Food starts with noodles

He used chopsticks to pick the scallions out of the pot one by one and put them on a plate for later use.

"This is the fried scallion, if you can't control the heat well, you can also fry it, but the fried scallion is not as good as the fried one.

Because the fried scallions taste more dense, and the fried scallions are a bit loose, you have to remember this. "

Now that Xu Zhuo has the skills in hand, he naturally knows this.

Xu Wenhai may have entered the role of teaching, and continued: "If you want to show off your skills, you can also make some oblique knives on the shallots before frying, and hit both sides, so that the shallots will look more beautiful. .”

The skills given by the system are for the treatment of scallions.

Xu Zhuo was wondering just now why Xu Wenhai didn't give the scallion a knife.

Hearing what he said now, he asked curiously, "What about the taste? Has the taste changed?"

"The taste is still the same, it hasn't changed at all. It's just to fool the uninitiated, because it looks high-end."

Well, it turns out that the system also plays tricks sometimes.

After picking out the scallions, Xu Wenhai took the frying pan and poured the oil into an empty bowl. This oil can be used as scallion oil.

At this moment, the mutton is almost soaked, so let's start cooking the mutton.

Xu Wenhai threw the mutton into the pot, poured in water, then poured cooking wine, and threw in a few slices of ginger.

Then cover the pot and cook on high heat.

After the water boiled, Xu Wenhai carefully knocked off the foam with a spoon.

Then put in the spices prepared before, turn the heat to medium heat, and continue to cook for another 10 minutes.

The mutton should be cooked until it is half mature, and then the step of "steaking" can be carried out.

Having nothing to do, Xu Wenhai started to pack the magnolia slices that Xu Zhuo brought from the warehouse.

The magnolia slices used in this dish are said to be soaked by themselves, so that the umami taste is more intense.

However, it takes at least one day and one night to soak the hair with magnolia slices, and Xu Wenhai's coming here today is completely impromptu.

So Xu Zhuo picked out a pack of wet magnolia slices.

The quality is a bit inferior, but it can be used after unpacking and cleaning, which is also convenient.

Wash and slice the magnolia slices and put them in a bowl for later use.

Twenty minutes later, Xu Wenguan set fire to the fire and carefully fished out the mutton from the pot.

After drying for a while, start cutting.

Before cutting, divide the piece of meat from the middle so that the width of each piece of meat is equal to the length of the onion.

Then cut the mutton top wire into slices of about half a centimeter.

The cut mutton is neatly stacked on the chopping board, and it starts to be put into the pot after it is all cut.

Xu Wenhai set up the frying pan, and first put a bamboo strip net in the pan.

The purpose of this is to prevent the ingredients from sticking to the pan and to keep the ingredients intact.

Then, start adding ingredients to the pot.

First, arrange the fried scallions neatly in two rows on the bamboo strips.

Then use a kitchen knife to lift the mutton on the chopping board and place it on the scallions.

After the meat slices are arranged, put magnolia slices neatly on the top.

In this way, all the ingredients for the scallion grilled lamb are considered to be in the pot.

Xu Wenhai took a small pot of pork bone broth prepared in the store, carefully poured it into the pot along the side of the pot, and then added a spoonful and a half of salt and a spoonful of pepper for seasoning.

Finally, turn on the heat, turn down the heat a little bit, and just start to simmer.

"When grilling, the fire must be low, so that the ingredients will be complete and the taste will be fully absorbed by the ingredients.

If you are in a hurry, you can put a layer of bamboo net on top of the ingredients, so that the meat can be shaped, and the fire can be slightly higher. "

Xu Wenhai took the trouble to explain everything to Xu Zhuo, which made Xu Zhuo stop thinking about posting screenshots for the time being.

Taking advantage of nothing, he asked the doubt in his heart: "Dad, why do you use pork bone soup instead of mutton soup when making steak?"

Among the skills given by the system, there is also pork bone broth, and even fat duck is added to the broth.

This made Xu Zhuo a little puzzled, wouldn't it kill the taste of the mutton?

Xu Wenhai smiled and said: "In the past, all good mutton was sent to the capital, and we can only eat some poor-quality mutton with a strong smell.

So you need to add spices when making it, and use pork bone broth to increase the aroma when cooking, and suppress the mutton smell by the way. "

It turned out to be the case.

Next, there is a long wait.

Xu Wenhai had nothing to do, and began to think about arranging the dishes.

He put the mutton soup that had just been boiled on the stove to boil, and added a tablespoon of salt and some pepper to it for seasoning.

When you're done with that, turn off the heat.

After the temperature in the pot dropped a little, he went to the vegetable section to pick some washed small rapeseed and put it into the mutton soup.

While he was busy with his work, he was stunned: "Learn to be a little bit son, the presentation of the plate is also very important."

Xu Zhuo: "..."

Lao Xu is a little drifting today, why don't I send the screenshots.

Chapter 795 Cut corners?I really can't!

On the stove, the fire was almost turned to the minimum by Xu Wenhai, and the soup in the pot was slightly boiling.

Xu Zhuo felt a little dazed when he smelled the fragrance wafting from the pot.

He has eaten grilled mutton with green onions, and now he is even more skillful, knowing every step by heart.

But when I smelled the fragrance wafting from the pot, I still couldn't restrain the greedy impulse in my heart.

This may be animal instinct.

But the smell is really good, the smell of green onions, the umami of bamboo shoots, the rich aroma of pork bone broth and the deliciousness of lamb...

After mixing together, it's as if the lover who has been together day and night suddenly puts on stockings, high heels and flight attendant uniform...

