Lao Wang, who wore silver-rimmed glasses, insisted on frying another fragrant dried shredded pork.
It was a winter day close to the Spring Festival a year ago, Lao Wang, CEO of a local Internet company, and I made an appointment to eat at the Mantou Mountain Yema Restaurant, and gave an old friend who was about to go to the UK for further study...... Also opened Yamazaki.
After three rounds of drinking, Lao Wang blushed and insisted on frying another fragrant dried pork shredded.
"Monk, let me tell you, we old Hangzhou people recognize this dish. ”
Lao Wang is Lao Yuhang, when he was young, he worked in a bank, started with home decoration, he was middle-aged, and he mixed well, but he didn't admit that he was financially free, just like he didn't admit how much he drank.
Successful people have the past, and recalling the past, I often drank and spit out, which is my hardship. Lao Wang doesn't remember the past, he likes to talk about literature and art, such as what books he has read recently, and he recently received a Koluo version of Ni Yunlin, and he is very happy.
Lao Wang also knows how to eat, he goes to eat a restaurant, and always orders a fragrant dried shredded pork. Fry well, be in a good mood, drink one or two more. If you don't fry well, you will drink one or two less.
My CEO friend Lao Wang
I haven't seen Lao Wang for half a year, until last night, I ate a plate of fragrant dried pork shredded in a small restaurant.
The back kitchen is brought out, one step away, the table is still steaming, and taking pictures and pasting the camera is to ask for this wok. Leek sprouts, spring bamboo shoots, dried fragrant, shredded meat, and the materials are also a bit of Tongrentang's ancestral motto "Although the taste is expensive, you must not dare to reduce material resources".
It's so fried that it's called an authentic. The taste is crisp and tender, the wine is fragrant and silky, Hangzhou people eat the season, add some leek buds and spring bamboo shoots in spring, and add some white silk in summer, which is the taste period above the basic paragraph.
The fragrant dried shredded pork is quickly dished, and it is the classics of Hangzhou people's pot-fired meals. If you can't finish eating, the remaining fragrant dried pork shreds are used in the Ming Dynasty to make bowls and mix Sichuan, which is wonderful.
There are many places where dried pork is fragrant, in addition to fragrant dried meat and shredded meat, each has its own materials, with celery, leek, green pepper, mustard, spring bamboo shoots, coconut white, and all these things.
For an old Yuhang like my friend Lao Wang, the shredded pork that he identified as fragrant dried pork should be shredded with pork loin, soft and tough with a small amount of leek buds. When you get out of the pot, you can't fry the shredded meat first, then fry the oil pan, stir-fry until fragrant, then mix the leek sprouts and shredded meat, and finally add a little sugar to enhance the taste.
This dish alone is enough to make him happy.
"This dish is mainly pot gas. Lao Wang looked like an expert.
The old foundation of Hangzhou big families recruit cooks, fragrant dried shredded pork, sweet and sour pork ribs are required questions.
They are all home-cooked dishes, fragrant dried shredded meat first test knife work, the thickness and length of various ingredients are the same, and they must be fried to taste, not oily, nor dry. Sweet and sour pork ribs are because Hangzhou people like sweet and sour flavor, and the sauce is a diamond porcelain job.
The most basic and most visible effort. Just like the traditional martial arts practitioners in the past, Master first told you to take a horse for three years.
The shredded fragrant dried pork is fried, and the basic plate of this shop is stable.
The shrimp oil chicken was sold out that day, and it was replaced with white-cut chicken, threaded chicken, moist, yellow color, and tenderness.
Order white cut chicken, the part is very critical, remember to explain it, and help cut a little better. The bone-sticking part is the most abundant, the part is wrong, the firewood is chirping, and it is lonely.
The scallion oil bream is full of momentum on the table, and a burst of scallion oil fragrance rushes to the nose, presumably poured out with hot oil pouring spicy seeds! The color, sound, and light that the oil should have are all in place.
In order to make a sound of oil, the chef deliberately chose a deep-mouthed glass plate, and the fish tail was not hesitated to be raised outside the plate. Pepper is slightly applied to the minced green onion and ginger to add a flavor and fragrance.
The bream meat is fresh and tender, and the biggest feature is that the belly is fat, and many people eat bream without eating the back, only the stomach. There are many spines on the back. However, if you eat too much fat and thick parts, you will inevitably get tired, so at this time, come with some white pepper to get rid of your greasy.
Spicy tofu, tender tofu, minced pork, the spiciness, slightly less minced meat, garlic is very fragrant, the thickening is moderately thick, and the bean paste is slightly sweet.
The slightly improved mapo tofu is different from the original Sichuan mapo tofu, the beef is changed to pork, the amount of minced meat is reduced, and the Sichuan version of mapo tofu is full of minced meat, spicy and fragrant, and has the aura of meat dishes.
To make authentic mapo tofu, the minced meat should be fried crispy, the tender tofu can not collapse, it must be whole, and it should be hot on the table.
This chef has never met, and after eating a few dishes, he has a habit of putting a little sugar, shredded dried pork, scallion oil bream, and spicy tofu.
Sugar does also have the effect of enhancing flavor and balance, so that the spicy is not stupid and spicy, and the salty is not blindly salty.
Hangbang restaurant, as long as you cook the dishes fresh and refreshing, you can capture the heart wherever you open.
The small hall is very small, there is only one box, a square table in the hall, and a round table that seats ten people are stretched, full of 38 people.
There is a plaque hanging on the front wall, with four big characters on it, "Drunken and Small Restaurant", and the inscription is "Wang Zhengliang, a descendant of Xi". A search on the Internet shows that the author is the fifty-fourth generation grandson of the book saint Wang Xizhi, a native of Shengzhou.
The night is getting old, after cooking dishes for a few tables of guests, the boss and the guys in the store also fried a few dishes for themselves, sat down on the bar table in the innermost, took down a bottle of King Kong thorn wine on the cabinet, worked hard all day, ate and drank, relieved fatigue, and tomorrow is another busy day.
Orange Persimmon Interactive reporter Lu Lei