Chapter 477 You old man, have some shame!
Su Chen took the star anise out of the plastic bag, tapped them one by one with the back of a knife, and then removed the bitter grass fruit seeds from the grass fruit.
Mix different spices and dried lotus leaves in proportion and set aside.
Then cut the scallions into sections with a slanting knife and cut the ginger into large slices. Stir-fry them in a wok for dozens of seconds until the scallions and ginger begin to smell fragrant. Pour the soy sauce into the pot and cook until the raw smell is gone. Finally, pour them into the stew pot together.
Braised pork is a braised dish, so it can be colored with dark soy sauce instead of sugar color.
But this time Su Chen chose to speculate in sugar color.
Stir-frying sugar color usually involves frying in water or in oil. Frying in water is slower but the heat is easier to control, so it is the choice of most beginners.
The experienced Su Chen naturally chose to stir-fry.
Very little oil is used to stir-fry sugar color, just enough to slightly moisten the wok. Generally, low heat is used throughout the process.
First, it is not easy to over-fry, and second, the heat is easier to control, and the white sugar melts more evenly. However, Su Chen is skilled and bold, so he directly stir-fries the sugar color over high heat.
With perfect control of the heat, the sugar is evenly heated by stirring with the hands.
When he was about to finish, he suddenly turned off the fire.
The residual heat of the iron pan caused the color of the sugar to continue to change. One and a half seconds after the heat was turned off, the syrup in the pot suddenly bubbled.
Now is the time!
The boiling water rushed into the pot with a "sizzle", and the color of the sugar instantly froze at a perfect amber red.
The reason for pouring boiling water is that if cold water is poured in, the sugar color will suddenly explode and the splashing syrup may even scald the chef.
Pour out the fried sugar color and add it into the pot for stewing pork belly.
At this time, Su Chen did not add meat. He cooked the spices first, and then added the meat after the water boiled, which would make the pork more flavorful.
After stewing over high heat for a few minutes, Su Chen turned down the heat, threw the meat into the pot, poured in cooking wine, and finally covered the pot.
In order to make the braised pork belly have the most perfect taste, it needs to be simmered slowly over low heat.
The moment Su Chen opened the lid just now, the rich smell of spices seemed to have grown legs and whooshed into the living room.
Dad Liu, who was sitting on the sofa with his legs crossed watching TV, suddenly had his nose twitch twice and his eyes widened like bells.
“Sniff…”
"This... smells so good, doesn't it?"
Dad Liu jumped up from the sofa like a spring, his neck stretched out.
Mother Liu was pretending to wipe the table at the kitchen door, but she was actually secretly observing Su Chen's every move.
As a result, when the fragrance wafted over, the rag in her hand fell to the ground with a "bang", her eyes stared straight at the direction of the pot, and her throat made a "gulp" sound as if she was swallowing saliva with an astonishingly loud sound.
“Old man!”
Mother Liu rushed over and grabbed Father Liu's sleeve, "Did you notice? This... this meat smells unnaturally good!"
From the moment the spices are cooked, the aroma of the aniseed in the pot is released overwhelmingly.
Not to mention that there is meat stewing in the pot now. With the lid on, the aroma is trapped inside, which makes it even more tempting, as if it is deliberately whetting people's appetite.
Dad Liu was so greedy that he was unconscious. His nose followed the smell like a radar and his feet moved towards the kitchen unconsciously.
"I'll go and take a look... I'll just check the heat..."
On this side, while the pork was stewing, Su Chen picked up the chicken greens next to him and started to prepare them.
Dad Liu rubbed against the stew pot and peeked in, like a husky waiting to be fed.
Seeing that Su Chen didn't pay attention to him, he could only cough dryly.
"Young Master, is this meat... cooked?"
Su Chen: ...
Without even looking up, he said, "It's only been stewing for five minutes."
"Ah, only five minutes?!"
Why does it feel like every second feels like an age?
Dad Liu stared at the lid of the pot, wishing he could burn through it.
"Well." He rubbed his hands and put on a flattering smile, "How about I help you taste it first?"
As Father Liu spoke, he secretly reached for the chopsticks.
Before Su Chen could speak, Mother Liu rushed over and slapped Father Liu on the back.
"You old man, have some shame! We haven't even finished it yet!"
However, the next second, the messenger of justice took advantage of Su Chen's turning around and lifted the lid of the pot with lightning speed, and quickly dipped the tip of his chopsticks in the soup.
“Hiss…”
Mother Liu took a deep breath, her eyes lit up, and she grabbed Father Liu's arm.
"Old man! This sauce is amazing!" Her voice was so excited that it changed. "Who told you to buy so little meat? Go buy ten more pounds right now!"
Liu Dad: ...
No, who just now righteously said he was shameless? This adds to the problem!
Su Chen was even more shocked!
"Auntie, no! Don't add any more meat, or the heat won't be right."
He didn't dare to open the door. Once he did, he was afraid that the old couple would bring a pig to him and ask him to stew it.
After saying that, Su Chen didn't delay. He rinsed the kitchen knife, rolled up his sleeves, picked up the carp and started to process it.
He flipped his wrist and slashed the fish with the kitchen knife a few times, and the scales fell like snowflakes.
Mother Liu stared at the muscular lines of Su Chen's forearms revealed when he rolled up his sleeves, and suddenly felt her face a little hot.
The way the young man killed the fish was like he was in a martial arts movie. The kitchen knife flashed coldly in his hand, which scared her so much that she quickly handed him the apron.
"Well, little chef, it's fine if you can't add meat. Just put on your apron and don't get your clothes dirty."
"Yes, yes, put it on quickly."
Liu Mengmeng squeezed in at some point, and seeing that Su Chen's hands were stained with fish scales, she was eager to help him personally.
That attentiveness made Liu's father's eyes twitch.
I never see you and your daughter acting like this when your dad and I are cooking normally???
Isn't this guy just thirty years younger than me and a little more handsome?!
Is that so?!
"Go wait in the living room!"
Father Liu grabbed the apron in one swift step. His movements were so agile that he didn't look like a middle-aged or elderly person at all. "The kitchen is too small. I can help the young chef!"
As he said this, he drove his wife and daughter out.
When Liu Mengmeng was pushed out of the kitchen, the disappointment on her face was so intense that it seemed like water could be squeezed out of her.
Alas, the opportunity to get close to my idol is gone!
I was also thinking about showing off to those young sisters in the fan club.
In the kitchen, Father Liu was tying an apron for Su Chen, his fingers clumsily tying the knots.
Suddenly, an idea flashed upon him. The loach he caught in the small ditch behind the community last night, wasn't it lying in the plastic bucket of the tricycle downstairs?
There has always been a saying that "there are turtledoves in the sky and loaches on the ground."
Now you can't hunt turtledoves, otherwise you will end up in jail.
Loach is also a delicacy on the table.
Anyway, Liu's father particularly likes to eat loaches, and he also likes to catch loaches himself.
In just two or three hours last night, I caught nearly two kilograms.
If I let my old woman cook those fat loaches, they would be stewed into a paste.
Why not just change the dish before the three-fresh soup starts and let this young chef show off his skills!
…
(End of this chapter)
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