Food starts with noodles

Just fry the water inside the onion and remove it, so as to retain the sweetness and fragrance of the onion.

After cooling down and patting them with a kitchen knife, these onion rings become a seasoned shallot crisp.

Red onion crisps are best made with shallots, the taste is more delicious.

It's a pity that Boss Xu didn't buy shallots today, so he had to use red onions instead.

Next, Xu Zhuo started making braised pork.

Take out some of the lard for frying onions in the pan first, leaving a base oil.

According to the amount of meat cooked today, Xu Zhuo poured about a catty of rock sugar.

Stir-fry the sugar color first, the stewed meat produced in this way is not only ruddy in color.

The taste also has a hint of sweetness, which is suitable for the taste of southerners.

It is not difficult to fry the sugar color, just fry the rock sugar in a pot.

But it is not easy to fry well.

Because the heat and the way of frying are very important.

First of all, the fire should not be too high. If the fire is too high, it is easy to fry, and the sugar color will have a paste smell, and the color will also turn black.

In addition, after the rock sugar melts, use a spoon to keep stirring in the pot.

When the sugar color turns maroon, it's done.

Pour in the meat and start to stir fry.

The nearly twenty catties of meat made Boss Xu very tired.

He thought he wouldn't have to worry about it if he made it once.

But now that he was struggling to turn over the pieces of meat in the pot, he realized that what he thought was a bit simple.

Fortunately, he had the foresight to use the big wok Jianguo used to fry crayfish last time.

Otherwise, this pot of stewed pork is estimated to overturn.

The diced meat in the pot is gradually fried to release the oil.

The stewed pork oil used for making stewed pork rice should not be too much, as it is easy to get greasy.

Xu Zhuo scooped it out carefully with a spoon, and added ginger slice cooking wine light soy sauce and star anise bay leaves in turn.

No other spices were used, even Xu Zhuo himself was a little surprised.

Compared with the dozens of spices in the spicy sheep's feet, is the spice in this stewed pork rice too little?

Just D-grade signature braised pork?

The only ingredient left out now is the shiitake mushrooms.

Xu Zhuo's freshly soaked shiitake mushrooms were cut into cubes, poured into the pot, and stir-fried with the meat evenly.

Then add water to submerge the meat, and start to simmer.

When the water in the pot boils, pour in shallot crisps.

Xu Zhuo checked and found that Baodao’s method is to sprinkle crispy shallots on the rice, but in the mainland, it seems that they are added to the soup.

In order not to be unconventional, he also poured the red onion crisps into the pot in a similar manner.

Cover the pot and let the meat simmer in the pot.

Xu Zhuo went to the utility room and found the large casserole that the old man bought for him at that time.

This casserole should have been used two years ago.

But after Boss Xu got angry with the old man, he put aside the family stewed meat method.

This pot also had a two-year hiatus among the sundries.

Now, Boss Xu turned the casserole out again, washed it several times, put it on the stove, boiled it with noodle soup for 10 minutes, and cleaned it again. This oversized casserole was officially used.

Xu Zhuo carefully poured the meat in the pot into the casserole, and the whole casserole was just filled with the meat and soup.

"Hey, where did you buy such a big casserole?"

Boss Xu was just about to catch his breath when Wei Junming arrived with a few buns in his hands.

Xu Zhuo's stewed meat casserole now has a capacity of more than 20 liters, which is indeed very uncommon, and it is even difficult to buy it online.

Wei Junming put down the steamed stuffed bun, walked around the casserole twice, and said in amazement: "It's amazing, such a big casserole is really rare."

"My grandfather asked someone to buy this before. At that time, he planned to teach me how to make stewed pork and Shandong cuisine soup, but he ran away in anger because I didn't learn how to use a knife. This pot also lost its function. In the utility room For two years."

Wei Junming checked the stewed meat in the pot, and was a little surprised.

"This is simply the stewed meat prepared for braised pork rice. I really didn't expect you to have this skill. When did you learn it? Why didn't you show it before?"

Boss Xu laughed dryly: "I learned this blindly on the Internet, but I didn't expect it to work."

After speaking, Xu Zhuo asked the question he had always wanted to ask: "Why do you need to add a lot of ingredients to make spicy lamb's feet, but the braised pork rice only needs star anise and fragrant leaves? What's going on?"

Wei Junming didn't answer his question, but walked to the side, scooped some soup from the pot of braised lamb's feet and handed it to Xu Zhuo.

"A cook should learn to use his tongue to taste the taste. You can taste it yourself and see how it tastes."

Boss Xu didn't react for a while, and really opened his mouth to taste it.

But before I had time to taste it, I spit it in the trash can next to me.

Bitter, salty and astringent, with a strong spicy taste, it is impossible to swallow.

Wei Junming asked him to rinse his mouth, and tasted the soup of braised pork rice.

It has been simmered in the iron pot for 10-[-] [-] minutes just now, and now the soup has a meaty taste.

Xu Zhuo tasted it, the taste is very light, the aftertaste is slightly sweet, fragrant and delicious, although no salt has been added, the fragrance of the broth is already very strong.

"Xu Zhuo, there are many kinds of stewed meat, and the stewed soups are also different in different parts of the country. Don't think that there is only one flavor and one recipe for stewed meat."

