"Okay, I'll give you a break then. I'm busy at noon today. I'll do more when I'm not busy again."

Arriving at the store, Lin Xu saw several large basins in the kitchen filled with various kinds of pork ribs and fan bones. The ribs had been broken and the ribs had been chopped into large pieces.
p>

Che Zi moved Xueli to the kitchen and said to Lin Xu:

"These big bones weigh nearly 120 kilograms in total. Boss Hu gave me an extra 20 kilograms and said that I would try it with Uncle Shen at noon... I have soaked it for more than three hours and changed the water three times. Is it ok, boss?"

/p>

"It's almost done, we can start making it later."

At this time, the extra-large self-heating soup bucket for making soy-based big bones has been prepared. The sandwich pot in the store is occupied and cannot be freed, and a hundred kilograms of big bones requires at least two hundred kilograms of soup to stew, so

The weight can crush the stove.

Relatively speaking, an extra-large self-heating soup bucket is more convenient to use.

Before starting to make it, Lin Xu had to fry the sauce to be used. Only when the sauce is fragrant can the sauced bones be more delicious.

Because there is a lot of meat to stew today, the sauce used is relatively exaggerated.

A small pot of Northeastern soybean sauce, a small pot of dry yellow sauce boiled with rice wine, a large bowl of sweet noodle sauce, a large bowl of Zhuhou sauce, a large bowl of seafood sauce, a large bowl of light soy sauce, a small bowl of fermented bean curd sauce...<

/p>

An ordinary family wouldn’t be able to use so much sauce in half a year, but now it’s all used up in one meal.

I have to say, too much meat is really a waste of food.

Pour soybean oil and lard into the pot, heat it up, pour all the sauces in, and start stir-frying over medium heat.

There is a huge difference in the sauce used to make the sauced bones, stir-fried and not stir-fried.

If you don't stir-fry, there will be a strange smell produced by the sauce during the fermentation process. If you pour the sauce directly into the pot to stew the bones, all these bad smells will be absorbed into the meat.

After frying, all the strange smell will evaporate with the water vapor.

At the same time, the aroma of the sauce will also be stimulated by the hot oil.

Can the bones be stewed in this sauce without being fragrant?

You have to be patient when frying the sauce. You have to stir out the moisture and miscellaneous flavors in the sauce little by little. This kind of sauce is good for use.

The sauce in the pot will be relatively thin when you first pour it in, and it will become thick after about ten minutes of frying.

After frying for a while, the thick sauce will become thin again. This is caused by the sauce being heated for too long and the internal moisture seeping out again.

The strange smell and peculiar smell in the sauce are also caused by these moistures.

When the sauce becomes thick again and the water and oil separate, the sauce is considered ready.

Pour the fried sauce in the pot into the basin, and then start preparing the marinade.

The main source of the delicious sauce is the sauce. The marinade is not used much, but it is indispensable.

Lin Xu took a stainless steel basin and added a small basket of dried chili peppers, a small basket of bay leaves, a large bowl of star anise, a small bowl of cumin, a small bowl of Sichuan peppercorns, a small bowl of dried hawthorn, and a small bowl of cinnamon.

, half a small bowl of Bai Zhi, a handful of cloves, and five tangerine peels.

One hundred and twenty pounds of big bones, the materials used are quite amazing.

However, the taste of the big bones is also very tempting.

Moreover, the stewed soup can be reused. Lin Xu plans to see the effect of the big bones this time. If possible, he will serve the big bone pot in the store while the weather is cold, so that customers can also experience the joy of eating meat.<

/p>

Although we have been advocating a healthy diet and advocating less meat and more vegetables.

But the joy of eating meat can never be given by other delicacies, especially this kind of big bones. Holding the bones and chewing them can completely release the wildness in your bones.

Take a basin, add warm water to it, then pour all the dry ingredients into it and soak it.

Using warm water can soak out the excess medicinal properties of the spices and wash away the dust on the surface of the spices.

After soaking for about ten minutes, take it out and put it into several bags.

Now that you have the sauce and marinade, you can start making the sauced bones.

Place a grate on the bottom of the self-heating soup pot, place a thick layer of green onion and ginger, then stack the big bones one by one and put them into the pot. When putting them in, be sure to pinch the marinade packets in scattered pieces.

After placing the bones, it’s almost half a bucket.

