Food starts with noodles

Typical ups and downs.

Although Xu Zhuo has repeatedly emphasized that what to eat in the store depends on the choice of cooking and the taste of most people, but everyone still goes their own way and continues to eat wild vegetables.

It made Xu Zhuo feel ashamed to have breakfast in the shop.

If it wasn't for making knuckles today, Xu Zhuo didn't plan to eat it in the store. He went to the old lady's house to eat the breakfast made by the old man. Isn't it delicious?

After eating two Sophora japonica buns and a bowl of noodles in clear soup, Xu Zhuo took two new steel wool balls and began to wash his elbows soaked in hot water.

After soaking, the hardened skin of these elbows softened again, and the dirt and black ash on them would fall off with a light rub.

After passing it with a steel wool ball, the originally dark elbows turned golden yellow.

Some places that were burnt too much are still showing burnt brown, and it really looks like tiger skin at first glance.

But Xu Zhuo still feels that the word tiger skin in the elbow of tiger skin has nothing to do with roasted pig skin.

After the elbow is washed, it is necessary to modify the knife.

This is the method given by the system skills, which is exactly the same as what Feng Weiguo said.

It is very simple to change the knife to the elbow, just cut along the narrowest part of the skin and follow the trend of the bone, and it is best to cut to the bone.

In this way, at the end, the bone can be easily removed.

But we can’t do that now, we have to cook it with the bones, so that the marrow can be boiled into the soup, making the meat more flavorful.

This step is very similar to the flower knife for making crystal elbows.

Not only Xu Zhuo saw it, but even Cao Kun who was eating buns and came over to report to Xu Zhuo the work plan of the stew department also noticed this.

"Xu Zhuo, what are you planning to do? It's exactly the same as Crystal Elbow's flower knife."

Xu Zhuo smiled: "Make a tiger skin elbow and wait to eat it. This box of elbows is all for our own people. We will serve new ones after everyone has tasted it."

As soon as he heard that it wasn't braised pork, Cao Kun immediately lost interest.

After cleaning the elbows one by one and cutting them open, Xu Zhuo, under Feng Weiguo's guidance, put all the elbows skin down into the pot, ready to blanch the elbows.

It stands to reason that the pork skin has been burnt, so it doesn't matter whether it is blanched or not.

But in order to be more hygienic, Xu Zhuo thinks it is better to blanch.

If you eat for yourself, you have to be more careful.

Blanching is very simple, put it in the pot under cold water, and then put in the three-piece blanching set, cooking wine ginger slices and scallions.

After the water is boiled, skim off the foam first, then take out the elbows one by one, and rinse them with hot water.

Then, start preparing the marinated soup.

The so-called stewed soup is the soup used to make stewed meat. There is old soup in the store, and it can be used with a little adjustment.

Add water to the pot, put pepper, star anise, leaves, cinnamon bark, cloves, cumin, dried chili, grass, angelica, ginger, scallions and other spices, and then add some salt, soy sauce, dark soy sauce, five-spice powder, white wine and other seasonings.

After everything is put away, put some old soup into it, but don't need too much, just add a fragrance.

Then fire it up.

Wait for the water to boil and then boil for a while to let the aroma of the marinade cook out, and then put the elbows skin down into the pot one by one.

Because the elbow was blanched, it was boiled in boiling water.

If it is not blanched, put it in cold water.

Only in this way can the taste of the elbow become better.

When Xu Zhuo was doing it, Feng Weiguo was always on the side to guide.

But today Feng Weiguo didn't start to do it, but just explained the specific methods and steps to Xu Zhuo, and let Xu Zhuo operate by himself.

After all, Xu Zhuo's goat's trotters left a deep impression on him, which made Feng Weiguo think that Xu Zhuo has a foundation and foundation in making stewed vegetables, so there is no need to teach him every detail.

This is also in line with Xu Zhuo's thinking. When he came, he was still worried that Feng Wei would take all the work directly, leaving him no room for development.

Unexpectedly, Feng Weiguo became reserved today.

That's fine.

After the elbows were boiled in the pot for about 10 minutes, Xu Zhuo put a piece of maltose into the pot.

