Food starts with noodles

Chapter 1160 Rock Sugar Turtle

"The modification of the soft-shelled turtle is mainly to chop off the plate armor on the belly without hurting the cover and skirt of the soft-shelled turtle, so as to avoid the inconsistency between raw and cooked soft-shelled turtles, and also allow the soft-shelled turtles to mature faster. "

Dai Zhenting now seems to be participating in an international famous chef competition, and also like an outsider in the culinary world showing up to speak, his expressions and temperament are very high-end.

Xu Zhuo really wanted to ask him if he had ever been an actor before.

Because Lao Dai's acting skills are really nothing to say, and he is fully capable of competing for the Hundred Flowers Golden Rooster Award.

While complaining, Xu Zhuo also successfully triggered the skill of studying hard and got the recipe of this dish.

Now that he was not panicked, he turned the turtle over with its belly up, and then used a kitchen knife to cut down from the head and cut vertically down the head.

When cutting to the plate armor, stand the turtle upright, and use the front half of the kitchen knife to continue cutting down along the plate armor.

At this time, it should be noted that the carapace or skirt must not be damaged, otherwise it will destroy the overall beauty of this dish.

First cut the belly deck vertically from the middle. After this step, the whole soft-shelled turtle's belly has been opened.

But these alone are not enough, and two more horizontal knives are needed.

Only in this way, the entire abdomen will be completely opened, and the meat inside will be completely exposed.

But be careful when cutting horizontally. The plate armor on the abdomen needs to be connected by the skirt and carapace, and cannot be cut or cut off.

Only in this way can the turtle remain intact.

After changing the soft-shelled turtle into a knife, soak the soft-shelled turtle in clean water again.

The bloody smell of the soft-shelled turtle is strong, so it is necessary to remove the blood as much as possible, so as to make the soft-shelled turtle taste better and the color will become more beautiful.

While the soft-shelled turtle was soaking, Xu Zhuo and Dai Zhenting cut a few slices of ginger, and tied some onion knots with chives, these will be used later to stew the soft-shelled turtle meat.

Taking advantage of the fact that you are not too busy to prepare in advance, you can be considered prepared.

After the soaked soft-shelled turtle is taken out, it can be made.

For the dish of soft-shelled soft-shelled turtle, the first thing to do is to blanch the soft-shelled turtle to remove the fishy smell and make the soft-shelled turtle taste better.

Add water to the pot, the amount of water should be a little more, put the soft-shelled turtle belly down into the water, then add a few slices of ginger and the prepared scallions, pour a tablespoon of cooking wine, and turn on the fire to cook.

After the water in the pot boils, use a spoon to skim off the froth, then turn down the heat to low, cover the pot for simmering.

Because the soft-shelled turtles used today are freshly slaughtered, and they are still wild soft-shelled turtles, so you only need to skim off the foam when cooking, and you don’t need to fish them out and wash them in water.

In that case, although the soft-shelled turtle will be cleaner, it will wash away the umami substances in the soft-shelled turtle, making the soft-shelled turtle taste much weaker.

Do not put any seasonings during the simmering, and use a low heat to simmer the soft-shelled turtle until it is fully cooked, so that the next step of production can be carried out.

Before learning this dish, Xu Zhuo always felt that this dish was very difficult.

But after Xu Zhuo acquired the skills, he realized that the difficulty was actually not that high. It was just that it was rarely seen in the Central Plains, and the rock sugar turtle was too famous, so it created the illusion that it was difficult to do.

In fact, if you think about it carefully, this is a local dish in Ningbo, Zhejiang. If it is really difficult to make it, will it still become a local dish?

It takes about half an hour to boil, which is a bit long, so after Dai Zhenting and Xu Zhuo chatted to the camera, they signaled the camera to turn off.

Shooting a video is not like shooting a documentary. You don’t need to shoot all the scenes. You can just pass by the stuffy scenes. You don’t need to use a video camera to shoot the pot for half an hour.

Within half an hour, Xu Zhuo and Dai Zhenting peeled out the garlic to be used, and whipped the water starch.

After getting everything ready, everyone came to a small tea table next to them and sat on the sofa to rest.

It is prepared for future talk shows. Even if it is not necessarily useful, it is also good as a rest area.

Several people drank tea and chatted together, because Yuan Kang was also here, so Guo Shuying and Dai Zhenting also recalled an interesting story about Yuan Desheng's cooking at the state banquet.

In everyone's chatting, half an hour soon came.

Xu Zhuo and Dai Zhenting put on their chef hats again and returned to the camera.

After turning on the machine, the two continued to cook. At this moment, the soft-shelled turtle had been stewed. Xu Zhuo and Dai Zhenting used chopsticks to pick out all the ginger slices and green onions in the pot, then turned off the heat, and put the pot on the empty stove aside. superior.

