Food starts with noodles

It was only then that Xu Zhuo remembered the big events in the game circle and live broadcast circle at that time.

I really didn't expect that the dishes I cooked could still catch the [-]-[-] heat.

Before Xu Zhuo could speak, Yu Keke came over and said, "Are you going to make a new dish? Then I have to take a picture..."

Xu Zhuo smiled, and did not deny it: "I just watched Li Zhuang Bairou's method, and I want to try it, but if I can't do it well, I can't upload it."

The old man and the others left for their lunch break, and were not very interested in Xu Zhuo's new dishes.To them, this is just child's play, and new dishes are not so easy to cook.

Only Wei Junming stayed. Lizhuang Bairou is an upgraded version of Suannibairou, which also belongs to Sichuan cuisine, and Wei Junming will naturally cook it.

"Xu Zhuo, this dish has a certain degree of difficulty. Not only does it require more heat when cooking the meat, but also the meat is sliced, so it requires a lot of knife skills."

Xu Zhuo smiled and nodded: "I'll try it first, anyway, there are no customers in the store right now."

After speaking, Xu Zhuo walked towards the kitchen.

Li Hao rubbed his hands together, and said excitedly: "Brothers, wait and eat, he will definitely be able to do it well."

Meng Liwei didn't get along with Xu Zhuo for a long time, and after hearing this, he asked curiously, "Didn't he say to try, why do you have so much confidence in him?"

Li Hao took a sip of Coca-Cola: "It's not that I have confidence, it's that Boss Xu says so every time he plans to cook a new dish, and every time he does it in one step, it's perfect."

"Then we can't be superficial brothers after eating, we are brothers for life." Seeing that Li Hao believed in Xu Zhuo so much, Meng Liwei sat on the side and waited patiently. member.

Yu Keke replaced her DV with a freshly charged battery, and rushed into the kitchen with a tripod.

For the little girl, it doesn't matter whether the food is good or not, and it doesn't matter what kind of food she cooks, as long as she can get Xu Zhuo photographed.

Everyone else was concerned about whether the new dishes would taste good, but Yu Keke was only worried about whether he could capture Xu Zhuo's most handsome side.

Xu Zhuo went to the cold storage to get a piece of Erdao meat. Erdao meat is a piece of meat from the hindquarters of a pig. It is moderately fat, tender and without fascia.

The steps to make Lizhuang white meat are actually similar to garlic paste white meat.

First blanch and clean the pig hair, then put it into a pot, add water and spices and start cooking.

However, this cooking is difficult, and it is not low.

Boil garlic paste white meat, cover the pot and cook for 10 minutes and then simmer for 10 minutes to finish, but Lizhuang white meat cannot do this.

During the cooking process of Lizhuang white meat, the water in the pot should be kept at about [-] degrees, that is, it will not boil.

Therefore, during the cooking process, do not turn on the fire, do not cover the pot, and pour cold water into the pot in time when it boils.

The meat cooked in this way not only tastes better, but also allows the meat to be heated evenly to avoid the situation where the inside is raw and the outside is cooked.

Seeing that the water in the pot was about to boil, Xu Zhuo took a ladle, took a spoonful of cold water from the open faucet and poured it into the pot.

"Why do you have to turn on the faucet? Can't you turn it off? It feels like a waste..." Yu Keke was a bit obsessive-compulsive, and wanted to turn off the faucet when he saw it was on.

Chapter 285 It's so delicious that the cameraman strikes

Xu Zhuo has seen this question asked by Yu Keke a lot on the Internet.

Many people see the open faucet and spray the chef for wasting water. They don't know how to save money, and even suspect that this is the chef's way of revenge on the boss.

In fact, turning on the faucet when cooking is mainly to cool down the stove.

The kitchen stoves in restaurants are basically next to each other. When the fire is turned on, the temperature of each stove is above [-] degrees. If the water is not turned on to cool down, the stainless steel stove is easy to bulge and deform, which will endanger the environment under the stove. Blower and wiring and gas lines.

In addition, when the chef is busy, he needs to keep using water. For blanching, thickening, cooking soup, stewing and even washing the pot, it is necessary to use water. If the tap is not turned on all the time, the chef needs to turn on the tap frequently Turning off the faucet greatly affects the efficiency of the chef.

The last point is that chefs usually use cooking spoons to get water from the water bucket, which will leave oil stains in the water.Keeping the tap running will wash away the oil and keep the water clean.

Xu Zhuo had nothing to do, so he explained it to Yu Keke seriously.

Every time I posted a video before, some people said that it was a waste of water. Today, it is a unified explanation.

After saying this, his attention was all on the piece of meat in the pot.

The way the meat is cooked in a pot that will not boil is called soaking.

Soaking can be seen in many dishes, such as the famous Cantonese dish of white chopped chicken, and Hainan's famous Wenchang chicken, which are all made by soaking.

