Food starts with noodles

Chapter 1275 Moved me to tears!

When the soft-shelled turtle in the pot was boiled for about 10 minutes, Wei Junming took a colander and fished out the pieces of soft-shelled turtle in the pot.

After taking it out, put it in the sink, rinse it again with hot water, and try to wash off some floating foam on the surface, so that the fried turtle tastes good.

"Xiao Zhuo, please remember that this step must not be rinsed with cold water. Cold water will tighten the meat. Not only is it not easy to taste when frying, but it is also very laborious to eat, and it feels like it is not cooked. Only use hot water , in order to keep these soft-shelled turtles fresh and tender.”

Xu Zhuo actually knew about this.

Because almost all meats are actually not suitable for rinsing with cold water after blanching.

But many food bloggers always ignore this point when they shoot videos, and even blanching the water will cause them to get sick. No matter what kind of meat, no matter what kind of dishes they make, as long as it is meat, they should be blanched.

I don’t know where this cooking method of blanching every meat came from. Anyway, everyone uses it, and the frequency is so high that it is almost equal to those food bloggers who put oyster sauce in whatever they cook.

The abuse of blanching water has caused many dishes that were originally soft, tender and delicious to become hard and chewy, and the umami substances in the meat have disappeared, and all of them have been blanched out.

And the abuse of oyster sauce also makes the dishes with different tastes become the same taste, all of which are salty with a hint of seafood flavor. When I first ate it, I thought it was good, but after a few more bites will feel tired.

As a chef, Xu Zhuo naturally would not abuse these things, and even when shooting videos, he has been guiding everyone to correct culinary views.

But every time he will lose to the bar fine.

For example: "Nowadays, the meat is all farmed, and the meat contains a lot of hormones. If you don't boil it, wouldn't it all go into your stomach?"

For example: "Whether it's right or wrong, it's absolutely right to wash it before eating it. As long as the meat is clean, it doesn't matter if it tastes bad."

There are many people who hold this view, but they all ignore a fact.

That is……

Can blanching really remove the hormones in the meat?

When Xu Zhuo was wandering, Wei Junming set up the frying pan, turned on the heat and turned it to the maximum. After the pan was heated, he added two tablespoons of vegetable oil and began to slide the pan.

The slippery pan can reduce the probability of ingredients sticking to the pan, and when stir-frying, it can also allow the dishes to tumbling in the pan at will with the chef's operation.

If the pan is not slippery, the effect of operations such as turning over the spoon with a big spoon or a spoon will be greatly reduced, and the car may even overturn.

After sliding the pot, Wei Junming put a spoonful of rapeseed oil into the pot, and then put some cooked lard, and then stirred in the pot with a spoon to let the fat melt as soon as possible.

This combination of meat oil and vegetable oil is a typical Sichuan style.

Although rapeseed oil is delicious for cooking, it lacks the aroma, so Sichuan cuisine chefs found another way to add lard, which can greatly increase the aroma of the dishes and make the dishes more delicious.

In addition, adding lard when cooking dishes can also make the taste of the ingredients smoother and increase the taste of the dishes.

After the lard in the pot melted, Wei Junming poured the soft-shelled turtles into the pot, and quickly stir-fried them with a small spoon.

While Wei Junming was operating, he did not forget to explain the key points to Xu Zhuo.

"This step is mainly to fry the water on the surface of the soft-shelled turtle, so that the soft-shelled turtle tastes better. When frying, you must remember to turn on the fire, so that the fragrance of lard can penetrate into the soft-shelled turtle, making the soft-shelled turtle taste better. Fragrant and more enjoyable to eat.”

Wei Junming is different from other chefs. Wei Junming's cooking is very detailed.

At that time, the old man asked Wei Junming to bring Xu Zhuo to the door, and he also had this consideration in mind.

Of course, it doesn't matter who brings Xu Zhuo to the door, Wei Junming just happens to meet him.

However, this also increased the relationship between the two families, and because of Xu Zhuo's intervention, Wei Junming regained his happiness.

It can be regarded as a response to that sentence, there is a certain number for every peck and drink.

Because the two families had a deeper bond, and Xu Zhuo recognized Wei Junming as his godfather, when Wei Junming taught cooking, he explained it more carefully than before.

Take the present as an example, Wei Junming explained all the points to pay attention to when frying the soft-shelled turtle, and told Xu Zhuo some tips without reservation.

But Xu Zhuo...

do not understand at all!

