Food starts with noodles

The amount is not large, so it won't make people feel distressed.

But besides the amount, he also added a condition.

"God knows this matter, you know it, I know it, others are not allowed to say it, and when transferring money, you have to use a small account, not a large account..."

This familiar operation reminded Xu Zhuo of the matter of Xu Wenhai hiding his private money in an instant.

Unexpectedly, Pang Shijie also...

Ugh!

Is it true that when a person reaches middle age, if he wants to have pocket money, he can only look for it from the younger generation?

For a moment, Xu Zhuo was filled with emotion.

And when he thought of winning [-] yuan from Pang Shijie's private house tomorrow, Xu Zhuo felt even more sorry.

Such a good uncle, it would be great if he came to play two or three dozen times.

The only regret is that Pang Shijie didn't dare to let go this time. It would be great if he raised the lottery to one hundred and eighty thousand. The value of [-] is somewhat unnerving.

Unlike Xu Zhuo who was slightly disappointed, Pang Shijie looked excited.

It seemed that the 2 yuan of private money had been obtained, and even during the meal, Xu Zhuo took two group photos and posted them on the circle of friends.

"My niece and son-in-law Xu Zhuo, the youngest visiting professor at Yangzhou University, has spent most of the day on hot searches today, so I, my uncle, are also honored."

He not only posted pictures of Xu Zhuo in Moments, but also posted them in groups to show off.

Xu Zhuo didn't know what to say.

Probably this is the tradition of the Pang family, Pang Lihua is like this, so is Pang Shijie, even Yu Keke has been affected.

After eating and drinking enough, Xu Zhuo opened the window and breathed in the fresh air outside.

I didn't feel much when I ate it, and I didn't think the smell in the room was bad, but after I opened the window, I suddenly found that the air outside was so fresh.

Xu Zhuo is not worried about the competition, after all, the name of the B-level signature dish is not covered.

In addition, Tusi Smile and Liuli Smile are both dishes derived from Honey Smile, and Xu Zhuo has already obtained the top method of Honey Smile.

Xu Zhuo might not be able to compare to the old man and the others.

But Pang Shijie and Xu Zhuo have absolutely no pressure.

What's more, Pang Shijie's mentality was not right, he wished to write the words "definitely won" on his face, and his mind was full of private money of winning 2 yuan.

So in this case, the probability of losing is very high.

Early the next morning, after Xu Zhuo and Pang Shijie had breakfast on the first floor, they drove to the Culinary Institute.

Originally, the two wanted to compete on the first floor, but the kitchen on the first floor was too busy and there were so many masters. Pang Shijie was worried that Yu Peiyong's apprentices would think it was "pecking each other", so he proposed to go to the culinary academy to compete .

Of course, the reason why he wanted to come here to compete, also had the idea of ​​getting the title of visiting professor later.

After all, even Xu Zhuo is a visiting professor, and his uncle has such a close relationship with the college, so he naturally wants to get the title of professor.

After Xu Zhuo and Pang Shijie came to the Culinary Academy, they took a tour around the campus to familiarize themselves with the environment.

Then I found an empty classroom, looked for some ingredients, and called a group of teachers who had no class, Yu Peiyong, Zheng Guangyao, Dai Zhenting, Guo Shuying and others.

After briefly telling everyone about the competition, this competition related to the private money of middle-aged men officially began.

Because it is a derivative dish, the first half of Tusi Xiaoxiao and Liuli Xiaoxiao are exactly the same as Honey Juicy Xiaoxiao.

The difference lies in the boiled sugar in the back.

Xu Zhuo has high-quality sugar sticking skills in his hands, so it can be said that he understands all the steps of boiling sugar.

Boiling sugar in a pot will basically go through five stages: honey juice, frosting, wire drawing, glass, and sugar color.

Honey juice is the simplest. After the sugar is boiled, the sugar juice becomes slightly viscous, which is the state of honey juice.

As for frosting, there are large white bubbles. Xu Zhuo made sugar-fried hawthorn for Yu Keke before, which is to boil the sugar to the state of frosting.

