#红红火火过大年 #
Chinese New Year's Eve braised pork trotters, crispy meat and tender taste, which means to get rich
As a chef, I am actually more willing to work overtime in the New Year, and the boss said sincerely: "Brothers, this year's food is difficult, it is easy for guests to order Chinese New Year's Eve meals, open new year meals, if you do not pick up, it will have an impact on the credibility of the store, and the income has a greater impact."
This year's business, everyone is in the hands, sometimes more employees than customers. Now that it is the New Year, the popularity has just begun to flourish, and you can't always turn away guests outside the door. Moreover, many people who stayed in the local New Year also need our services, and I hope you can understand. In addition, the overtime treatment is the same as in the past, and I will send another New Year red envelope. ”
In addition to triple the salary, there is also the benefit of working overtime in the New Year, which is to avoid becoming a mobile free chef. I remember one year, a few days before the festival, I was on vacation. I thought I could have a good rest, but my aunt called to say that her family who worked outside had not yet returned and wanted me to help with the various ingredients.
The new year goods in the aunt's family, chickens, ducks, fish, and pigeons are all alive. I thought, fortunately, pork, beef, and mutton are bought outside, and if she had another pig, a sheep, and a cow in her house, I would absolutely run away.
Just like that, I reviewed my homework again. From slaughtering and disposing of live animals, to knife work, fried meat, marinating, etc., it is almost like stir-frying. To put it mildly here, the process is actually quite tiring. Taking the slaughter of ducks as an example, more than ten pounds of ducks cannot be controlled with one hand (the other hand has to take a knife), and the aunt is afraid of seeing blood, and help is not counted on.
What to do, I found a snakeskin bag, stuffed the duck in, leaving only a head, and then stepped on the mouth of the bag with both feet to prevent the duck from sneaking out, holding a knife in one hand, squeezing the duck head in the other hand, and cutting a knife from the chin (10086 words are omitted here).
After the New Year, when I go to relatives, I stir-fry vegetables at everyone's house. Some relatives are also particularly strange, such as the second aunt, pay attention to the so-called "health", condiments are only salt, edible oil. I used all the strength of the flood, and they still picked and chose the dishes they made: "How can the taste be so dull, and I also said that I have been to the provincial city star rice hotel to dry it, and I have not fried it myself." "The lover quickly wrapped her arms around my waist, resting her head on my shoulders, not showing affection, she was afraid that I would suddenly stand up and overturn the table.
What is even more bizarre is the family of Uncle Nine, there are many condiments in the kitchen, and they are neatly arranged. There are also many ingredients, piled up in the corner, not washed, not cut or pickled. A family of more than a dozen people, sitting in the living room to play their own games, playing mahjong fighting landlord games, that is, no one took the initiative to help, where to eat.
I sent a message to a well-connected colleague. After a while, a colleague called, and I turned on the speakerphone: "So-and-so, now there are five tables of customers in the store, and all the chefs live close to you." You need to rush to the rescue immediately, the salary is five times, and if you don't come, you won't have to go to work later. "The colleague pretends to be the boss, but it seems to be the same."
I had the "Holy Will" and immediately slipped away, leaving Uncle Nine's family with big eyes and small eyes, and looking at each other. It is said that this meal was cooked by Uncle Jiu's family, which is to serve various ingredients in one pot. Also because of the taste problem, Uncle Nine's son and daughter-in-law quarreled and made a chicken feather.
My home. Due to the influence of the original family, my mother has a very bad habit, that is, she eats each dish first. According to mom, I haven't served yet, she's full. The younger brother called it to help his mother pick vegetables and specially pick good food.
Because of this habit, my brother has been on blind dates countless times, and none of them have succeeded, and he is still alone. The matchmaker said to me, your brother's eating is ugly, every dish on the plate, eat by yourself, and from top to bottom, will not take care of each other, it seems that there is no drama in this life. I think so.
<h1 class="pgc-h-arrow-right" > braised pig's trotters</h1>
< h1 class= "pgc-h-arrow-right" > the ingredients needed</h1>
1 pig's front hoof, 1 piece of ginger, 50 grams of spring onion, 20 grams of cooking wine, 10 grams of sugar, 30 grams of shrimp skin, 300 grams of light soy sauce, 1000 grams of cooking oil (actually no oil consumption, will increase).
Spices at will: star anise, chili pepper, fragrant leaves, cumin, white root, tangerine peel, cloves, etc., take a little of each.
< h1 class="pgc-h-arrow-right" > production method</h1>
(1) Wash and slice the ginger. Wash the shallots and tie the knots. The pig's trotters are burned on the fire until they are blackened, soaked in clean water for half an hour, then brushed and chopped.
(2) Pour a lot of water into the pot and add the pig's trotters, ginger slices, cooking wine, and blanch the green onion. Bring to a boil and cook for another 20 minutes, remove the trotters and pick out the ginger shallots.
(3) Restart the pot, boil the water dry, pour in the cooking oil, heat to 7-8 into the oil temperature, put in the pig's trotters, and cover immediately. Wait until the noise disappears and open the lid, turn the pig's trotters over and blow them all through.
(4) Fish out the pig's trotters to control the oil, pour into the basin, add water and soak for 1 hour, during which time the water is changed 3 times.
(5) Pour water into a pot, add spices, shrimp skin, sugar, soy sauce, pork trotters, and cook for 20 minutes.
(6) Collect the juice to a thick thickness, out of the pot (like to pour rice, the juice can be left more, do not collect too dry).
<h1 class="pgc-h-arrow-right" > Why does cooking oil increase? </h1>
During the frying process of pig's trotters, the fat in them will penetrate like boiling lard. However, the frying time is not long, and the grease is not too late to seep out, and some of it is retained. In this way, the finished product will be fat and not greasy, lean meat is not wood.
<h1 class="pgc-h-arrow-right" > tips</h1>
<h1 class="pgc-h-arrow-right" > how to prevent hot oil from splashing when frying pig's trotters</h1>
After the trotters are fished out, drain and plate, then sprinkle with salt and throw well. After the cooking oil is hot, put the pig's trotters into a colander, hold the lid in one hand, and slide the pig's trotters into the oil with the other. After pulling out the colander, immediately cover the pot lid until no noise is heard, open the lid, and turn the pig's trotters over and fry them thoroughly.
The effect of adding salt is to prevent frying pans and reduce the probability of hot oil splashing. Of course, we can't be careless, during the frying process, there will be a cold snap, and then the hot oil will splash out. So, be sure to cover the pot to ensure safety.
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