"Assessment, what is the assessment?"

"Knife work. ”

There were no these lines in the lines designed by Yuan Kang, so when he heard Xu Wenhai talk about the assessment, he was a little confused. However, after hearing the word knife work, the confused mood was immediately replaced by excitement.

If it's a knife worker, then don't blame me for pretending!

This piece of meat needs to be pressed for about two hours, so that the meat can be completely flattened and the meat will become more porcelain.

At the same time, two hours can also allow the meat to cool down completely and achieve the purpose of shaping.

Naturally, these two hours could not be idle, Xu Wenhai took out the dried lotus seeds he had prepared before and began to clean up the lotus seeds.

Lotus seeds are an important ingredient and are widely used in soups, porridges, desserts and various dishes, but fresh lotus seeds are too seasonal, so dried lotus seeds are born to be easy to eat.

But if you want to eat dried lotus seeds, you have to be able to clean them up.

Because the dried lotus seeds are wrapped in a thin film, if this film is not removed, the skin of the boiled lotus seeds will be hard, which will affect the taste.

In addition to this film, there is another part of the lotus seed that must be removed - the lotus heart.

Lotus heart is a green sprout in the lotus seed, which is a well-known traditional Chinese medicine, which has the effect of clearing heat and removing fire.

But lotus heart has a disadvantage, that is, the taste is bitter.

Moreover, this bitter taste is also very diffuse, if you use lotus seeds that do not remove the lotus heart to make soup, it will cause the whole pot of soup to taste bitter, making it difficult to swallow.

Both the film and the lotus heart must be removed, but it is not very easy to remove.

For example, the membrane on the lotus seed will be tightly attached to the lotus seed when the lotus seed is dried, and it cannot be removed by conventional methods.

The lotus heart is inside the lotus seed, and if you want to remove it, you need to peel the lotus seed, but many dishes that use lotus seeds require the lotus seed to be complete, so it is not easy to remove it.

This requires a certain amount of skill.

Xu Wenhai, as a Lu cuisine master, naturally knows the trick.

He boiled a pot of water, put some alkaline noodles in it, and then poured all the dried lotus seeds he had prepared into it.

"The outer layer of the dried lotus seed is not easy to remove, and the bitter taste of the lotus heart is very infectious, and it cannot be soaked in water for a long time, so it is necessary to use alkaline water to corrode the outer layer of the membrane. ”

Xu Wenhai said as he kept stirring in the pot with a spoon, so that the lotus seeds could rub against each other and accelerate the effect of alkaline water.

A few minutes later, he asked Xu Zhuo to prepare a basin of hot water, and then fished all the lotus seeds into it.

The purpose of using hot water is mainly to prevent the film that has fallen off on the surface of the lotus seeds from sticking to the lotus seeds again, and it can also quickly dilute the alkaline water on the surface of the lotus seeds.

In addition, soaking in hot water for a while can also make the film that has been corroded by alkaline water fall off more completely.

This was originally a secret in the kitchen, but when it was filmed today, it is estimated that everyone will know.

When soaking in hot water, don't worry, let this film fall off a little more, and when the hot water in the basin is not hot, then clean it up and tear off all the film on the surface of the lotus seeds.

In fact, when the kitchen carries out this step, it is all stirred in the basin with a brush, so that the film will naturally fall off in the friction of the lotus seeds.

However, that scene was too rude, so it was changed to hand stripping by Xu Wenhai.

This looks more gentle, and the father and son peel lotus seeds at the same time, which is also very warm to watch.

Anyway, it's still early, so there's no hurry.

After the two of them cleaned up all the lotus seeds, Xu Wenhai took a toothpick and began to remove the lotus heart.

The lotus heart is in the middle of the lotus seed, and it is not easy to take it out, especially to maintain the integrity of the lotus seed, which increases the difficulty of taking the lotus heart.

Conventional cutting or squeezing out directly will not work, it will destroy the integrity of the lotus seeds.

So at this time, you can only use the method of stabbing.

Xu Wenhai took a toothpick and gently poked it into the middle of the bottom of the lotus seed.

After entering, gently turn the toothpick, and then continue to poke inside, and the lotus heart will be pushed out by the toothpick.

There is a small hole in the head of the lotus seed, just enough for the toothpick and lotus heart to pass through.

Take out the lotus heart that comes out, and then pull out the toothpick inside, and what is left is a lotus seed with the lotus heart removed, which is very complete.