Add water and pork bone stock to the ratio of 2:1. Add the water in the soup bucket to 80% full and turn on the heat.

When making soy sauce bones, you only need to soak the bones thoroughly. There is no need to blanch the bones. Just boil the water and skim off the foam.

If you blanch it, you will have to wash it with hot water later, and then put it into the boiling brine, which is very troublesome and completely unnecessary.

This chapter is not over yet, please click on the next page to continue reading!

Why do some long-established restaurants make soy-roasted bones so delicious? It’s because they don’t blanch them.

If you don't blanch the bones, you don't have to wash the hot bones in cold water. In this way, the lean meat of the big bones will be soft and tender, instead of having a dry and dry texture caused by the cold water.

There is a saying that regardless of whether it is large bones or meat, the boiled blood foam is not an impurity, it is just hemoglobin that is insoluble in water.

Strictly speaking, it is also part of the meat.

Not long after, the soup bucket boiled, and Lin Xu skimmed off the foam.

When the soup becomes completely clear, pour the prepared sauce into the pot, then add a large bowl of rock sugar, a small bowl of salt, and half a small bowl of various chicken essences and MSG.

Finally, a small bowl of candy.

Pour everything in, put a grate into the pot, and put a stainless steel basin filled with half a basin of water on it to press it on so that the meat is completely immersed in the stew.

Bring the fire to a boil again and then turn down to a low heat to keep the soup in the pot slightly boiling.

"Boss, how long do these big bones take to marinate?"

The driver watched carefully and prepared to record the time.

Lin Xu looked at it and saw that it was eight o'clock in the morning. He said:

"Turn off the heat at half past nine, then continue soaking, and then fish it out at half past ten."

At 10:30, only the employees start eating. At noon, senior brothers and their families, relatives and friends from all walks of life, etc. will all come to eat.

In fact, the later people come, the more delicious the big bones they eat.

Because these bones become more flavorful the more they are soaked, and the texture becomes softer.

When the time comes, you can not only chew the bones, but also eat the bone marrow, which makes people greedy just thinking about it.

After the big bones were stewed, Lin Xu was about to come out to take a breath, only to find that Zeng Xiaoqi was holding a huge snow pear and chewing on it:

"These pears are really delicious. I heard from Che Zi, do you want to make autumn pear paste?"

Lin Xu nodded:

"Any ideas?"

"I just searched and found that it is not difficult to make Qiuli ointment. Can you go to the TV station to record it? The weather is cold, and the winter in Beijing is notoriously dry. I want the audience to master a small method of nourishing the lungs.

Techniques."

Director Zeng now wants to kill Yanjing Satellite TV. Not only does the Travel Channel blatantly interfere in social news, but he also plans to catch all these little tips in life.

Very ambitious.

Lin Xu thought for a while and said:

"Okay, but I won't do it. I'll bring Qi Siming from Yanjing Hotel over later. He's good at making all kinds of noodles, so he uses Qiuli Paste to make him famous."

"Okay, you can look at the arrangement, as long as it can increase the ratings."

Just as he was talking, Chen Yan also came upstairs:

"Where are the mutton kang cakes? Your wife is too unethical. She released the poison early in the morning. I originally wanted to go back to sleep, but now it's good. When I close my eyes, it's all mutton kang cakes."

Isn’t Sister Yan too greedy?

Lin Xu said:

"No, we didn't meet many people today. I had half left to take to the store, but my father-in-law and mother-in-law came to visit, so I made them all."

Chen Yan curled her lips:

"I should go directly to your house... Do you want to eat a lot of big bones for lunch today? I will eat a few more pieces to take revenge."

"The big bones have been stewed. I'm going to make some autumn pear paste later. In the afternoon, I will go to the South Third Ring Road to clean the snow in grandma's yard. I just happened to take it there. Grandma can drink some when her throat feels uncomfortable."

When she heard about Youqiuli ointment, Chen Yan, who was feeling aggrieved, suddenly became energetic:

"Hey, this is good. I also like to drink Qiuli paste with water. Brother-in-law, please make more. Since my grandma has it, my grandma must also have it..."

Winter is a difficult time for the elderly.

So everyone hopes that their elderly family members can have a comfortable winter.

Lin Xu thought about it and felt that the next few days would not be too busy, so he said:
To be continued...