Food starts with noodles

In Huizhou area, Qianzhang crisp is somewhat different from Huimo crisp.

Huimo Crisp is in the shape of an ink ingot, wrapped in ink paper, and is a small snack that is usually eaten.

The Qianzhang Cake is wrapped in red paper, and it is the most important snack among the famous tin grid tea in Huizhou during the Chinese New Year.

Xigezi tea is a traditional and important morning tea custom for every household in Yi County, Huizhou, a world cultural heritage site, during the Spring Festival and other festivals.

Xige is a kind of local tinware handicraft. During the Chinese New Year, tinware is used to hold refreshments, which means festive, because tin has the same pronunciation as "xi".

Xigezi tea generally has four kinds of snacks. In addition to the main event, Qianzhang Crisp, there are also Cunjin Crisp, Sesame Candy and Peanut Candy. These kinds of dim sum have their own meanings.

For example, the "thousand sheets of crisps" that are superimposed on multiple layers and wrapped in five-color paper outside, imply backgammon;

The shape of the sandwich cake shop "Cunjintang", which looks like gold bars and ingots, means swallowing gold and silver, and attracting wealth and treasure;

"Sesame candy", a flaky candy made from black and white sesame seeds, means rising steadily;

As for peanuts or peanut candy, it means having boys and girls and having both children.

When he heard this, Xu Zhuo asked a lot: "Grandpa Guo, if you have time, can you make us some tin lattice tea for us to see?"

As soon as he finished speaking, the system's prompt sounded in his mind.

Xu Zhuo's heart skipped a beat.

It's over, and the mission is triggered again...

Chapter 1180 When a Woman Says to Eat Anything

Random task: make tin lattice tea.

Task details: Under the guidance of Guo Shuying, the host is asked to carefully make a qualified Huizhou tin grid tea within the specified time.

Mission rewards and punishments: If the mission is successful, the host will get the D-level signature Anhui dish—Yangmei Wanzi; if the mission fails, there will be no penalty.

Task time limit: half a month.

Task hint: You can learn from Guo Shuying how to make Inch Golden Crisp and Peanut Candy.

After reading the details of this mission, Xu Zhuo couldn't help but want to slap himself.

If Guo Shuying wants to talk about Xigezi tea, let him talk about it. Why do I have to say such a word? Now it’s good, triggering the task, it’s a pity not to do it. After all, it’s red bayberry balls. Not bad, let people never forget.

But let's do it, at least you have to learn about Inch Golden Crisp and Peanut Candy.

As for the sesame candy, it can be replaced by emblem ink crisp. Anyway, the system has not been improved, which means that it can be replaced in this way.

All it takes is one time of hard work to learn the Cunjin Crisp, and then use the skill of analogy to get the peanut candy, and the task of this tin grid tea is completed.

Tin lattice tea naturally not only has refreshments, but also tea.

And the tea is also very particular, you have to have two cups of two different flavors to be considered complete.

A cup of sugar tea means "life is sweet, the year is sweet until the end" in the coming year;

A cup of fragrant tea means that the coming year will be full of spring and fragrance.

As for the varieties of tea, they are famous teas such as Huangshan Maofeng, Taiping Houkui and Keemun black tea, which are unique to the tea town of Huizhou.

When drinking, you should also pay attention to it. You should drink fragrant tea first, followed by sugar tea, which means "bitterness first, sweetness later", and "good days are yet to come".

But for Xu Zhuo, this tea is just enough.

The so-called fragrant tea is the original tea, which is bitter in the mouth and fragrant in the aftertaste. Green tea and black tea scalded with hot water belong to this category.

As for sugar tea, it is to put a piece of sugar in the tea when making the tea. For Xu Zhuo, this is easy to complete.

When he was thinking about this, Li Hao touched Xu Zhuo: "What are you thinking about? I've finished filming. Try it quickly. The people in the company are still waiting to eat."

When Xu Zhuo came back to his senses, he realized that several old men were helping Guo Shuying make thousands of pastries.

The red candy wrapper completely wraps the candy. To be honest, it is really festive. No wonder it is the most important part of drinking tin lattice tea during the Chinese New Year.

Xu Zhuo picked up a piece casually, and peeled off the outer layer of red paper, revealing the thousand pieces of pastry inside.

The black halva is layered on top of each other, and it is impossible to tell how many layers there are.

