Daddy's Gourmet Store

Chapter 383 Give Me a Taste
have to say.

Jiang Guowei's eyes, as bright as they want, can see the strangeness in this batch of ingredients at a glance.

That's right!

He saw the bag of shiitake mushrooms on the tricycle of the vegetable stall owner.

In his impression, the dishes in Huang Tao's restaurant use mushrooms as an ingredient...

There are only fried buns stuffed with shiitake mushrooms and meat!
However, fried buns stuffed with shiitake mushrooms and meat are only available in the morning market, and the lunch and dinner markets have long since been withdrawn by Huang Tao.

And now this batch of ingredients is for the lunch market.

So, now comes the question!

Boss Huang bought so many shiitake mushrooms, what is he going to do?

Is it possible...

Are you going to serve new dishes at noon? !

His eyes lit up, and he couldn't help asking in surprise: "Boss Huang, you see that you have bought a lot of shiitake mushrooms, are you making a new dish?"

As soon as this sentence came out, apart from the vegetable stall owner, the other stall owners couldn't help but look forward.

Indeed!

Not only more shiitake mushrooms, but also more lettuce!
All of them were excited in an instant.

"That's right! Suddenly there are more shiitake mushrooms. Boss Huang, we are all from our own family. Is there any new dish that I can't know? Tell us quickly, what kind of dish do you want to use these shiitake mushrooms for?"

"Boss Huang, please tell us what new dishes are going to be served!"

Huang Tao didn't hide it either, and said directly, "Fish-flavored eel shreds."

Jiang Guowei and other vendors all said in unison with anticipation: "It must be delicious!"

hi~
What a qualified supporter!
I have to admit that these words directly touched the heart of ordinary Huang Tao.

Chen Weihao asked Huang Tao the question he was most concerned about: "Boss Huang, when will we do it?"

Huang Tao said concisely: "Noon."

Chen Weihao and other vendors nodded: "Okay, then we must come over at noon."

"Let's go first!"

The vendors who had perfectly delivered the ingredients that Huang Tao needed and moved them into the back kitchen waved to Huang Tao, then got on their electric tricycles and left.

"Walk slowly!"

While watching them leave, Huang Tao thanked Jiang Guowei, "Brother Jiang, thank you. I'll leave you and my sister-in-law a portion of fish-flavored eel at noon. You two can taste it for me."

Jiang Guowei was very happy: "Then I won't be polite. If you need help, you can talk at any time."

"Boss Huang, you are busy, I will go back first."

Done.

Jiang Guowei left.

Huang Tao also changed into his chef's uniform and walked into the back kitchen.

At this moment, the kitchen staff were busy with their work.

Ding Suqin has already led Li Chengzhan and Lin Qiyu to start cleaning all kinds of ingredients.

Huang Tao explained to the three chef assistants: "Xu Hao, Zifeng, Jiang Chao, we are going to serve a new fish-flavored eel shreds at noon, to be precise, it is fish-flavored eel shreds, made with mushrooms Later, you use scissors to start cutting thin strips along the sides of the mushrooms, about three to four millimeters wide, and cut the umbrellas of the mushrooms into thin, curved strips, and peel and shred the lettuce. After soaking the fungus Shred, mince green onion, ginger and garlic, mince red pickled pepper."

"understand!"

The three chefs took his words to heart one by one.

After Ding Suqin and the others cleaned the shiitake mushrooms, the three of them followed Huang Tao's instructions and started cutting thin strips along the sides of the shiitake mushrooms with scissors.

Huang Tao was not idle either, checking whether the width of the eel shreds they cut met his requirements.

He nodded with satisfaction: "Yes, just cut according to this width!"

The three people who received praise became more motivated.

Before long, they cut all the shiitake mushrooms into shredded eels.

Xu Hao looked at the remaining mushroom legs and asked at a loss: "Boss, what should I do with these mushroom legs?"

Huang Tao thought for a while and said, "You can cut it into shreds or thin slices later, and fry it with lard or meat. Let's eat it by ourselves at noon!"

Xu Hao nodded in understanding, and then cleaned the fried shredded eel again.

Squeeze dry.

Huang Tao washed his hands and prepared to marinate.

This fish-flavored eel shredded dish is a typical vegetarian dish made with meat. Although the raw material is shiitake mushrooms, each step must use shiitake mushrooms as meat.