As for drawing silk and glass, the sugar is boiled until golden yellow vesicles appear and the sugar juice turns amber. However, drawing silk is eaten hot, while colored glaze generally cannot be realized until the sugar juice cools down.

In addition, after obtaining the B-level cooking skills, Xu Zhuo discovered that there is another difference between the two, that is, the cooking time of colored glaze is a few seconds longer than that of shredded silk.

Only in this way can the sugar juice show the most perfect state.

As for the color of the sugar, when the sugar is boiled to a maroon color without air bubbles is the best time.

In fact, in addition to these five stages, there is also a tender juice state.

The tender juice is the same as the sugar color, and it is also used to color the dishes.

After the sugar is boiled to the glass state, when the sugar juice changes from dense small bubbles to golden big bubbles, it is in the state of tender juice.

Compared with the color of sugar, tender juice is lighter in color, with a sweet taste and rich caramel flavor. The cooked dishes will show a bright red color, making the ingredients appear more tender, so it is called tender juice.

The sugar color has no taste, only a strong caramel aroma, and the color is red. The dishes made are rosy and shiny, and the color is darker.

Xu Zhuo and Pang Shijie finished the first half of the smile almost at the same time.

When the two brought the smiles out of the steamer, the match would be worth watching, because compared to making smiles, boiling sugar is a step in cooking.

The people present are all experts, so although they will think it is good to show knife skills or something, they will not be too surprised.

Only when Huogong and Shaogong have reached the realm of transformation can they be recognized by the peers present, and they can be regarded as gaining a firm foothold in this industry.

Xu Zhuo put the wok on the stove and started to boil sugar.

In order to allow everyone to taste the two dishes at the same time, Xu Zhuo first made Liuli smile.

Instead of adding water to the pot to cook sugar like Pang Shijie did, he used an oily pot and poured some peanut oil into the pot along the side of the pot.

This move surprised all the onlookers.

"There is no specified time, why use oil frying method? The water boiling method is more secure."

Boiling sugar is divided into oil frying and water boiling. Both methods have their own advantages and disadvantages.

Oil frying time is fast, but it is easy to overturn; water boiling is easier to master, but the disadvantage is that it takes time.

Naturally, Xu Zhuo didn't do this out of desperation, he did it purely for pretense.

But after he chose the oil-fried method, Pang Shijie next to him felt a "thump" in his heart, secretly asking for bad dishes...

Chapter 597 The Successor of Zhejiang Cuisine

In the field of boiling sugar, because the oil frying method is relatively risky, this method of boiling sugar has a natural advantage.

On the contrary, the method of boiling with water is very common.

Even if it is done perfectly, it is considered "average" in the eyes of professional chefs.

In fact, Pang Shijie must have properly fried it with oil.

But today, in order to convince Xu Zhuo to lose, he took it for granted that he used water boiling, because Pang Shijie felt that Xu Zhuo should choose water boiling.

As a result, his niece and son-in-law did not play cards according to common sense.

Of course, this was also due to Pang Shijie's carelessness.

He should wait for Xu Zhuo to make a decision on which method to use to boil the sugar. He always thought that Xu Zhuo was too young, and frying with oil was too risky. Oiled up.

If you change the method at this time, Pang Shijie really can't bear this face, so he can only make mistakes.

He had a premonition that he might not be able to win today.

Because as a professional chef, I am too aware of the gap between frying and boiling in water.

The method of boiling water is at the level of a housewife, even people without cooking skills can do it.

Only the frying method can reflect the professional level of a chef.

Making a wrong choice of boiling sugar does not mean losing, but it has to be based on the opponent's mistakes in performance, such as accidents in the process of frying sugar, or obvious shortcomings in other links.

Pang Shijie secretly observed Xu Zhuo for a long time, but he didn't see any mistakes made by the child.

On the contrary, in some links, he did better than his uncle.

This made Dai Zhenting, who originally wanted to hit Xu Zhuo a little bit, and was worried that the child would fall into the fame and not make progress, suddenly couldn't accept it.

If there were no outsiders around, he really wanted to use Pang Shijie's cane.

