Food starts with noodles

Yu Keke curled her lips: "You make it sound like Senior Sister Zhou worships money."

Sun Panpan waved his hand calmly: "No, this is not the same as worshiping money. Rich material conditions are an advantage. Does Zhou Xuejie have to choose a poor and white person?"

None of the four people present came from poor families, so they had a little understanding of the advantages of money.

We haven't talked for long about this, anyway, we don't intend to interfere with Yuan Kang and Zhou Wen's affairs, just let nature take its course.

If the two are married, there will be a lot of excitement.

If it doesn't work, then try to persuade Yuan Kang more so that he won't pester Zhou Wen.

With Li Hao around, there was absolutely no waste in this box of seafood, and they were all eaten clean.

Xu Zhuo brought over the foam box that held the seafood, and put the seafood shells that everyone had peeled off into it, which happened to be a whole box.

One of the disadvantages of eating seafood is that there is not much to throw away.

This is the same as the ribs in the early years. The ribs in the past were cheap, because half of them were bones, and it was too expensive to buy, so the ribs have the name "half for human and half for dog".

At that time, not only the price of pork ribs was low, but even the price of lean meat could not be sold, and only the price of fat meat was the highest.

But now, with the enrichment of people's material life and the change of diet concepts, the price of meat has completely reversed, and fat meat has become the meat with the lowest price.

After tidying up, Li Hao recalled Xu Zhuo's process of making salt-baked seafood, and thought it was quite simple.

"Boss Xu, tell me the essentials. I will show my parents a hand when I go home. I think this method is super simple, and the seafood is so delicious. This salt-baked technique is just for lazy people like me. Ready."

Xu Zhuo said with a smile: "It's really simple, you just need to buy a good large grain of sea salt, first put it in a pot and fry it to get the water out, and then fill it with a third.

Put the packed seafood on top, then evenly spread the filled sea salt on it, cook it on medium-low heat for 5 minutes, and then simmer for another 5 minutes, the salt-baked seafood is ready, very simple. "

This method is suitable for all seafood that can be baked in salt, but it cannot be used for snacks such as peanuts and cashew nuts, because that requires constant stir-frying.

After eating and drinking, everyone began to watch the video uploaded today on the TV in the living room.

The first video is a video of Xu Zhuo and Guo Shuying cooperating to make Huimo crisps. The title of this video is very advanced, it is completely different from a vlog, and it looks like a food documentary instead.

The film-level post-processing and mirroring fully showed the beauty of the food.

In particular, the internal structure of Huimo Crisp photographed with a macro lens is even more breathtaking.

Who would have thought that there are so many specialties in the small snacks that you can see when you are traveling in Huangshan, which is simply amazing.

In the video, there are also online activities to check in for Huimo Crisp.

Anyone who participates in the event will have the opportunity to get a copy of Huimo Cake made by Xu Zhuo himself, a total of 999 copies, and the activity is very vigorous.

The reason for doing such an activity is naturally to find out and see everyone's reaction to Huimo Crisp.

If everyone likes it, then Xu Xiaochu’s flagship store will be launched, if not, then the idea will be abandoned.

With the growing influence of Xu Xiaochu's brand, the new food is becoming more and more cautious. It is impossible to make a new product that is rushed, and the acceptance of the audience and customers must be considered.

In this way, the image of Xu Xiaochu's product must be a hit is created, thereby expanding the brand's influence.

After the video is played, all values ​​show a soaring trend.

There have been discussions about Huimosu on all major platforms, and the popularity is gradually rising.

All this popularity was brought about by Xu Zhuo's video, which made Xu Zhuo feel very satisfied.

Surprises are not limited to these, Xu Xiaochu's flagship store unexpectedly opened the pre-sale mode of Huimo crisps, and specially marked that Xu Zhuo made it himself.

Thousands of people have already placed orders.

Although this kind of pre-sale is likely to be just for the other party to join in the fun, it is also very good to have thousands of people watching in a short period of time.

At least it has far exceeded Xu Zhuo's expectation.

Under such circumstances, Xu Zhuo naturally couldn't go to sleep immediately, but held a small meeting with the management team of Sifang Restaurant. The content of the meeting was to put Huimo Crisp on the agenda as soon as possible, so as not to keep the ordering customers waiting too long.

Even if the production is stopped after this batch is finished, customers cannot accuse the store of bullying customers.

Otherwise, once this kind of hat is put on, it can never be taken off, and those black people will pull it out from time to time. Although it doesn't affect anything, it is quite disgusting.

After arranging these things, it was getting late, so Xu Zhuo washed up and went to bed.