For example, this step of pickling.

It is different from the pickling of other vegetarian ingredients, just add a little salt to have a base flavor.

It needs to be marinated like other meat dishes, not only salt, light soy sauce, cooking wine, egg whites, but also pepper should be added.

Huang Tao poured the dried shiitake mushrooms into the large stainless steel basin again.

Add an appropriate amount of salt and pepper, pour in an appropriate amount of light soy sauce and cooking wine, and then add egg whites.

Grab and mix well.

Let the shredded shiitake mushrooms fully absorb the juice.

Next, it's a mess!
Hanging paste, as the name implies, is to hang these shredded shiitake mushrooms with a thin layer of batter.

In this way, the taste of shredded shiitake mushrooms can be made more tender, so as to achieve the taste of shredded eel.

Huang Tao poured some flour into the basin and stirred it evenly with chopsticks.

Coat each shredded shiitake mushroom with a thin layer of batter.

Set aside to continue marinating.

He took a pot and put it on the stove.

Pour oil into the pan.

Turn on the fire.

This step is mainly to shape the "eel shreds", so the oil temperature must be high.

Only in this way can these "eel shreds" be quickly shaped and at the same time ensure that the moisture in the shredded shiitake mushrooms will not escape.

See the oil temperature in the pot, slowly come up.

He brought a tray, poured some Chengfen into it, and was about to start making powder.

This is a fan!

It is to wrap the surface of the ingredients with Chengfen.

It seems that it overlaps with the step of putting flour into the basin just now to hang the batter.

But in fact, the role played by the two is completely unnecessary.

The batter just hung is to make the appearance of shredded shiitake mushrooms more crispy.

And at this moment, the powder he is going to make is to make the surface crispy.

In this way, the taste will be better, and it will be closer to the taste of shredded eel.

of course.

It is not easy to hang the powder paste too early.

You must wait for the oil to be hot before hanging it. After hanging it, put it directly into the frying pan for frying.

Otherwise, once it stays, the moisture inside will probably soak the dry powder paste wrapped outside.

The taste of shredded shiitake mushrooms fried in this way will be greatly reduced.

Huang Tao took the long chopsticks, took the shredded shiitake mushrooms out of the pot, and put them on the tray.

Grab some more starch and pat lightly on the shredded shiitake mushrooms.

This method allows all the starch to stick to the batter on the surface of shiitake mushrooms, and allows the excess starch to be photographed to prevent the batter from being too thick, resulting in bad taste of the fried shiitake mushrooms.

Take a good powder.

Huang Tao put these shredded shiitake mushrooms into a colander with a large hole, and turned them over on the tray so that the excess starch could fall into the tray.

Immediately afterwards, he slowly put the colander into the [-]% hot oil pan.

In an instant...

The hot oil temperature makes these shredded shiitake mushrooms twist and shape.

In less than 1 minute, the shredded shiitake mushrooms in the colander will float on the oil surface.

At this time, it's time to cook.

It will be stir-fried later, so the frying time should not be too long, just shape the shredded shiitake mushrooms and lock in the moisture.

Huang Tao took a colander and fished out the shredded shiitake mushrooms in the oil pan.

Put it aside and control the oil!
After high-temperature frying, these shredded shiitake mushrooms coated with a thin layer of batter have a dark brown color.

In addition, the shredded shiitake mushrooms are still a little soft, which is more similar to the shredded eel that has been oiled.

At first glance, it is no different from those eel shreds, so the fake is the real one!

Xu Hao and the others couldn't help but utter a sound of praise.

Now, Huang Tao started to prepare the fish-flavored eel sauce for making fish-flavored eel shreds.

This fish-flavored sauce is a sauce made from seasonings such as mature vinegar, white sugar, light soy sauce, old soy sauce, starch, etc.

After cashing.

He started frying.

He took another pot and poured oil.

After it is heated up, add minced ginger, garlic and minced red pepper and start to stir fry.

Fry red oil.

Put the pre-fried "shredded eel" into the pot, as well as the pre-cut shredded bamboo shoots and shredded fungus, and quickly stir-fry for 1 minute.

Then pour in the fish spice sauce that has just been adjusted, and continue to stir fry.

After the sauce is all hung on the ingredients, add the minced green onion and sesame oil, stir fry twice, and then put it on the plate.

(End of this chapter)