Chapter 721: Chapter 628: Details Define Excellence
How difficult is it to get a Northeasterner out of their cocoon on a winter morning? Especially during a holiday.
This challenges not just self-discipline, but human physiological limits!
The fatigue accumulated after a busy year, plus the drowsiness from staying under the covers playing on their phone all night, it must be true love to pull them out of bed in such a negative state.
Wang Fan’s true love is for the food he makes.
Any detail affecting the taste, any technique that can enhance the flavor, he will tirelessly learn, practice, and then apply to the food he makes.
In this way, even with simple seasoning, even with slightly better quality large bones, the braised bones he makes are delicious enough to make one’s scalp tingle!
The oil-slick, glossy sauce drizzled over big bones, the red, tempting appearance right in front of your eyes, and then biting into a piece, clearly seeing the tender, juicy strands of meat clinging to the bones. If your stomach doesn’t growl, you’d seem out of place.
Both pressure cooking and slow cooking can stew meat until soft and tender, but the resulting meat is in two completely different forms.
Not to mention the taste, meat cooked in a pressure cooker is soft to the point of mushy, where meat comes apart in chunks with no sense of continuity when chewing.
Such chunks of meat lose quite a bit of moisture, making them relatively dry in texture.
But slow cooking is different, meat cooked in this way is loosely soft, with muscle fibers dispersed by the broth, retaining more juices inside the meat while incorporating the broth’s essence.
Such meat allows you to distinctly feel the "strand" form of the meat, bite and tear, and the pleasure of big bites is something pressure cooked meat lacks. Plus, when chewing, you can distinctly feel the strands turning from hard to soft, becoming more flavorful with each chew.
Liu Hehe considers waking up before noon during holidays as early. Her mother would have to chase her out with a broom, or she’d seal herself in the covers indefinitely.
A few days ago, it was due to brotherly loyalty that she could get up early to hang out with Wang Fan and Zhuo Qianqian. These days, it’s her cravings making noise in her stomach that break the seal.
But getting up early is clearly worth it!
Under the gaze of everyone’s envious eyes, Liu Hehe receives the large bone handed over by Wang Fan.
The large bone is placed upside down in a disposable bowl, and the moment the Soul Juice is poured on it, it almost seems to glow!
An irregular bone fragment sticks a straw in it, reminiscent of the first cup of milk tea in winter.
Liu Hehe swallows hard; she can’t imagine how delicious the marrow sucked through the straw will be as it enters her mouth, definitely the essence of the entire large bone.
Carefully receiving her large bone, her hands tremble uncontrollably in excitement.
An even richer aroma floods beneath her nose, her already empty stomach feels it can devour an entire hog.
There’s a row of tables at the shop entrance, with only a few people seated on the long benches as everyone is still lining up.
Liu Hehe sits down, dons disposable gloves, licks her dry lips, and swiftly launches an attack on the big bone.
At this moment, Liu Zhaofeng also sits beside her.
The siblings have hitched a ride with Wang Fan, naturally positioning them at the front of the queue.
Liu Zhaofeng’s movements mirror Liu He’s, big hands grabbing the bone and tearing the meat apart.
The meat is already incredibly tender, tearing it with hands completes the deboning, holding a big, hefty chunk of meat, feeling satisfied even before taking a bite.
Liu Zhaofeng holds the meat horizontally, opens his mouth, takes a bite, and as his head tilts back, fine crystal droplets of soup separate the strands from the meat chunk.
"Slurp..."
A forceful slurp sucks the entire strand into his mouth; the rich, full meat aroma instantly provides boundless satisfaction to the taste buds.
The thick sauce’s salty, slightly spicy taste makes one subconsciously begin to chew, yet this chewing reveals to the taste buds what top-tier texture truly means.
Tender without being mushy, elastic without being tough, lingering strands chewed for a long time before begrudgingly swallowing them, experiencing different textures and flavors with each chew.
With minimal seasoning added, the strands have no trace of gaminess, accompanied by pure meat aroma and perfect texture; one bite can wash away all worries.
Northeast cuisine embodies a hearty demeanor, both siblings are authentic Northeasterners, rightfully eating with unparalleled gusto, yet their hands start refilling before the meat in their mouths is swallowed.
Tendons mingled with cartilage, accompanied by a small amount of fat, are directly stuffed into the mouth.
The cartilage becomes exceedingly tender, with any remaining elasticity melting completely over the tongue after a couple of chews, releasing an even richer meat aroma.
The tendons are slightly more elastic, chewy, smooth, and unique, adding another layer of distinctive texture to the meat.
Soft, tender, bouncy, chewy, a rich texture, full-bodied perfect taste, the occasional "crunch" "crunch" sound from chewing tendons and cartilage forms a breakfast of ultimate satisfaction.
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