Xu Zhuo didn't even bother to count, he squeezed the thousand cakes and put them in his mouth.

The rich sesame aroma diffuses in the mouth, and the tongue starts to melt in the mouth.

Compared with Huimo Crisp, this Qianzhang Crisp is denser and layered on top of each other, giving people a very surprising feeling when eating.

In addition, because there is maltose in the thousand sheets of crisps, it tastes a little sticky. This kind of texture is very suitable with the strong aroma of sesame seeds, as if it should be eaten like this.

Before eating, Xu Zhuo thought that the Qianzhang Cake was only sweeter than Huimo Cake, but after tasting it, he found that the taste of the Qianzhang Cake was greatly improved compared to Huimo Cake.

This boost makes this snack even more delicious, making it impossible to stop.

While eating, the old man grabbed some thousands of crisps and put them in a bag and handed them to Xu Zhuo: "Go and send them to your two grandmas, let them try something new."

Xu Zhuo promised, went downstairs with the thousand crisps, and drove to the old lady's house.

Today, the old lady's house is a bit lively, not only Yu Keke brought Xiong Zai, but even Chen Guifang took time out of her busy schedule to chat with her mother-in-law.

After all, I haven't seen each other for more than a month, and the old lady wants to talk to someone about what she saw and heard along the way.

As Chen Guifang, who has almost traveled all over the country, she is naturally the most suitable subject for discussion.

After all, if you tell people who have never seen Huangguoshu Waterfall that they have no intuitive understanding of how big the waterfall is, and people like Chen Guifang who have been there can get a lot of input when talking about it.

And before Yu Keke also ran around with Pang Lihua, he had also been to such popular attractions.

So the four women in the family chatted very enthusiastically. When Xu Zhuo came in, except for Xiong Zai who was a little bored and turned his stomach to ask for dried fish, everyone else was talking about what to talk about.

"Come and try the Huizhou Qianzhang Cake that was just made, and see if it tastes good when you travel."

Xu Zhuo put these thousands of crisps on the table, and Chen Guifang began to distribute them to everyone. After she handed one piece to each of them, she said to Xu Zhuo, "Son, we had a great chat, and I don't want to go to a restaurant to eat. You can look at the kitchen." Just do whatever you want, don’t be too greasy.”

Xu Zhuo: "..."

I finally knew why the old man called me by name, this must have been expected to happen.

Although the old man and the old lady haven't been at home for more than a month, the house is still very tidy. After all, there is a nanny.

When he came to the kitchen, Xu Zhuo found that the refrigerator was full of ingredients, which should have been replenished by the nanny yesterday.

When Xu Zhuo cooks, he is most afraid of hearing other people say random words. These two words seem simple, but it is very difficult to perform them well.

For example, now, Chen Guifang said don't be too greasy, just listen to it, but don't take it seriously.

If she really cooks a table of clear soup and little water, she will definitely complain again, and there is a high probability that she will complain about her old lady and the old lady of Yu's family.

What is disrespectful to the elderly, what is not obedient at all.

All kinds of dissatisfaction.

But if the preparation is really greasy, she will be dissatisfied.

Anyway, there must be a reasonable combination of meat and vegetables, and most importantly, it must be her favorite dish.

Xu Zhuo steamed the rice first, and then looked through the ingredients in the refrigerator.

It is estimated that I am not sure whether I will cook at home, so there is no meat in the refrigerator, and all vegetables are vegetarian.

After struggling for a long time, when he saw fresh shiitake mushrooms in the refrigerator, he immediately thought of a dish that he hadn't cooked for a long time-fish-flavored eel shreds.

This dish should meet Chen Guifang's requirements.

In terms of ingredients, they are all vegetarian dishes, not greasy at all.

But the recipe is completely in accordance with the method of meat dishes, even the thickening is the same, the whole dish can even taste like meat dishes.

Thinking of this, Xu Zhuo decided to make this dish.

In addition to fish-flavored eel shreds, Xu Zhuo is also going to make a noodle dish with kang chili, a dish of fried shredded eggplant, and a few vegetarian stir-fried dishes, which should be enough.

Xu Zhuo took out the shiitake mushrooms from the refrigerator and washed them in clean water.

After cleaning, it is ready to make eel shreds.

However, the method of this shredded eel is a bit unexpected, because it is not cut out, but cut out with scissors...

