Chapter 292 Crispy Roasted Pork Belly (3)

  In response to his answer, Lin Fei only nodded his head. He couldn't tell anything from the expression on his face. He only raised his eyes and looked around for a while, but didn't ask any more questions. Instead, he looked down at Wu Bucai for the autopsy.

Wen Mingtang, who was working **** a large piece of pork belly in the public kitchen, after finishing the "acupuncture" on the skin of the pork belly, turned the pork belly over and cut it vertically and horizontally into squares, but not completely. Cut off, but stop at the first layer of lean meat. Immediately afterwards, Wen Mingtang put the pork belly skin down into white vinegar and soaked it for about a cup of tea, and finally prepared it with sugar, salt, five-spice powder, white pepper, wine, sauce and other condiments. A portion of marinade sauce was evenly brushed over the whole piece of pork belly pork, and it was sent to the cellar immediately.

A Bing and Tangyuan, who followed Wen Mingtang carefully remembering every step of the recipe, saw that Wen Mingtang had done this and sent the pork belly pork to the air-dried cellar. He couldn't help but gasped in surprise: "This streaky pork Pork meat is so complicated to make?"

It’s just the beginning of pickling after reaching this step, but it took them nearly an hour to do this. Although it wasted a little time to teach them, it’s even a proficient hand. It's been half an hour, and this snack took too much effort!

  Wen Mingtang nodded, looked at the sky outside, and said: "It looks like it needs to be marinated for at least three hours, so let's make evening food first!"

   Today’s evening food of the public chef is the popular cured meat claypot rice with hoof flower soup that I have eaten before.

Claypot rice with a layer of oil on the wall of the casserole has a rich taste. Although it is rice in the same casserole, there are more than one taste inside. The rice in the middle is fragrant and glutinous, and the layer close to the wall of the pot has Slightly crispy crust. Different from the completely crisp taste of millet crispy rice, the crispy rice crust of claypot rice is only slightly crispy. The aroma is amazing, not to mention the hoof flower soup that is delicious and rich, with a delicate taste and soft but not rotten meat.

  The dishes in the public kitchen have always been suitable for meat and vegetables, and there are obviously a lot more meat dishes this evening.

  Liu Yuan lowered his head and sipped the soup, and couldn't help feeling: "It's really approaching the end of the year, and even the meat in the public kitchen has increased a lot. I think I have slaughtered a lot of poultry and livestock in the village."

  Looking at Liu Yuan eating a mouthful of claypot rice and a mouthful of hoof flower soup, several servants who were eating not far away couldn't help looking up at Liu Yuan.

Liu Yuan, who was eating and drinking soup with his head down, noticed the gaze, raised his head, looked back at the few people, and asked, "Do you think the food made by Master Wen is not good? Why don't you eat and stare at me? "He didn't have the appearance of Lin Shaoqing, can he look better than the delicious food in front of him?

After a few servants took a bite of the food in the casserole in front of them and said that it was not a problem of bad food, they said, "When Liu Sicheng vomited in the market, didn't he say with certainty that he would never be able to eat Mu Shi?" ?”

The smell in the slop bucket was really unbearable, and with the human corpses mixed with poultry and livestock in it, Liu Yuan, who claims to be "well-informed", would not hold back even if he saw it. I vomited everything in my stomach, and yelled "I'm afraid I won't be able to eat for three days if I go back".

   Right now, not to mention three days, there is no time for three hours. When returning to Dali Temple to eat the evening meal, Liu Sicheng ran faster than anyone else, and was the first among all the people to receive the evening meal.

  Looking at the almost empty food on the plate in front of Liu Yuan, the guard looked strange.

Glancing at the servants who moved him, Liu Yuan snorted, took a spoonful of claypot rice in the casserole in front of him, pointed to Wen Mingtang, A Bingtong Tangyuan and others behind the counter, and said, "It's shameful to waste!" Wouldn’t I be sorry for Master Wen’s hard work if I don’t eat it?”

   This is an excuse, Liu Sicheng said that his share of evening food is too much for everyone to share! Several guards shook their heads, but they didn't break Liu Yuan's excuse. At this time, they remembered another matter, and asked Wen Mingtang behind the counter.

   "Master Wen, when I came here to ask about knives, I saw you cooking pork belly. Why didn't you see the pork belly dish?" Several guards asked Wen Mingtang.

   It’s not that there are few meat dishes in this evening meal. After all, the cured meat in the claypot rice is full enough, not to mention the hoof flower soup.

   It's just that there's no pork belly pork that Wen Mingtang handled earlier, and the servants couldn't help being curious.

  Wen Mingtang didn't hide anything about the questions from several people, and said, "It's still being marinated. This thing is for snacks, so it's a little troublesome to make."

It's been a few hours now and we've only reached the stage of marinating. It seems that the snacks made with pork belly pork are a very labor-intensive dish. Everyone glanced at each other, and the snacks made with pork belly pork With some expectations.

It turned out that there was a snack made of pork belly. Liu Yuan put the last mouthful of claypot rice into his mouth, burped, got up, and asked Wen Mingtang before leaving: "Master Wen, how long will the pork belly be marinated?" ?”

   After getting Wen Mingtang's "three hours" answer, Liu Yuan left happily.

   Everyone who looked at this happy picture was confused, and really didn't know what Liu Yuan was happy about.

After the evening meal, after Ji Caimai and the handymen left one after another, Wen Mingtang calculated that it was almost time, so he went to the cellar to take out the nearly marinated pork belly, brushed it with rice vinegar, and put it on the pork skin again. After spreading a layer of coarse salt, it was sent to the "oven" to bake.

There is no one else in the public kitchen except Wen Mingtang. Because he must always pay attention to the condition of pork belly in the oven, Wen Mingtang brought over a book of unfinished stories, and while flipping through the book in front of the "oven", from time to time Look at the pork belly cooking in the oven.

  Although Wen Mingtang didn't even move the knife or the cutting board, apart from one or two small sounds of oil splashing in the "oven", the only sound left in the public kitchen was the sound of Wen Mingtang flipping through his notebook.

   But no matter how quiet Wen Mingtang is here, the rich aroma of grilled pork belly can't be controlled.

  The combination of the smell of meat and the aroma of spices is really tempting. Wen Mingtang took a deep breath of the enticing aroma and then continued to look down at the notebook in his hand.

  Although the corpse was found in the market, the case has only just begun to be investigated, and everyone's eyes are darkened at this time. They don't know where to start the investigation, and they will not stay in Dali Temple to stay up late and doze off.

  So, at the moment, except for one or two night watchmen, there is no one in Dali Temple.

  Wen Mingtang focused on the story of getting better and better in the storybook, and when the pork belly was half-roasted, he took out the pork belly and prepared to knock off the salt on the skin of the pork belly.

   Only knocked one or two yuan down, a voice suddenly sounded behind him: "Is this the snack made by Master Wen? It's the first time I've seen such a pattern. What's on the top layer?"

   write sometimes

  

  

  (end of this chapter)