The elbows in the steamer had been steaming for two and a half hours, just in time for lunch.

Xu Zhuo first took out a bowl from the steaming cabinet, and it seemed that the elbow was still intact, and the soup in the bowl had become more and more, with a thick layer of grease on it.

This is during the steaming process, the lard inside the elbow is steamed.

Steaming the elbow keeps the shape intact and allows the flavor to soak into the meat, making the appearance and taste of the elbow reach a high level.

For example, the elbow made today has a complete appearance, and the folds on the flesh and the shape of the tiger skin are clearly visible.

And because the maltose is put in the meat when it is cooked, the color of the elbow becomes very ruddy after frying.

At this time, after a long period of high-temperature steaming, the color is more ruddy, and it looks slightly translucent, which makes people can't help but want to use chopsticks to put a piece in their mouths when they see it.

But I can't eat it yet, because I haven't done it yet.

However, this time I will no longer cook the meat, because the elbow that has been thoroughly steamed and steamed will easily cause the ingredients to break the phase and affect the appearance if it is put into the pot to cook again.

So this step of cooking, to be exact, should be the sauce of the elbow.

Xu Zhuo took a deeper plate, carefully fished out the elbows in the bowl and put them in, the bones were down, and the flesh skin was placed up.

In fact, the bone in the middle of the elbow had already been deboned at this time, but for the sake of plating, Xu Zhuo kept it and didn't throw it away.

After all, there is this bone, and everyone knows that it is an elbow at a glance, but without this bone, who knows whether it is a piece of elbow meat or pig's head meat on the plate?

After the elbow was taken out, Xu Zhuo poured the remaining soup from the bowl into the wok.

Remove the spices from the inside, then turn on the high heat and bring the soup to a boil again.

When cooking, you should put some white sugar in the pot to increase the umami of the soup, and at the same time make the soup show that sweet and salty taste, and taste richer.

Only the slight difference between the soup and the taste of the meat can arouse the customer's appetite.

After the soup in the pot boiled, Xu Zhuo began to stir it with a spoon constantly, in order to make the water in the soup evaporate faster and make the soup more viscous.

At this time, you can also add some side dishes such as minced garlic and green and red peppers to the pot, which can not only play a role in garnishing, but also enrich the flavor of the soup.

However, when I cooked the meat today, I put enough ingredients, and today I ate it all by myself, and those embellishments were dispensable, so Xu Zhuo didn't add these.

After all, it was the "first time" to do it, and without Feng Weiguo's prompt, he couldn't do it too thoroughly.

After all, it's not a good thing to behave too wickedly.

When the soup in the pot gradually thickened, Xu Zhuo stirred some water starch and poured it in.

When the soup became more viscous, Xu Zhuo scooped some scallion oil into the pot, stirred it a few times, and turned off the heat and removed from the pot.

The purpose of pouring scallion oil is to add the flavor of the shallots to the soup and also to make the soup brighter.

This is the experience he learned when he was making sweet and sour Yellow River carp at that time, and Xu Zhuo learned and used it on his elbow.

At this time, the soup in the pot is viscous and transparent, and it looks a little oily.

I didn't think there was anything in this soup alone, but after Xu Zhuo carefully poured it on the elbow with a spoon, the soup set off the color of the elbow even more beautifully.

Feng Weiguo, who was on the side, couldn't help but admire: "Beautiful! Xiao Clumsy is really a little thorough, if Xingwang has half of your talent, I thank God." ”

Xu Zhuo wanted to say that as long as Guo Xingwang reversed his mentality of looking for a rich woman, it would be no problem to learn Shanxi cuisine.

But it's better for Feng Weiguo to find out about this matter.

Maybe he can introduce Guo Xingwang to their old acquaintances in the past.

Ahem, just kidding.

Xu Zhuo took two spoons, handed one to Feng Weiguo, and held one himself.

"Grandpa Feng, I heard that delicious tiger skin elbows can be eaten with a spoon, let's try it with a spoon today to see how this elbow tastes. ”

Feng Weiguo took it, put the spoon on his elbow like digging a watermelon, and then turned it slightly, and a piece of elbow meat with skin was served.

Not to mention the taste, just looking at this point, it shows that Xu Zhuo's elbow is very in place and very passable.

