Food starts with noodles

Xu Zhuo shook his head: "One year after graduation, we had a reunion with our classmates. I found that the hair of my classmates who were programmers fell out very quickly, so I put out my heart to be a programmer."

Yu Peiyong was delighted: "Your boy is much more tactful than your grandpa. If he wanted you to be half as tactful, he wouldn't have left the capital back then."

"Think about the housing prices in the capital at that time, and then look at the current prices. At that time, we each had a small courtyard house, and we didn't stay. I don't know if he regretted it. Anyway, I regret it..."

Gee...

No matter how you look at it, old man Yu looks like an elegant man.

Well-dressed and well-spoken.

As a result, he raised the house price with his mouth open, which caught Boss Xu by surprise.

Father, can we not mention this?

When you say that, my heart hurts.

Xu Zhuo was very curious about the relationship between the two old men.

From the old man's point of view, Yu Peiyong is simply a heinous enemy, a mortal enemy, the kind who will never get in touch with each other forever.

But judging from Yu Peiyong's current performance, the two seem to be close friends who haven't been in touch for decades.

Xu Zhuo still has only a half-knowledge of what happened back then.

The old man has said it many times.

But every time Yu Peiyong's painting style is mentioned, he starts to go astray.

So until now, Xu Zhuo didn't understand it very well.

When the scene was cold, Yu Keke suddenly ran in.

"Ah, grandpa, why did you come here without telling me, didn't you scold the handsome boss?"

As soon as Yu Keke came, the original awkward atmosphere in the shop was instantly swept away.

Xu Zhuo breathed a sigh of relief.

Yu Peiyong dotingly pulled his granddaughter to sit down: "He is the grandson of my good friend, what should I scold him for?"

Yu Keke rolled his eyes: "According to the plot on TV, you should come in and scold the handsome boss, then take out your checkbook and yell at him: I'll give you 100 million, leave my granddaughter...why did you come to you?" , the painting style has changed?"

Yu Peiyong rubbed her head: "Stop watching those stupid TV shows in the future."

Although Yu Peiyong didn't know Xu Zhuo well, he could tell from Yu Keke's post and some videos.

These two young people have nothing to do with each other, everything is just wishful thinking of their own silly girl.

After finishing speaking, he got up and said to Xu Zhuo, "Go ahead and do your work. Ke Ke and I will go to my brother-in-law's, and I will have lunch with you at noon. We can do whatever we want, and we are not picky eaters."

Yu Keke followed Yu Peiyong out bouncingly, leaving Boss Xu with a look of astonishment behind.

What's happening here?

Now he really couldn't understand what the old man meant.

But it doesn't matter if you don't understand, just ask Wei Junming when he comes later.

Back in the kitchen, Xu Zhuo first took the marinated sheep's feet out of the pan, and then began to clean the pig's feet.

Burnt trotters are easy to clean, just use a steel wool ball to scrape off the burnt black on the surface.

These ten pig's trotters were just experimental products. Originally, Xu Zhuo planned to throw them directly into the soup pot of braised lamb's trotters and cook them for a try.

If it's ready, it's lunch. If it's not good, just throw it away and forget about it.

But thinking that there seems to be a chopping method aimed at bones among the twelve kinds of sword techniques, it is better to practice while you are free.

Although the promotion of knife skills is nowhere in sight, you can't slack off, you have to practice.

The chopping method is mainly aimed at the bones. I finally bought a pig's trotter today, so I can't miss it.

Just like that, Xu Zhuo took the bone-chopping knife.

First split the pig's trotter vertically, and then chop it into short pieces.

After he chopped it in such a passionate way, he discovered a problem.

The approach he had envisioned before did not seem to be very suitable.

If it is chopped, it is more suitable for Cantonese-style recipes such as braised pork knuckles and peanut stuffed pork knuckles.

Braised trotters and sauced trotters that are common in the north are all whole and do not need to be chopped.

After being stunned for a while, Boss Xu chose to let himself go.

No matter, first boil the water.

No matter how the pig's trotters are made, they cannot bypass the blanching process.

Add water to the pot, put the trotters in the pot with cold water, and turn on the fire.

In order to remove the peculiar smell, Xu Zhuo also added ginger slices, scallions and cooking wine to the pot.

The legendary three-piece blanching set.

These three figures are indispensable for blanching almost all meat.

After the water boils, skim off the foam, remove the trotters, and wash them in warm water.

Wei Junming hadn't come yet, so Xu Zhuo decided to do it in the way he understood.

Anyway, throw it away if it doesn't taste good, and the ten pig's trotters will be used as teaching fees.

With this mentality in mind, Boss Xu changed a pot of water, boiled it again, and put the pig's trotters in it.

