Not long after.
The last batch of diners staying in the restaurant, after finishing their als, all brought their plates and bowls to the dish rack next to the automatic dishwasher without being prompted.
Ren ilan, who was washing dishes next to the automatic dishwasher, simply smiled and expressed her gratitude to these diners: "Thank you~"
That’s right.
Now, she has already beco accustod to the "mind-blowing and refreshing" phenona in the restaurant!
She also clearly knows that a large part of this is due to her boss’s strong charisma!
Of course.
And his incredible culinary skills!
"You’re welco~"
And these diners, before leaving, did not forget to say goodbye to Huang Tao.
"We’re leaving, Boss Huang, you guys should eat quickly too! See you next year!"
"Boss Huang, today’s cooking was also very delicious! Your skills truly command my utmost respect!"
"Que Clan, it’s really amazing, having eaten so much here! I can’t stand food from other places at all. Hey, Boss Huang, you’re suddenly closing for the New Year, I don’t even know where to eat tomorrow..."
"Boss Huang, you must open the business early next year! Even if you can’t open early, please open on the eighth day of the first lunar month as scheduled, don’t delay the opening ti..."
Huang Ziqing also nodded repeatedly: "Yes, yes, waiting one more day would be torture!"
Huang Tao smiled and greeted the guests: "Okay, I’ll try my best to open on ti on the eighth day of the first month~"
"Take care, everyone..."
Huang Tao smiled as he watched them leave the restaurant.
He started to handle his dad’s favorite dish, also the dish he was best at before—
Nine-Turned Large Intestine!
In essence, the Nine-Turned Large Intestine he makes is really just braised large intestine!
No fancy techniques, just cleaning the pork intestines, blanching them, then deep-frying before braising with more than ten seasonings.
He cleaned the pork intestines, discarded the thin tail, cut them into 2.5 cm long pieces, and set them aside.
Next ca the blanching process.
He added water to the pot, put in so scallion segnts and ginger slices, a small handful of dried Sichuan peppercorns, and a few bay leaves, then poured in a small bowl of white wine.
Once the water in the pot boiled.
He put the intestine segnts into the pot and began blanching them.
Then he drained the water from the blanched intestines.
While they were still hot, he added a little bit of dark soy sauce and carefully stirred them.
The purpose of adding dark soy sauce is to make the fried pork intestines more colorful, and it has a rich soy sauce flavor that would be absorbed by the intestines during frying.
This would also eliminate the inherent odor of the intestines.
After all, a major downside of cooking intestines is their strong odor.
So!
From the mont of cleaning, almost every operational step is aid at removing odors.
Of course.
The allure of this ingredient lies in this aspect too.
If you remove the odor and transform it into an aroma, this dish becos absolutely delicious!
Next.
He poured half a bucket of oil into the pot to prepare to fry the intestines.
Frying is not only for coloring the pork intestines but also for removing the odor and frying out excess fat from the intestines.
Moreover, frying a bit will make the surface of the intestines slightly dry, and during subsequent cooking, they will gradually beco chewier, enhancing the texture when eaten.
When the oil temperature rose to about 50-60% of its heat capacity.
He poured all the pieces of pork intestine into the oil pot for frying.
"Sizzle Sizzle~"
The mont the intestines were added to the pot, it imdiately beca lively with a pleasant sound.
However, because he had already drained the moisture from the intestines, the oil did not splatter violently.
He picked up the spatula and gently stirred the intestines in the pot.
And the last bit of odor in the intestines gradually disappeared during the frying process, replaced by a fragrance.
When the intestines turned a golden yellow color, he used a slotted spoon to remove them and set them aside to drain the oil.
To be honest, the frying step is particularly crucial, requiring strict control over the timing.
Once the surface turns golden brown, they must be quickly removed.
Because at this point, the surface of the intestines might be slightly crispy, but the inside remains tender.
The texture when eating like this is the best.
While the pork intestines were draining oil, he poured out the hot oil from the pot, placed the pot back on the stove, and then turned on the heat.
He waited for the pot to heat up.
He scooped a little lard into the pot, then added a full spoonful of granulated sugar.
He turned the heat to low and slowly stirred the pot with the spoon.
This dish requires caralizing sugar, and it’s best to use oil to do it because it gives a better color to the intestines once they’re in the pan.
Using lard adds a hint of pork aroma to the dish, while also reducing the unpleasant sll of the pork offal.
Caralizing the sugar requires a lot of patience; you have to use dium-low heat to continuously cook the sugar until it lts, changes color, bubbles, and finally turns into a reddish-brown viscous liquid to be considered done.
He then poured the pork intestines into the pot.
The intestines, already lightly yellow, took on a deeper, more enticing color with the caralized sugar.
Next.
He added the prepared minced scallion and ginger to the pot.
The minced scallion and ginger further eliminate the odor in the intestines while adding their own fragrance.
When the aroma of scallion and ginger wafted up from the pot, he drizzled a scoop of aromatic vinegar along the side of the pot.
Adding aromatic vinegar primarily enhances the dish’s sourness, and the vinegar’s evaporation also helps remove any off odors, making the intestines’ flavor purer.
He stirred it twice.
When a rich aroma erged, he added half a scoop of light soy sauce and cooking wine to the pot.
Instantly...
The pot crackled with a loud "sizzle sizzle" sound.
The aroma of the light soy sauce and cooking wine burst forth imdiately.
When the broth in the pot ca to a boil, he added a little more than half a scoop of granulated sugar for flavor.
After all, the sugar added at the beginning only provided color, not taste.
To feature the five flavors of this dish: sour, sweet, bitter, spicy, and salty, more sugar was needed.
Once the sugar was in the pot.
He stirred it a few tis.
When all the granulated sugar lted, he added a big bowl of boiling water to the pot.
He covered the pot with a lid and let it simr slowly over high heat.
The Nine-Turned Large Intestine needs to be simred on high and then low heat until the broth becos thick, and after evenly stirring it, it’s ready to plate.
Now cos the waiting.
Xuanxuan sat at her dedicated dining table, slling the aroma, licking the corner of her mouth: "Daddy, when can we eat? I’m hungry, I want to eat..."
"Almost done, daddy is making the last dish!" Huang Tao looked up and smiled at her.
"Okay~"
Xuanxuan obediently nodded and continued reading her picture book.
Soon.
Twenty minutes passed, and the broth in the pot had almost evaporated, leaving mostly oil.
The intestines were completely colored, with a glistening red look that was very appetizing.
And the aroma wafting from the pot was delightful!
Most importantly, there was no off odor!
Not bad at all!
Huang Tao contently held the pot, gently stirred it a few tis, and then sprinkled a small spoonful of pepper and a small spoonful of cinnamon powder into the pot.
After sprinkling the spices, he turned up the heat and used the tossing thod to toss the intestines in the pot a few tis, mixing the spices evenly.
At this point, the little bit of broth remaining in the pot also mostly evaporated.
Just before taking it out of the pot, he used a ladle to drizzle a bit of pepper oil into the pot, stirred it a few tis again, and then held the pot to pour the intestines onto a plate.
Just at this mont.
A cold electronic voice suddenly echoed in his mind.
[Ding~]
[Congratulations to the host for making a delectable "Nine-Turned Large Intestine"...]
Huang Tao was curious why the system put quotes around "Nine-Turned Large Intestine."
Before he could figure it out, the cold electronic voice sounded again.
[However, it is quite far from the authentic Nine-Turned Large Intestine.]
[But considering the host’s comndable spirit of innovation and experintation, you are awarded a recipe for the century-old classic Nine-Turned Large Intestine.]
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