Food starts with noodles

Xu Zhuo picked up a small plate of long fish with soft pockets and put it in front of him, lowered his head and took a bite carefully, for fear of eating the eel's bone.

But when he chewed it twice, he found a problem.

These eels are all boneless and have no thorns inside, so they can be eaten with big mouthfuls.

Whoops!

Is this Huaiyang cuisine?

Love love, this is perfect for people like me who can't spit fishbone.

Xu Zhuo made up his mind immediately, and went to the kitchen to learn the technique of deboning the eel after eating.

Uh-huh, I don’t have to worry about cooking skills when I study hard.

I will eventually learn all Huaiyang cuisine!

Chapter 1103

Wei Junming, Zheng Guangyao and Yu Changjiang drank the [-] export version of Yanghe Daqu, while Xu Zhuo drank the [-] Coke with Yu Keke and Pang Lihua...

Cough, just kidding.

Xu Zhuo didn't have the heart to drink Coke now, because he was really surprised by the soft fish.

He has also eaten eel before, fried, stewed, stewed, and fried, and he knows all about the taste and texture of eel.

But I didn't expect that when the eel was deboned, the taste would become so...

It may be because you can eat big mouthfuls without the fishbone, and you don’t have to worry about eating the fishbone anymore, and you will naturally feel the tender, delicate and chewy taste when you eat it.

The meat quality of the eel is already tender, but the soft-pocket long fish uses the small eel with the thickness of chopsticks, and the taste becomes more outstanding after the bone is removed.

In particular, the eel skin is slightly soft, glutinous, and smooth, which is completely different from the fresh and tender taste of fish.

Eating such a long fish with soft pockets is like eating a special kind of noodles instead of fish.

Putting a long fish between his mouth and sucking it into his mouth as soon as he sucked it, it feels so good to not have to worry about eating fishbone, Xu Zhuo said that he can be completely full just by eating this dish.

Because there were no outsiders in the private room, Xiong Zai got used to Ke Ke's arms for a while, then jumped off and began to explore the new environment here.

But before it could reach the window sill, Pang Lihua hugged her in her arms, then took out her phone, switched to the selfie mode, and took a photo with the happy bear.

"My son-in-law's cat is the very popular teddy bear on the Internet, isn't it cute?"

After the photo was taken, it was immediately sent to Moments, with the emoji written on it, not like a 40-year-old person at all.

Probably Yu Keke's strange spirit is inherited from Pang Lihua.

There are quite a few dishes on the table today, but because the first bite of soft fish was too amazing, he was not impressed with the rest of the dishes.

Now he just wants to go to the back kitchen to steal a dish or two. Only in this way will his trip to Yangzhou be considered complete.

But sometimes the more you want to do something, the more you just can't do it.

After eating, Xu Zhuo was just about to go to the kitchen to have a look, when Zheng Guangyao suddenly said, "Let's go, Xiao Zhuo, let's go to Yangzhou University to have a look, there is a class in the afternoon to teach the students how to cook taro pork, let's Let's go and have a look together, this is the last big class of the culinary academy, you have to take part in it."

Ok?

And this thing?

Now it was past three o'clock, Xu Zhuo always felt a little unbelievable that Zheng Guangyao actually said that he was going to class.

But Xu Zhuo also wanted to experience the dish of braised pork with taro, so he agreed without hesitation.

The next arrangement was that Pang Lihua took Yu Keke and Xiong Zai home to adapt to the new environment, while Xu Zhuo drove the drunk Wei Junming and Zheng Guangyao back to the Culinary Academy to attend the last big class of this semester.

Pork with taro is a famous dish in the Lingnan region, which originated in the Pearl River Delta region, but now it is found throughout Guangdong, Guangxi and even Fujian.

Of course, the name may be different. For example, Guangxi likes to call this dish Songpikou, also known as Lipu Taro Pork, which is exactly the same as Xiangtao Pork.

After arriving at the culinary academy, the three of them headed to the big classroom.

I don't know if this class was postponed or it started so late, Xu Zhuo and the others didn't start the class until ten minutes later.

It's almost four o'clock in the afternoon, and the dish of braised pork with yam is notoriously troublesome. Are you going to have dinner directly in the classroom until it gets dark?

The culinary academy also uses lecture theaters for large classes. There is only a professional stove available in front of the podium, and students can only sit and watch and cannot operate.

