Chapter 187 Fried in a big pot

Author: Heart of Light and Darkness

Chapter 187 Fried in a big pot

Cui Zhengshan could feel that Zhou Zhou, who held the pot handle with both hands, was like a master who was good at "fighting left and right". Although he could not feel this power, he could see it very clearly.

What a magical way to stir the pot? Under the joint control of Zhouzhou's two hands, the force in the pot was also divided into two strands. The sugar water surrounding the wall of the pot has gradually turned red. However, the lard that originally rotated at the bottom of the pot escaped from the action of gravity under the action of centrifugal force, and turned into wisps of crystal liquid up the pot and began to converge with the sugar water on the wall of the pot.

Fried sugar oil!

And it started to stir-fry on the wall of the pot!

Zhouzhou completely gave up using a fried spoon. With his exquisite control over the wok, the lard was raised to the wall of the pot at a certain frequency and speed, which avoided the turbidity caused by excessive lard fused in the sugar water at one time. After the sugar water slowly absorbed the special fat fragrance of the lard, the color became more pure.

It was as if rays of light rose from the wall of the pot, and the red morning glow illuminated the dining car kitchen in an instant.

The most difficult thing in stir-frying sugar oil is to control the ratio of lard and sugar water. If you miss it, it is either that the lard taste in the fried sugar oil is too turbid, or that the sugar water grey is therefore color-shifting, and it cannot form a pure 'Oriental Red'. This red is the biggest feature of 'Mao's braised pork'. Once it is lost, it will become an ordinary salty and sweet home-cooked pork.

Looking at this big pot that could cook more than 20 kilograms of pork in one go, Cui Zhengshan, Fatty, Xie Guangyun, and He Wuhuo all took a breath.

To control such a large pot, you have to divide two control forces. You don’t need to abandon the fried spoon. How much force does it take?

Experts look at the tricks, but the fat man may not be able to see clearly, but Cui Zhengshan and the others could see that Zhouzhou was also very difficult to exert force, and he also used turbid force. However, later he began to borrow the previous force to make these two initial powers endlessly, and he was always using clever power to maintain it. This not only contained the chef's exquisite control of the force, but also reflected rich experience.

Never seen "Shen Zhou" get so fucked like this? Where did he learn this?

There were question marks hanging on everyone's heads, and their mood was messy in the wind. I really saw your ghost. Why did the longer I stayed by Zhouzhou, the bigger the gap between me and him? Is this still going to make people live?

A scent of meat rose from his nose, and they, who were both chefs, subconsciously licked their lips. With their experience, they didn’t have to see it at the end. Once this pot of braised pork was released, it could really scare people’s soul!

The pork cubes at the bottom of the pot change color at the same time. When the meat cubes with exactly the same length, width, thickness and thickness appear golden at the same time, the pot really shows golden light.

Could it be a pot of golden braised pork?

Cui Zhengshan shook his head, feeling a little amused. When did he become so second-class?

Appropriate spices are still needed. Even Mao's braised pork cannot be separated from star anise and pepper to remove the fishy smell. When the smell of spices gradually spread, Cui Zhengshan, the sharpest-eyed one, saw Zhou Zhou pressing the back of the pot handle with both hands and pressing down slightly.

"Buzz!"

Two endless forces that had been in Zhouzhou, which had been in a clever way, suddenly pouring towards the bottom of the pot, causing the big iron pot to make a pleasant buzzing sound. The bright red sugar oil fell from the walls of the pot on all sides, wrapping the right piece of pork, and starting the dyeing process.

A stream of shiny bone soup fell into the pot, and the amount of soup was not too much, barely submerged 80% of the pork cubes, revealing the top pork skin layer. This was to maintain the taste of the pork skin when dyeing and collecting the juice, which directly determines the quality of the braised pork.

"From now on, it will be ready to be out of the pot in an hour."

Zhou Zhou looked up at the clock hanging on the wall and smiled and said, "There is no way, braised pork has to be cooked and eaten immediately. This way, there is no way to satisfy all passengers. This pot only looks fifty servings, and the dishes are too slow."

"You call this slow food?"

Master Sun stood behind several major chefs and looked at Zhouzhou quietly. He was the most experienced in the kitchen. He was shocked by Zhouzhou's operations just now and didn't dare to say a word for a long time.

But when he heard Zhou Zhou say this, Master Sun couldn't help it. He cooked a large mat all his life and still had some say in making big pot dishes, not to mention that Zhou Zhou used his big pot.

"A single pot produces fifty servings of braised pork, although each serving is a little less, and it cannot be compared with the rural large tables, but it is fifty servings.

Master Zhou is wrong, Zhou Shen! Do you know? I have cooked a large mat for half my life. At most, a pot of braised pork is produced. Moreover, I am a real big pot dish, and this is a delicate small stove!

It is impossible to use a large pot to make a small stove, it is terrible, terrible."

Remind by Master Sun, Cui Zhengshan and others' eyes at Zhouzhou changed again. Yes, I just focused on Zhouzhou's techniques and forgot that they were cooking big pot dishes!

There are many people in the world who can make big pot dishes, and all the masters in the canteen are experts, but who can make big pot dishes a small stir-fry? And if your taste does not have problems like a fat man, wouldn’t this "Mao’s braised pork" in Zhouzhou be a magical dish?

The fat man suddenly said: "Boss, the Chinese Chefs Association has not approved your special level application yet?

Isn’t it just a special level, just being so stubborn?”

What is the first-level Nint in the X164 dining car kitchen now? Even the chefs are there!

But for Fatty and Zhouzhou, this is the status! It’s fine for Fatty himself. Seeing that the boss’s cooking skills have not yet been able to obtain the first-level qualification, I feel sorry for Zhouzhou!

"I think the Chinese Chef Association is also similar to the Qu Association. The Football Association is almost the same. It's simply bureaucratic. Master Zhou, don't worry, if they dare not criticize me, Cui Zhengshan, will announce that I, Qinxing and voluntarily withdraw from the Chinese Chef Association!"

"So too!"

When talking about the current Chinese Chef Association, Xie Guangyun's opinion was greater than anyone else and sneered: "Originally, my master and Mr. Zhang recommended it, and Zhou Shen also appeared in the special issue of "Lixing Tianxia". Is it a special level bird? I think it is appropriate to directly grant Zhou Shen the qualification of a national cooking master.

Hey, it’s because that president and Michelin have bound their interests. Now, the directors and executive directors of the China Chef Association are not Michelin certified Chinese chefs?

They relied on this fame to gain both fame and fortune.

Now the "Three Japanese Meals" are about to establish a new standard for Chinese food. What touches is not only the interests of Michelin, but also the interests of these people. However, Zhou Shen is also a senior judge of "Three Japanese Meals". Who do you think they are not stuck in Zhou Shen?

My master and Mr. Zhang are also senior judges of three meals a day, but do these two old men dare to move? This is just picking soft pinch with persimmons!"
Chapter completed!