Food starts with noodles

While cutting, Zhao Jinma talked about the essentials to pay attention to in this dish.

The biggest feature of this dish is the infinitive form.

The so-called "fixed frame" means that the combination of fried shredded pork and cold vermicelli is unchanged. No matter how it is cooked, this dish must follow this point.

The so-called "infinitive" refers to the fried shredded pork on top, which varies with the seasons.

According to the products of the four seasons, you can use earth celery to fry shredded pork, stir-fry shredded pork with leek moss, stir-fry shredded pork with garlic moss, and stir-fry shredded pork with garlic or leek, etc. You can use whatever is produced in the season, and there are no fixed ingredients.

Among them, because the celery itself has a distinctive fragrance, the fried shredded pork version with celery is the most distinctive.

In addition, this dish also has the characteristics of "hot in winter and cold in summer".

The so-called hot in winter and cold in summer refers to the cold weather in winter. When making this dish, the vermicelli should be scalded before mixing to keep the vermicelli warm, so that it will not be overwhelmed by the excessive heat and cold with the shredded pork. A diner becomes unwell.

As for summer, the noodles are usually scalded and then soaked in cold water, so that it tastes more refreshing.

After saying this, Zhao Jinma also cut the shredded pork.

He put the shredded pork in a bowl, put a teaspoon of salt and a teaspoon of pepper into it, then poured in the cooking wine, and mixed it evenly.

Then add an egg white and a little starch into it, and stir again.

Finally, pour in a little dark soy sauce for coloring, and then pour in a little peanut oil, so that it can be easily dispersed when the oil is over.

After the shredded pork was marinated, he took the soaked mung bean vermicelli and began to modify the knife.

The vermicelli was soaked by Zhao Jinma in cold water at home last night, and it has been completely soaked at the moment. He took the vermicelli out of the water, folded it, and then cut it into strips with a width of [-] cm with a kitchen knife.

After cutting, put it aside for later use, and then change the ingredients to be used.

Cut the celery, shred the green and red peppers, mince the ginger, and mash the garlic into a mashed garlic with a garlic mortar. Finally, take a small bowl and make a cold sauce with salt, light soy sauce, mature vinegar, sesame oil, garlic mashed and mustard sauce.

After everything was ready, Zhao Jinma started production.

Chapter 1340 The first course of the New Year's Eve dinner, out of the pot!

For this dish of shredded pork with bottom, the shredded pork should be fried first, so that when it is put on the vermicelli later, the temperature will not be too high.

Otherwise, the vermicelli can easily become sticky, which will affect the overall taste of the dish.

Zhao Jin put the frying pan on the horse, and after heating it, slide the pan first, then add a little more peanut oil to the pan, pour the shredded pork into it after heating, and then take it out after the shredded pork changes color, and pour out the oil at the same time .

Leave the base oil in the pot, heat it up, add green onion, ginger, dried chili and star anise, stir-fry, pour the prepared celery segment into it and stir-fry.

Stir-fry for 2 minutes, pour in the shredded pork that has just been slid over, stir-fry with celery evenly, and then start seasoning.

The main flavor source of this dish is actually the cold vermicelli, so when frying the shredded pork, it is enough to add a little base flavor, without adding too much condiment.

Specifically, put a small spoonful of salt, a small spoonful of pepper, then add a large spoonful of light soy sauce to the pot, and finally add a little dark soy sauce to increase the color.

The dishes fried in this way have a strong sauce flavor, which is exactly opposite to the hot and sour taste of the noodles.

What this dish wants is the conflict between cold dishes and hot dishes, so the stronger the contrast, the more delicious the dish will be, and the more surprising it will be.

After letting go of the soy sauce, Zhao Jinma stir-fried for another minute, then took it out of the pan and put it on a plate.

When he put it on the plate, he said to Xu Zhuo: "If you like to eat something with a stronger fragrance, you can put a little bit of broth in it when you put the condiments, so that it will not only taste more fragrant, but also have a soup base. , even if it is mixed into the vermicelli, the taste will still be very strong."

Xu Zhuo nodded, indicating that he understood.

In fact, Xu Zhuo's impression of this dish is average, it's not that he thinks it's not delicious, the main reason is that his impression of this dish has always stayed in the banquets he attended various weddings and weddings when he was a child.

Almost all the banquets that I ate at that time had this dish, but every time Xu Zhuo had a banquet at that time, what he looked forward to most were desserts such as sesame balls, eight-treasure rice, and candied golden dates. no feelings.

The main reason is that I have always had it at home, so I don’t catch a cold.

The reason why he pays more attention to desserts is because his family members are always afraid that he will have tooth decay, so they limit eating desserts.

Looking back now, thinking about the banquets he had attended, Xu Zhuo always had the feeling that he had picked up the sesame seeds and lost the watermelon.

Because the banquets at that time were relatively traditional in terms of ingredients and cooking methods, unlike now, almost all the dishes on the banquet were semi-finished products, which were served on the table after being changed and heated.

