Food starts with noodles

So now that the mission completion skills are in hand, Xu Zhuo is not surprised at all.

We chatted until seven o'clock in the evening. Everyone was a little hungry. Ji Mingyu called a waiter and started ordering.

Although it is eaten by one's own people, it can't be sloppy, after all, there are guests.

The first thing Ji Mingyu ordered was the roast duck that his family is famous for. Although he disliked this roast duck in every way, he even thought that the scallops made by Xu Zhuo were a thousand times more delicious than his own roast duck.

But when entertaining guests, the first thing that comes to mind is their own roast duck.

In addition to roast duck, there are also Beijing-style dishes such as mustard dumplings, fried chicken in sauce, braised sea cucumbers, emerald skirts, and shredded sweet potatoes.

Soon, a large table was filled with dishes.

Ji Wenxuan also took out Erguotou, which he had collected for more than 30 years, for He Guoan and Xu Zhuo to taste.

Xu Zhuo refuses this kind of high alcohol, because he really can't swallow it.

He Guoan was quite interested. He looked at the Ming Tombs Reservoir printed on the wine bottle and said with emotion: "This wine is really old. I still remember that Changping was very far away from the capital and it was not easy to go there. Unexpectedly, it has become a part of the capital now, and the world has really changed."

He probably has a lot to say, but this occasion is not suitable for complaining.

After all, Ji Wenxuan is considered his elder, and Xu Zhuo, He Yan and Ji Mingyu are his juniors, so it is inappropriate to talk about those annoying things under such circumstances.

So I can only drink away my worries.

Although Xu Zhuo really wanted to talk about the weaknesses of the Ge family, it was also because the occasion was inappropriate and he couldn't drink enough, so he could only bury his head in the food and occasionally interrupted to chat with Ji Wenxuan and He Guoan about the old capital city. of those things.

We ate and chatted, and soon we were almost finished.

After all, there is the previous belt up and down, and Xu Zhuo's appetite is not very big.

At this moment, Ji Mingyu seems to have almost finished eating, and he can't talk about cooking topics, so he is currently flipping through Xu Zhuo's Weibo with his mobile phone.

Looking at it, Ji Mingyu suddenly found a problem.

"Brother Xu Zhuo, they all say that you are highly talented and that you can cook a lot of dishes at a glance. Is this true or not?"

Xu Zhuo smiled and said, "It still depends on the situation."

"what's the situation?"

"See if I can make it. The ones shown on Weibo must have been made. In fact, there are still a lot of dishes that were thrown away because of wrong recipes."

In fact, whether it can be done depends on whether there are relevant skills.

If you have skills, cooking a dish is like drinking cold water.

If you don't have skills, then...

don't do it!

Even if you do, you can't let people see it.

Xu Zhuo thought this topic was over, but Ji Mingyu got excited: "Then now, can you choose one of the dishes on our table and make it directly?"

"sure."

Xu Zhuo's expression was very calm, because he had been eating the dish in front of him just now.

Now that Ji Mingyu has spoken, Xu Zhuo also wants to try.

Anyway, I just had a meal, so I can digest it.

Besides, he didn't have any places he wanted to go in the capital. The only thing he was interested in was the back kitchen, so it would be great if he could cook.

As a result, Ji Mingyu didn't mention Xu Zhuo's cooking, so Ji Wenxuan reprimanded him: "How do you talk to the guests? Cooking is not about doing anything else. Does it mean that you can make it if you say it?"

Ji Mingyu pouted, sat down and continued playing with his mobile phone.

Xu Zhuo smiled, and said to Ji Wenxuan: "Grandpa Ji, don't tell me, I really want to try a dish. I was very interested in it after eating it here last night, so I searched it on my phone. A bunch of tutorials, until midnight.

If the back kitchen is not busy right now, why don't I try it?Just let you and Uncle He help me check it out. "

Ji Wenxuan hesitated a little.

Although he really wanted to see Xu Zhuo's craftsmanship, but letting guests cook is not the way to treat guests.

And if Xu Jimin finds out later, he might be able to jump around in the group.

But if he is not allowed to do it, he also wants to know what level Xu Zhuo can learn after watching the tutorial in the middle of the night.

