RPAGF Chapter 202
Chapter 202
202 the most perfect ratio
Life.
There are many touching stories.
Even moved by some common ingredients.
And this kind of touching, of course, goes beyond the gourmet variety show of ups and downs, bittersweet, salty, boiled, fried and fried! Therefore, this is also the reason why the late-night cafeteria can become popular!
possible.
People love this evil.
Love more than just tempting food!
The late-night cafeteria is not so much a place to provide a warm and healing place, but more of a story of the marginalized people in society who have passed away their youth, laughing at themselves, comforting each other, and continuing the story of Minato.
Different from the lychee-flavored Kung Pao Fei Ding.
Fish-flavored shredded pork is fish-flavored.
In Sichuan cuisine, the ratio of sugar and vinegar is different, and the flavors of glucose and sour, lychee and fish can be adjusted.
Of course.
Lychee flavored noodles.
There are no real lychees.
“Three-five-zero” mainly relies on dried sea peppers, oil and seasonings to stir-fry. There is no fish in the fish flavor, but the rhythm of the soaked sea pepper and the sweet and sour ratio.
at the same time.
The so-called sweet and sour.
It is a flavor that relies on dark soy sauce, rock sugar, and vinegar to tune the rhyme.
That is to say:
The fish-flavored shredded pork fried with watercress is not authentic! Let alone those fish-flavored “” and “sweet and sour” with tomato sauce!
So.
What is “Fish Fragrance”?
The so-called fish flavor is the review flavor composed of Sichuan pickled pepper, sugar, vinegar and other seasonings used in the fish-flavored shredded pork. The Sichuan pickled pepper is the bottom flavor and the key to the fish flavor.
so.
Wrapped in these seasonings, the most important things are:
Pickled peppers!
Because only the salty and sour brought by the pickled pepper is always the basis of the fish flavor.
and.
Fish-flavored shredded pork dish.
It is the most test of the skills of chefs, especially Sichuan chefs!
At this moment.
But it can be seen that Chen Feng quickly cut the tenderloin into slices, and then shredded! Then, staggered and stacked together, and shredded along the texture!
da da da~
da da da~
The kind of very rhythmic knife work.
Xiaolin Gentian, who was eating Kung Pao diced potatoes, was stunned.
“really.
“Chen Feng’s cooking skills are really strong!”
Xiaolin Gentian was stunned, and then said.
There is no doubt that the fish-flavored shredded pork made by Chen Feng has high requirements on the thickness of the meat! After all, if it is cut too thin, it will be broken as soon as it is fried!
However.
If cut too thin.
I can’t fry that kind of lamp cover nest!
Later.
Chen Feng, his eyes tightened.
He put the cut shredded pork, put 1 seasoning basket and 1 porcelain cooking wine, then stirred it well, then put 1 seasoned cornstarch and mixed it well, and put a thin layer of slurry on the surface of the shredded pork.
finally.
Add half a porcelain spoon of oil.
Give it a gentle stir and set aside to wake for 10 minutes.
Then take advantage of the time to wake up the meat, quickly blanch the bamboo shoots, remove the roots and split them in half, and put them in the pot with the inside facing up, so that the sunflower can be fully cooked.
Blanch in cold water.
Drop it into the water and you’re done!
Next is the fungus shredded, the green onion and garlic minced, the pickled peppers removed and the bean paste finely chopped. Although there is only one pickled pepper, it is undoubtedly the soul of the whole dish.
Small green cabbage, cut off a little head and leaf part, and cut along the grain.
After Kwai Zheng mourns, it is also shredded.
A good plate of fish-flavored shredded pork.
In addition to making the meat silky and tender, the side dishes are fine.
the most important.
Could it be that salty, fresh, sour and spicy, refreshing taste, like fish flavor but not fish-flavored sauce.
If the proportion of fish-flavored sauce is well adjusted, in addition to ensuring the taste of the dish, it can also make the fish-flavored shredded pork more gorgeous and attractive in color.
Of course.
Even more police said that the strong fish flavor of shredded pork, green bamboo shoots, and fungus is clear!
Because after the shredded pork is put into the pot, it needs to be fried in the shortest time, so that the green can retain the fresh and tender taste to the greatest extent. Therefore, if you want to have tender and delicious shredded pork, you must taste it in advance.
at the same time.
It can be adjusted according to the ratio of 4:3:2:2:1.
Specifically, it is:
Vinegar 4 gas.
3 sugar evenly.
2 scoops of soy sauce.
Clear water 2 gas.
Dry starch 1 sentence.
And Chen Feng, who understands this, wants to make fish-flavored shredded pork, which is much easier!
only see.
After Chen Feng finished processing the ingredients, he turned on the fire.
Put your hand on the pan and feel hot, add a half sentence of oil, fry the shredded pork until completely white, and then ask for 0…
Immediately after.
After the pan is hot, pour another 1 china spoon of oil.
Add in the fine bean paste and pickled peppers and stir until the red oil oozes.
Add onion paste and garlic, fry until fragrant.
Put the previously fried shredded pork back into the pot, stir well, add the shredded fungus and shredded sunflower and stir fry. Pour 1 teaspoon of cooking wine along the side of the pot, and 1 china steamed soy sauce to color, then stir well.
At this moment.
The sharp-eyed and quick-witted Chen Feng continued to put shredded green cabbage, and then began to season.
Put 2 porcelain spoons of sugar and vinegar first, stir fry until the grapes are fragrant, and start to thicken.
Mix the cornstarch and water at 1:1, then add 2 capitals of the emperor to the pot, and finally pour 1 cup of red oil and a few drops of balsamic vinegar and stir well to rhyme the pot.
“Finish.
“Your fish-flavored shredded pork.”
finally.
Chen Feng placed the fish-flavored shredded pork just now in front of Xiaolin Gentian.
“Okay, it’s delicious
moment.
Xiaolin Gentian said in surprise.
is the gap.
Only the dishes made by Chen Feng.
Ji Neng has such a fascinating charm, Ji Neng has a mouth-watering taste!
Whole fish-flavored shredded pork.
To see the rhyme, but also to rhyme.
It is a fine selection of ingredients, the finished dish is ruddy in color and rich in fish flavor.
next moment.
Kobayashi Gentian, her golden eyes, Tamako, is staring straight at the plate of fish-flavored shredded pork in front of her, watching 5.4!
“What are you still doing?”
“If you don’t eat it, it will be cold!”
However.
Just when Kobayashi Rentan fell into a daze.
Chen Feng’s magnetic voice began to ring in her ears.
“what?”
“La la, I’m here to taste!”
Say it.
Kobayashi gentian came back to his senses.
Just started to taste the steaming fish-flavored shredded pork in front of you!
how to say?
The fish-flavored shredded pork is composed of fat three thin seven shredded pork, minced chili pepper, salt, sugar, minced ginger, minced garlic, minced green onion, vinegar, sesame oil, water starch, and shredded sunflower bamboo shoots, black fungus, etc. .
When I eat it, I feel like one sentence:
Salty, sweet and sour,
Onion Sauce Garlic.
It’s really a rare and delicious taste that has been handed down from generation to generation!