Food starts with noodles

Because it is oily, the soaking time is not long, so these glutenous stomachs do not appear to be rotten when scratched. It looks like washing steamed gluten, and it also looks like washing white fungus.

After washing all the glutinous rice in the basin, Zhao Jinma poured clean water into it to clean the flour inside.

After cleaning, it's time to blanch.

Zhao Jinma added some water to the pot, put in a spoonful of salt, and poured some peanut oil on it.

After someone in the pot opened it, he poured the trimmed small rapeseed into it, and poured out the water in the pot when it was about the same time, then squeezed the hot small rapeseed dry and set it aside for later use.

These green vegetables cannot be put on the plate now. After the dishes are prepared and placed on the plate, use chopsticks to clamp the sides, so that with a little adjustment, the appearance will be perfect.

And there will be a step of pouring the juice after it is arranged, so don't worry about the small rapeseed getting cold.

After the small rapeseed was blanched, Zhao Jinma added some water to the pot, boiled it, poured the cleaned Cantonese into it, and poured some rice wine into the pot at the same time, so as to completely remove the peculiar smell in the Cantonese.

The blanching of Guangdu does not take too long, basically 30 seconds is almost enough.

After he took out the wide belly, he used a spoon to press the wide belly hard in a colander, so that the excess water in the wide belly could be squeezed out.

Cantonese belly, like sea cucumbers, is an ingredient that has no taste. Therefore, if you want to make wide belly taste good, you have to use some kind of soup for cooking.

In the process of grilling, if there is too much water in the belly, it will affect the texture and taste of the dishes, so before grilling, you must first squeeze out the moisture inside, so that the taste can be better immersed , At the same time, it can also allow Guangdu to absorb more soup, so that it will taste better.

After blanching, it's time to grill.

The so-called grilling is to simmer the ingredients with a slow fire. Today's white grilled wide belly should be regarded as a representative dish among the grilled dishes.

It is not troublesome to cook the wide belly. Zhao Jinma brought a bamboo net, spread the wide belly on it, and put it aside for later use.

Then he brought the prepared pork bone soup, poured it into a cleaned wok, and fired it.

There are roughly two types of soup for grilled wide belly, one is pork bone soup and the other is hen soup. The two soups have their own characteristics. Simply put, one is more fragrant and the other is fresher.

But it’s not just any kind of soup. This dish has a very clear requirement for the soup, that is, it must be white soup. Only the chicken soup with whitish color can make the belly white and tender, which is in line with the white soup. The name of this dish.

After the pork bone soup in the pot boiled, Zhao Jinma skimmed off some of the foam with a spoon, and then added a little salt, a little sugar, and a little pepper to the pot.

Stir well with a spoon, then put the bamboo net with wide belly into the pot with both hands, put a plate on it, turn down the heat, and start to simmer.

The reason why a plate is buckled is to allow Guangdu to better absorb the soup, and at the same time, it can also play a role in shaping and prevent Guangdu from floating around in the pot.

Next, it's time to wait.

The fully made cantonese belly has a hollow honeycomb structure inside, which is easy for the taste to soak in, so the grilling time does not need to be too long, only ten minutes is enough.

Of course, the criterion for judging whether the stew is good is not the taste, but the thickness of the soup.

"Grilled vegetables don't thicken, they are sticky when you work hard, Xiaozhuo, you have to remember, if you want to cook delicious vegetables, don't be lazy to save time, you must cook until the soup becomes thick before turning off the fire .”

Guangdu is rich in gelatin. If it is cooked for a long time, the soup will be full of collagen and it will naturally become thicker.

Xu Zhuo understood this very well, because he already knew this when he was making grilled vegetables.

After 15 minutes, the soup in the pot became noticeably less, and at the same time it became much thicker, and the rich aroma was very intoxicating.

"It's ready to serve."

Zhao Jinma first took out the plate from the pot, then lifted the bamboo net from the pot with his hands, controlled the excess soup a little, and put it on a tray.

Then, he brought a larger plate and buckled it on the belly, and then held the plate with one hand and the bamboo net with the other, flipped it over quickly, and the belly in the bamboo net fell firmly on the plate .

Zhao Jinma brought over the blanched green vegetables, surrounded them on the plate, and then adjusted the wide belly to make it look more beautiful.

After this step, all that's left is to pour the sauce.

He brought back the remaining pork bone broth in the pot, then added some scallion oil to the pot, and quickly stirred the pot with a spoon to let the scallion oil and the soup blend together.

Then Zhao Jinma picked up the frying pan, scooped up the thick and onion-flavored white soup in the pan with a spoon, and poured it evenly on the wide belly.

Finally, garnish a few goji berries on top, and a white-grilled wide belly that looks good, soft and delicious, is officially ready.

