flstandardbreds Chapter 254 A Safe Approach
Chapter 254 A Safe Approach
While waiting for the winter bamboo shoots to boil, Zhao Xiaojing boiled water in another pot and took out a piece of bacon from the refrigerator.
She learned how to pickle bacon and sausages at the beginning of last month. The first batch has been eaten, and now she is pickling the second batch.
However, after trying the first batch, this batch tasted obviously better. After being hung to air-dry for half a month, it was golden and translucent when cut, especially the bacon. With one cut, you can see the standard distribution of three fat and two lean meats.
The water in the pot quickly boiled. Zhao Xiaojing cut the whole bacon in half and put it in, then simmered it over medium-low heat.
Then take out the lamb chops and chicken soaked in the basin, rinse them in the sink and use the quick module to clean them in one second.
After blanching the mutton in cold water, take it out and place it in a basin.
Zhao Xiaojing put down the basin, looked up at the clock, took the winter bamboo shoots that had been boiled for enough time out of the pot, put them in a soup bowl and soaked them in cold water.
While the bacon was still not cooked, Zhao Xiaojing drained the chicken on one side in a drain basket to remove the moisture, then wiped it dry with kitchen paper.
In addition to braised lamb chops and braised bamboo shoots with bacon, Zhao Xiaojing also prepared another dish: roast chicken with mushrooms, using the mushrooms that Wang Jiandang had brought.
Zhao Xiaojing looked at the pile of chopped mushrooms and was slightly excited. She had just checked the mushrooms that the store usually used, most of them were grade three, and some were grade two. She wondered how the chicken cooked with grade one mushrooms would taste.
The chicken is freshly bought in the morning. Now I am familiar with the chicken supplier, and the chickens supplied to Zhao Xiaojing are all fresh ingredients that have been slaughtered early in the morning. There is no need to blanch them after buying them, and there is no fishy smell.
Heat the pan, add the vegetable oil and then a spoonful of lard. When the oil temperature reaches 60% to 70%, Zhao Xiaojing takes a small half bowl of the pork belly that Yun Yongyuan and the others had cut from the operating table, and puts it into the pan along with the dried chicken and stir-fry them.
When the oil in the pan becomes clear, pour in cooking wine, add a little salt, ginger and onion, stir-fry for a few times, add water and turn on high heat.
After boiling, add soy sauce and the sugar color that Wan Yuyue fries every day, cover the pot and cook for about half an hour.
This new method of roasting chicken was improved by Zhao Xiaojing after she completed the entire cooking course.
Adding cooking wine when stir-frying is a trick and also a detail to make the meat delicious.
When stir-frying meat, add cooking wine when the pan is hottest and there is no water. The high temperature and dry environment will allow the aroma of the cooking wine to evaporate and penetrate into the ingredients, achieving the best effect of removing fishy smell and enhancing flavor.
But it is different when stewing. When boiling, the water temperature is too high and lasts too long, the cooking wine evaporates too quickly and is not easy to absorb into the ingredients. At this time, the cooking wine should be added to the cold water to allow it to evaporate slowly with the high temperature.
As for adding lard and pork belly, it can increase the moisture and fatness of the chicken. The fatness of chickens on the market is not uniform. For the slightly lean chickens like today, adding some pork belly is just right. After cooking, it will be covered with the fragrance of pork, and the fragrance of chicken can also be increased.
Zhao Xiaojing turned her head and poked the bacon in the pot with chopsticks. The bacon was still a little hard at this time, and it was not easy for the chopsticks to poke in, but it was just right.
Turn off the fire that was cooking the bacon, take out the meat and let it cool. Zhao Xiaojing opened the casserole on one side and put the mutton in.
The mutton this time is good and stewed very easily. It is just a matter of blanching it in water and then adding some salt after it is cooked.
Zhao Xiaojing only added a piece of crushed ginger, half a piece of angelica the size of a little finger nail into the soup, and when adding water to the soup bowl at the end, she quietly spent money to optimize the water quality to first-class mountain spring water, then covered the lid and simmered it over low heat.
