Food starts with noodles

Thinking of this, Xu Zhuo took out his phone.

I am going to send a red envelope to Xu Wenhai.

Opened WeChat, Xu Wenhai still did not reply to the message.

It is estimated that the restaurant is busy at the moment.

The picture of Xu Wenhai working hard in front of the stove flashed in his mind.

This made Boss Xu sigh.

Mom and Dad are so busy, isn't it all for themselves.

Originally, he also planned to send a 188 to express a little bit, but thinking about his father's life is not very good recently.

Boss Xu transferred 2000 yuan directly.

If the two thousand are captured again, don't blame the son for not supporting you.

After transferring the money, Xu Zhuo was about to go back to the kitchen.

But found that the transferred money was taken by Xu Wenhai.

Yo, what a coincidence?

Did you see the news?

Boss Xu is waiting for a message from Xu Wenhai.

As a result, after waiting for 2 minutes, not even a punctuation mark was sent.

what's the situation?

The legendary father's love is speechless?

Yu Keke who was next to him was also taken aback: "This... is it because your mother is by the side and he can't reply?"

Yu Keke often follows Chen Guifang's circle of friends.

I also know something about her getting money from Xu Wenhai's private house.

Xu Zhuo also thinks this is the truth.

If mom was by my side, dad wouldn't dare to play with his phone all the time.

He will definitely delete the chat history.

It's okay to delete the chat history, but I'm afraid Chen Guifang will make a fuss about it.

The last time Chen Guifang had to leave 3 yuan at a time to compensate for Mother's Day, Boss Xu still vividly remembered it.

If Chen Guifang came over in two days, she would ask for money under the banner of Father's Day.

Boss Xu, who was dominated by the main task, really couldn't afford it.

Thinking of this, he decided to make a call.

Since it is inconvenient for Chen Guifang to reply to the message, I will call directly.

Let her know I was blessed.

I won't mention this again later.

Turning to Xu Wenhai's mobile phone number, Boss Xu was a little emotional.

Since I went to college, I don't seem to have talked with my father much.

He doesn't talk much, and spends all year round cooking and cooking at the stove.

For this family, I really shed a lot of sweat.

As soon as Boss Xu got emotional, he suddenly felt that he had a lot to say to Xu Wenhai.

After the call was made, Xu Zhuo took a deep breath.

Suppressing some out-of-control emotions, he secretly told himself.

Don't say those sensational things as soon as you get connected.

Xu Wenhai had to be given a buffer time.

"Beep...beep...beep...Sorry, the number you dialed is busy, Sorry..."

Boss Xu was taken aback, hung up?

What does it mean?

He was just about to call again when Xu Wenhai sent him a voice message on WeChat.

Xu Zhuo clicked on it, and Xu Wenhai's slightly hoarse voice came out.

"Xiaozhuo, your mother and I will come to Phuket for two days. International roaming is quite expensive here. Do you have anything to do?"

Boss Xu froze on the spot.

Couldn't speak for a long time.

Are you okay?

These words are simply too lethal.

Yu Keke held back her laughter and wanted to comfort Xu Zhuo, but she didn't know how to start.

She thought gleefully, if she could really be with the handsome boss.

This is interesting for father-in-law and mother-in-law.

Stuffing the phone into his pocket, Xu Zhuo walked into the kitchen expressionlessly.

Wei Junming is already stir-frying those side dishes.

While stir frying, he explained to Jianguo.

"This step of cooking is very simple, just add a little salt and have a base flavor."

"This dish doesn't need to be fried too hard, it will be served as soon as it is cooked, and spread on the bottom of the basin."

After a few stir-fries, Wei Junming filled out the Shanghai Greens and soybean sprouts.

After spreading on the bottom of the pot, start frying.

Pour oil into the pan and heat it up.

Add sliced ​​ginger, scallion, and garlic and sauté until fragrant, then add a tablespoon of bean paste.

After frying the red oil, add water to the pot.

