Food starts with noodles

Garlic vermicelli open back shrimp dish, the most important thing is not vermicelli, nor shrimp, but garlic sauce.

The quality of garlic sauce is directly related to the final quality and taste of the dishes.

So the focus of this video shot today is to explain in detail how to make garlic sauce. Every step should be carefully explained, so that people who can't cook can learn it at a glance.

After the opening remarks, Xie Hailong, as the keynote chef, first introduced the ingredients to be used, such as prawns, garlic vermicelli, and other ingredients for making garlic sauce.

Then after soaking the vermicelli in cold water, he began to teach everyone how to make garlic sauce.

Chapter 1220 Garlic Sauce

In Cantonese cuisine, garlic sauce has many uses. It can not only be used to steam seafood, grill seafood, make garlic lettuce and other dishes, but also can be used as a dipping sauce or ingredient for many dishes. It can be said to be a universal seasoning.

There are also various ways to make garlic sauce.

It can be adjusted according to the taste of different people and the characteristics of the ingredients, such as adding chili, coriander, seafood sauce, sand tea sauce, etc. No matter what seasoning it is paired with, the garlic sauce can make the garlic sauce very brilliant.

It can be said that whether a dish is delicious or not depends on the garlic sauce.

There are many ways to make garlic sauce, and almost every chef has his own understanding, but it remains the same. No matter how the method and ingredients of garlic sauce change, the main ingredients will not change and will always be minced garlic.

Xie Hailong briefly talked about the status of garlic sauce in Cantonese cuisine, then took a kitchen knife and began to cut the peeled and washed garlic.

The garlic for garlic sauce can be patted or chopped. If you want to be lazy, you can also use a cooking machine to crush it. There are no hard and fast rules, as long as the garlic is minced.

But the delicious garlic sauce is also particular, that is, the garlic cannot be mashed garlic, it is better to be small and uniform garlic, so that it can be fried thoroughly.

If the size is uneven or it is directly mashed garlic, it is easy to fry the garlic when making garlic sauce, making the garlic sauce made with a bitter taste.

In addition, when making garlic sauce, the first choice is the one-headed garlic, which has a strong flavor and makes the garlic sauce more fragrant.

Of course, if you don’t have single-headed garlic, ordinary purple-skinned garlic will also work, and the taste is just as good.

As a Cantonese chef, Xie Hailong is really familiar with garlic sauce, so while making it quickly, he explained the essentials of making garlic sauce.

And Xu Zhuo had nothing to do, so he started to learn now.

Xu Zhuo actually knows how to make garlic sauce. After all, he has the skill of white-cut chicken, and among the various dipping sauces for white-cut chicken, garlic sauce is among them.

However, the garlic sauce made by Xie Hailong is different from the garlic sauce for white-cut chicken.

The garlic sauce of the white-cut chicken is mainly to set off the deliciousness of the chicken, so the taste should be based on the chicken, not to overpower the taste.

And this steamed seafood with garlic vermicelli, all the flavor comes from the garlic, so the taste should be stronger, otherwise it will make people feel very bland, and it will not match the umami taste of seafood.

After chopping the minced garlic, Xie Hailong began to prepare the ingredients for making fried garlic sauce.

To make garlic sauce, garlic alone is enough, but it is not enough.

Xie Hailong prepared some shallots, some spices such as fragrant leaves and star anise, and whole coriander. After washing them all in clean water, they put them on the frying pan and started making.

Xie Hailong first heats up the pan, then pours some peanut oil into the pan, puts shallots, coriander and spices into it before the oil is hot, then turns down the heat to low, let these ingredients fry slowly in the pan.

Don't rush this step, it must be deep-fried on low heat, because only in this way can the fragrance of these ingredients be fried and penetrated into the oil.

If the fire is too high, the fragrance will drift away with the oil smoke, and although there will be some fragrance in the oil, it will not be very strong.

When Xie Hailong was busy with these tasks, Zheng Guangyao and Dai Zhenting didn't speak at the side, they acted like judges, only when Xie Hailong was silent, they commented twice.

This comment is not only to prevent the silence, but also to supplement Xie Hailong's explanation.

After all, compared to Xie Hailong, a middle-aged man, Dai Zhenting and Zheng Guangyao are veterans in this industry, and their understanding of these steps has reached the point of being fluent.

Only Xu Zhuo kept staring at Xie Hailong without saying a word.

After all, what I want to do today is to let everyone learn the dish at a glance, so he wants to try to see if he can learn this dish without the help of the system.

Xu Zhuo plans to take a look at it now, and then do it again after Xie Hailong is done, to see how much he can master.

