When I went to see the old man yesterday, Xu Zhuo originally planned to ask the old man on the side.

What is the attitude towards Pei Yong now, but also makes Boss Xu mentally prepared.

As a result, the old man first recalled the past, and then pulled out the matter of recognizing his godfather.

Finally, I went to the kitchen to make sheep's feet.

didn't give Boss Xu a chance to speak at all.

And Wei Jun obviously knew that Yu Peiyong was coming to Linping City, so he didn't say a word during the meal.

Maybe I don't want to mention the old man's unhappy experience.

Maybe he didn't want the old man to know that Yu Peiyong was coming.

Anyway, I was playing dumb all night.

Now Yu Peiyong came to the door without warning, so that Xu Zhuo didn't know how to deal with it at all.

"This noodle shop was opened by him after he came back from the capital?"

"The former noodle shop was a small bungalow, but the bungalow was demolished and moved here. ”

Yu Peiyong sighed softly.

"A good man has ambitions in all directions, how can he live under others. The name Sifangkan should be a portrayal of your grandfather's mood at that time. ”

Boss Xu was speechless for a while, how could this be a bit insensitive.

You guess the old man's mood like this, just go to the provincial capital and ask him if he doesn't want to.

He used to be the double president of the catering association and the cooking association in the provincial capital, and you, as the first person in Huaiyang cuisine, will not fail to find him.

Running in front of me in this sad spring and autumn, I can't guess what this means.

Boss Xu unconsciously remembered Zhao Guangming in his mind.

But he then shook his head and threw the strange idea out.

Steady, don't die.

Neither of these old men is easy to mess with.

Yu Peiyong was melancholy for a while before recovering.

looked Xu Zhuo up and down and smiled slightly.

"Kid, how did you choose to be a chef? ”

He has been a chef all his life, and what kind of person is suitable for this profession can be determined almost at a glance.

For example, Xu Zhuo is tall, thin and thin, if he really does this business, his body is a little weak.

If you are a chef, you can't do it without a strong body.

"After graduation, I wanted to be a programmer, but my grandfather forced me to open a noodle restaurant here, so I stayed here. ”

Yu Peiyong was a little surprised: "Didn't you think about being a programmer again?"

Xu Zhuo shook his head: "A year after graduation, we had a class reunion, and I found that my classmates who were programmers had their hair falling out quickly, and they had extinguished their hearts to be programmers. ”

Yu Peiyong was happy: "You kid is better than your grandfather...... It's much more sleek, he is half as sleek as you, and he won't leave the capital back then. ”

"Think about the housing prices in the capital at that time, and then look at the current prices, we had a small set of courtyard houses for one person at the time, and we didn't stay, I don't know if he regretted it, anyway, I regret it......"

Gee......

Old Man Yu looks like an elegant person no matter how he looks at it.

Well-dressed and well-spoken.

As a result, the house price was raised as soon as he opened his mouth, which caught Boss Xu off guard.

Old man, can we not mention this stubble?

When you say that, my heart hurts.

Xu Zhuo was very curious about the relationship between the two old men.

From the old man's side, Yu Peiyong is simply a heinous enemy, a mortal enemy, and the kind that will never get along with each other for the rest of his life.

But judging from Yu Peiyong's current performance, the two seem to be close friends who haven't been in touch for decades.

What happened back then, Xu Zhuo still doesn't know much about it.

The old man has said it many times.

But every time I mentioned Yu Peiyong's painting style, I began to deviate.

So up to now, Xu Zhuo doesn't understand very well.

When it was cold, Yu Keke suddenly ran in.

"Ah, grandpa, why didn't you come here without telling me, you didn't scold the handsome boss, did you?"

As soon as Yu Coco came, the original embarrassing atmosphere in the store was suddenly swept away.

Xu Zhuo breathed a heavy sigh of relief.

Yu Peiyong doted on his granddaughter and sat down: "He is the grandson of my good friend, what am I scolding him for?"

Yu Keke's eyes rolled: "According to the plot on TV, it should be you who came in and scolded the handsome boss, then took out the checkbook and yelled at him: Give you a million and leave my granddaughter...... Why did the style of painting change when I came to you?"

Yu Peiyong rubbed her head: "Watch less brain-dead TV series in the future." ”

Although Yu Peiyong doesn't know much about Xu Zhuo, it can be seen from Yu Keke's usual dynamics and some videos.

These two young people have nothing to do with each other, everything is just wishful thinking on the part of their own stupid daughter.

After speaking, he got up and said to Xu Zhuo: "You continue to be busy with you, I will go to my brother-in-law's with Coco, and we will eat at your place at noon, we can do anything, we are not picky eaters." ”

Yu Keke followed Yu Peiyong out in a hurry, leaving Boss Xu with a stunned face.

What's going on?

Now he really couldn't understand what this old man meant.

But it doesn't matter if you don't understand it, just ask him when Wei Junming comes later.

Back in the kitchen, Xu Zhuo first took the marinated sheep's trotters out of the pot, and then began to clean up the pig's trotters.

The burnt trotters are easy to clean, as long as the scorched surface is scraped off with a steel wool ball.

These ten pig's trotters are just experimental products, and Xu Zhuo originally planned to throw them directly into the soup pot of braised sheep's trotters and cook them to try it.

When it's done, it's lunch, and if it's not done well, throw it away.

But thinking that one of the twelve knife techniques seems to have a splitting method for bones, it is better to take advantage of this moment to be okay and practice.

Although the promotion of knife work is far away, it cannot be slackened, and the practice still has to be practiced.

The splitting method is mainly for bones, and today I finally bought pig's trotters, which cannot be missed.

In this way, Xu Zhuo brought a bone chopping knife.

The trotters are first split vertically, then cut into short sections.

After he chopped it so hotly, he found a problem.

What he had envisioned didn't seem to be quite right.

If you chop it, it is more suitable for Cantonese methods such as braised pork knuckles and stuffed pork knuckles with peanuts.

The braised pig's trotters and sauced pig's trotters that are common in the north are whole and do not need to be chopped.

After being stunned for a while, Boss Xu chose to let himself go.

Anyway, blanch first.

No matter how you do it, you can't get around the blanching process.

Add water to the pot and put the trotters in a pot under cold water, then turn on the heat.

In order to facilitate the removal of peculiar smells, Xu Zhuo also added ginger slices, green onion segments and cooking wine to the pot.

The legendary blanching trio.

Almost all meat blanching is indispensable to these three figures.

When the water is boiling, skim off the foam, remove the trotters and wash them in warm water.

Wei Junming hadn't come yet, and Xu Zhuo decided to choose to do it in a way he understood.

Anyway, if it's not delicious, throw it away, and these ten pig's trotters will be regarded as teaching fees.

With this mentality, Boss Xu changed a pot of water, boiled it again, and put the pig's trotters in.

Pour in the dark soy sauce cooking wine, throw a few rock sugars, then add ginger slices and green onion knots, and finally put a few bay leaves.

In order to make the pig's trotters taste good, Xu Zhuo also added two bowls of braised lamb's trotters to the pot.

This thing is too spicy, and if you add too much, you are afraid of ruining the pig's trotters.

Then there was the long wait......

I don't know what will happen to this pot of dark food......