Food starts with noodles

Guo Xingwang immediately agreed.

In this way, the two began a competition.

Guo Xingwang was not used to Haiyan, so he brought two packs of salt directly from the warehouse, and after preparing some peanuts, he poured the salt into the pot, then poured the peanuts in, and started to stir fry.

The method was very quick, and while doing it, I looked towards Xu Zhuo.

As a result, he found that Xu Zhuo hadn't prepared the ingredients to be used yet.

Xu Zhuo not only prepared large grains of sea salt and peanuts, but also prepared a lot of spices, such as pepper, star anise, bay leaf, Angelica dahurica and so on.

And the method is much more cumbersome than Guo Xingwang's.

I saw Xu Zhuo put the wok on the stove, turned on the fire, poured the bag of large grains of sea salt into it and started to stir fry.

Soon, wisps of steam began to rise from the pan, the water from the large grains of sea salt evaporating.

Seeing this step, Guo Xingwang was a little curious. It was the same for frying peanuts directly. Why did Xu Zhuo make such an unnecessary move?

When he was wondering, he saw Xu Zhuo pour the prepared spices into the salt and continue to stir fry.

When Guo Xingwang saw this, his heart skipped a beat.

Feel……

I'm going to lose.

Chapter 1191 Excited to Speak Cantonese

When making salt-baked dishes, first stir-fry the salt.

Especially for dishes such as salt-baked peanuts, not only must this step be done, but some spices must be added to make the salt more fragrant, so that the taste will be better.

Don't be impatient when frying the spices, you have to fry slowly on a low heat, so that the aroma of the spices can penetrate into those large grains of sea salt.

Large-grain sea salt has a loose structure, which can not only store heat, but also retain the aroma of spices.

Frying salt requires patience. You must fry the salt until it turns slightly yellow, so that the sea salt will be completely fried.

But pay attention to the spices in the sea salt. If there are signs of being fried, you have to use a colander to fish out these spices, so as not to have a paste smell and cause the entire pot of sea salt to be destroyed.

When the salt in the pot turned yellow, Xu Zhuo poured the prepared peanuts into the pot and started to stir fry.

At this time, Guo Xingwang had already started pulling peanuts out of the salt with a colander.

In terms of speed, Guo Xingwang was a lot faster than Xu Zhuo.

But cooking is the same as a man's ability, and it's not necessarily good if it's fast.

Quality is the ultimate deciding factor.

Salt baked is a cooking method that indirectly heats ingredients through salt, so when making salt baked dishes, don't be impatient, you have to stir fry slowly.

Because of the indirect heating, this dish, which could have been cooked quickly, was much slower.

Moreover, Xu Zhuo fried the sea salt and spices first, so the rhythm was even slower.

When the peanuts in his pot were fried, Guo Xingwang had already dried them, and the taste became crispy.

Peanuts are a very interesting ingredient. No matter whether they are baked in salt or fried, they will not be crispy or fragrant when they are just out of the pan.

But wait for a while, until the peanuts cool down, the taste will become crispy, and the fragrance will become rich.

This is not a dish that can be matured immediately. The most test is the grasp of the heat.

Because the frying time is too long, the peanuts will have a burnt smell after cooling down, and if the frying time is too short, the peanuts will not be fragrant enough and the texture will not be crisp enough.

If you want to make peanuts perfect, you must practice many times.

In fact, it is relatively easy to master when frying peanuts with oil. Generally, when there is a crackling sound in the pot, it can be out of the pot. If it is too late, it may be overcooked.

But when fried with salt, the peanuts will not have the iconic crackling sound, and compared with cooking oil, the temperature rises slowly with salt, but the temperature cools down also slowly.

So when to take the peanuts out of the pot, it becomes the difficulty of this dish.

Because Xu Zhuo has mastered the D-level signature method of salt-baking peanuts, he has some experience in when peanuts are out of the pot.

For example, learn to see colors.

With salt-baked peanuts, experienced people only need to look at the color of the peanuts to know how hot the peanuts are.

Uncooked peanuts are white inside after breaking open.

