Food starts with noodles

After being stunned for several seconds, Xu Zhuo finally came to his senses.

This refers to the culinary techniques of Lu cuisine?, not the swearing.

?It is a very old technique in Shandong cuisine. It is rarely used in dishes. Now it is generally simplified and written as relying.

?, on the basis of cooking, the cooking method of directly thickening or drying the soup to make a dish.

For example, the famous prawns in Shandong cuisine are to fry the prawns in a pan until they are half-cooked, and then pour the seasoning sauce on them. After the soup in the pot is completely boiled, the skin of the prawns becomes crispy. This dish The dish was a success.

To put it bluntly, it is a cooking method that completely drains the soup of the dish on the basis of frying.

Because it is more expensive, it is usually made in a thick-bottomed pan.

After all, if the thick soup is completely dried up, a thick layer of dry matter will be left on the bottom of the pot, which will do too much damage to the pot.

The dishes made in this way are generally crispy on the outside and soft on the inside, which is absolutely delicious.

After thinking this through, Xu Zhuo felt relieved.

But then he began to wonder what the eight chefs' praises were.

There are only three chefs upstairs.

Moreover, Xu Wenhai is definitely not on the same level as the master.

I will make fried mashed sweet potatoes later, so I have to ask carefully what is going on.

After pressing the mashed sweet potato, Xu Zhuo filtered it and started frying.

This dish has high requirements on the pot, and there should be no sticking phenomenon, so it is necessary to repeatedly slide the pot with hot pot and cold oil.

Xu Zhuo slid the pan three times in one breath, and then put a spoonful of peanut oil into the pan, ready to fry.

Stir-fry the sugar first, then add the sweet potato mash, and start to stir and fry evenly in the pot.

Because of his skills, Xu Zhuo's way of frying mashed sweet potatoes is pretty good.

It's just that compared with Zhao Jinma at that time, he was still a little more flustered.

When Zhao Jinma fried sweet potatoes, it was really like playing a game. The sweet potatoes kept turning in the pot.

But now Xu Zhuo is doing such a movement, but he is somewhat stumbled.

But overall, it's pretty good.

At least several chefs came here to observe Xu Zhuo's technique of frying mashed sweet potatoes.

Stir-fried mashed sweet potatoes must be patient.

Without patience, this dish will not work well at all.

And in the process of frying, try not to add water or add less water.

In some restaurants, it is quick to make. It is not fried at all, but put a lot of water, boil the mashed sweet potato until soft, and then put it out of the pan.

Not only does it not have a chewy texture, but the fragrance is also greatly reduced.

Only through patient frying can the sweet potato mash produced in this way be sweet, fragrant and full of taste.

After the sweet potato mash was fried, Xu Zhuo took it out of the pan and put it on a plate.

However, because it is an entry-level skill, it is not as good as Zhao Jinma's mashed sweet potato.

Xu Zhuo also tried to shake the pot a few times, but instead of stacking the sweet potato mash in the pot, it spread out even more.

And he turned the pot around a few times, and the mashed sweet potatoes in the pot did not obediently turn into a round shape.

Oh, so tired!

Honestly, he used a spoon to put the mashed sweet potato on the plate. The more Xu Zhuo looked at it, the more he felt that this shape was incomparable with the anti-sand sweet potato just now.

He made a pose on the side with cherry tomatoes, then left the kitchen with the plate, and went to the box on the second floor.

"Wow, it smells so sweet. Is this fried mashed sweet potato?"

Seeing Xu Zhuo come in with a plate, Pang Lihua immediately took out her mobile phone to take a picture, and even asked Xu Zhuo to pose several times with the plate.

The little girl also directed which posture is more natural.

Both girls are posing freaks.

But Xu Zhuo was very cooperative.

The more the mother-in-law is like this, the happier he is.

When people talk about someone, the mother-in-law is either picky or puts forward various conditions.

And my mother-in-law, every time I meet, is like a little girl.

Women from rich families are probably like this childlike innocence.

After taking pictures, Xu Zhuo put the plate on the table: "Don't rush to eat it, it's very hot, you need to let it dry for a while... Hey, where's the sandy sweet potato? Why is it all gone?"

The little girl's grandma put down her chopsticks and said with a smile, "Xiao Zhuo, the anti-sand sweet potato dish you made is really beautiful. It is not only delicious in taste, beautiful in color, but also full of beauty in the presentation. You must do it again in the future." , I want my students to see that the beauty of cooking is also a manifestation of beauty in life..."

The professor of aesthetics was full of praise for Xu Zhuo's anti-sand sweet potato.

Not only did she praise the good color of the plate, she also praised Xu Zhuo's random styling.

"The anti-sand sweet potatoes you made just now are 81 yuan in total, which symbolizes the 81 disasters and ninety-nine return to one in religion. This is also a kind of beauty."

If it weren't for the fact that they were eating at the moment, and there were a lot of people, it is estimated that the old lady would be able to toss out a thesis on culinary aesthetics.

Xu Zhuo smiled: "Grandma, just tell me whenever you want to eat, and I'll go to Yangzhou to make it for you right away. It's guaranteed to be better than today's."

He glanced at the empty plate, feeling a little disappointed.

Although he tasted two pieces in the back kitchen just now, he didn't taste them carefully at all. Now that he came here, he just wanted to taste the taste again.

As a result, he was eaten up by this group of people.

Xu Zhuo pulled the chair and sat beside the little girl.

As soon as she sat down, the little girl handed over the plate in front of her: "They were all robbing just now, I left you two dollars, how about me?"

