Food starts with noodles

Then, add a large spoonful of dry starch, a small spoonful of salt, two small spoonfuls of sugar, and finally a small spoonful of ginger paste.

The role of adding ginger is to increase the aroma of the crispy rice. This taste is not only delicious when eaten dry, but also has a faint ginger flavor when placed in the dish, making the taste of the dish even more outstanding.

After putting everything in place, use chopsticks to stir evenly, so that every grain of glutinous rice is coated with starch and seasoning.

Keep stirring like this until all the glutinous rice in the basin is scattered and turned into grains, which is good.

After finishing these, Xu Zhuo set up the frying pan, heated it up, poured in peanut oil, and started to burn the oil.

The reason why glutinous rice crispy rice crispy is that it needs to be fried in high-temperature hot oil, and when frying, a special utensil-crispy spoon is used.

The so-called rice crust spoon is a very shallow flat-bottomed spoon, because this kind of spoon is mainly used for frying rice crust, so it is called rice crust spoon.

There is no such thing at home, but when Xu Zhuo came from the store, he went to the warehouse to find one.

Every time the store purchases kitchen equipment, it will send a bunch of kitchen utensils. Some of these kitchen utensils are useful, and some can only be left in the warehouse to eat ashes.

The crispy spoon Xu Zhuo was looking for today is one of them.

While the oil was still hot, Xu Zhuo carefully washed the rice cooker spoon twice, then wiped off the moisture on the surface, and waited for the oil to warm up.

When the oil temperature is [-]% hot, it is almost ready to be made.

Xu Zhuo put the crockpot spoon into the oil pan, preheated the spoon first, and let the bottom of the spoon have a little grease to prevent sticking.

After completing this step, the frying rice crust officially begins!

Chapter 1336

After the rice cooker spoon was preheated in the oil pan, Xu Zhuo took it out, poured out the fat inside, then took another small spoon, scooped some stirred glutinous rice on the rice cooker spoon, and spread it out carefully.

Just spread a thin layer of glutinous rice, not too thick, because if it is too thick, it will not be fried through, which will affect the taste.

When spreading the glutinous rice, be careful to keep all the glutinous rice connected. Only in this way will the fried rice crust be formed, otherwise it will become a pot of rice flower.

After the glutinous rice grains were spread out, Xu Zhuo took the rice spoon and put them into the oil pan.

But just as the hot oil in the pot covered the spoon, Xu Zhuo took the spoon out of the pot.

The purpose of doing this is to let the glutinous rice adapt to the temperature in the pot, and at the same time, let the starch sticking on the surface start to stick.

If you put it directly into the oil pan without preheating, those glutinous rice grains that have been soaked in water are likely to burst in the oil pan, causing the frying pan phenomenon.

In addition, if you put it directly into the oil pan, the sticky glutinous rice on the surface may scatter in the oil pan, so that the fried glutinous rice will not stick together, making the rice crust turn into glutinous rice flowers.

The hot oil in the spoon sizzled, about 1 minute later, Xu Zhuo dipped the spoon into the hot oil in the pot again, and after the spoon and the rice inside were completely submerged, Xu Zhuo took out the spoon again.

After doing this three times, when the starch on the surface of the glutinous rice turned slightly yellow, Xu Zhuo put the spoon completely into the oil pan and started frying.

At this time, the preheating has been completely completed, and the glutinous rice is also firmly stuck together under the action of starch.

After frying like this for more than two minutes, Xu Zhuo grabbed the spoon and pressed it down, then shook it lightly twice, and the whole piece of rice in the spoon floated up and down on the oil surface.

At this time, Xu Zhuo took out the spoon again, spread some glutinous rice in it again, and then started to preheat and continue frying.

After the second piece of crispy rice floats from the spoon into the oil pan, the first piece of crispy rice has been fried to a golden color and can be taken out of the pan.

He carefully picked up the rice crust with chopsticks and put it aside to control the oil, then continued to make.

By the time Yu Keke got off work, Xu Zhuo had already finished frying half a pot of crispy rice.

The fried crispy rice is golden in color, and the glutinous rice grains are tightly connected together. It looks very firm and hard, but when you get it in your hand, you will find that the crispy crispy rice is light and fluffy. You can pinch it with your hands , the rice crust will break apart.

Break a piece into your mouth, the first thing you will feel is the aroma of glutinous rice. This aroma is matched with the salty taste of salt, the sweetness of sugar, and a little bit of ginger. These flavors and the crispy texture Together, even those who insist on losing weight will lose their work in a second.

"Wow, it smells so good, what are you doing?"

As soon as Yu Keke entered the room, she smelled the smell of crispy rice and ran into the kitchen excitedly.

