Food starts with noodles

Guo Xingwang believes that as long as Xu Zhuo can help, buying a house in the capital may not be a dream for him.

But Guo Xingwang has one bad thing, that is, he has a job now, and he is still full-time. He is busy and tired enough to go to work every day, and if he does live broadcasts, he will be somewhat unable to keep up.

After seeing Xu Zhuo, he enthusiastically helped them carry their luggage, took them all the way to the parking lot, and helped Xu Zhuo load them into the car.

Then, he drove Xu Zhuo and Yu Keke to Xu Zhuo's new home.

After getting on the third ring road, when Guo Xingwang was racking his brains on what to say to Xu Zhuo, Boss Xu who was sitting in the back row spoke first.

"Xingwang, I plan to create a new program, not to cooperate with the network platform, but to cooperate with the TV station, to shoot some food and related popular science videos, and now tentatively schedule one episode per week.

I don't know if you are interested.

Because of this, your weekly rest time may be taken up.

But the advantage is that it allows you to have a very broad mass base.

Although many people now think that online platforms are the most popular, the audience base of TV stations is still quite high.

And this time, it will be named under the name of Sifang Restaurant. If you are interested, the company will start to operate it later, and you can participate in it when the time comes. "

Guo Xingwang, who was driving, didn't know what to say for a while.

In fact, what he wants to do the most is to make Dou Yiqiong's relatives look up to him.

Guo Xingwang is actually well-known on the Internet. After all, when he was broadcasting live in the past, he made amazing remarks about finding a rich woman more than once.

Up to now, under his Weibo, there are still people commenting on whether they have found a rich woman.

But online fame doesn't count, because the relatives of Dou Yiqiong's family all say that people on the Internet are just clowns.

If you really have the ability, try it on TV last time.

Especially those who are old, they regard TV as the standard of celebrities.

And Xu Zhuo's current proposal can just meet Guo Xingwang's need to pretend.

In addition, as long as he persists, after his reputation gradually increases, he will do live broadcasts and other things, and his income will naturally increase.

Although it is slow to become famous through the TV station, as long as it is successful, the fan base is still solid.

Much better than those short-lived Internet celebrities.

This is actually an important strategy for the company's development. When the new company was established in Beijing, there was a plan in this regard.

After all, if you only focus on the Internet, it feels somewhat like a castle in the air.

It is better to sink as much as possible while you are famous.

Moreover, Sifang Restaurant is based in the capital, and if they want to gain a position, they have to do more publicity in this regard.

In addition, Xu Zhuo is now under debt pressure, so he naturally came up with the idea of ​​cooperating with the TV station.

There are still nearly three months before the Spring Festival. If you start preparing now, you can use the Spring Festival as the selling point of the cooking show.

But now I'm just talking about it. The specific arrangement depends on the company's progress.

After arriving at home, Guo Xingwang helped Xu Zhuo carry his luggage up, and when he was about to leave, Xu Zhuo suddenly said, "Don't go, I want to make a delicacy for Ke Ke, since you are here, let's do a live broadcast together, just at this time Dao cuisine is famous and gimmick, and it is also very difficult, let's do it together."

Now if you want to do a program on a TV station, you have to be famous first.

So Xu Zhuo planned to strengthen the name of Guo Xingwang, the head chef of Sifang Restaurant.

It's just a chance to make snow bean paste today.

And if Guo Xingwang can learn this dessert, it can also be used to please the relatives on the mother-in-law's side.

The difficulty of this delicacy lies in three points.

The first is to make the filling.

The second is the egg white paste.

The third is over-fried.

For the choice of filling, just use red beans.

However, it needs to be cooked thoroughly first, then bean paste is made into bean paste with a cooking machine, and finally it is fried in a pot with oil and sugar.

Just like stir-frying Sanbuzhan and sweet potato mash, stir-fry the bean paste filling to produce a bean aroma and a sweet taste.

