Entertainment: Top Agents

"Huh~" In the afternoon, Liang Lin came back from shopping.

Everyone who went out with him helped to get the things.

Next to the yard of Zhao Liying's house, an awning has been set up for the chefs to work.

And Next to the awning, there is the boiler and so on.

"What kind of pork should I choose for this braised pork?"The chefs in the kitchen all asked Liang Lin

"When choosing pork belly, it’s best to choose this five-story pork belly."

"It’s just a thin layer on top, then a layer of fat, then a thin layer, and then a layer of fat."

"This kind of five-story pork belly is more delicious when used as braised pork. It is just the right amount of lean and fat."

"It's too fat, otherwise you'll be tired of eating it"

"It doesn't matter if you are too thin, otherwise it will be too bad to eat, or it will jam your teeth."

Liang Lin explained to them, and then started to boil water.

He cut the pork belly into three halves, otherwise the whole fan of pork belly would be too big and difficult to blanch.

Not only is it difficult to blanch, it is also difficult to fry. After all , we have to cut the pork belly into three-finger-sized pieces, so it’s better to cut it into several sections now.

While boiling the water, Liang Lin also told them what ingredients to use.

Sweet and sour pork belly The main ingredients of meat are onions, pickles, plums, and sour lemons.

"This sour lemon cannot be peeled, otherwise if the peel and seeds of the sour lemon are also put in, the meat will be bitter and the taste will be reduced."While he was talking, several old masters next to him were studying seriously.

It is difficult to meet a master who makes authentic pork belly in Guangqi. Of course they must learn it hard.

Not to mention these old masters, it is Zhao Liying His younger brother and Liang Lin’s brother-in-law were all following him, and Zhao Liying’s cousin was also watching and learning.

"Blanch the meat and cook for about 30 minutes, then remove it."

"Just use a meat needle, which is a hammer needle, to poke holes in the skin of the meat."

"If you don't prick holes, you won't be able to get a tiger skin shape when you fry it."

"Moreover, punching holes in the pig skin can also release the fat inside the pig skin."

"There is a layer of fat inside the pig skin. If it is not released, it will affect the taste to some extent."

"After pricking it, rub salt on the pork skin and marinate it for a few minutes."

Liang Lin said next to him, everyone listened attentively, and some people took notes.

While marinating the pork skin, Liang Lin also prepared something.

Onions, sour buckwheat heads, sour lemons, sour plums, etc. Chopped.

Now that it was almost done, he heated up the oil in a pan on the other side and used the hot oil to fry the pork belly.

"How long will it take to explode?"While Zhao Jianfei was smoking, he also asked his brother-in-law

"Once the oil temperature is right, put the pork belly in and fry, skin side down."

"And try not to fry the lean meat on top of the pork belly. If the lean meat is fried, it will be very woody, taste bad, will be very tough, and will get stuck in the teeth."

"Mainly fried pork skin, fried into flowers, which is like tiger skin"

"Fry slowly over low heat. It will take about 15 minutes and it will look like tiger skin. Then check the condition of the tiger skin."

"Don't use too much heat. If the heat is too high and the oil temperature is too high, the pork skin will not be golden brown after frying, but red and black. This will not look good, and the pork skin will not taste good."

"So fry it on low heat. After frying for 15 minutes, turn it over to check the condition of the skin."

"If it's not golden brown yet, fry for a few more minutes."

These old masters also listened carefully to what Liang Lin taught.

After frying for almost 20 minutes, the tiger-skin shape of the meat is very nice.

"Ouch~" After Liang Lin hooked up the pork belly, everyone saw the situation of the pork skin.

"Don't tell me, this craftsmanship is really amazing. After the skin is fried, the tiger skin looks very good."These old masters laughed.

"Yes, our braised pork seems to be non-fried, right?"

"That’s right, even if we fry the pork belly here in Northern Hebei, we can’t get this kind of tiger skin."

"There are no holes in our pork belly."These old masters started making stuffing.

Liang Lin listened to them and did not interrupt.

There are many ways to make meat in so many provinces and regions across the country, all with local characteristics.

"Soak the fried pork belly in the water used to blanch the pork belly earlier."

"Soak the pork belly first. While it is soaking, adjust the marinade for the pork belly."

"Chop the onions, sour clams, sour plums, and sour lemons just now, as well as the ginger."

"Then add sugar, fermented bean curd, light soy sauce, oil consumption, pepper, dark soy sauce..."

In this way, Liang Lin told these old masters all the details of how to make braised pork.

The old masters also had someone to record it, and then Then I will find time to try making it.

After Liang Lin prepares the sauce for marinating the pork belly, he can also pick up the soaked pork belly and slice it.

"The braised pork at our place and the braised pork at the banquet basically cost about 2 taels per piece of braised pork."

