Food starts with noodles

After finishing the soup, Meng Liwei kept on holding the chopsticks and ate up the ingredients in the basin.

At this scene, Zhao Jinma, who was standing on the rostrum, didn't know what to say for a while.

After pondering for a while, he coughed twice: "It seems that a serving of peony jelly is really delicious, otherwise Xiaomeng wouldn't be so impulsive."

Anyway, they were downplaying the competition at the moment, and they were talking about Central Plains dishes under Xu Zhuo's guidance, so they ate as they were, and everyone didn't pay much attention to it.

In the next two days, there were more and more discussions about Zhongyuan cuisine on the Internet, which greatly encouraged those who attended the general meeting.

Under Zhao Jinma's call, everyone began to brainstorm and discuss the promotion of Central Plains cuisine.

Everyone knows that the merchants of the Federation can only let the Central Plains cuisine go out of the Central Plains if they are tied together and twisted into one rope.

Therefore, everyone enthusiastically contributed their opinions and expressed their opinions.

Xu Zhuo, on the other hand, took the opportunity to propose to find a university to cooperate in the future, like Yangzhou University, to set up a culinary major, so that the Central Plains cuisine can be passed on.

At the same time, it also formulates a standardized method for all Central Plains dishes, forming an academic style.

Although these words are suspected of drawing big cakes, everyone agrees with them.

After all, the honor of visiting professor is very attractive.

And now for Zhongyuan Cuisine, only Zhao Jinma has the title of visiting professor, which has long made people jealous.

After the general meeting, Xu Zhuo was about to rest for two days, but Meng Liwei came to his door and asked Xu Zhuo to teach him how to cook.

Perhaps worried that Xu Zhuo would refuse, this guy came to Xu Zhuo's house directly with the shooting equipment and ingredients.

"I have a fan who is studying abroad and said he wants to see me cook his favorite hometown food. Please give me some pointers."

Xu Zhuo looked at the ingredients he had prepared, and it turned out to be a few fat crucian carp.

"I'm not good at making crucian carp, let alone pointing you out. What kind of crucian carp do you fans want to eat?"

"What are you talking about, soft-boiled crucian carp? It's from Sichuan."

Soft burn?

Tsk, is it such a coincidence?

Chapter 898 Soft Roasted Crucian Carp

On the day Xu Zhuo cooked cat food for Xiong Zai, the system rewarded his soft cooking skills.

There are actually soft-boiled dishes all over the country, which are more homely.

But the definition of soft burning varies from place to place.

For example, the soft-roasted eggplant in Northeast China is actually roasted eggplant, but the eggplant is not coated with starch when it is fried, and the eggplant is soft, so it is called soft-roasted eggplant.

The soft-boiled tofu that is often eaten in the north is to fry or fry the blanched old tofu a little bit, and then add water to cook with minced meat and other ingredients.

The tofu produced in this way is soft, tender, delicious and smooth. It is not only a dish for drinking, but also goes well with rice.

As for the common soft-boiled crucian carp in Sichuan and Chongqing, the ingredients are fried and then poured with water, boiled and seasoned, then put in the cleaned crucian carp and roasted on low heat, and finally the juice is collected on high heat and taken out of the pot.

The crucian carp produced in this way is tender and juicy, spicy and appetizing, and is a typical side dish.

As for the soft burning in other places, it is even more varied. Apart from emphasizing softness, there is no rule in other aspects.

So Xu Zhuo hasn't researched until now, what is the method of soft-burning skills given by the system.

Today is such a coincidence that the ingredients are also ready-made, so it is just a good time to do a test.

If you can make soft-boiled crucian carp, then you can make soft-boiled dishes in Sichuan and Chongqing in the future.

If it fails, it’s okay, anyway, Lao Meng will eat it in the end, no matter how bad the taste is, don’t worry.

While Meng Liwei was setting up the live broadcast equipment, Xu Zhuo steamed a pot of rice, and then began to prepare the ingredients.

With this preparation, the system worked, and what ingredients to prepare immediately appeared in my mind.

It seems that this soft cooking skill is indeed in Sichuan cuisine.

As for the soft-boiled dishes in other places, you can also try them later.