Therefore, if you want to make the dessert of snowy bean paste, you must first be able to make three non-stick or sweet potato mash.

This is not difficult for Xu Zhuo, because he already knows these things.

And Guo Xingwang has also practiced it. After all, the dish of Sanbuzhi is very strong in training the spoon. The chefs of Sifang Restaurant basically cook it several times a month to practice their basic cooking skills.

The three non-sticks made are basically given to regular customers.

This is also the reason why many customers like Sifang Restaurant. Who can bear to deliver dishes that are not on the menu at every turn?

After the broadcast, the two introduced the dish and chatted casually for a while.

Taking advantage of this world, Guo Xingwang soaked the prepared red beans with hot water.

Soaking and then cooking can make the red beans more rotten.

Half an hour later, after the number of people in the live broadcast room came up, the two started production.

First, take out the soaked red beans, put them in a pot and start cooking them with clean water.

After boiling, first skim off the foam in the pot, then take out the red beans in the pot, change the pot of water again, and continue cooking.

The reason for this is to cook out the bean flavor and bitterness in the red beans by blanching.

The red bean paste made in this way is more delicious and purer in taste.

After the water boils, cover the pot and continue cooking over medium heat.

It was still early to beat the egg whites, and it was not convenient to move the place since it was live broadcasting in the kitchen, so the two dug out some ingredients from the refrigerator and started cooking.

Anyway, idleness is idleness, it is better to cook a table of dishes.

So at least dinner is settled.

When the red beans were almost cooked, Guo Xingwang took them out with a slotted spoon, then put them into the cooking machine, added a little bit of the red bean soup, and blended them into a paste.

Filter these with gauze, then put them into a pan that has been slippery, use lard and sugar, and start frying.

The use of lard can maximize the flavor of the stuffing, and the lard can completely suppress the miscellaneous flavors in the red beans, making the stuffing more delicious.

But the disadvantage is also obvious, that is, the heat bursts.

If you want to lose weight, it is not recommended to eat this delicacy.

When Guo Xingwang started to stir-fry the bean paste, Xu Zhuo took the eggs and started beating them.

When making snowy bean paste, only egg whites are used, not egg yolks, so when beating, the egg whites must be separated.

Xu Zhuo will beat the egg whites into a small basin, and said with a smile: "When training apprentices in the past, they would beat egg whites on a plate.

And the plate has to stand up.

Egg whites are very viscous, and if the speed is fast enough, the egg whites will not fall to the ground.

Standing the plate like this, if the speed is fast enough, the egg white can be beaten and turned into egg white paste, and the beaten egg white paste will not fall even if it is turned over.

But now, no one would take apprentices like this anymore, and now generally use an egg beater, so that the whipping is more delicate and even.

Although many people say that there is no soul in doing this, in fact, in the eyes of professional chefs, there are labor-saving methods that are not used, which is stupid behavior. "

After finishing speaking, he picked up the egg beater, put it into the basin very soullessly, turned on the switch, and began to beat the egg whites in the basin.

Soon, the egg white changed from clear to cloudy, and then a lot of air bubbles appeared.

These fluffs get bigger and smaller, eventually turning into a white egg white paste.

After the egg white batter was beaten, Xu Zhuo added a spoonful of flour and a spoonful and a half of starch into it, and continued to stir with chopsticks.

In no time, the flour and starches were mixed with those egg white batters.

And after mixing, the egg white paste became a little thinner, but the viscosity increased, and the overall feeling was exactly like cream.

At this time, Guo Xingwang has also fried the bean paste into a state of "three non-stick".

You can proceed to the next step.

Chapter 1607 Good looks!

Stir-fried red bean paste needs to be cooled before use, because the red bean paste will solidify slightly, not as thick and semi-liquid as it was just fried.

After cooling, the bean paste stuffing is like plasticine, which can be stably kneaded into various shapes.

Today, because it was a temporary idea, there was no preparation in advance, so in order to be able to make the snowy bean paste earlier, Xu Zhuo put the bean paste stuffing that Guo Xingwang had fried into the chilled freezer.

