Food starts with noodles

To be honest, this dish is actually a process of trying to remove the taste of the large intestine.

The whole dish revolves around this purpose.

When making this dish, you can put more balsamic vinegar, because in the process of cooking, balsamic vinegar will continue to volatilize, and the esterification reaction between balsamic vinegar and cooking wine under the action of hot oil is also It can increase the flavor of dishes.

When the soup in the pot boiled, the old man added half a frying spoon of white sugar into the pot.

The sugar color just now is normally tasteless or slightly bitter. Although there is a lot of sugar, it can only be colored without a trace of sweetness.

So this dish wants to highlight the five flavors of sour, sweet, bitter, spicy and salty, and it needs to add sugar again.

After putting the sugar into the pot, the old man stirred it a little with a frying spoon. After all the white sugar in the pot melted, he added a large bowl of pork bone clear soup to the pot.

The so-called pork bone clear soup is a lighter broth made from pork bones.

The common pork bone broth is thick and white, but this kind of broth is not suitable for the Jiuzhuan Dachang dish, because too thick broth will make the taste of the intestine greasy.

And if you put clear water, the cooked large intestine will be slightly bland, so pork bone clear soup is the best choice.

Of course, if you make it at home, there is no need to be so particular about it. Just pour a bowl of water into the pot, and the juice will still taste delicious after 10 minutes.

Today, the old man is showing off his skills, and he is the master dish that showcases Shandong cuisine, so naturally he will not treat him carelessly.

Next, the old man covered the pot, turned the heat to low, and let the soup in the pot slowly simmer the pig intestines.

It takes about 10 minutes to simmer. Xu Zhuo thought that the old man would take a rest, but he brought a rectangular plate and began to prepare for serving.

I saw the old man wiped the plate and put it on the workbench, and then he found the finished caramel inside from the prepared seasoning pile.

This made Xu Zhuo very surprised. Could it be that the old man still wanted to play tricks?

Not only Xu Zhuo was curious, but Yu Peiyong, who was outside the camera, also stood up straight. Obviously, he was also a little puzzled by the old man's actions.

The old man took the caramel for decorating and unscrewed the bottle, revealing the slender decorating mouth.

Then he pinched the bottle and drew a zigzag line obliquely on the plate with his head down.

Xu Zhuo didn't understand even more, what's the matter?

The old man who has always paid attention to style has started to play performance art under the camera?

When he was curious, the old man held up the decorated caramel again and started to draw again.

This time it was still a crooked line, very close to the one drawn before, and the curvature was very similar. Xu Zhuo folded his arms, and the more he looked at it, the more confused he became.

On the other hand, Yu Peiyong's brows gradually relaxed, and there was even a surprised smile on his face.

The old man continued to paint, and sipped some extra caramel with chopsticks.

When he straightened up, Xu Zhuo finally saw the painting on the plate, it was actually a crooked branch, the brown caramel was very similar to the eyes of the dead branch.

The whole painting is sparse, and the contrast of the brown branches in the white plate is also very strong.

Even if Xu Zhuo didn't know much about art, he could tell that the old man's art skills were very high, and the dead branches on the plate had a strong sense of desolation.

At the end of the dead branches, a few branches are reserved.

This is……

Xu Zhuo was stunned for a moment, looked at the ruddy pig intestines in the pot, and then at the reserved space on the plate, he suddenly understood.

The old man is going to use the nine-turn large intestine to form a plum blossom shape, and match it with the dead branches on the plate to form a picture of winter wintersweet.

This move suddenly raised the compulsion of this dish by a large margin.

Tsk, you really deserve to be the king of bullying.

Chapter 1355

"Wow, it's so beautiful!"

When the cameraman came over to take a close-up, Xu Zhuo also came over, and couldn't help but let out a sound of exclamation.

If a painter paints like this, Xu Zhuo doesn't think there is anything wrong.

But it's quite surprising that a chef can caramelize a dead twig on a plate.

Let alone Xu Zhuo, even Yu Peiyong was surprised.

The old man waved his hand calmly, and said forcefully: "It's just a random graffiti, it's not worth mentioning."