Of course, this step seems simple, but it still requires a certain amount of skill.

Not only should you pay attention to the angle of the stab, but also the strength is also the most important, otherwise it is easy to leave the lotus heart in the lotus seed, or pierce the lotus seed.

Xu Wenhai demonstrated to Xu Zhuo while talking about the matters to be paid attention to.

Xu Zhuo followed suit and quickly mastered the essentials.

The lotus seeds that have been removed from the lotus heart must continue to be soaked in warm water, because there is a slime on the lotus heart, and the taste is also very bitter, and it will remain inside the lotus seed after the lotus heart is removed.

It needs to be soaked in water and cleaned out, so as to completely remove the bitter and astringent taste of the lotus heart.

Some people make lotus seed dishes and feel that the taste is still bitter when the lotus heart is removed, which is caused by these mucus.

It took almost two hours to soak the lotus seeds with the lotus heart removed and then wash them out.

Next, we started shooting and cutting the meat.

In fact, when shooting, Yu Keke basically picked up important shots to shoot.

For example, Xu Wenhai just explained how to remove the lotus heart, this one needs to be filmed completely, but the process of removing the lotus heart and the process of peeling the lotus seeds before only need a few shots.

Otherwise, if you shoot them all, no matter how large the memory card is, you won't be able to carry it.

After all, this is a 4K format, and the footage takes up a lot of space, and it will be full if you are not careful.

However, when the father and son removed the lotus heart and film, Yu Keke took a time-lapse video, which can be used in the middle of the video at that time.

This can prove that the dishes are really done by the father and son, not like some videos, where everything is changed to someone else, and the actor is responsible for acting.

Cutting meat is an important part of making scallops, because the thickness of the meat is related to the overall appearance of the whole dish.

Xu Wenhai took out the piece of pork belly that had been flattened and flattened and put it in front of Xu Zhuo: "Come on, show your knife skills." ”

Xu Zhuo took a kitchen knife and began to cut meat.

This piece of meat is beautiful, not only has a ruddy rind, but it is also extremely flat.

And it happens to be rectangular, and when you hold it in your hand, it's like you're holding a brick.

He placed the piece of meat skin down on the cutting board, then picked up the slicing knife and prepared to cut the meat.

"How thick is the cut?"

"Two millimeters. ”

The simple question and answer not only reflects Xu Zhuo's self-confidence, but also expresses Xu Wenhai's experience.

Two millimeters, which is not easy for cutting meat.

Especially in the case of ensuring uniformity, it is more difficult to eat knife work.

The Li Zhuang white meat made by Xu Zhuo before was a dish with very high knife skills, and the thickness of the meat slices also required two millimeters.

Since it is the same as Li Zhuang's white meat requirements, Boss Xu naturally shows the knife work.

He pressed the meat in one hand and the kitchen knife in the other, slowly cut the knife, and then everything was in the end, and a piece of meat with a uniform thickness and a flat edge was attached to the knife surface.

Xu Zhuo pinched this piece of meat with his hand and showed it in front of the camera.

The white slices of meat, the crimson skin, look inexplicably festive.

Xu Wenhai commented on Xu Zhuo's knife work a little, and then asked Xu Zhuo to continue cutting.

A two-millimeter slice of meat seems easy, but when you zoom in, it's really difficult.

For example, now, the width of this piece of meat is about 15 centimeters, and if you want to cut such a wide piece of meat with a consistent knife edge, you can't have the slightest deviation when you cut the knife.

And when you cut down, you must not retract the knife and return the knife, you can only continue to cut down in the direction of the blade.

It's not enough to cut one slice, it's necessary to do it for every slice.

With so much meat, it has invisibly increased a lot of difficulty.

Because many people cut meat, one slice or two is nothing, but if there is more, it is easy to make mistakes.

After all, people's attention is limited, and if you cut too much, it is easier to get distracted, and the probability of overturning will be greatly increased.

After cutting the meat, Xu Zhuo wiped the sweat on his head with a towel and asked Xu Wenhai, "What should I do next?"

Xu Wenhai brought over the lotus seeds that had been processed before: "Start rolling the meat." ”

He picked up a piece of meat and put it in his hand, the skin facing outward.

Then pinch a lotus seed and place it on the meat slices, with the hole in the head of the lotus seed facing outward, parallel to the skin of the meat.

