Food starts with noodles

Chapter 1488 The appearance is not good and the taste is good

The dish of live fish in sauce has obvious characteristics of northern cuisine in terms of appearance: dark, oily, and sticky.

No way, this dish uses a lot of sweet bean sauce and lard, and it has been boiled for a long time, so the appearance is not very good.

Anyway, in the eyes of picky southerners, the appearance of this dish is really average.

However, although the appearance is mediocre, the umami taste of the fish and the aroma of lard are mixed together, even those who don't like fish will whet their appetite.

No way, the scent is too strong.

"Son, how does it taste?" Ni Changye kept begging for praise, making Xu Zhuo wonder if he had become the idol of the elderly.

Why do these old people like to let themselves boast so much?

Xu Zhuo didn't eat it directly, but took out his mobile phone, took a photo of this dish, and then posted it in Moments with text.

According to the rules of the rivers and lakes, fans eat first.

After posting to Moments, he picked up his chopsticks and picked a small piece of fish.

Because it has not been fried or fried, the meat of this fish is very tender. When you pick it up, you can obviously feel that the fish is trembling like jelly, and it looks delicious.

The skin of the fish is slightly heavier, with a thick layer of sauce hanging on it, while the meat of the fish is still white and tender, exuding the unique fragrance of fish.

When he put this piece of fish into his mouth, the first thing he felt was the smoothness of the sauce.

This sauce has a very good taste and fragrance because of the lard in it.

And in this aroma, there is also a strong sauce aroma and a sweet aftertaste, which is a comprehensive taste produced by white sugar neutralizing the salty taste of sweet noodle sauce.

This taste is paired with the aroma of lard, and there is no need to eat fish at all. Xu Zhuo thinks that it tastes great when used for pan noodles or bibimbap.

As for the fish meat, the first thing Xu Zhuo tasted was the unique softness of the fish skin, which was very comfortable to eat.

As for the fish meat, it was as soft and tender as tender tofu, with a light suction, the fresh and tender fish meat under the fish skin flowed into the stomach along the mouth.

Then, you can feel the deliciousness of the fish.

After eating the fish, the delicious taste of the sauce and fish is still in the mouth, which makes people can't help but linger in the aftertaste.

awesome!

Xu Zhuo couldn't even find the right words to describe this dish.

From the appearance of a dish that looks ordinary, the taste and texture are so good, it is simply unexpected.

Xu Zhuo racked his brains and praised Ni Changye.

This is really not a compliment, but this live fish in sauce is so delicious and shocking.

Facing Xu Zhuo's praise, Ni Changye smiled slightly, then looked at Xu Zhuo and reminded: "For this dish, it is best to use fish between one and a half catties and two catties, and this two catty fish is the best.

If it is too small, it will be thorns, and it will be uncomfortable to eat; if it is too large, the fish will become sticky, and the taste will be poor. Only such a large fish is the most delicious. "

After finishing speaking, he said a few more words with emotion: "It is best to use sturgeon fish for sauced live fish, that kind of fish has to be eaten with a spoon after it is cooked, and the fish meat is more juicy than tofu.

But now there are fewer such fish, and all the fish that can be bought on the market are farmed fish, which is completely incomparable with the past. "

The three of them were cooking while chatting, and soon a table of dishes was prepared.

During the preparations, Yu Keke, Ji Mingyu and Li Haosun Panpan drove over. They said that they came to live broadcast Ni Changye's cooking, adding to Ni Changye's reputation.

But in fact, they came here to eat and drink.

Because Sun Panpan didn't even come with the camera this time, it was obvious that he came here on a whim after seeing the news in Moments.

Elderly people like to be lively, so Ni Changye quickly asked them to sit down, and kept saying that the house was a little messy, so he asked a few young people to take care of it.

Ever since he came into contact with Xu Zhuo, Ni Changye had a certain understanding of the people around Xu Zhuo.

For example, Yu Keke who is super eccentric and polite, Li Hao who can eat and write, Ji Mingyu who can't stop talking when eating, and Sun Panpan who are like twin sisters with Yu Keke.

The arrival of these young people made the originally lifeless dining atmosphere a little more angry.

Xu Zhuo turned on the filter when taking the photo, so the live fish in sauce was ruddy in color and full of oil, and it looked a bit like stewed carp.

But after a few people arrived, they realized that the fish was actually black.

Is this the standard of a state banquet chef?

On the other hand, Ji Mingyu gave Ni Changye a thumbs up when he saw this dish: "Grandpa Ni, you are really a connoisseur. It smells better than my grandpa's cooking."

