Food starts with noodles

Stir-fried jelly is a delicacy that can be found everywhere in the country, almost everywhere there is fried jelly.

For example, in Bianliang City, the most stalls in the night market are always fried jelly.

This delicacy is spicy and refreshing, burnt but not mushy, and is well received by tourists from all walks of life.

But now, with the retirement of the older generation of stall owners, there are fewer and fewer delicious jelly.

While making mutton kang buns, the old man was talking about what he saw and heard when he accompanied the old lady to eat at the night market in Bianliang City.

Back then, Bianliang City was able to become a famous tourist city in the world. In addition to its own cultural history, food also contributed.

No matter hard dishes or snacks, they are all first-class ones.

There are even many unnamed snacks that people who have eaten will never forget.

Today, many delicacies with tedious workmanship and high requirements have been eliminated. If you look around in the snack street, you will find either fried jelly noodles that have deteriorated in taste, semi-finished mutton kangmo, or peanut cakes processed by various machines.

Anyway, the taste is completely incomparable with before.

Taking advantage of this opportunity today, the old man plans to make fried jelly as a snack, so that the family can enjoy the deliciousness.

"Grandpa, what ingredients do you need to make fried jelly?"

After Xu Zhuo chopped the garlic moss, he chopped the garlic peeled by Yu Keke into minced garlic.

What to do next depends on the arrangement of the old man.

"Go dig some watermelon bean paste. If you want fried jelly to be delicious, you have to put watermelon bean paste, but now the food stalls in Bianliang are lazy and use bean paste."

Although the old man has long stopped going to the snack street, it doesn't mean he doesn't understand the direction of the trend.

On the contrary, as a chef, he usually surfs the Internet, except for pretending to be aggressive with the group of old men in the group, he spends almost all the rest of his time checking the delicacies from all over the world.

I also like to watch some other food exploration programs.

So he is very clear about the movement of snacks, even more than a young man like Xu Zhuo.

In addition to the watermelon bean paste, the old man asked Xu Zhuo to prepare some thick chili noodles, and put them in the pot when they are frying to increase the spicy flavor of the jelly.

Then, while the old man was making mutton kangmo, Xu Zhuo took out the jelly that was soaked in the water, and cut it into cubes of about two centimeters with a knife.

After finishing all this work, Xu Zhuo was worried that the old man would let him do it, so he washed some mung beans and poured them into the pressure cooker, mixed with rock sugar and lily, and made a pot of mung bean lily soup.

While the pressure cooker was still creaking on the stove, the old man had already finished cooking the mutton buns.

He changed the wok and started to make fried jelly.

Heat the pan, pour oil into the pan, turn it around a few times, then pour out the oil, and add cold oil again.

Because the watermelon bean paste is to be fried, slide the pan to avoid sticking to the pan.

After the oil in the pan was hot, the old man poured the minced ginger into it and stir-fried for a couple of times, then put the prepared watermelon bean paste into it and started to stir-fry.

There is no need to put too much watermelon bean paste, a small spoon is enough.

The usage of this thing is actually the same as that of bean paste. It can also be fried to produce red oil, and it will also have a strong sauce fragrance after frying.

But different from bean paste, watermelon bean paste will have a stronger aroma when fried, which is more in line with the eating habits of the Central Plains people.

After the watermelon bean paste is fried, the old man pours the cut jelly into it, stir fry a few times, cover the pot, and keep it a little stuffy for a while.

If fried jelly is to be delicious, there must be no less boring steps.

This not only allows the jelly to be heated evenly, but also allows the fat in the pan to fry the jelly.

The so-called burnt but not mushy jelly refers to the fried side near the bottom of the pan.

"Xiaozhuo, you have to remember that if fried jelly is to be delicious, the key is to be oily. As long as this can be done, jelly won't be unpalatable."

Taking advantage of the time being free, the old man began to explain to Xu Zhuo the main points of fried jelly.

