Xu Zhuo's method of making salt and pepper was taught to him by Wei Junming.

Prepare the pepper and salt in a ratio of one to three, then fry the salt and pepper separately until fragrant, and then crush or break it with a food processor, and the pepper and salt are ready.

After gaining the skills, Xu Zhuo realized that there were many overlooked details of this practice.

The first thing is to remove the pepper seeds from the peppercorns.

Although the pepper seeds and peppercorns smell similar, there will be a bitter taste when the pepper seeds are fried, maybe it is not obvious when stir-frying, but when making pepper and salt, this bitter taste will destroy the hard-made pepper and salt.

While removing the pepper seeds, it is also necessary to pick out some moldy, incomplete or unopened peppercorns.

Moldy peppercorns not only affect the taste, but also mold in them, which can be harmful to health if eaten in the stomach.

In the process of picking, there will be some immature or not ripe enough peppercorns mixed in, which is the unopened peppercorns.

These peppercorns are not ripe enough, resulting in a lack of flavor, and they also contain pepper seeds, so they have to be selected.

As for the broken peppercorns, it is because when they are fried, the broken peppercorns will be fried first, and when the complete peppercorns should be out of the pot, these broken peppercorns have long been pasted.

In addition, the excess pepper stems must also be picked out to avoid affecting the pure taste of the peppercorns.

When he was making salt and pepper before, Xu Zhuo didn't have this step at all, and Wei Junming didn't say it.

For most chefs, these small details don't matter at all, and with their superb cooking skills and rich cooking experience, they can easily cover them up.

However, Xu Zhuo doesn't think so, he thinks that only when all steps are perfected, the taste is the most perfect.

For example, now, he has carefully selected the peppercorns.

Wei Junming was a little surprised when he saw Xu Zhuo's move: "You actually know how to pick out pepper seeds and pepper stalks, so it will indeed taste better." ”

Xu Zhuo smiled: "It's okay to be idle." ”

After speaking, he put the wok on the stove, and then poured in three times the weight of salt according to the amount of peppercorns, and then turned on the fire and prepared to fry the salt.

When frying salt, do not wait for the pot to heat up before putting it into the pot, which will cause the salt in the pot to be heated unevenly and affect the taste.

Then he took the spoon and began to flip, and when the salt in the pot was sufficiently hot, he poured the selected peppercorns into it.

Before making pepper and salt, I fried salt first and then fried peppercorns, and I thought it was nothing at the time, but after getting the skills, Xu Zhuo found that this was not the case.

Sichuan pepper cannot be fried in a pot alone, because it can easily have a mushy taste after coming into contact with a hot wok in a hot wok .

Therefore, if you want to avoid this situation, you have to fry it with salt, and use the temperature of the salt to fry the peppercorns, and at the same time, the fragrance and moisture in the peppercorns will also be absorbed by the salt, and the pepper and salt will become better regardless of the texture or taste.

Strictly speaking, this method is not fried, but baked.

Baking is a commonly used cooking method of the Hakka people, which is divided into four types: casserole baking, Ding Shang baking, oven baking and salt baking.

Making salt and pepper is actually the simplest salt baking.

In addition to Sichuan peppercorns, you can also make salt-baked quail eggs, salt-baked peanuts and other side dishes with wine, this dish is simple and has a unique taste.

When the aroma of peppercorns in the pot came out, the salt in the pot turned from white to golden.

Turning off the fire, Xu Zhuo didn't rush out of the pot, but closed the lid and stuffed for another minute.

The purpose of this is to allow the aroma of the peppercorns to penetrate into the salt, and at the same time, the umami of the salt will also soak into the peppercorns.

When they are fused with each other, the taste of the pepper and salt is even more delicious.

Lifting the lid of the pot, the tempting aroma made Wei Junming, who was spreading pancakes, admire: "This tastes amazing, Xiao Zhuo, where did you learn this method? ”

Xu Zhuo took out the salt and pepper in the pot, and then said: "I accidentally saw someone mention it like this, I don't know if it's right, anyway, I'll try it if it's okay today." Now it seems that this method should be correct, and the smell is gluttonous. ”

Put out the salt and peppercorns in the pot, and before they can cool, Xu Zhuo poured them on the board and carefully crushed them with a rolling pin.

It is best to make pepper and salt into small particles, so that it tastes numb and fragrant, if it is too broken or crushed to the end, it is not good, because it will taste a little sticky.

After making the salt and pepper, Xu Zhuo turned on the fire again, poured oil into the pot, and prepared to fry the pumpkin flowers.

"When frying this pumpkin flower, you must pay attention to the oil temperature, this is fried in warm oil, and the temperature is slightly higher and it will be mushy, so you must pay attention. ”

Wei Junming reminded him and watched Xu Zhuo operate.

Ingredients that are fried in warm oil and hung with batter are called soft frying in the jargon.

The so-called soft frying is a way to fry the tender and easy-to-cook ingredients with egg powder paste or egg bubble paste and put them in a hot oil pan.

Common soft-fried dishes include soft-fried fresh mushrooms, soft-fried shrimp, soft-fried tenderloin and soft-fried meatballs, etc., and the classic dishes of Shandong cuisine, Sixi meatballs, are also made by soft-frying.

By frying softly, you can maintain the tender texture and moisture of the ingredients to the greatest extent.

The fried pumpkin flowers that I want to make today belong to the entry level of soft frying, and the difficulty is not high, as long as you pay attention to the oil temperature when you put it in the pot.

Because the pumpkin flowers are so thin that they are extremely easy to ripen, as long as the skin is fried, it is basically ready to come out of the pan.

The temperature of the hot oil is very easy to predict, and the chef can accurately judge the oil temperature by putting his hand on the top of the oil pot, but Boss Xu's level is not good, so he can only use a stupid method.

He put the chopsticks into the oil pan, and when there were fine bubbles on the head of the chopsticks, it meant that the oil temperature had reached 50% hot.

Start frying.

Xu Zhuo took the pumpkin flowers, dipped them in the batter, and put them into the pot after the pumpkin flowers hung the batter inside and out.

In this way, more than a dozen pumpkin flowers were put into the pot in turn, and when the soft pumpkin flowers gradually hardened in the oil pot, Xu Zhuo took the fence and began to come out of the pot.

Don't look at the pumpkin flowers when they are soaked in water, but after they are fried, they stand up and actually blow up a large pot.

After frying all the pumpkin flowers, Xu Zhuo put the oil pan aside, and fried it again when he ate it later, and then sprinkled with salt and pepper, and a perfect salt and pepper pumpkin flower was ready.

After frying the pumpkin flowers, Xu Zhuo prepared the ingredients for making wontons, and then he picked out a pancake that was not hot and rolled it into a roll, took it in his hand and took a bite.

It is soft in the mouth, and it has the sweetness of pumpkin when chewed, which is simply delicious.

"Good Fragrance ......"

He came out of the kitchen, and met Yu Keke who had just gotten up, this girl didn't look like she was awake, but after smelling the fragrance of pancakes, her eyes immediately widened, and then she opened her mouth and took a bite on the pancake without saying anything.

"Wow, what a ......"8)