Chapter 1181 Fish-Flavored Shredded Eel

When Xu Zhuo picked up the scissors, Yu Keke who ran over to photograph him cooking was startled: "What are you doing with the scissors? Don't you use a knife to cut?"

Xu Zhuo smiled: "This dish cannot be cut with a knife, it must be cut with scissors."

This dish is fish-flavored eel shreds. As the name suggests, shiitake mushrooms are used to make eel shreds. If you want to do this, you can’t cut the shiitake mushrooms into straight shreds, so that you can’t show the crooked eel shreds after cooking. look.

So use scissors to make it.

Use scissors to start cutting thin strips along the sides of the mushrooms, with a width of about three or four millimeters, and cut the umbrellas of the mushrooms into thin, curved strips.

What is produced in this way is shredded eel.

This recipe uses only the mushroom caps, not the legs.

However, the remaining shiitake mushroom legs can also be cut into shreds or thin slices, and fried with lard. The taste is very fragrant, and it can definitely meet Chen Guifang's requirement of not being too greasy.

Xu Zhuo put the cut shredded eel in the basin, washed it again, squeezed the water dry, and started to pickle it.

This dish is a typical vegetarian dish made with meat. Although the raw materials are made of shiitake mushrooms, but in every step, the shiitake mushrooms must be made as meat.

For example, in the step of marinating, it is reasonable to say that the ingredients of vegetarian dishes do not need to be marinated. Even if they are marinated, it is enough to sprinkle some salt to have a base taste.

But pickled shiitake mushrooms are exactly the same as other meat dishes. Not only must there be salt, soy sauce, cooking wine, egg whites, but also pepper.

Those who didn't know thought it was marinating tenderloin.

Xu Zhuo put the dried shiitake mushrooms back into the basin, added a little salt, then added a teaspoon of pepper, poured in a little light soy sauce and cooking wine, and then added an egg white.

Grab and mix evenly, so that the juice is fully immersed in the shredded shiitake mushrooms.

Then it's time to hang up.

The paste is to hang a thin layer of batter on these shredded shiitake mushrooms first, so that the shredded shiitake mushrooms will have a more tender taste, which is close to the taste of eel shreds.

Xu Zhuo grabbed two handfuls of flour in the basin and stirred them evenly with chopsticks.

After all the ingredients were coated with a thin layer of batter, they were put aside to continue marinating, while he put the frying pan on the stove, poured oil into the pan, and turned on a high fire.

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

Only in this way, these shredded shiitake mushrooms can be quickly set, and the moisture inside will not escape.

When the oil temperature came up, Xu Zhuo took a tray, poured some powder into it, and started making powder.

The so-called powdering is to wrap the surface of the ingredients with starch or flour. This step seems to overlap with just putting flour into the basin to hang the paste, but it is not.

The batter just hung is to make the shredded shiitake mushrooms crispier.

The powder-making step to be carried out now, or hanging dry powder paste, is to make the surface crispy, so that it tastes closer to the texture of eel shreds.

The two methods of hanging paste are used together, all for better taste.

After all, it is a vegetarian dish made with meat, it is indeed more troublesome than cooking directly with meat.

It is not too early to hang the dry powder paste. You must wait for the oil to be hot before hanging it. After hanging it, put it directly into the oil pan for frying.

Otherwise, once it stays there, the moisture inside may soak the dry powder paste on the outside. If it is fried in this way, the taste of shredded shiitake mushrooms will be slightly reduced.

Xu Zhuo took the shredded shiitake mushrooms out of the pot with chopsticks and put them on the tray.

After putting everything on, he grabbed a little starch and began to pat lightly on the shredded shiitake mushrooms, and the starch was stuck to the batter on the surface of the shredded shiitake mushrooms.

Because of the way of beating, the excess starch will be patted off, so that there will not be too much starch on it, preventing the batter from being too thick, which will cause the taste of the fried shiitake mushrooms to be bad.

After powdering, Xu Zhuo put the shredded shiitake mushrooms in a colander with a large hole, and turned the tray a few times to let the excess starch fall into the tray.

Then with a colander, slowly put it into the oil pan.

At this moment, the oil temperature is close to 1% hot. As soon as the shredded mushrooms are put in, the hot oil temperature twists and shapes the shredded shiitake mushrooms. In less than a minute, the shredded shiitake mushrooms float on the oil surface.

By this time, it's almost ready to cook.