Food starts with noodles

There were a few gasps from the side. Obviously, this step was a bit unexpected.

Just as Xu Zhuo was about to ask Wei Junming to clarify his doubts, He Guoan spoke first: "Do you think it's too early for shredded pork at this temperature?

In fact, the stir-fried shredded tenderloin in Shandong cuisine is to add the shredded pork when the oil is [-]% warm, and then slide it slowly with a spoon. When the oil temperature rises, the shredded pork will gradually change color.

When the shredded pork turns white, it's almost time to take it out of the pan, and the oil temperature is at most [-]% hot at this moment.This method of oiling at low temperature can make the texture of shredded meat more tender, just like keeping away from hot spring eggs. "

As he spoke, he scratched the pot with a spoon.

After the shredded pork turned white, he put a large colander on the oil drum, then picked up the frying pan, and poured all the hot oil and shredded pork in the pan into the colander.

After finishing this step, He Guoan put the frying pan back on the stove, heated it up and added half a spoonful of cold oil to the pan.

When wisps of green smoke came out of the pot, he poured the shredded green onion and ginger into the pot, held the pot and stir-fried it twice to release the fragrance of green onion and ginger.

Then pour in the shredded pork that has just been oiled and continue to stir fry.

This step is more common, after all, the chefs present are no strangers to stir fry.

Next, He Guoan poured the prepared sauce into the pot along the side of the pot.

After the fire is boiled, simmer it slightly. The purpose of this is to prevent the inside of the shredded meat from being cooked, so cook it with chicken broth for a while.

In addition, doing so can also absorb the soup in the pot, making the taste more intense.

Then, he poured in the prepared coriander stalks, stir-fried for 1 minute, poured in some sesame oil, then turned off the heat and put it on a plate.

At this time, although there is still some soup left in the pot, it is much less than when it was poured in.

Holding the pot, He Guoan poured the dish with soup and water into it, and tidied it up a bit to make it look better.

A fried tenderloin is ready.

The characteristic of this dish is that the shredded meat is tender and delicious, and its color is as white as jade, and the coriander stalks dotted in it add a little more vitality to this dish.

For chefs who are used to using soy sauce when cooking meat, this dish does not look very appetizing.

Even the chefs present showed a lack of interest.

Feeling that He Guoan was famous, he picked up two pieces of shredded pork with chopsticks and put them in his mouth, intending to try the dishes made by celebrities, and then go back and complain about it.

But after the shredded pork enters the mouth, the delicious taste makes people's eyes shine.

Because of the starch on the surface of the shredded pork, although it looks a little dry, it is extremely tender and smooth in the mouth. The taste of chicken soup and this tender and smooth texture seem to be eating other than pork.

After biting it open, the soft and tender taste of the shredded pork was also impressive, at least Xu Zhuo ate three chopsticks in a row before reluctantly leaving.

The taste of this dish is light and palatable, and it is delicious.

If it wasn't for the crowd, Xu Zhuo really wanted to have a few more bites.

And those faculty and staff who originally planned to taste two shredded pork and go back to complain, really dare not underestimate He Guoan anymore.

It can be seen from this dish alone that he has real skills.

Some people even regret that they picked too little with the first chopsticks. If they want to pick too much for the second time, they will seem greedy, but pick less, the meat tastes so delicious.

If you don't start anymore, you can only drink soup later.

This dish has changed many people's perception of northern cuisine. They thought that all their dishes have a strong taste. It is really unexpected that tenderloin can be used to make such a small and refreshing dish.

Now, He Guoan has gained a firm foothold in the Culinary Academy of Yang University.

At least among the faculty and staff, no one underestimated him anymore.

After eating this fried tenderloin, Xu Zhuo also felt a little itchy.

He originally wanted to make the red grilled autumn duck, but it was a bit late at the moment, and he had to hold a welcome banquet for He Guoan on the first floor tonight, so there was no time.

So this red grilled autumn duck can only be made tomorrow...

Chapter 1114 Malleus

In the evening, when Xu Zhuo was driving back to the first floor, Zheng Guangyao spoke highly of He Guoan's dish today.

Regardless of the choice of dishes or the way they are made, they are all perfect.

