dognovel Chapter 18 Shredded Pork with Garlic Sauce
Chapter 18 Shredded Pork with Garlic Sauce
Jiang Wan's mother asked Jiang Wan to put the hairpin on Xu Liang herself.
Jiang Wan then put the watch on Xu Liang's wrist.
With nimble movements, she slipped, slid, pulled, and fastened the watch, and the Swiss watch was in Xu Liang's hands.
"Thank you for the gift, Auntie. I really like it."
Jiang Wan noticed that the watch Xu Liang was wearing fit him perfectly.
Then Xu Liang remembered something about how the fire was started.
So he asked the mother and daughter.
"I have a question, how did your house catch fire that day?"
When this matter was mentioned, Jiang Wan didn't dare to say a word, afraid that it would be embarrassing to talk about it.
Immediately afterwards, he gave his mother a look.
Jiang Wan's mother pointed at her and said to Xu Liang, "She doesn't dare to say it, probably because she's afraid of losing face."
"I asked her, and this is what happened. My daughter was trying to cook at home, but she didn't have any experience in that area, so she poured too much oil into the pan. She's a careless person, and without paying attention, she left the pan on for too long."
"She told me later that when she went to check, the fire had already started."
Xu Liang listened as Jiang Wan's mother explained how she had caused a fire in her house; it turned out it was because of cooking.
"That girl is so stupid. She saw the fire was on, but she didn't even know to run outside."
Immediately afterwards, Xu Liang shook his head and smiled helplessly.
"It's understandable that my aunt doesn't know how to cook, but it's still quite dangerous for her to cause a fire."
Then he changed the subject and said to Jiang Wan behind his aunt, "Remember to react faster next time, otherwise a gas cylinder explosion is no joke. Also, I can teach you how to cook, but don't try to do it yourself."
Jiang Wan responded from behind.
Jiang Wan's mother said, "That's a good idea. You can learn to cook with Liangwa this weekend."
After saying goodbye to the mother and daughter.
After summarizing today's experiences, I washed up and went to bed.
……
Saturday, Xiao Liangzi Restaurant.
I just finished work and made breakfast, picked up the plates, and washed the dishes.
The door and window repairman came over to fix the door and window that had been smashed with a big hole.
Xu Liang was always cheerful and talkative.
However, after these few days of accumulation...
The number of customers is clearly increasing day by day, and it's not just Jiang Haiping's factory that's coming; some employees from other factories have also heard the rumors and are coming to the restaurant to enjoy the food.
Xu Liang heard all sorts of comments from them. Some people encouraged him, while others gave him advice. But he couldn't avoid some people complaining that after so many days, there were still only a few dishes.
Therefore, Xu Liang decided to do something different for everyone over the weekend.
He went early to buy the side dishes for the shredded pork with garlic sauce.
Since it's the weekend, some factory workers will make their own breakfast in the dormitory. Very few people will come out to eat breakfast at stalls or shops, resulting in a temporary low in business volume.
The earnings over these three days are close to 500 yuan, which is a decent income. The number of customers entering the store varies each day, so it's understandable that the daily earnings will differ.
After buying breakfast, he began closing up shop for the morning.
The remaining time must be used to research other dishes.
Xu Liang subconsciously opened the game panel interface and followed the ingredients listed.
Organize the kitchen items, and lay out pork tenderloin, wood ear mushrooms, carrots, lettuce, scallions, ginger, garlic, and pickled peppers on the cutting board.
Pork tenderloin is the most delicious part of pork, and cutting it into strips with a knife requires skill.
But Xu Liang handled it with ease, and unsurprisingly, while others might be thinking of making their move in a certain position, Xu Liang had already taken the lead.
He cut the knife in half at the spot he knew best, then held the handle upright, ready to strike.
Xu Liang is not like an ordinary person. Because he was a chef in his previous life, and following that memory that he did not die, he has a unique way of processing pork spine.
He held the pork loin in his left hand and then used a knife in his right hand to slice it into strips.
This method requires a level of knife skill that is roughly equivalent to the upper-middle level.
Xu Liang just met this indicator.
