I'm in Food Wars: Starting a Food World

Kang Na, who came home from school in the evening, knew that Li Xuan and the others ate stewed duck with walnut sauce and sweet and sour pork at noon, but pestered Li Xuan to cook for her too.

As soon as she returned to the restaurant, Elma went to tell her how delicious the stewed duck with walnut sauce and sweet and sour pork at noon, if it wasn't for being suppressed by Li Xuan , maybe how long will he be teasing Kang Na.

"Sister Elma is so naive! Kanna won't be angry, because Kanna knows that Master Li Xuan will definitely not forget Kangna, right?!"

Good guy, the two of you, Elma and Kanna, really have 800 minds, Kanna, what can I say if you say that?

Unexpectedly, Kang Na also turned bad, and turned into a white cut black!

"Yes, yes, as long as you have a lot of thought, I left ingredients for lunch, so I'll make them for you!"

Li Xuan also flicked Kang Na's forehead lightly, what can I do with my cute little sister, I can only pamper her.

"Hey hey hey"

Connor was not annoyed, and ran to play with Leni after a few cheeky laughs.

Now that I do it, the same dish at noon is a bit repetitive and a bit greasy, so let's add another big fried twice-cooked pork!

The biggest fried twice-cooked pork, of course, is to choose the pork belly pork in the gourmet world. The meat of this kind of pig is all fat and thin pork belly.

Pork belly pork does not have the fishy smell of ordinary pork, on the contrary, it has this unique meaty aroma.

Take out a large piece of fat and thin pork belly with skin from the super backpack, first put the pork belly with skin in a pot under cold water, add scallions, ginger cooking wine and pepper to boil together.

Although pork belly pork does not have the usual fishy smell, it can also add some aroma to the meat.

Why Li Xuan said that the pork belly pork is of good quality can be seen from the time of cooking. Compared with ordinary pork, pork belly pork has almost no foam when it is boiled, that is, blood and impurities.

The bloodletting was very clean when slaughtered, and there was no fishy smell of pork when it was cooked. Anyone who has cooked meat should know that smell.

When the meat is cooking, you can do other things, such as slicing the onion, ginger, garlic, green and red peppers of the twice-cooked pork, and cutting them into sections.

There is also the finishing touch of the green garlic. The white part of the green onion should be smashed first and then cut into sections, otherwise the taste of the white part of the green onion will not come out.

The meat section of sweet and sour pork is ready to be deep-fried, and the walnut sauce and duck meat of stewed duck in walnut sauce are ready. In fact, if the ingredients are prepared in advance for these three dishes, the frying speed will be very fast later.

However, deep-fried tenderloin of sweet and sour pork, peeling and cooking of walnut kernels in stewed duck with walnut sauce, and cooking of double-cooked pork with skin and pork belly all take time.

But if all these are prepared, then the frying must be fast, Li Xuan decided to put this dish on the restaurant's menu.

It's rare to come across such a suitable dish, it must be a new one, regular customers complain to themselves that they haven't served a new dish for a long time, if that's the case, let's go.

But these three dishes are all served, and the shark fin siu mai should also be served together.

As for the pricing, there are sweet and sour pork: 3,000 yen, double-cooked pork: 2,500 yen, shark fin siu mai: 3,000 yen, and stewed duck with walnut sauce: 2,000 yen.

During the busy time, the pork belly is also cooked. It is good to cook the pork belly until it is half-cooked. Don’t cook it until it is fully cooked. After all, it will be stir-fried in a pan later.

It is precisely because the meat in this dish must be cooked first, and then fried with vegetables, which means that the meat will be cooked twice, so it is called twice-cooked pork.

As for why it is necessary to cook in the stir-fry first, it is because if it is directly stir-fried, the meat will not be able to achieve the feeling of being charred on the outside and tender on the inside, and because it is fried quickly on high heat, it is very likely that the outside will be cooked, but the inside of the meat will be cooked. Still raw.

If you prolong the frying time, the inside of the meat can be fully cooked, but if the heat is too high, the skin of the meat will become blackened. Some people say that it is not enough to lower the hot pot?

However, if the heat is not high enough, the twice-cooked pork will lose its charred outside and smooth inside. Twice-cooked pork can achieve a bright red color, fat but not greasy, which is largely due to its unique cooking method.

And the meat slices should be thin enough, so that the skin of the meat slices can produce a unique burnt aroma of the meat as soon as it comes into contact with the hot iron pan, and the diners will not feel greasy because the meat slices are too thick.

This is actually the same as making braised pork. If you want to have beautiful tiger skin and a fat but not greasy taste, you also need to cook it first and then fry it.

Of course, there is also a point that needs to be paid attention to in this way, because the meat has been cooked before, so as long as it is fried quickly, the meat slices can be fully integrated with the seasoning, so that the meat slices can get a crispy outside and a refreshing taste.

When the vegetables are overcooked, a large amount of water vapor will be released, and the meat will become less delicious after being so smoked, so if you want to make authentic and delicious twice-cooked pork, the heat must be high

It takes an instant for the water vapor in the vegetables to evaporate.

This is also the key point of cooking this popular twice-cooked pork, or basically all the cooking requirements of twice-cooked pork, that is, the heat must be high!

As for being able to add the word "big explosion" in front of twice-cooked pork, that's because it is indeed explosive enough!

Different from ordinary stir-fried twice-cooked pork, big-boiled twice-cooked pork must be heated in an iron pan until it reaches the ideal temperature.

Unlike the little boss who worked so hard to bury the pot in the fire coals, Li Xuan just swipe his hand across the edge of the pot (Li Nuozhao), and with his ability, the iron pot will immediately turn red from the edge to the center of the pot .

This is not staining, but an external manifestation of the temperature increase of the pot under strong high temperature.

After all, the heat of cooking is not limited to flames, it can be heated in various forms such as hot oil, hot water, steam, and hot air to bring out the deliciousness of the ingredients. This is the flame that turns into a pot.

The cooking methods such as frying, steaming, braising, smoking, roasting, and boiling in Chinese food have all proved that Chinese chefs use the heat to the extreme!

If it wasn’t for the fact that Shark’s Fin Siu Mai had to be soaked in advance, Li Xuan would have planned to make Shark’s Fin Siu Mai too.

But if you really plan to put all the four dishes just mentioned on the restaurant menu, then you have to place more orders with Jiuji Yasheng.

After all, the walnuts that Xiaohui's mother sent over were not many, and they were almost eaten up all day today. .