Tian Xiaodu was cooking the dish wholeheartedly. Pork stewed with vermicelli is a home-cooked dish in Northeast China. The method is not complicated, but it is a big challenge to make it tasty. The vermicelli must first be soaked in warm water to soften it. After washing the pork belly, cut it into even-sized pieces. Before frying, the pork belly must first be rinsed with water to make it slightly cooked.
The basis for judgment is to boil the pork belly in clean water, turn off the heat when the water starts to boil, and remove the pork belly from the pot and drain it.
In addition to preparing for the following steps, the most important thing about this step is to remove the fishy smell from the pork belly.
While heating the pork belly, Tian Xiaodu started to cook other ingredients. Gu Meimen from the next door would burst into fits of laughter every once in a while. This Japanese chef didn't cook properly. In Dong Youyou's words, it was like he had ADHD when he was a child and never received treatment...
However, Tian Xiaodu has now entered the state of cooking, and has completely ignored the interference around him. He sliced the green onions, soaked and washed the star anise and cinnamon, peeled the garlic cloves and set them aside. The most important thing is the cabbage - peel off the sauerkraut outside the cabbage, and then cut it into thin strips. The cabbage is freshly grown, not big, green and white, as crystal clear as a piece of jade. Under Tian Xiaodu's knife, it becomes thin strips and is placed in a bowl.
At this time, the pork has been drained, and Tian Xiaodu starts the next step. He cleans the pot carefully and puts in a small spoonful of oil. When the oil temperature is slightly hot, add rock sugar. This is to stir-fry the sugar color. At this time, use low heat to wait for the rock sugar to melt and small bubbles to appear. Pour in the drained pork belly and stir-fry quickly. Add a spoonful of dark soy sauce to color the meat, then add the chopped cabbage and stir-fry until the cabbage releases the moisture.
Cabbage contains a lot of water, but you still need to add a small amount of water to the pot, add salt, star anise, cinnamon and other seasonings, cover the pot. Bring to a boil over high heat, then simmer over low heat for 20 minutes.
The key to stewing is stewing, and stewing is one of the most time-consuming cooking methods.
After starting to simmer over low heat, Tian Xiaodu stood in front of the stove, staring at the stew pot in front of him. He should have been free at this time, but he still focused all his body and mind on the stew pot in front of him. His expression was indescribably focused and serious.
"This is the first time I see this fat guy cooking so seriously." Dong Youyou, who was standing outside the stadium, stared at Tian Xiaodu on the field and sighed. Although Tian Xiaodu was also very serious when cooking on weekdays, he was not as focused as he is now. It was as if the only thing in his eyes was the stove in front of him and the pot that was steaming.
"Like this... It smells so good when Master is cooking." An Xiaoxiao's eyes lit up, and she turned to look at Ye Chui, "Master, is he learning from you?"
Now Ye Chui seldom cooks at home, but when he does, he always looks extremely focused - Wang Shiyu privately named this state of Ye Chui "God of Cookery". Ye Chui can make a simple dish into a superb delicacy, which is inseparable from his concentration, and this is the main reason why he can be called the God of Cookery.
"He's not imitating me." Ye Chui patted Wang Shiyu's head with satisfaction. "He can't help but enter this state. He can only enter this state when he devotes his whole heart to cooking. This is a state of concentration."
Among the chefs around Ye Chu, apart from Jim, the eight-star chef, Qin Yiyue was the best cook at the beginning, but he was not Ye Chu's direct disciple after all. Although Ye Chu would give him instructions at ordinary times, he was not as attentive as Tian Xiaodu. Now, in Ye Chu's eyes, Tian Xiaodu can be said to have reached the master level. His cooking skills are no less than Qin Yiyue's.
Qin Yiyue, who was watching, probably understood this as well. A trace of unwillingness flashed across his eyes. He had stayed in Manhanlou to challenge Ye Chui, but after so much time, his cooking skills had improved. However, he found that the gap between him and Ye Chui was getting bigger and bigger. It was not because Ye Chui had improved, but because he understood more and more about Ye Chui's cooking skills. The more he understood, the bigger the gap seemed to be. Now he had a vague feeling that Tian Xiaodu might have surpassed him...
This was really unacceptable, but at the same time it made him feel excited.
Twenty minutes passed in a flash.
Tian Xiaodu opened the lid of the pot, put the vermicelli that had been soaked in warm water into the pot, and continued to stew it for another five minutes.
And Gumimon had just finished his cream stew at this time.
The cream stew and the pork stewed with vermicelli present a completely different sense of refinement. The soup is milky in color, and is dotted with various odds and ends of ingredients, such as chicken legs, carrots, mushrooms, potatoes, broccoli, onions, etc. All kinds of ingredients are cooked together and blended together after stewing. The appearance is pleasing to the eye, and the combination of various ingredients makes the whole dish more charming. With the mellow fragrance of milk as the carrier and various odds and ends of ingredients dotted in it, the rich stew style instantly made everyone around them couldn't help but sniff.
This is an undeniably delicious dish.
As if he saw the expectations of the people around him, Gu Meimen laughed exaggeratedly a few times and entered the seizure mode. He looked at Tian Xiaodu with contempt with an arrogant look that made people want to slap him.
Tian Xiaodu remained unmoved.
He calculated the time carefully, and when he felt that it was time to stew the food, he gently lifted the lid of the pot.
Pork stewed with vermicelli is a dish with many years of history. The reason why this dish with a lot of history can exist for a long time is of course its unique taste. The monotonous fusion of pork and vermicelli seems to have a wonderful sense of heaviness, warmth, richness and pleasure.
If cream stew can be described as a handsome young man with a fair complexion, then cream stew is a gentleman with substance and temperament. He stands there, inconspicuous, but always able to attract the infatuated eyes of countless people.
Gu Meimen's arrogant expression suddenly froze, staring blankly at the dish in the pot in front of Tian Xiaodu. The dish looked ordinary, but it made him feel afraid. He suddenly felt that this dish seemed to be more delicious than his own cream stew...
Tian Xiaodu glanced at Gu Meimen with a smile: "My dish is done." (~^~)
PS: It's the last two days of this month. Although the book is about to be finished, I still want to ask for a monthly ticket~~ and keep the useless ones for Cannon~~