Gourmet conquest starts from the entertainment industry

"Huh? Let me take a look." Zhou Mowei then opened Weibo. Before, she didn't read Weibo based on the principle of out of sight, out of mind, but now she opened it because of Chen Ranran's words.

Flipping through the comments one by one, her face was flat, and she was not some kind of young lady who couldn't resist. After seeing Zhou Mochen's reply, he suddenly laughed.

"Weiwei. God Zhou, you are so awesome. They dare not say anything anymore. Haha." Liu Yuanyuan also read the information on Weibo and said enviously.

Zhou Mowei didn't say anything. He picked up the phone and dialed the first number.

"Brother!" Zhou Mowei acted like a baby after answering the phone.

"Silly girl, don't tell me if something goes wrong." Zhou Mochen said reproachfully.

"Oh, those are small things, I don't care, and I don't read Weibo much. Hehe." Zhou Mowei immediately responded with a smile.

"That's not okay, it's not like you don't know how hurtful online public opinion is. Next time you have something to tell me, do you understand?" Zhou Mochen exhorted worriedly.

"Yeah, I got it, thank you little brother! It's really my little brother who loves me the most." Zhou Mowei said softly.

"You, when it comes to love, just talk about it happily. I will take care of the rest, but I can warn you, don't kill me before graduation." Zhou Mochen is both a father and a mother. It feels like having another daughter.

"What are you talking about, brother, no, no!" Zhou Mowei's tone was a little flustered. A little embarrassed by Zhou Mochen's sudden exhortation.

"Hmph, I'll take care of you two if something goes wrong! Anyway, just remember what I said." Zhou Mochen threatened.

"Got it! Don't worry!" Zhou Mowei immediately assured.

Then hung up the phone without talking. Zhou Mochen finally breathed a sigh of relief when he saw the comments and replies later. After no one took the rhythm, things also developed in a good direction.

After dealing with Zhou Mowei's matter, Zhou Mochen went to Wang Sicong's box.

"You guys are drinking." Zhou Mochen greeted with a smile after pushing the door open.

"Hey, Xiao Chen, your squab is not bad. It's the right size and has a mellow taste. The saltiness is just right. It's also very comfortable to eat. It's a good appetizer." Wang Sicong greeted Zhou Mochen when he saw Zhou Mochen coming in.

"It was decided on the spur of the moment. I said who knows how to order, so it was you who ordered it. It took me a long time to make it." Zhou Mochen glanced at a dish on the table and said with a smile.

"What dish?" Qin Chuan stared blankly at the dishes on the table, not feeling which one was special.

"That stir-fried phoenix tongue." Zhou Mochen smiled and pointed to a beautiful bowl and plate on the table.

"Don't tell me it's the pigeon's tongue?" Wang Sicong said in surprise.

"Otherwise. I used the tongues of 66 pigeons for that plate of phoenix tongues. It took time and effort!" Zhou Mochen explained.

"I'll go, really. That's really strenuous. Isn't it a bit extravagant." Qin Chuan was also quite surprised.

"What kind of luxury is this? Later, when you have time, try the shark's fin feast." Zhou Mochen suggested with a smile.

"Huh? What's delicious in the shark's fin banquet, isn't it shark's fin?" Wang Sicong said disdainfully, as the son of a predator, he has never eaten any delicacies from mountains and seas. Shark fin is often eaten.

"Will the things I make be simple? If you want to eat, please tell me in advance. You have to prepare, this banquet is more particular. I went to say hello to the old man next door. Brothers, eat slowly." Zhou Mochen went out after finishing speaking.

"Old Qin, do you want to try?" Wang Sicong said to Qin Chuan after Zhou Mochen left.

"Okay. Left and right are just a matter of taste. Try to see how particular it is." Qin Chuan replied with a smile. They don't care about money, they care about style.

After Zhou Mochen went out, he went to the box of the two old men.

"Hehe, here you come, Xiaochen, sit down quickly." Li Bowen greeted Zhou Mochen when he saw Zhou Mochen's arrival.

"You two old men, Xiaochen just disappeared. I wanted to have a drink with them, but who knew I even ordered a meal. You are really amazing. Didn't you say that there is a box for you? You still need to order it. "Zhou Mochen sat down in his seat after performing the ceremony.

"Hehe, you juniors, you have to get together when you have nothing to do. We are old, and you young people will rule the world in the future." Su Mingzhi said with a smile.

"Don't say that, you two elders, you are in good health. But it's different from others." Zhou Mochen looked at the expressions of the two old people, and knew that the two people were in good health.

