Food starts with noodles

For example, the width of this piece of meat is about [-] centimeters. If you want to cut such a wide piece of meat into a uniform thickness, the knife edge should be neat, and there should be no slight deviation when cutting the knife.

And when cutting, you must never retract the knife and return it, you can only continue to cut down along the direction of the blade.

It is not enough to cut a piece, every piece has to be like this.

With so much meat, it adds a lot of difficulty virtually.

Because many people cut meat, one slice or two is fine, but if there are more, it is easy to make mistakes.

After all, people's attention is limited, and if you cut too much, it is easier to be distracted, and the probability of overturning will also increase greatly.

After cutting the meat, Xu Zhuo wiped the sweat from his forehead with a towel, and asked Xu Wenhai, "What should I do next?"

Xu Wenhai brought over the lotus seeds that had been processed before: "Start rolling the meat."

He took a piece of meat and put it in his hand, skin side out.

Then pinch a lotus seed and place it on the sliced ​​meat, with the hole in the head of the lotus seed facing outwards, parallel to the skin.

Then slowly roll up the meat, so that the lotus seeds are tightly wrapped by the slices of meat, and the rosy skin is like an ornament, forming a red circle around the lotus seeds.

The festive atmosphere grew stronger.

After the meat slices were rolled to the end, Xu Wenhai wiped a little starch water on the side, and the meat slices were tightly stuck together.

Then, he put the meat roll skin side down in a large bowl.

"Actually, if you don't want to use starch water, you can also tie the meat with scallions, so that the meat will have a scallion flavor. But the disadvantage is also obvious, that is, it will affect the taste when eating."

Pork belly and lotus seeds will become soft and glutinous after steaming, while shredded shallots still have the texture because of their thick fibers, so it will affect the overall sense when eating.

Of course, this is Xu Wenhai's personal opinion, whether to use shallots or not is entirely up to personal choice.

Grandpa started to roll the meat.

The rolled meat is neatly placed in a bowl, which is almost the same as meat dishes such as preserved meat, salty roasted meat, fermented bean curd meat, and tiaozi pork bowl.

However, compared to those kinds of meat dishes, the method of facing up the scallops is naturally more refined.

After all, this is a Confucian dish.

Although there are suspicions of impersonation, the approach should also be closer to the finer aspects.

The meat rolls are neatly stacked in the bowl.

When the meat roll reached the edge of the bowl, Xu Wenhai stopped what he was doing.

He said to Xu Zhuo: "The meat is ready, now it's time to fill it with auxiliary materials."

The so-called auxiliary materials are those ingredients that are at the bottom of the meat.

In Xianshaobai, the supplementary material is salted vegetables or sprouts.

In the pickled meat with plum vegetables, the auxiliary material is washed and chopped dried plum vegetables.

Even the stewed meat with dried vegetables in Shaoxing has auxiliary materials.

In the variety of braised meat dishes, auxiliary materials and meat complement each other.

Since this scallop has been changed from a stewed poultry dish to a meat dish, it naturally needs auxiliary materials.

The auxiliary material prepared by Xu Wenhai is dried beans.

Dried beans do not need to be soaked, just put them in hot water and blanch them for 1 minute to soften them.

This is to make the dried beans soft, but not too soft, and it can still absorb the steamed gravy when placed in a bowl.

If the dried beans are soaked thoroughly, the taste will be worse after steaming.

Xu Wenhai cut the softened dried beans into five or six centimeters, and put them on the frying pan, ready to fry the dried beans, and at the same time season the dish.

For meat dishes, the seasoning is not in the meat itself, but in the auxiliary materials.

Xu Zhuo was not allowed to do this step, but Xu Wenhai did it himself.

After all, Xu Zhuo had already cut the meat just now, and if he started to stir-fry vegetables, it would appear that Xu Wen was too strong, so he was in charge of the frying step.

The father and son have their own division of labor, so as to reflect the theme of cooking together.

Pour oil into the pan, heat it up, add minced green onion and ginger and stir-fry until fragrant, then pour in the prepared dried beans and stir-fry.

Because the meat has already been braised, there is no need to add spices such as pepper and star anise.

After stirring for 2 minutes, Xu Wenhai poured some prepared chicken broth into the pot.

This chicken soup is not only to add flavor to this dish, but also to make the steamed gravy full of water, which is convenient for the final step of thickening.

However, it is not necessary to add chicken soup, and the effect of adding water is the same, but the umami taste of chicken soup is missing.

While waiting for the chicken soup in the pot to boil, Xu Wenhai began to season it.

First, add two spoonfuls of fermented bean curd soup to add a scent of fermented bean curd to the dish, and also increase the ruddy color of the dish.

Then put a spoonful of soy sauce into the pot to increase the sauce flavor of the dishes.

Then put some light soy sauce and oyster sauce to enrich the taste of the dish.

The last thing to put is salt and sugar to determine the final taste of the dish.

This kind of sweet and salty meat with the aroma of fermented bean curd is more suitable for rice. Both southerners and northerners like to eat it.

After the chicken soup was boiled and simmered for about 5 minutes, Xu Wenguan fired it, and then poured all the dried beans and soup into the bowl containing the meat rolls with a spoon.

After installing it, press it firmly, then put it in the steamer and start steaming.

For meat dishes, steaming starts at two hours.