Ji Wenxuan recalled Xu Zhuo's reaction to eating it like honey yesterday, it was obviously the first time he ate it, and while eating it, he asked a lot of questions about it.

Xu Zhuo went back to the hotel after dinner last night, there was no stove for him to exercise.

If this is the first time cooking is very authentic, then there is really nothing to say about this talent.

Thinking of this, Ji Wenxuan said with the mentality of a junior in the school: "That's fine, since you want to try it, then go, Xiaoyu, I'll let your little clumsy brother go to the back kitchen together and make room for him. "

In fact, He Guoan also wanted to follow him. Xu Zhuo made ribbons before court, which was not a Beijing-style dish, so he had no right to speak at all.

But this Beijing dish is as good as honey, and if you watch it from the side, maybe you can give Xu Zhuo a few pointers.

But Xu Zhuo didn't invite him to go, and he hadn't finished the wine yet, so it would be unreasonable to go with him.

And if Xu Zhuo is thin-skinned and doesn't want to be pointed out by others, then it's unnecessary for him.

So He Guoan thought about it, held back his desire to follow the past, and continued to drink with Ji Wenxuan.

Xu Zhuo and Ji Mingyu came to the back kitchen and found an empty stove that no one was using.

The kitchen utensils are all ready-made, and Xu Zhuo quickly prepared the ingredients to be used.

Its like honey uses lamb tenderloin, Xu Zhuo cut a piece from the small refrigerator in the back kitchen, it weighs about half a catty, more than enough to fry a portion of it like honey.

It is like honey. In addition to lamb tenderloin, the ingredients used in this dish also include sweet bean sauce, light soy sauce, dark soy sauce, ginger juice, cooking wine, starch, balsamic vinegar, sugar and other condiments.

After preparing all the seasonings, Xu Zhuo began to cut the mutton.

It is like honey. This dish has certain requirements on knife skills. The mutton must be sliced ​​into thin slices, so that it is delicious to eat.

And the mutton slices should not be too broken, try to be as big as possible, so that it will be more enjoyable to eat.

Xu Zhuo took the piece of lamb tenderloin and began to slice the meat.

Ji Mingyu stood aside, holding up his mobile phone to take pictures.

Celebrity Xu Zhuo cooks in the back kitchen of Ji's Roast Duck Restaurant. No matter if he posts it on the short video platform or Weibo, he will get a lot of likes.

During filming, he would interact with Xu Zhuo from time to time.

For example, when Xu Zhuo cut the meat in half, Ji Mingyu asked, "Brother Xu Zhuo, why did you cut the mutton into thin slices? Could it be thicker?"

Xu Zhuo glanced at him: "It's okay, I just don't know if your stomach can take it."

"What do you mean?"

"It's cut thick, and the mutton is not cooked well. If you don't mind eating raw mutton, I can cut some thick slices for you to try later..."

Ji Mingyu immediately refused.

After Xu Zhuo finished cutting, he leaned over again: "Brother Xu Zhuo, what should we do next?"

Xu Zhuo put the mutton into the basin, and said to the camera: "The next step is... to marinate the meat!"

Chapter 1080

It is like honey. No salt is used in the whole process of making this dish, but if you think it is a dessert dish, then you are wrong. This is a typical sweet and mixed flavor dish.

The reason for saying this is because the taste of this dish is sweet, but after careful tasting, you can taste the sour taste, sauce flavor, spicy taste of ginger and... salty taste hidden under the sweet taste.

Yes, salty.

Although there is no salt in this dish, there is a lot of salt in the sweet noodle sauce. After fermentation in the noodle sauce, it tastes not only the sweet and umami taste of maltose, but also the aroma of sauce.

It makes this dish taste sweet and salty, which makes people have endless aftertaste.

Sweet noodle sauce is the soul of this dish, not only should be put more, but also should be put early.

How early is early?

While Xu Zhuo gave a simple explanation in cooperation with Ji Mingyu's shooting, he scooped up two spoonfuls of sweet noodle sauce and put them into the cut mutton.

Then, he added two spoonfuls of starch and an egg white.

Start mixing with your hands.

Mutton needs to be marinated to taste, and sweet bean sauce is the best condiment.

