In front of the stove, Xu Zhuo took most of the pot of water in the pot, and then put in a green onion knot and a few slices of ginger.

After turning on the fire, he closed the pot and began to boil the water.

Taking advantage of this time, he fished out the shrimp from the basin and put them in the big fence to control the water.

Because the prawns have been raised in clean water, they are relatively fresh, and they don't eat the shells when they eat, so they don't need to be cleaned, let alone go to the shrimp line.

Well, that's crucial.

Some people like to go to the shrimp line when making shrimp, even to the point that they can't eat it without the shrimp line.

Whether it is steamed shrimp, boiled shrimp or fried shrimp, the shrimp line must be removed.

Such a person is called a shrimp line monster at station B.

Of course, many shrimp line monsters don't know how to make shrimp at all, but they simply see that they don't go to shrimp line, so they don't know how to pretend to know how to jump out and brush their sense of existence.

There are many ways to make shrimp, and some of them really need to draw out the shrimp line.

For example, the more classic garlic vermicelli open-back shrimp, when making it, you have to use a toothpick to pick out the shrimp line in advance, so that it tastes better.

Boiled shrimp, on the other hand, is the complete opposite, and the shrimp line must not be pulled out.

Because pulling out the shrimp line can not only cause the shrimp meat to loosen and lose its elasticity, but more importantly, it will destroy the shrimp shell.

To make boiled shrimp, the shell must not be damaged.

Once the shrimp shell is damaged, it will lead to the loss of umami substances in the shrimp meat, and the water in the pot will also enter the shrimp meat, making the shrimp taste worse and the umami taste lighter.

When the water in Xu Zhuo's pot was boiling, the teacher next to him had already cooked the shrimp.

Instead of any dipping sauce, he poured some light soy sauce into Fluttershy, drizzled some peanut oil, and pointed at his students.

"Come on, come on, come and try the teacher's craft. ”

His practice of boiling shrimp in soy sauce made the corners of the mouths of several old people next to him twitch.

Obviously, I didn't expect him to actually serve a dish like this.

The old man asked Yu Peiyong: "This is the teacher you are looking for?" is simply a layman, your vision is really not very good......

"I recruited him to bring first-year students to the school, who knows...... Forget it, let's see what Xiao Clumsy does, I think he is quite sophisticated, why haven't he done it before. ”

Not only did he never see him do it, but from the clumsy appearance that Xu Zhuo ate it, it could be seen that he really didn't have any experience with this thing.

But today, Xu Zhuo has been surprising everyone since he started making dipping sauces.

The water in the pot finally boiled.

Today, because there is more water, the water is boiled more slowly.

In fact, this is also the characteristic of boiled vegetables.

That is, the amount of water used must be more than three times the amount of ingredients, so that the dishes are delicious.

It's the same as boiling noodles.

With more water and less noodles, the boiled noodles are firm and delicious.

On the contrary, if there is more noodles and less water, the cooked noodles will definitely be bad and rotten, and they will clump together.

It makes people lose their appetite at first glance.

In terms of the practice of boiled dishes, the more water the better.

It's not that you're afraid of boiling the ingredients, but because if you have a lot of water, the temperature drop in the pot will be less when you add the ingredients, and the faster the ingredients will mature.

After the water boiled, Xu Zhuo did not rush to put shrimp in it, but sprinkled two small spoons of salt in the net pot.

The purpose of this step is to allow the salt to lock in the protein in the shrimp meat and avoid the loss of umami substances.

To allow the salt to melt completely, simmer for another two minutes.

By this time, the group of students had already started eating the shrimp made by their teacher.

Well, shrimp boiled in pure white water over high heat, served with a dipping sauce made of light soy sauce......

Xu Zhuo was a little sympathetic to the students here.

"How is it? Is the boiled shrimp made by the teacher delicious?"

The teacher calmly went to say hello to the department leader, and then swaggered over, so angry that he couldn't be angry.

However, it was only for a while.

He couldn't figure out the current situation, but the leaders of the faculties knew very well how the Culinary and Tourism School was established.

also understands that even if all the teachers here are dismissed, they can't offend Yu Peiyong.

Now that there are so many famous chefs in China, no matter which university Yu Peiyong cooperates with, he can get another culinary college, which is even better than the current one.

So......

You'll have to sacrifice this teacher.

I heard that he used to cook coleslaw at a stall.

It just so happens that the weather is getting hotter and hotter, and the business of the stall night market is becoming more and more popular.

When he leaves the campus, he should not be worried about finding a job......

Right?

"Teacher, it's a little fishy......"

A more honest student said how he tasted it.

His words seemed to resonate, and the others nodded and said, "It's indeed a little fishy, and this dipping sauce tastes a little astringent......"

Use light soy sauce as a dipping sauce, and it is best to boil the light soy sauce so that the flavor of the light soy sauce will be further sublimated.

Either add some sugar or steamed fish soy sauce to the light soy sauce to increase the umami taste as much as possible and suppress the faint astringency in the light soy sauce.

However, this teacher just poured most of the bowl of light soy sauce like this, and didn't do anything else.

Although some sesame oil is drizzled, the most unsuitable dish for boiled shrimp is sesame oil.

This......

Perhaps it is one of the disadvantages of stall cooks.

The degree of cancellation for high-end dishes is zero.

That's why it's such a big joke.

Xu Zhuo smiled, and then took the shrimp that were still bouncing in the colander and poured it into the pot one by one.

The water that was originally boiling in the pot suddenly turned into shrimp eye water, which is the kind of water that is about 80 degrees.

Xu Zhuo turned the prawns in the pot twice with a colander and let the prawns slowly soak in the pot.

Then slowly turn up the heat.

After all the shrimp in the pot turned red, Xu Zhuo turned the heat to the maximum.

After the water in the pot is boiling, quickly pour half a spoonful of high liquor into the pot.

Then take a large colander and copy it into the pot and take out all the prawns.

Sprinkle liquor in the pot to further remove the fishy smell.

The reason why it is only added when it comes out of the pot is mainly because most of the fishy smell of shrimp is on the shell.

When it comes out of the pot, add white wine, which can just remove the fishy smell on the shrimp shell, so that the shrimp meat tastes like a non-existent wine aroma.

If it is poured early, the flavor of the wine will become larger, which will affect the sweetness of the shrimp meat.

Xu Zhuo turned the colander twice to control the water of the prawns, then picked out the green onion and ginger, and then rinsed some of the foam on the surface with warm water, and then began to arrange.

The plating of boiled shrimp is very simple, put the prawns in a circle on the plate, and put the dish in the middle.

The teacher walked over, glanced at the shrimp on the plate, and said disdainfully, "I'll taste yours, and you can taste my ...... too."

"I don't taste you, I don't have an appetite when I look at it!"

"You don't give me face when you say this, right?"

Xu Zhuo glanced him up and down: "What kind of thing are you?