Food starts with noodles

I was secretly praying in my heart, hoping to concentrate on learning this skill and not delay today.

Strive to win the fried double crisp in one fell swoop.

"Brother, as long as you can help me take down the oily double crisp, brother, I will take you to Yangcheng in a few days to pretend to be a force!"

It doesn't matter whether the system can hear it or not, anyway, Boss Xu prayed very seriously.

Then, he followed Yu Peiyong to the cold storage to get chicken gizzards and pork belly.

"To make this dish, the pork belly and chicken gizzards used must be fresh and cannot be frozen. Now these in the cold storage are all bought in line at the meat joint factory in the early morning. After buying them, they have been cleaned and put away It is refrigerated in a low-temperature freezer to ensure freshness and tenderness."

Yu Peiyong picked a dozen chicken gizzards and six or seven pork bellies.

This made Xu Zhuo very strange: "Grandpa Yu, how many servings are you planning to make? Isn't that too much?"

Yu Peiyong smiled: "It's not much, it's a serving size. Pork belly only uses the kernel part, and there's only a little bit on a pork belly. Chicken gizzards need to be peeled inside and out, so there's not much left."

Pork belly is the stomach of a pig. In the upper part of the pork belly, there is a relatively thick piece of meat, which is called the tip of the belly.

After the inner and outer membranes are removed from the tip of the belly, it becomes a white and plump piece of meat, which is called the belly kernel.

Regardless of whether it is pork tripe, tripe tripe or sheep tripe, tripe kernels are the most crispy and best-tasting ingredients.

After Yu Peiyong took off all the tips of several pork belly, he asked people to send the remaining parts back to the cold storage, which can be used for pork belly soup or other dishes.

Then, he took the scissors and began to take the belly kernels.

The tripe kernels are wrapped in fascia and fat, as if to be taken out, the fat must be torn off first, and then the fascia is removed. After the tripe kernels are in hand, the volume becomes much smaller.

After soaking the taken out tripe kernels in water, Yu Peiyong began to chop the flower knife.

"Although this flower knife is a cross-shaped knife, there is a slight difference when cutting."

Yu Peiyong quickly and lightly cut the belly kernels with a kitchen knife, and at the same time told Xu Zhuo the matters needing attention when cutting the belly kernels.

First of all, when cutting the flower knife for Duren, you can't cut straight up and down.

When cutting, the kitchen knife should be pushed forward gently, so that the cut flowers will be more open, and it will be easier to mature quickly when cooking.

And doing so also prevents the open kernel petals from gathering together after the tripe kernels are heated, affecting the maturity of the tripe kernels.

After the flower knife was done, Yu Peiyong cut open the belly kernels and put them in cold water to remove the blood.

By borrowing, he started to pack the chicken gizzards.

Chicken gizzards are usually used to make oily double crispy, but now duck gizzards are also used instead.

The taste of duck gizzards and chicken gizzards is similar, but they are slightly larger, which is convenient for changing the knife.

Moreover, duck gizzards have lower calories than chicken gizzards, and are more popular than chicken gizzards.

Yu Peiyong took the washed chicken gizzard and cut it in half first, then carefully sliced ​​off the skin of the chicken gizzard with a knife.

When slicing, there is a skill, which is to press the skin of the chicken gizzards down on the chopping board with your hands, then use a kitchen knife to stick the slices into the chopping board, and then press the chicken gizzards hard to move back, while the kitchen knife follows closely.

This will remove the skin from the chicken gizzards.

After removing the outer skin, put the chicken gizzards upside down on the cutting board, flatten it with force, cut in with a vegetable blade, and cut off the old skin.

After all the chicken gizzards have been removed from the skin, it's time to give the chicken gizzards a knife.

Compared with belly kernels, it is more difficult to cut chicken gizzards.

It's not just that the chicken gizzards without the inner and outer skins are too small, the main reason is that the chicken gizzards are not flat.

The chicken gizzard with the inner and outer skin removed is now flat on one side, and a bulging oval on the other side, as if a piece was cut from a ball.

To make a flower knife on chicken gizzards is to make a cross flower knife on this curved surface.