It went on like this for several days, shooting cooking videos in the studio in the morning, working in the store in the afternoon, and making some snacks with the leftover sea salt at home in the evening.

Life is very comfortable, but also very fulfilling.

Yu Peiyong and his wife have already returned to Yangzhou. The two of them have been away from home for forty or fifty days, and there are a lot of things waiting to be dealt with.

Guo Shuying also went back. Now that Huimosu is very popular, Wangyuelou also wants to gain a wave of popularity online, so he has to go back and deal with this matter.

Among all the people, only Dai Zhenting and Zheng Guangyao stayed.

Zheng Guangyao stayed here to help build momentum for Xie Hailong. After all, to get the title of visiting professor, fame and cooking skills must keep up, especially fame. Without certain social popularity, why should they hire you as a visiting professor?

And Dai Zhenting stayed because he wanted to make more videos with Xu Zhuo, and also to see the operation of the family business after he left him.

In the past, Dai Zhenting would catch everything at once, and always felt that the juniors in the family were not good enough.

However, after Xu Zhuo participated in his birthday persuasion last time, he gradually began to delegate power, and now, he has almost completely retreated behind the scenes.

Now I just took advantage of the opportunity that I am not in Hangzhou to see what the one over there can look like.

Of course, his main motivation for staying was to make a video with Xu Zhuo.

God is so pitiful, he was almost the first person to propose to teach Xu Zhuo how to make the Honey Juice Fire Recipe, but he has been waiting for a week and it is not his turn.

This made Dai Zhenting growl in his heart more than once, when did the dish of Honey Juice Fire Fang suffer such grievances?

No matter when, this dish is definitely the most eye-catching dish on the whole table, but now it is pushed aside by people from other cuisines.

It wasn't until everyone took a photo that it was finally Dai Zhenting's turn.

Three days after sending Yu Peiyong and Guo Shuying away, Dai Zhenting finally came to the shooting scene again to shoot the Honey Juice Fire Recipe he had proposed a long time ago.

This famous delicacy, which has left its name in Zhejiang cuisine, Jiangsu cuisine, and Anhui cuisine, is finally going to be filmed.

Chapter 1204 The upper part of the ham

In the Zhejiang cuisine system, the reputation of this kung fu dish should be ranked in the top five, not inferior to Dongpo Pork, West Lake Vinegar Fish and Beggar Chicken.

This dish uses high-quality Jinhua ham, and cooks the tenderest upper part with lotus seeds.

After three times of long steaming, the delicious and delicious honey fire party with salty and sweet intertwined can finally be made.

This dish takes a long time, at least six hours or more.

So when we were shooting today, there were already a lot of food brought from the store here, and some boxed lunches will be sent here specially at noon.

The purpose is to be able to photograph this dish more perfectly.

To shoot this kind of dish, you have to shoot it once. If you have to do it again, the price will be too high.

Not only is time and manpower wasted, but most importantly, time is wasted, and a lot of it.

So Xu Zhuo asked the company to add two more camera positions and two more cameramen, with the determination to "finish the material even if it doesn't work well".

As long as there are enough materials, some details can be directly written in words. Anyway, a video is only less than 10 minutes. For the production process that often takes more than six hours, it is not too simple.

Early in the morning, after breakfast, Xu Zhuo and Dai Zhenting came to the studio to prepare for shooting.

All the ingredients have been prepared, above one piece, a bowl of soaked lotus seeds with the lotus core removed, a handful of pine nuts and a few candied dates for decoration.

In addition, there are rock sugar, honey, white sugar, lard, starch, rice wine and other ingredients.

The ingredients are very simple, no spices, scallions, ginger, etc. are used. Only some rice wine is added during the first steaming. This is to remove the peculiar smell in the top and make the meat taste better.

The so-called top refers to the composition of ham.

A complete ham is actually the entire hind leg of a pig, including trotters, elbows, hind legs and other parts, and above it is a piece of fat and thin meat that sticks to the bone of the pig leg.

The ham is hung from the pig's trotters. The top part of the pig's trotters is called the fire claw. This part has been hung for many years, and there is not much meat and fat left, only a layer of pigskin left.

However, due to the long-term suspension, the pig skin is soft and waxy, with a strong aroma, which is very suitable for stewing soup.

The pork knuckle under the fire claw is the famous fire heel.

There are many ways to cook the fire heel. It can be stewed, soup, or even steamed. The famous fire heel fairy duck uses the duck and the fire heel.

Below the fire heel, the meat gradually becomes complete, and the meat is fine and dense, and this is the top.