Chapter 1320 Eating Dumplings During Festivals

Xu Zhuo stared blankly at the white meat on the plate, feeling very emotional.

He has eaten this dish many times, because the old man and Xu Wenhai used to make this dish at home, and sometimes they can eat Guangdu at banquets.

In addition to white grilled Guangdu, there are also hot and sour Guangdu, golden soup Guangdu, etc. Anyway, Guangdu has no taste in itself, and it depends on the soup to reconcile it.

But Xu Zhuo never thought that the recipe of this dish is so simple.

Except that the four-layer belly method seems a bit difficult, the remaining steps are much simpler.

Especially the final grilling, Xu Zhuo thought it was the biggest difficulty in this dish, but it turned out that it only needs to be cooked in the thick soup for ten minutes, which is so simple that people can't believe it.

No wonder before cooking, Zhao Jinma said that Guangdu cooks, seven points are sent, and three points are cooked.

This is really the reason.

As long as you can make a belly, this dish is basically more than half done.

Of course, you can make this dish even if you don’t know how to make it, because now the general dry vegetable store can buy the finished water fat belly. After you buy it, you can thaw it with water, then wash it twice with flour, and then follow the normal Cooked in the same way, it will taste delicious.

"Xiao Zhuo, try it and see if it is as good as your grandpa's."

Zhao Jinma looked excited. Once this video is released today, no matter how Xu Jimin regrets it, it will be useless.

Today this dish is not suitable for eating with rice, so Xu Zhuo didn't call Li Hao and Lao Meng to try it.

Holding chopsticks, he waited for the cameraman to finish taking close-ups, then sat at the dining table, and when the cameraman signaled that it was time to start, he picked up a piece of trembling belly with chopsticks and slowly put it into his mouth.

This Guangdu has a strong fragrance, after all, it is made with pork bone soup.

However, the taste does not make people feel greasy, because there is also the aroma of scallion oil in it.

After the entrance of Guangdu, the first thing you feel is the smooth taste and the substantial aroma of pork bone soup.

This kind of aroma is different from the aroma of big fish and meat. This kind of aroma is more pure and gives people a feeling of happiness.

Chew lightly, and a lot of soup will flow out of the soft Guangdu, which not only makes the fragrance more intense, but also makes the taste of Guangdu more lubricated.

When Guangdu is first eaten into your mouth, it is soft and white, like cotton, but when you eat it, it has a very special taste. You can clearly feel the folds and air bubbles inside Guangdu with your tongue. , You can also feel the flexibility in the wide belly when chewing.

These tastes are paired with a strong aroma, which is enough to open up one's appetite.

At the same time, after the hot Guangdu is eaten into the stomach, it makes the stomach warm and very comfortable.

No wonder this is the first course of a high-end banquet, it is really extraordinary.

The so-called first course is not the first course after the banquet, but the first hot dish after the cold dishes and cold dishes are served.

After serving this dish, it means that there are all hot dishes in the back. Take a bite first to let the mouth and stomach get used to it, and at the same time dissipate the taste of those cold dishes in the mouth, so as not to affect the eating of hot dishes.

People in the past paid attention to what kind of food served what function, and there were rules.

For example, Xu Zhuo learned a long time ago that the oil-splashed bean curd is used to clear the mouth after eating a dish, so that the taste buds will not be affected when eating the next dish.

There is also the dark cloud supporting the moon made of seaweed and quail eggs. In the past banquets, it was used to rinse the mouth before the banquet.

The taste of Guangdu is very light, and the umami, aroma, and salty taste are well coordinated. Even if you eat too much, you will not feel dry mouth or thirsty.

Xu Zhuo ate half a plate of this dish, and then ended the filming.

The rest let a few videographers try their hand at it.

After the filming was over, it was almost noon. Although Zhao Jinma was a little unsatisfied, he had to give up the idea of ​​continuing filming, and went back to the restaurant for lunch with Xu Zhuo and Feng Weiguo.

On the way back, Feng Weiguo asked Xu Zhuo curiously: "Little Zhuo, do you want to learn hot and sour Guangdu? Our Shanxi's hot and sour Guangdu is definitely not inferior to this white-grilled Guangdu."

Obviously, seeing Zhao Jinma teach Xu Zhuo how to cook, Feng Weiguo was also a little moved.

But Zhao Jinma obviously didn't agree: "Xiao Feng, I can do anything in Guangdu, so you don't have to worry about it."

This little Feng made Feng Weiguo lose his temper at all.

There is no way, the difference in age can't be made up, unless he surpasses Zhao Jinma like the old man, so that he can be called Zhao's second child every day.

In the days that followed, life was peaceful.

With the advent of cold air, the weather has changed from the bleakness of late autumn to the coldness of early winter.

