Food starts with noodles

Bring to a boil over high heat, skim off foam, and cook for 10 minutes.

Then turn off the heat and let it sit for 10 minutes in the pot.

While the meat was stewing, Xu Zhuo took out the egg and cucumber.

I plan to turn a cucumber into an egg to get a feel for my own level.

Bian egg is the most common snack in the Central Plains, especially in summer, it is very popular.

Changed eggs are different from preserved eggs.

Preserved eggs are made from duck eggs, which contain lead in traditional methods and should not be eaten too much.

Biandan is made of fresh eggs wrapped in quicklime and sawdust, which does not contain any heavy metals and can be eaten by adults and children.

The finished product of Bian Egg is yellow, clear and delicious, and it is most suitable for appetizers.

In the night market stalls in the Central Plains, cucumber and egg is the cold dish with the highest attendance rate, and even the long-lasting onion and fungus are willing to be inferior.

The crystal clear egg with refreshing and crisp cucumber is simply an appetizer.

First peel off the egg, the crystal clear egg white wraps the egg yolk, which looks very attractive.

After cleaning, start cutting into pieces with a knife.

Sliced ​​eggs are particular.

The sliced ​​egg must have egg white and egg yolk in each piece.

Holding a knife, Xu Zhuo first cut the egg into two, and then cut it into four.

At this time, the egg is very beautiful, with crystal egg white at the bottom, yellow egg yolk in the middle, and green egg heart at the innermost.

The combination of the three colors looks pleasing to the eye.

Next, Xu Zhuo flattened the cucumber and cut it into diamond shapes with an oblique knife.

Put the eggs and cucumbers into a basin, sprinkle with salt, pour in light soy sauce, and pour a little garlic juice.

Drizzle with balsamic vinegar and sesame oil.

Finally, a spoonful of chili oil.

Stir well, place on a plate, and garnish with a few Nepeta leaves.

A plate of cucumbers turned into eggs is ready.

Worried about overturning the car, Xu Zhuo didn't dare to call Jianguo and Yu Keke.

Instead, he took a chopstick and secretly took a sip.

Cucumbers are crisp and refreshing, with a pleasant sour taste.

Although it is not as good as onion and fungus, the taste is much better than Xu Zhuo's cold salad.

I put another piece of egg into my mouth. The egg white is soft and chewy, and the yolk is delicious and soft.

perfect!

Boss Xu came out of the kitchen with a calm expression on his face, carrying the mixed cucumbers to turn them into eggs.

"Come, come, make a cucumber and turn it into an egg, you two have a taste of this skill."

It's like saying something trivial.

In fact, I panicked a lot.

The meals that Xu Zhuo cooked before have successfully made Jianguo feel that he is a master.

And Yu Keke is even more like a fan girl.

It would be too embarrassing if he overturned the car now.

Fortunately, after the two tasted it, they agreed that this dish was delicious.

Even Coco took a small video to show off and sent it to Sun Panpan and Li Hao.

"The handsome boss is making new dishes in the store. I have tried two dishes just now, and it seems that there is still garlic and white meat that is not ready yet."

"I'm already full and you force me to eat. Do you think it's annoying?"

They don't know whether Xu Zhuo is angry or not, but they think Yu Keke is quite annoying.

I don't know if I'm hungry, or I want to try Xu Zhuo's handicraft.

Sun Panpan and Li Hao appeared in Sifang Pavilion 10 minutes later.

Well, the skipping trio reunites again.

Boss Xu is in no mood to talk about the three of them now.

Because of that pork belly.

It's boring.

Chapter 043 Garlic White Pork

Slicing meat is a technical job.

Especially garlic paste white meat, there are many precautions.

The first one is that the meat should be as thin as possible.

The thinner the slices, the better the texture and the flavors will soak in.

On the contrary, if it is cut thickly, the thick fat in the pork belly will make you feel greasy when you think about it.

But it's not enough to just cut it thin, it has to be cut evenly.

This is a test of knife skills.

The cooked meat is a bit soft. If you don't pay attention when cutting thin slices, the kitchen knife will go off, and then cut into half a slice of meat.

Some novices like to freeze the cooked meat for a while before cutting, because they are afraid that the edge of the knife will go off.

Xu Zhuo is not afraid of this question.

