Food starts with noodles

The game is over, and Xu Zhuo eats chicken perfectly.

He happily put down his phone and fell asleep until three o'clock.

After he got up, he realized that Yu Keke and Sun Panpan were dragged away by Chen Guifang to experience picking ears.

Yao Meixiang went to the neighborhood committee and seemed to have to sign some document.

Li Hao and Xu Wenhai were the only ones left at home, and they were squatting at the corner of the yard at the moment, seemingly studying the jars of kimchi left by Yao Meixiang.

Seeing Xu Zhuo come out of the room, Xu Wenhai said to him: "These kimchi are very good for healing. Your godmother's skill in making kimchi is really good, it's almost to the point of perfection."

Xu Zhuo walked over, covered the lid of the kimchi jar, and re-sealed the water: "The kimchi water inside is all over 30-year-old kimchi, and my godmother specially left it for the introduction of kimchi, so it can't be kept open like this." It’s easy to destroy the whole jar of kimchi.”

After he said this, Xu Wenhai patted his head: "I was too busy looking at the kimchi in here, and forgot about this crop. Xiao Zhuo, I just checked the refrigerator, and there is a piece of tenderloin in it, what are you going to do? "

Xu Zhuo said: "Yesterday I planned to make boiled pork slices, but they were all tired of eating them, so they threw them in the refrigerator. You won't stop cooking for a day and your hands will itch, right?"

Xu Wenhai nodded: "Since you can make boiled pork slices, you must have a certain understanding of cured meat. I have nothing to do today, and I will teach you a famous snack in our Central Plains—dry fried tenderloin."

Dry-fried tenderloin is a dish in the Central Plains. The method is simple. The tenderloin is cut into strips, marinated and battered, and then fried in an oil pan. The finished product is golden in color, crispy on the outside, and tender in the tenderloin.

When Li Hao heard it, he immediately became interested: "Uncle Xu, is dry-fried pork tenderloin the same as sweet and sour pork tenderloin? It feels like the recipe is similar, except that sweet and sour pork tenderloin has an extra step of scorching sweet and sour pork. "

Xu Wenhai shook his head: "It's not the same. The dry fried tenderloin must be marinated thoroughly during the marinating process, and it can be eaten directly after frying, but the sweet and sour tenderloin is also marinated, but it doesn't need to be fully marinated, and it has a slight base taste. Just do it."

"The key step of sweet and sour pork tenderloin lies in the scorching step. Without this step, tenderloin will not taste good, or even completely tasteless."

"And the key to dry-fried tenderloin is to marinate the meat. As long as the steps of marinating the meat are correct, the fried meat will definitely not be unpalatable..."

Chapter 210 Dry Fried Tenderloin

Relatively speaking, dry fried pork tenderloin is relatively easy to use, but sweet and sour pork tenderloin is more complicated.

Although many people know how to make the last Jiao Liu, more people overturn the dishes because of inappropriate methods.

For example, Boss Xu, at this stage, he doesn't play well with Jiao Liu.

But he hasn't had any problems marinating meat to make dry fried pork tenderloin, and he can even say that he can do it with his hands.

Xu Wenhai chatted more and more enthusiastically, and finally he patted his thigh: "Let's go, while they are not at home, let's make some snacks to enjoy the fun. It's just that Xiao Zhuo is serious about learning, at least this can be regarded as a dish."

Xu Wenhai has mastered many dishes, but there are not many suitable for Xu Zhuo to learn at this stage.

Xu Zhuo doesn't have the foundation of cooking at all now, but the dishes that Xu Wenhai has mastered basically require a certain foundation.

After staying in Linping City for so many years, Xu Wenhai had already solidified his basic skills.

According to Xu Zhuo's level, he had to practice hard for several years before he could open a shop and start a business. After falling out with the old man, he not only supported the noodle shop, but also managed the noodle shop very prosperously.

So this led to the current situation, Xu Zhuo's basic skills were seriously biased, but he couldn't stop to practice the basic skills. He could only open a shop and maintain his business while trying to improve his culinary skills.

