Food starts with noodles

It wasn't that he was worried about losing, but that he was afraid that he would accidentally win Feng Weiguo.

This is not easy to explain the origin of the dishes.

Now this group of old men are also hanging out at station B, and have watched almost all kinds of cooking videos.

If he suddenly surpasses them in cooking, these old men will definitely track him down.

However, it would be a bit abrupt to refuse directly.

Xu Zhuo thought for a while, and said to Feng Weiguo: "Grandpa Feng, I'm just a layman, so I'm definitely not as good as you. Tomorrow, you do it first, let me see how it is done, and then I'll try it again. That's the way to go. "

Feng Weiguo was obsessed with wanting to be a master, and when he heard this proposal, he naturally agreed.

Early the next morning, when Xu Zhuo came to the store, he saw a box of frozen hairtail bought by Jianguo.

He opened the box and looked. The hairtail's glasses were clear and bright, the gills of the fish were bright red, and most of the fish's scales had not fallen off.

"Yes, it's really rare to buy such a good hairtail in Linping City."

The old man took a look and went to cook on his own.

I am going to eat scallion pancakes with hot and sour soup this morning.

Xu Zhuo was in charge of making the cakes, and the old man was in charge of cooking the soup.

Xu Zhuo put the hairtail in the cold storage, and had breakfast first, and it would not be too late to cook the hairtail after breakfast.

When Xu Zhuo made the scallion pancakes today, he used lard, so the taste was very fragrant, and the pancakes had distinct layers, full of scallion fragrance, and several of them ate a lot.

Even the little girl who came here for breakfast ate several yuan, until she couldn't eat any more, and then reluctantly handed the remaining half to Xu Zhuo.

Boyfriend, he just eats leftovers.

The little girl put Sun Panpan's theory to good use. After drinking a few mouthfuls of hot and sour soup, she rode the electric car back to catch up on sleep.

After Xu Zhuo finished her remaining scallion pancakes and hot and sour soup, she washed her hands and got ready for today's work.

At around nine o'clock, Feng Weiguo shook and said, "Xiaozhuo, let's start?"

Xu Zhuo finished the last part of the meeting, nodded and said, "Let's get started, we won't be able to catch lunch any later."

It takes at least one and a half hours to cook boneless hairtail, so it's actually a bit late to start at this time.

But there is food everywhere in the store, so it’s okay even if you can’t make it to lunch. Anyway, at three o’clock in the afternoon, everyone will have an extra meal, and it’s okay to have a treat at that time.

Xu Zhuo moved the octopus from the cold storage and started packing it together with Feng Weiguo.

First take out the internal organs of the hairtail belly and clean it, then chop off the head of the hairtail and throw it away.

Some places have always said that hairtail fish heads are not edible. In fact, hairtail fish heads are edible, but there is not much meat, and it is more troublesome to clean up.

Moreover, the hairtail's teeth are very sharp, and it will get caught if you are not careful.

So Xu Zhuo chose to throw it away.

In addition to the head, the fins and tail are also cut off and discarded.

Otherwise, it is easy to burn when frying, and the hairtail will have a bitter taste.

After finishing it, the two of them cleaned the hairtail inside and out, and then proceeded to the next step, cutting with a flower knife.

"To make boneless hairtail, you must cut it with a flower knife, so that the fishbone and fish bones can be boiled and melted away, and the flower knife is also particular, not just a few random cuts."

When he was about to play Huadao, Feng Weiguo's characteristic of being a good teacher came out.

Holding the octopus while playing the one-character flower knife, he told Xu Zhuo the importance of the flower knife.

The so-called one-character flower knife is to make a vertical cut on the fish. Among the flower knives, the one-character flower knife is the easiest one to hit.

But even the easiest flower knife has its own specialties.

The cuts made on the hairtail should be spaced between one centimeter and one and a half centimeters apart, and each knife should be cut to the spine of the hairtail.

The purpose of doing this is to better taste, and the other is to soften the fish bones during frying and simmering.

