Food starts with noodles

However, this also gave Xu Zhuo the opportunity to complete the task: "If you want to eat Shanxi cuisine, I can make it for you right now, and it happens to let everyone have a taste of my cooking."

His opening not only resolved the current embarrassment, but also gave everyone a new topic.

Yuan Desheng originally wanted to stop him. After all, Xu Zhuo was a guest, so he had no intention of asking the guest to cook.

As a result, the rest of the Yuan family became excited when they heard it, because Xu Zhuo's reputation as a cook had already spread, and he even became a visiting professor.

Now they have the opportunity to watch Xu Zhuo cook live, how could they not be excited.

For a while, those with Bilibili account opened Bilibili live broadcast, those with Weibo opened Weibo live broadcast, and other Douyin Kuaishou and the like were all integrated.

In the era of national entertainment, everyone wants to take advantage of Xu Zhuo's popularity.

Especially Yuan Kang's cousins, who have already started shouting in the live broadcast room.

However, Yuan Kang was the one who reacted the fastest. He rushed to the manager of the restaurant standing not far away and said, "What are you still doing? Log in to the official Weibo account to start a live broadcast, buy some heat by the way, and just promote Xiangmanlou. No wink at all."

There are not many opportunities for this kind of free publicity. Just creating momentum can attract a large number of people's attention, and it is useless.

A group of people came to the kitchen in a mighty manner, and Xu Zhuo began to prepare the ingredients for making oily meat.

Tenderloin, garlic moss, and fungus, these three are the main ingredients for making oily meat.

After all, it is a big kitchen, and these ingredients are ready-made, and the fungus has been soaked and ready to be made at any time.

After washing his hands and putting on his apron, Xu Zhuo started cooking.

This time, because the time was more urgent, and there were too many people in the back kitchen, it was not suitable to delay for too long, so Xu Zhuo did it faster.

He didn't think about whether the photographer could take a clear picture at all, he just wanted to cook the dishes quickly so as not to affect the order of the kitchen.

After the fascia is removed, the tenderloin is cut into thin slices, put in a bowl, and then pour rice wine, salt and pepper to marinate.

Taking advantage of this time, Xu Zhuo began to prepare the auxiliary ingredients, mince the onion, ginger and garlic, wash the garlic moss and cut into sections, wash the fungus and tear it into small flowers by hand.

After all these were prepared, Xu Zhuo was just about to add eggs and starch to the meat, when he suddenly heard a chef next to him murmur:

"I don't put any chili, can this be delicious?"

As soon as he said this, for some reason, Xu Zhuo suddenly remembered the sentence that the system had just prompted.

“Hunan people love spicy food!”

With this reminder, Xu Zhuo originally thought that the dog system took off its pants and farted.

But now it seems that there is a lot of meaning, this should be the key to completing the task.

Thinking of this, Xu Zhuo grabbed a handful of dried chilies, carefully cut them into sections and put them in a bowl for later use.

He was worried that only dried chili peppers would not work, so he washed a large handful of bright red millet peppers and cut them into small pieces for later use.

Since the system has given a prompt, then make up for it.

Aren't you eating spicy food through straws? Then put more, so that you can have a good time.

After preparing the chili, Xu Zhuo cracked an egg into the sliced ​​meat, stirred it evenly, and put some dry starch into it.

Stir slowly with chopsticks, so that all the meat slices are evenly coated with egg slurry, and then pour some cooking oil into the meat slices, so that the meat slices can spread out quickly after being put into the pot.

After finishing these, Xu Zhuo took another small bowl and stirred a little water starch in it, which was used to thicken the last dish when it was about to come out of the pan.

Next, Xu Zhuo began to make fried pork.

To be exact, it should be the spicy version of Mogao Yourou.

But no matter what, as long as the task can be completed.

As for whether Yuan Kang can like it or not... just make him the original version later on. As a budget-conscious person, he probably won't refuse this opportunity to eat one more time.

Put the frying pan on the stove, dig some lard into it after turning on the fire.

The most important step in making oily meat is to oil the pork with lard.

The tenderloin is too thin, so the flavor is not very strong. If you use lard to make this dish, it can just add the flavor of pork to the meat.

After the lard has melted, pour the marinated tenderloin slices into the pot before the oil temperature rises slowly and start to burn the oil.

At this step, the oil temperature should not be too high. If the oil temperature is too high, the water in the meat slices will be fried out, making the meat slices dry and woody, and the taste is very bad.

