Chapter 476 Oh my God.
"What's wrong? You can't even walk when you see your idol?"
Liu Mengmeng chased after him and whispered in his ear, deliberately trying to sabotage his brother.
Liu Taotao turned his head away in annoyance when his sister elbowed him on the waist.
"Don't talk."
Squeak~
The moment the door opened, Su Chen smelled the unique smell coming from the house, which was a mixture of freshly washed fruits and detergent after a hard cleaning, which was unique to most families when entertaining guests.
Well, it’s the familiar smell of fireworks.
This family must be very happy.
While Su Chen was looking at him, Liu's father and mother were also looking at him at the same time.
When the door opened, the old couple was stunned.
How could this be a cook? This is clearly the lead actor from some film crew.
Su Chen, who was about 1.8 meters tall, stood at the door. His face was so handsome that it could be on the cover of a magazine.
Oh my goodness.
Mother Liu kept muttering to herself.
He looks like a young handsome guy on TV. I guess he has never even killed a chicken with the hand holding the kitchen knife?
She secretly pinched Liu Dad's lower back and used her eyes to convey the telepathy between husband and wife.
Is this just a fancy dress? Could he be the amazing chef that the kids talk about every day?
The corners of Father Liu's mouth twitched.
Young people nowadays may only focus on people’s appearance and ignore the dark side of the dishes.
But he still put on a smile and greeted very politely.
"Young Master, please come in. Your children have been talking about you for a long time."
Well, I’ve made the appointment and spent the money, what else can I do if I don’t give it a try?
Su Chen nodded as a greeting.
As soon as he entered the door, he smelled a fresh aroma. His professional habit made him subconsciously judge the freshness of the ingredients.
Seeing this, Father Liu quickly led Su Chen to the kitchen.
"Young Master, the food has been bought and the kitchen is ready. Please come in and take a look at some of your specialties. Or if there's anything else you need, I can prepare it."
Having said that, Father Liu secretly thought in his heart: I'd be thankful if this handsome guy doesn't mistake sugar for salt later!
In the kitchen, the two carps were making their final dying struggle in the basin, splashing water.
Seeing this, Liu Ma immediately stepped forward and said, "These two fish are very fierce. Do you want me to knock them out for you?"
The words got stuck in my throat before I could finish them.
Su Chen just grabbed the fish casually, and the fish froze in his hand as if it had been acupunctured.
"How about some braised pork belly, sweet and sour carp, three-fresh soup, and some stir-fried chicken?"
As Su Chen spoke, he pinched the fish's gills with his fingertips, and the carp, which had been jumping around just now, instantly became calm.
The technique was so smooth that it made Father Liu feel a chill on the back of his neck, and he suddenly recalled the horrific memories of working in a slaughterhouse when he was young.
Su Chen didn't notice the old couple's shock. Seeing that they didn't say anything, he began to express his own views.
"The main ingredient for making Bazi Rou is pork belly, which is divided into upper and lower pork belly. The upper and lower pork belly are named because they are located in different parts of the pig's body.
The upper pork belly has a relatively high fat content and has a hard texture. It is generally used to stir-fry the pork belly, or to cut into stuffing, make meatballs, etc.
The lower pork belly, also known as "five-flower three-layer," has a softer texture and a balanced balance of fat and lean meat. Its characteristic feature is the alternating layers of fat and lean meat. This type of meat is suitable for making braised pork or steamed pork belly.
"Of course. Mainly because I noticed you have a pretty complete supply of spices and condiments. There are even dried lotus leaves under the counter."
When Father Liu heard this, his body trembled.
Is this guy's eyes X-ray? He clearly put the spices and lotus leaves in a plastic bag!
Mother Liu clapped her hands in delight. "Oh, Master, you're an expert! Okay! Then we'll have these four dishes. Four dishes are enough for five people."
After saying that, Liu Ma turned around and glared at her husband.
"I told you to keep more spices on hand, right? You old man blamed me last time."
Father Liu: ...
What can he say, what can he dare to say?
In the living room, the Liu siblings who were eavesdropping were covering their mouths and laughing.
Liu Mengmeng muttered softly, "Dad's expression is terrible, as if he saw a ghost."
Liu Taotao took out his phone and said, "No, I have to record this and make it into an emoticon package, haha..."
Without further ado, in the kitchen, Su Chen, having received a positive answer, quickly started preparing!
Bazirou is a classic snack in Shandong cuisine. It gets its name because it needs to be cooked with cattail or cotton thread tied into bundles. Of course, there is also a saying that it got its name because it was eaten by Liu, Guan, and Zhang Fei when they swore brotherhood in Taoyuan.
However, as far as Su Chen knows, there is no clear record of this statement, so it is most likely a folk legend fabricated by later generations.
He first used a steel wool to scrub the pig skin clean, which could completely remove the oil, mud and sweat glands on the surface of the pig skin, greatly reducing the fishy smell of the pork.
After scrubbing it clean, Su Chen put the meat on the chopping board and looked around for cotton thread.
Cotton thread is one of the important raw materials for making Bazirou. In the past when resources were scarce, people often used dry cattail to tie Bazirou.
In fact, using dried cattail is better than cotton thread. This aquatic plant is extremely tough after being dried, and it is more pleasing to the eye than cotton thread when used for shaping.
But when doing it at the customer's home, Su Chen had to settle for the second best and use ordinary cotton thread.
After cutting the cotton thread into small pieces, he finally picked up the kitchen knife and cut the pork belly with skin into large pieces.
To make Bazirou, basically cut every pound of pork into eight pieces.
Soon, with Su Chen's skillful knife skills, the two pounds of pork were cut into knife-back pieces that were 15 cm long, 5 cm wide, and 1 cm thick.
After cutting the pork, Su Chen did not blanch it.
Although blanching can remove the blood foam and fishy smell of the meat itself, it will also cause some of the pork's umami flavor to be lost, affecting the taste of the final dish.
Su Chen put boiling water into a basin and added some cold water to make it warm water at about 40 to 50 degrees.
When cleaning blood from the surface of oily meat, you must not use cold water, because animal fat will coagulate when it comes into contact with cold water. The coagulation of fat will affect the absorption of flavor by the ingredients during the cooking process and even affect the final taste.
Therefore, Su Chen chose to use warm water to wash.
After cleaning, set aside. Next, prepare the spices for stewing the pork.
The flavor of this dish is typical salty and fresh five-spice. The main spice is five-spice, and it is also matched with a small amount of other spices.
The highlight of Bazirou is the meaty aroma, so how can we highlight the meaty aroma?
The key is to prefer less to more.
Unlike those dishes that seek to stimulate the taste buds and require strong ingredients, the aroma of pork belly can only be highlighted by adding less ingredients.
Spices only have two functions: one is to suppress all the flavors of the pork that are contrary to the aroma of the meat, and the other is to serve as a foil to the aroma of the meat.
As for dried lotus leaves, they don’t have any particularly outstanding flavor, but they can neutralize the heat of the meat itself and reduce the fatness of pork belly.
It is a perfect match when added to the braised meat.
…
(End of this chapter)
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