Seeing this, Jianguo suddenly asked: "Master Wei, just now you chopped up the bean paste when you fried the cooked pork, why didn't you chop the boiled pork? Is there anything special about this?"

Wei Junming smiled: "Chop up the bean paste, mainly for the convenience and quicker frying of the red oil, and save the time of frying."

"Both of you should know that many small stir-fries pay attention to speed. The faster the stir-fry, the more nutrition and umami taste in the dishes will be preserved, so it is very necessary to chop the bean paste, which can save a lot of time .”

"However, not all dishes need to be chopped. Only those small stir-fry dishes that need to fry the meat first are suitable for chopping the watercress. Those who stir-fry the watercress first do not need to chop."

"In addition, when making boiled dishes, if you are worried about the bad taste, you can put some hot pot base when frying the watercress, and the taste is also delicious."

While speaking, the soup in the pot boiled.

Wei Junming first poured a spoonful of sugar into the pot to enhance the freshness, and then turned down the heat.

Let the country remain closed.

"The purpose of this is to prevent the meat slices from aging in boiling water, and this kind of blanched meat slices tastes more tender and tastes better."

After speaking, he began to put sliced ​​meat into the pot.

About three catties of meat slices filled a large pot.

When the color of the meat changed slightly, Wei Junming turned off the fire.

Pour all the soup and meat into the basin with the bottom dish.

Then sprinkle the sliced ​​chili peppers that were cut earlier on top, and sprinkle some minced garlic.

As soon as the hot oil was poured, a spicy and delicious smell permeated the kitchen.

Boss Xu swallowed his saliva in spite of the spicy smell.

This chili pepper is too fragrant, right?

It really gave this dish its soul!

Billing chapter to make some explanations!

Let me talk about the setting of this book first.

The setting is a prefecture-level city with average economy in Henan.

The price is cheap, and the house price is not high.

The price gap across the country is too large to be balanced at all.

If there is a problem with the sense of substitution, I apologize here.

The prices in Henan are really not that high.

At least in the place where I live, the goat's hoof is still three to five yuan a piece, and the taste is not bad.

In addition, it is too exaggerated to say that the daily turnover of novice tasks exceeds [-].

This point, I really do not write nonsense.

In 2010, I rented a house in Zhangjia Village, Zhengzhou, and there was a noodle shop downstairs.

It's a small noodle shop, run by a couple.

Every other day, they would cook mutton bone soup in a big pot at the door, from nine o'clock in the evening to twelve o'clock, and half the street was full of mutton soup.

There is an endless stream of people eating stewed noodles every day, and their small shop is full before meal time, and the people behind can only wait for their seats.

The couple sold six to seven hundred bowls of braised noodles every day, and a bowl of braised noodles cost only six yuan at that time.

But with beer, drinks and some side dishes, the daily turnover is about four to five thousand, and it can reach six thousand in good times.

Therefore, the setting of [-] daily flow in the book is really not scribbled.

In 2015, I worked as a column editor for a TV station and went to the back kitchen of Zhengzhou Xiaoji Braised Noodles to film for a day.

I systematically took a picture of their operation method and boiled mutton soup to make braised noodles, so I wrote it more easily.

In addition, there must be many differences in the recipes of some meals across the country.

I basically make all the food I am writing at home.

It’s hard to say whether it’s authentic or not, anyway, I enjoyed eating it by myself.

This is good for everyone to understand.

Some small differences will not affect the taste.

After all, what they cook now are home-cooked meals, not boiled cabbage.

As for food, the higher you go, the more restrictions there are.

The less room for chefs to play freely, the ingredients, techniques, heat, and knife skills are all exquisite.

On the contrary, the more homely something is, the more freedom the chef has to play.

There is no such thing as authentic or unauthentic.

There is only a difference between good and bad.

Many people say that there are few updates, it's really not that I don't update.

The main reason is that I have never written this kind of article, and it is a bit difficult.

I have been writing web articles for five or six years, and I have been writing wireless articles.

I really didn't expect that I would go to the starting point to write about food this year.

I wrote almost 1000 million words on the outstation,