There are so many dishes in Shandong cuisine, but there are not many dishes that can meet the requirements of display skills, can be made quickly, and have a light taste.

This stir-fried shredded pork tenderloin hits all the boxes.

Among other things, from the disdainful expression when everyone tasted it to the shock and disbelief after eating it, it shows that this dish is very successful.

Surprise Well, this is the key to winning.

If He Guoan cooks dishes like Confucian Yipin Hot Pot as soon as he comes up, then everyone will not be so picky.

Because the preparation of that dish is too cumbersome and the ingredients are too exquisite, as long as it is made, it is considered a success, and there is no way to criticize it.

After complimenting He Guoan, Zheng Guangyao changed the subject and talked about Xu Zhuo: "Just now Xiao Zhuo looked eager to try after eating the tenderloin. I thought he was going to cook, but I didn't expect to be happy for nothing."

Xu Zhuo said with a smile: "Today is Uncle He's home game, I can't overwhelm the host."

Of course, this was a joke, Xu Zhuo continued to explain: "Originally, I planned to try to make the red grilled autumn duck, but today's time is too late, I'm not in a hurry, why don't I make it tomorrow."

Red grilled autumn duck?

Several people in the car were stunned, they didn't expect Xu Zhuo to study this dish.

Although there are not too many seasons now, and it is not yet autumn, it is not bad to eat red grilled autumn duck at this moment, because duck meat is cold in nature and has a good effect of reducing internal heat.

Eating duck meat on a hot day can help reduce dryness and expel dampness in the body.

Wei Junming first said: "Where are you going to do it tomorrow? I just want to follow along."

His words were very tactful, he said he was looking, but in fact he was guarding Xu Zhuo, and if he made a mistake, he would point it out immediately, so as not to overturn the cooked dishes.

He Guoan also said: "This dish is difficult, I will have a look at it tomorrow, let's discuss it together."

His words were a bit modest, mainly because he was shocked by the original tape that Xu Zhuo made last time in the capital.

Moreover, it is Xu Zhuo's credit to be able to become a teacher at the culinary academy, so he used the word "experience".

It not only seemed to give Xu Zhuo face, but also expressed a mood of active participation.

Compared with the careful thinking of the two middle-aged people, Zheng Guangyao seemed much calmer: "Since I make red grilled autumn duck, I will wait to eat it tomorrow.

In the back kitchen of the state banquet, Yu Peiyong's red grilled autumn duck was full of praise from several leaders, and they all said that it was not inferior to the one eaten at the founding banquet.

Xiaozhuo, if you want to make this dish well, ask your grandfather Yu more. He is the only one among us who has mastered the eight major cuisines. He can cook all kinds of dishes at his fingertips. Don't miss this opportunity. "

What Zheng Guangyao meant was very simple, that is, to let Xu Zhuo try his best to learn Yu Peiyong's skills while he was still able to play and dance, so as not to leave regrets in the future.

Young people are growing up day by day, but the elderly are getting older day by day. Zheng Guangyao feels the deepest about this.

He didn't want his old friend's craftsmanship to be passed down, so he mentioned a few words to Xu Zhuo.

Xu Zhuo naturally understood what it meant, nodded in agreement, and said that he would spare time to learn Cantonese cuisine with Zheng Guangyao in the future.

Well, Yu Peiyong needs an heir, doesn't Zheng Guangyao not?

It's a pity that the system has not given Cantonese cuisine, otherwise Xu Zhuo really wanted to make this old man happy.

The next day, not long after Xu Zhuo had breakfast on the first floor, He Guoan, Wei Junming and Zheng Guangyao came.

They didn't drink any more last night. When they left, Wei Junming drove Xu Zhuo's car away, and Xu Zhuo drove Pang Lihua's BMW X5.

The three of them drove here early in the morning, naturally to watch Xu Zhuo cook the roasted autumn duck.

This is a grilled dish. Almost all the dishes with the word grilled are kung fu dishes. For example, the grilled mutton and grilled whole pig's head that Xu Zhuo has cooked before are very cumbersome.

This red grilled autumn duck is no exception, and the method is also very cumbersome.