The fast-cooking peanuts are yellow after being broken.

As long as it becomes this color, it will be out of the pan quickly, and it will just reach the crispy taste after cooling.

This is the most practical way to distinguish.

There are other kinds, but Xu Zhuo was not sure, so he simply didn't try.

Anyway, with the skills in hand, why do you have to find out how mature these peanuts are, and just follow the feeling.

When the peanuts in the pot were about the same, Xu Zhuo took a colander and started cooking.

First, fish out the peanuts and all the spices in the pot, then separate the spices from the peanuts, and pour the remaining peanuts into a large tray.

Cool down.

"Xu Zhuo, you're slow enough, try mine, it's very crispy."

Guo Xingwang brought over his salt-baked peanuts for Xu Zhuo to taste.

Xu Zhuo was not polite either, he squeezed one into his mouth and tasted it, it was really crispy and full of fragrance.

But it's a bit early to cook, and the aroma of peanuts has not been fully stimulated.

In addition, the pot is too early, which causes the fragrance of the salt to not come out.

Another point is that because there is no spice, the fragrance of this peanut is a bit weak.

It's okay to eat one or two, too much will make you tired.

Xu Zhuo accurately stated the shortcomings of the salt-baked peanuts, which made Guo Xingwang, who was still holding on to a glimmer of hope, a little depressed.

"Okay, okay, don't talk about it, isn't it just washing the car, twice a week, even for four weeks, it's only eight times, what's the matter, it's all about exercising."

Guo Xingwang can afford it and let it go, and doesn't care about this result at all.

Of course, Xu Zhuo would not let him down, and said with a smile, "When do you usually broadcast live? I'll go to your live broadcast room to see later."

Xu Zhuo didn't talk about live broadcasting together, but planned to watch it. Although the impact would be small, for a small anchor, the popularity of celebrity airborne is not low, enough to attract a wave of fans for Guo Xingwang.

Ten minutes later, the peanuts made by Xu Zhuo were almost dry. Guo Xingwang picked up one and tasted it, and immediately gave a thumbs up.

"Convinced, I thought I would pick something you haven't done before to compare with you, but now it seems that it is not your opponent."

Xu Zhuo smiled calmly: "I learned it when I was in Yangzhou, so I was lucky enough to beat you."

After finishing speaking, Xu Zhuo tasted what he made. The peanuts were crispy and the salt was full of umami, but not too salty.

After all, the water in the salt has been fried out before frying, leaving only the umami taste of the salt.

In addition to freshness, the aroma of peanuts is also very characteristic.

It tastes like spiced peanuts, but compared with spiced peanuts, the fragrance of spices is lighter, but the fragrance of peanuts is stronger.

This taste is paired with the umami of sea salt and the crispy peanuts.

Absolutely!

Putting some of the peanuts in the tray onto a plate, Xu Zhuo carried them upstairs and delivered them. Before leaving, he told Guo Xingwang that the salt could still be used and told him not to throw it away.

These are already considered cooked salt, and the taste of spices has penetrated into it.

Next time I will fry peanuts, even if I don’t put a little spice, it will still be very fragrant and delicious.

When he came to the private room, Xu Zhuo put the plate of peanuts on the table, and said to Xie Hailong who was obviously drunk, "Uncle Xie, come and taste the surprise for you."

Because Xie Hailong snatched everyone's chance to make salt-baked chicken, he naturally became the target of fire on the wine table.

He had just finished drinking a glass of white wine, and when Xu Zhuo brought over a plate of peanuts, he didn't care.

But when he picked one up with chopsticks and put it into his mouth, his eyes flashed with uncontrollable surprise: "This...is this the salt-baked peanut you made?

So good, so delicious, it’s really a taste after eating! "

Chapter 1192 Wasted a chance to trigger a skill

This Cantonese sentence made Xu Zhuo a little confused, and it took him a while to realize that it was a compliment to himself.

In fact, salt-baked dishes are very common, and there are salt-baked dishes in various cuisines. For example, this salt-baked peanut is a typical Shandong dish.

