Chen Yan was kicked out of the kitchen by Zhouzhou.

I have never seen anyone like her, with her mouth flying everywhere, and the spitting stars almost spit on Zhouzhou's face; Zhouzhou, who is dedicated to cooking, doesn't know what "exhaling like orchid" means, but he knows that such a foolish girl is not allowed in the kitchen.

"Old Zhou, I will only start losing weight tomorrow. Don't forget to leave two braised pig trotters for me. I promise to start losing weight tomorrow after eating today!"

Chen Yan was still drooling when she was kicked out of the kitchen. She had learned to encourage herself in countless failures. I am still young and have a lot of tomorrows!

After the girl left, the kitchen finally became quiet. Zhou Zhou opened the freezer and looked at it. The ten boxes of 200 pig trotters that Fatty Liu added had been released for more than twenty hours and was now ready to use.

Many people think that eating meat requires "hot fresh meat", but that's not the case at all.

Whether it is lamb, beef or pork, it needs to be discharged for 12 to 28 hours in a low temperature environment of 0 to 4 degrees Celsius.

The growth and reproduction of most microorganisms are inhibited, and Clostridium botulinum and Staphylococcus aureus no longer secrete toxins, and at the same time, the enzymes in the meat act and decompose some proteins into amino acids.

Amino acids are a good thing. They can not only make various meats more delicious, but also help the human body absorb protein faster. Therefore, experienced braised meat chefs will definitely pay attention to this process.

You can't believe the promise of the slaughterhouse, saying that their meat has been soured. It's almost the same to deceive people. So many pigs and cows have to be slaughtered every day. If you have to discharge sour in advance, how much manpower and material resources will be spent?

Today, the train meals that Zhouzhou is preparing to provide passengers will be mainly pastry and braised pork, and will be accompanied by some covered lunch boxes to take care of passengers who do not like to eat noodles. So the first thing to plan is the 'top-grade Roujiamo'.

However, to make top-quality Roujiamo, bacon sauce meat is essential.

What is bacon? The content searched on the Internet is simply wrong!

This is not a pork cooked with the juice cooked from bacon. This sauce is not a cured sauce. The real meaning is that this pot of sauce is like "old cured in the juice". To put it bluntly, it is actually an old soup!

However, the century-old experience obtained by Zhouzhou corresponds to this parallel world. Roujiamo masters of all dynasties have reached the top level in making buns, making sauces into wax, and heat control. They have explored the top-secret recipes that they obtained for hundreds of years involve the ratio of various spices, the time of boiling, the key points of taste, and the tips for controlling fire, but they use less dry yellow mayonnaise.

The dry yellow mayonnaise in this world is actually very good. Although the brand has changed from the familiar "Wang Zhihe" in Zhouzhou to the familiar "Zhang Xiaoquan", the taste is still pure. Unfortunately, the chefs in this world just use it to fry a sauce or use it as an auxiliary material for some stir-frying dishes, but they ignore its most important attribute - the soul of brine!

Zhouzhou is confident that after adding dried yellow mayonnaise, the cured sauce meat needed for the Roujiamo can be sublimated.

However, the braised sauce meat needed for the Roujiamo requires at least four to five hours of braised meat. The originally planned lunch was not enough, and passengers would not have this pleasure until dinner.

But Zhouzhou must start boiling brine now.

What kind of brine is the best? Many people blurt out that it is a century-old braised, but they don’t know that the reason why the century-old braised is easy to use is only one aspect. The most important thing is that this pot of brine has been continuously brined for a hundred years.

What are pork, beef, chicken, duck, goose... The more meat you braised, the more rich and full the aroma of this pot of brine will be.

However, vegetables and soy products should never be added to the brine, otherwise a pot of brine will be completely useless!

Zhouzhou first needs a "stand-pot", that is, a new pot of fresh braised rice.

If you want the meat used in Roujiamo to taste more delicious, it is the best choice to braise a pot of pig's trotters while standing.

