Food starts with noodles

Why put lard again?Did you catch up with lard today?

Dai Zhenting said: "Before the steamed meat comes out of the pot, the prepared pine nuts must be fried to make the color of the pine nuts more beautiful, and at the same time, the aroma of the pine nuts can also be fried."

Xu Zhuo asked curiously: "Grandpa Dai, you are so serious, what is the use of these pine nuts?"

He recalled the honey sauce fire recipe he had eaten, it seemed that there was no pine nuts.

Dai Zhenting smiled and said, "These pine nuts are for decoration after the final plate."

Xu Zhuo couldn't believe his ears, he just sprinkled some green onion and coriander on the dish after putting it on the plate to garnish, and he did it with such a great fanfare.

Zhejiang cuisine plays with ostentation, which is really worthy of Lu cuisine and Huaiyang cuisine.

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Xiong Zai had a stress reaction after the injection, which scared my old father to death.That's all for today, tomorrow I will try to write as much as possible, good night everyone.

Chapter 1209 Honey Juice Fire Recipe

When frying pine nuts, the oil temperature should not be too high, because this thing is relatively dry, has little water, and contains a lot of oil.

If you use high-temperature hot oil for frying, it is easy to fry these pine nuts.

Therefore, when frying, the oil temperature should not be too high, just forty to fifty percent hot.

Frying with oil at this temperature can not only fry the pine nuts crispy, but also won't have a burnt smell.

And after frying, there will be a thin layer of lard on the pine nuts, which tastes more delicious.

While frying pine nuts, Dai Zhenting explained to Xu Zhuo the things to pay attention to in this regard. This stuff doesn't need to be fried for too long, a minute or two will do.

If you fry it for too long, it is easy to fry the fat in the pine nuts, and the taste and aroma will be greatly reduced when you eat it.

After taking out the pine nuts, Dai Zhenting poured out the oil in the pot, leaving a little base oil for later use when making honey sauce.

After finishing these, the honey juice fire in the pot is almost ready to come out of the pot.

Dai Zhenting turned off the fire on the stove, lifted the lid of the steamer, and the aroma was released along with the misty steam.

Compared with the second steaming, this fragrance is a little less strong, but it has more lotus seeds and candied dates, especially the candied dates, which blends with the original ham flavor, which is surprisingly good.

Amidst the aroma, Dai Zhenting brought out the small pot from the steamer.

After two times of steaming, plus ingredients such as candied dates and lotus seeds, the soup in the pot has turned slightly red, and the color on the top of the inside has become more red and beautiful.

He carefully poured out the soup in the pot, then carefully put the meat in the pot into a plate, and neatly surrounded the candied dates and lotus seeds.

Even if the presentation of this dish is over, the next step is to make the sauce, and then pour it on top of the meat, this dish is considered to be completely done.

Dai Zhenting put the frying pan that had just fried the pine nuts on the stove, heated it up, poured the decanted stewed soup, and brought it to a boil.

Use a spoon to skim off some of the froth on the surface, then pour in the honey you prepared earlier.

After the pot boiled again, the color of the soup had become more rosy, and Dai Zhenting poured the water starch that had been stirred in advance into the pot in circles.

The stewed soup soon became much thicker, and the color became brighter red.

At this moment, the sauce is ready, but there is still one ingredient missing, that is the sweet-scented osmanthus for flavoring and seasoning.

In Zhejiang cuisine, sugar osmanthus is used in many dishes.

The so-called sweet-scented osmanthus refers to a sweet condiment that is marinated and brewed with fresh osmanthus and white sugar, honey, maltose, etc. It is an auxiliary raw material for traditional snacks such as cakes and desserts, and is delicious in color and fragrance.

After adding half a spoonful of sweet-scented osmanthus, Dai Zhenting immediately turned off the fire.

Then I started to stir in the pot with a spoon to stir up the sugar osmanthus.

"After putting in the sweet-scented osmanthus, turn off the fire immediately, and use the remaining heat in the pot to force out the aroma of the osmanthus. If you continue to cook, it will speed up the volatilization of the fragrance, so the fragrance of the osmanthus will not last long."

