"Do you want to consume points to exchange for special props like the Eye of Discrimination?"

After pressing the redemption button of the Eye of Discrimination, the system prompts immediately sounded in my mind.

"Yes!"

After the redemption is confirmed, the system points will be automatically deducted.

Then, the prompt sounded again:

"The exchange is successful. Congratulations to the host for obtaining the special prop Discrimination Eye. This prop can accurately determine the quality of ingredients and the grade of dishes."

This discerning eye was finally redeemed.

Lin Xu felt a coolness in his eyes. Qin Wei next to him had just prepared a hand-shredded cabbage. He concentrated on using his discerning eyes, and a line of text soon appeared in front of his eyes:

"A dish made with cabbage, pork belly slices, dried chili segments, chopped green onion, minced ginger, minced garlic, salt, rice vinegar, light soy sauce, rapeseed oil, and lard. Grade: Excellent."

Gee, this skill is really good.

From now on, I just need to stand by the kitchen door and watch everyone cook, and it will be obvious who is lazy during the cooking process.

He also looked at the dishes made by other chefs, and they were all above the excellent level.

This shows that everyone's cooking skills are good, and they have done it carefully during the cooking process, and they have not been lazy and perfunctory.

This discerning eye is really useful. Lin Xu plans to take advantage of the accumulated points now to redeem the next special item. Buy it early and enjoy it early.

However, after clicking on the special props bar, a prompt pops up on the page:

This page will be refreshed after 167:58:35. Pay points to refresh the page immediately]

Lin Xu:??????

Is this to learn all the bad habits of domestic game companies?

What's wrong with the whole thing is that it refreshes immediately. This setting is really like Bulbasaur returning to the House of Wonders - it's so wonderful!

167 hours...that is, one week.

Then let’s see again in a week.

Although he has points now, Lin Xu doesn't want to spend them on immediate refresh. With so many points, wouldn't it be good to exchange them for basic techniques?

Putting away his thoughts, he continued to cut green onions and carrots into shreds.

In the dish of Guobao Pork, shredded green onions, shredded ginger and carrots are all used for decoration. The amount does not need to be too much, but it must be chopped fine enough.

In this way, when poured into the pot, it will be broken instantly when heated.

The flavor of shredded onion and ginger will also penetrate into the meat.

As for the coriander stems, this is used to add flavor and remove greasiness. After adding it, the meat slices will taste fresh and fresh like coriander, which can effectively reduce the greasiness of the meat slices.

After preparing these ingredients, Lin Xu took a small bowl and started to make the sweet and sour sauce for the pot pork.

Two tablespoons of nine-degree white vinegar, two tablespoons of white sugar, half a spoon of rice vinegar, a little MSG, a little sesame oil, and finally a little dark soy sauce to give the sweet and sour sauce a little color.

White vinegar enhances acidity, and rice vinegar enhances flavor. Only when the two are mixed together can the alluring sour aroma be achieved.

As for dark soy sauce, it is purely for coloring.

After adding dark soy sauce, the pot meat is more golden in color and looks more beautiful.

When the restaurant kitchen cooks normally, the ratio of sugar to vinegar is one to one, but today there is more meat, and the sauce needs to be simmered for a little longer.

Therefore, you need to add more vinegar to add the loss of volatilization during the juice boiling.

If it is made in a small family stove, the ratio of sugar to vinegar must be above 1:1.5. Otherwise, when the sweet and sour sauce is cooked, the vinegar will basically evaporate, leaving only sugar juice in the pot.

The dish made with this kind of juice is not Guobao Pork. It should be called Baoshilijiao or Tangtanglijiao.

Stir the sauce in the bowl evenly and let the white sugar dissolve as much as possible.

Then set up the oil pan and prepare to oil the tenderloin slices.

"Boss, do you use peanut oil or salad oil?"

"Soybean oil!"

Since we are making Northeastern cuisine, we naturally have to use soybean oil, which is commonly eaten by Northeastern people. The potted pork made in this way is authentic Northeastern cuisine.

When the oil was hot, Lin Xu brought over the soaked potato starch.

When making the pot-wrapped pork dish, you cannot use the commonly used corn starch or sweet potato starch, but the potato starch that is common in the Northeast.

The pot meat made in this way is crispy and delicious, and the fried color is more beautiful and attractive.

