Food starts with noodles

Li Hao had a lot of ideas, and he soon had an idea.

Whether Yuan Kang is so diligent because he feels sorry for the money for the card or has been fooled, you can tell once you try it.

His idea is to issue a card in the name of the company and give it to Zhou Wen, so that Zhou Wen can go to that gym even if she has nothing to do.

With Zhou Wen around, if Yuan Kang was fooled by someone, he would definitely be able to see through it, and after Zhou Wen appeared there, Yuan Kang would also be able to recognize his goal.

The stupid big black guy really puts his head down to lift weights. Wouldn't it be more delicious to have a gym romance?

Going to the gym together and coming back together will not only increase the time spent together, but also allow Yuan Kang to show off his hard power——

Yuan Kang usually walks to the gym, so that he can warm up on the way, and he can start training after changing clothes in the gym.

And if Zhou Wen goes, no matter how low his EQ is, he will choose to drive a big G to pick him up.

This virtually increased the chances of getting along with Zhou Wen.

Xu Zhuo wasn't worried that Zhou Wen would be upset or feel arranged, because Zhou Wen had rejected too many people. If she had no feelings for Yuan Kang, she would naturally have many ways to refuse.

Of course, it was not Xu Zhuoxian's responsibility to arrange these, but to let Yuan Kang focus on the company as soon as possible.

After all, he is still waiting for him to help him make money, so what's going on now that he is obsessed with pumping iron in the gym every day?

Meng Liwei looked at Xu Zhuo and said, "It's said that capitalists have dark hearts. I didn't believe it before, but now it seems that it is true.

He used to be such a kind young man, but since he became the boss, he has also learned to squeeze his employees. "

Xu Zhuo raised his leg and kicked him: "Get out, aren't you also a shareholder of the company? It's up to the two of you. Hurry up and get Miss Zhou's fitness card. I have to go back and continue filming salt-baked chicken."

When he walked to the door, Xu Zhuo suddenly remembered another thing.

He turned his face and said to the two: "Don't wait for today's salt-baked chicken, there are too few of them, the old people are not enough, let alone you.

But I think Uncle Xie wants to be famous, probably because of the guest professor's business, and you two can bring him live broadcast later, and make a salt-baked chicken for ten consecutive meals, which is much more enjoyable than competing with those old people. "

After explaining this, Xu Zhuo left Li Hao's office without looking back.

Li Hao looked at Lao Meng and blinked: "Yes, we can invite these chefs to do a live broadcast of what we want to eat. Not to mention that we can enjoy the food, and no one will compete with us. I think we can pull it together tonight." Master Xie, let’s try together, what do you think?”

Lao Meng is different from Li Hao. Li Hao is a foodie and likes everything delicious.

And Lao Meng just has a big appetite, and he doesn't pay much attention to food.

So he said to Li Hao: "Then you can arrange it. Just call me when the broadcast starts. I have to go back to the store. A fan came to take a photo with me at noon today. I have to broadcast it live."

Recently, Meng Liwei ate less live broadcasts, most of them were doing business live in his self-service hot pot restaurant, especially when fans came to the door, all kinds of enthusiasm.

This can not only increase fans' interest in watching live broadcasts, but also attract them to consume.

Moreover, this kind of self-service hot pot also uses special care to deliver food or something, plus you enter the venue to pay the bill, at most everyone will get a few vouchers when they eat and drink well.

This will virtually increase a lot of repeat customers.

So now Lao Meng's business here is very good, but he also needs to occasionally start the broadcast to eat something to strengthen the fans in the live broadcast room.

For example, the live broadcast of salt-baked chicken that Li Hao is going to do today is a very good opportunity.

This can not only strengthen his fans, but also increase the popularity of Li Hao and Xie Hailong.

In addition, the fame of salt-baked chicken can also attract new fans to join the live broadcast room, which can form a new fan-attracting effect virtually.

One live broadcast, multiple benefits.

Absolutely no loss.

When Xu Zhuo returned to the studio, Xie Hailong had just checked the marinating of the chicken.

At this moment, the chicken is basically marinated, and the chicken can be wrapped and baked.

After the filming started, Xie Hailong poured the prepared large grains of sea salt into the frying pan and began to fry it slowly.

If you want salt-baked chicken to be delicious, you have to stir-fry the salt first.

