The supermarket owner naturally knows Coco, the proprietress of the restaurant next door.

He smiled and picked up a cardboard box from the side of the gum shelf and handed it over, with packets of popping candy inside.

"It's strange, just now the girl who was always with you in your restaurant also came to buy jumping candy, has the restaurant researched any new dishes?"

Yu Keke didn't expect Sun Panpan's speed to be so fast, she flipped through the jumping candy in the box and took a few packets casually: "No, I eat it myself." ”

After speaking, the pictures depicted by Guo Shanshan unconsciously appeared in his mind, and his little face suddenly turned red.

However, the supermarket owner also kindly reminded: "Eat less sugar, I ate sweets every day when I was your age, and then unfortunately got diabetes ......"

Yu Keke paid, stuffed the bags of popping candy into the bag, and sneakily returned to the Sifang Restaurant.

At this time, Boss Xu didn't know that there would be a huge surprise tonight, and he was still nervous, meticulously turning over the mutton in the pot.

The reason why he is nervous is because he can't cook pilaf.

I just watched a few tutorials that I didn't know if it was right or not, coupled with his plausible understanding and experience in cooking other dishes, and it started with such fanfare.

To be honest, Xu Zhuo was really a little nervous.

But since it has already begun, no matter how nervous it is, it is in vain, so you can only do it head-on.

When the mutton in the pot began to turn yellow, Xu Zhuo poured the pepper into it.

At this point, there was a little more oil in the pan than at first, because the fat in the lamb was fried.

After pouring the pepper in and stir-frying a few times, Xu Zhuo poured in the shredded onion.

Onions occupy a large proportion of Northwest cuisine, and many dishes such as fried chicken and pulled noodles can be seen in many dishes.

In pilaf, onions are equally important, not only to put more, but also to fry the onions until they are cooked and fried.

It is said that the onion is not visible in the authentic pilaf, but the flavor of the onion is very strong, and there is a cooking concept of "eating the green onion without seeing the green onion".

The reason is that the onions have been thoroughly fried and melted in the rice.

There is plenty of time today, so Xu Zhuo also wants to try it.

waited until the onion became transparent, and then Xu Zhuo took the carrot and poured it into the pot.

After stir-frying a few times, Xu Zhuo poured water into the pot and began to simmer.

The carrots don't need to be fried, because there is at least half an hour of simmering to make the carrots fully cooked.

You don't need too much water in the pot, just a little more than the outside of the dish.

After pouring the water, Xu Zhuo put salt and cumin powder into the pot for seasoning.

Yes, salt is added at this time to ensure that the lamb has a tender and juicy taste.

If you put salt too early, all the moisture in the meat will be killed by salt, and even the best meat will be discounted.

Then cover the pot and simmer for 10 minutes until the lamb is thoroughly cooked and the salt in the pot is completely melted.

Ten minutes later, Xu Zhuo lifted the lid of the pot, and by this time there was already the smell of mutton and onions in the pot.

However, there is still some gap between the pilaf that is so delicious that people swallow their tongues.

That gap is rice.

After the rice was ready, Xu Zhuo began to pour it into the pot.

Because there is a lot of meat and vegetables today, there is more rice.

After putting the rice into the pot, you can't stir it, let alone turn the pot, just let the rice grains spread evenly on the dish.

Next, Xu Zhuo covered the pot, turned down the heat, and entered the boring rice.

In the process of stuffing rice, the rice will absorb the soup in the pot, which will not only taste more fragrant, but also make the meat pieces and carrots in the pot taste better.

Because after the soup is reduced, all that is left is fat, and half of it is still mutton fat...... Can it not be fragrant?

After another ten minutes, Xu Zhuo lifted the lid again.

The soup in the pot has become significantly less, and in order to make the rice steamed more thoroughly and flavorful, Xu Zhuo used chopsticks to prick many holes in the pot.

Finally, sprinkle two handfuls of washed raisins, cover the pot, and forget about it.

"Damn, it looks so simple, you can eat it directly when it's cooked?"

Guo Xingwang came over, looking like he had never seen the world.

In fact, he asked this question a bit in vain, because Boss Xu didn't know if he could eat it.

It's just that theoretically, I feel that the taste of this will not be bad.

However, in cooking, many things that can be theoretically established will overturn.

And some things that don't work in theory have become culinary skills inherited in the industry.

So in cooking, theory, can only exist in theory.

"Why are you interested in this thing?"

Xu Zhuo did not answer Guo Xingwang's question, but changed the question and asked the past.

Guo Xingwang smiled: "Haven't I done a few live broadcasts with Lao Meng recently, the response is not bad, Lao Meng asked me to find some material for the next live broadcast, I think this pilaf seems to be good......"

Xu Zhuo was a little surprised, is Lao Meng planning to take an apprentice or is he preparing to change careers?

I'll have to ask him if he needs help if he needs help.

As for Guo Xingwang's question, Xu Zhuo still did not answer.

He pretended to smile mysteriously: "Whether it can be used as a material, you will know when you taste it when it is ready." ”

Guo Xingwang nodded heavily, he was already a little impatient.

After suffocating in the pot for more than half an hour, Xu Zhuo turned off the heat and prepared to get out of the pot.

He lifted the lid of the pot, and suddenly a strong fragrance wafted out of the pot.

The aroma has the meat of lamb, the onion of onions, the sweetness of raisins, and the fragrance of rice......

The various fragrances fused together, making Xu Zhuo swallow his saliva unconsciously.

It worked!

You don't need to taste it at all, just this smell knows that this pot of pilaf is very good.

When Guo Xingwang came over, Boss Xu's waist rod was obviously a little stiffer: "What's the matter, do you want to learn?"

"Learn, learn, must learn, this is fantastic. ”

Xu Zhuo took the spoon and began to stir the rice in the pot.

The main purpose of this step is to make the fat and rice more evenly combined, and at the same time, turn out the meat pieces and carrots at the bottom of the pan and mix well with the rice.

If you don't turn it tightly, the fragrance in the pot will be stronger.

Especially those oily pieces of meat, it is eye-catching at first glance.

"Eat and eat, inform everyone to eat, do more today, you can eat whatever you want. ”

After speaking, Xu Zhuo put the rice in the pot into a large basin and brought it to the dining table outside.

When the meal was served, Li Hao came over and complained to Xu Zhuo.

"I don't know what's going on lately, I especially like to eat small snacks, I don't say that I have popping candy stuffed in my bag, and I went next door to secretly buy a big bag of jelly just now. ”

Xu Zhuo didn't care, and followed his words and said: "The jelly is edible gum, so you can't eat more." ”

"yes, so I secretly ate all those jellies, but I can't let her get into the habit of eating snacks......

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Thank you for the 10,000 book coins rewarded by the book friend [Gong Cry Chen], which made you break the bank!