After seeing the crispy rice, the girl squeezed a piece into her mouth without washing her hands, and ate it in big mouthfuls, like a refugee who hadn't eaten for many days.

"Go change your shoes first, put down your bag, and wash your hands before eating. In such a rush, is someone going to snatch it from you?"

Xu Zhuo brought out a whole basket of fried rice dumplings for Yu Keke to eat in the living room. There was still a little left in the kitchen, which was ready to be made into sliced ​​rice dumplings later.

In the cold weather, food can give people spiritual comfort.

"Do you want to make crispy pork slices? Then can you add a little more crispy rice, I really like the crispy rice in the crispy pork slices."

Yu Keke changed her shoes, washed her hands indiscriminately, and then nestled on the sofa and started eating crispy rice.

The scorched and crispy rice crackers become more delicious as you chew, especially the sound of crackling in the mouth, which sounds so comfortable.

And this crispy rice does not have the hard and mouth-piercing feeling of ordinary crispy rice. The whole crispy rice is not only delicious but also delicious.

This made Yu Keke very satisfied, and took pictures while eating and posted them in the group.

Originally, she wanted to pretend to be aggressive, and several people in the group began to express their envy by their real names.

But while everyone was chatting, Yuan Kang suddenly bubbled up in the group: "Is this crispy rice energy-producing? If possible, let's try new ones during the Chinese New Year. I think Xu Xiaochu hasn't launched a new product for nearly a month." , this crispy rice can be used as a snack or as a dish, so it should be very popular."

Yu Keke opened his mouth, admiring Yuan Kang's keen business sense.

She logged on to the online shopping platform, searched for various brands of rice crackers, and then looked at the sales and reviews of those rice crackers. The more she looked, the more she felt that Xu Xiaochu was suitable to enter this industry.

Although this industry is already bloody, but the more it is like this, the more it means that once it breaks out, the benefits will be unimaginable.

She sat cross-legged on the sofa, and stopped eating crispy rice. Instead, she held a short online meeting in the company's group.

The content of the meeting is very simple. It is to ask the people in the planning department to investigate the current rice cracker market. In addition to snack rice crackers, the field of food rice crackers must also be investigated.

The purpose of doing this is naturally to prepare for the listing of Xu Xiaochu's crispy rice.

Although Yu Keke still doesn't know whether these rice crackers can be mass-produced, but research this in advance, there are really not many fields.

Because even if rice crust is not launched now, it should be launched in the future.

After all, Xiaochu Xu's brand focuses on food, and crispy rice is a well-known casual snack, so there is no reason not to make money.

While Yu Keke was working online, Xu Zhuo was cooking in the kitchen.

The meat slices used in this dish are preferably tenderloin, so that the dishes will be tender, smooth, delicious, and delicious.

In addition to tenderloin, this dish also uses shiitake mushrooms, bamboo shoots, fungus, red pepper and other side dishes.

This dish is relatively home-cooked, so the side dishes are very casual. Basically, it is what you use, and there is no deliberate regulation on which ingredients must be used.

Xu Zhuo cut the tenderloin into thin slices, put it in a bowl, added a little salt, light soy sauce, cooking wine, and pepper, mixed it evenly, put an egg white in it, and put a small handful of dry starch.

After stirring evenly again, put a little peanut oil into it, which can prevent the meat slices from sticking, and it can be quickly dispersed after being put into the pot later.

Then slice all the side dishes and put them together for later use.

Then Xu Zhuo prepared some scallions, sliced ​​ginger and other ingredients. After finishing these, he brought a small bowl to prepare the sauce for this dish.

This is a typical small lychee-flavored dish, the sour taste is stronger than the sweet taste, and the salty taste is stronger than the sour taste.

Therefore, in order to prevent overturning and to better grasp the dosage, it is necessary to mix the sauce in advance.

Chapter 1337 "Food!"

Two spoonfuls of salt, two spoonfuls of light soy sauce, two spoonfuls of sugar, five spoonfuls of balsamic vinegar, and three spoonfuls of cooking wine. Put all in a bowl and stir well. The lychee-flavored sauce used in this dish is ready .

When this sauce is made, the salty taste is prominent, the sour taste is obvious, and the sweet taste is slightly less, which meets the requirements of this dish.

Then Xu Zhuo brought another big bowl, put half a bowl of broth in it, and then put two handfuls of dry starch into it and stirred evenly.

This is used for the final thickening. You don’t need to put too much starch, just a thin layer. If there is too much, the dish will taste sticky, which will affect the taste and appetite.

After finishing these, Xu Zhuo cut some red pickled peppers.

Pickled red pepper is not a necessary ingredient for this dish, but Xu Zhuo felt that adding some would be more appetizing, and Yu Keke likes to eat it, so he used this ingredient.

