Food starts with noodles

Li Hao didn't hesitate, and called out the name of the Central Plains when he came up.

It's a pity that Xu Zhuo doesn't know how to do this stuff.

When practicing spoon skills before, the old man mentioned it, saying that fried three non-stick can improve spoon skills and increase the experience of making small fry.

However, the old man is also very busy recently, so he has no time to teach Xu Zhuo.

"I don't know how to do this, so I'll change it to another one. Besides, sanbuzhan is a dessert, even if it's made, it can't be eaten as a meal."

Li Hao took out his mobile phone, found a video and handed it to Xu Zhuo: "To be honest, I really want to eat the strong buns from Puyang. This meat pie is as big as a washbasin. It's very exciting to watch."

He has stayed in the Central Plains for a long time, and he can speak the Central Plains dialect easily.

For example, the word Dejin is a typical Central Plains dialect.

Xu Zhuo had seen Zhuang buns before, and even bought a piece when he passed through Puyang.

Zhuangmo is a unique delicacy at the junction of the Central Plains and Shandong.

Use the dead dough to make a large dough cake with a diameter of more than [-] centimeters and a thickness of more than one inch, and fill it with various fillings.

When making it, use a special large pan, pour cooking oil into it, put the biscuit in and fry it slowly until the outer skin is crispy and the filling is ripe.

Each of these strong buns weighs at least five or six catties, and some even weigh more than ten catties.

This kind of cake is definitely worthy of the word "delicious".

This kind of Zhuangmo is usually cut into small teeth for sale. No matter how good the appetite is, it is rare to be able to eat the whole Zhuangmo in one sitting.

The stuffing in Zhuangmo is divided into meat and vegetables.

The meat stuffing is usually pork or mutton stuffing, but also beef stuffing.

But because the cost is too high, so the amount is not much.

Generally, when beef is used, the beef is chopped into minced meat and mixed with vermicelli as filling.

Vegetarian stuffing is much simpler, usually eggs and leeks with vermicelli.

Xu Zhuo didn't expect Li Hao to be interested in Zhuang Mo.

This thing is dead noodles. If you eat too much, your stomach will bloat, and it is very anti-hunger.

Even Li Hao probably wouldn't be able to eat a whole bun in one meal.

He didn't understand very well, Li Hao didn't eat well-fried mutton with salt, why did he like to eat strong buns?

He's eaten it before, and it's nothing special.

It is crispy noodles with more fillings.

It's no different from regular meatloaf.

Moreover, this kind of cake is very confusing. When you buy it, you think you can eat a big piece, but when you eat it, you will find that you overestimate your appetite.

This thing is too solid, and a small piece can clearly arrange the stomach that is waiting to be fed.

"Why do you like to eat this thing?"

Xu Zhuo pondered for a long time, but he didn't know Li Hao's motivation for eating Zhuang buns.

Li Hao didn't hide it either: "I was hungry in the middle of the night last night, and I accidentally found this video of Zhuangmo, which made me so hungry that I cooked five packs of instant noodles in a row to suppress my hunger. You have nothing to do today , do something too."

Xu Zhuo wanted to try it too.

But this thing is so thick, if you don't have some experience, the stuffing may not be ready.

Xu Zhuo got up and went to the kitchen to start making noodles.

Zhuangmo uses dead noodles, but it takes a while to wake up, so the noodles have to be mixed in advance.

As for the stuffing, it's ready.

Whether lamb or pork, the store is ready-made.

Xu Zhuo took a look at the video, and the ingredients that go with meat are usually onions, and the cake made by adding this thing is softer.

And even if there is a smell of mutton, the onion will suppress the taste.

For insurance purposes, but also to save costs.

Xu Zhuo planned to make some stuffed pork.

Jianguo bought a lot of pork today, just to consume a little.

He cut off a piece of scraps from the foreleg and washed it.

Cut the meat into one-inch wide strips first, then slice the strips into thin slices.

In the filling of Zhuangmo, the meat does not need to be minced, just cut into slices.

After the meat slices are cut, put them in the basin, and then start to marinate.

Xu Zhuo looked at the online tutorial, and put salt, oyster sauce, five-spice powder, pepper, light soy sauce and dark soy sauce into the meat filling.

After stirring the seasoning evenly with his hands, Xu Zhuo began to prepare the side dishes.

Dice the onion, soak the fungus and chop, soak the vermicelli and chop.

Next, it is time to wait for pickling and resting.

After Li Hao finished his mutton soup, he sat outside and played with his mobile phone.

Since Wang Tiezhu was added to the live broadcast room last time, Wang Tiezhu also appeared in the video posted by Lian Yu Keke.

But whether this Wang Tiezhu is true or not is hard to say.

Because many bullet screens now claim to be Wang Tiezhu.

Many people who have never watched the live broadcast are curious, what is this new meme?

"Why are you smirking? You don't even clear the bowl for dinner. It's useless to add so much meat to your takeaway."

Zheng Jia picked up the bowls and chopsticks that Li Hao had eaten, and was very curious about his silly look holding his mobile phone.

