Food starts with noodles

After squeezing the water dry, Xu Zhuo put the fat sausage on the chopping board and cut it into even small pieces.

In fact, it should be called small slices, because before the fat intestines are cleaned, these pig large intestines are cut open, changing from three-dimensional to flat.

After the fatty sausage was cut, Xu Zhuo began to prepare the ingredients for this dish.

The ingredients are not troublesome, mainly scallions, ginger, garlic, bean paste, dried chili, dried peppercorns, red pickled peppers, young ginger, two vitex peppers, etc.

In fact, the ingredients are not too particular, you can use whatever you have at home, there is no need to follow the script.

After all, this is Sichuan cuisine, so it's more homely in terms of cooking.

Xu Zhuo smashed the ginger and garlic, chopped them into fine pieces, and put them in the bowl containing the sausages. Then he cut the dried peppers into sections with scissors and put them in the sausages. Finally, he added dried peppercorns, red pickled peppers, and chopped peppers. Crushed bean paste.

The bean paste used in this dish should be chopped, so that the bean paste can release its fragrance and penetrate into the fatty intestines in a short time.

As for why the ingredients are put directly into the fat sausage, this is mainly to reduce the time for the dishes to mature, so that the fat sausage takes more time to cook and the taste is more crisp.

Next, Xu Zhuo cut the scallions and two vitex branches into sections with an oblique knife, shredded young ginger, took another plate, and put them in for later use.

These kinds of side dishes were put in the fat intestines for about 20 seconds. At that time, the fat intestines were basically curly and discolored by the heat, and they were already five or six years old, so they were put in at that time. Stir-fry well, just ready to be served on a plate.

After the ingredients were ready, Xu Zhuo began to season them.

There is salt in the bean paste and red pickled pepper, so there is no need to add additional salt to this dish.

Xu Zhuo put a small spoon of sugar, a teaspoon of pepper powder, a teaspoon of pepper powder, two teaspoon of light soy sauce, and a teaspoon of balsamic vinegar on top of the chopped vitex.

The purpose of adding balsamic vinegar is to volatilize the peculiar smell in the pot, and the reason why the seasoning is placed on the two vitex is to save the time of putting the seasoning.

And seasoning the two vitex sticks when they are put into the pot can also allow the taste to seep into the fatty intestines when they come out of the pot.

After everything was ready, Xu Zhuo put on the frying pan and started frying.

Chapter 1281 The firepower of the small family stove too much affects the effect of pretending

Xu Zhuo put the pot on the stove to heat it up, and then poured some cold oil into it. After the pot slipped, poured it out and added some peanut oil again.

At this time, it is said that it can be quickly stir-fried.

But Xu Zhuo thought of a problem, that is, the firepower of the household gas is too weak, it can't compare with the planetary engine in the restaurant.

This dish is destined to be discounted.

Xu Zhuo sighed lightly. In other aspects, he might be able to make up for it with his own efforts.

But in terms of firepower, it's really not something that experience can bring back.

Although most of the professional stoves in restaurants use natural gas, the blower system is different, and the gas flow rate is also completely different, so the flames are very different.

And more importantly, the stoves in many restaurants have been upgraded from natural gas to diesel stoves.

Compared with natural gas stoves, diesel stoves have stronger firepower, higher flame temperature, faster heating speed of the stove, and naturally better dishes.

But compared with this kind of professional stove, the firepower of household gas is too weak.

It's so weak that people don't know how to make complaints about it. Anyway, Xu Zhuo is ready for this dish to fail.

Soon, the peanut oil in the pot reached [-]% heat. Normally, at this oil temperature, the sausages should be poured into the pot, but because of the lack of follow-up firepower at home, Xu Zhuo waited for a while.

When the oil in the pot was almost [-]% hot, he picked up the fat intestines in the pot and poured them into the pot.

As soon as it was poured in, there was a sizzling sound in the pot.

A puff of oily smoke and steam rose from the pot, and at the same time, various aromas began to waft out of the pot.

Holding the frying spoon in one hand and the frying pan in the other, Xu Zhuo began to quickly stir the fat intestines in the pot to heat evenly, and at the same time let the aroma of the chili, pepper, bean paste, ginger and garlic burst out quickly, so that the fat intestines could be cooked evenly before they were cooked. When it penetrates into it, the taste of the fatty intestine will be better.

Because the oil temperature is high when the fat sausages are put into the pot, and the fat sausages are cleaned very thoroughly, the fat sausages are rolled into rolls under the action of heat as soon as they are put into the pot.

At first glance, it seems that the large intestine has not been cut open.

However, if these fat sausages can be curled, it proves that they are five-ripe. When all the fat sausages are turned into fat sausage rolls, the peanut oil in the pot has also turned into red oil.

