delicious master

Chapter 259

I want to squeeze the shredded bamboo shoots that have just been slightly marinated and put them aside. I take out five or six garlic and smash them into fine pieces.

The prepared scallion whites are also beaten and then chopped. Here, the scallion white part of the scallion root must be used, and the scallion leaves are not required.

In order to better increase the fragrance, Tang Xiaokang chopped some coriander roots and put them in the same way.

Looking at this thing, Tang Xiaokang could still remember that day. When he was young, he once thought that the old man had cut some ginseng silk into it when he watched the old man making red oil kidneys, which shocked him endlessly.

Is this red oil kidney flower so nourishing? The kidney alone is not enough, and some ginseng is needed?
It wasn't until many years later that he truly understood the meaning of it, and he was still too young...

Tang Xiaokang doesn't like the root part of coriander root very much, so he directly used the rhizome part.

salt, sugar, vinegar...

Of course, we can't forget the most essential spicy red oil, which is the root of the whole dish.

Stir the seasoned red oil evenly, and the kidneys on the side are almost marinated and start to process the kidneys.

The long-term exercise in the Dongju allows Tang Xiaokang to control the time very smoothly. Every step is planned in his heart, so that he can not delay the time of cooking and reduce the waste of time.

Because it was outside the yard and there was no way to use an earthen stove, Tang Xiaokang, his father Tang Qingbo and two uncles moved out the huge dusty stove in the backyard.

This thing is a special fire stove for hotels, and the price alone is more than 2 yuan. It is huge, and it is the old man's favorite.

The hair dryer under the stove can make the firepower of the stove to a satisfactory level, and there is basically nothing wrong with it except that it is too large.

Connected to the water and electricity, tried the faucet, then started to light the stove, poured clean water into the fire and boiled it. The snow continued for the first two days, but it didn’t start snowflakes on the [-]th day. The white snow made the village It looks very beautiful.

As soon as the stove was lit, the ferocious flames heated up the water of the tinder, and the tumbling boiled water continued to emit mist, making it difficult for people to see clearly. In such weather, the effect of water vapor was enhanced countless times.

The old man's room is already a fairyland on earth, filled with smoke, if you don't look carefully at the road, you may trip over something under your feet.

Thinking about it this way, cooking outside may be a bit chilly, but at least it's safe.

After the water is boiled, pour out the pork kidney beer and drain it, turn it upside down with a funnel, then put it under the faucet to wash and squeeze out the water.

At this time, a light yellow liquid mixed with white foam slowly dripped out of the pork kidney flower, looking at Tang Xiaokang as a black line at one end.

Sprinkle a handful of salt and stir well, then grab it with starch to keep the kidneys tender and tender, which is the way most chefs will make.

As for the saying that these things can be made fresh and tender just by the heat, most of them are bullshit, and they are also kidney flowers. Why do people get old when they are cooked, but you are very cool when they are cooked. tender.

If you don't use other methods, it can only mean that you haven't cooked the kidneys.

There are not too many secrets in many home-cooked dishes, just the control of some details and small skills, and the rest is whether the heat and seasoning are accurate.

The reason why others cook delicious food and yours don’t taste good is mainly due to unknown skills. If it’s not a matter of skills, it really only shows that the gap between you in details is too great , a qualitative change caused by a quantitative change.

It can't be said that people's decades of hard training are useless. Unknowingly, there is a huge gap between them and ordinary people.

The easiest thing to see the change is the knife skill, and the easiest thing to compare to find the gap is also the knife skill, because if you hold a knife firmly, as long as you are willing to work hard, he will reward you, unlike seasoning and heat. , more often, what is the factor of qualitative change requires talent.

Patriarch enjoys food, this kind of thing is criticized as worthless in many high-end chicken soups, but in real life, the talent of patriarch to enjoy food is your entry ticket to become a top advanced.

Take the red case as an example, hard training can make you excellent, but if you want to become a top chef, or stand at the pinnacle of the red case, sorry, you don’t have any talent, no matter how much you practice, you will never Can't step on it.

Put the starch-grassed kidneys into the boiling water, and put them in evenly, otherwise the heat will not be good.

Pork loin cannot be boiled for too long, otherwise it will not be tender enough, and even heating becomes a matter that needs special attention. In ten seconds, the pork loin will be taken out of the pot when the soup is well-off.

Tang Xiaokang is very accurate in controlling the thickness of the pork loin, because the crazy training some time ago has greatly improved his knife skills, and now he can be considered to be able to roll the pork loin in ten seconds.

Of course, if you are the kind of lover of extreme freshness, you can choose to stay next to the pigsty, and eat it directly when you are slaughtered on the spot. It is tender, juicy, and extremely delicious, except that it is more coquettish... the level of broken legs...

It is also possible to taste the taste of pork loin brand beer without knowing it. The taste is first-class, and the sourness is unbelievable!If the pig has diabetes, it will be even more lucky, and it will be able to taste the feeling of sweet beer.

The thoughts in his mind continued to spread, causing Tang Xiaokang's body to tremble suddenly. This scene was too beautiful to think about, and it was a bit scary.

Tang Xiaokang felt that it was better for him to take care of the pork loin in the pot, which was more suitable for him.

Use the colander just now to fish out all the kidneys in the pot, drain the water, and cover the shredded lettuce that was also caught.

Stir the prepared red oil evenly again, and pull it up a little bit. The bright red sauce slowly slides over the kidneys just out of the pan, with a kind of beauty like lava falling.

The bright red oil is changed to the main finger, and some chopped green onion is sprinkled on it, which is full of fragrance, and the bright red and green appearance makes people salivate, and it looks very attractive.

The red oil kidneys were ready, and Xiao Yuanyuan, who was chasing Xiao Zong, brought the dish into the living room.

Before I knew it, I was busy until the afternoon, and no one ate lunch. Because I ate late in the morning, I simply substituted lunch.

By the way, I can keep my stomach looking forward to the deliciousness of the evening.

After the red oil kidney flower is ready, Tang Xiaokang looked at the spicy stewed pig he made and put it into the water. He thought it was almost time to go. Turn on a small fire and slowly let the stewed material warm up. After half an hour, turn off the fire and let it stand until the temperature When it returned to normal level a little, Tang Xiaokang fished out all the offal pigs.

The marinade is very tasty, and the aroma of the marinade has completely penetrated into it. I tasted a piece of pig heart. It tastes crisp and full of stewed fragrance. If you add some dipping water, it may really taste like a fairy!
(End of this chapter)