Food starts with noodles

It is said that cats don't like regular things, so Xu Zhuo tried his best to make the trajectory of the cat teaser appear irregular.

However, his painstaking efforts were completely useless.

Because Xiong Zai gave him a look of disgust, then changed his posture and lay down on the sofa, and used his paws to pull the cushion next to him, and put his fleshy head on it.

old at ease.

Xu Zhuo dejectedly threw the cat teasing stick aside, he was so human that even cats would not care about him, this is evident from his family background.

Melancholy!

You can't surf the Internet, you can't stay in the kitchen, you can't get in the topic of women, and you are disgusted if you have nothing to do to tease the cat.

I'm so hard~

When Xu Zhuo was feeling melancholy, Xu Wenhai's voice came from the kitchen door: "Little Zhuo, come here, thank you uncle for making raw marinated shrimp. Haven't you never seen it before? Come and learn."

Xu Zhuo was really interested. Although he had never eaten raw pickled seafood, he had been famous for a long time.

However, the Central Plains is an inland area, far away from the sea, so he dare not eat this kind of seafood rashly, for fear of getting upset.

It is said that people who are not used to eating this stuff will not eat it a second time, but most people will fall in love with this taste as long as they eat it.

He didn't expect Xie Hailong to cook this dish today, so he cheered up and walked to the kitchen quickly, intending to study hard.

Xie Hailong is from Chaoshan. This place is called an isolated island of Chinese cuisine by the chief director of Tongue Bite, Chen Xiaoqing. He also said that if a gourmet has never been to Chaoshan, he does not deserve this title at all.

The reason why he admires the Chaoshan area so much is because the food culture here is ancient and simple, and it can bring out the original taste of the food.

Take the seafood here as an example, there are many ways to make it, but in the eyes of Chaoshan people, the best way to eat seafood is to marinate it raw.

Chaoshan raw pickled seafood has the reputation of "poison", which means that people who have eaten it will fall in love with the taste and cannot extricate themselves, just like being poisoned.

Today, Xu Zhuo plans to learn how to make this unforgettable "poison".

When he came to the kitchen, Xie Hailong was packing the Pipi shrimp he brought.

Cantonese people are used to calling Pippi Shrimp Mantis Shrimp, which means that after Pippi Shrimp leaves the water, some water will be ejected from its stomach, just like a child urinating.

In most parts of the country, summer is the season to eat crayfish, but in Guangdong, the development of crayfish, a national delicacy, has been somewhat frustrated.

The reason is that compared to crayfish raised in fresh water, Cantonese prefer mantis prawns caught in the sea.

Whether this kind of food is stir-fried with pepper, salt, charcoal, raw and marinated, or cooked in porridge and fried, it tastes very delicious.

Even if it is boiled in a pot, it is the most popular delicacy at night market stalls with dipping sauce.

Among the many methods of pippi shrimp, raw pickling is relatively simple, but there is a requirement, that is, the shrimp must be fresh.

Stale shrimp cannot be marinated raw, as it is not only unpalatable, but also has a strong fishy smell.

Only lively and energetic shrimps are the best ingredients for raw marinade.

Xie Hailong was cleaning up the shrimp in the basin, and at the same time told Xu Zhuo the habit of eating shrimp in his hometown.

"Not only do we like to make mantis shrimp raw pickled, other ingredients, such as blood clams, oysters, crabs, prawns and other seafood, as long as they are fresh, the first choice is raw pickled."

Cleaning up the pippi shrimp is not troublesome, after all, it is a marine creature, and it is quite clean.

Just put it in clean water, brush it with a small brush, and rinse it off.

After cleaning the Pippi shrimp, use scissors to cut off the spikes on the legs and head and tail.

This is not only easier to make, but also more convenient to eat.

Soak the cleaned Pippi shrimp in the cold boiled water. During this time, you can prepare the marinade.

Probably because he was worried that there was no marinade for Pipi shrimp at home, Xie Hailong brought some specially when he came.

After all, he is also the head chef of the restaurant, and these seasonings are all ready-made.