Without skills, Xu Zhuo is a useless person. When Wei Junming started to explain, he wanted Wei Junming to cook well and not to talk about these steps.

But if you do this, it will definitely hurt your godfather's heart.

So he could only nod his head ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh, , , ,,, ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,rrrrrrrr,,,,, and occasionally make an expression of sudden understanding, as if I really understood it.

For the physical and mental health of the elders, I really worry about it.

Boss Xu’s thoughts that moved him to tears popped up in his mind, while making a shocked expression, he looked at Wei Junming and said, “So that’s the case, today I finally understand.”

In fact, he knows a fart.

Stir-fry the soft-shelled turtles in the pot continuously for two to three minutes. When the fat at the bottom of the pot becomes clear again and there is no water vapor in the pot, it means that the water content of the soft-shelled turtles has been almost fried.

You can proceed to the next step.

Wei Junming poured the prepared scallions, ginger and pickled peppers into the pot and continued to stir fry.

Soon, the aroma of pickled peppers floated out of the pot. After the blessing of lard, the smell of pickled peppers became even more fragrant, and it smelled very good with rice.

After the scent of pickled peppers wafted out, Wei Junming took the prepared sauce and poured it into the pot along the side of the pot.

Only about a third of the sauce in the bowl was poured.

After pouring in, continue to stir-fry, so that the taste of the sauce will slowly penetrate into the soft-shelled turtle.

After the soup at the bottom of the pot disappeared, Wei Junming poured another third of the sauce into the pot, continued to stir fry, and continued to let the soft-shelled turtle absorb the sauce.

The purpose of adding sauce to the ingredients in a small amount and multiple times is to let the taste completely penetrate into the ingredients, so that it will taste more flavorful and delicious.

After frying the sauce for the second time, Wei Junming poured the chopped green and red Vitex twigs into the pot and started to stir fry.

Because the firepower on the stove is strong enough, and the soup in the pot has almost dried up, as soon as these chili segments are put into the pot, a fresh and spicy smell unique to Erjingtiao floats out of the pot.

The taste is strong, but the smell is very greedy.

After stir-frying for 1 minute, Wei Junming poured the remaining sauce into the pot and stir-fried for another half a minute. He poured some scallion oil into the pot to make the ingredients in the pot look brighter, and then he took it out of the pot and put it on a plate .

The whole process seems to be very long, but it is actually done in one go, which is a test of the chef's strength and endurance.

After Wei Junming put the dishes in the pot into a small basin, he wiped the sweat from his forehead with a towel, and said to Xu Zhuo, "Do you understand? If you don't understand, next time I catch a soft-shelled turtle, I'll come and teach you." You once."

Xu Zhuo was afraid that Wei Junming would go fishing again tonight, so he thought for a while and said, "How can I let you keep running this way, when I have time, Ke Ke and I will go to see you and your godmother, and then you can just do it again. "

After he finished speaking, he silently added a deadline to the time to go back in his heart.

half a month.

After half a month, I Xu Guabi must get this dish!

Chapter 1285. Brother Chapter 1276 Yuan Kang's actions

The dish of Sichuan-style fried soft-shelled turtle is very beautiful. The ruddy soft-shelled turtle is set off by the green and red wattles, and the color is nothing to say.

Coupled with the fresh and spicy taste of the whole dish, you don't need to taste it to know that this is definitely a very good dish.

This is indeed the case. After the dish was served, almost all the diners brought up the rice.

The old man picked up a piece of skirt and tasted it seriously, and then said to Xu Zhuo: "Little Zhuo, to judge whether a soft-shelled turtle dish is good or not, it all depends on how well the skirt is made.

First of all, the skirt should not be rotten. If it is too rotten, it means that the heat is overdone, or the fire is too high when stewing.

In addition, the skirt should not be too hard to chew. If so, it means that it is not cooked, and it has to be re-made in the pot.

Only the one made by your godfather, the skirt is not sticky, it tastes chewy but not hard, and it is quite tasty, which is very successful. "

Xu Zhuo nodded pretendingly, took a piece of skirt and tasted it, it was really like this.

The surface is not sticky, and the taste is not hard, but it is very chewy and very tasty. This skirt is really delicious.

The skirt of the soft-shelled turtle tastes a bit similar to the crispy bone, but the taste is completely different.

The texture of the brittle bone is crispy and chewy, while the edge of the skirt is a bit soft and waxy, making it very comfortable to eat.

After Xu Zhuo finished eating one piece, he praised Wei Junming a few words, then took another piece and put it into his mouth.