Feng Weiguo blew, and when his mouth was about to be hot, he put his elbow in his mouth, and with a light sip, he didn't chew much at all, and the piece of meat had already melted.

It's not difficult to melt your elbows in your mouth, as long as the heat is ready.

But there are really not many appearances that are so complete.

For a while, Feng Weiguo didn't know how to praise Xu Clumsy, just casually pointed out a few words, this kid was able to do this with his elbow.

Awesome, amazing.

is really worthy of being Brother Xu's grandson, and it is really unusual.

After Feng Weiguo tasted it, Xu Zhuo took the spoon and dug a spoonful into his mouth.

The outer skin is glutinous and soft, the fat inside melts in the mouth, and the lean meat at the bottom is also juicy.

Typical fat but not greasy, thin but not firewood.

In terms of taste, the subtle sweetness of the soup, the flavor and saltiness that completely penetrate into the meat, and the aroma and umami of the meat itself are intertwined, giving you an endless aftertaste.

With the perfect taste and perfect taste, it can be said that this tiger skin elbow is definitely a blessing for meat lovers.

Even if you don't like fatty meat, you will fall in love with this dish as soon as you taste it.

For people who don't eat fatty meat, this kind of elbow may feel very greasy at first glance and find it difficult to swallow.

In fact, when you actually eat it, you can taste the refreshing feeling of fat splashing in your mouth.

Just like when I ate braised pork for the first time, I always felt that I couldn't eat such fatty meat at all, but when I really ate it, I would know that some dishes have to be so fatty and greasy.

If this kind of dish is really lean and fat, then it is called unpalatable.

The elbow was brought out for everyone to taste, and then Xu Zhuo and several other chefs worked together to process the remaining elbows, pour the sauce, and bring them to the table for everyone to taste.

When it was first served, almost all the men would stretch out their chopsticks to taste a bite or two, and even the chefs in the back kitchen would discuss the taste while eating.

But the waiters were a little hesitant.

They were worried that such a greasy elbow would make them sick to their stomachs.

But if you don't eat it, you feel that you have wasted a piece of the boss's hard work.

After all, it's a meal made by the owner himself.

Xu Zhuo saw the hesitation of these people, and immediately said: "Whoever eats elbow has a red envelope, hurry up and taste it, if you want to eat it tomorrow, you will have to pay for it." ”

Of course, he didn't tease the waiters, but he felt that they would not be able to introduce the taste and texture of the dishes to the customers if they did not taste them.

So I use red envelopes to stimulate everyone.

Well, it's almost May Day anyway, and it's true that you should give everyone a red envelope or something.

Stimulated by Xu Zhuo like this, almost all the girls present tried to put a little elbow skin into their mouths, and they looked sad at first.

But after eating it, it ......

"Eh, this elbow tastes delicious, not greasy at all. ”

"It's just that I used to want to vomit when I ate fatty meat, but this fatty meat seems to melt in my mouth, and it's so delicious. ”

The waiters began to taste the elbow, and after eating a piece, not only did they not feel enough, but their appetite was aroused.

Yu Keke, as the proprietress of the proprietor, tasted a piece of elbow in disbelief, and immediately picked a smaller elbow and brought it to the side, challenging three mouths and a pig......

No, it's an unprecedented feat of challenging to eat an elbow alone.

But in the end, this girl still didn't finish eating, and she felt tired of the elbow skin after picking it up, and then happily brought the elbow to Xu Zhuo, sat next to Xu Zhuo by the way, and grabbed the yellow stewed chicken in Xu Zhuo's bowl.

"Coco, let's go to Changsha on May Day, shall we?"

Yu Keke looked at Xu Zhuo in a daze, a little surprised by the sudden travel plan.

Xu Zhuo took the opportunity to clip back the chicken pieces that the girl had snatched, and said while eating: "I have been cooking every day recently, and I am so busy that I want to go out to collect style, after all, if a chef wants to grow, it is impossible not to go out to collect style." ”

The reason why he chose Changsha, Xu Zhuo naturally did not say that it was to eat crayfish over there, but to taste the food in the name of collecting style.

When he was in college, he went to Changsha.

