Food starts with noodles

In his eyes, it is even more fascinating than any delicacies from mountains and seas.

At that time, Ma Zhiqiang liked to eat the stewed noodles with lard residue. Xu Zhuo made it with this kind of oil residue.

Pork suet or pork fat is generally used to boil lard, because these two have high oil content and are very bulky.

Although other types of lard can also be boiled lard, such as lard lard and lard sticking to the viscera, but the size is too small, it is usually boiled with lard suet or pork fat.

In addition, compared with cooking lard, lard oil is more used in cooking.

After all, the lard is evenly distributed and has a strong fragrance, which is very suitable for use in some dishes, such as the lard oil chicken roll that Xu Zhuo made before.

Among the main force of boiling lard, there is a certain difference between lard suet and pig fat.

This difference, in addition to the difference in oil output, is mainly due to the difference in oil residue.

The oil dregs made from boiled lard are relatively crispy, because the texture of pork suet itself is relatively soft, and after the lard is boiled out, the texture basically does not change.

But pig fat is different. The texture of pig fat is denser, and the taste of the boiled oil residue is also more crispy. People with bad teeth are not even good at chewing.

This kind of lard residue is the best when it is just out of the pan.

Sprinkle with salt and pepper or sugar, mix well and eat with your hands, it is crunchy and porky.

But for cooking, relatively speaking, the oil residue boiled from pork suet is better, because the texture is slightly softer, and it will not appear too abrupt in the dish.

After Xu Zhuo had chopped the pork suet, he added water to the pot, put in sliced ​​scallions and ginger, and then poured the chopped pork suet into the pot.

Blanching water is a step that is easily overlooked in boiling lard.

Before boiling the lard, blanch the lard or pig fat in water, which can greatly remove the blood and impurities in the lard, and the smell of the lard is more intense, and it can also make the lard more colorful. Snow white, increases the appearance and appearance of lard.

After the water in the pot was boiled, Xu Zhuo first skimmed off the scum, then took the lard out of the pot with a colander, rinsed it, and started to cook the lard.

Add water to the pot, add lard, and then turn on medium and low heat to cook.

This process was a bit long, after Xu Zhuo turned down the fire a bit, he went out and continued to clean up the overwhelming white striped chickens outside.

There is a high probability that he will not be able to go back tonight. Xu Zhuo has already told Yu Keke to lock the door and close the windows, so as not to be afraid at home alone.

When the lard was almost boiled, Xu Zhuo went back to the kitchen, stood by the pot, and stirred the lard in the pot with a spoon to prevent oil residue from sticking to the bottom of the pot.

Taking advantage of this time, he prepared some onion slices, ginger slices and star anise bay leaves. These will be used to add flavor to the pot after the lard is boiled.

After the lard was boiled, Xu Zhuo used a colander to fish out the oil residue, then poured the prepared green onion, ginger and star anise leaves into the pot to add aroma to the lard.

After these ingredients are fried, take them out again, then turn off the heat, pour the lard into a clean jar, and that's it.

And the temperature of the oil residue that was fished out has also dropped slightly.

Xu Zhuo put some in a small basin, sprinkled some salt and pepper, and sprinkled some cooked chili noodles, and a simple appetizer was ready.

He tasted it, the lard residue was crispy, with the taste of salt and pepper and chili noodles, it felt really good in his mouth.

It was almost time for supper, so Xu Zhuo went out with the oily residue to let everyone rest for a while, and then went into the house, preparing to use the freshly boiled oily residue to make something to eat.

Originally, he was going to find some stewed noodles and make a pork lard stewed noodles for everyone.

But he changed his mind when he found some leftover rice.

Well, tonight I will make lard residue fried rice for everyone to try.

In order not to look so greasy, but also to make this delicious dish more nutritious, Xu Zhuo specially brought a cabbage, washed it and chopped it up to be mixed into the fried rice.

In addition, he also cut a few carrots for color matching, scrambled a few eggs, and chopped them up for later use.

If you eat it yourself, it must be so affordable.

After these were prepared, Xu Zhuo brought over the lard dregs and cut them into small cubes with a knife.

Only by chopping up the lard residue can the aroma of lard be better integrated into the rice, and it is also more convenient to eat.

After cutting up the lard residue, Xu Zhuo put the frying pan on and started to prepare.

In fact, he has never had the skills related to fried rice, but with the improvement of his cooking level, even if he has no skills, he can make some relatively simple home-cooked dishes so-so.

It's just that Xu Zhuo didn't do it usually because he was worried about overturning the car.

