Food starts with noodles

After all, I learned it from the old man, and it can be regarded as applying what I have learned.

Thoughts were racing through his mind, and it took him a while to calm down.

But after calming down, the first question Xu Zhuo thought of was...

The old man's tutorial is perfect, why did he show a coy expression just now?

Is it to pretend to be coercive in front of him?

That being the case, tout it as paying the tuition for braised prawns.

Thinking of this, he respectfully closed the tutorial, handed it to the old man with both hands, and said, "Grandpa, your writing is very good. I have benefited a lot from reading it. I feel like I can cook fried prawns just by reading this tutorial." .”

Having said that, I thought the old man would smile, but I didn't expect him to frown.

"Xiao Zhuo, didn't you realize that the tutorial is too long?

A class in other schools is 45 minutes. If you follow the tutorial I wrote, it will take about two hours, which is too long. "

Xu Zhuo: ...

That's it?

Old man, your words reveal the fact that you never went to college.

He looked at the old man and asked, "Grandpa, did you take classes with students from the Culinary Institute at Yangzhou University before, and you also took 45-minute classes?"

The old man nodded: "Yes, isn't it all like this?"

Xu Zhuo shook his head, and gave the old man a good introduction to the university's curriculum.

University is different from high school and junior high school. Every class in university is about 10 to [-] minutes long, with five to [-] minute breaks in between.

In some universities, one class is one hour, and two classes make up one class.

Anyway, the class time is more casual, so there is no need to limit the time to 45 minutes.

The only college student in the Xu family is now talking to the old man, completely forgetting that he was in college for four years, and the number of classes he attended can be counted on two hands.

After explaining these, Xu Zhuo picked up the teaching tutorial written by the old man again.

"Grandpa, have you been busy with this these days? The writing is really detailed, much better than what I prepared. It's really hard work."

The old man waved his hand casually: "The graffiti on a whim is purely boring to pass the time...

By the way, can you take pictures with your mobile phone?Help me take pictures page by page, and I will send it to you, Grandpa Yu, to discuss with them. "

Xu Zhuo smiled inwardly, and immediately understood.

Xu Biwang...

It's time to pretend!

Chapter 1009 Braised Prawns

For Xu Zhuo, it was somewhat reluctant to let him take pictures.

It's not that the shots were bad, but it's mainly because Yu Keke has had some psychological shadows since he overturned his car while taking pictures of him.

In addition, Yu Keke is also good at taking pictures, so this kind of thing is usually done by Yu Keke.

At this moment, the old man asked him to help take pictures. Xu Zhuo originally wanted to bite the bullet and try to take pictures, but after taking two pictures, he chose to give up.

Because there is a soft light in the study room, and the handwriting on the manuscript paper needs to be taken close to the camera, and the focus must be aligned.

After Xu Zhuo did it, he found that it was not as simple as he imagined, so he used his usual skills for dealing with such things...

Call daughter-in-law.

"Coco, come and help our grandpa take a picture of his manuscript."

Yu Keke has a card camera in his bag, and when he heard that he wanted to take pictures, he came here with the camera.

But after seeing the old man's manuscript, the girl was immediately surprised: "Wow, isn't this word too beautiful?"

After finishing speaking, she took out the posture of taking pictures of artworks, put the manuscripts under the headlight in the living room, and took a mirror as a reflector, and took pictures of these manuscripts one by one.

After the shooting is not finished, I also edited and beautified one by one to make these photos look beautiful, even better than the original ones.

After finishing all these tasks, Yu Keke turned on the computer at home and made a simple slideshow video of these photos.

In this way, the pretentious props of video + photo made the old man very excited.

Before the two of them could say goodbye and leave, he excitedly posted it in the group, with an emoji saying that everyone here is trash, as arrogant as a villain in a film and television drama.

Xu Zhuo didn't pay much attention to the grievances and hatreds of the older generation.

Anyway, as long as they don't fight, as a junior, they can't get involved.

