Food starts with noodles

Anyway, you can find a job in another place.

Even if the teachers don't leave, the pressure of students and the like will prevent the leaders of the college from having so much leisure time to play tricks in front of their relatives.

Now the leaders of the college are so unscrupulous, isn't it because this is almost a unique business.

Apart from here, the only ones I can choose are those famous technical schools.

But the name of the technical school is so ugly, it can't be compared with the name of the university.

No matter what industry, there is competition to develop, otherwise it will stagnate and give birth to some ghosts and monsters.

After listening to Zheng Guangyao's words, Xu Zhuo suddenly didn't want to get involved in such bad things.

Anyway, visiting professors don’t get paid, so it’s okay if they don’t.

But after thinking about it, this is Lao Xu's wish. Professor Xu has been shouting for several days. If he doesn't get the title of visiting professor, many people will laugh at him.

And while the culinary academy has such a dodgy leader, everyone else is pretty good.

Most of the fact that his fame is as great as it is now is due to the reputation of a visiting professor and the unremitting efforts of the college.

Well, you can't forget your roots in life.

Thinking of this, Xu Zhuo said to Zheng Guangyao, "Grandpa Zheng, tell the leader that I make fried liver for him. As far as my reputation is concerned, I should have more influence than Uncle He, right?"

"You know how to make fried liver?" Zheng Guangyao was a little surprised, he didn't expect Xu Zhuo to be able to do this.

Xu Zhuo smiled and said: "The last time I went to the capital, I learned a little while I had nothing to do. I don't know if it's good or not, but it's enough to deal with it anyway.

By the way, you should finish talking to him first, and give me my father's letter of appointment if you are a fried liver, otherwise, with my influence, it won't do him any good to expose this matter.

Visiting professors and such don't appeal to me at all, but my dad hasn't, so as long as they don't overdo it, I won't turn my back on it. "

Let the ugly words come first, so as not to have any troubles.

After the matter of frying the liver was decided, Xu Zhuo began to prepare.

Fried liver is one of the famous traditional snacks in the Beijing area. It was improved from the "white water offal" of "Huixianju" in Xianyukou outside Qianmen in the late Qing Dynasty.

White water offal is boiled with pork intestines, liver, heart and lungs cut into sections and seasoned with white soup.

Because it does not pay attention to seasonings and is easy to make, it is well received.So the owner removed the heart and lungs and changed the name to "Fried Liver", which made it unique among Beijing-style snacks for a while.

Although this snack is called stir-fried, it is actually cooked. Don’t look at the name with the word liver. In fact, most of it is pig large intestine, and only a small part of pig liver.

A standard fried liver contains ten sections of large intestine and three slices of pork liver.

Of course, this paragraph is not a big paragraph, but a thimble paragraph.

The so-called thimble is a kind of steel ring with a width of a little more than one centimeter used to prevent needles from being stuck in the hands of needlework in the past. The large intestine of the thimble section is almost as long as this.

However, in the delicacy of fried liver, pig large intestine and pig liver are not the most important.

Not even the minced garlic that adds flavor at the end.

What is it that matters?

It is garlic sauce fried with minced garlic and yellow sauce.

This is the soul of fried liver.

Chapter 1119 Garlic Sauce for Fried Liver

When Xu Zhuo drove to the Culinary Institute, Wei Junming and Zheng Guangyao were strolling in the parking lot.

Seeing Xu Zhuo coming over, both of them felt that Xu Zhuo had really grown up.

What is growing up?

When I grow up, I will not be impulsive, and I will consider the gains and losses before doing everything.

But this time, Xu Zhuo could completely reject the job of frying the liver. Although the leader wanted to get Xu Wenhai's letter of appointment, it was just talk.

He really has no guts.

Not only because this culinary academy was created by Yu Peiyong, but also because so many elders of Xu Zhuo are masters in the culinary circle.

As far as Xu Zhuo's fame is concerned, he can completely ignore it.

You can even expose this matter and complain a few words on the Internet, and the leader will never be forced to walk around.

