Food starts with noodles

Answer Ji Wenxuan's questions first, see if he simply wants to ask questions or let him do it himself, and then adapt to the situation according to the task details.

Well, the old task master, facing the sudden random task, Boss Xu didn't panic at all.

Ji Wenxuan pointed to the cleaned vegetables in the kitchen and said to Xu Zhuo, "Don't just talk but don't practice. I'll give you 15 minutes to cook five dishes that remove heat. Let me see how good you are."

After finishing speaking, he handed the finished stuffed bitter gourd to the food passer next to him, and asked him to deliver the dishes to Yu Keke's private room.

Ji Wenxuan's request made Xu Zhuo feel relieved, he didn't expect it to be so "simple".

Yes, it is simple, because it is too simple to cook five dishes in 15 minutes.

However, before he could be happy, Ji Wenxuan spoke again: "You have to use five different cooking methods. Your grandfather asked me to test your overall strength. I think it's good."

Xu Zhuo was stunned for a moment, why is the old man involved in everything?

Is he really trying to test himself?

Xu Zhuo didn't believe it, most likely he wanted to pretend to be aggressive again, such as asking Ji Wenxuan to test himself in the group, and then pretending to be aggressive in the group when the results came out later.

This may be a bit embarrassing to others, but to the old man, it is nothing more than fundamental practice.

Cook five dishes in five different ways, and then finish them in 15 minutes, which is a bit of a rush.

While thinking about what to cook, Xu Zhuo entered the system and began to check the task details.

Random task: make fire-removing dishes.

Task details: The host is asked to use five different cooking methods and five different ingredients to cook five fire-removing dishes within 15 minutes, and must be approved by Ji Wenxuan.

Task rewards and punishments: If the task is successful, the host will get the C-level signature dessert - palace sour plum soup, and will randomly master a D-level dish for removing fire; if the task fails, there will be no penalty.

Task time limit: 15 minutes.

Task Tips: Use your imagination and make boldly.

After reading it, Xu Zhuo greeted Ji Wenxuan and started making.

First of all, what he has to do is not to cook immediately, but to determine the dishes to be made according to the existing ingredients, and then adjust the order of cooking according to the determined dishes.

For example, some soups have to be prepared in advance, which can save time, while some cold dishes need to be put at the end, so that the taste is the best.

There are many vegetables in the back kitchen of Ji's Roast Duck Restaurant, Xu Zhuo first decided on lettuce.

Although lettuce tastes sweet and refreshing, it is an out-and-out bitter dish. Since it is a bitter dish, it must have the effect of reducing internal heat.

The most classic method of lettuce is naturally boiled.

This approach also saves time.

Xu Zhuo brought a small basket, grabbed some sucked lettuce and put it in, and the first course was decided like this.

Next, Xu Zhuo saw washed bitter chrysanthemum and fresh almonds. Needless to say, the second dish must be bitter chrysanthemum mixed with almonds. The fire power is first-class, and it tastes very refreshing.

After the cold dressing and boiling are used, the rest should be fried.

Regarding the stir-fried dishes, Xu Zhuo looked at the lettuce in the basket.

There are many ways to make lettuce, and if it is fried, a simple stir-fried lettuce can fully show the tender and crisp taste of lettuce.

And compared to other dishes, stir-fried lettuce is relatively simple.

It's so simple that even if Xu Zhuo doesn't have relevant skills, he can easily make this dish.

Xu Zhuo took a piece of lettuce and put it aside. Now, before he knew it, he had already prepared three dishes, and there were still two left.

With hot and cold dishes available, Xu Zhuo felt it was time to make a soup.

Among all the soups, egg soup is undoubtedly the simplest. There are many dishes that can be made with eggs, such as cucumber, and eggs can be made into delicious cucumber and egg soup. It is not only delicious, but also reduces heat and dryness. And it's super simple to do.

After the fourth course was determined, there was only one left.

There are all stir-fried vegetables, soups, and cold dishes. Xu Zhuo thinks that he can prepare a steamed dish. While steaming, he can spare time to cook other dishes.

There are many dishes that can be steamed, and Xu Zhuo looked around for dishes that can be removed from the fire, and chose loofah.

Originally, he was going to steam the winter melon, because after the winter melon is sliced ​​and steamed thoroughly, and then some minced meat is fried with ginger, garlic and soy sauce and poured on it, the taste will be very good.

But when Xu Zhuo saw the loofah, he changed his mind.

Because during the Chinese New Year, Zheng Guangyao made a steamed loofah with garlic at home. This dish left a deep impression on Xu Zhuo. The recipe is simple but super delicious.