After filming this section, Yu Keke turned off the camera, patted her stomach and muttered, "I have to wait another two hours, it's really not easy to have a bite of something delicious."

Xu Zhuo poured her a glass of water and said, "Don't expect too much, I guess the taste of this dish is similar to fermented bean curd meat, but the presentation is better.

To say it’s delicious, it has to be the original version with the scallops upside down, and the duck and pigeon are stewed together, just thinking about it makes people drool, but unfortunately, it’s lost..."

Although there are some people who make this dish under the banner of the belt going up, but the method is too rough, and it does not have the delicacy and grandeur of the finale of the Confucian banquet.

Little stars flashed in Yu Keke's eyes: "I really want to know what it smells like..."

Xu Zhuo smiled: "Me too."

Yuan Kang, Li Hao and others came over and joked with Xu Zhuo: "You can try it later."

Xu Zhuo waved his hand and was about to refuse, but the system's notification sounded.

"Ding, the series of side missions [Reappearance of Lost Dishes] is officially open, please click on the mission panel for details."

Xu Zhuo: "..."

This dog system won't let Lao Tzu do this tape up, right?

In order not to affect his mood, Xu Zhuo chose not to enter the system to see the task details.

If you don't read the task details, you don't know the content of the task.

If you don't know the content of the task, you don't have to worry about how to complete the task.

Without worrying about tasks, life will become more beautiful.

Two hours later, the dishes came out of the pan.

After everyone took their positions, Xu Wenhai put on anti-scalding gloves, opened the steamer, and brought out the steamed scallops inside.

As soon as the steamer was opened, a pleasant smell wafted out of it.

This taste has the aroma of fermented bean curd, the umami taste of chicken, and the craving taste of pork belly.

Anyway, it smells good.

After the dishes were brought out, everyone stretched their necks to look at the bowl in Xu Wenhai's hand, only to find that it was no different from when it was put in except for the stronger fragrance.

Xu Wenhai carefully poured out the soup in the bowl, it will be used to thicken the soup later, so it must be poured out first.

The soup is ruddy in color and has a tangy aroma.

Li Hao, who was taking a close-up not far away, swallowed unconsciously.

Soaking two bowls of rice in this soup is definitely exciting.

It's a pity that I can't eat it yet, and I have to continue working as a cameraman.

After the soup was poured out, Xu Wenhai took a large plate, put it on top of the bowl and covered it in the center.

Then flipped it over with both hands at the same time, and the meat in the bowl was firmly placed on the plate.

Take the bowl away, and there is admiration all around.

Because the meat is so beautiful.

The meat slices were dyed a light red, and the outermost skin of the meat slices was even more bright red, making the meat that was buckled out all have red circles on the outside.

And in the middle of the red circle is a white lotus seed.

It looks like a flower.

Xu Wenhai asked Xu Zhuo to place the freshly blanched broccoli around the meat, while he was carrying the freshly poured gravy and adding it to the frying pan, ready to thicken it.

In fact, at this time, the meat with the belt facing up is already perfect.

The appearance alone makes people want to eat a few pieces.

But Confucian cuisine, all pay attention to excellence.

After turning on the fire, Xu Wenhai poured the gravy into the pot, boiled it and hooked some thin gravy into it, and when the rosy soup became thick, he poured some pepper oil into the pot.

After stirring evenly, turn off the heat and start the pot.

Xu Wenhai held the pot in one hand and a spoon in the other, carefully scooped out the red and sticky soup in the pot, and poured it little by little on the freshly cooked meat.

After finishing, Xu Zhuo found that the appearance of this plate of meat was even higher.

If it was eighty just now, it is at least 95 now.

After pouring the sauce, the color of the meat is not only more rosy, but also bright and oily, as if the whole plate of meat has been filtered.

Put the meat on a rotating tray, and Yu Keke leaned over to start taking close-ups.

After filming, Xu Zhuo brought the meat to the table, and was just about to taste it with Xu Wenhai with chopsticks, when a coughing sound came from beside him.

Turning his face around, the old man stood up at some point. He brushed off his clothes, straightened his hair, and looked as if he was about to enter the shooting scene.

what's going on?

Is this going to steal the show?

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Five-thousand-word chapter, I hope you enjoy watching it, that’s all for today, I have to tidy up my shopping cart, lest the prodigal girls buy everything...

Chapter 1022 The task of reappearing the lost dishes

The old man really succeeded in stealing the show.

He strolled to the shooting site, greeted the main camera casually, and then began to comment on the tape made by Xu Zhuo and his son.

The old man watched the production process just now from beginning to end, so it is quite easy to comment.

He didn't talk too much nonsense, just said a few slightly flawed places.

For example, the meat slices can be thinner appropriately, and the color can be bolder, etc.

But these are irrelevant, because they are all in the category of fine-tuning, it is better if there are no small details that will not affect the scoring.

As a former state banquet chef, commenting on a dish is as easy as drinking cold water.

After finishing talking about this dish, the old man picked up his chopsticks and took a sip, then said leisurely, "Wen Hai take time to practice more seasoning", and then left.

Much like those outsiders.

However, the identity of the old man is placed here, and the gimmick that the three generations of the Xu family are in the same frame adds a lot of points to this video.

Back then, there were quite a few people who worked in the kitchen of the state banquet with the old man, but the Xu family was the only cook for three generations.

This is a very good point of publicity, Yuan Kang thinks it can be promoted more.