Blanching oil is a joking name for some netizens at station B who say that some delicacies UP mainly put more oil.

Yuan Desheng was able to say this word, which was really beyond everyone's expectations.

The live broadcast room suddenly flew up with a barrage of "Yes, it's my style of Xiaopo Station".

Yuan Desheng didn't say much, and after he finished saying this, he put on the wok and began to slide the pan.

Regarding the steps and functions of the sliding pot, many people in the barrage are popularizing science.

Although everyone is a cloud chef, they still understand some terms.

After the pot was finished, Yuan Desheng added two large spoons of peanut oil to the pot.

"Before stir-frying, you need to slide the pork liver away with hot oil.

There are two important points when doing this step, the first is to have more oil, so that the pork liver can be slid away more quickly.

The second point is that the oil temperature should be high, so that the surface of the pork liver can be matured quickly and the moisture inside can be locked. ”

When the oil temperature rose to eighty percent hot, Yuan Desheng poured the pork liver into the pot, and then held a spoon in one hand and a wok in the other and began to turn it.

In just four or five seconds, the pork liver in the pot has begun to change color, and it is also rapidly hardening.

From the original soft and collapsed mass, it has become one by one.

Yuan Desheng flipped it twice, then picked up the wok and poured it into the large colander next to it on the oil drum.

"The pork liver should slide in the hot oil quickly and for a short time, preferably more than ten seconds, otherwise the pork liver will get old. ”

Xu Zhuo listened to Yuan Desheng's words, and then recalled his operation just now, and felt that this dish was very similar to fried double crispy.

Deep-fried double crispy also needs to process the ingredients until they are seven or eight mature, then stir-fry the side dishes, and finally pour the sauce out of the pot.

After the pork liver came out of the pot, Yuan Desheng put the wok on the stove again, but this time he didn't put peanut oil, but scooped a spoonful of lard into the pot.

"The dish of bandit pork liver must not only be spicy enough, but also fragrant enough, so in the process of stir-frying, you need to put lard.

If you don't want to put lard, you can also fry some pork belly when stir-frying, and the effect is the same. ”

Yuan Desheng dutifully explained, as if he was taking an apprentice.

It's a pity that the people who watch the video, except for Boss Xu, who really wants to learn, are just watching the fun.

Not to mention anything else, just the knife work of cutting pork liver can persuade a large number of people to retire.

After the oil was hot, Yuan Desheng took the ginger and garlic he had prepared before into the pot, scooped two spoonfuls of chopped pepper and put it in.

Then he took a spoon and stir-fried quickly, and when the aroma of ginger, garlic and chopped pepper came out, he began to dry the chili segments.

Dried chili peppers are a regular item in the store, so there is no need to prepare them in advance.

Yuan Desheng is truly a native of Hunan, and his use of chili peppers far exceeds that of chefs in other cuisines.

For example, now, he scooped a large spoonful of dried chili peppers at one time and put them in the pot for stir-frying, and Xu Zhuo was dumbfounded.

Soon, the aroma of dried chili peppers wafted out of the pot.

Xu Zhuo snorted, this smell is really good.

The aroma of ginger and garlic, the aroma of chopped pepper, and the aroma of dried chili pepper are mixed together.

Not to mention eating vegetables, even if he smells this smell, he can eat half a bowl of rice.

It's so fragrant!

When the dried chili peppers in the pot turned red and bright, Yuan Desheng poured the millet spicy and green peppers and celery segments cut in front into the pot.

Now, the spicy flavor has become richer, not only spicy, but also the fresh and spicy green pepper and the spicy flavor of millet.

In the middle of the smell, there is also the aroma of celery.

Absolutely!

Xu Zhuo never thought that the main dish had not yet been cooked, and the taste could be so rich just by stir-frying a few side dishes.

Hunan cuisine is really not to be underestimated.

When the celery was fried and broken, Yuan Desheng put in the blanched pork liver and garlic sprouts.

Stir-fry quickly for 20 seconds, then pour the sauce down the edge of the pan into the pan.

Stir-fry for another 20 seconds, then turn off the heat and remove from the pan.

The whole stir-fry process is done in one go, without any free time, which tests the endurance of the chef.

For example, Yuan Desheng, although he was very familiar with this dish, after finishing it, a lot of fine beads of sweat appeared on his forehead.

"Okay, this is our Hunan bandit pig liver, everyone's favorite flowers can be made and tried. ”

Yuan Desheng put the vegetables into a small clay pot, and then he breathed a sigh of relief.

While Meng Liwei was holding his mobile phone and leaning over to take a close-up, he stood aside, wiping his sweat with a towel while talking about the bandit's pig liver.

"This dish was never served on a plate before, but in a small pot or bowl of this kind of porcelain, so that it could truly reflect the characteristics of bandit cuisine.

But now everyone is more exquisite, refined, whether it is the method or the container, it has changed a lot. Perhaps in a few years, the culture of bandit cuisine in Xiangxi will be completely wiped out. ”

Yuan Desheng sighed heavily, his face full of worry.

A celebrity chef can remove the harmful parts of the dish, such as breaking the tradition that cut pork liver cannot be washed.

However, some food cultures that are disappearing are very deplorable.

Xu Zhuo has some empathy, because many practices and food culture of Lu cuisine have been lost in history.

Just when he touched the scene, the prompt sound of the system sounded in his mind.

"Ding!There is a new random quest generated, please click on the quest panel for details. ”

Well?

Why are there random quests here?

Xu Zhuo entered the system, clicked on the task panel, and carefully checked the task.

Random Mission: Bandit Cuisine Culture.

Mission Details: In the next month, the host will temporarily obtain the practice of bandit pork liver, please focus on this dish, and promote the food culture of bandit cuisine in the restaurant, everything must be carried out according to tradition.

Reward and punishment of the task: Within one month, if it is recognized by 1,000 people, it will be judged successful, and the host can obtain all the D-level signature skills of the Xiangxi bandit dishes;

Mission time: 1 month.

Task Tips: Ask Yuan Desheng for advice.

Task Note: Xiangxi bandit dishes include bandit chicken, bandit duck, bandit pork, bandit beef, bandit pork liver and other dishes.

After reading it, Xu Zhuo was a little ......

Overwhelmed.

What is the situation of this food culture that promotes bandit cuisine?

Is it possible to turn the whole restaurant into a copycat?

I don't know much about the operation of the system.

But Xu Zhuo didn't have the heart to think about these at this time, because he didn't eat at noon, and his stomach was growling with hunger at this time.

When Meng Liwei took the chopsticks and began to try the dishes, Xu Zhuo hurriedly filled a small bowl of rice and leaned over to eat with Meng Liwei.

The pork liver was hot and appetizing, tender and refreshing, and he ate a bowl of rice in three or two bites.

Xu Zhuo got up and was just about to serve another bowl of rice, but Zhou Wen, who didn't dare to eat spicy food, came over with her mobile phone for an interview.

"Boss Xu, do you think this dish is delicious?"

Xu Zhuo showed the empty bowl in his hand, and said helplessly: "It's delicious, it's delicious, it's just a little Fermi......"