Food starts with noodles

The method of oil bottom sinking is very simple in theory, that is, when frying ingredients, pour sugar into the pot for cooking.

After the above ingredients are fried, pour out the oil, and the boiled sugar juice will stick to the bottom of the pot, then pour the fried ingredients into the pot while it is still hot, and stir fry for a while, until the ingredients are covered with syrup, Even if the dishes are made.

However, it is very difficult to do it concretely.

The first is the timing of sugar.

If the syrup is put in early, the syrup may have turned into a sugar color at the bottom of the pot, but if it is put in late, the syrup will only reach the point of frosting, and it will not be able to pull out the silk.

This technique places high demands on the chef.

If you are not careful, you may overturn the car.

So Xu Zhuo has never tried it, but the old man always uses this method every time he cooks shredded dishes.

It's not that the old man is pretending, he just thinks this method is easier and can be done in one pot.

No need to boil sugar any more.

Xu Zhuo even suspected that the master who invented this technique back then must have liked to be lazy like the old man, so he created this technique that forced apprentices to death.

Xu Zhuo explained the types of soup to the camera while stirring the pot with a spoon.

After the rock sugar in the pot had completely melted, Xu Zhuo adjusted the heat to medium.

There is no need to stir the syrup at this point.But always pay attention to the changes in the pot.

The soup-boiling technique he acquired is only elementary, and a little distraction may cause the car to overturn.

Recently, the chefs at Station B have had several overturned, and Xu Zhuo doesn't want to follow them.

Soon, under Xu Zhuo's stirring, the syrup in the pot became viscous and bubbles began to come out.

There were only a few here and there at first, but as the water in the pan evaporated, the pan became more and more bubbly.

After the pot was full of bubbles, Xu Zhuo turned off the fire.

Then pour the squeezed lemon juice into the pot.

Chapter 509

Lemon juice does not need too much, mainly to give the frosting a sour taste, so that the taste will be better.

After the lemon juice was poured in, Xu Zhuo continued to stir the pot with a spoon.

It not only cools the syrup, but also allows the lemon juice to fully blend into the syrup.

The syrup in the pan turned from clear to white as the lemon juice was incorporated into the syrup.

It also bodes well for the syrup to make a perfect frosting.

If the syrup is slightly whitish or simply transparent after the lemon juice is poured in, it means that the syrup has been boiled for a short time.

The temperature in the pot continued to drop, Xu Zhuo replaced the spoon with a wooden spatula, and poured almost a hundred hawthorns into it.

The capacity of the pot is limited, and it is not easy to stir if there is too much.

After the hawthorn was put in, Xu Zhuo quickly started stirring with a spatula.

Push it flat to the end, then turn it out, change the angle, and continue.

The hawthorn should not be placed too early. If the temperature in the pot is too high, the water in the hawthorn will be scalded out, and the syrup will not hang.

Of course, it can't be too late.

Because as the temperature decreases, the syrup will gradually become solid.

The syrup becomes semi-solidified when it is put late, and the frosting effect will be worse.

When you first turn it, because the syrup is still liquid, it will easily stick to the hawthorn.

But due to the addition of hawthorn, the temperature in the pot is dropping rapidly.

Therefore, the viscosity of the syrup will increase geometrically.

At this time, you must be calm and continue to stir fry.

Not only can't stop, but even use the technique of flipping spoons to assist.

This is a tiring job, but the effect is also very good.

At least indirectly exercised the little flip spoon.

As the syrup on the surface of the hawthorn is turned, it gradually turns white.

What had been a large mass stuck together then fell apart as the syrup solidified.

At this time, you have to continue to flip, and you can't stop.

Because there is still some residual heat in the pot, you have to continue to stir fry.

This will not only lower the temperature, but also make the layer of icing on the surface of the hawthorn have a better taste.

A good icing should be crispy, sandy and melt in your mouth.

Let the frosted hawthorn roll and collide in the pot, which can greatly increase the taste of the frosting.

The hawthorn in the pot became more and more scattered and drier.

From several huddles to the last separation.

At this time, the sugar-fried hawthorn is ready.

Xu Zhuo poured the sugar-fried hawthorn in the pot into a large tray, squeezed one and tasted it.

The icing on the outer skin is crispy and sandy, melts in the mouth, and has a sour taste.

Eat it with hawthorn, the taste is not to mention how beautiful it is.

But at the end of the day, he had to make a conclusion about this sugar-fried hawthorn.

"When you make it, don't use a pan, you must use a round bottom pan, so that it is easier to combine the syrup and hawthorn when frying the sugar, and it is easier to judge the degree of boiling the sugar."

After finishing speaking, the little girl turned off the DV, didn't even bother to close the tripod, and didn't wash her hands, so she squeezed a candied hawthorn and stuffed it into her mouth.

"Well...it's delicious, sweet and sour."

