Food starts with noodles

After all, not every kitchen has an extractor.

So it is better to have a professional kitchen.

Xu Zhuo put the plastic bag of marinated chicken into the freezer of the refrigerator, which not only allows the juice to penetrate into the meat faster, but also refrigerates the chicken to make it more tender.

Next, is the long wait.

It will take at least an hour and a half before you can move on to the next step.

It's a long time, but it doesn't matter, you can quietly watch the chefs at home show their skills.

such as……

Watch the old man cook dry hairtail.

Chapter 1047

The so-called dry-cooked hairtail is naturally not put the hairtail directly into the pot to dry, but a cooking method without soup.

Dry cooking is a common technique in Shandong cuisine. It is a cooking method in which the fried main ingredients are fired over low heat, so that the soup is immersed in the main ingredients or evaporates, and only bright oil is seen in the finished dishes without soup.

Compared with dry-fried hairtail, dry-baked hairtail has more cooking steps.

The old lady likes to eat hairtail, and she used to go directly to the store if she wanted to eat it.

But now the old man doesn't go to work in the store, so when the old lady wants to eat hairtail, he makes it directly at home.

Anyway, octopus is a frozen product, so it can be stored in the freezer of the refrigerator.

At this moment, the hairtail has melted, and the old man is cleaning it up with scissors.

First, use scissors to cut off the dorsal fin of the hairtail. The dorsal fin of the hairtail is very hard, and there are spikes on it. If you don’t cut it off, it will easily stab your mouth when eating.

In addition, cutting off the dorsal fin can also make the hairtail fish look more beautiful.

After cutting off the dorsal fin, the old man chopped off the head of the hairtail, cleaned the internal organs, and then laid the hairtail flat on the chopping board, and began to cut it with a knife.

In the past, Xu Zhuo learned from Feng Weiguo about boneless octopus, and they used to fight with a knife.

That is to cut a knife every half a centimeter on the hairtail. In the flower knife category, it is the simplest knife flower.

But this time when making dry-seared hairtail, the flower knife is a little more complicated. This time I use a cross-shaped knife.

The cross pattern knife is to cut two horizontal and vertical cuts on the hairtail, so that the hairtail is covered with cross patterns. This kind of knife method is not difficult for Xu Zhuo.

But this dish was made by the old man, so Xu Zhuo didn't come over to show off.

Well, just because of the random speech, I have already had an extra task of cooking chickens. This is to show off again, and I may arrange some new tasks for myself.

What these grown-ups dislike the most is young people showing up indiscriminately.

Soon, the old man marked the whole hairtail with a flower knife.

Then, he chopped the hairtail into small pieces of about ten centimeters with a knife, put them in a basin, and began to marinate them.

Pour soy sauce into the pot, sprinkle a little salt, then add shredded ginger and scallions, and finally pour some white wine.

Seeing that Xu Zhuo was looking at him seriously, the old man added at this moment: "Actually, it would be better to put some fish sauce when marinating, but I'm not used to that stuff, and I haven't prepared it at home."

Xu Zhuo's focus was not on this, but pointing to Luzhou Laojiao's baijiu bottle next to him and asking the old man, "Why do you put baijiu in?"

He originally wanted to say that if you put baijiu, you can put baijiu. Can you buy two bottles of Niulanshan and put it in the kitchen?

It's a pity to use this kind of liquor that has been placed for several years.

But I can't say this, after all, this is what my own people eat, and I don't waste any materials.

In addition, the old man had nothing else but a lot of wine, so Xu Zhuo didn't mention this, lest the old man say that the wine is too capricious.

The old man smiled and said: "When marinating hairtail fish, add white wine, which can remove the fishy smell from the fish meat to the greatest extent, and also make the fish meat more tender."

After finishing speaking, he used chopsticks to stir in the basin so that all hairtails were in contact with the marinade.

Then cover with plastic wrap and place in the refrigerator for marinating.

Hairtail needs to be marinated for one hour, which is slightly shorter than that of chicken.

At this moment, the second pot of mugwort glutinous rice cakes was ready, and when it was no longer hot, Xu Zhuo squeezed one and tasted it.

Because the surface is smeared with oil, it is a bit greasy in the mouth, but immediately, it has the soft and sticky texture of glutinous rice.

Moreover, the glutinous rice is also mixed with the unique smell and a touch of bitterness of Aiye.

This kind of taste not only reduces the greasy taste of the glutinous rice balls, but also makes people feel refreshed in terms of taste.

It's as if what you eat is not dessert, but a green food that is extremely healthy for your body.

Inside the bitten glutinous rice is a sweet filling.

The crushed peanuts and sesame seeds in the filling are dry, which is obviously different from the soft and moist glutinous rice balls.

But the sweet smell of chewing made the glutinous rice balls sweet.

Delicious, really delicious.

Xu Zhuo didn't know what to say anymore.

This mugwort glutinous rice cake is really delicious, no wonder so many people love it.

After eating the sesame and peanut stuffing, Xu Zhuo tried other fillings, and they all tasted very good.

This kind of glutinous rice cake is simple to make, but the taste is outstanding, Xu Zhuo thinks that he can make it in the store and try it later.

Even if it is not new in restaurants, it can also be sold in online stores.

After all, this is a dessert, and among the best-selling products in the online store, apart from all kinds of lo-mei, there are desserts of various flavors.