Dai Zhenting explained to Xu Zhuo how to use sweet-scented osmanthus, then picked up the frying pan with one hand and started pouring the sauce.

The so-called honey juice in this dish is the current pouring juice.

The sauce should not be too thick, otherwise it will taste like a sticky mouth, and it should not be too thin, otherwise it will not hang on the meat, and it will be imperfect when eaten.

In addition, the juice should be transparent and rosy, and the color should be bright, so that it is qualified.

While muttering, Dai Zhenting used a spoon to scoop up the sweet-scented osmanthus fragrance in the pot and evenly poured it on the steamed top and lotus seeds.

After this step was done, Dai Zhenting grabbed a handful of fried lotus seeds and evenly sprinkled them on the meat.

This famous dish of Zhejiang cuisine has been finished.

A few cameramen came over, swallowing their saliva while taking close-up shots.

It's not easy, it took six or seven hours, from breakfast to mid-afternoon, and now it's finally ready, this dish really took a lot of work.

But when everyone swallowed their saliva, they also had a question in their minds.

There is so much sugar in it, and there are honey and sweet-scented osmanthus, will it taste delicious?

For people who don't eat sugar, this is not enough to kill people.

I don't know the preferences of Zhejiang people very well.

Not only these photographers were a little curious, but even Li Hao muttered in a low voice: "Will this taste good? There is so much sugar, and the Jiangsu and Zhejiang regions are not good. There is a pile of sugar in the dishes every now and then. Is this still edible? "

He had a look of disdain for desserts, and he completely forgot that he just ate almost a whole plate of candied oranges.

Yu Keke said: "This dish is super delicious, sweet and salty intertwined, the two flavors blend very well, no matter how you eat it, you won't get tired of it. When I was at home, this dish was my favorite."

As soon as she said this, Li Hao's interest came, and he was going to give it a try again.

As a result, when the close-up was finished and ready to taste, I saw Xu Zhuo sitting in front of the dining table without making a sound.

Yes, it was cut off.

But this also proves from the side that the taste of this dish is really good, otherwise Xu Zhuo would not be so active in taking photos and tasting it.

Li Hao licked his lips. He wasn't too upset, because Xu Zhuo had a small appetite, so even if he took a test shot, he couldn't eat a few mouthfuls.

Just wait a few minutes.

And just from Xu Zhuo's reaction, we can see how the dish tastes.

In front of the camera, Xu Zhuo was already in position.

He didn't talk nonsense, he just grabbed the meat with his chopsticks and started eating.

After six or seven hours of steaming, the top of this piece has become crispy, and it can be opened with a slight pinch of chopsticks.

Xu Zhuo picked up a small piece of lean meat and put it into his mouth. The first thing he tasted was a sweet taste, not strong, but very soft.

Then, with a lick of the tongue, the lean meat began to spread in the mouth.

The traces are very distinct. After all, this is not fresh meat, but three-year-old ham.

These lean meats are mixed with the unique savory taste of ham, which not only does not conflict with the sweetness of honey juice, but has a very harmonious feeling.

In addition, the lean meat part looks a bit dry because there is no oil and water, but the honey juice poured on it acts as a lubricant.

This makes this legendary dish taste great even if it only eats lean meat.

Not to mention that it melts in the mouth, but the taste is also very moist. The honey juice seems to wrap a layer of fragrant coat on these lean meats.

When eating, the shredded meat exudes a faint salty taste, which is then washed away by the honey juice.

This goes round and round, without the expected sweetness, nor the expected sweetness.

Some are just sweet and salty flavors, which constantly stimulate the taste buds, making people want to eat after eating, and can't put down their chopsticks at all.

This is probably the charm of this dish.

Loved it.

Chapter 1210 Preparation for Cooperation

It is hard for those who have not tasted the deliciousness of the honey sauce fire party to imagine.

For example, now, Li Hao tasted the delicious food, and felt that his whole body was about to float, and those thoughts that he doubted about this dish before had already been thrown out of the sky by him.

"Boss Xu, this dish is so delicious, do you want a new restaurant?"

Li Hao felt that eating just this one time was not enough, so he came up with the idea of ​​letting Xu Zhuo eat something new.