Of course, it can't be too low. If the oil temperature is too low, the meat slices will be "depulped".

The so-called desizing means that the slurry on the surface of the meat slices is separated from the meat slices because the oil temperature is too low.

For those dishes that need to coat the meat slices, it is necessary to prevent the meat slices from descaling during production, otherwise it will affect the final product.

When the oil temperature is high, the sliced ​​meat will become dry and woody, and when the oil temperature is low, it will lose its pulp, so the best choice for the oil temperature when cooking oily meat is...

Fifty percent hot.

The [-]% hot oil temperature can keep the meat from destabilizing while maintaining the moisture in the meat, making the oiled meat slices soft on the outside and tender on the inside, which is wonderful.

After the meat slices are put into the pot, use a spoon to quickly disperse the meat, and then stir slowly in the pot. When the surface of the meat slices turns brown, put the meat out of the pot.

At this time, the meat slices are almost seven mature, juicy, and tender. Using this kind of meat to make oily meat, even if the cooking skills are average, it is absolutely delicious.

After the meat is served, heat the remaining oil in the pan, pour in the onion, ginger, garlic and dried chili, and stir fry slowly.

Xu Zhuo didn't pour the chopped garlic into the pot until the aroma of the ingredients and the strong spicy taste of the dried chili came out, and continued to stir fry.

While stir-frying, put the chopped millet peppers in to stir-fry the spicy taste.

Stir-fry for 2 minutes. When the surface of the garlic moss is slightly wrinkled, pour the prepared fungus into the pot.

Continue to stir fry.

At this time, all the people participating in the live broadcast were so happy that they grinned their mouths to their ears, because the number of fans in their live broadcast room was soaring, even catching up with some small anchors.

Xu Zhuo's ability to attract fans is really strong.

However, there was not much harmony in the live broadcast room, because many people inside were saying that Xu Zhuo's fried pork was not authentic.

Then some other people accused them of keyboard warriors, because Xu Zhuo never said that what he cooked was oily meat from the beginning to the end, let alone the authentic way.

People can do whatever they want, if they don't like it, just don't watch it, what are you talking about?

This kind of debate happened in almost every place, the reason is that Xu Zhuo put so much chili in the oily meat, this kind of behavior is really unbelievable.

This is the impact of regional dietary differences, and it is also a manifestation of the vastness of the country.

In such a small country, I am afraid that I will never understand the difference in food culture.

When the fungus in the pot crackled, Xu Zhuo poured the oiled meat into the pot, stir-fried it a few times, and then began to season it.

First put a spoonful of light soy sauce to enhance the flavor, then add half a spoonful of dark soy sauce for coloring, and finally put a little oyster sauce to increase the umami taste of the dishes.

Because salt was already added when the meat was marinated, and the soy sauce also has a salty taste, so there is no need to add extra salt to the dish, just add some five-spice powder and sugar.

After putting all the seasonings into the pot, Xu Zhuo stirred the seasonings evenly, then poured a spoonful of mature vinegar into the pot along the side of the pot.

Immediately, a sour aroma mixed with the spicy taste of chili rose from the pot.

This sour smell is also the hometown flavor that Shanxi people never forget.

Considering that none of the people who ate dinner today were from Shanxi, Xu Zhuo had nothing to do with putting too much vinegar.

If you were from Shanxi, the amount of mature vinegar in the pot would have to be doubled at least.

After all, for Shanxi people, their staple food is mature vinegar, noodles and so on, all of which are made of noodles.

However, Hunan people do not give in too much. Their staple food is chili, and as for meat or rice, they are all side dishes.

After the vinegar was poured into the pot, Xu Zhuo took a few successive small spoons from the pot to let the vinegar smell evaporate, just to take away the peculiar smell in the pot.

Then he poured the water starch that he had prepared long ago into the pot, and when the soup at the bottom of the pot was collected, he turned off the fire and took out the pot.

After the dish was cooked, Yuan Kang took a sip first: "Except for being a bit spicy, everything else is perfect. Xu Zhuo, did you add this pepper on purpose?"

Just as he was talking, Yuan Kang's cousin went out with the dishes to give the elders in the private room a try.

While walking, he whispered that Yuan Kang was not polite.

This scene reminded Xu Zhuo of the battle between wealthy families in TV dramas. For the sake of family property, it seems that the Yuan family is not immune.