After finishing the cloth, the two put on the frying pan at the same time, heated the pan, and added a spoonful of lard to it.

Compared with vegetable oil, lard has a stronger aroma, and it can also give the soft-shelled turtle a kind of aroma of animal fat, which will taste better, and the soft-shelled turtle will also have a more oily taste.

When Dai Zhenting was cooking, he not only explained step by step, but also constantly guided Xu Zhuo.

He especially enjoys the feeling of being under the spotlight all the way, and he is also very cautious about today's shooting. After all, it is going to be broadcast on the Internet, so he can't take it lightly, otherwise it will affect his image of Wei Guangzheng.

The lard quickly melted in the pot.

According to Dai Zhenting's prompt, Xu Zhuo threw the freshly prepared garlic into the pot.

The garlic used here does not need to be cut, and the whole clove of garlic is thrown into the low heat for frying. This can force the aroma of the garlic into the oil, making the lard full of garlic flavor.

The garlic that is deep-fried and browned is delicious and looks good. It is called golden garlic by people in the industry, and it is an indispensable ingredient in many dishes.

When the garlic was deep-fried until golden, Xu Zhuo took the pot where the soft-shelled turtle was stewed before, and carefully poured all the soft-shelled turtle, soup and meat into the frying pan.

The aroma of lard and golden garlic melted into the soft-shelled turtle soup and soft-shelled turtle.

After pouring into the wok, it's time to season.

Xu Zhuo grabbed a handful of prepared rock sugar and put it into the pot, then poured in an appropriate amount of dark soy sauce, cooking wine, rice vinegar, salt and other condiments.

After putting everything in, turn up the heat and let the soup in the pot be fully boiled.

In this way, the rock sugar can be melted and the taste of the dishes can be made brilliant.

Among these condiments, rice vinegar is mainly used to enhance the freshness, and it makes the dish taste slightly sweet and sour, so the taste will be better, so just add a little bit, don't need to add more.

As for the salt, it also adds a base flavor to the soft-shelled turtle. If you add too much, it will taste salty.

After the seasoning is placed, cook on high heat for 5 minutes to allow the sauce in the pot to fully blend together.

At this time, the dark soy sauce has been colored, and the ingredients in the pot, no matter the soft-shelled turtle or the soup, have all turned into a ruddy color, which makes people very greedy at first glance.

By this time, the soft-shelled turtle is almost out of the pot.

But getting out of the pot is not the last step of the rock candy soft-shelled turtle, because there is still the operation of pouring the juice later.

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When the soft-shelled turtle comes out of the pan, it is necessary to use a colander and other aids, because the meat on the side of the soft-shelled turtle’s belly is completely crispy at this time, and a little effort will cause the whole soft-shelled turtle to fall apart.

If the turtle falls apart at this moment, then the previous efforts are almost equivalent to wasted.

So you must be careful when operating, and you can't let the previous efforts become useless.

Xu Zhuo carefully took the stewed turtle out of the pot, placed it in the center of the plate, and then carefully adjusted the turtle's head and limbs with chopsticks.

By the way, I also checked that the belly meat is not stacked together. If there is, it must be adjusted carefully. Only in this way, the whole soft-shelled turtle will be lifelike and look red and attractive.

After adjusting the soft-shelled turtle, the soft-shelled turtle on the plate seemed to be alive, not only the limbs and tail were all there, but even the head was raised slightly, looking quite alive.

This is the importance of presentation. A good presentation can not only stimulate the appetite of diners, but also bring beauty and enjoyment.

Now this rock sugar turtle looks very comfortable.

When doing this step, Dai Zhenting did it very quickly, because he wanted to do it quickly and then teach Xu Zhuo how to adjust the turtle.

But after he arranged the soft-shelled turtle he made, he found that Xu Zhuo had not only finished it, but also Xu Zhuo himself was standing in front of the stove again, ready to make sauce for the soft-shelled turtle.

Obviously, not only did he not need to be taught, but he also moved very quickly.

"Has this kid learned from the rock sugar turtle before? How come he is so quick?"

Dai Zhenting couldn't figure it out, he could only blame it on the fact that the old man had taught Xu Zhuo, and even secretly slandered the old man in his heart.

So many Shandong cuisines don't teach their grandsons, but teach him dishes from other cuisines, it's really disgusting!

Xu Zhuo, who was busy working in front of the stove, didn't know yet, because he knew how to cook rock candy turtles, and the old man was secretly scolded by Dai Zhenting again.

But Dai Zhenting only dared to complain in secret, and he didn't dare to say anything in front of the old man.

The old man dared to beat him decades ago, and he dares now.

