The old man didn't plan to discuss it with Xu Zhuo at all.

This made Boss Xu a little embarrassed.

Chen Guifang looked at the deflated expression of her stupid roe deer, and was very happy.

Silly boy, take care of the refusal, now it's cool, right?

The 400,000 yuan is gone, and it doesn't stop the old man from going back to live.

Boss Xu also seems to be aware of this problem.

But he really didn't have much interest in cars.

And I usually don't have a chance to open it, so it's too ostentatious to put it at the door of the store.

If you don't buy it, don't buy it.

At half past three, Wei Junming left the Xu family restaurant with Xu Zhuo Jianguo and Zhou Wen.

Boss Xu actually wanted to participate in the banquet where the old man invited Zhao Jinma in the evening.

The two old men who have been fighting all their lives don't know what kind of sparks will be sparked on the wine table.

Xu Zhuo really wanted to remind the old man of his friendship.

Don't forget Yu Peiyong on the shore of Daming Lake......

But he only dared to think about it.

If he dared to say this, the old man would absolutely want to cut off the relationship with him.

Before leaving, Xu Zhuo found a foam box and fished out about two or three catties of Jiwei shrimp and a dozen or so pike crabs from the seafood pool in the lobby of the restaurant.

The skills of seafood porridge are in hand, and I quickly completed the task while I had nothing to do today.

Save yourself from missing out on rewards after they expire.

However, the seafood porridge is very particular, and live seafood must be used, although it can also be bought in Linping City, but the quality is definitely not as good as the quality specially purchased by the restaurant.

Anyway, you don't have to use your own things in vain.

I missed 400,000 today, and I always feel a little unhappy if I don't take something with me.

In addition to seafood, Xu Zhuo also asked for some dried products such as scallops from Chen Guifang.

If you want to do it, you must do it your best.

Lest the chef be unconvinced.

However, after looking around the store and not finding winter vegetables, Xu Zhuo finally asked Sun Panpan and learned that her grandmother's house had it, so she was relieved.

In the Chaoshan casserole seafood porridge, the taste of winter vegetables must be put to be authentic.

Winter vegetables are almost the soul of Chaoshan porridge.

Sitting in the car, Wei Junming asked Xu Zhuo curiously: "What are you doing with something?"

Xu Zhuo shook his head: "Sun Panpan's grandmother is from Chaoshan, and last time she said that she hadn't drunk seafood porridge for a long time, so I planned to boil a pot for her to taste." ”

"In addition, I tasted the casserole seafood porridge made by the chef in that hotel this morning, and the taste was really amazing, so I wanted to try it myself to see how big the gap is. ”

Wei Junming smiled: "You, you always like to toss around like this." ”

"But if you want to do it, you can do it, I just want to drink porridge too, let's drink it together tonight." ”

Back in Linping City, Wei Junming drove the car directly to the door of the Four Sides Pavilion.

Xu Zhuo got out of the car and opened the store, Jianguo helped him carry the box containing seafood inside, and then said goodbye and went home.

He wasn't interested in porridge, so he didn't stay and wait to eat it.

The reason he didn't stay was because he wanted to go home and share the joy with his family.

Xu Zhuo plans to make him the head chef, which in the eyes of others, is not a big deal.

But for a man who has wanted to be a chef many times but has been rejected all the time, it is really a great joy.

After Jianguo left, he began to prepare for the seafood porridge.

The practice of casserole seafood porridge will be very troublesome.

But many of the rules in this are added by the good deeds themselves, and have nothing to do with the original porridge.

The earliest seafood porridge should be the porridge made by the boat family in the Chaoshan area.

In the past, in order to save food, fishermen who went to the sea to fish would boil a pot of porridge on their fishing boats.

When the porridge is almost good, it will throw in the seafood that has just been caught, and it is not particular about what seafood to add, but what is caught, and then sprinkled with winter vegetables that are resistant to storage, it is a pot of seafood porridge.

However, up to now, there are more and more rules for casserole seafood porridge, and the practice has also borrowed some techniques from Guangfu raw porridge.

For example, the soaked rice should be mixed with peanut oil before being put into the pot, which is a typical Cantonese practice.

Cooking has always been about learning from each other and blending with each other, which is nothing to say.

Literary experts always say that there is a lot of copying in the world, but in fact, the same is true of cooking.

Only when they merge and collide with each other will new delicacies appear.

Xu Zhuo sighed while soaking the rice.

Chaoshan casserole porridge is best to use the newly listed pearl rice, this kind of rice has more syrup, it will be more viscous when boiled, and the taste is better.

The longer the washed rice is soaked in water, the better the porridge will taste.

After soaking the rice, Xu Zhuo rode to the vegetable market to buy some parsley, coriander, chives and a small piece of pork belly.

This is also an ingredient in a casserole.

Pork belly, in particular, is indispensable.

All casserole porridge, no matter what kind of product, needs to be minced pork to be delicious.

Next, Xu Zhuo soaked the scallops in cold water.

Like the shrimp skin used to make seaweed soup, hot water should not be used to soak the scallops, so as to avoid the umami substances in it being volatilized.

Next, Xu Zhuo began to clean up the crabs and Jiwei shrimp.

Jiwei shrimp go to the head and tail, pick the shrimp line, cut it from the middle, connect the tails, and make an open-edge shrimp.

Leave the shrimp heads aside and use the fried shrimp oil later.

If you want the porridge to be delicious, it is essential to add some shrimp oil.

And no matter how much shrimp oil you want to put in it, scallion oil is also essential.

In this way, the porridge will be more fragrant.

Of course, these are just the icing on the cake, if the seafood porridge wants to be delicious, the most important thing is that the seafood should be absolutely fresh, once the dead shrimp is used, the taste will be greatly reduced.

Not only does it not become sweet, but it also has a lingering fishy smell.

After cleaning up the Jiwei shrimp, Xu Zhuo cleaned up the crabs again.

Before that, Boss Xu was completely helpless about these seafoods.

Let him eat it, let him clean up, he really can't do it.

But now with the skills, cleaning up the crabs is simpler.

Insert scissors into the crab's mouth first, and start cleaning it when the crab dies.

When cleaning, it is best to use a clean toothbrush, carefully scrub the roots of the legs and other parts, and thoroughly clean the dirt on them.

Then lift the soft shell on the crab's belly and clean out all the internal organs.

The cleaned crab is cut and divided into several parts: shell, legs and claws.

When everything was done, the rice was almost soaked.

Xu Zhuo chopped the winter vegetables sent by Sun Panpan and soaked them in water.

This stuff is salty, and it's not homemade, so it's best to soak it in water before using it.

Xu Zhuo had just soaked the chopped winter vegetables in water, and Zhou Wen suddenly walked in with her mobile phone.

"Your cocoa wants to watch you make seafood casserole porridge, so I started a live broadcast to let everyone see your craftsmanship, and I also earn some pocket money. ”

Xu Zhuo didn't mind, he was used to having someone next to him holding up a camera to shoot him when he was cooking.

Scoop out the rice, control the water, and pour it into a basin.

Xu Zhuo scooped a spoonful of peanut oil and poured it in, and mixed the rice and oil thoroughly.

The purpose of this is to prevent the pan from sticking.

After adding oil, it also prevents the phenomenon of overflowing.