In addition, the desserts at that time were all wholesale semi-finished products. In this comparison, eating desserts naturally seemed a little silly.

After Zhao Jinma took out the fried shredded pork, he began to prepare the cold noodles.

At this moment, the vermicelli has been soaked, but if you want to eat it, you have to blanch it with hot water first.

Blanching water can not only make the vermicelli taste more tender and smooth, but also remove the beany smell and other peculiar smells in the vermicelli, making the vermicelli taste more outstanding.

Zhao Jinma picked up another pot, filled it with half a pot of water, put it on the stove and boiled it on high heat. When it was almost boiling, he put two small spoons of salt into the pot.

"Adding salt at this moment can give the vermicelli a base flavor, which makes it more delicious to eat, and the salt water has a lubricating effect. If you blanch it with salt water, the vermicelli will be smoother.

These are small details that need to be paid attention to in cooking. Although they seem innocuous, the key point of whether it is delicious or not may lie in these small details, so we must pay attention to it. "

When Zhao Jinma warned Xu Zhuo, the water in the pot boiled.

He stirred the pot a few times with a spoon to ensure that the salt he had just put in was completely dissolved.

Then, he poured the freshly chopped vermicelli into the pot.

After the vermicelli is put into the pot, use a spoon to stir it a few times quickly to disperse the vermicelli in the pot, so that the vermicelli can be heated evenly without overcooking.

Taking advantage of this world, Zhao Jinma took a larger basin and filled most of it with warm water at around forty degrees.

Xu Zhuo was a little surprised by this step, and didn't know what the operation was.

But at the moment when the video was being shot, Xu Zhuo refrained from asking, but watched quietly.

This is not easy to expose the fact that he doesn't understand anything, and it is also the safest choice.

It didn't take too long to blanch the water, at most 1 minute. Zhao Jinma took a large colander and scooped out the vermicelli from the pot.

After taking it out, he controlled the water a little bit, and then poured it into the warm water basin he had just prepared.

Use a spoon to stir a few times in the basin, wash the vermicelli carefully twice, then fish out Zhao Jinma again, put it aside to control the water.

After finishing all this, he said: "In winter, you can't eat vermicelli in cold water, but if you don't blanch the vermicelli, it will easily become sticky, so after blanching the water out of the pot, you have to pass it through warm water to remove the sticky surface. Wash it off, so that the noodles will taste smooth and delicious, which is very enjoyable."

These small details are really important, Xu Zhuo felt that if Zhao Jinma hadn't reminded him, even if he had been painting gourds all the time, the meat ribbon bottoms he made would be absolutely horrible.

When the vermicelli was almost water-controlled, Zhao Jinma poured the vermicelli into a smaller basin, then brought over the freshly prepared sauce, added a little mustard oil to it, stirred it again, and then poured it into the vermicelli .

Then, he started to stir the vermicelli and sauce with chopsticks.

While stirring, Zhao Jinma said: "Mustard oil volatilizes quickly, so you have to wait until you use it. Although mustard sauce has been put in it, the mustard sauce can only taste, and the smell is not obvious. So put some mustard oil in it, so that it tastes and smells very enjoyable."

Although he said so, Xu Zhuo felt that the old man was obviously making things difficult for those who wanted to eat this dish later.

This is mustard oil and mustard sauce, and it definitely makes the nose clear.

After stirring evenly, Zhao Jinma put the vermicelli in the basin into a deeper plate, poured it in, poured a little sesame sauce on top, and then put the freshly fried shredded celery and pork on top.

A delicious meat ribbon bottom is ready.

Xu Zhuo took the dish and asked the photographers to take a close-up first, and then sent it to a large table prepared next to it.

For the New Year's Eve dinner, you can't just talk about it, you have to really put it all on display.

So Xu Zhuo specially asked the shop to send a spare round dining table to put these dishes on.

After the dishes were ready, just as Zhao Jinma wanted to say something to the camera, the door here was pushed open, and Feng Weiguo strode in: "Old Zhao, have you finished it? Don't just stand there when you're done. Hurry up and make room for me."

After finishing speaking, he said to Xu Zhuo: "Little Zhuo, don't go away, I need your help to make this vinegar-soaked peanut recipe later, without you, I always feel that the video I made is not attractive .”

Chapter 1342

When Xu Zhuo came here today, he just looked at the first dish casually, and then drove over here in a hurry. He didn't expect the second dish to be peanuts soaked in vinegar, let alone Feng Weiguo.

But does this dish still need to be photographed?

Who wouldn’t know how to make peanuts soaked in vinegar? Just pour some mature vinegar into the fried peanuts. Even those who have no cooking skills can make this dish a breeze, right?

I don't really understand the meaning of Feng Weiguo's cooking of this dish. Is it possible that it is just to promote that Shanxi people like to eat aged vinegar?