But Xu Zhuo was unwilling to do this, after all, it was related to Lao Xu's reputation.

If it is rumored that Xu Wenhai's visiting professor was obtained by Xu Zhuo forcing the college, it would make Lao Xu very embarrassed. Although he really wanted the title of visiting professor to show off, he certainly didn't want to use this way of going through the back door. .

It's just a fried liver, it's not a big deal.

Xu Zhuo was very calm.

When I came to a classroom with an open door, the ingredients for making fried liver had already been placed inside.

A group of teachers from the culinary academy were already waiting here, obviously they had heard about it, but what these people were more interested in was whether Xu Zhuo could cook fried liver.

If you can do it, you can have a taste later.

The last time He Guoan made stir-fried tenderloin, it opened their eyes, and this time Xu Zhuo made fried liver, so they couldn't help but join in.

Who doesn't want to try more food at present.

In addition to these teachers, the leader is also there.

His face fell to the ground, and now he was just waiting for Xu Zhuo to make the fried liver and pick it up, so he was not overbearing when he saw Xu Zhuo.

Instead, he directly handed over Lao Xu's letter of appointment.

He also kept saying that he said something drunk yesterday, and kept his posture very low.

That's right, Xu Zhuo put Lao Xu's letter of appointment aside, and began to check the ingredients they had prepared.

These ingredients include marinated large intestine, fresh pork liver, mung bean starch, a small pot of peeled garlic, a jar of yellow sauce, and spices such as onion, ginger, and star anise.

These are all things that can be used to make fried liver, Xu Zhuo checked them and then washed his hands and started making them.

Cut the marinated pig large intestine into thimble segments and put them in a basin for later use.

If you use fresh large intestine, you must first clean the large intestine, tear off the fat on the large intestine, and then put it in the stewed soup.

Now that there is a marinated large intestine, this step is saved.

After the large intestine was cut, Xu Zhuo began to cut the pork liver.

In this delicacy, pork liver is actually the key.

Not only because of the pork liver in the name, but more importantly, the presence of pork liver in this snack can make the taste richer and form a contrast with the slightly greasy fatty sausage.

Pork liver can be cut into thin slices of three or four millimeters, and the slices can be slightly larger, so that it is more enjoyable to eat.

Unlike those fried livers sold in shops, the pork livers are all cut into very small pieces. There is not much content in a bowl of fried livers, and it all depends on thickening.

Put the cut pork liver in clean water and wash it again, squeeze the water dry and soak it in clean water again.

The liver is an organ for hematopoiesis and detoxification, so it should be soaked as much as possible after incision. This will not only soak out the impurities in the pig liver, but also remove the blood in the pig liver.

The soaking time is preferably more than half an hour, so that the pork liver slices can be soaked thoroughly.

Taking advantage of the time of soaking the pork liver, Xu Zhuo was not idle. He chopped the small pot of garlic into minced garlic with a kitchen knife, and then he chopped some shallots and ginger slices.

After everything was cut, Xu Zhuo opened the prepared yellow sauce, scooped out two spoonfuls, put it into a bowl, and boiled it with clean water.

Yellow sauce is a kind of sauce made from soybeans, which can be found in many regions in the north, but the method of yellow sauce is slightly different in different regions.

This yellow sauce is the same as sesame paste, it will come out only when the taste is opened, and it is more usable.

If you don't open it, not only will it be easy to burn when frying, but also the aroma of the sauce will not come out at all.

After unpacking the yellow sauce, Xu Zhuo brought a basin and stirred the prepared mung bean starch into a slightly thicker starch water for later use.

Fried liver is a delicacy that needs a lot of starch water when thickening, so you must prepare more, so that the fried liver is not sticky enough.

After finishing these, Xu Zhuo set up the frying pan and prepared to fry the garlic sauce.

Pour oil into the pot, you don’t need too much oil, just cook as usual.

After pouring the oil, put sliced ​​scallions and ginger, a few star anises, a piece of cinnamon, and a few bay leaves directly into the pot and fry until fragrant.

