Food starts with noodles

When Xu Zhuo bought pineapples for Yu Keke in the supermarket last time, he saw the plump Sydney pears in the supermarket, which was perfect for making eight-treasure stuffed pears.

After buying groceries, Xu Zhuo wandered back.

First remove the stamens from the pumpkin flowers, and then soak them in salt water, which is more delicious, and the salt water can kill the bitterness in the petals.

Then he cut open the tender pumpkin, dug out the unformed pumpkin seeds inside, and finely cut the pumpkin into shreds with a kitchen knife.

Originally, he planned to use a grater, but thinking about using that thing, it would be better to practice his own hands, just to try the limit of his shredding ability.

An outstanding part-time chef, shredded tofu can go through the eye of a needle.

Although Xu Zhuo has not yet reached that level of comparison, but the cut method is not far behind.

He also wants to try his own level.

As soon as the cutting started, Wei Junming walked into the kitchen wearing a set of summer pajamas.

"It's so early? What is this? Pumpkin blossoms?"

Xu Zhuo nodded, "I just went to the vegetable market and saw pumpkin flowers for sale, so I bought some and prepared to make salt-and-pepper pumpkin flowers."

Wei Junming became interested as soon as he heard it: "Hey, this dish is a test of the heat and the skill of making salt and pepper. Do you need my help?"

Xu Zhuo must have no problem making salt and pepper, because he has the skills in his hands.

But I don’t know about fried pumpkin flowers. This thing will be fried when it is a little hotter, and it has higher requirements for fire and oil temperature control.

After thinking about it, he said, "Let me try first, if it doesn't work, I'll replace you."

Wei Junming nodded and went to wash up.

Now that Wei Junming has already woken up, Xu Zhuo is embarrassed to test his shredding ability. After all, it is a bit shameful to do this in front of the master of Sichuan cuisine.

Although his knife skills are not bad, but compared with Wei Junming, it is really not enough.

He honestly cut these pumpkins into short shreds and put them in a basin.

Today's pumpkin is a bit big, and he almost cut a large pot of Nansi.

However, these shredded pumpkins are all fluffy, so they need to be salted first, so that they can be easily stirred into batter for pancakes.

After adding salt and stirring a few times, the shredded pumpkin will soon become soft, and juice will seep from the bottom of the basin.

Taking advantage of this time, he chopped a handful of shallots and threw them in, then added a spoonful of pepper, a spoonful of five-spice powder, and finally cracked a few eggs in it.

After stirring well, start adding flour into it.

Stir while adding flour, and Xu Zhuo didn't stop until it became a slightly thick batter.

Put the batter aside to wake up for a while, take advantage of this moment to wash out the pumpkin flowers, and at the same time plug in the electric baking pan to start preheating.

After the electric baking pan was preheated, Xu Zhuo smeared some cooking oil inside, then poured a spoonful of batter into it, spread it out with a spatula, and covered the electric baking pan.

When both sides are golden brown, it is ready to serve.

Pumpkin pancakes can be used as both a dish and a meal, and the method is super simple. Many families choose to use pumpkin pancakes for breakfast to start a full day of energy.

While Xu Zhuo was busy, Wei Junming also came to the kitchen.

He beat a few eggs into the bowl, then poured some flour, poured some water into it, then sprinkled salt, and stirred it into a thin batter.

This is the batter for frying pumpkin flowers. After it was done, Wei Junming looked at Xu Zhuo and asked, "Little Zhuo, this dish needs to be made with pepper and salt first. Do you or I? Pepper and salt are not difficult. I think you can try it." It's better to try."

Xu Zhuo knows how to make salt and pepper, Wei Junming taught him specially before.

But now that he has the skills, Xu Zhuo really wants to know the difference between the methods given by the system and those taught by Wei Junming.

As a result, when he started to do it, he realized that there was indeed a big difference...

Chapter 224 The Correct Way of Salt and Pepper

Wei Junming taught Xu Zhuo how to make salt and pepper before.

The pepper and salt are prepared in a ratio of one to three, and then the salt and pepper are fried and sautéed until fragrant, then crushed or crushed with a cooking machine, and the pepper and salt are ready.

After acquiring the skills, Xu Zhuo realized that there were many details that had been overlooked in this practice.

The first thing is to remove the pepper seeds in the peppercorns.

Zanthoxylum bungeanum and Zanthoxylum bungeanum have the same smell and taste, but when they are fried, they will have a bitter taste. It may not be obvious when cooking, but when making pepper and salt, this bitter taste will destroy the hard-working salt and pepper.

