Three hundred and sixty lines, the line is the champion. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 infoEven if you are an inconspicuous cook, you have real kung fu.

In Yang Huairen's eyes, Yang Lotian is a little introverted and a little wooden, perhaps because of the first day of acquaintance, many words are unspeakable.

But it was this introverted teenager who made Yang Huairen feel very kind, although he still didn't know anything about his life experience, but he trusted him inexplicably.

And the kitchen on the first floor is in a wing room on the south side of the first floor, the decoration is as quiet and elegant as the front hall, the blue brick stove outlines the daffodils of the stamen, all the table dishes are a bamboo utensil, and all kinds of vegetables on the vegetable shelves are also complete, although the business on the first floor is not good, but it has not lost the basics of a restaurant.

Yang Huairen casually picked up a calf-nosed skirt and wrapped it around his waist, wrapped his sharp waist around, and tied a slipknot in front of him.

"Look at it, how many points you can learn is how many points, you have the opportunity to practice more, practice makes perfect."

Yang Lotian nodded, staring at Yang Huairen's every move with wide eyes, for fear that an inadvertent person would miss the trick of bursting belly.

Yang Huairen first took a palm-sized piece of pork belly and soaked it in a basin of cold water, then cleared the pier and began to prepare side dishes.

Two taels of coriander, that is, coriander, are washed and the leaves and roots are removed, the stems are taken, and cut into inch segments.

In this era, there were no round and chubby onions in later generations, and Yang Huairen found a vegetable called Xinghui in the Song Dynasty from the vegetable shelf, which was very similar to the onions of later generations.

It's just that this Xing Fern is two times thinner than the onion, and the taste is relatively light by three points, so take two or three taels and wash it, and cut it into thin strips with the same thickness as the coriander stalk for later use.

Pat a few cloves of garlic and chop them into pieces, and divide the green onion into two parts, one shredded and the other cut into sections. Wash and peel the ginger and divide it into two parts, one slipped and one sliced.

Yang Huairen took a small bowl and prepared to season, but he couldn't find the base liquor, so he had to use rice wine for seasoning, and then added a little salt to the base, a spoonful of balsamic vinegar, a small spoon of sesame oil, and a small spoon of pepper noodles, mixed and beaten well.

At this time, it is time to deal with the pork belly, the main ingredient. After soaking in cold water, the pork belly not only removes part of the pig's blood, but also coagulates the glands and fat attached to the pork belly into balls.

Carefully shave the waste with a kitchen knife, then sprinkle with alkaline flour, pour a tablespoon of aged vinegar, and rub constantly to remove excess fat and fishy smell to the greatest extent.

When the knead is almost done, wash the pork belly with water and start to stir the pot.

For the first time, pour in water, boil and put in the whole pork belly to boil, and keep skimming off the foam with a frying spoon.

When the foam is no longer produced, the pig's blood remaining in the pork belly will be cleaned up, and the pork belly will be cooked at five or six times.

Pour out the turbid boiling water in the pot, add water for the second time, add the chopped green onion and ginger slices to the water, boil over low heat, add the pork belly again, and cook until the pork belly completely changes color, it is already eight ripe.

Remove the pork belly, soak it in cold water and cut it into shreds. Hot water is poured into a crockpot, and the prepared plates are placed on top of the crockpot to heat the bottom with steam.

The third time the pot is raised, the iron pot is burned until the bottom of the pot is red, and the cold oil is quickly poured in, and the cold oil is immediately boiled when it encounters the red-hot iron pot, and the oil and gas are ignited by the heat in the rapid heating.

In the steaming smoke, quickly add the green onions, ginger and garlic segments, stir-fry the first time to burst out the fragrance, then quickly add the belly shreds, stir-fry the second time, and finally add the various flavors mixed in a small bowl, stir-fry the third time, and you can get out of the pot.

When a plate of fragrant belly silk was brought to Yang Lotian, he was already stunned.

Although Yang Lotian is only an apprentice, he has been in the first floor for nearly a year, and he has seen Master Liu and other cooks stir-fry a lot, and like the new owner who looks like a scholar in front of him, all the details have been done to the extreme, but it is the first time he has seen it.

It is as if cooking is no longer a rough job, but a splash of ink on the paper to paint, between understatements, a smart flower and bird leap on the paper.

Whether it is the skill of the knife or the skillful skill of the spoon, it is far beyond the scope of his cognition, and he has an incomparable sense of excitement and shock in his heart.

"Taste it while it's hot, it tastes bad when it's cold."

Yang Huairen's expression was relaxed, his tone was kind, and an indifferent smile hung on his face.

Yang Lotian woke up from a trance, hurriedly picked up a pair of bamboo chopsticks, took a bite of belly silk and carefully put it in his mouth.

Just touched the tongue, the lubricated belly fragrance spreads to the entire mouth by the taste buds, chew it lightly, the crisp taste is accompanied by a faint spicy fragrance, stimulating the cortex of the mouth, and the delicacy is between bites, making people feel the original flavor of the belly silk blending with various fresh fragrances, and an inexplicable sense of happiness spreads throughout the body.

"This taste, it's so beautiful."

Yang Lotian couldn't help but admire, "Owner, how did you do it?" ”

"Hehe, it's easy to say, it's hard to make, popping belly shreds is a famous dish of Daolu cuisine, I also practiced for a long time to learn, if you are willing to work hard, you can also make such a taste."

That being said, Yang Huairen actually knew in his heart that this dish actually lacked one ingredient - chili peppers.

However, in my memory, chili pepper is a crop native to South America, and it was not until the middle of the Ming Dynasty that it was introduced to the Central Plains, and that was five or six hundred years later.

Although he had a small packet of dried chili peppers in his arms, he didn't dare to rashly take them out and use them, not because he was afraid that the small chili peppers would affect the course of history, but that small packet of more than a pound of dried chili peppers, for a person like him who was not spicy or happy, it was not enough to eat for a long time, and he was really reluctant.

Li Heiniu didn't know when he walked into the kitchen, sniffing like a hound, following the fragrance to find the plate of freshly popped belly silk, his eyes lit up, and he directly grabbed the small half of the plate and stuffed it into his big mouth.

"Wow! This, this, this is also so delicious! The Sprinkle family has never eaten such a delicious pork belly! ”

He wanted to grab it again, but Yang Lotian snatched the plate first and hid it behind him.

"This brother, Master hasn't eaten it yet."

"Master? Who is it? ”

Li Heiniu shook his head and looked around the kitchen, there were only three of them, and he didn't see the cook.

Yang Lotian gave a look to the black bull brother who was blind, and looked at Yang Huairen, who was snickering.

"Brother Ren? This delicious pork belly is made by Brother Ren? ”

"Why, not like?"

Looking at his expression of disbelief, Yang Huairen smiled even happier, "I said earlier that I am a cook. ”

Brother Hei Niu opened his mouth wide in surprise, but Yang Lotian suddenly put down the plate of belly silk in his hand, knelt down and clasped his fists and saluted Yang Huairen.

"Master, please take me as an apprentice! I want to be a cook like you, too! ”

(After personal verification by the hula hoop, this coriander belly shreds are not an ordinary meal, the materials are actually simple, but the heat is a little difficult to master, friends can try it!) Remember to vote for the recommendation, thank you! ）