Food starts with noodles

When she said that, Xu Zhuo also remembered.

Wei Junming made Maoxuewang at noon today. It tasted spicy and spicy, and Li Hao ate it with great joy.

When he was having a good meal, his mobile phone suddenly kept ringing, and someone kept sending him messages.

As a result, the machine was turned off without even looking at it.

The foodie attribute is full of solid hammer.

But what Boss Xu is curious about is, why didn't he turn it on to take a look after he had eaten?

Isn't there a little obsessive-compulsive disorder?

When a few people were talking, Li Hao opened WeChat with a blank face, and only then noticed that no matter the class group or the dormitory group, there were people who liked him.

And everyone said the same thing.

"In the afternoon on the fifth floor of the No. [-] teaching building, the candidates will be turned into candidates. If you see the news, hurry back!"

However, let alone this foodie, he even turned off his phone.

When Yu Keke and Zhou Wen were advertising in the group just now, Li Hao remembered this, turned on his phone, and happily swiped emojis in the group.

Don't care about the dozens of unread messages in the message list.

Xu Zhuo was very envious of this calmness.

Boss Xu has obsessive-compulsive disorder, and any reminder icons on the phone have to be dealt with immediately.

There used to be a software that was so annoyed to cancel the account and uninstall it because of frequent prompts.

However, Mr. Li never cared about these things.

If you remind me thousands of times, I won't even look at it.

After reading the messages sent by his classmates, Li Hao remained calm.

"Isn't it just a lack of exams? Just go back and make up the exams. It's not a big problem."

This is so eloquent!

If it's another university, it's really not a big problem.

However, medical colleges are notoriously strict, and it is impossible to pass the exam even if it is made up.

Their slogan is: choose the right major, every year is the third year of high school!

Seeing that Li Hao didn't care much, Zhou Wen reminded him: "Your biochemistry teacher is Teacher Ma, right? With that temper, I think it will be difficult to make up the exam."

"And you have been absent from class these days, go to him and have a good talk, don't try to persuade you to leave."

"This is not a joke. Missing classes and exams is a big or small problem. If the school really wants to crack down on discipline, you will be in the middle of the gun..."

Li Hao is full now, and doesn't want to think about these things at all.

However, he also listened to Zhou Wen's persuasion.

He thought for a while and said, "Tomorrow I'll go to Teacher Ma and tell him that I've been sick recently..."

Pretend to be sick in front of the medical teacher.

Xu Zhuo really wanted to call him a warrior.

Everyone chatted for a while and then dispersed.

Xu Zhuo has to get up early tomorrow, so he has to go to bed early.

A few college students have an exam tomorrow, and now the skipping trio doesn't even know the location of their own exam room, so they have to go back in advance to find out.

As for Mr. Li, he had to find a way to get over the skipping of classes and exams.

If you can't really be persuaded to quit, it would be too shameful.

Xu Zhuo returned home, took a shower, threw his clothes into the washing machine and washed them, played games for a while, and went to bed.

At four o'clock in the morning, Xu Zhuo woke up on time.

After washing up, he rode a battery scooter straight to the vegetable market.

After picking out the vegetables to be used today, Xu Zhuo went back to the store and fished out the mung beans that had been soaked overnight.

Soaking mung beans overnight actually has certain risks.

Because the current temperature is relatively high, mung beans are easy to germinate.

Once sprouted, not only can't make mung bean paste, but also can't cook porridge, you can only throw it away, or keep it to grow bean sprouts.

Moreover, if soaked for a long time, it is prone to rot and the water quality will become poor.

Sometimes there is even a rancid smell.

So last night when Xu Zhuo was soaking, he deliberately put the big pot of soaking mung beans under the faucet and turned on the faucet to let the water in the pot become running water, so as to avoid the rancid smell.

Of course, the faucet was turned on very low, and two or three tons of water was lost overnight.

The soaked mung beans have obviously swelled a lot, and the outer skin has been soaked through, and it will fall off when you twist it with your hands.

The skin of this kind of mung bean will fall off as soon as it is boiled in boiling water, and then the sand will be released after boiling for half an hour, which is very fast.

He first soaked the pork and suet he bought in water, and then began to pick and wash the chives.

Today I am going to make scallion oil noodles. I have to wash the scallions and control the water first.

So that the water droplets on the green onion leaves will not explode in the oil pan.

After washing the chives, Xu Zhuo started to cook mung bean paste.

It’s not too late to make braised pork until dawn, let alone scallion oil, and now you have to boil lard if you want to make scallion oil.

The little stock left in the store is too small to be sufficient.

After soaking overnight, mung bean paste boils quickly.

Except when he was in a hurry when he first fished the mung bean skins, Boss Xu took it calmly at other times.

By six o'clock, a large pot of mung bean paste was ready, and it was being put aside at the moment, blowing it with a fan to cool it down.

Then Xu Zhuo took the pork suet out of the water and started dicing it.

There are generally three raw materials for boiling lard, lard suet, pork fat, and the fat sticky on the internal organs.

Among these three raw materials, pig suet is the first choice.