While removing the pepper seeds, pick out some moldy, incomplete or open peppercorns.

Moldy pepper not only affects the taste, but also has mold in it, which will endanger health if eaten in the stomach.

During the picking process of peppercorns, there will be some immature or underripe peppercorns mixed in, which are unopened peppercorns.

These peppers are not mature enough, resulting in insufficient fragrance, and they also contain pepper seeds, so they have to be selected.

As for the crushed peppercorns, it is because when frying, the crushed peppercorns will be cooked first, and when the whole peppercorns should be out of the pan, the crushed peppercorns will be mushy long ago.

In addition, the excess pepper stalks must also be picked out to avoid affecting the pure taste of pepper.

When making salt and pepper before, Xu Zhuo didn't do this step at all, and Wei Junming didn't mention it either.

For most chefs, these small details don't matter at all. With their superb cooking level and rich cooking experience, they can easily cover up these small problems.

But Xu Zhuo doesn't think so, he thinks that only if all the steps are kept perfect, the taste will be the most perfect.

For example, now, he carefully selects the peppercorns.

Seeing Xu Zhuo's actions, Wei Junming was a little surprised: "You actually know how to pick out the pepper seeds and pepper stalks, so the taste will be better."

Xu Zhuo smiled: "It's okay to be idle."

After finishing speaking, he put the wok on the stove, and then poured in three times the weight of table salt according to the number of peppercorns, and then turned on the fire, ready to fry the salt.

When frying salt, you can't wait for the pot to heat up before putting it in the pot. This will cause the salt in the pot to be heated unevenly and affect the taste.

Then he took a spoon and started to stir it. After the salt in the pot was fully heated, he poured the selected peppercorns into it.

Before making salt and pepper, I first fried the salt and then fried the Chinese prickly ash. I thought it was nothing at the time, but after acquiring the skills, Xu Zhuo realized that it was not the case.

Zanthoxylum bungeanum cannot be fried in a pot alone, because it is easy to smell burnt when it comes into contact with a hot wok.

So if you want to avoid this situation, you have to use salt to fry, and use the temperature of the salt to fry the peppercorns. At the same time, the aroma and water in the peppercorns will also be absorbed by the salt. better.

Strictly speaking, this method is not fried, but baked.

Baking is a common cooking method used by Hakka people. It is divided into four types: casserole baking, tripod baking, oven baking and salt baking.

Making salt and pepper is actually the simplest salt-baking.

In addition to pepper, you can also make salt-baked quail eggs, salt-baked peanuts and other side dishes with wine. This kind of dish is simple to make and has a unique taste.

When the aroma of pepper in the pot came out, the salt in the pot also changed from white to golden.

Turning off the fire, Xu Zhuo didn't rush out of the pot, but closed the lid and kept stuffy for another minute.

The purpose of this is to allow the aroma of the pepper to penetrate into the salt, and at the same time the umami taste of the salt will also soak into the pepper.

After blending with each other, the salt and pepper taste is more delicious.

Lifting the lid of the pot, Wei Junming, who was spreading the pancakes, was amazed by the tempting aroma: "This taste is really good, Xiao Zhuo, where did you learn this method? Few people make salt and pepper so meticulously now. gone."

Xu Zhuo took out the pepper and salt in the pot, and then said: "I accidentally saw someone say that, I don't know if it's right, anyway, I'll try it today if I have nothing to do. Now it seems that this method should be right, The smell makes me hungry."

Take out the salt and peppercorns from the pot, and before they cool down, Xu Zhuo pours them on the chopping board and crushes them carefully with a rolling pin.

The best way to make pepper and salt is to grind the pepper and salt into small particles, so that it tastes numb and fragrant. If it is too crushed or ground into powder, it is not good, because it will taste a little sticky.

After preparing salt and pepper, Xu Zhuo turned on the fire again, poured oil into the pan, and prepared to fry pumpkin flowers.

"When frying this pumpkin flower, you must pay attention to the oil temperature. This is fried in warm oil. If the temperature is slightly higher, it will become mushy, so you must pay attention."

Wei Junming reminded, watching Xu Zhuo operate.

Deep-frying the ingredients with batter in warm oil is called soft-frying in jargon.

The so-called soft frying is a way to put tender and easy-to-cook ingredients on egg powder or egg batter, and put them in a [-]% hot oil pan for frying.

