Food starts with noodles

"Slice the pork fat into thin slices, then shred it, and finally cut it into minced meat and mix it into the minced fish."

After finishing the order, the old man tasted the fish skin made by Xu Zhuo. It tasted very good, and the old man was very satisfied.

But Yupi is not Shandong cuisine, so after he praised a few words, he began to urge Xu Zhuo to work.

No matter how delicious the fish skin is, it is not as important as making hibiscus fish fillets.

After all, fish skin can’t be pretentious, but as the Furong fish fillet of Shandong cuisine, it can be displayed.

After the pig fat was cut into mince, Xu Zhuo put it into the fish mince according to the old man's instructions, and then added green onion and ginger juice, cooking wine, salt and broth to the pot in turn.

Then beat vigorously in one direction until no soup can be seen in the basin.

When putting the seasoning, Xu Zhuo didn't do it, but asked the old man to do it.

After all, I don't have skills. If the car overturns, it's hard to explain. It's better to let the old man do these things. It just so happens that he also has a sense of participation and contributes himself.

It's killing two birds with one stone.

After whipping the minced meat and minced fish, Xu Zhuo followed the old man's instructions and beat a few egg whites into a bowl, and beat it into a creamy consistency with an egg beater.

Then slowly pour into the fish paste and continue to whip.

This step is very important. It is related to whether the finished hibiscus fish fillets are tender and elastic, and whether the color is really as white as hibiscus.

So be sure to beat the egg white until it foams, and you can't be lazy.

Stir again evenly, and the pot is completely white paste, neither the appearance of the minced fish nor the minced meat can be seen clearly.

After stirring well, the old man asked Xu Zhuo to set up the frying pan and start frying lotus slices.

In the past, when making hibiscus slices, they were fried in lard.

Now, after improvement, vegetable oil is generally used.

But don’t think that it’s healthy. Although lard is not used, a lot of pig fat is added to the fish paste, and the effect of gaining weight is the same.

With such an improvement, the fragrance will be more restrained, and the taste will be better.

In fact, whether it is Furong fish fillet or Furong chicken slice, the frying step is very critical.

Whether the dishes look good or not, and whether they will overturn, all depend on the frying step.

This step is mainly to shape the paste-like meat paste and change it from liquid to solid.

As we all know, when frying such ingredients, if the oil temperature is too low, the ingredients will disperse and cannot be shaped at all.

But this dish has more stringent requirements on the oil temperature, neither low nor high, because if it is slightly higher, the fried hibiscus slices will change color.

And the requirement of this dish is white color.

The old man brought a porcelain spoon to Xu Zhuo, brought him a bowl of cold water, and then began to teach Xu Zhuo how to deep-fry hibiscus slices.

If the old man made it himself, it would not be so troublesome, it would be a spoon and cold water.

But Xu Zhuo made it for the first time, so he used this clumsy method to make it.

In order to pretend to be aggressive, the old man also took great pains.

"When the oil temperature is [-]% hot, turn down the heat and keep the oil temperature at this state..."

This oil temperature broke through Xu Zhuo's understanding of deep-fried products.

If you make other dishes, such a low oil temperature will definitely overturn the car.

But because of the beaten egg whites in this dish, it will not fall apart, but will stick together.

After controlling the oil temperature, you can fry it in the pan.

It is also very skillful when frying.

First dip the spoon in cold water, then use the spoon to scoop a spoonful of fish paste into the oil pan.

Because there is water on the spoon, the fish paste will come out of the spoon and float on the oil surface as soon as it is put into the pot.

When the oil in the pot is full and the fish paste is soaked in heat, the fish paste will slowly expand and finally become flakes.

It can be taken out at this time.

The fried slices are white in color and look like hibiscus flowers, so the slices are called hibiscus slices, and the dishes made with hibiscus slices are also called hibiscus dishes.

Furong fish fillets, Furong chicken slices, and even Furong tofu are all representative of this type of dish.

