"Zhao Lao Er, what are you doing?"

As soon as the old man saw Zhao Jinma, that inexplicable sense of superiority was expressed.

Zhao Jinma glanced at him: "I'm four years older than you, can I call my brother in front of the child?"

Maybe he also knew that the old man wouldn't call him that, and then said: "Even if you don't call me brother, can you call me Master Zhao or find the boss......?"

The old man nodded: "Okay second brother, I remember." ”

Well, that call was for nothing.

In the end, it was Boss Xu who broke the embarrassment: "We're going to make curly tips, Grandpa Zhao, have you heard of curly tips?"

When Zhao Jinma heard this, he sighed slightly: "Child, it seems that you really haven't eaten in Zhao Ji's private cuisine, otherwise how could you not know you, one of the signature dishes of our Zhao Ji's private cuisine is the tip of the roll?"

Well?

Is it such a coincidence?

The old man knew about it: "Yes, the curly tip made by Zhao Lao Er tastes really good......

When Zhao Jinma said this, he immediately smiled, and he didn't even bother with the old man about calling him Zhao Er.

As a result, the old man said: "The cat raised by your grandmother loves to eat very much, and it is also curly tip, and it likes to eat it made by Zhao Lao Er, and it doesn't even taste it when it is bought from other places." ”

Is it so magical?

But it's always weird to be so boastful.

Xu Zhuo glanced at Zhao Jinma and found that he also had a wry smile on his face.

Alas, weakness is the original sin.

Sighing, Zhao Jinma said to Xu Zhuo: "It's best to use front leg meat, because front leg meat is firmer and has a better taste, and pork belly is more suitable for braised pork and the like." ”

That's basically the words of the experts.

Xu Zhuo no longer refutated, grabbed a boning knife, and went to the cold storage to cut meat.

The old man glanced at Zhao Jinma: "Say, what are you doing?"

"Oh, I'm here to inform, after New Year's Day, let's go to Yangcheng together, Chef Zheng plans to wash his hands in a golden basin, so I want to invite all the chefs I know over to be a witness together. ”

"Cut! Old man Zheng will engage in these vain things, hypocritical. If you don't want to do it, don't do it, what kind of golden basin are you doing, do you think you're a gang boss?"

But after all, the old man agreed.

"Okay, I'll take Xiao Zhuo with me and slap Old Man Zheng's face hard. ”

These words made Zhao Jinma a little surprised: "Hit him in the face?

The old man took the fried cold skin that Xu Zhuo had just made and handed it to him: "This is made by Xiao Zhuo, you can taste it." ”

In fact, this kind of dry fried food is the most delicious when it is just out of the pot.

That is, eat it when there is pot gas, and the taste is the most beautiful.

But now Xu Zhuo has been done for about ten minutes.

The best time to serve has been made.

Zhao Jinma took it, picked it up with chopsticks and tasted it, his eyes were full of surprise: "Is this really clumsy?"

The old man nodded: "In the past, Old Man Zheng said that we northerners don't have a pot to stir-fry vegetables, but this time I'll let him see that the fried cold skin made by northerners is not inferior to their dry fried beef river." ”

In fact, Zheng Guangyao used to talk about Lu cuisine, not the north.

The original words are obviously Lu cuisine created stir-fry, but the result was not carried forward, but was learned by Cantonese cuisine to the essence, now those young Lu cuisine masters, few people have pot gas when cooking, and they don't even know what pot gas is.

This is very pertinent and true.

But the old man had a feeling that he couldn't swallow this breath.

In order to let Zhao Jinma also join his lineup, he deliberately said that Lu cuisine was the north.

Sure enough, when Zhao Jinma heard this, he was a little unhappy: "Master Zheng's words are a bit excessive." ”

The old man succeeded in his treacherous plan and smiled happily.

In order to prevent Zhao Jinma from studying carefully, he hurriedly changed the topic: "Old Zhao, who will go this time? If I go to a group of juniors, I won't fall into this share." ”

"There are not many people, they are all people of our age, there are you and my brother Feng, and Master Yu from Yangzhou, all of whom are our acquaintances. ”

That's good.

The old man is already a little impatient.

When the time comes, let Xu Zhuo compare with one of Zheng Guangyao's apprentices.

Hmph, what you said back then, how can you pick it up.

When Xu Zhuo came over with a piece of front leg meat, he found that the old man's attitude towards Zhao Jinma had changed.

The most intuitive thing is that his name for Zhao Jinma has changed from Zhao Lao Er to Lao Zhao.

What's the situation?

Did the two of them do anything unsightly behind my back just now?

Xu Zhuo didn't dare to ask, and began to deal with this piece of front leg meat.

And Zhao Jinma found the sweet potato starch, grabbed several handfuls and put them in the basin.

Add some water to it and soak it.

"When you make the minced meat later, you have to put some starch in it. You chop the stuffing first, and when you're ready, the starch is just right to use. ”

Xu Zhuo cleaned the meat first, and kept squeezing the meat pieces when washing, cleaning out the blood and water in it as much as possible, and then removing the pig skin.

Put the skin in the refrigerator and freeze it, so that you can add it to the next time you make the skin jelly.

Then start chopping the minced meat.

It's a bit tiring.

However, for Xu Zhuo, it is not very difficult.

First, the pork bought by Jianguo is of good quality, the meat is very tender, not frozen meat.

In addition, before Xu Zhuo chopped, he first cut the meat into diced meat.

He has not mastered the knife technique of chopping, so he can only cut the meat into cubes in the form of a cut, and then chop the filling.

The minced meat does not need to be chopped into pureed meat, it is best to chop the meat into small pieces the size of mung beans, so that the taste is the best.

As soon as he scraped the meat filling into the basin with a kitchen knife, Zhao Jinma brought the starch that had just been soaked.

"Beat the meat filling a few times, wait for the gum to rise, pour the starch water into it and whip it in one direction, and then season it after it is strong. ”

After speaking, Zhao Jinma said to the old man: "Don't be idle, cut some chopped green onions and ginger." ”

The old man was about to refute, but when he thought about it, he was going to pull Zhao Jinma and slap Zheng Guangyao's face together, so he couldn't help it.

There are washed green onions and ginger in the kitchen, and you can cut them directly into minced pieces, which is not troublesome.

Compared with the old man's relaxed and freehand, Xu Zhuo's side is a little tired.

He smashed the minced meat in the basin several times in succession, until the minced meat in the basin became stickier and stickier, and then he stopped.

First, grab the soaked sweet potato starch in the basin with your hands to make a thick sauce, and then pour it into the meat filling.

Pour about a bowl of it.

When Zhao Jinma shouted to stop, Xu Zhuo stopped.

Then he began to whip the meat in the basin with his hands.

Stir the minced meat in the same direction with your hands.

In the beginning, the minced meat was easily stirred up because of the sauce.

But stirring and stirring, the meat filling in the basin became viscous unconsciously, and the starch gradually integrated into the meat filling.

"Okay, let's season next. ”