Since loofah is also a fire-fighting ingredient, it is naturally not to be missed.

After the five dishes were all ready, Xu Zhuo didn't waste any nonsense and started making them directly.

Because steaming takes a long time, Xu Zhuo chooses to make the loofah first, so that he can free up his hands to cook other dishes while steaming.

He first put the pot on the stove, poured some water into the pot, and then turned on a high fire for firing.

While boiling the water, Xu Zhuo brought over the prepared loofah, first peeled off the dead melon skin with a paring knife, and then cut it into small pieces with a diagonal knife.

Because the time is urgent, Xu Zhuo has to organize the time well so as to maximize the efficiency.

After the loofah was cut, the water in the pot was almost boiled, Xu Zhuo added a spoonful of salt to the pot, and then poured in some peanut oil.

When it boils again, pour the loofah sections into the pot and blanch.

Blanching water can keep the loofah in a bright green color, and at the same time prevent the loofah from being steamed through. In addition, after putting salt in the pot, it can give the loofah a base flavor, so that the loofah tastes better and is easier to eat delicious.

The blanching time does not need to be too long, ten seconds is enough.

Xu Zhuo used a colander to scoop out the loofah sections from the pot, and put them in cold water to cool.

Next, it's time for the official production.

Chapter 1406 Cooking five dishes in a row

The method of steaming loofah with garlic is actually very simple, and the condiment to be used is nothing more than garlic sauce.

The most indispensable thing in Ji's Roast Duck Restaurant is garlic sauce of various flavors. The reason is that the wave of mutual support activities a year ago made Ji Wenxuan Dai Zhenting, Guo Shuying, Peiyong Yuan Desheng and others' restaurants all follow Sifang Together with the restaurants, they launched online sales activities.

Up to now, not only are there activities online, but even offline, partners' products are also placed on each other.

For example, Sifang Restaurant has chopped peppers from Xiangmanlou and ham from Wangyuelou.

And Ji's Roast Duck Restaurant, as a Lu cuisine restaurant with the same spirit as Xu's Restaurant, has to support Xu Zhuo's business even more. There is a small counter specially set up.

Xu Zhuo brought a can of minced garlic sauce and started to cook this dish.

The first is the bottom dish. Originally, this dish did not need to be the bottom dish, but considering that Yu Keke likes to eat vermicelli, Xu Zhuo grabbed some soaked vermicelli, drained the water, put it in a small basin, and put it in Put two tablespoons of garlic paste inside, stir well and marinate.

Borrowing, Xu Zhuo fished out the completely cooled loofah section again, drained the water and put it in a basin, which also needed to be marinated.

Pickling can make loofah more flavorful, and it will taste better after steaming.

However, compared with vermicelli, the pickling of loofah is a little more troublesome.

In addition to putting garlic sauce, you also need to put a spoonful of salt, a spoonful of sugar, pour a little soy sauce, and sprinkle a little dry starch.

The purpose of sprinkling dry starch is to make the appearance of the loofah smoother, and at the same time to lock the moisture in the loofah as much as possible, so that the loofah tastes more tender.

After putting all the seasonings in, Xu Zhuo used his hands to mix them twice so that all the seasonings could be evenly wrapped on the loofah.

After finishing these, he brought a large plate and started to steam.

First spread the vermicelli for the bottom evenly on the plate, then place the loofah segments vertically on the vermicelli, and then pour some garlic sauce on top of each loofah segment.

After finishing these, send it to the steamer and start steaming.

It only takes six to seven minutes, and this dish is ready to serve.

After steaming the loofah, Xu Zhuo started to make cucumber and egg soup.

Xu Zhuo is no stranger to this soup. Because of Yu Keke's weight loss, this soup is recommended by Fitness and Health. Every time Yu Keke is determined to lose weight, he will urge Xu Zhuo to make it.

But every time he drank cucumber and egg soup, Yu Keke would serve it with sweet-skinned duck, fried pork, rice and other foods, so the weight loss was not successful, and even suffered a serious setback.

Now cooking this dish, Xu Zhuo can be said to have no pressure at all.

Wash and slice the cucumbers, beat the eggs into a bowl and stir them up, and then cut some green onions.

After the preparations were completed, Xu Zhuo set up the frying pan, heated it up and added some cooking oil to the pan. When the oil was hot, put in chopped green onions and stir-fry for a while, then poured the cucumber slices into the pan, and stir-fried until the cucumber slices became translucent. When it is in a state, add a spoonful of salt, stir fry a few times, and then add water.