The chicken cooked by soaking is golden in color, crispy in skin and tender in meat, delicious in taste, and will never tire of eating for a long time.

In addition to these two famous chickens, in fact, authentic boiled vegetables are also made by soaking.

For example, for dishes such as boiled fish and boiled meat, the fire must be turned down when the meat is put into the pot at the end, so that the meat will be more tender and delicious.

After the meat was cooked for about 10 minutes, Xu Zhuo pricked the skin of the meat with a toothpick. After making sure that no blood came out, he took the meat out of the pot and soaked it in cold water.

The purpose of this step is to make the skin of the pork tender, and soaking it in cold water can cool down and tighten the skin of the pork, preventing the moisture in the meat from seeping out and affecting the taste.

After the temperature of the meat dropped, Xu Zhuo spread a clean towel on the chopping board, then fished out the meat and put it on.

"The towel is put on because it can prevent the meat from slipping when the meat is sliced ​​later, and it can also absorb the moisture on the surface of the meat to the maximum extent, so that the taste will be better when it is dipped in sauce later."

After Xu Zhuo finished talking to the camera, he wiped the moisture on the surface of the meat slices with a towel, and then began to slice the meat.

Speaking of it, Lizhuang white meat is a kind of garlic paste white meat, but it is different from ordinary garlic paste white meat. Lizhuang white meat is more particular about the selection of ingredients, knife skills, heat, and seasoning.

For example, when cutting meat, when making garlic and white meat, you only need to use a knife to slice the meat into thin slices, and the size and thickness do not matter.

But Lizhuang white meat is not cut, but sliced.

Because the long strips of meat used in Lizhuang white meat are longer than the knife, it is easy to cut and not easy to cut thin.

Only by using slices can the meat be sliced ​​into thin slices to the greatest extent.

"Xiao Zhuo, sliced ​​meat is a gradual process, don't put too much pressure on yourself, this is not a competition, even if it is fragmented, it's okay."

Seeing Xu Zhuo's thoughtful expression while holding a kitchen knife, Wei Junming couldn't help telling him not to be too nervous. Wei Junming also made a mistake when he was learning how to slice meat in Li Zhuang.

People who are used to cutting meat are not used to the way of sliced ​​meat at first, which is human nature.

Although Xu Zhuo knows how to slice meat, he has only done fish fillets, and he has almost zero experience with sliced ​​meat.

Wei Junming was worried that his mentality would be affected if the operation was not good when he sliced ​​the meat later.

Boss Xu, who has the skills in his hands, will naturally not have such a situation. Although he has never sliced ​​pork, he already knows the method of slicing meat.

Holding a kitchen knife at the moment is just pretending.

After all, he is too proficient, and it is easy to make people suspicious.

Adjusting his breathing, Xu Zhuo held the kitchen knife with his hand, pressed the pork with his left hand, put the knife flat, close to the skin of the pork, and then gently cut in horizontally to start slicing the meat.

This step is very skillful, because you can't use brute force to slice the meat, but you have to hold the kitchen knife and slide the blade up and down, so that the knife edge automatically slices the meat and translates.

Carefully observe the blade in the meat with both eyes, and adjust the power and the position of the blade in time according to the depth to avoid cutting the meat.

During the process of slicing, fat and water continued to seep out of the meat slices, and at the same time, the unique smell of pork began to come out, making Xu Zhuo involuntarily swallow his saliva.

Really fragrant!

Under Xu Zhuo's "difficult" operation, the first piece of meat was finally finished. Except for the accidental opening of the meat piece when the knife was retracted at the end, it can be said to be perfect.

Wei Junming took the meat slices and spread them out on a plate for Cao Kun, who was surrounded by him, to look at them: "What do you think of this knife skill?"

Cao Kun gave a thumbs up: "This is the first piece of meat. His talent is definitely higher than my brother Guan. Master, you really discovered a genius."

Now everyone knows about Xu Zhuo being discovered by Wei Junming, but they don't understand, Xu Wenhai and Xu Jimin are both masters, why can't they see Xu Zhuo's talent in cooking?

If Wei Junming hadn't discovered it in time, Xu Zhuo might still be misunderstood by his family.

Xu Zhuo wiped the sweat off his brow, bent down and continued to slice the meat.

This time, it was much faster, and the cut edge of the sliced ​​meat was even, and the thickness was even, which the chefs really admired.

The first piece of meat was of such a high standard, who would believe it?

After the meat slices were finished, Xu Zhuo evenly placed the meat slices on the plate. These meat slices were very large, and each slice almost took up half the area of ​​the plate.

Xu Zhuo put the plate aside and began to prepare the dipping sauce for Li Zhuang's white meat.

