After a conversation, Huang Zhiqiang and Aunt Zhang went about their business.
Yang Yi also returned to his kitchen, preparing to process the ingredients and try to open the business tomorrow.
Some people think that braised food is very simple. Just buy some ready-made braised food packets, throw them into water, and then throw the ingredients into the pot.
In fact, this is not the case. The complexity of braised food is no less than that of some difficult dishes.
The most complicated one is to make new brine, which is a very critical step.
This is why Yang Yi hurriedly bought ingredients in the afternoon to prepare for business tomorrow.
If we prepare the brine tomorrow, it will definitely be too late.
The most suitable ingredients for red brine are pork and beef, and the two kinds of meat cannot be used in the same pot of brine.
Otherwise, the flavors will mix with each other and the taste of the braised pork will be greatly compromised.
Considering the cost, Yang Yi chose pork. Although it was not cheap, it was much cheaper than beef.
Withdrawing his thoughts, Yang Yi began to prepare new brine.
Yang Yi looked for the largest utensil in the kitchenware area.
This is a stainless steel barrel made of 304 material, with a diameter of 50 cm and a depth of 50 cm.
It can be said to be the best container for commercial brine.
The capacity of this stainless steel bucket is 100L, which means it can hold 200 kilograms of water.
In order to reserve space for the ingredients, Yang Yi adjusted the proportion of marinade according to the ratio of 100 kilograms of water.
75 grams of cinnamon, 50 grams of grass fruit, 50 grams of kaempferol, 10 grams of cloves, 100 grams of cumin, 50 grams of angelica, 75 grams of tangerine peel...
The grass fruits must be broken and seeds removed, otherwise the marinade will be slightly bitter.
(pS: In order to avoid being trolled, if you want a detailed ratio, you can leave me a message. Don’t think this chapter is watery. I really want to teach you that there is no problem in using it for commercial use.)
Then Yang Yi wrapped the prepared marinade in a marinade iron mesh box, put it in a basin and soaked it with white wine.
This purpose is to remove the floating ash on the marinade, while also reducing the medicinal properties of the marinade and stimulating the aroma of the marinade.
After the marinade was prepared, Yang Yi found the split pork leg bones and chicken rack bones among the ingredients he bought today.
No matter what kind of brine, it is inevitable to make soup.
Yang Yi chose pork leg bones and chicken rack bones as the ingredients for the red braised soup.
The pork leg bones add flavor, and the chicken rack bones add freshness.
In this way, there is no need to put things like MSG and chicken essence in the brine.
Blanch the two kinds of bones with onion, ginger, rice wine, and water to remove the foam.
Yang Yi took out a stainless steel bucket and placed two grates (made of bamboo slices in a grid shape) at the bottom of the bucket to prevent the ingredients from being burned when they come into contact with the bottom of the bucket.
"I'm really delicate!"
Yang Yi thought with satisfaction, put the two blanched bones into the bucket, and then filled it with water.
The process of making soup stock requires low heat throughout, which takes 8 hours.
Taking advantage of this time, Yang Yi processed the ingredients he would need tomorrow.
The ingredients for red brine and new brine for the first time are also very important.
Yang Yi chose three types of meat: pig head meat, pig ears, and pig trotters.
Pork head meat is rich in fat, which can add fat flavor to the brine.
Pig ears and pig trotters are rich in collagen.
It can increase the viscosity of the brine and firmly lock the flavor on the ingredients.
This step is also the key to making new brine.
Boiling and washing is essential for pork ingredients.
First, it can remove residual hair, and second, it can destroy hair follicles and remove the smell of hair.
Fortunately, the three ingredients had already been cooked and washed by the boss, which saved Yang Yi a lot of effort.
The same three ingredients also need to be blanched to remove the blood foam.
After everything was done, Yang Yi took a deep breath: "Huh, it's done! We can officially start the brine tomorrow."
At around 11 p.m., all the stalls in Canteen No. 4, except Yang Yi’s Stall No. 2, turned off the lights.
