Food starts with noodles
Page 541
Chapter 802
"Hey, I didn't eat when I came here. When I saw that the sheep's feet were cooked, I packed a few and asked Ke Ke to feed me while driving. In order to lose weight, she was so hungry that she didn't dare to eat all the way."
Xu Zhuo covered his daughter-in-law without blushing, then the car turned around and drove towards the city.
Li Hao took the goat's trotters and started to gnaw: "No wonder she is so angry. Feeding you all the way like this really makes you panic... What are you eating at noon? The three of them are arguing to lose weight, which makes us men suffer along with it." .”
"Eat watermelon rind at noon, let's follow suit."
He drove to the market and deliberately picked out a dozen thick-skinned watermelons.
In fact, there are also watermelons in the store. All customers who consume in the private room will end up with a large plate of watermelons for customers to clear their mouths.
But those watermelons are all thin-skinned seedless watermelons, and the rinds are useless.
With this thick-skinned watermelon, it is possible to cook dishes related to watermelon rind.
After buying, the two drove back.
However, Li Hao's enthusiasm for watermelon rinds is obviously not high: "Boss Xu, this thing is so dull, do we really lose weight with the three of them?"
Xu Zhuo smiled: "Do you dare to say that in front of Panpan?"
Li Hao coughed twice and stopped talking.
"Don't worry, watermelon rind can also make delicious dishes."
After returning to the store and moving the watermelon to the kitchen, Xu Zhuo started to work.
And because Li Hao didn't have much expectations for the watermelon rind, he went to a self-service hot pot restaurant not far away.
I plan to eat there first, and then come back to eat watermelon rind with everyone.
In this way, Sun Panpan will not complain that he has eaten too much, and he will not have to endure the bland watermelon rind, and by the way, he can also enjoy the meat addiction.
Best of all three!
It's not that Li Hao has no confidence in Xu Zhuo, the main reason is that he really can't think of how to make such a vegetarian food like watermelon rind delicious.
He didn't know, but it didn't mean Boss Xu didn't know either.
On the contrary, Boss Xu is very familiar with watermelon rinds.
When she was in high school, Chen Guifang also fell in love with watermelon rind for a while.
Taking advantage of the time when the old lady was going to the provincial capital, Xu Wenhai tried his best to make watermelon rinds in different ways every day, and the father and son ate it with Chen Guifang for more than half a month.
In the end, Chen Guifang couldn't take it anymore, and this was the end.
Looking back now, Xu Wenhai really tried his best to make watermelon rinds.
Now meeting Yu Keke who wants to eat watermelon rind, Xu Zhuo plans to make some simpler dishes that Xu Wenhai cooked back then.
It's also a tribute to my dad.
After all, everyone has met a woman who wants to lose weight with watermelon rind, and it is also fate.
Seriously, watermelon rind is a really great ingredient.
The texture is crisp and dense, it can be mixed with cold, stir-fried or stewed, and it goes well with most ingredients.
And no matter how the watermelon rind is made, it will have a hint of sweetness, which will significantly improve the quality and taste of the food.
Wash the outermost part of the watermelon first, then put it on a cutting board, and use a kitchen knife to peel off the outermost layer of green hard skin.
When the dark green watermelon turns into a light blue ball, it also indicates that it is time to proceed to the next step.
Xu Zhuo cut open the watermelon, the red flesh was slightly sandy, it looked like a good watermelon.
But today's protagonist is the outer layer of watermelon rind.
When buying watermelon, Xu Zhuo asked the vendor to cut open one to make sure it was a thick-pickled melon.
The rind of this watermelon is almost two centimeters thick, and it is a little hard to cut.
If you only eat watermelon, it is indeed a bit of a loss to buy this kind of melon, because the skin of the melon is thick and heavy.
But if you eat watermelon rind, this watermelon is perfect.
Xu Zhuo cut the watermelon into about ten centimeters of teeth, and then used a kitchen knife to touch the junction of the melon pulp and the rind, and the watermelon rind and watermelon flesh were separated.
He put the melon pulp in a clean basin and brought it to the cold storage later. At noon, it can be eaten by the staff in the store, or sprinkled with sugar for customers to taste.
He processed three or four watermelons in one go, and got more than half of the pot of watermelons out.
When it is estimated that it is enough, it is considered to stop.
When Xu Zhuo was carrying the sliced melon pulp to the cold storage, Jianguo came over curiously.
"Hey, with so much watermelon pulp, are you going to make watermelon bean paste?"
When Xu Zhuo heard this, he immediately became interested.
It's the dog days, watermelon is cheap, and the weather is hot. It's really time to make watermelon bean paste.
or……
Do you have nothing to do these two days?
Xu Zhuo said with a smile, "We are indeed planning to make watermelon bean paste, but the beans haven't been cooked yet. Give these watermelons to the staff for lunch in the morning."
Jianguo didn't expect the staff to have watermelon to eat, so he grinned: "You can ask Tingting to help you when you make watermelon bean paste. She just made a small can in the dormitory two days ago."
Yo!
Unexpectedly, all the employees in the store are talented.
Xu Zhuo agreed with a smile. He was not very familiar with watermelon bean paste, so asking Huang Tingting to help him could just cover it up.
but……
Xu Zhuo didn't realize it until he came to the cold storage with a basin in his hand. How did Jianguo know so well about Huang Tingting making watermelon bean paste in the dormitory?
Had Mr. Charles moved on?
