When the people in the live broadcast room saw Xu Zhuo, they sent barrages to say hello.

However, Xu Zhuo didn't care about these things at this time, he was organizing the language to explain the question that Meng Liwei asked just now.

"The main reason why I chose to break up rather than chop is ...... I'm lazy. ”

This answer made Meng Liwei almost flash.

Seeing Xu Zhuo's serious face, he thought that he was going to say something about the way to cook, so he took his mobile phone and got closer.

turned out to say such a shameless sentence.

The fans in the live broadcast room were also speechless for a while.

"I thought I was going to talk about some kind of advanced cooking. ”

"That's it, I was going to write it down, but he came up with this. ”

"Boss Xu is getting more and more humorous now. ”

After the joke, Xu Zhuo began to talk about the difference between ginger being chopped and scattered.

This is mainly judged according to the actual situation.

For example, if you cook chicken today, if you chop the ginger, the ginger will stick to the chicken, and even enter the chicken's belly.

In addition, if you use minced ginger, the flavor of the ginger will quickly melt into the soup, and then as the water vapor evaporates, the ginger flavor will gradually fade.

The minced ginger without the taste of ginger will taste sour and stinky after a long time of boiling, affecting the overall taste of the soup.

Therefore, in cooking that requires a long period of simmering, such as stewed meat, it is best to use large pieces of ginger to ensure that the ginger flavor is sufficient.

However, the smell of large pieces of ginger is not easy to emanate, and when using it, it is generally patted twice with a knife to scatter the ginger pieces.

This not only brings out the flavor of the ginger, but also makes the flavor of the ginger more intense.

In fact, not only the ginger needs to be patted, but also the garlic is patted before mincing, and the taste will be more intense.

In the end, Xu Zhuo summed it up and said: "Generally, when making stuffings or cold salads and treasure stir-fried vegetables, ginger should be minced, and when cooking soup, ginger should be minced, and stewed meat is made of ginger pieces, whether to use ginger slices or ginger, depending on the cooking time, the longer the time, the bigger the block will be." ”

After saying that, the water in the pot was already boiling slightly.

Xu Zhuo poured two large spoons of cooking wine into the pot, and after the water boiled completely, he started work left and right, grabbed the heads of the two chickens in one hand, lifted the four chickens, and put the chickens into the pot while the pot was boiling.

After scalding for more than 20 seconds, Xu Zhuo took the chicken out and poured out the water in the abdominal cavity, so that the chicken could be heated evenly inside and out.

When the water in the pot boiled again, Xu Zhuo put the chicken in again and boiled it.

After repeating this three times, Xu Zhuo threw the chicken into the pot, then grabbed a handful of green peppercorns and put it in, covered the pot, turned off the heat, and let the chicken slowly soak in the pot.

That's the benefit of dipping chicken in a large pot.

You don't have to keep the water in the pot just unboiled, and you don't have to worry about the water being too hot and the chicken skin is burning.

At this time, as long as you sit aside and wait for forty minutes, the chicken in the pot will be fully cooked.

"Is that all right?"

Xu Zhuo nodded: "It's okay, just come over and do something later, let's go, let's go out to see if the roast pig's trotters outside are not yet, I have been busy for a long time, and I am a little hungry." ”

Although the kitchen here is a professional kitchen, it can't be compared with the Sifang Pavilion, so Xu Zhuo didn't let Meng Liwei shoot more, or went out to shoot the big stomach king and eat roast pig's trotters.

From the time they came in until now, several electric ovens have been working at the same time, almost roasting more than a hundred pig's trotters.

However......

Still not enough to eat.

It doesn't even exist at all.

The other meat skewers were even more white, and they didn't make any waves at all.

The waiter in the villa was still very puzzled.

When people come to the villa to play, they either sing songs or play games, and the worst ones will watch movies together.

Everyone had fun, and the waiters were more labor-saving.

As a result, the wave of people who came today don't play games, don't watch movies, and don't sing, except for eating or eating.

Everyone nibbled on several trotters, but they still didn't think it was enough.

Since the villa opened for more than a year, today is the most tiring!

Xu Zhuo ate two pieces of roast pig's trotters, ate a few more skewers of meat skewers, and when the time was about the same, he returned to the kitchen.

I first took half a basin of water in the basin, took some ice cubes from the refrigerator and put it in, and then began to prepare the sauce.

He pulled out a large stone garlic mortar from the kitchen cupboard, washed it clean, and began to put the ingredients he needed in it.

Throw in a handful of washed millet spicy, then a peeled garlic clove, a piece of ginger, and finally a small handful of washed peppercorns.

Then mash them all into a puree.

When done, dig it out and put it in a small pot and start seasoning.

Two tablespoons of salt, two tablespoons of sugar, one tablespoon of light soy sauce, one tablespoon of aged vinegar, and then a spoonful of chicken broth for soaking chicken.

Once stirred well, pour in equal parts chili oil.

The sauce of the saliva chicken is ready.

At this time, the chicken in the pot was also up to time, Xu Zhuo lifted the lid of the pot, took out the chicken in the pot and put it in the basin of ice water.

Once it has cooled thoroughly, start cutting into pieces and placing them on a plate.

Finally, pour the prepared red oil juice, sprinkle some chopped coriander, and an authentic Sichuan-style saliva chicken is ready.

Four chickens, Xu Zhuo made a total of eight plates, and after all of them were served, before Xu Zhuo had time to introduce them, Li Hao took the lead in eating.

"It's delicious, it's so delicious! Where is this kind of saliva chicken sold? I haven't eaten it at all!"

Li Hao said with a smile: "Wait, when you turn back to the Sifang Pavilion and move over, you can eat every day, and everyone will support Boss Xu's business more in the future, without him, there will be no existence of our big stomach king." ”

The purpose of establishing the group last year was to have a platform to contact the big stomachs in Linping City.

Unexpectedly, by now, the radiation range of the Big Stomach King Group has already exceeded that of Linping City, and even members from other provinces.

Now Li Hao has also become a man who has mastered hundreds of foodies.

It's more bullish.

After eating the saliva chicken, everyone began to talk about the four sides.

Most of the elderly in the group have eaten many times in the noodle restaurant.

But the newcomer and the big stomach king here in the provincial city didn't taste it, and after Li Hao's proposal, they soon agreed to go to the Sifang Pavilion together next weekend.

Try the food in the store, and by the way, experience the staple food of the store's big stomach king - a large bowl of noodles.

At about eight o'clock in the evening, Xu Zhuo, Li Hao and Meng Liwei declined everyone's proposal to stay overnight, got in the car and left, and returned to Linping City.

It's really comfortable to play around, but there's something going on over there, so you can't be so discouraged.

And staying with a group of people with super good meals, Xu Zhuo was also infected, and he had a great appetite, and from time to time he wanted to taste the food provided by the villa.

The consequence of this is ...... Eat up.

He felt that if he didn't leave, he might have to go to the emergency room of the hospital for an intravenous drip......