Without the help of the system, Xu Zhuo's cooking skills are basically the same as most ordinary people, even below the average, so he wants to use himself as a reference value to see how much he can master.

If even he can do it so-so, surely everyone else can do it well.

But if he can't do it well, then he has to think carefully about whether to simplify the production steps. After all, most netizens' cooking skills are only elementary, and they may not be able to do it if it is too complicated.

And most people are lazy, it’s okay if it can be done in a few minutes, but if it takes more time and energy, then everyone might as well go to a restaurant to have a good time.

Although it may not be clean and hygienic, at least you don't have to do your own work.

When Xu Zhuo was concentrating on Xie Hailong's operation, the ingredients in the pot had been fried dry. Xie Hailong used a colander to fish out the crumbs and discarded them, and then poured half of the minced garlic into the pot. into the pot.

After pouring it into the pot, he took a spoon and kept stirring it in the pot, so that the minced garlic would be heated evenly in the oil pot, so that it would be easier to fry the aroma.

In addition, this kind of stir-frying can also speed up the evaporation of water vapor in the minced garlic, making the garlic flavor more intense.

This step is the same as before, you can't turn on the fire, you have to cook slowly on a low fire, so that the aroma in the minced garlic can be completely boiled out.

When the garlic in the pot turned golden and the aroma became strong, Xie Hailong turned off the fire, and then put light soy sauce, oyster sauce, sugar, and the remaining half of minced garlic into it.

This kind of garlic sauce with half raw garlic and half cooked garlic is called gold and silver garlic in jargon. It has both the aroma of cooked garlic and the spicy taste of raw garlic. It is very enjoyable to eat.

After the raw garlic and seasoning were poured into the pot, Xie Hailong just stirred it a little, then turned off the heat and put the garlic sauce into a basin.

After finishing these, Xie Hailong added: "If you like to eat spicy garlic sauce, you can also buy some spicy millet and add it in, so that the garlic sauce is more spicy and tastes good. Fun."

There are quite a lot of these garlic sauces, and you can’t finish them all at once. You can put them in a glass bottle, seal them and put them in the refrigerator. You can just take them out when you want to eat them.

After all, these sauces contain more fat, which can keep the garlic sauce for a long time without spoiling.

Now the garlic paste is ready, ready for the next step.

Xie Hailong put the garlic sauce aside, then brought the prawns over, and began to change the knife to make it.

Before doing this step, Xu Zhuo always felt that it would be very difficult.

But after seeing Xie Hailong's operation, he realized...

Damn, it's that simple!

After meeting, I really learned this time!

Chapter 1221 Garlic Vermicelli Open Back Shrimp

Xu Zhuo knew that the dish of open back shrimp with garlic vermicelli would be very simple, but he didn't expect it to be so simple.

First of all, in terms of knife work, this thing does not require any knife work at all, as long as there is a pair of clean scissors, because all the operations of changing the knife are only two steps.

The first step is to cut off the tail of the shrimp.

The second step is to cut the prawn from the middle of the tail and stop when it reaches the head.

Two simple steps, the work of changing the knife of this prawn is over.

When making the garlic sauce just now, because it took a long time, Xu Zhuo misunderstood that the preparation of this dish was complicated.

But now, when he saw the step of changing the knife, Xu Zhuo realized that he was wrong. This dish is really simple, so simple that even people without a little bit of cooking skills can learn it.

However, garlic sauce is a problem. With Xu Zhuo's understanding of netizens, not many people would be willing to patiently peel and chop garlic and cook garlic sauce.

After all, this kind of thing is a bit cumbersome, and when chopping garlic, the strong taste of garlic is more exciting.

If there is a choice, everyone should be more willing to use the finished garlic sauce.

Finished Garlic Sauce?

Xu Zhuo was stunned for a moment, and suddenly realized keenly that this might be a business opportunity.

I can take this opportunity to launch the finished garlic sauce to netizens. As long as the publicity is proper and the quality is excellent, people will definitely buy it, and it will even drive a large number of repeat customers.

After all, garlic sauce has so many uses that it can be used in almost any form of dish.

Therefore, as long as the price of the finished garlic sauce is reasonable and the quality is good, there will be absolutely no problem in terms of sales.

And after the launch, let Yuan Kang carry out a few publicity campaigns, not to mention becoming popular, at least he can stand out in the ranks of condiments.

There are actually condiments in Xu Xiaochu's store now, such as chili oil, mutton oil chili, knife-edge chili, and marinade packets, but the sales are so-so.

Except for the hot chili oil at the beginning, the other items seemed mediocre.

