These words just scratched Cao Kun's itch, and he immediately said to Xu Zhuo: "Yes, yes, I will do it, it's very simple, if you want to learn, I can teach you." ”

Tsk, honest people have also begun to pretend to be forced, and they have learned badly.

It's all to blame Feng Weiguo, who thinks about pretending to be forced in front of young people every day, so that Cao Kun is such an honest person and starts pretending to be coerced.

However, this kind of lo-mei is much the same, and you can learn it along with it.

The skills that are eager to learn are still cooling, and it is certain that you can't learn them, but you still have to have the necessary sense of participation.

It's the same as a thesis, it doesn't matter who wrote the paper, the important thing is to add your name, even if it is hung at the end, it can also add luster to your resume.

There are a lot of academic papers, and the reason why there are a bunch of people's names is this reason.

Today's duck lo-mei, although it is not an academic paper, Xu Zhuo also wants to have a sense of participation.

After all, it's his own shop, and these lo-mei are also what he wants to eat.

So it doesn't hurt to be insightful.

Seeing Xu Zhuo nodding in agreement, Cao Kun immediately went to prepare.

Soon, Jianguo sent two boxes of Xiaojun liver and duck mushrooms.

The so-called Xiaojun liver is the general name of chicken gizzard and duck gizzard, and duck mushroom handle (bà) is the large intestine that connects the duck gizzard, because one end is thick and the other is thin, like a mushroom leg, so it is called a mushroom handle.

Both of these are duck intestines, and there are duck intestines similar to this, but duck intestines are relatively not as popular as county liver and bacteria, so Cao Kun didn't do it.

And compared with marinated, the best way to eat duck intestines is iron plate.

The duck gizzards and mushrooms that have just been delivered are all frozen, and they are hard and icy.

Cao Kun opened the box, poured all the liver and bacteria into a large basin, then poured in clean water and began to soak.

This thing can't wait for it to melt naturally, otherwise the weather will be too hot and the smell will be too good.

Moreover, it takes too long to melt naturally, which is easy for the liver and bacteria to rot and deteriorate.

After all, this thing is not very clean now, and it needs to be dissolved and cleaned quickly to ensure the freshness of the ingredients as much as possible.

For the cleaning work, Xu Zhuo did not resist.

A chef has to be able to handle any ingredient.

In addition to being used as an ingredient for lo-mei, it is also widely used in hot pot, skewers, and chicken bowls, and has a wide audience.

However, for Xu Zhuo, the taste of marinated is better.

When he was in college, he especially liked to buy the vacuum-packed duck from the Internet to eat, and the county liver without spitting out bones was his favorite.

After all, it doesn't affect the game.

It's not like a duck head, duck neck, duck wings or something, and you have to spit out bones, troublesome.

The finished county liver and mushrooms I bought have been preliminarily cleaned, and they don't look very dirty, at least there won't be any colorful feces or anything.

But despite this, it still has to be cleaned up.

As soon as you boil it in cold water, the smell of the offal wafts out.

Cleaning these two things is actually very simple, that is, tear off the outer layer of mucous membranes and then wash them clean.

After washing, rinse twice with clean water to ensure absolute hygiene.

Many braised meat shops make lo-mei and wash it indiscriminately, and some people even think that if it is too clean, there will be no smell of internal organs, and it will not taste good.

Xu Zhuo felt that this was pure nonsense.

It is impossible to clean this kind of offal ingredients without a trace of taste, so there is no contradiction between this and clean.

You can't deliberately not wash it so clean just because you want it to be "smelly".

Of course, if a visceral ingredient does not have any taste, there are only two cases, one is to wash it with a strong alkali, and the other is to soak it in formalin for a long time.

Both of these are not very good for the body, so try to eat less.

Xu Zhuo and Cao Kun were chattering about the matters to be paid attention to in cleaning such ingredients, while they were busy with their work.

One of the characteristics of this type of ingredient is that it will feel different after cleaning.

The internal organs that have not been cleaned are sticky to the touch, and the more you rub them, the stickier they become.

However, although the cleaned internal organs will look sticky, they will feel slightly astringent to the touch.

