Food starts with noodles

Are chefs all straight men like this?

Yao Meixiang went on to say: "At that time, Tazishan Park in Rongcheng had just opened, and I took him to play there. He was dissatisfied in all kinds of ways, saying that he was researching how to make pears with eight treasures, and he was not in the mood to accompany me."

"I dragged him in the end. It happened that someone was taking pictures in the park, so I dragged him to take a picture."

"But when he was taking pictures, he was still thinking about the lotus pods in the lotus pond, saying that lotus seeds can be cooked and eaten..."

The two girls couldn't help but laugh when they heard it, and Xu Zhuo couldn't help laughing too.

Unexpectedly, Wei Junming looked like this when he was young, which was far beyond their cognition.

After looking through the photo album, Xu Zhuo couldn't find the photo of Yao Meixiang's child.

It is estimated that after the child's accident, in order to avoid being sad, all the pictures of the child were taken out.

It's a pity that he still wants to see the child's appearance.

Yao Meixiang handed the photo album to Sun Panpan: "Girl, it doesn't matter if you make it right or not, as long as you don't destroy these photos."

Sun Panpan quickly assured: "Don't worry, Aunt Yao, there won't be any problems."

Next, Xu Zhuo began to help Yao Meixiang tidy up the house.

The bigger the thing, the better it is, and you can just find a moving company to move it away.

On the contrary, it is a small item, which needs to be packed into boxes by category first, and then sealed with tape to avoid loss when it is obtained.

It was almost noon, and Xu Zhuo started to prepare lunch.

Because they were still busy in the afternoon, and it was cloudy outside and worried about the rain, they didn't go out to eat today, but chose to make it at home.

It just so happens that Xu Zhuo hasn't really demonstrated it since he mastered the boiled cuisine, so he's going to practice his hands today so as not to overturn when he cooks in the store later.

There is a small supermarket not far from Yao Meixiang's home, where you can buy the vegetables and meat you usually eat.

Xu Zhuo went in, intending to buy a piece of raw beef for boiled beef, but there was none in the store.

He had to choose a tenderloin, and then bought two lettuces and a round lettuce.

This is the ingredient for making boiled pork slices.

Of course, one dish is definitely not enough, so Xu Zhuo bought some stewed pork and shredded tofu in front of the cooked food stall.When I go home later, I will cut it with a knife, and then I can eat it with red oil, which is more convenient than making it myself.

In addition, he also bought a piece of pork belly, and he will go back to make garlic white meat later. Although this dish does not have skill blessings, it tastes very good because it is cooked more often.

Before leaving, Xu Zhuo saw raw chicken feet for sale in the freezer section. Xu Zhuo bought about ten catties. When he was free in the afternoon, he made some chicken feet with pickled peppers, and he probably could eat them the day after tomorrow.

Just let them taste it first to see if there is room for improvement.

After buying vegetables and returning home, Xu Zhuo started to cook.

Boil the pork belly first, then slice the tenderloin.

The meat slices are carefully cut, neither too thin nor too thick, and must be uniform in thickness, so that the meat slices will mature in the same pot for the same time, avoiding uneven rawness and ripeness.

When Xu Zhuo was cutting meat, Yao Meixiang walked to the kitchen and saw Xu Zhuo's kitchen knife flying up and down, and couldn't help but praise: "Your son's knife skills are much better than your godfather when he was young. He and you When you're usually big, the kitchen knife doesn't work so smoothly at all."

Xu Zhuo nodded with a guilty conscience, he was far from Wei Junming.

People study hard and practice hard, what about yourself?

It depends on the support of the system to keep the human setting from collapsing.

Feel guilty just thinking about it.

The sliced ​​meat was marinated, and then he started frying the chili peppers.

When I came to Rongcheng this time, no matter the chili or Chinese prickly ash, I used Sichuan specialties. Xu Zhuo felt that the chili peppers made should be more authentic than those made in the Central Plains.

After all, local products are more suitable.

However, when he thought of the spiciness of Sichuan peppers, Boss Xu became a little uneasy again.

It's better to put less when cooking later, lest it is too spicy and no one will dare to touch the last dish except Yao Meixiang.

Yao Meixiang steamed the rice and went out to chat with the two girls.

Leave Xu Zhuo alone in the kitchen.

Before Xu Zhuo tried to make boiled meat, no matter what step he did, he felt jerky, and he was always not sure whether the steps he did were right.

But now, the steps of making boiled pork slices are very smooth, and there is no need to even think about what to do.

It is really cool that the system directly gives the experience of cooking in this way, which saves the practice process.

But it also made Boss Xu lose the joy of creation.

"If you lose it, you lose it. It's like installing a cheat when playing a game."

Boss Xu is quite open-minded. He is not short of money, nor does he have the desire to make money. Now the only motivation for him to study cooking is to explore the system.

It's like a game, if you continue to play, you will gradually become addicted, and at the same time, you will start to look forward to the fun after clearing the level.

Of course, he also has the pursuit of cooking skills, after all, the food he cooks is more fulfilling.

After marinating the sliced ​​meat, Xu Zhuo started to make the chili peppers.

When he was in the noodle shop before, he failed to make it because he overturned the car a dozen times in a row.

Now that the system is close by, if we make knife-edge peppers, the problem should not be too big.

There should be no more choking people out of the kitchen.

Prepare the dried chilies and dried peppercorns for knife-edge peppers, Xu Zhuo puts the frying pan on the shelf, and after heating it, first use the oil to smooth the pan, then heat the pan with cold oil, pour the dried chilis into it and start to stir-fry...

Chapter 179

When frying knife-edge peppers, put the peppers first, then the peppercorns, not at the same time.