But salt-baked dishes are rare in the north now, and salt-baked chicken is famous, so other salt-baked dishes are a bit eclipsed.

When it comes to the word salt-baked, almost everyone will think of salt-baked chicken.

This has also caused many people to mistakenly believe that only Cantonese cuisine has salt-baked recipes.

This kind of misunderstanding even the master of Cantonese cuisine can't understand. For example, Xie Hailong is very surprised that Xu Zhuo can cook salt-baked dishes.

He took the lead in boasting, and everyone else raised their chopsticks to taste it.

Soon, everyone's praises came one after another.

However, these compliments did not make Xu Zhuo very happy, on the contrary, he was a little helpless, and secretly regretted making the salt-baked peanuts so quickly.

Because he originally thought that after making salt-baked peanuts, it would lead everyone to discuss the method of salt-baked vegetables. If he can trigger the skill of bypassing the analogy, it would be inappropriate to master another dish.

However, instead of bringing the topic to this aspect, everyone kept praising themselves.

This is far from Xu Zhuo's idea, even a little bit different.

Alas, such a good opportunity was wasted.

Xu Zhuo sighed, not in the mood to listen to everyone's compliments, so he said hello and went downstairs to work in the kitchen.

Rather than bragging about it with everyone, it's better to cook two more dishes to earn some money.

After all, I am just an ordinary manual laborer with a net worth of tens of millions, and I can't compare with these rich people upstairs.

An hour later, the lunch in the private room upstairs was finally over.

Xie Hailong got his wish and drank too much, Guan Junjie and Xu Wenhai drove him back, before leaving, Xie Hailong yelled at Xu Zhuo, telling him not to forget to cook salt-baked chicken tomorrow.

Naturally, Xu Zhuo would not forget it, but he was a little worried that Xie Hailong drank so much, would it affect his performance tomorrow.

After sending Xie Hailong away, Zhao Jinma left with his father Yu Peiyong, Dai Zhenting, Guo Shuying and others, seemingly looking for a place to continue drinking tea and chatting.

Obviously, he should take everyone to Zhao Ji's private kitchen to show off.

Xu Zhuo didn't care too much, the old people just like this, after eating and drinking, they start to recall their youth, if Xu Zhuo's guess is correct, Zhao Jinma will definitely bring up those things about fighting wits and courage with the old man back then.

The next day, when Xu Zhuo came to the store, he saw a few deeper earthen jars at the door.

The crock pots are a bit rough and should be inexpensive as they look like one of those cheaply disposed of scraps.

Walking into the store, Xu Zhuo saw that Xie Hailong was having breakfast with Feng Weiguo and the others. After seeing Xu Zhuo, Xie Hailong said repeatedly: "Your breakfast here is too rich. If you let colleagues know about it, you can't die of envy." ?”

The breakfast in the store today is very rich, including fried steamed buns, oil cakes, sugar cakes, vegetable corners, and scallion pancakes.

These staple foods are served with shrimp skin and vegetable porridge, which is both nutritious and delicious.

In addition, there was a braised meat platter and some pickles and kimchi on the table, which were not only nutritious, but also very reasonable in combination.

No wonder Xie Hailong said that, such a breakfast, even Xu Zhuo himself felt rich.

He turned his face and glanced at Jianguo: "There are so many breakfast preparations, are you busy?"

Jianguo said: "The peanut oil sent this time is raw oil, and it needs to be boiled before it can be used, so I fried these things. If I fry them again tomorrow, the raw oil will basically become mature oil."

Raw oil refers to the oil directly squeezed from peanuts. The price of raw oil is relatively cheap, and it is more durable, but the fragrance is not enough, especially when cooking, you can't smell the strong aroma of peanut oil at all.

If you want to make raw oil delicious, you have to fry the food once with raw oil, so that the raw oil will become mature oil, and the fragrance in the oil will also be stimulated.

Xu Zhuo said to Jianguo: "After frying, remember to add fragrance to the oil. In the future, oil without fragrance cannot be used for cooking, lest the lack of fragrance affect the quality of the dishes."