At seven o'clock in the morning, Xu Zhuo rode to the store.

Just now the old man called, and the car immediately entered the city, asking Xu Zhuo to wait at the door of the store.

Xu Zhuo didn't expect it to be so fast, he was really a fiery old man.

Last night, with the help of several propaganda committee members, twenty or thirty customers actually came to the noodle restaurant, which really made Xu Zhuo happy.

With the fermentation of word of mouth, I believe that the business of the noodle restaurant will get better and better.

Opening the door, Xu Zhuo went to the back kitchen and began to prepare today's dishes.

I haven't bought fresh vegetables yet, so I'll go to the vegetable market to buy them later.

Now he soaks the kelp and shredded tofu first, and then blanches the shredded water later.

It's the ingredient for the store's coleslaw, and you need to prepare it every morning, and although it doesn't sell for a price, it's cheaper.

Blanch the shredded kelp and tofu and mix it with chili oil and balsamic vinegar to keep the flavor constant.

Put it in the cold cabinet, if someone wants to take out a plate, mix it with onion shreds, sesame oil and seasonings, and a refreshing cold dish is made.

After cutting the kelp shreds, I was just about to boil water for the kelp shreds, when an old man with gray hair suddenly came in the kitchen.

Xu Zhuo's grandfather, Xu Jimin, came.

The old man was in good health, a little thin, but he spoke with a lot of anger and a little coercion.

"You knife work, you still haven't grown at all. ”

The old man glanced at the freshly cut kelp shreds on the board, and his expression was a little distressed.

"Go out and help, I'll leave it here. ”

Xu Zhuo nodded and went out.

Outside, several workers are unloading trucks.

This time it was a small box of goods, and they unloaded ten boxes of lamb bones and five boxes of mutton, all frozen.

There is no way, the territory of the motherland is too large, and only freezing can allow the flow of ingredients from Shannan and Haibei.

Sheep bones and lamb were removed, and an electric freezer was left in the car.

Obviously, the old man is still thoughtful.

Knowing that the freezer in the store was definitely not enough, I brought one back directly from the provincial capital.

Put the freezer in the utility room, and put the mutton and mutton bones in boxes.

With this method, the mutton bones can be kept fresh for at least half a month.

After everything was done, several workers drove away.

The old man blanched the kelp while instructing Xu Zhuo: "If you should be busy, you will be busy, today I just came to see if you can make braised noodles." ”

Xu Zhuo nodded, brought a box of sheep bones, unwrapped the sealing belt, took a dozen catties of backbones and poured them into a basin and soaked them in cold water.

After sealing the bones again in the box and putting them back in the freezer, Xu Zhuo took out two more lamb fans.

In order to maintain the fresh taste, these lamb bones and lamb are transported slightly frozen.

When you use it, you can soak it in water directly, and you don't need to wait for it to thaw.

After washing, Xu Zhuo chopped the mutton into large pieces and began to blanch.

In the blanching pot, Xu Zhuo didn't put anything.

After the old man blanched the shredded kelp and tofu, he stood again.

Without saying a word, he watched Xu Zhuo's operation.

This made Xu Zhuo's heart a little hairy, but out of trust in the system, he felt that the problem of conquering the old man should not be big.

While the water was blanching, the old man began to ask questions.

"Xiao Clumsy, when the pork bones are blanched, cooking wine, ginger and green onions will be added to remove the peculiar smell, why don't you put the mutton bones?"

Xu Zhuo calmly responded: "Because any seasoning appears in the bone broth, it will have an impact on the taste of the soup, and the mutton soup does not need to put any big ingredients." ”

"Then why do many restaurants that sell mutton soup say in their propaganda that they add a lot of spices and even traditional Chinese medicine when boiling?"

The old man didn't ask Xu Zhuo why he suddenly learned to boil mutton soup, but asked these irrelevant questions.

Xu Zhuo replied very simply: "Because the quality of the mutton and mutton bones they use is not good, they need to use large ingredients to suppress the fishy smell in the meat." ”

The old man had surprise in his eyes, but he didn't expect Xu Zhuo to answer so sharply.

Boiling sheep soup with the best quality grassland sheep does not need to add any condiments at all, and the soup is delicious after boiling for three or four hours.

But the price of steppe sheep is high, and the whole country is staring at those sheep.

If you want to buy, you have to book in advance, and some people even sign a purchase agreement with local herders a year in advance.

This high price has discouraged many people from switching to cheap local sheep.

Then the taste is much worse.

You can only put some large materials to press.

But they are also chicken thieves, and they will tear the word nourishing on their propaganda to add a halo to themselves.

These are still more conscientious hotels.

Some restaurant owners don't even use mutton bones to make soup at all, and buy some thick soup treasures and other things to mix, and it becomes the so-called mutton soup that has been boiled for a long time.

As soon as these restaurants go to the back kitchen, they immediately reveal the filling, because they don't even have a big pot for boiling soup.

After blanching, Xu Zhuo washed the lamb bones and mutton again with warm water.

After it has cooled, put the bones and mutton into the soup pot, re-add water, and start boiling.

During the boiling process, you should not add water or cover the pot.

Because the smell of mutton will be emitted with the water vapor, if the lid is closed, the smell of the mutton will adhere to the lid and return to the pot with the water vapor.

The old man spoke again: "Why do you want to use the pot under cold water?"

Xu Zhuo was already sure at this time that the old man would not be angry.

"Because of the pot under cold water, the boiled mutton soup is white and looks better. ”

"Why do you want to let it cool before putting it in the pot?"

"Because when it is hot, it is easy to harden the meat and make the taste worse. ”

"How long does it take?"

"More than four hours. ”

"When to put salt?"

"You can't put salt all the time. ”

This problem is really a trap, and the most taboo thing to boil mutton soup is to put salt.

Because once you put the salt, the whole taste is completely changed.

After asking this question, the old man stared at Xu Zhuo for a long time before asking the last question.

"Son, where did you learn all this? Supposedly, these are secrets. ”

Xu Zhuo lied: "If you look it up on the Internet, you can find everything on the Internet." ”

The old man didn't understand the Internet, so he didn't ask any more.

Xu Zhuo began to meet, and the old man was not too tired and continued to observe.

The more you look at it, the more obvious the smile on your face.

In the end, his eyebrows and eyes were completely stretched, and he said to Xu Zhuo, who was kneading dough: "Child, your talent is much better than your father's, I have decided that in the future, our Xu family cuisine will be carried forward by you!"

"Ding, discover new side quests, please click on the panel for details. ”

Xu Zhuo pretended to have an itchy neck, raised his hand and clicked in the void, and the system panel was suddenly called up.

"Side Quest: Grandpa's Wish.

Mission details: Xu Jimin has always wanted to find a descendant who can inherit the Xu family's cuisine, but his children are not talented, and he has not found it until now.

Task requirements: Make a bowl of noodles that Xu Jimin approves.

Rewards and punishments for the mission: If you succeed in the mission, you will get a D-level signature dish, and if you fail, you will completely make your grandfather sad and lose the qualification to inherit the Xu Family Restaurant. ”