In Xu Zhuo's view, the yellow stewed soft-shelled turtle is actually simpler than the method in the phenomenon.

Originally, when he saw the word yellow stew, he thought it was the same as yellow stewed chicken.

As a result, this practice of simmering first and then simmering is really unexpected.

But the finished product looks pretty good.

There is a soft-shelled turtle lying in the thick golden soup, which makes people quite appetizing at first glance.

It's a pity that the skills that are easy to learn can't be used yet, otherwise I would definitely have to learn this dish today.

When he thought of this, Xu Zhuo suddenly felt that he had learned so many cooking-related skills now, and he had also mastered the cooking technique of stewing.

According to Xu Wenhai's method to make yellow braised soft-shelled turtle, it should also be able to be made, right?

Although it is definitely not a D-level signature skill or anything at first, as long as you practice a little more, it should not be difficult to upgrade to the level of signature dishes.

If I could, wouldn't there be another dish in the store that could sell more money?

And compared to the skills of getting the dishes from the system, it is more rewarding to practice from scratch and then improve the dishes step by step.

After all, this is also a kind of "cultivation" game.

Although it's not an animal or a plant.,It's not Lori Shota.,It's a dish.。

But it's also nice to practice from scratch instead of getting it directly from the system.

Well, I haven't had any rollover experience during this time, so Boss Xu is a little floating.

I always feel that some dishes that I don't have skills can be easily made.

But whether it will work or not, you have to wait until you do it twice to find out.

If you can make it, then everyone will be happy, continue to practice, and strive to raise the grade of this dish as soon as possible.

If you can't do it, then ......

Then don't think so.

Anyway, when you practice this dish, you definitely won't be in the back kitchen.

If no one knows, you can pretend that nothing happened.

This is very similar to Yu Coco's theory that "girlfriends can't see it is zero calories".

While Xu Zhuo was thinking about this, Xu Wenhai took out the prawns that Xu Zhuo had packed up before and began to make salt and pepper prawns.

This dish is simpler than the braised soft-shelled turtle.

First of all, the processed prawns are pickled.

Xu Wenhai put the prawns in a basin, then poured some cooking wine and shredded green onion and ginger into it, mixed it evenly with his hands, and set it aside for pickling.

The purpose of this step is to remove the fishy smell in the shrimp, and at the same time, the marinating of cooking wine can make the shrimp meat more delicious.

While it was time to marinate, Xu Wenhai began to mix the salt and pepper to be used.

The salt and pepper used here are not only fried with pepper and salt, but also need to be peppered.

There are two ways to make salt and pepper, the first is to mix pepper and pepper with salt in advance and fry them, and then sprinkle them when the prawns are ready.

The second is to mix peppercorn noodles with salt, and when they are cooked, they are put in the pot with the prawns, so that when the salt and pepper flavor comes out, the prawns are just right.

There are pros and cons to both approaches.

The first one is relatively simple, because getting the salt and pepper right in advance saves a lot of steps.

But in terms of taste, it is a little worse, because the salt and pepper flow on the surface, so there is not much salt and pepper flavor in the shrimp meat.

The second one needs to have a good grasp of the heat, otherwise the shrimp is not good with salt and pepper, or the salt and pepper are almost pasted and the shrimp is not too cooked, which will overturn.

As an old chef, Xu Wenhai naturally chose the second type.

It's not that he trusts it, it's mainly because the finished pepper and salt of the Sifang Restaurant are still dipped in dry and fried tenderloin, and the ratio of pepper and salt used in the pepper-salt shrimp is different from the ingredients, so it can't be used at all.

And now it's too troublesome to make salt and pepper, so it's better to come out in a pot, and you don't have to toss anymore.

Before cooking, you need to mix the salt and pepper used.

He put peppercorn noodles into an empty bowl, then some black pepper noodles, and finally some fine salt.

The ratio of the three ingredients is about 3:3:4.

But the specific ratio still depends on personal taste.

Some people like to eat hemp, put more pepper noodles, some people eat salty, just eat more salt, some people like to eat the barbecue flavor, put more black pepper.

There is no specific proportion of this thing, it is mainly adjusted according to personal taste.

While Xu Wenhai explained to Xu Zhuo, he began to be busy stirring the pepper and salt in the bowl well, and also put it aside for later use.

Twenty minutes later, Xu Wenhai picked out the marinated prawns, removed the shredded green onion and ginger inside, and sprinkled a little starch into the prawns.

Grab and mix so that the shrimp are covered with starch.

The purpose of adding starch is to lock in the moisture in the shrimp meat and make the shrimp meat taste more tender.

The second is to make the shrimp shell more crispy, so that it will be more enjoyable to eat.

Next, Xu Wenhai set up a wok, and poured some peanut oil into the pot.

After the oil was hot, he put the prawns into the pan one by one and began to fry them, constantly beating and pressing the prawns with a spatula during the frying process.

This is done to allow the fat to enter the shell, but also to make the shell more crispy.

In addition, after pressing and patting in this way, it is also conducive to squeezing out the shrimp brain and shrimp paste, making the fried shrimp more beautiful in color and better in taste.

These tips are Xu Wenhai's accumulated experience in cooking for many years, and now he shows them to Xu Zhuo without reservation.

However, Xu Zhuo's mind was not on this, but stared directly at the pepper and salt in the bowl next to him, wondering when Xu Wenhai would pour it into the pot.

Soon, when the shrimp in the pot became ruddy, the surface appeared golden yellow, and the crispy sound could be heard when stir-frying, Xu Wenhai took the bowl and poured the salt and pepper inside into the pot.

Then he took the pot and made several spoonfuls in a row, so that all the salt and pepper stuck to the surface of the prawns.

When he was doing this, he glanced at Xu Zhuo busily: "Do you know why you use the technique of turning the spoon?"

Xu Zhuo was stunned for a moment: "Turning the spoon will make the pepper and salt stick more evenly, right?"

Xu Wenhai nodded and added: "The main reason is that the temperature in the pot is too high, and the salt and pepper have just been put in, if you don't use the spoon to cool down the ingredients, the salt and pepper will easily paste off." ”

Xu Zhuo then understood.

I can't help but sigh with emotion, I really have knowledge everywhere in life, and a simple spoon has the trick of temperature control in cooking.

I always feel that I have mastered a lot, but now it seems that it is far from enough.

Two minutes later, when the aroma of peppercorns and pepper in the pot became stronger and stronger, Xu Wenhai turned off the heat, used a spoon to bring out the prawns in the pot, and put them on the plate.

After serving the dishes, Xu Wenhai did not rush to serve them to Chen Guifang.

Instead, he put his hands behind his back and began to explain to Xu Zhuo the essentials and precautions for making this dish.

He spoke very seriously, but Xu Zhuo didn't listen much, and his mind was full of questions: "Lao Xu is so attentive today, does this mean that he has no pocket money?"