Food starts with noodles

Xu Zhuo, can you help me make it, I think it is very valuable for research. "

Xu Zhuo: "..."

I am speechless for the third time.

When someone asks you a question, you are so distracted.

Fortunately, your rich woman has a good temper. If you want to replace it with those rich women who are good at using steel wool balls on the Internet, such careless and perfunctory perfunctory will definitely torture you.

He got up, patted Guo Xingwang on the shoulder and said: "I advise you to do it yourself, anyway, I can't help you."

After dinner, after arranging his morning work properly, Xu Zhuo strolled to the hotel not far away that Zhang Yuejin had designated as his base.

When he arrived, Zhang Yuejin and the others were eating the buffet breakfast provided by the hotel.

After everyone finished eating, they came to the conference room together and began to sign the letter of intent.

As a witness, Xu Zhuo just signed his name when the system's prompt sounded suddenly in his mind.

"Ding, the host has contributed to the progress of the industry, and a special reward for the B-level Sichuan cuisine dish-chicken bean curd, congratulations to the host."

Xu Zhuo: Ah this...

Isn't this the chicken-flavored bean product that Dou Yiqiong wants?

Does this count as tailor-made?

However, it is quite interesting that the dog system has been plucking the wool of Sichuan cuisine recently. Next time, it will not give boiled cabbage, right?

Chapter 1535 Quick Recipe of Chicken Soup

In the morning, Guo Xingwang was just worried about the chicken-flavored tofu nao, so the system gave him the recipe of chickpea curd, which made Xu Zhuo very emotional. The system really cares about being a matchmaker.

But since I got the recipe of this dish, and it is still a B-grade, it is natural to introduce a new one in the store.

After signing, Xu Zhuo took a group photo with everyone and exchanged lively greetings with everyone. It was almost noon before everyone dispersed.

Some are catching a flight back, some plan to visit relatives and friends, and some plan to check in at other stores.

Originally, Xu Zhuo wanted to have lunch with everyone, but he found that everyone had their own arrangements, so he didn't insist.

He sent Guo Shuying to the subway to the airport, and then returned to the store to continue working.

Since then, the business of opening has come to an end.

As for whether Zhang Yuejin's matter can be accomplished, Xu Zhuo thinks there is no problem. After all, the system has even sent the rewards.

And he gave a B-level reward when he came up, which shows that this matter was very successful.

However, it is hard to say whether there will be other rewards in the future. After all, Zhang Yuejin is also involved in the task of buying a courtyard house, and the system should not return the house to the skill.

It is not going to the countryside to help the poor, so it should not be so generous.

When I returned to the store, it was the peak time at noon.

When the people waiting at the gate saw Xu Zhuo, they took out their mobile phones to take pictures and videos. Xu Zhuo originally wanted to go directly to the back kitchen. Seeing everyone's enthusiasm, he had to stop and take a photo with everyone at the gate. Busy work It took a long time to return to the kitchen.

After coming to the kitchen, everyone is busy with their duties.

Everyone has a smile on their faces, because the busier they are, the better the business in the store and the better the treatment for everyone.

This makes everyone full of fighting spirit.

Before it opened, a few chefs from Geji Restaurant didn't agree with Xu Zhuo's business model, especially the fact that it didn't adulterate and used the best ingredients.

This is not opening a restaurant, it is obviously doing charity.

So they were not optimistic about Xu Zhuo's new store. Even though Xu Zhuo had achieved very impressive results in the Central Plains, they still felt that Xu Zhuo would not last long in the capital.

If it wasn't for the high salary and good treatment offered by Xu Zhuo's side, and the fact that they could take advantage of Xu Zhuo's fame and increase their social status, they would have slapped their butts and left long ago.

But now, as the store's business is getting better and better, they feel more and more that they may be wrong.

In this case, the heart of job-hopping suddenly extinguished a lot.

On the contrary, they became more diligent and serious, because He Guoan, the head of the back kitchen of Sifang Restaurant, is a stern and selfless person.

Even the apprentices who came with him, as long as they are not serious about their work, He Guoan will still clear them out.

The reason why Xu Zhuo decided to let He Guoan be the executive chef early on and insisted on giving him a part of the incentive equity is that he knew that people like He Guoan would not do anything that would damage the store.