Feng Weiguo's technique of cutting the flower knife is very fast, every time he cuts to the position of the fish bone, he cuts off the octopus at about ten centimeters.

But Xu Zhuo was not slow to cut because of his skills.

After the two cut the hairtail, the next step was to marinate it.

Xu Zhuo looked at Feng Weiguo pretendingly and asked, "Grandpa Feng, what ingredients do you put in the marinade?"

Feng Weiguo smiled: "The marinade for hairtail is very simple, just a spoonful of sugar, a spoonful of salt, a spoonful of pepper, cooking wine and ginger and onion will do."

It's very similar to the skill's way of marinating meat, but in the marinade given by the system, pepper is also added.

Zanthoxylum bungeanum has the effect of removing fishy smell and increasing aroma. When marinating hairtail, put some pepper into it, which can make hairtail have a light peppery fragrance.

However, when frying, you need to pick out the peppercorns, so as not to fry and affect the taste.

The two marinated the hairtail one after the other, then sealed it with plastic wrap and put it in the refrigerator.

When marinating meat, it is best to put it in the refrigerator, which can keep the meat fresh and tender at low temperature, and it is also easy to season and taste.

10 minutes later, the two turned on the fryer.

However, Xu Zhuo's operations were always a step behind Feng Weiguo, as if he was learning from Feng Weiguo everywhere.

Feng Weiguo was very happy, explaining every step carefully.

Xu Zhuo also nodded pretendingly, and sometimes he suddenly realized "So that's the case" with emotion. The process of making hairtail between the two was relaxed and enjoyable.

Before frying, pick out the ingredients such as onion and ginger of the pickled hairtail, so as not to bring them into the oil pan and fry them.

When the oil temperature rose to [-]% hot, Feng Weiguo began to put fish in it.

The hairtail should be poured one by one, not all at once.

And the hairtails put into the pot cannot be overlapped, because the hairtails that have been cut with a knife are only connected by the middle spine, and the fish will spread apart when shaken, so they cannot be stacked or turned.

After the hairtail is put into the pan, turn on the fire and fry it.

During this period, except for shaking the frying pan to prevent sticking to the bottom of the pan, there is no need to do any other actions.

"Be sure to deep-fry the hairtail so that the fish bones will melt in your mouth when you eat it."

Fried hairtail is actually very easy to judge, as long as there is no more crackling sound in the pot, that is, when there is no water, it means that the hairtail is fried through.

The deep-fried octopus is a bit dry and light, and can be scooped out of the pot with a slotted spoon.

Put the fried hairtail on the tray to control the oil, and then continue to fry the next pot.

After all the hairtail sections are fried, it is time to enter the last step of making innocent hairtail - vinegar stuffing.

The steps of vinegar stuffing are not difficult, but if the operation is not good, it is easy to go wrong.

But at this time, the difference between the two methods also appeared.

Feng Weiguo uses a pressure cooker for stuffed hairtail, which is relatively fast.

As for Xu Zhuo, he used a big iron pot...

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I'm sorry, because I wasted time sorting out the plot, it's only three o'clock today.

Chapter 654 The name really lives up to its name

"With a big iron pot, the time is a bit slow."

Feng Weiguo glanced at Xu Zhuo and reminded him.

Xu Zhuo smiled: "But the taste of the big iron pot is good. After all, we eat it ourselves. We must pursue perfection."

Feng Weiguo nodded, ready to bore the hairtail.

Before stuffing the hairtail, you need to fry the ingredients until fragrant, so that the hairtail tastes good.

Pressure cookers can't fry things, so Feng Weiguo can only use the wok that has just fried things to fry.

And Xu Zhuo is different, just fry it in a big iron pan.

But before doing it, he planned to take a look at Feng Weiguo's hype to see if it was different from the skills he got.

After Feng Weiguo set up the wok, he started to fry the ingredients.

Pour oil into the pan, it doesn't need too much, just the same amount as usual cooking.