After frying the hibiscus slices, it’s time for another key step in this dish——

Soft fry.

Chapter 1026 Slippery Fried Technique

Soft frying, also known as smooth frying, is a frying method in which the oil is put into the pan at a low temperature and then the temperature of the oil is slowly raised, and the oil is cooked when the oil temperature rises to the highest point.

For example, the hibiscus fish fillet that I am going to make today is the representative of soft stir-fry.

According to the normal frying method, heat the oil in the pot, quickly throw the fish paste into the pot with a spoon at low temperature, wait until the hibiscus slices are formed, pour out the oil, and then pour in the ingredients.

At this time, because there is less oil in the pot, the oil temperature will gradually rise, and the aroma of the ingredients will be slowly fried, and the hibiscus slices will be further matured.

When the oil temperature rises to [-]% to [-]% hot, thicken the seasoning directly.

Because the temperature in the pot is high, after thickening the soup, the soup and oil in the pot will soon be wrapped by the sauce, which further increases the temperature in the pot.

The aroma of the ingredients will be fully stimulated, just turn off the fire and leave the pot.

But today, because Xu Zhuo was making it for the first time, there were a lot of fish meat on the shelf, and the fish paste would not be enough to fry in one pot, so Xu Zhuo took the fried lotus slices out of the pot directly.

It is not made directly in one pot.

Of course, at Xu Zhuo's level, he couldn't do it all in one go.

After frying the hibiscus slices, Xu Zhuo's job was done.

As for the next soft frying process, the old man is naturally responsible for it.

For a habitual criminal who pretends to be aggressive, he must distinguish the timing of the shot, so as to show the temperament and demeanor of the king.

For example, now, Xu Zhuo has almost done all the preparations, but when it was time to do the last step, the old man snatched it away.

On the surface, it seems that the grandfather and grandson have a clear division of labor, but in fact, Gao Guang's work has been taken up by the old man. Xu Zhuo has done so much, but it doesn't show at all.

But Xu Zhuo won't compete with the old man.

After all, if you don't have skills, you have to follow your heart, which is nothing to say.

Even if the old man drove the ducks to the shelves today and let him operate them, Xu Zhuo would find a way to prevaricate them.

In Xu Gubao's eyes, no one imagines a serious collapse for such a big event.

For the old man, soft frying is a really simple technique.

He poured out the hot oil that had fried the hibiscus slices in the pan, then dug out some lard and threw it in, put the wok on the stove again, and turned on a low heat to cook the hibiscus fish fillets.

When the oil temperature is about [-]% hot, the old man pours the prepared minced green onion, ginger and garlic into the pot, stir-fries twice, and then pours in sliced ​​shiitake mushrooms and bamboo shoots.

Continue to stir-fry, the temperature of the oil in the pot is gradually rising, and the aroma of onion, ginger, and garlic begins to slowly float out.

The old man scooped two spoonfuls of pork bone broth into the pot, after a little stirring, poured in the fried hibiscus slices.

After the hibiscus slices are poured into the pot, you can’t stir them with a spoon, because the hibiscus slices are easy to disperse at this time. If you want to turn the dishes in the pot, you can only shake the wok gently and turn the pot by shaking the spoon. .

When the broth in the pot boils, the bamboo shoots and shiitake mushrooms are almost six mature.

Cover the pot and let it simmer for a while, so that the aroma of all the ingredients will melt into the broth.

Then start seasoning.

When seasoning this dish, you can’t put any colored condiments, such as dark soy sauce, so that the fried hibiscus slices will be as white and tender as hibiscus flowers.

Put soy sauce salt and sugar in the pot in turn, and then add a little pepper.

Shake the pot a few times to let the seasonings melt into the soup, and then put the pot back on the stove to thicken the sauce.

For this dish to be delicious, thickening is the key.

Be sure to let the soup hang on the hibiscus slices, so that the hibiscus fish fillets will be fragrant on the outside and tender on the inside, soft and delicious.

