Chapter 88 Braised Pork Rice (Part 1)
After Jiang Qiuqiu finished her opening remarks, she looked at the number of followers in the upper right corner of the screen and sighed in her heart that young people are so quick to act.
It is true that the number of followers has reached 100 million, and it is true that only 30 to 40 million people are active in the live broadcast room. According to convention, the number of followers will increase for a while after the live broadcast, and in the end there should be 60 to 70 million people in the live broadcast room.
Basically everyone can grab it.
"To celebrate the livestream's over 100 million followers, we're preparing 30 servings of braised pork rice today!"
"To make braised pork rice, we need to use our old friend, the cuckoo meat." She casually grabbed a long piece of pork belly. This piece of meat was very well chosen, with the right amount of fat and lean meat, and the color was very beautiful.
"You need to choose meat with both fat and lean meat, so that the braised meat will not be dry and will have a fresh and fragrant taste."
To cook the meat, first cut the meat.
She picked up the large kitchen knife with her bare hands, the sharp blade crisscrossing the meat. Soon, Jiang Qiuqiu had cut a long strip of pork belly into thin strips the width of her little finger, evenly stacked on the cutting board.
Because today's dish was for 30 people and was a reward for 100 million fans, Jiang Qiuqiu didn't plan to skimp on the quantity and prepared some extra pork belly.
Therefore, it took more than ten minutes to cut the meat.
There were nearly six or seven full plates of chopped meat strips.
Jiang Qiuqiu's cooking habit is to prepare all the side dishes before turning on the stove. "Today we're making a main course meal to go with rice. Meat alone is too monotonous, so let's add some green leafy vegetables."
The vegetable she chose was a type of long-stalked, tender green cabbage with green leaves that tasted slightly sweet after blanching. Its light, refreshing flavor complemented the slightly oily braised meat perfectly.
Green leafy vegetables can be blanched by simply putting them in water. After preparation, set them aside, pour out the water in the pot, turn on high heat, and the high temperature will evaporate the water vapor in the pot.
At this moment, a thin layer of oil is poured in, and the steam from the wok quickly brings the oil to a boil. "About now we can pour the meat in."
Pork belly itself is rich in fat. After being refined at high temperature, the oil in the meat slowly precipitates out, and the high temperature makes the meat quickly emit a charming fragrance.
Especially the pork belly, after stir-frying, it will become slightly transparent, and look like white jade under the fat.
"When the meat turns a brilliant white color, we serve it out."
"The key to braised pork rice is the braised meat. The meat should be sauce-colored and the sauce should be thick but not greasy. To achieve this, we have to use good seasonings."
Kitchen utensils were circulating in Jiang Qiuqiu's hands, and she was familiar with everything here.
Heat the oil in a new wok, add spices, fry the garlic and onions until they are dry and yellow, and part of their essence has been absorbed into the oil under the high temperature.
The originally ordinary oil is imbued with the aroma of spices, and then the pork is put into the pot.
"The meat is already cooked at this point and doesn't need to be fried for too long. As long as the meat is heated up and slightly browned, we add a ladle of water."
Cover the braised meat with water, add a few pieces of rock sugar, rice wine, seasoning powder and soy sauce for color, then cover the pot directly and simmer on low heat for 20 minutes.
Today's meal went smoothly. After the lid of the pot was closed, Jiang Qiuqiu looked at the screen and found that there seemed to be fewer comments today than before.
She casually remarked, "Everyone seems to be a lot quieter today."
Across the screen, she didn't know——
(End of this chapter)
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