delicious master

Chapter 260

In the kitchen, the old man just made crispy pork ribs. The taste is very strong, and the smell of the meat that has been fried in hot oil radiates out.

Taking advantage of the time when Xiao Yuanyuan was serving dishes, Tang Xiaokang stole two sticks to taste. The aroma was absolutely amazing, crispy on the outside and tender on the inside. Because of the prickly ash, it was numb, and it was served with chili noodles. It looks very cool.

Da Ya has a strong body, unlike other spare ribs that are dry and thin after being fried, it tastes full of flour. The old man's professional technique makes the ratio of flour and spare ribs meat fat and thin match well, and it will not feel meaty when eaten. Too much affects the crispy feeling, and the frying is not good.

And it won't be because of too much flour that the refreshing feeling of the crispy pork ribs cannot be reflected.

Sixi meatballs were also brought into the room in front of Tang Xiaokang, and there was no way to steal them, but just seeing the thick sauce, paired with fat and thin meatballs that looked extremely soft, Tang Xiaokang felt I was swallowing saliva non-stop in my throat.

It's no wonder that I have been looking forward to it for a year, and the old man's craftsmanship has never disappointed me!

The busyness of the old man has never stopped, and Tang Xiaokang will also speed up the progress.

Spicy stewed pig offal and red oil kidneys have been prepared, Tang Xiaokang is ready to start making, this is a very delicious Hakka dish, since Tang Xiaokang learned it, he has never tried to make it, and today it can be regarded as a It's the first show.

Different from the busy old man, Tang Xiaokang only had two dishes left to make. Although he took the time, Tang Xiaokang was not in a hurry.

In the kitchen, the old man Tang Youwei had already started making the fat sausage that Tang Xiaokang cleaned up yesterday.

Jiuzhuan Dachang has always been something that the old man personally cooks, and it is also one of the few dishes on the New Year's Eve dinner table that is snapped up by both the old man and the old man.

With his head down, he took out two of Da Ya's stick bones to make bone soup. The old man had some in stock, but the big bone broth that was not hoisted out on site tasted more delicious.

It was the first time I tried Tang Xiaokang with chicken belly. In order to better ensure the quality of my own production, I decided that it would be more reliable to cook it on the spot.

Two big pork bones were simmered over high heat. The first step was to blanch the water. Tang Xiaokang let it continue to heat and began to process yesterday's pork belly.

Yesterday, I just roughly cleaned the pork belly. Tang Xiaokang put a lot of thought into the pork liver and lungs, which is why the pork belly in Tang Xiaokang's hands now needs to be cleaned twice.

Put salt, white vinegar, sprinkle some flour, and Tang Xiaokang rubbed the surface of the pork belly casually a few times. The outside of the pork belly was cleaned yesterday, but due to time constraints, the inside was not cleaned together. Turn over to wash.

The pork belly is turned upside down, and the white oily net inside begins to emerge, remove all the fat and oil inside, and tear it clean along the pork belly.

After processing the pork belly, Tang Xiaokang fished out the big stick bone from the pot. Instead of taking care of the floating powder in the pot, he directly washed the stick bone in his hand with clean water.

Then he poured a pot of water, two stick bones, scallions, and four slices of ginger on high heat again. At this time, Tang Xiaokang was going to use these two bones to make bone soup.

Dad Tang Qingbo has already slaughtered two of the textured reed chickens at home, and asked Xiao Yuanyuan to bring one for himself. The cleaning is quite clean, and Tang Xiaokang doesn't need to spend any more effort on his own.

The chicken head and the neck were removed. No one would eat this stuff. Tang Xiaokang threw it directly to the Three Dogs and the others. The internal organs needed are all cheaper for the three of them.

After removing the toes from the chicken feet, Tang Xiaokang chopped the reed chicken into small pieces.

This reed chicken is very expensive to raise, everything is full of yellow fat, Tang Xiaokang cuts all the butter along the chicken.

If there is so much butter, if it is not processed, the stewed soup will definitely be very greasy, which will affect the taste too much.

It’s not just tripe chicken. In fact, even when stewing chicken soup, you have to process the chicken fat several times. Not only do you need to remove the butter during cleaning, but also the chicken fat floating on the line when making chicken soup. It is necessary to clean it from time to time, so that the taste of chicken soup will become better.

Wash the chopped chicken pieces, and Tang Xiaokang drains them.

In fact, the best way is to wash the chicken before cutting it into small pieces, so that the chicken will not become watery, and it will taste better when it is stewed.

However, in order to clean the chicken fat more efficiently, Tang Xiaokang first cut it into small pieces and then started cleaning.

However, Tang Xiaokang is confident in his craftsmanship, and he is not afraid that such small details will affect the taste.

Drain the chicken pieces aside, and Tang Xiaokang began to prepare the seasoning for cooking belly chicken.

White pepper is the essence, which can not only increase the spiciness of a bowl of soup, but also reflect the umami taste of pork belly and chicken.

The white pepper powder was in the old man's place, but Tang Xiaokang didn't need it either, so he grabbed clean white peppercorns and crushed them into small pieces with a stone mortar.

Take the drained chicken pieces, add ginger slices, chives, and freshly ground white peppercorns, and add some salt to make the base flavor, otherwise the taste will be too much later. light.

For a little cooking wine, Tang Xiaokang naturally replaced it with rice wine from his father's collection. These things are much more comfortable to use than cooking wine, except that his father's eyes tend to become sad.

The chicken pieces are tossed, scratched, and left to marinate.

About ten minutes later, Tang Xiaokang came back, picked out all the scallions and ginger slices inside, brought over the pork belly that had just been cleaned, and put all the marinated chicken pieces into the pork belly.

Seal the pork belly directly with a wooden stick, then pour the pork belly with chicken nuggets into cold water, and blanch on high heat.

The water temperature gradually increased, and a lot of floating powder appeared on the water surface. At this moment, the pork belly was still inflated into a small balloon.

He took out two more toothpicks and poked the pork belly to release all the gas in the pork belly.

The blanched pork belly was set aside to cool down. Tang Xiaokang turned on another stove and simmered the bone soup for almost two hours. At this moment, it had completely turned into milky white, and the thick bone soup exuded a faint aroma. fragrance.

Take out the bones, put the pork belly in, turn down the heat, and wait for another two hours.

During the period, Tang Xiaokang also cut some ginseng slices and put some wolfberries in. This is also a nourishing medicinal diet, which is rarely seen in the northern region, but it is quite famous in the south.

(End of this chapter)