In fact, it is not necessary to add Angelica dahurica, but Zhao Xiaojing used store employees to test people's acceptance of the unique smell of lamb.
I don’t know if it’s due to regional reasons, but the employees in the entire store are surprisingly unanimous in their acceptance of lamb.
Everyone can accept a slight smell of mutton, but if the smell is a little too much, they will still drink up all the soup, but after eating, they will feel that they are still smelling of mutton and will say they will never drink it again next time.
Although the beach sheep in Ning Province are very delicious, they have a strong mutton flavor. It is not too smelly for Zhao Xiaojing, but considering the acceptance of mutton in the Central Plains, it is still a little too strong.
Adding half a fingernail of angelica dahurica was a method Zhao Xiaojing experimented with in the virtual space, and it is the closest to the flavor of mutton soup that the store clerks can accept.
After all, I don’t know the tastes of **ping’s relatives, so it’s safest to follow the neutral method.
The winter bamboo shoots had been soaked in cold water for about ten minutes. Zhao Xiaojing took them out, cut them into slices and put them aside.
The bacon on the side had already cooled down, so Zhao Xiaojing cut it into slightly thicker slices and heated oil in another pot.
After the oil is hot, turn down the heat and add the chopped dried chilies. Stir-fry on low heat until the spicy flavor comes out, then add the chopped ginger and garlic. Stir-fry until fragrant, then turn up the heat slightly and add half a spoonful of fermented black beans.
The fermented black beans, like the sugar color, are also prepared in advance by Wan Yuyue and Yun Yongyuan. After washing, they need to be slightly added with water and oil, then covered with plastic wrap and steamed. After being out of the pot, they need to be slightly flattened with a knife to make the flavor better.
Originally, only Zhao Xiaojing used fermented black beans in the stir-fried pork with peppers, but now the three of them have their own ways of cooking and use a wider range of seasonings, so the two of them simply prepare these seasonings in advance every morning.
Zhao Xiaojing poured the partially cooked bacon into the pot. After it was slightly oiled, she added the winter bamboo shoots and previously sliced mushrooms.
After the winter bamboo shoots, mushrooms and bacon are fried until they are inseparable, Zhao Xiaojing adds a large spoonful of broth into the pot, covers the pot with a lid, and simmers over medium-low heat until cooked.
After doing all this, Zhao Xiaojing opened the lid of the pot where the chicken was cooking, and seeing that half of the water had boiled away, she put the halved mushrooms in, stir-fried them for a few times, and then put the lid back on.
Of the three dishes, only the lamb needed to be slow-cooked. When half of the juice from the roast chicken with mushrooms and the braised bacon with winter bamboo shoots was left, Zhao Xiaojing turned off the fire.
When Wang Jiandang came over to get the dishes, Zhao Xiaojing added some coriander and chopped garlic sprouts, and also prepared a special dipping sauce for fear that they would not be used to the light mutton soup. After instructing Wang Jiandang on how to do it, Wang Jiandang happily picked up the things and left.
Zhao Xiaojing originally asked Wu Kaile to force the remaining half lamb chop and ingredients into Wang Jiandang's car, but Wang Jiandang refused to deliver it. Finally, Zhao Xiaojing said that she could only charge the same for money and ingredients, so she returned the money given by Wang Jiandang and kept the ingredients.
At noon that day, Zhao Xiaojing cooked these delicacies. The employees who had eaten the first-grade mutton and the first-grade mushrooms and special-grade winter bamboo shoots that were not used up were once again stunned. Their determination to stay in the restaurant for life was unprecedentedly strong. Lu Hongwen even threatened to come as soon as he graduated, and repeatedly emphasized that Zhao Xiaojing should keep a position for him.
【ding~】
A group of people were chatting lively when a slight sound came from the background of the system, and Zhao Xiaojing's heart moved.