If it is said that Xu Zhuo's method of making dry sausages and fat intestines is a restaurant practice, then what Yu Peiyong taught him is a homely practice.

The biggest difference between the home-style method and the restaurant method is that there is more stir-frying steps, and the frying steps are canceled.

The specific method is to put the boiled and cut into hob segments directly in the pan without oil until the oil is stir-fried and the appearance of the fat intestine has become browned before it comes out of the pan.

The next steps are the same as Xu Zhuo's cooking, first stir-fry the side dishes, then put the fat intestines in to season, and then put them out of the pot and put them on the plate.

After Yu Peiyong made this dry fried fat sausage, he asked Xu Zhuo a question.

"Child, tell me, what is the difference between these two methods?"

The exam session is coming.

Xu Zhuo did not answer in a hurry, but tasted two dishes separately with chopsticks.

The fried fat sausage tastes a little crispier, and the dry sauté tastes more fragrant.

Otherwise, it's similar.

For example, the spiciness, such as the combination of side dishes, are all very similar.

"The fried ones are crispier, the dry ones are more fragrant, and the other ...... It doesn't seem to make a difference. ”

Xu Zhuo thought that there was a big difference, but he didn't expect it to be so close.

"Then you say, why do restaurants like to fry in oil instead of dry frying?"

Xu Zhuo was stunned for a moment, and then said: "It must be to improve efficiency, the fried can be made at one time, and some customers can order it to fry directly with the side dishes." And dry stir-frying not only needs to be done separately, but also has high requirements for heat......"

After all, he is also a qualified chef, and Xu Zhuo can easily think of the doorway here.

Yu Peiyong nodded with satisfaction: "You are thinking about it from the perspective of a chef, and it is not wrong." However, there is another reason, you didn't say it. ”

Another reason?

Xu Zhuo thought about it, and was a little confused.

Isn't efficiency enough?

Something else......

He couldn't really remember.

Yu Peiyong didn't sell it, and said with a smile: "As an operator, you must not only consider the problem from the perspective of efficiency and cost, but also look at this matter from the perspective of operation. ”

The so-called business perspective is to maximize profits.

Take this dry sausage as an example, the fried fat sausage has an obvious disadvantage, you have to eat it hot.

Once it is cold, the fat sausage will lose the flavor characteristics of crispy on the outside and tender on the inside, and the taste and texture will be greatly reduced.

However, the fat sausage made by home-style methods will not be like this, even if it is cold, the taste has not changed much.

"Since there are such obvious shortcomings, why do restaurants still use deep frying?"

Yu Peiyong gave the answer: "Because you can order more!"

After the fried sausages are served, if the customer eats quickly, the plate will be empty early, and if the meal is eaten slowly, the taste will be reduced.

In either case, both of these situations will prompt customers to order again.

The profit of the hotel has also increased.

Therefore, this kind of deep-fried fat sausage, which can not only improve efficiency but also increase profits, is gradually becoming popular in the catering industry.

After listening to Yu Peiyong's words, Xu Zhuo finally understood why there were two ways to dry and stir fat sausages.

Since this thing needs to be eaten while it is hot, he didn't delay any longer and brought out two plates of fat sausages for everyone to taste.

There is still a lot of fat sausage left over from the freshly fried, which is definitely enough to eat at night.

Next, Xu Zhuo began to make dry pot fat sausages.

This dish is actually very similar to the home-cooked method of sausage, but the steps are slightly different.

Before making it, fry all the side dishes in a pan with high heat.

This quickly locks in moisture in the side dish and prevents it from sticking out in the pan for too long.

Especially potatoes, if you don't fry them, they can easily become a mess in a dry pan and can't be picked up with chopsticks.

The time for frying the side dishes does not need to be too long, one minute is enough.

Once fryed, set aside the garnish to control the oil and set aside.

Next, it's time to get your hands dirty.

First stir-fry the ginger, garlic, dried chili peppers and Sichuan peppercorns until fragrant, then add the bean paste to stir-fry the red oil, and then add the fat intestines to stir-fry.

After the fat sausage is flavored, you can add the fried side dishes, and if you like kimchi, you can also add some kimchi at this time.

Set and season to taste.

This one is relatively simple, you only need to put a little salt and sugar, and you don't need to put anything else.

Then pour these vegetables from the pot into the dry pot, and this dry pot fat sausage is ready.

Compared with dry sausages, dry pot sausages are not only more fragrant, but also hot from beginning to end.

In the wet and cold winter in the south, come to a fresh and spicy dry pot fat sausage, which is absolutely appetizing and sweaty, and quickly drives away the cold in the body.

While Xu Zhuo was doing it, Yu Peiyong had been watching from the side, and the more he looked, the more smile on his face grew.

Obviously, this is absolutely true.

"Grandpa Yu, how am I doing, is there anything that needs to be improved?"

Yu Peiyong shook his head with a smile: "It's very authentic and perfect, that's how the dry pot fat sausage is done." Child, let me ask you a question, why do you put the kimchi last when making a dry pot?"

It's time for the exam again.

Xu Zhuo wanted to laugh a little, did Yu Peiyong become addicted to being an examiner today?

However, Xu Zhuo knew very well that he was doing good to himself. These questions are also asking to help you grow.

This question is a bit out of line for Boss Xu.

Because he only knows what side dishes to put when, but he doesn't know why he wants to do it.

In the words of Confucius: know it but don't know why.

However, after being honed by the system for a year, Boss Xu is not false.

He thought back to the kimchi dishes, and then thought about this dry pot fat sausage, and said with some uncertainty but an unusually determined expression: "Because the taste of kimchi is more sour......

He didn't know what to say, so he just said such nonsense.

However, Yu Peiyong was extremely happy: "Yes, it's because of acid!"

This......

Can you get it right?

"In Sichuan cuisine and Hunan cuisine, kimchi is a more important condiment, and many dishes have kimchi, but the specific time to put kimchi varies from dish to dish......

Yu Peiyong was interested and began to tell Xu Zhuo about the role of kimchi in Sichuan and Hunan cuisine.

There are two types of kimchi dishes.

One is that kimchi is the main flavor, such as sauerkraut fish and the like, you need to fry the kimchi first to bring out the sour taste in the dish.

In another dish, kimchi is just a garnish, and kimchi is placed to neutralize the oiliness.

For example, this dry pot fat sausage, eat a mouthful of fat sausage, and then take a bite of sour, hot and refreshing kimchi, which not only relieves greasy, but also has an appetizing effect.

"Grandpa Yu, you are so powerful, you are proficient in all eight major cuisines. ”

Xu Zhuo slapped a small sycophant.

Replaced by the old man, he is absolutely willing, and by the way, he despises other cuisines other than Lu cuisine.

But Yu Peiyong is more modest: "In this regard, your godfather Wei Junming and Yuan Desheng of Hunan cuisine are really proficient, I just know a little about the skin......"