Food starts with noodles

This dish has been simmering in the pot for almost three hours, and it has already reached the point where the meat is rotten and fragrant.

Xu Zhuo turned off the fire, picked out all the ginger, scallion and spice packets in the pot, and then took out the pig's tongue and put it on a plate to cool.

After the temperature of the pork skin has dropped a little, carefully scoop out the pig's head with a large strainer.

In this step, be sure to turn off the heat and wait for a while before doing it, because the pork skin will become tough as the temperature drops.

If you scoop out as soon as the fire ceases, it is very likely that the meat in the pot will rot into a mess.

After all, it has been cooked for three hours, no matter how low the fire is, the meat has been thoroughly cooked, and the pig skin has become very soft and waxy, to the point of melting in the mouth.

However, it can’t be dried too hard. If the temperature is too low, the taste of the pig’s head will be close to that of stewed pig’s head. Although it is delicious, it will lose the style of roasting the whole pig’s head. It is already a failed product.

Xu Zhuo stayed there for more than ten minutes, and he was not idle during this period.

First cut the almost dried pork tongue into thick slices and place it in the middle of the plate, then place the green vegetables on the plate with chopsticks to make a perimeter, and when everything is ready, start to place the pig's head.

Use a strainer to scoop the pig's head out of the pot and place it in the middle of the plate, completely pressing down the cut pig's tongue.

In order to make the dishes more beautiful, the pig's face has to be adjusted to make the pig's face look like a smiling face.

After this step was done, Xu Zhuo took out the bamboo net from the pot and soaked it in the pool, then turned on the fire again to boil the remaining soup in the pot, and then stirred it while cooking to let the soup in the pot boil. The soup becomes viscous.

Finally, pour some peanut oil on it, stir it well, put it into the pot, and pour the soup evenly on the pig's head and the surrounding green vegetables. This grilled whole pig's head is the end.

The reason for using the word "just count" is because the last step is still missing: the finishing touch.

This step is actually quite simple, when Xu Zhuo just came here, he pinched two bright red cherry tomatoes from the cocoa fruit plate.

Cut off two-thirds with a knife, and press the rest to the pig's eyes, and you're done, you can take it down to receive everyone's shocked and surprised gazes.

When I came downstairs, the dishes were already served.

It's actually only past six o'clock at this moment, and there is still more than an hour before the Spring Festival Gala starts, but it's already dark outside, and everyone is almost hungry.

So the New Year's Eve dinner officially began.

When Xu Zhuo walked into the restaurant with this grilled whole pig's head, everyone's eyes were attracted.

Everyone knew that Xu Zhuo made pig heads upstairs, but no one thought that what he made was actually the top three roasted whole pig heads in Yangzhou.

Yu Peiyong's face was full of surprises, seeing the pig's head that Xu Zhuo was holding couldn't help standing up, and walked over to look at it for a while, then turned around and gave the old man a thumbs up.

"The color is delicious, the flavor is perfect, and the heat is just right. Xiao Zhuo really surprised me today. I didn't expect to cook such a dish without making a sound. Jimin, drink two more glasses tonight!"

Xu Wenhai and Wei Junming were also very surprised. Others may not know the difficulty of this dish, but they are very clear about this dish.

Take bone removal as an example, without a certain amount of effort, it is absolutely impossible to do this step.

Xu Zhuo was able to cook this dish without making a sound, this talent, this level, compared with the two of them, it is already superior.

However, the old man was not happy.

Is it plausible that a dignified descendant of Lu cuisine, who celebrates Chinese New Year, actually made a Huaiyang dish?

But Xu Zhuo had already prepared his speech: "After learning how to grill mutton with green onions last time, I was thinking about how to cook it. I accidentally saw this grilled whole pig's head, so I secretly followed the tutorial... "

The old man's brows immediately relaxed. If you want to say that, then I won't be angry.

Yu Peiyong smiled helplessly: "Why are you acting like a child? Come on, let's start eating. Xiaozhuo, fill up your wine glass. The old wine that your grandfather has treasured for 30 years is finally unsealed today."

The old man has a lot of wine in his collection. Xu Zhuo is not greedy, because he is not addicted to alcohol. On the contrary, he doesn't like the feeling of getting dizzy after drinking.

It was the dishes on the table that moved him very much.

Today's dishes include Shandong cuisine, Sichuan cuisine and Huaiyang cuisine, all of which are famous hard dishes.

For example, the poetic ginkgo, jade belt shrimp, first-class sea cucumber, and phoenix shark fin made by the old man;

Grilled mutton with scallions, braised prawns in oil, nine-turn large intestines, and braised tendons with scallions cooked by Xu Wenhai;

Kung Pao Chicken, Husband and Wife’s Lung Slices, Steamed Jiang Tuan, Stir-fried Eel Slices, and Steamed Beef Made by Wei Junming;

Yu Peiyong made squirrel mandarin fish, stewed soft-shelled turtle, honey sauce, lion head with crab powder, and three sets of duck.

