Food starts with noodles

That is to say, the hob block starts cutting on the basis of the last knife.

The scallions cut in this way will spread out layer by layer with a light shake, which makes it easier to mature during the frying process, and it can also appear that there are many dishes.

More importantly, the scallions that have been matured in a very short period of time still have the crisp and tender taste of raw scallions.

The crispness and tenderness of the mutton will form an obvious conflict in taste, making the dish taste better.

As for the hob section, each knife is not connected when cutting, and a part of the cut section is always complete, which is obviously different from the hob block.

In fact, this kind of noun is relatively easy to distinguish, and anyone with a little cooking knowledge knows it.

But there are some special terms for the back kitchen, which will sound cloudy to outsiders.

For example, the frying spoon often mentioned by northern chefs does not refer to the spoon used to turn the dishes, but the frying pan.

The kind of single-handled wok used by northern chefs is called a frying spoon in jargon. After the dishes are cooked, everyone will habitually say that they are served with a spoon. Misunderstanding it.

As for the spoon used for meals, in the jargon, it is actually called a hand spoon.

The difference here is that people who have never worked in the kitchen can rarely distinguish clearly.

After Xu Zhuo finished chopping the onion, the old man looked at it carefully, then nodded, expressing his satisfaction.

Don't think it's very simple, but in the eyes of the old man, even if it's just chopping onions, there are actually standards.

For example, the size of the cut pieces, the angle of the oblique knife, and even the outermost layer of scallion white of the cut hob blocks are taken out and stacked together so that they can almost overlap together. Only such hob blocks are considered qualified.

The main reason for the high requirements for onions is that in this dish, onions are not an ingredient, but an important main ingredient like mutton, so there are higher requirements for the appearance of onions.

Xu Zhuo put the chopped green onions into the basket, then lifted it up and down a few times to separate the onions in the basket layer by layer.

This step made the old man more satisfied.

"That's right, after the hob pieces are cut, you have to shake them in the basket a few times to separate the scallions layer by layer, so that the scallions can be ripened in a short time and keep the scallions crispy and sweet."

Green onions have a sweet taste. The reason why there is no sugar in this dish is because of the presence of green onions.

But once the scallions are ripe and soft, the sweetness will disappear. Therefore, when making the dish of fried lamb with scallions, you must wait for the scallions to mature in the shortest possible time, so that the sweetness in the scallions will not evaporate.

After the scallions are ready, the mutton is almost marinated and ready to be made.

The old man put the frying pan on the stove. After it was heated, he added a spoonful of peanut oil to the pan and began to slide the pan. After the oil was heated, he poured it out again and added a large spoonful of peanut oil.

This dish has relatively high requirements on the heat. Even a professional stove like a restaurant must be turned on to the maximum, otherwise the mutton will not be fried and change color in a short period of time, and the scallions cannot be cooked in a short period of time.

And even with a professional stove, the amount of mutton fried each time should not exceed [-] grams, which is about six taels, because once it exceeds, the mutton cannot be cooked immediately after being put into the pot.

And once the mutton cannot be matured in the first time, the result is that the mutton will be juiced, and the clear fat in the pot will become a clear soup.

At this time, you can’t make it in one pot, but first put the mutton out, decant off the excess broth and fat, then add oil to the pot, pour the onion into it and sauté until fragrant, then pour in the oiled mutton Lamb, stir fry evenly out of the pan.

In fact, this is the way to make this dish at home. Only the professional stove in the restaurant and the right amount of mutton can make this dish in one pot.

The requirements for the heat here are very high, so high that even the old man has to be cautious when making this dish.

After the oil in the pot was heated, the old man did not pour the mutton into it immediately, but brought a colander, and poured the marinated mutton in the pot into the colander first.

Then put the colander on the basin, and press the lamb in the colander a few times with your hands to squeeze out the excess juice and the marinated water in the meat.

After finishing this step, he took a colander and poured the mutton into the pot.

After pouring it in, the old man immediately threw the colander aside, then picked up the frying pan with his left hand and the spoon in his right hand, and quickly stir-fried the mutton in the pan with the technique of turning the spoon.

Because the oil temperature in the pot is relatively high, the firepower of the stove is strong enough, and the amount of mutton is not much, so after 30 seconds, the mutton in the pot has completely changed color.

At this time, the fat at the bottom of the pot is still clear.

This is the standard of home cooking.

