Food starts with noodles

Xu Zhuo originally thought it was a dish, but after listening to Yuan Kang's introduction, he realized that there are still some differences between Zilong's undressing in Hunan cuisine and general's unrobing in Huaiyang cuisine.

Although both are peeled, boned, and shredded eels for stir-fry, in the dish of Jiangjun Tuopao, bean sprouts that have been chopped off the head and tail are mainly used as ingredients.

As for the other magnolia slices, mushrooms, green peppers and perilla leaves, there are none.

Feng Weiguo knew a little about this dish.

He came over with a bowl and sat opposite to Xu Zhuo: "Zilong's tray is a delicious dish. The four colors of white, purple, brown, and green complement each other, and it has a refreshing, fresh and spicy taste. It's a dish. Stir-fried dishes with good appearance.

The reason for calling Zilong to take off his robe actually has nothing to do with Zhao Zilong. This Zilong was originally supposed to be Zilong, referring to the eel that has not grown up. "

After listening to Feng Weiguo's explanation, Xu Zhuo finally understood.

He looked at Feng Weiguo and asked, "Where is the general in Huaiyang cuisine taking off his robe? Is there any allusion to this dish?"

Feng Weiguo took a sip of eight-treasure porridge, and said slowly: "There are different opinions on this. I personally think that it should be when the dish of Zilong taking off his robe was introduced to the Huaiyang area.

The chef at that time thought that the name of this dish violated Zhao Zilong's name taboo, so he changed it to "General Undress".

Huaiyang cuisine has been known as literati cuisine since ancient times, and even the chef who cooks it has become bookish. Your grandfather Yu is such a person.

So I don't find it strange at all that they changed the name of the dish, and even think it is normal.

The master of Huaiyang cuisine, who pays attention to collocation and appearance, not only changed the name of Zilong Tuopao, but also changed the side dishes in Hunan cuisine to bean sprouts which are similar in color to peeled shredded eel.

The method highlights the tenderness of the shredded eel, which better echoes the crisp and tender taste of the bean sprouts.

In addition, the green peppers in the side dishes are changed to red peppers in Huaiyang cuisine. Not only is the spiciness reduced to a negligible level, but the color is also completely different from the original version. "

After finishing speaking, Feng Weiguo put a pickle into his mouth, looked at Xu Zhuo while chewing and asked, "What do you want to do with these two dishes? Do you want to make them?"

Xu Zhuo nodded: "Last time in Yangzhou, I learned the dish of taking off the general's robe, but I didn't know that there are so many things behind this dish."

Feng Weiguo took another sip of eight-treasure porridge: "I don't know if it's right, anyway, according to my understanding, it should be like this."

Yuan Kang, who was eating steamed buns, nudged Xu Zhuo with his elbow: "You really know how to cook this dish?"

Xu Zhuo nodded: "What's wrong?"

"Didn't we have been frying stewed beef for the past two days, and then even raised your reputation, boy, a group of gourmets jumped out and said that you can't cook.

If you know how to make a general take off his robe, then let's make a video, don't you say that stir-fried dishes can show off your skills?You should also show off and slap those people hard in the face. "

This proposal just scratched Xu Zhuo's itch.

Xu Zhuo really can't lift his spirits when it comes to cooking in the back kitchen.

But if you want to make a video to show off your skills and pretend to slap your face, then Boss Xu really wants to try, and there are many places where this dish can show off your skills. If you shoot it well, many people will definitely be speechless.

Of course, if there are still people beeping, then make a video of Youbao Shuangcri and send it out. When it comes to dazzling dishes, Youbao Shuangcri is definitely on the list.

After making up their minds, the two unconsciously speeded up their meal.

After breakfast, Xu Zhuo and Yuan Kang went to the studio to shoot the video with the ingredients to be used.

Feng Weiguo had nothing to do, so he followed.

Probably because he was worried that Xu Zhuo would overturn his car, so he came over to help him with something.

When he arrived at the shooting site, after the cameraman was in place, Xu Zhuo neatly arranged all the ingredients to be used on the workbench, which was convenient for introduction and convenient for the cameraman to shoot.

Today's dishes are mainly smaller eels, mung bean sprouts, red peppers, ginger and several other condiments.

The dishes are not complicated, the only difficult parts should be the knife skills and stir-frying.

After introducing the dishes, Xu Zhuo first started to pack the mung bean sprouts.

Originally, this dish can be made directly from mung bean sprouts with the head and tail removed. This kind of bean sprouts is called silver sprouts in the lingo, but today, because of ample time and Xu Zhuo’s intention to show off his knowledge, he bought some green bean sprouts directly from the store when he came here. bean sprouts.