Otherwise, there will be an embarrassing phenomenon that when the peppers are fried, the peppers are already fried, or when the peppers are fried, the peppers are still underheated.

But when to put the peppercorns, Xu Zhuo had never been able to grasp the timing before.

Either the peppercorns are too early to be mushy, or the peppercorns are out of the pot too late.

In addition, the fire is also very particular about the fire. When he choked Jianguo out of the kitchen last time, it was because he couldn't control the heat that the room was full of the smell of pepper paste.

But now he can't. After all, he has the skills in his hand, and the seafood porridge mission last time raised the heat to a higher level, and now he can fry the chili peppers with ease.

When the peppers turned slightly brown, Xu Zhuo turned off the heat, took the peppers and prickly ash out of the pot, and put them on a tray to cool.

After this thing is fried, it cannot be piled up together, because if the remaining heat is not dissipated as soon as possible, it will make the chili and peppercorns become mushy.

Next, Xu Zhuo began to prepare the side dishes.

Wash and tear the round lettuce first, it tastes better if you tear it by hand than cut it with a knife, Xu Zhuo can't say the specific reason.

Probably cut with a knife without a soul.

Peel and slice lettuce and set aside.

At this moment, the pork belly in the pot is almost boiled.

Xu Zhuo lifted the lid of the pot and checked the degree of simmering of the pork belly.

This inspection is very simple, just poke the pork belly with chopsticks, if the chopsticks can penetrate, it means that it is ready.

It only needs to be six or seven years old to make garlic and white meat, because what you eat is this kind of taste.

If the meat is very mushy, it will lose the characteristics of garlic and white meat.

After soaking the meat in the broth, Xu Zhuo began to prepare the ingredients for garlic paste white meat and boiled pork slices.

Garlic is essential and is used in both dishes.

After it was ready and the meat slices were almost marinated, Xu Zhuo started to fry the bottom vegetables.

To make boiled pork slices, the bottom dish must be fried to taste, and the taste is better.

But the bottom dish can't be fried too hard, basically it will be out of the pot if it is broken.

And when frying the bottom vegetables, just put a little salt, and you don't need to add any other ingredients.

Some people add bean paste or the like when frying the bottom dish, which is actually wrong.

Because the bottom dish of boiled pork slices needs to remove the greasy meat slices and vegetable soup, so that the whole dish tastes better.

Otherwise, from top to bottom, from meat to vegetarian, all the dishes in a dish will be greasy, and no one with a good appetite can eat it.

The oil that has just been frying knife-edge peppers in the pot has a spicy taste, so it can be used to fry the bottom vegetables at this moment.

Heat the pot, then pour in the celery, stir fry and then pour in the lettuce, add a spoonful of salt and continue to stir fry.

The bottom dish has a salty taste, so you don't need to put too much.

Otherwise, the last dish will be salty.

When the lettuce is fried until slightly soft, pour the torn round lettuce into it and stir fry.

After 1 minute, turn off the heat and take out the pot, put it in a vegetable bowl and set aside.

After finishing all these tasks, Xu Zhuo began to cut the chili peppers.

Crispy fried peppers and peppercorns are prone to spatter when cutting.

Because he has the skills in his hands, Xu Zhuo has learned a skill, which is to use a kitchen knife to press the chili and peppercorns evenly before cutting them.

In this way, after the peppers and peppercorns are crushed, it is much easier to cut them again.

Of course, if you don’t want to cut it, you can also mash it with a garlic mortar. The taste is also good, but for those who are particular about it, the chili made in this way has no soul.

In fact, in terms of taste, there is no difference between the two.

Next, start frying.

Rinse the excess and refill the pan with oil.

Because the red oil is to be fried, there can be a little more oil in the pot.

After the oil is hot, add the onion, ginger and star anise and sauté until fragrant.

Then add two tablespoons of bean paste, stir fry the red oil and add water.

After boiling, start seasoning.

Pour in soy sauce, white sugar, pepper and a little salt in turn.

There is already salt in the bean paste, so you can't add too much salt, so as not to be salty.

After simmering for a few minutes, use a strainer to remove the residue from the pot.

This is done for the sake of beauty, and the finished dishes will have a higher appearance.

Second, things like chili flakes in the bean paste can be cleaned out to avoid affecting the taste and appetite.

Next, turn down the heat and grab the marinated meat slices and start pouring them into the pot.

The meat slices are also particular. You can’t throw them in all at once. It’s better to put them into the pot one by one, so as to avoid the meat slices from sticking together and causing the phenomenon of raw meat.

After all the meat slices were put into the pot, Xu Zhuo stirred them with a spoon to make the meat slices more evenly cooked.

Then hook a little water starch into the pot, so that the soup will be thicker and the taste will be better.

After adding water and starch, the meat slices have changed color, turn off the heat, and pour the meat slices and soup in the pot into the pot with the bottom vegetables.

Then wash the pot, if the cooking oil is boiled again.

While the oil was hot, Xu Zhuo sprinkled a handful of chili peppers and minced garlic on top of the meat slices. To enhance the aroma, he also sprinkled some cooked sesame seeds.

Once the oil is hot, pour it over the top.

The spicy and delicious smell wafted from the kitchen immediately.

"Wow, it smells so good!"

Li Hao didn't know when he came back. He was standing at the door of the kitchen, staring straight at the pot of meat in the kitchen.

Xu Zhuo was about to fish out the pork belly and cut the meat into slices.

"It just so happens that you're here, take out this pot of meat and the rice, and the dishes will be ready in no time."

Xu Zhuo has rich experience in making garlic and white meat, and it is ready in less than 2 minutes.