Food starts with noodles

However, the thickness is quite consistent, all of which are the thickness of coins.

Then, he started to marinate the cured meat, put light soy sauce and cooking wine into it, and then mixed it evenly.

Slightly different from the old man's method, there is no pepper in it to remove the fishy smell. Seeing this, Xu Zhuo was puzzled, is Feng Weiguo so confident in mutton?

This is the first half of the lamb's hind leg, and it will smell a little bit next to the lamb's waist and other parts.

He was about to ask Feng Weiguo what was going on, when he saw Feng Weiguo took out ginger from the ingredients on the side.

Well, what a case-solved.

Shandong cuisine uses pepper to remove the peculiar smell, while Shanxi cuisine uses ginger. The difference between the two is completely revealed now.

But is it just this difference?

Chapter 1302

Feng Weiguo finely chopped the ginger into minced ginger, and then put it directly into the mutton, but he didn't stir it, and just covered the mutton in the basin with the minced ginger.

Then he started chopping green onions.

He put the scallions on the chopping board, then took the kitchen knife and lowered the knife at an angle, cutting the scallions into narrow slanted blades.

This cutting method is completely different from the hob block used in Shandong cuisine, but because it is an oblique knife and the cut is relatively thin, the green onions are easy to spread out layer by layer, and it is relatively easy to ripen.

Compared with the hob block, Xu Zhuo felt that this cutting method was less difficult.

After the scallions were cut, Feng Weiguo put them in a small basket, and then stood aside, waiting for the mutton in the basin to be marinated.

After 10 minutes, he set up the wok and started to prepare for frying.

Because the old man Zhuyu was in front of him, Feng Weiguo was very quiet when cooking today, neither showing off his knowledge nor explaining the steps to Xu Zhuo.

He just said to Xu Zhuo when he put the wok on the shelf: "Xiao Zhuo, take a good look at it, our Shanxi cuisine is not quite the same as Shandong cuisine."

After the pot was heated, Feng Weiguo added a spoonful of oil to the pot to smooth the pot, poured it out after the oil was hot, and added cold oil again.

The fire on the stove was turned to the maximum, and oily smoke soon appeared in the pot.

However, Feng Weiguo didn't add ingredients to the pot right away, but took a spoon and kept turning it around in the pot, letting the hot oil in the pot continuously drizzle on the four walls of the wok.

Just like that, when the oil in the pot reached [-]% heat, Feng Weiguo poured the marinated mutton into the pot, and then poured the chopped green onions into the pot.

Now, Xu Zhuo understood a little bit.

Shanxi's method is to pour all the ingredients into the pot together, and then stir-fry.

This is indeed a bit different from Lu cuisine.

Feng Weiguo didn't have time to talk at the moment, he held the pot in his left hand and the spoon in his right, and quickly stir-fried the ingredients in the pot with the skill of turning the spoon.

Due to the high temperature of the oil in the pot and the strong firepower on the stove, the mutton slices in the pot had completely changed color in about 40 seconds, and the unique aroma of green onions and ginger also wafted out.

Obviously, the ingredients in the pot have almost reached the point of dying.

Then, Feng Weiguo took a little light soy sauce and poured it along the side of the pot.

After stirring a few more times, he left the stove with the pot and started to load the dishes.

A Shanxi-style scallion-stir-fried mutton has been prepared. Compared with Shandong cuisine, the ingredients are less pepper and sesame oil, and more minced ginger.

In terms of cooking method, the Shandong cuisine is to fry the mutton first and then add the green onions, while the Shanxi cooking method is to directly put the mutton and green onions into the pot together.

When out of the pot, Shandong cuisine will pour some mature vinegar to clean up the peculiar smell in the pot, and at the same time add a little sour taste to the dishes, but the Shanxi method is to add some light soy sauce to increase the salty taste of mutton , without putting mature vinegar.

This actually surprised Xu Zhuo, because mature vinegar is almost the representative of Shanxi, but this dish didn't put a drop of it.

After the dishes are out of the pot, the white scallions and the ruddy meat slices are mixed together. There is a thin layer of fat and broth on the bottom of the plate.

However, this kind of meat slices is suitable for mixing into noodles, which may be the reason why the Shanxi method does not squeeze the water.

Feng Weiguo put this dish in front of the old man: "Brother Xu, please check it out."

Holding the chopsticks, the old man picked up a piece of scallion and put it in his mouth. He nodded and said, "The scallion is still crisp and sweet, which is good."

Then I tasted the mutton again, and I was also very satisfied.

