Food starts with noodles

Jianguo had already bought the vegetables, and was sleeping soundly in the cubicle.

Xu Zhuo came to the kitchen and looked at the rice soaking in the basin.

At this moment, the water in the basin has decreased significantly, but the rice has been completely swollen, and it becomes fine powder when you sip it with your hands.

He put a fine sieve on top of a basin, poured the rice in, and separated the rice from the water in which the rice was soaked.

The water for soaking the rice cannot be poured out, it must be added later when the rice is ground.

Rice milk ground with soaked rice water is more suitable for making rice rolls.

And it's even better nutritionally.

He turned the soybean milk machine out, washed it clean, and started to grind the rice milk.

Xu Zhuo scooped two spoonfuls of soaked rice into the soymilk machine, and then poured in three spoonfuls of soaked rice water.

Connect the power supply, press the stirring button, and the soybean milk machine will make a roar.

The rice grains inside were instantly smashed into powder by the knife.

After the soybean milk machine finished stirring, Xu Zhuo pressed it again.

In this way, the fish that slipped through the net in the rice milk can be crushed again, and the debris should be as small as possible.

After repeating it three times in a row, Xu Zhuo poured out the rice milk inside.

After fiddling for more than half an hour, the rice milk was finally ready.

Next, Xu Zhuo began to filter the rice milk.

He fixed the filter screen of the soybean milk machine on a basin.

Then take the beaten rice milk and slowly pour it onto the strainer.

After all the rice milk was filtered, Xu Zhuo looked at the residue left on the filter, and secretly rejoiced.

Thanks to my obsessive-compulsive disorder, I discovered through this filtering that there are quite a lot of debris.

After the rice milk was ready, Xu Zhuo found sweet potato starch, corn starch and clear flour.

Cheng Flour is wheat starch.

Knead the dough in clean water, the dough will gradually become gluten.

And the water for washing gluten, the layer of starch left after precipitation is clear flour.

Cheng flour is relatively smooth and delicate, and it is an inseparable ingredient for many pastries.

Put the three kinds of starch into a basin, pour in water, stir well and set aside for later use.

Starch is easy to precipitate, so it can't be poured into the rice milk at this moment, and it is better to pour it in when it is used.

Next, it's time to prepare the side dishes.

Wash the lettuce and put it in the basket.

Pork liver slices, soaked in water to remove blood.

Soak the shiitake mushrooms and cut into diced shiitake mushrooms.

Cut the tenderloin into minced meat and set aside in a bowl.

Cut the beef into minced meat and marinate with soy sauce and pepper.

Wash and dice the celery and green pepper, and dice the sausage, and put them in different containers for later use.

After Xu Zhuo prepared all these miscellaneous ingredients, he was just about to catch his breath when the horn of a car sounded outside.

The delivery guy from the provincial capital is here.

Xu Zhuo came out of the kitchen and woke up Jianguo, just in time to meet Cao Kun and Xue Mingliang who were coming to work, they unloaded the car together, and moved all the materials into the shop.

"Why did you two come so early today?"

Xu Zhuo looked at the time, it was not yet 06:30.

They usually come to the store after seven o'clock.

Came here about an hour earlier than usual today.

Xue Mingliang said with a smile: "Didn't you make rice rolls, we deliberately got up early and came here to try."

Xu Zhuo found the seafood that Chen Guifang had packed for him, and there was a lot of it in it, so he was overjoyed.

"No problem, just wait and see. By the way, brother Mingliang, don't go to the back kitchen."

Seeing Xue Mingliang walking towards the kitchen, Xu Zhuo quickly stopped him.

There is a lot of blood in the pig liver, and now the pot where the pig liver is soaked looks like half a pot of blood, so Xue Mingliang can't see it.

When he came to the kitchen, Xu Zhuo took out the pork liver, poured out the water, and cleaned up the bloody water from cutting the pork liver just now, and then let Xue Mingliang come in to work.

"Isn't everything ready? Next, it's time to make rice rolls?" Xue Mingliang looked at the ingredients that Xu Zhuo had prepared, and they were quite complete.

Xu Zhuo shook his head: "No, there is still an important step to be done."

"what?"

"Boil soy sauce!"

Chapter 384

Chaoshan rice rolls use different sauces depending on the region.

Chaozhou likes to use peanut butter and sesame paste, Jieyang likes to use marinade, and Shantou likes to put soy sauce.

Soy sauce is a favorite of Chaoshan people.

In other regions, soy sauce is just a common condiment.

But in the Chaoshan region, soy sauce has more missions.

All kinds of raw marinated seafood, soy sauce is an essential ingredient.

Such as raw pickled Pipi shrimp and raw pickled crab and fish.

These delicacies are inseparable from the presence of soy sauce.

As for the famous Chaoshan lo-mei, soy sauce is an essential condiment in the brine.

The ruddy color of Chaoshan braised goose is due to the addition of soy sauce when making it.

In addition to cooking, soy sauce is also very important in daily diet.

For example, when eating plain porridge, foreigners usually serve porridge snacks such as pickles.

Chaoshan people prefer to pour some soy sauce into the bowl.

