After the dried fish, Xu Zhuo tried to make a spicy dried fish.

To be exact, this dish should be Hunan cuisine, but it is available in many places across the country.

It should be considered home-cooked by now.

Since it's a home-cooked meal, it's a bit casual to make.

Xu Zhuo's method is more inclined to the Sichuan-Hunan style, because it uses millet spicy, and there are more of them.

This kind of dish stir-fried with millet is more common in Sichuan and Hunan cuisine.

So Xu Zhuo thinks that this is a Sichuan-Hunan style dish, but whether it belongs to Sichuan cuisine or Hunan cuisine, Xu Zhuo does not know.

Besides, Hunan cuisine is separated from Sichuan cuisine, and the Sichuan and Hunan cuisine in many places is not separated, and even the name of the store in some places is directly called Sichuan Xiangqing.

It can be seen how closely the connection between Sichuan cuisine and Hunan cuisine is.

In addition to millet spicy, this dish also uses minced garlic, minced ginger, Sichuan peppercorns, dried tempeh, bean paste and green onions.

In addition, it is necessary to soak the dried fish before cooking.

Don't soak for too long, half an hour is enough.

Soaking it in this way will make the dried fish soft, but because of the presence of salt during baking, after soaking, the dried fish will not become very glutinous even if it is soft.

On the contrary, after soaking, the taste of the dried fish is still strong, and after soaking, the salt in the dried fish will melt away, and the taste will be better.

Of course, if you buy small dried fish, you have to clean it several times.

Because the kind of dried fish made in large quantities not only has a lot of salt, but also the hygienic condition is also worrying, and it needs to be washed several times.

After soaking the dried fish, Xu Zhuo cut the millet spicy into rings, cut the green onion into segments, and minced the garlic and ginger.

When everything was ready, Xu Zhuo began to make this delicious and delicious spicy dried fish.

First, pour oil into the pan and heat the oil until it is 70% hot.

Then pour in the dried fish with controlled moisture and fry it in oil.

The purpose of this step is to lock in the moisture that enters the dried fish when it is just soaked, so that it will not feel like eating a rubber band.

The frying time is not too long, and it can be cooked in one minute.

In a minute, the surface of the small dried fish is fried, but the flesh inside is still tender.

If it takes a long time, the moisture of the dried fish will be completely fried, and the dried fish will become a failed product.

After frying, pour out the oil from the pan, leaving a little base oil.

Now it's time to stir-fry.

However, before adding the main ingredient, you need to fry the peppercorns first.

If you want this dish to taste spicy and delicious, Sichuan pepper is an indispensable ingredient.

However, after having Sichuan peppercorns, it is a little troublesome to eat, so you need to fry the Sichuan peppercorns first, so that the flavor of the Sichuan peppercorns remains in the oil, and the Sichuan peppercorns after frying can be fished out and thrown away.

After Xu Zhuo turned on the fire, he directly turned down the heat, and then put the peppercorns into the pot.

Fry slowly over low heat, so that the aroma of peppercorns can be fried into the meat.

This step should not be on fire, if the fire is too big, it will be directly pasted without waiting for the aroma of peppercorns to blow up.

Only by frying it slowly over low heat can the flavor of Sichuan pepper be brought out little by little.

After the color of the surface of the pepper aggravated and the fragrance of the pepper wafted out of the pot, Xu Zhuo took a relatively fine colander and fished out all the peppercorns in the pot.

Then, Xu Zhuo put a spoonful of bean paste into the pot, turned the heat up slightly, and began to stir-fry.

After the red oil was fried, Xu Zhuo turned up the heat.

He put the prepared dried black bean sauce in and stir-fry it a few times, then add the minced ginger and garlic, stir-fry until fragrant, and then add the millet spicy and green onion.

After the choking smell of millet spicy wafted out, Xu Zhuo poured the small dried fish that had just been oiled into it.

After pouring the dried fish, you can't turn the pot with a spoon, because it is easy to fry the dried fish, and you can turn it with a spoon.

Stir-fry like this for two minutes, so that the main ingredients and ingredients are fully integrated, and the spicy flavor of millet can also be immersed in the dried fish.

Then start seasoning.

Pour a little vinegar, a little light soy sauce, a little oyster sauce, and a spoonful of sugar into the pot, stir-fry evenly and you're ready to go.

This dish is made without salt because the dried fish itself is salty.

In addition, there is salt in the three seasonings of bean paste, light soy sauce, and oyster sauce, and it is a bit too much if you add salt.

Because this dish is a home-cooked dish, you can add any toppings you want.

For example, you can put some celery in it, if you don't like spicy food, you can also use green and red peppers instead of millet spicy, so that the color of the dish is more attractive.

In addition, when cooking, you can also add a little water to the pot, and the dried fish that comes out of this way will bring a little soup and mix it into the rice, which is absolutely enjoyable.

After the dish was made, Xu Zhuo took the chopsticks and tasted it.

The dried fish is spicy and strong, and the taste is full.

Even if he is not hungry now, after tasting the dried fish, he unconsciously took out the steamed steamed buns of the old man in the morning, broke them and sandwiched some small dried fish into them.

When you take a bite like this, the flavor of the steamed bun and the spicy taste of the dried fish are mixed together, making people unconsciously have an appetite and want to eat it after eating.

The fluffy steamed buns and the chewy dried fish also form a sharp contrast in taste.

This spicy dried fish is really worthy of being an artifact for rice, Xu Zhuo finished eating a steamed bun in three or five to two, not to mention, and even wants to eat another one at this time.

But for the sake of his body, he still held back.

"Come on, come on, try this spicy dried fish dish I made. ”

Everyone in the back kitchen tasted it, and those who like spicy food can't stop at all, such as Cao Kun, who has already filled a bowl of rice and started eating.

Feng Weiguo and the old man couldn't stand the spicy taste, so they put down their chopsticks after tasting a bite of dried fish.

"Xiao Zhuo, is this dish still ready to be served in the store?"

The old man was a little curious about Xu Zhuo's sudden new dish, it was time to demolish it immediately, and it was not appropriate to launch a new dish.

"If you don't launch it, when you go to the provincial capital, it's not too late to launch it again, this kind of food is definitely very popular. ”

Soon, Guan Junjie returned from a trip abroad.

After Xu Zhuo went to the airport to pick him up, he directly sent him to the Sifang Restaurant, where the construction was nearing completion.

"Senior Brother Guan, the decoration of the back kitchen has just begun, you can look at the design drawings, if there is anything that needs to be modified, communicate with them, and my car will be left in the provincial capital as your scooter." ”

The back kitchen is Guan Junjie's world, so Xu Zhuo brought him here, asked him to contact and communicate with the people of the construction team, and if there is anything that needs to be modified, take this opportunity to change it quickly.

Otherwise, it will be troublesome to change it after the smoke machine is installed.

"You gave me the car, so what about you? How do you go back?"

Xu Zhuo smiled: "I'm not going back, I'm going to take a car to Yangzhou in the afternoon, and I'll go to Yangzhou University with my grandfather and my godfather to pretend to be a wave!"

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Thank you for the reward of the big guy [Harry Potter yy]!I checked my current symptoms today, and it is somewhat similar to mandatory spondylitis, so I went to the hospital to check it, and the CT scan showed that the joints were normal, but I had calcification in my lumbar spine and had to be operated.

Work hard to earn the surgery fee!