The skirt is really delicious, it is indeed one of the eight treasures, the more you eat it, the more you want to eat it, especially when it is fried with fresh chili, the spicy and refreshing taste is really amazing.

But when Xu Zhuo was about to grab the third piece, he was stopped by Yu Keke: "Don't eat it, it's gone, can you give me a chance to praise my godfather?"

Xu Zhuo: "..."

I accidentally ate too much.

But this dish is really enjoyable to eat, all kinds of delicious, and it goes well with meals.

It can be said to be another sharp tool for dinner.

During the meal, the old lady nagged the old man to come to the store more, pointed out the cooking skills of the young people in the back kitchen, and told him not to think about playing mahjong.

Well, recently, the old man's behavior has affected the image of the gambling king in the neighborhood a bit, so in front of his family, the old lady asked him to pay more attention to the restaurant and less poker.

In fact, the old man is not very interested in playing mahjong, but every time he has nothing to do to play two games, he will lose, which makes him very embarrassing.

I just want to win a few for everyone to see.

But the more he wanted to win, the more he lost.

The money lost is not much, every time I play cards, I can lose 50 yuan, but I can't bear it, but the old men and women in the community always joke with the old man about this, which makes him a little bit unbearable .

This is typical gambler psychology.

In the end, I didn't care about money anymore, I just wanted to save my face.

The old lady's words once again inspired the old man's fighting spirit: "No, I have to win a game against them, otherwise I won't be able to swallow this breath."

Xu Zhuo ate his meal on his own, and didn't interrupt on this topic.

At this time, Yu Keke's role appeared. The girl first brought some food for the old man, and then said: "Grandpa let me play for you. I am good at playing mahjong. I promise to help you kill them all." A does not stay."

The old man was happy now, and made an appointment with Yu Keke to go to the community to find those old guys to compete in card skills in the afternoon.

And promised that as long as Yu Ke could help him win once, he would cook a dish for Yu Ke that he couldn't usually eat.

But he didn't say what the specific dish was, with a mysterious look.

As soon as Yu Keke heard that there was something to eat, she became even more excited. Just after eating, she dragged the old man into the car and left, ready to go to the old man's community to kill everyone.

The old lady, on the other hand, hugged the bear boy and went back to the community in her own car to prepare for her lunch break.

After everyone left, Wei Junming also prepared to drive back. He fished almost all night last night. Now that he was full, he was ready to go back to sleep and continue to go fishing tonight.

Everyone has their own work to do, only Xu Zhuo came to the back kitchen with nothing to do, ready to start working.

It's the noon rush hour right now, and the back kitchen is very busy.

The joining of Xu Zhuo relieved the pressure of the back kitchen, and the speed of serving dishes was faster. After all, almost Xu Zhuo has skills in the dishes in the store, so he can cook every dish quickly and well. And it's seamless.

His performance is both a spur and a motivation for the chefs in the back kitchen.

The big boss is working so hard, what reason do you have to be lazy?

And I heard that the front desk has already started to talk to the waiters, and some waiters who usually do not perform well or have customer complaints are put on the watch list.

If you still behave like this by the end of the month, you will be dismissed.

When Yuan Kang took over the restaurant, although he didn't do anything on the surface, the rumors that came out made everyone in the restaurant very uneasy.

Everyone knows that the store plans to dismiss a group of waiters, because it is an indisputable fact that the front desk personnel are bloated.

But there was no word about who would be fired, not even Yuan Kang and Zheng Jia's criteria for judging.

And those waiters who talked to the leadership were also silent after the conversation, and did not reveal any content of the conversation, but they became more diligent in terms of work performance, and even felt like they were in charge of the store.

Work hard on things that belong to your job scope, and do your best on things that don’t belong to your job scope, anyway, just don’t let yourself be idle.

It's not that there are no people who have the mentality of not staying here, but generally speaking, there are very few people, because the treatment at Sifang Restaurant is top-notch in the catering industry in the provincial capital.

Not to mention the high wages and generous bonuses, the benefits of paying five social insurances and one housing fund in the store after working for one year can leave 90.00% of the catering companies in the provincial capital behind.

There are too few waiters who can have social security.

So everyone tried their best to express themselves and try to make a good impression on Yuan Kang and Zheng Jia.

And the people in the back kitchen also became nervous because of these gossip.

The back kitchen is not overstaffed, but that doesn't mean it's all right, because there are already rumors in the store that Yuan Kang is approaching other restaurant chefs.