Food starts with noodles

Xu Zhuo briefly introduced Northeast cuisine to the fans in the live broadcast room, and also talked about his production ideas.

Although many people now think that Northeast cuisine is too oily and watery, it is not good for the health, so there are some methods such as non-fried version of three delicacies, healthy version of three delicacies, and low-calorie version of three delicacies.

But Xu Zhuo decided to use the most traditional way to make it today.

The characteristic of Northeast cuisine is that it is full of oil and water and high in calories. If you remove the oil and water, is it still Northeast cuisine?

In addition, try not to play with innovations when doing live broadcasts. Just do what people traditionally do, and don't change it rashly.

Otherwise, just wait for the overwhelming spray of bar fines.

Xu Zhuo has seen that some UP masters at station B have been sprayed by bullshit and stopped updating.

"You watch me do it first, and if you don't understand anything, just ask, let's try to go through it."

After Xu Zhuo finished speaking, he picked up a potato and started peeling it skillfully with a kitchen knife.

Meng Liwei didn't know how to use a kitchen knife, so he wisely picked up a paring knife.

But before Meng Liwei could use the paring knife Shun Liu, Xu Zhuo had already peeled the potatoes clean, and washed the potatoes with clean water by the way.

With the skills in hand and the background of Meng Liwei, a rookie, Xu Zhuo felt like a master of cooking.

He almost blurted out something like "I'll let you do three tricks".

After Meng Liwei stumbled and peeled the potatoes, Xu Zhuo had already drank half a cup of tea and chatted with the fans in the live broadcast room for a few minutes.

"continue?"

"continue!"

Xu Zhuo began to teach Meng Liwei how to cut hob blocks.

In fact, there is no need to teach it, just roll the potato every time you cut it, and cut it along the edge of the knife just cut.

The hob pieces cut out in this way are uniform in size and thickness, which is much more convenient when cooking.

But Meng Liwei just...

"Xu Zhuo, why are the hob pieces I cut big and small, so uneven?"

The people in the live broadcast room were laughing like crazy.

Meng Liwei's hob blocks are of different sizes and thicknesses, which are in stark contrast to Xu Zhuo's.

Xu Zhuo took a breath, somewhat incomprehensible.

"It's not difficult. You cut slowly, and I will watch from the side. If you don't believe in religion, you won't be able to hob blocks."

He explained the technical essentials of the hob block to Meng Liwei in detail, and asked Meng Liwei to try cutting slowly.

then……

Lao Meng raised the knife and dropped it, cutting into his own hand.

Fortunately, he moved slowly and cut with little force, so a shallow wound was cut on his finger, which was pasted with a waterproof band-aid and it was fine.

But this also startled Xu Zhuo.

Because from cooking to now, although his level is very average, he has never made such a mistake.

tsk...

Lao Meng really changed his mind with Xiong Zai?

He's usually quite a smart guy, how did he become like this?

Xu Zhuo stabilized his mind, and said to Meng Liwei: "How about this, you can cut according to your own understanding of the hob, and you can cut it into anything. Anyway, there are a lot of potatoes in the store, just cut a few more and you're done."

When Meng Liwei heard this, he changed to another potato, peeled it, washed it, and chopped it with a kitchen knife.

After he stopped, Xu Zhuo found that the chopped potatoes were not bad.

Although not a hob block, they are all about the same size.

tsk...

What a knife genius!

Not only Xu Zhuo's comment on Meng Liwei, but also the fans in the live broadcast room were happily swiping the barrage of swordsmen and ghosts.

After the potatoes are cut, put them in a basin and soak them in clean water first.

Then remove the stalks of the long eggplants and wash them, and still cut them into hob pieces.

Compared with potatoes, it is easier to cut eggplant into hob pieces.

After the oblique knife cuts the first cut, then turn the eggplant half a circle, cut the knife in the middle of the incision just made, and cut the second cut obliquely.

Then cut down according to this time.

This cutting method can make the eggplant a polyhedron to the greatest extent, so that the seasoning can better penetrate into the eggplant.

But when Xu Zhuo finished cutting, he turned his face to look at Meng Liwei's cutting, and he was immediately happy.

Because Lao Meng... cut the hob into eggplant slices.

"Old Meng, you can't cut it like this. After the oil is over, the eggplant will easily become mushy, and you have to cut it with a hob...Forget it, just follow your understanding."

Xu Zhuo glanced at the Band-Aid on Meng Liwei's hand, and didn't ask for so much.

Just finish this live broadcast, and don't consider the rewards.

It wasn't that Xu Zhuo didn't want it, it was that he didn't dare to trade Lao Meng's hand.

I really didn't expect that Lao Meng's hands were so nimble when eating, but he was as stupid as a pig's trotter when cooking.

And the more clumsy Meng Liwei was, the stronger Xu Zhuo's feeling of being an outsider would be.

Alas, loneliness!

After the potatoes and eggplants are cut, it's time to go to the next step, powdering.

That is, a sprinkle of starch on sliced ​​potatoes and eggplants.

This step, there should be no surprises...

Right?

Chapter 878 Really? Cooking Ghost

After Xu Zhuo washed the potatoes and eggplants, he took them out of the basin and drained them.

