Food starts with noodles

"I don't know if the teaching office will come or not. I only know that our specially-appointed lecturer's lungs are going to explode. You see, he is staring at this student now. I think he will be angry if he makes a slight mistake."

"Take a photo and post it on the Internet first. If this specially-appointed lecturer gets mad later, it will just increase some traffic on my Weibo."

……

The students in the back row took out their mobile phones to take pictures. Originally, they wanted to share that there was a student in the class who actually gave a lecture for the teacher, and the lecture was very clear.

But after the video was uploaded, I found out that my Weibo...

Blasted!

"Fuck, Boss Xu! Where is he giving lectures? Why did he become a teacher after not showing his face for a while?"

"No one is allowed to rob me, he is my male god!"

"Wow, it's very detailed. It seems to be our Lingnan's fragrant taro braised pork. When will Boss Xu make this dish?"

"While there is no one else, I lick the screen and no one has any objections, right? Bah~"

……

The strange comments under this Weibo made the student who uploaded the video a little dazed. He looked down at Xu Zhuo who was giving a lecture, and then opened the selfies that Xu Zhuo posted on Weibo before, and he was immediately excited.

"Wow! It's Xu Zhuo who is giving the lecture... No, it's Professor Xu from our college. Wow, I finally met a real person today..."

His exclamation made everyone in the lecture hall stunned.

But immediately, everyone's exclamation sounded again.

Because everyone found out that the young man standing on the podium and talking about the sweet potato braised pork is really Xu Zhuo, a visiting professor at the school.

For a while, Professor Xu's address rang out one after another.

As for the specially-appointed lecturer who was going to pick Xu Zhuo's faults and make a big fuss, he had mixed feelings.

You, a big celebrity, don't sit in the middle with those big figures in the academy, what's the matter with being on the side?

Well now, I'm going to be famous...

Chapter 1105 Teaching Comprehension

The students in the lecture theater stopped studying, took out their mobile phones to take pictures of Xu Zhuo, and shouted at Professor Xu one by one, forcing Xu Zhuo to stop to maintain order.

Although it feels great to be called a professor, the classroom has to look like a classroom, and you can't bring in the fan circle.

He patted the workbench and said loudly: "If you want to take a group photo, you can just take it after class is over, anyway, I don't charge for it.

But during the class, I hope you can study hard. Our cooking industry is not as popular as other industries. If you don’t work hard, it will be difficult to find a job in the future, and even if you find it, there is a high possibility that you will not be satisfied. . "

If you want to find a satisfactory and decent job, those big hotels with complete benefits and easy work are the first choice.

Not to mention that the kitchen is big enough and clean enough, and the staffing is very complete. It is good for everyone to perform their own duties. They don't have to worry about other things at all. Apart from doing their jobs well, the rest is to improve their cooking skills as much as possible.

Relatively speaking, the back kitchen of a big hotel also has a very clear promotion route.

But small restaurants are different. Not only is the working environment poor and the venue is cramped, but the work is also unclear. From washing and selecting vegetables to cutting and garnishes, all are done by chefs.

Moreover, there is no accurate time point for commuting to and from get off work, and the working hours cannot be grasped at all.

More importantly, there is no welfare guarantee such as five social insurances and one housing fund, and even normal vacations are not enjoyed. The daily work is to do various jobs.

The contrast between the two is clearly visible, and it is clear at a glance how to choose.

However, the number of large hotels is limited, and they will definitely select the best for admission.

In other words, only students with good grades and high standards are more likely to be hired by big hotels.

Xu Zhuo's words calmed everyone down, but some students still booed: "Professor Xu, when our Teacher Wang asked you to come on stage, did you not reveal your identity to pretend to be a pig and eat a tiger?"

Tsk, today's students really see clearly, they can even see this.

Boss Xu silently praised the other party in his heart.

But on the surface, he naturally couldn't agree with the student's words. After all, he had already made the teacher very embarrassed when he came to the stage to cook.

And today's matter will definitely be spread on the Internet. If those fans start to make a fuss, no matter what the consequences are, it will still fall on me in the end.

After all, fans pay the bill as idols.

Therefore, based on the principle that one thing more is worse than one thing less, Xu Zhuo planned to put an end to this matter so as not to continue to ferment it.