This is because pig's trotters have high collagen content and rich oil. If you have it, you can apply a base first, and then the meat with cured sauce will be twice the result with half the effort.

A standing soup pot is a troublesome thing, the first thing you need is ‘base soup’.

You can’t use clean water to boil the soup pot? It’s not enough to rely on all kinds of spices. How big is the difference between using various high-tech?

What you need to use for base soup is the original meat juice. The soup base chosen by Zhouzhou is these pig trotters that have been expelled from soreness.

The two soup pots sent by Fatty Liu were washed clean with the help of Chen Yan, Zhang Dazui and others. They were all large pots with a capacity of more than 100 liters, and there was no problem with holding 100 pig trotters. They just used them directly today. Zhouzhou first filled one of them with clear water, and then turned on the fire to boil water.

When the water temperature reaches about 40 degrees, put a hundred pig's trotters at a time, and pour in enough cooking wine to start to slurry.

This is the first time that the water is soaked. The purpose is to remove the fishy smell of pig's trotters, so you have to add enough cooking wine, and there is no need for onion, ginger, etc. Zhouzhou calculated the amount of water and poured in a full bottle of cooking wine.

When the water in the pot boiled, Zhou Zhou stepped on the stool and skimmed the foam with a large spoon. After five minutes, he took out the pig's trotters that had passed the first time, poured out the water in the pot and washed it.

Then pour clean water into the second time, and this time it will burn to about 45 degrees before putting the pig's trotter that has been slapped once.

This is the second time that the soup is not added, cooking wine, onion, ginger, etc., because this soup is used to make the base soup for stand-up pots. Now what you want is the original meat juice, which is not the time to taste.

The second time, you have to wait until the water boils and cook for about fifteen minutes. When the oil from the pig's trotters begins to penetrate into the soup and are not cooked, take out the pig's trotters and pile them aside for use.

Next, the most important braised braised process...

Heat the wok, add thick oil, and then stir-fry the onion and ginger first. After the onion and ginger is stir-fryed, add angelica, white bean, fragrant fruit, cumin, bay leaves, star anise, pepper, stir-fry with onion and ginger over low heat.

The combination and dosage of these spices is a summary of the century-old experience of Roujiamo masters in history. Zhouzhou is already familiar with it and does not need to weigh it at all, and can be used as you grab it.

When various spices start to stir-fry out a strong medicinal aroma, Zhouzhou only puts his own killer dried yellow mayonnaise. Use two boxes of 300 grams of dried yellow mayonnaise at a time, stir in a thin paste with water, pour it into a pot, press the stove and simmer, then speed up the frequency and stir-fry quickly.

What time should I cook it? It will be almost done when the kitchen is filled with the aroma of fried sauce.

Then pour the mayonnaise, various green onion, ginger and spices in the wok into the original juice of the soup pot, and continue to fry the second pot. According to the capacity of the soup pot, Zhouzhou needs to stir-fry a total of ten pots of braised ingredients.

After pouring the stir-fried braised ingredients into the soup pot, you can turn to high heat to boil the brine. After the soup pot boils, continue to use high heat to attack for five minutes, then immediately cover the soup pot and cook on low heat for 30 minutes.

After thirty minutes, I opened the lid of the soup pot and the braised pot became most of the time. The whole food truck was filled with attractive braised aroma. Zhouzhou quickly turned off the fire and stepped on the stool to remove all the onions, ginger and various spices in the pot.

This is because after the previous stir-frying and subsequent boiling, the flavor of various spices has been borrowed. If it is not taken out, it will cause a "bitter" phenomenon. The various braised dishes made will have a hint of bitterness.

The last step is to put enough rock sugar into the soup pot to completely eliminate the possibility of brine recurrence.

In this way, a pot of aroma is filled with black and red brine. Because Zhouzhou used a full twenty boxes of dry yellow mayonnaise, the saltiness in the brine has reached a standard line. When using it in the future, you only need to add an appropriate amount of salt according to the amount of meat you braised each time.
Chapter completed!