Putting maltose at this time is mainly to color the meat. After it is fried later, the color of the meat skin will be more rosy and beautiful.

After cooking for another ten minutes, Xu Zhuo turned off the fire and began to scoop out the elbows.

Because these elbows are placed on top of each other and have been cut along the bone, after cooking, the meat on the elbow has been completely split along the cut gap, making the skin form a plane.

This is very convenient for the next frying.

Put all the elbows on the tray with the skin facing up to dry, then Xu Zhuo took a brush full of steel needles and began to pat on the skin.

This is for the convenience of letting the moisture and fat in the skin flow out, so as to avoid the phenomenon of frying pan when frying.

After the temperature of the elbow dropped, Xu Zhuo put the big iron pan on the stove, poured oil into it, and prepared to fry the elbow.

There is a trick to frying ingredients such as elbows. The more oil you put, the safer it is, and the less oil you put, the easier it is to splash.

Xu Zhuo poured half a pot of oil and turned up the heat.

Taking advantage of this time, he found a large clean basin, filled it with half a basin of water, and took out some ice cubes from the freezer of the refrigerator and put them in the water.

This is done to make the tiger skin more beautiful.

The oil was [-]% hot, and Xu Zhuo started frying the elbows.

Hold the elbow with your hand, skin down, and slide it into the pot along the edge of the pot.

The hot oil in the pot immediately boiled, which reminded Xu Zhuo of when he was a child, he would make a big pot and fry a lot of food when he was preparing new year's goods at home.

After the elbows in the pan were fried until they were ruddy in color and dense small bubbles appeared on the skin, Xu Zhuo took a large strainer and took the elbows out of the pan.

Control the oil first, then put it in cold water with ice cubes while it is hot.

There was a sound of "Zi La", and there were oily spots on the water surface. The meat skin that had just been fried at high temperature began to bulge at a speed visible to the naked eye, and the originally flat meat skin gradually began to wrinkle.

This is where the tiger skin is, and it is also the tastiest part of the tiger skin elbow.

Standing aside, Feng Weiguo was chatting with Xu Zhuo about the tricks of making elbows, while taking a video of Xu Zhuo making elbows with his mobile phone.

He proudly posted the video to the group: "Today I instructed Xiao Zhuo to make tiger skin elbows, it looks very good."

After posting in the group, I posted it again in the circle of friends, which was very frustrating.

After Xu Zhuo finished frying the elbows, he added some ice to the basin and soaked the elbows for an hour.

An hour later, Xu Zhuo put the elbow skin side up in a large bowl, then poured in some stewed soup that had just stewed the elbow, trying to make the stewed soup cover the elbow as much as possible.

One elbow and one bowl. After everything is done, put them together in the steaming cabinet for steaming.

If this elbow is to be delicious and eaten with a spoon, it must be steamed for at least two hours.

This not only makes the elbow crispy, but also allows the flavor of the stewed soup to fully soak into the meat.

Because the steaming time was too long, Xu Zhuo began to busy himself with other things. This is the busiest time in the back kitchen, cutting and washing side dishes, and everyone is busy with their feet on the ground.

When he was busy, Feng Weiguo, who had been inspecting the store, came over and said to Xu Zhuo, "Xiao Zhuo, when Xingwang comes back, I want to take him and Shi Lei to Shanxi for a walk to experience the local customs there. ,how do you feel?"

As a chef, if you want to make authentic dishes in a place, you have to go to the place to see it.

This is what Xu Wenhai taught Xu Zhuo with practical actions, and it is also what the old man has always emphasized.

Xu Zhuo knew that Feng Wei would take Guo Xingwang for a walk, but he didn't expect to bring Shi Lei along.

It seems that he really regards Shi Lei as his family.

The next job of Sifang Restaurant is to prepare for the May Day holiday. After all, no matter online or offline, many people said that they would come to Sifang Restaurant to check in on May Day.

The number of customers who made reservations by phone during the May Day holiday alone exceeded [-] tables.

Whether Guo Xingwang and Shi Lei were in the shop didn't matter much, Xu Zhuo immediately agreed to Feng Weiguo's request.

But he made a small request to Feng Weiguo.

