I am Qinxing No.1

Chapter 346
There are two methods of frying fried pastry in a pan: "raw frying" and "cooked frying".

The so-called raw stir-frying is to use the hot lard that has been boiled in a cold pot to stir-fry crisps on low heat. It is generally used to stir-fry the oily pastries in the fried sesame seed cakes, so that the fried pastry is more transparent. Time is distinct.

The disadvantage of raw stir-frying is that the pastry is overcooked, and it is okay to put it in rubbed sesame seed cakes, and diners can also accept it, but if it is placed in pasta such as fried pastry, it will not work at all.

Because these two kinds of pasta are both "crispy inside and outside" without boundaries, you can find the pastry layer in the crispy biscuits, and some fine cooks can even make the pastry into two layers or even three layers. There is no such clear boundary when the pastry is baked or in the sandwich. What is important is that it is crispy from the outside to the inside, and there is no obvious crispy surface layer!
This requires cooked and fried. The cooked here does not mean that the pastry is fried thoroughly, but it means that the pan must be cooked, and the cold lard should be added to the hot pot, and then the pastry should be quickly fried until it is half-ripe, and the flour that has been cooked in advance is quickly kneaded. Then use this kind of 'mixed noodles' to make puff pastry, so that the inside and outside are crispy without boundaries, and it makes a crackling sound when you bite, which is enjoyable.

The fried pastry in Chudu is Wei Ji’s, but it can still be eaten. Many of them can’t even cook the basic pastry well, or they can’t knead it well. It’s just a lack of ability. The pastry noodles are directly removed, and some vegetable oil is mixed with the noodles, and a layer of nondescript hard pastry is fried before being out of the pan. Dare to say it is "flame pastry"?
Zhou Dong didn't know how to eat before, but now he is the number one in the world who knows how to eat, but he soon found out that being able to eat is actually a crime. When encountering such a business that cuts corners, he will feel angry and want to curse!

Fortunately, his tasting skills are easy to send and receive, but even if he doesn't use the skills, he has eaten and seen a lot, and his own tasting ability is actually rising in a straight line. Now he understands why the old men became 'venomous tongues'
"The pastry is divided into meat and vegetarian. In order to meet the needs of most diners, the meat is considered to be compatible with the lard used. Generally, pork head meat with a guaranteed taste is added. This also involves how the braised vegetables are cooked on fire The method of blending flavors with Chinese food is too complicated, and it is not suitable for breakfast, so what I make today is plain fire."

While preaching, Zhou Dong tested the edge of the pot with his hands. He felt that the oil temperature was suitable. He picked up the condensed lard with a spoon and scraped it clockwise along the wall of the pot. The wall flows to the bottom of the pot, so seven or eight spoons continuously, the pot wall and the bottom of the pot are always filled with new oil, which not only absorbs the fragrance of the oil, but also suppresses the temperature, so that the temperature of the oil in the pot can never exceed [-] degrees.

"Chudu's plain fire doesn't add some messy things, it depends on one kind of flavor, green onions!"

Using a frying spoon, Zhou Dong first put the pastry base made of millet and corn into the pan and quickly stir-fried it. At this point, the white case chefs in the breakfast department stared wide-eyed and couldn't take their eyes off it.

Everyone in the know knows that ten catties of crispy noodles are poured into this big iron pot. Not to mention the subtle frying skills, just tossing it back and forth is a laborious job, and it must be fried thoroughly. The oil blends evenly, and there will be no problem of an oil pimple on one side and dry noodles on the other, and it will take many years of work.

How can fried pastry be so simple?After learning two knives for a few months, you can also claim that you can fry. As for whether consumers will buy it or not, it is hard to say. Although everyone has confidence in Zhou Dong, they are also very curious. It's a stove. I heard it can make wine?How much energy does this person have, it takes a lot of effort to fry the pastry!
However, the frying spoon in Zhou Dong's hand was flying up and down. Every time the spoon fell, the landing point seemed to have been accurately calculated. Wherever the rapidly flipping frying spoon passed, perfect patterns like the golden section were drawn. The bottom of the pastry sometimes undulates like waves, and sometimes moves like sand dunes. Judging from the color, it seems to be melting oil, being heated, and changing at the same time.

Experts look at the doorway, and the white case masters in the early department are all amazed,

Seeing that the bottom of the pastry in the pot has turned into a faint golden yellow, just as Zhou Dong thought that Zhou Dong was about to start the pot, he heard Zhou Dong say: "Nine out of ten masters who cook plain fire can cook directly. Rolling raw green onions into the fire is actually stealing labor, and it is absolutely not advisable!

You guys can see clearly that the pastry noodles have been fried to this extent, and it has already taken shape, and using it as a hot base, you can start frying raw shallots to get rid of the pungent smell of green onions.”

Speaking of pouring the chopped green onion into the pot, the pastry noodles in the pot have initially formed. The chopped green onion will not sink into it when it falls on the pastry noodles. Instead, it will be initially baked by the residual heat from the pastry noodles, emitting a faint Onion is fragrant.

Zhou Dong's hand holding the pot suddenly shook, and the pastry noodles rotated clockwise twice in the pot. At the same time, the green onions that fell on it also shook one after another, turned over in the air and fell again. Stir-fry, just turn it over once, stir-fry the green onion for a while, then take it out of the pot, put it into the glass basin prepared in advance, and then cover the glass basin with plastic wrap, leaving only two gaps to dissipate heat , to avoid high heat to produce water vapor, and then suffocate the chopped green onions.

It was the first time for Pan Ke, the others and the masters from the early department to see someone fry chopped green onions like this. One of them came to look at it, and saw that the glass pot kept overflowing with fragrant green onions, but the chopped green onions were still as green and white as emerald green. , very gratifying,
Immediately sighed in my heart, Master Xiao Zhou's success was not accidental. There are many people in Chudu making pastry, but how many people like him pay attention to details?

After the scallions are fried, Zhou Dong presses the fire, removes the pan, and pours out the pastry noodles. At this time, he must not wait for the pastry noodles to cool, otherwise he will not be able to perfectly blend with the previously reconciled flour and achieve the state of 'crispy inside and outside' ,

Zhou Dong pulled out the previously reconciled dough with one hand, and quickly cut out the pastry noodles with the other hand. He didn't need to weigh it, and it was the most reasonable ratio. The ordinary flour is used to isolate the high heat of the pastry noodles, and at the same time, the heat of the pastry noodles is used to quickly melt with the ordinary flour. After vigorously kneading and spreading on the board a few times, the fused dough immediately becomes paper-thin.

"When making fried pastry, what you pay attention to is [-]% off and [-]% off. If you see it clearly, this is the first discount, the first combination!"

Zhou Dong held the flattened dough with both hands and folded it in the middle. It was not folded back layer by layer as ordinary people imagined. It would only cause a gap between the two types of dough, and it would not be kneaded evenly in the future. It is held up with both hands, like rubbing a Tai Chi ball, and at the end, the two palms are quickly combined to form the two initially fused flour balls into a ball.

Everyone stared wide-eyed, and saw that the ball of dough looked like a ball of creamy coffee ice cream, with white and yellow surfaces, which was really pretty, but the white case masters in the early department understood that this meant that the two types of flour were still the same. Not really merged into one.

"After [-]% off and [-]% off, if the mixed color can't be removed, then there's no need to do this fire."

Zhou Dong put the noodle ball back on the noodle table and flattened it with one palm: "Now it's the second fold, the second close!"

(End of this chapter)