Stir-frying salt is a necessary step in almost all salt-baked dishes, and it is even an important step.

Xu Zhuo used the method of slow stir-frying on low heat, and soon fried the sea salt in the pot until white smoke - the water in it was fried out.

When he was busy working, Yu Keke came over with the bear cub in his arms, and was a little surprised when he saw so much salt in the pot: "So much salt, will it be salty?"

Xu Zhuo said while stir-frying: "Don't worry, this is sea salt, the saltiness is very light, not to mention that it will be salty, and even when you make some salt-baked dishes, you have to add some edible salt to it." ”

"Really?"

Yu Keke looked unbelieving, she thought it was amazing, the salt at home was so small, it was almost equivalent to powder, but the saltiness was really strong.

These large grains of sea salt look like crushed rock sugar, and their own man actually says that it is not salty.

Do you really think that you are not diligent and do not divide the grains?

In order to express his doubts about Xu Zhuo, and to show that he really doesn't understand anything.

Yu Keke pinched a grain of sea salt and put it in his mouth.

She smacked her lips and tasted the taste, and found ......

It's really not salty!

"Why isn't it salty? Shouldn't all salt be the same?"

Xu Zhuo pointed to the spice box next to the stove and said: "The salt we usually eat is purified and processed, the concentration of salt is very high, the particles are small, the saltiness is enough, and there is a bitter taste when you put too much."

In addition to these common table salts, there are also some types such as barbecue salt, kimchi salt, large sea salt and so on.

The density and purity of these salts are different, and the additives are not the same, so the taste of these salts becomes different. Some are a little saltier, some are lighter, and some even have a fresh taste.

Do you remember the steak you ate in a Western restaurant? The salt sprinkled on it is a kind of large sea salt, which is very fresh, but the saltiness is average, and it tastes very delicious. ”

Yu Keke nodded as if she didn't understand, Xu Zhuo's words had already made her a little confused.

Sure enough, I'm a waste who doesn't work hard and doesn't distinguish between grains and grains.

But waste is waste, anyway, I have found someone, and I don't have to worry about eating and drinking in this life, quack.

The girl happily walked away with the bear cub in her arms, and Xu Zhuo was dumbfounded.

Is this stimulated by something?

Regardless of this little girl who suddenly became nervous, Xu Zhuo continued to fry salt.

When the salt in the pot was almost ready, Xu Zhuo put in the spices that had been prepared and continued to stir-fry.

In order to make the quail eggs more delicious, Xu Zhuo deliberately put a few dried chili peppers in the pot, and the quail eggs made in this way will have a spicy and spicy feeling, and the taste will be better.

You don't need to fry the spices for too long, because the temperature of the salt has become very high by this time, and you can turn off the heat and cover the pot to suffocate the salt and spices.

In this way, the flavor of the spice will penetrate into the salt, making the aroma more intense.

After two minutes, Xu Zhuo mixed the salt and spices in the pot, then turned off the heat, covered the pot, and stepped aside to start cleaning the quail eggs.

It is not difficult to clean the quail eggs, and they have just been soaked, so you only need to gently rub them on top of the eggshell.

The eggshell is very thin, so you have to be careful when rubbing it, because if you are not careful, you may crush the eggshell.

Wash the quail eggs in a tray lined with kitchen paper, which quickly dries the surface of the quail eggs.

After doing this step, Xu Zhuo began the most important step in making salt-baked quail eggs - knocking eggs.

The so-called egg knocking is to use the thick end of chopsticks to gently knock on the quail egg to knock out a crack in the eggshell.

This not only allows the quail eggs to mature quickly in salt, but also allows the aroma of salt and spices to penetrate into the quail eggs, making them taste better.

In the process of knocking, do not use too much force, which will cause the eggshell to crack completely and the egg liquid will flow everywhere.

It should not be too slight and cause only a very small crack to appear on the eggshell, which will make the flavor inaccessible.

The best way is to use the thick end of the chopsticks to knock on the quail egg, which is not light or heavy, so that the eggshell will appear fried and the part of the knock will be dented.

But the eggshell does not break, and the egg liquid does not flow out.

Such quail eggs are best when baked.

Xu Zhuo knocked the quail eggs one by one, and then opened the lid of the pot.

Now the smell of the spices has been completely covered by the heat of the salt, and it is time to put the quail eggs.

He spoons out a third of the salt from the pan and pulls the salt pan apart so that the bottom of the pan is of the same thickness.

Then, Xu Zhuo put the quail eggs with cracks on the surface into the pot one by one, and each quail egg was placed on the sea salt, so that the taste would penetrate better.

Once arranged, carefully spread the freshly served sea salt on top of the quail eggs.

When you're done with this, close the lid and turn the heat back on.

The fire should not be too large to prevent the quail eggs in the pan from exploding due to intense heat.

Turn on medium-low heat and slowly heat the slightly cooled sea salt in the pot so that the aroma of the spices will come alive again and seep into the quail eggs with the heat.

Five minutes after turning on the fire, Xu Zhuo turned off the heat again, and then let the sea salt in the pot start to smoulge the quail eggs inside.

Quail eggs are small in size, and a little heat can make them mature, so the fire time should not be too long, to prevent excessive heating and cause the shell of the quail egg to stick tightly together, and it is difficult to peel off when eating.

In addition, if the heating time is too long, it will also make the appearance of the quail eggs appear Huhua, resulting in a bitter taste of these quail eggs.

The correct way to do this is to turn on the heat for five minutes after the quail eggs are put into the pot, heat the sea salt in the pot for a while, then turn off the heat and wait.

In this way, the heat and aroma of the sea salt will suffocate the quail eggs little by little.

This is how salt baking cooks, which changes the disadvantages of too fast heat transfer in the pot, and after absorbing the heat transferred by the pot, the sea salt slowly and evenly transfers the heat to the ingredients.

Through the transfer of salt, the heat becomes soft from strong to soft, and the ingredients in the pot will be different from the usual dishes.

The waiting process seemed very long, because the fragrance wafting out of the pot from time to time kept tickling the olfactory nerves, so that Xu Zhuo had to leave the kitchen and stay in the living room for a while, so as not to be tempted to eat in the kitchen.

"I'm so hungry that I'm fainting. ”

Yu Keke was half-lying on the sofa, looking weak.

Xu Zhuo sat down, stroked two handfuls on the bear, and then said: "Wait, don't you be afraid of being late for a good meal, didn't I bring some lo-mei, if you want to be hungry, you can pad the ...... first."

As he spoke, Xu Zhuo lifted the packing box, intending to pinch a chicken claw to cushion it.

only to find that the lo-mei in the packing box was eaten cleanly.

He looked at Yu Keke, who was still acting, and then looked at the box full of leftover bones, and smiled helplessly.

Is this going to be hungry?

Is this stupid?