Food starts with noodles

In fact, Zheng Guangyao used to talk about Shandong cuisine, not the north.

The original saying is that Shandong cuisine created stir-fry, but it didn’t carry forward. Instead, it was learned by Cantonese cuisine. Nowadays, few of the young Lu cuisine chefs cook with pot gas, and they don’t even know what pot gas is.

This is very pertinent and true.

However, the old man had a feeling that he couldn't swallow this breath.

In order to let Zhao Jinma also join his lineup, he deliberately referred to Shandong cuisine as northern.

Sure enough, when Zhao Jinma heard it, he was a little unhappy: "Master Zheng's words are a bit too much."

The old man succeeded in his scheme and smiled happily.

In order to prevent Zhao Jinma from studying it carefully, he quickly changed the subject: "Old Zhao, who will go this time? If I go to a group of juniors, I won't lose my position."

"There are not many people, they are all people of our age, including you and my brother Feng, and Master Yu from Yangzhou, all of whom are our acquaintances."

So fine.

The old man couldn't wait any longer.

At that time, let Xu Zhuo compare with one of Zheng Guangyao's disciples and grandchildren.

Hmph, you can pick it up no matter what that sentence said back then.

When Xu Zhuo came over with a piece of foreleg meat, he found that the old man's attitude towards Zhao Jinma had changed.

The most intuitive thing is that his address to Zhao Jinma has changed from Zhao Er Er to Old Zhao.

what's the situation?

Did the two of you do something shameful behind my back just now?

Xu Zhuo didn't dare to ask, and started to deal with the foreleg meat.

And Zhao Jinma found sweet potato starch, grabbed several handfuls and put them in the basin.

Pour some water into it and let it soak.

"When you're making the meat stuffing later, you need to put some starch in it. You chop the stuffing first, and when you're done, the starch is just right for use."

Xu Zhuo washed the meat first, and kept squeezing the meat while washing, trying to wash out the blood inside as much as possible, and then removed the pig skin.

Put the pork skin in the refrigerator to freeze, and you can mix it in the next time you make skin jelly.

Then start mincing the meat.

This job is a bit tiring.

But for Xu Zhuo, the difficulty was not that great.

Firstly, the pork Jianguo bought was of better quality, very tender, not frozen meat.

In addition, Xu Zhuo cut the meat into cubes before chopping it.

He has not mastered the chopping knife technique now, so he can only cut the meat into cubes in the form of chopping, and then chop the stuffing.

The minced meat does not need to be chopped into pureed meat, it is better to chop the meat into small pieces the size of mung beans, so that it tastes the best.

As soon as he scraped the minced meat into the basin with a kitchen knife, Zhao Jinma brought over the freshly soaked starch.

"Beat the stuffed meat several times first, pour the starch water into it and whip it in one direction after it becomes gluey, and then season it after it gets stronger."

After finishing speaking, Zhao Jinma said to the old man: "Don't be idle, chop some chopped green onion and ginger."

The old man wanted to refute, but he held back thinking that he was going to drag Zhao Jinma to slap Zheng Guangyao in the face together.

There are washed green onions and ginger in the back kitchen, just cut them into minces, which is not troublesome.

Compared to the old man who is so relaxed and freehand, Xu Zhuo's side is a bit tiring.

He beat the minced meat in the basin several times, until the minced meat in the basin became more and more viscous, and then he stopped.

First grab the soaked sweet potato starch in the pot with your hands to make a thick sauce, and then pour it into the meat stuffing.

Poured almost a bowl of the amount.

When Zhao Jinma called to stop, Xu Zhuo stopped.

Then he began to beat the minced meat in the basin with his hands.

Stir the minced meat with your hands in the same direction.

At the beginning, because of the gravy, the meat filling was easy to stir.

But as it was stirred, the minced meat in the basin became viscous unknowingly, and the starch gradually melted into the minced meat.

"Okay, now we can season it."

Chapter 524

Although Zhao Jinma didn't know why the old man suddenly succumbed, but since he didn't object to being asked to chop scallions and ginger just now, he had to make good use of this opportunity to avenge himself.

Over the years, the old man has bullied Zhao Jinma a lot.

Especially after the two reconciled this year, every time the old man saw him, he would run a few times.

Grabbing the opportunity now, Zhao Jinma will naturally not miss it.

"Xu Jimin, are you ready to chop the onion and ginger? After you finish chopping, add some running water. This is very important. Don't be careless."

After speaking, he began to instruct Xu Zhuo how to season the minced meat in the pot.

"It's very simple to make this meat filling, and you don't need to put too much seasoning."

As he spoke, he began to put condiments into the basin.

First put two teaspoons of salt.

This salt should not be too much, because when the tip of the roll is eaten, it is usually eaten with sauce, even if it is not dipped in sauce, it will be processed twice.

So season it now, just let the tip of the roll have a base flavor.

Don't need to put too much salt, so as not to be salty.

Then, put a spoonful of pepper, a spoonful of five-spice powder, and then pour in the cooking wine, and the work of seasoning is over.

