Xu Zhuo pointed to the basin: "First wait for me to make the crescent cake, and then make some mutton fat chili, and I'll learn honey pear balls from you after I'm done." ”

The old man is not in a hurry to teach Xu Zhuo, all he wants is Xu Zhuo's serious attitude.

In the past few days, Xu Zhuo has become more and more impetuous, and the old man has no choice but to knock it, if such a good talent is wasted, it is really a pity.

After Xu Zhuo put the noodles on, he brought half a box of mutton fat from the cold storage.

This mutton fat shop usually doesn't need it, only put a few catties in it when boiling mutton soup, so that the mutton soup tastes more fragrant.

Put the mutton fat in a basin and wash it well, clean the blood clots on it, and then cut it into small pieces for later use.

Then start preparing the ingredients for the mutton fat chili.

First of all, coarse chili powder, there are two kinds of chili powder used in delicious mutton fat chili peppers, one is Erjingtiao chili powder, the other is bullet chili powder, or other types of Chaotian peppers.

These two kinds of coarse chili powder are one spicy and one fragrant, and the ratio is one to one, and the mutton fat chili will taste better in this way.

In addition to chili powder, green onions, ginger, bay leaves, star anise, and peppercorns must be there, not too much, as long as you can give the boiled mutton fat to remove the fishy smell.

In addition, you need about half a pound of raw sesame seeds, a little peanut oil and a little liquor.

Unlike chili oil, there are no condiments in the lamb fat chili, so you don't have to worry about putting too much mutton fat chili pepper in the bowl when you eat it.

Many mutton-related delicacies are seasoned when eating, so as to maintain the tender taste of mutton to the greatest extent.

The same goes for lanolin peppers.

After everything was ready, Xu Zhuo began to boil mutton fat.

The process of boiling mutton fat is very similar to boiling lard, which is to put the cut fat into a pot and add a bowl of water to boil over the fire.

After boiling out the mutton fat, turn down the heat, and use a spatula to press the discolored fat lumps, which is more convenient to produce oil.

When boiling mutton fat, Xu Zhuo was not idle, stirred two kinds of chili powder in a basin, then poured some pure water, and then poured some white wine, continued to stir with chopsticks, and stirred the chili powder into a damp appearance.

In this way, when the mutton fat is poured on it later, the chili powder will not change color, and the chili pepper is a little moist, and it is easier to fry the capsaicin in the chili, making the mutton fat chili more ruddy and spicy.

After the mutton fat is boiled, Xu Zhuo carefully used a colander to remove all the oil residue inside, and it doesn't matter if some fine oil residue is left in the pot, so that it will taste more fragrant when mixed into the sheep fat chili pepper.

Then Xu Zhuo poured about a pound of peanut oil into the mutton fat.

The purpose of this is to make it easier to use, because the lanolin pepper will solidify when cooled, and it is not convenient to handle when using a spoon.

However, if you add some peanut oil, the mutton fat chili will become soft even if it solidifies, and you can dig it out with a spoon.

When the oil in the pot boiled again, Xu Zhuo threw the green onion and ginger and star anise bay leaf pepper into it, fried it slowly over low heat, and fried the green onion and ginger until it was golden brown before taking it out.

Then turn off the fire, and after cooling it down a little, Xu Zhuo took the half catty of raw sesame seeds and poured it into the mutton fat.

Suddenly, the fragrance of mutton fat and the fragrance of sesame seeds were mixed together, making Xu Zhuo, who had just eaten full, feel a little hungry again.

When the sesame seeds were thoroughly fried for about two minutes, and the temperature of the mutton fat had dropped slightly, Xu Zhuo picked up the oil pot and poured the mutton fat in the pot into the basin with chili powder in three times in the same way as fried chili oil.

When all the mutton fat was poured into the basin, the whole kitchen was full of spicy smell, and even the old man couldn't help but praise Xu Clumsy: "This mutton fat chili is authentic, and you will be greedy when you smell it." ”

Xu Zhuo took the pot of mutton fat chili peppers aside to cool, and saw that the noodles were almost ready, and began to make crescent moon cakes.

At six o'clock in the evening, dinner began in the store.

Bowls of mutton were brought out of the kitchen, and with the pots full of mutton fat chili peppers, Feng Chunguang swallowed his saliva when he saw it.

"When I asked you if you would do it, you were still humble and said to try it, but I didn't expect you to make a water basin so authentic, and the water basin in our hometown is like this at most, it's really gluttonous. ”

Xu Zhuo smiled and pointed to the basket full of crescent cakes and said, "Boss Feng, you're welcome, hurry up and eat it while it's hot, the crescent cakes are not delicious when they're cold." ”

Feng Chunguang smiled, took the crescent cake, skillfully broke it, sandwiched the mutton in the bowl with the chili rings and garlic slices made by Xu Zhuo, opened his mouth and took a big bite, and his Shaanxi dialect suddenly soared out.

"Well, this tastes great!

Xu Zhuo smiled, also took the crescent moon cake, sandwiched the mutton and began to eat.

Just when Feng Chunguang took the first bite, Xu Zhuo saw that in the task panel, this side quest about mutton in the water basin had been completed.

But when the reward comes, it's not certain.

Anyway, when Feng Chunguang was full of food and drink, he didn't mention a word about cutting noodles, but took out the money and planned to settle the bill, but was stopped by Xu Zhuo.

Just kidding, if he collects money at this time, the reward of the task will definitely disappear, and he won't spoil his good deeds because of these twenty or thirty dollars.

You must know that compared with mutton in the water basin, Boss Xu cares more about knife-cut noodles.

It's not that I pay attention to the surface, but I want to learn how to sharpen.

Only by learning this technique can the knife work improve.

After Feng Chunguang left, Xu Zhuo told everyone about the incident with Yu Ke about Lao Luo this morning.

Li Hao immediately said that he wanted to go to the hospital to see Lao Luo's son, and by the way, he handed over some money to his account in the hospital and did what he could.

Xu Zhuo thought about it and felt that it was a bit of a waste to do so.

"The tofu made by Lao Luo is really delicious, so I plan to wait for his tofu shop to open, let's find some reporters and self-media or something, and come over to hold a donation ceremony, so that his tofu shop will not worry about business, and even if someone wants to run it, they have to weigh the power of public opinion. ”

Donating money or something can save people for a while, but it can't save people for a lifetime.

Since Lao Luo has skills, he is nothing more than a customer, so let's just help him do a promotion.

Only by letting Lao Luo support his family with his own skills can he gain a firm foothold on this street and straighten his waist in a dignified manner.

Xu Zhuo's proposal was unanimously approved by everyone, and tomorrow is the weekend, and Li Hao said that Lao Luo's move will be left to him to operate.

A group of young men in the school have nowhere to exert their strength, so they just took them to the Yellow River beach to see the scenery of the Yellow River, and by the way, they visited the place where Boss Xu took pictures of Yu Coco.

After everything was done, the store also ushered in the evening rush hour.

Because of the proper preparation, the kitchen is not so nervous.

Taking advantage of this, the old man took out a few pears from the cold storage and threw them in front of Xu Zhuo, and began to teach him how to make honey pear balls.