After smelling the aroma, Li Dazui and several conductors also got into the kitchen. The lard residue was quickly cleaned up, and the two large pieces of pork fat were turned into a pot of organic and pure lard without additives.

Zhou Zhou divided the pot of lard into three parts. After pouring one part into a basin and cooling it, he covered it with plastic wrap and put it in a refrigerator for use tomorrow. One part was separated first and also put into the basin without putting it in.

Put it in the refrigerator, which is what you will use tonight; leave the last portion in the pot, which is the key to making the meat in clear sauce quickly.

Due to the limited ingredients, the extra eggs can only be used for dinner; it is not an easy task to turn eggs into an attractive main dish. Ordinary scrambled eggs with chili are obviously not an important task, and chili is not a big deal.

If you want to use it to make fried pork with chili, there won’t be much left.

What Zhou Zhou is planning to cook is ‘Huangcai’. For this parallel world, this is a new dish that has never been cooked before.

Yellow cabbage is an egg. As early as when the capital was still called "Beiping", people in Peiping thought that the word "egg" was indecent, so they called eggs "osmanthus", "furong", "chicken" and "yellow cabbage"...

....

But pickled cabbage is not just a simple scrambled egg.

This dish is a great test of the chef's ability to control the heat. National cooking masters can make it far better than ordinary housewives using the same kitchen utensils and ingredients.

Zhou Zhou had often watched his mother make this dish in his original world. Although his mother was not a master of cooking, she was still very familiar with the making process of this dish. Coupled with Zhou Zhou’s senior chef’s skills, even if she made it in the end

The finished dish is not as good as the cooking master, but it will definitely be a good dish.

There are two key points in order to make this squid dish: first, you must use lard, and second, you must master the word "squid".

At the same time, we are also very particular about the ingredients. In addition to eggs, authentic cabbage must also be paired with diced ham and water chestnuts. The diced ham brings a rich and thick aroma, and the diced water chestnuts bring a refreshing taste.

This will create a multi-layered taste.

Ham is too luxurious for train kitchens. Not to mention the current chef Zhou Zhou, even when Master Chen was the chef, it was impossible to prepare such high-end ingredients; so Zhou Zhou could only use clear sauce meat instead of ham.

, after all, Qingjiang Pork was called 'Northern Ham' in his original world.

And because of the rush of time, we can only use the quick method to make the clear sauce pork.

As for the ingredients that represent the fragrant taste, the requirements are not so strict. Diced water chestnuts can be used, or freshly cut lotus roots can be diced. If you use lotus seeds instead, it will definitely not be much worse than diced water chestnuts, so I ate Zhouzhou lard residue.

Chen Yan and Li Dazui became white workers who helped Zhouzhou peel lotus seeds.

Most of the lotus seeds from the two large bags of lotus pods were peeled off. After removing the bitter core, Zhou Zhou cut them into small pieces and soaked them in sugar water for later use.

Then Zhou Zhou took out the pork that had been marinated for four hours, washed away the spice residue and soy sauce on the surface of the pork, and then began to heat the lard left in the pot.

In this step, the lard must be heated over low heat. During the heating process, the chef needs to keep checking the temperature of the pot with his hands. When he feels a needle-like burning sensation in the palm of his hand, the lard does not start to bubble.

, the oil temperature is just right.

At this time, immediately reduce the flame to a minimum, which only plays a role in maintaining the oil temperature. Then put the pork that has been marinated for four hours into lard and let it drain at medium temperature.

As the name suggests, frying cannot be fried for a long time. It only relies on this step to lock in the flavor of the sauce and various spices on the pork, so that it can be firmly suppressed under the thin oil skin.

Just stir it in the pot once, then immediately remove the pork, then put it in the steamer and steam it for fifteen minutes!

This step of steaming is called 'forcing it into the flavor', which uses hot steam to force the flavor of sauce and spices locked under the oily skin into the interior of the pork.

Originally, clear sauce pork needs to be marinated for more than seven days. Now Zhouzhou uses the two steps of 'oil removal' and 'steaming' to make the pork that has only been marinated for four hours quickly acquire the flavor, and then only needs to hang the pork to dry

In an hour, this quick-cooked pork with clear sauce will be eighty percent delicious.

Even Zhou Zhou’s mother doesn’t know this method of locking in the flavor. It is completely within the skills of a senior chef.

Of course, this kind of instant clear-soy sauce pork cannot be cut into plates and served directly. Even if there is no such dish as clear-soy sauce pork in this world, real gourmets will still have trouble eating it, but they will not be able to use it as an auxiliary ingredient for pickled vegetables.

any question.

"Lao Zhou, what exactly is this new dish of yours?"

Chen Yan was dazzled for a while. Zhou Zhou fried and steamed the bacon. The operation was so complicated that she couldn't understand it at all, and she felt a little confused.

"This dish is called yellow cabbage. Never heard of it, right? Wait a moment, I'll make you a taste first."

“Hmm… Just try it!

Anyway, I will resolutely lose weight starting from tomorrow and only eat one meal a day, so I can eat whatever I want today!"

Chen Yan secretly drooled and found a reason for herself to eat and drink.

"If you have perseverance, I believe you will lose weight successfully!"

Zhou Zhou cut off a small piece of instant meat with clear sauce, put it under the air outlet and quickly cooled it, then cut it into cubes and set aside.

Beat two more eggs, discard the egg whites, and take only the egg yolks. Use a whisk to beat the egg yolks into a liquid, then add water and continue beating. When a thick foam layer appears on the surface of the egg yolk liquid, add an appropriate amount of corn starch.

, add minced meat and minced lotus seeds soaked in sugar water, and beat thoroughly again until the minced meat and minced lotus seeds are hidden in the egg yolk liquid.

The lard used for frying and curing the meat cannot be reused. Pour it out and clean the wok. Scoop out half a spoonful of the lard that was previously separated into the pan. Then add it according to the amount of egg liquid that needs to be put into the pan this time.

Control the amount of oil to be more than for stir-frying and less for frying. Turn on the heat and heat the oil!

The oil temperature was still controlled at a medium temperature of about 80 degrees. Seeing that the oil temperature was almost suitable, Zhou Zhou poured the previously beaten egg yolk liquid into the frying spoon, placed the frying spoon against the edge of the pot and gently lowered it to the top of the oil surface, and then

His hand suddenly shook, and the egg yolk liquid slipped down the wall of the pot into the pot with a "sizzling" sound.

Under the influence of lard, the egg yolk liquid was like a golden epiphyllum, blooming quickly in front of Chen Yan's eyes... The tangy aroma hit the depths of the brain!

"This... what kind of 'evil' delicacy is this that can kill people!"

Chen Yan drooled and looked at the yellow cabbage that had been placed on the porcelain plate with a conflicted look on her face.

What kind of yellow cabbage is this? It’s just a blooming yellow rose, okay?

She couldn't figure out whether she had done great good or evil in her previous life. Otherwise, why would she meet a guy in this life who tried every means to prevent her from losing weight but always brought her so much happiness?

By the way, can I really insist on losing weight starting from tomorrow as I said?

"This dish needs to be eaten while it's hot. Are you sure you don't want to try it?"

Smiling Zhou Zhou, with a devilish and seductive smile, handed this delicacy that the girl could not refuse to her along with the chopsticks.

"If I gain weight, it will be because of you!"

Chen Yan grabbed the chopsticks, picked up a large piece of cabbage and put it into her mouth.

"Hmm... Smelly Old Zhou... Hmm... I can't do it anymore... It's delicious... This is too delicious
Chapter completed!