Food starts with noodles

But thinking about the prices of the two, the floor price of a Bentley can almost buy ten basic GLCs, Xu Zhuo suddenly felt that this car was a bit impractical.

It can't pull people or transport goods, so the so-called luxury car is nothing more than that... Xu Zhuo thought with a lemon in his head.

The car arrived at Sifang Restaurant, and the private rooms were ready. Xu Zhuo led Shao Junru and Zhang Yuejin upstairs. After they were seated, the waiters began to serve the dishes one after another.

The dishes in the store are all good, Shao Junru tasted every dish.

But no matter what kind of food he tasted, he was very much like those gourmets in movies and TV dramas.

Only when Xu Zhuo went to the back kitchen to make a dish of chickpeas, did he become a little interested, and drank several sips of chicken soup with a spoon.

"This soup is really good. I have eaten many similar dishes, and it is really rare that the soup can reach your level."

Shao Junru praised Xu Zhuo a few words, and then said, "I'm suddenly looking forward to the liver paste soup you made for me."

The essence of this kind of dishes is all in the soup.

If the soup can be done well, even if the liver paste soup is bad, it will not be so bad.

After eating and drinking, Shao Junru bid farewell and left.

Zhang Yuejin didn't go with him, but stayed behind.

He looked at Xu Zhuo and said with a smile, "How is it? Are you satisfied with this courtyard house? Mr. Shao has actually been following you for a long time. At first, he watched the videos you made, and then watched your live broadcast.

Originally, his courtyard house was going to be auctioned off, but when he heard that you wanted to buy a courtyard house, he agreed to show you.

Originally, I thought that I would give you a discounted price at most, but I didn't expect to release such a big killer move when I came up.

[-] million, one dish will give you [-] million cheaper, Xiao Zhuo, don't do anything next, practice this dish well, and try to make this dish perfect.

This should be the most expensive dish in the world, right?

Tsk, it's frustrating that all my net worth is equal to one dish. "

Guo Xingwang, who came over to join in the fun, immediately said: "Grandpa Zhang, if all your net worth is equivalent to a dish, then my net worth is not as good as a pepper.

I'm the most frustrated. "

Soon, a dish worth [-] million yuan spread in the store, and in the evening, even the old man and Yu Peiyong heard about it.

When the two came to the store to ask about the situation, they were both a little surprised.

But this is their freedom, so the two of them naturally didn't want to say much, but they just told Xu Zhuo to practice the liver paste soup well, and not to disappoint others' trust.

Buying a courtyard house is a trivial matter, the key is that people treat themselves like this, so they can't let them down.

The old man rolled up his sleeves and asked: "How about this, I won't go anywhere tomorrow, and I will teach you how to make liver paste soup in the back kitchen, what do you think?"

Xu Zhuo shook his head: "I can't calm down now, so I won't learn it for now. After a while, the store has completely stabilized, and then I will learn how to make liver paste soup."

The reason why he said this was mainly because the skills he had devoted himself to learning had already been used, and no matter how hard the old man taught him, he would not be able to learn them.

And he didn't want to rely on the incomprehension of analogy that was ineffective at the time, so he planned to push it back.

Wait for the skills that you have devoted yourself to learn to cool down, and then let the old man teach, or simply go to the provincial capital to learn from Wei Junming.

After all, it involves [-] million funds, so it needs to be treated with caution.

However, Xu Zhuo's statement made the old man and Yu Peiyong very satisfied.

I didn't go to learn in a hurry, and I didn't get lost because of [-] million, but said that I should calm down.

This is the quality that a good cook should have.

Xu Zhuo intends to take advantage of this time to arrange the affairs of the store thoroughly, and then make the dishes he has mastered, and make new ones, and make videos of those that should be made.

After finishing all these things, you can calm down and study that bowl of liver paste soup worth [-] million yuan.

"Brother Xu Zhuo, when are you going to make sauced elbows? Let me know in advance when you do it. I'll buy some sesame seed cakes and eat them."

When everyone was curious about whether the liver paste soup worth [-] million yuan was real or not, Ji Mingyu was curious about when Xu Zhuo would make sauced elbows.