After pouring off the excess water on the surface, the white starch inside feels as hard as a brick, but can be dug out with your hands, and can even flow slowly when poured.

Pour the starch into the basin for curing the meat, and then pour in half a spoonful of cooking oil.

This is used to make the meat crispy, so it must be added.

After adding the fat, first stir the semi-liquid starch with your hands, mix the fat in, and then mix it evenly with the meat pieces so that each piece of meat is covered with white starch.

When the oil is 70% hot, start adding slices of meat into the pot.

You also have to be careful when you put it in. You can't just throw the meat slices in while they are still wet. You have to pick up a corner of the meat slices and rub it back and forth on the starch lake in the basin a few times, turning it over and spreading it evenly.

The purpose of this is to allow the meat slices to completely stretch out, making the fried meat slices appear larger and look more impressive.

In addition, it is also to scrape the starch lake on the surface evenly, so that the fried meat slices will be more even, and there will not be a large group of starch lake sticking together.

After both sides are evenly spread, lift the meat slices and slowly put them into the oil pan.

Don't throw it into the pot, but hold the meat slices and fry the lower half first, then throw the meat slices in. This can effectively prevent the meat slices from falling into the oil pan and being rolled together.

When we are from Northeastern China, we don’t pay much attention to anything else when eating, but the ostentation must be sufficient.

If the fried meat is smoky, it will look shabby and lose face when served to the table.

Every piece of meat must be completely stretched out, and it will be as big as a palm when pinched with a fastener. Only in this way can it be noodles and presentable.

Add the meat piece by piece into the pot, don't rush.

After the meat slices in the pot are set, don't hesitate to take them out with a slotted spoon.

The car guy next to him who originally planned to help asked:

"Boss, this meat is not deep-fried. Is it enough to just set it? Will it have to be fried again later?"

Wei Gan, who had just finished cooking twice-cooked pork next to him, took a look at it and said with admiration:

“The old technique of making this dish is to take it out once it’s set, and then deep-fry it bit by bit until the meat is cooked, so that the noodles outside will be crispy and delicious...learn how to order it, Che Zi, the chefs in ordinary restaurants are not like that. Our boss is meticulous in his work, and his craftsmanship is amazing!"

Building No. 1 cooks a lot of pork.

Foreign dignitaries also like to eat sweet and sour dishes, so Building 1’s signature potted pork is quite famous.

Wei Qian used to help several senior chefs in Building No. 1, and he knew that this dish needs to be put into the pot and fried again and again. Three times is not too little, and five times is not too much.

The moisture in the meat slices can be effectively locked in through brief re-frying.

The noodles outside become crispier and crispier as they are fried, and do not soften easily even when they cool down.

"Yueyue, where is your brother-in-law? My uncle said it was almost time for the toast, so he asked him to come to the private room upstairs."

While Shen Baobao was waiting at the door of the kitchen, he received a message from Chen Yan.

She replied with a click:

"Xubao is making pot pork in the kitchen. We will go back when it is finished."

After the message was sent, she realized that she shouldn't say the name of the dish, otherwise there would be many people waiting for the food at the door of the kitchen.

This girl was about to withdraw the message.

News about Chen Yan is here:

"Pork in pot? Wait, I'll pick you up downstairs."

Pick us up?

Are you here to take over the pot and wrap the meat?

Shen Jiayue pouted, a little annoyed at her lack of rigor.

But fortunately, if only Yan Baolai comes, it should be enough for me.

In the private room upstairs.

Seeing Chen Yan going out, Geng Lele and Zeng Xiaoqi, who had almost eaten, also followed them out, wanting to go outside to get some fresh air together.

After walking out of the private room, Lu Lu in the next room planned to go to the kitchen to find Zhu Yong. If this guy was not busy, he would ask him to make some pumpkin soup.

Then I met Wu Kexin who came out to answer the phone and secretary Xiao Zou who was going to chat with Dou Wenjing.

When the group of people came to the second floor along the stairs, Shen Jiayue's eyes suddenly froze. Is this silly Yanbao using a small speaker to announce everyone upstairs?

With so many people, let alone Guobao Pork, even a whole pig in Guobao is not enough to eat.

In the kitchen, Lin Xu finally finished frying half the pot of meat.

Turn the heat on the stove to maximum and let the oil temperature rise to over 70%, then pour the fried meat slices into the pot, fry again for ten seconds and take them out.
To be continued...