Food: Hotel changes location as prison crime rate soars

The

idea of reducing the quality of the meal only flashed through my mind.

After Jiang Xia smiled slightly bitterly, he still picked up more than thirty catties of pork belly with skin and threw it into the pot.

Then add ginger slices and cooking wine.

Since it is a pot under cold water, the heat is turned to the maximum at first, and then the water is boiled and then turned to medium heat to simmer.

When the pork belly with skin is cooked until it can be gently inserted with chopsticks and no blood comes out, turn off the heat and scoop up the meat.

Put the pork belly in cold water to cool it a little, and the cold iron kitchen knife in your hand will start to cut the meat.

What is needed for the back pot meat is the two-knife meat of the hind leg sitting meat, and it is best to use fresh pork that is slaughtered on the same day.

However, due to the unified procurement, there are only some pork belly with skin in the kitchen that can be replaced.

Therefore, for the problem of not having two knives, Jiang Xia did not dwell too much.

Instead, pick up a piece of pork belly with skin in and start cutting the meat seriously.

Cutting meat pays attention to fat four thin six, too fat is greasy, too thin is burnt, too wide and too narrow are difficult to form.

After determining the position, Jiang Xia cut it towards the pork belly with skin.

I have to say that the 500 points drawn are still somewhat useful.

The kitchen knife is on top of the pork belly with the skin, just a light stroke.

The pork belly and pork rind are cut into moderately thick slices like tofu.

Seeing that the cold iron kitchen knife was so handy, Jiang Xia no longer controlled the speed.

Directly up and down with the knife, it was cut up quickly.

After a short time, the pork belly was cut into thin and uniform slices by Jiangxia.

Seeing that Jiang Xia's speed was so fast, more than 30 catties of pork belly with skin were cut in a few minutes.

This made everyone who was washing and picking vegetables swallow their saliva.

The action of washing and chopping vegetables in his hands couldn't help but speed up a little.

Seeing that everyone was sweating profusely in a hurry, Jiang Xia smiled slightly and didn't say anything.

After all, I still need to boil the meat slices now, so I am not in a hurry to use garlic sprouts and green and red peppers.

The heat should be accurate for boiling, and mastering the heat is the key to returning the meat.

First, put the thin and even slices of meat into the pan and stir-fry the oil.

The pork belly produced in this way is not only fatty but not greasy, but also has a unique burnt aroma.

Once the stir-fry is complete, push the meat to the side of the pan.

Immediately afterwards, pour in Pixian bean paste, mix and stir-fry, so that the unique color and taste of bean paste penetrate into the meat.

When I saw the pork belly in the pot curling slightly, the aroma of the stir-fried meat broke into my mouth and nose.

Add the sweet noodle sauce and soy sauce again, put a little cooking wine, and put a little chicken essence to increase the fragrance and umami, and stir-fry simply.

Immediately after, there was a thud.

Pour in the prepared green and red peppers and garlic sprouts to taste.

May be the cause of the increase in physique.

Jiang Xia turned the spoon this time, and felt much easier than before.

More than forty catties of ingredients were constantly stir-fried in the pot, making Jiang Xia feel that the weight was more than half less than before.

After a few simple stir-frying.

With Jiang Xia's several quick spoons, the unique oily aroma, garlic fragrance, and watercress fragrance of the back pot meat also floated out instantly.

As the speed of the spoon slows down, the fragrant meat is out of the pot.

Look at the golden and shiny slices of meat dotted with green and white garlic sprouts.

The assistant couldn't help but swallow his saliva, eager to plunge into the pot and feast on it.

But reason still controlled his impulse, and said to the prison guard with a reluctant face.

"Sir, you can have dinner!" and

the prison guards who were stunned on the side were also holding back their saliva at this time.

shouted at the cafeteria.

"Open rice!"

heard the word "open rice."

In the originally quiet cafeteria, it was as if a bomb had been dropped.

Instant chaos.

The representatives of each group also rushed into the cafeteria as fast as they could.