He smiled and said to the classmate: "Have you read too many online novels? This can also be associated with pretending to be a pig and eating a tiger? It's just me and your teacher Wang worrying about your distraction in class, so we put together such a play." .

It just so happens that I haven't been here for a long time, so I'll take this opportunity to surprise you all. Do you really think that there was no script for the conflict just now?All of this was planned in advance.

Don't you think so, Mr. Wang? "

The teacher Wang beside him couldn't help but nod his head, and together with Xu Zhuo, he explained the lie.

Now that he had spoken thoroughly, Xu Zhuo didn't need to stand on the stage anymore, so he planned to give up the stage to Mr. Wang.

As a result, Teacher Wang didn't say anything, and insisted on learning Xu Zhuo's teaching style.

He also sat down on the seat where Xu Zhuo had just sat, and didn't go to the podium at all.

Just kidding, with Xu Zhuo's reputation, he managed to teach the students a lesson. If he stole his limelight, he would be scolded to death by the students.

Teacher Wang is not stupid.

He has just kicked the iron plate once, and he will not kick it a second time.

Xu Zhuo had no choice but to continue explaining.

As a result, when he just brought the topic back to the dish of braised pork with taro, the system's prompt sounded at the right time.

"Ding! The host perfectly handles classroom conflicts, and the premium-grade Cantonese cuisine with sweet potato and braised pork has been upgraded to a D-level dish. Congratulations to the host."

Is there a reward for this too?

But it's also pretty good, at least it's not an upgrade after it's done.

At this moment, the oil in the pot has been poured out, and the meat is still soaking in ice water, so the next step cannot be done, so Xu Zhuo can only summarize a few key points of this dish.

For example, when cooking meat, if the piece of meat is too large, you have to cut the piece of meat into cubes of about one catty with a knife first, which is not only convenient for cooking, but also saves a lot of trouble when frying.

In addition, when cooking the meat, you can add some stewed soup, so that the taste of the meat will be better.

Of course, there should not be too much stewed soup, otherwise the stewed aroma will be too strong, which will overwhelm the aroma of the meat itself.

The piece of meat in the basin had been soaking for almost an hour. At this moment, the skin of this piece of meat became very strange, with many folds on the surface, and it was much fluffier.

These folds and fluffy skin make this piece of skin look like tiger stripes.

This is the so-called tiger skin and is the essence of this dish.

What people like the most when eating fragrant taro meat is the excellent meat skin, which is not only fragrant and soft, but also absorbs the soup in the meat, making the taste and taste perfect.

In fact, this piece of meat should be soaked for more than two hours, so that the tiger skin pattern will be formed more perfectly.

However, due to time constraints, Xu Zhuo naturally couldn't let the students wait for two hours in vain.

It stands to reason that for this kind of class, you have to prepare a piece of soaked meat in advance, take out the fried piece of meat after soaking it in ice water, and make the next step seamlessly.

The advantage of doing it this way is that it can save time. In addition, making the dishes smoothly can also deepen the impression of the students.

In order not to be able to concentrate again after being distracted in the middle.

The more Xu Zhuo thought about it, the more he felt that this teaching method was more suitable, and he planned to talk to Zheng Guangyao after today's class, so that he could reflect it to the academy.

The reason why he chose to let Zheng Guangyao reflect instead of doing it himself.

One reason is that Zheng Guangyao likes to show off this kind of limelight, and the other reason is that he is too young and can only come here a few times a year. If he continues to dictate the teaching work, the faculty and staff of the college will be dissatisfied.

But letting Zheng Guangyao come is no problem.

After all, he is old, has a high status in the circle, and lives in the school all year round. Like the mascot of the college, the school will naturally pay attention to his opinions.

"Ding! The host was enlightened during the teaching, and he has a deeper understanding of culinary education and teaching. A special reward for the D-level Hong Kong-style dessert-yangzhi nectar. Congratulations to the host."

Xu Zhuo was stunned for a moment.

I really didn't expect that there would be rewards for the students in class, and it was the popular dessert of poplar twig nectar.

earned it...

Chapter 1106 Teacher-Student Relationship

After the meat piece was taken out, Xu Zhuo began to cut the meat.

