The so-called dry-braised hairtail is naturally not a method of drying the hairtail directly into a pot, but a method of cooking without soup.

Dry roasting is a common technique in Shandong cuisine, which is a cooking method in which the main ingredient after frying is fired over low heat, so that the soup is immersed in the main ingredient or evaporated, and the finished dish only sees bright oil but no soup.

Compared with dry-fried hairtail, dry-roasted hairtail has more steps to cook.

The old lady likes to eat hairtail, and she used to go straight to the store if she wanted to eat it.

But now the old man doesn't go to the store to work, so when the old lady wants to eat hairtail, he makes it directly at home.

Anyway, the hairtail is frozen, so it can be stored in the freezer compartment of the refrigerator.

At this time, the hairtail fish has melted, and the old man is cleaning up with scissors.

First of all, use scissors to cut off the dorsal fin of the hairtail, which is very hard and has spikes on it, so if you don't cut it off, it is easy to prick the mouth when eating.

In addition, cutting off the dorsal fin can also make the appearance of the hairtail more beautiful.

After the dorsal fin was cut off, the old man chopped off the head of the hairtail, cleaned the internal organs, and then laid the hairtail flat on the board and began to make a flower knife.

In the past, Xu Zhuo had learned boneless ribbon fish from Feng Weiguo, and he played a one-word flower knife.

That is, a knife is drawn every half a centimeter on the hairtail fish, which is the simplest knife flower in the flower knife species.

This time, the braised hairtail is a little more complicated, and this time it is a cross knife.

The cross knife is to draw two knives horizontally and vertically on the hairtail, so that the hairtail is covered with cross patterns, this knife method is not difficult for Xu Zhuo at all.

However, this dish was made by the old man, so Xu Zhuo didn't come over to show off.

Well, just now because of the nonsense speech, I have an extra task to do the whole chicken, this has to show myself again, maybe I will arrange some new work for myself.

The last thing these adults like is that young people are popping up indiscriminately.

Soon, the old man put the whole hairtail on the flower knife.

Then, with a knife, he chops the hairtail into small pieces of about 10 centimeters, puts it in a basin, and begins to marinate.

Pour light soy sauce into the basin, sprinkle a little salt, then add shredded ginger and green onions, and finally pour in some white wine.

Seeing that Xu Zhuo was looking at himself seriously, the old man added at this time and said: "Actually, it would be better to put some fish sauce when marinating, but I can't use that thing, and I don't have it at home." ”

Xu Zhuo's focus was not on this, but pointed to the liquor bottle in the Luzhou Laojiao next to him and asked the old man: "Why do you want to put liquor?"

He originally wanted to say that if he put the liquor, he would put the liquor, and if he bought two bottles of Niulanshan and put them in the kitchen, couldn't he use them?

It's a pity to use this kind of liquor that has been sitting for several years.

But you can't say this, after all, this is your own food, and you don't waste any ingredients.

In addition, the old man didn't have anything else, he drank a lot, so Xu Zhuo didn't mention this stubble, lest the old man say how capricious the wine was.

The old man smiled and said, "When marinating the hairtail, you can put white wine, which can remove the fishy smell in the fish meat to the greatest extent, and can also make the fish more tender." ”

After saying that, he tossed it in a basin with chopsticks so that all the hairtail fish came into contact with the marinade.

Then seal it with plastic wrap and place it in the freezer compartment of the refrigerator for marinating.

Hairtail takes an hour to marinate, which is slightly shorter than chicken marinating.

At this time, the second pot of wormwood glutinous rice cake was ready, and when it was not hot, Xu Zhuo pinched one and tasted it.

Because the surface is oiled, the entrance is a little slippery, but then it has the soft and sticky texture of glutinous rice.

Moreover, the glutinous rice is also mixed with the unique smell of mugwort and a faint bitter taste.

This taste not only reduces the greasy texture of glutinous rice balls, but also makes people feel relaxed and happy in terms of taste.

It's as if eating a green food that is extremely healthy for the body instead of a dessert.