When he was in the Ge family, because he didn't know how to fight for interests, he was used as a livestock by the Ge family.

A person who doesn't know how to fight for his own interests will naturally not fight for the interests of others. Only when this kind of person is used by the boss can he rest assured that he will not worry about trouble in the back kitchen.

Everything in the back kitchen is normal, only when Guo Xingwang is working, he is obviously in a bad mood.

Xu Zhuo walked over and patted him and said, "Xingwang, have you heard of chickpeas?"

Guo Xingwang was stunned for a moment, and then said: "Isn't that... Isn't that a representative dish of Sichuan cuisine? Why did you suddenly say this?"

Xu Zhuo gave him a helpless look, wondering if this guy really chased Dou Yiqiong and chased him stupidly lately.

"Doesn't your rich woman want to eat chicken-flavored soy products? Chickpea curd is the flavor. If you want to learn it, I can teach you when the peak period is over."

When Guo Xingwang heard this, he immediately became excited.

"Chicken bean curd...why didn't I think of it? That's okay, you can teach me when you're not busy. It happens that I'll be on vacation tomorrow, and I'll make it for Qiongqiong once, so she can try my craft."

Guo Xingwang's talent in cooking is not a problem, especially since he joined Xu Zhuo, he learned a lot of cooking skills in Sifang Restaurant.

At that time, not only Feng Weiguo taught him, but also other people in the back kitchen taught him his cooking skills.

After all, this guy talks about finding a rich woman every day. As long as a middle-aged woman likes a certain dish, he wants to learn it.

This kind of fighting spirit made him learn a lot of culinary skills during the Sifang Restaurant, and Feng Weiguo taught him noodles with his hands.

Although it is not as good as Xu Zhuo and Feng Weiguo, but in terms of pasta, it is definitely more than enough to apply for a white case chef.

Now that he came to the capital, under the stimulation of love (a rich woman), his confidence and motivation to learn cooking became more surging.

If you want to grab a person's heart, you have to grab his stomach. This saying applies not only to men, but also to women.

Guo Xingwang knew very well that buying a house in the capital would be a no-brainer with his ability, so he should learn cooking skills down-to-earth, and be a housewife honestly in the future.

Although this is a bit suspected of visiting the son-in-law, in real life, there will be no mother-in-law who makes the son-in-law drink footwashing water, nor will there be relatives who look down on others everywhere.

So although Guo Xingwang can't twist his mouth, he is not the God of War.

But as long as Dou Yiqiong accepts him, he feels that he can still look forward to his future life.

Around 02:30 in the afternoon, there were obviously fewer customers in the store, and the work of the back kitchen became more relaxed.

Xu Zhuo and Guo Xingwang ate a bowl of sliced ​​noodles by themselves, and after a short rest, they came to an empty stove in the corner and began to prepare the dish of chickpea curd.

Chickpea curd is a housekeeping dish in Sichuan cuisine. The finished dish is quite distinctive, and it is one of the representative dishes in central Sichuan that are light and mellow.

This dish pays attention to "you don't see chicken when you eat chicken" and "you don't see meat when you eat meat".

To put it bluntly, the dish of chicken bean curd is to make chicken into bean curd.

Not only is the appearance similar, but the taste is also very similar to that of tofu curd. The only difference is that this dish will have the rich flavor of chicken soup.

This is the biggest difference between chickpeas and tofu.

Because the tofu curd that is usually eaten is made from soybeans ground into soy milk, filtered and boiled with gypsum or brine, and the taste is relatively soft and tender.

The definition of bean curd varies from place to place. In some places it is called tofu nao, and in some places it is called bean curd.

Strictly speaking, however, there is a difference between the two.

Tofu nao is the product of soy milk that has just solidified. As time goes on, the water in tofu nao will be cleared out and become a slightly chewy solid. At this time, it is tofu curd.

Take the bean curd out of the pot and put it into a mold, press it with a heavy object such as a stone, and squeeze out the excess water inside, and it will become tofu.

However, there are many soy products in China, and there are sweet and salty points, so the definitions of tofu nao and bean curd are different.

And it's called differently in many places.

For example, the kind of bean curd in Sichuan that can be eaten with chopsticks and dipped in dipping sauce is actually available in the Central Plains.

