Xu Zhuo raised his hand and knocked on her head.

"Don't make a fuss, if you can't eat it now, eat it at night. This is a new dish ready to be launched in the store, 25 plates, what do you think?"

Although he and Jianguo both think it is good, they still have to listen to the opinions of customers.

After all, the chef looks at the problem from a different angle than the customer.

As a result, Xu Zhuo forgot that this girl was his fan sister.

No need to ask, Yu Keke said that it was delicious.

It made Xu Zhuo and Jianguo couldn't help but be happy.

But it doesn't matter, when Li Hao comes, let him taste it.

Cold lamb was originally a Northwest dish, and the method was more bold.

I believe that this Guanzhong man can give a pertinent opinion.

The cold mutton is so settled, and the rest is the garlic white meat that Xu Zhuo said.

Garlic and white meat are Sichuan dishes, and it is not difficult to make them.

But if you want to make it delicious, the requirements are much higher than cold lamb.

Garlic white meat requires fine selection of materials, suitable heat, good knife work, fragrant condiments, and cold slices.

It was once all the rage, and its position in Sichuan cuisine has always been relatively high.

Although Xu Zhuo was full of confidence, he wanted to make this dish.

But whether he can make it or not, he doesn't know in his own heart.

But if it can really be made, then the four-sided restaurant can be regarded as a hard dish in the true sense.

There was no raw meat in the store, so Xu Zhuo rode his bicycle to the vegetable market and bought some back.

At the same time, I also bought some ingredients for coleslaw.

For example, cucumbers, eggs, nepeta, beans, bean skins, oily skins, etc., almost all of them were bought in the vegetable market.

It doesn't matter if he can't go to the store or not, the main thing is that he wants to practice his hands.

Anyway, it's okay to be idle in the afternoon, so it's better to practice cold salad with your hands.

Increase your base stats.

Back in the store, Xu Zhuo hurriedly carried the dishes to the back kitchen and started to work.

Jianguo and Yu Coco looked at each other.

I don't know how Boss Xu suddenly became so diligent today.

You know, usually Xu Zhuo is quite salted fish.

Jianguo once proposed several times to let Xu Zhuo cook a few more cold dishes.

This thing doesn't need to have any flavor, it just needs to be refreshing.

As a result, Xu Zhuo resolutely refused.

Recently, the store has been supported by an onion fungus.

Now that he is suddenly so diligent, is it enlightened?

In fact, Xu Zhuo also secretly made a lot of cold dishes in private.

But every time you taste two bites, it will be dumped in the trash.

There are onion fungus as a comparison, which makes him feel that other dishes are really difficult to swallow.

When making cold noodles today, Xu Zhuo actually planned to do a good job and let Jianguo be responsible for the cold mix.

As a result, I didn't expect to get the general skills of entry-level coleslaw.

This made Xu Zhuo so happy.

Hurry up and cook and launch new dishes.

At worst, you have to fill up the menu on the wall.

Now there is an onion fungus and a sheep's hoof on the wall, and it looks so monotonous.

Jianguo came to the kitchen and wanted to help.

was kicked out by Xu Zhuo.

For those basic points, Boss Xu decided to do everything himself.

It's not that he is more sympathetic to employees, but mainly because he is worried that after Jianguo helps, the system will not add points to him.

Wash the piece of pork belly you bought.

Finding tweezers, Xu Zhuo carefully plucked the pig hair from the pigskin.

In fact, the easiest way to clean pig hair is to heat a pan or wok.

Rub the pork skin side down and repeatedly in the pan.

When the pigskin becomes charred and black, scrape it with a knife, and the pig's hair will naturally disappear.

However, the skin of the meat treated with this method is relatively chewy.

Stir-fry or stew is nothing.

But when you make white meat with garlic, it will affect the taste.

After cleaning the pig hair, add water to the pot and put in the meat pieces.

Pour in the cooking wine, add Sichuan pepper, green onion, ginger slices, star anise, bay leaves, and cinnamon.

Bring to a boil over high heat, skim off the foam and cook for 20 minutes.

Then turn off the heat and let the pot simmer for thirty minutes.

Taking advantage of the time to stew the meat, Xu Zhuo took out the eggs and cucumbers.

I'm going to be a cucumber and an egg to get a feel for how good I am.

Egg is one of the most common snacks in the Central Plains, especially in summer, and is very popular.

Changing eggs is different from Songhua eggs.

Songhua eggs are made from duck eggs, which are made with traditional methods and contain lead, so you can't eat too much.

The egg is made of fresh eggs wrapped in quicklime and sawdust, which does not contain any heavy metals, and can be eaten by adults and children.

The finished egg is yellow and clear, and the flavor is delicious, making it perfect for accompaniment.

At night market stalls in the Central Plains, cucumber eggs are the salad with the highest attendance rate, and even the enduring onion fungus has to bow down.

The crystal clear egg with the refreshing and crisp cucumber is simply an appetizer.

Peel the egg out first, and the crystal clear egg white wraps the yolk, which looks extremely attractive.

After washing, start cutting into pieces with a knife.

Sliced eggs are exquisite.

Cut eggs must have egg whites and yolks on each piece.

Holding the knife, Xu Zhuo first divided the egg into two, and then divided it into four parts.

At this time, the egg is very beautiful, with a crystal egg white at the bottom, a yellow egg yolk in the middle, and a green egg core at the bottom.

The three colors are matched together to make it look pleasing to the eye.

Then, Xu Zhuo flattened the cucumber and cut it into a diamond shape with an oblique knife.

Put the eggs and cucumbers in a bowl, sprinkle with salt, pour in light soy sauce and pour a little garlic juice.

Drizzle with balsamic vinegar and sesame oil.

Finish with another spoonful of chili oil.

Stir well and put on a plate, garnish with a few nepeta leaves.

A plate of cucumbers turned into eggs is ready.

Worried about overturning, Xu Zhuo didn't dare to call Jianguo and Yu Keke.

Instead, he took chopsticks and secretly tasted it.

The cucumber is crisp and refreshing, and the taste is sour and pleasant.

Although it is not as good as onion fungus, the taste is much better than the cold salad made by Xu Zhuo before.

I put another piece of egg in my mouth, the egg white Q elastic, the egg yolk is fragrant and soft and glutinous.

Perfect!

Boss Xu took the mixed cucumber into an egg and walked out of the kitchen with a calm face.

"Come on, come on, mix a cucumber and turn eggs, you two try this craft. ”

It's like talking about a trivial matter.

In fact, I was panicked.

The food Xu Zhuo made before had successfully made Jianguo feel that he was a master.

And Yu Coco is like a fan girl.

Now it would be too embarrassing for him to overturn.

But fortunately, after tasting it, the two agreed that the dish was delicious.

Even Coco took a small video as if showing off and sent it to Sun Panpan and Li Hao.

"The handsome guy boss is making new dishes in the store, I have just tried two dishes, and it seems that there is still garlic and white meat that is not ready yet. ”

"I'm already full and force me to eat, do you say it's annoying or not?"

They don't know if Xu is angry or not, they think Yu Keke is quite annoying.

I don't know if I'm hungry, or I want to taste Xu Zhuo's craftsmanship.

Sun Panpan and Li Hao appeared in the Four Sides Pavilion twenty minutes later.

Gotcha, the truant trio reunites again.

Boss Xu didn't have the heart to talk about the three of them at this time.

Because of that piece of pork belly.

It's stuffy.