The surface of the mutton is fried in a very short time, so that the moisture in the meat is locked in the meat, so that the mutton is fresh enough and more delicious to eat.

After all the mutton in the pot changed color, the old man poured the scallions from the basket into the pot.

Then add a little light soy sauce to the pot along the side of the pot.

Adding light soy sauce at this time is mainly to add a little base flavor to the green onions, so that the taste of the green onions will not be so light.

Moreover, the crispy and sweet scallions and the soy sauce aroma will taste better.

After adding soy sauce, the old man continued to stir-fry with a small spoon, so that the mutton and green onions in the pot were mixed together, and at the same time, the green onions could be matured quickly.

The green onions don’t need to be stir-fried for too long. When the smell of green onions floats out of the pot, it means that the green onions have been fried in place.

This process only takes about twenty seconds, which is very short.

When Xu Zhuo thought that the old man would carry a frying pan to serve dishes, unexpectedly, the old man took a spoon, scooped up a little mature vinegar and poured it into the pot along the edge of the pot.

Suddenly, a tempting sour smell floated out of the pot.

After the old man poured the mature vinegar into the pot, he continued to stir fry for ten seconds, then picked up the pot and left the stove.

Pour a little sesame oil into the pot, hold the pot again, and stir-fry twice in a suspended state, and then put the mutton in the pot on the plate.

The mutton was tender and trembling when served on the plate.

And those scallions still maintain the relatively branched state when they were raw.

But the strong onion scent wafting out of the plate, announced that the scallions are ripe.

It only takes a little over a minute from the time the mutton is put into the pot to when it is finally put on a plate, but because the method is relatively urgent, there is no time to breathe, so when the old man put the mutton out, he was already sweating profusely .

This is indeed a dish that costs the chef.

Xu Zhuo originally wanted to promote it vigorously in the restaurant, but seeing the old man's reaction, he thought it was better to forget it.

He was just about to take two mouthfuls of this delicious-looking scallion-fried lamb with chopsticks, but Feng Weiguo next to him said: "Xiao Zhuo, have you learned it? Do you want to try it?"

Feng Weiguo originally thought that if Xu Zhuo didn't know how to do it, he would just show the Shanxi method of sautéing mutton with scallions, but he said with a relaxed expression, "Okay, let me try."

Usually, Xu Zhuo would not refuse such an opportunity to pretend to be presented at his door.

In order to have a better effect, he also specially upgraded this boutique-grade scallion-stir-fried mutton dish to a D-grade signature dish.

At the same time, I also said in my heart:

"Thank you Grandpa Feng for your righteous words!"

Chapter 1301 The Shanxi Method of Fried Lamb with Scallions

Seeing that Xu Zhuo turned around and was about to go to the cold storage to get the mutton, Feng Weiguo was stunned.

what...

Why is it different from what I thought?

Did you really learn it after watching it once?

Feng Weiguo originally wanted to show Shanxi's method of cooking mutton with green onions, but he was confused by Xu Zhuo's reaction and didn't know what to say.

On the contrary, the old man saw Feng Weiguo's hesitation, so he said to Xu Zhuo, "It's not too late for you to do it later, let your Grandpa Feng do it again, Shanxi's scallion-stirred mutton is also very famous, Look at it more, think about it more."

His subtext is, give you Grandpa Feng a chance, don't try to grab the limelight.

Xu Zhuo: "..."

Are you protecting your little brother's face like this?No wonder Grandpa Feng defends you so much.

He stopped, and then walked over with a few pairs of chopsticks, ready to try the scallion fried mutton made by the old man.

In fact, he has eaten this dish countless times before, but because he watched it from beginning to end today, he understood the difficulty of making this dish, and it was made on a professional stove, so Xu Zhuo was very curious. , Will this plate of fried mutton with green onions taste better than the ones made at home?

But before eating, Xu Zhuo was very sensible and handed the chopsticks to the old man.

The old man waved his hands, as if he was not interested in eating, but he was actually trying to pretend to be a gentleman, showing his superior demeanor.

Seeing this, Xu Zhuo picked up a piece of mutton and two slices of green onions with his chopsticks.

When you just pick it up, you can see the fat on the surface of the mutton and green onions.

The oil is not too much, and it doesn't give people that greasy feeling. After seeing it, you will feel that this dish will taste very fragrant and taste great.

