Food starts with noodles

Boiled dishes do not need to be fried, let alone tossed.

As long as you master the taste and don't be salty, everything else is easy to operate.

Xu Zhuo dubiously followed Wei Junming to the kitchen.

Jianguo, who was eating sweet garlic, also hurriedly got up and followed.

He will not let go of any opportunity to learn his skills.

When he came to the kitchen, Wei Junming asked Xu Zhuo to cook a pot of rice first.

Boiled pork slices have a spicy and spicy taste, the soup is red and oily, and has a strong spicy taste. It is best paired with rice.

Especially when the spicy and delicious soup is poured on the rice, it is simply delicious.

After steaming the rice, Xu Zhuo began to cut the meat.

It is best to use tenderloin for boiled sliced ​​meat, which has less tendons and a smooth taste.

Unfortunately not in the store.

Xu Zhuo found a piece of hind leg meat from the refrigerator for making Suannibai meat.

Cut off the fat, but you can make do with it.

There were so many people today, Xu Zhuo worried about not having enough food, so he prepared nearly three catties of lean meat at once.

Remove the fascia and start slicing.

With the blessing of skills, cutting meat is no difficulty for Boss Xu.

But still not to be taken lightly.

The boiled meat slices should be uniform in thickness, otherwise there will be an embarrassing phenomenon that some meat slices have been boiled and some are still raw.

And it is easier to eat and taste better when cut evenly.

While he was cutting the meat, Jianguo began to clean the sea greens and a little bean sprouts.

The side dishes of boiled pork slices are nothing special.

Flammulina velutipes, soybean sprouts, green vegetables, celery, and lettuce are all fine.

While the two were busy, Wei Junming began to prepare the ingredients needed to make boiled pork slices.

Bean paste, ginger, garlic, scallion, dried chili, pepper, pepper and so on.

After the ingredients were ready, Wei Junming took the scissors and cut the dried peppers into sections.

After Xu Zhuo cut the meat, he began to marinate it.

Worried that Xu Zhuo would overturn the car, Wei Junming directly took care of this step.

Pour some cooking wine and light soy sauce into the meat slices.

Sprinkle with a teaspoon of salt and a teaspoon of pepper, and add an egg white.

Mix well with your hands.

Sprinkle a large amount of sweet potato starch, grasp it and mix it with starch. The meat slices will be tenderer and taste better.

Finally, pour in some cooking oil and stir again a few times.

This step is mainly for when the meat is put into the pot, the meat slices will automatically spread out to avoid sticking together.

"The next step is to make knife-edge peppers. This step is very critical. Whether the boiled pork slices are good or not depends on whether the knife-edge peppers are authentic."

Knife-cut pepper is an important seasoning ingredient in Sichuan cuisine, and it is used in many spicy dishes.

The method is not difficult, just fry the dried chili and peppercorns in a pot, and then chop them with a knife.

But it's not easy to do it authentically.

Because when frying, if you are not careful, it will be old.

Regardless of pepper or chili, once it is fried, it will have a bitter taste.

The whole pot of chili can't be reused.

In addition, depending on the taste, the ingredients used are also different.

For example, if you like to eat hemp, add more peppercorns or use green peppercorns directly.

If you like spicy food, use Sichuan Qixing pepper, which is very spicy and enjoyable.

If you want to taste more fragrant, you can use Erjingtiao. The fried Erjingtiao is not very spicy, but it has a strong taste. It is most suitable for people who are afraid of spicy food.

While Wei Junming explained to Xu Zhuo and Jianguo, he started to make it.

Put the wok on the rack and turn on the fire.

Pour a little cooking oil into the pan, then pour in the chili and peppercorns, and start to stir fry.

"You must not be lazy when you stir fry, because if you stop for a while, the chili or pepper may be burnt."

Wait for the aroma of chili and peppercorns to come out, and when the chili segments gradually change color.

You can turn off the fire.

Wei Junming poured the fried dried chilies and peppercorns on a tray.

Let cool.

Having nothing to do, he asked Xu Zhuo to cut another plate of cooked pork belly.

"Taking advantage of the rain today, I'll cook some fried pork for you guys."

Wei Junming planned to take advantage of the rainy day to show Xu Zhuo his cooking skills.

Let him have a preliminary understanding of cooking.

When you come into contact with cooking in the future, you won't overturn your car when you get started.

Meat is readily available.

In the morning, I boiled several pieces of pork belly, all of which were prepared for garlic and white meat.

And it doesn't take too much effort to cut, the thickness of garlic paste white meat is the same as that of twice-cooked pork.