If this garlic sauce can become popular, it might boost the sales of other condiments as well.

The thought of making money made Xu Zhuo feel hot inside.

After all, there are tasks in the courtyard waiting, and he has to stretch the string of making money all the time.

When Xu Zhuo put his mind on the dishes in front of him again, Xie Hailong had already finished all the shrimps.

The lower half of these shrimps are all cut open on the plate, which looks like they are splitting.

"Look, everyone, this dish is really simple, and there is absolutely no difficulty in making it at home."

Xie Hailong first filled the steamer with water and put it on the stove to start cooking, and then took out the softened vermicelli from the basin. While doing this, he repeatedly emphasized this dish in his standard Cantonese Mandarin very simple.

It is indeed very simple, a dish that even Xu Zhuo can learn, even if it is difficult, it is not too difficult.

Xie Hailong put these vermicelli on the chopping board, cut them into long pieces with a knife and put them in a small basin, then put two spoonfuls of garlic sauce in it and stir it, which is to add a base flavor to these vermicelli in advance.

This one is very simple, nothing fancy, Xie Hailong took a big plate after stirring twice, spread these vermicelli evenly on it.

Then he placed the split-back shrimp on top of the vermicelli.

While arranging, he said: "When arranging, try to make the cut part of the shrimp face up, so that it is convenient to pour garlic sauce, and it is easier to taste."

After he arranged the shrimp, he poured the garlic sauce that he made earlier on the shrimp.

At this moment, the water in the steamer just boiled, Xie Hailong lifted the lid of the pot, put the cage inside, and when the steam in the pot came up again, he put the garlic vermicelli open back shrimp in his hand go in.

After putting it in, cover the pot and start steaming.

"The key point of this dish is to wait for the steam to come up before steaming, so as to minimize the steaming time, so that the shrimp meat will be more fresh and sweet.

If the steaming time is too long, the moisture of the shrimp meat will be steamed out, and at that time the shrimp meat will be slightly burnt, and the fresh, sweet and smooth taste will be lost. "

Xie Hailong's explanation today is a bit strenuous, because he has to keep hinting that this dish is very simple, so as to inspire everyone to cook.

As for whether it is really simple or fake simple, this is a matter of opinion.

Anyway, Xu Zhuo seems to be really simple, so simple that he has learned this dish by now.

I even feel that even if Yu Keke does it, the problem will not be too big.

Well, in theory.

Xu Zhuo didn't dare to let that girl into the kitchen to cause trouble. After all, no matter the kitchen at home or the kitchen here, it's not cheap to decorate it, so let's forget it.

Garlic vermicelli with open back shrimp does not take long to steam, 5 minutes is enough.

Soon, 5 minutes passed, Xie Hailong took the plate out of the pot, looked at the camera and said: "If children's shoes are made at home, if you can't tell whether they are cooked, you can look at the color of the shrimp. As long as the shrimp shell If it has all turned red, it means it is cooked, if it does not turn red, continue steaming."

After the pot was out, he put the plate on the workbench, then put the frying pan on the stove, turned on high heat, and added some peanut oil into the pot.

Now this dish has reached the final step, just use hot oil to stimulate the aroma of minced garlic again, and this dish will be considered completely done.

After Xie Hailong drizzled the hot oil, he sprinkled some chopped chives on top as a decoration, and a delicious garlic vermicelli open back shrimp has been made.

When two cameramen gathered around to take close-ups, Xu Zhuo was already working on the spare stove next to him, ready to make a taste.

By the way, let's test how different I am from Xie Hailong without the help of the system.

After the close-up was finished, it was time for the tasting session.

Dai Zhenting and Zheng Guangyao, two old men, accepted the job unceremoniously.

Both of them are people who love fame, so it's good to give Xie Hailong the opportunity to make it. Now to try it, it's natural to have a sense of presence.

After all, this video was made by two people.

After sitting down, neither of them ate the shrimp directly, but picked up the vermicelli under the shrimp with chopsticks.

"The most delicious thing now is not the shrimp, but the vermicelli on the bottom. These vermicelli have absorbed the soup of shrimp and garlic, and the smooth texture of the vermicelli itself is really enjoyable to eat."

After Zheng Guangyao finished speaking, he put the fans he just picked up into his mouth.

After tasting, he nodded and praised Xie Hailong a few words, but not much, after all, the theme of this video is to teach everyone to make simple dishes, and the purpose is to stimulate everyone's hands-on ability.

So the two old people talked about it, mainly emphasizing the fact that this dish is relatively simple, and I hope everyone can do it.