After the old man finished speaking, he took the jar containing tahini and peanut butter, stood in front of the workbench, and began to teach Xu Zhuo to prepare sesame paste.

In fact, whether you eat hot dry noodles, or the mutton shabu and belly shabu in Beijing, or the beef shabu in Luoyang, the method of mixing sesame sauce is similar.

The sesame paste is first opened, then peanut butter is added, and then light soy sauce, salt, sugar, oyster sauce or other condiments are added.

However, depending on the ingredients, the proportion of tahini paste is also different.

For example, when eating shabu mutton, the most authentic dipping sauce is Erba sauce with tofu, milk, leek flower sauce and shrimp oil.

But this recipe is not good for hot dry noodles.

The sauce used to make hot dry noodles is very different from the dipping sauce.

The first is the amount of peanut butter to do.

The proportion of 28 sauce and peanut butter in shabu mutton is very high.

Peanut butter generally does not account for more than 20% of the sauce for hot dry noodles.

Because when making hot dry noodles, peanut butter only needs to remove the bitter taste of sesame paste, and 20% of the amount is definitely enough.

The peanut butter is too delicate and has an indescribably sweet taste.

It's nothing to eat as a dipping sauce.

However, when mixed with noodles, it will appear too sweet and creamy, and the noodles will lose their refreshing properties.

The old man first scooped five spoonfuls of sesame paste in a bowl, scooped another spoonful of peanut butter, stirred slightly, and poured in five spoonfuls of small sesame oil.

Then he took the chopsticks and stirred them slowly.

Sesame paste is not only absorbent in water, but also in oil absorption.

Xu Zhuo can see that the ratio of sesame oil to sesame paste has almost reached one to one, no wonder those restaurants have eliminated the oil method, this thing is indeed too costly.

The top half of the bowl is sesame oil and the bottom half is sesame paste, so it was a little difficult to stir at first.

However, as the time of agitation increases, the speed at which the sesame oil is visible to the naked eye decreases.

And there is more and more tahini.

When it first started, the tahini was still a little sticky and didn't melt with the peanut butter.

Now that sesame oil works, the two sauces are not only fused, but the fragrance is also emanated.

"I'm mainly lazy, in fact, I want to make a good sauce, just like the water method, add sesame oil in small amounts and many times, so that the sauce is evenly blended. ”

However, today's amount is relatively small, so there is no need to be so strict.

And today's main lesson is for Xu Zhuo, so that he can realize the difference of making sesame sauce.

Wait until the sesame oil in the bowl has been thoroughly incorporated into the sauce before the stirring is finished.

At this time, the sesame paste in the bowl was much thinner than just now, and the fragrance was rich, and when I picked it with chopsticks, a silk thread of sesame paste dripped down the chopsticks.

Compared with the tahini sauce of Shuilu, this tahini is several grades higher in terms of viscosity and fineness.

And because a lot of sesame oil is added, the flavor of this sauce is very fragrant.

Next, the old man began to put condiments in the sauce.

1 tablespoon of sugar, 1 tablespoon of salt, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce.

After stirring well, a bowl of hot dry noodles is ready.

"Grandpa, why do you want to add white sugar?

White sugar and white sugar are very similar, both belong to white sugar.

But there are certain differences between the two.

The granularity of white sugar is relatively large, and the grains are distinct, and it will make a rustling sound when poured out.

The white sugar is all fine powder, which looks soft, like snow, and is very susceptible to moisture, so you can't pour it out when you use it, you can only scoop it with a spoon.

The old man stopped what he was doing, scooped up some white sugar and sent it to Xu Zhuo's mouth: "Open your mouth." ”

He fed Xu Zhuo a spoonful of white sugar, and then asked, "Did you find anything?"

Xu Zhuo smacked his lips, in such a short period of time, the white sugar in his mouth had turned into a lot, and he didn't have time to chew it at all.

"It melts very slowly, and it tastes so sweet. ”

The old man scooped another spoonful of white sugar and fed it into his mouth: "What about this?"

Xu Zhuo felt that his mouth was full of white sugar, and after these small particles entered his mouth, instead of dissolving, they stuck to his mouth.

He opened his mouth and chewed a few times, making a creaking sound, and it took a while for the sugar in his mouth to melt.

And compared with the white sugar just now, the sweetness of this white sugar seems to be a lot lighter.

The old man said: "Cotton sugar is very easy to melt, and the sweetness is higher, which is the best choice for adding freshness to the sauce." However, white sugar is not suitable for heating to make pastries, so it can only be used directly. ”

After explaining this, the old man handed the bowl in his hand to Xu Zhuo: "You can taste it first, and then try to make some by yourself, don't be afraid of failure, at the beginning, there will be problems of one kind or another." ”

Xu Zhuo nodded, took the bowl, and pretended to taste it.

When the old man started to do it just now, he heard the prompt sound of the system and learned the skill of mixing sesame paste, and it was a whole skill.

It can be said that wherever there is tahini, he can make it.

But now it seems that this skill is completely unnecessary.

Because even if you practice, you can make sesame paste very well.

Alas!

What a waste of hard work.

Xu Zhuo sighed, and he didn't know that he thought he had lost tens of thousands of yuan.

Now that the skills are in hand, there's no need to wait.

Xu Zhuo took out his mobile phone and sent a message to Da Jiang on WeChat, asking him to come to the store tomorrow to eat hot dry noodles.

Well, you'll have to make the hot dry noodles before the deadline.

In case the ginger is not satisfied, it can be adjusted.

Da Jiang happened to come to the school tomorrow to find Ma Zhiqiang to send the materials to participate in the bidding, so he simply agreed with Xu Zhuo that he would invite Ma Zhiqiang to dinner in the store tomorrow.

In order to be more formal, Da Jiang also invited Cui Yong to accompany him.

Xu Zhuo didn't expect that Da Jiang would take the initiative after sending the news to him.

In a few words, a table of banquets was set for tomorrow at noon.

Although there are no big dishes and hard dishes in the Sifang Restaurant, there are no fresh seafood.

But a tavern has the benefits of a tavern.

It's very safe to entertain people in such a place.

If Ma Zhiqiang came out of the hotel drunk, maybe someone would complain to the school.

Although eating please is not a big problem, it is inevitable that people will think about it a lot when they come out of the bidding for campus bicycles.

But it's different in the Sifang Pavilion, no matter how much he drinks, no one will think of treating guests and giving gifts.

After all, this is a small restaurant on the side of the road, and if you drink too much, you can only say that you are addicted to alcohol, and who will have nothing to do with this kind of place to eat, and there is not even a private room.

For this aspect, Dajiang is very experienced.

And another advantage of eating at the Sifang Pavilion is that Ma Zhiqiang will be very relaxed.

The bond between the two is Xu Zhuo, so having Xu Zhuo present is also conducive to getting closer to Ma Zhiqiang.

After finishing the chat with Da Jiang, Xu Zhuo began to think about how to make noodles with hot dry noodles.