Because the thickness of the meat on this curved surface is inconsistent, you must always pay attention when cutting the flower knife, neither cutting too deep nor too shallow.

Moreover, when cutting the flower knife, the distance between the blades should not exceed two millimeters. When cutting the knife, it should be even and parallel.

Whether the flower knife is standard or not depends on the pattern.

The flower knives cut out must be all square, and such flower knives are considered qualified.

After Yu Peiyong cut two pieces, he handed the kitchen knife to Pang Shijie: "You can cut the next one. As you get older, your eyes can't see clearly. Xiao Zhuo, watch carefully. I'll drink some water and thank you for your eyes." .”

Looking at Yu Peiyong's exhausted back, Xu Zhuo felt a little emotional.

The reason why Yu Peiyong did this was because he was worried that his old man would lose face.

For the old man, Yu Peiyong really broke his heart!

Chapter 554 Bet

After the chicken gizzards are cut, they are also soaked in cold water.

Then, Yu Peiyong began to prepare ingredients and seasoning sauce.

The ingredients of oil fried double crisp are very simple, you only need onion, ginger and garlic. This is for frying pan. Except for onion, ginger and garlic, other ingredients can be used.

Of course, you can also cut a few slices of green and red peppers or millet peppers for color matching.

However, the authentic oil fried double crisp only puts onion, ginger and garlic, and other ingredients are used to save costs.

After all, everyone is not Yu Peiyong. One dish uses six pork belly kernels and a dozen chicken gizzards. The cost is really high, so I have to add some side dishes.

Mince the onion, ginger and garlic and put it in a small bowl, then start the seasoning sauce.

Take a small bowl, pour light soy sauce, cooking wine, pepper, salt, sugar, pork bone broth and a little raw powder in turn, stir well, and set aside for later use.

After the ingredients and seasonings were prepared, Yu Peiyong started to make them.

The production process is fast and needs to be done in one go.

Bring a pot of water to boil, and throw a few slices of ginger into the pot.

After the water boiled, Yu Peiyong threw the chicken gizzards in first, and after a second or two, put in the pork belly and blanched.

"The texture of chicken gizzards is tougher than that of belly kernels, so the gizzards should be removed first so that the two can be at the same level of maturity."

This process was very fast, and it only boiled for about three seconds. After the chicken gizzards and pork belly in the pot were all scattered and shaped, Yu Peiyong took a spoon and took out the chicken gizzards and pork belly from the pot.

At the same time, pour out the water in the pot, and pour in a few spoonfuls of peanut oil after the pot is heated.

While the oil was heating up, he fished out the ginger slices mixed in the chicken gizzards and pork belly.

"The authentic way of this dish is to fry it with lard, but now fewer and fewer people eat lard, and it will leave a taste after frying with lard, so I switched to peanut oil."

Because this dish needs to use high heat throughout the whole process, the oil heats up quickly.

Yu Peiyong weighed it with a spoon from time to time, trying to control the moisture on the surface of the dried pork belly and chicken gizzards.

"When frying, don't worry, wait until the oil temperature rises to [-]% hot before frying. If the oil temperature is too low, it is easy to fry the moisture in the belly kernels and chicken gizzards, causing the taste to no longer be crisp and tender. "

When black oily smoke continues to come out of the pot, it has already indicated that the oil temperature has risen to a very high level.

Yu Peiyong took some oil temperature guns for the kitchen to measure some, and the oil temperature has risen to 200 degrees.

"Xiao Zhuo, remember this number, all fried dishes need to be heated to this temperature."

After finishing speaking, Yu Peiyong put down the oil temperature gun, took the chicken gizzards and tripe kernels in the spoon, and poured them into the oil pan.

In just over two seconds, Yu Peiyong picked up the pot and poured the oil into the oil spoon on the oil drum. The hot oil fell into the oil drum, and the belly kernels and chicken gizzards fell on the oil drum. Spoon on.

Put the pot back on the stove with a little base oil left in the pot.

After the oil was hot, Yu Peiyong poured in the minced green onion, ginger and garlic. After sautéing, he poured it into the pot with the spoon on the oil drum, and flipped it a few times quickly with the technique of turning the spoon.

Then pour in the adjusted sauce, turn it quickly for ten seconds, and put it on the plate.

