When Xu Zhuo drove to the culinary academy, Wei Junming and Zheng Guangyao were strolling around the parking lot.

Seeing Xu Zhuo coming, both of them sighed that Xu Zhuo had really grown up.

What is Growing Up?

Growing up is not going to be rash, and everything will be done only after considering the benefits and losses.

However, this time to do the matter of frying the liver, Xu Zhuo can actually be completely dismissed, although the leader said that he wanted Xu Wenhai's letter of appointment, but it was just talking.

He really didn't have the guts.

Not only because this culinary academy was promoted by Yu Peiyong, but also because so many elders of Xu Zhuo are masters in the culinary circle.

As for Xu Zhuo's fame, he can also ignore it completely.

You can even poke this matter out and complain a few words on the Internet, and the leader will never be able to eat and walk around.

But Xu Zhuo was reluctant to do this, after all, it was related to Lao Xu's reputation.

If it is rumored that Xu Wenhai's visiting professor is obtained by Xu Zhuo forced the academy to get it, it will make Lao Xu very unable to raise his head, although he really wants the title of a visiting professor to be displayed, but he definitely does not want to go through the back door.

It's just saying that it's just a fried liver, and it's not a big deal.

Xu Zhuo behaved calmly.

I came to a classroom with an open door, and the ingredients for stir-fried liver were already placed inside.

A group of teachers from the Culinary Academy were already waiting here, and they had obviously heard about it, but these people were more interested in whether Xu Zhuo would make fried liver.

If you know how to make it, you can try it later.

The last time He Guoan made fried tenderloin, they opened their eyes, and this time Xu Zhuo made fried liver and made them involuntarily come over.

Who wouldn't want to try more of the food these days.

In addition to these teachers, that leader is also there.

His face fell to the ground, and now he was just waiting for Xu Zhuo to make the fried liver and pick it up, so he didn't be domineering when he saw Xu Zhuo.

Instead, he directly handed over Lao Xu's letter of appointment.

I also said that I was drunk yesterday or something, and my posture was very low.

That's right, Xu Zhuo put Lao Xu's appointment letter aside and began to check the ingredients they had prepared.

These ingredients include marinated large intestines, fresh pork liver, mung bean starch, a small pot of peeled garlic, a jar of yellow sauce, and spices such as star anise, green onion and ginger.

This is all that can be used to make fried liver, and after Xu Zhuo checked it, he washed his hands and began to make it.

First, cut the marinated pig intestine into thimble segments and put it in a basin for later use.

If you use fresh large intestine, clean the large intestine first, remove the fat from the large intestine, and then put it in the braised soup to marinate.

Now there is a marinated large intestine, but this step is omitted.

After the large intestine was cut, Xu Zhuo began to cut the pork liver.

In this dish, pork liver is actually very important.

Not only because of the pork liver in the name, but also because this snack has pork liver, which can make the taste richer and form a contrast with the slightly greasy fat sausage.

Cut the pork liver into three or four millimeter slices, which can be slightly larger, so that it is more enjoyable to eat.

Unlike those fried liver shops, the pork liver is cut very small, and a bowl of fried liver doesn't have much content at all, and it all depends on thickening to make up the number.

The cut pork liver is washed in clean water, drained and then soaked in water again.

The liver is an organ of hematopoiesis and detoxification, so after cutting, it should be soaked as much as possible, so that it can not only soak out the impurities in the pig liver, but also remove the blood in the pig liver.

It is best to soak for more than half an hour so that the pork liver slices can be soaked thoroughly.

Taking advantage of the time to soak the pork liver, Xu Zhuo was not idle, he used a kitchen knife to cut the small pot of garlic into minced garlic, and then he cut a little green onion and ginger slices.

After cutting it all, Xu Zhuo opened the prepared yellow sauce, scooped out two spoonfuls and put it in a bowl, and then opened it with water.

Yellow sauce is a sauce made from soybeans and can be found in many regions in the north, but the preparation of yellow sauce varies slightly from region to region.

This yellow sauce is the same as sesame paste, and it will only come out when it is opened, and it is also easier to use.

If you don't open it, not only will it be easy to stick when you fry it, but the flavor of the sauce won't come out at all.

After opening the yellow sauce, Xu Zhuo brought a basin and stirred the prepared mung bean starch into slightly thicker starch water with water for later use.

Stir-fried liver is a delicacy that requires a lot of starch water when thickening, so be sure to prepare more to avoid the fried liver not being viscous enough.

After doing this, Xu Zhuo put on the wok and prepared to fry the garlic sauce.

Pour oil into the pot, don't use too much oil, just like you usually stir-fry.

After pouring the oil, directly put the green onion ginger slices, a few star anise, a piece of cinnamon, and a few bay leaves into the pot and stir-fry until fragrant.

Remember, if you don't put peppercorns here, the taste of peppercorns will be numb, and fried liver will not be authentic.

After putting it in, turn on low heat and slowly stir-fry the ingredients until fragrant.

The fire must not be too big, if it is too big, the taste will be bitter, and this garlic sauce is blind.

When the ingredients in the pot were fried until they were yellow and fragrant, Xu Zhuo used a colander to take out all the ingredients and throw them away.

Then add a small bowl of chopped garlic.

Again, stir-fry over low heat.

Stir-fry this material, from the oil to the present, there is no need to turn on the high heat at all, just fry slowly over low heat, only in this way, can the fragrance of the material be stirred out, in order to make the fried liver taste more correct.

When the minced garlic in the pot gradually turned golden brown and the fragrance gradually became stronger, Xu Zhuo poured the open yellow sauce into the pot.

After pouring the yellow sauce into it, you can turn on the heat a little higher, because this will allow the water in the pot to evaporate quickly, and the fermented flavor of the yellow sauce will drift away, leaving only the flavor of the sauce.

Soon, the fragrance of the sauce in the pot floated out, Xu Zhuo turned down the heat, slowly pushed and stir-fried with a spoon, and tried to fry the flavor of the sauce as much as possible, so that it would be more delicious.

When the moisture in the pan decreases and there is grease, it means that the garlic sauce has been fried.

Xu Zhuo turned off the heat and served the yellow sauce.

At this time, the pork liver has been soaked for about the same time.

Xu Zhuo took out the pork liver, drained the water, then poured some cooking wine into it, sprinkled some cornstarch into it, and repeatedly grabbed and mixed to make all the pork liver slices hang starch slurry.

Next, boil a pot of water, as much water as possible, and blanch the pork livers.

Because pork liver contains a lot of blood and toxins, it cannot be eaten directly, and it needs to be blanched in water first.

However, if the pork liver is scalded directly, it will get old, so there is this method of starch starching.

This is also the secret of the tender and delicious pork liver in the dish of fried liver.

After the water in the pot boiled, Xu Zhuo poured all the pork livers in the basin into it, and then quickly stirred a few times in the pot with a spoon to scatter the pork livers in the balls.

The pork liver does not need to be blanched for too long, as long as it changes color, it can be removed.

At this time, there will be a lot of foam on the pork liver, so the pork liver fished out of the pot should be rinsed again with hot water, and the foam should be rinsed as much as possible.

After that, it's time to make fried liver.

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The plot doesn't matter.,It's mainly about writing about food.,There's a typo to remind me.,I went square dancing.。