She spit out the hawthorn seeds, swallowed the hawthorn pulp in her mouth, and squeezed another one into her mouth.

Xu Zhuo said to Cao Kun and the others, "Come here, try it all. This stuff invigorates the spleen and appetizers, promotes blood circulation and removes blood stasis, and also beautifies the skin."

Xu Zhuo was just joking, but Jianguo didn't expect Jianguo to take it seriously: "Real things can really beautify the skin?"

When he asked this question, Xu Zhuo naturally wouldn't raise his eyebrows: "Of course, this stuff is called little ginseng."

Fart little ginseng.

Xu Zhuo didn't understand the nutritional content of hawthorn at all.

But in front of the little girl, it is necessary to create a person who knows a lot.

Sure enough, after Xu Zhuo finished speaking, the little girl looked at him with starry eyes: "You know a lot."

After speaking, she picked up some with the sea bowl, and took it out for the waiter outside to taste.

Men don't have a big feeling about this thing.

Except that Jianguo didn't know about it, so they packed some in plastic bags, everyone came over to try two or three, and then went on with their own business.

The old man didn't even taste it, it's too sweet and not very friendly to the elderly.

But he was very curious about Xu Zhuo's ability to cook sugar: "I haven't seen you practice it before?"

Xu Zhuo took out his mobile phone and opened the candy cooking tutorial he had collected before: "I followed the above steps step by step, but I didn't expect it to be really successful."

Feng Weiguo pinched one and tasted it: "Xiaozhuo's talent is really not good, it's delicious, it's really delicious."

After everyone tasted it, Xu Zhuo took out the tray.

The people in the back kitchen don't like fried hawthorn with sugar, but the girls in the front can't put it down.

As soon as he came out, Xu Zhuo realized that the bowl of fried hawthorns brought out by the little girl just now had bottomed out.

Everyone was scrambling to eat, especially Zheng Jia, who was arguing to lose weight, and held the bowl in her arms without hesitation: "There are not many left, so you can't let me, I'm the manager..."

In front of food, he is not good as a manager.

Xu Zhuo put the tray on the table: "There are still more here, don't grab them, if you want to eat, I'll make some later, it's not a precious thing."

Hawthorn is only a few yuan a catty, and rock sugar is not expensive.

There is no pressure at all to do this stuff.

And you can also practice the skill of boiling sugar.

why not?

After putting down the tray, everyone swarmed over to eat.

Although the little girl is the proprietress, she doesn't eat much.

After all, this is my boyfriend's restaurant, so I have to help him win people's hearts.

Once Xu Zhuo treated her well, the little girl became more concerned about the noodle restaurant.

"You eat first, and I'll make candied haws later when you finish eating, so you can enjoy it."

When the little girl heard this, her curiosity was ignited again.

But she didn't ask the word "true" this time.

Instead, he nodded directly: "Okay, okay, besides hawthorn and candied haws, I also want to eat oranges, bananas, grapes..."

Xu Zhuo smiled: "Okay, no problem."

After speaking, he glanced at Li Hao who was discussing what to eat for dinner with Meng Liwei: "Li Hao, go buy some fruit, and make candied haws later."

Li Hao didn't want to move: "That stuff is sweet, what do you think you can eat?"

"Huh? What did you say?"

Before he finished speaking, he was questioned by Sun Panpan.

At this moment, Sun Panpan was gathering among the crowd to grab candied fried hawthorn to eat.

When he heard that Li Hao didn't want to buy fruit, his eyes suddenly became sharp.

Li Hao got up cleanly: "Sweet and sour tastes good, do you want glutinous rice paper? I think the most authentic candied haws wrapped in glutinous rice paper..."

Xu Zhuo threw the car keys to him: "Forget about the glutinous rice paper, that thing may be made of something, if you want to eat glutinous rice paper, we can make some by ourselves later, it's not complicated, and it's cheaper than buying it." much healthier."

Chapter 510

To make candied haws, you have to remove the seeds of the hawthorn.

This may seem troublesome, but it is actually easy to handle.

Xu Zhuo once watched a video of processing hawthorn seeds, and with his superb knife skills, he felt that making candied haws is not very difficult.

Of course, whether this will work or not, we have to test it first.

He went back to the kitchen, soaked the bag of bamboo sticks in water and cleaned it with steel wool.

Remove the burrs on the top, so as not to hurt the mouth when eating later.

Then take the remaining hawthorns from the sugar-fried hawthorns just now, and start threading them on the bamboo sticks.

Yes, if you want to remove the hawthorn seeds quickly, you have to put the hawthorn seeds on the bamboo stick first.

Wear six per string, not too many.

It's not that people are afraid of eating too much.

The main reason is that if you wear too much, the candied haws will be very long.

The pot for cooking sugar later is a round-bottomed pot. The candied haws are too long to be pressed into the syrup, so it is better to be shorter.