The most important ingredient for making soft-boiled crucian carp is red pickled pepper, which is the key to the delicious taste of crucian carp.

Because the pot is moved once in a while at home, there is a can of Sichuan pickles, pickled peppers and ginger in the house.

Xu Zhuo took out a few pickled peppers, cut them into small pieces and put them in a bowl for later use, and chopped some ginger and garlic, minced green onions and put them together with the pickled peppers.

Originally there were some red wattles in it, but they didn't have any at home, and Meng Liwei didn't bring them with him when he came, so he chose not to use them.

Moreover, both of them are not good at eating spicy food. In this kind of live broadcast, it's better not to pretend to be a hero.

Then, Xu Zhuo got some starch water, which was used when the juice was collected in the final fire.

As for the seasoning, it is very simple, just put in bean paste, and no other seasonings need to be added, which saves the link of explaining to Lao Meng.

After everything was ready, Lao Meng's side was almost ready.

Live broadcast begins!

"Hi everyone, it's time to cook again today, and today's meal is for an international student who is far away across the ocean.

This brother said that he really wanted to eat the soft-boiled crucian carp from his hometown, and wanted me to arrange it to comfort his homesickness.

There is no problem with this request. I bought crucian carp and came to Xu Zhuo's house. Today we cook it in his kitchen, and we also have the glory of his chef. "

After Meng Liwei's introduction, he began to make preparations under Xu Zhuo's guidance.

In fact, everything that should be prepared has been prepared, and crucian carp has been slaughtered when it is bought, so it only needs to be cleaned again.

Meng Liwei is very familiar with this job, and there has been no overturning of the car.

After the crucian carp is cleaned, make a few oblique knives on both sides, and it can be made.

Meng Liwei set up the frying pan and started to heat up the oil.

In order to prevent the pan from sticking, it is necessary to slide the pan before cooking, but considering Lao Meng's limited level, Xu Zhuo worried that he would fry the whole kitchen, so he didn't mention this.

Moreover, I use a non-stick pan that Yu Keke bought at a high price at home, so I don’t have to worry about the problem of sticking to the pan.

"There is a little more oil, because you need to stir-fry the stuffed head and bean paste, and if you lack oil, you won't be able to stir-fry the fragrance."

Xu Zhuo only needs to move his mouth to cook this time, it's very simple.

But all steps have to be considered carefully. After all, Lao Meng is a pig teammate in the standard sense. If he is not careful, he will overturn his car, so he is quite tired.

After the oil was hot, Xu Zhuo calmly pushed the jar containing the peppercorns towards Lao Meng: "Put some peppercorns in it to fry until fragrant. It doesn't need too much, just a dozen or so."

Meng Liwei nodded, pinched a pinch of peppercorns and threw it into the pot.

When the scent wafted out again, Xu Zhuo asked him to pour pickled peppers, scallions, ginger, and garlic into the pot to stir fry.

Lao Meng is quite familiar with these routine operations now, and Xu Zhuo doesn't need to teach them at all.

But when I put the bean paste in the pot next, something went wrong.

Lao Meng usually watches those gourmet videos, and the chefs just take the jar of bean paste and pour it into the spoon, and dig it with a small spoon like no layman.

So now that it was done smoothly, his brain twitched and he imitated it.

then……

He poured a full spoonful of bean paste, and after pouring it, because of nervousness, the oil in the pot sizzled.

He immediately put the bean paste in the spoon into the pot, and asked Xu Zhuo what to do while stirring.

"It's okay, it's okay, just continue to stir fry, and just put some of these ingredients out later, and it can be used when cooking next time."

After frying the red oil, Meng Liwei poured out some ingredients according to Xu Zhuo's instructions, and then poured two bowls of water into the pot.

After the water boils, first sprinkle a little sugar to enhance the freshness, then put several crucian carp into the pot one by one, and when it boils again, turn to low heat and simmer for 5 minutes.

"So simple? Can it be out of the pot in 5 minutes?"

Xu Zhuo hurriedly said: "Don't, don't, don't underestimate the enemy. You're doing too much, I'm really afraid that I will overturn. It's okay for netizens to laugh at you, but don't get me involved."

