The freshly fried hot pot ingredients are not suitable for eating because the flavor is relatively strong and the aroma of spices has not been completely released.

If you want to eat, it is best to let it sit for 24 hours, that is, one day and one night.

After sitting for such a long time, the strong smell of these hot pot ingredients has dissipated, and the spices have been completely released.

And after the temperature of the hot pot ingredients drops down, the fragrance will gradually be collected into the butter, and when the butter is completely condensed, the fragrance will also be completely collected.

When the hot pot ingredients are heated again, the fragrance will come out again, but after this harvest, the fragrance will become much softer, and there will be no such choking smell as it is now.

"Of course, it's not that it can't be eaten, it's just that without cooling and solidifying, the hot pot ingredients can't reach the most perfect state, the fragrance is strong and not soft, and the flavor in the spices has not been completely released, which will affect the quality and taste of the hot pot. Therefore, I advise you not to eat it today, and wait until tomorrow to eat it, it will definitely give you a different feeling. ”

Xu Zhuo's words made several people stop, and then looked at each other, giving up the idea of eating hot pot.

Sun Panpan kicked Li Hao angrily: "It's all your fault, you have to eat hot pot noisily, it's a shame, right?"

Li Hao pursed his lips and muttered in a low voice: "Obviously you said you wanted to eat hot pot, I just helped you get the dishes......

Sun Panpan's eyes immediately became fierce: "What did you say?"

Li Hao "......"

Boss Xu is right, women really have no reason to talk about.

He looked at the dishes in his hand, and then looked at the hot pot ingredients that occasionally turned out of the oil in the pot, and looked at the two girls with some embarrassment and asked, "What should we do now?"

Yu Keke put down the dish in his hand and said: "Go back to work, I haven't done anything in the morning, take a walk, hurry up and be busy for a while while I am about to have lunch, and set an example for the employees." ”

In this way, the truant trio put down the dishes and went back to the company, and when Xu Zhuo came back with the remaining half bottle of Coke, he shook his head helplessly when he saw the dishes left on the workbench.

It's really not a good family to know that firewood, rice, oil and salt are expensive, and it is really a waste to throw good dishes here.

Or......

Have nothing to do to make these dishes into hairy blood?

Xu Zhuo actually doesn't know how to do Mao Xuewang, but he can boil skills, plus Mao Xuewang is a variety of scraps boiled in red oil, and then put pepper peppers, poured with hot oil to make it, and all kinds of boiled vegetables are actually from the same source.

So Xu Zhuo planned to try, even if he failed, it was nothing, just pour it out, anyway, these dishes were thrown down by a few of them.

But if it's delicious, when you can't remember what to eat in the future, you can make Mao Xuewang.

No matter what time it is, this dish has a place in the category of next meal.

Especially in winter, a hot pot of hairy blood is vigorous, and a small pot of rice is eaten in the stomach, not to mention how comfortable it is.

To make Mao Xuewang, the first thing to do is to change the knife.

Xu Zhuo took out the two boxes of duck blood thrown down by Yu Keke, first washed them in clean water, and then used a knife to cut the square duck blood diagonally.

Then align the two pieces of duck blood and cut them into slices four or five millimeters thick with a kitchen knife.

Try to cut the duck blood as thin as possible, so that it will add more flavor and taste better.

The reason why it is cut into triangles is that it looks a lot, and it is convenient to eat with chopsticks.

Normally, duck blood is cut into square slices, but duck blood in this shape is easy to break when eating with chopsticks.

This is not the case with triangular slices, at least when pinched with chopsticks, they do not break easily.

After the duck blood was cut, Xu Zhuo soaked it in clean water.

Then I started to change the squid.

Just now, as soon as I was not paying attention, a few people slipped to the supermarket next door to buy shabu-shabu for hot pot, not only hairy duck blood bean sprouts, but also frozen products such as squid.

However, the quality of these dishes is not very high, especially the hairy belly, which needs to be cleaned well.

Squid is also frozen, and I don't know how long it has been frozen, but since I bought it, I can't throw it away, so I still have to use it to make a dish.

If it's delicious, I'll make do with it at noon today.

If it's not delicious, then there's no guilt if you throw it away, after all, you are using these ingredients to be thrown away to experiment with the method of making Mao Xuewang.

The squid knife is a bit more troublesome, first you have to cut the squid, clean the internal organs, and finally tear off the membrane on the surface of the squid.

After tearing it off, Xu Zhuo picked up the slicing knife and began to make the squid.

This kind of cross-shaped knife is not difficult for Xu Zhuo, and it is also very easy to cut.

In fact, there are now machines for making flower knives, such as squid, which do not need to be done manually at all, and after putting the squid into the machine, it will soon be evenly marked.

However, that kind of flower knife is beautiful, but it is not hand-typed.

First, the depth is not enough, and secondly, the knife flower is too dull, and there is no kind of spirituality of the handmade knife flower.

Xu Zhuo evenly marked the squid fillet with a flower knife, and then cut it into small slices of about five centimeters, these squid will be rolled up after being heated, and become a beautiful and good-looking squid roll, and the flower knife on the top will be hung with red oil, which is particularly enjoyable to eat, and it is also super delicious.

After Xu Zhuo changed the squid to a knife, he also changed the side dishes such as luncheon meat, hairy tripe, lotus root, tofu skin, etc.

Then he prepared some ingredients such as green onions, ginger, peppercorns, star anise, dried chili peppers, etc.

In order to make this dish delicious, he also deliberately made a knife-edge chili pepper with dried chili peppers and some Sichuan peppercorns, so that when it comes out of the pot at the end, it will taste more fragrant when it is poured with hot oil.

After everything was ready, Xu Zhuo looked at the time and saw that it was almost noon, so he put on the wok and prepared to make it.

Pour oil into the pot, then add spices such as green onions, ginger, peppercorns, star anise, etc., and fry until fragrant, then add the prepared bean paste.

In order to make the dishes taste better, and to make the fried red oil more beautiful, Xu Zhuo deliberately put more.

After putting the bean paste in, stir-fry it quickly with a spoon, and when the red oil is exceeded, add water to the pot and start boiling.

Boiling allows the flavor of the ingredients to blend into the soup, and when the ingredients are cooked later, the ingredients become more flavorful.

After the water boiled, Xu Zhuo boiled for a few more minutes, allowing the flavor in the ingredients to fully integrate into the soup.

Then he took a colander and took out all the slags in the pot, such as green onions, ginger, peppercorns, star anise, bean paste, etc., and after scooping them up, he put the ingredients that had been changed into the pot in order and began to cook.

When it is almost cooked, pour all the ingredients in the pot and the soup into the pot, then sprinkle a thick layer of knife-edge chili peppers on top and sprinkle some chopped green onions.

Boil some hot oil and pour it on it, and the fragrance will suddenly spread throughout the back kitchen.

The ruddy fat wraps the ingredients that are cooked just right, and even people who don't like spicy food will be thrilled when they see this pot of vegetables.

But whether it is delicious or not, Xu Zhuo has no bottom in his heart.

There's no way, there is no Mao Xuewang's skills, so he is so confident.

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Yesterday I changed the browser to the EDGE browser.,It's good to use.,It's just that there's no cross-out copy search function.,And then installed a related extension.,The results appear everywhere.,Even when copying the text, it will pop up.,It's really tiring.。