After seeing Xu Zhuo, Xu Wenhai has been worrying about what Xu Zhuo should do after the new store opens.

He only thought of the dry fried tenderloin when he saw the tenderloin in the refrigerator.

If there are not enough dishes in the store when it opens, you can take out the dry fried tenderloin to make up the number.

This stuff is burnt and crispy, suitable for all ages.The method is not very demanding, and it can be fried in one go. When customers want it, just return it to the pot and fry it again. It is very simple.

When he came to the kitchen, Xu Wenhai took the tenderloin out of the refrigerator and threw it to Xu Zhuo: "Wash your hands and cut this piece of meat into strips, first cut into one centimeter thick slices, beat it carefully with the back of the knife to relax, and then change Knife into meat strips one centimeter square."

When Wei Junming taught Xu Zhuo how to cook, he basically did all the steps by himself. Whether Xu Zhuo knew it or not, he would demonstrate it himself.

The advantage of doing this is that Xu Zhuo can quickly grasp the essentials of making dishes and avoid detours, but the disadvantage is also obvious, that is, it is easy to be overly ambitious.

Like many food lovers and beginners of cooking, he can master the key points of many dishes, but because of insufficient practice, or no practice at all, it is easy to go astray and develop into a strong theoretical man.

Wei Junming's doing so was naturally caused by a misunderstanding.

Xu Zhuo's first impression on him was that he was a child with a little bit of talent, so he didn't emphasize those practical problems.

Moreover, Lao Wei has never had a child, so when he met Xu Zhuo unexpectedly, he would naturally become spoiled.

Compared with him, Xu Wenhai is much calmer.

After throwing the meat to Xu Zhuo, he sat in the living room and started watching TV, chatting with Li Hao about Chang'an delicacies from time to time.

He has traveled almost all over the country in these years, and he knows a little bit about the delicacies of various places, so even though he is not from Guanzhong, he can talk about the delicacies that Lao Shan likes.

Xu Zhuo washed his hands and began to cut the meat according to Xu Wenhai's instructions.

First remove the fascia from the whole tenderloin and cut it into one centimeter thick slices, and then beat the slices repeatedly with the back of a knife. This will not only make the slices loose, but also add more flavor when marinated, and the taste will be better after frying Quite a few.

Hitting the meat with the back of a knife is easy to say, but after actually doing it, Xu Zhuo realized that this thing is really labor-intensive.

Each piece of meat should be pounded at least twice horizontally and vertically, so as to achieve the best relaxation effect.

It took more than half an hour to beat so many pieces of meat.

Xu Zhuo cut all these slices of meat into strips, then wiped the sweat off his brow, took a bottle of iced Coke from the refrigerator, took a sip, and went to the living room to turn on the air conditioner.

Seeing him coming out, Xu Wenhai asked curiously, "Have you cut it?"

Xu Zhuo nodded: "Okay, how should I marinate next?"

Xu Wenhai got up and brought Xu Zhuo to the kitchen.

He looked at Xu Zhuo's sliced ​​meat first, nodded and said, "Your knife skills are really good, much better than when I was young."

After speaking, he began to instruct Xu Zhuo to do the next step.

"First put the meat in a basin, and then you marinate it with seasoning, including light soy sauce, oyster sauce, sliced ​​ginger, sliced ​​green onion, Chinese pepper, cooking wine, pepper and half a spoonful of salt and half a spoonful of sugar. How much to put is up to you. "

After speaking, he stood aside without saying a word, watching Xu Zhuo operate.

Xu Zhuo put down the Coke in his hand, and followed the steps Xu Wenhai said, first put the meat strips into the basin, and then put in the cured meat ingredients one by one.

Ginger slices, green onion slices, pepper cooking wine and pepper are all easy to master. It doesn’t matter if there is more or less, because these are all fishy, ​​and basically lose their taste after frying.

But you have to pay attention to the soy sauce and salt, and you can’t put too much, because these three kinds increase the saltiness, and the taste will change if there is a little more.

Although it is necessary to marinate the meat thoroughly when making dry fried tenderloin, it does not mean that it can be marinated salty.

