Chapter 480 The Huaiyang Cuisine branch task begins! Geng Lele: Little girl, you are destined to teach me! [Please subscribe]

"Holy shit, this smells really good!"

When the lid of the pot was opened, a rich aroma wafted out from the pot. Even though the chef present was used to smelling the aroma of various dishes, he was still attracted by the smell.

The fragrance is rich but not overpowering. It smells very comfortable and makes your mouth start to secrete saliva unconsciously.

The pig's head in the pot changed from the white color when it was put into the pot to maroon red. The stew that could have covered the pig's head was not even covering half of the pig's head at this time.

After five hours of simmering over low heat, the pork has become tender.

As the stew at the bottom of the pot simmers, the whole pig head becomes trembling, and even has ripples. This is a sign that it is softening from the inside out, and it also occurs when the heat reaches its extreme.

Under normal circumstances, as long as the pork reaches this level, whether it is braised pork Dongpo pork or pork head meat, just wait and enjoy the delicious taste.

No matter how picky you are, you will be speechless when encountering such pork.

Wei Gan muttered:

"No wonder the pork skin needs to be placed in the pot with the skin side down when cooking it. If the pork skin is facing up, without the infiltration of the marinade, the pork skin will probably shrink during steaming."

Dai Jianli smiled:

"Not only will it shrink, but it will also dry out, crack, leak grease, and become as chewy as a belt."

At this time, the pig's head was obviously ready. Lin Xu used chopsticks to carefully pick out the various spice residues on the pig's head, and then he and Xie Baomin lifted the pig's head out of the pot by holding the four corners of the bamboo grate.

When it comes out of the pot, the thick braised soup actually feels stringy. This is because the gelatin in the pork has been stewed out.

Put the pig head on a large plate, place some lettuce leaves on the thin parts of the mouth and other parts of the meat, and then put a large plate on top.

Quickly flip it over and the pig's head is placed face up on the plate.

Take off the plate and bamboo grate on top, and then pick out the cooked onion and ginger, and then the whole pig head officially appears in front of everyone.

The pig's head is large and complete, and because the mouth area is propped up by lettuce, it looks very plump and round.

The naturally formed upward arc at both ends of the pig's mouth, coupled with the squinting pig eyes, seems to be smiling.

A dish actually made a smiling face. It was natural for the literati who ate this dish to recite poems and praise it.

Huaiyang cuisine has three major characteristics: ordinary but surprising, bland but elegant, and strange yet elegant.

The three-head banquet fits these three characteristics exactly.

Braised silver carp head represents the extraordinary in the ordinary. Silver carp head is not expensive, but because of the additional steps of braised it, it becomes beautiful and grand, highlighting the surprise in the ordinary.

The crab meat lion's head represents the light and the prominent flavor. It seems crystal clear and bland, but it has a rich taste in the mouth and leaves a fragrant fragrance on the teeth and cheeks. It seems tasteless, but it has indescribable deliciousness.

As for the grilled whole pig head, it is a representative dish that is both weird and elegant.

Pig's head, a bitch that everyone abandons, is even famous for being cooked in a urinal, but this complicated cooking method has made it appear elegant in the vulgar, and thus it has ascended to the hall of elegance.

In Huaiyang cuisine, as long as the whole pig head is grilled and roasted, it will definitely be the main dish, side dish, or side dish on the entire table. No matter how good the other dishes are, they can only be reduced to supporting roles.

This is the beauty of seeing elegance in the vulgar.

This is also the greatest compliment to this grilled whole pig head.

The only pity is that the method is too complicated, and it is very difficult for ordinary people to try it.

If you make it yourself, you won't be able to cook it, and if you pay to eat it in a restaurant, you may not be able to eat it.

Xie Baomin used chopsticks to adjust the pig's face, and then ordered:

"Wei Gan, use the broth to boil some rapeseed and make a rim for the pig's head."

"Okay!"

Although the pig head has been cooked, this dish is not yet ready.

The last step on the long march is still left - pouring the juice.

Lin Xu used a colander to remove all the residue from the pot, then turned up the heat and waited for the soup to boil, stirring continuously in the pot with a spoon.

In this way, the water in the stew is boiled out.

Pig head is rich in colloids. During the stewing process, countless colloids have been melted into the soup, so there is no need to thicken the soup at all, just cook it over high heat.