In addition, the hot and sour taste of pickled peppers also began to permeate the air.

It's time for side dishes.

It has been almost half a minute now, although Xu Zhuo had already heated the oil to a higher temperature when the fat intestines were put into the pot, but because of the lack of follow-up firepower, the frying time was longer than that on a professional stove double.

If it was fried in the back kitchen of Sifang Restaurant, Xu Zhuo estimated that it would only take a dozen seconds, and the aroma of the ingredients in the pot would be released, and all the fatty intestines would be rolled up at the same time.

But that's the case, so I can only make do with it.

After all, this is a meal at home, and it's not a food competition. It's over if it's delicious, and you don't need to ask too much for other aspects.

Xu Zhuo poured the chopped scallions and ginger into the pot, and continued to stir fry.

There are seasonings in it, so stir it as well as possible, so that the fat sausage will be more enjoyable to eat.

Because there is balsamic vinegar in the seasoning, when stir-frying, the water vapor in the pot will rise more, Xu Zhuo was a little uncomfortable at first, but after thinking about it, he doesn't care about it.

Half a minute later, the fat intestines in the pot were cooked, and the two vitex twigs were broken. Xu Zhuo took the frying pan and left the stove, turned around and began to put vegetables on the prepared plates.

Because of the short frying time, these fat sausages look trembling and very attractive.

Moreover, these fat sausages are hung with red oil, with those garnished with two vitex and pickled pepper segments, and the aroma of young ginger, Xu Zhuo feels like he can eat half a bowl of rice just by smelling it.

Because the cooking time of this dish is very short, the fragrance of the fat intestines does not come out.

But the more this is the case, the stronger the taste will be when you eat it.

Xu Zhuo picked it up with chopsticks and tasted it. It was spicy and the taste of bean paste was not too strong, but it was just right.

In addition, in this taste, there are also fresh and spicy ervittae, hot and sour pickled peppers, and spicy ginger. The combination of various flavors makes people open their taste buds instantly, and subconsciously chew the fat intestines in their mouths.

And this fat sausage is more enjoyable to eat, with a very crisp taste, which is very different from the soft glutinous fat sausage that you usually eat.

Although the taste is different, the unique aroma of the fat sausage is not lacking at all, and even because the taste is not released during cooking, the aroma is more intense when chewed.

Even the fat on the fat intestines is particularly savory when chewed.

This kind of crispy fatty sausage really refreshed Xu Zhuo's understanding of fatty sausage. He had never seen raw fatty sausage before, but he hadn't eaten it much, because he always felt that the large intestine with such a short cooking time would be uncooked, and he was always worried. It smells like organs.

However, after entering the entrance, I found that everything was over thought.

This dish can't taste any peculiar smell at all, the only thing that can be felt is the unexpected crispness and aroma, which makes Xu Zhuo regret not making this dish sooner.

Sure enough, pride and prejudice kill people.

While he was feeling emotional, Yu Keke and the old man returned triumphantly.

"Wahhaha, I'm so good. I've been winning from the beginning to now. I have won all the money of several grandpas."

She yelled and took out the winning money, which was not a lot, only a few hundred yuan.

But it made the old man very happy. After so many days of sulking, he returned all of it today.

And the old lady was also very happy, because Yu Keke put all the money she won in front of the old lady: "Grandma, you take the money, it's all won, hehe."

The old lady was not polite to her either, and raised her hand to pick up the money Yu Keke won and put it in her bag, but immediately, she transferred tens of thousands of dollars to Yu Keke.

"It's almost the holidays, and grandma doesn't know what gift to buy you, so just give me the money, and you can buy whatever you want."

This made Xu Zhuo, who had come out with the dishes, a little sour.

If I had known this, I would have played mahjong for the old man.

Playing mahjong for an afternoon and getting paid tens of thousands of dollars, this business is really...

My daughter-in-law really enjoys eating among the elderly.

Fortunately, both her family and her own family are quite rich, otherwise, if this girl goes on the road of crime, she doesn't know how many retired old people she can cheat.

Tsk, thinking about it this way, Xu Zhuo actually felt a sense of pride in saving a potential criminal.

He put the plate on the dining table, and the satisfied old man came over, and was stunned for a moment when he saw the fried sausage: "You made it?"

Xu Zhuo nodded.

The old man didn't care, took a taste of the chopsticks, and said with a smile: "Your godfather taught you a lot of dishes, but the most classic way to make fat intestines is nine-turn large intestines, do you want to learn?"

Chapter 1282 Finally Started on Roasted Chicken

Xu Zhuo opened his mouth. Unexpectedly, when the old man was in a good mood, he actually came up with the idea of ​​teaching himself how to cook.

