The large intestine has been prepared, the pork liver has been blanched, the garlic sauce and starch water have also been prepared, just waiting for the final preparation.

Xu Zhuo poured half a pot of water into the pot, and then put the chopped large intestine into it and began to cook.

In fact, at this time, you should put some mushroom soup in the pot to enhance the umami of the dish.

The so-called mushroom is a delicious mushroom, because most of them grow in the Zhangjiakou area, so it is referred to as the mushroom.

Compared with ordinary mushrooms, mushrooms have a stronger umami taste, better taste, and delicate taste, which is an essential ingredient in many dishes.

However, the culinary academy does not have this kind of ingredient, and there is no need to buy it, so I didn't put it today.

Once the water is boiling, use a spoon to remove the little foam floating in the pan and pour in the garlic sauce that has just been fried.

As soon as the sauce is put in, the garlic flavor and sauce flavor immediately come out.

Continue to boil for a while, and let the boiling water in the pot completely stimulate the aroma in the pig's large intestine.

Taking advantage of this effort, Xu Zhuo took the soy sauce and poured some into the pot, adjusting the color of the fried liver first.

As for the taste, because the yellow sauce contains salt, there is basically no need to put salt in it, but whether you put it depends on your personal taste and the amount of yellow sauce.

After Xu Zhuo changed the color of the soup in the pot to the color of fried liver, he scooped a little soup with a spoon and tasted the taste.

A little light, he added another salt to the pot.

After boiling for a while, he brought the basin of starchy water and began to thicken it.

Thickening is an indispensable step in making fried liver, and it is best to use mung bean root, so that the fried liver tastes right.

When thickening, the heat should not be too large, and the heat should be adjusted to low heat to prevent the pot from boiling too much.

In that case, the starch water will turn into gnocchi under the action of boiling water as soon as it is poured into the pot, and it will not be able to blend into the soup.

In addition, when thickening, be sure to use a spoon to scoop the starch water into the pot one by one, and stir it with a spoon a few times each time you pour it to confirm that the starch water melts into the soup before pouring a spoonful.

You can't pour all the starch water into it, and then you won't be able to eat the fried liver.

Xu Zhuo used a spoon to stir the slightly precipitated starch water in the basin, and then scooped up a spoonful and poured it into the pot.

After two stirs, the starch water disappeared and the soup in the pot became slightly viscous.

This is naturally not enough, Xu Zhuo continued to thicken like this, and kept pouring more than ten spoonfuls of starch water into the pot, so that the hot in the pot could be regarded as really sticky.

However, this soup is only at the level of Hu spicy soup, and it is still much thinner than fried liver.

Xu Zhuo hooked two more spoonfuls of starch water, and when the pig's large intestine in the pot no longer sank to the bottom and could be suspended freely in the soup, he stopped thickening.

At the same time, he also explained: "The reason why the fried liver sold in those shops in the capital is so viscous is to save ingredients, and they don't put much in the large intestine and liver, so they can only hook the soup as thick as possible, so that it can appear weighty."

But it's not necessary for us to eat it ourselves, there is nothing to eat with so much starch, we still have to eat meat. ”

Xu Zhuo stirred twice in the pot with a spoon, and when he was sure that there was no raw starch in the pot, he poured the blanched pork liver into the pot.

The pork liver must be poured after thickening, so that the taste of the pork liver is more tender and the taste will not be bitter.

If you put the pork liver before thickening, it will definitely be boiled, and it will not only taste dry and hard, but also bitter.

Stir the pork liver with a spoon and mix it evenly into the pan.

After doing this, Xu Zhuo turned off the heat and poured all the remaining minced garlic into the pot.

After stirring, cover the pot and let it simmer for two or three minutes, kill the flavor of raw garlic, and at the same time stuff the garlic flavor into the fried liver.

After this step is done, the fried liver is considered ready.

Xu Zhuo lifted the lid of the pot, smelled the rich garlic smell in the air, looked at the black and viscous soup in the pot, and said to the leader: "The fried liver is ready, come and try a bowl?"

Here in Yangzhou, in fact, many people have only heard of the name of fried liver, but they have never eaten it.

They take it for granted that since it is a famous food in the capital, it must be very delicious.

But now looking at the black and very viscous fried liver in the pot, coupled with the rich garlic flavor, the leader's mentality is a bit broken.

But if he dares to refuse at this time, it will be a slap in the face of Xu Zhuo.

So there was no way, he could only nod and try to squeeze out a smile: "That's okay, then I'll taste it today." ”

Xu Zhuo served a bowl to everyone, and the canteen also sent some steamed buns, which can be regarded as a good match for these fried livers.

The fried liver is delicious, and Xu Zhuo deliberately didn't make it so salty when he made it, with the rich garlic fragrance, it goes well with the steamed meat buns in the canteen.

The fat sausage inside is very fragrant, and it is soft, and the taste is very thorough.

As for the liver slices, they are soft and delicious, and they taste very good.

The minced garlic in it not only has an anti-greasy effect, but also is very fragrant, so it is very enjoyable to eat with it.

Xu Zhuo ate two bowls in one go, and then put down the dishes and chopsticks with a full burp.

Others don't work so smoothly though.

Especially these people who grew up in Yangzhou since childhood, the light taste has almost been imprinted in their bones, so it is somewhat uncomfortable to eat such a heavy taste of food at this time.

Especially the minced garlic in the bowl, which is definitely hard to swallow for them who don't eat raw garlic.

However, after eating it for a while, I gradually got used to the taste of raw garlic, and it felt quite good.

Everyone chatted about the delicacies in the capital while eating, and in their opinion, half of those delicacies belonged to dark cuisine.

And even those dim sum in the capital are a little rough in the eyes of Yangzhou people who are used to exquisiteness, at least not as good as those desserts in Yangzhou.

On one side, everyone thinks that their hometown is the best, and Xu Zhuo understands this.

After all, in his opinion, no matter how good the taste of this fried liver is, there is no bowl of spicy soup that makes people dream, after all, people in the Central Plains eat this.

Two days later, Xu Zhuo drove back, and Wei Junming drove back with Yu Keke and the bear cub who had just adapted to Dabie Ye.

The matter has been resolved, Xu Wenhai's letter of appointment has been received, the Culinary Institute has officially entered the summer vacation, and He Guoan has also successfully entered the university to teach.

Next, it's time to go back and work hard to earn money.

I don't know how good the villa is if I don't live in the villa, but after I get used to it, not to mention that the bear cub is a little reluctant, even Xu Zhuo doesn't want to go back.

It's so cool to have so many rooms, so many big rooms, and all kinds of rooms are fully functional.

For example, Yu's house has a video room, a gym, a meditation room, a wine tasting room and other rooms, which makes Xu Zhuo really feel the happiness of a rich man.

You must work hard to earn money, and if you have money, you can live in such a house, it's cool to think about!

After returning to the provincial capital, Xu Wenhai surrounded him as soon as he got out of the car.

"Where's the letter of appointment? ”

Lao Xu really doesn't have a bit of a city government, and he is excited like this with a letter of appointment.

Xu Zhuo Xu Zhuo complained in his heart, and took out the appointment letter from his bag and handed it to him.

As soon as it was handed over to Xu Wenhai, the prompt sound of the system suddenly sounded in his mind.

The host helped Xu Wenhai get the honor of visiting professor, and the special reward was C-level braised dishes - sauce beef, congratulations to the host. ”