However, it is not called bean curd in the Central Plains, but hot tofu.

The chickpeas we are going to make today are very similar to chickpeas in terms of appearance, but the actual method is very different.

The first is to make clear chicken soup.

This dish needs to use clear chicken soup, and it is still the kind that is clear to the bottom.

Xu Zhuo felt that the reason why Sichuan chefs were able to cook the dish of boiled cabbage might be because they were good at making chickpeas.

The chicken bean flower dish has high requirements for clear chicken soup. If you can make clear chicken soup, boiled cabbage is easy to grab.

In addition to chicken broth, this dish also uses chicken breast.

The amount of chicken breast meat should be larger, because not only chicken breast meat is used to make chickpeas, but also chicken breast meat needs to be filtered and purified to turn chicken soup into clear soup.

The B-level methods obtained by Xu Zhuo are divided into simple version and traditional version.

The traditional version is very cumbersome. The first is the chicken breast. After removing the fascia on the surface, put it on the chopping board and use a kitchen knife to patiently scrape the meat into minced meat.

After scraping, smash it twice with the back of a knife, and then chop it again with a kitchen knife to make the minced meat into fine meat paste.

After doing this, hold the kitchen knife diagonally and spread the meat paste on the chopping board into a thin layer.

After spreading, use a toothpick to carefully pick out the finely divided fascia in the meat paste.

This is a very cumbersome step, which tests the chef's endurance.

In the past, this kind of clear soup dishes were not usually made, and only appeared in high-level banquets.

So this kind of dishes are also called banquet dishes.

Now that there are tools such as a meat grinder and a wall breaking machine, the steps of scraping minced meat have been simplified a lot, at least there is no need to smash and chop it so tediously, and use a toothpick to pick out the fascia a little bit.

Just put the chicken breast you want into the wall breaker, add some green onion and ginger water, and then finely grind it into a meat paste.

very simple.

In terms of taste and texture, of course, it is better made by traditional methods.

However, the efficiency that modern society pays attention to, there is not so much time to waste.

The so-called traditional method is only done in a very expensive private kitchen restaurant, or when shooting video programs.

As for some high-level banquets, such as state banquets and the like, all of them will be processed with wall breaking machines or meat grinders, and the dishes produced in this way are relatively stable.

There will be no surprises due to the carelessness of the chef.

For modern large-scale banquets, taste and taste are not the most important thing, but good presentation and stable quality are the key.

Today Xu Zhuo is mainly teaching Guo Xingwang how to do it, so he chose to use a wall breaker as a matter of course.

First, this method is easier to learn, and second, it does not need to consume a lot of time.

Although Guo Xingwang wanted to surprise Dou Yiqiong, Dou Yiqiong should not object to such a surprise.

But let the two of them work on this all day, and the taste and texture of the final product are not known, then it is not a surprise, but a shock.

In addition to teaching Guo Xingwang how to do this, Xu Zhuo also taught him how to quickly cook clear chicken soup with chicken breast.

This method is very simple, but the effect is very good. Xu Zhuo felt that since Guo Xingwang wanted to surprise Dou Yiqiong, there was no need to bring chicken soup back from the shop.

Not only is it difficult to save, but also lacks sincerity.

Only in this way can the live production be more touching.

According to the method given by the system, Xu Zhuo decided to teach Guo Xingwang how to make a simple version of clear chicken soup first. After making the chicken soup, it is not too late to make minced chicken.

In fact, the best way is to do both sides at the same time, and make the minced chicken in the interval of boiling the clear chicken soup.

However, considering that Guo Xingwang is learning this dish for the first time, it is better to sort out the steps, so as to avoid making mistakes when making this product.

It's not difficult to make quick chicken soup, so Xu Zhuo boiled water.

When the water boiled, he took a few pieces of chicken breasts, removed the skin first, then cut them into strips, then cut them into pieces, and finally smashed them open with the back of a knife to get out the texture of the chicken breasts.

In this way, the protein substances in the chicken breast can be better integrated into the water, and the chicken soup made is naturally very delicious.

Guo Xingwang stood aside and watched Xu Zhuo's operation, feeling a little confused: "Is this possible? Is it really possible to make very delicious clear chicken soup in half an hour?

If it doesn't work, then I'm going to make a big fool of myself.