On the stove, the fire has almost been turned to the minimum by Xu Wenhai, and the soup in the pot is slightly boiling.

Xu Zhuo smelled the fragrance wafting out of the pot, and was in a trance.

He has eaten scallion steak mutton, and now he is even more skilled, and he knows every step by heart.

But when I smell the fragrance wafting out of the pot, I still can't suppress the greedy urge in my heart.

Maybe it's animal instinct.

However, the fragrance is indeed very good, the fragrance of green onions, the umami of bamboo shoots, the strong aroma of pork bone broth and the deliciousness of mutton......

After mixing together, it is as if the lover who gets along day and night suddenly wears stockings, high heels and a flight attendant uniform......

It's irresistible!

cough, Xu Zhuo didn't know why he suddenly thought of these, anyway, the smell was so fragrant that people couldn't stand it.

At this time, he was guarding the pot on the stove, while Xu Wenhai was wandering to the stewed noodle area to check the basic skills of the founding of the country.

Xu Wenhai is the cheap master of Jianguo, and occasionally he will remotely guide Jianguo once on a whim.

However, the embarrassing thing is that now Jianguo is in charge of procurement and the affairs of the braised noodle area, and there is not much time to practice his cooking skills.

When Xu Wenhai came back, he sighed a little, a good seedling is so wasted.

"Making money is the main thing, honest stir-frying, can only revolve around the stove all their lives, those who can operate and manage, but it is easier to become the boss.

Dad, do you want your apprentice to live a prosperous and healthy life, or inherit your craft and end up with an occupational disease?"

Xu Zhuo's question made Xu Wenhai sigh.

Everyone knows that as long as you become a celebrity chef, money and status are all within reach, and the more famous the chef, the more idle the work.

But the absolute majority of chefs will never reach the level of celebrity chefs in their lifetime.

In order to live, you have to revolve around the stove all your life.

Although I don't make a lot of money, I don't have a lot of occupational diseases.

Therefore, chefs have become an unpopular profession, especially Chinese chefs, who are even more disgusted by young people.

Xu Wenhai was very clear about this, but he couldn't change anything, so he could only sigh.

After about half an hour, the soup in the pot has become much less and ready to come out.

When Xu Wenhai lifted the bamboo net out of the pot with both hands, Xu Zhuo found that the remaining soup was indeed much thicker.

If he hadn't been guarding the side, he would really think that Xu Wenhai had secretly hooked up.

The chop vegetables are not thickened, and the work is sticky, this sentence is really true.

Xu Wenhai put the bamboo strip net in his hand on a large plate, turned around and said to Xu Zhuo: "This is the most orthodox method, but the general restaurant has improved." ”

When they say improvement, they have a disappointment in their eyes, and it is clear that this improvement is, to put it bluntly, cutting corners.

For example, Xu Wenhai said before, when grilling, the upper and lower sides are fixed with bamboo strip nets, and then the juice is reduced on high heat, and finally the soup is thickened.

Use this method to make scallion steak mutton, and it can be served out of the pot in about ten minutes.

The traditional method of grilling requires at least 40 minutes to make the base.

"There are also magnolia slices, which are not used in general restaurants now, and the freshness enhancer is used instead, not only the cost can be reduced, but the umami is also stronger, and the pork bone broth is generally replaced by thick soup treasure. ”

These are all cost-saving methods, Xu Wenhai said it heartbreakingly, but Xu Zhuo didn't feel much.

The world is bustling, all for profit, and the world is bustling, all for profit.

Reducing costs and increasing profits is a normal business practice.

It's just that some people have a bottom line, and some people don't. Peerless Tang Gate fo

"Little clumsy, you won't also become a person who only pursues profits and has no conscience, right?"

Seeing that Xu Zhuo was indifferent to his words, Xu Wenhai was a little anxious.

He just said so much, just to admonish his son.

Xu Zhuo smiled: "Don't worry, I won't do that kind of thing." ”

After speaking, I sighed in my heart, the dog system doesn't give a way to cut corners at all, even if you have an idea, you can't start!

Xu Wenhai stabilized his mind, took a large plate and buckled it on the bamboo strip net, and detained all the mutton.

Then he quickly flipped the two plates up and down, turning the top plate to the bottom.

After turning it over, put the plate on the workbench, remove the top plate first, and then remove the bamboo net.

This exquisitely presented and high-end scallion steak lamb can be regarded as a successful plate.

At the top is a layer of fried golden green onions, below which is a neatly stacked layer of lamb slices, and at the bottom, a layer of magnolia slices.

The three layers of ingredients complement each other, and it is indescribably beautiful.

Next, Xu Wenhai took out the small rape soaked in the mutton soup and placed it on the plate with chopsticks.

The lamb on the plate exudes the aroma of pork bone broth, while the surrounding small rape is full of lamb aroma.

This sense of contrast makes people want to taste it.

But I can't eat it yet, because this plate of scallion steak lamb still has one last step to be done.

Xu Wenhai turned on the heat again, boiled the remaining soup in the pot, and then scooped a little pepper oil into it.

After stirring well, Xu Wenhai picked up the pot with one hand and held a spoon in the other, scooping the thick soup in the pot and injecting it into the spiritual ......

Ahem, pour evenly over the lamb.

After this step is done, the scallion steak lamb can be considered completely done.

Xu Zhuo was just about to taste two bites with chopsticks, and Guan Junjie hurriedly walked in: "Is the scallion steak and mutton ready......?"

When Xu Zhuo heard this, he hurriedly put down his chopsticks, personally took a new plate of green onions and lamb, trotted out of the kitchen, and went upstairs to the private room.

It's a bit late, it's almost late.

When Xu Zhuo came in, the old lady was still nagging, and it was estimated that she would not be able to occupy a place in mahjong later.

Seeing Xu Zhuo come in, the old lady immediately became happy again: "Ouch, my good grandson has personally served food to grandma, take a break, don't be tired of my good grandson." ”

Xu Zhuo put down the plate, and then noticed that Yu Keke was actually there, and he was getting together with Chen Guifang at this time, choosing skin care products on the Internet.

Seeing Xu Zhuo come in, Yu Keke hurriedly put down his mobile phone and looked at the dishes on the table with surprise on his face.

"This dish is so beautiful, doesn't it mean that the Central Plains dishes are very bad?"

"This is a grilled mutton that imitates Lu cuisine, and the appearance is definitely not bad. ”

The old man walked in with a teapot and poured a cup for the old lady attentively: "Freshly brewed Gongju, you can taste it......"

For the old man, a die-hard fan of Lu cuisine, everything is Lu cuisine, and Xu Zhuo has long been used to it.

But what he was curious about was that since he came back from the capital, the old man hadn't entered the kitchen.

Is this to see through the red dust and plan to wash your hands in a golden basin?

Or did what he saw and heard in the capital make him let go of his obsession?

in a word

It's a bit out of order......