Food starts with noodles

Next, Xu Zhuo set up the frying pan, added half a pan of peanut oil to it, and turned the heat to the maximum.

Many stir-fried dishes need to be fried, such as stir-fried beans, stir-fried cauliflower, and the stir-fried fatty sausage that Xu Zhuo is cooking now.

Stir-fried fat sausage is a representative of stir-fried dishes. This dish has the characteristics of golden red and oily, dry and moist, crispy and softened residue, and mellow without juice.

In order to meet this requirement, there is one more process when frying.

Otherwise, the fried sausage is either soft and lacks a crispy texture, or it has been completely fried, making the sausage dry and without moisture at all.

This process is to sprinkle a handful of dry starch into the fat intestines.

Dry starch should not be sprinkled too early, otherwise the starch will absorb the water in the fat intestines.

You can only wait until the oil temperature rises before sprinkling. After sprinkling with starch, mix the fat intestines with chopsticks and pour them into the oil pan for frying.

The intense oil temperature can quickly dry out the fat sausage, and the layer of dry starch will lock the moisture in the fat sausage like a lock.

The fat sausage fried in this way is crispy on the outside and fragrant on the inside, full of flavor.

When the fat sausage was fried golden, Xu Zhuo used a large colander to fish out the fat sausage from the pot.

Then he poured out the oil in the pot, leaving only a little base oil, and then added dried chili segments and minced ginger, sauteed until fragrant, and then added a spoonful of bean paste.

Stir-fry the red oil, add two vitex, then pour in the freshly fried sausage, season and stir-fry.

When the fat sausage is covered with a layer of red oil, add the parsley, stir-fry for 1 minute, and then sprinkle with a handful of cooked white sesame seeds.

A dry stir-fried sausage with complete color and fragrance is ready.

When he was putting the dishes on the plate, Xu Zhuo realized that Yu Peiyong had come over at some time.

"This method is very suitable for restaurants. You can fry the fat sausage at one time... Children, do you want to learn another method of dry sautéing fat sausage?"

Chapter 750

If Xu Zhuo’s method of making stir-fried sausages is a restaurant method, then what Yu Peiyong taught him is a homely method.

The biggest difference between the home-cooked method and the restaurant method is that there are more steps of stir-frying, and the step of deep-frying is cancelled.

The specific method is to put the cooked and cut into hob segments and stir-fry directly in a pan without oil, until the oil is released from the stir-fry, and the appearance of the fatty intestines turns brown before being taken out of the pan.

The next steps are the same as what Xu Zhuo did, first stir-fry the side dishes, then put the fat sausage in to season, and then take it out of the pan and put it on a plate.

After Yu Peiyong made this fried sausage, he asked Xu Zhuo a question.

"Son, tell me, what's the difference between the dishes made by these two methods?"

The exam period is coming.

Xu Zhuo didn't answer in a hurry, but tasted the two dishes with chopsticks.

The deep-fried sausage tastes a little crisper, while the dry-stirred one tastes more fragrant.

In other respects, it is very similar.

For example, the level of spiciness and the combination of side dishes are all very similar.

"The deep-fried ones are more crispy, the dry-stir-fried ones are more fragrant, and the others... seem to be the same."

Xu Zhuo thought there was a big difference, but he didn't expect it to be so close.

"Then tell me, why do restaurants like to use deep-frying instead of stir-frying?"

Xu Zhuo was stunned for a moment, and then said: "It must be to improve efficiency. The deep-fried ones can be made at one time, and if customers order them, they can be fried directly with side dishes. And dry-stir-fried, not only needs to be done separately, but also requires a lot of heat. high……"

Anyway, he is a qualified cook, Xu Zhuo can easily think of the way to do it.

Yu Peiyong nodded in satisfaction: "You are thinking about it from the chef's point of view, which is not wrong. However, there is another reason, and you didn't say it."

Another reason?

Xu Zhuo thought about it, but he was a little confused.

Isn't it enough to just improve efficiency?

other reasons...

He really can't remember.

Yu Peiyong didn't hold back, and said with a smile: "As an operator, we must not only consider the issue from the perspective of efficiency and cost, but also look at it from the perspective of operation."

The so-called business perspective is to maximize the increase in profits.

Take this fried sausage as an example. The fried sausage has an obvious disadvantage, so it should be eaten while it is hot.

Once it is cold, the fat sausage will lose its crispy outside and tender inside, and the taste and texture will be greatly reduced.

However, the fat sausages made by home-style methods will not be like this. Even if they are cold, the taste will not change much.

"Since there are such obvious shortcomings, why do restaurants still use frying?"

Yu Peiyong gave the answer: "Because you can order more dishes!"

After the fried sausage is served, if customers eat it quickly, the plate will be empty early; if they eat it slowly, the taste will be compromised.

These two situations, no matter which one occurs, will prompt customers to order again.

The profit of the restaurant also increased.

Therefore, this practice of deep-fried sausages, which can not only improve efficiency but also increase profits, is gradually becoming popular in the catering industry.

After listening to Yu Peiyong's words, Xu Zhuo finally understood why there are two ways to dry stir-fry sausage.

Since this thing needs to be eaten while it is hot, he didn't delay any longer and brought out two plates of fat sausage for everyone to taste.