The old man poured the freshly prepared Gorgon sauce over the dishes along the side of the pot, and soon the broth in the pot began to thicken.

Taking advantage of this time, the old man brought a perfect big spoon from the frying pan.

The thick gravy was immediately mixed with the hibiscus slices, and when it fell into the pot, the gravy had become thicker and hung firmly on the ingredients.

The white hibiscus slices in the pot looked more oily.

At this time, the temperature in the pot has become very high, and the aroma of onion, ginger, and garlic has been fully stimulated. The old man turned over the pot twice, and when there was no more soup in the pot, he turned off the fire pot.

White hibiscus slices, green bamboo shoots, and black shiitake mushroom slices, the three colors are wrapped in thick gravy, and with the attractive aroma, people can't help but want to taste it.

"Try it, this dish is a masterpiece of soft stir-fry in Shandong cuisine. No matter how old you are, even if you don't have a tooth, you can eat it very happily."

After the old man served the dishes, he let the chefs around him taste them with his hands behind his back, but he himself didn't even look at them.

Just like a real warrior never looks back after frying, the old man will never look at his own work after cooking.

This is the style of forcing the king.

However, what the old man said was right, the hibiscus dishes are all prepared for the elderly with bad teeth.

This dish melts in the mouth with a light sip, and has a mild taste, which is very friendly to the elderly.

During the meal, this dish and Xu Zhuo's cold fish skin made everyone's eyes shine.

But unfortunately, there is only a little bit of fish skin left, and the time is a bit long, even if it is finally put in the refrigerator, the taste is somewhat discounted.

It was not as good as it was when it was first made.

While eating, Yu Keke whispered to Xu Zhuo about the establishment of the company.

Starting tomorrow, Li Hao's company will change its business model and increase its number of partners.

Xu Zhuo, Yu Keke, Sun Panpan, Yuan Kang, Lao Meng and Zhou Wen will become shareholders of the new company, but the major shareholder is still Li Hao, but the business will be adjusted.

From the previous business development around Li Hao, it has become a model of operating platform accounts for all owners, and has also added businesses such as hot searches and swiping data.

Generally speaking, if I want to do publicity on the Internet in the future, all resources will be carried out in a planned and organized manner, and it will not be as stupid as before, and all resources will be swarmed.

As the major shareholder of the company, Li Hao was very happy today. He held a pot of rice and praised the old man for his craftsmanship while eating.

When he learned that Furong chicken slices were prepared for people with bad teeth, he suddenly said: "Actually, we also have a dish in Shaanxi that is suitable for people with bad teeth. ?”

As soon as the words fell, Feng Weiguo said: "Don't tell me, the Xiongzhang in Sanyuan County, Shaanxi is really like this. People without teeth will not delay eating, and the taste is very good..."

After a pause, he said again: "Just talking about this made my glutton come out. I haven't eaten Sai Xiong's paw for almost ten years. Why don't I make it tomorrow, so I can give you a taste."

Xu Zhuo naturally welcomed it.

He asked Feng Weiguo curiously: "Grandpa Feng, what ingredients do we need to prepare? I'll ask Jianguo to prepare them in advance."

Feng Weiguo waved his hand: "No need to prepare, there are so many pig's trotters in the back kitchen, just choose a few."

Xu Zhuo: "..."

The bear paws that Ning said are pig's trotters?

Chapter 1027

Bear's paw has been a famous delicacy since ancient times. In Mencius' famous article "Fish I Want", bear's paw appeared in front of the world as a precious food.

It even played an Internet celebrity effect, bringing the bear's paw an ingredient that has been produced for thousands of years.

In addition to Mencius, Cao Zhi, Lu You, Yuan Mei and others have also written about bear paws, which makes this ingredient more respected by the upper class.

But bear paws are rare and expensive, and not everyone can afford them.

This gave birth to the appearance of the race bear's paw.

The so-called bear's paw competition is to use other cheaper ingredients and process them through cooking techniques to make them look like bear's paws and taste, so as to achieve the purpose of confusing the real ones.