It's not uncommon to have a tender flavor of ingredients, such as the wild vegetables I ate before, as well as pea tips or loofah tips.

However, it has a tender taste, but the taste is the same as meat, which touches Xu Zhuo's knowledge blind spot.

With the idea of tasting, he ate the whole pancake three times and five to two, and the more he ate, the more delicious he felt, and the more he ate, the more he felt that it was not enough to eat.

The feeling of eating meat from vegetarian dishes, is this the reason for the popularity of willow in the early years?

Xu Zhuo wanted to reminisce about it, but unfortunately the first pancake had been eaten, and Xu Zhuo had no choice but to continue to make it.

And the old man also boiled water next to him, and this time it was tofu that was going to be blanched.

Just now, when Xu Zhuo started to spread the pancakes, the old man sent some fungus with water, and then took out a piece of tofu from the refrigerator and cut it into small pieces.

After the water boils, the old man adds a little salt to the pot, and then blanches the diced tofu into the pot.

Blanching the tofu can be done for a longer period of time, so that the beany smell in the tofu can be removed as much as possible, and after boiling it in salted water, the taste of the tofu will become more tender.

Three minutes later, the old man took out the tofu, pinched the soaked fungus, and felt that it was almost the same, so he poured it into the pot and blanched it together.

As a home-cooked dish, fungus is loved by many people.

But the way to eat it is different.

Some people like to eat some bullets, and some people like to eat glutinous, which leads to the inconsistency of the soaking time.

Today, the old man uses a rootless small bowl of ears in the Northeast, which has a short soaking time, and the family likes to eat some bullets, so they can be soaked with it.

In fact, eating fungus has to be like this, not to soak it for a long time, let alone soak it overnight, otherwise the fungus will easily produce a bacterium called Pseudomonas coconut.

This bacterium is prone to producing a very toxic exotoxin, oryza fermented acid, which, once produced, cannot be destroyed even by boiling at high temperatures.

If this toxin is consumed, it will cause symptoms such as dizziness, nausea, vomiting and diarrhea, and even liver damage, subcutaneous bleeding, and unconsciousness, which seriously threatens life and health.

For the treatment of this toxin, there is currently no specific drug, and the fatality rate is very high.

For these, Xu Zhuo has already posted on Weibo, reminding everyone to pay attention to the time when soaking fungus, especially in summer, because of the high temperature and strong biological activity, which is more likely to lead to the appearance of Pseudomonas coconut.

After blanching, the fungus is soaked in cold water like tofu to cool down.

Then, the old man began to prepare the filling for the pie.

Chop the pork belly, add salt, light soy sauce, dark soy sauce, cooking wine, pepper and other seasonings and stir well, then take out some of the willow ears soaked in cold water, dry the water and put it into the meat filling.

The ratio of minced meat to willow spike is about 1:2, after all, it is a willow spike pie, and the meat is the garnish.

But after putting it in, the old man dug up half a spoonful of lard and added it to stir.

Then I grabbed some vermicelli and stuffed it into a plastic bag, crushed it through the plastic bag, and poured it into the meat filling.

Stir everything well, and the willow ear filling is all ready.

Xu Zhuo felt that this filling, let alone making willow spikes, even if he made an insole and chopped it in, the taste was still not bad.

But naturally he wouldn't say it because he was afraid of being beaten.

After the filling is ready, the old man takes out the proofed dough, kneades it on the cutting board, and then rolls it out into a large sheet with a rolling pin.

People who are hand-rolled noodles are no strangers to pasta, for example, now, the old man skillfully holds the freshly fried puff pastry and begins to apply it to the dough sheet with a brush.

After applying, roll up the dough sheet, divide it into small pieces, knead it, press it into a dough cake, and then use a small rolling pin to roll it into a thicker dough sheet, which can be wrapped.

Hold the dough in your hand, fill it with some filling with a spoon waist, then wrap the dough like a bun, and press it gently to form a round thick cake.

This willow spike pie is wrapped.

After Xu Zhuo finished the pancakes, the old man also just wrapped all the pies, and without any delay, he put them directly into the pan and started baking.

To make a pie, you need to cover the pan on low heat and slowly fry the pie, let the heat slowly soak into the meat filling, and wait until the meat filling is completely cooked before removing from the pan.

Xu Zhuo is no stranger to this thing, and he continues to operate it.

The old man got some flour and began to make gnocchi soup.

For people in the Central Plains, pimple soup is not uncommon at all, but the pimple soup with willow ears tastes very different.

While doing it, the old man told Xu Zhuo that in the past, he could eat a bowl of willow pimple soup in spring, which was really the same as the New Year.

It is simple to make pimple soup, first make the pimple soup and adjust the taste, and then put the blanched willow ears into it, stir it well and then get out of the pot, so that you can use the heat of the pimple soup to stimulate the umami in the willow ears, and at the same time ensure the meat-like taste of the willow ears.

By the time the gnocchi soup is ready, the pie is almost out of the pan.

The old man took a few chai eggs and beat them into a bowl, added a little salt, stirred up the egg mixture, then took out some willow ears, dried them and put them in the egg mixture, stirring evenly.

Heat the oil, slide the pan first, and then re-add the cooking oil.

Scrambled egg dishes, the amount of oil should be more to be delicious, wait until the oil is hot, the old man takes the egg liquid and pours it into the pot, and waits until the egg liquid solidifies into a ball, and then stir-fry it slightly and then out of the pot.

This dish is the simplest, just add salt, and no other seasonings.

As soon as the eggs were scrambled, Xu Wenhai and Chen Guifang also came over.

Now there is only one cold salad left, and the old man did not make it himself, but handed it over to Xu Wenhai to deal with, by the way, to see if Xu Wenhai's craftsmanship has degraded in the past year.

Well, the simpler the dish, the more intuitive it can reflect the level of cooking skills.

Especially for cold dishes, in addition to borrowing some knife skills, the rest depends on your own understanding and application of seasonings, and there are no tricks to borrow.

Xu Wenhai was not stunned, and immediately rolled up his sleeves and started to make.

However, he did not make one dish of these three ingredients, but made two dishes: willow ears mixed with tofu and willow ears mixed with fungus.

Put the empty water of the tofu in a small basin, then put in the dried willow ears, then add red oil, sesame oil, salt, light soy sauce and balsamic vinegar in turn, and turn the basin a few times to let the ingredients and seasonings fully blend, and then pour it into the plate.

Then put the fungus and willow spike in it, add the garlic paste, salt, sesame oil, light soy sauce and aged vinegar, mix well with chopsticks, and put it on the plate as well.

After all the dishes were served, Yu Coco took the lead in taking pictures with her mobile phone.

Then came Chen Guifang and the old lady.

One was sent to the circle of friends to show off, and the other was sent to Yu Coco's grandmother to share.

After everyone finished filming, tonight's willow feast officially began.

But as soon as he started eating, the old man received a message, he took his mobile phone and looked at it, and immediately became happy: "Yo, Weiguo is preparing to accept apprentices at the end of the month, and the date is set...... Did he find any good seedlings?"