At two o'clock in the afternoon, when the kitchen was not so busy, Xu Zhuo put on the oil pot and prepared to fry dried tofu.

Fried dried tofu is best suited with peanut oil, which is not only fragrant, but also has a more beautiful color.

Peanut oil is relatively stable and will not produce harmful substances due to high temperatures.

It is also rich in a variety of trace elements, and eating more peanut oil is beneficial to the human body.

In addition, regular consumption of peanut oil can also prevent skin aging, while also protecting the blood vessel wall, preventing thrombosis, and helping to prevent arteriosclerosis and coronary heart disease.

Peanut oil has many benefits, but it is rare to find restaurants that use peanut oil for cooking.

The main reason is that it is too expensive!

In this profit-oriented society, restaurants will try their best to reduce costs in order to increase profits.

The cost of the catering industry is either ingredients, labor, or ingredients.

Nowadays, prices are becoming more and more transparent, and labor costs are not easy to compress.

If restaurants want to save costs, they can only work seasonings and cooking oils.

So there are all kinds of additives.

Soups, pigments, thickeners, flavor enhancers, etc. are all the rage, and their sales are increasing in the catering industry.

In addition, all kinds of edible oils with poor quality are also favored by many restaurant owners because of their low prices.

For example, gutter oil that makes people smell and discolor, such as coarse pressed cottonseed oil that is harmful to the human body, and so on.

These oils are filtered and purified, and then various flavor enhancers are added, and they smell no different from other edible oils.

However, the quality is far from the genuine edible oil.

Of course, not all catering practitioners are self-motivated, and some people are more conscientious and refuse to use this inferior cooking oil.

However, most of them will choose cheap blended oils or salad oils.

If you want to pay more attention, you will use soybean oil, corn oil or rapeseed oil.

As for peanut oil, almost no one will use it except for Lu Cai Restaurant.

Because the price of peanut oil is really unaffordable.

In 03, the price of a ton of peanut oil was one or two thousand yuan higher than the price of a ton of soybean oil.

By now, this price difference has exceeded 7,000, and it will continue to increase.

Therefore, the cost of restaurants using peanut oil is really not ordinarily high.

In addition, not everyone likes peanut oil, for example, chefs in the south, especially Sichuan and Hunan chefs, are particularly fond of rapeseed oil, and they can't love rapeseed oil

Whether you are cooking meat or vegetarian dishes, you can't do without rapeseed oil.

Even if the fragrance is not enough, peanut oil is not used, but rapeseed oil is mixed with lard.

But in the eyes of Lu Cai master, only peanut oil is used for cooking.

A peanut oil brand has been promoting itself as oil for state banquets, but it is not unreasonable.

Although the modern state banquet is dominated by Huaiyang cuisine, the foundation of Shandong cuisine is still there.

For example, the tradition of using peanut oil has not changed.

In addition to the pure flavor of peanut oil.

Another reason is that foreigners are really not used to eating rapeseed oil.

After the peanut oil in the pot was heated, Xu Zhuo cut a piece of tofu.

Hold it with your left hand, hover over the oil pan, hold the kitchen knife in your right hand, dip it in water to moisten the knife surface, and then cut the tofu into half-centimeter-thick slices directly in your hands.

When it was about to be cut to the end, the kitchen knife flicked outward, and a slice of whole tofu slid down the blade into the oil pan.

Deep-fried dried tofu in this way is faster than cutting it first on the cutting board, and cutting the tofu into slices in advance is also easy to break, and it is not as complete as it is fried in this way.

A piece of tofu slices of about three catties was all cut into tofu slices in about two minutes, and it was floating in the oil pot at this time.

Under the action of hot oil, the white tofu slices will quickly set their shape, and the appearance will gradually turn golden color.

When the appearance of the dried tofu was golden and crispy, Xu Zhuo took a large colander, took out the dried tofu in the pot and put it on the oil drum to control the oil, and then fried the second pot.

After all the dried tofu was fried, Xu Zhuo began to make the brine for soaking the dried tofu.

This kind of brine is very easy to make, fry the ingredients, and then add water to boil.

The ingredients used are also very simple, Sichuan pepper, star anise, bay leaves, cinnamon, cumin, dried chili peppers and green onion and ginger, soak them in water first, then control the moisture, and fry them in a pot after the oil is hot.

In this way, the fried ingredients are more fragrant and will not be mushy.

After the aroma of the ingredients is stir-fried, a large spoonful of dark soy sauce is poured along the edge of the pan.

The soy sauce is stirred by the hot oil, and the flavor of the soy sauce wafts out.

Then Xu Zhuo began to add water to the pot to boil, and at the same time grabbed a handful of rock candy and threw it in.

The brine produced in this way is slightly sweet, and the taste will be better.

In order to make this brine taste more fragrant, Xu Zhuo scooped two large spoonfuls of brine from the braised soup made from sheep's feet and poured it into the pot.

In this way, not only do you not need to add salt, but you also don't need to add other seasonings.

Just boil this pot of brine soup thoroughly and let the flavors fully blend.

The dried tofu is absolutely delicious.

After waiting for the water in the pot to boil, Xu Zhuo turned down the heat and let the pot of brine slowly boil on the stove.

He rushed Xue Mingliang, who had changed his clothes, and said, "Brother Mingming, let's go." ”

Xue Mingliang answered and walked outside.

Xu Zhuo explained that Jianguo looked at the brine in the pot, then took off his work clothes, came to the utility room, changed into a clean T-shirt, and went out with Xue Mingming.

Yesterday, Xu Zhuo had already made an appointment with Ma Zhiqiang, and this afternoon he took Xue Mingliang to treat blood sickness.

The noodle shop was quite close to the school, and Xu Zhuo didn't drive, so the two of them just walked towards the medical school.

Actually, the professor prefers to treat in the morning, but the store is busy in the morning, so he can relax between 2:30 and 5 in the afternoon.

Therefore, Ma Zhiqiang helped Xu Zhuo make an appointment for treatment from 3 to 5 o'clock in the afternoon.

During this time, they could place Xue Mingliang as they wanted.

According to Ma Zhiqiang's introduction, Xue Mingming's symptoms of blood sickness are actually a psychological allergic reaction, which is a psychological defect.

As long as you use some psychological techniques for desensitization, you can solve this problem.

Xue Mingliang didn't take this seriously, he couldn't be hungry anymore if he knew how to stir-fry, and it was not a big problem to deal with the matter of blood sickness.

But after coming to the Sifang Pavilion, he found that because there were few chefs here, and the old man was very keen to teach Xu Zhuo to cook, they could unconsciously learn some of the old man's skills in the kitchen.

And because there are few people, he can ask as many questions as he wants, so he is more urgent to cure the problem of fainting blood.

In the future, the old man will definitely teach Xu Zhuo to make raw seafood or poultry and game, and slaughtering is an indispensable link.

If the problem of blood sickness is not cured now, when the old man teaches these things in the future, he can only hide to the side, and he can't even look at it.

Thinking about it like this, Xue Mingliang felt so heartbroken.

He went to Xu's restaurant to learn art at that time, if he couldn't learn it in front of him......

This is too unjust!