Food starts with noodles

Zhou Wen made a dumbfounding expression: "I told you earlier, it's so mysterious, there are two chefs in the family, do you want to eat any meat?"

Now there are not two chefs, but three, and the old man is here too.

Li Hao was dumb, Xu Zhuo hit him, but there was still no response.

Then Zhou Wen said: "Panpan is beating him..."

On the Qixi Festival, in order to eat Dongpo meat, they went to Meishan in the name of climbing Mount Emei.

This operation is absolutely amazing.

Ordinary people would never dare to do this.

Including Boss Xu, no matter where he wants to go, he will not lie to Ke Ke like this.

But Young Master Li dared to admit it even if he was found out afterwards.

It's a big deal to beat him up, anyway, he ate Dongpo meat in his stomach.

Xu Zhuo said in the group: "You guys come back early, I'm going to make a dish of tamales this afternoon, and my dad, godfather and my grandfather will take turns cooking the rest, anyway, we have nothing to do this afternoon, so we can have a good meal. "

"Qixi, it's a festival anyway."

After speaking, Xu Zhuo looked at Wei Junming and said, "I want to watch Uncle Zhang make steamed pork, I don't know if this is suitable..."

Wei Junming looked at the time: "At this moment, he should be preparing the steamed vegetables for the afternoon. Do you want to learn it? Wait a minute, I will call him, and tell him not to rush to make tamales."

"I'll go with you later. I haven't had a good chat with him for a long time. Today, while you are learning tamales, I'll chat with him for a while and say goodbye."

Xu Zhuo nodded, the skills he had devoted himself to learning had already cooled down, so they couldn't be wasted, so he had to learn them quickly.

Although the steamed pork made by Wei Junming is delicious, I always feel that it is not as authentic as Zhang Fugui's. He cooks it every day and has rich experience.

Wei Junming called and Zhang Fugui was just about to make steamed pork. After hearing Wei Junming's words, he smiled and invited the two over.

Xu Zhuo rushed to Keke and said, "I'll go to Uncle Zhang's and I'll make you steamed pork in the afternoon."

After speaking, he got up and went out with Wei Junming.

When I came to Zhang Fugui's store, there were still many customers in the store at the moment, Zhang Fugui's wife and several waiters were busy, those who served the dishes and those who took the tables away.

Seeing Wei Junming coming in, Zhang Fugui's wife said, "Old Zhang is behind, you go, I have to greet you from the front."

The back kitchen is very hot, even if you just stand at the door of the kitchen, you can feel the heat wave inside.

Almost all of Zhang Fugui's clothes were soaked with sweat. He was busy cooking with a towel around his neck at the moment, and the raw materials for making tamales were placed on the chopping board next to him.

Several helpers are busy with their own affairs, and the whole back kitchen is like a battlefield.

After he finished this small stir-fry, Wei Junming took the wok in his hand: "You can make tamales, and I will cook the next stir-fry for you."

Zhang Fugui was not polite either. He wiped the sweat off his head with a towel and smiled: "Today's guests are lucky. If I knew you were coming, I would have to increase the price of today's vegetables..."

Wei Junming started cooking, Zhang Fugui waved to Xu Zhuo, and started making tamales.

"The kitchen is so hot now, why don't you get up early? Ask me if you don't understand something, and I'll explain it to you. If you understand it, go out and cool off. It's such a hot day, your godfather is willing let you into the kitchen..."

Xu Zhuo said: "I have something to do in the morning and I don't have time to come here. You can do it. I'll just read it again. The back kitchen of my restaurant is hotter than here, so I got used to it earlier."

When Zhang Fugui heard this, he stopped talking and began to cut the meat.

Xu Zhuo stood aside, watching the movements of his hands seriously.

Xu Zhuo is very clear about the steps of making tamales. The purpose of coming here today is to learn how to make tamales, so he has no doubts.

It wasn't until Zhang Fugui marinated the meat and began to wrap the rice noodles into the steaming bowl that Xu Zhuo heard the long-lost prompt.

"The host successfully stimulated the skill [Concentrate on learning], and obtained the entry-level steamed product professional skill - steamed pork, congratulations to the host."

Xu Zhuo entered the system, clicked on the skill of Steamed Pork, and the smile on his face froze immediately.

Because after reading it, he found out that the method of steamed meat with rice flour does not include the production of steamed meat powder.

Wiping the sweat off his brow, Xu Zhuo said to Zhang Fugui, "Uncle Zhang, I already understand."

Zhang Fugui didn't care, he waved his hand and said, "Hurry up and go out to cool off, this kitchen is too hot, wait a minute and I'll let your godfather go out too..."

Xu Zhuo had already thought about this problem when he first came here, and even hesitated along the way, if Zhang Fugui made steamed meat powder, would he want to see it.

Steamed meat powder has many uses, and it should exist as a skill alone according to the urine of the system.

Unexpectedly, he really guessed it right.

Although a little regretful, Boss Xu was not too upset.

It's fine to come back in half a month, it's not a big deal.

In this regard, Boss Xu has always been quite content.