After returning home, Yu Keke was still looking at the photos he took with admiration, and the more he looked at them, the more he liked them.

While looking at it, I sighed, the old man's beautiful running script, if he helps medical students write love letters, it will definitely be beneficial.

Looking at it, she became interested in the braised prawns written above.

"Can you make me this braised prawn tomorrow? It looks delicious."

Xu Zhuo actually didn't really want to do it, because he felt that stewing in oil was not as satisfying as stewing.

But Yu Keke didn't let it go: "Grandpa Xu wrote it very detailed, and he also said that this shrimp is definitely better than boiled shrimp, don't you know how to cook it?"

As soon as she said this, Xu Zhuo became excited.

"All right, all right, since you said so, let's eat braised prawns for lunch tomorrow, and let you try my cooking."

Braised prawns in oil should use relatively large prawns, preferably those with the length of a palm. Such prawns are more delicious when they are braised.

If it is an ordinary base shrimp, it is almost meaningless.

After all, the size is different, and the taste and texture are also different.

In order to be able to buy good prawns, and in order not to have to get up early, Xu Zhuo wisely called Chen Guifang and told her that he would use ten catties of large prawns at noon tomorrow, and asked her to help buy some.

Chen Guifang was a little reluctant at first, but when she heard that Yu Keke wanted to eat, she immediately promised that she would definitely not miss tomorrow's lunch.

At about ten o'clock the next morning, Chen Guifang parked the car at the entrance of Sifang Restaurant, opened the trunk, and waved to the security guard at the door. A whole box of large prawns was sent to the back kitchen of Sifang Restaurant.

Chen Guifang followed behind the security guard, and said to Xu Zhuo, "It was sent from Weihai this morning. It's a whole box of large prawns. You can do whatever you want. I won't be going back at noon today. I'll have a meal with Keke here." .”

Just say so if you want to have fun, as for beating around the bush?

Xu Zhuo grumbled inwardly, then poured the chilled large prawns into the water and began to wash them, and by the way started trimming the prawns with scissors.

Braised prawns in oil need to be oiled, so the prawns need to be trimmed first.

For example, shrimp legs, shrimp guns, and shrimp whiskers, so as not to be fried when they are oiled, making the dishes full of bitterness.

In addition, the back of the shrimp has to be cut, which can make the shrimp meat more flavorful, and also facilitate the removal of the shrimp thread, making the dishes taste better and more hygienic and safe.

In addition, in the shrimp head, the stomach sac of the shrimp also needs to be removed, so as to prevent the dirty things inside from entering the pot after cooking, which will affect the texture and taste of the dish.

There were quite a lot of prawns today, so Xu Zhuo didn't use them all up, but divided some and sent them to the old lady's house.

Such good ingredients are usually difficult to buy, so everyone should try something new.

In addition, Xiong Zai eats small dried fish every day, so it's time to change his taste and try the taste of prawns.

Among the many cooking methods of Shandong cuisine, braised in oil is a branch of stewed dishes. In fact, there are not many dishes. Up to now, there are only a few braised prawns in oil, braised bamboo shoots in oil, braised pork ribs in oil, and braised mushrooms in oil. of several dishes.

Compared with other dishes, braised prawns are the representative of braised dishes.

Oil stewing is a cooking method in which seasoned oil and seasoning sauce are used to stew dishes.

When stewing, the amount of soup added is less than other stewing methods, and the stewing time is shorter. Stir-frying or deep-frying is generally used.

Braised in oil requires fresh, tender and easy-to-cook raw materials, and the color of the finished dish is light red and oily.

This oil stew is different from the more popular oil stewed crayfish in recent years.

Braised prawns in oil This dish has simple ingredients except for prawns. It mainly includes boiled white sesame seeds with onion, ginger, garlic, salt, sugar, balsamic vinegar, light soy sauce, cooking wine, broth and other condiments.

The method is also relatively simple, except that there are certain requirements for the heat, the other steps are not difficult.

