Food starts with noodles

Dai Zhenting put the water-controlled shrimps into the basin, and then put a teaspoon of salt in it.

After putting it in, he started to beat the shrimp in one direction with his hands.

The purpose of doing this is to be able to glue the shrimp, so that the protein on the surface of the shrimp will solidify, so that the taste will be more crisp, and it is also convenient for sizing.

It takes about 5 minutes to whip the shrimp. The time should not be too short. If it is too short, the surface of the shrimp will not be glued.

After 5 minutes, when the surface of the shrimp was visibly sticky, Dai Zhenting stopped and put two egg whites inside.

Then, he continued to whip.

After adding the egg white, the shrimp, which was a bit sticky on the surface, suddenly became much creamier.

However, after Dai Zhenting whipped for 1 minute, the egg white became significantly less and became slightly viscous.

At this time, he grabbed a handful of dry starch and put it in.

Starch can lock the moisture in the shrimp, so that the shrimp will not lose water during the cooking process.

After putting in the starch, Dai Zhenting stirred for another 30 seconds. At this moment, the surface of the shrimps was covered with a layer of white slurry, which is the so-called "starch".

After finishing these, Dai Zhenting poured half a spoonful of peanut oil into the shrimp.

The purpose of this step is to prevent the desizing of the shrimp and also prevent the shrimp from sticking during cooking.

After putting in the peanut oil, stir it a few times with your hands, then set it aside to marinate.

The marinating time does not need to be too long, ten minutes will do.

While waiting, Dai Zhenting was not idle, he first filtered the soaked tea leaves to separate the tea leaves from the tea water.

Then he brought a small bowl and began to prepare the sauce needed for making Longjing shrimp.

This dish of Longjing Shrimp is not only simple in ingredients, but also very simple in seasoning.

Put a teaspoon of salt in the bowl, a teaspoon of white sugar for freshness, and then a drop of dry starch.

Finally, use the tea made from the tea leaves to make these seasonings into a sauce.

Using tea seasoning juice can make the tea flavor in the dish more intense and taste better.

After the sauce was ready, the two of them took a break, drank some water, wiped off their sweat, ate something to replenish their energy, and then continued shooting.

The shrimp are now marinated and ready to cook.

Dai Zhenting set up the wok and poured half a pot of peanut oil into the wok.

While pouring oil, he said: "The most extreme way to make this dish is to use tea oil, which can make the shrimp have a tea aroma.

However, tea oil is rarely used in the north, and there is no preparation in advance, so peanut oil is used instead. "

When the oil was [-]% hot, he poured the marinated shrimp into the oil pan, and then gently pushed the bottom of the pan with a spoon to prevent the shrimp from sticking to the pan.

When oiling the shrimps, the oil temperature should not be too high, only [-]% to [-]% oil temperature is fine.

This temperature can prevent the shrimp from changing color, and at the same time, it can keep the shrimp crisp and tender.

If the temperature is too high, the starch on the surface of the shrimp will turn golden yellow, so it is not Longjing shrimp, but fried shrimp.

The time to pass the oil does not need to be too long, 20 seconds is enough if the oil temperature is [-]%.

If it is 15% oil temperature, reduce it to [-] seconds.

The sign of being able to get out of the pot is that the shrimps can be separated and not stick to each other. At this time, you can take them out of the pot to control the oil.

Because there is still a step of frying later, it is okay for the shrimp to be a little undercooked when the oil is over.

Dai Zhenting took the still white shrimp out of the pot and put it aside to control the oil.

Then pour out the hot oil in the pot, leaving a little bottom oil, then pour the shrimps into the pot, stir fry briefly, then pour the prepared sauce into the pot.

After pouring in, continue to stir fry.

When the soup was all coated on the surface of the shrimps, Dai Zhenting poured in the tea leaves that had been soaked before.

Stir fry for another ten seconds, then take out of the pan and place on a plate.

The whole cooking process is very short, but whether it is oiling or the final frying, the time is almost calculated in seconds.

The biggest difficulty of this dish is to keep the white color of the shrimp. Only in this way can this dish be considered perfect.

In addition to the requirements for the color, the tea leaves that are put in also require the leaves to be intact, not wrinkled or rotten, and the color is green.

The white shrimp is matched with the green tea leaves, just looking at this color gives people a full and fresh feeling.

"Xiao Zhuo, come and taste Grandpa Dai's craftsmanship."

Dai Zhenting proudly put the finished Longjing shrimp in front of Xu Zhuo, Xu Zhuo was not polite, and sat down with chopsticks.