After pouring the oil, add a spoonful of sugar, a spoonful of salt, a spoonful of five-spice powder, and finally a few star anises into the pot before the oil is heated.

After the oil is hot, the scent of star anise will come out. Pour a spoonful of white wine, two tablespoons of aged vinegar into the pot, and then pour in a bowl of water.

This is the soup needed for simmering boneless hairtail.

It is also the secret to making boneless hairtail.

After the soup in the pot boiled, Feng Weiguo turned off the fire and brought the pressure cooker over.

In order to prevent the octopus from sticking to the bottom, he put two cabbage leaves on the bottom of the pot, cut a few slices of pork belly and put them on the cabbage leaves, and then neatly stacked the fried octopus in the pressure cooker.

"Grandpa Feng, what are you doing with the pork belly?"

Xu Zhuo knew that this was to add meaty flavor to the hairtail.

But this is a little trick for making boneless hairtail. People who don't know these things don't know it at all, so Xu Zhuo asked Feng Weiguo knowingly and asked Feng Weiguo to enjoy being a teacher.

Sure enough, as soon as he asked this question, Feng Weiguo said proudly: "Don't you understand? The main purpose of adding meat slices is to add meat flavor to the hairtail. Don't forget to add it later."

Xu Zhuo nodded obediently: "Okay, Grandpa Feng, if you didn't tell me, I really wouldn't have this kind of trick."

While speaking, Xu Zhuo had already heated up the oil in the iron pan.

It's time for him to stir fry.

Xu Zhuo used slightly different materials from Feng Weiguo.

After waiting for the oil to heat up, he put some fatty meat slices into the pan and started to stir-fry.

After the fragrance wafted out, Xu Zhuo threw a few star anises into the pot.

Then add salt, five-spice powder, cooking wine, and a tablespoon of mature vinegar, and finally add two bowls of water and a small handful of rock sugar.

The ingredients used by the two are similar, but Xu Zhuo's amount of mature vinegar is almost half less than Feng Weiguo's.

Because Feng Weiguo uses a pressure cooker, the cooking time needs to be shortened, so more vinegar should be added to soften the fish bones.

But Xu Zhuo cooks in a large iron pot for a relatively long time, so there is no need to put so much vinegar.

Boiling for an hour or two, even without vinegar, can still soften the bones of hairtail.

After the soup in the pot boiled, Xu Zhuo put the fried hairtail into the pot, covered the pot, turned the heat to low, and let the hairtail simmer slowly on the stove.

The two methods were similar, but because Feng Weiguo did it first, it looked like Xu Zhuo was imitating Feng Weiguo's cooking, but it didn't attract everyone's attention.

When the little girl went back to sleep and came back to the shop again, the boneless hairtail cooked by Feng Weiguo in a pressure cooker was already out of the pot.

But you can't eat it right now, you have to let it cool down.

The hairtail just out of the pan is very soft and rotten after a long time of simmering, and the taste is very ordinary.

Only after cooling, the hairtail will become chewy again, and the fish bones and bones will become completely soft and rotten once chewed.

Open the lid of the pot, the soup in the pressure cooker is almost dry, but the pieces of octopus seem to be full of soup and become juicy.

Feng Weiguo proudly took out these octopus segments and put them on a tray, and they were ready to eat after cooling down.

"Wow, this hairtail smells so good!"

The little girl leaned over, took a few photos with her mobile phone, and then asked Xu Zhuo uncertainly: "Is there really no fishbone in it? Will it get stuck in your throat?"

Before Xu Zhuo could speak, Feng Weiguo said with a smile, "Don't worry, there will never be any fishbone, and you can eat it after a little drying. How about you try Grandpa Feng's craftsmanship."

The little girl naturally agreed.

She is really curious about this boneless hairtail.

But in terms of eating, she would prefer to eat Xu Zhuo's cooking.

At this moment, Xu Zhuo was holding a bowl of rice and pouring some braised chicken soup, talking with Chen Guifang on the phone while eating.

The price has been negotiated down some, but not much.