Food starts with noodles

This dish has already helped Xu Zhuo win a lot of praise when he was in Linping City, and when he came to the provincial capital, he was also praised by many diners.

So Xu Zhuo decided to upgrade again to see what surprises Li Zhuangbairou of B-level would bring him.

After choosing Lizhuang white meat, a white light flashed immediately, and then the name of this dish became...

Big knife white meat!

Tsk, changing the name once after upgrading, this dish is really lively enough.

However, the name Da Dao Bai Rou is indeed more aggressive, at least better than Li Zhuang Bai Rou, because some customers always think of the stalk of superficial brothers, which makes it unlucky not to order this dish when having dinner with classmates.

Now that the name is changed, sales should increase a lot, right?

After getting the dishes, Xu Zhuoding didn't rush to make them. Now the restaurant's business is so good that even Guan Junjie has started cooking, and there is no time to discuss new dishes.

So everything can only be discussed after the new year. When the off-season comes when the spring is warm and the flowers are blooming, slowly introduce the new dishes that are currently mastered. This is the way of operating the catering industry.

But now, it's better to cook honestly.

After a busy day, Xu Zhuo dragged his tired body back home, and Xiong Zai lay down on the sofa as usual to watch TV with Yu Keke.

Occasionally, a small animal appeared in the screen, and this guy stood up and let out a low growl, which seemed to be a declaration of sovereignty.

Xu Zhuo put on his shoes and sat on the sofa. Xiong Zai immediately jumped on his lap obediently and began to massage, but his eyes were fixed on Xu Zhuo's down jacket pocket...

"Okay, okay, take it out and feed it. I haven't eaten anything all day, so I'll just wait for you to bring meat to it when you come."

Yu Keke reached out and took out a plastic bag from the pocket of Xu Zhuo's down jacket, which contained a piece of cooked beef.

Since Xu Zhuo brought a piece of meat for supper when he came home two days ago, the cat has become much more attentive.

There are not many stewed beef usually used in the store because it has oil and salt seasoning, which is not suitable for bear cubs, so I let it taste a small piece that day.

From the second day on, Xu Zhuo would cook a piece of beef with clear water every day, and when it was cool, he would take it home to improve the life of this greedy cat.

After the beef was taken out, Xiong Zai took it away and ate it. Xu Zhuo looked at the series of New Year greeting messages on his phone with a very emotional expression.

"Tomorrow will be New Year's Eve, and time flies. Prepare some red envelopes tomorrow and send them to the staff in the store. There will be no holidays in the store this year, so don't make them feel dissatisfied."

Employees are dissatisfied with the boss in two situations. The first is that they have been wronged, and the second is that they have not been given enough money.

In the past year, Xu Zhuo didn't make his employees feel wronged, and even beat them up because of them. Now he is giving out a red envelope during the Chinese New Year, thanking everyone for their hard work in the past year.

"It's fine if you don't want to post it, why do you let me post it?"

Yu Keke was a little puzzled, not understanding what Xu Zhuo meant.

"After the next year, you will officially become the general manager of the sales department. Sending out red envelopes this time can increase everyone's impression of you."

Sifang Restaurant plans to set up a sales department independent of the finance department, service department and back kitchen department to take over all online business and online promotion work. The experience of the department is Yu Keke.

Although this matter has not been announced yet, Xu Zhuo decided to push Yu Keke to the front of the stage.

Well, instead of failing a course at school with nothing to do, why not give full play to your expertise, and after these days of observation, Yu Keke is very suitable for the job in the sales department.

So starting next semester, Yu Keke Children's Shoes will take a long vacation.

"Well, people say that I am a rich second generation, but in fact I am just a poor little boy who dropped out of school and was forced to work for a living..."

After Yu Keke finished expressing his feelings, he took his mobile phone and sent a circle of friends: "I accidentally became the general manager of the sales department of Sifang Restaurant, please call me Mr. Yu [臣怡] [达耀] [脚感] from now on."

On New Year's Eve, the New Year's Eve dinner at Sifang Restaurant has already been fully booked, not only the private rooms are booked, but even the tables in the lobby are also fully booked.

The employees in the store, except for Shi Lei who went to Weinan with Feng Weiguo and Feng Chunguang's family to celebrate the New Year, are all on duty.

After breakfast, Yu Keke carried a handbag and distributed red envelopes to the employees in the store one by one, and said some blessings by the way.

After finishing the work, she got into Xu Zhuo's Mercedes-Benz and went to the old lady's house to celebrate the New Year with Xiong Zai in her arms.

Everywhere on the street is filled with the atmosphere of Chinese New Year. Although fireworks and firecrackers are prohibited, there are lights and festoons everywhere. Xiong Zai is full of doubts and doesn't understand why there are so many red things.

When we came to the old lady's house, Wei Junming and Yao Meixiang had already arrived. At this moment, the women were chatting about beauty-related topics while kneading melon seeds in the living room, while the men were crowded in the kitchen preparing the New Year's Eve dinner.