Taking advantage of this time, he first took Meng Liwei to chop the minced onion, ginger and garlic, especially the minced garlic, which must be more.

After doing this, the water control of potatoes and eggplants is almost the same, and they start to hang starch.

"Aren't potatoes high in starch? Why are they sprinkled with starch?"

Regardless of Meng Liwei's clumsiness, there are many problems.

Xu Zhuo took a large colander and placed it on top of an empty basin, then turned the potatoes upside down, trying to dry out the moisture on the surface of the potatoes.

"Drop the potatoes with a layer of starch and then deep-fry them, so they won't become soft and absorb oil, but will present a texture that is burnt on the outside and tender on the inside."

Potatoes are fried directly in the oil pan, and the surface is easy to become sticky and mushy, which not only affects the taste, but also makes the potatoes stick together, affecting the effect of the finished product.

After the starch is hung, the fried potatoes can be refreshed and there will be no sticking.

When the water control was about the same, Xu Zhuo turned the colander with one hand, and sprinkled the starch on the potato cubes with the other hand.

This will not only allow the starch to spread evenly, but also allow excess starch to leak out.

"This step... You'd better operate it with one hand, don't be impulsive."

When Meng Liwei was eager to try with the colander in one hand and the starch in the other, Xu Zhuo stopped him.

It is a trivial matter whether the starch is evenly or unevenly stained, as long as there is no heavenly girl to scatter the flowers.

As the saying goes, a stupid man has a stupid way.

Lao Meng couldn't do Xu Zhuo's side-to-side fighting technique, but he also had his own native method.

He grabbed two or three handfuls of starch and put them on the colander, covering the potatoes all over.

Then hold the colander with both hands and shake it gently, like sifting chaff, sifting out the starch inside.

And in this process, the starch, which is sticky when it meets water, is completely attached to the potato pieces, and it is very even.

Tsk, this method is quite good, but it is a bit starchy.

Next time I want to play live broadcast, it's better to go to Meng Liwei's hot pot restaurant.

It's not that he thinks he's wasteful, it's mainly because the environment of the hot pot restaurant is good.

Yes, it is like that.

After the potatoes are dipped in starch, set aside for later use, and then start to make eggplant.

Like potatoes, eggplants are starched in a colander.

But the difference is that the eggplant needs to be sprinkled with starch three times.

The reason for sprinkling so much is because eggplant is more oil-absorbing than potatoes and tends to become mushy.

Only by sprinkling more starch can the taste be crispy on the outside and tender on the inside.

And it’s not only the ground three delicacies that need to do this, other types of Northeast dishes, such as roasted eggplant, fried eggplant and other dishes that need to fry the eggplant in advance, all need to be starched three times.

Because Meng Liwei did it slowly, Xu Zhuo could tell the fans in the studio while doing it.

He first dipped the eggplant with starch in the same way that he had just coated the potatoes, and then dipped his hands in some water and sprinkled it on the eggplant pieces.

Sprinkle water while shaking with a colander.

Wait until the eggplant pieces are all wet, and then sprinkle the starch for the second time.

Repeat again when you are done, until the eggplant pieces are all covered with a thick layer of starch, and then you are ready for the next step.

About 10 minutes after Xu Zhuo was done, Meng Liwei almost stumbled and finished it.

Don't look at his poor level, after hanging up the powder, he actually brazenly notified the waiter to prepare a pot of rice.

Because he... was busy and hungry.

After Xu Zhuo complained a few words, he set up the frying pan and started to heat up the oil for frying.

He knew very well that Meng Liwei's current behavior was not so much stupid as acting.

Everyone watched the live broadcast to adjust their lives, and few people really wanted to watch him cook in a serious manner.

After all, no matter how professional he is, he can't compare with a chef, so he has to develop in a funny way.

"Because it's going to be deep-fried, so put more oil in the pot...Lao Meng, this is not the oil in your store. Don't be reluctant, at least half of the pot needs to be filled."

This kind of portable gas stove has a small firepower, and it takes a long time for the oil to heat up.

So now you can do some other preparations.

Like... chopping peppers.

"Cut the chili in half, remove the chili seeds inside, and then cut into diamond-shaped slices... You can forget it, you can cut it any way, and be careful with your hands."

Meng Liwei looked at Xu Zhuo's operation and muttered, "I think I can try it."

Boss Xu waved his hand: "It's not worth going to the hospital to go to the emergency room just to make a dish, and you've done a good job of free play."

After the green peppers were cut, Xu Zhuo began to prepare the sauce.

There should be no mistakes in this step, right?

But Xu Zhuo looked at Meng Liwei's eager expression.

Forget it, anyway, he will never taste what he makes, and it doesn't matter what flavor he makes.

The sauce is really easy to make. According to the amount of dishes prepared, Xu Zhuo put three spoonfuls of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, one spoonful of sugar, and half a spoonful of salt into the bowl.

The reason why the salt is so little is because the light soy sauce and oil consumption are relatively salty, so it should be reduced as appropriate.

Then put two tablespoons of broth or water into the bowl, and grab two handfuls of starch into it.

Stir well and set aside for later use.