As soon as Yu Peiyong finished speaking, he sniffed, looked at Xu Zhuo and asked curiously, "Have you washed your fat intestines?"

Xu Zhuo didn't expect his sense of smell to be so sensitive.

"I just washed some fat sausages and prepared to make two dishes, Grandpa Yu, you came just in time, help me try the dishes later, and see if there is anything that needs to be improved." ”

Yu Peiyong didn't refuse: "Okay, then I'll try your craftsmanship tonight...... What are you going to cook?"

This question is not only curious about Peiyong, but also a little curious about the old man, just now he just cared about accompanying the old lady upstairs and downstairs, but he didn't expect Xu Zhuo to actually want to make fat sausage dishes, and he has already put it into action.

Could it be that a new dish has appeared?

"I'm going to make dry sausage and dry pot sausage, you can grasp it later......"

Yu Peiyong was a little surprised: "I'm not surprised that you can make dry fried fat sausages, because your godfather is a chef of Sichuan cuisine, I didn't expect you to even know how to dry pot fat sausages...... Have you contacted Yuan Desheng on WeChat?"

Xu Zhuo shook his head, although he added Yuan Desheng's WeChat, he didn't talk much, because he was too busy during this time to take care of these things.

The old man said on the side: "When Yuan Desheng asked, you said that it was taught by your godfather, so that you could save that old thing and put gold on your face." ”

Xu Zhuo nodded and agreed.

The old man is really interesting, he can only come to pretend to be forced, and others don't even think about it.

But he thought about it, the next time he saw Yuan Desheng, he was not sure when it would be, why did the old man suddenly say such a sentence?

Is it pretending to be stunned?

After saying hello to Yu Peiyong, Xu Zhuo went to say hello to the old lady of the Yu family again.

"Grandma, welcome to come, this is the restaurant you designed, eat more tonight, it will be my reward to you. ”

The old lady of the Yu family hugged the bear cub and snorted at Yu Keke: "Marrying our girl home as soon as possible is the reward for me, Keke, I came this time to get engaged to the two of you, do you have no opinion?"

Yu Keke, who was standing on the side, was a little confused.

She knew that Yu Peiyong and his family were coming, but she didn't know about the engagement at all, and no one in her family mentioned it.

There's no human rights at all.,I feel like I'm a princess who has no freedom at all.。

But......

She was not at all opposed to getting engaged, and was even a little excited.

Although there was no quarrel, no breakup, and no kissing in the sky, Yu Keke raised his hands in favor of this marriage.

"Engaged now, isn't it too ......"

"I agree!"

Xu Zhuo felt that the engagement was a little too fast now.

But before he could express his thoughts, Yu Keke next to him hurriedly announced that she agreed to the marriage, for fear that Xu Zhuo would say something remorseful.

As soon as the old lady heard Coco's words, she decided without saying a word, and decided to settle the marriage after the restaurant opened.

The reason why I didn't open with it was because I was worried that it would be unlucky if the hotel closed in the future.

And the opening day is not very suitable for engagement.

The elderly are very particular about the yellow calendar, and when they encounter major events, they deliberately check it, such as the day when the restaurant opens, which is selected by the old lady.

Now that you want to get engaged, you have to pick a good day.

It's not that the old lady is superstitious, it's just an auspicious picture.

The old lady made a final decision, and without giving Xu Zhuo any room for opposition, she settled the matter.

Next, the focus of the two families is the opening of the restaurant and the engagement, to buy an engagement ring, order an engagement cake, and invite relatives and friends to witness.

After chatting with everyone in the lobby, Xu Zhuo remembered the pig's intestine in the pot and returned to the kitchen early.

Anyway, he doesn't have any say in the engagement at all, and all the details and processes are all up to the parents.

It's the same with the Yu family, Yu Keke has no say at all.

Two tool people.

When he came to the kitchen, the fat intestines in the pot were almost cooked, Xu Zhuo turned off the heat, and then used chopsticks to carefully scoop all the fat intestines in the pot into the basin.

The fat sausage should not be boiled for too long, at most 20 minutes, and the fat sausage can be medium-cooked.

After all the fish were fished out, Xu Zhuo washed it with cold water, and the hot fat intestine was stirred by the cold water, and the surface would shrink, so that the fat intestine would taste more vigorous.

Taking advantage of this time, Xu Zhuo began to prepare the ingredients to be used for dry stir-fried fat sausage and dry pot fat sausage.

The two dishes are similar, and the side dishes are not much different.

The ingredients to be used for dry sausage are generally dried chili pepper segments, green and red wattle strips, parsley, etc.

In addition to these items, side dishes such as onions and lettuce lotus root slices and potato chips are generally added to neutralize the oiliness of the fat intestines.

After Xu Zhuo prepared the side dishes, he began to cut the fat intestines.

Regardless of whether the fat sausage is sautéed or the fat sausage is boiled, the fat sausage must be cut into hob segments, which can not only absorb the taste, but also taste better.

After cutting, Xu Zhuo divided the fat intestines into two parts.

Part of it is used for dry stir-frying, and part of it is used to make dry pot fat sausages.

Next, Xu Zhuo put on the wok, then added half a pot of peanut oil to it, and turned the heat to the maximum.

Many of the dishes that need to be fried need to be fried, such as dried fried beans, dried cauliflower, and the dry fried fat sausage that Xu Zhuo is now cooking.

Dry sausage is the representative of dry sausage, which has the characteristics of golden red oil, dry fragrance and moisturizing, crispy and softened residue, and juiceless and mellow aroma.

In order to meet this requirement, there is one more process when frying.

Otherwise, the fried fat sausage is either soft and has no crispy taste, or it has been completely fried, making the fat sausage dry and without any moisture at all.

This process is to sprinkle a handful of dry starch into the fat intestine.

Dry starch should not be sprinkled too early, otherwise the starch will absorb the water in the fat intestine.

You can only wait until the oil temperature rises before sprinkling, sprinkle with starch, mix the fat intestines with chopsticks and pour them into the oil pan for frying.

The intense oil temperature can quickly fry the surface of the fat intestine dry, and the layer of dry starch will act like a lock to lock in the water in the fat intestine.

The fat sausage fried in this way is crispy on the outside and fragrant on the inside, and it is full of flavor.

When the fat intestines were fried golden brown, Xu Zhuo used a large colander to fish out the fat intestines in the pot.

Then he poured out the oil from the pot, leaving only a little base oil, then added the dried chili peppers and minced ginger, stir-fried until fragrant, and then added a spoonful of bean paste.

Stir-fry the red oil, add two wattle strips, then pour in the fat sausage that has just been fried, season and stir-fry.

When the fat intestine is coated with a layer of red oil, then add the parsley segments, stir-fry for a minute, and then sprinkle in a handful of cooked white sesame seeds.

A dry sausage with full color and flavor is ready.

When the dishes were put on the plate, Xu Zhuo found out that Yu Peiyong didn't know when he came over.

"This method is quite suitable for restaurants, you can fry the fat sausage at one time...... Kid, do you want to learn another way to dry and fatten intestines?"