Wei Junming, Zheng Guangyao and Yu Changjiang drank the export version of Yanghe Daqu in '82, while Xu Zhuo drank Coke in '82 with Yu Keke and Pang Lihua......

Ahem, just kidding.

Xu Zhuo didn't have the heart to drink Coke at all now, because this soft fish really surprised him.

He had also eaten eel before, fried, stewed, stewed, and stir-fried, and knew everything about the taste and texture of eel.

But I didn't expect that when the eel was deboned, the taste would become so ......

It may be because you can eat a lot of fish bones after you run out of them, and you don't have to worry about eating fish bones psychologically, and you will naturally feel the tender, delicate and strong taste of the eel when you eat it.

The meat of the eel is already delicate, but the soft long fish is still a small eel with the thickness of chopsticks, and the taste becomes even more outstanding after the bone is removed.

In particular, the skin of the eel is slightly soft and glutinous, and it is also a little chewy, and it is also a little smooth, which is completely different from the tender taste of the fish.

Eating such a soft long fish is as if you are not eating fish, but eating a special kind of noodles.

Holding a long fish in his mouth and sucking it into his mouth, this feeling of not worrying about eating fish bones is so good, Xu Zhuo said that he can completely eat this dish alone.

Since there were no outsiders in the private room, the bear cub got used to Coco's arms for a while, then jumped down and began to explore the new environment.

However, before it had time to walk to the windowsill, it was hugged by Pang Lihua, and then took out its mobile phone, called up the selfie mode, and took a group photo with the bear cub with a happy face written on his face.

"My son-in-law's cat is the very popular bear cub on the Internet, cute, right?"

After taking the photo, he immediately posted it to the circle of friends, and it was accompanied by an emoji, which didn't look like a forty-year-old person at all.

Probably Coco's eccentricity is inherited from Pang Lihua.

There were a lot of dishes on the table today, but because the first bite of the soft long fish was too amazing, he was not impressed by the rest of the dishes.

Now he just wants to hurry to the back kitchen to steal a dish or two, only in this way can his trip to Yangzhou be considered complete.

But sometimes the more you want to do something, the more you can't do it.

When he finished eating, Xu Zhuo was just about to go to the kitchen to have a look, Zheng Guangyao suddenly said: "Let's go, let's go to Yangzhou University to have a look, there is a class to teach students to make taro button meat in the afternoon, let's go and see it together, this is the last big class of the Culinary Academy, we have to participate in it." ”

Well?

And what's going on?

It was past three o'clock, and Zheng Guangyao actually said that he was going to class, and Xu Zhuo always felt a little incredible.

However, Xu Zhuo also wanted to see the dish of taro and pork, so he didn't hesitate for long before agreeing.

The next arrangement was for Pang Lihua to take Yu Keke and Xiong Cub home to adapt to the new environment, while Xu Zhuo drove and dragged Wei Junming and Zheng Kuan Yew, who had drunk alcohol, back to the Culinary Institute to attend the last big class of the semester.

Taro button pork is a famous dish in the Lingnan region, which originated in the Pearl River Delta region, but now there is this dish in the whole of Guangdong, Guangxi and even Fujian.

Of course, the name may be different, for example, Guangxi likes to call this dish Songpi Button, also called Lipu Taro Button Meat, which is actually exactly the same as taro Button Meat.

After arriving at the culinary academy, the three of them went to the large classroom.

I don't know if this class was postponed or if it started so late, Xu Zhuo and they didn't start the class until about ten minutes.

It's almost four o'clock in the afternoon, and the taro button meat dish is notoriously tossing people, are you going to eat dinner directly in the classroom after dark?

The Culinary Institute also uses a lecture hall for large classes, and only a professional stove is available in front of the podium, and the students can only sit and watch, and cannot operate it with their hands.

Xu Zhuo estimated that the purpose of taking a big class was generally to familiarize Xu Zhuo with a certain dish first, rather than letting them do it directly.

So there's no need to get so many stoves.

Soon, today's lecturer walked up to the stage with a piece of fine pork belly and two taros the size of sweet potatoes in his hands.

The teacher who gave the lecture was none other than one of Zheng Guangyao's apprentices.

He was the head chef of a restaurant in Zhenjiang, which was relatively close, so Zheng Guangyao got him a special lecturer and came to the school for one or two classes a week, which was relatively easy.

After he came to the stage, he first talked about the history of taro button meat, and then talked about the texture and taste of this dish, and encouraged everyone to practice as much as possible when they were at home during the summer vacation and make it for their families.

When that's done, it's time to start making.

The first thing to cook taro button meat is to boil the meat.

This dish, like other meat dishes, is boiled first, then fried, and finally steamed.

This piece of pork belly is put into the pot, cold water is added to the pot, green onion and ginger cooking wine is put in it, after the water in the pot is boiled, skim off the foam, and then add salt and spices such as pepper, star anise, bay leaf and cinnamon, and cook the meat over medium heat.

When cooking the meat, the teacher was not idle, he first peeled the taro, then put it in water to wash it, put it on the cutting board, first cut it from the middle, and then cut the taro into thick slices of about one centimeter.

These taro chips are the key ingredients for making taro button meat, Xu Zhuo once ate them in Guangzhou, and the taste is indeed very good.

When you use chopsticks, you can gently pick up a whole piece, giving it a very hard texture, but after entering it, it immediately becomes powdery and glutinous, and even people without teeth can easily eat it in their stomachs.

Xu Zhuo sat in a relatively forward position, and he could see the teacher's steps very clearly.

He wasn't very interested in any of them, though, because he knew all the steps.

Now Xu Zhuo is interested in the seasoning of taro button meat, which is the focus of this dish.

Xu Zhuo only knew that he had to put some southern milk in it, because he could taste it when he ate it.

But it is completely unknown how much and how to put the southern milk, these are all trade secrets, and people will not say it publicly.

Today is a good opportunity, you have to keep it in mind, you can try to make it in the store when you go back, although this dish with meat buckles may not be new in the store, but it is also very good to make it and eat it yourself.

And I haven't made a cooking video recently, so I can make this dish to attract fans in the Liangguang area.

All kinds of thoughts came to his mind, and when he came back to his senses, the teacher on the stage had already fished out the meat boiled in the pot, and the pot in which the meat was cooked was replaced by an oil pot, and he was cooking oil to prepare to fry the meat.

While the oil was hot, the teacher pricked the skin with a loosening needle and then smeared it with maltose-boiled water to color the skin.

When the oil temperature in the pot rose and the teacher put the cooked pork into the oil pot, Xu Zhuo also heard the system's prompt tone.

"The host learns hard, triggers the skills of concentrating on learning, and gets the high-quality Cantonese dish - taro button pork, congratulations to the host. ”

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Finally finished writing the Harry Potter yy boss's addition.,Thank you again for the big guy's reward.,The next chapter will start to add more to the pig boss who tasted tea.。