He was the only one who was still using a leak-tight drain to clean out the bone residue in the soup stock, and only one-half of the full bucket of soup stock was left.
It wasn't until 12 o'clock in the evening that Yang Yi turned off the water, electricity and gas and went to the staff dormitory.
This is also one of the benefits Huaqing University treats canteen employees, that is, they are covered!
Yang Yi was spared the miserable experience of staying in an Internet cafe for the past two days.
6 o'clock in the morning the next day.
Yang Yi got up early, washed up and rushed to the No. 4 canteen.
Some stalls in the canteen are also open, but they are all for selling breakfast.
Yang Yi came so early to continue preparing for the brine.
After all, when the marinade is put into the broth, it needs to be simmered over low heat for two hours before the marinade can be officially opened.
Huang Zhiqiang at stall No. 1 is not open in the morning. His main business is fast food, suitable for lunch and evening.
On the other hand, Aunt Zhang, mother and son at Stall 3 are already busy.
This is also a major advantage of pasta, it can be opened morning, noon and evening.
At 6 o'clock in the morning, most of the hard-working students had already gotten up.
Although there were not many people in Canteen No. 4, there were still sounds of laughter and conversation between students.
The lively scene made Yang Yi sigh, who had not experienced such a youthful cafeteria atmosphere for a long time.
At stall No. 3, Aunt Zhang’s son Chen Yongjun is working hard making ramen, while Aunt Zhang is adding toppings to the students.
Seeing Yang Yi, Aunt Zhang immediately said hello: "Young man, you're here so early."
"Yes, the brine has not been completely prepared yet, so I have to come earlier."
Yang Yi responded gently.
"Huh? Auntie, is he also the stall owner?"
At this time, a female student who took the egg noodles handed over by Aunt Zhang asked.
Yang Yi looks about the same age as them, and looks clean, making people feel very comfortable at first sight.
Therefore, the female student immediately became curious.
"Yes, I'm young. I'm about the same age as you. If you like it, aunt can even ask for WeChat for you!"
Aunt Zhang responded with a smile, her eyes quite ambiguous. At their age, what they like to see most is young people in pairs.
Hearing Aunt Zhang go so far, even Yang Yi couldn't help but twitch the corner of his mouth.
He immediately pretended not to hear and silently returned to the kitchen, put on a white chef's uniform and a transparent anti-spit mask, and began to prepare the brine.
When he came to the kitchen, he had already put the soaked medicinal ingredients into the soup stock.
The marinade also needs to be simmered over low heat for two hours before adding the ingredients.
During this period, Yang Yi took out two and a half kilograms of rock sugar to prepare the sugar color, which is the ratio of 100 kilograms of brine.
Red brine, red brine, how can it be called red brine without sugar color? Except for Chaoshan brine, those with soy sauce are all different.
There is also something special about boiling sugar color. First of all, the material must be rock sugar, which has strong coloring properties and good brightness.
Yang Yi turned on the stove over high heat, placed a clean pot with two ears, lightly moistened the pot with oil, and then poured in rock sugar and water in the same proportion.
Then turn on the fire and boil all the rock sugar until it melts. (Don’t try this if you are a novice, just boil it over low heat and simmer slowly.)
After the rock sugar melted completely, Yang Yi adjusted the heat to the minimum and slowly simmered it.
The stainless steel spoon is constantly rotating and stirring at the bottom of the pot so that all the sugar colors are heated evenly.
Soon the candy color began to change from glass (after the fire ceases, add peanuts and flip them gently to form frost-covered peanuts), yellow (drawn), sesame oil color (candied haws of sugar), and deep maroon (sugar color)!
When the syrup started to bubble in the pot, Yang Yi quickly poured it into a large bowl of hot water that had been boiled in advance.
At this point, the rosy and translucent candy color is completed.
Then Yang Yi put the sugar color and 1800 grams of salt into the brine, and time will do the rest.
