At this time, the pipi shrimp has just been pickled, so naturally it is impossible to taste it.

It should be left in the refrigerator for at least an hour to allow the juice to gradually soak into the shrimp flavor, and refrigerate on low temperature in the refrigerator before you can taste it.

According to Xie Hailong's introduction, this kind of raw pickled shrimp will taste better if it is marinated for a little longer.

Not only is it more flavorful, but mainly in the refrigerated state, the texture of the shrimp meat will be more refreshing.

Hearing Xie Hailong say this, Xu Zhuo, who was not too hungry, suddenly felt a little craving to eat.

And now the only thing that can be eaten in the kitchen is the dry braised hairtail fish that the old man just made.

So under the pretext of tasting the taste, he took a piece of hairtail fish with chopsticks and put it in his mouth.

This hairtail fish is very delicious.

The first thing you come into contact with is the egg yolk paste in the outermost layer of the hairtail.

The combination of egg yolk and starch not only keeps the moisture from the fish from leaking out when it is fried, but also absorbs a lot of soup when it is dry-cooked.

The first thing you will taste after you eat it is the salty, fresh and spicy soup of the dry-roasted hairtail.

The flavor of these soups is very stimulating and appetizing.

Paired with that layer of fluffy and glutinous egg yolk paste, it is really delicious.

With this broth and egg yolk paste as a base and foil, the umami flavor of the fish meat is even more obvious.

Hairtail fish is originally a frozen product, which has a natural shortcoming compared to fresh seafood.

But because the soup is slightly salty and has a hint of spiciness, this comparison brings out the umami of the hairtail.

Moreover, the soup has the effect of stimulating the taste buds, stimulating the taste buds, and the fish meat is eaten again, and it feels more delicious when eaten.

Because it is coated with egg yolk and starch when fried, the hairtail meat is very tender, but because it is marinated in advance, the meat tastes very delicious.

Xu Zhuo ate this hairtail fish in two bites, and when he threw the fish bones into the trash can to eat another piece, he saw that the old man sent the hairtail fish to the restaurant.

"Just try one piece, you're going to eat it all? That's your grandmother's favorite dish, and I can't eat more than I normally. ”

Xu Wenhai patted Xu Zhuo's shoulder and motioned for him to accept it when he saw it.

Xu Zhuo put down his chopsticks and his expression was very calm.

However, I have secretly decided in my heart that after the skills that I have worked on and learning are cooled down, I will learn this dry roasted hairtail.

Wouldn't it be beautiful to eat as much as you want in the future?

Idle, he came to the rice cooker, and the smell wafting from it was very strong.

Xu Zhuo lifted the lid of the pot, and there was still a little bit of soup left in the pot.

He carefully turned the chicken over with chopsticks, covered the pot and continued to simmer.

At this point, the rest of the operation of this rice cooker stewed chicken is to turn off the heat when the time is up, and then eat it in large pieces.

There is no need to put seasonings, and there is no need to do anything to thicken and collect juices.

It's so simple and crude, it's no wonder everyone likes to do it.

As for the taste......

Although I haven't tasted it yet, the aroma wafting out of the pot and the unique umami of chicken have already hooked out Xu Zhuo's gluttony.

And when I just turned the chicken, the ruddy skin of the chicken and the trembling chicken on the chicken, even if you don't need to taste it, you can know that the taste and texture are definitely not bad.

There's a lot to learn about cooking.

Some dishes are extremely cumbersome, with strict rules for each step and strict requirements for each ingredient.

The result is naturally excellent.

For example, the popular Buddha jumping over the wall in Fujian cuisine.

But it gives people the feeling that the craftsmanship is too heavy, and there is a trace of aura.

It's as if the dish wasn't made, but a lot of dishes stacked on top of each other.

It's not that this kind of dish is bad, but this kind of dish will give people a sense of distance and alienation.

Relatively speaking, Xu Zhuo prefers dishes that are very simple.

Not only is the method relatively simple, but there are no standardized tutorials in operation, and even the ingredients are more arbitrary.

But this kind of dish is full of aura.

It gives people the feeling of turning decay into magic.

Take simple ingredients and use simple methods to make a delicious dish that is not simple.

Of course, craftsmanship or aura are all part of cooking.

As a chef, you can't abandon craftsmanship, nor can you deliberately pursue aura.

Only by being impartial and finding a balance between tradition and innovation can you go further in cooking.

"Ding, the host is a new student for making rice cooker stewed chicken, and the high-quality general cooking skill - electric pot stew, congratulations to the host. ”

This......

Xu Zhuo came back to his senses, curious about this newly rewarded skill.

I took a special look and found out that this is a cooking skill specifically for rice cookers.

You can use a rice cooker to cook chicken, duck, goose, beef, mutton, pork, etc.

For example, braised chicken in rice cooker, braised duck in rice cooker, braised goose in rice cooker, braised pork ribs in rice cooker, braised lamb leg in rice cooker......

Anyway, as long as you can use a rice cooker to make dishes, they are all included in this skill.

It can be called-

Exclusive for lazy people.

It's just that Xu Zhuo is not a lazy person, and he usually doesn't use a rice cooker for cooking.

This skill is a little bit of a frustration.

After thinking about it, he felt that he could only use it to shoot videos.

Looking back, you can make a lazy rice cooker series program, lower the threshold for cooking, and let those small white-collar workers who live in rental houses and enjoy 996 blessings also feel the fun of cooking.

As soon as he thought of making a video, Xu Zhuo remembered that he was still in the stage of social death.

Alas......

Let's hope this gets over quickly.

Otherwise, there will be a group of people under the clockwork Weibo who comment that they are uneducated or scumbag, and they are really sorry for such a big reputation.

If I knew this, I would have had to study hard back then.

At least you can't skip that many classes.

The Internet really has a memory, and the former secondary two impulse is bound to become a laughing stock in the future.

If only we could go back in time and start all over again.

Xu Zhuo thought about it seriously......

I think it's better to play games.

Fifteen minutes later, Xu Zhuo turned off the rice cooker, and after waiting for a while, he lifted the lid and prepared to take out the chicken inside.

At this time, the chicken in the pot was very greedy.

The whole body is ruddy and shiny, and the rich fragrance goes straight to the nostrils, and the slightest movement makes the whole chicken tremble, as if it will fall apart with a little force.

This is a symbol of the chicken being thoroughly cooked, and it also indicates that the chicken is relatively tender, otherwise the chicken will never tremble.

He carefully took out the chicken with a spatula and chopsticks and put it on a plate, and although he was careful, the chicken was somewhat broken.

But when the skin of the chicken breaks, some gravy immediately comes out of it.

The chicken is tender and juicy.

made Xu Zhuo suddenly have the idea of unscrewing a chicken leg first to have a good time.

But before he could do it, Xu Wenhai next to him made the first move.

"This chicken looks very good, I'll check it for you first, and taste the saltiness. ”

Lao Xu's sanctimonious appearance made Xu Zhuo feel that it was time to go to Chen Guifang to report it......