Everyone gradually changed from a single coat to a thin down jacket, and also put on the long johns that I hated when I was a child, and when I wore them, I specially tied up the trousers of the long johns with socks, which is a respect for early winter.

For the catering industry, entering winter can be regarded as entering the peak season.

When the weather is hot, many people will lose their appetite because of the heat in the air, and just eat a bowl of Liangpi as a meal.

But when the weather is cold, this way of eating is not good, at least it has to be replaced with steaming mutton stewed noodles, which can not only fill the stomach, but also the hot mutton soup can drive away the severe cold in winter.

And those who are clamoring to lose weight can also eat and drink on the pretext of cold weather.

Sifang Restaurant's business is surprisingly good, especially those meats, whose daily sales almost reach new highs.

There's no way, it's too cold, so in order to keep warm, I naturally have to eat more meat.

Xu Zhuo's culinary skills are steadily improving, and every time he cools down after studying hard, he quickly learns the dishes he has planned for a long time, and then uses the rewards for upgrading the dishes to raise his level to D.

Occasionally, Xu Zhuo will be promoted to a higher level when he likes something more or is more amazing.

Now he has a bunch of dish upgrade rewards, and there will be rewards for the cooking lesson plans that he has nothing to do, so by the time of New Year's Day, Xu Zhuo has already accumulated a bunch of dishes in his hands.

During this time, he and Yu Keke went to Yangzhou, and by the way, went to Yu Keke's grandma's house to visit relatives, which was an official visit before the Spring Festival.

In addition, Xu Zhuo went back to Linping City a few times, took the opportunity to learn a few dishes from Wei Junming, and had a meal and drinks with friends there, chatting about plans for the coming year.

The Yu family has already started urging Xu Zhuo and Yu Keke to get married, and the old man and the old lady also have this intention.

But both Yu Keke and Xu Zhuo wanted to hold their wedding after they got their diplomas. Otherwise, they would hold their wedding while they were still in school. Although it wouldn't affect them much, it would be very troublesome to solve if someone on the Internet set the rhythm.

It's better to wait. Anyway, my daughter-in-law can't run away, so don't worry.

"Today is New Year's Day, such an important festival, what should we eat?" Early in the morning of New Year's Day, Yu Keke was worried about what to eat today.

In peacetime, this question is really difficult to answer, but since today is a holiday, it is easy to handle.

Xu Zhuo yawned and said, "It's a big festival, you must eat dumplings."

Chapter 1321 The Choice Difficulty of Tangled Personality

Eating dumplings every festive season is not a joke, but a real existence.

Especially in the northern regions, regardless of the beginning of winter, winter solstice, Spring Festival, and Po Wu, people eat dumplings, and even a bowl of dumplings is served on the Lantern Festival. After all, eating glutinous rice balls alone is not enough, and dumplings are better.

There are vegetables, meat, noodles and soup, which can be eaten dry or with soup, with a high degree of freedom.

As for the fillings, there are also a variety of meat, vegetarian, seafood, and even a variety of relatively small fillings, as long as you want to eat, you can make them.

In addition, the dipping sauce of the dumplings is also very rich.

It is the richness of eating methods, fillings, and dipping sauces that makes dumplings an enduring national delicacy.

No matter what festival you encounter, as long as you can't remember what to eat, you can make dumplings. This is a choice that you will never step on. Xu Zhuo has a deep understanding of this.

Sure enough, after Xu Zhuo finished talking about the dumplings, Yu Keke nodded happily. She hadn't eaten dumplings for a long time.

Now that we have decided to eat dumplings, it is time to consider the fillings.

Yu Keke curled up under the blanket, tilted her head and began to think about the dumpling stuffing she wanted to eat.

"Beef stuffing, pork stuffing, lamb stuffing, mackerel stuffing, mackerel stuffing, shrimp stuffing... how should I choose?"

Choosing fillings is actually not as simple as choosing what to eat, because there are too many types of fillings for dumpling fillings, no matter whether meat fillings or vegetarian fillings, you can list a lot, and these fillings can be crossed With matching, more fillings are derived.

Yu Keke was caught in a tangle, while Xu Zhuo went to wash up.

I'll go to the store to have breakfast later, and then I'll take the ingredients for making dumplings and make them at home.

Today is New Year's Day, the company is on holiday, so Xu Zhuo decided not to go to work, and to rest at home for a day, and then make dumplings by himself, enjoying the world of two people.

Then, by the way, play a new game that was installed last night.

Well, just by the way.

After washing up, Yu Keke also yawned and walked out of the bedroom wearing a little dinosaur pajamas, and then officially announced the dumpling filling she wanted to eat most.

"I want to eat at noon today - dumplings with fruit stuffing!"