He was more concerned about this. As for the liver paste soup, he had already been surprised once when he was looking at the courtyard, so seeing everyone still grinning and gasping for air, he acted calmly.

Well, you can’t make liver paste soup or something right now, so let’s pay more attention to the sauced elbow.

After all, he cared more about when he could eat Xu Zhuo's sauced elbow than liver paste soup.

At noon, because there are elderly people and they are distinguished guests, the dishes served are mainly high-end.

The so-called high-end dishes are the kind of dishes that are relatively light and pay attention to ingredients and presentation. Such dishes are indeed healthy for the body, but compared to the morning pancakes with elbows, they are not as interesting.

So when Ji Mingyu asked at this moment, Xu Zhuo also had some aftertaste about his elbow in the morning.

There seems to be nothing to do tomorrow, he thought for a while and said: "Why don't I just shoot a video of making pork belly tomorrow, let's have a good time making a pot of pork chops."

He didn't say to update it in the store, because it needs a process to update it now, not that he can update it if he wants to.

After all, there are so many people waiting to eat in the store, if Xu Zhuo insists on going his own way, the employees will object.

But it’s okay to eat it by yourself, for example, Xu Zhuo’s elbow sauce tomorrow, even if it tastes bad, even if Xu Zhuo eats it every day, the employees will not bother.

But if Xu Zhuo directly introduces new products in the store without inspection or tasting, then the management of the store will not agree.

This is not to push the nose to the face, but to be responsible for one's own salary.

Xu Zhuo was also aware of this, so he was not in a hurry to get new.

Besides, there are already several dishes about elbows in the store, and it is a bit repetitive to serve the elbows in sauce, so it is better to be cautious.

But even so, Xu Zhuo didn't intend to let go of the dish of sauced elbow.

Although you can't update it in the store, you can update it in Xu Xiaochu's flagship store.

Compared with Sifang Restaurant, the online sales of sauced pork has a natural advantage.

First of all, the sauced elbow is more suitable to be eaten cold. Only in this way, the elbow will not be greasy and taste good.

In addition, the finished sauced elbow can be stored in vacuum packaging for about half a month. Such a long time is enough for delivery to all parts of the country by express.

The most important thing is that Xu Zhuo plans to add various eating methods of the sauced elbow in the video, and then ask Li Hao and others to shoot together.

Those who don't worry about watching the video are not moved.

Thinking of this, Xu Zhuo made a complete decision.

I'll be making pork belly tomorrow!

Chapter 1545

In Beijing, pork elbow with sauce is a very popular delicacy.

During the holidays, family reunion, friends dinner... no matter what the occasion, there is always a presence of Jiangzhuzi.

Especially in the beginning of spring, it has become a custom for the people in the capital to eat with spring pancakes wrapped in sliced ​​pork elbows.

In fact, not only do people like to eat this way during the beginning of spring, but people in Beijing like to eat spring pancakes almost all year round, and they like to eat pancakes with various dishes.

The sesame seed cake that Xu Zhuo and Ji Mingyu went to eat is a microcosm of it.

The sauced elbow in Beijing comes from Shandong, which is the way of Shandong cuisine.

However, in the process of dissemination in the capital, improvements have gradually appeared, which has led to the fact that the sauced elbow in the capital and the sauced elbow in Shandong have become two kinds of dishes.

Especially the way of eating, the sauced elbows in Beijing are basically eaten cold and sliced, while the sauced elbows in Shandong are suitable for both hot and cold.

After getting the skill of Jiang Zhuo, Xu Zhuo first upgraded Jiang Jiang to C level.

Well, let’s not rise that high, just enough to feed yourself.

But if it is really determined to launch a new one in Xu Xiaochu's flagship store, there is a high probability that Xu Zhuo will be promoted to B-level.

If you eat it yourself, the taste is not bad.

But to sell it, you have to think more comprehensively.

And more importantly, it is necessary to have an overwhelming advantage over competitors. Only in this way can sales increase and fans can feel proud.

As far as the vacuum-packed cooked food sold online, Grade B can really beat most of the competing products.

Sauce elbow is a dish, although the name has a word of sauce, it also looks black and shiny, as if a lot of sauce was used when making it.

But in fact, when making this dish, don't put any seasonings such as soy sauce and soybean paste.