There are various methods of dipping, but from a traditional point of view, Sichuan seven-star pepper and purple garlic are used, so that the taste of the dipping water is authentic.

Xu Zhuo grabbed some Qixing pepper from the utility room, took two heads of purple garlic, and squeezed some green peppercorns.

After peeling the garlic, put the garlic, Qixing pepper and green pepper in the garlic mortar in turn, mash it with a garlic pestle, dig it out and put it in a bowl, then pour in light soy sauce, dark soy sauce, sesame oil, sugar, and chili oil .

After stirring, pour a spoonful of the freshly boiled meat broth, and a tempting spicy and delicious taste will burst out with the heat.

Xu Zhuo rolled up a piece of white meat with chopsticks and dipped it in the dipping sauce.

It was sent into the mouth of Yu Keke who was adjusting the camera next to him.

The little girl chewed twice, and then her eyes widened: "Wow! Good time, no, I won't shoot, I want to be fleshy again..."

Chapter 286 The Taste of Hometown ([-])

Xu Zhu pointed the DV at himself, dumbfounded: "Because the photographers are determined to go on strike, this time the video will be shot here. See you next time."

After speaking, Xu Zhuo turned off the DV, and lightly patted Yu Keke who was eating meat, "Bring it out and let's eat together. There are several catties of meat, and you can't finish it all by yourself."

After it was served, the people waiting outside and the help chefs who had just been observing from the beginning to the end took the meat with their chopsticks to taste the taste.

The meat cooked today weighed more than three catties, and Xu Zhuo sliced ​​more than 70 slices.

It looks like a lot, but on average, everyone can eat a few slices.

Don't say you are full, you can taste it at most.

Wei Junming ate a piece, put down his chopsticks and said happily: "It's really good. I wanted to remind you when you were dipping in water just now, you can't put salt. It's really rare that you know this."

Xu Zhuo smiled modestly: "This dish is cooked and eaten right away. If you add salt, you have to wait for the salt to dissolve. There is no time limit."

Wei Junming nodded, agreeing with Xu Zhuo's statement.

"This is true for dipping water. Putting salt directly is not easy to dissolve. It is best to put soy sauce or watercress. By the way, besides this kind of dipping water, pickled pepper dipping water is also more popular now. You can study it later. "

Xu Zhuo nodded, grabbed another piece of meat, dipped it in water, put it in his mouth and chewed it, it tasted really good.

No wonder they couldn’t get enough of one portion during the [-]-[-] opening, but now the group of people who just had lunch in the store even started to grab a piece of meat.

Because Yu Keke started eating in the kitchen, she ate almost five pieces of meat, and now she was rubbing her stomach and complaining that Xu Zhuo didn't pull her.

"Hmph, you must have done it on purpose. Let me make such delicious meat. I won't want me when I become a chubby man. Don't look at me as a kid, I know everything..."

Yu Keke, who knew everything, was chattering endlessly, when Xu Zhuo hugged her and kissed her, she immediately behaved like a cat.

Instead of making trouble, he sat behind the counter with a DV and started editing videos, showing Xu Zhuo's most handsome side.

"Boss Xu, is this Lizhuang white meat on the menu?"

Li Hao came over and asked Xu Zhuo about the menu in the shop.

Xu Zhuo is also having a headache about this. The recipes that have just been printed have to be replaced. Could it be possible to reprint them again?

He was going to ask the owner of the copy shop to see how to operate it more appropriately.

And it's not just this Lizhuang white meat dish, there will definitely be new dishes coming out in the future, you can't just add a new dish and print it once, right?

This is too frustrating.

In addition, what price is more suitable for this Lizhuang white meat?

This is also a rather worrying question.

If the price is too low, it is not enough money, and if the price is too high, no one will order it, so you have to think about it.

"The price of meat has been rising recently, and now the wholesale price is more than ten yuan per catty, so this dish can't be too cheap, or we will still lose money."

Xu Zhuo nodded, looked at the big plate for the meat, and estimated the weight of the meat slices.

A catty of meat can be cut into about twenty slices. Xu Zhuo worked out the price of Li Zhuang's white meat in combination with other meat products.

"This Lizhuang white meat is divided into large and small portions. The large portion is [-] pieces, which is about a catty, and the price is [-]. The small portion is [-] slices, which is about half a catty, and the price is [-]."

This price has risen a lot compared to the Suannibai meat that was planned before, but Xu Zhuo also has his own reasons. Now that the price of meat is soaring, it is uncertain how much pork will rise in the future, so he set the price in advance to avoid further revisions.

In addition, this Lizhuang white meat is easy to get tired of eating, unless it is a big eater like Li Hao or Meng Liwei, basically eating four or five slices alone can satisfy the appetite, and some people even get tired after eating two slices.

Therefore, a higher price can make everyone more rational when ordering, so as to avoid food waste.