Food starts with noodles

But Xu Zhuo didn't dare to try it, because he really couldn't guarantee whether the car would overturn.

And today is Guo Xingwang's home game, he can't steal the limelight.

When we came to the shooting site, we first arranged all the ingredients one by one, and the prunes continued to soak in the water. We will shoot the details later, so don’t move anything at this moment, so as not to affect the final effect of the video.

At nine o'clock, Yuan Kang and the others were already in place, and the photographer hired by the company had already installed all the shooting equipment.

With Xu Zhuo's order, the video shooting officially started.

Guo Xingwang straightened his clothes and the chef hat on his head, faced the camera, and greeted everyone stiffly.

There is no way, although he has made many videos with Lao Meng, Li Hao and Xu Zhuo, but they are all centered on others, and he is just a foil.

And today's absolute protagonist is Guo Xingwang, so I can't help being a little nervous.

Then think about those rich women who might pay attention to themselves, send themselves private messages, and leave their WeChat ID and mobile phone number, which makes them even more nervous.

A few questions popped into my mind unconsciously.

"How to negotiate the price with those aunts?"

"How do you choose between the one who pays more and the one who looks good?"

"Should I learn time management and find more rich women to earn three years' worth of money a year?"

These messy questions made Guo Xingwang perform very badly, so bad that Xu Zhuo couldn't stand it anymore. He waved his hands at the two cameramen to signal a timeout.

According to such a shooting method, not to mention attracting new fans, I am afraid that old fans will also run away.

This guy usually speaks very smoothly and has experience in making videos, but what happened today?

He was stumbling, his eyes were wandering, and he didn't know what was going on in his head. He must have thought of something good anyway.

"Xingwang, you calm down, do you want me to shoot with you, and then introduce you grandly?"

Guo Xingwang agreed without even thinking about it.

Just now he wanted to brag about himself, but he didn't know where to start.

Moreover, the shame of boasting about this kind of behavior is too strong, especially in front of acquaintances.

So now when Xu Zhuo said to cooperate with him in shooting, Guo Xingwang immediately nodded and agreed, even thinking that this was the right thing to do.

Xu Zhuo changed into his chef uniform, and when he was about to shoot, Guo Xingwang leaned over and whispered, "When you introduce me later, can you give me a few more titles?"

Xu Zhuo didn't understand what it meant, and looked at him curiously.

Guo Xingwang said eagerly: "It's just to tout my status higher, the more bluffing the better."

Only then did Xu Zhuo understand what it meant.

It turned out that I wanted to pretend, this is easy to handle.

He pondered for a while, then waved to the cameraman, signaling to start shooting.

Facing the camera, Boss Xu was much calmer. He greeted everyone, then pointed to Guo Xingwang who was standing next to him, and introduced him.

"Please allow me to introduce the chef who made Huangshan Shaobing for us today. He is the senior dish planner and senior dish appraiser specially hired by our Sifang Restaurant, and Guo Xingwang, a special dish appreciator of the Central Plains Cuisine Industry Association. Please Everyone type the word "Welcome" on the barrage!"

Xu Zhuo made an introduction, which made Guo Xingwang very happy.

But when he came back to his senses, he realized that the so-called menu planner was not just a side dish attendant?

And the food connoisseur and the food connoisseur, to put it bluntly, are just tasters.

Can this be a bluff?

Chapter 1093

At the moment when the video is being shot, Guo Xingwang is too embarrassed to interrupt Xu Zhuo, so he can only bite the bullet and continue shooting.

However, although Xu Zhuo got a few titles that were not very good, it really made Guo Xingwang not nervous, and he stopped thinking about what was there and what was not, and started to make Huangshan biscuits seriously.

He first introduced the ingredients and seasonings to be used.

Dried plums, pig fat with skin, all-purpose flour, maltose, rapeseed oil, white sesame, baking powder.

In addition to these, some seasonings for making dried plum vegetables and roasted pork are actually used, such as salt, light soy sauce, dark soy sauce, sugar, dried chili, etc.