It is said to taste very good.

Eat fried dough sticks, which are paired with soy milk everywhere else.

But in the Chaoshan area, the fritters must be dipped in soy sauce to taste more delicious.

Even when eating boiled eggs, Chaoshan people will dip them in soy sauce.

Apart from these normal foods, soy sauce is also widely used in fruit.

You should dip bayberry in soy sauce, eat pineapple in soy sauce, and eat mango and lychee in soy sauce.

It can even be said that all hot fruits must have a close contact with soy sauce before being put into the mouths of Chaoshan people.

And now, Chaoshan people have invented a new way to eat soy sauce.

For example, soy sauce is drizzled on ice cream or sorbet, which is said to taste very exciting.

Chaoshan people love soy sauce so much, so it is only natural to add soy sauce to rice rolls.

In Shantou, a plate of rice rolls has a soul only if it is topped with special soy sauce.

It has a different flavor and texture from other rice rolls.

But this soy sauce is not just light soy sauce or dark soy sauce.

The soy sauce used in Shantou rice rolls is a bit like Sichuan’s copied soy sauce. It has to be boiled with ordinary soy sauce and various ingredients, so that it can become an indispensable match in rice rolls.

In Shantou, there are many shops that make rice rolls, but the soy sauce used by each shop is different.

It can even be said that in the Shantou rice roll circle, there are no two rice roll shops with the same taste of soy sauce.

Each has its own secret recipe for making soy sauce, which is the foundation of each rice roll shop.

The cooking method Xu Zhuo obtained is relatively simple, at least compared to those methods that use dozens of ingredients at every turn, the method given by the system seems to be a bit more complicated than copying soy sauce.

First, add light soy sauce and dark soy sauce to a bowl, add an appropriate amount of salt and sugar, then pour in an equal amount of water, and stir well.

Then pour peanut oil into the pot, add minced garlic and sauté until fragrant, then pour in the stirred soy sauce, boil and pour two spoonfuls of oyster sauce, and the sauce poured on the rice rolls is ready.

In fact, the requirements in the recipe are relatively strict, and the popular seafood soy sauce in Guangdong is required. In addition, fish sauce should be added when cooking, so that the taste will be better.

But now there are no these in the store, so Xu Zhuo didn't let them go.

After the sauce was cooked, Xu Zhuo boiled some scallion oil with peanut oil.

After a while, pour it on the rice rolls together with the sauce, and it will taste better.

After finishing all these tasks, Xu Zhuo started to pack the seafood and aquatic products brought by the truck just now.

Xu Zhuo took it out and took a look. There were about ten catties of oysters and three or four catties of prawns.

He pried open the oyster shells, dug out the oyster meat, took out the shells of the prawns, and cut the prawns into pieces.

Then take out some eggs from the kitchen, and the ingredients for making sausage rolls are almost ready.

However, there are still shortcomings.

For example, dried radish is called dried radish in Chaoshan people.

This is an essential ingredient in Shantou rice rolls.

But there was none in the store, nor could Chen Guifang find it there.

Going to the supermarket to buy rashly, Xu Zhuo was worried that the taste would be different, so after thinking about it, forget it.

He took out the two steamers that Xie Hailong gave last time, and cleaned them.

Just when he was about to start cooking, Yu Peiyong walked in with some pickles in his hands.

"I guess you can't find Chaoshan-style dried radish, so I just grabbed some from my brother-in-law's."

Xu Zhuo took it and saw that it was exactly what he needed.

"Grandpa Sun also cooks Chaoshan-style pickles?"

Yu Peiyong smiled: "He has been to the Chaoshan area before and learned how to make dried radishes from the locals, but it is not easy to sell here. He makes a little bit every year, so as not to forget the method."

Xu Zhuo was a little overjoyed, he never expected that Sun Lisong could cook Chaoshan-style pickles.

If I need it again in the future, I will go to his house to search.

The scallion oil that Xu Zhuo made just now was to replace these dried radishes.

Now that the dried radish is in place, the scallion oil is useless, Xu Zhuo poured the scallion oil he just scooped out into the pot, heated it up and poured the dried radish into it until fragrant.

In this way, the oil and vegetables are poured out one by one, and then poured on the rice rolls later, the taste will definitely be even better.

After everything is ready, start making rice rolls.

Xu Zhuo filled the pot with water, put the lid on, and turned on high heat.

While waiting for the water to boil, Xu Zhuo stirred up the precipitated starch again, and then poured it into the rice milk.

After stirring well, the water in the pot also boiled.

Brush a thin layer of peanut oil on the steaming tray, and scoop a spoonful of rice milk into it.

Shake it from side to side so that the rice milk spreads evenly on the bottom of the steaming tray, and then put it in the pot.

Taking advantage of this time, Xu Zhuo brought a small bowl, cracked an egg into it, and then began to put minced pork, minced beef, raw oysters, shrimps, shiitake mushrooms, celery and other ingredients into it.

After stirring, he lifted the lid of the pot, and the rice rolls in the steamer had solidified at this time, so Xu Zhuo poured the ingredients in the bowl into it, and covered the pot again to steam.