Yes, the New Year's Eve dinner is prepared early in the morning, as is the case in many families.

In fact, the preparation of this meal started a week ago, such as soaking sea cucumber and dried abalone belly, etc., all need to be prepared in advance.

After Xu Zhuo greeted the elders, he took off his down jacket, rolled up his sleeves, and joined the cooking team.

But he only cooks one dish today, so in order not to affect the performance of the chefs, Xu Zhuo came to the suite upstairs with the pig's head and cooking utensils.

There is also a stove here. Although no one cooks at ordinary times, the nanny will come to clean it from time to time, which does not affect the use at all.

And cooking downstairs, with four top chefs watching every move, it was quite stressful to be honest.

So Xu Zhuo came upstairs to cook on the pretext of not occupying the stove, which would bring surprise and shocking effect.

Moreover, when Xu Zhuoguang said that he wanted to roast the pig's head, he didn't mean to roast the whole pork. I believe it will surprise everyone after serving it on the table.

After all, apart from other things, this dish is not easy to remove the bone from a single pig's head, and it is not easy for ordinary people to keep the pig's head intact after it is cooked.

After arranging the kitchen utensils, Xu Zhuo took a sharp knife and tweezers and began to clean up the pig's head.

Although this thing had been depilated when it was bought, it was not thorough, and it had to be cleaned again.

Especially the inside of the pig's ears and eye sockets is full of miscellaneous hairs, so it needs to be cleaned carefully.

In addition, the pig's nostrils and mouth must be cleaned repeatedly to avoid eating the pig's saliva and mucus.

This dish is very labor-intensive, even if you do it with all your strength, it will take more than half a day, so if you want to eat this dish in Yangzhou, you have to make a reservation in advance.

Xu Zhuo sighed while tidying up. It is said that the person who invented this dish was a monk from the Qing Dynasty, which is really unexpected.

It is probably the charm of food that can make monks who are empty of all four things relapse.

Chapter 934

Not all pig heads can be grilled and roasted. There are actually quite a few tricks here.

The first is the size of the pig's head, neither too big nor too small. The most suitable one is the black pig's head weighing five or six kilograms.

The reason why there is a requirement for the size is mainly because it is closely related to this dish.

If the pig's head is too large, various folds will appear on the pig's head. These folds are not only difficult to clean, but also have problems such as lymph nodes and excessive fat on the pig's head.

This not only affects the taste and texture of the dish, but also affects the nutrition in the meat. In severe cases, it will also bring health problems such as diseases to the human body.

And a pig head that is too small not only has hidden dangers of sick pigs, but also has too little fat on the pig head, which is not tasty in terms of taste.

What Xu Zhuo is cleaning up now is a pig's head weighing about six kilograms, which is very suitable for grilling a whole pig's head, but it doesn't mean that this pig's head is easy to clean up.

In fact, even if the pig's head is suitable and the skills are in hand, it is very cumbersome to clean up the pig's head. If you don't have a certain amount of patience, you can't do this job at all.

Especially when picking up the pig's ears, it is a huge physical and mental test.There were not only a lot of dirty pig hairs in the pig's ears, but also a lot of earwax, which made Xu Zhuo retch while pulling.

"In order to satisfy the appetite, human beings can endure anything."

Xu Zhuo was very moved by the tolerance of human beings in terms of food, but then he thought that his motivation for making this dish was just to pretend, as if...

It's better to satisfy your appetite and say it nicely.

But what he did was not just for the sake of pretending to be aggressive, but for his family and not to disappoint those who loved him.

Otherwise, with his gaming geek attributes, what is a little vanity?

Is it important to clear the level?

Is it fun to upgrade to the highest level?

Have you got the excitement of limited props?

In addition, cleaning the pig's ears is a bit unappetizing, but think about the pig's large intestines that have been cleaned up before, which are much heavier than pig's ears, so they should be cleaned up as usual.

Xu Zhuo comforted himself in this way, coupled with intentionally improving his endurance, he finally cleaned up the miscellaneous hairs on the pig's head.

After cleaning the pig's head, the next step is to debone the pig's head, which is also the most difficult step in the whole pig's head dish.

In any dish, the difficulty of deboning is not small, which already belongs to advanced knife skills.

The deboning of the pig's head, in the category of deboning techniques, is a relatively difficult one.

In fact, not only the pig's head, but any head food is very difficult to remove the bone, because in the process of removing the bone, not only must you be familiar with the head structure of the food you are making, but you must also have strength.

Take the pig head in front of you as an example. When deboning, not only must the meat be deboned accurately, but also have enough strength to remove the skull.

As we all know, the skull of mammals is very strong, and there are intricate fascia tissues on the skull. If you want to remove the skull from the head, you must first split the skull.

This is a very challenging step. Too little chopping force will not help, but too much force will easily damage the appearance of the meat.