"Brother Xu Zhuo, are you kidding me? The sauced elbow is black, how could it not use sauce or soy sauce, and it tastes slightly sweet.

I think there must have been a lot of sweet bean sauce in it when it was made. "

Today, I changed the way to shoot the video, produced by Xu Zhuo, and Ji Mingyu appeared on camera to explain.

This can not only make Xu Zhuo appear professional, but also allow Ji Mingyu, an old Beijinger, to explain to everyone the status of the delicacy of soy sauce pork in the hearts of the people in the capital.

If Xu Zhuo is allowed to speak, he can speak well.

However, Xu Zhuo is a foreigner, and it is somewhat reluctant to talk about the food culture of the capital rashly.

Those black fans may use this to attack Xu Zhuo, for example, Xu Zhuo has never lived in the capital but pretends to be a capital native.

Now let Ji Mingyu speak, the sense of substitution will be stronger, and it can also form a linkage effect.

The elbows used in the video today were specially given away. There is a whole box of front leg elbows, and they are very big.

The cold and fresh elbows that can be bought in daily life are generally very small, about three or four catties.

The elbows used to make sauce elbows need to be larger, and almost all elbows are about six catties.

The bigger the elbow, the thicker the meat, and the better the taste.

Moreover, the bigger the elbow, the thicker the skin of the meat, which naturally tastes better regardless of the texture or taste.

In addition to the elbows, Xu Zhuo also prepared half a pot of broth, a large bowl of rock sugar, and spices such as onion, ginger, pepper, star anise, cinnamon, and cloves.

The seasoning used to make sauced elbow is very simple, only need salt, white sugar and rice wine for removing fishy smell.

These three seasonings are paired with a few spices, plus the broth, which is all the ingredients used to make the sauced elbow.

Looking at these simple ingredients, Ji Mingyu couldn't believe his eyes: "Do you really not use sauce and soy sauce?"

Xu Zhuo nodded, opened the box containing the elbows, and began to wash the elbows.

Ji Mingyu asked curiously: "Then what's the matter with the black elbow of the sauce? If there is no sauce, how can the elbow be so black?"

Xu Zhuo pointed to a large bowl of rock sugar on the workbench: "Just use sugar color."

After speaking, he placed the elbows one by one on the stainless steel workbench, and then burned the skin of all the elbows with a small kitchen blowtorch.

The purpose of doing this is to burn out the impurities in the pores of the pigskin, and to clean the pig hairs on the surface of the pigskin.

Relatively speaking, cleaning pig hair is the most important, because it can be seen by the naked eye, and if there is pig hair on the skin when eating, it will make people very uncomfortable.

People with cleanliness will retch directly.

So burning it for a while can make people eat more at ease and more comfortable.

After burning the pig skin, Xu Zhuo soaked the elbows in water and began to wash them.

Use a steel wool ball to wash off the black ash from the pig skin, then drain the water and place it on the chopping board to start removing the pork leg bones.

It is not allowed to have bones in sauced elbows. Not only will it take up a lot of space, but with bones, it is easy to break the elbows and affect the appearance.

Xu Zhuo had the skill of picking bones a long time ago, so it is very easy to do it now, and there is even a sense of freedom and ease in his gestures.

"Hey, the bones in this hand are really beautiful. There is almost no meat in the bones, and the bones are taken out in three or two strokes. I didn't see how it was done."

Ji Mingyu thought it was amazing, because Xu Zhuo's move was too beautiful.

This even gave him an urge to learn how to cook like a chef.

But thinking about Che Dun's hard work, he quickly dismissed this idea.

It's better to be a cook honestly. As for cooking or something, it's unimaginable for a person who finds it troublesome to make instant noodles when he's hungry.

After Xu Zhuo took out all the bones of the elbows, he soaked the elbows in clean water to remove the blood and make the elbows taste better.

As for the bones that have been removed, you can make high broth or big bone broth later, anyway, you can use it anyway.

After soaking the elbows, Xu Zhuo put the frying pan on the stove and started frying the sugar.

For those who often watch Xu Zhuo's videos, frying sugar color is a very common step, but today's frying sugar color is slightly different.

Today, fried sugar color is not oil, but water.