Xu Zhuo saw that Xie Hailong brought fish sauce, hot pepper, coriander, garlic, etc., which will be used later.

Fish sauce, also known as fish sauce, is a common condiment in Guangdong, Fujian and other places.

This is a very delicious juice obtained from small fish and shrimp after pickling, fermentation, and refining. It is amber in color and has a salty and umami taste.

This condiment is originally produced in Fujian and Chaoshan, Guangdong, etc. It was spread to Vietnam and other East Asian countries by overseas Chinese in the early days, and it is gradually becoming popular in Europe now.

In Fujian cuisine, Cantonese cuisine, and Southeast Asian cuisine, fish sauce is a rare condiment.

But in the northern part of our country, this condiment is quite unfamiliar.

Now Xu Zhuo took the bottle of fish sauce brought by Xie Hailong and looked at it carefully.

The rest of the family may not need to study these things, but he is determined to integrate the eight major cuisines, and fish sauce is a condiment that cannot be avoided in Cantonese cuisine, so he must study it carefully.

"Uncle Xie, fish sauce is put in the dish, so there is no need to add salt?"

Xie Hailong nodded: "Yes, when making fish sauce, a lot of salt will be added into it. After fermentation, the salty taste will have a strong umami taste, so when we make seafood over there, we usually use fish sauce instead of salt. .”

In the past, what I ate was coarse salt, which tasted bitter, so I had to add other ingredients to ferment before eating.

This habit is not only found in the Chaoshan area, but also in the Jiangsu and Zhejiang areas.

However, soy sauce is used instead of salt in Jiangsu and Zhejiang, while fish sauce is used in Chaoshan area.

Although the seasoning is different, the effect is the same.

Xie Hailong washed all the ingredients to be used, and then began to prepare for the production.

The first is garlic, which is an essential ingredient for raw marinated seafood.

Put the garlic on the chopping board, first flatten it with a kitchen knife, and then cut it into minced garlic. You need to prepare more, so that the marinated Pipi shrimp will be more delicious.

In addition to minced garlic, Chaotian pepper, shredded ginger, and coriander are also indispensable.

As for seasoning, in addition to fish sauce, light soy sauce, sugar, balsamic vinegar, sesame oil, etc. are also used.

After these preparations, Xie Hailong set up the frying pan, poured a small amount of peanut oil into the pan, turned off the heat after the oil was hot, then poured minced garlic into it and sautéed until fragrant.

The purpose of doing this is to fry the strong taste of garlic, stimulate the aroma of garlic, and at the same time keep the taste of raw garlic in minced garlic.

Then pour out the minced garlic and the peanut oil in the pot, put the prepared chili, ginger, and coriander into it, and then pour in the fish sauce, light soy sauce, white sugar, balsamic vinegar and sesame oil.

Finally, add a spoonful of cool white to it, and the ingredients for marinating Pipi shrimp are ready.

Put the marinade aside, Xie Hailong took out the Pipi shrimp soaked in the cold white boiled, put it on the chopping board and cut it into small pieces with a kitchen knife, then put it into the marinade.

Stir to make all the prawns dip into the marinade, then cover with plastic wrap and put in the refrigerator.

Carry out low-temperature pickling.

"That's enough?" Xu Zhuo knew that the method was simple, but he didn't expect it to be so simple.

But is the shrimp made in this way really delicious?

He looked at the pipi shrimps that were full of paste, afraid that they would not taste good and wasted such good shrimp paste.

But Xie Hailong looked determined: "Don't worry, I guarantee that you will still want to eat it!"

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Calvin, I deleted all the nearly [-] words I wrote before, and that's all for today. Good night everyone!

Chapter 1049

At this moment, the Pippi shrimp has just been marinated, so it is naturally impossible to taste it.

It has to be kept in the refrigerator for at least one hour, so that the sauce gradually penetrates into the shrimp flavor, and the low-temperature refrigeration in the refrigerator is added, so that it can be tasted.

According to Xie Hailong's introduction, this kind of raw-marinated shrimp will taste better if it is marinated for a little longer.

