Food starts with noodles

But everything is afraid of comparison.

He looked at his own life, and then looked at the movement of Zhao Jinma's birthday party today, and his mood, which was quite good, suddenly turned bad.

Xu Zhuo couldn't say anything about this kind of thing, he could only try to comfort the old man more.

Those big families seem to be lively, but there are also many worries inside.

For example, Zheng Guangyao, Dai Zhenting, and Yuan Desheng, each of them has their own problems. Even Zhao Jinma, who is the most beautiful today, has a lot of troubles.

Therefore, a big family has the troubles of a big family, and being single also has the happiness of being single. You can't compare your own shortcomings with others' strengths.

As he said that, Xu Zhuo also gave an example: "Let's take you as an example, Grandpa Feng, if you want to stay in a hotel, you can stay in the hotel, if you want to go to the Federation, you can go to the Federation, and you can even go back to Linping City for a few days.

But if you are a big family, you can't be so free. First of all, you have to keep a bowl of water level at all times. This is easy to say, but very difficult to do.

So, there's no need to worry about it, maybe Grandpa Zhao still envies your freedom. "

After some persuasion, coupled with the effect of delicious food, Feng Weiguo's mood improved a lot.

After eating a portion of mutton in sour soup, Feng Weiguo said he would sleep for a while, and at the same time asked Guo Xingwang and Xu Zhuo to go back to work in the store. He just took a sip of wine today, so it's not a big problem, so he doesn't need to stay here to accompany him.

Xu Zhuo asked Guo Xingwang to stay, but he drove away and went back to the shop to continue working.

Two days later, Xu Zhuo saw off Zhao Guangming and Guo Shanshan who were returning to Shanghai, and then came to the company with Yuan Desheng, preparing to shoot a home-cooked dish in Hunan cuisine - capers with minced meat.

When he arrived at the company, Xu Zhuo was still feeling that Guo Shanshan was really talented.

In order to be able to take Zhao Guangming's car back to Shanghai, the girl froze to break down her car, and then spent money to find a shipping company to haul it to Shanghai.

The shipping fee plus the money for repairing the car was enough for her to drive back and forth several times.

But if you have money, you are so capricious.

Yuan Desheng originally planned to leave today, but he counted the number of videos taken by Zheng Guangyao, Dai Zhenting, Guo Shuying and others, and silently refunded the high-speed rail tickets he had already bought. He decided to stay a few more days to try to catch up with the number of videos taken. Go to those old men.

The dish of minced meat and capers that I’m going to shoot today is a typical Hunan-style stir-fry, and it’s also a delicious dish that goes well with rice, even better than a big bowl of cauliflower.

In fact, according to Yuan Desheng's temper, he doesn't bother to do this kind of small fry.

To let him choose, he is more willing to cook some high-end Hunan dishes, such as Zuan shark fin, Zuan tofu and other Zuan dishes.

But because of time constraints, there was still work in Changsha, so he had to cook some home-cooked food as much as possible, so as to catch up with those old men in the number of videos.

After getting ready, Xu Zhuo and Yuan Desheng started filming.

The capers were finished capers bought from Yao Meixiang, and Xu Zhuo put them on purposely at this moment, as an advertisement for his godmother.

In addition to capers, the remaining ingredients are onion, ginger, garlic, dried chili and millet pepper, and a piece of fatty pork belly.

If this dish wants to be delicious, pork belly is essential. For those who don’t mind being greasy, they can even use all pork fat to make it, so that the taste of capers will be better.

But relatively speaking, it is better to use pork belly, because pork belly is fat and thin, it tastes richer, and it fits better with capers.

Yuan Desheng took the capers out of the transparent jar and soaked them in clean water.

This thing is like sauerkraut, it must be soaked and cleaned before eating.

While soaking, Yuan Desheng picked up the piece of pork belly, scraped and washed the skin, and then finely chopped it into minced meat the size of pomegranate seeds with a kitchen knife.

After cutting, he changed the ingredients such as onion, ginger, garlic, dried chili and millet pepper one by one, minced what should be minced, diced what should be diced, and circled what should be cut into circles.

After all the knives were changed, Yuan Desheng took out the beans soaked in clean water, washed them several times with clean water, put them on the chopping board, and cut them into even small cubes with a kitchen knife.

To take a video in peacetime, some interactions must be interspersed in these steps.

But today, because he was in a hurry, Yuan Desheng just explained the necessary steps, and then started the production without saying a word, so that Xu Zhuo next to him couldn't find a topic to interact with.

After everything was cut, Yuan Desheng put the wok on the shelf and started making.

First, heat the pan with cold oil to slide the pan, then add rapeseed oil, after heating, pour in the minced meat that was cut before and start to stir-fry.

Because the pan has been slipped before cooking, there is no need to worry about sticking to the pan, just stir fry slowly.

After the minced meat in the pot changed color, Yuan Desheng put all the chopped green onion, ginger, garlic and dried chili into it, and after frying the aroma, put it in dark soy sauce for coloring.

