Food starts with noodles

The reason why this ratio is used is because if there is too much white sugar, the sweetness will be too high, which will affect the consumption.

However, if there is too little white sugar, the viscosity of maltose will increase, which will cause the boiled cake to lose its soft and waxy taste, and become sticky and unpalatable.

As for the dried sweet-scented osmanthus and honey, it enriches the taste of the syrup, making the sweetness even richer.

Feng Weiguo put all these ingredients into the pot, and then began to stir slowly.

As the water temperature rises, the maltose gradually begins to dissolve, and the water in the pot also becomes viscous.

After the water in the pot boiled, Feng Weiguo turned the fire to a low one, simmered slowly, and continued to stir until the syrup in the pot became thick and could be shredded, and that was done.

At this time, those boiled cakes were already dry enough not to be hot to the touch, Feng Weiguo grasped them and began to put them into the pot.

When the bottom of the pan is full, turn off the heat and slowly stir the pan with a spoon so that all the biscuits are completely submerged in the syrup.

At this time, stop for a while and let the boiled cakes soak in the syrup for a while. Taking advantage of this time, Feng Weiguo brought a deeper basin and poured all the cooked white sesame seeds prepared by Xu Zhuo into it.

After 2 minutes, he used a big eye strainer to take out all the boiled cakes soaked in the syrup, and put them on the top of the pot to control the excess syrup.

After there is no syrup dripping down, pour the boiled cakes filled with syrup into the basin with sesame seeds.

Then turn on the fire to heat the syrup, and continue to soak and cook the cake.

Xu Zhuo, on the other hand, was holding the pot with sesame seeds, and began to shake it slowly, so that the boiled cakes inside began to roll in the sesame seeds, and did not stop until the boiled cakes were covered with sesame seeds.

The most eye-catching feature of Wenxi's boiled cakes is that they are covered with sesame seeds, so if there is a gap at this time, they have to be filled with sesame seeds so as not to affect the appearance.

When all the boiled cakes were densely covered with sesame seeds, Xu Zhuo used a small colander to pick them out one by one from the basin, and put them on a tray for final cooling.

At this time, the second pot of boiled cakes covered with syrup had already come out of the pot, and Xu Zhuo took the pot again and started sticking sesame seeds.

"Actually, I have trypophobia, but looking at this kind of dessert covered with sesame seeds, I don't feel any discomfort. Instead, I feel a little greedy."

In the office, Yu Keke stared intently at the Wenxi boiled cake that Xu Zhuo sent.

The other girls in the sales department also pretended to be polite, why they want to lose weight and don't eat desserts, because they have too many calories and are worried about getting a small belly.

As for Ke Ke, the painting style has changed.

The girl first made out of nothing that she had intensive phobia, but as she spoke, she raised her hand and picked up a boiled cake and put it into her mouth.

"Wow, it's so sweet and delicious."

The texture and taste of Wenxi boiled cakes are typical compound type, so it tastes special.

The first is the taste, which has the sweetness of white sugar, honey, and maltose, with the scent of sweet-scented osmanthus and sesame in the middle.

As for the taste, the cooked sesame is crispy, the leather is fragrant and soft, the chatting is soft, and the unique sandy texture of cooked flour, coupled with the unique stickiness of maltose, this taste is really irresistible.

At least cocoa completely fell into this delicacy.

"It's delicious, I won't eat tonight, just eat this Wenxi boiled cake, whoever grabs me will be in a hurry."

While eating, Yu Keke hugged all the pancakes in his arms.

But after eating a few, she felt full.

Because this thing uses cooked flour and various sugars, it has a strong sense of fullness, and you can feel full after eating a few.

"Prepare a notice. The boiled cakes will be released before May [-]st. You should plan the publicity plan well and let me know in advance if you need my cooperation."

After explaining a few words, Xu Zhuo left the office and returned to the kitchen again.

The kitchen was not too busy at the moment, so all the chefs gathered around Feng Weiguo, eating Wenxi boiled cakes, while listening to Feng Weiguo explaining how to distinguish the quality of boiled cakes.

First of all, look at the sesame seeds. The sesame seeds are covered with no gaps, which shows that they have been done with care and no fooling around.

The other is to look apart.

Break open a Wenxi boiled cake, the opening can pull out sugar shreds, and it can be pulled half a foot long, this is a good boiled cake.

For the best, the shreds pulled out after the boiled cake is broken can be layered, and you can see that the leather made of brown sugar is layered on top of each other. This is a good boiled cake.

