Technology: Breaking the Global Monopoly

Chapter 2342 Family Banquet

The delicious dish of roast suckling pig originated in the Central Plains of China, and was later introduced to the Lingnan region due to immigration. Finally, it was promoted in Cantonese cuisine and became the appetizer of banquets.

The old employees of the pig farm are all good at cooking pork. They had already smeared the marinade mixed with five-spice powder, minced garlic, salt, sugar and other condiments on the inside of the suckling pig early in the morning, scalded the pig skin with boiling water, brushed it with crispy water, and turned on the fan to blow strong wind for two hours.

Gu Qing didn't stay in the living room for long. He just looked at some small toys he made when he was a child for a while, then he concentrated, closed his eyes and took a rest.

Li Ying wanted to speak again, but was too nervous to disturb Gu Qing's rest.

After a few minutes of anxiety, she took out her tablet and started looking through the materials, studying while doing some relatively free work.

Time passes slowly.

Although Gu Qing's body was still in the living room, his mind gradually shifted and drifted outside.

After his body had evolved again and again, he had become able to skillfully use this special ability.

When the chef fixed the cooked suckling pig on the iron fork and placed it on the charcoal stove for rotation and roasting, Gu Qing could even feel that he could control the burning speed of the coal.

However, considering how guilty the chef would feel if the roast suckling pig failed, he did not conduct the experiment.

"When roasting suckling pig, the most important thing is to brush the skin with water to make it crispy. Today we used fans and air conditioners as a trick, but generally it takes five or six hours of breeze to make the skin crispy.

Also, when we put the suckling pig on the rack to roast, we can't use high heat or low heat first. We should use medium heat to slowly roast the inner cavity. It takes about half an hour, and it also depends on the size of the pig and the amount of fat it has. Generally, this black pig takes a few minutes longer.

After the medium heat is over, use high heat to roast the skin so that it can bubble and crisp up. Keep brushing oil on the skin during the process, otherwise the skin will burst and become very hard.

Remember not to use a high fire for a long time, otherwise the outside will be burnt into charcoal, and it will not taste good and will taste bitter..."

The chef, who has been working for more than 20 years, is carefully teaching new employees and others how to roast a suckling pig. Not only does he not keep any secrets, he also asks the new employees to shoot videos so that if they encounter any problems in the future, they can watch the videos for review.

In addition, there are dishes such as fried crispy pork and braised pork, and there are people teaching their colleagues how to make them.

"When deep-frying crispy meat, it can't be all lean meat, nor can it be all fat meat. It's best to have 20% fat and 80% lean meat..."

"The braised pork belly should be deep-fried until the outside is crispy and bubbly, and then steamed. Make sure it is steamed to a sufficient temperature, and don't try to save gas and firewood..."

"The bamboo shoots are here? This kind of bamboo shoots must be cut before blanching, otherwise it will be a bit numb in the mouth..."

The quiet mountain ecological park is now filled with smoke and people.

When his mind was focused, Gu Qing could still see other residents in the distance, also starting to prepare dinner. Not far away there was a school bus, dropping off children at their doorsteps.

"In this world, the lights in thousands of households, each light carries hope and expectation..." At this moment, Gu Qing felt very peaceful and relaxed.

……

When the setting sun hung in the sky, An Hetang had already returned to the living room.

Gu Qing just stood up and saw some dirty stains on An Hetang's shoes. He smiled and said, "Old An, do you smell the fragrance? Come back in time for dinner?"

An Hetang laughed when he heard this, "Boss Gu, you're right, I really can smell the aroma. The aroma of this roasted suckling pig is so fragrant that it can be smelled from ten miles away." "Hahaha, Uncle Liu's roasted suckling pig is his specialty. At the beginning, a boss came to our place to buy pigs and ate a meal there. He wiped his mouth and wanted to kidnap Uncle Liu. Fortunately, Uncle Liu said he was carsick and vomited as soon as he got on the car, otherwise there would be no such delicious roasted suckling pig today."

Gu Qing's voice was not small, and the middle-aged chef who was cutting up a suckling pig outside the living room grinned when he heard it.

By the time Gu Qing brought Li Ying and An Hetang to the venue, a roasted suckling pig with an amber-gold body and a glass-like translucent skin had been cut into pieces and made into a "new pig".

Seeing that her child looked much better after resting, Liu's mother urged him, "Come quickly, kid, let's have the feast."

Although Gu Xichao looked at his sleeping child several times in the living room, his eyes were still a little excited. He could only hold the chopsticks, point at the dining table, and said, "Hurry up and wash your hands. There are a lot of good things today. We also prepared braised snake meat."

Faced with the invitation from his family, Gu Qing rolled up his sleeves, washed his hands, and sat next to his parents.

After some conversation, Liu's mother picked up a piece of roast suckling pork, dipped it in some chili powder, and put it in Gu Qing's bowl.

"Hey, the kid just had a rest. Give him some vegetable soup, some vegetarian dishes, and some barbecue. Otherwise, he won't have a good appetite."

"My child, don't I know what he likes to eat? Do I need you to care? All you do is dig bamboo shoots."

Faced with his parents bickering with each other, Gu Qing could only smile and signal everyone to eat together, then picked up the roast suckling pig in the bowl and started eating.

The skin is crispy, the meat is tender and juicy, and because it is dipped in chili powder and has the smoky flavor of fruit wood charcoal grilling, it does not seem greasy.

After eating the roast suckling pig, there were a lot of dishes on the table, including roast duck, roast rabbit, braised snake, pork with preserved vegetables, pork with taro, three-fresh crispy pork soup, stir-fried vegetables, etc.

At the beginning, everyone was a little reserved because Gu Qing was present.

However, as the dinner lasted longer, Gu Qing also took the initiative to join the conversation, and then the number and frequency of other people picking up their chopsticks increased significantly.

However, in An Hetang's opinion, their President Gu seemed to have undergone some special changes compared to before.

Such an approachable temperament...

"But this is also good. Mr. Gu in the past was too calm and aloof. It would be too tiring to live a lifetime like that." With emotion, An Hetang ate snake meat, fried pine mushrooms and other "wild vegetables" before Gu Qing.

As Gu Qing's personal security officer, he is the first "food reviewer" whenever they eat out. Only after he finishes eating and nods, will Gu Qing choose to eat that dish.

Although it is a family dinner, the custom has not changed.

However, Liu's mother was standing by and would put some food into Gu Qing's bowl from time to time.

"Hey, you're usually busy with work, and you look a lot thinner. Have you weighed yourself?"

"Come and eat more spare ribs. I put wild yam in this spare rib soup."

(End of this chapter)