But these are only put in the filling, so they are not put together with the main ingredients to avoid confusion.

After the introduction, Guo Xingwang began to talk face to face.

The dough requires rapeseed oil, maltose, baking powder and boiling water.

The purpose of adding maltose is to increase the extensibility of the dough, which will make the shell of the biscuits more crispy and the color will be more beautiful.

First pour the flour into the basin, then put in a small spoonful of baking powder, pour in a small bowl of rapeseed oil, and pour in half a bowl of maltose melted with hot water.

Finally, use boiling water to stir the flour in the basin into flocculation, and then knead it into a smooth dough by hand.

Put the dough in a bowl, cover with plastic wrap and set aside to proof.

Then Guo Xingwang started making pastry.

When he was producing, Xu Zhuo had already stepped down, leaving the stage to Guo Xingwang to play alone.

The original plan was that Guo Xingwang would make it while Xu Zhuo was explaining it. By the way, I would talk to Guo Xingwang about some allusions related to Huangshan biscuits.

In addition, when Guo Xingwang is making it, you can also chat horizontally about some cooking tips and knowledge.

But after the two tried it, they found that it didn't work at all.

When Guo Xingwang did it by himself, there was nothing wrong with it, but once he talked to Xu Zhuo, he would be in a hurry.

And let Xu Zhuo speak alone, the scene is a bit awkward.

It will even make everyone think that Guo Xingwang is a mute.

In addition, talking while making pasta is also unhygienic.

The two of them stood beside the washbasin and chatted, although they couldn't see the scene of saliva flying around, they could still imagine it.

In this case, does anyone else like this pasta?

So the two of them worked together and found that it was not working, so they gave up the idea of ​​shooting a video together. Xu Zhuo just needs to show his face at the beginning and end of the film to help Guo Xingwang attract attention.

As for the production process of Huangshan Shaobing, let Guo Xingwang do it alone.

Anyway, it's not that difficult.

Compared with dough, the production of pastry is much simpler.

Guo Xingwang put the frying pan on the fire and poured rapeseed oil into the pan.

Then he began to pour flour into a small basin, and he said while pouring: "If you make it at home, remember that the weight ratio of oil to noodles is one to two, that is, one part of oil and two parts of noodles. The hard one is the most suitable, and the taste will be better when you eat it.”

After the oil in the pan was completely heated, Guo Xingwang picked up the frying pan and poured the hot oil in the pan into a basin filled with flour.

Suddenly there was a sizzling sound, and the flour in the basin began to boil.

Guo Xingwang put down the pot, picked up a pair of chopsticks calmly and began to stir in the basin.

After all the flour in the basin is kneaded into a soft batter by hot oil, the pastry is ready.

The finished pastry looks yellow in color and very oily, but there is no clear oil on the surface, and it is very soft, like plasticine.

In the pastry, the pastry not only prevents sticking, but also because of the presence of fat inside, it is heated faster, allowing the pastry to quickly form a layer when it is baked.

The flour in the pastry will also quickly become crisp under the action of hot oil.

No matter what kind of pastry, if you want to make it with a crisp layer, you cannot do without pastry.

Guo Xingwang briefly explained the function of the pastry while stirring the pastry in the basin.

I am used to watching Xu Zhuo's videos, so Guo Xingwang will subconsciously explain something when he encounters some knowledge.

Although he is also very clear that few people will be able to make videos, but this at least shows that he is not knowledgeable, and he can increase some impression points no matter what.

After the dough and pastry were ready, Guo Xingwang started to make the dried plum vegetable filling.

He first washed the soaked dried plum vegetables three times, which not only washed out the excess salt, but also washed away the sediment in the dried plum vegetables.

These days, it has become a routine practice to add silt to dried vegetables to increase their weight.

Not only all kinds of dried vegetables, but even fungus and the like will be adulterated.

Guo Xingwang complained while cleaning. After the dried plum vegetables were washed, he squeezed the water on the dried plum vegetables vigorously, then picked up the kitchen knife and started cutting.