Feng Weiguo explained to everyone while talking, just like a professor giving a lecture in class.

One thing to say, among all the old people Xu Zhuo knew, Feng Weiguo was the most special one, he had no temper, never got angry, and he could chat with anyone.

Not as lofty and bookish as Yu Peiyong, nor as aggressive as the old man.

Whenever you have a question and ask him for advice, he will answer it seriously, and if you can't answer it, you will immediately shake people in the group.

Yu Peiyong, Zheng Guangyao, Guo Shuying and others in their group have all been harassed.

Thinking of this, and looking at Feng Weiguo's almost white hair, Xu Zhuo felt that it was time to express his gratitude to this old man.

He squeezed into the crowd, and asked Feng Weiguo who was chattering: "Grandpa Feng, I want to hire you as the general consultant of Sifang Restaurant, would you like it?"

Feng Weiguo froze for a moment, a little confused and a little surprised.

He didn't agree immediately, but calmed down immediately: "Isn't there still Brother Xu and Brother Yu? I can't do this, can I?"

Well, a very self-aware old man.

But Xu Zhuo didn't give him a chance to refuse, and said to Guan Junjie who was on the side: "Brother Guan, you should discuss with Zheng Jia and Sister Xiaoying about the method of employment and remuneration, and make the letter of appointment as soon as possible. Everything is ready, and I will officially take office starting tomorrow.”

Feng Weiguo was originally a consultant of Sifang Restaurant, even the old man Yu Peiyong and others were all of them.

But among these consultants, the old man is now more concerned with the old lady, Yu Peiyong cannot get away from Yangzhou, and the others have their own affairs.

Only Feng Weiguo has been exercising this role of consultant, and he comes to the back kitchen almost every day.

So Xu Zhuo finally gave the title of General Counsel to Feng Weiguo instead of the closer old man or Yu Peiyong.

In fact, the general counsel and so on are all honorary things, and there is no real benefit at all. In the eyes of young people, there is no real money to give.

But the old man likes this, so Xu Zhuo can only spend more time on it.

To be honest, if you really want to give money, the money in Xu Zhuo's hands is far from Feng Weiguo's. If Feng Weiguo takes all the money in his hands, he can buy at least half of Sifang Restaurant.

than money or something...

Your grandpa is still your grandpa.

Therefore, when you can't give money, reputation is more cost-effective.

Originally, Xu Zhuo just felt Feng Weiguo's help to him, so he gave him this honorary position, but unexpectedly, a hidden mission was triggered.

"Ding, the host has shown respect to the master of Jin cuisine, and specially rewarded the C-level signature Jin cuisine-tiger skin elbow. Congratulations to the host."

Xu Zhuo:? ? ? ?

Recently, the dishes are rushing to come, can we let people have a rest?

Save the child!

Chapter 977 Tiger Skin Elbow

After receiving the reward, Xu Zhuo began to think about making elbows.

After all, it is a famous banquet dish in Shanxi, and it is worth tasting.

And this kind of dish is also suitable for new dishes in the store. Although customers who eat in the restaurant on the first floor may not order it, the guests in the private rooms upstairs like to order this hard dish.

Whether it is delicious or not is second, the main reason is that this dish looks very ostentatious.

And some middle-aged people like to talk about the dishes they ate at the banquets of weddings and weddings in the countryside when they drink too much.

Sometimes I even asked the waiter if there was such a dish in the store.

Now, there are such dishes.

It is said on the Internet that tiger skin elbow is a classic dish in Shanxi and Tianjin, but this is not true.

Because the dish of tiger skin elbow can be found almost everywhere in the country, even if the name is changed, the dish is exactly the same.

For example, the famous tiger skin hoof in Hubei is actually a tiger skin elbow.

However, although the dish of tiger skin knuckles can be found everywhere in the country, and the appearance of the finished product looks similar, the method is not the same.

Some are boiled first and then fried, some are fried and then boiled, some are boiled and then fried and then boiled, and even some are boiled and then fried and then steamed and then boiled...

There are many ways to do it, and there are all kinds of them.

Xu Zhuo understands this very well. After all, people in different regions cook in different ways, from home-cooked dishes to well-known dishes.

The way the system rewards Xu Zhuo this time is relatively cumbersome.

It is the method with the most steps of boiling, frying, steaming, and steaming. Although there are many steps, the elbows should still be very good.

After all, this is a C-level dish.