The requirements for meat quality are exactly the same.

These two dishes are literally like the Cantonese and Mandarin versions of the song.

When the meat was sliced, Wei Junming also prepared the side dishes of twice-cooked pork.

"Twice-cooked pork is the top dish in Sichuan cuisine. Twice-cooked pork is the dish that is evaluated in the Sichuan cuisine test. It's the same reason that Cantonese cuisine likes to use dry fried beef to evaluate chefs."

"Twice-cooked pork has strict standards for ingredients. Pesto sprouts from the outskirts of Rongcheng, bean paste and sweet sauce from Z County from Xipu and Tangchang, and Deyang soy sauce or Zhongba soy sauce must be used. All three are indispensable."

"But in this Central Plains area, it is definitely not possible to follow the scriptures like this, and it is not the season for garlic sprouts, just take a look, but if you want to learn from it, it must be garlic sprouts."

Wei Junming explained the twice-cooked pork to the two while chopping vegetables.

If it wasn't for what he said, Xu Zhuo really wouldn't know that this dish is the top of Sichuan cuisine.

He always thought that Mapo Tofu or Kung Pao Chicken was the top spot in Sichuan cuisine.

"Sichuan people's feelings for twice-cooked pork are beyond comprehension by outsiders."

"I'm in a bad mood, fry a plate of twice-cooked pork with wine, and sleep when I'm drunk."

"When the family is reunited, we also cook a plate of twice-cooked pork, and have a lively meal."

"I'm hungry for a toothbrush, but I still cook a plate of twice-cooked pork."

"Twice-cooked pork has been integrated into the soul of Sichuan people. No matter what you do, it is absolutely right to fry a plate of twice-cooked pork."

Wei Junming, who has lived in Sichuan for 30 years, talked about Sichuan people's love for twice-cooked pork.

The side dishes he chose are onions and green peppers. Today is just a meal, so you don't need to be too particular.

After cutting the side dishes, Wei Junming finely chopped the bean paste and started to stir-fry.

Stir-fry the meat in the pot, add bean paste and a little sweet bean sauce, and then some soy sauce.

After frying until fragrant, add onion and green pepper.

Stir-fry for another 1 minute and transfer to a plate.

The finished meat slices are slightly rolled, the color is bright, and the aroma is tangy, which makes people appetite.

Xu Zhuo brought out the twice-cooked meat, and asked the class-truancy trio to give it a try.

The rice will be ready right away, and if you can't wait to eat the boiled pork slices, you can eat them first.

As a result, the three of them were busy chatting with their phones in their hands.

Xu Zhuo asked curiously, "What's the matter? Are you not hungry?"

Yu Keke gave him a blank look.

"Today's Father's Day, we all send messages to our dad. Did you forget it like us?"

"Hurry up and send a message, and say some words of blessing. Although this is a foreign festival, it is very meaningful."

Chapter 073 Are you okay?

Xu Zhuo took the water and looked at the calendar. Today is indeed Father's Day.

Two days ago, I was thinking about sending a message to my father today, but I didn't expect to be too busy to forget.

Open WeChat and turn to Xu Wenhai's account.

Xu Zhuo sent him a message.

"Dad, happy Father's Day!"

After sending, without waiting for Xu Wenhai's reply, he put the phone in his pocket, and was about to turn around and go back to the kitchen.

Wei Junming is going to make boiled pork slices.

He hasn't observed the cooking of boiled pork slices yet, so he's really itchy right now.

"Handsome boss, are you being too perfunctory? Just say Happy Father's Day? At least give me a red envelope."

At some point, Yu Keke actually came over.

She happily turned on the phone for Xu Zhuo to watch.

"Just now I sent my dad a 188 red envelope."

"He immediately transferred 2 yuan to me and praised me for growing up..."

Xu Zhuo was a little jealous when he saw the dazzling transfer records on the WeChat chat.

Mom and Dad always like to compare other people's children with themselves.

"Look at people!"

These four words simply express all the disappointments of being a parent.

Now I see this dazzling 2 yuan.

Boss Xu really wanted to call Xu Wenhai and Chen Guifang over.

Give them those four words back.

"Look at people!"

But think about Xu Wenhai's private money just being seized by Chen Guifang.

Boss Xu was relieved.

Not to mention asking Xu Wenhai to transfer the money to him.

It is estimated that he is still waiting for his own relief.

Before, Chen Guifang explained that she could not send money to Xu Wenhai.

But today is Father's Day, plus I have been running a noodle restaurant independently for two years.

I have to say something.