After Wei Junming finished speaking, he found the small rice cooker in the store to steam the rice.

It's still early at noon, so now it's enough to steam enough for the two of them to eat, and then steam the rice used in the braised pork rice in the morning.

Otherwise, if you steam too early, the rice will become cold and hard by noon, which will affect the appetite of diners just like leftover rice.

When he steamed the rice, the oil was already coming out of the pot where the lard was boiling.

Xu Zhuo took the spoon and kept stirring it in the pot.

This will allow the oil block to be heated evenly and prevent it from sticking.

"Sichuan cuisine has a lot of places that need to use lard, we boil lard, generally put some green onion and ginger ingredients and bay leaves at the end, and fry it in the oil to increase the flavor. ”

"But if you make scallion oil, you don't need this step, delicious scallion oil, you don't need spices to enhance the flavor. ”

Although Wei Junming is a Sichuan chef, he also knows a little about some of the techniques of other cuisines.

Xu Zhuo nodded and continued to stir the oil in the pot.

At this time, you can't be lazy, once the oil residue in the pan is fried, it will directly affect the taste of the lard.

When the oil residue was fried and shrunk and its appearance became golden, Wei Junming reached out and turned off the fire.

"Next, you have to boil slowly over low heat, and now there is still a lot of grease in the oil residue, and if you fish it out directly, it is not only wasteful, but also the oil residue is not delicious. ”

Xu Zhuo is no stranger to oil residue.

When I was a child, I didn't eat braised vegetables or pork lard buns made of lard residue, and the taste makes people drool when I think about it now.

There are also pancakes made with lard residue and fried rice with lard residue, which are particularly delicious.

Even if you fry the most ordinary greens, grab a handful of lard residue and throw it in, and the taste will become very fragrant.

Basically, it's a very versatile ingredient.

It's a pity that since he started junior high school, more and more people have promoted healthy eating, and basically stopped touching lard.

Now seeing the lard residue in the pot, Boss Xu swallowed his saliva unconsciously.

"Godfather, how about we make pork lard dumplings tomorrow? or pork lard dumplings. ”

Wei Junming enjoys the relationship between father and son, and it doesn't matter what he eats.

"Okay, don't you have some dried beans, let's wrap some buns in these oil residues tomorrow." ”

"If possible, make more tomorrow, steam it and put it in the refrigerator to freeze, and just warm it up when you want to eat it, very aspect. ”

The oil residue in the pan is getting smaller and smaller, and the color is getting heavier and heavier.

Wei Junming turned off the fire, first used a colander to remove the oil residue, then took a clean oil drum, and threw two spoonfuls of salt into it.

"It's better to put a few spoonfuls of salt in the boiled lard, otherwise the lard will perish easily on such a hot day. ”

After saying that, he put the fine mesh sieve on top of the oil drum, took out the oil in the pot with a spoon, and poured it into the oil drum.

Some of the fine oil residue is all filtered out by the fine mesh sieve.

Once it's all served, set it aside and wait for it to cool.

Next, Xu Zhuo began to blanch the pork and prepare to make braised pork.

Wei Junming was waiting for the rice to be steamed, and he couldn't wait to eat the lard bibimbap.

After almost twenty minutes, the rice was steamed.

The lard in the drum has not yet cooled, and although it tastes the same when mixed like this, the lard that has not solidified always feels that it is not authentic to use.

Wei Junming found the lard left over from Xu Zhuo's scallion oil noodles yesterday and put it at the bottom of the bowl.

It happened that Xu Zhuo had just fried the shallots, and Wei Junming served some of them and put them at the bottom of the bowl.

Then fill a bowl full of rice and let it simmer for two minutes to allow the lard to melt.

Then pour in the soy sauce and stir well to make the eye-watering lard bibimbap.

Wei Junming tasted it and was very satisfied.

"This tastes so good, Xu Zhuo, you can taste it later, this taste is amazing." ”

After speaking, he put down the bowl, took out the pickle jar that he had brought when he was making fish, took out a pickled radish and two pickled peppers, chopped them and added a handful to the bowl.

A bowl of Sichuan-style lard bibimbap is ready.

Using kimchi with lard bibimbap can well neutralize the greasy of the lard, and the kimchi is sour and spicy and appetizing, which complements the greasy lard bibimbap.

The rice mixed with lard is well-grained and full of fat, scooping a spoonful into your mouth, this hearty satisfaction and fragrant and delicious rice will not be able to refuse even the most discerning taste buds.

Eating rice and taking another bite of kimchi, the greasy in the mouth is swept away, and the appetite is opened again.

Subconsciously, I will dig a spoonful of rice and put it in my mouth.

A bowl of rice was dried up by Wei Junming, and he was still a little dissatisfied.

But I don't dare to eat it, the lard bibimbap is not easy to digest, and the stomach will not be able to stand it if you eat too much at one time.

At this time, Wei Junming noticed the mung bean paste blowing with a fan next to him.

"Xu Zhuo, did you do this?"

He took a clean spoon and put it in a little, tasted it, and was immediately surprised.

"This taste is very positive, I'm afraid that only some masters who are proficient in Cantonese desserts can make it, where did you learn it?"

Xu Zhuo still pushed it to the network.

Wei Junming said thoughtfully: "Your grandfather doesn't know how to teach you, such a high talent, I have been here for two years, fortunately I came back, maybe this is the fate of our grandfather." ”

In Wei Junming's eyes, Xu Zhuo has always been a talented chef.

I just haven't started before, and it's not as stubborn as the old man said.

Before, he was worried that no one would inherit his skills.

Now he is not worried, because Xu Zhuo's appearance makes Wei Junming very satisfied.

Especially Xu Zhuo's talent, it is simply a little clear.

After Xu Zhuo finished his work, Wei Junming hurriedly mixed him a bowl of lard bibimbap.

He put the kimchi he had just used up on top of the rice.

Xu Zhuo doesn't like to eat things that are too greasy, and these kimchi can just help him relieve his greasyness.

For lard bibimbap, Xu Zhuo is quite familiar, because he has seen related videos on station B.

But today is the first time I have eaten it.

The taste is really good, although it is a little greasy, but it is very delicious, if you are a heavy manual laborer, I am afraid that you will love this rice to death.

After eating a bowl of rice, the grandfather and son also ate a small bowl of mung bean paste.

After eating and drinking, Wei Junming went back, and he had to go back and stare at the store today.

Xu Zhuo continued to work in the kitchen.

"Handsome boss, what did you cook today......? What a taste, so fragrant!"

When Xu Zhuozheng was stunned, Yu Keke suddenly ran in.

This girl looked for a long time, and finally stopped next to the rice bowl that Xu Zhuo had just eaten, she smelled it, and the fragrance did come from the bowl.

"What kind of rice is this? ”

Xu Zhuo asked, "Do you like it?"

Yu Keke's face was looking forward to it, is the handsome boss going to make himself a loving breakfast?

Immediately nodded heavily: "I like it!"

Xu Zhuo pushed the empty bowl in front of her: "If you like it, you can smell it more, anyway, you don't want money......"

Yu Cocoa: ......

Let's delete each other!

Shake goodbye!