In fact, it was the same. After Xu Zhuo put the mutton into his mouth, the first thing he felt was the creamy taste of the mutton and scallions. This kind of texture made the dish have a strong fragrance in the mouth.

And it's a compound scent.

There is the smell of mutton, green onions, light soy sauce, pepper and sour vinegar.

These aromas made Xu Zhuo instantly feel intoxicated by the ocean of delicious food. Not only did his taste buds get opened, but he also had an urge to eat quickly, subconsciously chewing the meat and scallions in his mouth.

The meat was tender and juicy.

The thin slices of meat still feel dry and hard when you eat them, but when you eat them in your mouth, you realize that the taste is really good.

The mutton is fresh and tender without a trace of smell, and because all the fascia has been removed when it is cut, it will make people feel more tender when eaten.

The scallions are still crunchy in taste.

However, it does not have the spicy and punchy taste of raw onion, but it is sweet. When paired with mutton, it not only makes the mutton more fresh, but also makes the mutton softer and tenderer.

good to eat!

It was so delicious!

The mutton fried in one pot like a professional stove tastes delicious.

It's much more delicious than the gas stove at home.

While Xu Zhuo was thinking with emotion, he picked up another chopstick and stuffed the mutton into his mouth.

The more he ate it, the more he felt that the mutton was delicious, and it was impeccable both in terms of preparation and taste.

Especially the mature vinegar that is poured out of the pot at the end not only evaporates the last peculiar smell in the mutton, but also makes the mutton more tender.

At the same time, when eating, the faint sour aroma can also open up the taste buds and make people more appetizing.

Xu Zhuo ate several bites in a row, and only put down his chopsticks when Feng Weiguo came over with a piece of mutton.

He is also very interested in the Shanxi method of sautéed mutton with green onions. I don’t know if it is different from the Shandong cuisine.

Feng Weiguo put the mutton on the cutting board and said with a smile: "Our mutton with green onions in Shanxi uses the famous cypress seed mutton in Shanxi. Because this kind of mutton grows from the seeds and leaves of cypress trees, the meat is fresh and tender without any smell. Taste..."

While he was talking, the old man waved his hand at him: "It's alright, alright, don't insist on inserting advertisements, and cook quickly."

Feng Weiguo smiled awkwardly: "I'm used to shooting videos on Shanxi TV station, Xiaozhuo, can you tell which part of this piece of meat is from?"

Xu Zhuo was a little helpless.

If you are bullied by the old man, you will be bullied, why make things difficult for me?

But he didn't dare to say this, because Feng Weiguo's question made the old man turn his face away, obviously he was also curious about Xu Zhuo's knowledge of mutton.

Xu Zhuo leaned next to the chopping board, looked at the piece of mutton carefully, and said, "This is the hind leg."

The reason why he said that was because hind legs and tenderloin are suitable for stir-frying, and this piece of meat is fat and thin, so you can tell it's not tenderloin at first glance, so he made a rash guess.

Feng Weiguo nodded, obviously thinking that Xu Zhuo was right.

But the old man immediately asked again: "Then tell me, which part of the hind leg is this?"

It's not over, is it?

Xu Zhuo sighed helplessly, regretting that he didn't leave after he just learned the skills, but now he became the object of the test given by the elders.

After I finish my work, I will clean up Guo Xingwang and arrange a lot of work for him.

If you dare to embarrass me, I will embarrass your apprentice.

While thinking wildly, Xu Zhuo noticed that this piece of mutton has a lot of fat on one side, and ruddy lean meat on the other side, and the fat part is thicker.

He looked at Feng Weiguo suspiciously, and asked uncertainly, "Is this the part of the hind legs near the front?"

Feng Weiguo looked slightly surprised, then nodded and said: "Yes, this is the part where the hind legs are next to the waist plate. The mutton here is relatively tender, and it is very suitable for frying after removing the fascia."

Previously, the old man used the tendons from the leg of lamb, while Feng Weiguo used the part near the front of the hind legs, both of them said it was suitable for frying.

Sure enough, the cuisines are different, and the parts used for cooking are different.

Feng Weiguo picked off the fat from the mutton, removed the fascia, washed it, and wiped off the moisture on the surface of the mutton with kitchen paper.

After finishing these, Feng Weiguo picked up the kitchen knife and began to cut the mutton.

After the fascia is removed from this part, the meat is a little smaller, so the sliced ​​mutton cut out is about half smaller than the sliced ​​meat that the old man just used for cooking.