Chapter 267

At two o'clock, the customers in the store gradually dispersed. Wei Junming and Zhang Fugui came out of the back kitchen. Both of them were covered in sweat, but they obviously chatted a lot during the cooking.

Xu Zhuo even heard that Wei Junming invited Zhang Fugui's family to spend some time in the Central Plains.

"Old Zhang, you don't always think about making money. You should rest when you should. When you have time, your family will go to the Central Plains. I will take you to Shaolin Temple. Didn't you always think about learning martial arts?"

Zhang Fugui took off his wet clothes, went to the bathroom to wash, and then changed into a clean T-shirt. He was very moved by Wei Junming's proposal.

"Then I'll take my mother-in-law and baby there during the holidays. I haven't been to the Central Plains yet. I heard that there are endless plains over there. Think about it, it's so comfortable..."

Wei Junming was delighted when he heard it: "What's so comfortable about it? You don't know how much people like places with mountains, such as Rongcheng. You can see mountains besides the urban area, and they are all beautiful. They are very envious."

The essence of tourism is to go from the place where you are bored to the place where others are bored, toss around and spend almost all the money, and then go back to the place where you are bored and continue to live.

People in the mountains envy the plains, and people in the plains yearn for the mountains.

When the two chatted about the same, Zhang Fugui looked at Xu Zhuo and said, "Baby, you can come and ask me at any time if you don't understand anything. Dad, but he is not as good as me when it comes to cooking steamed vegetables."

Wei Junming smiled and agreed with Zhang Fugui's words.

In fact, the two of them almost represent two kinds of chefs in the chef circle.

One is an all-round chef, like Wei Junming, who is proficient in the entire cuisine. There is no category in the cuisine that he can’t cook. He is proficient in various techniques, whether he is good at cooking cold dishes or making soup.

The other is partial chefs, like Zhang Fugui, who have been cooking steamed dishes for many years and have reached a certain level, regardless of their experience and techniques, they are perfect without any flaws.

This discussion has even been specifically sparked in the chef world before.

Is it better for a chef who cooks one or two dishes for many years, or a chef who is proficient in everything.

This is a matter of opinion, and everyone has a different opinion.

However, in Xu Zhuo's view, the all-round chef is not as good as others in the single dish that the partial chef is good at.

Before leaving, Xu Zhuo euphemistically asked for steamed meat powder made by Zhang Fugui.

The steamed meat powder he made is much more authentic than the ones bought in the supermarket, and this steamed meat powder just matches his method of making steamed meat powder. Now that he has not mastered the method of making steamed meat powder, Xu Zhuo decided not to learn how to make the knife edge last time. It's better to ask Zhang Fugui for points when the pepper overturns like that.

Anyway, he makes a lot every time, puts them in food bags and puts them in the refrigerator to keep them cold.

Zhang Fugui readily took two packs for Xu Zhuo, which weighed about five catties.

"These two packs are definitely enough for you to eat until you return to the Central Plains. Put the rest in the bag and tie it tightly and put it in the refrigerator. It will be fine for half a month."

Holding the steamed meat powder, Xu Zhuo and Wei Junming bid farewell to Zhang Fugui.

Wei Junming repeatedly emphasized that Zhang Fugui should go to the Central Plains to play, and Zhang Fugui has always agreed.

But when he got into the taxi, Wei Junming sighed softly: "I don't know when I will see Lao Zhang again, although the distance between Central Plains and Rongcheng is not very far, it is not so easy to run there with my family. "

Xu Zhuo also knows how difficult it is for middle-aged people to travel: "Indeed, and now that Uncle Zhang's child has just been admitted to university, he should still have to earn tuition for his child, and in the future he will buy a house, a car, and get married. These are all places that need money, and if he calculates it carefully, he may not be willing to spare a few days to play in the Central Plains..."

Yao Meixiang said before that Zhang Fugui is a very picky person, and it might not be easy to expect him to drop his business and travel to the Central Plains.

But friendship, you can just rest assured, you can video chat for a while whenever you want to chat, but there is no need to be too sad.

During the Chinese New Year, Xu Zhuo had an online gathering with a few people in his dormitory on Weizhou Island. Everyone prepared food and drinks, and then turned on the group video to chat while eating.

Although it was not as smooth as the party in reality, there were still three classmates who got drunk and missed their college days.

Back home, the three of Li Hao and the others had already returned, and now he was pestering Xu Wenhai, wanting to eat his Dongpo pork.

"I see that many people recommend Meishan cuisine, so I ran over to taste it, and it's not as delicious as the legends say. It's not that it's not delicious, the main reason is that it doesn't have that amazing feeling..."

Several cuisines have Dongpo pork, but there is no Lu cuisine.

Although Xu Wenhai could cook it, he was worried that it would not be as good as what Li Hao and the others ate in Meishan today, so he said with a smile, "You can ask me, Brother Wei, to cook it. He is a master of Sichuan cuisine, and he should be able to cook Dongpo pork with his hands."

Wei Junming smiled and said: "No problem, today isn't Qixi Festival, let's have a good time today. Today the four chefs at home will show off their skills."