Xu Zhuo reckoned that the big class is usually to familiarize Xu Zhuo with a certain dish first, rather than let them do it directly.

So there is no need to get so many stoves.

Soon, the teacher who gave the lecture today walked onto the stage, holding a piece of good pork belly and two taro the size of sweet potatoes in his hand.

The teacher who gave the lecture was none other than one of Zheng Guangyao's apprentices.

He was working as the head chef of a certain restaurant in Zhenjiang, so Zheng Guangyao found him a specially-appointed lecturer, and he came to the school for one or two classes every week, which was relatively easy.

After he came to the stage, he first talked about the history of taro braised pork, and then talked about the texture and taste of this dish, and encouraged everyone to practice it as much as possible when they are at home during the summer vacation, so that they can try it for their families.

After finishing talking, start making.

The first step in making taro braised pork is to cook the meat.

This dish is the same as other meat dishes, the meat is first boiled, then fried, and finally steamed.

Put this piece of pork belly into the pot, add cold water to the pot, put onion and ginger cooking wine in it, after the water in the pot boils, skim off the foam, then add salt, pepper, star anise, bay leaves, cinnamon and other spices, and cook over medium heat Meat.

When the meat was cooking, the teacher was not idle. He first peeled the taro, washed it in water, put it on the chopping board, cut it in the middle, and then cut the taro into a thickness of about one centimeter. piece.

These fragrant taro chips are the key ingredients for making fragrant taro braised pork. Xu Zhuo once ate them in Guangzhou, and the taste is really good.

When you pick it up with chopsticks, you can gently pick up a whole piece, giving people a feeling of hard texture, but it immediately becomes sticky after entering the mouth, and even people without teeth can easily eat it in their stomachs.

Xu Zhuo sat nearer the front, so he could see the teacher's steps very clearly.

But he is not very interested in these, because he knows all these steps.

What Xu Zhuo is interested in now is the seasoning of the taro braised pork, which is the focus of this dish.

Xu Zhuo only knew that there should be some milk in it, because he could taste it when he ate it.

However, how much and how to release the milk is completely unknown. These are all commercial secrets, and they will not be disclosed publicly.

Today is a good opportunity, you have to keep it in mind, you can try to make it in the store later, although this dish with meat may not be new in the store, but it is also very good to eat by yourself.

And I haven't made a cooking video recently, so I can make this dish to attract fans in Guangdong and Guangxi.

There were endless thoughts in his mind, and when he came back to his senses, the teacher on the stage had already fished out the meat from the pot, and the pot for cooking the meat had been replaced with an oil pot, which was currently burning oil. Prepare fried meat.

While waiting for the oil to heat up, the teacher pricked the skin with a pine needle, and then smeared the water dissolved in maltose to color the skin.

When the oil temperature in the pot rose and the teacher put the piece of cooked pork into the oil pot, Xu Zhuo also heard the system's prompt.

"The host studies hard, triggers the skill of concentrating on learning, and obtains a high-quality Cantonese-style dish-taro braised pork. Congratulations to the host."

Chapter 1104 You Forced Me To Pretend

Xu Zhuo was not at all surprised to get this dish, after all, he was watching on the spot, and the distance was so close, unless he actively closed his eyes, otherwise he would definitely learn this dish.

Before he came here, he wanted to learn three sets of duck or sunflower chop meat, but after he came, he wanted to learn eel boneless. In the end, he learned a typical Cantonese dish in Yangzhou.

Probably this is the legendary trick of good fortune.

Xu Zhuo has no regrets, anyway, no matter what he learns, it will be profitable for him, so there is no need to worry about such things, because he can learn it again in half a month.

At worst, just take the high-speed rail and come back again, or let Zhao Jinma and Feng Weiguo perform the knife skills of eel bone removal.

This job should not be too difficult for the two old men.

If it doesn't work, let Wei Junming do it again. After all, Sichuan cuisine has a set of fried eel dishes, including dried eel shreds, dried eel slices, dried eel back, dried eel segments, etc.

These dishes have a common feature, that is, the eel is deboned.

Wei Junming has absolutely no problem cooking these dishes, and Xu Zhuo thinks that he can even learn these dishes at the same time.

In fact, Xu Zhuo can make boiled eel slices even if the eel is deboned optically. After all, he is a person who has mastered the cooking skills of Sichuan cuisine.

After mastering the skill of yam meat, Xu Zhuo couldn't concentrate.