Standing in front of the stove, Xu Zhuo began to make juice for the soft-shelled turtle, which was also the last step in making rock sugar soft-shelled turtle.

In fact, according to the original method, there is no step of pouring the juice, and the soft-shelled turtle is not taken out of the pot in advance, but the juice is collected in the pot on high heat, then thickened, and finally put out of the pot and served on a plate.

But the skirt of the soft-shelled turtle is very hard to cook after it is cooked, and it is easy to cook in a pot.

And the skirt is the most attractive part of this dish or even all soft-shelled turtle dishes, so in order to maintain the integrity of this part, usually when this step is reached, the soft-shelled turtle will be fished out of the pot, and then specially cooked. Collect the remaining soup in the pot, make it into a sauce and pour it on the soft-shelled turtle.

At this moment, because the fire has not been turned off, the soup in the pot is still boiling.

The ruddy soup is slightly viscous and exudes a good smell, which looks quite appetizing.

Xu Zhuo stirred the pot twice with a spoon, then poured the prepared water starch into it, and slowly stirred a few times to let the water starch fully blend into the soup.

After the soup in the pot becomes viscous, pour some lard into it and continue stirring with a spoon.

The sauce is not ready until the lard melts in the pot.

Xu Zhuo turned off the fire, then picked up the frying pan, and poured the soup in the pan on the soft-shelled turtle with a spoon.

The sauce should be poured more, and it is best to cover the skirt of the soft-shelled turtle, so that it will be more flavorful and smooth when eating, and it will be more delicious.

The soup is red and thick, and exudes a strong fragrance.

This fragrance smells very comfortable, but Xu Zhuo is mentally prepared, Zhejiang cuisine contains a lot of sugar, although the soft-shelled turtle smells very good now, but it is really hard to say whether it is good or not.

After all, he had eaten Zhejiang sweet and sour pork ribs before. It was like soaking the ribs in malt sugar. The rich sweetness was really unbearable.

Although the rock sugar soft-shelled turtle has not tasted yet, Xu Zhuo can almost guess how the taste of this dish will be based on the large amount of rock sugar that was put into the pot when cooking.

Fortunately, there is not much vinegar, otherwise this dish will definitely taste like West Lake vinegar fish.

It is not a place where sugar is produced, but sugar is put in desperately when cooking.

Were rich people in Jiangsu and Zhejiang used to flaunt their wealth like this?

At this time, the rock sugar turtle is ready, but it is still a little embellished.

Xu Zhuo pinched some scallion powder and sprinkled it on top. The ruddy soup and green onion leaves were a good match.

When he sprinkled the chopped green onion, Dai Zhenting also put a pinch of chopped green onion on the turtle's back.

The two finished at the same time.

Put the two dishes together, first let the cameraman take close-ups from various angles, and then Dai Zhenting's summary.

Dai Zhenting originally came here with the intention of instructing Xu Zhuo to cook, but before the dishes were finished, he realized that he was thinking too much, especially when Xu Zhuo deftly cooked the soft-shelled turtle, he was even more slandering the old man in his heart.

Although he was unhappy, Dai Zhenting's speech was very good, he praised Xu Zhuo once, and then talked about the current situation of Zhejiang cuisine and so on.

Anyway, we still need to work hard, so we can't be proud.

Xu Zhuo also reciprocated by complimenting Dai Zhenting that he was always strong and strong, and that at such an advanced age, he was still so quick at slaughtering soft-shelled turtles.

Even techniques such as flipping pots and spoons are done very sophisticatedly, not at all like a 70-year-old man should have.

After exchanging a few business words, the two began to try each other's dishes.

At this time, the soft-shelled turtle has reached the point of rottenness, and the meat will be torn off when you pick it up with chopsticks, and even the edge of the skirt can be easily pinched off.

Xu Zhuo didn't eat the side of the skirt directly, because this part would be very delicious without thinking about it.

If you want to taste the craftsmanship, you have to eat the meat in the stomach or the meat on the legs, because the meat in these parts is relatively thick and it is difficult to taste it.

If the cooking skills are not good, the meat will have a fishy smell.

Xu Zhuo took a piece of meat from the turtle's leg, and just put it into his mouth, his eyes lit up.

Fuck it, it's delicious!

The soft-shelled turtle meat has a smooth taste, and can clearly taste the salty and sour, sour and sweet taste of the meat.

In the taste outside the forest, there is also a light sauce aroma and a strong lard aroma.

This taste is really wonderful.

Although it is very sweet, it does not make people feel greasy, but gives people a just right feeling.

From the entrance to the stomach, the aftertaste in the mouth has a comfortable feeling, and after adding the sauce, the taste of the meat becomes much softer and smoother.