Food starts with noodles

There are two large bowls of mutton soup, with more than a catty of mutton cut into it, and a spoonful of mutton oil and peppers are thrown into it. The ruddy mutton oil gradually melts in the bowl, not to mention how greedy it is.

"Grandpa, shall we go back to the provincial capital tomorrow?"

The old man was making millet porridge, and he was a little surprised when he heard this: "What are you going to do in the provincial capital?"

Xu Zhuo smiled: "Look at my grandma, I haven't seen her for a long time, so I'm panicking."

"Is it your mother's need for money? Your grandma told me. It's okay to go back, just to plan the future family arrangements."

Future arrangements?

Why does this sound a bit awkward?

With Jianguo at the moment, Xu Zhuo couldn't ask more questions.

On the way to the provincial capital tomorrow, I will ask the old man again.

What are the future arrangements?

Is it possible that the old man still plans to consolidate the family's funds and play a big game?

After eating the mutton soup, Xu Zhuo was sweating all over.

He first went to the shop to knead noodles to make noodles, and made the hot dry noodles to be used today.

Then it is transported to the store, boiled in a sandwich pot, and mixed with sesame oil.

Then boil another pot of mutton soup, and then marinate the stewed meat that will be used today.

After everything was arranged properly, Xu Zhuo started to make net oil chicken rolls.

He took a bag of bread crumbs from the utility room.

He took the ham out of the freezer and chopped off a large piece.

Then soak the lard oil in water.

Remove blood water and impurities.

In this way, the fragrance of lard oil will be more pure.

"Xiao Zhuo, are you... planning to make fried chicken rolls?"

The old man looked at the ingredients Xu Zhuo had prepared, and asked in surprise.

Xu Zhuo nodded: "I don't know if it can be done. I'll try it first. If it doesn't work, I'll ask my godfather. This is his specialty."

The old man smiled: "To make this dish, you must be able to mix the egg white paste. As long as the egg white paste is well mixed, the dish will have its shape. With the shape, this dish is [-]% successful."

Obviously, the old man has a lot of research on this dish.

Xu Zhuo knew egg white paste and could make it.

But I don't understand why this dish pays so much attention to egg white paste.

"Silly boy, egg white paste is the most commonly used adhesive in the kitchen. If you want to make this kind of wrapped dishes well, egg white paste is the most important thing!"

Chapter 471

I listened to what the old man said.

Only then did Xu Zhuo understand why this dish emphasizes the egg white paste.

Without the egg white batter, the chicken doesn't roll well at all into chicken rolls.

And even if it can be rolled, it will crack immediately when it is fried in a frying pan.

Chicken rolls become chicken slices, or chicken balls.

It is completely contrary to the name of the dish.

As for what the old man said, it's easy to understand.

The focus of this dish is the chicken roll, as long as it can be made into a roll, most of the success will be achieved.

The rest just needs to be moderately flavored and crispy on the outside.

This dish can get more than ninety points.

"This kind of deep-fried food is not considered as the main dish at the banquet, so the shape is more important than the taste. If you know how to cook this dish, you can basically make all the tempura."

"Tempura?"

Xu Zhuo was a little surprised, why did this thing have Japanese materials?

The old man smiled: "The so-called tempura is actually a collective name for crispy fried products. This fried chicken roll is more difficult than tempura, so if you know this dish, you can make any tempura It's nothing to worry about."

Boss Xu was a little surprised when he heard this.

Does it mean that if you know how to fry things, you can go to the Japanese food industry to pretend to be a force?

Xu Zhuo didn't have much feeling for Japanese materials, and felt that he paid too much attention to the beauty of form.

It's not that the taste is bad, it's just that compared with the many changes in Chinese food, the form of Japanese food is not much different.

He has also been to several famous Japanese food restaurants before, but he feels that they are all ordinary.

Eating and eating, or Chinese food is more enjoyable.

Of course, in terms of style, Japanese food is more filling than Chinese food.

Xu Zhuo thinks that Zhao Guangming is currently preparing Molecular Cuisine, which is comparable to Japanese cuisine in terms of style.

These two are simply Chen Beixuan and Li Qiye of the gourmet world.

But which one is more compelling is a matter of opinion.

Although French food is also quite compelling, French food pays more attention to procedures.

Change a pair of knives and forks for the last dish.

After eating a dish, you have to wait for half a day to see the next dish.

The program is very fixed, and the force is weaker.

Xu Zhuo began to prepare the ingredients for net oil chicken rolls.

I don't know if this dish is really too weak, or if the C-level signature dish has a special privilege.

The system immediately gave three recipes for net oil chicken rolls.