Then put it in a crock pot and bake it slowly over low heat to fully stimulate the fresh fragrance of the chicken.

Chapter 1195 Wet Towel

Before making salt-baked chicken, fry the salt first, which not only allows the aroma of the salt to come out, but also allows the impurities in the sea salt to volatilize, making the salt more pure.

Xie Hailong was frying very slowly, and he waited until the salt was a little browned, then stopped, and took the jade buckle paper to prepare to wrap the chicken.

He spread the jade button paper on the chopping board, making a total of three layers.

Then take out the marinated chicken and wipe off all the grated ginger on the surface.

"These must be removed, otherwise it will be mushy, which will make the chicken also have a mushy taste and affect the taste."

After removing the grated ginger, he put the chicken on the jade button paper and began to wrap it.

Making salt-baked chicken is different from paper-wrapped chicken. Because paper-wrapped chicken needs to be fried in a frying pan, it needs to be wrapped airtight and cannot fall apart.

For salt-baked chicken, just put the wrapped chicken in a pile of salt. The chicken itself does not move, so you only need to wrap the whole chicken layer by layer.

Xie Hailong put the chicken on the jade button paper, folded the four sides of the paper to the middle, and wrapped the chicken in it.

Then turn the paper bag over, put the bottom side up on the Chapter 2 jade buckle paper, and continue to wrap it horizontally and vertically.

A total of three layers, so that the chicken will be tightly wrapped.

After the chicken was wrapped, Xie Hailong took the crock and put it on the workbench.

Then hold the frying pan, use a spatula to start adding these fried large grains of sea salt into the crock.

When it was about ten centimeters thick, Xie Hailong stopped what he was doing and put the wrapped chicken into the crock.

Then pour in all the remaining large grains of sea salt, and cover the chicken tightly in the crock.

After finishing these, Xie Hailong covered the lid of the earthen jar, then put it on the stove, and turned on a low fire to cook slowly.

Then, he took another kitchen towel, soaked it in water, folded it, and put it on the lid of the crock.

This step made Xu Zhuo very curious: "Uncle Xie, what does this mean?"

Xie Hailong said: "When this towel is dry, it means that the chicken is cooked through and ready to eat."

Only then did Xu Zhuo realize that it was a timer.

But after thinking about it, this timer is a bit too rough, because the earthen pots are different in size, the chickens are also fat and thin, and even the amount of salt is different.

In addition, the towels come in different sizes and materials.

Using this as a timer is really hard work, I feel like I haven't been able to pinch the pulse accurately yet.

Just as Xu Zhuo was about to complain, he heard Xie Hailong say: "When the chicken is not cooked, there will be steam coming out of the pot, and when it meets the towel, it will become liquid and adhere to the towel.

When the chicken is almost mature, the water in the meat and the muscle fibers reach a balance, and there will be no steam. At this time, the heat in the pot can quickly evaporate the water on the towel.

This is a very clever way of judging, at least the master chefs of Cantonese cuisine like to judge the maturity of salt-baked chicken in this way. "

It turned out that this was the case, Xu Zhuo felt a little hot on his face.

Fortunately, I didn't complain, otherwise today's video would have to be re-shot, no wonder those big shots and masters don't talk so easily, they must know the truth that too much talk will be lost.

After the wet towel was covered on the lid of the crock, Xie Hailong turned the fire down again, and then there was a long wait.

However, it is said to be long, but it is much shorter than expected.

Because Xie Hailong said a few more words after turning down the fire, the cameraman came up and started to shoot close-ups.

Close-up of the crock, close-up of the flame, close-up of the flame burning on the crock.

This kind of lens is a good supplement in the video, not only will it appear artistic, but this kind of close-up can also make the video appear taller.

At this time, Xie Hailong was already sitting on the side with tea in his hands, and he continued to flatter each other with the old man. Xu Zhuo didn't want to get involved in such unnutritious words.

But if he left, he felt that it was unnecessary, because the chicken in the crock would only take about [-] minutes, or even less time.

Once you leave, it is very likely that you will not be able to catch up with the tasting.

After all, there are fewer chickens and more people, and everyone wants to taste the deliciousness.

The so-called food tasting, to put it bluntly, is nothing more than saying a bunch of compliments to the camera, and this kind of words are easy for the old people present.