Xu Zhuo trimmed the prawns one by one, and changed the onion, ginger and garlic into a knife.

Slice the onion and ginger into shreds, and chop the garlic into minced garlic.

After it was ready, it was almost eleven o'clock at this moment, he set up the wok and started to make.

After the pot was heated, Xu Zhuo dug some lard out of the pot and poured it into the pot.

For this dish to be delicious, lard is an essential ingredient.

Cooking prawns with lard can make the aroma of prawns stronger, the taste more oily, and it tastes better.

After the oil was hot, Xu Zhuo put in shredded green onion and ginger and stir-fried for a couple of times. After the aroma was released, he poured in the prepared prawns. He put the prawns on the bottom of the pot with a spoon and let the hot oil in the pot slow down. Slow fry.

When the color of the prawns gradually turns red, turn the prawns over and continue frying.

At this time, you can use a spoon to press the shrimp heads one by one to let the shrimp brains and shrimp paste flow out. In this way, the hot oil will not only make the shrimp more delicious, but also make the lard in the pot turn a beautiful red color .

When both sides of the prawns turn red, and the sound of the shells scorching comes out, it means that the prawns are half-cooked and ready for the next step.

This step is the most important step in making braised prawns - braised.

Chapter 1010 Chen Guifang's Great Summoning Technique

Xu Zhuo used to cook yellow stewed chicken and red stewed mutton, and today he made oily braised prawns. He has mastered all three techniques of stewing vegetables.

Compared with red stew and yellow stew, oil stew is actually simpler.

When the prawns in the pot had been fried until their shells were crispy and their insides were tender, Xu Zhuo took the prepared cooking wine and poured it into the pot along the side of the pot.

Suddenly, a steam mixed with the smell of wine rose from the pot.

The cooking wine is mainly used to remove the fishy smell in the prawns, and the steam can also make the prawn meat in the prawn shell tender.

After adding the cooking wine, Xu Zhuo poured the prepared broth into the pot, then added salt, sugar, light soy sauce, and balsamic vinegar in sequence, turned down the heat, covered the pot, and started to simmer.

In this part, the most important thing is to add the amount of broth.

If you add too much, the soup will not finish, and the braised prawns will become stewed prawns.

But if you add too little, it will be too stuffy, and the taste and texture will be greatly reduced.

Therefore, adding broth is a very delicate matter. According to the prompt given by the system, Xu Zhuo added the amount of prawns just below the surface.

This amount is not too much, and the soup can be collected after a little cooking.

If you don’t have broth, you can actually add water.

However, compared with clear water, broth is easier to collect juice, and the collected juice is easier to thicken, and it looks better.

As for the amount of seasoning is also proportional.

For example, the ratio of light soy sauce and balsamic vinegar used in this dish is about 2:2:1, that is to say, balsamic vinegar is half less than light soy sauce and white sugar. The prawns produced in this way are slightly sour, but not too Suppress the umami taste of shrimp.

And a little balsamic vinegar is easier to stimulate the umami taste of prawns.

Simmer for about 5 minutes on low heat, and the soup in the pot has been reduced by half.

This is the advantage of using broth, the water is easier to evaporate, and it is easier to dry when the juice is collected.

Lift the lid off the pot, turn up the heat, pour in the prepared minced garlic, turn it over, pour some prickly ash oil into the pot, and sprinkle some cooked white sesame seeds.

After stirring evenly, you can turn off the heat and take out the pot.

Take the prawns out of the pot one by one with chopsticks, arrange them one by one on the plate, turn on the fire again to boil the remaining soup in the pot, and use a colander to scoop out the shredded green onion and ginger inside.

Pour some sesame oil into the pot, stir the pot, and pour the remaining soup evenly on the prawns.

In this way, a plate of braised prawns in oil with complete color, fragrance and taste is ready.

This dish was a big dish in the past when seafood was rare.

At that time, seafood was difficult to preserve. Even if it was frozen, the taste of seafood would be lost. That's why Lu cuisine masters invented this method of stewing in oil.