Food starts with noodles

According to the principle that the more popular the better, he knew that the method of making shrimp crackers should be quite simple, but he did not expect that this thing is so simple that it is outrageous.

It can be said that even people without any cooking experience can do it well.

Xu Zhuo could even make shrimp crackers just by listening to the whole process.

No wonder shrimp crackers can be spread all over the world. Such a simple method is hard to spread.

When Xu Zhuo was feeling emotional, Wei Junming brought a small pot of fresh river prawns and began to peel the prawns.

The river prawns are full of flavor and tender, Xu Zhuo always feels a bit extravagant if they are used to make shrimp crackers.

Especially the river prawns in front of me are all alive and big, they are considered top-notch among the river prawns.

Such a good ingredient is not cooked in salt and pepper oil, boiled in boiled oil, fried, but made into shrimp crackers that can be bought in any supermarket.

Really rich and willful!

Xu Zhuo actually wanted to replace it with frozen shrimps, but the taste was almost the same anyway, and the process of peeling the shrimps was also omitted.

As a result, Wei Junming disagreed desperately, saying that if you eat cocoa, you must eat the best.

Tsk, I really dote on this girl to no end.

Xu Zhuo had no choice but to sit down and start peeling the shrimp with a toothpick.

Remove the shrimp head, peel the shrimp shell, pull the shrimp line, and take the shrimp meat.

After four steps, a complete piece of shrimp meat is placed firmly in the bowl.

After peeling almost a large bowl of shrimp, the two stopped.

First wash the shrimps with clean water, then put them in a cooking machine, pour the same amount of water, two teaspoons of salt, two teaspoons of sugar, and a few slices of ginger.

Then turn on the cooking machine and beat into a fine shrimp puree.

"Water must be added in this step, because the shrimp will absorb water when it is whipped into mud. If you don't add water, it will not be stirred at all."

Wei Junming pressed the cooking machine and patiently waited for the machine to turn, while explaining the essentials to Xu Zhuo.

After the shrimp meat is completely mashed, pour it out and put it in a basin, ready to be made into dough with potato starch.

There is actually a small point in this step, that is, when adding potato starch, it is best to put some potato flour, so that when fried, the shrimp crackers will expand bigger and more beautiful.

The so-called whole potato powder is a powder made by drying and grinding potato chips. This powder retains the flavor of potatoes and is an essential ingredient in many delicacies.

Wei Junming added two spoonfuls of potato powder to the shrimp paste, stirred it a few times with chopsticks, and then began to add potato starch into the pot.

Continue to stir, and when the shrimp paste in the basin is not enough to knead the dough, continue to add potato starch.

In this way, use a small amount and multiple times until the shrimp paste can be kneaded into a dough. Do not add too much at one time, otherwise it is easy to form dry and hard noodles.

"There is one thing to remember when making shrimp crackers. You can only use tapioca starch or potato starch, and no other starches will work."

After Wei Junming finished speaking, he kneaded the shrimp paste in the basin into a smooth dough with his hands.

Put it on the chopping board and rub it into long strips, and cut it into long sections of about [-] centimeters with a knife.

Then start the pot to boil water, wait for the water to boil, put the cut long sections into the pot and cook until all the long sections float up and cook for another ten minutes.

"This step must be cooked thoroughly. It is better to cook for a while than to let the inside be raw, otherwise it will affect the taste of the shrimp crackers and the taste of the finished product."

After Wei Junming finished speaking, he took out the cooked strips and put them in cold water to cool.

At this time, it is actually ready to eat, but if you want to make shrimp crackers, you need a little patience.

The cool strips must be completely dry before use. This step can be placed in the refrigerator, or dried in the oven at low temperature, or can be done with a food dryer.

Of course, if you are not in a hurry, the best way is to dry it naturally.

Wei Junming put it in the dryer. Anyway, Xu Zhuo is not in a hurry to go back, so naturally there is no need to rush to make the shrimp crackers.

At noon, Xu Zhuo called Cui Yong's fat brother Jiang Hu Dabao and others to have a meal together. It was cold, and everyone chatted while eating hot pot, which was quite beautiful.

By the afternoon, the strips were thoroughly dry and ready to be sliced.

This step is not difficult, anyway, just cut it as thin as possible, the thinner the slices, the more perfect the fried shrimp crackers will be.

In order to add variety, Xu Zhuo also cut some two-inch long filaments when slicing, and fried them into shrimp crackers.