After the close-up was finished, the photographers turned off their phones and prepared to rest for a while because the large intestine in the pot hadn't been simmered yet.

Yu Peiyong came over, looked at the masterpiece of the old man, looked up at him and asked curiously: "When did you learn these? Didn't you hate playing this kind of tricks the most before?"

The old man smiled: "Don't young people like these now? I thought it was very troublesome. I just found out after practicing at home some time ago. It's quite simple."

Xu Zhuo was very envious at the side. The old man's talent is really high, and he can learn it just by playing around.

On the other hand, if there is no system, nothing will be achieved.

When I think about it this way, I always feel that I am worthless.

Soon, 10 minutes passed, and the soup in the pot had almost dried up, and now the rest of it was almost all fat.

The large intestine has been completely colored, and the ruddy color makes people very greedy at first glance.

And the aroma in the pot is very strong, smelling like eating half a piece of meat.

What's more, at this moment, only the smell of pork came out of the pot, and the smell of organs like pig intestines was completely gone.

The old man stirred the pot a few times, and then sprinkled a small spoonful of pepper, a small spoonful of cinnamon powder and a small spoonful of amomum powder into the pot.

Now, the spiciness and bitterness are complemented.

The five flavors of sweet, sour, bitter, spicy and salty come together. This kind of compound food is exciting to think about.

After sprinkling several kinds of spices, the old man turned up the fire and turned the large intestine in the pot a few times with a spoon to stir the spices evenly in the pot.

After stirring, the little soup left in the pot has almost dried up.

At this time, it is almost ready to be out of the pan, but before it is out of the pan, you have to add some seasoning.

The old man poured a little pepper oil into the pot with a frying spoon, and after stirring a few more times, he took the pot and poured the large intestine inside into a tray prepared next to him.

After pouring it in, the old man took the chopsticks and carefully picked up a section of large intestine and placed it vertically on the plate with the branches painted on it.

The position of the pendant is exactly the blank part on the tree branch.

The old man put five small pieces of large intestines here. Seen from the top, the red large intestines are really like a plum blossom in full bloom.

Then, he carefully turned out the large intestines with toothpicks, took off the toothpicks, and placed five small pieces on another blank branch, and the second plum blossom also bloomed.

The old man put a total of three plum blossoms on the plate, which looked very poetic.

It seems that it is not a dish, but a beautiful work of art.

After a few photographers finished taking close-ups, Xu Zhuo put this plate of nine-turned large intestine, which was like a work of art, on the table of the New Year's Eve dinner.

After putting it down, he fixed his eyes on the remaining large intestines.

The old man made a lot of Jiuzhuan large intestines today, and only one-fifth of the dish was used just now, so the remaining half of the tray is for everyone to taste today.

At this moment, everyone is waiting outside, and they don't know that the Jiuzhuan large intestine has been prepared, so taking advantage of this time, Xu Zhuo plans to eat it first as a respect.

Well, I was really frightened by the long fish with a soft pocket last time.

I just wanted to have a taste, but it turned into an obsession abruptly.

Although he got the skill of that dish in the end, Xu Zhuo still felt that the loss outweighed the gain.

People in the Central Plains are not very interested in eel dishes, so even if he got the recipe of long fish in a soft pocket, he can only use it in certain scenes that require showing off his skills. Wouldn't serve that dish either.

So even though you got the skill, it's not as useful as you imagined.

Holding chopsticks, he picked up a section of large intestine that was ruddy in color and covered in soup, and put it into his mouth.

When I first tasted it, I could smell a sour taste. This taste was neither strong nor strong, but it was just right for Xu Zhuo to open up his taste buds.

After the sour taste, there is the sweet taste of white sugar. After all, so much white sugar is put in it, and the tongue is very sensitive to sweet taste, so after entering the Jiuzhuan Dachang dish, the first thing you taste is sweet and sour taste. .

This taste makes many people unconsciously form a strong collision.

Because in everyone's perception, the dishes of fatty intestines have always been heavy-tasting, either salty, spicy, spicy, or have a strong cumin flavor.

