Food starts with noodles

It's not that he intends to show off, the main reason is that the skills he acquired include arranging and painting, so it's just a good time to practice his hands.

The ingredients used in this dish of Shili Ginkgo are very simple. Ginkgo nuts, rock sugar, white sugar, cooked lard, honey, and sweet-scented osmanthus are used.

The so-called ginkgo fruit, also called ginkgo fruit, is the fruit of the ginkgo tree. After removing the outer hard shell, the kernel inside is the ginkgo fruit.

Compared with those famous dishes, the ingredients of this dish are a bit simple.

But real food is never made up of ingredients and seasonings.

The ingredients have been prepared properly. The ginkgo fruit that Xu Zhuo uses is the kind of fresh fruit that is sealed and packaged from the supermarket.

Compared with dried fruit, this kind of fresh fruit can be used without soaking hair, and it can be used after a little washing, which is very convenient.

However, because this kind of fresh fruit is packaged with water, there will inevitably be some preservatives in the water. In addition, if the soaking time is too long, the taste of the fresh fruit will be somewhat compromised.

So overall, dried fruit is better.

But for ordinary people, soaking dried fruits is a problem. When cooking at home, people usually use fresh fruits that are kept fresh or canned ginkgo directly.

Xu Zhuo poured out the packaged fresh fruit, rinsed it with clean water first, then put it in clean water, then put a little baking soda in, and soaked the ginkgo fruit for about 5 minutes.

This kind of soaking can remove the residual preservatives on the ginkgo fruit, and at the same time, it can also make the bitterness of the ginkgo fruit lighter.

Ginkgo fruit is very similar to lotus seeds, and there is a germ with a slightly bitter taste inside.

If you mind, you can break open the ginkgo fruit and remove the germ inside, but in this case, it will affect the overall appearance of this dish.

In fact, in Xu Zhuo's opinion, this kind of dessert has a little bit of bitterness in it, which can better bring out the sweetness of the dish, and the light bitterness can also avoid people feeling tired.

In addition, the efficacy of ginkgo fruit in reducing fire is all in this bitter taste, if it is removed, it will have no effect at all.

Because these ginkgo nuts have been soaked in water in the packaging, they don’t need to be soaked for too long. If the soaking time is too long, the taste will become worse.

After 5 minutes, Xu Zhuo washed the soaked ginkgo nuts again and put them in a colander for later use.

Xu Zhuo set up a pot to boil water. After the water was boiled, he put the ginkgo nuts into the pot and blanched them.

The purpose of blanching is to further remove the residual preservatives in the ginkgo fruit. In addition, blanching can also reduce the bitterness of the ginkgo fruit as much as possible, and at the same time make the taste of the ginkgo fruit better.

The blanching process does not need to be too long, 2 minutes is enough.

Xu Zhuo took out the ginkgo nuts in the pot with a colander, and put them aside to control the water.

Taking advantage of this time, he poured out the water in the pot, washed it, put it on the stove, and turned on the fire to dry the pot.

Then pour a spoonful of peanut oil into the pan and start to slide the pan.

It is necessary to make this dish with a slippery pan, because there is a step of frying sugar. If the pan is not slippery, it is easy to cause sticking.

After sliding the pot, Xu Zhuo poured half a spoonful of peanut oil into the pot, and then put half a spoonful of white sugar.

Start to fry the sugar color.

The sugar color used in this dish is strictly a tender juice.

That is to fry the white sugar, and stop when the color is slightly red, instead of frying until the maroon.

The color of tender juice is slightly lighter than that of sugar, and it has a slightly sweet taste.

The dishes made with tender juice are generally golden in color, or even bright yellow, which is relatively high in appearance.

If you use sugar color, firstly, the sugar color is likely to have a bitter taste, and secondly, the color is too heavy, so it is not suitable for sweet dishes, but suitable for meat dishes.

After the tender juice was fried, Xu Zhuo added two bowls of boiling water into the pot.

The light brown sugar juice in the pot suddenly became lighter in color under the action of hot water.

He stirred the pot a few times with a spoon, and after the water boiled, he skimmed off some of the froth and oily flakes caused by pouring the water too quickly, so that the color of the soup in the pot became purer.

After finishing this step, Xu Zhuo put the prepared rock sugar into the pot.

There should be a little more rock sugar, and the dishes made in this way will be delicious.

After the rock sugar is put in, use a spoon to stir slowly in the pot to speed up the melting.

After all the rock sugar melted, Xu Zhuo added two teaspoons of honey and two teaspoons of sweet-scented osmanthus sauce into the pot.

