Food starts with noodles

After about two or three minutes, Xu Zhuo made a few more. Then he took a spoon and a spatula, and carefully turned over the first snowy bean paste that was put into the pot. The hot oil is slowly poured on the snowy bean paste, so that the upper and lower sides are evenly heated, so that the made snowy bean paste will not have two colors.

In addition, after pouring hot oil in this way, it will also help to heat the air in the egg white paste, making the snow soft bean paste softer and more delicious to eat.

"Remember, you must wait until you turn it over before pouring the oil. If you pour the oil right out of the pan, it's over, and the top of the snowy bean paste will become small pits, and the egg white paste will even be washed down."

Xu Zhuo slowly poured oil on the snowy bean paste with a spoon, and at the same time told the live broadcast camera how to make this delicious dish.

Although ninety-nine out of ten people who watch the live broadcast don’t know how to cook, let alone this dish, the precautions should be mentioned here.

In case someone learns from them, wouldn't this come in handy.

When the snow sponge bean paste floats completely on the oil surface, no longer sinks, and looks light, it can be out of the pan.

When this thing is fried, not many heat soldiers are used.

The egg white paste on the outside can be cooked with a little heat, and the bean paste filling inside is already fried, so it only needs to be heated to make the solid become semi-liquid again.

Relatively speaking, it is less difficult.

Before the snow bean paste comes out of the pan, a thin layer of white sugar needs to be sprinkled on the plate.

This can prevent the snow sponge bean paste from sticking to the plate after being stacked on each other in the plate, and it will taste better in this way.

After filling it out, Xu Zhuo made a pose, then sprinkled some white sugar on top, and after finishing these, he went to the mobile phone of the live broadcast: "Let the brothers and sisters watching the live broadcast taste the saltiness first. eat."

This move of his immediately caused the live broadcast room to boil.

But after everyone was boiling, they all posted bullet screens and comments like hypocrisy.

Xu Zhuo was not annoyed either, he said with a smile: "Today I will live broadcast at home, and I didn't let people from the company participate, how about it, next time I do a live broadcast, I will give you [-] shopping coupons for Xu Xiaochu's official flagship store, Each voucher shall not be less than one hundred yuan.

There is no way to invite everyone to eat this snowy bean paste, so please eat something else, do you think it is okay? "

Those barrages of hypocrisy were immediately replaced by barrages such as Boss Xu's openness and Boss Xu's atmosphere.

The popularity of the live broadcast room suddenly increased a lot, and the rewards also increased.

The reason why many people are willing to watch the live broadcast and give rewards is that they can get a sense of recognition here.

Of course, Xu Zhuo doesn't encourage and advocate tipping. He has broadcast live so many times, and he has never sold it badly, nor has he set up some gimmicks to imply tipping.

What a good big brother and the like have never been called.

The most important thing is to thank you when there is a big reward.

He has no shortage of sponsors, and almost every live broadcast has advertising revenue, so at this time, there is no need to worry about the little money from fans.

Xu Zhuo has never done the kind of thing that makes fans save money to help him achieve a certain goal.

After everyone enjoyed the snowy bean paste, Guo Xingwang brought it to Yu Keke who was watching anime in the living room: "Ma'am, come and taste it."

At the beginning, Yu Keke had been watching the live broadcast in the live broadcast room, and even swiped a wave of rewards with great interest.

But after Xu Zhuo started to do it, she didn't have much interest.

Because she couldn't understand the operation of these cooking skills, and couldn't understand those fancy terms, and she couldn't participate in the barrage and fan interaction, so she simply turned her phone to silent and hung up the live broadcast to watch TV.

Anyway, as long as there is heat in the live broadcast room, she doesn't care about anything else.

After seeing the delicacy of snowy bean paste, Yu Keke immediately sat up straight.

There is no way, the appearance of this delicacy is really outstanding, the snow-white color is like a snowball used for snowball fights, and the white sugar sprinkled on it is also like a layer of hoarfrost on the snowball.

It's tempting anyway.

Holding the chopsticks, she couldn't wait to grab a piece, and took a big bite as soon as it was brought to her mouth.

The outermost skin of the egg white batter has a slightly crispy texture, but the inside is like cream, and it is also a bit like a chicken cake. It is very soft and almost melts in the mouth.

The innermost bean paste stuffing has returned to a semi-liquid state again at this moment, and it has just been out of the pot, so it is a bit hot to eat.

However, the combination of aroma, sweetness and taste is very good, just one bite is enough to make people love it.