Xu Zhuo felt that it was useless for him to learn this thing, because snacks like fried jelly were too far away for him.

It's not that I look down on this delicacy, it's mainly street food dishes, which have always been rarely served in high-end restaurants.

It should be done well, after all, they are roadside stalls, and you are a big restaurant.

If you don't do well, then wait to be scolded.

A snack made by Tangtang Hotel is not as enjoyable as that made by roadside stalls, and it is so expensive. Isn’t this a typical scolding?

And using the rules and routines of big restaurants to make street food will often end in this way.

That's why Xu Zhuo is determined not to serve fried jelly in the store.

A few minutes later, the old man lifted the lid of the pot and shook the jelly in the pot twice, turning over the fried jelly at the bottom of the pot.

Then, he poured a little dark soy sauce into the pot and started to stir fry it non-stop.

This step is mainly to color the jelly, and at the same time make the jelly become more scattered during the stir-fry, so that the taste will be better.

After a few more minutes, the old man poured in the prepared chili noodles, then added the chopped garlic, and continued to stir fry.

At this time, the surface of the jelly in the pot has a layer of browned meringue, and the fragrance is very strong.

The addition of chili noodles adds a strong spicy flavor to the pot, and with the red oil from the watermelon bean paste, the red color looks very greedy.

However, after the garlic moss was poured in, the temperature in the pot dropped slightly, and the jelly tended to crack due to the uneven heating inside and outside, and the stir-fry time was too long.

But this is just right, the jelly will be more tasty and delicious if it is broken up.

Continue to stir-fry until there is a crackling sound from the garlic moss in the pot, which means it is ready.

At this time, the old man sprinkled some salt and five-spice powder into the pot, and sprinkled a little bit of white sugar. After stirring evenly, he poured the minced garlic prepared earlier into the pot.

A strong aroma of garlic wafted out of the pot immediately.

The old man turned off the fire, covered the lid for half a minute, then turned over the oily jelly in the pot again, and put it on a plate.

Uh, no, there is too much jelly in the pot, it should be put out of the pot.

The old man filled a small pot and went to the restaurant with it.

Xu Zhuo came to the dining room with several pairs of bowls and spoons and a large spoon. He brought out four bowls of fried jelly, and then started eating dinner with some hot mutton buns.

After some frying, it doesn't seem to smoke much, but it is actually very hot, so you must not be impatient when eating.

Xu Zhuo scooped up a piece of jelly with a spoon, and smelled it first. The aroma of garlic was so strong that one couldn't help but want to taste it.

He put it near his mouth and blew it, and at about the same time, he put the piece of jelly into his mouth.

Immediately, all kinds of aromas began to bloom in the mouth. At the same time, the slightly burnt skin of the jelly and the Q-bomb inside added a lot of charm to this delicacy.

The crispness of the garlic moss makes this snack richer in taste, and it is definitely a great enjoyment when paired with mutton kangmo.

"Fragrant, so fragrant!"

After eating, have a bowl of mung bean soup, this life is really better than living a god.

After eating and drinking enough, Xu Zhuo was just about to go back to the restaurant with Yu Keke, when the old man suddenly said with a little coyness:

"Xiao Zhuo, I wrote a tutorial when I had nothing to do a few days ago. Come and help me see how it is written..."

Xu Zhuo:? ? ?

Is this because I can't sit still after seeing other people's teaching tutorials?

Chapter 1008 Old man, you exposed...

When he came to the study, Xu Zhuo flipped through the tutorial prepared by the old man.

As soon as he got it in his hand, he glanced at the old man unexpectedly, because the tutorial was actually handwritten on the manuscript paper.

In this era where almost everyone is used to typing, handwriting is really rare, especially for cooking tutorials that require a lot of writing, it is even more difficult to see.

Xu Zhuo touched the thickness of the manuscript paper in his hand, there were at least thirty pages.