It was after Peiyong scraped the vegetables in the pot into the plate that Xu Zhuo discovered that there were fine beads of sweat on Yu Peiyong's head.

"It's been a long time since I cooked this kind of dish, and my body is a bit overwhelmed."

He wiped off the sweat from his head, looked at Xu Zhuo and asked, "How about it, little Zhuo, have you learned it yet?"

The question was asked like this, but Yu Peiyong also knew it, and he would never learn it.

This dish is an assessment item for fast-fried Shandong cuisine, but it is not seaweed egg drop soup. It is absolutely impossible to learn it after reading it.

After receiving Boss Xu scratching his head, he smiled a little embarrassedly: "I already know the general steps, and it should be almost ready..."

Ok?

Are you so confident?

Pang Shijie at the side looked at Xu Zhuo in disbelief.

This kid is quite sensible, why does he like to talk big when it comes to cooking?

Is this a dish that can be learned just by watching it once?

At that time, he studied hard with Yu Peiyong for two months, spent countless energy and ingredients, and finally touched the... threshold of this dish.

Later, after two or three years of tempering, it can be regarded as a complete mastery of this dish.

As a result, Xu Zhuo said yes after reading it once.

He originally wanted to say something sarcastic, but he thought about Xu Zhuo's good foundation, and Xu Zhuo was still his niece and son-in-law, so he put away the idea of ​​ridicule.

Instead, he said to Xu Zhuo, "Is it true? Do you want to make a bet?"

Children, if you don't know, you won't, don't talk big.

Uncle, I will give you this step down, if you persist in your obsession, this step will disappear.

Xu Zhuo smiled: "What are you betting on?"

Pang Shijie sighed softly, child, you are forcing me!

"If you can't do it well, you can obediently eat all the food I brought. If you can do it well, I will teach you a Zhejiang dish for free. What do you think?"

Xu Zhuo was not very interested in this gamble.

It's not that he doesn't want to learn Zhejiang cuisine, but that he has devoted himself to learning that skill and has just used it. If he wants to use it again, he has to wait for half a month.

Now let's see if Pang Shijie's operation is useless.

And when he was able to use it again after studying hard, he would have already rolled back to Linping City, and Pang Shijie had also returned to Zhejiang long ago, and there was no place to study at all.

So he shook his head, said no bet, and then took the chopsticks and began to taste the fried double crisps on the table.

You can't eat the fried double crispy right after it comes out of the pan, because it is still not cooked at this time, and you need to wait for half a minute to work, so that the maturity of the dish is just right.

The maturity of this dish is divided in this way. After the tide, the dish will reach 15% maturity, after oiling, the maturity will reach [-]%, and the [-]-second stir-fry will make the dish [-]% mature.

The last [-]% is when the waiter brings the dishes to the guests' tables, and the dishes rely on their own heat to mature.

Those experienced celebrity chefs will increase or decrease the cooking time according to the distance of the guest's private room.

If the distance is far away, the cooking will be done earlier, and if the distance is close, the cooking will be done later.

In this way, it can be ensured that when the dishes are served, they have just reached ten ripeness.

In addition, this dish only takes 4 to 5 minutes to eat. Once it exceeds [-] minutes, the crisp and tender taste of the dish will disappear, and it will become the same as ordinary dishes.

It was for this reason that Xu Zhuo couldn't care less about chatting with Pang Shijie, so he ate with chopsticks.

It's a pity to waste such a delicious dish.

Pang Shijie saw that Xu Zhuo was only eating with his head down, obviously avoiding his proposal, so he became more determined.

"Xu Zhuo, if you make oily and double crispy dishes, you can choose any Zhejiang cuisine, and I will cook for you whichever dish you want to learn. In addition, I will personally give you another 5 yuan. How about it, bet or not ?”

Anyway, Xu Zhuo didn't know how to do it, so Pang Shijie made the bet bigger.

As a result, Xu Zhuo put down his chopsticks: "Uncle, if you do what you say, don't go back on your word..."

Chapter 555

Xu Zhuo stopped eating.

5 yuan, although it can't make up for the cost of coming to Yangzhou this time, it can almost recover a small half.