When Jin Dabiao put the wok on the shelf, Xu Zhuo had just packed up the beans to be used.

He hurried to the edge of the pool, ready to soak the beans.

Jin Dabiao glanced at Xu Zhuo contemptuously, skillfully slid the pot, scooped a spoonful of rapeseed oil and poured it in, probably thinking that it was not fragrant to stir-fry like this, so he dug up some lard and threw it into the pot.

Seeing this scene, Guan Junjie shook his head.

To make Sichuan cuisine, there is indeed a saying that meat vegetable oil and vegetarian vegetable oil are used.

But that doesn't mean it's for all dishes.

For example, this sour and spicy mung bean sprout has no need to add lard at all.

An appetizing and refreshing bean sprout, what's the matter with you adding lard?

When it's cold, how do you let customers put down chopsticks?

But Kim Dae-biao feels good about himself.

In order to show his cooking skills, when the bean sprouts were poured into the pot, he also deliberately performed a large turning spoon.

However, the dish was not suitable for large spoons, and his handling was somewhat unprofessional, causing several mung bean sprouts wrapped in hot oil to fall on his wrists.

It hurt so much that he almost threw away the wok in his hand.

After Xu Zhuo soaked the beans in water, he put a wok on the shelf.

Heat the pot and pour in the peanut oil, then he takes out the beans from the water and starts to control the water.

To make this dish, be sure to control the moisture on the surface of the beans.

When doing this, it is not easy to appear in the fryer.

Operationally, it will be safer.

Otherwise, the water on the sprouts drip into the pot, and the hot oil will immediately splash everywhere.

In the past, when the kitchen was dehydrated, it was generally put into the basket and tossed a few times, or carefully shaken a few times.

No need to do that now.

Nowadays, kitchens generally have vegetable dehydrators for making salads.

Pour the bean sprouts into a special basket first, then put them into a matching basin, close the lid, turn the handle on the lid, and the basket inside will quickly turn.

Use inertia to dry the water on the surface of the dish.

After doing this, Xu Zhuo took out the bean sprouts, set them aside, and waited for the oil temperature to rise.

When wisps of green smoke came out of the pot, Xu Zhuo grabbed dozens of peppercorns and threw them into the pot, and after the fragrance was fried, he took them out with a fine mesh sieve and threw them away.

Then he poured the beans into a large colander, and when the oil temperature rose to 90% hot, he put it directly above the oil pan, holding the colander in his left hand and the spoon in his right hand, scooping up the boiling hot oil in the pot and pouring it on top of the beans.

While pouring, you have to turn the colander with your left hand to heat the beans evenly.

"What is he doing here?

Boss Zeng's wife couldn't understand Xu Zhuo's operation and felt so bored.

Cooking is cooking, what do you do with so many gimmicks?

But others, including Guan Junjie, were shocked by this hand.

If you don't have a certain frying skills, this step will definitely overturn.

And doing this step requires a lot of arm strength.

The left hand must not only keep turning the colander with the technique of turning the spoon, but also keep the colander on top of the pan so that the hot oil from the colander will drip back into the pan.

With his right hand, he kept scooping up the hot oil in the pot and poured it evenly over the bean sprouts.

This step may seem simple, but it's actually a hassle to operate.

Because the movements of the two hands are different, they have to be carried out at the same time.

It's the same as Zhou Botong's left-right fighting technique.

If you're not careful, you can make mistakes.

Xu Zhuo was also a little frightened when he made this step.

Although he has already acquired the skills, the operation is simple.

However, when pouring hot oil on the beans, you still worry about what to do with the sudden small spoon in your right hand.

When the bean sprouts in the colander became slightly transparent, Xu Zhuo closed the or, then took the colander to control the oil and poured it into a basin.

Then he pinched some salt and sprinkled it, and then took the basin and tossed it twice.

Use chopsticks to pull onto a plate.

A dish of oily beans is ready.

This dish should be eaten hot, because when it is first cooked, the sprouts still retain a crisp and tender texture, but once they are heated and dehydrated over time, they will gradually become soft.

The taste will also deteriorate.

Jin Dabiao's sour and hot mung bean sprouts have been ready for a while.

At this moment, Boss Zeng's wife was racking her brains to say nice things.

It's just that the plate of sour and spicy mung bean sprouts that she praised was not even up to par in the eyes of Guan Junjie and other chefs.

Taste and heat aside, the mere step of him pouring in the lard was already a big mistake.

As a hotel owner, Boss Zeng naturally understands this.

He pulled his wife's clothes: "You shouldn't put lard in fried hot and sour mung bean sprouts, so don't blow it here." ”

His wife was still unconvinced: "I eat deliciously, which law says that you can't put lard in fried hot and sour mung bean sprouts?"

......

"The oily beans are ready, you can try it. ”

After Xu Zhuo put the prepared dishes on the table, he stood aside.

He actually wanted to taste it.

But at this time, it is most important to maintain the compulsion.

So let's let Boss Zeng taste it first.

Boss Zeng's wife took the lead in holding chopsticks and walked over: "You don't need to taste it at all, you see Da Biao's cooking, both the color and the collocation are very beautiful, but his dish is all white bean sprouts, which looks ......."

She looked at it carefully, and deliberately put the bean sprouts on the plate when Xu Zhuo put it on the plate just now.

Now all the bean sprouts on the plate are placed flat on the plate in one direction, and one by one they are like jade.

It looks much more high-end than that plate of sour and hot mung bean sprouts.

She coughed dryly: "Today's young people don't learn art steadily, they always like to engage in those flashy things, and I don't know who they learned from......

As she spoke, she took a chopstick and looked at the bean sprouts: "Yo, it's not ripe yet, and I don't know if I can eat it." ”

However, in order to pick the thorns, she still stuffed the bean sprouts into her mouth, and muttered while chewing: "What a taste, it's not good at all...... Damn, this tastes amazing!"

Jin Dabiao was originally very happy, but looking at his sister's reaction, he knew that this matter had been secured.

As a result, when he heard the next few words, his face immediately fell.

Which side the hell are you from?

How can you boast and boast about each other?

Are these raw bean sprouts really delicious?

Based on Jin Dabiao's previous teaching experience, he dared to conclude that this bean sprout definitely smelled of beans.

Boss Zeng tasted it and gave Xu Zhuo a thumbs up: "Brother's skill, I really don't have to say it, Junjie, arrange it, such a good talent can't let go of ......"

Well?

Xu Zhuo looked at Boss Zeng with some confusion.

What are you two doing?

One stepped on it for a long time and suddenly praised the dish for being delicious.

The other arranges work without saying a word.

Do you really think of me as having nowhere to go and find a job?

Guan Junjie felt a little embarrassed, he gently pulled Boss Cui: "My junior brother's restaurant is not smaller than Rongcheng, his grandfather is a master of Lu cuisine, and he has also been a chef at a state banquet, no matter how desperate he is, he will not come to work in our store......