It is really difficult for the old man to write so many characters by hand one by one.

but……

The old man can type, even if he doesn't know how to use a computer, he can still type it out with a sticky note on his mobile phone, and just find someone to convert it later.

Yuan Desheng and the others did this all the time, and the tutorials they produced still look good.

Why does my old man play such a retro game?

Xu Zhuo's eyes lit up when he opened the handwritten tutorial.

The old man's handwriting is really good. The standard running script looks like a copybook. No matter how you look at it, it doesn't look like it was written by a chef, but it looks like the handwriting of a great professor.

It was so good in the past, even the cooks were so educated.

Of course, this may also have something to do with the Xu family's past family style. After all, it is a big family who escaped from the capital and has its own heritage.

But this background is only in the old man's life.

Xu Zhuo has seen Xu Wenhai's handwriting, which fits the personality of a chef very well.

As for Xu Zhuo himself...

Xu Wenhai couldn't even write well, so a son would naturally have to inherit his father's career.

Continuing to read the tutorial, the first thing Xu Zhuo saw was the name of the tutorial: The process of explaining the practice of braised prawns (draft)

Even writing the word draft, the old man is indeed a rigorous person.

Of course, it may also be for pretense.

After all, the old man can be regarded as a well-known old man pretending to be a criminal.

Looking at this tutorial, Xu Zhuo was very moved. It is such a big hard job to come up. It seems that the old man is not doing nothing every day at home, but holding back his big moves at home.

It is estimated that if there is nothing wrong with this tutorial, he will pretend to be aggressive in front of those old people.

However, everyone is used to it.

Even Xu Zhuo himself is used to it.

This tutorial is very similar to the tutorial that the system rewarded Xu Zhuo for laughing. First of all, it is a more interesting classroom guide.

Starting from the allusion of braised prawns, there are also several clips about braised prawns in film and television dramas.

But the old man doesn't know how to edit videos, so he just marked this kind of information with brackets at the back.

Although there is suspicion of making up the numbers, it is understandable. After all, it is too difficult for a person of such an age to edit videos.

When he saw this, Xu Zhuo said to the old man, "Just tell Ke Ke what video needs to be edited. She doesn't care about specific things now, and the work is easier."

The old man nodded, motioning for Xu Zhuo to continue looking down.

After the introductory speech is over, it is the specific process of making braised prawns.

The whole method, from preparation to garnishes, from changing knives to firework, is described in detail.

And this kind of detail is not just in words, but like in a school classroom, someone is doing it while explaining it.

This tutorial not only covers the cooking process, but also some horizontal knowledge.

From the small skills of knife skills to the tricks of pulling shrimp lines;

From the cutting method of ingredients, to the choice of spices.

All kinds of knowledge are arranged in the tutorial, even those who don't know the lecture can see that this is a very fulfilling cooking class.

And the ending is also very interesting. It’s a bit like the ending of a novel needs to leave a suspense to attract readers to click on the next chapter. At the end of the tutorial, the old man not only summarized the dish of braised prawns, but also briefly introduced the next section Braised prawns made in class...

"Ding, the host has carefully watched the cooking tutorials of famous masters, and learned how to cook a famous Lu cuisine—braising prawns in oil. Congratulations to the host."

"Ding, because the host has mastered the [boring] skill in Shandong cuisine, the premium-level dish Braised Prawns in Oil has been upgraded to a D-level signature dish, congratulations to the host."

hiss……

Xu Zhuo gasped. He never expected that there would be rewards for reading the tutorials written by the old man, and the rewards would be automatically upgraded.

It was a pleasant surprise.

Braised prawns in oil is considered a major dish in Shandong cuisine, but in recent years, people prefer to eat boiled prawns in Cantonese cuisine, and they don't like braised prawns much.

Therefore, it is hard to say whether Sifang Restaurant can be launched.

But the system rewarded the skills, so Xu Zhuo felt that he would do it later when he needed to pretend to be aggressive or to show the old man.