue fries every day, cover the pot and cook for about half an hour.
This new method of roasting chicken was improved by Zhao Xiaojing after she completed the entire cooking course.
Adding cooking wine when stir-frying is a trick and a detail that makes meat delicious.
When stir-frying meat, add cooking wine when the pan is hottest and there is no water. Only in this high temperature and dry environment can the aroma of the cooking wine evaporate and penetrate into the ingredients, achieving the best effect of removing fishy smell and enhancing flavor.
But it is different when stewing. When boiling, the water temperature is too high and lasts too long. The cooking wine evaporates too quickly and is not easy to absorb into the ingredients. At this time, the cooking wine should be added to the cold water so that it can evaporate slowly with the high temperature.
As for adding lard and pork belly, they can increase the moisture and fattiness of the chicken. The fattiness of chickens on the market is not uniform, and for the slightly lean chickens like today, adding some pork belly is just right. After cooking, the aroma of pork is added, and the fragrance of chicken is also enhanced.
Zhao Xiaojing turned her head and poked the bacon in the pot with chopsticks. The bacon was still a little hard at this time, and it was not easy for the chopsticks to poke in, but it was just right.
Turn off the fire for cooking the bacon, take out the meat and let it cool. Zhao Xiaojing opened the casserole on one side and put the mutton in.
The mutton this time is good and stewed very easily. Just blanch it in water and boil it, then add some salt.
Zhao Xiaojing only added a piece of crushed ginger and half a piece of angelica the size of a little finger nail into the soup. When she added water to the soup bowl at the end, she secretly spent money to optimize the water quality to first-class mountain spring water, then covered the lid and simmered it over low heat.
In fact, it is not necessary to add angelica dahurica, but Zhao Xiaojing used store employees to test people's acceptance of the unique smell of lamb.
I don’t know if it’s due to regional reasons, but the employees in the entire store are surprisingly consistent in their acceptance of lamb.
Everyone can accept a slight smell of mutton that retains its characteristics, but if the smell is a little too much, they will still drink up even the soup, but after eating, they will feel that they are still smelling of mutton and will say that they will never drink it again next time.
Although the beach sheep in Ning Province are very delicious, they have a strong lamb flavor. It is not considered too smelly for Zhao Xiaojing, but considering the acceptance of lamb in the Central Plains, it is still a little too strong.
Adding half a fingernail of angelica dahurica was a method Zhao Xiaojing experimented with in the virtual space, and it is the closest to the mutton soup flavor that the store staff can accept.
After all, I don’t know the tastes of Chen Huiping’s relatives, so it’s safest to follow the neutral method.
The winter bamboo shoots had been soaked in cold water for about ten minutes. Zhao Xiaojing took them out, cut them into slices and put them aside.
The bacon on the side had already cooled down. Zhao Xiaojing cut it into slightly thicker slices and heated oil in another pot.
After the oil is hot, turn down the heat and add the chopped dried chilies. Stir-fry on low heat until the spicy flavor comes out, then add the minced ginger and garlic. Stir-fry until fragrant, then turn up the heat slightly and add half a spoonful of fermented black beans.
Like the sugar color, the fermented black beans were also prepared in advance by Wan Yuyue and Yun Yongyuan. After washing, they needed to be slightly added with water and oil, then covered with plastic wrap and steamed. After being taken out of the pot, they needed to be slightly flattened with a knife to make the flavor better.
Originally, only Zhao Xiaojing used fermented black beans when making stir-fried pork with chili peppers, but now the three of them have their own ways of cooking and use a wider range of seasonings, so the two of them simply prepare these seasonings in advance every morning.
Zhao Xiaojing poured the partially cooked bacon into the pot. After it was slightly oiled, she added the winter bamboo shoots and previously sliced mushrooms.
After the winter bamboo shoots, mushrooms and bacon are stir-fried until they are inseparable, Zhao Xiaojing adds a large spoonful of broth to the pot, covers the pot with a lid, and simmers over medium-low heat until cooked.
After doing all this, Zhao Xiaojing opened the lid of the pot where the chicken was cooking. Seeing that half of the water had boiled away, she put the halved mushrooms in, stir-fried them for a few times, and then covered the pot again.
Of the three dishes, only the lamb needed to be slow-cooked. When half of the juice from the roast chicken with mushrooms and the braised bacon with winter bamboo shoots was left, Zhao Xiaojing turned off the fire.
When Wang Jiandang came to get the dishes, Zhao Xiaojing added some coriander and chopped garlic sprouts, and specially prepared a dipping sauce in case they were not used to the light mutton soup. After explaining the steps to Wang Jiandang, Wang Jiandang happily took the things and left.
Zhao Xiaojing had originally asked Wu Kaile to force the remaining half lamb chop and ingredients into Wang Jiandang's car, but Wang Jiandang refused to deliver them. Finally, Zhao Xiaojing said that she could only charge the same amount for the money and the ingredients, so she returned the money Wang Jiandang had given her and kept the ingredients.
At noon that day, Zhao Xiaojing put these delicacies into the pot. The employees, who had enjoyed the first-grade lamb and some unused first-grade mushrooms and premium winter bamboo shoots, were once again stunned. Their resolve to stay at the restaurant for life was unprecedented. Lü Hongwen even vowed to return upon graduation, repeatedly urging Zhao Xiaojing to keep a seat for him.
Ding~
A group of people were chatting lively when a slight sound came from the background of the system, and Zhao Xiaojing's heart moved.
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