Remember, there is no pepper here, it will taste numb if you put pepper in it, and the fried liver is not authentic.

After putting it in, turn on a low heat and slowly fry these ingredients until fragrant.

The fire must not be too high, otherwise it will taste bitter, and this garlic sauce is useless.

When the ingredients in the pot were fried until they turned yellow and smelled fragrant, Xu Zhuo used a colander to fish out all the ingredients and throw them away.

Then put the chopped garlic in a small bowl.

Stir-fry in the same low heat.

When frying this ingredient, from the time when the oil is put in the pot to now, there is no need to turn on the fire at all, just stir fry slowly on a low heat. Only in this way can the aroma of the ingredients be stir-fried, and the taste of the fried liver can be corrected.

When the minced garlic in the pot gradually turned golden yellow and the aroma gradually became stronger, Xu Zhuo poured the boiled yellow sauce into the pot.

After the yellow sauce is poured in, you can turn on the heat a little higher, because in this way, the water in the pot can evaporate quickly, and the fermented smell in the yellow sauce will drift away, leaving only the aroma of the sauce.

Soon, the aroma of the sauce wafted out of the pot, Xu Zhuo turned down the heat, and slowly pushed and stir-fried with a spoon, trying to fry the aroma of the sauce as much as possible, so that it would be more delicious.

When the moisture in the pot decreases and grease appears, it means that the garlic sauce has been fried.

Xu Zhuo turned off the fire and poured out the yellow sauce.

At this moment, the time for soaking the pork liver is almost the same.

Xu Zhuo took out the pork liver, squeezed out the water, poured some cooking wine into it, sprinkled some cornstarch in it, and mixed it repeatedly so that all the pork liver slices were covered with starch slurry.

Next, boil a pot of water, as much water as possible, and blanch these pork livers.

Pork liver cannot be eaten directly because it contains a lot of blood and toxins. It needs to be boiled in water first.

But if you boil it directly, the pork liver will be old, so there is this way of making it with starch sizing.

This is also the secret of the tender and delicious pork liver in the delicacy of fried liver.

After the water in the pot boiled, Xu Zhuo poured all the pork livers in the pot into it, then quickly stirred the pot a few times with a spoon to break up the clumps of pork livers.

The time to blanch the pork liver does not need to be too long, as long as it changes color, it can be taken out.

At this time, there will be a lot of foam on the pork liver, so the pork liver taken out of the pot should be rinsed with hot water again, and the foam should be washed away as much as possible.

After finishing these, you can make fried liver.

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The plot is not important, the main thing is to write about food, there are typos to remind me, I went to the square dance.

Chapter 1120

The large intestine has been prepared, the pork liver has been blanched, the garlic sauce and starch water have also been prepared, and the final preparation is just waiting.

Xu Zhuo poured half a pot of water into the pot, then put the cut large intestines in and started to cook.

In fact, you should put some mushroom soup in the pot at this time, and use the mushrooms to enhance the umami taste of the dishes.

The so-called Tricholoma is a delicious mushroom. Because most of them grow in Zhangjiakou, it is called Tricholoma for short.

Compared with ordinary mushrooms, Tricholoma has a stronger umami taste, better taste, and delicate taste, which is an essential ingredient in many dishes.

However, the culinary academy doesn't have such ingredients, and there's no need to buy them specially, so I didn't post them today.

After the water boils, use a spoon to knock off a little foam that floats out of the pot, and then pour in the garlic sauce that has just been fried.

As soon as the sauce is put in, the aroma of garlic and sauce comes out immediately.

Continue to boil for a while, let the boiling water in the pot fully stimulate the aroma of the pig's large intestine.

Taking advantage of this opportunity, Xu Zhuo poured some dark soy sauce into the pot to adjust the color of the fried liver first.

As for the taste, because the yellow sauce contains salt, there is basically no need to add salt, but whether you put it or not depends on your personal taste and the amount of yellow sauce.