Xu Zhuo took a basin of crab shells and poured them into the pot, and waited until the crab shells in the pot were flush with the oil before stopping.

The oil temperature in the pot was indeed not high, and Xu Zhuo stood in front of the stove and waited for a while before seeing fine small bubbles emerging along the edge of the crab shell.

Idle, the old man told Xu Zhuo about the classification of oil temperature, so that the kid didn't know how to pretend to make jokes.

In Chinese kitchens, it is rare to use how many degrees to express the temperature of oil, and for oil temperature, chefs are more accustomed to using the unit of measurement of several percent heat.

According to the division of hot oil temperature, each heat is about 25 degrees.

Chefs are accustomed to classifying the pan according to the temperature of the oil into four grades: lukewarm, warm, hot and strong.

Warm oil, also known as three or four into heat. The oil temperature is about 100 degrees, and the oil surface is white and foaming, silent and smoky.

Warm oil, also known as five or six into heat, the oil temperature is about 150 degrees, at this time the oil is turned around, a little green smoke rises, this oil temperature is most suitable for frying, soft frying, etc.

Hot oil, also known as seven or eight percent hot, the oil temperature is about 200 degrees, at this time the oil level turns to calm, green smoke rises and rushes upward, this oil can be suitable for frying, cooking, stir-frying, simmering and other cooking methods.

Spirited oil, also known as nine to ten percent hot, has an oil temperature of around 257 degrees and is about to reach the ignition point, which is only suitable for stir-fried dishes.

And there are also skills in testing the oil temperature by hand.

The palm of the hand is placed 5~8 cm away from the surface of the oil, if there is no warm feeling, the oil temperature is about 100~120, that is, four percent of the heat.

If the palm is warm but does not feel hot, the temperature is about 120~140, that is, five or six percent hot.

If you feel hot, the oil temperature may have exceeded 180, which is seven or eight percent hot.

Of course, everyone's specific experience is different.

Some people feel that they can't stand the heat when they feel a little hot, so they need to slowly explore and adapt to the specific heat, and understand it according to their own body senses.

It doesn't matter if you don't want to test the oil temperature by hand, just buy a kitchen thermometer.

When you put it in the oil pan, the temperature value is displayed immediately, which is much more accurate than the test by hand.

After the old man finished speaking, he went to watch Xue Mingliang stir-fry with his hands behind his back.

Xu Zhuo put his hand on the oil pot and felt the temperature.

However, the temperature of the oil in the pot was too low, and he didn't feel anything for a long time, but smelled the crab smell in the oil pot getting stronger and stronger.

It's just a crab shell, and the smell can be easily smelled.

When you make bald butter later, I don't know how strong the taste will be.

It's gluttonous to think about.

However, Boss Xu is very curious, if the bald butter made with such great effort is not as good as that made by Yu Peiyong, will the old man throw away this pot of bald butter in anger?

After all, he paid so much just to compare Yu Peiyong.

If the result of such a big battle can't be compared......

It's a little embarrassing.

Xu Zhuo sighed slightly, a little pity for the old Huadiao wine that has been in the jar for more than 30 years.

Although there are many Huadiao old wines on the market that are claimed to be 30 or 50 years old, the real ones of this vintage are really rare now.

The news of "The Unspoken Rules of Rice Wine: Two Years to Ten Years" unveiled the fig leaf of rice wine fraud, and let everyone see the true face of those years of rice wine.

So if the old man bought a jar of thirty-year-old Huadiao wine from the market, Xu Zhuo really didn't feel distressed.

But the flower carvings that he has treasured for 30 years are used to boil bald butter, and Boss Xu always feels a little heartache.

If it is done well, it is okay, but once it is missed, not only the crab paste and crab roe of the two thousand hairy crabs will be ruined, but the thirty-year-old flower carving of this altar will also be wasted.

Fifteen minutes later, Xu Zhuo turned up the fire a little more, and fried the last bit of fragrance in the crab shell.

Then turn off the heat, use a colander to remove the crab shells from the pot, and put them on the oil drum to control the oil.

After the oil temperature in the pot dropped slightly, Xu Zhuo poured the crab shells into it again, turned on low heat and continued to fry slowly.

In this way, when Xu Zhuo made a pot of crab shell oil full of crab fragrance, the old man also officially started to make bald butter.

Put the lard in the pot first, melt it, turn the heat to low, add the minced ginger and stir-fry slowly.

After the fragrance wafts out, pour in the crab roe and crab paste and continue to stir-fry over low heat.

I don't know when it started, the whole room in the back kitchen was full of crab smell.

This taste is not only indulged in by Xu Zhuo, but also the other chefs in the back kitchen are also very intoxicated.

It is a top-notch delicious taste.

It's also a taste that everyone can't afford to eat.

After the smell of bald butter wafted out, Feng Weiguo wore a set of chef clothes that might have been Jianguo, and slipped into the kitchen like a singer.

This is the best delicious bald butter, and even if you can't eat it, you have to stand aside and witness the birth of the deliciousness.

"Aren't you allergic? This kitchen smells of crabs, don't wait for your respiratory allergies to appear. When the old man saw Feng Weiguo coming over, he couldn't help but joke.

Although he simulated the steps of making bald butter eight hundred times in his mind, the old man was still a little nervous when he really started to do it.

So when he made bald butter today, he didn't even let Yu Keke record it, saving which step was not done right, which was seen by Yu Peiyong.

Feng Weiguo stood next to the stove with an intoxicated face: "This tastes so good, no wonder it's so expensive, getting a bowl and putting it in the house is more attractive than any perfume." ”

Xu Zhuo gave him a helpless look, and said he wanted to eat if he wanted to eat, what did he do with perfume?

Whoever really wants to put a bowl of bald butter as a perfume will really arrive at home.

When boiling bald butter, don't crush the crab roe, just turn it gently.

Stir-fry the crab roe and crab paste over low heat to bring out the moisture in the crab roe and paste, so that the flavor will be stronger.

After about ten minutes, the crab paste and crab roe, which was originally semi-solid, became oily and yellow in the pot, emitting bursts of indescribable aroma.

It's a gluttonous taste.

The old man swallowed his saliva, took a spoon and scooped out a spoonful of Huadiao wine from the wine jar and poured it into the pot.

With a sizzling sound, a smell of crab mixed with the aroma of wine wafted out.

According to the amount of bald butter in the pot, the old man added a total of four large spoons of Huadiao wine to the pot.

Then add the salt and continue to stir-fry.

When the juice in the pot became viscous, the old man poured a bowl of crab shell oil into it.

One is to reduce the temperature in the pot, and the other is to increase the flavor of the crab.

At this time, the fragrance emitted from the pot changed from strong to mellow, and the old man poured the old vinegar along the edge of the pot and sprinkled two spoonfuls of pepper.

After a little cooking, turn off the heat and remove from the heat.

A pot of oily bald butter with a fragrant fragrance.

Xu Zhuo swallowed his saliva and felt that his throat was a little dry.

"Master...... Grandpa, that ...... To be on the safe side, I'll give you a taste of saltiness. ”

The old man nodded: "Okay, let's try it." ”

When Xu Zhuo heard this, he turned his face and ran to the steamer.

I used a large bowl of braised noodles to fill myself with a large bowl of rice.

Well, I'll just taste it.

Don't eat much......