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

Chapter 412 - Wang Fan's Technical Summary
When Wang Fan and Zhuo Qianqian got up, there was only a light amount of sand on their skin. After shaking, patting and wiping, it was almost clean. They got into the RV and took a shower, and they felt warm and comfortable.

If I could get some sleep at this time, I would probably not wake up even if the sky fell.

But dinner was still to be prepared, so Wang Fan had to put this tempting idea aside.

In his current situation, he could have lived the kind of life he had imagined in his previous life, but when the time came, he felt that there was still something better he could do.

Just like now, I am cooking for the older generation of scientists, and then I will cook for Olympic athletes. Just thinking about it makes me feel full of energy.

"Let's go back."

After the Lesser Heat, the temperature starts to rise wildly, especially since this is one of the hottest cities in China.

But no matter how hot the heat was, it couldn't reach the RV.

Tonight's dinner is the last meal prepared for Grandma Wu. She will leave here and go somewhere else after that. Wang Fan also has other things to arrange, so he must do his best tonight.

Yesterday he noticed that Grandma Wu had a cough, so he planned to make a candied pear dish as dessert tonight.

Although many people have drunk the rock sugar and snow pear drink, that thing is completely different from what Wang Fan wants to do.

Wang Fan naturally didn't dare to serve something seasoned with various high-tech ingredients to the old man.

The five chefs from the guesthouse came again to learn from Wang Fan. They held small notebooks and kept taking notes not far behind Wang Fan. They looked much more serious than primary school students.

But it should be so. All five of them have experienced the beatings of society and understand the importance of knowledge even more.

Rock sugar snow pear belongs to the Cantonese cuisine and is also one of the national banquet dishes. It is made by slow-cooking snow pear and rock sugar. It has the effects of promoting salivation and nourishing the stomach, clearing away heat and reducing phlegm, and relieving cough. DJI is also one of the production areas of snow pear. Although it is not the season for snow pears to be on the market yet, it is not difficult to buy good snow pears.

Then we casually had the first soup of the state banquet - mullet egg soup.

Wang Fan has also thought about the main course, and he is ready to show off his skills.

Grandma Wu is from Hubei, and there is a famous dish from Hubei that is also a frequent guest at state banquets. That is Dongpo Pork, which is a top choice in terms of taste, reputation and origin.

Although Su Shi was demoted throughout his life, he almost always brought benefits to the people wherever he went.

In the fourth year of the Yuanyou reign of Emperor Zhezong of the Song Dynasty, Su Shi came to Hangzhou to serve as the prefect. In May and June of the fifth year of the Yuanyou reign, heavy rains continued in western Zhejiang, causing Taihu Lake to overflow and flooding large areas of crops.

Su Shi took effective measures early on to help the people in western Zhejiang get through the most difficult period.

He organized workers to dredge the West Lake, build embankments and bridges. The people of Hangzhou were very grateful to Su Shi, and everyone praised him as a wise official.

It is said that he liked to eat pork the most when he was in Xuzhou and Huangzhou, so during the Chinese New Year, everyone would carry pigs and wine to wish him a happy new year.

After Su Shi received it, he instructed people to cut the pork into cubes, roast it until it was red and crispy, and then distributed it to the migrant workers who participated in dredging the West Lake. After eating it, everyone felt that the meat was extremely fragrant and affectionately called the meat he sent "Dongpo Pork".

"Clean the wok, add a little water, and cook until the fire does not rise. Let it cook by itself, do not rush it, it will be delicious when it is cooked enough. The pork in Huangzhou is good, and the price is as cheap as dirt. The rich people don't want to eat it, and the poor people don't know how to cook it. Get up in the morning and have two bowls of it, and you will be full, don't worry about it." This poem was written by Su Shi during his exile in Huangzhou, and it is also the origin of this famous Hubei dish.

The pork belly has thin skin and thick meat. The skin is burned carefully with a musket, and the skin is burned black directly.

Scrape off the dark layer with a knife to reveal the light golden pork skin inside.

After trimming the edges and corners, cut the meat into square pieces of almost the same size.

Take out the casserole, cover it with a layer of bamboo grater, then a layer of green onions and some peeled ginger slices, place the cubed pork belly skin-side down on the green onions, add Huadiao wine, rock sugar, soy sauce, and water to cover the meat and start stewing directly.

"It usually takes an hour and a half to simmer, but you have to adjust it based on the actual situation. When it's almost done, I'll tell you what it smells like. When you smell it, you can proceed to the next step."

As Wang Fan spoke, he picked up the pear, carefully peeled the skin, then cut off the upper middle part of the pear, and said some heartfelt words to the pear with a spoon.

Xue Li obviously heard it and immediately made room for Wang Fan in her stomach.

Soak 30 grams of dried lily, 10 grams of rock sugar, 20 grams of wolfberry, and 5 grams of jujube in warm water for 5 minutes, and put them into the belly of the snow pear. Generally, some warm water is added here, but Wang Fan simply boiled some pear juice with the pear flesh, and used the pear juice after the temperature dropped. This way, the taste will be richer after it is cooked, and it can also avoid waste.

Wang Fan made a total of three pears. If he had only made one, he would have no solution if any problems arose halfway.

Put the food into the belly of the pear, cover the pear with the butt that had just been cut off, and put the small plate containing the pear into the steamer.

"Medium heat for 50 minutes."

The pen in Kurban's hand quickly recorded Wang Fan's steps and every word he said. He hated how this minute was only 60 seconds, as if it had passed in the blink of an eye.

Time is naturally still the same time, but people will feel that time passes slowly or quickly when they are in different moods.

Both things need to be stewed, and the mullet egg soup is relatively quick to make, so it is obviously not appropriate to make it at this time. After heating up the clear chicken soup, Wang Fan began to explain the problem to Kurban and others.

Of course it is not a teaching purpose, it is communication. It is okay to teach children. These are old seniors who have been in the industry for more than ten years. He doesn't think he has such a big face.

The five chefs’ problem ultimately comes down to one thing: how to improve their cooking skills.

Wang Fan thought for a moment and said, "I believe that all technical advancements are inseparable from basic skills, such as knife skills, adding ingredients, battering, coating, heat control, thickening and sauce pouring, seasoning timing, controlling the amount, flipping, plating, etc. These basic skills are the main conditions for the characteristics of dishes."

"After improving basic skills, the next step is to focus on color, aroma, taste, and dishing. The coordination of the main ingredients and auxiliary ingredients, the color of the ingredients and the sauce, and the color of the garnishes requires the chef to pay attention to the color matching of the ingredients during the cutting and cooking process to enhance the visual appeal of the dishes. Western cuisine has put a lot of effort into this.

"Aroma: The aroma of meat, vegetables, and fruit that meets the standard. This is what Cantonese cuisine strives for: meat with a meaty flavor and vegetables with a vegetable flavor. This requires the chef to use the right seasonings and cooking methods to stimulate the aroma of the ingredients, while also controlling the proportions of various spices to avoid overpowering the main dish. Although it's not the same cuisine, learning from its strengths is a very necessary means of improvement."

“Flavor: The unique flavors of a dish, such as sour, sweet, bitter, spicy, and salty. Salty, in particular, has the greatest impact on the taste of the dish.”

"Dishes, or plates, are used to serve dishes. Their shape and size should be proportionate to the quality of the dish. The texture and color of the dish should also be proportionate to the quality and color of the dish. The shape, size, texture, and color of the dishes on the table should also be proportionate to the various dishes. This requires us chefs to improve our aesthetic sense."

(End of this chapter)