After the cameraman signaled that the camera had been set up, Xu Zhuo picked up a shrimp full of tea aroma with his chopsticks, and put it into his mouth.

The first thing you feel at the entrance is the tenderness of the shrimp surface besides the tea aroma.

After all, it is starched, and there is also starch in the sauce just now, which makes the taste of these shrimps very smooth.

Bite the shrimp gently with your teeth, and a fresh taste will spread in your mouth.

The fresh shrimp tastes crisp, tender and juicy, with a hint of Q-bomb, which makes the shrimp taste more enjoyable. Coupled with the scent of tea, it makes people feel like they are in the misty Jiangnan.

"It's delicious, it's really delicious, Grandpa Dai, your craftsmanship is beyond words, it's better than my grandfather's."

Xu Zhuo knew very well what Dai Zhenting liked to hear, so he picked out what Dai Zhenting liked to hear.

"Where is it, I can't compare with your grandpa."

Even though he knew that Xu Zhuo was coaxing him, Dai Zhenting was still very happy.

The two boasted to each other commercially, and the filming ended here.

Dai Zhenting washed his hands, took off his chef uniform, and asked Xu Zhuo, who was scrambling to eat Longjing shrimp with several cameramen, "Little Zhuo, what shall we shoot tomorrow?"

Xu Zhuo thought about the Zhejiang cuisine he was interested in, discussed with Dai Zhenting and said, "Why don't we make Mrs. Song's fish soup tomorrow? We talked about Mrs. Song's legend during the live broadcast before, so I just took advantage of this trend. What do you think of Heat making another dish related to Mrs. Song?"

Dai Zhenting nodded: "Okay, let's make Mrs. Song's fish soup tomorrow!"

Chapter 1591 Spicy Crisp

Mrs. Song's fish soup is a dish that Xu Zhuo has long wanted to make.

According to the introduction, this dish should have a hot and sour taste, so he wanted to know whether the taste of this dish was as good as that of mullet egg soup.

In fact, there are various hot and sour soups everywhere, especially in the north.

But to say it tastes good, it's really hard to judge.

Some people think that peony jelly is better, some people think that mullet egg soup is the first, and some people think that hot and sour stomach soup is the best.

There are almost similar hot and sour soups in other places. Basically, it is made of high soup, and then it is served with several fresh ingredients, such as mushrooms, ham, bamboo shoots, etc. After it is made, it tastes hot and sour, delicious and attractive. .

However, depending on the ingredients, there are still some differences in seasoning.

Mrs. Song's Fish Soup is so famous and has been selected for state banquets many times, so Xu Zhuo wanted to see how this dish differs from other hot and sour soup dishes.

After deciding to make this dish, Dai Zhenting talked about the ingredients to be used tomorrow, and went back early.

And Xu Zhuo ate up the remaining shrimp with a few cameramen. After eating, he was free, and then cleaned up the shrimp heads and shells that had just been peeled off, and washed them in clean water for two hours. all over.

Then pour a small half pot of peanut oil into the pot, and then throw all the shrimp heads and shells into the pot while the oil temperature has not risen, and start cooking the shrimp oil.

When boiling shrimp oil, be sure to put it in the cold pot when the oil is cold.

Otherwise, put the shrimp head in when the oil is hot, and some shrimp roe and shrimp paste inside will splash around in the hot oil along with other substances.

After putting the shrimp heads and shells into the pot, Xu Zhuo cut a few slices of ginger and some scallions and put them in.

The shrimp oil boiled in this way is more fragrant and has no fishy smell.

Cooking shrimp oil is the same as cooking crab oil with scallion oil. You don’t need to be in a hurry. You need to cook slowly over medium and low heat, and when cooking, you need to keep squeezing the shrimp head with a spoon.

Only in this way can the boiled shrimp oil taste better and have more umami.

And squeeze it like this, it is easier to deep-fry the shrimp heads. After the shrimp oil is cooked, these thoroughly fried shrimp heads and shells do not need to be thrown away. They can be added to noodles or fried rice, or sprinkled Serve with salt and pepper and eat as a snack.

This crispy and crispy delicacy is very delicious no matter how you eat it.

The boiled shrimp oil is rosy in color and has a strong fragrance, which is very craving.

If lard is used to boil shrimp oil, the aroma of the boiled shrimp oil will be stronger, and if it is put in the refrigerator after boiling, the shrimp oil will solidify and the aroma will be completely sealed in the oil.

But there is no lard here today, and you can't eat too much of it, so Xu Zhuo boiled it with peanut oil.