Really irresistible!

Cough, Xu Zhuo doesn't know why he suddenly thought of these things, anyway, the smell is unbearable.

Right now he was guarding the pots on the stove, while Xu Wenhai wandered over to the braised noodle area to check Jianguo's basic skills.

Xu Wenhai is Jianguo's cheap master. Occasionally, he would remotely guide Jianguo once on a whim.

But the embarrassing thing is that now Jianguo is responsible for the procurement and all the affairs of the stewed noodle area, so he doesn't have much time to practice his cooking skills.

When Xu Wenhai came back, he sighed a little, a good seedling was so useless.

"Making money is the main thing. Those who cook honestly can only circle around the stove for the rest of their lives. Those who can manage and manage two knives are more likely to become bosses.

Dad, do you want your apprentice to live a rich and healthy life, or inherit your skills and end up with occupational diseases? "

Xu Zhuo's question caused Xu Wenhai to heave a long sigh.

Everyone knows that as long as one becomes a famous chef, money and status are all a matter of concern, and the more famous the chef, the more leisurely he will work.

But the vast majority of chefs will not reach the level of famous chefs in their entire lives.

In order to live, I have to circle the stove all my life.

Although he didn't earn much money, he had no shortage of occupational diseases.

So chef has become an unpopular profession, especially Chinese chef, who is hated by young people.

Xu Wenhai was very clear about these things, but he couldn't change anything, so he could only let out a long sigh.

After about half an hour, the soup in the pot has reduced a lot, and it can be out of the pot.

When Xu Wenhai lifted the bamboo strip net out of the pot with both hands, Xu Zhuo found that the remaining soup was indeed much thicker.

If he hadn't been on the sidelines all the time, he would really have thought that Xu Wenhai had hooked the corn secretly.

Grilled vegetables don't thicken, they stick to themselves, this jingle is really true.

Xu Wenhai put the bamboo net in his hand on a large plate, turned to Xu Zhuo and said, "This is the most orthodox method, but most restaurants have improved."

When they talk about improvements, they look disappointed. Obviously, this kind of improvement is simply cutting corners.

For example, as Xu Wenhai said before, when grilling, the upper and lower sides are fixed with bamboo nets, and then the juice is collected on high fire, and finally the soup is thickened.

Using this method to cook scallion grilled lamb, it can be out of the pan and served on a plate in about ten minutes.

The traditional grilling method takes at least four to 10 minutes to prepare.

"There are also magnolia slices, which are not used in most restaurants now. They use freshness enhancers instead. Not only can the cost be reduced, but the umami taste is also stronger. There is also pork bone broth, which is usually replaced with thick soup treasure."

These are all ways to save costs, Xu Wenhai said it heartbroken, but Xu Zhuo didn't feel much about it.

The prosperity of the world is for profit; the hustle and bustle of the world is for profit.

Reducing costs and increasing profits is a normal business practice.

It's just that some people have a bottom line, and some people don't.

"Xiao Zhuo, won't you also become a person who only pursues profit without conscience?"

Seeing that Xu Zhuo was indifferent to his words, Xu Wenhai became a little anxious.

What he said just now was to warn his son.

Xu Zhuo smiled: "Don't worry, I won't do that kind of thing."

After speaking, I sighed in my heart, the dog system has no way to cut corners, even if I have an idea, I can't do it!

Xu Wenhai stabilized his mind, took a large plate and put it on the bamboo net, and put all the mutton into it.

Then he quickly flipped the two plates up and down, flipping the top plate to the bottom.

After turning over, put the plates on the workbench, remove the top plate first, and then remove the bamboo strip net.

This exquisitely presented and high-end grilled mutton with green onions is considered a successful dish.

On the top is a layer of fried golden scallions, below the scallions is a layer of neatly stacked mutton slices, and at the bottom is a layer of magnolia slices.

The three layers of ingredients complement each other, which is indescribably beautiful.

Next, Xu Wenhai took out the small rapeseeds soaked in the mutton soup and arranged them on the plate with chopsticks.

The mutton on the plate exudes the aroma of pork bone broth, while the small rapeseed around is full of the aroma of mutton.

This sense of contrast makes people want to taste it.

But I can't eat it yet, because the last step of this plate of grilled lamb with green onions is still unfinished.

Xu Wenhai turned on the fire again, boiled the remaining soup in the pot, and poured a little pepper oil into it.

After stirring evenly, Xu Wenhai picked up the pot with one hand, took a spoon with the other hand, scooped up the thick soup in the pot, poured the spirit...

Cough, pour evenly on the mutton.

After this step is done, the scallion grilled lamb is completely done.

Just as Xu Zhuo was about to taste two bites with chopsticks, Guan Junjie hurried in: "Is the mutton grilled with green onions ready? The old lady is in a hurry..."

When Xu Zhuo heard this, he quickly put down his chopsticks, took a new plate of scallions and grilled the mutton himself, trotted out of the kitchen, and carried it upstairs to the private room.

It's indeed a bit late now, but it's a bit sooner.

When Xu Zhuo came in, the old lady was still nagging, and she probably won't be able to take up a seat for playing mahjong later.

Seeing Xu Zhuo come in, the old lady immediately became happy again: "Oh, my good grandson served food for grandma himself, please take a rest, don't tire my good grandson."

Xu Zhuo put down the plate, only then did he notice that Yu Keke was also there, and he was getting together with Chen Guifang to choose skin care products online.

Seeing Xu Zhuo come in, Yu Keke quickly put down her phone, looking at the dishes on the table with surprise on her face.