After grasping and mixing the mutton evenly, Xu Zhuo poured some peanut oil into the mutton for stirring.

The purpose of this is to allow the mutton slices to be cut in the pot as soon as possible when frying later, because the mutton is cut thinner and the frying process is faster.

If a large mass of lamb sticks together and won't slide, it means the dish has failed.

It seems that the entire frying process of this dish is only a few tens of seconds. Basically, as soon as the mutton changes color, it must be served, otherwise the meat will become old.

Therefore, it is necessary to start in advance when marinating, so that the mutton can be quickly divided in the pot.

The easiest way to quickly disperse the ingredients is to add cooking oil when marinating.

In fact, not only mutton, pork tenderloin and beef tenderloin used for boiled pork slices, as well as fish fillets marinated in advance when boiled fish, and even other slices of meat that need to be sprinkled with starch in advance, it is best to use it when marinating Put some cooking oil in so that the meat pieces don't stick together.

Otherwise, the starch put in will definitely exert a cohesive force comparable to glue.

After mixing the meat with oil evenly, Xu Zhuo brought a bowl and began to prepare the sauce used to make it like honey.

Pour light soy sauce, dark soy sauce, white sugar, balsamic vinegar, cooking wine, and ginger juice into the bowl in proportion. The ginger juice should not be too much, so that the dishes can show a little taste of ginger, and at the same time achieve the purpose of removing the peculiar smell.

If you put too much, the taste will be much worse.

Ginger juice is the juice squeezed from ginger. If you find it troublesome, you can shred the ginger and soak it in a little water. The filtered juice can also be used as ginger juice.

However, it is not so troublesome and inefficient to use it in restaurants. They just buy the finished ginger juice and use it.

Among the condiments of Chinese food, ginger juice is a rising star, and it has been on the rise in recent years.

But ginger juice has a wide range of uses, not only in various dishes, but even in desserts. For example, the famous ginger milk in Lingnan area is made with ginger juice.

In cold dishes, ginger juice is also very popular, such as ginger tofu, ginger juice lotus root, ginger preserved egg, etc., all of which are made with ginger juice as the main ingredient.

In terms of the use of finished ginger juice, but you have to pay attention when buying it, you must buy edible ginger juice.

Many people accidentally bought ginger juice for hair growth, which is the kind used to treat hair loss. Although this type of ginger juice has the same ingredients as edible ginger juice, it cannot be used for cooking.

Because the production standards of washing products are not at the same level as those of food products.

So don't get confused.

After putting all the seasonings into the bowl, Xu Zhuo stirred them evenly with chopsticks, then stirred some starch with water and poured it into the sauce.

In this way, the sauce will be wrapped on the meat slices when it is made later, making the taste and texture of the meat slices richer and more oily.

After finishing these, the mutton is almost marinated.

Cut it thinly, and add a little more sweet noodle sauce, so the pickling speed will be much faster.

Xu Zhuo set up the frying pan, ready to start making.

Heat the pan, pour cold oil into it, slide the pan, pour it out and heat it again, then add cold oil again.

Put more oil, at least three times more than usual cooking.

Because the more oil there is, the faster the meat slices can be slid off, and the meat tastes more tender.

Soon, the oil temperature rose to [-]% hot.

Xu Zhuo took the mutton in the pot and approached the mouth of the pot, and poured all the mutton in the pot with a spoon.

After the mutton was put into the pot, Xu Zhuo grabbed the spoon, pressed the piece of meat with the back of the spoon, and quickly drew circles in the pot.

The meat slices immediately fell apart and quickly changed color under the action of hot oil.

Xu Zhuo used a spoon to stir-fry a few times in the pot, and when all the meat pieces had changed color, he took the frying pan and poured them into the large colander on the oil drum next to him.

The hot oil goes into the oil drum and the pieces of meat fall into the colander.

"Damn, I was puzzled when you poured so much oil into the pot just now. This dish doesn't have much oil when you eat it. Why did you pour so much oil into it? I thought you were wasting it on purpose. It turns out that this thing is just passing through.

The remaining oil can be used in the future, right? "

"Of course it can be used, and cooking with this oil will taste better."