When the water boils, put a small spoonful of pepper to taste, then slowly pour the beaten eggs into the pot in circles to make egg flocs.

Wait until the eggs in the pot are formed and then turn off the heat.

Holding the pot, Xu Zhuo poured the cucumber and egg drop soup into the basin, and then poured in a little sesame oil. The second course was considered finished.

Because there are no special requirements for this kind of dish, and they are all home-cooked dishes, it is very simple to make.

Coupled with this kind of professional kitchen, the firepower of the stove is like a planetary engine, which greatly reduces the time for the dishes to mature.

After finishing the cucumber and egg soup, Xu Zhuo started to make the third dish.

This dish is stir-fried lettuce.

Lettuce is a very popular home-cooked dish. It can be used as soup, stir-fried, cold salad, stewed meat, or even as a side dish. It also appears in dishes such as boiled meat and boiled fish. There are many ways to do it.

And not only lettuce can be eaten, lettuce leaves are also a rare delicacy, and there are many ways to do it.

It can be said that except for the lettuce skin, other parts are all rare ingredients. This is the reason why lettuce is so popular.

Of course, in addition to being edible all over the body, the unique taste and rich nutrients of lettuce are also the reasons why many people choose it.

Peel the lettuce and shred it, wash it in cold water, then cut some onion, ginger and minced garlic, wash a red pepper by the way, and shred it for later use.

In this dish, the red pepper is only used for color matching, and it has no spicy taste. This kind of pepper even tastes slightly sweet, which is a good product for color matching of dishes.

After these are ready, put the frying pan on the shelf, pour oil into the pan after heating, then add green onion, ginger and garlic, after sautéing until fragrant, add shredded lettuce and red pepper, fry quickly over high heat, add salt, sugar and a little A little soy sauce for seasoning.

Then stir fry for a while and put on a plate.

Throughout the frying process, Xu Zhuo kept stirring with a combination of large spoon and small stir fry. This stir fry method can not only fry the dishes more evenly, but more importantly, it looks more pleasing to the eye.

Well, after all, it needs to be approved by Ji Wenxuan, and the method of approval must not only have outstanding taste, but more importantly, the cooking method must also be pleasing to the eye, looking like a chef.

After all, it looks more professional this way.

After the three dishes were ready, only the cold bitter chrysanthemum and boiled lettuce were left.

But these two dishes are relatively simple, Xu Zhuo didn't rush to make them, but first brought out the steamed loofah with minced garlic from the steamer.

The loofah should not be steamed for too long, otherwise the water inside will be lost and become soft, making the loofah completely lose its tender and refreshing taste.

As soon as the loofah was brought out, the aroma of the garlic sauce hit my face.

Not to mention the taste and taste of this dish, just smelling this fragrance will make people greedy.

Xu Zhuo put the loofah on the worktable, pinched some chopped chives and sprinkled it on top as a garnish, the dish was considered completely done.

There are still 6 minutes left in the time, which is plenty of time, but as a cook, Xu Zhuo naturally won't enter the classroom with the bell ringing like when he was in school.

He washed the frying pan without stopping, then poured half a pot of water into the pot and started to boil it.

When the water was boiling, he washed the lettuce leaves again, and then began to prepare the ingredients for the boiled lettuce.

The first is minced garlic, which is the highlight of this dish, so it can’t be saved, it’s better to cut more.

After the minced garlic is chopped, cut some red cabbage and peppercorns. This is for color matching. You don’t need too much, so as not to affect the taste of the lettuce.After preparing, start to make the sauce for this dish.

Put soy sauce, oyster sauce, salt, sugar, and water starch in a small bowl and stir well, so that the sauce is ready. After the water boils, you can officially make this dish.

Chapter 1407 Successfully Received Rewards

With the support of the planetary engine, the water in the pot boiled quickly.

After boiling, Xu Zhuo added a spoonful of salt to the pot, poured in half a spoonful of peanut oil, and stirred it twice with a spoon. After the water in the pot boiled again, he poured the lettuce leaves that he washed before into the pot.

The blanching time of the leftovers is very short, just seven or eight seconds, not more than ten seconds, otherwise the lettuce leaves will lose their crisp and tender taste, and the essence of this dish will be lost.

After the lettuce was put into the pot, Xu Zhuo used a spoon to stir the pot a few times, so that the lettuce was evenly immersed in the hot water.

Ten seconds later, Xu Zhuo used a colander to fish out the vegetable leaves from the pot and put them into a basket, then used a spoon to pour a spoonful of cold water over it.

The purpose of this is to prevent the lettuce from overheating, resulting in overripe lettuce and soft taste.