In addition to these dishes, there were several desserts, sweet soups and cold meat fried dishes, which made Xu Zhuo dizzy.

Fortunately, the restaurant uses the hotel's large round table that can seat more than a dozen people, otherwise it really wouldn't be able to accommodate so many dishes.

Xu Zhuo was already so hungry when he just made the pig's head, and now he saw the dishes on the table, he couldn't hold back even more, and before the old man could speak, he started to eat with his chopsticks.

He and Yu Ke were the only children present, so no one said that he didn't understand the rules.

After Xu Zhuo took the lead to eat, everyone also raised their chopsticks and aimed at the one in the middle...

Grilled whole pig head.

Well, compared to other dishes on the table, everyone is most interested in Xu Zhuo's craftsmanship.

Female elders want to eat, mainly because of the filial piety of the children, and Xu Zhuo is so sensible, even if it is not delicious, he has to praise it.

The starting point of the male elders is to see how well Xu Zhuo cooks this dish. If there is room for improvement, he can point it out at this moment.

Grilled whole pig's head is a dish that is best eaten when it is hot, and it works best when it is slightly hot.

Because when it is hot, you can eat the taste of pork that melts in the mouth, salty and sweet. Once it is cold, not only the taste will become poor, but the taste will also become very monotonous.

Holding a sharp knife in his hand, Xu Wenhai looked at Chen Guifang and the others and asked, "Is the filming done? I'll cut it after I'm done."

The women quickly took a few more photos, and while skillfully retouching the photos, they waved to Xu Wenhai, motioning for him to do it.

Grilled whole pig's head is not easy to pick, especially the pig's face, which contains lean meat and fascia. If you pick it up with chopsticks rashly, you may make a fool of yourself. Therefore, when you eat it, you will use a knife to cut it into small pieces.

This is convenient for clamping and allows the soup to penetrate into the meat.

Yu Keke gave the old lady a piece of meat winkingly, while Xu Zhuo put the pig's nose on the plate in front of the old lady of the Yu family.

Let the two old ladies taste it first, which is a rule that both families stick to.

The old lady put the piece of meat into her mouth, chewed it lightly, tasted the taste, and immediately praised Xu Zhuo's craftsmanship.

"It melts with just one sip, my good grandson's craftsmanship is really good!"

The old lady of the Yu family nodded and agreed with this statement very much.

"I used to eat this dish a lot. It's no different from those famous apprentices on the first floor. It's just a little bit worse than Pei Yong. Boy, come on, don't waste your talent."

Once the two old ladies boasted, they basically set the tone of the dinner table.

The others also had a taste of it, and praised Xu Zhuo's craftsmanship from various angles.

Grilled whole pig's head is a dish, and different parts have different tastes.

For example, pig ears, because the inside is full of crispy bones, so even after three hours of cooking, the taste is crisp and raw, which is more suitable for drinking.

Those who like to eat fatty meat can eat the two sides of the pig's face. Apart from the skin, this part is fat.

And because this part is next to the lean meat inside the pig's face, although it is very fat, it is not greasy at all, and it tastes very satisfying.

If you don’t want to eat too fat, you can eat the lean meat on the pig’s cheeks. There is a layer of pigskin on the outside, a little fat in the middle, and all lean meat inside.

Because of the large amount of activity, the pork cheeks have very good elasticity and meat quality.

As for the most classic part, it is still the part of the pig's nose.

There are fatty meat, lean meat, and a little bit of cartilage, plus the soft and waxy pig skin, which tastes fragrant, crisp, soft, and waxy. It is the most essential and delicious part of the whole pig's head.

In addition, the pork tongue is also very delicious, especially when dipped in the sweet and salty soup, after eating it, the pleasant feeling brought by the food hits the brain.

Makes you feel refreshed.

After Xu Zhuo ate a piece of meat, he was also shocked by the dish. He knew it was delicious, but he didn't expect the taste of this dish to be so wonderful.

No wonder it is the head of the three heads in Yangzhou;

No wonder it made the monk break the meat precept;

No wonder countless literati and refined scholars wrote poems to praise it.

This dish is truly delicious!

But in a short period of time, grilled whole pig's head may not be available in restaurants.

Because the raw material of this dish is only pig's head, customers will definitely not do it if the price is too high, but Xu Zhuo will not agree if the price is too low for such a labor-intensive effort.

"I have to find a way to increase the value of this dish..."

Chapter 936 New Year's Eve Onion and Potato Rings

Soon, the dish of roasting the whole pig's head was eaten up.

There were a lot of people, and this dish was really delicious, and it was cooked by Xu Zhuo, so everyone ate a few dollars.

