Food starts with noodles

Spread out and set aside to cool.

The surface color of the fried peanuts is still bright. Compared with raw peanuts, the color is only a little bit heavier. It makes people feel that the peanuts are very crispy and delicious.

While the peanuts were drying, Feng Weiguo changed the pot and began to prepare the old vinegar sauce for soaking peanuts.

This so-called old vinegar sauce is actually a kind of sweet and sour sauce, but because of the large amount of vinegar used, it is called old vinegar sauce.

"This old vinegar sauce can not only soak peanuts, but can also be eaten with noodles or vegetables. It has many uses."

While preparing the ingredients to be used, Feng Weiguo explained to Xu Zhuo the inside ways.

He sliced ​​the lemon and cucumber and put them aside for later use. Then he weighed the white sugar, mature vinegar and light soy sauce. It was about half a catty of sugar, eight taels of mature vinegar, two taels of light soy sauce, and one tael of oyster sauce.

After getting ready, Feng Weiguo set up the wok and started to boil the old vinegar sauce.

He first poured the prepared half a catty of white sugar into the pot, then put the same amount of water into the pot, and then boiled it on the fire, stirring it constantly with a spoon.

Feng Weiguo was not idle even when he was disturbed, he even set up questions to test Xu Zhuo.

"Xiao Zhuo, do you know the whole stage of boiling sugar?"

Xu Zhuo: "..."

Ok?

what's the situation?

Isn't it boiled old vinegar sauce?Why are you talking about boiling sugar?

But if you want to ask this, then I'm not sleepy.

Boss Xu is very familiar with boiled sugar. He is so familiar with it that he has played the game many times. Where there is a secret door, he can find it with his eyes closed...

Chapter 1343 Brewing Old Vinegar Sauce

"According to the different cooking time, boiling sugar is divided into five stages: honey juice, frosting, wire drawing, glass and sugar color. If the sugar color part is subdivided, it can be divided into two parts: tender juice and sugar color."

After Xu Zhuo finished speaking fluently, he asked Feng Weiguo, "Grandpa Feng, do you need to boil sugar for this vinegar-soaked peanut?"

Feng Weiguo nodded, and while stirring the pot with a spoon, he said: "It is necessary, and the sugar must be boiled to a viscous state, so that the old vinegar sauce can hang on the peanuts better. It also makes the peanuts taste like caramel.”

What Feng Weiguo is doing now has completely overturned Xu Zhuo's perception of vinegar-soaked peanuts.

People are really easy to be misled by their own inertial thinking.

He stood aside, watching Feng Weiguo boil the sugar seriously.

Under the action of the fire, the sugar in the pot quickly boiled, and then the water in the pot gradually decreased, and the sugar juice gradually became thicker.

During this period, Feng Weiguo didn't stop what he was doing, and kept stirring the pot with a spoon from beginning to end.

Waiting until the sugar juice in the pot became slightly viscous and almost reached the state of tender juice, Feng Weiguo turned off the fire, and then held the prepared light soy sauce in one hand and the lid of the pot in the other.

When pouring soy sauce into the pot, quickly cover the pot.

"At this time, the temperature of the sugar juice is very high. Pouring the light soy sauce in suddenly will cause splashes, so cover the pot quickly to avoid being scalded by the splashing sugar juice."

After a while, when there was no more crackling sound from the pot, Feng Weiguo lifted the lid of the pot, turned on the fire again, stirred up the light soy sauce and sugar juice in the pot with a spoon, then poured the prepared mature vinegar into it, and continued cooking. Stir while heating.

"The sugar juice that has just been boiled is very viscous, and it will form agglomerates when it encounters colder light soy sauce and mature vinegar, so keep stirring to let the sugar juice fully melt into the vinegar water.

In this way, the old vinegar sauce will have a sweet and caramel aroma.

And after being boiled, the strong taste in the mature vinegar and light soy sauce will be boiled out, making the taste of the old vinegar juice softer. "

After simmering for a few minutes, Feng Weiguo poured a little concentrated orange juice for cooking into the pot, then poured in the oyster sauce, and then put the sliced ​​cucumber and lemon into the pot.

Reduce heat to low and continue to simmer.

The orange juice is added to increase the sweet and sour taste, making the peanuts more appetizing.

The oyster sauce is to increase the umami taste of the old vinegar sauce, and it is also a supplement to the salty taste, so as to avoid the overpowering sweet and sour taste, which will make it easy to get greasy after eating too much peanuts.