Common soft-fried dishes include soft-fried fresh mushrooms, soft-fried shrimp, soft-fried tenderloin and soft-fried meatballs, etc. Sixi meatballs, a classic dish of Shandong cuisine, are also made by soft-frying.

By soft frying, the freshness and moisture of the ingredients can be kept to the maximum extent.

The fried pumpkin flowers to be made today belong to the entry level of soft frying, and the difficulty is not high, just pay attention to the oil temperature when cooking.

Because the pumpkin flower is too thin, it is extremely easy to ripen, as long as the outer skin is fried dry, it can basically be out of the pan.

The temperature of the [-]% hot oil is easy to predict. The chef can accurately judge the temperature of the oil by placing his hand on the top of the oil pan, but Mr. Xu is not good enough, so he can only use a stupid method.

He put his chopsticks into the oil pan, and when fine air bubbles formed at the head of the chopsticks, it meant that the oil had reached [-]% heat.

Start frying.

Xu Zhuo took the pumpkin flower between his hands, dipped it in the batter, let the pumpkin flower be covered with the batter inside and out, and then put it into the pot.

In this way, more than a dozen pumpkin flowers were put into the pot one by one, and when the soft pumpkin flowers gradually hardened in the oil pot, Xu Zhuo took the strainer and started to take out the pot.

Don't look at the time when the pumpkin flowers are soaked in water for a long time, but after they are fried, they canopy up, and they are actually fried in a large pot.

After frying all the pumpkin flowers, Xu Zhuo put the oil pan aside, and then fried them again when he was eating later, then sprinkled with salt and pepper, and a perfect salt and pepper pumpkin flower was ready.

After frying the pumpkin flowers, Xu Zhuo prepared the ingredients for making wontons, then he picked out a pancake that was not hot to the touch and rolled it into a roll, held it in his hand and took a bite.

The mouth is fragrant and soft, and it has the sweetness of pumpkin when chewed, which is simply delicious.

"It smells so good..."

When he came out of the kitchen, he ran into Yu Keke who had just woken up. The girl didn't seem to be awake at first, but when she smelled the smell of pancakes, her eyes widened immediately, and she opened her mouth to take a bite of the pancake without any explanation.

"Wow, good time..."

Chapter 225 Boss Xu's Makeup

Xu Zhuo looked at the girl helplessly: "I bit it..."

Yu Keke didn't agree: "I don't care, I want to eat anyway. You made this cake? It's really good..."

Xu Zhuo nodded, and helped her straighten her messy hair: "It's delicious if it's delicious, don't be cute."

After a pause, he continued: "Eat like this without washing, don't hold it with your hands, let me feed you. Remember to wash after eating, develop a good habit, don't be sloppy..."

Yu Keke continued to act coquettishly: "Let's talk about it after people finish eating. It's all your fault. It's so delicious, otherwise I would be so sloppy?"

Well, although this is a bit shameless, it sounds quite comfortable.

Xu Zhuo took one bite of a whole pancake, and Yu Keke ate the rest.

The girl smacked her lips a little dissatisfied after eating, looked at Xu Zhuo and asked in a low voice, "Can I have another one?"

Xu Zhuo flicked her forehead with a little force: "Hurry up and wash up, and eat together when we eat later. Today there are fried pumpkin blossoms, which are better than pancakes."

When Yu Keke heard it, he immediately cheered.

This time, the whole family was woken up by her.

But that's good too, so I don't have to knock on the door one by one.

Li Hao was the second to get up, and he sniffled as soon as he left the house: "The taste of pancakes...wow, do you want to eat pancakes today? I want to eat pancakes so much, I want to eat more to enjoy myself today..."

Well, no matter what kind of food this guy is facing, he basically has this kind of mentality.

Foodies, eating well is the greatest pursuit and enjoyment.

Xu Zhuo returned to the kitchen and started cooking wontons.

Xu Wenhai came to the kitchen and saw the breakfast made by Xu Zhuo and Wei Junming, and couldn't help admiring: "Not bad, this breakfast is really rich."

Since he became the boss of Xu's restaurant, he has become more and more like a boss.

Such as sleeping late.

It was absolutely impossible in the past, but after taking over the business and starting to shift from the back kitchen to management, he became used to using his brain instead of doing it.

But looking at the pancakes and pumpkin flowers, he sighed softly: "I hope your mother won't be addicted to it, otherwise I will suffer in the end..."