Food starts with noodles

He wanted to settle this matter quickly, so when Xu Zhuo left for the back kitchen, Zhao Jinma said: "Such a good dish, and it is also the main dish of Central Plains cuisine, we should shoot it for the audience Just show it off."

Feng Weiguo, who didn't know the truth next to him, also agreed with this proposal, and said that this dish looks good, and it is indeed suitable for making a video for display.

The two sang together, so Xu Zhuo had no choice but to agree.

A few people took the ingredients to be used, and drove to the company to take pictures of the main dish of the Central Plains cuisine - white grilled wide belly.

In fact, taking the ingredients is a bit unnecessary, because this dish will take several hours to prepare, and it will take longer if the ancient method is used.

These ingredients may not be used at all today.

After coming to the company, they changed into shooting clothes and chef hats. After the cameramen adjusted all the machine lights, the two began to produce.

I'm used to shooting videos with Yuan Desheng, and I always say the name of the dish and basically make it by hand.

The same is true for Xu Zhuo today. When he was about to introduce Guangdu just after finishing the name of the dish, Zhao Jinma said to the camera: "A few days ago, Xiao Zhuo worshiped my son as a teacher, and I will teach on his behalf. Today is my first time. I taught him how to cook, so I chose this white steak dish, I hope Xiao Zhuo can study hard and carry forward this Central Plains dish."

After finishing speaking, he picked up the pieces of isinglass that had dried and turned yellow and started to introduce.

Xu Zhuo wanted to laugh a little, since the old man had agreed to this matter, he definitely wouldn't be teasing him, but Zhao Jinma always wanted to emphasize this matter, for fear that the old man would go back on his word.

How big is the shadow area to do this? For a while, Xu Zhuo felt a little sympathetic to Zhao Jinma who had been fighting with the old man all his life.

After introducing the isinglass, Zhao Jinma began to introduce the essentials of hair making.

Guangdu's hair styles are divided into two categories: water hair and oil hair, and many more detailed hair styles have been derived from these two types of hair styles.

For example, in Shuifa Guangdu, there is a famous method of dipping in fire.

This hair-making method with a rather awkward name occupies an important position in the traditional hair-making wide belly, and it can even be said to be a representative of the ancient hair-making wide belly.

The specific method of this method is to soak the belly in cold water for about ten hours. After soaking, not only can the belly gradually soften, but also make the color of the belly more white and clean.

After soaking, boil a pot of water, put the soaked glutinous rice into it, cover it, and turn off the heat for about three hours, so that the glutinous rice will be completely swollen.

The wide belly produced by this method is full of elasticity, has a sticky and soft taste, and is white in color without a hard core.

But this method also has a disadvantage, that is, it is too time-consuming, and the wide belly soaked for a long time has too much pulp in the taste.

Moreover, when soaking in summer, in order to prevent the belly from rotting in cold water, it is troublesome to keep changing the water for the belly.

In addition to water hair, oil hair also has certain disadvantages.

The so-called oil hair is to slowly fry the cantonese belly in an oil pan until soft, and then raise the oil temperature so that the cantonese belly rises rapidly in the oil pan.

When it rises to a certain extent, it has to be taken out and soaked in cold water.

One is to let the uncooked areas continue to rise, and the other is to remove the fat in the belly to increase the taste of the belly.

Compared with water hair, oil hair is more time-saving, it can be cured in about four or five hours, but the disadvantages are also obvious.

First of all, the fat belly of the oily hair is relatively small, and it is not as thorough as the fat hair.

In addition, when the oily Guangdu is fried, it is easy to burn it because the heat cannot be controlled. Even if it is soaked in cold water again, the color of the Guangdu will not reach the white and tender color.

Therefore, oil-fat wide belly is not very useful in cooking. Except for emergencies, people still choose water-fat as the first choice.

Both methods have disadvantages, and the efficiency is not high, so in order to save time and improve efficiency, modern chefs have created a four-layer hair method to improve the taste of Guangdu.

This method is also what Zhao Jinma will teach Xu Zhuo today, which makes Xu Zhuo a little surprised.

Because he had never heard of this method.

Zhao Jinma took Guangdu out of the bag, put it on the frying pan, poured peanut oil into the pan, and fired it.

Xu Zhuo on the side looked very surprised, isn't this the oily hair method? If this can also become an innovation, then I can call myself a pioneer in the cooking industry tomorrow.

When the oil in the pot was about [-]% hot, Zhao Jinma turned down the heat, and then put those dry belly into the oil pot.

Put it in so early?