Li Hao waved at Zheng Jia with his mobile phone: "The screen at Station B is full of references to Wang Tiezhu, and I don't know if this person is a man or a woman. He is not obsessed with Boss Xu, but has been molesting Meng Liwei."

Seeing that Zheng Jia didn't respond, he asked curiously, "You don't play Bilibili?"

Zheng Jia rolled his eyes at him: "It's only for children, we adults are not interested."

After speaking, she went to work on her own.

But when he turned around, the slyness on Zheng Jia's face flashed...

Chapter 444

"What are you going to do?"

Seeing that Xu Zhuo was deserting again, the old man couldn't help asking.

Xu Zhuo said: "I just don't know if I can do it well."

The old man didn't say anything more, but turned his face and said to Feng Weiguo: "Since we eat Zhuangmo at noon, you should cook some sour soup to go with it, otherwise eating Zhuangmo alone would be dry."

Shanxi chefs can easily make sour soup.

Sour soup with various ingredients.

After hearing the old man's order, Feng Weiguo immediately began to prepare the ingredients.

There is still some time before noon, but the store is relatively busy recently, and lunch is usually finished before eleven o'clock in the morning.

If you are not full, wait until 02:30 in the afternoon, after the peak period in the store has passed, and then make some food to fill up.

Anyway, if you are a chef, you don't want to eat on time all the time.

The more you eat, the busier you are.

But the advantage is that you can eat more meals.

For example, the chefs in the restaurant usually eat four meals now.

Jianguo would even eat five meals.

This is not because they are greedy, but mainly because the labor intensity is too high.

The back kitchens of other restaurants are not too busy except during peak hours.

You can even find time to squint for a while.

But except for Jianguo and the two old people, no one else should be idle in the business of Sifang Pavilion.

Being able to sit down and rest for half an hour when you are not busy is already great.

Although the store was extremely busy, the employees did not complain much.

First of all, the treatment at Sifang restaurant is a bit higher than other restaurants, no matter the waiter or the helper, the starting price is [-] higher than other restaurants, and there are even [-] higher.

The main chefs in the back kitchen, Jianguo Cao Kun and Xue Mingliang, all earn more than [-] yuan.

Besides, Xu Zhuo has paid bonuses several times since it opened for more than a month.

Compared with other restaurants, both the treatment and the human touch of the boss have been significantly improved.

In addition, because there are two famous chefs in the store, as long as you study hard, you can really learn a lot.

As an apprentice in another restaurant, he washes the vegetables first, then cuts them, and finally serves them.

Often three or four years have passed, and the frying spoon has not been touched yet.

In Sifang Pavilion, you can learn whatever you want without affecting your job. If you have any questions, you can even ask the old man and Feng Weiguo directly.

The two old men never hide their secrets, and they will patiently answer any questions about cooking skills.

Moreover, the chefs in the store often exchange ideas, which is an excellent learning opportunity for apprentices.

So working in this kind of restaurant with high wages and self-improvement, what's the point of being tired?

After the meat was marinated for half an hour, Xu Zhuo began to mix the meat stuffing.

This is not difficult, just mix the chopped onion vermicelli and fungus with the meat.

Because the seasoning has been added when the meat is marinated, now you only need to sprinkle some five-spice powder and a little white sugar for freshness.

No need to put other seasonings.

"It's best to put some noodles in it, so that after absorbing the meat's soup, it tastes more like meat."

The old man watched Xu Zhuo mixing stuffing, came over and muttered a few words.

Another purpose of putting vermicelli in the stuffing is to maximize the absorption of the soup in the meat stuffing, so as to prevent the soup from flowing into the frying pan when cooking.

But there is no vermicelli, and the quality bought in the supermarket is not necessarily good, so Xu Zhuo chose to use vermicelli instead.

Although the effect is not as good as the powder skin, it is not much different.

After finishing speaking, the old man sniffed the minced meat: "Your seasoning is good, but you still need to improve."

Xu Zhuo nodded, knowing his shortcomings very well.

After the minced meat was mixed, Xu Zhuo took out 500 yuan from the counter and handed it along with the car keys to the idle Li Hao.

"There are too few pans in the store. You should buy three more. You need thicker cast iron ones. The diameter should not be less than [-] centimeters."

Li Hao didn't take the money and went out with the car keys.

The Zhuang bun was proposed by him, and it is not appropriate to buy a pot with the money from the store at this moment.

It's only a few hundred dollars, Mr. Li is not a problem at all.

Xu Zhuo returned to the back kitchen and started kneading the dough.

The noodles used to make Zhuangmo do not need to be kneaded too much, otherwise they will lose their ductility due to too much gluten.

The dough should be soft, so that it can wrap the meat stuffing when making the steamed bun like this.

Xu Zhuo kneaded the dough a little, then put it on the chopping board to rest for the second time.

Then he found the pan, cleaned it, put it on the stove, and turned on the fire.

After the water in the pot was boiled dry, Xu Zhuo scooped up two spoonfuls of peanut oil and poured it in.