Food starts with noodles

After all, this is also a kind of "development" game.

Although it is not an animal or a plant, nor is it a loli, but a dish.

But compared to getting it directly from the system, it feels good to practice from scratch.

Well, I haven't experienced a car rollover during this period of time, so Boss Xu is a little bit flustered.

I always feel that some dishes without mastering the skills can be easily prepared.

But whether it will work or not, you have to wait until you do it twice to know.

If it can be made, then everyone will be happy, continue to practice, and try to improve the quality of this dish as soon as possible.

If you can't do it, then...

Then pretend it doesn't matter.

Anyway, when practicing this dish, it will definitely not be in the back kitchen.

No one knows, so you can pretend nothing happened.

This is very similar to Yu Keke's theory that "girlfriends have zero calories if they can't see it".

While Xu Zhuo was thinking about this, Xu Wenhai took out the prawns that Xu Zhuo had packed before and started making salt and pepper prawns.

Compared with braised soft-shelled turtle, this dish is simpler to make.

First, marinate the processed prawns.

Xu Wenhai put those prawns in a basin, then poured some cooking wine and shredded green onion and ginger into it, mixed them evenly with his hands, and put them aside for marinating.

The purpose of this step is to remove the fishy smell in the prawns, and at the same time, the marinating of the cooking wine can make the prawns more flavorful and delicious.

While marinating, Xu Wenhai began to prepare the salt and pepper to be used.

The salt and pepper used here is not only fried with pepper and salt, but also requires pepper.

There are two ways to make salt and pepper. The first one is to mix the pepper and salt together and stir-fry in advance, and then sprinkle it on the prawns after they are ready.

The second is to mix pepper noodles with salt, and put them in the pot with the prawns when cooking, so that when the salt and pepper smell comes out, the prawns are just right.

Both approaches have pros and cons.

The first one is relatively simple, because the pepper and salt are prepared in advance, which saves a lot of steps.

But the taste is a little bit worse, because the salt and pepper flow on the surface, so there is not much taste of salt and pepper in the shrimp.

The second type requires a good grasp of the heat, otherwise the salt and pepper will not work when the shrimp is ready, or the shrimp is not yet cooked, and the car will overturn.

As an experienced chef, Xu Wenhai naturally chose the second option.

It’s not because of his exaggeration. The main reason is that the finished salt and pepper of Sifang Restaurant is still used for dipping dry fried tenderloin. The salt and pepper ratio and ingredients are different from those used for salt and pepper prawns, so they can’t be used at all.

But now it is too troublesome to make salt and pepper, it is better to make it out of a pot, and save the trouble.

Before cooking, you must first prepare the pepper and salt used.

He put pepper noodles in an empty bowl, then some black pepper noodles, and finally some fine salt.

The ratio of the three ingredients is almost 3:3:4.

But the specific ratio still depends on personal taste.

Some people like to eat spicy food, so add more pepper noodles, some people like to eat salty food, add more salt, some people like to eat that kind of barbecue flavor, then add more black pepper powder.

There is no specific ratio for this thing, it mainly depends on personal taste to adjust.

While explaining to Xu Zhuo, Xu Wenhai began to stir the salt and pepper in the bowl thoroughly, and put it aside for later use.

Twenty minutes later, Xu Wenhai picked out the marinated prawns, removed the shredded green onion and ginger, and sprinkled a little starch into the prawns.

Grab and stir to coat the shrimp with starch.

The purpose of adding starch is to lock the moisture in the shrimp meat and make the shrimp meat taste more tender.

The second is to make the shrimp shell more crispy, so that it will be more enjoyable to eat.

Next, Xu Wenhai set up the wok and poured some peanut oil into the wok.

After the oil was hot, he put the prawns into the pan one by one and started frying. During the frying process, he kept patting and pressing the prawns with a spatula.

This is done to allow the oil to get into the shrimp shells and also to make the shrimp shells more crispy.

In addition, after pressing and patting like this, it is also beneficial to squeeze out the shrimp brain and shrimp paste, making the fried shrimp more beautiful in color and taste better.