Cut the slices and strips and continue to dry them in the dryer. The less moisture there is, the more they will expand when fried.

After dinner, Wei Junming looked at the shrimp crackers in the dryer and said, "It's completely dry, you can fry it."

Yu Keke cheered as soon as he heard it, and didn't go back to review, but wanted to follow along.

Girls, especially girls who don't know how to cook, are particularly interested in this kind of food that expands quickly when put in a frying pan.

Yu Keke, for example, often searches for videos of Indians making puffed food, and calls it: magical Indian magic.

Now that I can finally feel the power of magic up close, how can this girl not be excited?

She even asked Zhou Wen to open the live broadcast room to show everyone the process of fried shrimp crackers.

Zhou Wen is also very interested, but the back kitchen of Sichuan Restaurant is busy at the moment, so it is not convenient to do live broadcast, so I gave up.

Pour oil into the pan, and when the oil is [-]% hot, add the shrimp slices.

Shrimp crackers expand two or three times in seconds when they encounter hot oil.

After the prawn crackers are fully inflated, they must be taken out quickly to avoid the frying time being too long which may cause the prawn crackers to become bitter and hard, which will affect the taste.

When Yu Keke went out to eat with a basket of shrimp chips, Wei Junming suddenly looked at Xu Zhuo and asked.

"Xiaozhuo, I think you have good frying skills. How about I teach you how to make spicy chicken tomorrow? It shouldn't be difficult for you..."

Chapter 911 Is it hard to take off the bone?

Spicy chicken?

Xu Zhuo was a little hesitant. It wasn't that he didn't like spicy chicken, but that he used the skills he had devoted himself to learn the day he made cat ears.

Now this skill is still in the cooldown period and cannot be used.

At this time, learning spicy chicken is a bit difficult.

But don't learn it, Wei Junming has already brought it up, and there is no suitable reason for refusing.

If it was someone else, they could refuse if they said they couldn’t eat spicy food.

But as a cook, Xu Zhuo seemed too ridiculous to use this reason.

So he thought for a while, and then he said hesitantly: "Two days ago, my grandfather also said that he would teach me how to make spicy chicken, and he also said that Shandong cuisine is better than Sichuan cuisine..."

"Spicy chicken from Lu cuisine?"

Wei Junming was a little confused, and he thought for a while before he realized: "Your grandfather should be talking about Zaozhuang spicy chicken. This kind of spicy chicken is really delicious, and it is a test of fire and spoon skills."

Zaozhuang spicy chicken is actually stir-fried chicken. The seven or eight-month-old tender rooster is chopped into chicken pieces, and then stir-fried with a lot of fresh chili and rice vinegar.

This dish is not only very famous in Zaozhuang area, but can even be seen in the whole Qilu land. It is a representative dish of home cooking in Shandong cuisine.

Wei Junming said with a smile: "What I plan to teach you is the spicy chicken in the Sichuan-Chongqing area, which is completely different from this Zaozhuang spicy chicken. The spicy chicken in the Sichuan-Chongqing area is fried."

Of course Xu Zhuo knew this. When he was in school, he often ate this kind of spicy chicken, which was diced from chili peppers.

But later I accidentally learned that the dried chilies in that store were reused, so I never ate them again.

Many people may not believe this, but the phenomenon of reusing dried chilies is not an exception in the catering industry.

And not only spicy chicken, but also dishes that require a lot of dried chili, such as dry fried sausage, the dried chili in it is basically left on the plate by customers.

After the customer checks out, the waiter will take the plate to the back kitchen, and the kitchen assistants will pick out the peppers and continue to use them when customers order such dishes.

These peppers actually serve as an embellishment in the dish, they have no spicy taste, and they have no fragrance.

As for the source of the spiciness of the dishes, just a little chili essence can solve it.

Seeing Wei Junming's enthusiasm, Xu Zhuo couldn't shirk anymore: "That's fine, then I'll relive the fun of picking meat from peppers."

"Yes! I'll teach you how to make it tomorrow morning when the ingredients are ready."

It's already after dinner, so there's no need to cook.

Moreover, all the ingredients of spicy chicken need to be prepared, and it is not something that can be done just by saying.

After breakfast the next day, Xu Zhuo drove Yu Keke to the medical school, chatted with Ma Zhiqiang for a while, and went to the Sichuan Restaurant at almost ten o'clock.

