Food starts with noodles

Chapter 1207 Candied Tangerine

Candied tangerine is a famous traditional dish in Zhejiang. The authentic way is to use the seedless tangerine produced in Huangyan, Zhejiang as the main ingredient, and cook it with ingredients such as sugar osmanthus.

This dish is bright yellow in color, sweet and sour, crunchy and refreshing. It is a sweet and sour dessert dish suitable for all ages.

When Yu Keke heard that Dai Zhenting wanted to eat candied tangerines, he immediately agreed: "Wow, wow, thank you, Grandpa Dai."

After finishing speaking, he turned his face to Sun Panpan and said, "Today we have a good time. I have eaten candied tangerines made by Grandpa Dai before. It tastes super good. No matter how much I eat, I will never get tired of it."

In the past, Dai Zhenting often went to see Yu Peiyong, and the two of them would naturally compare their cooking skills.

So it's not surprising that Yu Keke has eaten candied oranges made by Dai Zhenting.

In fact, candied fruit dishes can be found in various cuisines. The more common ones are candied apples, candied bananas, candied pears, etc. These are more classic dishes of candied fruits.

However, in recent years, there have been more and more innovative dishes, and a variety of more fashionable fruits have also joined the candied army, such as candied kiwifruit, candied mangosteen, and candied bayberry, which are very popular among diners.

The candied tangerine that Dai Zhenting is cooking now is a traditional dish in Zhejiang.

The reason is that this area is a production area of ​​tangerines, so this dish is made, just like the shredded apples in Shandong. After all, Yantai apples are a specialty of Shandong.

In fact, the candied tangerine dish is not as famous as the candied kumquat in Cantonese cuisine. After all, the kumquat is whole and can be eaten with the skin.

But tangerines have to be broken into petals, so naturally they can’t compare to a mouthful of small round kumquats in appearance.

But in terms of taste, because the candied tangerine uses sweet-scented osmanthus, it tastes not only sweet, but also has the aroma of sweet-scented osmanthus.

Everyone just do what they say, since they are idle now anyway, it is better to shoot one more video and accumulate more materials, so that if there is no time to shoot videos in the future, at least you can use the inventory to cope with it instead of putting fans pigeons.

Xu Zhuo took the steamer to a spare stove in the corner and continued steaming, cleaned up the workbench, then put the tangerines that Sun Panpan bought on it, then put the ingredients and condiments to be used, and shredded The shooting of Tangerine officially started.

The ingredients of this dish are very simple. In addition to the tangerine as the main ingredient and the white sugar for the candied orange, there are other ingredients such as flour, eggs, cooked sesame seeds, cooked lard, wet starch, and sweet-scented osmanthus.

Because the studio often shoots videos, it has a special refrigerator, and all the commonly used seasonings are used.

After Dai Zhenting and Xu Zhuo sang and introduced the candied tangerine dish, they began to make it.

This kind of dish is not like those famous dishes, and the allusions and history of the dish can be introduced for a long time.

The candied tangerine dish is just a regular dessert dish at the banquet. It is neither a big dish nor a main course, so there is nothing to introduce.

Dai Zhenting also recalled the feeling of eating this dish for the first time when he was young.

After remembering, start making.

This dish can be regarded as a side dish no matter what kind of banquet it is served on, and its method is relatively simple. Except for the difficult step of boiling sugar, the other steps are all very simple.

Even people who have no cooking foundation can almost do it well.

Xu Zhuo followed Dai Zhenting to start making. First, he peeled and peeled the tangerines, and then split them open petal by petal.

After doing this, carefully tear off the white silk flocks on the tangerines with your hands.

These white flocs taste slightly bitter and affect the appearance of the dishes, so tear them off as much as possible, so that the taste of the candied tangerine will become better.

The two of them started to pack the tangerines together.

One is a master of Zhejiang cuisine, an old man who has been in the culinary circle for nearly 50 years;

But the two have a common feature, that is, obsessive-compulsive disorder.

Xu Zhuo's obsessive-compulsive disorder is actually not obvious, but in special occasions, this problem will be infinitely magnified. For example, when eating oranges, the white silk on the top will be cleaned before eating.

Otherwise, I always feel that the oranges I eat are not clean.

Of course, after being with Yu Keke, this problem has improved a lot.

Because every time he wanted to clean up those white fluffs slowly, Yu Keke would snatch the oranges away and stuff them into his mouth.

Xu Zhuo was very helpless.

After cleaning up all the tangerines, visually speaking, it has indeed improved a lot.