But these have nothing to do with Xu Zhuo, he said with a smile: "To be a chef, one must not only be able to cook, but also be able to adjust the side dishes according to the tastes of diners.

Some friends on the Internet always say that this person likes to watch people order dishes, and that person likes to watch people order dishes. In fact, our chefs are the best at this trick. "

After finishing speaking, Xu Zhuo said hello to the mobile phone where he was doing the live broadcast, and when he was about to leave, Yu Keke suddenly pulled him.

"You cook in a Hunan cuisine kitchen, so it's not appropriate to just cook Shanxi cuisine? Do you want to cook another Hunan cuisine?"

What is appropriate or not?

Just as Xu Zhuo was about to refuse, a system notification sounded in his mind.

"Ding, the host completed the random task within the specified time, and got the C-level signature Hunan cuisine - fried blood duck, congratulations to the host."

Yo, so fast?

Xu Zhuo was overjoyed in his heart, and laughed unconsciously.

As a result, this smile was misunderstood by everyone as Hunan cuisine, and the people from the Yuan family who were watching became more excited, and even Yuan Kang was looking forward to it.

After all, cooking Hunan cuisine in a Hunan restaurant will have a better publicity effect.

And everyone knows that Xu Zhuo is a master of Shandong cuisine, so cooking Hunan cuisine out of the blue at this moment will definitely make people feel refreshed.

It has a very good publicity effect on Xiangmanlou and Xu Zhuo himself.

In desperation, Xu Zhuo nodded and agreed, and at the same time announced the dishes he was going to cook.

"What? You want to make fried blood duck?"

Everyone was surprised, they never expected Xu Zhuo to challenge such a difficult dish.

Many people's impression of Hunan cuisine is either fish head with chopped pepper or fried pork, but they are very unfamiliar with dishes like fried blood duck.

But for locals in Hunan, especially those in Yongzhou, blood duck is basically equivalent to the status of fried meat in the hearts of Shanxi people.

The taste of their hometown in their memory is that fried blood duck.

In fact, not only people in Hunan love to eat blood ducks, but also parts of Guangxi and Jiangxi are loyal fans of blood ducks.

People in these places even quarreled with other netizens on the Internet about where blood ducks are best to eat.

Yongzhou people say that Yongzhou blood duck is the most authentic, Jiangxi people say that Lotus blood duck is the authentic product, and Guangxi people think that Quanzhou blood duck is the leader among blood ducks.

Anyway, everyone has their own reasons, and they all think that the recipe in their hometown is the most authentic and tastes the most delicious.

Just as Xu Zhuo finished talking about making a blood duck, Yuan Kang was stunned for a moment: "This duck must be killed fresh to taste, can you?"

Xu Zhuo juggled with a kitchen knife: "I'm a professional at doing...cough, killing ducks!"

Chapter 984

Xu Zhuo is really good at killing ducks.

Because to make blood ducks, you must first kill ducks, so that you can get duck blood smoothly and make delicious blood ducks.

Young ducks aged three to six months are used to make blood ducks, which are very similar to those used by sweet-skinned ducks.

Ducks at this stage do not have too much fat, the meat is tender, and the fishy smell is small, which is more suitable for raw frying.

If it is replaced by an old duck and made in the way of blood duck, the taste will be greatly reduced.

Not only the meat quality is relatively old, but also the fishy smell is very strong, making it difficult to swallow.

There are live ducks in the backyard of Xiangmanlou. After all, it is the leading Hunan cuisine restaurant, and there are many dishes about ducks in Hunan cuisine, so many ducks are used in the restaurant every day.

These ducks are all local shelducks in Hunan. They are not big, and they are young, so each duck only weighs two catties.

This is mainly because it is not suitable for making salted duck or roast duck, but it is suitable for making blood duck.

Led by Yuan Kang, Xu Zhuo and his group went to the backyard to pick ducks.

It is said that it is picking ducks, but it is actually to advertise Xiangmanlou. There are many people watching in several live broadcast rooms at the moment. It is necessary to take the opportunity to promote the ingredients of Xiangmanlou.

The rest of the Yuan family didn't think so much, they just wanted to use Xu Zhuo's fame to increase their fans, so that they would have something to brag about when they went out to drink with friends in the future.

Save them from talking about buying fans.

However, Yuan Kang, a budget-minded person, was not hesitant. He not only asked Xu Zhuo to choose ducks under the sun, but also asked the person in charge of taking care of the ducks in the backyard to say a few words.