At that time, I watched "Tip of the Tongue" and was very interested in the taste of shrimp, but after waiting in line for a long time after arriving, the taste was a little unsatisfactory.

It's not that it's not delicious, it's that it doesn't have the amazing feeling that is talked about in the video.

In addition, it was very hot in Changsha at that time, so he tasted stinky tofu again, ate a bowl of rice noodles, and hurried home.

Overall, the food visit was a bit unsuccessful, but looking back now, it may have been caused by not finding a good storefront.

So Xu Zhuo planned to go and see it again, and by the way, he also went to visit Yuan Desheng.

This Hunan cuisine master also has a very high level, and he has mastered some Hunan cuisine practices, and this time he will learn some Hunan cuisine practices.

If nothing else, at least you have to get your hands on the method of chopping the fish head with pepper.

Although Xu Zhuo can do it now, he only has an entry-level mastery, and there is no such dish in the store, so it is dispensable.

But if he can learn it, Xu Zhuo naturally wants to make this highly profitable and hard-to-welcome dish a new one in the restaurant.

Regarding the matter of going out to collect wind, Yu Keke didn't have much objection.

She tilted her head and thought about it, it seems that there are a lot of delicious foods in Changsha.

What stinky tofu rice noodles and various other snacks, you can go to check in one by one, anyway, it's just to eat and eat all the way.

But you can't just eat it, you have to ask a local.

Thinking of this, Yu Keke turned on his mobile phone and asked his friends in Changsha in Xu Zhuo's fan group, wanting to inquire about Changsha's more authentic and delicious food.

As a result, this question caused a lot of noise in the group.

Because half of the Changsha people said that they should never go to Wenheyou, but the other half of the friends said that they must go to Wenheyou to eat once when they come to Changsha.

To be exact, I went to line up once, so that I came to Changsha.

The two parties expressed their own opinions, which made Yu Keke interested in Wen Heyou.

Where even the locals are entangled and hesitant should be worth checking in, right?

............

After the tiger skin elbow was new in the store, a group of customers immediately came to review.

Nowadays, many people are staring at Sifang Restaurant, once there is a new dish or something, someone will come to review, or shoot a video, or write an article, anyway, they can always deceive a bunch of clicks.

Xu Zhuo did not object, but deliberately explained to the waiter in the store, if you meet this kind of person, you should be polite, and you should give away side dishes.

After all, don't reach out and hit the smiling person.

Even if the other party is picky, in this case, even if he won't turn the limelight, at least he will be polite.

Of course, if they came to touch porcelain to find trouble, then Xu Zhuo would naturally not be polite to them.

Anyway, the lawyer's letter or something is a good greeting.

The evaluation of this group of people, plus Xu Zhuo specially filmed a VLOG of making tiger skin elbows, and Meng Liwei and Li Hao also came over to eat two elbows.

The name of the tiger's elbow has been completely launched.

There are even people who take the high-speed rail to the provincial capital to check in.

The business of the restaurant is very good, and it has almost become a check-in place for Internet celebrities from all walks of life in the provincial capital, and some people are very worried that the Sifang Restaurant will also have a short-lived ending like an Internet celebrity store.

Xu Zhuo is very sure of this, even if the Sifang Restaurant becomes a red online store, it will not go out of business.

After all, the goal is to open a store in the capital, and now this achievement can't meet Boss Xu's ambitions.

Well, the ambition of the system, to be exact.

May Day is here.

On the eve of the May Day holiday, Guo Xingwang drove a domestic SUV given to him by Guo Shuying, and took Feng Weiguo and Shi Lei along the highway to Shanxi, starting his journey to explore the noodle kingdom.

And Xu Zhuo also followed Yu Keke on the high-speed train to Changsha.

On the way, Yu Keke began to use WeChat to arrange the number of Heyou, and also made a very detailed itinerary.

I had to go to the Fire Palace, Pozi Street, Confucian Temple Ping, Wuyi Square and other places to check in, and even reserved a table in several restaurants.

In the past few months at work, this girl has become a very organized working woman.

This made Xu Zhuo worry-free, but after he saw Yu Keke's itinerary, he hesitated a little.

"Can you really get up at six in the morning and line up in front of the rice noodle shop?"