"If you encounter any novel dishes during your trip, please tell me when you come back. I am still very interested in Shanxi noodles."

After arranging these things, Xu Zhuo took a sip of water, and after considering whether to wait for May [-]st, he and Yu Keke also found a place to go for a walk.

Get acquainted with Fengtu people and try different dishes.

As for where to go, I haven't decided yet, but I already have a few choices in my mind.

at the top of the list,

It is the one known as the international gourmet capital...

Changsha!

Chapter 978 Arriving in Changsha

The elbows in the steamer were steamed for two and a half hours, just in time for lunch.

Xu Zhuo first brought out a bowl from the steamer. It looked like the elbow was still intact, but the soup in the bowl had increased, and there was a thick layer of fat on it.

This is during the steaming process, the lard in the elbow is steamed out.

Using the steaming method to make the elbow can keep the shape of the elbow intact, and at the same time, the flavor can be soaked into the meat, so that the appearance, texture and taste of the elbow can reach a very high level.

For example, the elbow made today has a complete appearance, and the folds on the meat skin and the shape of the tiger skin are clearly visible.

And because maltose is put in when the meat is cooked, the color of the elbow after frying becomes very red.

Now after a long time of high-temperature steaming, the color is more rosy, and it looks slightly translucent. When you see it, you can't help but want to take a piece with your chopsticks and put it in your mouth.

But I can't eat it yet, because I haven't cooked it yet.

But this time, I don’t cook the meat anymore, because if the elbows have been thoroughly steamed, if they are put into the pot for cooking, it will easily cause the ingredients to lose their appearance and affect the appearance.

So this step of cooking, to be exact, should be cooking the elbow juice.

Xu Zhuo took a deeper plate, carefully took out the elbows from the bowl and put them in, with the bones facing down and the skin facing up.

In fact, the bone in the middle of the elbow has long since come off, but for the sake of arranging the plate, Xu Zhuo kept it and didn't throw it away.

After all, there is this bone, and everyone knows it is an elbow at a glance, but without this bone, who knows whether it is a piece of elbow or a pig's head on the plate?

After taking out the elbow, Xu Zhuo poured the remaining soup in the bowl into the wok.

Pick out the spices inside, then turn on the fire and bring the soup to a boil again.

When cooking, put some white sugar into the pot to increase the umami taste of the soup, and at the same time make the soup show that sweet and salty taste, which makes the taste richer.

Only the slightly different taste of the poured soup and meat can stimulate the appetite of customers.

After the soup in the pot boiled, Xu Zhuo began to stir it with a spoon constantly, in order to make the water in the soup evaporate faster and make the soup thicker.

At this time, you can also put some side dishes such as minced garlic and minced green and red peppers into the pot, which can not only serve as an embellishment, but also enrich the taste of the soup.

However, when cooking the meat today, there were enough ingredients, and since it was all eaten by his own people today, those embellishments were optional, so Xu Zhuo didn't add them.

After all, it was the "first time" to do it, and without Feng Weiguo's reminder, I couldn't do it too comprehensively.

After all, it's not a good thing to act too evil.

When the soup in the pot gradually became thicker, Xu Zhuo stirred some water starch and poured it in.

When the soup became more viscous, Xu Zhuo spooned some scallion oil into the pot, stirred it a few more times, and turned off the heat.

Pour scallion oil to add scallion flavor to the soup, and also to make the soup brighter.

This is the experience that Xu Zhuo learned when making sweet and sour Yellow River carp, and he applied it to his elbows.

At this time, the soup in the pot is viscous and transparent, and it looks a little oily.

Just looking at the soup, I didn't think there was anything wrong with it, but after Xu Zhuo carefully poured it on the elbow with a spoon, the soup made the color of the elbow more beautiful.

Feng Weiguo, who was on the side, couldn't help admiring: "Beautiful! Xiaozhuo really knows a little bit. If Xingwang has half of your talent, I will thank God."

Xu Zhuo wanted to say that as long as Guo Xingwang changed his mentality of looking for a rich woman, it would be no problem to learn Shanxi cuisine.

But it's better for Feng Weiguo to find out about it.

Maybe he can introduce the two old acquaintances to Guo Xingwang.