Little mediocrity?

This name is a good idea when you hear it!

Taking advantage of the private chat with the old lady, the little girl asked curiously: "Grandma, why do you call my grandfather a little mediocre?"

The old lady made a smile on her face: "Because your grandfather used to be very literate and like a nerd, our old man always called him like this, just like molesting a woman from a good family." ”

Well, it turned out to be the case.

However, the title of Xiao Yongyong is too shameful, and the little girl can't shout it.

In addition, the identity has been exposed at this time, and if we continue to talk, maybe grandpa will really go berserk, so forget it.

But before leaving, the little girl still had a word in the group.

"@于培庸, the wine is good, I'll taste it for you, don't thank me. ”

After speaking, she quit WeChat, jumped up and down with her mobile phone to find the old man.

Far away in Yangzhou, the sound of broken dishes came from a kitchen.

"You're embarrassed to mention the word wine to me!"

Yu Peiyong felt very hurt.

His good buddy, who has not been in touch for many years, came to the first floor during the National Day.

Not only did he open and drink Louis XIII, which he had treasured for many years, but also took away two bottles of Moutai from the fifties.

And the one who provided the information about the two bottles of wine was his most precious granddaughter Yu Coco children's shoes.

It's really a big girl.

Before getting married, he was so towards his in-laws.

When you really get married in the future, you can't turn the world upside down?

After Yu Peiyong returned to Yangzhou, he sulked for several days because of the wine.

Originally, I was in a much better mood these days.

However, the word wine in the little girl's hair just now reminded him of the three bottles of wine that were stolen by Xu Jimin.

What a heartache!

is really worthy of being a granddaughter, and she didn't forget to sprinkle a handful of salt after stabbing the knife.

"Sprinkle a lot less salt, and I always feel that the taste will be very light. ”

In the kitchen of the Four Sides Pavilion, Xu Zhuo was asking Feng Weiguo for advice on sprinkling salt.

There are two main points to make salt-fried lamb.

The first is to pour water, the amount of water is directly related to the quality of the mutton.

In addition, salt is put in this dish, and only this condiment is put in this dish, so you must grasp the degree.

Neither more nor less.

"You can't put too much salt in this dish, and now you think it's less because there's soup in it. When the soup is dry, the salt enters the meat thoroughly, and a little bit of it will give the meat a flavor. ”

Feng Weiguo patiently told Xu Zhuo about the proportion of salt, which must be a little less than the amount of salt that is usually put in when cooking.

In this way, after the soup is dried, the salt ratio will be just right.

"Grandpa Xu, what are you doing with your mobile phone?"

The old man took the mobile phone and stuffed it into his pocket, and said with a smile: "Your Grandpa Feng is cooking salt-fried mutton, wait to eat." ”

When the little girl heard it, she became interested: "I haven't eaten it yet, is it delicious?"

Feng Weiguo was just about to boast a few words, but the old man said: "It's so-so, it won't be very delicious, after all, your Grandpa Feng is still very good at cooking." ”

His praise made Feng Weiguo a little crying and laughing.

You might as well not boast.

Almost fifteen minutes passed.

There was a sizzling noise in the pot.

This indicates that the soup in the pot has been completely boiled, and the fat inside is frying the meat at the bottom of the pot.

Feng Weiguo lifted the lid of the pot and pressed the meat in the pot with a spoon.

The meat is crispy and boneless.

With a light touch of the spoon, the bones on the ribs slide out of the meat.

He turned the fire up to the maximum.

Pour in the chopped green onion and flip it.

Let the hot oil at the bottom of the pan be just right to fry the green onions.

When the aroma of green onions wafts out of the pot.

Feng Weiguo turned off the fire, and the mutton began to come out of the pot.

The room was filled with the smell of meat wrapped in the scent of green onions.

The lamb in the pot is fragrant and juicy.

And when it came out, it trembled in the basin.

All the people in the back kitchen were shocked.

Everyone swallowed their saliva in unison.

You don't have to taste it to know that the taste of this lamb is absolutely superb.

When the water is boiled and matured, and finally the juice is reduced on high heat, the mutton fat fries the meat a little more.

Makes the fragrance even stronger.

And frying lamb in mutton fat is a brilliant practice in itself.

After all the meat came out, Feng Weiguo glanced at Xu Zhuo: "Child, have you learned?"

Xu Zhuo's eyes stared at the meat in the basin: "I already know the general steps, I'll make a pot to try later, is there anything else to pay attention to about this thing?"

The first thing about this dish is to ensure that the lamb is of good quality.

It stands to reason that the best ones are the sheep that grew up eating herbs in the mountains around Datong.

In this way, the taste is more pure, and the mutton tastes faint herbal aroma.

Now the store uses top-quality Ximeng mutton, although it is different from Datong mutton, but it is no problem to make salt-fried mutton.

After the problem of ingredients is solved, all that remains is the problem of putting water and salt when making mutton.

You can't put too much water in this dish.

If you really put half a pot of water, all the flavor in the meat will be absorbed by the soup, which is not beautiful.

Moreover, if you put too much water, you will not be able to collect the juice well in the end, which will directly affect the color of the dish.

In addition to the water, it is the salt.

It is better to put less salt than more, otherwise the meat will taste bitter and a pot of meat will be ruined.

He carefully explained to Xu Zhuo the essentials of making salt-fried mutton.

Finally, he glanced at the pig iron pot he had just used, and said to Xu Zhuo: "When you make it, you must use this kind of thick iron pot, even if there is no soup in this kind of pot, it will not easily stick to the bottom." ”

The advantage of a cast iron pot is that it is not easy to paste the bottom, unlike the wrought iron pot used for stir-frying, which will paste the bottom if you don't pay attention to it.

Especially when making stews, you have to keep it all the time.

However, the pig iron pot is more clumsy, in addition to the rural pot or pig iron pot, in the modern kitchen, the pig iron pot is becoming more and more unmarketable.

Especially in the back kitchen of the restaurant, the pig iron pot is useless.

It is so heavy, even if it uses a cast iron pot, the chefs will try to avoid it.

When the two were discussing the pot, a few people next to them had already started to eat the salt-fried mutton in the basin.

The old man took a bowl, pinched a piece and tasted it: "Yes, the salt taste is just right, and the surface of the meat is slightly fried in oil, and the taste is more fragrant." ”

The old man spoke highly of this dish, which made Feng Weiguo very happy.

Xu Zhuo picked up the pieces of meat in the bowl, he had just eaten shabu mutton, and he was not very hungry at this time.

Picking and choosing, he chose a piece of fat and thin leg of mutton.

I put it in my mouth and took a bite.

The lean meat is crispy, and the fat is oily.

When you chew it, the juice from the meat fills your lips and teeth.

Fragrant!

It's so fragrant!

After eating the whole piece of meat, I didn't taste any smell.

I can only say that this lamb is really good.

This method maximizes the deliciousness of the mutton.

After eating a piece, Xu Zhuo couldn't stop at all.

I pinched another piece and put it in my mouth.

Gulped.

......