Because in their careers, they have heard this kind of words countless times.

If they wanted to, they could have boasted for an hour without repeating it.

From this point of view, Xu Zhuo really doesn't have much competitive advantage, just a bit more famous, so he has to stay here, lest any old man wants to taste it.

At that time, even Xie Hailong couldn't stop him.

Xu Zhuo listened to their bragging obediently, and occasionally stuffed the snacks that were on the side into his mouth.

Recently, because of shooting every day, in order to prevent people from getting hungry, Yuan Kang specially put a lot of snacks here. After all, you can’t enjoy yourself every time you try dishes, so these snacks will come in handy.

While he was eating the twist and listening to Feng Weiguo bragging about the old man in different ways, Yu Peiyong walked up to Xu Zhuo, looked at him and asked curiously, "Xiao Zhuo, how much have you learned about this salt-baked chicken?"

This question is very broad, and Xu Zhuo doesn't know how to answer it.

It is unrealistic to say that you can learn half of a dish, because you can't define how to count half of a dish.

It's even worse to use a percentage to describe it, because this is not a game, and there is no progress bar at all.

After thinking for a while, Xu Zhuo said, "I have realized the method of salt-baked chicken. I thought it was very complicated, but I didn't expect it to be so simple."

Yu Peiyong nodded: "Cantonese cuisine likes to simplify the steps. The simpler the ingredients, the better."

After he finished speaking, he paused and said, "I'm sure you can't learn it once. I can teach you when you want to learn. Salt-baked chicken is not difficult, but the ingredients for marinating are the most difficult."

There are two points to pay attention to in salt-baked chicken, one is the heat, and the other is marinating.

Although Xu Zhuo doesn't know how to heat, but Xie Hailong's method of using a wet towel is very practical, Xu Zhuo thinks he can try it later.

But marinating is not enough, although only sand ginger and salt are used, but it is completely unclear how much to use, if it is light, it is okay, you can eat it with dipping sauce.

Although it is nondescript, it can be eaten anyway.

If you put too much salt, it will be a bit blind.

In fact, it doesn't matter what Peiyong said, Xu Zhuo also wants to learn salt-baked chicken from him, but not now, but when the skills he has devoted himself to learn are no longer used.

Now the skills that I have devoted myself to learn are still in the cooldown period. After the cooldown is over, I have to learn Huizhou's inch golden crisps, but I don't have time to earn salt-baked chicken.

Everyone was talking and chatting, and 10 minutes passed quickly.

Xie Hailong walked over and touched the towel on the crock, and found that it was mostly dry, which meant that the salt-baked chicken inside was almost mature.

Xu Zhuo licked his lips, ready to taste it.

Chapter 1196 Old Zheng, why are you here?

It didn't take long for the wet towel covering the lid of the crock to dry.

Originally Xu Zhuo thought the speed was very slow, but in less than 5 minutes after Xie Hailong finished speaking, the towel dried as if it had been exposed to the summer sun.

Xie Hailong turned off the fire, and let the big grains of sea salt in the crock stuff the chicken for a while.

The boring time is not long, only five or six minutes.

Then he lifted the lid of the crock, and a tempting salty smell wafted out of the crock.

At first Xu Zhuo thought it was sea salt, so after burning it in the crock for a long time, it would definitely have the unique fishy smell of sea water, but it turned out that it didn't at all.

The salty smell is very good, because you can tell that the salty smell is mixed with the unique deliciousness of chicken.

Xie Hailong brought a larger basin, put on heat-insulating gloves, and poured all the sea salt in the crock into the basin.

At this time, the sea salt is relatively dry, so it pours out of the crock like sand. Along with these large grains of sea salt, there is also the salt-baked chicken tightly wrapped in jade button paper.

The jade button paper has been completely soaked in the fat secreted from the chicken, and the aroma is tangy.

Xie Hailong took the salt-baked chicken out of the sea salt with heat-resistant gloves, patted off the salt grains on the top with his hands, and placed it on a plate, ready to be torn apart.

He took off his gloves and carefully peeled off the jade button paper on the chicken's body layer by layer.

When he just wrapped it, Xu Zhuo wanted to complain about the randomness of the bag, but now it seems that this thing has to be wrapped more casually, if it is tightly wrapped, it will be fatal right now.