Ni Changye smiled and waved his hands: "Of course he can't compare to Master Ji."

After the business exchange, everyone raised their chopsticks and began to taste.

At the beginning, I was a little reserved because of the appearance, but soon, everyone started rushing to eat.

There is no way, this fish is really delicious, the sweetness is not greasy, the salty taste is not greasy, both tastes are very soft, and the presence of lard makes this dish very delicious.

Of course, the most important thing is that the fish is tender, otherwise this dish will not have the current effect.

After a full meal, Ji Mingyu said on the stick that he would often come to Ni Changye's house for meals in the future. By the way, he held up his mobile phone and took a picture of Ni Changye's yard, so that fans in the live broadcast room can experience the capital up close. The simple life of ordinary people.

After eating and drinking enough, everyone bid farewell and left, and went back separately.

Next, the old man and Ji Wenxuan are busy with the Lu Cuisine Chef Alliance every day. The back kitchen of the new restaurant has been finished, and He Guoan went to the provincial capital, planning to get in touch with the staff in the back kitchen of Wei's Restaurant first.

By the way, let's see if we can bring a few more people back.

He has a very good relationship with Wei Junming, so there is no psychological burden at all to poach a corner.

But Yu Keke and the others started the publicity in the capital and the sales of Xu Xiaochu's flagship store in an orderly manner. From time to time, they would release some news about the decoration of the new store to maintain the popularity as much as possible.

Only Xu Zhuo was free. He either chatted with Lao Yangtou and other old people near the new store, or cooked them some delicious food, or made live broadcasts and videos with Ni Changye.

Or follow Ni Changye to visit those old state banquet chefs, drink tea together, get in touch with each other, and prepare for the opening.

When he really has nothing to do, he goes to Ji's Roast Duck Restaurant and learns about sliced ​​duck from the master chef in the restaurant.

Of course, his learning is just a pretense, to pave the way for the roast duck to be made in the future.

After all, with A-level dishes in hand, few chefs in Ji's Roast Duck Restaurant can reach this level.

When he was busy with these things, Xu Zhuo was not idle to explore new dishes or delicacies. For example, when shooting a video half a month later, Xu Zhuo learned a famous Beijing snack——

Door nail meatloaf.

Chapter 1489 The so-called 'oil'

Mending meat pie is a very famous delicacy in the capital area.

The so-called door nails refer to the kind of decorative and fixing nails used on the gates of wealthy mansions in the past. The nail caps are facing outward, round and round, and look a little bigger than chess pieces.

The door nail meat pie is a thick and solid meat pie with a head about the size of a nail cap.

The size of the meatloaf is larger than the crab shell pancake in Huangshan area, but smaller than the pie.

This kind of meat pie, according to the size from small to large, common cakes can be divided into crab shell yellow sesame seed cakes, door nail meat pies, pies, and meat pies.

Of course, there are all kinds of large, medium and small meatloaf everywhere, and this cannot be generalized.

Mending Meatloaf is a small snack, but it tastes delicious, especially the rich soup in the meat filling, it tastes juicy, not to mention very enjoyable.

When people in the Jiangnan area talk about snacks, they often have pan-fried buns.

But this kind of snack is a bit unacceptable in the capital area, because the mending meat pie in the capital area is not inferior to fried pancakes, and even has more fillings and tastes more delicious.

Most of the snacks in the capital cannot escape the legends related to Qianlong and Cixi, and this door nail meat pie is the same.

It is said that the people in the imperial dining room made a kind of meat pie with delicious soup, thin skin and big filling. The Empress Dowager Cixi was very satisfied with it, so she hurriedly asked the name of this delicacy.

The person in the imperial dining room knelt at the door, looked at the round nail cap on the door, and had an idea to say the name Mending Meatloaf.

But this legend is just a condiment of gourmet food and cannot be taken as true.

Xu Zhuo didn't pay much attention to the snack of door nail meat pie. After all, he is a big restaurant, not a roadside stall.

However, after watching Ni Changye's production process, Xu Zhuo realized that it seemed a good choice to serve this snack in the store later.

Because this delicacy has a good mass base in the capital, almost everyone likes to eat it.

But now there are good and bad restaurants that make door nail meat pies. Delicious restaurants are always overcrowded, and the queue can make people vomit blood, while bad restaurants make meat pies that are extremely bad in taste and texture.

Old Yangtou and the others once complained that the shop owners in the capital are now focusing on money, and the snacks they make are far from what they used to be.