The duck is ready. It is a male duck that has been around for nearly a year. At this time, the meat fiber of the male duck gradually becomes thicker, and the fat in the body gradually increases.

It is not suitable for frying or braising, but it is suitable for stewing.

When several people came to the kitchen, the duck was still alive.

Xu Zhuo slaughtered the duck in the backyard of the first floor. First, he cut open the trachea and blood vessels on the neck to let the blood out.

Duck feathers grow very densely, except for the larger duck feathers, there are also very fine fluff. This should be removed cleanly, and the dishes will not taste good.

Originally, when making chicken and duck, you could use a torch to singe the outer hairs, but this dish does not work.

Because once it is burned with fire, the prepared duck skin will lose its tender texture and become slightly hard.

Now that Xu Zhuo has mastered the C-level practice, he is naturally aware of this.

He took tweezers and quickly cleaned the duck's feathers, then chopped off the duck's feet, and cut the duck's back with a knife to separate the duck's back.

Take out the internal organs, and goug out the gland on the duck's butt by the way.

After doing this, soak the duck in clean water to remove the blood, and let the duck open its pores by the way.

The three people next to him watched from the beginning to the end. They thought they needed to talk to Xu Zhuo, but they found that Xu Zhuo seemed very familiar.

After the duck is soaked, the next step is more critical.

Although this step is not a whole duck, it is not far behind in terms of difficulty.

This step is the malleus.

Many people know the steps of hammering meat, such as Chaoshan beef balls, which are made by hammering the beef little by little with an iron rod.

But when it comes to the malleus, it seems a lot stranger.

The so-called malleus is to use the back of a knife or a kitchen hammer to beat the bones of the ingredients through the meat, so that the delicious flavor in the bone marrow can penetrate into the meat during cooking.

In addition, after beating, the meat attached to the bone will be more separated from the bone, making it easier to eat.

Holding the meat hammer, Xu Zhuo aimed at the base of the duck's thigh and knocked it down. When he felt that the leg bone was broken, he switched to another joint and beat it.

The hammer bone should not be beaten too hard, otherwise it will be full of broken bones after it is cooked, and it will not be edible.

Under normal circumstances, the bones and joints are broken, and other parts are broken.

In addition, you must pay attention to the angle and angle when beating. The skin of the duck should not be broken, otherwise it will be considered a failure.

So many times, when chefs make this dish, they beat the bones with a meat hammer wrapped in a clean towel.

Xu Zhuo didn't need this kind of amateurish operation because he had the skills in his hands. He used his cleverness to beat the whole duck quickly.

From the leg bones to the wing bones, from the spine to the neck, except for the duck head, all other parts were spared.

The hammered duck is slumped on the chopping board like a drunk man, and now it can be put into any shape it wants, which is no different from the boneless one.

However, because the bones have been broken open, the bone marrow can penetrate into the duck meat, so after this dish is made, it is more delicious than the whole duck without the bones.

"You actually know the hammer bone, and you beat it so well. Who taught you this, Feng Weiguo and Zhao Jinma? They don't seem to have this level?"

Zheng Guangyao looked at Xu Zhuo with doubts on his face.

Xu Zhuo: "..."

You ruled out the correct answer I prepared first, how can I answer this?

Do I have a system to force me to showdown with you?

Chapter 1115

When you first lie, you may feel nervous and flustered, but after you tell too many lies, everything will become natural, and even if you look at someone, your eyes will remain calm.

This is the case with Boss Xu.

He smiled and said: "Actually, a long time ago, I was secretly studying the dishes at the first banquet of the founding of the country, and planned to copy them out for the elders to taste one day.

However, there are very few recipes for these dishes. Except for some people who have done it once or twice when showing off their skills, there are no records of others. I searched for many days on the Internet before I found a complete tutorial.

Then practice secretly in private, and when you meet old masters like you, you will ask around.

Originally, I planned to learn to make it together in the future, but I was always unsure, so I took advantage of the presence of several of you masters, so I tried it once. If there are any mistakes, I can correct them immediately, and I won’t make mistakes. wrong. "

As for the elderly, what they like to hear most is young people expressing their filial piety.

So Xu Zhuo used this reason to prevaricate the matter.