The person who spoke seemed to be a head chef of Dai's restaurant, and in terms of relationship, he was a nephew of Dai Zhenting, so he spoke a little politely.

Today's arrangement was originally for his son to attract Dai Zhenting's attention, in case he could inherit Dai Zhenting's mantle, whether he was in Dai's restaurant or went out to work alone, it was equivalent to a layer of gold.

As a result, a kid popped out of nowhere, and like his son, he also made a dry fried bell, which made him a little angry.

In this era, cats and dogs can really cook Zhejiang cuisine.

Does Dry Fry Bell do that?

Therefore, when he saw Xu Zhuo using low-temperature frying to make a dry frying bell, he couldn't help but speak.

However, Xu Zhuo didn't have the heart to bet with him.

There is only one head, even if he loses, can he unscrew it?

Even if you unscrew it, can you ask for it?

has the ability to learn from Pang Shijie, and directly bet 50,000 yuan.

He took a spoon and stirred it in the pot a few times, then turned up the heat so that the oil in the pot gradually increased.

The key point of making a dry frying bell is to put the oil in the pot at a temperature of 30%, turn on the high heat after getting out of the pot, and wait for the oil temperature to rise to 6 or 70%.

The advantage of this is that you can fry the fried bean skin rolls thoroughly without having to go back to the pan and fry them again.

Many fried dishes have the practice of returning to the pot and frying.

But there are some ingredients that are not quite suitable.

For example, once this ingredient is returned to the pot and refried, the skin will be fried too hard, and there will even be a faint bitter taste, and you can't eat the flavor of the fried bean skin.

Therefore, it is necessary to use this heated frying method to do it.

In this way, the fried oil bean skin is ripe and consistent inside and out, and the fragrance is relatively sufficient.

At this time, it was the critical period of frying, and Xu Zhuo didn't pay attention to the person who spoke.

The little girl was dissatisfied, she pointed the DV in her hand at the person, and said politely: "Uncle, can you repeat what you just said?"

This person was just about to speak, and when he saw Pang Shijie and Dai Zhenting's bad faces, he hurriedly snorted: "I mean I've never seen this kind of frying before, so I don't mean anything else...... ha."

Dai Zhenting glared at him: "Get out!"

After speaking, he took two steps forward, and looked at Xu Zhuo's operation with his eyes.

The few people next to him who also wanted to follow the ridicule were all startled and kept silent.

After the temperature of the oil in the pot rose and the oil bean skin rolls in the pot turned yellow and bright, Xu Zhuo took a colander and fished out all the ingredients in the pot.

But it's not over yet.

He gently tipped the colander twice to let the excess grease run down, and then continued to place the colander on top of the oil pan, holding the sesame oil bottle.

Shake the colander with one hand and pour sesame oil into the colander with the other.

Seeing this step, everyone present gasped and began to seriously examine Xu Zhuo's approach.

The main reason why they have such a big reaction is that the fried bean skin is very crispy, and it will break apart if the action is slightly too large.

And when Xu Zhuo used a colander to stir it, there was no debris from the dishes inside, which has to be said that Xu Zhuo's craftsmanship is superb.

At least none of the young people present could do this.

The young chefs who had made the dry frying bell in advance couldn't laugh at all.

After Xu Zhuo added the sesame oil, he freed his hand to turn off the fire, then found a rectangular plate, and used chopsticks to place the dry-fried bell in the colander on it.

Then place small square plates with salt, pepper and tomato sauce on each end of the plate.

In fact, the best way to eat this dish is to dip it in sweet noodle sauce.

However, Xu Zhuo didn't find the sweet noodle sauce just now, so he made do with the ketchup.

After the dishes were ready, Xu Zhuo smiled at Dai Zhenting: "Grandpa Dai, it's done, you can taste it." ”

Dai Zhenting walked over, didn't taste it with chopsticks, but looked at Xu Zhuo and asked, "Child, did your grandfather teach you this dish?"

Xu Zhuo didn't want to pull it on the old man, but if he didn't pull the old man, he couldn't explain the origin of this dish.

Therefore, this dish became the work of King Xu.

"Yes, that's what my grandfather taught me, it seems...... It's not the same as what they do......"

Dai Zhenting said with some emotion: "It's still your grandfather who is powerful, I'm willing to bow to the wind, your approach is right and complete, unlike them, you will be lazy!"

In the restaurant, you can't just do it by someone, but every morning, the bell is fried half-cooked, and if there are customers, they will directly fry it in a high-temperature pot.

This is a quick meal, but the taste will be almost meaningless.

The reason why you don't use hot water is purely to be lazy and save fuel.

After Dai Zhenting finished speaking, he took chopsticks and held this section of oil bean skin roll and dipped it in salt and pepper, then put it in his mouth and bit it gently.

The oily bean skin suddenly made a crunching sound.

The sound is good, but it's very different from ringing.

Xu Zhuozhen didn't know how this dish was associated with ringing.

How bad does a blacksmith have to be to make a bell with such a sound?

After Dai Zhenting finished tasting it, he waved his hand at the young chefs: "You all taste your own, and then try what others make, don't put the title on your head all day long." ”

Now, because of the wide application of prestige, some self-media have asked them to select the most popular young chef, king of food, kitchen god and other titles at every turn in order to attract traffic.

Attract a large number of chefs who like to be famous.

Then pull friends and family to vote.

This kind of title is neither authoritative nor descriptive.

The only role is to promote the official account.

But a lot of people just enjoy it.

In fact, not only the cooking circle, but also the most beautiful teacher, the most beautiful angel in white, the most beautiful sanitation worker and various votes about children are staged in the circle of friends every day.

Many people know that the official account is draining, but for a title that can no longer be false, they take the trouble to canvass for votes everywhere.

The chefs of Dai's restaurant also like this, which makes Dai Zhenting annoyed, but this is a private matter, and he can't say anything.

Taking advantage of this opportunity, Dai Zhenting finally said what was in his heart.

After finishing speaking, he looked at Xu Zhuo and asked, "Is there such a situation in your store and in the Xu Family Restaurant?"

Xu Zhuo shook his head: "Never." ”

Dai Zhenting was again in admiration.

Even said that the old man's level is high, not only is his cooking skills good, but he also has a set of management or something.

These words of praise made Xu Zhuo embarrassed.

"Grandpa Dai, in fact, it's not as complicated as you think, the chefs in our restaurants and restaurants don't do these things, mainly because they are too busy and tired, and they can't take care of it at all. ”

Dai Zhenting opened his mouth: "You mean, they are ...... Too idle?"