Xu Zhuo took out a sharp knife and a bone chopping knife, and took a sharpening stick, and the tools for deboning the pig's head were ready.

Wash the pig's head once, then put the pig's head chin up on the chopping board.

The position of the knife is very important to maintain a good appearance when the pig head is deboned. Generally, the knife is inserted from the chin of the pig, and the mandible is removed first.

The reason why the mandible is removed first is not only to keep the pig's head intact, but also to remove the pig's tongue for cleaning.

There is a layer of tongue coating on the pig’s tongue, which must be completely torn off before eating. If the pig’s tongue is inside the pig’s head, this step is difficult, so take this opportunity to cut off the pig’s tongue completely.

In addition, the mandible and the skull are connected. After the mandible is removed, the skull can be disassembled step by step according to the structure of the skull, which is much more convenient than violent disassembly.

Holding a sharp knife, Xu Zhuo cut the middle part of the pig's jaw until it reached the mandible, and then with a sharp stroke, the whole pig's jaw was divided into two halves.

Next, Xu Zhuo took a sharp knife and cut off the fascia tissue on the mandible bit by bit, and then carefully cleaned out the part where the mandible and the skull connect.

In the end, he grabbed the mandible and lifted it vigorously, and the whole mandible, including the pig's gums, was dismantled just like that.

After finishing this step, Xu Zhuo wiped off his sweat, threw the bone in his hand into the trash can, and then took a sharp knife to start cutting the pig's tongue.

If it was the bones from other parts of the pig, Xu Zhuo didn't mind keeping them to make pork bone soup, but the mandible was fine.

Not to mention whether there is any nutrition in these bones, the two rows of dirty pig teeth alone are enough to make people sick.

For bone broth or something, leg bones are better, at least there will be no dirty teeth.

It is actually a bit difficult to cut the pig's tongue, because the root of the tongue is connected with the connective tissue on the pig's neck. If you don't pay attention, it is easy to cut the tongue.

Xu Zhuo first cut open the connective tissue near the base of the tongue, and then carefully cut off the whole pig's tongue.

But right now the tongue coating can't be cleaned, it has to be blanched to tear it off piece by piece, Xu Zhuo threw the tongue into the water basin so that the blood inside can be soaked out.

Then he set his sights on the pig's skull.

Compared with the mandible, this step is really quite difficult.

Not only must the skull be removed, but the pig's head must not be disfigured. In addition, some fine bones in the pig's upper jaw and pig's ears must also be removed.

Xu Zhuo first continued to cut inwards along the knife edge on the pig's chin, pulling the pork to both sides while cutting, trying to expose the vertebrae behind the skull as much as possible.

After the vertebrae are removed, the pig's brain will be exposed, but don't worry, it's not easy to take out the pig's brain at this moment, and it will shatter if you do it rashly, so you have to wait.

Xu Zhuo followed the sides of the skull and carefully removed the pork skin bit by bit with a sharp knife, gradually revealing the skull.

Then, with a bone chopping knife, he slashed hard at the back of the skull twice.

After the skull is cracked, put a bowl on the chopping board, turn the pig's head over, and pat it with your hands a few times, and the pig's brain will fall completely into the bowl.

This is a little trick to get the pig's brain, otherwise, if you dig blindly, the pig's brain you take out will be incomplete, and it will even be broken like a ball of tofu brain.

Grilling the whole pig's head doesn't need the pig's brain, so Xu Zhuo put the bowl in the refrigerator. You can put it in and cook it next time you heat the hot pot. This stuff is Yu Keke's favorite, so don't throw it away.

Then, Xu Zhuo continued to dismantle the skull, to cut away those fascia tissues one by one, and he had to be careful not to cut the nose, ears and other parts that are easy to lose appearance.

When the eyes were cut, Xu Zhuo hesitated.

Because according to the traditional method, the pig's eyes should be pulled out in advance, and then removed after a little cooking while the pork is cooking, and the pig's eyes should be put back in place when the dishes are ready to be placed on the plate.

However, this approach has been criticized in recent years, because not only does it look a bit cruel, but also the big black eyes always seem a bit cautious.

So now when it is served on the table, ingredients such as cherry tomatoes or big cherries are usually placed on the pig's eyes to embellish it.

Xu Zhuo thought for a while, and felt that having two eyeballs for the New Year's Eve was really unsightly, so he used a new method.

Tradition is good, but it cannot be inherited in its entirety.

Only by extracting the essence and discarding the dross can traditional culture better adapt to the current society, otherwise, it will be a retrogression of history, or it will evolve into a cultural fault.

After finishing the deboning step, Xu Zhuo soaked the whole pig's head in water. This was done to soak out the blood in the meat, so that the meat would taste better.

And soaking the pig's head after the bone is removed can also restore the slightly twisted pigskin due to pulling.

It takes at least two hours to soak, so Xu Zhuo went downstairs after washing his hands carefully.