Xu Zhuo followed the old man to taste a couple of sips. In his opinion, the scallion fried mutton made by the two old men is very good. According to the grades of the system, they are both above grade B.

The mutton is fresh and tender, the scallions are crisp and sweet, and the taste of soy sauce is just right, making the mutton delicious.

Xu Zhuo ate several bites in a row, and then passed the rest of the food to Guo Xingwang who came to join in the fun.

Guo Xingwang didn't like to eat mutton at first, but this fried mutton with green onions changed his perception of mutton. If Xu Zhuo hadn't told him, he wouldn't even know it was mutton.

Because this meat does not have any smell of mutton, and under the action of scallions, it tastes a bit sweet.

This is obviously different from the mutton that is full of fishy smell in the impression.

While Guo Xingwang was munching, Xu Zhuo quietly went to the cold storage to cut a piece of mutton, and quickly made a piece of mutton fried with green onions.

This made Feng Weiguo, who was praising Guo Xingwang's recent progress, suddenly didn't know what to say.

Especially when Xu Zhuo enthusiastically asked Feng Weiguo to taste it, the old man felt that Guo Xingwang who was still shoveling vegetables in front of him was a bit ordinary.

After trying Xu Zhuo's fried mutton with scallions, Guo Xingwang also wanted to try it, but was pulled aside by Feng Weiguo: "Go, go, hurry up and do your work. Remember to practice your cooking skills after the work is done. Don't be too lazy." Thinking about being lazy."

Guo Xingwang: "..."

It is said that women are fickle, why are the elderly also like this?

Just now she was boasting too much, but it turned out that she turned her face and turned her face.

Seeing this scene made Xu Zhuo happy in his heart, even cooking became much more energetic.

The autumn wind is bleak, and the north wind suddenly blows.

In this season, the most suitable thing is to sit around and eat hot pot with family and friends.

Therefore, Xu Xiaochu's flagship store, which has been silent for a while, officially launched the spicy butter hot pot base.

Because the hot pot base material was prepared earlier and the stock was sufficient, there was no shortage of stock.

However, the most talked about is a short film about eating hot pot made by Xu Zhuo, Meng Li Hao, Zhou Wen and others. It not only promotes the hot pot ingredients well, but also has garlic dipping sauce, sesame sauce dipping sauce and sesame oil. All the dipping sauces were advertised.

Xu Zhuo even taught everyone how to use limited ingredients in the video, such as chopped chives, coriander, garlic, fermented bean curd and other ingredients to DIY their favorite hot pot dipping sauce.

After the video was released, Xu Zhuo naturally became popular again.

But this time it's not one-sided praise, but people from various regions are arguing about the pros and cons of various dipping sauces.

People in Sichuan and Chongqing like sesame oil and mashed garlic, and most people in the north like sesame paste, while people in Fujian, Guangdong and other places say they don’t eat it without sand tea sauce.

In addition, there are fans of dipping sauces such as seafood sauce, and various arguments are endlessly debated.

Xu Zhuo was naturally very happy about this kind of enthusiasm.

Because under the leadership of this kind of enthusiasm, all kinds of delicacies of Xu Xiaochu are very popular, especially the hot pot ingredients and several kinds of dipping sauces, the sales volume is very high every day.

And this time the system did not give a task about sales, which made Xu Zhuo somewhat relieved.

The task of roasting chicken really frightened him a little, so he was always worried about picking out a sales task of hot pot ingredients.

Fortunately, the task did not appear, so he could continue to cook in the shop leisurely.

In this atmosphere, he spent the National Day holiday safely.

After the holiday, a Cayenne with a Shanghai license plate slowly drove to the entrance of Sifang Restaurant...

Chapter 1303 Zhao Guangming Returns

When Zhao Guangming walked into Sifang Restaurant, Xu Zhuo was drinking mutton soup in the restaurant.

Recently, the cold air has arrived and the temperature has dropped sharply, so I have to eat some warm food to drive away the cold air on my body.

Xu Zhuo broke apart the noodles and soaked them in the mutton soup, and then put some mutton oil chili into it, so that he could eat the warm and thick ones together, which not only warmed his body, but also replenished his energy.

"Aren't you afraid of gaining weight if you eat such a heavy meal in the morning?"

Zhao Guangming's voice sounded from behind, and Xu Zhuo almost didn't realize it. He turned his face and stared blankly at this handsome guy in a sweater: "Isn't it cold after staying in Shanghai for a long time?" gone?"

Zhao Guangming smiled: "There is heating in the car, and air conditioning in the house. If you wear too much, you have to take it off repeatedly."