As for this girl's ability to sleep lazily, Xu Zhuo is very clear.

Usually he has been busy in the store for several hours, and Yu Keke got out of the taxi sleepily, and then went upstairs to the office to do her work.

It's still like this at work, and I'm afraid I won't get up early when I go out to play, right?

But it's good that she's happy, anyway, this time I'm going to Changsha to eat, and the more food she eats, the more she can understand the city and the customs here.

After arriving in Changsha, the two took a taxi to the hotel where they lived, put down their luggage, changed into slightly thinner clothes by the way, and then headed for Wen Heyou.

See if it's possible to eat the food inside before dark.

When he arrived at Wen Heyou, Xu Zhuo saw people queuing up here from afar.

It's not even the holiday time, and it's not a weekend, so there are still so many people waiting in line.

Yu Keke looked at the number on the Internet, there were still two or three hundred tables of guests in front, although there were a lot, but considering Wen Heyou's reception capacity, it shouldn't be long to wait.

Sure enough, after Xu Zhuo accompanied her to the tea face and Yuese to line up to buy two cold drinks, it was almost time to go in.

Before Xu Zhuo came, he deliberately checked on the Internet, and was particularly curious about this crayfish restaurant, which cost 100 million yuan and was the largest crayfish restaurant in Asia, just a place to eat crayfish, how did it cost so much money.

After entering, you will see the furnishings and decorations in the style of the 80s, and see the handwritten door and various retro equipment, as if you have traveled back in time to a few decades ago.

The layout inside is also a bit like the Kowloon Walled City in an old movie.

In fact, this is not only a restaurant, but also more than 20 stores in the 80s and 90s, such as barber shops and game halls, just like a shopping mall.

This alone made Xu Zhuo feel that the trip was worthwhile.

Once they found their seats, the two began to order.

The menu for ordering food is also designed in the style of the 80s.

These details gave Xu Zhuo a lot of inspiration.

When I go to the capital in the future, if I still design for Coco's grandmother, I must bring the old lady here to see and strive to design a restaurant full of personality.

The signature crayfish is definitely a must, and the stinky tofu, lard bibimbap, etc., are all ordered.

The food was served quickly, and the two didn't eat anything on the high-speed rail, just lined up outside, and they drank a cold drink alone.

At this time, the meal was served, and the two of them put on gloves and feasted on crayfish.

"Wow, this shrimp is so spicy!"

Yu Keke took the crayfish and habitually sucked the soup, but it was spicy by the strong spicy taste.

I'm used to eating in the restaurant, and the spicy taste is moderate.

But now I eat Hunan food, and the spicy taste goes straight to my brain.

Yu Keke just sucked the soup, and the sweat on his head was spicy.

Xu Zhuo was slightly better, but he also felt that it was really spicy.

However, after peeling the crayfish and putting the shrimp meat in your mouth, the deliciousness of the shrimp meat and the hot taste make it quite refreshing.

After all, people who have experienced it in Rongcheng are somewhat accustomed to the spicy taste.

The spicy in Changsha is different from Rongcheng, Rongcheng is spicy, and even more numb than spicy, but Changsha is spicy, which is more in line with the eating habits of northerners.

Eating all kinds of delicacies here, chatting about the next itinerary, two small bites were completely immersed in the rhythm of the tour.

After eating and drinking, the two took photos inside, Jiugongge sent a circle of friends, and then came out hand in hand, just about to take a taxi back to the hotel to rest for a while, and then visit the night market later.

As a result, Xu Zhuo's mobile phone rang suddenly.

He took it out and saw that it was brought by Yuan Desheng.

As soon as he was connected, Yuan Desheng's voice came from the phone: "Xiao Zhuo, why don't you say anything when you come to Grandpa Yuan's place?" Are you afraid that Grandpa Yuan won't care?"

Xu Zhuo was just about to say that before he could contact his old man, Yuan Desheng continued: "Where are you now? I'll ask the driver to pick you up, I'm making fish heads here, and I can't leave."

Your grandfather said that if you lose weight after you go back, you will never spare me, in order not to be beaten by that old rascal, I will personally cook for you tonight!"

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

Grandpa Dai, I want to report it, someone has connotations of you.