As for the cucumber slices, it adds a fresh taste to the old vinegar sauce, and it is also to neutralize the several seasonings in the old vinegar sauce.

The lemon slices put in at the end are mainly to supplement the orange juice, enriching the sweet and sour taste of the old vinegar juice.

After putting everything in, cook on low heat for another ten minutes, and when the soup in the pot becomes thick, Feng Weiguo turns off the fire.

At this time, it was almost the same time. He first filtered out the lemon slices and cucumber slices with a colander, and then poured the boiled old vinegar into a small basin.

"The boiled old vinegar sauce is cooled, covered with plastic wrap and put in the refrigerator's freezer. It doesn't matter how long it's kept, and it tastes delicious as long as it's kept."

After saying this, Feng Weiguo put the old vinegar sauce aside, and then went to look at the peanuts that were fried earlier.

The peanuts have been dried right now, they are crispy and delicious.

He put a plate of peanuts on a deeper plate, poured two spoonfuls of old vinegar sauce evenly with a spoon, and put two mint leaves on top for decoration. A plate of delicious vinegar-soaked peanuts was ready .

Xu Zhuo stared blankly at the vinegar-soaked peanuts on the plate. On the surface, this dish was no different from what he imagined, as if the peanuts had been soaked in mature vinegar, and the smell was sour.

I didn't expect that the method of soaking peanuts in old vinegar sauce would be so complicated.

And with so much sugar in it, those health experts always use vinegar peanuts as lettuce, which seems really biased.

While it's possible they really just soaked the peanuts in vinegar, that's not how this dish is prepared.

I don't know how many people have been misled.

Because many people don't have time to toss about food at home, so if they want to eat, they can only go to restaurants.

The vinegar-soaked peanuts in the restaurant are not healthy at all, and even eating too much is not good for your health.

Xu Zhuo took the dish and asked the photographers to take close-up shots, and then sent it to the big round table beside it.

The second course of the New Year's Eve dinner series is officially in place.

Next, it was the old man's turn to appear. When Xu Zhuo came, only Zhao Jinma was there. When he went to the bathroom between filming, he found that the office next to him was full of gray-haired old people.

Yu Peiyong, Zheng Guangyao, Dai Zhenting, Guo Shuying, Yuan Desheng, Tian Chengrun, Ji Wenxuan, Wei Junming, He Guoan, Xie Hailong, Xu Wenhai and others were all there.

It was originally an idea that Zhao Jinma came up with on a whim, and Xu Zhuo also wanted to increase his fans, so he agreed to the proposal of making a series of short films about the New Year's Eve dinner.

Who knew that it was just to shoot some dishes, but all of them came.

Li Hao, Yu Keke, Sun Panpan, and a company clerk were all here, serving tea and pouring water very attentively.

After all, if you serve this group of people well, you may be able to taste some dishes that are not available in the market.

Especially Li Hao, he was extremely attentive at the moment, he was getting engaged the day after tomorrow, if these old men were around, it would make his engagement banquet a lot more exciting.

So be active at the moment, and hope that these old men will be able to participate by then.

Today’s photos are all cold dishes, and almost everyone has made one. For example, the old man made warm mixed jellyfish, Yu Peiyong made hot dried shredded rice, Dai Zhenting made Kong Yiji’s favorite fennel beans, and Ji Wenxuan made The famous mustard pier in the capital...

Almost everyone got a chance to show their faces anyway.

And these dishes were not wasted. When we had dinner at night, everyone ate them together.

But after eating, tomorrow these dishes have to be re-made and placed on the big round table for shooting, so that if they are arranged again, they will appear coherent.

Especially when the last dish is on the table, all the dishes have to be set up.

Therefore, those dishes that have been prepared need to be specially prepared again every day.

Although this is a bit troublesome, but for the sake of shooting effect, it can only be done like this.

Of course, some dishes that can be preserved for a long time, such as vinegar-soaked peanuts, Feng Weiguo made several days' quantity at a time, so that after eating a plate, it is very simple to serve it directly.

When other people prepare dishes, they also prepare them in this way, so overall, it is quite casual.

It's mainly for the shooting effect, and everyone is willing to make such a fuss.

After all the cold dishes were filmed, it was the turn of the hot dishes.

The first dish of the hot dish is the classic Shandong dish made by the old man - tofu box.

Chapter 1344 Tofu Box

Tofu box, also called box tofu or box tofu, tofu box, etc.

This dish originated from the Boshan area of ​​Shandong Province. It was sought after by all parties as soon as it appeared in Beijing in the middle of the Qing Dynasty.