He looked at the contents of Xu Zhuo's bowl, laughed and joked, "As expected of the boss, if you put so much meat in your bowl, if you want to buy it in a mutton soup shop, why would the bowl cost forty?"

Xu Zhuo put down his chopsticks: "The breakfast in our restaurant is like this, eat as much as you can, there is no limit. Have you eaten yet? I'll get you a bowl."

Zhao Guangming didn't refuse either. After Xu Zhuo brought the mutton soup, he slowly sprinkled some coriander and chopped green onion into the bowl, and added a little bit of mutton chili.

Then, he took Jianguo's dry noodle cakes from the kang early in the morning from the basket, and ate them in small bites.

"Why did you come back suddenly?"

Xu Zhuo took a sip of hot soup, looked up at Zhao Guangming and asked.

"Isn't my grandpa's birthday coming soon? Come back to celebrate his birthday and come to see you. Last time you asked me to make that fake crab, I made it, but there is no way to fill it."

This was Feng Weiguo's task of eating crabs. Xu Zhuo had forgotten about it. Unexpectedly, Zhao Guangming still remembered it and helped him do it.

Now Xu Zhuo became interested, he took a couple of bites hastily, and then said, "Can you get it out this morning? If so, I'll think about how to fill it with crabs."

Feng Weiguo is severely allergic to crabs, but he likes to eat crabs very much, so when Xu Zhuo first met him, he got a task to eat crabs in the simulation competition.

The difficulty of the task is not too big in theory, it is to make the crabs into real crabs.

But when he really did it, Xu Zhuo realized that there were many problems.

Because it involves making crab shells, you have to use flour to make fake crab shells, and then fill them with Sai crabs, so that it can be considered complete.

Xu Zhuo has thought about this matter many times, but he has no clue.

Unexpectedly, this problem was solved by Zhao Guangming.

Zhao Guangming scooped up some mutton soup with a spoon, brought it to his mouth and drank it slowly, and then said: "Actually, it's similar to crab shell yellow biscuits, but it's a little more difficult to shape, and the mold must be completely filled.

After this step is done, it is simple. After brushing with egg yolk and maltose, put it in the oven and bake it into the color of crab. "

Is it that simple?

Xu Zhuo always felt a little unbelievable.

"How does it taste? Is it also crispy?"

Zhao Guangming nodded: "Very crispy, very similar to crab shell pancakes, you should know how to knead that kind of noodles, right?"

Of course Xu Zhuo would. Not long ago he made crab shell yellow sesame cakes.

But how can crab shell yellow biscuits be made into the shape of crabs?How do you fill the crabs?

After finishing their breakfast in a hurry, the two went to the kitchen to start working.

The two of them had just entered the kitchen, and Yuan Kang who was drinking mutton soup not far away touched Li Hao lightly: "Who is that man? He looks very handsome."

Li Hao said with a smile: "That man is Yu Keke's rival in love."

As soon as he finished speaking, Yuan Kang spewed out a mouthful of mutton soup: "What the hell? The proprietress' rival in love? Are you talking nonsense?"

Li Hao quickly handed over the tissue: "Zhao Jinma, the grandson of Grandpa Zhao, opened a restaurant in Shanghai. His orientation is a bit different from ours, but he is a very nice person. The reason why Sifang Restaurant can rise so fast is that he is behind it." He also put in a lot of effort, and he hardly stood by and watched the scolding wars that started on the Internet before."

When he said he was Zhao Jinma's grandson, Yuan Kang understood immediately.

He touched Li Hao and asked, "I heard that Grandpa Zhao's birthday is coming soon. He came back this time to celebrate Grandpa Zhao's birthday, right?"

Li Hao looked at Yuan Kang in surprise: "How do you know about this? Grandpa Zhao sent you an invitation to follow the ceremony?"

Yuan Kang shook his head: "No, it was my grandfather who said that he will come over in a few days, one is to celebrate Grandpa Zhao's birthday, and the other is to see me... I guess he doesn't want me to earn money for Xu Zhuo, let me I will go back and be the manager of Xiangmanlou."

Yuan Kang's talent is obvious to all. Since he joined, both online and offline businesses have been thriving.

So after listening to his words, Li Hao immediately asked a little nervously: "Then you go back?"

Yuan Kang shook his head: "I definitely won't go back, because my grades are not enough, and I can't hold down the elders at home. Not only will I be afraid of the studio when I go back, but I will also have to face the suppression and restraint of those elders, so I still have to go back." It's better to wait."

Yuan Kang in the past, although smart, was superficial.

Since he came to the provincial capital with Xu Zhuo and started doing business, his talent was fully stimulated, and at the same time, he had a unique analysis of many problems.