Food starts with noodles

Chapter 1273

Brown sugar juice is the soul of brown sugar glutinous rice cake.

If there is no brown sugar juice, this kind of deep-fried glutinous rice cake will be much duller, although it can also be eaten, such as wrapped in white sugar or crushed peanuts and sesame seeds, or soybean flour, it is also delicious.

But to be honest, the best match for this kind of deep-fried glutinous rice cake is still the brown sugar juice that has been boiled to a thick and ruddy color.

The brown sugar juice has a smooth taste and a sweet taste. It is a perfect match with the deep-fried glutinous rice cakes. Moreover, the brown sugar juice has a low sweetness and a good color. It can also greatly increase the appearance and appearance of the rice cakes when poured on the rice cakes.

After Wei Junming explained the importance of brown sugar juice to Ciba, he unpacked the brown sugar that Xu Zhuo had brought from the warehouse just now, and then took a fine mesh sieve and put it on a clean basin, poured the brown sugar in the bag into the In the sieve, sift the brown sugar finely.

Brown sugar is sieved to prevent small particles from hardening or agglomerating. If it is not sieved out, if it is not melted during cooking, it will affect the taste.

If it is white granulated sugar or soft white sugar, this step is naturally unnecessary, because these two sugars are purified sugar with very few impurities.

But brown sugar is different. Brown sugar is unfiltered sucrose, not to mention impurities in it, even bagasse, so if it can be sieved, try to pass it.

In fact, the effect of sieving is only average. If you want to make the brown sugar free of impurities, you have to pour the brown sugar into the water to dissolve it thoroughly, filter the melted brown sugar water, and then pour it into the pot for boiling. This makes the brown sugar juice taste more delicate.

The brown sugar used today is refined brown sugar, which has already been filtered once, so Wei Junming did not use the method of melting first and then filtering.

He poured the sifted brown sugar into the pot, poured in water about half the volume of the brown sugar, and then boiled it slowly over low heat.

Boiling brown sugar juice is a very challenging job, not only requires enough patience, but also requires relevant experience in making brown sugar.

When boiling brown sugar, you must not be in a hurry, cook slowly over low heat, and don’t be lazy with your hands. You have to use a spoon to stir the pot constantly. The sweet taste is boiled out.

If you are impatient, the boiled brown sugar juice is not only not viscous enough, but also has some strange smells, such as sourness. This is because the cooking time is too short, so that the peculiar smell in the brown sugar does not evaporate with the water vapor go out.

While Wei Junming was boiling the brown sugar juice, Xu Zhuo brought some fried soy flour from the dessert department.

Soybean flour is very useful in desserts, such as donkey rolling. After adding soy flour, the taste will be significantly improved.

In this brown sugar glutinous rice cake, the role of soybean flour is still the same. Although soybean flour does not have any sweetness, it can increase the aroma, and the effect of increasing aroma is very good, making the originally plain glutinous rice cake become distinct, sweet and soft Waxy, full of flavor.

The brown sugar in the pot has to be boiled continuously until bubbles appear before turning off the fire. At this time, it can no longer be boiled, and it will become syrup if it continues to boil.

The syrup of brown sugar is different from that of white sugar. The syrup of white sugar has a caramel taste at best, and the sweetness remains the same.

But if the brown sugar is boiled for too long, not only will the taste become bitter, but some sucrose components in it will also make the taste sour, making it difficult to swallow.

Wei Junming poured the brown sugar juice into a bowl, and it had been almost half an hour now, and the sliced ​​glutinous rice cakes had already been dried and could be fried at any time.

However, in order for Yu Keke to eat the freshly made brown sugar glutinous rice cakes, Wei Junming waited for about ten minutes. After confirming that Yu Keke had already driven over from the company, he set up the oil pan and poured peanut oil into it. Prepare to fry the glutinous rice cakes.

There are actually many ways to make glutinous rice cakes. You can fry them, fry them, or even heat the pan without putting oil, and put the cut glutinous rice cakes directly into the kang.

The three methods can make glutinous rice cakes crispy on the outside and waxy on the inside, but there are still differences.

The deep-fried glutinous rice cake has the crispest taste and tastes very good, while the glutinous rice cake from the kang has a slightly tougher skin and is a bit hard, suitable for people with good teeth.

The frying method neutralizes the advantages of these two methods, but the advantages are not very obvious.

When the oil temperature gradually increased, Wei Junming took a tray and put two layers of kitchen paper inside, then put the dried glutinous rice cake sticks in it, covered it with a piece of kitchen paper, and wiped off the moisture on the surface of the glutinous rice cake sticks. This way there is no risk of frying pans when frying.

After drying, the temperature of the oil in the pot is almost [-]% hot.

Wei Junming took the glutinous rice cake sticks, put them into the oil pan one by one and started frying them.

When frying the glutinous rice cakes, don't pour all the glutinous rice cakes into the oil pan at once, otherwise the glutinous rice cakes will be together and become a glutinous rice cake ball.

After all, the stickiness of this thing is obvious to all, so put it into the oil pan one by one, so that the glutinous rice cake sticks will not stick together.