Dai Zhenting is not only Pang Shijie's father-in-law, but also Pang Shijie's mentor. It was Pang Shijie's outstanding performance in the back kitchen that made Dai Zhenting want to marry his daughter.

As a result, his favorite student is about to be defeated by a young man who is 20 years younger. No one can bear this.

The oil frying method takes a lot of time. Before the oil heats up, Xu Zhuo spoons a spoonful of white sugar into the pot, and then starts to stir fry on low heat.

In just over a minute, the sugar in the pot had been fried, and it took on the color of a little ground sesame oil.

At this time, it is actually in the state of wire drawing, but if it is made of colored glaze, it needs to be fried a few more times.

When bubbles appeared in the sugar juice, Xu Zhuo divided half of the steamed smiles and poured them into the pot.

Holding the frying pan in one hand and a spoon in the other, he took the pan off the heat and turned it upside down for six or seven seconds, letting all the sugar juice in the pan hang on Kaikouxiao.

Then take out the pot, pour the smiles in the pot into a tray, and spread all the smiles with a spoon by the way.

At this time, the plate cannot be placed. The temperature of the sugar juice has to cool down and solidify into a layer of amber glass shell on the surface of the mouth. Only then can the plate be placed.

Making this dish is actually the same as making candied haws.

After the candy is hung, it cannot be moved again, and it is not operated until it is cooled and formed.

Otherwise, it will affect the appearance and taste of the finished product.

After washing the pot, Pang Shijie had just boiled the sugar juice. After golden bubbles appeared in the pot, he poured the steamed smile into the pot and wiped the sweat from his forehead.

It's okay to lose to your nephew and son-in-law, after all, they are famous.

But at the thought of spending 2 yuan from his own small coffers, Pang Shijie was in a bad mood.

Originally, he planned to take advantage of Xu Zhuo's enthusiasm for becoming a visiting professor and find a way to win some private money, but...

This kid is poisonous, and I will never bet with him again.

After being annoyed, Pang Shijie's mind became much calmer.

Although you can't win, you can't lose too badly, otherwise it won't be a matter of 2 yuan, which is related to the dignity of a middle-aged man.

Like Xu Zhuo, Pang Shijie poured the open smile into the pot, and after stirring it a few times, he also poured it into the tray. Then he quickly cleaned the pot and prepared to make the open smile.

This time, instead of boiling with water, he also changed to stir-frying with oil.

First heat the pan and cool the oily pan, which can effectively prevent sticking to the pan, then pour a little peanut oil on the side of the pan, add a spoonful of white sugar, and stir fry over low heat.

It took Xu Zhuo a long time to wash the pot just now, and he intentionally waited for the sugar juice in the tray next to him to cool down, so the time Xu Zhuo started wire drawing was almost the same as that of Pang Shijie.

Not only the starting time is the same, but also the actions of frying the sugar after pouring the oil into the pan are exactly the same.

It's as if a person is cooking in front of a mirror.

But everyone's focus is still on Xu Zhuo.

No way, youth is an advantage.

Four 50-year-old chefs do these things, and the 20-year-old chefs do these things, giving people a completely different sense.

After the sugar in the pot was fried and turned into the color of small ground sesame oil, the two of them poured the remaining Kaixiao into the pot at the same time and turned off the fire at the same time.

Then the two of them stir-fried with small spoons at the same time, so that the sugar juice hangs on the mouth as much as possible.

Seeing this, Dai Zhenting's frown gradually relaxed.

Obviously, he noticed the change in Pang Shijie.

Originally, he looked worried about gains and losses, and his mind was not on cooking at all.

But now, his mind has obviously calmed down, and the frequency of his movements is exactly the same as Xu Zhuo's. The two of them operate like this, showing an indescribable charm.

As a person who has worked hard in the back kitchen all his life, it is naturally clear that this is the embodiment of concentrating on cooking.

A chef can only be in this state if he puts all his mind on the dishes.

The two have been stirring and laughing in the pot like this. This is not only to make the sugar juice hang more evenly on the smile, but also to cool down the sugar juice.

Only when the temperature drops and the sugar juice becomes more viscous will it show the effect of drawing silk.