Chapter 430 gives you a thumbs up!
Su Chen opened the rice cabinet, scooped out two cups of rice, washed it and put it into the rice cooker.
Then soak the green peppers and cabbages in the washing basket separately, and the flowing water will wash away the residual pesticides.
The pork is still a little hard when it is just taken out of the freezer. While it is thawing, prepare other ingredients.
After the pork is thawed, dry it with kitchen paper and cut it into even shreds on a chopping board.
A spoonful of cooking wine, half a spoonful of light soy sauce and a little starch were added to the shredded pork in the porcelain bowl. Su Chen tapped the edge of the bowl twice with his fingertips to ensure that the seasoning was evenly coated on each piece of pork.
After removing the stems of the green peppers, cut them open and scrape out the white flesh inside by pushing the kitchen knife diagonally, turning it into long, thin green pepper strips in a blink of an eye.
The cabbage was broken into single pieces, and Su Chen crushed a few cloves of garlic while soaking it in salt water.
Heat the wok and pour in oil, slide the shredded pork in. The pork will quickly change color with a "sizzling" sound. Stir-fry until it is slightly burnt on the edges, then remove from the pan quickly to prevent it from being overcooked.
Leave some oil in the pan to stir-fry the minced garlic, add the shredded green peppers, and when they are soft, pour in the shredded pork, add salt and chicken essence to season, and a plate of shredded pork and green peppers will be ready soon.
As for shredded cabbage.
There are more than a dozen different ways to cook this dish in various provinces and regions, which shows how widely this dish is spread.
Some places prefer not to add a drop of water, which makes the mouth full of fragrance, some places like to simmer with water, which makes the taste refreshing, some places fry first and then stir-fry, which makes the wok steam dry, and some places like to blanch first and then dry mix, which is low-fat and healthy.
Some are sour, some are spicy, and there are many kinds, each with different emphasis.
But no matter where the specialty fried cabbage comes from, they all have one thing in common: fresh, fragrant and crispy.
After the oil in the pot was heated to 70%, Su Chen poured in the chopped garlic slices and dried chilies.
Stir-fry the ingredients until fragrant, then add the cabbage.
To keep the cabbage crispy and tender, you have to stir-fry it over high heat for one minute to cook it quickly.
During this process, stir-fry continuously to ensure that each piece of cabbage is evenly coated with a thin layer of oil and cooked by the oil temperature.
The strength and speed of the arms are what distinguish professional chefs from ordinary people, and are also the reason why home-cooked food can never taste like restaurant food.
The cooking technique is important, and so is the timing.
If it's one second faster or slower, the physical and chemical reactions in the pot may develop to different stages.
The wok started to flip, and the cabbages in the wok flew up with the movement. Just as they were about to fly out, Su Chen pulled his wrist back, and the cabbages fell steadily back into the wok.
When he thought the heat was right, he poured the sauce he had prepared in advance into the pot.
In an instant, a grayish-white smoke rose from the pot. It smelled a little pungent and a bit burnt, but more of it was the dry fragrance of a strong oil fire.
This is probably what people often call "wok smell", and it is also the smell of fireworks in the world.
When it first appeared, it was not very abrupt, but after I smelled it inadvertently, I wanted to smell it again and again.
Wang Jiale's stomach growled twice and he stared at Su Chen's back as he cooked.
Finally, Su Chen poured a little balsamic vinegar along the edge of the pot and removed the cabbage from the pot.
At this point, the complete stir-fried cabbage is ready.
Balsamic vinegar will evaporate, and a little bit of balsamic vinegar will not make the whole dish sour, but it will keep the cabbage crisp and have the effect of enhancing the freshness and relieving greasiness.
Because Su Chen took the food out of the pot too quickly, Wang Jiale couldn't see clearly what he put in the last step.
But the nose was awakened a second earlier.
The volatile aroma of vinegar makes people feel dizzy and their stomach acid surges.
The saliva at the corners of my mouth is about to fall.
They were clearly just two ordinary home-cooked dishes, but for some reason, they smelled so tempting.
The little bit of sleepiness that Wang Jiale had left from staying up most of the night was completely suppressed by his surging appetite.
At this moment, all he could think about was how to quickly eat these two dishes and enjoy the meal.
"alright!"
Su Chen's voice came, and two dishes were brought out and placed on the table.
The shredded pork with green peppers has an attractive glossy luster, and each piece of pork is covered with sauce.
The hand-shredded cabbage is steaming hot, and the fresh aroma of vegetables blends perfectly with the fragrance of the seasoning.
When Wang Jiale saw this scene, his Adam's apple rolled violently and he almost couldn't control himself and rushed over.
Fortunately, the little bit of rationality he had left made him try to maintain basic politeness.
He licked his lips and said with a bit of eagerness and embarrassment, "Um... Master Su, I'm really sorry to bother you today."
Su Chen could tell at a glance that Wang Jiale was probably starving, and nodded.
"No trouble, if there's nothing else, this order is closed."
"No problem, I will definitely give you a good review!"
Wang Jiale responded quickly.
Su Chen smiled, said nothing more, turned around, pushed the door open and left.
As the door closed, Wang Jiale seemed to be freed instantly and rushed to the rice cooker in two steps.
As soon as you open the lid, the steaming hot rice hits you in the face, with the unique fragrance of grains.
Wang Jiale picked up the rice spoon and pressed the rice in the bowl hard, making a small hill.
The two dishes on the table were steaming, as if calling Wang Jiale.
Wang Jiale couldn't wait to stretch out his chopsticks, picked up a handful of shredded pork with green peppers and put it into his mouth.
His eyes suddenly lit up and an expression of surprise appeared on his face.
The tender shredded meat has already absorbed the rich sauce. A light bite of the teeth will cause the salty and fresh juice to overflow in the mouth.
The green peppers are crisp and slightly spicy, forming a wonderful balance with the tender shredded meat. The rich taste is so intoxicating.
"How can this shredded pork be so tender?"
Wang Jiale puffed out his cheeks and muttered, but before he could finish his words, his chopsticks involuntarily reached towards the plate, eager to take another bite.
I don’t know if it’s a psychological effect, but Wang Jiale truly feels that today’s rice seems to exude an especially tempting sweet aroma.
Paired with the delicious green pepper and pork shreds in front of him, a mouthful of rice and a mouthful of pork shreds, he felt like he was in heaven. He couldn't stop eating and couldn't help but put one mouthful after another into his mouth.
Wang Jiale turned his gaze to another plate of shredded cabbage.
The emerald green leaves are stained with bright red chili flakes.
The aroma of vinegar mixed with the rich smell of garlic kept drilling into his nose, whetting his appetite even more.
Wang Jiale couldn't wait to pick up a bunch of cabbage.
“Crack! Crack!”
With a light tap of the upper and lower teeth, the firm and tender veins of the leaf stems were broken.
Countless plump and tight plant sap bubbles burst at the same time, and the sweet juice contained inside overflowed into the mouth and seeped into the teeth and cheeks.
The aroma of vinegar has also completely permeated every fiber, intertwining with the flavors of numbness, spiciness, garlic, etc.
"This cabbage is amazing! Sour and spicy, a perfect match for rice!"
"Wow, this is so delicious! How can it be so delicious?"
Wang Jiale was almost crying because the food was so delicious.
…
(End of this chapter)
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