Anyway, it's a heavy taste.

But the mouth of this dish has a pleasant sweet and sour taste. This kind of psychological surprise will make people feel a sudden sense of happiness.

Xu Zhuo sighed with emotion. Although he had eaten Jiuzhuan Dachang countless times, every time he ate it, he would still be shocked by the sweet and sour taste.

After the sweet and sour taste, there is a slight bitter taste.

Amomum flour and cinnamon powder are both bitter spices. These two kinds are put in this dish, and they are put before the pan, so the taste is very light. You can feel the sweet and sour taste after the first entrance. Feel the faint bitterness.

Then, the bitterness turns into the peppery spicy taste.

It is not until the very end that the saltiness of this dish can be tasted.

Sour, sweet, bitter, spicy and salty, these five tastes are very similar to the taste of life. It can be said that one bite of Jiuzhuan large intestine can taste all kinds of life.

In addition to these five flavors, there are also the smell of pig large intestine, pepper oil, green onion and ginger, etc. It can be said that there are more than ten kinds of fragrance compounded in this short length of large intestine.

And there is no conflict between these fragrances, they blend together very harmoniously.

So beautiful.

In addition to the aroma, the taste of Jiuzhuan Dachang is also very special.

The section Xu Zhuo ate was the head of large intestine, which was soft and firm in taste, and oily and smooth on the outside. After chewing it, the very full taste and the slightly chewy skin made people's brain shut down instantly.

I can't think of anything else other than delicious food.

No wonder this dish is called Jiuzhuan Dachang. It really makes people very intoxicated, as if eating the Taoist Jiuzhuan Golden Elixir.

After Xu Zhuo ate the nine-turn large intestine into his mouth, he picked up another piece of sausage and put it into his mouth.

Compared with the full and soft taste of the large intestine, the taste of the sausage is slightly different.

First of all, the sausages are more stringy, and the layers are distinct. The texture and taste of the four-layer sausages are slightly different when eaten from the outside to the inside, but when you go inside, the taste of the seasoning becomes weaker, and the aroma of the large intestine becomes stronger.

In addition, compared with the large intestine, the sausage tastes more tender and smoother.

After eating, Xu Zhuo was just about to find a small bowl to put some out when the door of this room was pushed open, and Yu Keke sneaked in.

But when she saw Xu Zhuo stealing food, she immediately became angry.

"Okay, you actually started eating without waiting for me, wow, I won't lose weight tonight, these nine-turn large intestines are all mine, no one is allowed to snatch them from me!"

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I have something to go out tomorrow, that's all for today, sorry everyone.

Chapter 1356 "Isn't this toothpick tasty?"

After Yu Keke came in, it immediately triggered a chain reaction. Everyone in the company knew that they were going to make Jiuzhuan Dachang this afternoon. Many people had heard of this dish, but not many people had tried it.

Because they were greedy for the taste of this dish and because Yu Ke could set an example, they also came in with chopsticks and began to taste it.

Xu Zhuo looked at the people on the third floor and the third floor, and felt that the choice of eating in advance was very wise.

Although he doesn't eat much, it's not too little, because the Jiuzhuan Dachang dish is good if it is eaten with rice, but if it's just eaten alone, it will feel tired after two or three yuan.

After all, this dish uses the fattest and tender part of the large intestine, and so much fat is added when making it, it is a bit greasy to eat alone.

Of course, if you eat this dish with a glass of white wine or a bowl of rice, it will be just right.

After eating at home, Xu Zhuo was just about to tidy up these things when a black shadow flashed in the doorway.

Li Hao, who was walking in with half a sweet-skinned duck in his hand, appeared in front of everyone: "Where is Jiuzhuan Dachang? Is there any more? I have been waiting in the office for more than an hour."

After seeing off the guests today, Li Hao excused himself that the company had an urgent business to deal with, bid farewell to his parents and hurried over.

When it was coming, Sun Panpan was asked to accompany the parents on both sides to go around. He estimated that he would be busy for two or three hours.

Well, I have reserved plenty of time for myself to taste Jiuzhuan Dachang.