Food starts with noodles

Although I have acquired the skills, I also know how to operate.

But looking at the golden sesame paste flowing out of the stone mill one after another, Xu Zhuo was still quite shocked.

Some even couldn't believe their eyes.

I really made the tahini myself.

There is no additive in this sesame paste, and the fried sesame seeds are also better.

So the current sesame paste smells much more comfortable than the one sold outside.

Although the fragrance is not as strong as the one with additives, it smells softer.

Wei Junming was already dumbfounded, until the sesame paste flowed to the outlet, he quickly moved over with the glass jar, letting the sesame paste flow into the jar steadily.

"Fragrant! The taste of this sesame paste is amazing!"

The sesame paste is very delicate,

When it flows into the jar, it looks like strands of melted chocolate.

Regardless of the taste, the shape alone makes people greedy.

Xu Zhuo looked at the sesame paste at the exit, and turned down the flow port again.

This flow switch is very important.

If it is opened too large, the sesame seeds will go down faster.

As a result, the sesame seeds will be pushed out by the sesame seeds behind before they have been finely ground, and the ground sesame paste is relatively coarse.

Because this kind of sesame paste is not ground thoroughly, the fragrance is not good.

And there are sesame residues in it, which affects the taste.

But if it is closed too small, the stone mill will appear as if the stone grinds the stone.

These stone crumbs are also mixed into the tahini.

Not only does it taste bad, but eating too much can damage the stomach.

So this degree must be grasped well.

The old man didn't know when he came over.

Dip a little sesame paste with chopsticks and taste it in your mouth.

Nodding non-stop.

"Good sauce, this sesame sauce is of very high quality!"

After finishing speaking, the old man looked at Xu Zhuo and asked, "Little Zhuo, how do you control the heat when frying sesame seeds?"

He watched Xu Zhuo's whole process of making sesame paste.

I don't care much about other steps, but I am full of curiosity about Xu Zhuo's method of frying sesame seeds.

The shortcoming of Xu Zhuo's cooking is that he does not have enough control over the heat, either the heat is not enough or the firepower is too strong.

The dishes that come out are always a little bit less interesting.

When the sesame seeds were fried just now, according to Xu Zhuo's level, those sesame seeds would definitely be burnt.

Or the heat is not enough, causing the fragrance to not come out.

But Xu Zhuo not only did it flawlessly, but also kept the sesame seeds in the pot from getting mushy.

This is amazing.

The old man is very strange.

Xu Zhuo didn't expect the old man to observe so carefully, so he lied casually.

"Actually, I was also very worried that it would be fried, but when I thought about it later, it would be a paste, and it would be a big deal to fry it again. With this in mind, the sesame seeds were fried very well."

The old man nodded approvingly: "Let go of your hands and feet, don't be afraid of the first and the last, sometimes you can indeed have unexpected gains."

After Wei Junming took one can, he replaced it with another empty can.

Worried that it would not be enough, he shouted to Jianguo, who was busy, "Jianguo, find two more jars, and bring a clean basin if you don't have any."

Such a good sesame paste should not be wasted, so it must be packed quickly.

Wei Junming smiled happily.

Finally, I don't have to worry about the problem of sesame paste anymore.

The godson is really capable. He can even make sesame paste, which is a surprise.

With such a high talent, I used to say that I am not suitable to be a chef.

Wei Junming really wanted to ask the old man.

Ashamed?

The old man didn't feel ashamed at the moment, he took a look at the jar full of sesame paste.

Sniffing again, he said with certainty: "It tastes really good, the more you smell it, the more you like it."

Xu Zhuo asked curiously, "After the sesame paste has settled, the layer of oil on the surface is sesame oil, isn't it?"

The old man smiled and shook his head: "It's not considered sesame oil, but sesame oil. There is a difference between making sesame oil and sesame paste. When frying sesame seeds, the sesame seeds for sesame oil will be more cooked, while the sesame seeds for sesame paste will be lighter." .”

Is there such a difference?

Xu Zhuo felt a little lost for a while.

Originally, he thought that since he knew how to make sesame paste, he would go back and study the "water substitution method to obtain oil" and get some sesame oil out of these sesame pastes.

Didn't realize it wasn't the same thing.

The old man pointed at Xu Zhuo's sesame paste and said, "Do you know why your sesame paste is so good?"

Xu Zhuo shook his head.

The old man said: "Most of the sesame paste on the market is made from the residue of sesame oil refining, so the quality is not good and the taste is not good. You have corrected the method of Bajing sesame paste, so the taste is so good."

It's ridiculous to say that most of the sesame paste and sesame oil that people eat every day are adulterated.