"Little Zhuo, what are you going to do?"

Xu Zhuo put the tamales he was carrying into the refrigerator: "I still have chicken feet with pickled peppers in the refrigerator. I'll make tamales and coir-coated cucumbers later."

Originally, he planned to show his craft of making crystal skin jelly in front of the old man, but now it's a little too late, it's really too late to make skin jelly in a few hours.

Xu Zhuo made three dishes, two cold dishes and one steamed dish, while Wei Junming planned to make Dongpo pork, Kung Pao chicken and twice-cooked pork.

Xu Wenhai hurriedly reported the dishes he wanted to cook: "I'll make crispy chicken, potted tofu, and a sweet and sour carp."

Originally, he wanted to make fried sea cucumbers with scallions, but he thought that he might not be able to buy good sea cucumbers here, and the Shandong scallions used for fried sea cucumbers were not very easy to buy, so he simply changed to sweet and sour carp.

When the old man woke up and went to the living room, Xu Wenhai told him the decision of the few people just now, and asked the old man what kind of food he wanted to cook.

When the old man heard this, he also became interested: "The three of you have reported nine dishes, but the vegan dishes only have one cucumber and one tofu. Then I will cook three and prepare them for you."

Soon, the old man made out the dishes he was going to make: "I make shredded yam, oil-splashed bean curd and green vegetable tofu soup."

When the old man didn't order food, Xu Zhuo and his three's dishes were obviously unbalanced, with few vegetarian dishes, no dessert, and no soup.

This diet is pretty unhealthy.

But the old man added these three dishes, and the dishes immediately became more balanced.

"Xiao Zhuo, a good chef must learn how to prepare food, so that meat and vegetables are balanced and nutritious...Okay, let's go buy ingredients, I'll wait at home..."

Chapter 238

Now that the old man spoke, everyone started to act.

Xu Zhuo and Wei Junming went to buy vegetables, Xu Wen went to the kitchen, and started to prepare according to the existing ingredients. In addition, the kitchen had to be tidied up, and several people would have to go in to cook later, because there was not enough space.

Yu Keke was free and went shopping with Xu Zhuo.

"Handsome boss, what kind of dish is the fried bean curd? It sounds so strange."

Oil-splashed bean sprouts is a refreshing dish in Shandong cuisine. The mung bean sprouts are cut off from the head and tail, and the remaining part of the middle stem is called bean sprouts. After cleaning, dry the water and put it aside for later use.

Heat the oil to [-]% heat, first fry the fragrant peppercorns in the oil pan, then put the bean sprouts in a colander on top of the oil pan, and use a spoon with the other hand to scoop up the hot oil in the pan and pour it on the bean sprouts.

Repeatedly pour it several times in this way, drain the oil and put it directly on the plate, then sprinkle with salt and mix the vegetables for a little bit before serving.

When eating this dish, you should eat it while it is hot without stopping. After a while, the beans will start to soften and lose their crisp and tender taste.

After finishing speaking, Xu Zhuo looked at Yu Ke and laughed: "You haven't heard that this dish is very normal. Nowadays, ordinary Lu cuisine chefs don't know how to cook this dish, because the requirements for the heat are too high, so if you are not careful It will overturn."

Wei Junming nodded: "Yes, this dish is really not simple. If I make it rashly, I have to try it a few times first, and I may not be able to do it well. And it only depends on salt and a little pepper for seasoning. For many chefs It’s unbelievable to say, I can’t even imagine it.”

It is no secret that modern chefs rely on condiments. The warehouses of some big restaurants are even filled with various food additives, which look like chemical factories or chemical laboratories.

Meat tenderizer powder, thick soup treasure, stock essence, mutton essence, beef essence, meat coloring, monosodium glutamate, chicken essence, chicken powder, saccharin and a wide variety of sauces and flavor enhancers, defoamers, leavening agents, coloring agents, preservatives agent etc.

Basically, there are at least [-], [-] or more food additives in the back kitchen of Chinese food. Many people jokingly say that the skill of today's chefs is not in cooking, but in mastering the usage of these additives.

"Chinese food is okay, there are not so many varieties, basically only ten or twenty kinds of additives are mainly used, but Western food is different, such as those burger restaurants and cheap western restaurants, which use about forty or fifty kinds Additives, the appearance and taste of dishes all come from additives.”

While walking, Wei Junming talked about food additives to the two of them, and Yu Keke almost lost his appetite.

She looked at Xu Zhuo and said, "In the future, you are not allowed to use these additives in cooking. It sounds terrible. I have no appetite at all."

Xu Zhuo smiled, took her hand and said, "I can only say that I try to make sure that I don't use it, and I try not to use it in the store. Since I started making coir raincoat cucumbers, the store has never used chicken essence and monosodium glutamate, and other seasonings have not been used. All natural seasonings."

Wei Junming nodded: "You can have this. You can set the price later. You can make it a little higher. After all, you don't use those additives. After publicizing it in the future, customers will agree."

That is to say, but at this stage, everyone chooses to eat based on price, not taste.