To make the dish of braised pork with taro, the sliced ​​meat must not be thin, otherwise the taste will be almost tasteless, and it must be thicker to be enjoyable.

As for how thick it is, it generally depends on the thickness of the taro chips.

The meat slices only have the same thickness as the fragrant taro chips, so they taste better.

The meat slices are so thick, people who have never eaten it will take it for granted that it will be very greasy, but in fact, this dish is not very greasy.

Because during the steaming process, the fragrant taro chips will absorb the fat in the meat slices, so that the meat slices will not taste like oil dripping along the chopsticks, but rather refreshing.

While cutting the meat, Xu Zhuo explained the key points of this dish to the students.

First of all, the meat slices should not be too large, and should be consistent with the size of the taro chips, so that they can be evenly placed in the bowl or plate.

In addition, when cutting the meat, the thickness of the slices should be uneven, and the edge of the knife must stand upright when the knife is cut, so that the cut meat slices will be more uniform.

In addition, when cutting, it is best to turn the meat over so that the skin is cut on one side, so that there is no barrier from the skin, and it is easier to cut the meat.

As for the skin on the top or bottom, it is easy to make it tilted, so try to avoid it when cutting.

After the meat slices are cut, put them in the basin, put the fried taro chips in it, and start seasoning.

The seasoning of this dish is not complicated, and there are not many condiments that need to be used.

Except for the milk that must be used, the rest are commonly used seasonings such as sugar, salt, light soy sauce, dark soy sauce, cooking wine, garlic, and star anise powder.

First, put two pieces of southern milk in a bowl, pour in some southern milk soup, crush it with a spoon and stir well.

Then pour in light soy sauce and cooking wine, sprinkle in salt and sugar, then pour in a tablespoon of the meat broth just cooked, stir evenly, and let the salt and sugar inside dissolve.

Finally, add minced garlic and star anise powder, stir and pour into the pot containing sliced ​​meat and fragrant taro chips.

Let the sauce and the sliced ​​meat and taro chips be fully mixed. Every piece of meat and taro chips must be covered with the soup.

After mixing, put it aside to marinate for a while, so that the juice can be fully absorbed by the meat and fragrant taro chips.

After finishing these, you can put the bowls. This step is much simpler, because you just need to put the meat in the bowls according to the normal steps of buckling the meat.

For example, the skin should face down, for example, the longer pieces of meat should be placed in the middle, and the shorter ones should be placed on both sides.

These are the most basic requirements for making braised pork. Needless to say, the only thing to pay attention to when serving this dish is that a piece of meat and a piece of fragrant taro chips must be interlaced and placed in this way.

Let each piece of meat be next to the taro on both sides, and the two sides of the taro are also together with the meat.

Only in this way can the fat in the meat slices be absorbed by the yam, and the unique aroma of the yam will penetrate into the meat slices.

After placing all the meat slices in the bowl, Xu Zhuo poured the remaining soup on the top of the bowl, and then said: "Then it can be steamed in a basket, the longer the steaming time, the better it tastes." , and it can be steamed in batches, because this dish, the more times you steam it, the better it tastes."

After saying this, he waved to the students: "It's not too early now, you guys dismiss the get out of class, don't wait for this bowl of meat, even if it's steamed, it won't be enough for you."

The students burst into laughter and stood up to bid farewell to Xu Zhuo.

In fact, there is still a final step in this dish, that is, after steaming, if there is any soup, pour it out, pour it into a wok and boil it, thicken it, and pour a little scallion oil on it.

After the meat is on the plate, pour this soup on top of the meat, which will make the dish look better.

However, due to time constraints, if this dish is ready to be steamed, it will be after [-]:[-] pm at the latest, so Xu Zhuo naturally won't let the students wait that long.

When he was in school, what he hated the most was the teacher's procrastination. Now that he is a teacher, he naturally wants to avoid this.

He would definitely not do something like "I'll delay everyone for another 2 minutes".

After school officially ended, the students left in twos and threes, but most of them rushed onto the podium and surrounded Xu Zhuo.

Some took pictures, some wanted autographs, and some made small videos of Xu Zhuo and sent them to the group.

Anyway, very lively.