After adding it, stir the pot again to spread the honey and osmanthus sauce evenly in the pot.

Then, Xu Zhuo poured the ginkgo nuts that had controlled the water into the pot, and turned down the heat to low, cooking them in the same way.

The so-called is to slowly drain the soup in the pot, but the dishes using this technique are usually made in a pan, such as the famous prawns in Shandong cuisine.

But making desserts is naturally different.

Xu Zhuo held the frying pan with one hand, and let the frying pan slowly rotate on the stove. This can speed up the evaporation of the water in the soup in the pot, and at the same time make the soup hang on the ginkgo fruit more evenly.

After the soup in the pot becomes viscous, you have to turn off the fire even more, and then continue to collect the juice.

Turn off the heat until the soup in the pot becomes thick and looks like it is about to be shredded but has not been shredded.

At this time, the Shili Ginkgo dish is ready.

This level of soup can hang a thick layer on the ginkgo fruit, and at the same time, when eating with chopsticks, it will not be embarrassing by pulling long sugar strands like drawing silk.

Although Shili Ginkgo is ready, it can't be put on a plate at this moment, because Xu Zhuo plans to paint on the plate today, and he hasn't started to paint yet.

However, with skills in hand and ready-made caramel, painting is no problem for Xu Zhuo.

Use caramel to draw a slightly thicker line on one side of the plate, and then a few thin, irregular lines on the other end to make a tree.

Then use a toothpick dipped in caramel, and continue to draw some small branches on the trunks of these trees.

After painting everything, he squeezed some dried sweet-scented osmanthus and sprinkled it on the branches. The whole tree looked suddenly covered with golden leaves, and its appearance improved a lot.

After painting, Xu Zhuo put the Shili ginkgo in the pot on the other side of the plate, and sprinkled some dried osmanthus for decoration.

After finishing it, Xu Zhuo took out his mobile phone and took a few photos casually, then he brought it out and said to Yu Keke who was sitting in the living room, "Shili Ginkgo is ready, come and taste how it tastes."

Chapter 1478 Visiting Ni's House

The biggest feature of Shili Ginkgo is its appearance.

Only when it looks good will it be sought after by literati and scholars, it will become a representative dish of Confucian cuisine, and it will appear in various large-scale banquets.

In terms of taste and texture alone, this dish is not better than other dishes, and even slightly inferior.

But after the selling price was brought up, everything became indifferent.

This is the same attitude towards women in today's society. As long as they are beautiful, no matter how many shortcomings they have, there will be no shortage of suitors.

This is a face-to-face society.

This is true for people, and it is also true for dishes.

After the dishes were brought out, there was a burst of exclamation in the living room.

Today is the weekend and there is no need to go to work, so Yu Keke invited Sun Panpan to come over for a visit.

The visit is actually just an excuse, this girl mainly wants to show off Xu Zhuo's poem gift ginkgo.

In fact, she also invited Tang Xiaoying, but Tang Xiaoying went back to the provincial capital on the weekend and planned to bring some clothes, so she missed today's food appreciation session.

Sun Panpan set up the fill light, held up the camera and started taking pictures.

Yu Keke, who was on the side, leaned over with his mobile phone and said with a smile while shooting, "Now don't blame me for asking you to bring the order back?"

Sun Panpan curled her lips: "Didn't you have a micro-single account, and you asked me to bring so many things here under the banner of taking pictures of food, so I can eat more later, and I'm tired and thin."

The two chattered and worked for a while, and after the filming was over, they put down their mobile phones and cameras, ready to taste the delicacy made by Xu Zhuo.

Xu Zhuo was sitting on the sofa, holding his mobile phone, flipping through the videos on the homepage of station B: "Panpan, where is Li Hao, why didn't he come over?"

Sun Panpan said: "He's going to do a live broadcast with Grandpa Xu, Grandpa Ji and Wenxuan this afternoon. He didn't have anything to do with him. I thought it would be delicious if he let me come, so I tricked him into doing a live broadcast." went.

Otherwise, if he is here, then I won't be able to eat such delicious ginkgo. "

Tsk, they don't hesitate to find reasons to push their man away because of stuttering, this couple's relationship is really good.

"Wow, this ginkgo smells so good, love it."

Yu Keke knew that Xu Zhuo's Shili ginkgo must be delicious, so she just took pictures and didn't rush to eat it.

Anyway, it's delicious, it's not the same if you eat it early or late.

But after she picked up a ginkgo with chopsticks and put it into her mouth, she realized that she still underestimated the charm of this dish.