Xu Zhuo didn't understand this stuff, so he didn't ask questions like a curious baby, but kept silent, and from time to time he showed such an expression as expected, to show that he was well-informed.

In fact, he didn't know much about what Zhao Jinma did.

Not to mention interactive explanations, even the professional names of these practices cannot be called.

Just when Xu Zhuo regarded this so-called four-layer fat belly method as a traditional oil hair method, he saw Zhao Jinma pick up the wide belly slices in the pot with chopsticks. Clipped out.

Ok?

What's the situation, there is no hair growth at all at the moment? How did you get it out?

It seems that there is indeed something different about this so-called four-tier belly fat method.

Chapter 1318

Because it was fried in [-]% hot low-temperature oil just now, the wide belly is not hot except for an extra layer of grease on the surface.

Zhao Jinma put the fat belly that hadn't swollen but turned oily on the chopping board, and then picked up the kitchen knife.

Xu Zhuo didn't understand even more, what kind of operation is this, pretending to have raised hair, and then directly start cooking?

First of all, there is no difference except that the belly is soft and covered with a layer of peanut oil, so Xu Zhuo doesn't understand Zhao Jinma's purpose at all.

If pure oil is used for hair, when the temperature of the oil in the oil pan rises, the fat belly will have almost risen, right?

Xu Zhuo saw that Zhao Jinma first used a kitchen knife to divide the belly into palm-sized pieces.

Then he held a piece of canola and pressed it on the chopping board with his hand, and held a kitchen knife in the other hand, and put the piece flat into the canton.

The thick part of this wide belly is more than one centimeter, and even the thin part is half a centimeter larger, and it has been fried softly, so it can be easily sliced ​​into thin slices with a vegetable blade.

A piece of Guangdu was skillfully sliced ​​by Zhao Jinma into four evenly thick slices.

The wide belly after filming looks like those translucent acrylic panels, Xu Zhuo now understands what the so-called four-layer belly method means.

It turns out that the wide belly is deep-fried until soft, and then sliced ​​thinner.

If you do this, then if you fry it later, you just put it in the oil pan, and these thin wide belly slices will rise completely, so you don't have to worry about frying them through.

Relatively speaking, this is really a good method.

Although the wide belly is not as thick as the traditional one, this method is so fast that there is no need to prepare it in advance.

While Xu Zhuo was thinking about this, Zhao Jinma also faced the camera and began to introduce the advantages of this method.

"To be precise, this method is an improved oil-fat method. First, deep-fry the belly until soft, then use a vegetable blade to form four layers, and then put it in an oil pan to fry..."

What he said was basically the same as what Xu Zhuo had just thought, in order to reduce the frying time and at the same time prevent the belly from being too thick.

After all, when the belly is placed in hot oil, the surface will expand rapidly, and the inner part will not swell even if it does not touch the hot oil.

And this four-layer belly fat method completely solves this problem, making it much easier to make wide belly hair.

This is also the reason why Zhao Jinma insisted on asking Xu Zhuo to bring those side dishes when he first came here, because with the four-layer belly fat method, the belly fat can be cooked in less than an hour, and this dish can be completely cooked this morning. It can even be used as a side dish.

Zhao Jinma had already turned up the fire on the stove a little when he just started to grow his belly.

So when he sliced ​​all the belly into thin slices, the temperature of the oil in the pot was almost [-] to [-] percent hot.

The oil temperature at this temperature is the most suitable for fattening the belly. If the oil temperature is too low, the belly will not rise completely, and if the oil temperature is too high, the belly will be fried.

Zhao Jinma put the sliced ​​candied tripe in a small basin, then came to the stove, and put the candied tripe into the oil pan one by one with his hands.

Soon, the thin slices in the pot swelled rapidly, several times in size.

This scene is a bit like frying shrimp slices. Thin shrimp slices will expand rapidly when placed in the oil pan, and then float on the oil surface like foam.

After Zhao Jinma took five or six slices of Guangdu, he took a colander in one hand and chopsticks in the other, turned over the slices of Guangdu floating on the oil surface, then fished them out, controlled the oil first, and then put them in the cold water prepared in advance Soak in.

Soaking while it is hot can make the wide belly rise again, the principle is the same as putting the pork in cold water to get the tiger skin just after frying.

After all the belly was fished out, Zhao Jinma continued to fry it.

"When deep-frying the cantonese belly, you can't put too much, just five or six slices at a time, so that the cantonese can be stretched to the maximum extent in the oil pan. If you put too much, the cantonese will still not rise completely."