Huangshan biscuits are small in size, and there are very few fillings inside, so when preparing the fillings, it is necessary to chop up dried plums as much as possible.

In this way, it is not only easy to use the pie crust, but also convenient for frying in the next pan, making the dried plum vegetables more delicious.

After cutting the dried plums and vegetables, Guo Xingwang cut the prepared pig fat with skin into small cubes the size of soybeans.

"If you don't like to eat too fatty meat, you can use pork belly or bacon instead, the taste is the same, but personally, I prefer to eat pork fat.

Especially the skinned ones, which are chewy, fragrant, and more oily in taste. "

Guo Xingwang said his opinion slowly while cutting the meat.

After the meat was cut, he first boiled a pot of water and blanch the cut prunes in boiling water.

This has two purposes, one is to thoroughly clean up the silt and excess salt in the dried plum vegetables, and the other is to use hot water to stimulate the fragrance of dried plum vegetables.

Dried plums for fillings naturally cannot be stewed in a pot for a long time like stewed meat with dried vegetables or stewed meat with dried vegetables.

The frying time of the stuffing is very short. According to the conventional method, it is impossible to completely fry the aroma of dried plums, so it has to be scalded with hot water first.

Use hot air to activate the aroma of dried plums, and it will be much easier to stir-fry later.

After the dried plum vegetables were fished out, Guo Xingwang first put them in a basket to control the water, and when they were not hot, he squeezed the dried plum vegetables with his hands vigorously.

After these are done, start frying.

He set up the frying pan, heated the pan and then used cold oil to lubricate the pan, poured out the oil, and then put some rapeseed oil back in.

After the oil is hot, pour the cut pig fat with skin into the pan for stir-fry.

At this time, there is no need to put any seasoning, just stir-fry, and the lard in the fat of the pig must be stir-fried.

This way of eating is not only more fragrant, but also makes the taste of pig fat better.

When the surface of the pig fat in the pot was browned and there was more and more oil in the pot, Guo Xingwang put the dried chili sections that he had prepared earlier into the pot.

Continue to stir-fry for a while, until the aroma of the dried chili is fried, Guo Xingwang adds soy sauce, soy sauce, salt, sugar and other condiments one by one.

After stirring evenly, pour in dried prunes.

At this time, the frying of dried prunes and vegetable fillings is officially started...

Chapter 1094

"Stir fry the stuffing with dried plums and vegetables. You must not be in a hurry. You must be patient and cook slowly, frying the moisture in the dried plums and vegetables little by little. When there is only oil left in the pot, it will be finished."

While stir frying, Guo Xingwang talked to the camera about the skill of frying the stuffing naturally.

This step may seem simple, but it is actually quite boring.

Because the hands need to be constantly stir-fried, and the stir-fry must be even, so as to avoid the burning of some dried plum vegetables at the bottom of the pot for too long.

In addition, when stir-frying, the fire should not be too high. Only medium and low fire can completely fry the water in the dried plums, so that the aroma of lard will naturally enter the dried plums.

Because there is salt in dried plum vegetables, there is no need to worry that the dried plum vegetables will be fried too much and the taste will not be good, because the salt can lock part of the water, so that no matter how you stir-fry these dried plum vegetables, the taste will not become dry. Crisp.

When dried plums are first put into the pot, the water and fat at the bottom of the pot are fused together, which is very cloudy.

But after stir-frying for a while, the moisture in the dried plums was fried out, and the soup at the bottom of the pot turned into translucent oil again.

At this time, you can turn off the fire, and then put out all the fried prunes and vegetable fillings.

If you like five-spice in the stuffing, you can sprinkle some five-spice powder or thirteen spices in the pot before it comes out of the pot, which can make the plum-dried vegetable filling taste more outstanding.

When talking about this, Guo Xingwang paused and said: "But when you are frying, try not to put spices such as prickly ash and star anise ginger.

Because the fried prunes are dark, it is difficult to pick them out, and if they are left in the filling, if you bite them, it will be as surprising as winning the lottery. "