Make silver buds on the spot, and also tell people who watch the video what to pay attention to when making silver buds at home.

The key to making silver sprouts is to pinch the head and remove the tail, but when doing it, it is not enough to just pinch off the two ends of the bean sprouts, there is still a certain skill.

For example, if the step of removing the tail is not done properly, it will either cause waste of ingredients, or cause the root of the bean sprouts to not be cleaned, which will affect the taste of the dish.

The correct method should be to start with the part where the root of the bean sprouts changes from thick to thin, gently pinch it with your hands, and then pinch it with two fingers and gently pull it out to bring out the bean sprout roots inside.

In this way, the bean sprouts will taste crisp, tender and refreshing, and will not have that kind of fiber feeling.

Because of the skill of splashing bean sprouts with oil, Xu Zhuo is very sophisticated in handling the bean sprouts, and the pictures are also very beautiful.

After filming this, Xu Zhuo started to clean up the eels.

Because I was going to shoot a video today, it would not look good to use a nail board directly, so Xu Zhuo found a double-ended nail and prepared to nail it to the chopping board.

The so-called double-ended nails are nails with points on both ends. This kind of nails has high hardness and can be easily nailed to wood. After nailing, the tip of the nail will not deform and is very useful.

He took a thicker kitchen knife, and quickly nailed a nail to one end of the chopping board.

After nailing it, Xu Zhuo grabbed a live eel, hit the eel's head with the back of a knife, and then pressed the eel's eyes on the nail.

In this way, the eel is fixed on the chopping board.

At this moment, the eel will not move around anymore, just start to remove the bones and clean the internal organs.

In front of the camera, Xu Zhuo quickly cut open the eel's back, cleaned up the bones and internal organs, and tried to make the camera look less bloody.

After finishing this step, Xu Zhuo wrapped the deboned eel in a clean towel, and wiped off all the blood and mucus on his body.

In this way, the deboned eel looks a lot better, at least not so bloody.

Next, Xu Zhuo spread the deboned eel on the chopping board with the skin facing up, preparing to peel the eel.

There is a trick to this step, after Xu Zhuo explained a few words to the camera, he started to do it.

Chapter 1148

Because all the mucus and blood on the surface have been wiped clean, the eel skin is not sticky at the moment, but feels dry to the touch.

Xu Zhuo put the deboned eel skin up on the chopping board and spread it out, then he directly pinched the eel tail skin and carefully tore it open.

This step is a bit tricky because the skin of the eel will stick tightly to the meat of the eel.

However, as long as you pick the eel skin with your nails a few times, it will still separate.

As long as the eel skin and eel meat can be separated a little bit, then it will be easy to handle. Just hold the eel skin with one hand, press the eel meat with the other hand, and pull it up slowly.

Soon, the eel skin will separate from the eel meat.

That is to say, "take off the robe".

The general taking off his robe sounds very poetic and picturesque, which makes people unconsciously think of scenes such as disarming and returning to the fields, or hibiscus tent warming.

But when you actually make it, you will find that this picture is not beautiful at all.

In fact, in addition to tearing off the outer skin, you can also use a knife to peel the skin.

But that method is too slow, and if you are not careful, you will cut off the meat or cut the eel skin. Relatively speaking, this method is faster and more convenient.

Xu Zhuo simply rinsed the skinless eel meat, then put it on the chopping board and began to shred it.

Cut the eel meat into seven or eight centimeters long, then put it on the chopping board and press it flat, and cut the eel into shreds vertically with a kitchen knife.

After all the eels were cut, Xu Zhuo put the shredded eels in a small basin and began to season and slash the eels.

First put the salt in the bowl, then add a small spoonful of pepper, and pour in a little cooking wine.

Grab and mix these condiments evenly, then put an egg white in it, grab a little dry starch and mix it, so that the starch hangs evenly on the shredded eel.

Finally, pour a little peanut oil into it to make it easier to slip in the oil pan.

After finishing this step, Xu Zhuo put the pot aside to marinate for use, and began to prepare for cutting side dishes.

Because the silver buds have already been prepared, the so-called side dish is the red pepper. Xu Zhuo cleaned the red pepper and put it on the chopping board to start cutting.

First cut off both ends of the red pepper, leaving only the cylindrical part in the middle, then cut it open with a kitchen knife, and scrape off all the chili seeds and other sundries inside, leaving only the skin and flesh of the red pepper.

Then, Xu Zhuo spread the red pepper on the chopping board and began to shred it.

The red pepper shreds don't need to be too thin, it's about the same thickness as eel shreds.

After cutting, put it in clean water and wash it to remove the spicy taste from the ingredients as much as possible.