As the water evaporates, the stew in the pot becomes thicker and thicker, and the color becomes brighter and redder.

Ma Zhiqiang looked at this scene and asked curiously:

"This stewed soup is very similar to the rock sugar elbow soup. The original soup is tightened, a lot of rock sugar is added, and the color is ruddy... Are the two dishes related?"

Eh?

This issue is worth discussing.

Although the people present are all chefs and don’t know much about the history of cooking changes, there are people who do.

Dai Jianli took a picture of the pig's head with his mobile phone, and then took a picture of the stewed soup in the pot, and then sent it to Geng Lishan:

"Mr. Tateyama, the store is grilling a whole pig head today, and the finishing method is very similar to rock sugar elbow. Is there any connection between these two dishes?"

Soon, Geng Lishan replied with a message:

"Don't tell me, there is really a connection. The braised pig head in Huaiyang cuisine is most likely derived from Shandong cuisine, because in the book "Jin Ping Mei", there is a dish called braised pig head with rock sugar. This should be braised pig head. The predecessor of burning a whole pig’s head.”

The period when Jin Ping Mei was written was also a period when the Beijing-Hangzhou Grand Canal was booming. Exchanges between the north and the south were frequent, and it was normal for cooking techniques to spread.

The spread of ancient cooking culture basically followed the development of business and the promotion of officials.

For example, the famous Kung Pao Chicken is available in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine. The reason is that the person involved is an official in these places.

And Dongpo Pork also spread with Su Dongpo's job transfer.

After Geng Lishan finished speaking, he added:

"Let's wait until I get to the store to tell you the details. Xiaoyou Lin didn't call me when he was trying to make delicious food. He will be punished with three drinks in a row!"

Dai Jianli smiled and said to Lin Xu:

"Yeah, you've made my brother unhappy."

"I was worried that I wouldn't do it well, so I didn't notify too many people. I didn't expect that I would offend people..."

Lin Xu smiled and continued to stir the pot with a spoon.

When the stewed soup is as viscous as glue, scoop up a spoonful. The stewed soup will be as viscous as a large ball of boiled rosin gum in the spoon.

Okay, you can pour the juice.

He filled the pot with the stewed soup and poured it evenly over the pig's head.

These stewed soups are rich in fat, as well as sugar liquid, stock, gum, etc., and are oily and red in color, with a rich and long aroma. When poured on the pig's head surrounded by rapeseed, the originally maroon pig's head suddenly seems to be plated. Layers of amber.

The ruddy color is glowing with oil, so attractive!

"I'll go, this looks great, isn't it?"

"You look so hungry."

"It's perfect. Hurry up and take pictures. There are a group of people outside waiting to take pictures."

"That's right, the boss lady has been asking since noon when it will be ready, so hurry up!"

"..."

Everyone was holding their mobile phones and taking photos in a hurry.

In Lin Xu's mind, the system prompt sounded:

"Congratulations to the host for making the roasted whole pig head, the first of the Huaiyang three-head feast. The Huaiyang cuisine branch task has officially started. This task consists of several tasks. Details can be found in the task list. After all tasks are completed, the host can obtain the entire set.

The inheritance of Huaiyang cuisine techniques.”

Oops, a complete set of techniques passed down?

There is something about this.

Just as I was thinking about it, the system prompt sounded again:

"The host has completed the side task and made an excellent grilled whole pig head in the first attempt. As an additional reward, the excellent Huaiyang classic dish - mandarin fish braised in vinegar, congratulations to the host."

Yo ho! Are there any additional rewards?

Lin Xu was a little overjoyed and didn't expect any extra rewards.

But vinegar?

Isn’t this a technique in Shandong cuisine?

I remember when I was a kid, my mother liked to make vinegar-braised cabbage every winter. Are there similar dishes in Huaiyang cuisine?

Just as I was thinking about it, a vast amount of experience came to my mind.

After reading it, Lin Xu realized that the jealousy here was not the same as the jealousy he understood.

This dish of vinegar mandarin fish is somewhat similar to the squirrel mandarin fish. It is batter-fried and then poured with freshly made sauce. It is very similar to dishes such as sweet and sour carp and coral fish, and the sauce is also a compound sour sauce.

Sweet type.

However, unlike other types of dishes, this dish of mandarin fish in vinegar needs to be re-fried during the cooking process, and it must be re-fried three times until the fish bones are crispy.
To be continued...