The surface of the ginkgo is covered with sugar juice, so the taste is smooth, and the sugar juice is covered with honey and sweet-scented osmanthus paste, which tastes very strong.

The aroma of sweet-scented osmanthus, honey, lard, caramel, and the fragrance of ginkgo itself make the ginkgo present a complex fragrance after entering the mouth.

This fragrance is very comfortable, and with the sugar juice hanging on the surface of the ginkgo, it makes people feel like they can't stop.

And the taste of ginkgo is also very outstanding, soft and waxy, which is a perfect match with the sugar juice wrapped on the surface.

What's more important is that the ginkgo will have a slight bitter taste at the end, which makes the greasy feeling in the mouth disappear immediately, and makes the sweet taste more obvious.

Originally, girls prefer dishes that look good.

Coupled with the excellent taste and texture, it will make people obsessed at once.

Xu Zhuo was speechless as they looked at each other, "Ginkgo fruit contains a certain amount of toxin, although after cooking, the toxin may dissipate a little, but there are still residues.

Therefore, when eating ginkgo nuts, you should not eat more than fifteen at a time, otherwise there will be a risk of poisoning. "

He didn't know if it was right or not, anyway, he just said it.

As for the fifteen or something, it was just to find a reason for myself to eat ginkgo, otherwise the two girls would really let go and eat, and there might not even be soup left in this plate of poetic ginkgo.

Yu Keke and Sun Panpan were taken aback by his serious words. They ate seriously and counted fifteen before putting down their chopsticks.

There were still ten or twenty on the plate, so Xu Zhuo rounded them up very rudely.

Well, if you want to eat something you make yourself, you have to play tricks, do you need to say more about whether it tastes good or not?

Looking back at the opening of Sifang Restaurant, this dish will be promoted as the main dessert dish. After a few days, I will make a video of Shili Ginkgo to warm up.

This kind of dish with high appearance, good taste and huge profit margin must not be allowed to lie in the skill pool and eat ashes.

Besides, this is a B-level dish, no matter any restaurant, it will be regarded as a golden signboard.

It's a pity that Xu Zhuo is here, so that's it. After all, there are several A-level dishes waiting in the future. Even if they are placed in dessert dishes, Xu Zhuo has already mastered the A-level dishes. In terms of appearance, it is not weaker than Shili Ginkgo.

After eating this dish, Xu Zhuo thought about the high-end recipe of Shili Ginkgo.

That is, the single-serving method of putting it in the dug pear nest.

As long as it can increase profits (strike out) and increase appearance, any method is worth trying.

Two days later, in the studio dedicated to shooting videos, Xu Zhuo and He Guoan, the executive chef of Sifang Restaurant, filmed Shili Ginkgo together.

The two operate at the same time, Xu Zhuo is in charge of making ginkgo, while He Guoan, who has already proven himself, is in charge of peeling pears and steaming pears, as well as the final serving part.

The single-serving gift ginkgo is beautiful and attractive.

Not to mention the people who watched the video, even the few photographers who were shooting the video at the scene were all moved.

After filming the video, when Xu Zhuo was about to change his clothes and leave, He Guoan stopped him: "Xiaozhuo, Dacheng's father wants to meet you, the old man sees that you have done so many things for Lu cuisine, I am very quiet." He wants to go out to exercise, but before he goes out, he wants to meet you before making a decision."

Ni Dacheng's father was named Ni Changye, and he was almost the state banquet chef at the same time as the old man.

However, because the venues in charge are different, and the units and departments they belong to are also different, so the two don't know each other very well, they just know that there is each other.

Ni Changye is a very decent person. Before he retired from the state-owned restaurant, he actually had the opportunity to work as the head chef of the Beijing Hotel. However, he didn't like to be overwhelmed, so the matter was let go.

After retiring, Ni Changye lived in a courtyard house located in the third ring road. He lived in secluded places and tended to the flowers, plants, melons and fruits in the yard when he had nothing to do.

But he was at ease, but Ni Dacheng had to work hard.

The family lives in a courtyard house worth tens of millions, but they don't have much pocket money. In the capital, they can be regarded as "poor people" with money on paper.

Now, Xu Zhuo is helping Ni Dacheng open the Yangxiezi restaurant, and by the way, the Shandong Cuisine Chef Alliance, which gives Ni Changye a plan to come out again.

I don't want to earn a lot of money, and I don't want to have a good job, as long as I can pass on my cooking skills.

Therefore, he wanted to meet Xu Zhuo.

Meet this young man who has been in the limelight recently, and see whether he is a fame seeker or really capable.