The unique aroma of the pot meat came from the kitchen just now, but it made everyone's saliva water.

Now when they hear that the meal is open, how dare they delay for a moment.

After a while, the representatives of each group returned to their places with the fragrant back to the pot meat.

At table No. 1, a figure in prison uniform, holding a pot full of back pot meat, spoke to a group of inmates very proudly.

"Brothers, go back to the pot and make it!" This

person is Wang Long, who reported himself in the afternoon and was sentenced to ten years in prison.

In fact, according to the regular process, it can take one or two months to go from arrest to imprisonment at the earliest.

But I didn't expect that when explaining the problem, Wang Lung actively cooperated.

In desperation, he could only be put directly in prison.

"! I thought it would be a vegetarian dish, but I didn't expect it to be Huiguo meat! This is a specialty dish in my hometown! It smells so fragrant!" Bringing

the Huiguo meat to the dining table, the cellmate who had fought with Wang Lung before sniffed the Huiguo meat in the basin and couldn't help but sigh.

As he spoke, he picked up the rice spoon and scooped a full spoonful into his bowl.

"Hiss~ yes, it's fragrant and spicy, and the heat for stir-frying the pork belly is just right, it's too good for rice!" and

Wang Long, who had already eaten his mouth full of oil, was faster, and commented while holding the rice.

Although he couldn't eat spicy food, he couldn't stop inhaling at this time and hissed sound.

But the speed of chewing in the mouth has not decreased at all.

"This is also so delicious

!" "Eating this kind of meal every day, even if you stay in prison until you die, Lao Tzu has no regrets!" said

and poured all the remaining meat back to the pot on the plate into the rice.

Thin slices of meat hung with tempting red oil are simply stirred in the rice.

Just one look at it whets your appetite.

Put a chopstick in your mouth, the sweetness of the rice and the burnt aroma of the sliced meat.

In addition, the unique garlic fragrance of the innocent garlic seedlings.

The

inmates were relieved, but the prison guards who were still on duty suffered from it.

It is not only necessary to fill the canteen to prevent prisoners from looking for trouble.

More importantly, he had to endure the comments from those prisoners on the deliciousness of Jiangxia's food.

said that it was an on-duty observation, but in their opinion, it was completely a live viewing of the eating and broadcasting performance.

Plus the prisoners in the third district, they are all big men.

Eat and gobble up, without any regard for the image.

The corners of their mouths are shiny and shiny, and there are a few bars that can't stop chirping.

It makes people even hungrier to watch.

"I can't do this dog's work for a day!" The

prison guards on duty at this time roared weakly in their hearts.

Finally, after all the prisoners had finished eating, the prison guards ate the meals that had been prepared for them in advance in the cafeteria.

Of course, several prison guards on duty behaved like ordinary people when eating.

It is also a quick show-off meal while complimenting.

Jiang Xia, who saw this scene in the back kitchen, didn't pay much attention to it.

Rather, prepare for tomorrow's breakfast.

The prison's breakfast rules are steamed buns, porridge, pickles, and so on.

But now the prisoners are the diners who increase their own points, and the current prison guards eat with the prisoners.

If you still take things like steamed buns and pickles for breakfast, you will definitely give a bad review.

So, tomorrow's breakfast he is going to make some fried buns and tea eggs.

The production time of fried buns is not too long, so Jiang Xia can get up early tomorrow to make it.

As for tea eggs, they need to be boiled and soaked to make them taste perfectly.

In this way, Jiang Xia decided to boil the tea eggs and soak them tonight.

Of course, boiling tea eggs doesn't need Jiang Xia's hands, he just needs to prepare the condiments and take care of the heat.

"Tomorrow we will make tea eggs for breakfast, you will find some eggs, prepare some tea leaves, spices, cinnamon, bay leaves and peppercorns. "

Hearing that breakfast is not a single steamed bun pickles, a few people in the back kitchen are happy.

Although it is a little tiring to work with Jiangxia, but when they think of being able to eat delicious food, they naturally have no complaints.