Then pour in the end of capers and stir-fry over high heat.

When stir-frying, Yuan Desheng said: "Stir frying time as long as possible in this step, so that the peculiar smell in the capers can be fried out, and at the same time, the aroma of minced meat and capers can be blended together, making the dish more delicious. Hot and sour, delicious, to achieve the purpose of appetizing and eating."

While he was talking, Li Hao, who was waiting to taste not far away, swallowed unconsciously.

He was still muttering in a low voice: "Fortunately, I steamed a pot of rice in advance when I went to work, otherwise I might miss such a delicious side dish. Hurry up and prepare it, Grandpa Yuan, I can't wait..."

Chapter 1316 "Acting Skills"

Those who have eaten minced meat and capers will naturally understand how delicious this dish is.

In fact, he had just had breakfast at this moment, it was only past nine o'clock, and he shouldn't be hungry at first, but when Li Hao came to work in the morning, he casually glanced at the names of the dishes that were going to be photographed today.

When he saw minced meat and capers, he went to the studio where the video was shot without saying a word, and used the rice cooker and rice here to steam a pot of rice.

When I was steaming, I complained about the unprofessional cooking. I just cook without preparing the meal, which makes people unable to enjoy themselves at all.

When the tempting smell of capers in the pot wafted out, Li Hao couldn't help sniffling.

Yuan Desheng continued to stir-fry the capers and minced meat in the pot, and waited until the water vapor in the pot decreased and the taste of capers was no longer so strong, then he put a small spoonful of white sugar into it.

Then stir-fry again for 1 minute, take out of the pan and put on a plate.

Because there is salt in the beans and they are pickled, there is no need to add other seasonings to this dish, just add some sugar to enhance the freshness.

Of course, whether to put seasoning or not depends on the amount of salt in the capers, which cannot be generalized.

If there is not much salt, it is natural to add some. If the taste of this dish is too mild, it will not taste very good.

After the sour beans were out of the pot, Yuan Desheng put them aside to take a close-up shot, and took a look at what the next dish was going to be.

On the second day of Zhao Jinma's birthday party, he and Xu Zhuo made a series of dishes to be prepared. Although they were all home-cooked dishes, for the convenience of making and the preparation of the company, the two still listed the dishes on the list. made a list.

The next dish is also a classic Hunan stir-fry: hot and sour chicken gizzards.

The chicken gizzards are ready, and the pickled peppers and other ingredients to be used have also been arranged in place. In fact, on Zhao Jinma's birthday, when Wei Junming drove over, he specially brought some products in the latest packaging, so that Xu Zhuo could help pack them. Advertisement, and now a series of Hunan cuisine stir-fry, just can help.

After filming minced meat and capers, it was Li Hao's turn to play.

He filled a large bowl of rice with the noodle bowl in the store, and sat at the dining table holding it like this. When the cameraman signaled to start, he began to eat big mouthfuls.

Don't forget to praise the delicious food while eating.

This dish of minced meat and capers is hot and sour, with a pleasant aroma, and it really goes well with rice.

Especially the sour taste of sour beans made Li Hao, a Shaanxi native who is used to eating vinegar water, suddenly find the taste of his hometown.

As he ate, maybe because he didn't feel like eating like this, Li Hao took the minced meat and capers on the plate and put it in the rice bowl, making it into a super-sized rice bowl.

Then he held the bowl and ate all the rice and vegetables in the bowl with such a happy face.

After eating and drinking enough, Xu Zhuo and the others next to him were already busy making the next dish.

Li Hao looked at Xu Zhuo soaking chicken gizzards in clear water, and asked curiously, "What are you cooking later?"

Xu Zhuo said while cleaning, "I'll make hot and sour chicken gizzards later."

Li Hao: "..."

Suddenly I felt that I ate a bit too much, and I should leave some space for this dish.

After all, compared to the minced meat and capers, the hot and sour chicken gizzards are not too good for rice.

He looked at the dishes he was going to make next: shredded cabbage, Xiangxi grandma dishes, stir-fried yellow beef and other classic Hunan dishes. The more Li Hao looked at it, the more he regretted it. The minced meat and capers were sent away, which is really a big loss.

For several days, Yuan Desheng was shooting food videos with Xu Zhuo, making all the common classic Hunan stir-fries, and then he returned to Changsha with his luggage.

As soon as Yuan Desheng left, Zhao Jinma came over impatiently and wanted to teach Xu Zhuo how to cook.

Originally, on his birthday, the old man suddenly agreed to Zhao Jinma's request to teach Xu Zhuo how to cook, making Zhao Jinma feel as if he had fallen into a cloud.

He really wanted to confirm with the old man and Xu Zhuo whether that day was just to make him happy.

But since the birthday party, Xu Zhuo and Yuan Desheng have been filming videos for several days. Although Zhao Jinma was anxious, he was embarrassed to interrupt them.

