Zhou Zhou stretched his hand to the wall of the pot again to check the temperature of the oil. Zhou Zhou did not use long chopsticks or a slotted spoon. Instead, he picked up a pork liver roll with his right thumb and index finger and tapped it twice on the oil surface like a dragonfly tapping water.

Down.

Hand fried!

This technique has been used by a chef there in my childhood, and this chef is also a national treasure chef who specializes in tempura. It is said that every time when tempura is fried, it is operated by hand. Only in this way can the temperature be accurately controlled.

The temperature and hardness of the urad.

I once made a special food video for him when I was young. It is said that the tempura he fried using this 'hand frying' method is tender and delicious, and has no greasy feeling. Even if it is placed on paper, it will not leave any residue.

Next star oil stain.

Although I loved to exaggerate when I was little, this 'hand-fried' technique does have a certain truth to it. When Zhouzhou holds the streaky pork liver and rolls it in oil, it is indeed easier to control the heat.

When you feel a slight burning sensation in your fingertips, you immediately lift it up, and the fat is released twice in a row like a dragonfly touching water. The thin slices of pork belly wrapped around it are already 70% cooked, and the pork liver pieces inside are also 60% cooked.

.

After all, he has been single for twenty years, and Zhou Zhou's hand speed is extremely fast. After these two strokes, the outside of the pork belly slices not only did not become darker in color, but became more crystal clear, like a thin layer of jade.

This depends on the ingredients used in the recipe for marinating pork belly. If you want this sweet-scented osmanthus dish to look good when marinated, you must not use soy sauce or dry yellow sauce when marinating.

Only salt, sugar, white wine and filtered star anise pepper water are used, and because the large pork belly is used in the selection of ingredients, the fat part accounts for a higher proportion, so it will be as beautiful as white jade after two oil leaks!

After this process, the fat, meaty aroma and various marinated spices of the pork belly are instantly locked at the oil temperature of 80 degrees, and can only invade inward, and the pork liver pieces inside turn dark red.

, the hard-to-eliminate pickled smell of the pork liver is directly assimilated by the fat produced by the pork belly, and then invaded by various spices, it has a bit of the meaning of Parisian foie gras.

It’s more like the acquired Parisian foie gras created under Zhou Zhou’s masterful hands.

This is the biggest secret of authentic Osmanthus Zha. The pork belly and pork liver must be processed simultaneously. The peculiar smell of pork liver comes from flesh and blood, so use flesh and blood to transform it. This is the profound heritage of Chinese cooking!

Therefore, it is simply "arrogant" to say that Xiaosheng and "boobs" dare to call themselves a country of gourmet food after they have only learned a little bit from Chinese cuisine.

In addition, there is another advantage of "hand frying". When Zhou Zhou releases his fingers, the part of the pork belly that the fingertips touch is not locked by the oil. This is the "blank space" in food. It is okay to leave an entrance.

At this time, the pork belly and pork liver are still warm, and the lines are open, which is best for tasting. As long as the osmanthus wine soaked in advance is poured in through this entrance, the osmanthus wine will be quickly absorbed by the pork belly and pork liver, further removing the pork.

The only peculiar smell of liver remains, and the faint scent of osmanthus wine will not invade the taste of pork and pork liver itself.

When this step is completed, put the pork belly and pork liver rolls in the freezer and freeze them for two minutes to tighten the outer layer of pork belly and form the paste.

Then take it out quickly. At this time, the pork belly has become ice crystal and delicious, but the innermost pork liver still retains a trace of warmth. It needs to be wrapped in fresh goose intestines as quickly as possible and tightly wrapped with intestinal string. This is the final step of Osmanthus Tie.

The finished product looks like it, and finally, it is sent into the oven as quickly as possible.

The oven temperature is set at 200 degrees, and the sweet-scented osmanthus is inserted into the oven and taken out immediately after ten seconds. At this time, the skin of the goose intestines on the outside is crispy, but the intestines continue to maintain a tender and smooth texture under the action of the pork belly, while the pork belly slices are

It has become icy and refreshing. As long as you eat it within five minutes, you can ensure the best taste.

The finished Osmanthus Zha cannot be cut too thin. In order to maintain a rich taste, it needs to be cut into round slices about one finger thick, and then it can be plated and served.

Zhouzhou was the first batch to make five rolls of sweet-scented osmanthus sticks, which were just enough for ten plates. After quickly cutting the plates, he was about to ask people to serve. Suddenly, his heart moved and he took ten green coriander sticks and put them on the edge of the plate.

No matter what, this is just plating... The 'skill' item in the chef's panel needs to be upgraded by one liter after all, it can't always be zero?

When everything was ready, Zhou Zhou opened the kitchen door and called on the two beautiful waiters, Chen Yan and Xiao Zhang, to serve the dishes. A beautiful and delicious dish like Osmanthus Zha must be served by a beautiful woman. If it is placed in Li Dazui's hands,

That would be a waste.

It is said that if the waiter is good-looking, the diners will experience a richer taste and enjoy their meal more happily.

"What door did you close just now?"

Chen Yan rolled her eyes at him, and just as she walked out of the kitchen with ten portions of Osmanthus fragrans on a tray, she heard a 'bang' sound, and Zhou Zhou closed the kitchen door again.

It’s not that he’s being stingy, but Zhou Zhou doesn’t want others to see these complicated cooking techniques. It’s troublesome to explain them, isn’t it?

...

At this time, the number of passengers in the dining car has increased to more than fifty people. After all, rich people's money does not come from strong winds. The osmanthus zest for 388 yuan sounds good, and there is no need to doubt the reputation of Master Xiao Zhou, but

You still have to eat it in your mouth to know whether it is worth it, so many people are still waiting to see. Anyway, the various braised pork set meals are also very good.

But even if there were only over fifty people, Zhou Zhou still had to be busy for about an hour. Chen Yan and the others could only serve the dishes in the order in which the passengers ordered. Xu Ning and Su Rou were not able to catch up with the first batch.

The eyes of the first batch of ten passengers were all wide-eyed. They originally wanted to appreciate this delicacy, which had a golden outer skin and an interior that looked like mutton-fat white jade inlaid with red gemstones, and then posted it on WeChat Moments or something.

The faint scent of osmanthus and the pure aroma of meat made their hands break away from the command of their brains, and they lowered their heads one by one to gobble it up. Some of them who didn't like it at first were now slurping louder than anyone else.

I didn’t even know that the passengers next to me who didn’t get to eat in the first batch were so angry. Isn’t this just too greedy?

Forget it if you can’t eat it. I wanted to take a look at what the Osmanthus fragrans looked like, but it was blocked by the heads of these foodies. I said angrily, "Brother, you have to eat, can we stop chirping?"

He didn't pay any attention to it, but instead he screamed even more fiercely...

"What a waste of nature, what a waste of nature! How can you eat such a good thing like this?"

Even though the old man is sixty-five years old, his sense of smell is even more sensitive than that of young people. In his experience, he doesn’t need to look or eat, he just needs to smell the taste to know that he is inseparable, even if this chef Xiao Zhou cannot 100% know it.

A hundred copies of this famous dish would probably be about the same.

As far as he knows, this dish has "five flavors, ending with a mellow and delicate fragrance", and it is extremely complicated to prepare, which is a great test for the chef. When treating such a dish, you should chew it carefully and taste it carefully.

Chewing like crazy on pig's trotters?

What a pity, what a pity!

The old man glanced at the closed door of the kitchen: "Xiao Wu, what is the number of our order?"
Chapter completed!