After Yu Keke ate one, he immediately took a photo with his mobile phone and posted it on the circle of friends to show off. By the way, he also sent it to the small group. Crazy Aite, Sun Panpan, Li Hao, Dou Yiqiong, Ji Mingyu and others: "Come to our house to eat snow sponge Bean paste, my husband made it for me, I invite you to eat it."

What is borrowing flowers to offer Buddha? This operation immediately confused Guo Xingwang.

But it's a little bit right when you think about it, because it was Yu Keke who wanted to eat this delicious dish, so Xu Zhuo decided to live broadcast it on the spur of the moment.

From this point of view, it is indeed given to Coco.

After Guo Xingwang sent out a plate, he continued to return to the kitchen to do the live broadcast.

At the moment Xu Zhuo is frying snowy bean paste. He has nothing else to do, so he takes out the frozen meat and ribs from the refrigerator, soaks them in cold water to defrost them, and makes them directly into dishes later.

Although he and Xu Zhuo cooked a few dishes before, they didn't prepare so many.

Now that Yu Keke invites friends and companions, if he doesn't prepare to order more food, it is estimated that everyone will have to go back hungry.

After thawing the meat in cold water, Guo Xingwang took the initiative to go downstairs with the access control card and went to the supermarket in the community to buy some ingredients for use.

Yu Keke originally wanted to go to this matter, after all, Guo Xingwang is also a guest.

But Yu Keke didn't know what vegetables to buy, let alone how to choose them, so Guo Xingwang was more suitable.

After all, he is a chef, he knows what kind of dishes to buy, and how to match them.

When everyone arrived, Xu Zhuo had already finished frying all the snowy bean paste, and Guo Xingwang had also prepared dishes such as pork ribs stewed with beans, fried pork with peppers, etc.

It's past five o'clock in the afternoon. Although it's a bit early for dinner, it's not impossible to eat.

Xu Zhuo waved his hand, "Dinner is ready!"

Knowing that Dou Yiqiong was coming, Guo Xingwang deliberately changed the staple food from rice to flatbread.

This kind of noodle cake is soft and delicious, the surface is full of sesame seeds, and it tastes delicious.

Xu Zhuo thought it would be unpalatable to eat with this kind of flatbread as a side dish, but it turned out to be not bad.

Among these dishes, the most popular one is the snowy bean paste. After all, it looks good and tastes very good.

Dou Yiqiong couldn't eat enough after eating several times, so she kept asking Guo Xingwang to learn from Xu Zhuo, so that she could eat at home in the future.

The matter with the relatives was over, and Dou Yiqiong comforted Guo Xingwang while eating, telling him not to think too much.

The so-called relatives who are constantly being cut with a knife, although she often can't understand the behavior of those relatives, but she can't break it with a clean knife, right?

Even if it's a clean break, you have to wait until your parents pass away, otherwise all the pressure will be withstood by your parents.

Guo Xingwang's mood has adjusted now, after all Xu Zhuo has already spoken, no matter how well the cooperation with the TV station is, Guo Xingwang believes that Xu Zhuo can handle this matter well.

While Li Hao was here, Xu Zhuo told him about the TV station and asked him to control the content for convenience.

Li Hao's copywriting ability is strong, and he is good at this matter.

Although it's a cooperation, Xu Zhuo doesn't want people from the TV station to take the lead, otherwise she will be a hostess who doesn't understand bullshit, asking a question like a hundred thousand why, and inserting an advertisement in two sentences.

This form really disgusted Xu Zhuo.

When an amateur cooks, let an amateur host talk nonsense, and then ask the chef seriously if what I said is right after the talk is over.

What do you ask the chef to say?

If you are wrong, you will be slapped in the face, if you are right, you will be slapped in the face, so you can only keep silent.

The reason why chefs on many food shows are not good at speaking is that they cannot communicate with a group of people who don't know how to cook and are self-righteous.

Now Xu Zhuo is going to change these things. Anyway, Sifang Restaurant is sponsored by the owner, so there is no need to insert those advertisements, so the content can be carefully controlled.

After arranging this matter, he arranged another task for Dou Yiqiong.

Ask her to find a hotel that is suitable for the wedding as soon as possible, and ask her to have enough rooms and a large enough banquet hall.

After all, it's your own wedding, so you can't be too stingy.

After eating, everyone chatted for a while, and then dispersed.

The next day, Xu Zhuo drove to the courtyard to visit some old people, and by the way, he sent the toys brought over from the provincial capital to Xiong Zai.

As soon as I entered the gate of the courtyard, I heard ducks calling inside. When I walked in, I saw a live duck in the kitchen, and one was quacking.