The atmosphere in the live broadcast room was very happy, because Xu Zhuo's words were quite detrimental to the mutual dismantling between friends.

"Isn't it all my tricks that I learned from you chefs? It's all your fault when I say it. It's nothing to show off your skills. It brought me into the ditch abruptly."

Yo, still stubborn!

Lao Meng is a typical apprentice mentality.

But Xu Zhuo also knew that he did it purely for the effect of the live broadcast.

After 5 minutes, the two stopped joking and started to make the last step of soft-cooking crucian carp—thickening.

In order to prevent Lao Meng from doing any abnormal behavior, Xu Zhuo did this step for him.

He first turned up the heat, then lifted the lid of the pot, and poured the water starch in the bowl into the pot amidst the aroma of pickled peppers and watercress.

Then Xu Zhuo shook the frying pan slightly to make the soup in the pan even.

After 1 minute, turn off the heat.

Xu Zhuo took out the fish and placed them neatly on a plate, then poured the remaining sugar juice and ingredients in the pot evenly over the fish.

Seeing the situation, Meng Liwei immediately ran over to fill himself with a pot of rice.

Xu Zhuo also felt a little hungry when he smelled the spicy and delicious smell on the plate.

"Give me some too! Damn, sooner or later I'll be turned into a cannon by you..."

Chapter 899 Cabbage Rolls

The taste of the soft-boiled crucian carp is really good, except that there are too many fish bones and it is a bit troublesome to pick the peppercorns, everything else is impeccable.

Especially the fish, which is very delicious, and because it has not been fried, the water in the fish is very much, and it tastes very delicious.

This kind of texture and taste is definitely incomparable to the kind that is first fried and then braised.

However, this method is relatively demanding, and fresh fish that have been killed must be used.

Moreover, the fish cannot be marinated in advance, otherwise the salt will kill the water in the fish, resulting in a compromise in texture and taste.

The delicious taste coupled with the spicy and delicious soup, the collision of texture and taste, the result is...

"The rice is gone?"

When Xu Zhuo was holding the bowl and was about to fill it up again, he realized that there was only an empty pot left in the rice cooker, and at the dining table not far away, Lao Meng was pouring the soup from the plate into the bowl.

Well, no, no.

He casually took a bag of potato chips, sat on the sofa and ate while reflecting on the deficiencies in making soft-boiled crucian carp.

First, after the Chinese prickly ash is deep-fried in the pan, it is best to take it out, otherwise you will pick this thing when you eat it, and you will eat one in your mouth suddenly, and it will take a while to recover.

As for why I didn't mention this point when I was cooking, it was mainly because Lao Meng's skills were limited, and if he asked him to pick up peppercorns, something might happen.

In addition to this point, red pepper should be added when making it. Pickled pepper alone is not spicy enough.

Because the pickled peppers are not very spicy, and the pickled peppers have a fermented sour taste, the spiciness will be further diluted, so it feels numb but not spicy enough.

If the dishes with spicy taste are to be delicious, the two flavors must be symmetrical, or the spicy taste must be higher than the spicy taste, so as to achieve the purpose of spicy and delicious.

Once the numb taste exceeds the spicy taste, it tastes a bit awkward.

Another point is that the bean paste should not be too much, otherwise it will be salty.

Although Lao Meng put out some bean paste when cooking today, the saltiness was still high, otherwise the two of them wouldn't have drained a pot of rice with just a few crucian carp.

Generally speaking, this soft-roasted crucian carp is not bad. Unfortunately, this dish does not match the business philosophy of Sifang Restaurant, so it will not be new in the store.

After all, once this kind of thorny dish is very durable, once it is launched in the store, it will definitely affect the taste of other dishes.

The favorite of the big restaurant is the kind of dish that is not very durable and does not make you feel full after eating. If there is a time limit, it would be the best.

For example, the fried oil is double crisp, and the taste of this dish will deteriorate if you don’t eat it for 3 minutes. If you meet the kind of local tyrant who likes to be arty, you may really withdraw the plate and eat other dishes after 3 minutes.

In this case, wouldn't the sales in the store just soar.