And doornail meat pies are the hardest hit areas for their complaints.

According to Lao Yangtou, in the past Mending Meatloaf used high-quality beef, but now, it is basically leftovers.

The minced meat is all made by machine, and a lot of salt is added, which tastes extremely salty.

Hearing this kind of complaints a lot, Xu Zhuo felt that maybe he should try something new, and then he would use more materials and a higher price, even if he only met the needs of the rich in the capital, he could earn a lot of money.

After all, there are many natives of the capital like Lao Yangtou.

Therefore, Xu Zhuo took Ni Changye together to shoot the video of doornail meatloaf. After seeing the finished product, Xu Zhuo became more determined to make this snack.

Among other things, the chunky appearance of Guangmending Meatloaf is quite cute.

A good doornail patty has a diameter of about five centimeters and a height of more than three centimeters. Both sides are golden, and the side can reveal the filling and soup.

As long as such meatloaf is made more delicately and placed on a plate, it will definitely satisfy customers.

For the snack of door nail meat pie, beef brisket should be used. It is best to use beef brisket, which is [-]% lean and [-]% fat. It cannot be all lean meat. If it is all lean meat, it will not taste good.

But it should not be too fat. If it is too fat, it will be greasy.

In addition to beef, ingredients and seasonings such as green onions, ginger, sesame oil, and cooking oil are also used.

The so-called cooking oil refers to the oil boiled with various spices. Generally, the oil boiled before frying chili oil is called cooking oil.

In the kitchen, cooking oil has a wide range of uses. It can be used not only to fry chili oil, but also to mix cold dishes and adjust fillings. Some dishes need to be added to the pot before going abroad, and the cooking oil is actually used.

In the back kitchen of a restaurant, you need to prepare many kinds of oils, such as vegetable oil for cooking and moistening pots, cooked lard for some specific dishes, cooking oil for stuffing, red oil and chili oil for cold dishes, etc. There are vegetarian scallion oil, meat onion oil, chicken oil and so on.

In short, there are many kinds of oils to be used.

Before making doornail meatloaf, the two first took pictures of the steps of cooking oil.

In fact, when Xu Zhuo was shooting chili oil, he had already survived the cooking oil, but at that time he only focused on frying the chili oil, without mentioning other uses of the cooking oil.

So now he recorded it again, explaining all the uses of cooking oil.

Boiling cooking oil is actually a process of adding flavor to the oil. There are only a few spices that need to be used, such as pepper, star anise, fennel, fennel and other spices.

Because cinnamon has a bitter taste, it is generally not used when cooking oil.

In addition to spices, carrots, celery, onions, scallions, and coriander are also used for cooking oil, which are used to increase flavor and freshness.

The whole cooking process is very simple. Pour oil into the pot, then put all the prepared spices and ingredients into the pot except for the coriander, and start cooking on a low heat.

Cook until the ingredients in the pot become browned, turn on the heat to increase the temperature of the oil in the pot, then remove all the spices, turn off the heat, and finally put the coriander in, and use the remaining heat in the pot to heat the oil. The aroma of coriander is completely fried.

After the temperature drops, the cooking oil is ready.

After filming the cooking oil video, Xu Zhuo and Ni Changye started filming making Mending Meatloaf.

The doornail meat pie is a snack that first needs to be kneaded.

This snack cannot use high-gluten flour, because high-gluten flour is too gluten, and the meat patties made will taste hard when eaten, so use medium-gluten flour.

When kneading the noodles, put a little salt in the basin to increase the extensibility of the flour.

After doing this, Xu Zhuo mixed the flour in the basin with warm water to form a smooth dough, then covered it with a layer of plastic wrap, and put it aside to proof for an hour.

Making doornail patties requires good extensibility of the dough, so the proofing time must be sufficient, otherwise the extensibility of the dough will not be reflected, and the patties made will not meet the requirements of thin skin and large filling.

After the noodles are reconciled, it is time to prepare the meat stuffing.

Xu Zhuo brought the beef over and was about to mince the stuffing, but was stopped by Ni Changye: "Soak pepper water first, Mending meatloaf can't do without pepper water."

Zanthoxylum bungeanum water is to put Zanthoxylum bungeanum in a basin, pour hot boiling water into it to soak the water, and generally stuffing meat is inseparable from Zanthoxylum bungeanum water.

After soaking the peppercorns, Xu Zhuo took the prepared beef and began to chop the stuffing.

Slice the beef first, then shred it, and finally cut it into cubes.