Life is a Game

The seasoning in the kitchen is very simple, which is the basic oil, salt, sauce and vinegar. Jiang Feng took a look at the dishes Tian Lin had washed before. There were only eggplants and Chinese cabbage, as well as a sauced duck he bought and a few pieces of tofu.

Jiang Feng thought about it for a while, because dishes that are too difficult are easy to overturn, so he made eggplant with minced meat, stir-fried Chinese cabbage, tofu and braised pork, and made a special steamed egg with lotus root for his uncle and grandpa. Lunch is probably about the same.

The stew has been cooking in the pot for a while, and it is basically irreversible. All Jiang Feng can do is cook the braised pork. Uncle and grandpa just like to put meat on the juniors. Stewed meat is meat. Why is braised pork not meat?

Tian Lin had already taken a piece of meat and put it outside to thaw.

The best pork belly is three points fat and seven parts thin. The pork belly in front of Jiang Feng is almost six points fat. It is also because Tian Lin did not cut the meat well, but such fat pork belly is used to make braised pork. It will be extremely greasy.

Most people don't like to eat fatty meat, but if you meet a chef who can do it, people who don't like to eat fatty meat don't mind trying it. The pork belly used by many Dongpo pork is almost half fat, and there are still countless people who love it.

Some people don't like to eat fatty meat because it contains a lot of fat, and it is difficult for bile to decompose all the fat, resulting in the fat not being digested and absorbed in time, resulting in a greasy feeling and making people sick. Correspondingly, fat is a high-energy substance, and the large amount of energy generated when it is decomposed will give people a sense of satiety. This kind of blissful satiety is incomparable to sugar and protein.

Eating meat is happiness, and eating fatty meat is even more so.

Therefore, controlling fat intake is the key to cooking braised pork.

(The above is all made up by me)

Jiang Feng carefully cut the meat, cut off the excess fat and boiled the oil. The lard that was boiled now can be used to fry eggplants, trying to keep the fat-to-thin ratio of the pork belly within an appropriate range.

Marinate the meat, put it into the pot with ginger slices, onion and garlic, boil it twice to remove the floating foam, then stir-fry a few times on high heat, then add various seasonings, cook slowly on low heat, and cover the pot.

The rest has to be left to time, let the fat in the fat meat slowly decompose with the simmering on a low fire, let the sauce and gravy slowly soak into the pork belly, when the color of the meat becomes darker, the aroma of the meat will also come out , the rich meat aroma has a hint of sweetness, and then the sauce is collected on high heat, and the braised pork is ready.

There were two pots on one stove, and the places where the fire was fired were connected. Jiang Feng moved the firewood to the side a little, so as not to burn the meat due to too much fire. The rice found in this kind of firewood pot has a smell of firewood, whether it is steamed rice or stir-fried vegetables, it is delicious, but it is difficult to control the heat accordingly. If you just want to do it generally, you can cook the fire yourself or find someone to cook the fire, but if you want to cook a really good dish, the person who cooks the fire has a tacit understanding with the chef.

In ancient times, royal chefs were very particular about the firewood they used for cooking, and the chefs who used the firewood were basically the apprentices of the imperial chefs. Only with a tacit understanding between master and apprentice can they cook good dishes.

Now chefs don't have to worry about this. They are all gas stoves, and they can adjust the fire as much as they want, and burn it however they want.

No one lit a fire for Jiang Feng, so he did whatever he wanted. His knife skills and seasoning were all advanced, and his cooking skills also made a qualitative leap.

First make the eggplant with minced meat, peel the eggplant, cut it into large slices one and a half finger wide with a top knife, and then cut into strips. Chop lean meat into minced meat, preferably close to minced meat, and mince green onion, ginger and garlic. The eggplant is first wrapped in a circle of starch and fried in hot oil until it is slightly yellow and then taken out.

Put the minced meat into the pot, stir-fry over high heat, then add various seasonings and a bowl of water, bring to a boil over high heat, and when you can smell the aroma, put the eggplant in and thicken it with starch, stir fry the eggplant evenly, and the sauce After the juice is even, take it out of the pan and put it on a plate.

Jiang Feng tasted it first while it was still hot. The eggplant was tasty and well-fried. It was a bit crispy but soft inside. The sauce was also well-proportioned and moderately salty.

That's enough, this plate of eggplant will definitely not be scolded by the old man!

The clay stove is good for everything, but it is troublesome to clean the pot. Jiang Feng scooped up a ladle of water and brushed it casually as if it was clean. This eggplant is considered meat in the university cafeteria, and the next two dishes to be fried are vegetarian dishes.

The Chinese cabbage is very fresh, and the minced meat eggplant and braised pork are both salty, so he specially roasted the sweet and sour Chinese cabbage. It only took a few minutes to fry the cabbage. Jiang Feng tasted it as usual. The original quality of the cabbage gave this dish a lot of points.

The quality of the tofu was so-so, not tender enough. I guess it has been two days since I bought it. It is not suitable for making smooth tofu, but Jiang Feng likes smooth tofu, so he made it according to his own preference.

Sliced ​​tofu and garlic, it would have been better to add some coriander, but Jiang Jianshe and his two cousins ​​don’t eat coriander, especially Jiang Junlian, who would feel like vomiting when they smelled coriander. Nausea in the mouth. It is also for this reason that the Jiang family never adds coriander to the dishes for dinner together, even if some dishes do not have coriander, there is no soul.

The steps of smoothing tofu are actually very simple. Heat oil in a pan, stir-fry over high heat, and finally thicken with water starch. As long as the spoon is turned evenly and the sauce is tasty, the taste will not be bad. The heat is not high, and Jiang Feng can do very well even when the heat is only medium.

Now that it's high-grade, it's more handy. The tofu absorbs the soup and turns light yellow. Jiang Feng tasted a piece and it tasted good, but the tofu is not too tender, but this is the problem with the tofu, so it's okay.

The braised pork in the other pot was not ready yet. Jiang Feng, who steamed the egg in Furong water, was going to wait for the braised pork to come out of the pot before steaming. The easiest way was to filter the egg liquid several times, and then drip sesame oil after steaming. Put some super good mushrooms on the surface of the plate, and steam it like ordinary steamed eggs if you have no conditions.

It is said that steamed eggs may be the least threshold and easiest dish besides boiled eggs. As long as they can be steamed, they can be eaten, whether it is steamed like a hornet’s nest, or there are four eggs in a small bowl of steamed eggs. Just like chicken cakes, the taste will not be bad. At most, the taste is very different, in a word, it can be eaten.

Looking at the three dishes in front of him, Jiang Feng felt that today was the time for him to be proud in front of his uncles and cousins!

After the fried fish overturned during the Lantern Festival last year, Jiang Feng's image in the eyes of everyone changed: Xiao Feng learned well when he was a child, but now he can't, the fried fish is a bit mushy.

At that time, Jiang Feng hadn't cooked for almost five years, and the old man caught him frying fish and overturned the car on the spot.

Today, he, Jiang Feng, was going to tell everyone that not only did he learn well when he was young.

After opening and hanging, I learned even better!