Well, only in this way can the effect of rapid cooling be achieved.

In fact, it’s okay to put it outside the window. It’s more than ten degrees outside at the moment, and it’s still windy, so it’s quick to dry.

But Xu Zhuo was worried that there might be leaves or bird droppings falling on it, so he still put it in the refrigerator.

After all, it is eaten by oneself, it is better to be on the safe side.

After the temperature of the bean paste stuffing dropped down, Xu Zhuo kneaded the stuffing into a ball slightly smaller than a ping pong ball with his hands.

This is the filling of the snowy bean paste.

After kneading them one by one, Xu Zhuo put the fillings on a tray sprinkled with starch, and then turned them gently a few times, so that the balls were all covered with starch.

The advantage of this is that when the egg white paste is wrapped on it later, it can be wrapped more firmly and will not fall off.

After finishing these, Xu Zhuo put the oil pan on the stove, put lard in it, and started to prepare for frying.

When frying this dish of snowy bean paste, it is necessary to ensure that the fried food remains white and tender, so you must pay attention to the oil used, and you cannot use oils that are easy to color, such as rapeseed oil.

Even when fried at low temperatures, the canola oil still imparts a golden color to the dish.

Among all the oils, the worst coloring effect is actually lard.

The solidified lard is snow-white in color, which in itself shows that the lard has low pigment content.

Moreover, when frying at low temperature, the nature of lard is more stable, and it is easier to control the heat, which will not cause the temperature of the oil in the pot to be overestimated or underestimated, making it difficult to control.

In addition, the snowy bean paste fried in lard tastes more fragrant, and it is less likely to soften or deflate. Even if it is cold, it still has a soft taste.

After the lard in the pot melted, Xu Zhuo took out a semi-circular spoon from the cupboard and prepared to use it as a tool for frying snowy bean paste.

The biggest difficulty in frying the snowy bean paste dish is how to wrap the snowy bean paste outside the bean paste filling and wrap it into a standard circle.

As a high-end dish, presentation has always been the top priority. Many dishes have not become high-end dishes because of poor presentation.

And the reason why the dish of snowy bean paste was praised by people, and even became a special dish for masters in the north for the grade examination, was because of its good appearance.

But this kind of selling is not easy.

In particular, the requirement that the shape must be round has left countless chefs scratching their heads.

It's okay to use batter or something, but egg white batter is exactly the same as cream, which is really embarrassing.

So on this basis, many people start to take shortcuts.

The semicircular spoon that Xu Zhuo is using now is one of them.

Before making it, Xu Zhuo put the spoon into the oil pan to soak the oil for a while, so that it will be easier to remove the mold when frying later.

After moistening the spoon with lard, Xu Zhuo poured out the excess fat in it, and then he put the spoon on the basin containing the egg white paste, and filled the spoon with a level spoon of egg white paste.

After serving, take a ball of bean paste stuffed with dry starch and put it in the middle.

Then continue to use a small spoon to spread the egg white paste on it until it can be combined with the spoon to form a ball.

In this way, the raw embryo of Xuemian bean paste is ready.

When the oil in the pot reached [-]% heat, Xu Zhuo put the spoon into the pot, and after the whole spoon was immersed in the lard, he shook it lightly, and then the raw embryo of the whole snowy bean paste would automatically fall from the Float on the spoon.

When frying this dish, the oil temperature should not be high, as the oil temperature is high and it is easy to color.

But it can’t be too low. If the oil temperature is lower than [-]%, the egg white paste will gradually spread out in the oil pan after the raw embryos are put in.

Don't worry about the raw embryo of Xuemian bean paste after it is put into the pot, just continue to make the next one.

Because the egg white paste on the surface of the snowy bean paste has not yet solidified at this moment, if you flip it rashly, the egg white paste will spread, and you must wait until the side next to the oil is fried until the surface solidifies before continuing to flip.