When the old man forced him to practice knife skills, he often cut cooked meat.

Slicing deli meats is a breeze.

In terms of knife skills, Boss Xu is so-so in conventional slicing and shredding.

What he didn't do was some deboning and deboning knife skills.

For Xu Zhuo, these are completely blind spots of knowledge.

Because I didn't wait for the old man to teach him this.

Xu Zhuo angrily left the old man.

Thinking about it now, Boss Xu regretted it.

If he had studied hard with the old man at that time, it would not be so miserable now.

Stand the meat on the vegetable pier with the skin facing out.

Xu Zhuo pressed the piece of meat with his left hand, and with the kitchen knife in his right, he began to slice it.

Garlic white meat requires thin slices, but not too thin, about two millimeters is best.

This kind of meat is not only suitable for making garlic white meat.

You can also make another Sichuan dish that is not less famous than garlic-paved pork-twice-cooked pork.

However, twice-cooked pork is a stir-fry dish, according to Xu Zhuo's current level, it is really too reluctant.

It's not that he doesn't know how to stir-fry, but that the taste of frying is not good, and it is a waste of ingredients to force it.

Calm down and adjust your breathing.

Holding the kitchen knife in his hand, Xu Zhuo began to cut the meat seriously.

It has to be said that Xu Zhuo, who has calmed down, still has knife skills.

At least the sliced ​​meat is evenly thick and the knife edge is flat.

The oily slices of meat look very tempting.

After slicing the meat, Xu Zhuo began to prepare the ingredients for the white meat with garlic paste.

Garlic is essential, it is the soul of this dish.

In addition to mashed garlic, there are also seasonings such as chili oil, pepper powder, coriander stalks, light soy sauce, sugar, cooked sesame seeds, sesame oil, and balsamic vinegar.

Putting coriander stalks can relieve greasiness, white sugar enhances the umami taste, and makes the meat slices have a sweet taste.

Stir it all into a mixing bowl, and stir into a cold sauce.

Then began to arrange the meat slices on the plate.

The reason why Suannibairou is famous is not only because of its delicious taste, but also because of its various presentations.

The presentation is very important. A good presentation is not only beautiful in appearance, but also arouses the appetite of diners.

And a badly shaped plate will have a counterproductive effect.

After the meat slices were arranged, Xu Zhuo poured the soup in the bowl.

Sprinkle some chopped chives at the end.

You're done!

Whether it tastes good or not is unknown yet.

But from the looks of it, it's perfect.

Holding chopsticks, Xu Zhuo picked up a piece of meat, covered it with soup, and put it into his mouth.

He was ready to dump the whole plate of meat into the trash can.

It turned out that the meat was quite delicious.

Strong garlic flavor, salty, spicy and delicious, with a slight sweetness.

It can be described as perfect.

It was brought out excitedly, and several people outside were already waiting with their chopsticks.

The cold mutton and cucumber mixed with eggs that Xu Zhuo made before were eaten until there was only some soup left.

As soon as the Suannibairou was brought to the table, Li Hao quickly grabbed a piece and stuffed it into his mouth.

After chewing it twice, I quickly copied it with chopsticks, put more than 20 pieces of meat into the empty plate where the cucumber turned into an egg, and slowly tasted it while holding it.

"Boss Xu, when I treat guests to dinner the day after tomorrow, I must make white meat with garlic paste. This taste is really amazing."

Xu Zhuo smiled, as a chef, what he enjoys the most is getting recognition for the food he made.

Jianguo took a sip, nodded and said, "Not bad, not bad, it's amazing, it can be sold as a signboard in our store."

Xu Zhuo also thought so.

Now several dishes have not been overturned, which makes Chef Xu full of confidence.

"When we're done eating, help me get the menu on the wall."

The menu of Sifang Restaurant was made by Xu Wenhai, like a huge plaque, it is full of well-made card slots.

The dishes and prices sold in the store are written on a wooden board about [-] centimeters long with a brush.

Just plug them into those card slots when you're done.

This is what Xu Wenhai learned from an ancient restaurant on a previous trip.

Not only is it antique, but the dishes can be changed at any time.

Now there are only three signs on the wall.

Mutton braised noodles, spicy lamb trotters and onion fungus.

Empty and monotonous.