Ciba is cooked glutinous rice, so it is easy to deep-fry. Basically, it can be fished out to control the oil when it is fried to golden brown.

Wei Junming took out the fried glutinous rice cakes, put them on oil-absorbing paper to absorb the excess oil, then took a rectangular plate and placed the glutinous rice cakes one by one.

After setting it up, he picked up the still hot brown sugar juice and poured it evenly on the glutinous rice cakes.

Immediately, the golden glutinous rice cake was covered with a red coat.

Then, he took the soybean flour and carefully sprinkled a layer on it, which not only enriched the color of the brown sugar glutinous rice cake, but also improved the appearance of this dessert.

In fact, in addition to soybean flour, some cooked peanuts can also be sprinkled on it.

But under normal circumstances, these are not needed, because the fewer ingredients, the more you can taste the crispy outside and glutinous inside of the glutinous rice cake, and you will taste the sweet taste in the glutinous rice.

After the brown sugar glutinous rice cake was ready, Xu Zhuo came out of the kitchen with it in his hand.

By now Yu Keke had arrived and was chatting with Zheng Jia and Huang Tingting at the front desk.

Seeing the brown sugar glutinous rice cake brought out by Xu Zhuo, the girl rushed over immediately: "Wow, my favorite brown sugar glutinous rice cake, I've been hungry all morning."

She took the plate and put it on the counter at the front desk, and was about to pinch the glutinous rice cakes to eat, but was stopped by Xu Zhuo: "Eat it with chopsticks, it's freshly fried, and the brown sugar juice is also very hot, be careful with your rice cakes." Burn your hands."

Huang Tingting gave Yu Keke a pair of disposable chopsticks from the counter, and the girl immediately picked one up and put it in her mouth.

"It's delicious, it's delicious!"

After she finished speaking, she looked at Xu Zhuo and asked, "Will you do it? If not, I won't be able to eat without my godfather in the provincial capital..."

Well, just after taking the first bite, I started to think about how to eat it in the future, as expected of you!

Xu Zhuo flicked her forehead: "Eat your food well, I've learned it just now. Eat less, there will be something delicious for lunch today."

Yu Keke was taken aback: "What's delicious?"

Xu Zhuo smiled and said, "Sichuan style fried turtle."

Chapter 1274 Sichuan Style Explosive Turtle

"Sichuan style fried turtle?"

Yu Keke picked up another piece of brown sugar glutinous rice cake and put it into his mouth. He was a bit unfamiliar with this dish.

Xu Zhuo said to her, "It's the Sichuan way of frying raw soft-shelled turtles. It seems to put a lot of peppers in it, but I don't know how to do it, because my godfather hasn't started making it yet."

Originally, the soft-shelled turtle was prepared to be braised in soy sauce, but because it took too much time to make the brown sugar glutinous rice cakes, it would be too late to make it again, so Wei Junming wanted to make it by stir-frying.

This will not only save time, but also give everyone a taste.

More importantly, he can also teach Xu Zhuo a new dish.

When Xu Zhuo just came out with glutinous rice cakes, as soon as Xu Zhuo heard that there was a new dish to be made, he immediately regretted learning the brown sugar glutinous rice cakes with his dedicated and studious skills.

If you learn the Sichuan-style fried soft-shelled turtle, maybe there will be another fistful dish in the store.

He took Yu Keke's chopsticks and put a glutinous rice cake covered in brown sugar juice and soybean powder into his mouth, savoring the dessert seriously.

At this time, food can also soothe people's hearts.

I have to say that this brown sugar glutinous rice cake is really delicious. The dry and fragrant soybean powder, the silky and sweet brown sugar juice, and the crispy outer skin and soft glutinous glutinous glutinous rice cake, once chewed in the mouth, the sense of happiness immediately rises.

The delicious taste and good appearance immediately dilute Xu Zhuo's original uneasy mood.

I even feel that if this brown sugar glutinous rice cake is used well, it will definitely not be much worse than the Sichuan style fried turtle.

After all, the Sichuan-style fried soft-shelled turtle that has never been seen before is relatively unpopular. The soft-shelled soft-shelled turtle in the Central Plains is either stewed or braised in brown sauce, and there are few other ways.

And even if there is, customers may not necessarily find it delicious.

Because many people have thinking inertia when ordering food, such as soft-shelled turtles, many people think that fried soft-shelled turtles taste bad or have a fishy smell.

If you want it to be delicious, it must be stewed or braised.

After figuring this out, Xu Zhuo's mood recovered a lot. Now that this is the case, it is useless to regret it. At worst, he will go to Wei Junming to learn it again in half a month.

The problem is not big.

In fact, among the soft-shelled turtle dishes, what Xu Zhuo wanted to learn the most was Farewell My Concubine, which was braised with soft-shelled turtle and chicken nuggets.

But today, since Wei Junming didn't say anything, Xu Zhuo naturally wouldn't take the initiative to learn this dish, because this dish doesn't belong to Sichuan cuisine. Although Wei Junming can definitely cook it, it is definitely not as authentic as Yu Peiyong or the old man.

If you have a chance in the future, let's learn from these two old people.