But Xiongzi stayed on the side furtively, full of curiosity about the duck, but he didn't dare to get close to it, because the duck was not small, so he probably worried that he couldn't beat it.

But after Xu Zhuo came, the little guy suddenly became more courageous, raised his paw and patted the duck quickly, and then quickly fled to the side after the pat.

"I bought a live duck at home, is this going to be a dish?"

Seeing the old lady, Xu Zhuo asked curiously.

The old lady said: "Since the heating was used at home, you always get angry. Your grandpa Yu plans to make ginger duck for everyone to eat. This way warms and relieves dryness, which is good for the body."

Ginger duck?

Wouldn't it be possible to learn another dish today?

Chapter 1608 Ginger Duck

Ginger duck originated from a delicacy in Quanzhou, Fujian, but with the widespread spread of people, this dish is now well-known in many parts of China and even in Southeast Asia.

Ginger duck is a perfect combination of qi-invigorating ginger and duck meat that has been reduced from heat and dryness. It is very good to eat in any season.

This is a very typical southern Hokkien dish, which is supposed to be Tian Chengrun's specialty, but now that Tian Chengrun is still in Fuzhou, he has no time to teach Xu Zhuo.

In addition to Tian Chengrun, Yu Peiyong is also very good at it.

After all, he has already learned all the eight major cuisines. For this ginger duck, although the cooking may not be as authentic as Tian Chengrun's, he does not give in too much.

While Xiong Zai was waving his furry paws to fight wits and courage with the duck through the air, Yu Peiyong had already sharpened the knife beside him.

Well, as a chef, sharpening knives is a basic skill.

Chefs who don't know how to sharpen their knives are not much better at their craftsmanship, especially those chefs in the past, because the quality of kitchen knives was limited and their hardness was not high, so they needed to be sharpened frequently.

And how to sharpen the kitchen knife quickly and labor-saving has become the secret of these chefs.

At least when I was learning to cook, I needed to learn how to sharpen knives.

Otherwise, the same kitchen knife has been used for three to five years and it is still fine, but someone who does not know how to sharpen the knife has already ground all the cutting edges of the kitchen knife and turned it into a piece of pig iron.

After sharpening the knife, Yu Peiyong chatted with Xu Zhuo for a while, and the two of them prepared the dishes for the morning in the kitchen.

Although the portion of the ginger duck is sufficient, you can't just eat one dish.

The two of them prepared a few stir-fries, both meat and vegetarian.

There are elderly people in the family, so the amount of dishes is average, but the number of dishes is quite a lot.

Well, try to give everyone a good appetite.

At ten o'clock in the morning, when Xiong Zai and the duck were having a great time fighting through the air, Yu Peiyong came to the kitchen door with a kitchen knife in one hand and the duck in the other, and grabbed the duck by the neck. His trachea and blood vessels were cut open.

After the bloodletting, Yu Peiyong boiled water and began to skillfully pluck the hair.

This series of actions stunned Xiong Zai, who was still fighting the duck just now, and then ran away sluggishly, threw himself into the arms of the old lady and began to tremble.

Hmm, frightened.

After Yu Peiyong slaughtered the duck, he cut it into large pieces with a knife and soaked it in clean water to remove the blood.

"Actually, when making the dish of ginger duck, you don't need to cut it open, you can use the whole duck directly, but today the duck is too big and it is difficult to put it into the casserole, so I cut it, so that The prepared duck meat is more delicious."

After soaking the duck meat, Yu Peiyong took out some ginger from a cabinet.

These gingers are slightly different from the usual gingers, because these gingers look a little heavier in color, and the skin seems to be thicker.

"Xiao Zhuo, do you know what is the most important thing in the ginger duck dish?"

Xu Zhuo froze for a moment, then said uncertainly, "It's ginger?"

Yu Peiyong shook his head: "No, it's ginger mother. The ginger duck dish is not a combination of ginger and duck, but ginger mother and duck.

The so-called ginger mother refers to ginger that has been grown for more than three years.

This kind of ginger has less water in it, is rich in fiber, and has a strong spicy taste. In the southeast coast and other places, ginger mother is very useful. In addition to cooking, it is also used as medicine and making ginger mother tea and other foods. "

Xu Zhuo was stunned for a moment. If it wasn't for Yu Peiyong's explanation, he really didn't know Jiang Muya's original explanation.

He always thought that he needed to use a female duck to make it, so when he first entered the door and saw it was a male duck, he wondered if Yu Peiyong bought it wrong.

Now it seems……

The clown is actually me~