Not only is it more delicious, but the taste of the shrimp meat will be more tender when it is refrigerated.

Hearing what Xie Hailong said, Xu Zhuo, who was not very hungry, suddenly felt a little craving for something to eat.

And now the only thing that can be eaten in the kitchen is the dry-seared octopus that the old man just made.

So he took a piece of hairtail with chopsticks and put it into his mouth for the sake of tasting it.

This octopus is very tasty.

The first thing that comes into contact with the entrance is the egg yolk paste on the outermost layer of hairtail.

The combination of egg yolk and starch can not only prevent the water in the fish from leaking out when frying, but also absorb a lot of soup when it is dry-cooked.

After entering the mouth, the first thing you taste is the salty, spicy and spicy soup of dry-cooked octopus.

The taste of these soups is very stimulating to the taste buds and whets the appetite.

With that layer of fluffy and glutinous egg yolk paste, it tastes really delicious.

With this soup and egg yolk paste as the base and foil, the umami taste of the hairtail is more obvious.

Hairtail is originally a frozen product, which has a natural shortcoming compared with fresh seafood.

But because the soup is slightly salty and has a hint of spicy taste, such a comparison brings out the umami taste of the octopus.

Moreover, the soup has the effect of stimulating the taste buds. If the taste buds are stimulated, and the fish is eaten again, it will taste more delicious.

Because it is coated with egg yolk and starch when fried, the hairtail meat is very tender, but because it has been marinated in advance, the meat tastes very flavorful.

Xu Zhuo ate up the hairtail in two or three mouthfuls, and when he threw the fish bones into the trash can and ate another piece, he saw the old man deliver the hairtail to the restaurant.

"Just try a piece. Are you going to eat it all? That's your grandma's favorite dish. I can't even eat more of it."

Xu Wenhai patted Xu Zhuo on the shoulder, motioning for him to accept as soon as he was ready.

Xu Zhuo put down his chopsticks with a calm expression.

However, I have secretly decided in my heart that I will learn this dry-seared hairtail after the cooldown of the skills that I have devoted myself to learn.

Wouldn't it be great if you want to eat and cook and eat as much as you want in the future?

Having nothing to do, he came to the rice cooker, and the aroma wafting from it was very strong.

Xu Zhuo lifted the lid of the pot, and there was still a little soup in the pot.

He carefully turned the chicken over with chopsticks, covered the pot and continued to simmer.

At this point, the remaining operation of this electric rice cooker stewed chicken is to turn off the heat and take out the pot after the time is up, and then eat a big piece.

There is no need to add seasonings, and there is no need to do any operations such as thickening the sauce.

Simple and crude, no wonder everyone likes to do it.

As for the taste...

Although I haven't tasted it yet, just the smell of meat wafting out of the pot and the unique umami taste of chicken have already hooked Xu Zhuo's gluttons.

When I just flipped the chicken, the ruddy skin of the chicken and the trembling chicken body, even without tasting it, you can know that the taste and texture are definitely not bad.

There is a lot to learn about cooking.

Some dishes are extremely complicated, each step has strict regulations, and each ingredient has strict requirements.

The dishes produced in this way are naturally excellent.

For example, the popular Fujian cuisine Buddha jumps over the wall.

But it gives people the feeling that the craftsmanship is too heavy, and there is a lack of aura.

It seems that this dish is not made, but many dishes are superimposed together.

It's not that this kind of dish is bad, but that this kind of dish will give people a sense of distance and alienation.

Relatively speaking, Xu Zhuo prefers dishes with very simple recipes.

Not only is the method relatively simple, there are no standardized tutorials on the operation, and even the ingredients are more arbitrary.

But this kind of dishes are full of aura.

It gives people a feeling of turning decay into magic.

Use simple ingredients and simple methods to make an extraordinary delicacy.

Of course, artisanship and aura are both part of cooking.

As a chef, you can't abandon craftsmanship, and you can't deliberately pursue aura.

Only by being impartial and finding a balance between tradition and innovation can one go further in cooking.