The top part is the most essential part of the ham. It is not only marinated and fermented thoroughly, but also three parts fat and seven parts thin. The proportion of fat and thin is just right, and the salt and fat are also perfect.

It can be said to be the best of ham.

The honey sauce fire recipe uses this part, the taste is refreshing, and the cheeks and teeth are fragrant.

The upper part and the lower part are the Chinese side. The meat is more meaty than the upper part, and the taste is stronger. At the same time, the proportion of fat meat is slightly increased, and the ratio of lean meat to lean meat is about four to six.

The meat in this part is relatively greasy, and close to the bottom of the ham, more salt and oil accumulate, so it is more suitable for stir-frying, or adding flavor to some dishes.

In Zhejiang cuisine and Cantonese cuisine, those dishes that need to use ham to increase the aroma, umami and saltiness are almost all Chinese recipes.

As for the bottom of the Chinese side, it is dripping oil with more fat, more salt, more lean meat.

Drip oil is the bottom part of the whole ham, where fat and salt gather. The meat in this part is salty and greasy, and it is only suitable for making soup.

This is the composition of the whole ham, and Dai Zhenting explained it in detail.

The reason why the explanation is so detailed is to give everyone a popular science about the parts and eating methods of ham, and the other is to show off.

The name of Zhejiang Jinhua ham is well known. Although there are many well-known hams all over the country, none of them can compare with Jinhua ham in terms of fame.

The reputation of Jinhua Ham is so great that it has even surpassed the restrictions of the region and has become a business card of the country.

Dai Zhenting is now talking about Jinhua ham, and he also has the idea of ​​​​endorsing his hometown's famous products.

In fact, the quality of Huizhou ham is not inferior to that of Jinhua ham. However, the unique low-keyness of Huizhou people has kept this delicacy in dust for a long time. Even now, many people are surprised that Huizhou has ham.

After introducing the ham, Dai Zhenting took the three-point fat and seven-point skinny red fat and white top and said: "A whole ham only weighs more than one catty. One can imagine."

It is indeed precious. After all, this ham costs hundreds of dollars, and the essence is so small that it makes people reluctant to eat it.

After Dai Zhenting introduced the ingredients to be used one by one, and talked about their respective functions, he started making.

And the first thing to do is to...

Change the knife.

Changing the knife is the most important step in making the Honey Juice Fire Fang. Some cut the top into pieces, and some cut the top into pieces, but in the case of Dai Zhenting, these are all wrong.

Only when all the top of a whole piece is used can it be regarded as a honey sauce fire recipe.

Those methods of slicing and dicing are, in Dai Zhenting’s words, the restaurant’s cutting corners. This kind of dish can’t teach honey sauce fire recipe at all, but should be called honey sauce top slices or honey sauce top cubes.

In addition, it can be made by slicing or dicing, and a small amount of Chinese ingredients can also be mixed in to make up the number. This can reduce the cost of dishes virtually, which is a basic operation of many restaurants.

There is actually only one way to change the knife on the top, that is, put the whole piece of meat on the chopping board with the skin facing down, and then use a kitchen knife to cut the knife on it.

On this piece of meat, cut horizontally and vertically with cross-shaped knives at intervals of [-] centimeters. The depth of the knife must be to cut the fat part of the meat, but it cannot be cut through, and a part of the fat meat should be left.

Make the top of the whole piece scattered and continuous, so that it is more convenient to make, and it is also convenient for the salt in the meat to be precipitated.

After changing the knife, Dai Zhenting brought a small basin, put the piece of meat skin down into it, then added hot water to cover the top, and then poured a large spoonful of rice wine.

Then put it in the steamer and start steaming on high heat.

In this step, steaming is actually used to awaken the aroma and umami taste in the meat, and at the same time analyze the salt in the meat to reduce the salty taste above.

Coupled with the use of rice wine to remove the peculiar smell in the top, these operations together can make this piece of meat more mellow and delicious.

After shooting these, the cameraman took close-up shots of the flames for a while, and asked Dai Zhenting curiously: "Old Mr. Dai, can we make it after steaming the top?"

After finishing this, Dai Zhenting wiped his hands and said with a smile: "Honey Juice Fire Fang has to be steamed and washed three times before it can be served. This is the first steaming, and it needs to be steamed twice later."

Three steams and three washes?

Xu Zhuo was stunned for a moment, this sounded like what a bath master said?

Chapter 1205

When taking a sauna, there are usually three steaming and three washing steps, because this can deeply clean the skin, and at the same time achieve the effect of detoxification and dehumidification.