The reason why he went so late was not that Xu Zhuo was too lazy, but mainly because the back kitchen was busy preparing dishes in the morning, and sometimes there would be a meeting to talk about the back kitchen.

Xu Zhuo's words will embarrass everyone.

Although he is Wei Junming's godson, it doesn't mean that he can participate in some things in other people's stores.

It was almost ten o'clock, and the back kitchen was almost busy, and the things that should be said have been said, and if we pass by now, at least everyone will not be embarrassed anymore.

Before getting the system, Xu Zhuo didn't think about these things at all.

But now, there are not many people in contact with. Boss Xu, who is a stunned young man, also understands some ways of the world.

Wei Junming has prepared all the ingredients needed to make spicy chicken.

The main ingredients include freshly slaughtered farm roosters, Henan new-generation dried peppers, Sichuan Chaotian peppers, Sichuan bell peppers, dried green peppercorns, cooked peanuts, cooked sesame seeds, green onions, ginger and garlic...

The ingredients are not complicated, but Xu Zhuo doesn't understand why three kinds of dried chilies are used. Is this chili oil for frying?

"To make spicy chicken is actually the same as frying chili oil. You also need to use three kinds of chili peppers. Chaotian peppers add spiciness, new generation adds color, and bell peppers add flavor."

Xu Zhuo looked at the small half bowl of dried green peppercorns: "Why use green ones? Is there anything special about it?"

Wei Junming smiled: "This kind of dried green peppercorns has a stronger numbing taste, and even if it is fried for a long time, it will not have a burnt smell. It is very suitable for making spicy chicken."

After a pause, he continued: "However, everyone has their own habits. Some people like to use green peppercorns, while others like to use Dahongpao. There is no right or wrong. It mainly depends on the chef's personal habits."

Xu Zhuo nodded and began to watch Wei Junming operate.

The little rooster had been cut in half when it was just slaughtered, and now it was soaking in clean water, probably to remove the blood.

Wei Junming lifted half of it from the water and put it on the cutting board, and handed the other half to Xu Zhuo: "Just follow me later, this spicy chicken is quite simple, with your talent, you will definitely be able to see it at first sight." meeting……"

This made Boss Xu inexplicably guilty, because his talent of knowing at a glance is not there today, if he really wants to do it, there is a high probability that he will overturn.

But the matter has come to this point, it's too late to worry about anything else, so Xu Zhuo took over half a chicken, ready to imitate Wei Junming like a gourd.

Spicy chicken, as long as it is spicy enough, the taste and texture can be ignored.

This is Xu Zhuo's many years of experience in eating spicy chicken. Not long after he got drunk, the numb and spicy taste will occupy all his taste buds.

Even if you eat a mouthful of rice, it has an authentic spicy taste.

This made Xu Zhuo feel a little more at ease, as long as he put more Chinese prickly ash and hot pepper later, everything will be fine.

Wei Junming put his half chicken on the cutting board and said: "Spicy chicken is a typical Jianghu dish. The finished dish is spicy but not dry, numb but not bitter, and the chicken is crispy on the outside and tender on the inside, which makes people have an endless aftertaste.

However, with the spread and development of spicy chicken, there are more and more ways to do it. Some sophisticated chefs will choose to debone the chicken when making spicy chicken, so that customers can eat it more worry-free.

But today we will not remove the bone, after all, removing the bone is very difficult in knife work, it is not easy to master, and..."

When Wei Junming was talking, he noticed that Xu Zhuo quickly chopped off the chicken's feet, then turned the chicken's body over, and used the tip of the knife to remove the fascia of the thigh bone.

Grab the chicken leg and forcefully send it into the abdominal cavity, and the bone of the chicken leg is completely pulled out.

A set of movements was flowing like clouds and flowing water, which made Wei Junming a little distracted.

When did this kid learn how to remove bones?And it's so easy, it's just...

He thought for a long time but couldn't think of any good words to describe Xu Zhuo.But this is not important, the important thing is that the godson is promising, and he is very happy as a godfather.

Xu Zhuo continued to do the deboning step. After the chicken leg bone was pulled out, it became the chicken's spine and chicken wing bones.

Finally, the chicken is pulled out and the neck of the chicken is pulled out. There is no bone in the half of the chicken.

"Godfather, what did you say just now?"

Chapter 912 Don't look calm on the surface, in fact...

Xu Zhuo didn't pretend to be aggressive in front of Wei Junming, it was just to pave the way for the next Spicy Chicken rollover.