After everything was ready, Xu Zhuo set up the wok and began to prepare this dish.

After the pan is hot, add cold oil to the pan, pour it out, and put some lard in it.

Stir-fried meat slices with lard can not only increase the flavor of the dishes, but also make the meat slices more tender and smooth.

After the lard melted and heated up, Xu Zhuo poured the seasoned and starched meat slices into it and quickly divided them.

After the meat slices changed color, he served them with a spoon.

The reason why the meat is served is mainly to prevent the meat slices from getting old, and at the same time to fully saute the ingredients.

After the bottom oil in the pot was heated up again, Xu Zhuo poured the prepared onion, ginger, star anise and pickled peppers into the pot, and stir-fried on high heat to bring out the aroma of these ingredients, so that the dishes tasted the best .

After the ingredients were fried, Xu Zhuo poured the prepared side dishes into the pot and started to stir fry.

Stir-fried for about 3 minutes, when all the side dishes were dry, Xu Zhuo poured the meat slices that had just been oiled into the pot, and at the same time poured in the previously prepared sauce.

After the fire boiled, Xu Zhuo put in red pepper slices.

This is for color matching, so don't put it too early, just put it in the pot together with the sauce.

After the sauce in the pot boiled, Xu Zhuo quickly stir-fried it a few times so that all the sauce was on top of the ingredients, and then poured in the starch water mixed with the broth.

Starch water can make the soup thicker, and the broth can increase the flavor of the dish, so the overall flavor of this dish is still very strong, and it is more appetizing.

After the starch water was poured into the pot, Xu Zhuo put the frying pan on another stove and turned on the fire again.

If the dish of crispy meat slices is to be outstanding, the crispy rice must be deep-fried again, and the cooked meat slices will be poured on the crispy rice, so that there will be a sizzling sound.

This voice has been echoing in Xu Zhuo's memories.

Is this dish really delicious?Not necessarily.

But every time I pour the prepared dishes into the rice cooker, listening to the sizzling sound from the pot, my taste buds seem to be opened all at once.

This is probably what people often say about endowing souls now.

Anyway, every time Xu Zhuo ate this dish before, he was looking forward to hearing such a sound.

After heating up the oil, Xu Zhuo took the fried rice crust, broke it into large pieces and put it in a colander.

After a while, the reheating time of the oil is very short, so it should be placed in a colander, so that it can be quickly taken out, so as not to cause the rice cake to be mushy in the pot when it is not picked up later.

After the soup in the pot boiled, Xu Zhuo stirred it a few times with a spoon, and after about half a minute, the soup in the pot became visibly thicker.

Turn off the fire!

Xu Zhuo took the frying pan and poured the vegetables, soup and water into a small basin.

At this moment, the temperature of the oil in the oil pan had almost risen, so Xu Zhuo took the colander and put the broken rice crust into it for secondary heating.

This time was very short, about three to forty seconds, Xu Zhuo took out the colander, and after controlling the oil, he poured these rice crusts into a deeper plate, and then spread them out slightly.

At this time, the oil pan was still burning, and when the oil was about [-]% hot, Xu Zhuo took a little hot oil with a spoon and poured it into the plate containing the rice crust.

Then he turned off the fire, came to the restaurant with sliced ​​meat soup in one hand, and a plate of crispy rice in the other, and started his performance.

Yu Keke was already in position at this moment, holding up his mobile phone and starting to shoot.

Xu Zhuo put the rice crust on the dining table, and poured the soup with sliced ​​meat.

Because of the hot oil on the bottom of the plate, as soon as the sliced ​​meat soup was poured in, there was a sizzling sound.

Xu Zhuo let out a long breath of relief.

comfortable.

After hearing this sound, Xu Zhuo felt that he had already eaten half of the dish.

One half is psychological, and the other half is physical.

Yu Keke happily finished shooting the video, but he didn't send it out immediately, but saved it on his mobile phone, and was going to send it out after dinner.

The purpose of doing this is that she doesn't want to miss out on delicious food. After all, no matter what kind of dish it is, it tastes the best when it is first served, so she doesn't want to be distracted by chatting.

Secondly, it's still too early to release the poison, and it doesn't have that kind of crashing effect.

It will only be effective if you wait for a while, wait until those who are clamoring to lose weight decide not to eat dinner, and post it at that time.

In addition, Yu Keke doesn't like to chat while eating, which is not only a disrespect for food, but also can't enjoy the fun of pretending.

Only eat and drink enough, sit on the sofa, slowly pick your teeth with a dental floss stick, and at the same time tell the taste of the dish you just ate in a relaxed tone in the group.