Xu Zhuo nodded heavily.

Just when she was about to praise this girl, Pang Lihua said as if she had caught the little girl's handle: "I just grabbed so much and couldn't finish it? Huh, I knew it, you stinky girl likes to take things the most..."

Xu Zhuo: ...

When the sweet potatoes were about the same size, a few people took spoons and imitated the old man, scraped the mashed sweet potatoes from the side, and blew on them before putting them into their mouths to taste.

Xu Zhuo Yu Peiyong took a sip and put down the spoon: "It tastes good, but the appearance is too bad. If the appearance is good, this will definitely be a signature dish in the restaurant."

Xu Zhuo also knew this truth.

But it is not so easy to change the appearance of fried sweet potato mash.

At least for now, he hasn't found any suitable way.

While Yu Peiyong was speaking, Xu Zhuo asked, "Grandpa Yu, did you show that plate of anti-sand sweet potatoes just now?"

Yu Peiyong pointed to the old man: "Your grandfather just took photos and videos and sent them to the consultant group of the China Cuisine Association. Those old guys are so angry that they want to give you advice."

No wonder he was praised by the eight masters, it turned out to be the case.

But thinking about the old man's temper, it's quite normal.

Yu Peiyong went on to say: "By the way, Grandpa Dai invited you to go to Hangzhou with Keke when you are free in spring. I agreed for you. When the weather gets warmer, go for a walk and get in touch..."

Yo!

Is there such a surprise?

Chapter 613 Just ask if you are afraid

Xu Zhuo never expected that Dai Zhenting would invite him to Hangzhou.

Originally, he was still worrying about how to get in touch with Dai Zhenting.

The task of shaking hands and making peace is only half a year, and it will expire if you don't pay attention, so you must hurry up and advance.

This task is not only related to a C-level signature dish, but also related to whether he can develop an acquaintance or a closer relationship with Dai Zhenting, the master of Zhejiang cuisine.

If you want to learn Zhejiang cuisine, you can't avoid this old man.

So try to maintain a good relationship with him.

Originally Xu Zhuo planned to approach Dai Zhenting through Zheng Guangyao.

The old man beat up someone before, if there is no intermediary to make peace, Xu Zhuo hastily went to Dai Zhenting to ask him to shake hands with the old man, it may be difficult.

Although Yu Peiyong can be regarded as a middleman, his love and killing relationship with the old man is well known, and it is a bit reluctant to rely on him to ease the relationship between the old man and Dai Zhenting.

So Xu Zhuo wanted Zheng Guangyao to come forward and talk about it.

Zheng Guangyao is Dai Zhenting's eldest brother, and he is also an acquaintance with the old man. He is doing this just right.

It's just that he didn't expect that Dai Zhenting would take the initiative to show his favor to Zheng Guangyao before he told Zheng Guangyao about it.

It was a real surprise.

Xu Zhuo didn't even care about the fact that everyone didn't leave him with anti-sand sweet potatoes.

He took out his mobile phone and was about to send a message to Dai Zhenting to say hello, but he didn't expect that Dai Zhenting had already sent him a message.

"Xiao Zhuo, when the spring is warmer, Grandpa Dai wants to invite you to Hangzhou as a guest. I don't know if you will give me some face for this bad old man..."

This is too polite.

Xu Zhuo quickly replied: "Grandpa Dai, hello, I was cooking in the kitchen just now, and I didn't hear the notification sound from my mobile phone. When the spring is warm and the flowers are blooming, I will definitely visit Hangzhou."

The two had a hot chat on WeChat, and both of them wisely didn't mention the old man.

Dai Zhenting was very satisfied with Xu Zhuo's actions to help Zheng Guangyao, and always praised Xu Zhuo as a good boy.

Xu Zhuo also said that he hoped to have the opportunity to learn Zhejiang cuisine from Dai Zhenting, which surprised Dai Zhenting and agreed.

Things went surprisingly well.

But think about the requirement of the task is to make the old man and Dai Zhenting shake hands and make peace.

This matter is still somewhat difficult.

Because Dai Zhenting is willing to contact him, the main reason is that he is one of the younger generation who rarely enters the culinary circle, and his talent is justified, so he must like it better.

Another reason is because I took the initiative to help Zheng Guangyao out of the shadows.

Let Zheng Guangyao no longer feel depressed.

Xu Zhuo pondered carefully and suddenly realized a problem.

Dai Zhenting took the initiative to contact him, and specially emphasized that he would take the little girl with him.

Is it...

He also has the idea of ​​making cooking videos?

Otherwise, just invite yourself to go, why do you emphasize bringing the little girl with you?

During the chat break, Xu Zhuo looked at Yu Peiyong and asked, "Grandpa Yu, is Grandpa Dai a showman?"

Yu Peiyong took the Louis XIII that the old man poured for him, and took a sip: "When you are old, you must care about your own feathers, why? What did he tell you?"

Xu Zhuo smiled: "I feel that he intends to make cooking videos..."

"It's normal. These old guys have nothing to do at home. They all want to show off among the young people. If you can, you can help him..."

After finishing speaking, Yu Peiyong looked at the empty wine bottle in front of him distressedly, his face full of emotion.

Louis XIII, which has been treasured for nearly 40 years, is just gone.

And as the owner of this bottle of wine, he only drank a small glass...

Heart hurts!

Xu Zhuo wanted to comfort him, but he opened his mouth but didn't know what to say.

These two old men can't afford to offend, so it's better not to talk.

Holding the phone, he continued to chat with Dai Zhenting.