Punch: From third-rate anchor to top chef

Chapter 454

Many people have eaten pumpkin flowers, but what most people eat should be used for cooking.

If it is made into a snack, it is estimated that very few people can eat it.

The ingredient pumpkin flower is actually a relatively rare ingredient.

After all, pumpkins are a crop that can grow into talents without much care after planting.

Therefore, few people are willing to pick flowers when they are still in the stage of pumpkin flowers.

Therefore, pumpkin flowers are rarely available in the market.

Even if there is a head, it will be smaller, because it will be less distressing to pick it off.

And picking off the small pumpkin flowers early will also help the remaining pumpkin flowers absorb more nutrients and grow into better pumpkins.

The pumpkin flowers in front of me are quite big, as long as the palm of your hand.

It is estimated that within a few days, the results will begin.

Stuffed pumpkin blossoms fried until golden and stuffed into your mouth.

The crispy aroma unique to the batter hits the face.

The batter is very willing to put eggs, so the shell is fried very fragrant and very crispy.

Bite it down, and the sound of "chachacha" came from the mouth.

Under the thin layer of shell, there are deep-fried squash blossoms.

The crispness of the pumpkin flowers is somewhat different from the batter.

The crispness of pumpkin flowers has a strong sense of air, and the petals are already thin.

It becomes as thin as a cicada's wings at high temperature, and it dissolves on the taste buds of the tongue when the lips and teeth touch it lightly.

However, compared to the taste, the taste is somewhat lacking.

The fresh and sweet taste of the fried pumpkin flowers has been weakened a lot, without its own unique sweetness.

Continue to bite down, the filling inside the pumpkin flower is very special.

Not only traditional semi-fat and lean pork, eggs and tofu.

In the filling, there are even some fried river prawns mixed in.

The number of these fried river prawns is not much though.

But it makes the original relatively plain fillings richer and more special in taste.

The river prawns are deep fried, even the shells are crispy.

The proportion of semi-fat and lean pork is only about one-third, and the fat brings enough juice.

Keep the stuffing from drying out.

Tofu and eggs are the main ingredients of the stuffing.

After all, if all pork is used in the stuffing, the cost of each will become very high.

In fact, the current Eighteen Brew has undergone many changes.

The reason why the traditional Shibaniang was born at the beginning was because of the lack of food.

Everyone can't eat meat, so they try to use different ingredients to create meat flavor.

The soy protein in the tofu plus a little minced meat is stuffed into the sweet vegetarian dish.

Eating it in one bite can give people a great sense of satisfaction, just like eating a whole piece of meat.

"It's quite delicious. The pumpkin blossoms taste very airy, and the batter is fried crisply."

"The temperature of the oil is well controlled, so that there will not be too much oil adsorbed on the pumpkin flower stuffing, and it will not taste very oily."

"The stuffing inside is also delicious, the QQ is bouncy, and the taste is also good."

After eating the stuffed pumpkin flower, Li Xiao picked up the stuffed egg roll next to it.

The color of the stuffed egg rolls is also golden, after all, the outer layer is made of eggs.

This thing is very similar to egg dumplings in terms of method and appearance.

Li Xiao showed the egg roll in front of the camera and introduced to the audience:

"The method of this thing is very simple, and it is estimated that most people can do it at home."

"Beat the eggs well and fry them in a pan until they become golden brown."

"Chop pork that is three parts fat and seven parts lean or four parts fat and six parts lean into minced meat."

"At the same time, chop the tofu into tofu powder, and mix the tofu powder into the minced pork."

"Finally, beat in multiple eggs, and stir all the fillings until they are glued together to complete the filling."

"Apply the glued and viscous filling evenly on the egg skin that was made at the beginning."

"Wrap the egg skin into an egg roll, put it in the oil pan and fry it for 5-10 minutes and it will be out of the pan."

Studio.

"This thing is really simple."

"I understand."

"What did you know upstairs?"

"Isn't it enough to have a hand?"

"The eyes can understand, the brain can understand, but the hands can't understand."

"Isn't this thing the same as the egg dumplings made during the Chinese New Year?"

"Yes, yes, yes, I always feel familiar. It turns out to be egg dumplings."

····
"Okay, I'll give you a taste."

Stuffed egg rolls are fed to the end.

There was a slight burnt smell, and the edge of the egg skin was not willing to cut off, it just rushed up.

These thinner parts are prone to burnt black after high-temperature frying.

However, this burnt smell is not serious, and it is barely acceptable.

"The egg skin is thin and delicious, but it's too thin."

"It will look a bit hard after frying."

"The stuffing inside is thick and even, and it's fried very fragrantly, but it's not overcooked."

"The fat inside tastes like bursting juice."

"The overall feeling is slightly worse than that of pumpkin flower brew, but it is still delicious."

The practice of stuffing eggplant is more particular about effort.

The stuffed eggplant here retains its outer skin.

Using a knife, make a small straight cut in the eggplant that is the length of your index finger.

Then, relying on the elasticity of the eggplant meat, dig out a small half of the eggplant meat inside.

Stuff the stuffing in a small opening along a straight line,
Since only a small straight line is removed from the eggplant, after the stuffing is finished.

And that small mouth will be restored again because the stuffing inside fills up the vacancy.

From the outside it looks like a whole eggplant.

Biting off Li Xiao's brow, she frowned slightly.

If the oil temperature control of the pumpkin flower stuffing just now was 95 points, then the oil temperature control score of the eggplant stuffing in front of me is a failure.

But he also instantly understood why.

Due to operational problems, there is only one oil pan in front of the middle-aged woman.

The oil temperature she can control is almost constant.

All she can control is where the ingredients are placed and when they are fried.

There will be a small difference in temperature between the middle and the edge of a pot of oil, but the difference is not noticeable.

She can't let the oil get too hot, which can cause food that can't stand high oil temperatures to burn easily.

So for the sake of convenience, she also reduced the loss of ingredients.

The oil temperature can only be controlled at the temperature suitable for most ingredients.

This will lead to a situation that foods that require high oil temperature cannot get enough oil temperature.

This can cause the foods themselves to absorb a lot of excess oil.

Just like the stuffed eggplant in front of Li Xiao.

The moment his lips and teeth touched the eggplant, Li Xiao gave up on eating him.

Because it is too oily, the teeth just bit down.

The fat in it seeped out from the eggplant due to squeezing, making it hard to swallow.

Li Xiao couldn't imagine how much oil would be produced if he really bit it open.

Putting down the stuffed eggplant, Li Xiao shook his head
(End of this chapter)