In the glutinous rice that is bitten open, there is a sweet filling.

The peanuts and sesame seeds in the filling are dry and dry, which is somewhat different from the soft and moist glutinous rice balls.

But the sweet smell of chewing makes the glutinous rice dough sweet.

Delicious, really delicious.

Xu Zhuo didn't know what to say.

This wormwood cake is so delicious, no wonder so many people love to eat it.

After eating this sesame peanut filling, Xu Zhuo tasted other fillings, and the taste was very good.

This kind of glutinous rice cake is simple, but the taste is outstanding, and Xu Zhuo thinks that he can try it in the store when he goes back.

Even if you don't have a new one in the restaurant, you can put it in the online store for sale.

After all, this is a dessert, and among the best-selling products in the online store, in addition to various lo-mei, there are desserts of various flavors.

Although this mugwort is not as beautiful as desserts such as donkey rolling, it is better than a wide audience, and almost all the friends in the south have eaten it.

So don't worry about sales.

When the fish was marinated, Xie Hailong also came with gifts.

He entered the door and exchanged a few words with the old lady, and then slipped into the kitchen.

The chef is still more kind to the kitchen.

He brought a dozen or so pipi shrimp over and prepared to give everyone a taste.

When he was cleaning up the shrimp, the old man took out the eggs and prepared to make the paste to be used for fried hairtail.

To make dry-braised hairtail, you first need to fry the hairtail in oil, and then you can proceed to the dry-roasted step.

When frying the hairtail, if you fry the hairtail directly, it is not only easy to break the skin, but also the appearance of the fried hairtail is not very good.

That's why there is a saying that it's mushy.

This time, the old man used the hanging paste very simply, it was just pure egg yolk.

Crack the eggs, separate the egg whites, put the egg yolks in a separate bowl, sprinkle in a little salt, then stir the egg yolks, and the egg yolk paste is ready.

But the egg yolk alone was not enough, and the old man brought another plate and poured some raw ingredients into it.

When it is time to fry later, dip the hairtail in the egg yolk and then put it on a plate until both sides are covered with starch before throwing it into the pan for frying.

The reason for this is that the skin of the hairtail fish is prevented from breaking and affecting the appearance, and the second is that the color of the fried fish after adding egg yolk is more beautiful.

In addition, after the egg yolk paste is fried, if you do dry roast, the egg yolk paste can absorb more soup and taste more delicious.

After the egg yolk paste is ready, the old man adds a wok, pours oil into the pan, and prepares to fry.

When the oil was hot, he took out the pickled hairtail from the refrigerator, picked off the green onion and ginger on the surface, and then used kitchen paper to absorb the excess water on the surface.

The main reason for this is to make the yolk hang more evenly.

When the oil is hot, the old man holds the hairtail with chopsticks, dips it in the egg yolk paste, and then puts it on a plate with starch.

After the starch was stained on both sides, he threw the hairtail into the pot.

Because of the egg yolk, the hairtail is quickly fried to a golden brown.

After the frying is done, the old man takes out the oil control.

This step is different from boneless hairtail, when making boneless hairtail, you must fry the hairtail thoroughly, and dry hairtail, you only need to fry it.

After all the hairtail is fried, the old man pours out the oil from the pan and begins the dry cooking process.

Leave the bottom oil in the pot, add the green onion and ginger and stir-fry until fragrant, then add the chili rings cut into millet peppers, stir-fry a few times, and pour a little stock into the pot.

Once boiling, season to taste.

First it is salt, then some sugar.

Then there are condiments such as light soy sauce, dark soy sauce, cooking wine, etc.

After leaving it all in, stir it a few times to allow the seasoning to melt completely.

Then put the hairtail in it.

Simmer for two minutes, and when the soup is about to dry, turn off the heat.

Arrange the hairtail evenly on a plate, and then garnish the chili rings on top, and a dry-braised hairtail is ready.

After this dish is ready, it is time for Xu Zhuo's marinated chicken.

He took out the rice cooker and began to make the rice cooker stewed chicken.