This dish is not only beautiful and delicious, but also gives people a sense of shock that "the dish can still be done like this".

Yes, a piece of soft tofu can be made into a lifelike box, and even some skilled chefs can even make a decent lock on the box.

This has gone beyond the scope of food, and reached the realm of art.

The whole dish is like a handicraft, even the pickiest gourmets will be instantly conquered by this dish.

The old man wore a chef uniform embroidered with the national emblem and a tall chef hat, and began to make preparations before shooting.

While checking the ingredients to be used, he muttered: "Originally, I didn't want to participate. It's enough for Lao Zhao and Wei Guo to cook a few dishes. I didn't expect Lao Tian, ​​Lao Yuan, and Lao Dai to compete with each other. I can't let them compete." Go, so I also participated in this shooting.

Originally, I planned to make some difficult dishes, but I thought it would be too bullying, so I ignored this regular tofu box. "

In terms of culinary skills, the old man may be about the same level as Zheng Guangyao and the others.

But in terms of pretense, Dai Zhenting and the others are tied together, and they are not the old man's opponent.

For example, now, he said these words in a dismissive tone, the voice was not too low, just enough for the people in the next room to hear.

So soon, the sound of tapping the table came from the next room.

Obviously, everyone was not satisfied with the old man's words.

The old man smiled, and said to Feng Weiguo who was standing at the door: "Tell them to be quiet, they are shooting videos here, why are you making so much noise? Are you still a child?"

After finishing speaking, he turned his face to Xu Zhuo and said, "Okay, let's start, let them also experience the classic dishes in Shandong cuisine."

This tofu box is indeed a classic, so classic that even the imperial dining room included this dish. It is said that Emperor Qianlong, the number one gourmet Internet celebrity in the Qing Dynasty, couldn't put it down and liked it very much.

However, it is not known how much water this legend contains.

After all, Emperor Qianlong was too busy all his life. Not only did he have to speak for gourmet specialties from all over the country, but he also had to make up short stories full of loopholes and allusions, which were publicized everywhere.

Let people go.

The most important ingredient for making tofu boxes is tofu. Not only the shape of the box needs tofu, but also the stuffing in the box needs to be filled with tofu to be delicious.

In addition to tofu, other ingredients such as dried shrimps, fungus, winter bamboo shoots, shiitake mushrooms, and pork belly are also used.

The tofu used in this dish is the old tofu that is common in the north. The texture of the old tofu is harder, so it is easier to make the shape of tofu.

This dish is very famous, so the old man didn't introduce much, and he started to make it after talking about the ingredients.

He took a kitchen knife and cut the tofu into 3 by 3 by 4 cuboids.

This process seems simple, but it is a test of knife skills and sense of space, because if you are not careful, you may cut the tofu into scraps that are completely useless.

This point reflects the awesomeness of the old chef. I saw that the old man didn't measure at all, and he didn't even observe this piece of tofu. Uniform cuboid.

After dividing, the old man set up the oil pan, poured peanut oil into the pan, heated it up, put the cut tofu cubes in and fried them.

Deep-frying can make the tofu shape, which is convenient for the next production.

During the frying process, the old man said with a smile: "The chefs in the past would also carve patterns when making this dish, that is, after cutting the tofu, they would carve various patterns on the tofu block, and then fry it with oil. fried.

After frying, those patterns will become more obvious, and it really looks like an old-fashioned wooden box.But now, basically no one does this anymore. Even if there are patterns on some tofu, they are pressed out by machines. "

Deep-fried tofu needs to use high heat to heat the oil, which can quickly shape the tofu cubes. If the oil temperature is not high, the tofu cubes will sink and float in the oil pan, and it is likely to be deformed.

Tofu contains a lot of water, so don't worry about it getting mushy when frying, just fry it boldly.

This point seems to be the most friendly step for newcomers in this dish.

After the tofu in the pot turned golden, the old man took a colander and scooped out the tofu in the pot.

After the tofu is taken out, put it on a tray to cool. Some of the tofu pieces are slightly deformed during the frying process, and they need to be pressed with something to keep the tofu cubes as uniform as possible.

This not only looks better, but also facilitates the next step of digging tofu.

Taking advantage of the time to dry the tofu, the old man cut the winter bamboo shoots, fungus, sea rice, shiitake mushrooms and pork belly into small cubes, put them together and stirred them evenly, then marinated them with condiments such as soy sauce pepper and salt.

After doing this, the tofu is almost dried to the point where it is not hot.