Then slowly roll up the meat so that the lotus seeds are tightly wrapped in slices, and the ruddy skin is like an ornament, forming a red circle around the lotus seeds.

The festive atmosphere is even stronger.

After the meat slices were rolled to the end, Xu Wenhai smeared a little starch water on the side, and the meat slices stuck tightly together.

He then placed the rolls skin-side down in a large bowl.

"Actually, if you don't want to use starch water, you can also tie the meat with shredded green onions, so that the meat will have a green onion flavor. However, the disadvantage is also obvious, that is, it affects the taste when eating. ”

After the pork belly and lotus seeds are steamed, they will become soft and glutinous, while the shredded green onion will still have a coarse texture because of the coarse fiber, so it will affect the overall perception when eating.

Of course, this is Xu Wenhai's personal idea, and whether to use shredded green onions or not depends on personal choice.

The two of them began to roll the meat.

The rolled meat is neatly stacked in a bowl, which is almost the same as meat dishes such as plum cabbage button meat, salted roasted white meat, bean curd meat, and strip meat button bowl.

However, compared with those kinds of meat dishes, the method of this scallop is naturally more refined.

After all, this is a Confucian dish.

Although there is a suspicion of impersonation, the practice should also be closer to the fine aspect.

The meat rolls are stacked neatly in the bowl.

When the meat rolled to the edge of the bowl, Xu Wenhai stopped what he was doing.

He said to Xu Zhuo: "The meat is fine, and then it's time to fill it with auxiliary materials." ”

The so-called auxiliary materials are those ingredients that are at the bottom of the buckle meat.

In salty roasted white, the auxiliary material is salt vegetables or sprouts.

In the plum cabbage button meat, the auxiliary material is the dried plum vegetables that are washed and chopped.

Even if it is the stewed meat with dried vegetables in Shaoxing, there are also auxiliary materials.

In the buckle meat vegetable variety, the auxiliary materials and the meat are complementary to each other.

Since this scallop has been changed from a stewed poultry dish to a meat dish, it naturally needs auxiliary materials.

The auxiliary material prepared by Xu Wenhai is dried beans.

Dried beans do not need to be soaked, just put them in hot water and blanch them for one minute to soak until soft.

This is done to make the dried beans soft, but not too soft, and still absorb the steamed juice in a bowl.

If you soak the dried beans thoroughly, the taste will be a little worse when steamed.

Xu Wenhai cut the dried beans that had been soft into five or six centimeter segments, and then put a wok on the shelf, ready to fry the dried beans, and at the same time to season the dish.

For dishes that deduct meat, the seasoning is not in the meat itself, but in the auxiliary materials.

This step of frying was not done by Xu Zhuo, but Xu Wenhai did it himself.

After all, Xu Zhuo had already cut the meat just now, and if he started stir-frying, it would seem that Xu Wenhai was strong and dry, so he was responsible for this step.

Father and son have their own division of labor, so that the theme of cooking together can be reflected.

Pour oil into the pot, heat it, add the minced green onion and ginger and stir-fry until fragrant, then pour the prepared dried beans into it and stir-fry.

Because the meat has already been marinated, there is no need to put spices such as peppercorns and star anise.

After stir-frying for two minutes, Xu Wenhai poured some prepared chicken broth into the pot.

This chicken soup is not only to add flavor to the dish, but also to make the steamed gravy enough water for the final thickening step.

However, chicken soup is not necessary, and the effect of putting water is the same, but the umami of chicken soup is missing.

While waiting for the chicken soup in the pot to boil, Xu Wenhai began to season.

First of all, two spoonfuls of tofu milk are added to the soup to add a flavor of fermented bean curd to the dish, and it can also increase the ruddy color of the dish.

Then add a spoonful of soybean paste to the pot to increase the flavor of the sauce.

Then add some light soy sauce and oyster sauce to enrich the flavor of the dish.

Finally, salt and sugar are added to determine the final taste of the dish.

This kind of sweet and salty meat with the aroma of fermented bean curd is relatively easy to eat, and both southerners and northerners like to eat it.

After the chicken broth boiled, it simmered for about five minutes, and Xu Wenguan turned it on fire, then used a spoon to pour all the dried beans and the soup into the bowl containing the meat rolls.

After loading, press firmly, then put it in the steamer cabinet and start steaming.

Dishes with meat buckle start in two hours when steaming.