These little tricks are Xu Wenhai's accumulated experience in cooking for many years, and now he shows them to Xu Zhuo without reservation.

But Xu Zhuo's mind was not on this, but stared straight at the salt and pepper in the bowl next to him, wondering when Xu Wenhai would pour it into the pot.

Soon, when the prawns in the pot turned ruddy in color, golden on the surface, and crispy when they were stir-fried, Xu Wenhai took the bowl and poured the salt and pepper inside into the pot.

Then he took the pot and poured several spoons in a row, so that all the salt and pepper stuck to the surface of the prawns.

While doing this, he glanced at Xu Zhuo busyly: "Do you know why you need to use the skill of turning the spoon?"

Xu Zhuo was stunned for a moment: "Turning the spoon will make the salt and pepper stick more evenly, right?"

Xu Wenhai nodded, and added: "The main reason is that the temperature in the pot is too high, and the salt and pepper have just been put in. If you don't use the method of turning the spoon to cool the ingredients, the salt and pepper will easily burn."

Only then did Xu Zhuo understand.

I can't help feeling that there is learning everywhere in life. A simple flip of a spoon has the trick of temperature control in cooking.

I always feel that I have mastered a lot, but now it seems that it is far from enough.

After 2 minutes, when the aroma of prickly ash and pepper in the pot became stronger and stronger, Xu Wenhai turned off the fire, took out the prawns in the pot with a spoon, and put them on a plate.

After filling out the dishes, Xu Wenhai was not in a hurry to serve them to Chen Guifang to taste.

Instead, with his hands behind his back, he began to explain to Xu Zhuo the essentials and precautions for making this dish.

He spoke very seriously, but Xu Zhuo didn't listen very much, his mind was full of doubts: "Old Xu is so hardworking today, is it because he has no pocket money again?"

Chapter 1013 God, Lao Xu also has a random mission

The essentials mentioned by Xu Wenhai can be summed up in three points.

The first is that the marinating time of the prawns should be long enough. Only when the prawns are marinated thoroughly can the fried prawns be delicious.

In particular, the amount of shredded green onion and ginger must be enough, so that the fried shrimp tastes better.

But you can't put salt when marinating, otherwise the taste of salt and pepper shrimp will be worse.

When eating salt and pepper shrimp, the most important thing is the impact of salt and pepper on the surface and the tender taste inside the shrimp. The two flavors and textures are intertwined, which forms the essence of the unique taste of salt and pepper shrimp.

Once the salt taste is soaked into the shrimp meat during pickling, it will cause the shrimp meat to have a salty taste inside and out. If you add salt and pepper, even if the amount is small, it will taste very salty.

The second is that you don’t need too much oil when frying, but the oil temperature must be high.

This allows the shrimp to mature in the shortest possible time, locks the moisture in the shrimp meat, and also makes the shrimp shell crispy and crispy.

The last point is the time to add salt and pepper.

Putting salt and pepper should follow the principle of better late than early, that is to say, you must wait until the shrimp meat is fully cooked, otherwise, if you put it early, the pepper noodles and pepper noodles are easy to paste.

When the time comes, let alone eat it, it will smell like a sticky smell, such a good prawn is in vain.

After Xu Wenhai finished talking eloquently, Xu Zhuo immediately took out his mobile phone, skillfully found Xu Wenhai's Alipay account, and transferred 2 yuan.

This operation made Xu Wenhai a little dumbfounded.

"I didn't ask you for pocket money..."

Xu Zhuo was stunned for a moment, and then showed his Alipay payment code: "Then you just scan the 2 yuan to me."

Xu Wenhai pretended not to hear, and brought the topic up to the visiting professor.

"Little Clumsy, this time, I want you to help me run it, and also get a visiting professor Dangdang, now you and your grandfather are both visiting professors, but I am not, so everyone asks me what I am doing thing."

People don't suffer from scarcity but inequality, even in a family.

After the old man got the title of visiting professor, Xu Wenhai's life was very easy, and his friends didn't say anything except congratulations.

But ever since Xu Zhuo became a visiting professor and became famous, the tone of Xu Wenhai's friends changed when they talked to him.

