As soon as the idea took shape in my head, it never lingered.

It's the same as when I was a child, I always had the idea of throwing the firecrackers in my hand into the coal stove during the New Year.

However, when he was a child, he never dared to really throw the cannon into the coal stove, because Xu Zhuo knew that he would be beaten if he did so.

But now, Boss Xu is really going to make sweet roasted white with other fillings.

The reason is very simple, even if he is ruined, no one will beat him again.

Even the elders will praise him for his spirit of exploration and innovation.

In a sense, it's growth.

With this thought in mind, Xu Zhuo added a few more pieces of super-fat pork belly to the pot, a total of almost a dozen catties.

I added a lot of glutinous rice to the pot of glutinous rice.

It is estimated that there will be a large pot when it is steamed.

Xu Zhuo's idea is very simple, since you want to try, let's play a big one.

Anyway, now the store has enough ingredients, and all kinds of equipment and equipment are available.

It's just the perfect time for innovative dishes.

After putting the meat in the pot, Xu Zhuo began to look for the filling to make the dessert.

The kitchen now has ready-made sweet potato puree, which can be used directly when it is made later.

With the addition of the freshly made red bean paste, there are already two fillings.

This is not enough, according to Xu Zhuo's idea, it is best to make some common dessert fillings to see what ingredients are the best.

He went to the utility room and began rummaging through the ingredients he needed.

In the utility room, there are various dessert ingredients used to make donkey rolling.

For example, there are several fillings such as jujube paste, pumpkin puree, taro puree, lotus paste, desiccated coconut, black sesame paste, etc.

Some of these fillings were made by the store itself, and some were sent by Chen Guifang.

Since eating the donkey rolled made by Xu Zhuo, Chen Guifang has wholesaled a lot of ingredients suitable for desserts on a whim.

However, because she picked up the best and bought it, the price was relatively high, so that it could not be sold at all in the provincial capital.

Therefore, under the banner of helping Xu Zhuo develop new desserts, she sent these backlogs to Sifang Restaurant.

This kind of mother-in-law behavior makes Boss Xu really unable to complain.

But now, these ingredients come in handy.

Xu Zhuo counted, even the sweet potato mash and red bean puree that were originally in the kitchen, there were a total of ten kinds of fillings.

In other words, you can make ten flavors of sweet roasted white later.

Regardless of whether the taste is good or not, at least so many flavors are quite gluttonous.

It's worth a try!

Even if the car rolls over, it's fine.

It's a big deal for the guests who came to the opening ceremony.

It's all their own people, and they shouldn't have any opinions...... Right?

The meat in the pot boiled for about twenty minutes, and Xu Zhuo took it out.

Wash off the foam with warm water, and then use a meat loosener full of nails to fill the skin with small holes.

Then spread a layer of honey on the skin while it is hot.

After doing this, Xu Zhuo set up a wok, poured peanut oil into it, and prepared to fry the meat.

After the skin is fried in hot oil, many bubbles will appear, giving it a beautiful tiger skin shape.

The reason for smearing honey is that the skin of the fried meat is more ruddy in color and more beautiful in color.

Of course, you can also apply dark soy sauce or rice vinegar without honey, and the effect is not much different.

It's just that after smearing honey, the meat skin also has a faint sweetness, which is more suitable for the dish of sweet roasted white.

When the oil temperature is 60% hot, Xu Zhuo puts all the pieces of meat in the pot.

This step is more dangerous because the hot oil will burst out.

So it's best to cover the pot.

Until the pot is no longer crackling, you can get the pieces of meat out of the pot.

Put the pieces of meat directly in cold water, so that the skin of the meat will become more beautiful.

After soaking for about twenty minutes, Xu Zhuo began to cut the meat.

Sweet roasted white meat slices are the same as lotus root clips, and they should be cut into slices with blades.

The so-called continuous blade is that the first knife is not cut off, and then cut when the second knife is cut.

In this way, it is not only convenient to clip the filling, but also the dishes are also very good-looking.

Because it takes several hours of steaming, the meat slices should not be cut too thinly, otherwise it will be a mush after steaming.

This dish is not suitable for showing off knife work, and is most suitable for cutting with wide opening and closing.

After all the more than a dozen catties of pork belly were cut, the glutinous rice in the rice cooker was almost steamed.

Xu Zhuo poured out the glutinous rice while it was hot and put it in a basin, and after drying it for a while, he put the big iron pot on the stove and prepared to fry the glutinous rice.

To make sweet and roasted white glutinous rice, you need to stir-fry it with lard and white sugar, so that not only does it taste good, but after it is fried in lard, the glutinous rice will not become soft and collapse due to water vapor.

After the pot was hot, Xu Zhuo poured two large spoons of lard into it, then poured the glutinous rice into it and began to stir-fry.

During this time, he also added two large spoons of white sugar.

After the white sugar melts in the pot and stirs well with the glutinous rice, turn off the heat and put it in the basin to cool.

"Little clumsy, why are you busy in the kitchen? The opening ceremony is about to start, why don't you go out to entertain guests?"

Feng Weiguo came to the kitchen and was very curious to see Xu Zhuo here.

Xu Zhuo has already begun to put stuffing in the meat slices at this time.

He said unhurriedly: "I handed over all the matters of the opening ceremony to Zheng Jia and Senior Brother Guan...... Grandpa Feng, if you're okay, come and help me. ”

Feng Weiguo was a little surprised.

When the restaurant opened, the owner actually hid in the kitchen to work, which is really a bit unusual.

However, he also knew that Xu Zhuo didn't like to be in the limelight, so he didn't say more.

Anyway, those who came today are their own people, even if Xu Zhuo doesn't come forward, no one will say anything.

After steadying his mind, Feng Weiguo looked at the ingredients prepared by Xu Zhuo, his expression was a little surprised.

"You...... How do you make so much meat?"

This dish is really interesting, the Sichuan-Chongqing region is called sweet roasted white, and the Jin-Shaanxi region is called Jiasha meat.

I didn't know and thought it was two dishes.

"I'm idle today, I'm going to try other flavors, and I have to use these fillings. Grandpa Feng, which flavor do you think is the best?"

This question really asked Feng Weiguo, but it also aroused his curiosity.

Feng Weiguo began to help without saying a word, and he also wanted to know which of the most delicious flavors of so many fillings.

Open the slices of meat, smear them with a thick filling, then close the slices and place them in a bowl with the skin facing down.

Originally, Xu Zhuo planned to make a bowl of everything.

But then I thought about it, it was a bit unfair to give some to the guests to eat in this way.

So at Feng Weiguo's suggestion, it was made into a sweet roasted white assortment.

Each filling is put into a bowl, and there are ten slices of meat in ten flavors, which is just enough to hold a steaming bowl.

After the meat was arranged, Xu Zhuo covered it with a spoon of glutinous rice, pressed it firmly, and put it in the steaming cabinet.

Start steaming.

After everything was done, Xu Zhuo heard the host outside announcing the official opening of the Sifang Restaurant.

His heart fluttered.

Finally......

It's time to reap the rewards!