After marinating for half an hour, Xu Wenhai took the meat out of the refrigerator, tore off the plastic wrap and looked at it, and then handed it to Xu Zhuo: "Pick out the meat in this, as long as the meat, throw away all the other ingredients." ”

Xu Zhuo continued to do so.

After this hands-on operation, he believes that he can thoroughly grasp the essentials of dry fried tenderloin.

But it's really unpleasant to be commanded like this, unlike when he was learning from Wei Junming, he did everything himself, and he just watched it.

Pick out the marinated meat and start mixing the batter.

"Use eggs to make a paste of sweet potato starch. In fact, according to the practice of the Central Plains, flour is used, but the effect of flour is not as good as sweet potato starch, so now the Central Plains has also improved. ”

At the door, Li Hao was bored, so he leaned over and asked curiously: "Uncle Xu, didn't you say that the traditional technique is the best......?

Xu Wenhai smiled: "Cooking is a livelihood that keeps pace with the times, and those who clamore for respect for tradition at every turn are either for fame or profit. ”

According to the development of history, barbecue is the most primitive cooking method, and other steaming, cooking, frying and frying are all different. ”

"Foreign chefs have begun to study molecular cuisine, and some domestic chefs are still swaggering in the name of tradition, which is really funny to think about......

"The human sense of taste is always evolving, and even if you do it in the most traditional way, you may not be able to get back the taste in your memory. After all, what were the living conditions like before, and what are the living conditions now?"

"In addition, the ingredients are too different, not to mention anything else, let's just talk about this pork, the previous pigs were fed with leftovers from each family, and they were barely slaughtered in a year. ”

"But now with feed and hormones, it can be slaughtered in three months, and this quality is absolutely different. ”

As a chef, Xu Wenhai should be the most sentimental at this age.

He doesn't have the curiosity of Xu Zhuo, nor does he have the mentality of an old man to enjoy his old age, and he doesn't need to improve his skills.

Therefore, the focus is only on the future of the industry, and when he thinks of all kinds of chaos in the circle, Xu Wenhai is worried.

When Xu Zhuo was preparing the batter, Xu Wenhai sprinkled some pepper and some cumin powder into it: "To make dry fried food, don't be afraid of putting too much of this spice, the more it tastes, the better it tastes, and the more fragrant it is." ”

"And adding spices to the batter can also prevent some pieces of meat from being marinated thoroughly and causing a fishy smell. ”

Then, he added a drop of salt to the batter to add a little base flavor to the batter, which would taste better.

After Xu Zhuo grabbed the batter and mixed it, Xu Wenhai said: "Pour the meat into it, stir it well, and let each piece of meat hang the batter." ”

With that, he put the pot on the stove, poured in half a pot of oil, and turned on the fire.

After the oil was hot, Xu Wenhai instructed Xu Zhuo to throw the battered tenderloin strips into the pot.

"When frying for the first time, the oil temperature should not be too high, just 60% hot, because this way the tenderloin can be fried. ”

"In addition, when you put the meat in, you must throw it in one by one, because the sweet potato starch is very sticky, and if you don't do this, it will be easy for the meat to stick together. ”

Xu Wenhai's mouth never stopped, and he couldn't wait to stuff all his understanding of cooking to Xu Zhuo.

However, Xu Zhuo listened to it loudly, these experiences need to be explored slowly in the process of doing, this cramming education method, he is really not used to it, and it has no effect.

In order to divert the topic, Xu Zhuo asked Xu Wenhai while frying the tenderloin: "Dad, how is Jianguo doing in the restaurant now?"

As the only employee in the store, Xu Zhuo's cultivation of Jianguo is not without bothering.

As soon as Jianguo was mentioned, Xu Wenhai smiled: "You really found a good seedling, Jianguo is very suitable for being a chef, and he is also very lively in this industry." ”

"Every day at four o'clock, I went to the market with the chef in charge of buying vegetables in the restaurant, and when I came back, I followed the chef to learn how to manage the kitchen, and when I was free, I had to learn cooking skills, and I was very busy all day."

"But his level is also improving rapidly, and you can give him a salary increase when you go back. ”

It's good to be able to work in the line he likes, and he's happier than most people.

For example, Boss Xu, who aspires to be a programmer, now deals with oil, salt, sauce and vinegar all day long.

Remove the fried meat, then turn on a high heat, wait for the oil to heat up, and start frying again.

The second time of frying, the main purpose is to fry the skin crispy and fragrant, so the oil temperature should be high, but the frying time should not be too long.

After about a minute of frying, Xu Zhuo scooped the meat out of the pot and into the bamboo basket with oil-absorbing paper in advance under Xu Wenhai's prompting.

Before it came out of the kitchen, Li Hao couldn't wait to grab a piece, blew it twice casually to cool down, and stuffed it into his mouth, sucking it while saying that it was delicious.

"Such a high temperature, be careful to burn your mouth......"

Xu Wenhai reminded him and came out with some chicken feet from the jar of the refrigerator.

At noon, Li Hao kept praising the delicious chicken feet made by Xu Zhuo, and he was idle at this time, Xu Wenhai planned to taste it.

Put the dry-fried tenderloin and pickled pepper phoenix feet on the coffee table, then take out a few cans of cold beer from the refrigerator, and the afternoon tea of the three old men begins.

The dry-fried loin is crispy and delicious on the outside, and the meat is delicious on the inside, which is absolutely delicious.

Blowing the air conditioner, drinking a cold beer, and eating dry-fried tenderloin and pickled pepper chicken feet, it feels so refreshing.

Xu Wenhai was very satisfied with the pickled pepper phoenix feet made by Xu Zhuo: "This taste is really amazing, the more you eat, the more enjoyable you are, the more you eat, the more you want to eat, your level of seasoning is really high, no wonder your godfather always praises you......"

Xu Zhuo took a sip of beer and asked Xu Wenhai curiously: "Does my godfather know about your coming?"

Xu Wenhai smiled: "Of course he knows, in the few days we came, he has been living in the provincial capital, and he drove me to the airport with your mother." ”

It's a pity that Xu Zhuo didn't dare to invite Wei Junming over for this birthday banquet, and he was a little regretful.

Instead, Xu Wenhai said with a smile: "Leave him alone, you just have a good relationship with your godmother here." ”

Xu Zhuo drank a can of beer, and seeing that Li Hao didn't mean to stop, he took a photo of the dry-fried tenderloin and sent it to Yu Keke: "The dry-fried tenderloin that my father instructed me to make just now, do you want to eat it?" If you want to eat it, I'll leave some for you, otherwise Li Hao is afraid that he will ......finish eating it alone."

As soon as it was sent, Yu Keke's phone called: "Wait, wait, we'll be home soon." But I have a question, why do you like to make delicious food for Li Hao so much?" 8)