There are three chefs in the family, the old one is a professor, the young one is a professor, and the middle one is nothing.

It seemed that Xu Wenhai was useless.

Even if he explained the definition of a visiting professor, it was useless. People only recognized their titles but not their culinary skills.

This made Xu Wenhai very distressed, so taking advantage of today's time, he expressed his distress and asked Xu Zhuo to help him find a solution.

Xu Zhuo was very calm: "You didn't ask me about Grandpa Yu? He is in charge of this matter. It shouldn't be difficult to get you a title, right?"

Xu Wenhai smiled bitterly: "I asked, he said that my cooking skills are good, but my reputation and industry status are not good. I don't have a reputation, so it's not easy for him to approve..."

Before he finished speaking, Xu Zhuo heard the system's notification tone.

"Ding, a new random task has been found, please click on the task panel for details."

Xu Zhuo was a little surprised, this can also trigger random tasks?

But since he is his father, he must help.

So he didn't even click on the details of the mission, but he agreed wholeheartedly, saying that he would find a way to help Lao Xu improve his reputation.

When Xu Wenhai went to Chen Guifang to show his merits with the food, Xu Zhuo took the opportunity to click on the mission details to see what the mission was all about.

Random task: Xu Wenhai's wish.

Task details: Xu Wenhai wants to become a visiting professor, but he is not famous enough. Please ask the host to help him improve his reputation, so that his number of fans can reach 200 million within two months, and he can successfully get the title of visiting professor.

Task rewards and punishments: If the task is successful, the host will get the C-level signature dish - Pot Roasted Duck; if the task fails, there will be no penalty.

Task reminder: The number of fans is counted as the sum of the number of fans on each platform.

After reading this task, Xu Zhuo always felt that the dog system made a mistake in the numbers.

200 million fans, even without a platform, is worth far more than a C-level dish, right?

However, considering his own popularity, coupled with reasonable operation, it should not be very difficult for Xu Wenhai to have 200 million fans.

After all, Xu Wenhai is a very good chef, and just taking pictures of him cooking can attract a lot of foodie fans.

I have to talk to Yuan Kang later to see how to push Xu Wenhai out.

If I just cook in the way of a chef, I feel a little tired of aesthetics, and I have to find a new starting point, so that Xu Wenhai can become a hit.

Um?Why is this so weird?

Putting his mind away, Xu Zhuo came to the box where his family had dinner with two prepared dishes.

Originally, he thought that the scene at this time should be Xu Wenhai graciously peeling shrimps for Chen Guifang, but he saw the old man and the old lady sitting in the innermost chief seat.

The old man was talking to Yu Keke about editing video clips, and he took his mobile phone to find his favorite video for Yu Keke to watch.

The old lady was chatting with Chen Guifang about the accounts of Xu's restaurant last month.

Only Xu Wenhai was fiddling with his mobile phone, taking a sip of the tea in front of him from time to time, his expression full of the loneliness of a middle-aged man.

Seeing this scene made Xu Zhuo's nose sore, he immediately took out his mobile phone and sent Xu Wenhai a WeChat message.

"When will the 2 yuan be transferred to me?"

After sending it over, he stretched out his hand and squeezed a prawn into his mouth.

The shrimp shell is crispy, the shrimp meat is tender, and it is perfect with the salt and pepper on the outside.

When eating salt and pepper shrimp, you must eat the shrimp shell. Only in this way will it be more enjoyable to eat.

Of course, this is just Xu Zhuo's feeling.

In the end how to eat, it is estimated that everyone has their own way.

Xu Wenhai glanced at Xu Zhuo. Just as he was about to speak, Xu Zhuo took a sip of his tea and said, "Dad, if your fame comes up, will you be a visiting professor?"

Xu Wenhai nodded: "Grandpa Yu said that as long as he has more than a million fans, he can help me operate. Is this difficult? I was still searching Weibo for where to buy fans..."

"The fans you bought are too fake, let me promote it for you, just to boost your reputation."

Xu Wenhai looked at Xu Zhuo in surprise: "Is it possible? It seems to be very simple."