Nine turn large intestine!

This is a dish no chef would say no to, right?

After learning it, whether it is pretending to be a force or a signature dish in the store, it is excellent.

Even if you do it occasionally to pretend to be aggressive, there is a high probability that you can satisfy your vanity.

but!

Concentrating on learning is cooling down now, and there are too many dishes rewarded by the system recently, so Xu Zhuo thought about it and rejected the old man's idea of ​​teaching cooking.

At least for the last half a month, it is better not to learn.

Of course, the reasons are also very good: "The Mid-Autumn Festival is coming soon, and relatives are starting to move around again. You can do this at home first, and when you finish your work, teach me how to make Jiuzhuan Dachang. I learned it later. , I will make it for my grandma to taste first, and my grandma will count it as delicious."

Xu Zhuo's words made the old lady nod her head and agreed: "It's almost the holidays, Xiaozhuo is busy there, what are you teaching to cook right now, I'll talk about it after I finish my work."

Once the old lady made the final decision, the old man naturally didn't say anything.

When she was about to sit down to eat, Chen Guifang also came back from her company's overtime work. The family sat down and had a lively dinner, and then went back separately.

Of course, the dish of raw fried fat intestines was naturally added to Yu Keke's luxurious dinner.

In her words, starting from tomorrow night, she will eat raw fried sausages for a week.

This dish refreshed her understanding of fat sausages. The crisp texture and spicy taste made Yu Keke feel the benefits of this dish from beginning to end.

Relatively speaking, the snowy mooncakes made by Xu Zhuo are not so delicious.

At least in Coco's eyes, it's not as satisfying as having a fat intestine.

But after returning home, the girl started talking about the snowy mooncakes again, because she felt that it would be inappropriate to eat some sweet ones after eating the spicy ones just now.

People who are anorexic always like to find a bunch of reasons for themselves not to eat, while people who are gluttonous are on the contrary, thinking about what reason to eat more all the time.

For example, it took Yu Keke less than half an hour to drive home with Xiong Zai after dinner.

As a result, as soon as he entered the door, he opened the refrigerator to see if Xu Zhuo had any snowy mooncakes left.

When she was sure that there was nothing in the refrigerator, she consciously opened the lo mei that Xu Zhuo brought in the evening, and even dumped her greedy pot to Xu Zhuo.

"Hmph, it's all your fault. I didn't plan to eat it, but I didn't have any mooncakes at home. I don't care. I'm going to lose weight from tomorrow. Today is my last dinner, so I want to be full."

As she spoke, she tore off the duck legs of the sweet-skinned duck and gnawed them skillfully.

In the next few days, it was back to the state of being busy during the day and having extra meals at night. As the Mid-Autumn Festival approached, Sifang Restaurant also officially launched snowy mooncakes.

No matter online or offline, you can buy authentic Xu Xiaochu brand ice skin mooncakes, and Xu Zhuo also took pictures of the snow skin moon cake recipe.

And also encourage everyone to do it yourself and enjoy the joy of DIY food.

As the Mid-Autumn Festival approaches, there are more customers buying roast chicken.

Xu Wenhai drove to Sifang Restaurant to look for Xu Zhuo: "Little Zhuo, is your roast chicken okay? No, I'll send some. It's popular to eat during the Mid-Autumn Festival. If your restaurant's roast chicken is not good, it will affect your reputation. of."

At the Xujia Restaurant, a huge iron pot will be set up in the backyard at this time, and one or two thousand roast chickens will be made every day to deal with the customers who buy roast chicken.

These customers who buy roast chicken buy ten or twenty chickens every time they buy. Apart from eating for themselves, the rest is to visit relatives and friends and give them as gifts.

The name of Xu's Roasted Chicken had already been established when the old man was in charge of the Xu's Restaurant, and now Xu Wenhai just carried forward this name even more.

Originally, Sifang Restaurant also had roast chicken, but it was close to the flavor of Sichuan cuisine, so the sales have been tepid.

Although it is not unpalatable, compared to the endless brands and stores of roast chicken in the provincial capital, it seems somewhat mediocre.

So Xu Wenhai came over to ask Xu Zhuo, if it doesn't work, let Xu's restaurant supply the food during this time, and spend this Mid-Autumn Festival first, otherwise it will affect the reputation of the restaurant too much.

However, his proposal was rejected by Xu Zhuo.

"Dad, you came at the right time. Recently, I have been watching various videos and tutorials on making roasted chicken on the Internet every day. After learning from each other's strengths, I have figured out a way to make roasted chicken. Taking advantage of your presence here today , how about I do it once and you check it out for me?"