If Sifang Restaurant had this dish, he would definitely order one every day. This dish tasted so delicious that all the problems he worried about before eating it became a joke.

This dish is really delicious, not only the lean meat is delicious, but also the fat part is very delicious. The salty and delicious aged ham flavor is paired with the honey juice mixed with the aroma of osmanthus, and the special The taste is simply intoxicating.

"It's really delicious, Grandpa Dai, your craftsmanship is amazing."

Everyone praised Dai Zhenting's high craftsmanship while eating, and Dai Zhenting smiled modestly, waving his hands to express that these are trivial things.

Although this dish is a kung fu dish, it takes a lot of time.

But the requirements for cooking are not very high, neither knife skills nor seasoning are required, and there are no special requirements for the heat.

The only thing is to have patience.

Only enough patience can perfectly display this delicacy.

Dai Zhenting is very happy at the moment, not only because of everyone's praise, but more importantly, he shot the most videos this time, so he can't help but feel a little proud in his heart.

He really wanted to pretend to be tough in the group and let the other old men see.

But I was worried that others would come to grab this opportunity.

Well, since he was targeted by Guo Shuying and the old man last time, he has chosen to keep a low profile, keep quiet, and wait until everyone finds out before jumping out and pretending to be aggressive.

That feeling should be cool.

Dai Zhenting happily conceived his plan to pretend, and by the way, he thought about what to cook next.

Well, you have to maximize your advantage as much as possible while everyone is not paying attention, so that you can establish your own position.

It's a pity that Zheng Guangyao disrupted his idea before he could implement it.

Zheng Guangyao now wholeheartedly wants to promote Xie Hailong as a visiting professor, so he tries every means to improve Xie Hailong's reputation.

And the way to quickly increase fame in the culinary circle is nothing more than making videos with Xu Zhuo to gain Xu Zhuo's popularity.

So Zheng Guangyao planned to ask Xie Hailong to shoot a video with Xu Zhuo for a week first, to cook those more classic Cantonese dishes, to get acquainted first, and then find ways to continue to improve.

This decision not only bankrupted Dai Zhenting's plan, but also broke his record for cooking the most dishes. After all, Cantonese cuisine is generally short, flat and fast, especially small stir-fry, which is the essence of stir-fry.

In this case, shooting four or five videos a day is the same as playing.

Dai Zhenting's advantage suddenly disappeared.

To Dai Zhenting's reluctance, Guo Shuying came back and said that he would make Cunjin Crispy with Xu Zhuo.

Guo Shuying came back on the fifth day after he went back. Within five days, he was enough to arrange all the things there, and this time it was not only Guo Shuying, but also several managers of Wangyuelou who were in charge of online business. .

The purpose of everyone coming is very simple, that is to learn from the scriptures.

To be honest, thanks to the well-developed tourism industry in Huizhou, coupled with the appeal and influence brought by Huangshan, Wangyuelou started to develop online business a long time ago.

However, due to lawlessness and insufficient publicity, Wangyuelou's online business has not been on the right track.

Of course, this is also related to the strategy of Wangyuelou. They have branches all over Anhui, and they are deeply involved in offline business, so online is naturally not taken seriously.

This time, with the help of Xu Zhuo's name, the part in charge of the online business felt proud.

After tasting this kind of sweetness, they made a decisive decision and expressed that they would cooperate with Xu Zhuo. This way of online group development can not only increase sales, but also increase brand influence.

But they didn't know whether Xu Zhuo would agree, so they made double preparations.

Even if we can't cooperate, we still have to come here to learn from the experience, and look at the process of launching online business here. Even if we go back, even if it is better than a gourd, there is a high probability that the online business will be improved.

For their arrival, Xu Zhuo not only expressed his utmost welcome, but also specially went to the gym to sneak out Yuan Kang who was obsessed with fitness with the goddess.

Let him receive some guests from afar and handle this matter well.

Cooperation is something that is beneficial to both parties, so Xu Zhuo will naturally not object.

But he didn't understand the twists and turns, so he handed over the full power to Yuan Kang, Li Hao and Yu Keke to take charge of this matter.