On the contrary, it’s okay to have a mild taste of dry fried tenderloin, and it tastes great with salt and pepper.

But once it is salty, it can't be eaten dry, it can only be made into crispy broth.

Although Xu Zhuo had never cooked fried pork tenderloin, he had eaten it several times. The old lady didn't like sweet and sour pork tenderloin before, and she preferred dry fried pork tenderloin. The old man often made it for her. Xu Zhuo, who had a good relationship with the old lady at the time, , Naturally, he can also eat some, so he is more impressed with this dish.

However, as the old lady got older, she seldom ate this kind of fried food. In addition, Boss Xu had a falling out with his family. It seemed that he hadn't eaten dry fried tenderloin for at least two years.

After marinating the meat, Xu Wenhai nodded approvingly: "Yes, the seasoning has indeed improved. Although the marinated meat is to make the meat taste better, it should not be too much. Once the meat is salty, no matter how good the craftsmanship is, it will be useless... "

After finishing speaking, he asked Xu Zhuo to seal the plastic wrap and put it in the refrigerator to refrigerate, so that the meat tastes better after marinating, and it also prevents the meat from changing its taste due to high temperature.

After putting the meat in the refrigerator, Xu Zhuo suddenly looked at Xu Wenhai and asked, "Dad, is the method of dry-fried tenderloin similar to Sichuan crispy pork?"

When Xu Wenhai heard it, he smiled and said: "You really hit the spot, Sichuan crispy pork is indeed very similar to dry fried tenderloin, but Sichuan crispy pork uses pork belly or half-fat two-knife pork, and the method is the same as Dry fried tenderloin is a little bit different."

"Your mother and I will live here for a few days. If you want to eat, I'll fry some for you later. It's not troublesome anyway..."

Chapter 211 Pure Man's Afternoon Tea

After marinating for half an hour, Xu Wenhai took the meat out of the refrigerator, tore off the plastic wrap and took a look, then handed it to Xu Zhuo: "Pick out the meat here, as long as the meat is in it, throw away all other ingredients Need not."

Xu Zhuo continued to do the same.

After this hands-on operation, he believes that he can thoroughly grasp the essentials of dry fried tenderloin.

But it's really uncomfortable to be directed by others like this, unlike when he was learning from Wei Junming, he did everything by himself, and he just watched it.

Pick out the marinated meat, and then start to adjust the batter.

"Use eggs to make sweet potato starch into a paste. In fact, according to the Central Plains method, flour is used, but the effect of making flour is not as good as sweet potato starch, so now the Central Plains has also improved."

At the door, Li Hao was so bored, he leaned over and asked curiously: "Uncle Xu, didn't you say that the traditional method is the best? If you improve it, you will lose the traditional flavor..."

Xu Wenhai smiled: "Cooking is a livelihood that keeps pace with the times. Those who always clamor to respect tradition are either for fame or profit."

"If this industry really sticks to the rules, then everyone can only eat barbecue. According to the development of history, barbecue is the most primitive cooking method, and other steaming, boiling, frying and frying are all different."

"Chefs abroad have started to study molecular cuisine, and some chefs in China are still bluffing and cheating in the name of tradition. It's funny to think about it..."

"People's sense of taste has been developing. Even if you follow the most traditional methods, you may not be able to retrieve the taste in your memory. After all, what kind of living conditions were there before, and what are the living conditions now?"

"In addition, the ingredients are also very different. Let's talk about the pork. The pigs in the past were all leftovers from different families, and they were barely ready for slaughter in a year."

"But now with feed and hormones, it can be slaughtered in three months. This quality is definitely different."

As a chef, Xu Wenhai should be the most sentimental at his age.

He didn't have Xu Zhuo's curiosity as a beginner, nor did he have the old man's mentality of enjoying his old age. In addition, he didn't need to improve his skills.

So the only focus of attention is the future of the industry. Xu Wenhai is worried when he thinks about all kinds of chaos in the industry.