Next, Dai Zhenting placed the tangerines on a tray, sprinkled some flour on top, and rubbed them gently with his hands to make the flour and tangerines combine better.

After finishing these, he started to make hanging paste.

Shredded dishes are almost all fried. If you want to fry this kind of juicy fruit, you must first coat it with a layer of paste, otherwise it will be easy to fry when frying.

And these tangerines are hung with a layer of crispy paste, which will taste better when eaten.

Tangerine crispy batter is very easy to make. Put two or three eggs into a small pot, then put in two handfuls of flour, then pour in some dry starch and some water, and stir it into a slightly viscous batter. Just hang the batter and make it. Finish.

When Dai Zhenting was making it, Xu Zhuo was not idle and was also learning from it.

Although it may not be possible to learn it, it is okay to learn a little bit. After all, as long as this kind of shredded dishes are sweet enough, they will not be overturned.

After the batter was ready, Dai Zhenting put the wok on the stove, heated it up, and then put in the prepared cooked pork.

If this kind of dessert wants to taste delicious and tasty, it has to be made with lard.

Dai Zhenting talked to Xu Zhuo about the benefits of eating lard while burning the oil. The chefs of the older generation like to use lard to make dishes. age of scarcity.

People in that era had a fascinated attachment to lard.

No matter what kind of dishes I make, I like to add lard to add flavor and seasoning. I always feel that only when lard is added, the taste will be more fragrant and delicious.

Not long after, the oil in the pan reached [-]% heat and was ready for frying.

The heat of the fried tangerines should not be too high, otherwise the tangerines will easily crack, and once the juice inside flows into the oil pan, it will be a disaster in the kitchen.

But the oil temperature should not be too low, otherwise, after the tangerines are put into the oil pan, the hanging batter will scatter.

Considering that the entire frying process is just to fry the batter outside, it is best to keep the oil temperature to [-]% hot.

After Dai Zhenting finished explaining, he started to fry.

He poured all the tangerines into the batter, stirred them a few times to make the tangerines and the batter fully stick together, then took the chopsticks, picked up the tangerines in the basin, and put them into the oil pan one by one.

Xu Zhuo quietly took two steps back.

Although Dai Zhenting's cooking skills are superb, if these tangerines are really going to explode in the pot, it is definitely not a joke, so be careful.

After all, I am a person who depends on his face for food.

Chapter 1208 Li Hao: I'm not very interested in this dish

An old chef is an old chef, and the scene of splashing hot oil that Xu Zhuo had expected did not appear.

The tangerines in the pan were not fried for too long. Basically, the layer of crispy paste on the outside was hardened by heating and then fished out with a colander.

The fried tangerines look very good, with a thin layer of batter on the outside, which is now golden yellow, which sets off the tangerines inside even more beautifully.

But when Xu Zhuo pinched one and put it in his mouth to taste, he found that the sour taste of tangerines, which were originally sweet and not sour, would be amplified a lot after being fried.

Not only does it not taste like a tangerine, but it tastes like an unripe orange.

Is this stuff really delicious?

After Dai Zhenting fried all the tangerines, he immediately poured out the lard in the pot, leaving almost a spoonful of oil as the base oil, put it on the stove and reheated it, and then poured in the white sugar that had been prepared.

Start frying sugar.

This is the most important step in this dish, and it is also a step that cannot be avoided in all shredded dishes.

Holding a spoon, Dai Zhenting slowly stirred the pot, letting the sugar melt into the hot oil little by little.

It is skillful to stir-fry the candy, especially the candy fried by the oil-fried method. It seems to be difficult, but in fact, as long as you are careful, you can find the pattern.

When you first put the white sugar in, you have to keep stirring it with a spoon, so that the white sand in the pot is evenly heated, so that it can be better melted.

After melting, the sugar liquid in the pot will appear very viscous.

Don't panic at this time, just continue to stir fry. After a while, the sugar liquid in the pot will start to bubble, and the originally viscous sugar liquid will gradually become thinner.

You have to pay attention at this time, because the sugar solution is about to be fried.

Soon, the denser bubbles in the pot began to decrease until they disappeared.

At this time, even if the shredded sugar is fried, you have to quickly put the prepared ingredients in and stir fry the hanging sugar, and turn off the fire at the same time, so as not to overheat the sugar liquid in the pot and cause a burnt bitter taste.

Xu Zhuo has the skill of sticking sugar in his hands, and at the same time has mastered the skills of several high-end shredded dishes, so he is no stranger to fried sugar.

But Dai Zhenting thought that Xu Zhuo didn't understand these things, so he deliberately explained every step clearly, which made Xu Zhuo feel very moved.