"The simpler the seasoning, the more authentic the flavor of the ingredients."

After finishing speaking, Zhao Jinma began to put minced green onion and ginger into it.

"There is one-third more green onion than ginger, so the taste is better. Not only the tip of the roll, but also the ratio of green onion and ginger in dumpling stuffing. As long as there are more green onions than ginger, the taste will definitely not be bad."

After speaking, he grabbed two handfuls of minced ginger and put them in the basin, and then grabbed three handfuls of minced green onions and put them in.

The proportion of onion and ginger is very high, so the taste should be very good.

"Grandpa Zhao, put so much ginger, what should I do if I meet customers who don't like ginger?"

Zhao Jinma smiled: "Then don't eat it. The main purpose of adding minced ginger to the meat is to remove the smell and increase the fragrance. If you don't put it, the tip of the roll may have a fishy smell. If you don't like ginger but For those who can accept the taste of ginger, you can make some onion and ginger water and mix it in, the taste will not be too bad."

After speaking, he began to stir the minced meat in the basin.

When the old man brought the running water Gorgon, the meat stuffing in the basin had already been stirred evenly.

Xu Zhuo already knew the next steps.

Because when Zhao Jinma was whipping the minced meat just now, he didn't know whether he was too absorbed in watching it or was distracted, and he actually triggered the skill of concentrating on learning.

Speaking of it, it has been a long time since I have been eager to learn.

Xu Zhuo originally planned to learn some knife skills or spoon skills, but he failed to trigger it once.

Of course, it also has something to do with his eagerness for quick success.

After such a long break, the skills that I have worked so hard to learn are finally working again.

"The host studies hard, triggers the skill of [Concentrate on learning], and learns the local specialties of the Central Plains—Juanjian. Congratulations to the host."

Next, it's time to wrap the meat stuffing with egg skin.

Zhao Jinma first cut the egg skin from the middle, then picked up one and spread it on the cutting board.

First pour the running water along the straight edge of the egg skin with your hands, and then spread it evenly.

"The purpose of this is to make the meat filling and the egg skin fully stick together. The running water is equivalent to glue in the kitchen."

After speaking, he dug some meat fillings out of the basin with his hands, and began to arrange them along the straight edge of the egg skin, making the meat fillings into a long strip with a width of four centimeters and a height of three centimeters.

Then, smear running water on the egg skin next to it, push the meat filling forward and roll, and both sides of the meat filling are completely covered with egg skin.

Continue to push the meat filling forward, so that the egg skin can completely cover the meat filling.

Use a kitchen knife to cut off the excess egg skin, and then use running water to wrap the egg skin at both ends of the meat filling, and a roll tip is ready.

"Have you seen the meeting? If not, I..."

Xu Zhuo nodded: "Yes."

Zhao Jinma was about to make another one, but Xu Zhuo didn't expect it to happen.

Make him a little uncomfortable.

Xu Zhuo thought it was not difficult at first.

Isn't it just to make the stuffed meat into long strips and then wrap them in egg skins.

Now that the skills are in hand, it is even more handy to do this.

He took an egg skin and started to make it.

The speed is not much slower than Zhao Jinma.

The old man was no stranger to Xu Zhuo for a long time.

But Zhao Jinma was taken aback.

When he was just chopping minced meat, Xu Zhuo was clearly unfamiliar with this stuff.

Because he doesn't even know what kind of meat to use.

But now, just looking at it once, I can actually make the tip of the scroll.

This talent is simply eye-catching.

This is simply an apprentice prepared for himself.

But Xu Jimin, an old gang member, just disagrees with teaching him how to cook.

Really pissed off.

After finishing all the roll tips, Xu Zhuo put the roll tips into the steaming tray, opened the steaming cabinet and sent them in.

After steaming started, the three of them came out of the kitchen.

"Where's Brother Feng? Why didn't you see him come over and go back to Shaanxi?"

Xu Zhuo shook his head, and told about his going to Shi Lei's house.

Having nothing to do at this moment, Xu Zhuo asked the question he had been holding back for several days: "Why is Grandpa Feng so interested in Shi Lei? Originally, I planned to let Shi Lei worship him as a teacher, but unexpectedly, I This side hasn't opened his mouth yet, he has automatically entered the role..."

In fact, there was another question that Xu Zhuo didn't ask.

Feng Weiguo was also the owner of the largest restaurant in Datong back then, so why didn't he have a man and a half woman?

Not even a wife.

He has a lot of money, but lives alone.

It's distressing to watch.

Zhao Jinma took a sip of tea from a teacup, and sighed softly: "He actually has a child, probably named Feng Lei, it seems to be 1990, the child was in his teens, and he went to play with someone in an abandoned mine. There was a landslide... His wife divorced him because of this. So when he meets Shi Lei now, he probably thinks of his own child, and they all carry the word Lei, so it's a predestined relationship."

That's what happened.

In 1990, the management of coal mines was relatively extensive.

It is not surprising that there are children going in to play.

No wonder Feng Weiguo has always been good-tempered towards young people.

It turned out that there was such a sad past.