"The stewed meat method like the stewed pork rice you are making now should be the simplest among stewed meats, because the function of this stewed soup is very single, it is for serving with rice."

"When did you learn the real method of braised pork, such as Chaozhou brine, or Sichuan-style brine, then you really mastered the method of braised pork."

"There are a lot of ways here, even I just dare not claim to be proficient. If you are interested, I can find some stewed meat masters for you to teach you later."

Boss Xu didn't want to torment himself, so he refused decisively: "I'm not interested, I'm just curious about making this pot of stewed pork. By the way, what's the matter with this bun? You made it?"

"A friend gave me a bag of dried Sophora japonica flowers yesterday afternoon. I got up early today and steamed a few buns for you to try..."

Wei Junming's words were understated, but Xu Zhuo had mixed feelings.

At this moment, I really want Aite to look at a certain pair of unscrupulous parents abroad.

Look at people!

Are you two ashamed?

Chapter 089 Kitchen · AVI?

Xu Zhuo had already had breakfast beside the vegetable market.

A bowl of hot and spicy soup, two fried dough sticks, and a fried dough cake.

Not rich, but very hungry.

I have been busy in the store for more than an hour now, but I still don't feel hungry.

But he still ate a bun.

For no other reason, he could not take away his kindness even if he rushed to Lao Wei to steam the buns early in the morning.

The stuffing of the buns tastes very good. The soaked dried Sophora japonica is mixed in the meat stuffing, and the chive fungus and chopped vermicelli are added. The taste is really good.

But the bun skin is average.

Wei Junming is not a master of white cases, and he has lived in Sichuan and Sichuan all year round, so he probably can't steam steamed buns a few times a year, so he has no experience in making noodles.

This side is obviously not raised enough, and it tastes a bit sticky, which leads to a decline in the quality of the buns.

"Next time, steam the buns and come to me. I'll make dough for you."

Wei Junming nodded: "Okay, if your stewed pork rice business is good, you don't have to be so busy in the morning. If you have nothing to do, make some breakfast by yourself, and don't eat outside."

The meat in the casserole was still simmering, Xu Zhuo turned down the heat, grabbed some peeled eggs and put them in.

There is too much meat, and the eggs cannot be marinated at one time, so only half of them can be put in first.

The rest will be figured out after the braised pork is done.

"Don't use eggs tomorrow, you can try quail eggs, which are easier to taste, taste better, and save costs."

Wei Junming has no objection to Xu Zhuo's sudden addition of stewed pork rice in the store.

Not only him, even the old man treated this store as a toy for Xu Zhuo to play with.

As long as he is willing to study cooking, it doesn't matter what he learns or what he does.

It's okay even if business is bad.

"Xu Zhuo, it's a bit early to cook the stewed meat, the time will be changed tomorrow."

Boss Xu yawned. This pot of stewed pork will be ready at 08:30, which is really early.

Adjust the time tomorrow and do it at eight o'clock.

After buying groceries, I can go back and squint for a while.

With Braised Pork Rice, the braised noodles in the store stopped completely.

As the weather gets hotter, fewer and fewer people eat stewed noodles.

Most of the customers who come to the store now come for cold noodles.

Of course, this is only temporary.

When winter comes, no one can resist the warmth brought by a bowl of steaming braised noodles.

Boss Xu was sitting behind the counter drowsy. In the end, Wei Junming couldn't stand it any longer, so he threw the car keys to Xu Zhuo and asked him to get in the car for a while while he was in charge of watching the stewed pork.

Seeing Xu Zhuo climb into the car to sleep, Wei Junming sighed slightly.

This child really can't take care of himself.

It was almost eleven o'clock when Xu Zhuo got out of the car again.

He actually slept in the car for nearly three hours.

Not to mention, sleeping in the car with the windows open is much more comfortable than taking a nap in a chair.

Xu Zhuo returned the car keys to Wei Junming and washed his face.

Only then did I realize that Wei Junming had steamed the rice.

A large pot was stuffed with a large rice cooker.

At the moment Wei Junming and Jianguo are filling rice bowls.

Put the steamed rice in a bowl and press it. If someone wants it, put it on the plate, then scoop a spoonful of stewed pork and two green vegetables. A serving of stewed pork rice is ready.

Put the packed rice bowls in a steamer to keep warm, which is a common practice in many restaurants.

Xu Zhuo had nothing to do, so he brought seaweed and shrimp skin from the utility room, and prepared to make seaweed egg drop soup.

"Don't shoot the door first, Li Hao, wipe the door first, it's covered with dust..."

While several people were busy in the back kitchen, it suddenly became noisy outside.

Xu Zhuo came out and saw that Sun Panpan was at the door with several college students, as if he was going to take pictures of the front of Sifang Pavilion.

Xu Zhuo, a few college students, knew each other. They were members of the photography association who came to eat after looking at Yu Keke's circle of friends when the store just launched braised noodles. They seemed to be going to the opposite teahouse to take pictures of old objects.

Why did you come to the noodle shop to shoot today?Could it be that the signboard on the door is also an old thing?

Li Hao pushed the door open and came in: "Boss Xu, do you have a ladder? Your door is too dirty, you need to clean it."

Boss Xu still hadn't reacted at the moment: "Why wipe that thing? It doesn't affect the meal..."