In particular, sesame paste is the hardest hit area for adulteration.

Previously on the Internet, Xu Zhuo saw many people asking for help.

Why is the sesame paste eaten in the hot pot restaurant so delicious, but the one made by myself is not good.

At that time Xu Zhuo felt that the method of modulation was different.

It now appears that there is a serious problem with sesame paste itself.

No matter how you prepare it, it's useless to buy this kind of tahini adulterated.

"With this sesame paste, you can make bad dishes. Xiao Zhuo, when the delivery truck comes next time, ask them to take two cans back. From now on, the restaurant will use the sesame paste you made."

The old man quickly made a rule that this sesame paste will only be supplied to three restaurants and will not be sold outside.

Wei Junming reported the oil shop in the vegetable market. If it sells sesame paste here, it is not true.

Besides, Xu Zhuo is a chef, so he has to focus on cooking.

You can't think about selling sesame paste every day.

This just fulfilled Xu Zhuo's idea.

In fact, he didn't even want to make this sesame paste, but he was about to put this skill aside two days ago, and something happened to the oil shop in the vegetable market.

If it continues to drag on, maybe something will go wrong.

For the sesame seeds that Xu Zhuo fried today, a total of three cans of sesame paste were ground.

There are many dishes in the Sichuan-style restaurant, and the consumption is large. Xu Zhuo asked Wei Junming to take away two cans.

A can of sesame paste in Sifangguan is enough.

Tomorrow, he plans to make more, at least to ensure the usage of three stores for about ten days.

When the sesame paste was in hand, several chefs were eager to try it, always wanting to do something to set off the goodness of the sesame paste.

But as for what to cook, there is no uniform standard for everyone.

Jianguo thinks that beans with sesame sauce are good, and it can show the strong aroma of sesame paste simply.

But several other chefs felt that the force level was too low.

Since it is going to be done, it must be a representative dish, such as Qianlong cabbage and the like.

Such a good sesame paste is a bit overkill for making beans.

"Why don't you make hot and dry noodles?" Xu Zhuo remembered Jiang's task of making hot and dry noodles. Now that the sesame paste was made, he just tried to make some hot and dry noodles to taste.

As a result, the old man shook his head: "This sesame sauce can't make hot dry noodles."

Xu Zhuo was taken aback: "Why?"

"Because there's no peanut butter!"

Chapter 416 Qianlong Cabbage

"Peanut butter? What does this have to do with peanut butter?"

Xu Zhuo didn't understand. Do you need peanut butter to make hot and dry noodles?

The old man seems to know a lot about hot and dry noodles: "The sesame paste for hot and dry noodles should be mixed with sesame oil and peanut butter, otherwise the taste will be bitter. Don't you know this?"

This question made Xu Zhuo lose his temper at all.

I'm not a chef from Hubei, should I know?

He originally thought that after making the sesame paste, the hot dry noodles would be in front of him.

It turned out that wasn't the case, and the peanut butter had to be made.

It seems that this hot dry noodles is not so easy to make.

But how does the old man know this?

Does he have research on hot dry noodles?

If that's the case, why don't you let him teach you how to make hot dry noodles?

"Grandpa, why do you know so much about hot and dry noodles?"

Xu Zhuo took the initiative to bring the topic to Reganmian and see what the old man said.

In the end, the old man shook his head: "I don't know much about hot and dry noodles, I just know about sesame paste. Beijing is the place where sesame paste is used the most. Whether it's boiled mutton or pasta, sesame paste is always present."

As someone who has been to the capital several times, Xu Zhuo naturally knows that sesame paste is widely used in the capital.

Sesame pancakes, sesame pancakes, sesame pancakes, sesame pancakes, Qianlong cabbage, various cold dishes and the most classic Fuzi sesame sauce for mutton...

It can be said that people in Beijing have a wealth of experience in eating sesame paste.

The characteristic of salty or sweet sesame paste is also in line with people's demand for delicious food.

It can be said that among all condiments, sesame paste has the most grass spirit.

Stir with salt, it is a salty sauce.

Stir it with sugar, it becomes sweet again.

Stir with chili oil, the taste becomes spicy and delicious, and it is a classic ingredient in cold dishes.

Even if it is mixed with mashed garlic, it will become full of garlic flavor, especially suitable for hot pot.

It can be said that in the eyes of people in Beijing, sesame paste is a versatile condiment.

Otherwise, how could they have thought that stirring together sesame paste and peanut butter would not only increase the aroma but also eliminate the bitterness of the sauce?

The guy who mixed the two sauces is a fucking genius.

"It's normal for people in Beijing to like sesame paste, but why are people in Wuhan so good at sesame paste?"