Besides, this thing can't survive at all, everyone can eat noodles twice and it's almost done.

There is no need to cook with lard.

Xu Zhuo took the shrimp heads and shells out of the pot, and then used a fine mesh sieve to filter the ruddy fat in the pot.

After filtering, put it aside to cool. After the temperature drops, put the shrimp oil in a glass jar, seal it and put it in the refrigerator to refrigerate.

Xu Zhuo sprinkled salt and pepper and cooked chili noodles on the shrimp heads and shells that were deep-fried and crispy, mixed them well, put them in a bag, and carried them to the company to find Yu Cocoa.

Well, the courtyard house is about to be renovated, and Xu Zhuo plans to sign a renovation agreement with Xue Chunfeng after lunch.

As for how to decorate and what materials to use, Xu Zhuo didn't care, it was Professor Bai's business, and Xu Zhuo was only responsible for paying for it.

When I came to the company, I was having lunch here.

Seeing Xu Zhuo approaching, Li Hao said, "I still have a rice bowl with fish-flavored eggplant, how about you eat this?"

Although Li Hao's company has gone out independently, the office is still on the same floor.So when eating, just eat together.

The company has more options for eating. There is a shopping mall downstairs, and the entire floor is full of various delicacies, and there are also various options for takeaway.

However, because it is far away from Sifang Restaurant, it is not possible to order takeaway from Sifang Restaurant here.

But this does not affect everyone's enthusiasm for takeaway.

In fact, restaurants like Sifang Restaurant are not suitable for these white-collar workers, because they can choose cheaper and more affordable public take-out snacks, such as the braised chicken that Yu Keke and Sun Panpan are eating at the moment For example, Li Hao's twice-cooked pork rice bowl, fish-flavored eggplant rice bowl, and Dou Yiqiong's oil-splashed noodles are all work meals that everyone usually eats.

As for the rest of the company, they basically choose to take out. Generally, if there is nothing to do, they will not go downstairs to eat at mealtimes.

Not only is it too troublesome to go downstairs, the main reason is that the elevators are quite crowded during mealtimes. Some delivery guys sometimes go up the stairs to avoid overtime, which is very hard.

So if it's not necessary, don't grab the elevator with the delivery guy.

Xu Zhuo took out the shrimp heads and shells he had brought and put them on the table, saying: "I took pictures of Longjing shrimps this morning, and I couldn't bear to throw away the remaining shrimp heads and shells, and boiled them into shrimp oil.

This is the slag left over from the boiled shrimp oil. I sprinkled some salt and pepper and chili powder, you can... Hey, don't grab it, let everyone taste it. "

While Xu Zhuo was talking, Yu Keke started to attack those fried shrimp heads and shells.

But she was too excited when she took it, and even grabbed the bag in her hand.

Xu Zhuo thought the girl was going to grab her, so he quickly stopped her.

Yu Keke picked up a prawn head and put it in his mouth to taste it. The prawns were thoroughly fried and crispy, and the salt and pepper were already flavored when they were added, so they tasted crispy and delicious, very appetizing.

Yu Keke ate several yuan in a row, and then remembered to share it with everyone.

Sun Panpan tasted a shrimp head, and said with some doubts: "This tastes very similar to the kind of spicy crisps bought in the supermarket. The taste is also crispy and crunchy, and it is slightly more spicy than this one."

When she said this, Yu Keke also remembered: "That's right, that crispy chili is very delicious.

The fried shrimp head is very similar to that one.

I remember when I lived with Sister Zhou in college, I always ate spicy crisps to tempt her in the middle of the night.

Then the three shamelessly stated that they would start to be human again tomorrow.

It's so interesting to think about it now. "

She recalled the happy time when she was in college, and recalled the delicacies she ate secretly in the middle of the night, then changed the subject and said to Xu Zhuo: "You always say that the snacks I bought are junk food, so can you make them for me? How about some spicy crisps? I really like spicy crisps."

Xu Zhuo originally wanted to refuse, but Li Hao, who was playing with his mobile phone next to him, interjected: "Hey, now the hot and spicy crisps, the so-called chili crisps, are selling very well on the Internet.

I think we can also launch a new one, as long as there is a wave of publicity, it will definitely sell.

Moreover, a box of this spicy crisp costs tens of dollars, so the profit is very high.

Brother Xu, this thing is not difficult, right? "

Li Hao has always liked to call Xu Zhuo Boss Xu, but since he came to the capital, he saw that Ji Mingyu always called Brother Xu Zhuo, so he changed his name accordingly.