Food: Random stalls, customers chase me all over the country

Chapter 279-Cantonese cuisine starts with crispy roast pork

Wang Fan returned to the kitchen on Sunday night.

He has also decided what to make for the first dish.

When he was having dinner with Di Renjie at Taotaoju in Guangzhou, there was one dish that left a deep impression on him, and that was the crispy roast pork.

Di Renjie spent almost the entire night complaining, but this was the only dish he gave three stars.

But he felt that this dish deserved more than just three stars.

Cantonese cuisine is the representative of Cantonese cuisine, which mainly involves stir-frying and stir-frying, and also includes braising, frying and grilling. It is characterized by being clear but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy. It is said to have five flavors: fragrant, loose, soft, fat and rich, and six tastes: sour, sweet, bitter, spicy, salty and fresh.

This crispy roast pork is one of the representative dishes of Cantonese cuisine, and it is impossible for it to only receive a three-star rating.

It’s not the food that’s bad, it’s the person who cooked it.

The guy who prepares the dishes for the cafeteria is very responsible. When Wang Fan arrived, dozens of large pieces of lean pork belly were already in place.

If you want to do your job well, you must first sharpen your tools. If you want to prepare 500 servings of food, you must have the right tools.

"I want a large oven that can roast ten pieces of meat at the same time without affecting each other."

"Ding, the large steam oven (green quality) has been issued. If the mission fails, it will be recycled."

"This large 0mm built-in steam oven is eco-friendly and features a large-capacity, layered design that can meet diverse cooking needs. It uses the most advanced PID temperature control algorithm and independent temperature control technology to ensure precise control of the cooking process."

"It has nine functions: pure steaming, upper and lower baking, air frying, nutritious stewing, baking, fermentation, heat preservation, thawing, and air drying. It also has an intelligent remote control function, allowing you to control the kitchen anytime, anywhere. It also has a steam sterilization function to ensure the hygiene and safety of your meals. It has a self-cleaning function, so you can rest assured."

"With a phone in hand, the world is mine!"

Looking at the big guy that suddenly appeared in front of him, Wang Fan was very satisfied.

Although the system's mission this time is a bit difficult, and although the advertisement of this all-in-one machine is a bit childish, our own system is still the good system that never makes empty promises, and it really gives good things!
After getting the right tools, Wang Fan began to prepare the meat.

He has simulated this dish many times and has already memorized the steps.

To turn a piece of pork belly into a perfect crispy roast pork, it must be boiled, pricked, rubbed, dried, marinated, grilled and roasted. If you don't want to go through so much trouble, then go catch a Wang Fan in the wild.

Wang Fan bought a large quantity of pork belly, which was discounted to 12 yuan per pound. It was all fresh meat that had been killed and deacidified. It looked rosy and healthy when placed on the chopping board, and it was obvious that it came from an optimistic and handsome pig.

A piece of lean pork belly weighs about 5-6 jin, and the edges and corners have been trimmed quite neatly. Wang Fan's obsessive-compulsive disorder and mild mysophobia make him trim all four sides of the meat very neatly.

After trimming about ten pieces, he used a blowtorch to burn the pig hair one by one, and then put the meat into the big pot to cook.

The key is to cook the pig skin until it is soft. After cooking, Wang Fan turns into the ProMax version of Rong Mama, holding a super pork needle, holding the pork with one hand, and piercing the pig skin quickly and accurately with the other hand.

The speed is very fast and the posture is very handsome. If Rong Mama had this technology and tools back then, Ziwei would be considered slow if she could hold on for two seconds.

The pig skin was covered with holes pierced by Wang Fan. After a while, grease seeped out through the needle holes. Wang Fan wiped it clean with kitchen paper. It took two hours until he had processed dozens of pieces of meat.

Cooking food has always been a delicate and laborious job. If you don’t really love it and just treat it as a means of making a living, it is actually difficult to keep your original intention unchanged.

When pre-made meals are cheap, easy, and taste similar, it's hard for many people to resist. But Wang Fan truly loves it. Once he's immersed in it, he loses sight of the passage of time. The joy of successfully making a delicious meal is far greater than just making money can give him.

The next step is what some people love most - rubbing salt into the wound!
To rub salt into the wound means to take advantage of the opportunity to maliciously harm someone who is suffering from pain and misfortune, making the pain worse.

Wang Fan is not like that. He is sprinkling salt in a physical sense.

Sprinkle coarse salt on the pig skin and use the Northeastern bathing technique to rub the salt into every corner of the pig skin.

Wang Fan's palms could clearly feel the slight tingling caused by the friction with the coarse salt.

This step is necessary to make the pig skin more crispy.

Marinate for 10 minutes, scrape off the salt, turn the pork over, and cut directly to the first layer of fat under the skin.

把按照五香粉3g、白砂糖10g、盐15g、黑胡椒粉1g、海鲜酱3g、玫瑰露5g的比例，提前调制好的腌料往猪肉上涂抹。

Wang Fan did not apply any seasoning on any of the four sides of the pork, but only applied it evenly on the top and inside the cut.

The next step is to air dry it.

Pick up the marinated pork, turn on the steam-bake machine and put it in, click the air-drying button and set it to 12 hours, and you're done.

Wang Fan had previously simulated this step without an air dryer, so it can be placed in the refrigerator or hung directly in a ventilated place.

Looking at the full box of pork hanging in the steamer/bake machine, Wang Fan couldn't help but feel a little excited.

I will give these top students some strength tomorrow. As for the reason, it is definitely not because these people questioned their own level last week. I just want to make something delicious for them.

That's right, that's it.

……

"Guys, get up! Don't forget that starting today, we only have shengjianbao and pot stickers in the morning. If you're late, you'll just end up eating shit!"

In a dormitory, Yang Wei started waking up his friends early in the morning.

Guo Kun opened his sleepy eyes and checked the time. He couldn't help but complain, "Brother, it's only 6 o'clock! Are you sure the cafeteria will be open at this time?"

Yang Wei sneered, "Young people are so naive. I didn't know the Science 2 cafeteria opens at 7:7? But do you think you can still buy buns and pot stickers when you go there at :?"

Li Xiang had already sat up and was getting dressed, but suddenly stopped mid-dressing. "Hey? How about you go to the queue today, Brother Wei? We'll find you when it's almost time for the doors to open, and then we can each take turns sending one person to the queue. That way we can get more sleep."

Yang Wei touched his chin when he heard this and said, "Your idea is not impossible. Fine, I'll go first today. You guys should come around 7 o'clock. It's not good to be too late."

After saying that, I picked up a book and went out. The store didn't open until 7:, so I couldn't waste an hour and a half.

Wang Fan was going to do morning exercises as usual. When he returned to the RV, changed his clothes and arrived at the cafeteria door, he found that there was already a long line.

Basically, these people did not chat or play with their mobile phones to pass the time. One of them was holding a book and reading it, and some even closed their eyes from time to time to recite silently.

(End of this chapter)