Xu Zhuo held back the complaints in his heart, and helped Zhao Jinma tidy up the shooting scene, and then Feng Weiguo, who had changed his clothes, officially entered the scene.

If the meat ribbon bottom is unpopular and niche, then vinegar-soaked peanuts are a dish that can be eaten both in the north and the south.

This dish can be seen no matter where it is, it seems that no matter where it is, this dish is a very homely dish.

It stands to reason that it is so common that it should not be selected.

Xu Zhuo was a little puzzled, the more he thought about it, the more he felt that the old man and the others made such a dish in order to take care of Feng Weiguo's mood.

But since he wanted to shoot a video, he naturally had to take it seriously, and he couldn't show dissatisfaction during the shooting, otherwise he would be criticized by those netizens who like to criticize.

Maybe it will be on the hot search.

After the filming started, Feng Weiguo made a few opening remarks habitually, and then changed the subject, talking about the vinegar-soaked peanuts that he was going to make today.

"Peanuts soaked in vinegar, or old vinegar peanuts, this dish is very common in our lives. Many people say that this dish is to soak fried peanuts in mature vinegar. The method is very simple.

But is this dish really made like this?Today, I want to rectify the name of this dish, so that everyone can really see the real way of this dish.

It's not as simple as soaking mature vinegar! "

Xu Zhuo was taken aback by what he said, what's going on, did he think wrong?

Fortunately, I didn't say a word just now, and I didn't show that kind of impatience, otherwise I would really lose face.

After Feng Weiguo finished speaking, he began to introduce the ingredients to be used today.

Peanuts, needless to say, are the most important thing in this dish.

In addition, there are old vinegar, white sugar, light soy sauce, oyster sauce, concentrated orange juice for cooking, half a lemon and a cucumber.

When Feng Weiguo put out these ingredients one by one, Xu Zhuo was completely confused.

Just now he has noticed that this dish is not as simple as adding aged vinegar, but after seeing these seasonings, Xu Zhuo realized that he still underestimated this dish.

At the same time, I also understand the reason why this dish can be selected for the New Year's Eve dinner.

Probably the misunderstanding of this dish by the world is so deep that the chef himself can feel this misunderstanding, so he took this opportunity to make this dish, so that everyone can really experience the real method of soaking peanuts in vinegar, so as to save money. When it comes to this dish, they talk about peanuts soaked in mature vinegar.

After introducing all the ingredients, Feng Weiguo took the prepared peanuts and started to fry them.

This dish needs to use the crispy fried peanuts, and at the same time, it is necessary to ensure that the outermost red layer of the peanuts is intact. Only in this way can the peanuts taste better and look better. Some.

There are many tricks for frying peanuts, but there is a very simple way to fry the peanuts without discoloration, that is, blanch the peanuts in boiling water before frying.

The peanuts treated in this way are put into the oil pan for frying, even if they are fried a little bit, the peanuts will still maintain their complete shape and beautiful color.

Feng Weiguo started the pot to boil water, and when the water in the pot boiled, he poured the peanuts into the pot while stirring quickly with a spoon, so that the peanuts could be heated evenly in the pot.

As soon as the peanuts were put into the pot, the boiling water in the pot changed color.

About a minute later, after the water in the pot boiled again, Feng Weiguo took the peanuts out of the pot.

After taking it out, he put it aside to control the water, and then said to Xu Zhuo: "The time to blanch the peanuts should not be too long, about 1 minute is enough. If the time is too long, the outer layer of afterbirth will become wrinkled, and the oily skin will be damaged." It’s easy to break if you fry it.”

Xu Zhuo nodded, indicating that he had written it down.

Like Zhao Jinma, Feng Weiguo also likes to share some tips when cooking.

When the water was about to be controlled, Feng Weiguo put the frying pan back on. After the pan was heated, he poured peanut oil into it, and then he poured the peanuts that had been drained into the oil pan.

"Peanuts are an ingredient, whether they are deep-fried or stir-fried, they need to be put into the pan with cold oil, so that the peanuts can be deep-fried until they are crispy.

Moreover, the peanuts used today have been blanched in water, and the surface is very wet. If they are put into the pan with hot oil, they will definitely fry the pan. "

After the peanuts were put into the pot, Feng Weiguo kept stirring the pot with a spoon.

Stirring can prevent the peanuts from sticking to the pan, and at the same time allow the peanuts to be heated evenly to prevent uneven rawness and ripeness.

Not long after, when the oil temperature in the pot came up, the moisture on the surface of the peanuts also began to be fried.

When the water is almost fried, you can hear crackling in the pot, which is a sign of ripe peanuts.

Under normal circumstances, after the sound appears, the peanuts will be out of the pot in about a minute or so.

One minute later, Feng Weiguo put the colander on the oil drum filled with peanut oil, and poured out all the hot oil and peanuts in the pot.

Then he shook the colander a few times to let the oil on the surface of the peanuts drip off, and then poured the peanuts into the prepared large tray.