And Xu Zhuo read online that the more classic Shanxi tiger skin elbows are so soft that they can be eaten with a spoon (kuǎi).

Just because of this feature, Xu Zhuo felt that the method he had mastered was no problem.

Because according to Xu Zhuo's conjecture, the tiger skin elbows made by the four steps of boiling, frying and cooking should all be the same.

The so-called tiger skin is actually the pattern on the skin of the meat.

The understanding of tiger skin in different parts of the country is actually different.

In some cases, the pigskin is burnt to a burnt yellow color, so that it looks like the mottled body of a tiger, but this statement is a bit far-fetched.

Because the patterns on the raw pigskin, no matter how beautiful they are, will disappear when the pigskin is cooked through.

There is also a saying that the flower knives are different. Before making the elbows, a kitchen knife is used to stamp circles of flower knives on the surface of the elbows. The edges of the knives will curl slightly after cooking, which looks like stripes on a tiger from a distance.

However, sugar or soy sauce is usually added to make elbows. The ruddy color with such knife patterns does not look like tiger skin, but it is quite similar to the skin of a red Shar-Pei dog.

In the field of Chinese food, everyone’s understanding of tiger skin is that the pig skin is put into cold water immediately after frying. The surface of the pig skin shrinks due to the cold, and the heat inside the pig skin expands to form a colorful texture.

Not only tiger skin knuckles, but also some steamed meat with buckled meat also require tiger skin. For example, the famous taro buckled meat in Lingnan area is a typical tiger skin meat.

"Jianguo, get a box of elbows when I buy meat tomorrow. I'm going to try to make tiger skin elbows tomorrow to see if I can make them. After all, May Day is coming, so I have to prepare for new dishes."

Xu Zhuo's voice was not too loud, and it happened to be heard by Feng Weiguo, who had just been appointed as the general counsel.

He was in the excitement of having a new title, and after hearing Xu Zhuo's words, he immediately regained his energy.

"Xiaozhuo, do you want to learn tiger skin elbows? I happen to be able to, and I will teach you tomorrow, so I guarantee you can learn it."

Look, this is the benefit of making the old man happy.

Cooking and so on don't even need to ask the other party to help.

In fact, this is also quite good, Feng Weiguo helps Xu Zhuo cover up the fact that he suddenly becomes a tiger skin elbow, and Xu Zhuo can also shape Feng Weiguo into a famous teacher.

The two complement each other, and they can be regarded as taking what they need.

Early the next morning, Xu Zhuo came to the store. Before he had time to check what he had for breakfast today, he saw Feng Weiguo burning the pork skin with the spray gun that Cao Kun used to burn the pork skin.

Feng Weiguo put his elbow on an iron shelf under the hood, and the hood was turned on.

Then use a spray gun to spray the skin of the elbow. The high-temperature flames will burn the skin black, and there will be a strange smell of burnt hair.

"Grandpa Feng is here so early?"

It was only six o'clock, Xu Zhuo didn't expect Feng Weiguo to come so early, let alone his energy.

Feng Weiguo said while he was busy: "I also just arrived. The work in the meat factory is getting rougher and rougher. There are pieces of pig hair on the elbows. It makes people feel uncomfortable and panic."

He didn't tell Xu Zhuo that he didn't know that Grandpa Feng was actually a patient with obsessive-compulsive disorder.

But the current cold fresh meat is indeed like this. Don't look at the white and clean pig skin, but the pig hair on it is in pieces.

Since the prohibition of using asphalt and rosin to remove pig hair, the common people can only eat this kind of hairy pork.

It is also for this reason that more and more people like to burn pork before making it.

Of course, the purpose of burning pigskin is not only to remove the pig hair, but also to burn the impurities in the pores of the pig to eliminate the smell of pigskin.

"Grandpa Feng, let me come. It just so happens that the temperature is a little low this morning. I'll warm up by the fire."

Xu Zhuo brought a large amount of hot water and soaked all the elbows cooked by Feng Weiguo in it. After the pigskin softened, wash it with a clean steel wool, and the pork skin would become clean.

very convenient.

After Xu Zhuo burned all the pig hairs, it was almost time for breakfast.

Today I ate Sophora japonica steamed stuffed buns with noodles in clear soup, and some pancakes made of Sophora japonica.

Ever since Xu Zhuo fell in love with eating wild vegetables, the people in the store followed suit and began to pay attention to wild vegetables. A few days ago, they ate elm money for a few days, and now they started eating Sophora japonica.