Because pig suet not only has a high oil yield, but is also easy to handle, and the oil produced is clear and has no peculiar smell.

On the contrary, boiling lard with pork fat is a little bit worse, not only the oil yield is low, but also it will be mushy if you are not careful, which will affect the taste.

As for the fat sticky on the viscera, the boiled lard has a peculiar smell, so it is best not to use it if you can.

Cut the suet into mahjong pieces of about three centimeters. After cleaning it, it must be blanched in water before it can be boiled in the pot.

The purpose of this is to drain the blood and make the boiled lard clear and bright.

At the same time, blanching can also eliminate the peculiar smell and make the lard more fragrant.

Blanching lard is very simple. Put lard in cold water, pour in some cooking wine, boil it, skim off the foam, and clean it again.

Then began to boil lard.

Put the washed suet block into the pot, and add some purified water to the pot.

Then turn on the fire and boil.

Boiling lard with water is the secret to the whiteness of lard, but basically everyone knows it.

Xu Zhuo was standing in front of the stove, waiting for the water to dry up, when Wei Junming came.

"Hey, are you cooking lard?"

"I'm going to steam a pot of rice now. Let's eat lard bibimbap later. I haven't eaten for a long time. I just had a good time today..."

Boss Xu was a little surprised, his godfather originally worked hard alone, but these days he has been thinking about food.

Was it infected by Li Hao's foodie nature?

Chapter 117 Bibimbap with lard

After Wei Junming finished speaking, he found the small rice cooker in the store to steam rice.

It's still early at noon, so it's enough to steam enough for the father and son now, and then steam the rice for braised pork rice in the morning.

Otherwise, if it is steamed too early, the rice will become cold and hard by noon, which will affect the appetite of diners just like leftover rice.

When he steamed the rice, oil had already started to come out of the lard cooking pot here.

Xu Zhuo kept stirring the pot with a spoon.

This allows the suet to be heated evenly and prevents it from sticking.

"There are many places in Sichuan that use lard. When we cook lard, we usually add some green onion, ginger, and bay leaves at the end, and fry it in the oil to increase the flavor."

"However, if you make scallion oil, this step is unnecessary. Delicious scallion oil does not need spices to enhance the taste."

Although Wei Junming is a master of Sichuan cuisine, he also knows a thing or two about some cooking skills of other cuisines.

Xu Zhuo nodded and continued to stir the oil in the pot.

Don't be lazy at this time, once the oil residue in the pot is fried, it will directly affect the taste of lard.

When the fried oil dregs were shrunk and turned golden, Wei Junming reached out and turned down the fire.

"Then it has to be boiled slowly over a low fire. There is still a lot of oil in the oil residue. If you take it out directly, it will not only be a waste, but also the oil residue will not taste good."

Xu Zhuo is no stranger to oil residue.

When I was young, I often ate stewed dishes made of lard residue or steamed buns made of lard residue. The taste makes my mouth water when I think about it now.

There are also pancakes made with lard residue, and fried rice with lard residue, which are very delicious.

Even if you stir-fry the most common vegetables, grab a handful of lard residue and throw them in, the taste will become very fragrant.

Basically it's a very versatile ingredient.

It's a pity that since he was in junior high school, more and more people have advocated healthy eating, and basically no longer touch lard.

Seeing the lard residue in the pot now, Boss Xu swallowed unconsciously.

"Godfather, how about we make lard dregs buns tomorrow? Or lard dregs pancakes are also fine."

What Wei Junming enjoys is the relationship between father and son, and he doesn't care what to eat.

"Okay, don't you still have some dried beans? Let's make some steamed buns with these oil residues tomorrow."

"If possible, make more tomorrow, steam it and put it in the refrigerator to freeze. Just heat it up when you want to eat it. It's very convenient."

The oil residue in the pot is getting smaller and smaller, and the color is getting heavier.

Wei Junming turned off the fire, first fished out the oil residue with a colander, then brought a clean oil drum, and threw two spoonfuls of table salt into it.

"It's best to put a few spoonfuls of salt in the cooked lard, otherwise the lard will go bad easily in such a hot day."

Then he put the fine-mesh sieve on top of the oil drum, took the oil out of the pan with a spoon, and poured it into the oil drum.

All the fine oil residue was filtered out by the fine mesh sieve.

Once it's all out, put it aside and wait for it to cool.

Next, Xu Zhuo began to blanch the pork, preparing to make stewed pork.

Wei Junming was waiting for the rice to be steamed. He couldn't wait to eat the rice with lard.

After almost 10 minutes, the rice has been steamed.

The lard in the oil drum has not cooled down yet. Even though it tastes the same when mixed in this way, the lard that has not solidified is not authentic enough to use.

Wei Junming found Xu Zhuo's lard left over from making scallion noodles yesterday, and put it in the bottom of the bowl.

It happened that Xu Zhuo had just fried shallot crisps, Wei Junming filled some and put them in the bottom of the bowl.

Then put a bowl full of rice in the bowl and let it simmer for 2 minutes to let the lard melt.

Then pour in the soy sauce, and after stirring evenly, it will be the enticing lard bibimbap.