Food starts with noodles

By wasting time and ingredients, it sets off the high-end and extraordinary of this dish.

This is a bit like low-temperature cooking and low-temperature baking in Western food, and it is also a time-consuming cooking method.

Half an hour later, Xu Zhuo opened the door of the steamer and brought out the small basin inside.

At this moment, the clear soup in the basin was a little cloudy, and there was still some foam on the surface.

This is produced after the bird's nest is heated.

Xu Zhuo carefully skimmed off the scum in the basin with a spoon, then fished out the bird's nest, drained the water and put it into the prepared soup basin.

Then he put it on the shelf, poured clear soup into it, sprinkled a little pepper and salt, and started to boil.

When the clear soup in the pot is about to boil, take it up and slowly pour it into the soup basin, so that a clear soup bird's nest is ready.

The taste of bird's nest in clear soup is richer in umami, but the taste of bird's nest is richer in gelatin. It tastes a bit like eating jelly, or eating old boiled vermicelli.

However, compared with the former two, the taste of bird's nest is more extreme, while maintaining the taste, it can also melt in the mouth.

Over the years, many gourmets have been full of praise for the bird's nest, it is really not following the trend and blindly touting.

This stuff is really delicious hot.

The finished bird's nest itself has no taste, and all its flavor comes from the soup.

It is salty when paired with salty soup, and sweet when paired with sweet soup. Whether it is delicious or not basically depends on the preparation of the soup.

The combination of the taste of soup and the taste of bird's nest can make the bird's nest dish more perfect.

Xu Zhuo took a close-up shot of this clear soup jelly dish after making it for the fans in the live broadcast room to appreciate it, and then brought it to the restaurant for several elderly people in the family to taste it.

As for himself, he didn't eat.

Because there is one more dish to do.

When I made it before, there was still a bit of bird's nest that had been cleaned up. When it was Xu Zhuo, I soaked it in hot water. I planned to make a bird's nest with rock sugar while I still had time.

Well, bird's nest dishes are more time-consuming. Since I made bird's nest in clear soup today, I might as well make bird's nest with rock sugar.

Although Xu Zhuo didn't have the skills to cook this dish, he had been cooking it for so long, and this dish wasn't difficult at all, so he decided to try it out.

Rock sugar bird's nest is a famous traditional nourishing product. Compared with clear soup bird's nest, rock sugar bird's nest is more popular among women and the elderly.

Especially in autumn and winter when the weather is dry, eating bird's nest with rock sugar can not only moisten the lungs and relieve cough, but also be good for the skin.

He took out the bird's nest that had been soaked in hot water, put it into a small soup basin after controlling the water, then put in the washed red dates and wolfberry, and then put in a handful of rock sugar.

After doing this, pour half a basin of pure water into the steamer and start steaming.

The bird's nest has been soaked in hot water in advance, so the steaming time does not need to be too long, half an hour is enough.

Half an hour later, Xu Zhuo took the bird's nest out of the steamer. The whole bird's nest showed a light red color, and it looked very attractive with the red dates and wolfberry dotted in it.

After it was done, he let the fans in the live broadcast room eat first as usual.

After everyone had seen enough, he brought it to the restaurant for the elderly to enjoy, and he also filled a small bowl, put it in front of the mobile phone used for live broadcast, and began to taste his craft.

This kind of dessert is very difficult to make, because there is no need to worry about the amount of ingredients.

For example, red dates and wolfberry, just put them at will.

As for the taste, there is no need to worry about it. You can add as much rock sugar as you want, unlike salty dishes, where the seasoning must be carefully controlled, neither too much nor too little.

Xu Zhuo took a spoon and scooped up some bird's nest.

This thing looks a bit similar to white fungus, but after scooping it up with a spoon, it looks a bit like boiled shark's fin.

But after eating it in the mouth, the smooth taste makes people feel endless aftertaste.

All in all, it's delicious.

