Food starts with noodles
Page 437
Because of time constraints, everyone did not choose dishes that would take hours to make.
When he started to make it, Xu Zhuo looked at the choices of other people. Among the six people, three of them actually chose to make fried bells.
Is it so sought after?
Then add one more, let's see who makes the best fried bell.
Seven people, four dry fried bells.
It immediately attracted everyone's attention.
Dai Zhenting was a little surprised, he originally hoped that Xu Zhuo would make fried and crispy ones, so that these young people could see how good Xu Zhuo's knives and spoons are.
To save them from feeling that they are amazing every day.
As a result, Xu Zhuo actually chose the Zhejiang dish of fried bells.
Can this... be compared to those young chefs who have been working for several years?
Chapter 647 Dry Fried Bell
Dry fried bell is a famous traditional dish in Hangzhou.
This dish has a bright yellow color, delicious flavor, and is as crisp as a bell, so it has been promoted as one of the famous dishes with special flavors in Hangzhou, and is welcomed by eaters.
The reason why it is called this is because the bean curd skin of this dish is as thin as a cicada's wings, and it is as crisp as a bell when it is cooked, so it is named dry fried bell.
In 1956, dry fried bell was selected as one of the 36 famous dishes in Zhejiang Province.
Now, in front of Xu Zhuo, the ingredients to be used to make fried bells have been laid out: Sixiang bean curd skin, tenderloin and various seasonings that will be used.
In the north, this kind of bean curd skin is actually called oily bean curd skin, which is the kind of thin, shiny soy product, which is obviously different from Qianzhang.
On the contrary, Qianzhang is only called tofu skin in the north.
These are two ingredients that are easier to confuse the names of.
However, although the name is confusing, the approach is completely different.
Oil soybean skin is a layer of oil film formed on the surface of soybean milk after heating, which is carefully picked out with bamboo sticks and other objects, and is a soybean product formed after drying.
And Qianzhang is made by pressing the way of making tofu. The taste and texture are similar to dried tofu, but it is very thin.
Xu Zhuo was a little surprised when he looked at the few oily bean curds on the table. These oily bean curds were actually dry and hadn't been soaked in water at all.
Among the skills given by the system, these things can only be used after being scalded in hot water.
Because after scalding with hot water, it can not only stimulate the fragrance in the oily skin, but also clean some dust on the surface.
And after being scalded, it is not easy to fry when frying, and the fried bells are more crispy.
Xu Zhuo glanced at the other people's operations, and they didn't intend to soak in water.
Could it be... this step was lost?
Even if it's not for better taste, is it really not afraid of dust on the dry soybean skin?
Xu Zhuo didn't care about others, and decided to operate according to the skills given by the system.
He first filled the pot with half a pot of water, put it on the stove and started to boil it.
While waiting for the water to boil, start cutting the tenderloin.
There is actually not much meat used in this dish, it is mainly used as an embellishment and to support the tofu skin.
So you can't chop the meat into puree, just cut the tenderloin into mung bean-sized meat.
After cutting it, Xu Zhuo put it in a bowl, grabbed the egg and cracked it open, put two egg yolks in it, poured a spoonful of rice wine, and added half a spoonful of salt.
This dish is eaten with dipping sauce, so you don’t need to put too much salt, just give the meat a little flavor.
After mixing the meat stuffing evenly, the water in the pot just boiled.
Xu Zhuo put the minced meat aside to marinate.
After turning off the fire on the stove, he picked up the kitchen knife and started cutting the fried bean curd.
The oily bean curd cannot be used directly, because during the drying process of the oily tofu, a circle of relatively hard bean tendons will be formed on the outside, which needs to be cut off so as not to affect the taste of the finished product.
In addition, for the overall beauty, it is necessary to cut the slightly round oily soybean skin into squares.
This not only makes the volume better, but also makes the bell more beautiful.
After several sheets of fried bean curds were ready, the water in the pot had stopped boiling, so Xu Zhuo put the fried bean curds into the pot, soaked and washed them with the hot water in the pot.
There is a trick to do this step, that is, do not use boiling water.
Because the oily bean skin is too thin and dry, it will crack if it is put into boiling water suddenly, so wait for the water in the pot to stop boiling before putting it in for blanching.
It takes several minutes to blanch, Xu Zhuo is not idle at this time, but uses a frying pan to make a portion of salt and pepper.
To eat dry fried bells, you need to serve them with sweet bean sauce, tomato sauce or salt and pepper. The tomato sauce is ready, but the salt and pepper is still missing.
There is no ready-made one at the moment, so Xu Zhuo directly made a copy.
Salt and pepper is easy to make. Xu Zhuo learned from Wei Junming when he didn't have the relevant skills.
First fry the salt in the pot, then put the pepper, and grind it into powder after frying.
"This kid's way of making salt and pepper has a sense of age. Xu Jimin should have taught him. Look at his grandsons, and look at the second-generation ancestors of his own family. This is the gap!"
"No wonder Xu Jimin likes to pretend to be aggressive. If I have such a grandson, I think it will be more extreme than Xu Jimin."
Seeing Xu Zhuo's operation, Dai Zhenting was filled with emotion.
With such a well-behaved grandson, even if he is a little busy and tired, he is willing to do so.
No wonder Xu Jimin suddenly resigned from Xu's restaurant in a good manner, it must be for Xu Zhuo's escort.
Thinking of this, Dai Zhenting even felt a little pity for Xu Jimin.