"ah? Do you want to cut it so big?"Everyone was surprised when they learned that a piece of pork belly costs two taels.

"Yes, when we hold a banquet over there, a piece of pork belly costs about 2 taels, and a serving is about two and a half to three kilos, because a piece of pork belly is too thin and difficult to stand up and display. plate"

"So the thickness of the pork belly like this is about the size of your little finger, right?"

"With one cut like this, it's almost like two pieces."After Liang Lin said that, he started to cut

"Is that so?"Zhao Jianfei's cousin is still helping to cut it.

"Yes, that's it. Then the length of the pork belly depends on what kind of meat bowl you use."

"This depends on the type of meat bowl used and cannot be generalized." (To read exciting novels, go to Feilu Novel Network!)

"If the remaining bits and pieces are not suitable for serving on the plate, just put them on another plate. After these bits and pieces are braised, they can also be used as a dish for tonight's dinner."

"Didn’t you just come back from buying some sauerkraut? You can cut the sauerkraut, stir-fry the sauerkraut later, and make a simple version of the sauerkraut pork belly with the edges of the pork belly."

Liang Lin is here to teach them how to make this dish, and they are all very happy to learn.

After such a busy life, it is really time for 5 pm.

Today is not the wedding day, so there are not many people coming to eat.

But even so, there are more than 20 tables of people who come to eat.

Basically, the people who come to eat today are people from the village, as well as people who live nearby and have time to come over for dinner, so tomorrow is the main meal At five o'clock , tonight's dinner began to be served.

Throughout the afternoon, Liang Lin stayed in the kitchen, preparing dinner with the chefs.

He not only cooked braised pork, but also helped fry the big pot. Food.

Liang Lin has followed his grandfather since he was a child, helping people in the village to prepare banquets.

He can cook this kind of big pot dishes to some extent, but the dishes are different. And in Zhao Liying’s family’s side, the dishes for the wedding banquet seem to be the same. There are more than 20 dishes on the table.

This is about twice as many as in Liang Lin’s hometown.

There are only twelve or three dishes in Liang Lin’s hometown, it seems.

Some places have more, maybe fifteen or sixteen

There are basically so many dishes , but Zhao Liying and her family have a wedding banquet.

There are more than 20 dishes on one table. It is said that there are as few as 22 dishes, and if there are more, it may be 24 or 26 dishes.

".Hmm~ This is delicious. Is it braised pork?"

"yes? I was also surprised. The braised pork was not presented on the plate, and it seemed to be just a corner, but it was delicious. The sauerkraut under the braised pork was also very delicious after absorbing the juice of the braised pork."

"Wow, this braised pork is better than the braised pork I had before."

The relatives and friends who came to have dinner tonight were all full of praise after eating this dish.

Sangkou is actually the corners left after cutting the meat just now.

These corners are very important when presented on the plate. It’s not good-looking, with different sizes, and the presentation affects the appearance.

So the pork belly made with these corners is called loose pork.

This kind of loose pork does not need to be steamed, it can be eaten after stewing. In fact, the taste is not the same. almost

"It’s really delicious. The pork belly is sweet and sour and very appetizing."

"Lao Zhao, is this pork chop? It's quite delicious."

Zhao Liying's father, who was passing by, laughed after hearing this:"It's pork belly, the way my uncle and his family do it."

"Your uncle? How to make Guangqi braised pork?"

"yes! How about it?"Father Zhao asked his old friend with a smile.

"It’s delicious. It’s really delicious. To be honest, it’s better than the local braised pork we make."

"((Li Zhao) I heard before that Zhongguo cooked meat to watch Guangqi. At that time, I thought it was an exaggeration."

"Now after eating it, I realized that the texture and taste are indeed outstanding."

"Hahaha~" Father Zhao laughed heartily and sat down to have two drinks with his friends.

And when Father Zhao was happy, he went in and took out a bottle of Maotai. After opening it, he had two drinks with his friends and was happy..

Seeing that the pork belly on the table was finished, he took the plate over and went to the kitchen to have a look and add some pork belly.

"Are you still here to get it? Uncle, it’s not enough to wait. There are still a few tables to share later."

"There are not enough loose buckles."Zhao Liying's cousin said with a smile.

"It doesn’t matter, we basically ate the next few tables by ourselves."

"It’s okay if we eat less. Let the guests enjoy themselves first, and then give some more. I’ll go have a few drinks with my friends.

After Liang Lin heard this, he smiled and said,"Dad, don't drink too much. There's still more to drink tomorrow.""

"I know, you should go over to eat after you are done with your work. Li Ying and the others are already ready to eat."

Of course Liang Lin had the same plan. He helped divide the dishes for the last few tables.

After the dishes were divided, he and Zhao Liying's cousin went over to prepare for dinner.

Zhao Liying left a place for himself My husband, now that he sees him coming, of course he will serve him rice immediately.