"A plate the size of a basin with a mouthful of food in it is called exquisite. Xu Zhuo took a sip of noodle soup and patiently told the little girl what it means to be exquisite.

Influenced by Western food, more and more Chinese food is now beginning to pay attention to this morbid delicacy.

The most typical is that the plates become larger, the portions are smaller, the prices are extremely high, and the names of the dishes are elegant.

Anyway, in the eyes of many people, exquisite, is less, more expensive.

There are even many netizens who have complained about this kind of sick delicacy and helped them think of a lot of advertising copy.

"Our commitment is to never let our customers take a second bite. ”

"Everything was fine except for not having enough to eat. ”

"It's hard to make a reservation, the portion is small, and you can't eat enough for 10,000 yuan. ”

All kinds of copywriting with broken legs once made Xu Zhuo laugh in the middle of the night.

But that's what the rich do.

Chatting about the rules of cooking, eating pine nut corn and hot noodle soup, Xu Zhuo felt that his wine strength had gone down a lot.

It wasn't until it was almost time to get off work that Xu Zhuo remembered that he hadn't prepared the ingredients for rice rolls tomorrow.

"Jianguo, buy me some fresh pork liver and fresh beef when I buy vegetables tomorrow, not too much, just a small piece of each. Buy some bean sprouts, lettuce, chives, celery, green peppers, and shiitake mushrooms. ”

These ingredients, plus the original ones in the store, should be almost enough.

Chaoshan-style rice rolls are not particular about the ingredients, and they can be as much as they want.

However, Xu Zhuo felt that since he made it for others to eat, he had to really make people feel the taste of his hometown.

Otherwise, is this still the taste of home?

"What are you doing with these?" Jianguo was a little puzzled, if he wanted to cook, he would buy more.

Buying such a small piece, I don't know what he does.

Xu Zhuo smiled: "Brother Fei doesn't want to eat rice rolls, it just so happens that I can make them, I'll try to come early tomorrow morning, let's eat rice rolls." ”

"Cheong Fun? Do you still make Cheong Fun?"

Yu Peiyong was a little curious, this kid actually knows how to make rice rolls, and he learns a lot.

If he had taken an apprentice before, and heard an apprentice say something else, he would immediately reprimand him.

It's not good to learn art, and every day I think about what I don't have.

But now, Yu Peiyong has found that it is easier to understand the essence of cooking by learning dishes with a hammer in the east and a mallet in the west.

Only by tasting Baiwei can we make Baiwei.

I haven't even tasted the popular taste of others, how can I make a food that satisfies people?

"Do more, I'll come tomorrow too. Yu Peiyong stayed at Sun Lisong's house tonight, and after chatting with Xu Zhuo for a few words, he walked towards Sun Lisong's house.

Before leaving, Xu Zhuo soaked the rice.

The rice milk used in Chaoshan rice rolls is old rice, and the older the rice, the smoother the rice rolls will be.

In order to let Song Yafei eat the taste of his hometown, after Xu Zhuo learned rice noodles, he asked Chen Guifang to help him buy a bag of aged rice for a year.

First, wash the rice and pour it into a fine sieve to control the water.

Then according to the weight of the rice, prepare the water.

The ratio of rice milk to water is 1:3.5.

After Xu Zhuo soaked the rice, he drove back.

Send the little girl to her rented place first, and then go home to sleep.

At half past five, Xu Zhuo drove to the store.

Jianguo had already bought the vegetables back, and he was sleeping in the cubicle for a while.

Xu Zhuo came to the kitchen and looked at the rice soaked in the basin.

At this time, the water in the basin has decreased significantly, and the rice has completely swelled, and it will become crumbs when you sip it by hand.

He placed a fine sieve on top of a basin and poured the rice into it, separating the rice from the water in which the rice was soaked.

The water used to soak the rice should not be discarded, and it should be added when the rice milk is grinded.

The rice milk ground out of soaked rice water is more suitable for making rice rolls.

And it's also better in terms of nutrition.

He turned the soymilk machine out, washed it clean, and began to prepare to grind the rice milk.

Xu Zhuo scooped two spoonfuls of soaked rice into the soymilk machine, and then scooped in three spoonfuls of soaked rice water.

Connect the power supply, press the stirring button, and the soymilk machine will make a roar.

The rice grains inside were instantly shattered into powder by a knife.

After the soymilk machine finished stirring, Xu Zhuo pressed it again.

In this way, the fish that have slipped through the net in the rice milk can be crushed again, so that there is less debris as much as possible.

After repeating it three times in a row, Xu Zhuo poured out the rice milk inside.

After fiddling with it for more than half an hour, the rice milk was finally ready.

Next, Xu Zhuo began to filter the rice milk.

He fixed the soymilk machine strainer on top of a basin.

Then take the beaten rice milk and slowly pour it onto the top of the strainer.

After the rice milk was all filtered, Xu Zhuo looked at the residue left on the filter screen and secretly rejoiced.

Thanks to my obsessive-compulsive disorder, this filter found that there was really a lot of debris.

After the rice milk was ready, Xu Zhuo found sweet potato starch, corn starch and Cheng flour.

Cheng flour is wheat starch.

Knead the dough in clean water and the dough will gradually turn into gluten.

And the layer of starch left after the precipitation of the water that washes the gluten is Cheng flour.

Cheng flour is relatively smooth and delicate, and it is an ingredient that many pastries are inseparable from.

Put the three starches into a basin, pour in water, stir well and set aside.

Starch is easy to settle, so you can't pour it into the rice milk at this time, and it is better to pour it in when you use it.

Next, it's time to prepare the side dishes.

Wash the lettuce and put it in a basket.

Pork liver slices and soaked in water to remove the blood.

Soak the shiitake mushrooms and cut them into diced shiitake mushrooms.

Cut the tenderloin into minced meat and place it in a bowl for later use.

Cut the beef into minced meat and marinate with light soy sauce and pepper.

Wash and dice the celery and green peppers, and cut the sausages into cubes, and put them in different containers for later use.

After Xu Zhuo prepared all these miscellaneous ingredients, he was just about to take a breath when the sound of a car's horn sounded outside.

The delivery from the provincial capital is coming.

Xu Zhuo came out of the kitchen, woke Jianguo up, and happened to meet Cao Kun and Xue Mingliang who came to work, and several of them unloaded the car together and moved all the materials to the store.

"Why are you two here so early today?"

Xu Zhuo looked at the time, it was not half past six at this time.

Usually they both come to the store at seven o'clock.

I came here almost an hour earlier than usual today.

Xue Mingliang said with a smile: "You don't want to make rice rolls, let's get up early and come over to taste it." ”

Xu Zhuo found the seafood that Chen Guifang packed for him, and there was a lot of food in it, and he was immediately happy.

"No problem, just wait and see. By the way, Brother Mingming, don't go to the back kitchen yet. ”

Xu Zhuo saw Xue Mingliang walking towards the kitchen and quickly called out to him.

There is a lot of blood and water in the pig's liver, and now the pot of soaking the pig's liver is like half a basin of blood, which can't be seen by Xue Mingming.

When he came to the kitchen, Xu Zhuo fished out the pork liver, poured out the water, and cleaned up the blood when the pork liver was just cut, which allowed Xue Mingliang to come in and work.

"Isn't this all ready, it's time to make rice rolls next?" Xue Mingliang looked at the ingredients prepared by Xu Zhuo, which was quite complete.

Xu Zhuo shook his head: "No, there is still an important step to be done." ”

"What?"

"Boiled soy sauce!"