A short while later, he showed off his smooth and fluid movements.
The pork has been shredded.
Next comes marinating the shredded meat.
Xu Liang took out an enamel bowl, added a little salt, a spoonful of light soy sauce, a pinch of cooking wine, and an extra egg, taking only the egg white.
Finally, use a small spoon to drizzle cornstarch into the bowl.
Gently mix with your hands until the surface of the shredded meat is smooth, then set it aside to rest.
Carrot, shredded
Lettuce, shredded
Soak the wood ear mushrooms until they expand, then carefully slice them into long, black strips along the edges.
Of course, we can't forget the role of Sichuan and Chongqing pickled vegetables, which can play a supporting role to the main ingredient.
Xu Liang used chopsticks to take out the pickled vegetables, pickled peppers, pickled ginger, and pickled garlic that he had just bought at the market from the bag.
These are all the roots of fish-flavored food.
The four side dishes are also cut into shreds, just like above, and then poured into a small plate.
However, the next step was to prepare the fish-fragrant sauce, a step that required Xu Liang to be extra careful and meticulous.
If the amount of seasoning in one place is incorrect, it will affect the taste of the entire fish-fragrant sauce. Otherwise, you can just pour it into the pot and stir-fry it.
Then, when I tasted it myself, I kept smacking my lips. If it was too bland, I could add salt. But if it was too salty, I would have to make it all over again, which would mean wasting ingredients.
As the name suggests, the key to Yu Xiang Rou Si (shredded pork with garlic sauce) is not the fish, but the sauce itself.
Xu Liang stood in front of the cutting board and casually picked up a bowl to prepare the fish-fragrant sauce.
Aged vinegar, 3 tablespoons.
White sugar, 2 tablespoons.
A pinch of salt.
1 tablespoon of cooking wine
Pour in a little water, then add a spoonful of starch slurry and stir slowly until well combined.
However, all the sweet and sour flavors are contained in this one bowl.
He prepared the seasoning and took a sip first.
Sure enough, the proportions were right: the sourness was appetizing, the sweetness was mellow, and the saltiness was just right.
Having done this, you've essentially completed half of the recipe for Yu Xiang Rou Si (shredded pork with garlic sauce).
In the next short while, all the dishes were prepared.
Xu Liang lifted the pot and placed it on the gas stove, then took the spatula from the hook in the kitchen.
The stove was turned on.
With a "whoosh," it ignited, and the remaining water droplets in the iron pot emitted a faint smoke.
Next, pour in rapeseed oil. Once the bubbles on the oil disappear, the oil temperature is reached.
Then pour in the marinated shredded meat.
Sizzle, sizzle, the aroma of meat fills the air instantly, and the skin is quickly cooked through.
During this process, Xu Liang quickly scrambled the chopsticks together.
He watched as the shredded meat turned from pink to pale white, then immediately scooped it out and poured it into an empty plate.
If you cook it any longer, it will become overcooked and tough, making it impossible to chew.
Leave some oil in the pan, then add the chopped pickled ginger, pickled garlic, and pickled peppers.
Stir-fry over low heat until the oil turns red, resulting in a sour and fragrant pickled pepper flavor.
Seeing that the ginger, garlic, and pickled peppers were almost ready, Xu Liang added shredded wood ear mushrooms, shredded carrots, and shredded lettuce.
Stir-fry quickly and violently over high heat.
Then pour the cooked shredded meat back into the pot and turn the heat to high.
Finally, I picked up the prepared fish-fragrant sauce. Because it had been sitting for a long time, some of the starch had settled to the bottom.
Xu Liang gently shook the pot to mix the liquid, then poured it down the side of the pot.
He stir-fried quickly, ensuring that each vegetable was coated with the inner fibers.
Soon after, turn off the heat and take it out of the pot.
The dish has an excellent color, tender and fragrant shredded meat, and shredded carrots, lettuce, and wood ear mushrooms, which, when dipped in the fish-fragrant sauce, give off a sweet and sour flavor.
Xu Liang thought the presentation looked good.
He then said, "Serve the food!"