Zhao Jinma made it firm while frying, and at the same time asked Xu Zhuo to put the basin of cold water in which he soaked his belly under the faucet, press it down with a bamboo grate, and then turn on the faucet to keep running water flowing in the basin.

The purpose of doing this is to soak out the fat in the belly as much as possible, and at the same time prevent those fats from adhering to the belly again.

After frying everything, Xu Zhuo helped Zhao Jinma soak all the belly in clean water.

This will not only make Guangdu grow up again, but also make Guangdu more white by soaking it in clean water.

After soaking, Zhao Jinma waved his hand, indicating that the filming can be paused: "It is best to soak for more than half an hour, so that the taste of the soaked belly will be better. Take advantage of this time, everyone can take a break."

After finishing speaking, he looked at Xu Zhuo and asked, "Have you learned all the steps just now?"

Xu Zhuo opened his mouth, Zhao Jinma took on the role of master really thoroughly, he really wanted to tell the truth, but he held back after thinking about it.

In order to take care of Zhao Jinma's face, and to maintain his personality, Xu Zhuo had no choice but to bite the bullet and said, "It's okay, I basically understand it, but I still need to practice more."

Zhao Jinma nodded: "Practice more when you have nothing to do in the future, ask me if there is anything you don't understand, I can come and give you advice at any time."

After drinking tea, we talked about other topics, and half an hour passed like this.

Continue shooting.

Zhao Jinma checked the soaked cantonese, and thought it could be soaked for a while. Taking advantage of this time, he planned to trim the small rapeseed for color matching.

In this dish, small rapeseed mainly plays the role of embellishment and color enhancement.

The white grilled wide belly is white and tender. If there are no green vegetables around it, it will look a bit monotonous, and it will also make people unappetizing.

Only by embellishing with some green vegetable leaves, the appearance will become higher.

The small rapeseed used for decoration is only used as a border, so you can't choose too large ones, which will appear overwhelming.

Under normal circumstances, you should choose which kind of slender one, so that the surrounding edge will look better.

Zhao Jinma took out the small rapeseed from Sifang Restaurant, first trimmed the roots with a kitchen knife to make the roots more round and beautiful, and then used a kitchen knife to cut off one-third of the leaves.

The purpose of doing this is to prevent too much soup from being wrapped on the vegetable leaves, which will affect the overall appearance of the dishes, and at the same time make the sides more attractive.

After trimming, Zhao Jinma put the green vegetables aside for later use, and then began to clean up the fully soaked Guangdu.

These broad bellies are now almost completely white in color, and they have also swelled a lot after being soaked in clean water.

He fished out the wide belly and put it on the chopping board, ready to modify the knife for the wide belly.

Before doing it, I specially reminded Xu Zhuo: "Xiao Zhuo, this step is very important, you have to be careful."

Boss Xu pretended to come over, looking like he was studying hard, but in fact there was no disturbance in his heart, and he even wanted to give his acting skills a compliment.

Well, I am getting more and more proficient. I feel that the dog system is not trying to train itself to be a chef, but to develop into an actor.

Am I in the wrong line?

Chapter 1319

Zhao Jinma spread the soaked wide belly flat on the chopping board, and then began to modify the knife.

He used a knife to change the belly that was originally soft to the size of a palm, but after being fried and inflated, the belly that was originally the size of a palm has now become the same as a 32-carat book.

Not only is the slice bigger, but it's also much thicker.

Naturally, such a large slice cannot be cooked directly, and it has to be changed again.

Holding a kitchen knife, he first cut the wide belly open in the middle, and then cut the wide belly into slices half the size of a palm with a slanted blade.

The reason why the slices are cut is to facilitate the taste of the wide belly, and at the same time to make the wide belly slices bigger and thinner.

The larger slices are for absorbing more soup, and the thinner slices are for easy delivery to the mouth, so that the mouth will not be filled with a wide belly.

This is a very rude performance at a high-end banquet.

After changing the knife, Zhao Jinma put the wide belly in a basin, then poured half a bowl of flour into it, and began to scratch and wash.

"Wash the Guangdu that has been modified with a knife, and wash it with flour, which can effectively remove the oil and odor that has not been drained inside, making the Guangdu taste better.

At the same time, after washing, the taste of Guangdu will become smoother and more comfortable to eat.

More importantly, washing with flour can also make the color of Guangdu more white and brighter, and it looks more beautiful, and the appearance of the prepared dishes will also be better. "

As Zhao Jinma spoke, he grasped the stomachs in the sink with his hands.