Go back and ask Guo Xingwang, you must pay close attention to the emotional problems of the employees, so as not to affect the harmony and unity in the store.
After coming out of the cold storage, Xu Zhuo washed the watermelon rind, and then started to cook.
There are many dishes that watermelon rind can make, such as cold salad, candied, stir-fried, stewed meat, soup and so on.
But for the first dish, Xu Zhuo planned to make a dessert that Xu Wenhai made back then.
Perhaps there is ambiguity in the word melon rind, so I don’t know which cultural person had an idea and named this dessert—Orange Juice and Cui Yi.
The method is quite simple, and it can be said that people without cooking foundation can learn it.
Cut the watermelon rind into strips and blanch in water, boil it until soft, and drain it in cold water.
After draining the water, pour in orange juice and sugar, stir, seal with plastic wrap, and put it in the refrigerator for [-] hours before eating.
Xu Zhuo recalled what Xu Wenhai did back then, and then started to do it.
First of all, the red flesh on the melon rind should be removed, so that it will not be boiled when blanching, and the tender blue color of the melon rind can be maintained.
After scraping clean, cut into strips and pour into boiling water.
After about four to five minutes, when the melon strips can be pierced with chopsticks, take them out with a strainer and put them in cold water.
Taking advantage of this time, Xu Zhuo went to the warehouse and took a can of orange juice.
This orange juice is not the fresh oranges that are often drunk in drinks, but a kind of cooking seasoning.
Its main function is to increase the sour taste of oranges.
It tastes sour, but the sweetness is very low, so you need to add sugar when using it.
After the temperature of the watermelon strips dropped, Xu Zhuo fished them out, blotted the water dry with kitchen paper, and put them in a clean basin.
Pour in orange juice and sugar and stir well, then cover with plastic wrap, and also send it to the cold storage.
After finishing these, it is time to prepare a hard dish with watermelon rind.
Stewed pork ribs with melon skin!
Chapter 803 Melon Skin Weight Loss Meal
Stewed pork ribs with watermelon rind is actually the same as stewed pork ribs with winter melon, just replace the winter melon with watermelon rind.
But the taste is indeed better than the stewed winter melon.
Because watermelon rind has a sweet taste that winter melon does not have, and watermelon rind is more delicate than winter melon, and it tastes better.
Xu Zhuo soaked the chopped ribs in clean water, and then began to cut the watermelon rind.
Because it is stewed pork ribs, the watermelon skin has to be cut into hob pieces, and the pieces should not be too small, so as not to be stewed in the pot.
After the watermelon rind was cut, Xu Zhuo prepared some accessories to be used.
For example, pepper, star anise, bay leaves, cinnamon bark, dried chili, green onion, ginger, etc.
After these were prepared, Xu Zhuo began to wash the ribs with baking soda.
The shop has always had the dish of pork ribs in black bean sauce, so the back kitchen has fresh ribs available every day.
This kind of ribs does not need to be blanched, just wash them with baking soda.
Wash the ribs with baking soda for 2 minutes, the blood inside was washed out, and the originally clear water became very cloudy.
Xu Zhuo changed the water and washed it twice, then put it in the basket to drain the water.
After everything is ready, start cooking on the stove.
Xu Zhuo set up the wok, first slid the wok, then poured oil into the wok, put a handful of rock sugar, turned on a low heat, and slowly stir-fried with a spoon.
Stewed pork ribs, you have to fry them with sugar first.
The colors that come out in this way are beautiful, and it also makes people more appetizing.
Don't worry about frying the sugar color, you have to stir fry slowly on a low heat until the color of the sugar juice in the pot changes from light to dark, and finally until it becomes maroon.
At this time, the sugar color is fried.
Xu Zhuo poured a bowl of boiling water into the pot, and there was a sound of "Zi La".
The sugar juice in the pot merged with the boiling water and became a pot of maroon soup.
Xu Zhuo poured the soup in the pot into a small basin, and cleaned the pot again.
After sliding the pan again, pour oil into the pan, heat it up on high heat, pour the drained pork ribs into the pan and stir fry.
The reason why the pork ribs are not poured into the sugar color is because the taste and texture of the ribs will be better if they are stir-fried first.
When the surface of the pork ribs was slightly yellow, Xu Zhuo put the prepared spices, onion and ginger into the pot and continued to stir fry.
After the aroma of spices wafted out of the pot, Xu Zhuo poured the cooking wine in along the side of the pot.
This can effectively remove the peculiar smell in the ribs, and it can also stimulate the aroma of the ribs.
Then Xu Zhuo poured two bowls of water, poured in the sugar that had just been fried, then poured in some light soy sauce and dark soy sauce, then added a few rock sugar, and finally added a spoonful of table salt.
Cover the pot and start to simmer.
The purpose of adding rock sugar is to increase the umami taste, which does not conflict with the sugar color.
Because the fried sugar color is not only not sweet at all, but it will be very bitter, and it has no effect of increasing freshness at all.
Therefore, don't think that adding sugar after adding sugar is a repeated operation, and the resulting dishes will be too sweet and greasy.
When the water in the pot was boiling, Xu Zhuoru found a small casserole in the warehouse.
There is still plenty of time at the moment, so he plans to use a casserole to stew the ribs, which will taste better.
He cleaned the casserole repeatedly, and the pork rib soup in the pot had boiled, so he poured it into the casserole while it was still hot, and simmered it slowly over a low heat.
Next, Xu Zhuo cleaned the wok and began to prepare for the next dish.
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