It's all for inheritance!
But Xu Jimin has found a good seed to inherit Lu cuisine, and what about himself?
Apprentices can only be considered good, while those of my own children and grandchildren can't even pass the cooking level.
In this life, I am afraid that there will be no one who can inherit the mantle.
Thinking of this, Dai Zhenting lost most of his birthday joy.
After Xu Zhuo made the pepper and salt, the oily bean curd in the pot was almost scalded.
He took it out carefully with a colander, let it cool down a bit, and then squeezed the moisture off the oily bean skin, then took one and spread it on the chopping board.
After blanching, the oily bean curd has a strong aroma and the color is slightly lighter.
Next, Xu Zhuo began to roll the meat.
Grab a little bit of the marinated meat filling with your hands, and start spreading along the end of the oily bean skin. The meat filling should not be spread too much, just a little bit of meat.
And the area to be applied does not need to be too large, a width of more than five centimeters is enough.
After smearing, Xu Zhuo rolled up from the end where the meat filling was smeared. It doesn't need to be too tight, just roll it loosely and loosely.
When rolling to the end, dip your hands in a little water and apply it on the edge of the oily bean curd, so that the oily bean skin can stick together and not loosen.
After rolling one, Xu Zhuo also rolled the remaining pieces of oily bean curd into rolls.
Then lay these rolls flat together, align the ends, and cut into small pieces of about three centimeters.
After cutting, immediately put these small pieces upright on the plate to prevent the bean skin from deforming.
Next start burning oil.
When doing this step, the dry fried bells made by others have already been cooked, and several impatient middle-aged chefs couldn't help but start to praise them.
By the way, he secretly ridiculed a wave of laymen like Xu Zhuo.
Hearing this, the little girl was annoyed.
Xu Zhuo smiled at her, signaling not to worry.
Only slow work can produce fine work, and they can use it no matter how fast they do it. The D-level signature skills are definitely a hurdle for chefs under 30 years old.
When the oil in the pot reached [-]% hot, Xu Zhuo squeezed the oily bean curd rolls with his hands, and dropped them into the pot one by one.
Because the oil temperature is too low, there are not many bubbles around the bean curd rolls.
"Cut, the oil temperature is so low, if I can fry the bell crisp, I will wring my head off!"
Chapter 648 Heating Frying Method
The person who spoke seemed to be a head chef of Dai's restaurant. In terms of relationship, he was a nephew of Dai Zhenting, so he was a little rude in speaking.
The session arranged today was originally to get his son to attract Dai Zhenting's attention. If he can inherit Dai Zhenting's mantle, whether he is in Dai's restaurant or going out alone, it will be equivalent to a layer of gold plating.
In the end, a kid popped out of nowhere, and made a dry fried bell like his son, which made him a little angry.
In this day and age, it is true that cats and dogs can cook Zhejiang cuisine.
Is this what dry fried bells do?
So, when he saw Xu Zhuo using low-temperature deep-frying to make dry-fried bells, he couldn't help but speak.
But Xu Zhuo didn't intend to bet with him.
There is only one head, even if he loses, can it be unscrewed?
Even if it is unscrewed, can I ask for it?
If you have the ability to learn from Pang Shijie, you can directly bet 5 yuan.
He stirred the pot a few times with a spoon, then turned up the heat to let the oil temperature in the pot rise gradually.
The main point of making dry fried bells is to put [-]% of the oil in the pan, turn on the fire after putting in the pan, and take out the pan when the oil temperature rises to [-]% to [-]%.
The advantage of doing this is that it only needs to be fried once, and the fried bean curd rolls can be thoroughly fried, and there is no need to go back to the pan to fry again.
Many fried dishes have the practice of re-frying.
But there are some ingredients that are not suitable.
For example, oily bean curd, once this kind of food material is fried again, the outer skin will be fried too hard, and there will even be a slight bitter taste, and you will not be able to taste the aroma of oily bean curd at all.
So, do it with this heated frying method.
The fried bean curd in this way is mature inside and outside, and has a rich fragrance.
Now came the critical period of frying, Xu Zhuo ignored the person who spoke.
The little girl was dissatisfied, she pointed the DV in her hand at this person, and said politely: "Uncle, can you repeat what you just said?"
This person was just about to speak, when he saw Pang Shijie and Dai Zhenting's complexion, he hurriedly said haha: "I mean, I've never seen this kind of frying method before, it's nothing else..."
Dai Zhenting glared at him: "Get out!"
After finishing speaking, he took two steps forward, his eyes fixed on Xu Zhuo's operation.
The few people next to him who originally wanted to follow the wave of ridicule were all taken aback and kept silent.
After the temperature of the oil in the pot rose and the oily bean curd rolls in the pot turned bright yellow, Xu Zhuo took a colander and scooped out all the ingredients in the pot.
But it's not over yet.
He shook the colander lightly twice to let the excess fat flow off, and then continued to place the colander on top of the oil pan, holding the sesame oil bottle.
Shaking the colander with one hand, pouring sesame oil into the colander with the other.
Seeing this step, all the people present gasped, and began to seriously examine Xu Zhuo's approach.
The reason why they have such a big reaction is mainly because the fried soybean skin is very crispy, and it will shatter if it is moved a little too much.
And when Xu Zhuo shook the colander, the dishes inside did not fall out of any debris, which has to be said that Xu Zhuo's craftsmanship is superb.
At least none of the young people present could do this.
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