After all, Yuan Desheng came to celebrate his birthday, and he took the time to shoot a few videos with Xu Zhuo. As the host, he didn't give him any face, so how would Zhao Jinma hang out in the circle after that?

So he waited until Yuan Desheng left before Zhao Jinma came over to teach Xu Zhuo how to cook Central Plains dishes.

Well, regardless of whether the old man was joking or not that day, let's talk about the status first, that is, teach Xu Zhuo how to cook quickly, so as not to regret the old man.

When Zhao Jinma came to Sifang Restaurant, Xu Zhuangang and Yuan Kang sent Yuan Desheng back from the high-speed railway station.

"Xiao Zhuo, have you learned a lot of Hunan cuisine from your Grandpa Yuan these few days?" Although Zhao Jinma had a smile on his face, his expression was somewhat...

Resentment.

He just got the chance to teach Xu Zhuo how to cook at the birthday party, and he even took the title.

But after the birthday party, Yuan Desheng has been pulling Xu Zhuo to make a bunch of videos in the name of teaching Xu Zhuo to cook, which made Zhao Jinma very dissatisfied.

However, he thought too much. Although Xu Zhuo had cooked a lot of classic Hunan dishes in the past few days, because Xu Zhuo's hard-working skills were still cooling down, he didn't learn a single dish.

Fortunately, all of them are small stir-fries, and the difficulty is not too great. If you imitate them with your heart, you can almost do them well.

When Zhao Jinma came over today, he obviously wanted to make a video to teach Xu Zhuo how to cook. After all, he now has a righteous reputation, so it's not for nothing.

Moreover, teaching Xu Zhuo how to cook has been his long-cherished wish, and this opportunity is right in front of him, so he must grasp it carefully.

Xu Zhuo also knew Zhao Jinma's thoughts, but today he really didn't want to shoot videos. After shooting for several days, not only did the company accumulate a lot of videos, but he even wanted to change from weekly to daily.

And after a few days of nurturing with oil, salt, soy sauce and vinegar, Xu Zhuo felt somewhat disgusted with the kitchen, so he wanted to take a good rest for two days, and wait for the skills he wanted to learn.

Although I don't know what kind of dishes Zhao Jinma is going to cook, but when I am dedicated and eager to learn, at least I will be prepared.

But Zhao Jinma didn't give him this chance. When Xu Zhuo was trying to organize his words to explain the two-day rest, Zhao Jinma took out a few pieces of dried belly and said, "Little Zhuo, today I I want to teach you how to make a first dish at a high-end banquet in the Central Plains——Bai Grilled Wide Belly, this is a special skill of Central Plains cuisine, do you want to learn it?"

Although he used a questioning tone, there was an unquestionable tone in his words.

Apparently, Zhao Jinma wanted to quickly implement this assignment, so as not to give the old man a chance to repent.

What else could Xu Zhuo say in this situation?

He quickly put on a surprised expression: "That's great, Grandpa Zhao, I've wanted to learn this dish for a long time, let's start now? I can't wait."

"Acting"

These words put Zhao Jinma in a good mood, but he can't do it right now.

He smiled and said to Xu Zhuo: "Before doing this wide belly, you have to send it out first.

For ingredients such as Guangdu, [-]% depends on fat, and [-]% depends on cooking, so rising fat is the most important thing in making Guangdu, you have to learn it well. "

Chapter 1317

Guangdu refers to the food made from the swim bladder of the male cod in the family of codidae, also known as fish maw, fish maw, rice fish maw, etc.

The finished product is oval and flaky, with slight ripples on the convex surface and smooth concave surface, light yellow or light red color, bright and translucent.

In the category of dried fish maw, as long as the fish maw is large in size, it can be called Guangdu.

This ingredient is rich in gelatin and rich in nutrition. It is known as one of the eight treasures of water and has been a precious ingredient since ancient times.

This kind of fish maw is actually more commonly called fish maw. Southerners, especially southern chefs, like to collect fish maws. Some rare fish maws can even be worth hundreds of thousands of kilograms.

Of course, that kind of precious fish maw is used as a collectible, so the price is high.

What Zhao Jinma brought today is not cheap, but it is only relatively high-quality on the market. Naturally, there is still a certain distance from the precious fish maw that can be collected.

However, those who can catch his eyes are naturally not too bad. After all, it is the first time to teach Xu Zhuo, so it can't be too shabby.

If Guangdu wants to make it into a dish, it must first be processed.

In the cuisine of the Central Plains, making a wide belly has always been a secret of the chefs, and non-apprentice children are not allowed to watch it. Some people are stricter, and there are even rules for passing on males and not females.

But up to now, Guangdu's distribution system has basically been made public. Although there are some differences in the specific methods and experience due to different chefs, the general steps can be found by simply checking.

To make such a dish, Xu Zhuo didn't plan to go to the company to shoot it, because it takes a long time from the preparation to the final dish, and it would be too much trouble to shoot a video.

But Zhao Jinma didn't think so.