After filming this paragraph, Yu Keke turned off the camera, patted her stomach and muttered: "I have to wait for another two hours, it's really not easy to eat a bite of delicious food." ”

Xu Zhuo poured her a glass of water and said, "Don't look forward to it too much, I guess this dish tastes similar to the flavor of fermented bean curd, but it looks better."

If you want to say it's delicious, it has to be the original version of the ribbon on the court, the duck and the pigeon are stewed together, just thinking about it makes people drool, but unfortunately, it's lost......"

Although there are also people who make this dish under the banner of the ribbon on the court, the method is too rough, and it does not have the delicacy and atmosphere of the finale of the Confucian banquet.

A little star flashed in Coco's eyes: "I really want to know what it tastes like......

Xu Zhuo smiled: "I am the same." ”

Yuan Kang, Li Hao and others came over and joked with Xu Zhuo: "You go back and try it." ”

Xu Zhuo waved his hand, and was about to refuse, but the prompt sound of the system sounded.

"Ding, the series of side quests [Lost Dishes Reappear in the World] is officially opened, please click on the task panel for details. ”

Xu Zhuo: "............"

This dog system won't let Lao Tzu do this belt to go up, right?

In order not to affect his mood, Xu Zhuo chose not to enter the system to see the details of the task.

If you don't look at the task details, you won't know the content of the task.

If you don't know the content of the task, you don't have to worry about how to complete the task.

Don't worry about the task, life will become beautiful.

Two hours later, the dish is out of the pot.

After everyone was in place, Xu Wenhai put on anti-scald gloves, opened the steaming cabinet, and brought out the steamed straps inside.

As soon as the steamer was opened, a good smell wafted out of it.

The flavor has the aroma of fermented bean curd, the umami of chicken, and the gluttonous taste of pork belly.

It smells good anyway.

After the dishes were brought out, everyone stretched their necks to look at the bowl in Xu Wenhai's hand, but found that except for the stronger fragrance, there was no difference from when they put it in.

Xu Wenhai carefully poured out the soup in the bowl, which will be used to thicken later, so he should pour it out first.

The soup is ruddy in color and fragrant.

Li Hao, who was taking a close-up not far away, swallowed his saliva unconsciously.

This soup is soaked in two bowls of rice, and it is absolutely exciting.

It's a pity that I can't eat it now, and I have to continue to work as a videographer.

After the soup was poured out, Xu Wenhai took a large plate and placed it on the bowl and covered it in the center.

Then both hands turned hard at the same time, and the meat in the bowl was firmly buckled on the plate.

Removing the bowl, there was a chorus of admiration.

Because this meat is so beautiful.

The meat slices are dyed with a faint red, and the outermost skin of the meat slices is more bright red, making the meat that is buckled out have red circles on the outside.

And in the middle of the red circle, there is also a white lotus seed wrapped in it.

It looks like a flower.

Xu Wenhai asked Xu Zhuo to place the freshly blanched broccoli around the meat, while he took the freshly poured gravy and added it to the wok, ready to thicken it.

In fact, at this time, the buckle meat on this belt is already very perfect.

This appearance alone makes people want to eat a few pieces.

But Confucian cuisine is all about excellence.

After the fire was turned on, Xu Wenhai poured the gravy into the pot, hooked some thin potatoes into it after boiling, and when the ruddy soup became sticky, he poured some pepper oil into the pot.

After stirring well, turn off the heat and remove from heat.

Xu Wenhai held the pot in one hand and a spoon in the other, carefully scooped out the ruddy and sticky soup in the pot, and then poured it little by little on the meat that had just come out of the pot.

After finishing it, Xu Zhuo found that the appearance of this plate of meat was higher.

If it was eighty points just now, it is at least ninety-five now.

After pouring the sauce, the color of the meat is not only more ruddy, but also bright and oily, and the whole plate of meat seems to have a filter turned on.

Placing the meat on top of a rotating tray, Yu Coco leaned over and began to take a close-up.

After the shooting, Xu Zhuo brought the meat to the table, and was just about to take the chopsticks to taste it with Xu Wenhai, when there was a sudden coughing sound next to him.

Twisting his face, the old man didn't know when he stood up, he dusted off his clothes, straightened his hair, and looked like he was going to enter the shooting scene.

What's going on?

Is this to steal the show?

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5,000 words big chapter, I hope everyone is happy to see it, that's all for today, I have to go and sort out the shopping cart, so as not to buy everything from the losers......