But tonight is different. Tonight’s fried rice with lard residue is difficult to overturn, because the main lard residue is enough and the fried rice is fragrant enough, so there is no such thing as overturning.

After the pot was heated, Xu Zhuo first used peanut oil to grease the pot, and then put some lard into the pot.

The purpose of adding lard is to make the rice taste more delicious, and it is more suitable for the taste of lard residue.

After the oil was hot, Xu Zhuo poured the prepared cabbage into the pot and started to stir fry.

After the cabbage is soft, pour in the diced carrots.

Then, he brought over the rice that had turned into a large ball, first smashed the rice with a spatula, then poured it into the pot and started to stir fry.

When stir-frying, you have to keep breaking the larger rice balls with a spoon, so that the rice becomes loose and fragrant.

After stirring for about 2 minutes, Xu Zhuo poured the chopped lard residue into the pot, then poured some light soy sauce and a little dark soy sauce into it, and continued to stir fry.

In this way, the high temperature in the pot can be used to stimulate the aroma of lard residue again, making the rice more fragrant and delicious.

The addition of soy sauce and dark soy sauce can increase the taste and color of the rice.

Especially soy sauce, which can make the fried rice ruddy and stimulate appetite.

When making this kind of fried rice, you can't actually add salt, because the salt is not easy to melt, but it is easy to stick to the rice, and the taste is very bad when you eat it.

So when making it, use light soy sauce instead of salt, so that the taste is more uniform and the taste is better.

When the rice in the pot was almost fried, Xu Zhuo poured the prepared eggs into it, and sprinkled a handful of chopped green onions into it. This delicious fried rice with lard residue was considered ready.

Xu Zhuo took out the rice, cut a few dishes of stewed meat, served it with some kimchi from the store, and invited everyone to eat together.

Chapter 1297

This meal was eaten at midnight, and it was prepared in a hurry. There was only a bowl of fried rice with lard residue and a few side dishes, and the environment next to it was not very good.

But it tastes very enjoyable and delicious.

Lard residue is a very fragrant ingredient. When mixed in fried rice, it tastes even better. What's more, the fried rice is still made of lard. The fried rice has distinct grains, but it is fragrant, soft and lubricated. Wrapped in fat, it is very enjoyable to eat.

And the side dishes inside are just right to relieve the greasy effect.

It feels really refreshing to eat a bite of fried rice with lard residue, and then pick up a pickled pepper or sour radish.

"Everyone can eat it vigorously. If you want to eat other stewed meat, you can just cut it yourself. You don't have to be restrained."

When it comes to eating, Xu Zhuo never loses money to his own people, so when eating, he lets everyone order whatever they want.

But everyone is not in the mood to enjoy the food at the moment, because there are still a lot of roosters waiting to be cleaned up.

After hastily finishing the supper, the roast chicken in the pot was almost stuffy, and the others had to continue to clean up the soaked roosters.

In this way, I was busy until three o'clock in the morning.

When Jianguo and a few helpers came back from shopping for vegetables, they also took over the roast chicken in the backyard.

Everyone has been busy during the day, and it may not be good for the health to endure it any longer, so when Jianguo was shopping for vegetables, he woke up a few helpers to come over to take over.

The replaced cook went back to rest after get off work, and Xu Zhuo also lay on the sofa in the lobby and squinted for a while.

He originally thought that selling roast chicken was a sales task, but who knew that the test would be his ability to stay up late and catch up with work.

I still miscalculated the difficulty of the dog system's task.

At around six o'clock, Xu Zhuo was woken up by Jianguo, ready to have breakfast.

Time was short, so today's breakfast was much simpler, millet porridge with scallion pancakes, after Xu Zhuo ate some in a hurry, he continued to work in the backyard.

At 09:30 in the morning, a Buick commercial vehicle parked at the entrance of Sifang Restaurant.

Ma Zhiqiang and others got out of the car one by one and saw Xu Zhuo standing at the door and the management of Sifang Restaurant. After exchanging pleasantries, they came to the lobby of Sifang Restaurant and began to check the categories of Mid-Autumn Festival benefits that were prepared.

After all, it is a business of millions, and Sifang Restaurant also attaches great importance to it, so after breakfast, they put together the tables in the lobby, covered them with yellow cloth, and then put the more popular desserts in the store and products such as garlic sauce and chili oil Take them out one by one and put them on.

The Mid-Autumn Festival benefits issued by places like medical schools are definitely not all the same. The higher the level, the better the benefits, and the lower the level, the worse the benefits.