When Xu Zhuo was preparing the batter, Xu Wenhai sprinkled some pepper and cumin powder into it: "When making dry fried food, don't be afraid to add too much of this kind of spices, the more the better the taste, eat it The more fragrant it is."

"And adding spices into the batter can also avoid the fishy smell of some meat pieces that are not marinated thoroughly."

Then, he added a pinch of salt to the batter to add some base flavor to the batter, which would make it taste better.

After Xu Zhuo mixed the batter, Xu Wenhai said, "Pour in the meat and stir well, so that every piece of meat is covered with batter."

After speaking, he put the pot on the stove, poured half a pot of oil, and turned on the fire.

After the oil was hot, Xu Wenhai directed Xu Zhuo to throw the batter-coated tenderloin strips into the pan.

"When frying for the first time, the temperature of the oil should not be too high, just [-]% hot, because in this way the tenderloin inside will be cooked."

"In addition, when adding meat, you must throw in one by one, because sweet potato starch is very viscous, and if you don't do this, it will easily make the meat stick together."

Xu Wenhai's mouth never stopped, wishing to give Xu Zhuo all his understanding of cooking.

However, Xu Zhuo was overwhelmed with hearing. These experiences need to be explored slowly in the process of doing it. He is really not used to this cramming-style education method, and it is useless.

In order to change the topic, Xu Zhuo asked Xu Wenhai while frying the tenderloin, "Dad, how is Jianguo doing in the restaurant now?"

As the only employee in the store, Xu Zhuo didn't care much about Jianguo's training.

As soon as Jianguo was mentioned, Xu Wenhai laughed: "You really found a good seed. Jianguo is very suitable to be a chef, and he is also very active in this industry."

"Every day at four o'clock, I go to the market with the chef who is in charge of buying vegetables in the restaurant. When I come back, I learn how to manage the back kitchen with the head chef. When I am free, I have to learn cooking skills from me. I am very busy all day long."

"However, his level is also improving rapidly, and you can give him a salary increase later."

This is very good, and he is already happier than most people to be able to work in the industry he likes.

For example, Boss Xu, who aspires to be a programmer, now deals with oil, salt, sauce and vinegar all day long.

Take out the fried meat, then turn on the fire, wait for the oil to heat up, and start frying again.

The second time of frying is mainly to fry the outer skin crispy and fragrant, so the oil temperature should be high, but the frying time should not be too long.

After frying for about 1 minute, Xu Zhuo fished the meat out of the pot at the prompt of Xu Wenhai and put it in a bamboo basket lined with oil-absorbing paper in advance.

Before it was brought out from the kitchen, Li Hao couldn't wait to grab a piece, blew on it a few times to cool it down, then stuffed it into his mouth with a gasp, sucking on it as he said it was delicious.

"Such a high temperature, be careful to burn your mouth..."

Xu Wenhai reminded, and took some chicken feet out of the jar in the refrigerator.

During lunch, Li Hao kept praising Xu Zhuo's delicious chicken feet. Now that he has nothing to do, Xu Wenhai planned to try it.

Put the dry fried tenderloin and chicken feet with pickled peppers on the coffee table, and then take out a few cans of cold beer from the refrigerator, and the afternoon tea for the three old men begins.

The dry-fried tenderloin is crispy and delicious on the outside, and the meat on the inside is delicious, absolutely delicious.

Blowing the air conditioner, drinking cold beer, eating dry fried tenderloin and chicken feet with pickled peppers, it feels so refreshing.

Xu Wenhai was very satisfied with Xu Zhuo's chicken feet with pickled peppers: "The taste is really amazing. The more you eat, the more enjoyable you become. The more you eat, the more you want to eat it. Your seasoning skills are really high, no wonder your godfather always praises you... ..."

Xu Zhuo took a sip of beer and asked Xu Wenhai curiously, "Does my godfather know about your visit?"

Xu Wenhai smiled: "Of course he knows. During the few days we came, he lived in the provincial capital. He drove me to the airport with your mother."

It's a pity that Xu Zhuo didn't dare to invite Wei Junming to this birthday party, he was a little bit regretful.