Chapter 516： Xue Zhen’s third dish, tinned meat (2/2)
After the meat is repaired neatly with a fish-mouth knife, the cowhide is finely punctured with a two-pin nail plate, without damaging the meat.
Then a layer of thyme and alfalfa was attached to the surface of the cortex, and the spray gun was ignited to continue roasting.
The dried thyme and alfalfa burned gently, and the wisps of green smoke separated from the flame. Even with a fan, the whole lobby could smell the scent.
When the thyme and alfalfa on it burned out, Xue Zhen put the beef in ice water and rinsed it.
The washed beef cowhide is underneath, and directly into the pan covered with butter cubes and water. The cowhide is fried in a low heat for an hour, and then it is folded into a large pot of cold water with green onions and ginger.
”Hey!”
The cowhide, which was fried to hot and brown, splashed out a lot of bubbles like water. Xue Zhen opened the pan to a low fire, slowly simmering it, and slapped the froth on the water with one hand. The old monk who burns incense, his face is as plain as water, he has a sense of indifference and detachment.
On the other hand, Shen Daru whispered,
”No matter what, Xue Zhen will eventually have the style of a famous official. The artistic conception of this cooking is really amazing.”
Qin Wuyong grinned, not knowing what to say.
Until the froth can't come out, Xue Zhen takes out the beef and fries it for a while, adding only a piece of old cinnamon, peppercorns and star anise, nothing else.
Qin Wuyong couldn't help it anymore, and ignoring the eyes of others, he took the machine and walked forward.
”Master Xue, dare to ask what kind of dish you are cooking?”
Xue Zhendao,
”This dish is taken from the combination of the pot meat from Russia before the cataclysm and the meat from the famous Chinese cuisine jar. It can be regarded as an innovative dish of mine.”
Xue Zhen sliced the beef into square pieces almost the size of a palm, with a horizontal knife pressed against the bottom of the beef.
”Well, is it convenient for the old man to roll the beef cubes?”
”How to get out?”
Xue Zhendao,
”Hold the upper end of the beef and flip it in the other direction along the chopping board. My hand, my old man, is really not easy to use now.”
”Okay, what about the strength?”
”Push it, don't worry about me.”
Qin Wuyong rolled beef according to his words.
Seeing that Xue Zhen knife did not leave the meat, he was gently pushing it with one hand across the bottom of the chopping board. As Qin Wuyong rolled the beef, a long and angular beef slice was pushed out.
Qin Wuyong was startled and looked at his hand in disbelief.
”Is it possible to cut out a paperback knife like this?”
Xue Zhen smiled and said,
”Practice makes perfect.”
With a slight stroke, the sliced meat rolled back the same way, and became a square shape again.
Standing up the meat piece with the cowhide facing upwards, the beautiful and deep-colored loose skin-like cowhide after frying and boiling also has square reticle patterns, which are endless from the inside to the outside.
After cutting all the beef, Xue Zhen took out a black earthen jar nearly half a meter high from under the dining table.
”This is black pottery. I asked the pottery kiln to burn thick black pottery and use iron powder. The wall of the pot is **** thick, and the color has become the same as it is now. Some rusty red and jet black are not good-looking, but But it is an indispensable and necessary vessel for tinned meat.”
Qin Wuyong nodded as if he did not understand.
Xue Zhen put a few half-cut onions and tomatoes into the bottom of the tank, layered a layer of beef one by one, then added ham, winter bamboo shoots, fried chicken legs, squid and scallops, gauze bags, crushed old ginger, and green onion knots. , Garlic, and beef, layer by layer until the pot is full.
Finally, sprinkle salt along the mouth of the jar, pour glutinous rice juice and soy sauce, and seal with moist thick paper.
The chaff husk is lit in the oven, and the jar is half buried.
Xue Zhen fiddled with the chaff,
”Xiaoyou Lin, my dish is a bit long.”
Lin Chou’s drunken giggle came over there.
”Ha, me, longer.”