"Hehe, you little slicker. Hurry up and order some food. You haven't had a meal after working all night. You can eat a pigeon, I can eat it with my teeth." Su Mingzhi sighed.

"Hey, I also marinated it on a temporary basis, but it tastes good, it seems that you like it very much." Zhou Mochen said happily.

"Old Zhou, why don't your pigeons have tongues? I searched for several and found them. I thought they were too young to see them. But I didn't find them." Yang Shao pointed to the head of the pigeon on the phone and said. .

"The tongue is pulled out to cook. Stir-fried phoenix tongue, the dishes ordered by the next table." Zhou Mochen explained.

"Hey, are you so arrogant? Old Zhou, how many pigeons did you use?" Li Yi exclaimed.

"66. One dish." Zhou Mochen said calmly.

"Really or not. I regret it. I should try the new dishes on Lao Zhou's order." Liu Xing patted his thigh and said.

"Okay, don't take pictures. There are many things on my menu that you haven't eaten. Come on, let me toast the two old men and wish them a long and healthy life." Zhou Mochen said with a wry smile.

"Haha, I like this blessing." Li Bowen laughed when he heard it.

After that, Zhou Mochen had a good time chatting and drinking. After seeing off the guests, Zhou Mochen greeted everyone in the restaurant and went home.

"Meow!" Pudding greeted Zhou Mochen happily. Bounced and ran to Zhou Mochen's arms.

"Hehe, Pudding is good. I don't think Dad is." Zhou Mochen smiled and put Pudding on his shoulders. Pudding was not afraid, so he sat firmly on Zhou Mochen's shoulder. The little furry head rubbed against Zhou Mochen's cheek, very comfortable.

"Play by yourself first, Dad has gone to take a bath." Zhou Mochen put the pudding in its toy pile. Turn around and go to the bedroom on the second floor.

"Brother!" A girl's voice called out in consciousness.

"Huh? What's the matter Zhuzhu?" Zhou Mochen asked suspiciously.

"Brother, come here before going to bed at night, there is a new seal to be released."

"Okay, I got it!"

After Zhou Mochen finished speaking, he went to the bathroom to wash up. After coming out, he dried his hair and sent a video to Zhao Jinmai.

"Hee hee, husband, you are really great today." Zhao Jinmai said softly.

"What's wrong?" Zhou Mochen asked suspiciously.

"Looking at you on the Internet, you are a big V. Over the years, I have seen that they have bullied people, and my husband is the best. They were speechless when they said it immediately. Hehe!" Zhao Jinmai said proudly.

"You can be naughty." When Zhou Mochen met his girlfriend, all his words were just to decorate her window.

"Hee hee, by the way, husband, Mr. Sun and the others praised you today. They said that your cooking is delicious." Zhao Jinmai said with a smile. When I was looking for him in the afternoon, it was obvious that I wanted to try again.

"Daughter-in-law, has Mr. Sun taught you acting skills?" Zhou Mochen asked seriously.

"Well, yes, I learned a lot." Zhao Jinmai explained.

"Okay. I see. I'll invite Mr. Sun to have dinner at home." Zhou Mochen thought for a while and said.

"Well, okay, I got it!." The two talked about some other things before ending the conversation.

In the next few days, the diners always come here full of joy and return with satisfaction.

The 16th is the time to go to the restaurant, and Fifth Jinchuan also needs to go back to the small restaurant to help.

The diners in the restaurant are also used to Zhou Mochen's working hours. Relax in the morning and teach in the afternoon. At this time, Zhou Mochen was preparing new dishes in the restaurant of Professor Houchu.

"Let me teach you a special famous dish first. Xiaoxiang pig's trotter!" Zhou Mochen was fiddling with pig's trotters by the stove.

Xiaoxiang Pork Knuckle is a famous Hunan dish, which belongs to Hunan cuisine. The meat is crispy, bright in color, thick in juice, and rich in flavor. The collagen in the hoof is one of the main components of human skin. It also has the effect of promoting the synthesis of female hormones, and has the effect of beautifying and nourishing the skin. What is Xiaoxiang, Xiaoxiang is windy and rainy, cold and hot, which symbolizes our history of many disasters but chic and safe.

The first process is to remove the stench of pig's trotters. The iron pot is set up, the white water is boiled, the pig's hand is put in, one word, boil. At this time, the fire must be hot and the water must be hot. The reason for this is not only to remove the stench, but also to tighten the skin and flesh of the pig's knuckles.

Put the whole pork knuckle into the pot, boil the water for half an hour, and cool for 5 minutes. During this period, prepare the next pot of water to boil and the ingredients to be used.