After cutting the red pepper, Xu Zhuo cut the ginger into thin strips that were as long as the red pepper.

After everything is chopped, start to prepare the stir-fry sauce.

The stir-fry sauce of this dish is very simple, just a spoonful of salt, a little sugar, a little pepper, then pour some starch water, and finally some sesame oil.

All the ingredients are not colored, which can avoid the bad color of the dishes.

But if the technology is not in place or the quality of the ingredients is not good, the overturn will be even worse, because it is impossible to use seasoning to cover up the true nature of the dishes.

After finishing all the preparatory work, Xu Zhuo started to undress the general.

The name of this dish always reminds people of the poem "I and the general untie the battle robes, and the hibiscus tent warms up the spring night".

Thinking about that scene, and looking at the eel shreds that had been marinated properly, Xu Zhuo inexplicably had the weird idea of ​​"Your death is delicious, General".

Putting his mind away, Xu Zhuo started to make.

Heat the pan first, then pour the oil into the pan, slide the pan and pour it out, and then re-add the cold oil.

More oil is needed, because this step is to oil the eel and shape it.

When the oil was about [-]% hot, Xu Zhuo poured the marinated eel into the pot, and then quickly stirred it in the pot with a spoon, so that the eel would spread out as soon as possible.

The method of adding shredded pork at low temperature has been used by He Guoan before when he made stir-fried tenderloin. This time, Xu Zhuo discovered the beauty of this method by himself.

For example, to make the taste of the dishes more tender, such as to maintain the freshness of the ingredients to the maximum extent, such as to make the color of the ingredients whiter.

When frying at low temperature, the ingredients are not colored, so compared to frying at high temperature, the color of ingredients fried at low temperature will basically be very light.

Shredded eel does not need to be fried for too long, it can be fished out after it is basically loosened and shaped. If the time is too long, the ingredients will lose water and the color of the dishes will gradually change.

Use a colander to fish out the shredded eel and put it aside to control the oil for later use. At this time, the oil in the pot has warmed up, so Xu Zhuo poured the shredded red pepper into the pot until it turned green.

The shredded red pepper is very thin, and it takes about five or six seconds to scald it with hot oil in the pan before removing it to control the oil.

Otherwise, over time, the shredded red pepper will lose that sweet and crisp taste.

After the shredded red pepper was oiled, Xu Zhuo put the prepared silver buds into the large colander, then put the colander on the oil drum, picked up the oil pan on the stove, and poured the hot oil in the pan into the colander.

The scalding hot oil quickly flows through the colander, making these silver buds ripen while maintaining their crisp taste.

After pouring the oil, Xu Zhuo put the oil pan on the stove again and turned the heat to the maximum.

The bottom oil in the pot was quickly heated, Xu Zhuo poured the shredded ginger into the pot and stir-fried.

After frying the aroma, pour all the eel shreds, red pepper shreds and silver buds into the pot, stir fry twice, and then pour in the prepared sauce.

Continue to stir-fry over high heat for ten seconds. When there is no soup in the pot, turn off the heat and put it on a plate.

Because he has the skill of arranging dishes, Xu Zhuo not only made the cameraman a little jealous, but even Feng Weiguo was a little surprised after Xu Zhuo served the dishes.

This is a stir-fried dish. It is not surprising that Xu Zhuo can cook it. After all, Xu Zhuo is a person who can cook both fried and crispy.

However, it seems impossible to do this without ten or eight years of effort.

Even Feng Weiguo himself can't guarantee that he can present this dish so well.

And Feng Weiguo didn't think that he could cook this dish much better than Xu Zhuo, this kid's talent is beyond words.

This is still delayed for a few years, if this is practiced since childhood...

Be good, is that okay?

While he was feeling, the two cameramen had already started taking close-ups around the dish.

"Hurry up and take a good close-up. You can't wait for this dish. You have to eat it quickly, otherwise it won't taste good."

Stir-fried dishes not only require a short time when frying, but also the peak time of taste and texture is also very short, just like fried double crisp, the taste will change drastically after 3 minutes.

Hearing what Xu Zhuo said, the two photographers rushed to shoot.

After the special filming was over, Xu Zhuo looked at Feng Weiguo and asked, "Grandpa Feng, why don't you try it today?"

Feng Weiguo was a little surprised, he didn't expect Xu Zhuo to let him try it, he was somewhat hesitant: "This dish is not suitable for me to try it."

Xu Zhuo was stunned for a moment: "Why? Are your teeth bad?"

Feng Weiguo shook his head: "No, the main reason is that I didn't wash my hair or change my clothes today, so my image isn't good..."