The first one is the most common one. Wrap chicken shreds, horseshoe shreds and ham shreds with net oil, wrap them in egg liquid bread crumbs and fry them.

The second one looks better, but it is a little more cumbersome, adding seaweed slices, winter bamboo shoots and carrot sticks.When making it, wrap the carrot sticks in the middle, so that the color will be better and the taste will be more diverse.

The third method is not much different from the second method, but the carrot sticks are replaced with cheese sticks, which will be shredded when eating. Girls probably like it more.

But no matter which way, the children next door will cry.

Xu Zhuo planned to make the first one first.

Feel the difference in this dish.

By the way, try the egg white paste that the old man said.

He sliced ​​the chicken breast into three or four millimeters first, and then shredded it.

After cutting it, he took out the piece of ham and cut it into the same shreds as the chicken.

Then began to tidy up the horseshoes.

Horseshoe, also called water chestnut, has a crisp, tender and slightly sweet taste.

It is an indispensable ingredient in many desserts and dishes.

Xu Zhuo peeled the horseshoe, washed it, and cut it into small pieces.

Next, start seasoning the three fillings.

Put shredded chicken, shredded ham, and chopped horseshoe in a large bowl, sprinkle a spoonful of salt, pour in light soy sauce cooking wine, then add pepper and five-spice powder, beat in two egg whites, and sprinkle a handful of dry powder.

After mixing well, set aside to marinate.

Taking advantage of this time, Xu Zhuo took the lard oil out of the water, spread it on the chopping board, and used kitchen paper to absorb the moisture on the surface, so as to avoid the frying pan when the oil was put in the pan.

Then use a kitchen knife to change the lard oil.

There is no requirement for changing the lard oil to a knife, and it is generally cut into squares of about ten centimeters.

This is easy to operate, and the fried chicken rolls are uniform in thickness and more beautiful.

After the lard oil was cut, Xu Zhuo began to prepare the egg white batter.

The amount of egg white paste is very small, Xu Zhuo used two egg whites, grabbed a handful of cornstarch and stirred it into a paste.

The egg white paste for binding lard oil is finished.

Xu Zhuo tried it with his hands, and the stickiness of this thing is indeed quite high.

It is said that in the past, egg white paste was also used to repair cultural relics, and then mixed with lime, it was enough to make the fake ones look like the real ones.

I don't know if it's true or not, anyway, this thing is indeed a rare adhesive.

Then Xu Zhuo made whole egg batter for sticking bread crumbs.

Beat two eggs in a bowl, pour in a little cornstarch, sprinkle in a little salt, and stir to form a thin paste.

Then take an empty plate and pour the bread crumbs into it.

Once everything is ready, start making.

Spread a piece of lard oil on the chopping board, and put the chicken stuffing along the edge of one side.

Adjust the stuffing into even strips, and roll the lard oil from one end.

After rolling to the end, spread some egg white paste on top.

Let the lard stick together.

Then, stick both ends with egg white paste.

This can prevent hot oil from entering inside and affecting the taste of the finished product.

Then use chopsticks to pick up the prepared chicken roll and put it into the whole egg batter.

Toss to allow the custard to completely coat the roulade.

Then pinch it out and put it on a plate full of bread crumbs and roll it back and forth.

After the whole chicken roll is covered with bread crumbs, carefully pick it up and put it on another empty plate for later use.

After all the chicken rolls were ready, Xu Zhuo heated up the oil and started frying.

Chicken tacos are very similar to potato chips.

Both need fifty to sixty percent oil temperature.

The oil temperature for frying this kind of food should not be too high, because the outermost layer of bread crumbs will be mushy when the oil temperature is slightly higher, and the meat stuffing inside needs to be fried for a few minutes to be fully cooked.

So it is suitable for slow frying on low heat.

When frying, Xu Zhuo took a large colander and kept turning it to avoid uneven heating of the chicken rolls.

When the chicken inside is cooked through, the bread crumbs on the outside are just golden and crispy.

Xu Zhuo fished it out and put the fried chicken rolls on the tray.

But I can't taste it yet, because this dish has to be modified.

In banquets, fried dishes generally pay attention to the presentation.

For example, this net oil chicken roll, before serving, the chicken roll has to be cut into horseshoe sections, and then placed in various shapes on the plate.

This makes it more enjoyable to serve on the table.

The so-called horseshoe section is actually to cut the chicken roll into small sections with a slope at one end and a flat surface at the other end.

He put the fried net oil chicken roll on the chopping board, cut off the two ends first, so that the meat roll became a complete cylinder, and then cut it obliquely from the middle, so that the meat roll became two horseshoe sections.

Next, Xu Zhuo put the horseshoe pieces on a plate and made them into flower patterns.

A perfect net oil chicken roll is ready.