Just a pot of brine is full of aroma, and it has a taste that has never been seen in this world.

The aroma gradually spread from the dining car and soon affected several adjacent carriages. The passengers twitched their noses and felt as if their saliva was about to flow out.

What good thing has Chef Zhou Zhou made again? Looks like we are in for a treat at noon today!

The soft sleeper compartment where Su Rou and Lu Meiqi were located was only two compartments away from the dining car, only fifty or sixty meters away. Although the green train was different from the completely sealed high-speed train, this life-threatening aroma still penetrated the noses of the two women.

.

Lu Meiqi kept twitching her nose like a greedy pig, her eyes shining: "It smells so good, why have I never smelled this kind of fragrance?

Rourou, you are an expert in the catering industry, what exactly is the aroma coming from this?"

Su Rou didn't reply to her words, and she was still confused.

As the CEO of Su's Catering Group, she is naturally considered a semi-gourmet, and has eaten countless good things. However, this is the first time she has encountered this unique aroma, and she can't guess who has rejected her.

What good thing did the young chef cook up again?

Is it another innovative dish?

It's impossible... China has a history of two thousand years of gourmet food. The great chefs of the past have made almost every conceivable trick. Today, the so-called innovative dishes made by national cooking masters are not old wine in new bottles.

It means putting new wine in old bottles, or making some technical grafting of various ingredients and flavors.

These grafted ‘innovative dishes’ are like homophonic memes in talk shows. They seem pretty good at first glance, but once you figure it out, they are actually very low.

But Zhouzhou's innovation is completely different. 'Liuhuangcai' embodies the innovative cooking of eggs using the traditional technique of 'liuhuangcai'; the aroma now is even more extraordinary. You must know that the dishes have become more simple. If you want

It is very difficult to innovate a completely new flavor.

In Su Rou's view, chefs who can create 'new tastes' are definitely the top masters in the chef world. This does not rely on fancy work, but reflects deep internal skills!

"Well... I'm just the manager of a catering group, and I'm not a real gourmet. I can't tell the difference for a while.

Meiqi, why are you in a hurry? You’ll know by lunch time anyway.”

"Rourou, you don't understand. After all, the food on the train is limited and may not satisfy every passenger?

I'm afraid it will be too late by the time we find out, no! I have to find a conductor and ask if Chef Zhou's new dishes will be in the dining car? If so, we have to make a reservation as soon as possible."

"Okay, you can go and ask."

Su Rou nodded.

She had already tasted the yellow cabbage in the dining car, and had not heard of any new dishes being added. Originally, she planned to have a box lunch for lunch today, and take a look at Zhouzhou's basic skills in addition to his extraordinary talent for innovation.

Now my curiosity has been completely aroused by this unprecedented aroma, and I really hope that this new dish from Zhouzhou can be included in the dining car.

...

Chen Yan ran all the way to the kitchen.

She is not doing this for food, but for exploration and discovery driven by the curiosity shared by all humans.

Come closer to cooking!

improve yourself!

As long as your curiosity doesn't die, I will never grow old!

Not only her, Aunt Xia, Xiao Zhang, Li Dazui, but also the always serious policeman came... Braised vegetables are not uncommon in Zhouzhou's original world, but in this parallel world, they are the first

Appeared for the first time!

After all, food is the most important thing for the people. Even the train conductor Aunt Xia cannot deceive her sense of smell and cannot resist the temptation.

Zhouzhou had already started the process of braised pig trotters before they arrived...

After a little taste of the saltiness of the brine, I added some salt to it. (To explain here, it is said that adding salt first and then braising the meat will cause the braised meat to be less cooked. This is a rumor. The author has done it countless times.

Meat is always salted first.)

Then turn up the heat and simmer for ten minutes, then cover and simmer slowly for about forty minutes, then turn off the heat and cover.

When making braised pork, whether you are braised pig trotters, pig offal, pork head, or beef, in addition to having a good pot of brine, the most important thing is to braise!

Why not continue to simmer but always simmer?

Because simmering for forty minutes has partially forced out the fat in the pig's trotters. If it lasts too long, the fat in the pig's trotters will be lost excessively, the lean meat will taste dull, and the pig's trotters will become too soft.

It’s glutinous and has lost its chewy texture.

This is not Dongpo pork that melts in your mouth!

In addition, even if it is only a slow fire, the liquid level of the brine will still be slightly churning, and part of the brine flavor will be lost during this churning process.

Stewing can solve these problems. First of all, the brine liquid level will no longer churn, ensuring that the pig's trotters below are fully flavored.

Secondly, under the perfect coverage of the upper layer of fat, the brine will gradually cool down over time. This slow cooling process is in line with the true meaning of "no shortage, no surplus" in cooking.

It takes forty minutes to stew. Once the time is up, this pot of pig's trotters will become a delicacy in the world.

When Aunt Xia and the conductors rushed to the kitchen after finishing all the work at hand, Zhou Zhou had already turned off the fire and let the pig's trotters simmer slowly in the brine.

He didn't only have this pot of pig's trotters in his eyes, but he was even more happy that the pig's trotters were 10%. Even if the pot of brine was ready, it would be very simple to braise the meat with cured sauce for the meat buns in the afternoon.

Aunt Xia asked him with a smile: "Not to mention everyone is curious, Aunt Xia is also curious. This is the first time I have smelled this aroma in more than thirty years of life. What is the delicious thing in the soup pot?"

"It's braised pig's trotters.

I'm going to braise all the two hundred pig's trotters that Director Liu sent me. The first pot will come out in a few minutes. However, I'm afraid it will take about 1 p.m. to braise them all. Passengers who want to eat may have to wait a long time.

Some."

"Braised pig's trotters, I've never heard of this method?"

Aunt Xia was stunned: "Did you innovate it yourself again?"

Zhou Zhou nodded: "That's right... I just figured it out."

"I know you are a good boy, and Aunt Xia will never misjudge someone!"

Still having the same old habit, Zhang Xia punched Zhou Zhou in the chest again, which was her habitual move to express happiness.

“Braised pig’s trotters is what’s included in today’s lunch?”

"Yes."

Zhou Zhou smiled and said: "In addition to continuing to provide steamed rice for today's lunch, I also steamed some steamed buns and flower rolls in advance. As long as it is paired with a simple egg soup and half a piece of braised pig's trotters, it is a complete noodle dish.

Packages are provided so that passengers with different tastes can be catered for.

However, the cost of pig's trotters is a bit higher. Even if each set meal only uses half a piece of pig's trotters, a set meal will cost 20 yuan. This is basically the cost price. After all, just half a piece of raw pig's trotters costs at least 11 yuan.

cost."

Aunt Xia and a group of conductors looked at Zhou Zhou helplessly, thinking to themselves, who asked you how much it cost? Didn’t you see that everyone was so greedy by you?

We want to try this braised pig's trotters that we have never tasted before!

"By the way...it's also my first time to make braised pig's trotters. I'd like you to try it first. If you have any shortcomings, feel free to mention them."

Zhou Zhou stepped on the footstool, fished out a few braised pig's trotters, put them on a porcelain plate and placed them in front of everyone.

Everyone, including Aunt Xia, began to swallow their saliva in dismay.

On the white porcelain plate, the braised pig's trotters freshly taken out of the pot are still slightly steaming.

Because the brine staying on the skin still needs a period of cooling before the color starts to darken. At this time, the pig's trotters show a light red-yellow color, and the trembling skin is like pieces of beautiful amber...
Chapter completed!