In this case, it is considered to be washed.

After washing, put the liver and mushrooms in a pot under cold water, and then blanch them with high white wine to further remove the odor from the ingredients.

After blanching, all that's left is brine.

Unlike large marinated products such as pig's trotters and pig's head, this type of marinated meat should not be marinated for too long, otherwise the meat will be boiled in a pot.

In addition, the liver and mushrooms are both ingredients that win by taste, and if they are cooked for a long time, both ingredients will become soft and collapsed, and there is no taste at all.

Therefore, the marinated soup of this kind of ingredients must be heavy and strong.

When Cao Kun was preparing the marinade, he was a little surprised to see Xu Zhuo, spices such as peppercorns were put into the pot without money, and even dried chili peppers were put in a small half pot.

Except for the salt content is similar to other braised soups, other spices and other things are all added.

And not only that, Cao Kun also scooped half a pot of old soup from the pot of braised sheep's trotters and poured it into the pot.

The corners of Xu Zhuo's mouth twitched, feeling that this pot of braised soup was much more expensive than two boxes of ingredients, and it would be too much of a loss if the braised flavor made could not be sold.

The more you boil the soup, the better it tastes, and the more you cook, the more you save spices.

But if a pot of braised soup is only used once, even the Sifang Restaurant can't stand such a bad practice.

After all, there are a few spices that are very expensive, which makes Xu Zhuo regret it somewhat.

It's too impulsive, I would have done a little investigation or something.

But now, I can only hope that the lo-mei made by Cao Kun can be delicious, and at the same time, Yuan Kang's publicity and marketing can keep up.

What is the situation on the Internet now, Xu Zhuo is not very clear.

He didn't plan to pay attention to this matter, after all, if he watched it once, he would die socially once, and Boss Xu was a decent person, so he should continue to be an ostrich.

You can't put the ingredients directly in the braised soup, you have to boil it for an hour to bring out the flavor in the spices, so that when you put the ingredients again, you can marinate it as quickly as possible.

An hour later, Xu Zhuo had already eaten breakfast.

When he came to the marinade department, Cao Kun had already poured all the two ingredients into the pot.

At the same time, reduce the heat to low so that the heat is not too big and the ingredients are cooked.

To make lo-mei, not only the braised soup is the key, but also the time of marinade.

For example, today's Ojun liver and mushroom handles, after being marinated in the braised soup for fifteen minutes, the heat must be turned off, and then soaked in the braised soup for another twenty minutes.

In this way, the county liver and bacteria will taste strong and full of flavor.

Cao Kun proudly introduced Xu Zhuo's experience and experience in making lo-mei, and also took out the duck head that he had been idle recently for Xu Zhuo to gnaw.

This made Xu Zhuo very emotional.

Sure enough, Cao Kun is now in charge of the marinade department, not only handling the tasks in the store and the online business in an orderly manner, but even having spare time to ponder the dishes that are not available in the store.

Is this a hint that he is giving him too much of a burden?

Well, in that case, let's add a little more to him.

Thinking of this, Xu Zhuo said to Cao Kun: "Brother Kun, if you make a small window outside the lobby to sell braised vegetables, do you think it's okay?"

Cao Kun: ????

He was a little confused, but after being confused, he nodded heavily.

"Yes, but you have to design it so that it doesn't affect the overall appearance of the store. If you get it right, there will be no problem with the halogen department. ”

Xu Zhuo originally joked with Cao Kun, but he didn't expect him to really agree.

And if you think about it carefully, it seems that there is really room for operation in this matter.

Anyway, there is a small compartment outside for processing chili oil, and it is not impossible to add a window to the outside.

When you make money, you can't always think about beauty.

Earning money in your pocket is the skill.

Thinking of this, he was just about to go to Guan Junjie and the others to discuss, when the prompt sound of the system suddenly sounded in his head.

"Ding, the host completes the hidden task [Open Source and Throttle], and rewards the high-quality cooking skill - red brine, congratulations to the host. ”

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That's all for today, let's think about it later, and strive for the fifth watch tomorrow.

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