Pour in dark soy sauce cooking wine, throw a few rock sugar, then add sliced ​​ginger and scallion knots, and finally put a few bay leaves.

In order to make the pig's feet taste better, Xu Zhuo also added two bowls of stewed lamb's feet soup into the pot.

This thing has a strong spicy taste, if you add too much, you may ruin the pig's trotters.

Next, there is a long wait...

I don't know what will happen to this pot of dark food...

Chapter 082 Large Rollover Site

Soon, Jianguo came to work.

He glanced at the pig's trotters stewed in the pot, and asked curiously, "Is this a new dish?"

Boss Xu would naturally not admit it: "No, no, I'm hungry, I can eat a little by myself, I don't know if it tastes good..."

Jianguo started to wash the dishes for lunch.

Xu Zhuo let some cold boiled water dry, then cut some scallions and shredded ginger and soaked it.

Soak for more than 10 minutes in this way, which is a sharp weapon for removing fishy smell and increasing aroma - onion and ginger water.

I made an appointment with Wei Junming last night, and today I will learn how to boil beef.

As a result, it is now 09:30 and Wei Junming's shadow has not yet been seen.

Recognize a godfather, but also consider him lazy?

Fortunately, on the way back last night, because there was really nothing to talk about.

Wei Junming explained the whole process of boiling beef to Xu Zhuo.

Making onion and ginger water is the first step in making boiled beef.

In addition, Wei Junming also explained to Xu Zhuo the key points of making onion and ginger water.

Soaked onion and ginger water should be cold water or cold boiled water, not warm water.

Because using warm water will evaporate part of the onion and ginger flavor, resulting in low quality onion and ginger water.

Of course, you can also add water to the onion and ginger and put it in a blender to break up. The filtered water is also the onion and ginger water.

However, this kind of onion and ginger water is relatively turbid, and it is not clear after soaking.

While waiting for the onion and ginger to soak in the water, Xu Zhuo was not idle. He removed the fascia from the beef tenderloin he bought today, and cut it into two millimeter thick slices.

This thickness is the same as the requirements for boiled pork slices.

Too thick and not easy to cook, too thin and easy to overcook.

After cutting, start marinating.

Add salt, pepper, and cooking wine to the meat, mix well and let stand for 10 minutes.

Taking advantage of this time, Xu Zhuo brought chili and Chinese prickly ash, and tried to make knife-edge chili.

In the back kitchen of Xu's restaurant last night, Boss Xu was moved by the innovative spirit of the chefs.

He believes that all delicious food comes from practice.

As long as you have an idea, put it into action, don't be afraid of failure, let alone waste of ingredients.

Only by experiencing it for yourself can you fully understand the method.

In order to make mouth-watering delicacy.

Boss Xu felt as if he had enlightened himself, and while recalling what Wei Junming did yesterday, he started to operate.

But the effect...

"This is the tenth pot, isn't it? Xu Zhuo, if it doesn't work, wait for Master Wei to come to make it. The kitchen is full of the smell of chili and prickly ash. I can't stay here...cough cough cough..."

The kitchen becomes the scene of a massive dump.

Jianguo turned on the range hood in the kitchen to the maximum, but the effect was not very good.

In desperation, he had to flee the scene first.

Xu Zhuo was not much better either.

After turning off the fire, he also fled the kitchen.

After unscrewing a bottle of iced Coke and taking several gulps, Boss Xu regained his composure.

This noodle shop needs cleaning up inside and out.

The hood in the kitchen is an old model from more than ten years ago, not to mention that the smoke exhaust effect is not good, and sometimes it has the opposite effect.

And not only the hood, but also the water purifier in the back kitchen seems to be replaced.

After the main task is completed, the noodle shop must be reorganized from the inside to the outside.

While there is a system, let's make a wave of money first.

As for the demolition in the future, we will talk about it later.

As long as the compensation is in place, it doesn't matter where the store moves.

After the main task is completed, three D-level signature dishes will be rewarded.

With these few signature dishes, the noodle restaurant can gain a foothold everywhere.

After the smell in the kitchen dissipated, Xu Zhuo went in, and this time he didn't mention making chili peppers again.

He took the soaked onion and ginger water and poured it into the marinated beef, stirring it repeatedly.

The purpose of this is to allow the beef to fully absorb the water, so that it will taste more tender when eaten.

When mixing, it is best to add a little baking soda, so that the beef will be more tender and smooth.

These skills were all taught to him by Wei Junming last night.

A few catties of beef, added almost half a bowl of onion and ginger water.

After mixing well, continue to marinate.

Xu Zhuo began to prepare the side dishes to be used.

All boiled dishes need to have bottom dishes, and there are no restrictions on the materials.

Xu Zhuo bought parsley and lettuce today.

Peel and slice lettuce, wash and cut parsley into sections.