Not long after the bird's nest was broadcast live, Sifang Restaurant also introduced new bird's nest dishes.

But instead of bird's nest in clear soup, which Xu Zhuo is good at, he made bird's nest with rock sugar inadvertently.

The reason is that rock sugar bird's nest looks better and tastes better.

The most important point is that it is more popular with women.

Bird's nest is a famous nourishing product, plus wolfberry for nourishing qi and red dates for nourishing blood, this is simply a good product for beauty and beauty for women.

So after this dish was newly released, despite the high price, each cup is almost more than [-] yuan, but the sales volume has remained stable.

Sometimes it even sells out early.

There is no way, everyone has a heart for beauty, especially those elderly rich women who regard their appearance as a top priority.

Now that there is bird's nest with rock sugar that can beautify and nourish the skin, it is natural to eat more.

After the bird's nest was newly installed, the weather became colder and colder, and everyone gradually put on thick clothes.

One day, when Xu Zhuo was finishing his work, he suddenly received a call from the front desk of the store, saying that there was a delivery.

He drove to the store to see what it was, and by the way, he and Yu Keke went to Ni Dacheng's Yangxiezi shop to eat Yangxiezi.

When he arrived at the store, he went to the front desk, only to find that it was a large item and quite heavy.

After opening, it is a long foam box.

Yu Keke asked curiously from the side: "Is this the jackfruit that someone bought for you?"

Xu Zhuo was also a little curious, because the jackfruit he bought online before used this kind of long foam box.

But when he opened the box, he realized that he had guessed wrong.

There were actually two suckling pigs that had been disemboweled and cleaned in the box.

This……

Is it time to learn how to roast suckling pig?

Chapter 1602 Roast Suckling Pig

"Xiao Zhuo, did you receive the express delivery?

I came to Guangzhou and saw that these suckling pigs are pretty good, so I ordered two to be sent to you.

You have a roast duck oven there, and you can try to make roast suckling pig later.

If not, you can ask your grandfather and Pei Yong, they both know how to cook this dish. "

When Xu Zhuo was curious, he received a call from Zheng Guangyao.

He was in Guangzhou for the past two days, and sent Xu Zhuo two little suckling pigs when he had nothing to do.

Xu Zhuo was a little curious. At this point, why did Zheng Guangyao go to Guangzhou? Could it be that the relationship with his family has eased?

"Hai Long has been teaching in Yangzhou for more than half a year, and now he has been hired as the head chef of White Swan. He takes up his post today. I'll come and have a look."

Tsk, it turned out to be a platform for the apprentice.

Xu Zhuo chatted with him for a few more words, then hung up the phone.

After hanging up the phone, Xu Zhuo looked at the two white and tender little piggies in the box, and said with a smile, "I'm going to eat some sheep and scorpions today, let's talk about making these two little piggies."

Xu Zhuo is not good at roast suckling pig, and he has never even touched it.

However, there is an old man who knows how to make roast suckling pig at home, so Xu Zhuo feels that it is not too difficult to make it today.

He called the old man, told the story, and then asked: "Grandpa, is this suckling pig roasted in a courtyard, or in a roast duck oven in the store?

If you are in the store, I will drive to pick you up, if you are at home, I will take the suckling pig back directly. "

The store is quite busy. Although there are two roast duck ovens in the back kitchen, they are still too busy during peak hours, so he thinks it's better not to get in the way here.

Moreover, there are so many people in the back kitchen. After the two little pigs are roasted, it is a bit unreasonable not to let everyone taste them.

But let everyone taste it, a small piece for one person is probably not enough to eat.

Because this little suckling pig weighs only a few kilograms in total, the weight will become even smaller after roasting.

When Lao Meng was live broadcasting in Guangzhou, he once set a feat of eating a whole roast suckling pig in 10 minutes.

Except for the crispy skin on the surface, this thing really doesn't have much meat, so it can't stand the taste of so many people.

So if you can bake at home, Xu Zhuo is still willing to do it at home.