After half an hour, take the trotter out of the boiling water. At this time, the hand feels quite elastic. At this time, you must take a sharp knife and chop the trotter into pieces. You need to chop vertically first, and the vertical knife should be cut between the two big hand bones. It is rumored that the masters in the market can chop to the end! In this way, split the pig's trotter into two pieces, and then use a thin knife to chop horizontally along the bone structure a few times, which can easily solve the problem. You have your own knowledge in everything you do. In fact, this kind of pig-killing tactics can't be used.

After the knife was cut, the pig's hand's boiling water has not yet ended. At the same time as the knife work was done, a new pot of white water was set up on the stove. When the split pork knuckle was ready, the pot was boiled. Throw the chunked pork knuckle into the pot and continue cooking. to remove blood

At this time, you need to add ginger slices, scallions, star anise, pepper, Shaoxing wine, a small amount of monosodium glutamate and salt, the purpose is still to remove the cold and fishy smell of the trotters.

Put the seasoning and the pork knuckle into the pot and start cooking. If there is no green onion, garlic cloves can also be used.

Half an hour later, the pork knuckles are out of the pot. Remember to quickly throw the hot trotters into the prepared ice water. It is very simple, it expands when heated and shrinks when cooled, but this makes the pork knuckles elastic and durable. Suffering without losing the knack of erosion. After quick cooling and tightening the skin, put the semi-finished product on the plate. Although it is still too early to finish, the fragrance is already overflowing. Pick a piece with more flesh and throw it on the chopping board, and it can bounce half a foot high.

At this time, the Xiaoxiang trotter is half finished, and the real oil has not yet been used.

Rest for a while, wait for the pork knuckle to cool completely, wash it with a spoon and add some oil, put the pork knuckle into frying when it is 60% to 70% hot, take it out after the color changes slightly, and replace the oil in the pot. This frying process is to remove the fat in the pork knuckle, which finally makes the finished product fatty but not greasy, and improves the taste.

Take it out of the pan, shake it on the pre-frozen ice cubes, then cool it naturally, and put it in the oil pan.

Then heat up the new oil quickly, stir-fry the chopped ginger and scallion to get the aroma, add the fried pork knuckle, then add rock sugar, Shaoxing wine, monosodium glutamate, salt, red pepper, star anise, bay leaves, a little soy sauce and stir-fry Stir-fry for a while, add an appropriate amount of water, so that the ingredients are just below the trotter, and then simmer for juice.

This step is a process of further flavoring. The process of boiling the scallions and ginger in boiling water is to gently add a layer of light natural fragrance to the trotters as a foreshadowing after removing the stench, while the small fire is used to further immerse the stronger Xiaoxiang flavor, rock sugar The softness of the sweetness and the fire of the red pepper dissolve each other, while other spices dance with it, and then melt into the depths of the bone marrow together. Relying on the fire is also a process of collecting juice and coloring. After the fire is extinguished, the once hideous pig's trotter in the pot becomes "ruddy, smooth and bright in color". Sprinkle white pepper on the colored pig's knuckles, then add chopped Hunan peppers, then add finely shredded green onion and ginger, appropriate amount of monosodium glutamate and salt, and pour in red oil, then put it in a steamer and steam it over high heat .

Pepper and chili are two different levels of spiciness. The spiciness of chili is from the outside to the inside, while the spiciness of pepper is from the inside to the outside. However, pepper needs heat to exert its power, and the cold pepper soup has no spicy taste. Yes, but after this kind of fumigation, the pepper can go deep into the pig's hand with the heat, and maintain a fresh and spicy taste. Combined with the outward spiciness of the pepper that has been boiled into the pork bone, it can be regarded as the best spicy.

The fumigation takes about fifteen minutes. When the fumigation is about to end, you can start the last process, cooking the juice.

Take an appropriate amount of oil in a spoon, heat it to 90% heat, and pour in some balsamic vinegar. , but my many years of experience in cooking make me feel that the word cooking in Chinese food should come from this cooking method. It is too vivid, and there is no more suitable expression than this word.

In the mist, quickly add sugar, onion, ginger and other seasonings and a little sesame oil to continue cooking. Note that sugar is used instead of rock sugar at this time to make the juice rich. Sesame oil must be added for a beautiful color. . At this time, the pig's knuckle in the steamer is also on fire, take it out, and pour hot juice on it.

After boiling, chopping, boiling, frying, roasting, fumigation, and sauce, Xiaoxiang pork knuckle is already extraordinary.