In different eras and different regions, braised pork has always had different forms.

The earliest one was Su Dongpo, who was fond of pigs. For this meat, Su Shi even wrote a limerick when he was in Huanggang, called "Pork Eating Poem":

Clean the pan with less water, and the firewood will not burn up the smoke.

Don't rush it until it matures; when the heat is sufficient, it will be beautiful.

Huangzhou's good pork is as cheap as dirt.

The rich don't want to eat, the poor don't know how to cook. They get up in the morning and take two bowls, so full that the king of the house doesn't care.

But at this time, the braised pork that Su Dongpo was talking about was actually meat stewed slowly in white water. The meat was relatively pure and natural. At most, some seasonings were added to it. But if it were kept now, people probably wouldn't like to eat it. After all, It doesn't have much flavor. Those ancient condiments have a single taste now, and they will definitely taste a bit bland.

But few people know that this dish has actually been recorded in Jia Sixie’s Qi Min Yaoshu during the Northern Wei Dynasty.

But Chen Nian felt that if he made it this way, he might still be able to eat something when he was very hungry.

But he thought about the fact that in the past, the pork had a big head and a short body. It was raised under the pit and had not been gelding.

, if you really make a bowl according to this method...

Tsk.

For modern people, it is probably less interesting than the black garlic breaded fish I made myself.

In addition, there are Mao's braised pork, modern improved version of Soviet-style braised pork, Lu-style braised pork, Shanghai braised pork, etc...

If we really had to count, there would probably be twenty or thirty kinds.

And the current Shaoshuai Braised Pork is naturally the Shaoshuai version.

As soon as Chen Nian saw the menu, he started to get excited. He didn't expect that he would go through many twists and turns after traveling through time, and even go through a night-long preparation, and finally he would meet him today!

Although Chen Nian has learned from some gossip that although Zhang Xueliang is from the Northeast, he prefers sweeter braised pork, but it doesn’t matter. What Chen Nian wants is to get started and become proficient. As for the taste, he can completely decide on it. After you learn it, you can make certain improvements.

Just like Mapo Tofu, I used to learn the version from the 1950s to the 1980s, but since I came to modern times, I can use the current seasonings to process and improve it to a certain extent.

Then Chen Nian stayed here. Since Chen Nian had finished making tofu, it was almost ten o'clock in the morning after breakfast, so they had to start preparing food.

Since the stores here are of different sizes, their workload is larger.

As a newly arrived handyman, Chen Nian naturally couldn't stand on the case, so he did some vegetable washing and picking work with Sister Fang who brought him here.

Moreover, Chen Nian thought that after Sister Fang brought him here just now, she had said a few more words for him. He estimated that those few words Sister Fang had contributed to his being able to have this opportunity to meet Master Xie.

"Thank you, Sister Fang."

"What? Thank me for what I did. It's your ability that made Master Xie take a liking to you."

Chen Nian smiled and planned to buy something for Sister Fang's house when she earned the money. For her, it might only be a matter of a few words, but for Chen Nian, Sister Fang was both a lifesaver and someone who led her into the main plot. A key NPC in the mission.

Although I'm doing odd jobs now, it doesn't matter.

Anyway, if you can stay, Chen Nian will learn this dish sooner or later.

His sister Chen Yue was placed in Master Xie's rest room on the second floor.

"Don't run around here or make a mess here. I'll work down there. When I make money, I'll treat you to a big meal. If you make trouble here, we'll be kicked out and we'll have to eat every day from now on."

Pickles."

"Yeah! Be good, Yueyue!" Chen Yue nodded obediently.

On the one hand, Chen Nian's expression was too serious, and on the other hand, she didn't want to eat pickles in the future.

Although he is only three or four years old in intelligence, he is still intelligent.

Back in the kitchen, after listening to Sister Fang's brief chat for a while, Chen Nian learned that Xie Min was Master Xie's biological son, and Li Hua was Master Xie's nephew.

That is, the eldest apprentice and the second apprentice.

Xie Min is now washing the pot on the stove. First, he scalds the inside and outside of the iron pot with boiling water, then turns on the high heat and scalds the inside and outside of the iron pot until it turns red.

We all know this step of aging. Usually restaurants use wrought iron pots, so you can do this.

If it is a cast iron pot, you must not do this.

Then I watched Xie Min leave the pot for a while, then poured cold water on it, and then began to use steel wool to brush away the rust.

Finally, after washing and drying with hot water, add a wide amount of oil and slide it around in the pot to prevent the iron pot from rusting.

These things were all learned by Chen Nian when he was in school. Although he majored in food, he still had to learn basic subjects such as chemistry. In addition, they even had to learn programming, CAD, and data analysis software.

PS Wait...

As for the bottom of the pot, you cannot do this step because it will produce a lot of pot ash.

Most of the edible oils are long-chain C and H compounds. After burning, they will produce a small amount of CO, a small amount of SO2 and nitrogen oxides. This means that in addition to the iron pot, this is why the oil wipes the bottom of the pot.

After that, the source of a large amount of pot ash is, of course, mainly carbon. The final product of complete combustion of organic matter is carbon.

The second apprentice started to prepare the dishes. Some dishes needed to be processed in advance, that is, made into semi-finished products. After all, some things would not be available in time if they were not prepared in advance at noon.

It was so busy until noon, and customers came in one after another from outside.

At noon, everything to be prepared in the kitchen was basically ready, and Chen Nian, who was a handyman, changed from a vegetable washer and picker to a food waiter and a table clearer.

Sister Fang is responsible for ordering and passing the dishes as well as clearing the table.

There was a girl sitting at the counter. Chen Nian didn't see her until she came out of the kitchen again. She was small and sitting on the counter. If she hadn't raised her head or looked over on purpose, Chen Nian would have noticed.

But there is actually a girl here.

"This is Master Xie's daughter." Sister Fang came over at the right time and said.

Chen Nian nodded, it seems that this is the one who collects money. This Shuangxi Restaurant, like his own Honghong Hotel, is a family business.

By the way, the name of this restaurant is Double Happiness Restaurant.

Only later did I realize that Double Happiness was the young commander's nickname.

With rich experience as a waiter, Chen Nian is extremely comfortable in doing these tasks. He is so experienced that even Sister Fang would give her a thumbs up when she saw him.

"It's really rare to see a child who is so capable on the first day."

There are many more customers at Shuangxi Restaurant than at Chen Mapo Restaurant. Chen Chen didn’t even stop to rest at noon. He just kept serving food, wiping the table, getting wine, wiping the table again, and then serving again when new customers came.

vegetable.

And Chen Nian found that when every customer comes, they will basically order a piece of braised pork.

Most of the people are familiar with Sister Fang.

Moreover, Chen Nian also found that every plate of braised pork brought out from the kitchen was basically the same.

The pork rinds are all about two centimeters square. Except for smaller ones requested by customers, they are basically of this size.

Moreover, this braised pork is also fat and lean.

The fatter one is three fat and two thin.

Those who are thinner are two fat and three thin.

But no matter what it is, it is full of fragrance. If Mapo Tofu is a young lady who is reserved on the outside but passionate on the inside, then the braised pork is the wild big sister. The meaty texture that hits your face makes both firm and soft.

The words fit together like never before and don't seem to contradict each other at all.
Chapter completed!