When the meat was almost finished, Yu Keke ate it with the vegetables for garnish and dipped it in the soup.

"Wow, this soup is really delicious, give me a bowl of rice, I can finish the rest of the soup and vegetables!"

Xu Zhuo smiled and picked a piece of honey sauce for her: "There are so many delicious things, don't just eat one dish, come and try this, it's also very delicious."

Honey Juice Fire Fang is a typical Jiangsu and Zhejiang cuisine. Both Jiangsu cuisine, Zhejiang cuisine and Anhui cuisine are included. As a person who has mastered all eight major cuisines, Yu Peiyong naturally knows how to cook this dish.

It's a pity that Yu Keke didn't buy it very much. She used chopsticks to put the piece of ham that had been steamed for four or five hours in front of Xu Zhuo: "I've been eating this since I was a child, and I'm tired of it..."

After finishing speaking, she started to eat the dishes made by the old man, without giving her grandfather any face at all.

Xu Zhuo sighed helplessly, the children of rich families are really different, she still despises the dishes that many people have never eaten before.

He put this piece of ham into his mouth, and the meat melted in his mouth with a light sip. The sweet soup and the salty and delicious meat complemented each other, which immediately whetted the appetite.

Honey sauce fire party is also a kung fu dish, and the preparation time is even longer than roasting a whole pig's head, which takes about five hours.

However, unlike roasting the whole pig's head, Honey Sauce Fire Fang is a steamed dish that needs to be steamed from the beginning to the end.

And the steaming is also very particular, instead of just steaming the meat in a steamer for five hours, it needs to be steamed three times.

Steam the ham for the first time, at least two and a half hours, use the heat of the steam to bring out the umami and aroma of the ham, and dilute the salt in the ham by the way.

For the second time, rock sugar is added, and then steamed with broth for more than an hour, and the meat is soaked in honey juice from rock sugar to increase the complex taste of ham.

The third time of steaming is to put white sugar lotus seeds, so that the taste of lotus seeds can be integrated into the meat, which makes the taste of ham richer, and lotus seeds can also relieve the greasy ham.

After three times of steaming, the ham can be placed on a plate, and then the steamed soup can be poured over, and the dish is done.

But it's easy to say, but it's not so simple to do. Not to mention the amount of water added each time during steaming, the piece of ham that is the main ingredient is very particular.

First of all, authentic Jinhua ham should be used, and secondly, only the fat and thin upper part should be used. Compared with roasting the whole pig head, this dish is more tossing than it is.

And there is another feature of this dish, that is, the sweetness is too high.

Grilled whole pig's head is already a typical sweet and salty dish. The sweetness of this honey sauce fire recipe is higher than that of grilled whole pig's head. The feeling of eating dessert.

For this taste, people who like it should like it very much, such as Jiangnan people who like to eat sugar.

But for those who don't like to eat this kind of taste, this dish is simply unpalatable.

Xu Zhuo didn't have any dislike for this kind of dish, after all, he ate the rock sugar elbow made by the old man when he was a child, and he has long been used to the sweet and salty taste.

Everyone chatted while eating, and Yu Keke planned to take a long vacation next semester to work as a sales manager at Sifang Restaurant. After the decision was made, his family members were quite supportive.

However, although it is supported, the reasons are not the same.

The members of the Yu family thought that Yu Keke didn't do well in his studies, and he kept failing courses. Even if he stayed around until he graduated, he might not be able to get a diploma, and he would have to take the doctor's qualification exam later.

The difficulty is too great, it is better to find a suitable job earlier, anyway, the family does not expect her to make money, as long as she is interested, she can do whatever she wants.

But the Xu family felt that being a doctor was too hard, and Yu Keke's small body might not be able to bear it, so he changed careers early if he could. Anyway, being a boss doesn't require a diploma.

In this way, after the year of cocoa, he officially took up the post and was responsible for all the online business of Sifang Restaurant.

Because Yao Meixiang also has an online store, she immediately made an agreement with Yu Keke that the two stores could try to operate jointly in the next year.

After chatting with Yu Keke, everyone turned their attention to Xu Zhuo: "Little Zhuo, do you have any plans for the new year?"

Xu Zhuo really had several plans.

The first is to complete the two tasks on Feng Weiguo, one is the task of eating crabs, and the other is the task of recruiting apprentices. These two tasks must be completed before the end of the year, otherwise they will expire.

The second is about cooking tutorials. Now Xu Zhuo doesn't know what to do. He has to go to Yangzhou University to study later. Ten tutorials will get him a skill upgrade reward. He doesn't want to miss this opportunity.

The third is to find a university that we can cooperate with. From the tasks given by the system, we can see that this will be the focus of the next year or two, so we must take it seriously.

The rest is to cook in the back kitchen, do the tasks given by the system by the way, and broadcast live on the Internet if there is nothing to do, so as to maintain the current enthusiasm.