This password red envelope was sent by Sun Panpan, and it was just sent, and many people in the group were rushing it.

Xu Zhuo clicked on the red envelope, wanting to see the amount, but he also sent a password.

Then the whole group was boiling.

Everyone jumped out of Aite Yu Cocoa.

"What's the matter, as soon as you finished the official announcement, Boss Xu said that you are thick-skinned and it seems that you have to follow the family law. ”

"The cheeky stone hammer is hammered, and even Boss Xu jumped out. ”

"Damn, whether it's true or not, you give me an accurate word, so I don't dare to confess to Boss Xu. ”

Then this one took a look at Xu Zhuo: "Everyone is a gentleman, you give me a happy word, do I have a chance......

Next to him, Sun Panpan was already laughing so hard that he couldn't straighten his waist, and Yu Keke's eyes had a cold light: "Who is this guy, kick him out for me, even my man dares to tease......"

Tsk, Xu Zhuo couldn't sit down anymore.

Get up and walk towards your room.

Yu Keke saw this posture and hurriedly followed: "Handsome boss, are you angry?"

Xu Zhuo turned his face to look at her, smiled and shook his head: "No, just don't quarrel with everyone, especially the people from the medical school, after all, we are open to do business, and they will ridicule two sentences." ”

"If you're really annoyed, just let Li Hao clean them up. Li Hao is a professional in doing this kind of work. I'll lie down for a while, I've been busy making dumplings just now, and I haven't bothered to rest for a while. ”

Back in the room, Xu Zhuo lay on the bed and sent a message to Zhou Wen, asking her how the script was doing.

Just now, Xu Zhuo was still thinking that if he couldn't finish the dumplings, he could send a little to Zhou Wen.

But looking at Li Hao's posture, it seems that the remaining dumplings are not enough for him to eat.

also dispelled the idea of giving Zhou Wen dumplings.

Besides, there are several people over there, Zhou Wen also has activity funds in his hands, so they can buy whatever they want to eat.

When it is the godmother's birthday, treat them to a good meal.

Zhou Wen replied quickly: "The script has a preliminary draft, but it still needs to be revised, don't worry, we won't delay it." By the way, Li Hao found some materials for him to send over, and we can adjust the content of the script according to those materials. ”

Xu Zhuo agreed and sent a message to Li Hao, asking him to send the mobile hard drive to Zhou Wen after dinner.

Today was a very fulfilling day, Xu Zhuo lay in bed and fell asleep unconsciously.

By the time he opened his eyes again, it was almost six o'clock in the morning.

He took a change of clothes, went to the bathroom to take a shower, and went straight to Zhang Fugui's store after washing.

I learned tamales yesterday morning, and although I haven't mastered the essentials yet, I can slowly explore them.

Let's see what Zhang Fugui teaches today.

He planned to pick it first, and when the skills he had worked on and learned were over and cooled down, he would pick one and let Zhang Fugui do it, and then use his hard work to learn it.

Considering the time in Rongcheng, he can only learn one thing, so he can't be sloppy, he has to choose well.

Zhang Fugui's shop has been opened, and after Xu Zhuo walked in, Zhang Fugui was washing sprouts in the back kitchen.

Seeing Xu chasing in, he said with a smile: "It just so happens that you are here, I will make salty roasted white later, you can take a look, this method is more cumbersome than steamed pork, but as long as you learn it carefully, it is easy to learn." ”

In the past, because he wanted to make burning noodles, Xu Zhuo specially asked Chen Guifang to send some broken rice sprouts, and when making salty and roasted white, sprouts are also an indispensable ingredient.

However, unlike broken rice sprouts, the sprouts used by Zhang Fugui are whole, and they have to be washed several times to wash the sediment on the sprouts.

"This sprout is pickled by me personally, because it has not been processed by chemical principles, and the taste is pure, but it is a little more troublesome to clean. ”

"If you are troublesome when you make it, you can buy packets of broken rice sprouts, soak them in water and use them, and even save the steps of cutting vegetables. ”

Xu Zhuo nodded, did not speak, but carefully watched the steps of Zhan Fugui washing sprouts.

Because the sprouts have been pickled during the production time, they cannot be scrubbed vigorously, and can only be washed repeatedly, so as to ensure the integrity of the sprouts.

Otherwise, if you scrub it, you can probably throw away most of the sprouts in a pot.

After washing it several times, Zhang Fugui could be regarded as washing the sprouts.

Then chop it with a knife, put it in a basket and set it on a basin to control the water.

"The washed sprouts should be as watery as possible, so that the gravy can penetrate in and taste better. Next, let's start making meat. ”

According to Zhang Fugui's introduction, the best meat for making salty roasted white is third-line meat.

Generally speaking, third-line meat is pork belly, but pork belly is not necessarily third-line meat.

Because the three-line meat is the best of the pork belly, only the pork belly with three distinct layers at the tip of the pig's rump can be called the third-line meat.

Sanxian meat is not only suitable for steamed meat, but also suitable for stir-frying, simmering, stewing, roasting and frying, and is the preferred ingredient for many dishes.

Zhang Fugui took out a piece of pork belly from the refrigerator and showed it to Xu Zhuo: "This piece is a standard three-line meat, you see, the layers are distinct, the thickness of each layer is the same, no matter how you make this kind of meat, it tastes very good." ”

After taking out the meat, Zhang Fugui put the wok on the stove, turned on a high heat, and when the pot was hot, he put the pork belly in his hand with the skin down in the pot and began to burn the skin.

"Most of the pork used in our Sichuan cuisine needs to be roasted in the pot, or you can let the store use a spray gun to burn it when buying meat. ”

"The purpose of this is to eliminate the pig hair and burn the fishy smell from the pores of the pig skin. ”

He said as he rubbed the pork in the pot with his hand.

It wasn't until the pigskin changed color that Zhang Fugui took the meat out of the pot.

Turn on the faucet, scrub the pork rind with a steel wool ball, and start cooking the meat.

Add water to the pot, put the washed meat into the pot, then add the sliced ginger, then add some Sichuan pepper star anise and kaempfera, and finally pour in some cooking wine.

After the water boils, skim off the foam and continue to simmer.

About ten minutes later, Zhang Fugui sprinkled a handful of salt into the pot.

"Salt can't be put early, the meat will shrink early, affecting the taste, now this salt is mainly to add some flavor to the meat, you can also not put it, but I am used to putting a little. ”

Taking advantage of the cooking of meat, Zhang Fugui put a wok on the stove next to him, added a bowl of water to the pot, put a handful of brown sugar, and boiled it on high heat.

"This is the sauce used to color the meat skin, and the soy sauce used in the general home production is OK, but the best way to open a store to do business is to use brown sugar to boil the sauce, so that the fried meat skin is bright red and very beautiful. ”

While Zhang Fugui was talking, Li Hao suddenly called.

"Boss Xu, are you in Uncle Zhang's restaurant? What kind of meat did you make this morning? Can you make more? I've already gone out, I'll buy a few steamed buns on the way and bring them over to eat with ......."