There is no way, the dishes that I have already mastered are always a bit boring to watch others make.

Being free, he planned to take out his mobile phone and send a WeChat message to Yu Keke, telling her not to patronize Pang Lihua's wardrobe, but also to pay attention to Xiongzi's movements.

Last time, this silly cat was stressed in the villa. If it is stressed again this time, it means that it is not suitable for the villa. From now on, it should live in the apartment building obediently.

Fubo, no wonder others.

As a result, Xu Zhuo just took out his mobile phone and before he had time to type, the teacher on the stage got a little angry: "Student, have you learned everything I said? Occupying the position in the first row, you can't study hard and play instead." Mobile phone, is this the tuition fee paid by your parents?"

From childhood to adulthood, almost all teachers will say this sentence.

This made Xu Zhuo feel somewhat uncomfortable, but he was not to blame, the others sat in the seats facing the stove, Xu Zhuo didn't want to be crowded with those old guys because of his young age, so he sat on the far side superior.

In the eyes of the teacher on the stage, this is just a student occupying a favorable position.

Originally, Xu Zhuo looked at him intently, which made him very happy. He thought he was a good student who studied hard, so he couldn't help paying more attention to Xu Zhuo.

Unexpectedly, the student took out his mobile phone not long after.

Obviously, this is distracted.

So he hated the lesson that iron is not steel, and hoped that Xu Zhuo could calm down and study hard.

But when he saw the impatient expression on Xu Zhuo's face, he became excited: "What kind of attitude is this? You are so impatient just to say a few words, why don't you come up and do it for everyone? You must know that it will delay you." In 1 minute, hundreds of people attending the class today are equivalent to a delay of nearly two hours..."

Xu Zhuo didn't want to say anything at first, but the teacher got more and more enthusiastic, he couldn't help standing up and said: "I can do it, if you don't want to do it, you can let me do it."

After finishing speaking, I still sighed softly in my heart: I didn't want to pretend to be coercive, but you insisted on forcing me, why is it so difficult to keep a low profile?

Xu Zhuo's words made the teacher on stage even more angry.

However, the students in the audience were very enthusiastic and coaxed Xu Zhuo to do it.

Neither Wei Junming nor Zheng Guangyao spoke. Obviously, they also wanted to watch the excitement.

"Come on, come and give me a try. If you can make this dish well, I will call you teacher in the future."

These are Xu Zhuo's teacher's famous sayings when he was in school, but he didn't expect to be inherited by this teacher.

I still remember that the math teacher on the stage said the same thing to Xu Zhuo, if you can solve this problem, I will call you teacher.

Xu Zhuo couldn't solve the math problems, but this dish of sweet potato braised meat was not difficult for him.

Therefore, Xu Zhuo walked on the stage in a cool and unrestrained way.

At this moment, the meat in the pot was still frying, Xu Zhuo saw that the skin of the meat had turned maroon, so he was going to take the meat out.

But before picking up the meat, you have to prepare the ice water for soaking the meat.

Xu Zhuo brought a basin, put half a basin of ice cubes in it, and then poured some cold water into it.

After finishing this step, he wiped his hands, grabbed the meat hook and hooked the piece of pork belly out of the pot, and immediately put the meat piece into the ice water after it came out of the pot.

After a sizzling sound, layers of oily flowers appeared on the water.

This is the oil slick on the meat, floating out can make the meat taste better.

In fact, the ice water has been prepared a bit late. It should be prepared after the pork is put into the oil pan, so that the temperature of the ice water is lower, the cooling effect will be better, and the tiger skin on the pork skin will rise faster.

The reason why this dish uses ice water is to make the meat skin swell rapidly after being cooled, and appear striped lines. This is what everyone often calls tiger skin.

Xu Zhuo had used cold water to make tiger skin before when he was making tiger skin elbows, so it was very easy to do.

After soaking this piece of pork belly in ice water, Xu Zhuo immediately went back to the frying pan and fried the thick slices of taro that the teacher had cut just now.

While frying, Xu Zhuo clipped the microphone on his collar and explained the essentials of frying to the students in the stepped classroom.

Now that you have taken over the teaching, finish this class.

As for the rest of Zheng Guangyao, Xu Zhuo wasn't afraid at all.

And as a visiting professor, it's not too much to teach students, right?

"Who is this person? He really did go up if he was asked to go up. After class, I guess the teaching office will come to pick him up."