Soft stir-frying, also known as slippery stir-frying, is a kind of stir-frying method that puts the oil in the pan at a low temperature and then slowly increases the oil temperature, and then comes out of the pan when the oil temperature rises to the highest point.

For example, the hibiscus fillet that I want to make today is a representative of the soft stir-fry.

According to the normal frying method, the oil is burned in the pot, and when the low temperature is low, quickly throw the fish paste into the pot with a spoon, and when the hibiscus slices are formed, pour out the oil, and then pour the ingredients into it.

At this time, because there is less oil in the pot, the oil temperature will gradually rise, the aroma of the ingredients will slowly stir-fry, and the hibiscus slices will further mature.

Wait until the oil temperature rises to seven or eight percent hot, and directly thicken the seasoning.

Because the temperature in the pot is high, the soup and oil in the pot will soon be wrapped in the sauce, which will further increase the temperature in the pot.

The aroma of the ingredients will be thoroughly stimulated, just turn off the heat and remove from the pot.

However, because it was the first time for Xu Zhuo to do it today, there was a lot of fish meat on the shelf, and the fish paste could not be fried in one pot, so Xu Zhuo took out the fried hibiscus slices directly from the pot.

It is not made directly in one pot.

Of course, at Xu Zhuo's level, he can't make it in one pot.

After frying the hibiscus slices, Xu Zhuo's work was completed.

As for the next soft frying process, it is naturally the old man who is responsible for it.

For a habitual offender who pretends to be a coercion, he must distinguish the timing of his shot, so as to show the temperament and demeanor of the king.

For example, now, Xu Zhuo has done almost all the preparations, but when it was time to do the last step, he was snatched by the old man.

On the surface, it seems that the grandfather and grandson have a clear division of labor, but in fact, all the highlight work is occupied by the old man, and Xu Zhuo has done so much, but he can't show it at all.

However, Xu Zhuo will not rob the old man.

After all, if you don't have skills, you have to follow your heart, and there's nothing to say.

Even if the old man catches the duck on the shelves today and asks him to operate it, Xu Zhuo will find a way to prevaricate.

In Xu Hangqiu's eyes, no one has set up a serious collapse in the big things.

For the old man, soft stir-frying is a really simple technique.

He poured out the hot oil from the pan that had fried the hibiscus slices, then dug up some lard and threw it in, put the wok on the stove again, and turned on a low heat to prepare the hibiscus fillet.

When the oil temperature is about 30% hot, the old man pours the prepared minced green onions, ginger and garlic into the pot, stir-fry twice, and then pour in the mushroom slices and bamboo shoots.

Continue to stir-fry, the oil temperature in the pot is gradually rising, and the fragrance of green onions, ginger and garlic is slowly wafting out.

The old man scooped two spoonfuls of pork bone broth and poured them into the pot, stirred slightly, and poured in the fried hibiscus slices.

After pouring the hibiscus slices into the pot, you can't stir them with a spoon, because the hibiscus slices are easy to spread out at this time, and if you want to turn the dishes in the pot, you can only shake the wok gently and turn the pan with a spoon.

By the time the broth in the pot boiled, the bamboo shoots and shiitake mushrooms were almost six ripe.

Cover the pot and let it simmer for a while to allow the aromas of the various ingredients to melt into the broth.

Then start seasoning.

When you are a child in the seasoning of this dish, you can't put any colored condiments, such as dark soy sauce or anything, so that the fried hibiscus slices will really be as white and tender as hibiscus flowers.

Put light soy sauce, salt, sugar, and a little pepper in the pot.

Shake the pot a few times to let all the seasonings melt into the soup, then put the pot back on the stove to thicken it.

If this dish wants to be delicious, thickening is key.

Be sure to let the soup all hang on the hibiscus slices, so that the hibiscus slices will be fragrant on the outside and tender on the inside, soft and delicious.

The old man poured the freshly mixed sauce along the edge of the pot and poured it on top of the dish, and soon the broth in the pot began to thicken.

Taking advantage of this time, the old man came to a perfect big spoon with a wok.

The thick sauce was immediately stirred with the hibiscus slices, and by the time it fell into the pot, the sauce had become thicker and hung firmly on the ingredients.

The white hibiscus slices in the pot looked even more oily.

By this time, the temperature in the pot had become very high, and the fragrance of green onions, ginger and garlic had been completely stimulated.

White hibiscus slices, green bamboo shoot slices, and black shiitake mushroom slices are wrapped in a thick sauce of the three colors, and with the tempting aroma, people can't help but want to taste it.

"Taste, this dish is a masterpiece of soft stir-fry in Lu cuisine, no matter how old people are, even if they don't have a tooth, they can eat it very happily. ”

After the old man brought out the dishes, he let the chefs around him taste it with his hands behind his back, and he himself didn't even look at it.

Just like a real warrior who doesn't look back after frying, the old man won't look at his work again after he cooks the food.

This is the style of forcing the king.

But the old man's words are not wrong, hibiscus dishes are all prepared for the elderly with bad teeth.

This dish melts in the mouth with a light sip and has a mild flavor that is very friendly to the elderly.

When eating, this dish and the cold fish skin made by Xu Zhuo made everyone's eyes shine.

Unfortunately, there is only a little bit of fish skin left, and the time is a little longer, even if it is finally put in the refrigerator, the taste is somewhat discounted.

I didn't eat it when I first made it.

While eating, Yu Keke whispered to Xu Zhuo about the establishment of the company.

From tomorrow, Li Hao's company will change its business model and increase its partners.

Xu Zhuo, Yu Keke, Sun Panpan, Yuan Kang, Lao Meng and Zhou Wen will become shareholders of the new company, but the major shareholder is still Li Hao, but the business will be adjusted.

From the previous business around Li Hao to the mode of operating the owner's platform account, it has also increased the business of hot search and data brushing.

In general, if you want to do publicity on the Internet in the future, all resources will be planned and carried out in an orderly manner, and there will be no stupid big black and coarse model like before, and all resources will be swarmed.

As the company's major shareholder, Li Hao is very happy today, he holds a pot of rice, and praises the old man's good craftsmanship while eating.

When he learned that the hibiscus chicken slices were prepared for people with bad teeth, he suddenly said: "Actually, we also have a dish in Shaanxi that is suitable for people with bad teeth, called Bear Paw, I don't know if you have heard of it?"

As soon as the words fell, Feng Weiguo said: "Don't say it, the bear's paw in Sanyuan County, Shaanxi Province is really like this, people who have no teeth don't delay eating it, and it tastes very good......

After a pause, he said: "As soon as I said this, I hooked out my gluttony, I haven't eaten bear paws for almost ten years, or I will make it again tomorrow, just for you to taste." ”

Xu Zhuo naturally welcomed.

He asked Feng Weiguo curiously: "Grandpa Feng, what ingredients do you need to prepare?" I asked Jianguo to prepare them in advance. ”

Feng Weiguo waved his hand: "No need to prepare, there are so many pig's trotters in the back kitchen, just choose a few." ”

Xu Zhuo: "............"

What Ning said about the bear's paw is a pig's trotter?