Since the old man spoke, everyone began to act.

Xu Zhuo and Wei Junming went to buy vegetables, Xu Wen went to the kitchen, and began to prepare according to the existing ingredients, and the kitchen had to be cleaned up.

Yu Keke was idle, so she followed Xu Zhuo to buy vegetables together.

"Handsome boss, what kind of dish is the oily bean sip? ”

Oily bean sprouts are a refreshing dish in Lu cuisine, pinch the mung bean sprouts to the end, and the part that leaves the middle stem is called the bean sprout, dry the water after cleaning, and put it aside for later use.

Heat the oil until it is 90% hot, first fry the peppercorns in the oil pan, then put the bean sprouts in a colander and place them on top of the oil pan, and use the other hand to scoop the hot oil in the pot and pour it on top of the beans.

Pour this several times, drain the oil, put it directly on the plate, then sprinkle it with salt and mix it with a little before serving.

This dish should be eaten hot without pause, and after a little time, the beans begin to soften and lose their crisp and tender texture.

After speaking, Xu Zhuo looked at Yu Keke and smiled with a smile: "It's normal that you haven't heard of this dish, and now ordinary Lu cuisine masters will not make this dish, because the requirements for heat are too high, and the car will overturn if you are not careful." ”

Wei Junming nodded: "Yes, this dish is indeed not simple, if I do it rashly, I have to try it a few times first, and it may not be able to do it well." And relying only on salt and a little peppercorn for seasoning, for many chefs, it is a bit incredible, and even unimaginable. ”

It's no secret that modern chefs rely on condiments, and some big restaurants even have warehouses full of food additives that look like chemical factories or chemical labs.

Tender meat powder, soup soup, broth essence, mutton essence, beef essence, meat coloring, monosodium glutamate, chicken essence, chicken powder, saccharin, as well as a wide variety of sauces and flavor enhancers, defoaming agents, leavening agents, colorants, preservatives, etc.

Basically, in the back kitchen of Chinese food, there are at least one or two dozen or more food additives, and many people joke that the chef's ability is not to cook, but to master the use of these additives.

"Chinese food is okay, there are not so many tricks, basically there are only one or twenty kinds of additives used, but Western food is different, such as those burger restaurants and cheap Western restaurants, there are almost forty or fifty kinds of additives in them, and the appearance and taste of the dishes all come from additives. ”

While walking, Wei Junming talked to the two about food additives, and he could hear that Coco was about to lose his appetite.

She looked at Xu Zhuo and said, "In the future, you are not allowed to use these additives in cooking, it sounds so scary, and you have no appetite at all." ”

Xu Zhuo smiled, took her hand and said: "I can only say that I try to ensure that I don't use it, and I try not to use it in the store, since I started making cucumbers, I haven't used chicken essence and monosodium glutamate in the store, and other seasonings are also natural condiments." ”

Wei Junming nodded: "This can be had, go back and set the price, you can be a little higher, after all, you didn't use those additives, and when it is publicized in the future, customers will approve." ”

That being said, at this stage, everyone eats mainly by price, not taste.

High-end restaurants are better, and people who go to consume are basically going for health.

But if the cheap hotel insists on taking the healthy route, it will not be able to survive unless it opens a store with the mentality of not making money like Xu Zhuo did before.

And after the renovation of the hotel this time, Xu Zhuo's store has also been able to make a profit, and it will not be as cheap as the previous price, and it will completely exchange profits for customers.

When the new price list comes out, customers are bound to leave.

However, this is also a helpless move, after the store upgrade, the cost has also increased geometrically, and it is even difficult for the store to continue without raising the price.

When they arrived at the supermarket, several people began to choose the ingredients to use.

The crispy chicken Xu Wenhai wants to make is best a small rooster, which is not available in the supermarket, and he plans to go to the vegetable market to buy the kind of freshly killed rooster later.

There are carps to be used for sweet and sour fish, and Xu Zhuo chose one of about one catty.

You can't buy too big of this thing, because the fish is too big to be more than two years old, and the meat is definitely not as tender as the fish of a year, and there are a lot of dishes today, and the fish you buy is too big to eat, which is a complete waste.

When he and Yu Keke were selecting fish, Wei Junming selected a piece of fine pork belly and a piece of two-knife meat for returning to the pot in front of the meat cabinet.

Today's dishes with pork belly include the steamed pork that Xu Zhuo wants to make and the Dongpo meat that Wei Junming wants, Wei Junming is worried that it is not enough, so he bought about three catties at a time.

After picking the meat, Wei Junming bought a few more chicken legs, and Yu Keke came over curiously: "Godfather, why don't you buy chicken breasts?" I think this chicken breast is very good." ”

Wei Junming smiled: "Chicken thighs are better than chicken breasts for Kung Pao chicken, because chicken breasts are too chai and not delicious when fried." ”

Then the three of them picked two yams, a few cucumbers, a pound of mung bean sprouts and some side dishes to be used.

After the checkout came out, Xu Zhuo asked Yu Keke and Wei Junming to go back first, and he was going to the vegetable market to buy tofu and a little rooster.

Since we want to do it today, we must not be able to make do with it.

When cooking for others, take it seriously, and you can't just settle for your turn to eat.

Xu Zhuo wandered to the vegetable market, picked a small rooster, asked the store to help slaughter it, and then went to a shop that sold old tofu and bought two catties of old tofu.

After settling the bill, he carried it back to Yao Meixiang's house.

At this time, Wei Junming and Xu Wenhai were already busy in the kitchen.

Xu Wenhai didn't need to prepare the dishes he was going to make, he was pinching bean sprouts now.

The old man wants to make oil and bean stalks, and as the son of the old man, he naturally has to give him a hand.

Wei Junming's return to the pot meat must be boiled first, and the Dongpo meat must be stewed in advance.

Seeing Xu Zhuo come back, Wei Junming asked with a smile: "You can steam the meat first later, don't have enough time to cause the taste to be bad." ”

He was actually afraid that Xu Zhuo's tamales would not be able to be done, so he took advantage of the fact that it was okay at this moment, and watched Xu Zhuo do it on the side, and if he made a mistake, he would give some pointers.

For this godfather, Xu Zhuo really has nothing to say.

But my father can't do it, Xu Wenhai looked at the cucumber that Xu Zhuo bought, and sighed slightly: "I knew that I would report the dish first, how simple it is to make cucumbers, pickled pepper and phoenix feet are also ready-made, you just need to make a dish of tamale......"

Xu Zhuo smiled: "Then when my grandfather makes oil and beans, how about I stay in the kitchen?"

Xu Wenhai immediately quit.

He also counted on learning the essence of oily beans on the side later, otherwise he would be picking bean sprouts like this now?

"Little clumsy, what's that, it's better for me to stay in the kitchen later, after all, such hot oil, it's easy to splash, and I'll feel distressed for several days if it burns you, so let me come......"