Although this mugwort glutinous rice cake is not as good-looking as desserts like donkey rolling, it has a wide audience. Almost all the friends in the south have eaten it.

So don't worry about sales.

When the hairtail was marinated, Xie Hailong also came with a gift.

After he entered the door, he exchanged greetings with the old lady, and then wandered into the kitchen.

As a chef, I am more friendly to the kitchen.

He brought over a dozen Pippi shrimps, ready to give everyone a try.

While he was cleaning up the prawns, the old man took out the eggs, which were ready to be battered for making fried octopus.

To make dry-seared hairtail, the hairtail must first be deep-fried, and then the dry-seared hairtail can be carried out.

When frying octopus, if you fry the octopus directly in the pan, it will not only easily break the skin of the octopus, but also the appearance of the fried octopus will not be very good.

So there is a vague saying.

This time it is very simple for the old man to use the paste, it is just pure egg yolk.

Crack the eggs, separate the egg whites, put the egg yolks in a bowl, sprinkle a little salt, then stir the egg yolks, and the egg yolk paste is ready.

But the egg yolk alone is not enough, the old man brought another plate and poured some raw ingredients into it.

When frying later, first dip the hairtail in the egg yolk, then put it on a plate, wait until both sides are covered with starch, and then throw it into the pot for frying.

The reason for this is to prevent the skin of hairtail from breaking and affecting the appearance, and secondly, the color of fried hairtail is more beautiful after adding egg yolk.

And after hanging the egg yolk paste and frying it, if it is dry roasted, the egg yolk paste can absorb more soup, and it will taste more delicious.

After the egg yolk paste is ready, the old man adds the frying pan, pours oil into the pan, and prepares to fry.

While waiting for the oil to heat up, he took out the marinated octopus from the refrigerator, picked off the onion and ginger on the surface, and then used kitchen paper to absorb the excess water on the surface.

The reason for this is mainly to make the egg yolk hang more evenly.

After the oil was hot, the old man used chopsticks to hold the hairtail section, dipped it in the egg yolk paste, and then put it on the plate with starch.

After both sides were covered with starch, he threw the octopus into the pot.

Because of the egg yolk, the octopus was quickly fried to a golden brown color.

After frying, the old man will take out the oil control.

This step is different from boneless hairtail. When making boneless hairtail, you must fry the hairtail thoroughly, while dry hairtail only needs to be fried until cooked.

After all the octopus was fried, the old man poured out the oil in the pan and started the dry-burning step.

Leave the base oil in the pot, heat it up, add scallions and ginger to sauté until fragrant, then add chili rings cut from millet peppers, stir-fry a few times, and pour a little bit of broth into the pot.

After boiling, start seasoning.

First is salt, then some sugar.

Then there are condiments such as light soy sauce and cooking wine.

After putting everything in, stir a few times to let the seasoning dissolve completely.

Then put the octopus in.

Simmer for 2 minutes. When the soup in the pot is about to dry up, turn off the heat and start the pot.

Arrange the hairtail evenly on the plate, and then decorate the chili rings on it, and a dry-roasted hairtail is ready.

After this dish is ready, it's time for Xu Zhuo's marinated chicken.

He took out the rice cooker and started to make rice cooker stewed chicken.

Chapter 1048 Raw Pickled Pipi Shrimp

Stewing chicken with a rice cooker is a popular method recently, because this method has a low threshold and is not limited by kitchen utensils. Even in a rental house with only one rice cooker, it can be done well.

The biggest difficulty with this delicacy is the time to marinate the chicken.

Once the chicken is marinated, the rest is pretty easy.

Just put the chicken into the rice cooker, pour in the ingredients for marinating the chicken, then turn on the rice cooker, and cook for about 10 minutes.

A braised chicken with a tangy fragrance and boneless meat is ready.

But before the chicken is put into the pot, the scallions and ginger slices must be laid out in the pot in advance.

Xu Zhuo neatly spread the sliced ​​scallions on the bottom of the rice cooker, and then spread a layer of sliced ​​ginger.

Then put the marinated cock in, and finally pour the marinated chicken sauce.

Cover the pot, press the cooking button, and forget about the rest.

Compared with other methods, this method should be the simplest, but the taste of the chicken is not bad at all. Not only is it fragrant, but the umami taste of the chicken is also very strong.

It makes people want to eat it.

Many people make this chicken with the mentality of giving it a try, and then get stuck in it.

Xu Zhuo made it for the first time today, not out of curiosity, but mainly because apart from this dish, the only thing he can choose is steamed chicken.

However, it is best to use a tender pullet for steamed chicken, so that the taste of the chicken will be better.

Like this kind of big rooster, the meat quality is a bit old, and the whole taste may not be good.

So Xu Zhuo chose to use a rice cooker to cook.

Just to see how popular Douyin Kuaishou is, how classic it is.

After pressing the cooking button, Xu Zhuo wandered out of the kitchen.

Just now Xu Wenhai made him afraid to stay with the elders, for fear that he would give himself some bad ingredients again.

So, he chose to leave the kitchen, and pretending to come to Xiongzi who was sleeping on the sofa with a cat teaser.

Perhaps because of the stronger sense of security at home, Xiong Zai slept soundly.

Xu Zhuo poked it on the head twice with the cat teasing stick, and the fat cat opened its eyes sleepily, obviously angry about getting up.

"Yo, still angry? Come on, get up and exercise."

Xu Zhuo grabbed the cat teasing stick and waved it randomly in front of it twice.