Put the fried tangerines into the pot and stir-fry for half a minute, so that all the tangerines are covered with the sugar juice that has begun to shred, and then Dai Zhenting puts half a frying spoon of sweet-scented osmanthus into the pot, and then puts the cooked tangerines prepared before. The sesame seeds were poured into the pot.

Then stir-fry again for about ten seconds, let these ingredients mix well in the pot, and then you can take it out of the pot and put it on a plate.

Although the fire had been turned off at this time, the temperature in the pot was still very high, so as soon as the sweet-scented osmanthus was put into the pot, the fragrance of the sweet-scented osmanthus wafted out.

At the same time, the sesame seeds become more crispy and taste better.

When the candied tangerines were served on the plate, strands of gold had been pulled out of the pot, which made the dish look much better again.

After arranging the dishes, Dai Zhenting put the shredded dishes on the dining table, and put another bowl of cold boiled vegetables on the table.

When eating shredded dishes, it tastes good when served with cold white.

Put the dishes that are steaming with sugar juice into the cold boiled water, and the sugar juice will instantly condense into a hard shell like glass. It tastes crisp on the outside, but still steaming on the inside.

In addition, if you dip it in the cold white water, the sugar will not be pulled everywhere, which will affect the mood of eating.

After the dishes are successfully prepared, the next step is the tasting session.

In order to make this dish more delicious, Xu Zhuo asked Li Hao to appear in the tasting session.

Li Hao is not very interested in this kind of dish. The reason why he still stays here is entirely because he wants to eat the honey sauce fire recipe, and to try how good this dish that has been praised to the sky is.

But at this moment, the Honey Juice Fire Recipe has not been finished yet, and it may take more than half an hour, so Li Hao spared no trouble for the next task.

"Let's say it first, I'll just take two bites and shoot the video. Candied oranges are not my thing. I still prefer meat dishes."

Li Hao sat down half-heartedly. If Dai Zhenting hadn't done it, he really wasn't interested.

After all, Xi'an is also a gourmet city, and there are countless desserts and snacks, so Li Hao, an old Shaanxi man, has no feeling for the candied mandarin orange dish.

If Dai Zhenting hadn't made it, he would be too embarrassed to shirk it, and he wouldn't even sit down to eat it.

No one is a fool, who wants to eat candied oranges when there is honey juice and fire.

After turning on the machine, Li Hao immediately changed his expression professionally, picked up a piece of tangerine with chopsticks, rinsed it in the cold water, and stuffed it into his mouth without feeling too hot.

After he ate the tangerine with steam, he said with some insatiable desire: "This candied tangerine is quite interesting."

After finishing speaking, he raised his chopsticks again, picked up another piece, rinsed it in cold water, and ate it.

After eating, he smacked his lips: "This tangerine is really good. It seems that the taste is very simple, but the aftertaste is... I will eat another piece, and then I will tell you about the taste of this dish."

In this way, Li Hao chattered while eating, and every time he finished eating a piece, he would find a reason for himself to continue eating.

Sun Panpan, who was watching from the side, couldn't bear it anymore at last, walked over and kicked him: "You almost finished eating the whole big plate, so you can't leave me a piece? Why are you still holding it?"

In fact, the video material was enough just now, but Li Hao didn't stop, and several cameramen didn't turn off their phones, and continued to record.

Sun Panpan saw this clearly a long time ago, that's why he dared to rush in and kick Li Hao.

He also said that he didn't want to eat it, so it's not ashamed to throw it away!

She was almost starved to death by the side, but Li Hao just didn't stop, and every time he took a bite, he found a reason for himself to continue eating, which made Sun Panpan's teeth itch with anger.

After the filming ended, Li Hao stood up and said a little embarrassedly: "This dish is really delicious, not only sweet, but also crispy on the outside, and it also has the scent of osmanthus and sesame.

This complex fragrance is really addictive...

Alright, alright, Panpan, stop pinching, everyone is watching, I have to wait for the honey sauce fire recipe, this dish should be better than candied oranges. "

After taking the candied tangerines, the honey juice steamed in the corner is almost done, and it will be out of the pot in about ten minutes.

Originally Xu Zhuo thought he could rest for a while, but Dai Zhenting wiped the sweat from his brow and said, "Get ready, we have to start shooting now."

Xu Zhuo brought the steamer back again, tidied up his chef's uniform, and then turned on the camera.

After the filming started, Dai Zhenting did not directly lift the lid of the steamer, but put the frying pan on the stove in an abnormal way, and began to put cooked lard in it.

Xu Zhuo was a little surprised by this step.