Xu Zhuo ate a few more pieces of brown sugar glutinous rice cake, then went back to the kitchen contentedly, and began to observe Wei Junming's cooking of Sichuan-style fried soft-shelled turtle.

Although the skills of being diligent and eager to learn have been used, the attitude that should be there is indispensable.

It is still necessary to put on a posture of serious study, so that Wei Junming can cook more energetically and feel better.

When Xu Zhuo came to the kitchen, Wei Junming had already butchered the soft-shelled turtle, and was currently tearing away the fat lumps in the soft-shelled turtle's abdominal cavity.

The fat of soft-shelled turtle has a very fishy taste, so it must be removed when cooking, so that the soft-shelled turtle tastes delicious.

Wei Junming cleaned up the soft-shelled turtles and said, "Look, Xiao Zhuo, the wild soft-shelled turtles in the Yellow River not only have yellow carapaces, but also yellow belly, and even the fat in their stomachs is also yellow.

Therefore, the wild soft-shelled turtle fished out of the Yellow River is also called the three-yellow soft-shelled turtle. Compared with ordinary soft-shelled turtles, the three-yellow soft-shelled turtle has a slower growth cycle, so the taste is more delicious and the meat is firmer. "

After the fat in the turtle's abdominal cavity was cleaned up, Wei Junming washed it, and then took a bone cutter and chopped the turtle into small pieces.

Stir-fried soft-shelled turtles should not be chopped too big, otherwise the soft-shelled turtles will not be cooked through. After all, the cooking time is short, unlike braised and clear stews, which have a long cooking time.

After the soft-shelled turtle is chopped, put it in clean water and wash it twice.

This step is mainly to remove the blood in the soft-shelled turtle, so that the meat of the soft-shelled turtle tastes more tender.

Then, Wei Junming took the turtle out of the water and began to prepare to blanch the turtle.

For stir-fried dishes, the ingredients are almost always blanched or oiled first, and the ingredients are simply processed first, and then quickly stir-fried.

The same is true for this Sichuan-style fried turtle today.

Wei Junming took half a pot of water in the frying pan, then poured in pieces of soft-shelled turtle, then added green onion, ginger and cooking wine, and turned on the fire to blanch the water.

To blanch the soft-shelled turtle, you must put it in a pot with cold water. This will not only clean out the impurities and blood inside the soft-shelled turtle, but also slowly heat it in a pot with cold water, so that the meat of the soft-shelled turtle will taste more tender, and the water temperature will rise slowly. , the skirt of the soft-shelled turtle will not be cooked.

If the soft-shelled turtle is placed directly in boiling water, the outer skin of the skirt, which is rich in collagen, will soon be softened by hot water, and it will taste sticky and affect the taste.

While the soft-shelled turtle was blanching, Wei Junming began to prepare the side dishes and sauces for this dish.

The side dishes are very simple, using cyan and red two vitex peppers, all of which are written as hob sections with oblique knives.

This one needs to be prepared more, because this dish should highlight the fresh and spicy taste of fresh peppers, so that it will be more appetizing when eaten.

Then, Wei Junming prepared some ginger garlic and red pickled peppers.

Red pickled peppers are added to this dish to make the taste of the soft-shelled turtle more tender, and at the same time give the dish a complex aroma.

After preparing these side dishes, he began to prepare the sauce for Sichuan-style fried turtle.

The sauce is very well prepared, oyster sauce, light soy sauce, dark soy sauce, salt, sugar, and then add some thick chicken broth, stir well, and set aside for later use.

After doing this, the water in the pot is almost boiling.

Wei Junming took a spoon, beat the scum in the pot, and continued cooking.

In this step, the soft-shelled turtle should be boiled until it is six or seven mature, so you can’t take it out immediately when the water boils. It needs to be cooked for five or six minutes.

While the turtle was cooking, the old man walked in.

Perhaps because of losing too much money recently, the old man's expression is a little sluggish.

But after walking into the kitchen and smelling the smell of oily smoke, his eyes immediately recovered.

Having dealt with the kitchen all my life, entering the kitchen is like coming home.

The old man strolled around, and then came to Wei Junming and Xu Zhuo's side. Seeing the soft-shelled turtle cooking in the pot, he asked curiously, "How are you going to do this?"

Xu Zhuo said, "My godfather wants to make Sichuan-style fried soft-shelled turtles."

The old man looked at the soft-shelled turtle in the pot, and then at the ingredients on the side, and immediately knew what to do.

He said as if recalling: "When I was in the capital, Peiyong made Su-style fried soft-shelled turtle. It tasted very delicious. If I have time, I will make it for you to try."

After speaking, he walked out with his hands behind his back.

Cooking and the like can no longer attract the attention of the old man, only playing cards can do it, so before dinner is ready, the old man is going to ask the old lady how to play mahjong.

In order to make the old lady happy, when he walked to the door of the kitchen, he specially told Xu Zhuo: "Xiao Zhuo, your grandma is in the private room upstairs, and someone sent some snacks over."

Xu Zhuo looked at the old man's leaving back and sighed softly.

Because the back of the old man who is eager to ask for advice on card skills is the same as himself who was addicted to games back then.