The voice of the old man came from the other end of the phone: "You can make it at home. When you come, just find a place to buy a suckling pig fork. There is charcoal and an oven at home. As long as you have a fork, you can make a roast suckling pig."

Is it that simple?

Xu Zhuo felt a little surprised.

He closed the box and said to Yu Keke, "Let's go home, let's cook at home and prepare to eat roast suckling pig."

The two drove away from Sifang Restaurant, made a round of phone calls, and found a shop selling suckling pig forks. After the two rushed over, they bought two and went back home.

After arriving home, the old man had already set up an oven in the yard.

Charcoal and so on have also been prepared.

When Xu Zhuo carried the box over, he pointed to the direction of the kitchen and said, "Let's go, go to the kitchen. I'll teach you how to change a knife for a roast suckling pig."

The most important step in making roast suckling pig is to change the knife.

Changing the knife can not only make the roasted suckling pig look better, but also make the roasted suckling pig more suitable for roasting, without rust and unevenness.

In addition, some dirty things and parts that are not suitable for roasting in the suckling pig also need to be removed when changing the knife.

The old man washed the suckling pig first, so that the frozen place can soften.

Then he placed the suckling pig belly up on the chopping board, and began to prepare the knife.

Changing the suckling pig's knife is actually very simple, that is, cut the suckling pig's head and spine from the middle, but the outer skin cannot be damaged, just split the bones.

The old man grabbed a large machete and chopped it into the spine of the suckling pig. Then he pulled out the knife and continued chopping until he chopped the entire spine from head to tail, which was considered acceptable.

Then, he supported the pig's head with one hand, raised the machete with the other hand, and chopped off the pig's head.

When cutting these parts, you can't hurt the pig's skin, just cut off the bones.

This is easy to say, but very difficult to do.

Because when chopping, the force is too small to chop the bones continuously, but if the force is too strong, it is easy to break the pigskin.

After all, the skin of the suckling pig is very thin, and the meat and fat under the skin are only a thin layer, which can be easily destroyed.

After the pig's head was cut open, the old man dug out the pig's brain inside and put it in a bowl.

These pig brains can be put in when cooking porridge, and the taste is very good.

In addition to the pig's brain, some lymphatic tissue in the pig's neck needs to be cleaned up, so that the taste of the suckling pig will be better.

After cleaning up, the old man picked up a kitchen knife and picked out the shoulder blade above the front leg.

When making roast suckling pig, the shoulder blades must be removed, so that it can be roasted easily.

If it is not removed, the meat behind the shoulder blades will not be easily cooked through, and the shoulder blades will shrink after being heated, which will cause the suckling pig to deform and may even burst the pig's skin.

In addition to the shoulder blades that need to be removed, the mandible and neck bones of the pig's head also need to be shaved.

For the entire pig's head, except for the bones on the front legs and the skull of the pig's head, all the bones in other parts need to be removed.

After picking the bones, you need to use a kitchen knife to mark the thick part of the meat with a knife, which is not only convenient for marinating, but also convenient for roasting.

After tidying up the pig's head, the old man took a kitchen knife and separated the entire pig's spine from the middle, and even removed the meat behind the spine.

This is easier to bake and easier to shape.

In addition, the pork ribs also need to be completely removed, leaving only the middle part with the pigskin.

These are for the convenience of marinating and roasting, making the suckling pig more delicious.

As for the hind legs, it's a little simpler.

You only need to cut off the hind leg bones, and then cut off the thick parts, and there is no need to do anything else.

After changing the knife, the old man brought wire and pliers, and tied up all four legs of the suckling pig.

The specific binding method is to fold the pig's trotters backward until it is parallel to the leg bone, then tie it with a wire, and then tighten it.

The purpose of this is to prevent the fascia inside the pork leg from shrinking and causing the pig leg to deform when it is roasted. If it is tied up in this way, the roasted suckling pig will not be deformed, and the appearance will become more beautiful.