There is still a lot of fat sausage left after frying, which is definitely enough for dinner.

Next, Xu Zhuo started to make dry pot sausage.

This dish is actually very similar to the home-cooked method of dry stir-frying fat intestines, but the steps are slightly different.

Before making it, all the side dishes should be fried in a high-temperature oil pan.

This can quickly lock the moisture in the side dishes and prevent them from sticking in the dry pan for too long.

Especially potatoes, if you don't fry them, they will easily become a mess in a dry pan, and you can't pick them out with chopsticks.

The time to fry the side dishes does not need to be too long, 1 minute is enough.

After frying, put the side dishes aside to control the oil for later use.

Next, it's time to cook.

Stir-fry ginger, garlic, dried chili and pepper until fragrant, then add bean paste and stir-fry red oil, then add fat sausage and stir-fry.

After the sausage tastes good, add the fried side dishes. If you like kimchi, you can also add some kimchi at this time.

After putting it away, start seasoning.

This is relatively simple, you only need to put some salt and sugar, and you don’t need to put anything else.

Then pour these vegetables in the pot into the dry pot, and this dry pot fat sausage is ready.

Compared with sautéed fatty sausages, dry pot fatty sausages are not only more fragrant, but also hot from the beginning to the end.

In the wet and cold winter in the south, a delicious and hot dry pot sausage will definitely appetize and sweat, and quickly drive away the severe cold in the body.

When Xu Zhuo was doing it, Yu Peiyong kept watching, and the more he watched, the bigger the smile on his face.

Obviously, this approach is absolutely correct.

"Grandpa Yu, how am I doing? Is there any room for improvement?"

Yu Peiyong smiled and shook his head: "It's very authentic and perfect. That's how the dry pot fat intestines are made. Son, let me ask you a question. When making dry pots, why do you put kimchi last?"

It's time for the exam again.

Xu Zhuo wanted to laugh. Is Yu Peiyong addicted to being an examiner today?

But Xu Zhuo knew very well that he was doing it for his own good.The questions you ask are also helping you grow.

This question is a bit out of line for Boss Xu.

Because he only knows when to put what side dish, but not why.

In the words of Confucius, it is: know it but don't know why.

However, after being honed by the system for a year, Boss Xu is worthy of it.

He recalled the kimchi dishes, and then thought about this dry pot fat sausage. He was a little uncertain but said with an extremely determined expression: "Because the kimchi tastes sour..."

He didn't know what to say, so he just said such nonsense.

But Yu Peiyong seemed extremely happy: "Yes, it's because of the acid!"

This……

Can you also be fooled?

"In Sichuan and Hunan cuisine, kimchi is an important condiment. Many dishes have kimchi, but the specific time for kimchi to be kept varies from dish to dish..."

Yu Peiyong became interested and began to tell Xu Zhuo the role of kimchi in Sichuan and Hunan cuisine.

There are roughly two types of kimchi dishes.

One is kimchi-based flavor, such as pickled fish and so on, you need to fry the kimchi first to get the sour taste in the dish.

In another dish, the kimchi is just for decoration, and the kimchi is put to neutralize the greasy.

For example, this dry pot fat sausage, eating a mouthful of fat sausage, and adding a mouthful of hot and sour kimchi, not only relieves greasy, but also has the effect of appetizing.

"Grandpa Yu, you are really good. You are proficient in all eight major cuisines."

Xu Zhuo made a small flattery.

Changing to the old man, it is absolutely sweet, and by the way, I despise other cuisines other than Shandong cuisine.

But Yu Peiyong is more modest: "In this regard, your godfather Wei Junming and Yuan Desheng of Hunan cuisine are really proficient, I only know a little bit..."

Chapter 751 Here Comes, All Come!

In the next few days, due to the fermentation of word of mouth and overwhelming publicity, the business of the restaurant was getting better day by day, and there was even a phenomenon of queuing up during peak hours.

The taste of the food at Sifang Restaurant amazed many old gourmets in the provincial capital.

What surprised them even more was Xu Zhuo's identity.

No one expected that the owner of Sifang Restaurant was actually the grandson of Xu Jimin, the founder of Xujia Restaurant.

What surprised them even more was that Zhao Jinma, the soul of Zhao Ji's private kitchen, appeared in the lobby of Sifang Restaurant for several days, and even greeted people he knew.

It surprised many people.

Isn't Zhao Ji's private kitchen and Xu's restaurant deadly rivals?

Why are you together now?

Soon, someone recognized that the thin old man who often went in and out of the back kitchen was Feng Weiguo, a famous Shanxi chef.

In the past few years, I often saw him on some TV stations in Shanxi, and he was also a guest of many coal bosses.

What is he doing in Sifang Restaurant?

And he looks very familiar with the owner of the restaurant, could it be a relative?

Next, the identities of Yu Peiyong and his wife were both exposed.

One is a well-known aesthetics professor in China, and the other is the head of Huaiyang cuisine. Although they are not well-known, their identities are shocking.

In addition to these few, there is Wei Junming, a master of Sichuan cuisine, who also appeared in the restaurant recently.

Let the onlookers be amazed again and again.

What kind of fairy lineup is this?

Why are they all gathered in Sifang Restaurant?