So let everyone choose carefully. After the final data is determined, the restaurant will start preparations, and then send a special car to the medical school.

"Xu Zhuo, why do you look so depressed?"

Seeing that Xu Zhuo was yawning continuously, Ma Zhiqiang couldn't help asking.

Li Hao, who was in charge of the reception, said: "The roast chicken in the store is not enough. Last night he cooked roast chicken in the store all night, and now the backyard is still busy."

The deputy dean who led the team became energetic when he heard it: "Roast chicken? How does it taste?"

Zheng Jia hurriedly brought over two plates of roast chicken, one plate was a whole chicken so that everyone could see the whole chicken, and the other plate was torn apart so that everyone could taste it.

A waiter brought disposable gloves for everyone to taste.

The taste of the roasted chicken was so good that the deputy dean made a quick decision and ordered the roasted chicken.

Then they tasted some other delicacies, which were generally very good.

Xu Zhuo accompanied this group of people to pick and choose all morning, and finally the benefits of teaching assistants, lecturers, associate professors, professors, and administrative positions at all levels were finalized.

After the data was confirmed, the back kitchen and the company started preparations, while Xu Zhuo warmly invited everyone to the private room on the second floor to prepare for lunch.

For such a big business, we must treat everyone well.

Especially Ma Zhiqiang, the go-between, in order to express his gratitude, Xu Zhuo even went to the back kitchen himself to prepare a dish that Lao Ma loves.

This dish is stir-fried chili with lard residue.

In fact, Xu Zhuo originally planned to make stewed noodles with lard residue, but today he served a large table full of dishes, and finally served some stewed noodles, which is not the way to treat guests.

And although the stewed noodles with lard residue is Ma Zhiqiang's favorite, other college leaders may not like it.

So Xu Zhuo changed the stewed noodles with lard residue to stir-fried chili with lard residue. Relatively speaking, this dish is more popular and tastes better.

The method of this dish is very simple, cut the chili into sections, then quickly stir-fry in the hot lard for 1 minute, and stir-fry the water out of the chili.

Then put in lard residue, pour in light soy sauce and continue to stir-fry until the peppers are slightly soft, sprinkle a little bit of white sugar to enhance freshness, and then take it out of the pan and put it on a plate.

The method is very simple, and it can be said that people without cooking foundation can do it well.

As for the seasoning, just use soy sauce and a little sugar. The less the seasoning, the more you can taste the spicy taste of chili pepper and the aroma of lard residue.

If there are too many seasonings, these two flavors will be suppressed instead.

After frying the dish, Xu Zhuo took it to the private room and continued to accompany everyone to eat and drink.

After the meal, Xu Zhuo sent everyone away, and then entered the tense preparation stage. All the food they wanted, including the roast chicken, had to be packaged and sealed, and then put into the prepared boxes one by one and transported by car .

The cars have been found, they are two boxes from Chen Guifang's company.

However, trucks cannot enter the urban area during the day, and they have to wait until night before they can be loaded and transported there.

In order to make this matter go smoothly, Xu Zhuo specially recruited a group of part-time workers, and the revolving door was responsible for packing and unloading these Mid-Autumn Festival benefits.

Of course, the whole process will not be smooth sailing, after all, this is the first time I have come into contact with this kind of business.

However, with everyone's concerted efforts, the Mid-Autumn Festival welfare for the medical school was finally settled. After receiving the final payment, Xu Zhuo slept soundly at home all day.

But after waking up, he turned his attention to the Internet.

The selection of the top ten roasted chickens has already started, and the deadline is the same day as the end of the task. However, because Xu Zhuo's fans are not many in the provincial capital, and everyone is not too interested in such things as voting, so just do it. Many people watched the video of the roasted chicken, but the popularity of the top ten roasted chicken selections did not rise.

Even though he could get the title of Top Ten Roasted Chicken in this way, Xu Zhuo always felt that the title was not justified.

Now the pressure of selling roasted chicken has eased, and there is no need to promote roasted chicken in the store anymore, so Xu Zhuo thought for a while and took out his long-planned trump card:

——Hold a chicken eating competition!

Chapter 1298 After the dust settles, the reward is in hand

Xu Zhuo didn't bother to hold this kind of gimmick competition.

But in order to increase his popularity and make the title of Top Ten Roasted Chicken justifiable, he decided to use this method to increase the influence of Sifang Restaurant's Roasted Chicken.

Then they sent a troop to diss other old-brand roast chickens in the provincial capital on the Internet to arouse everyone's anger, and the popularity of the top ten roast chicken selections will naturally rise.