Food starts with noodles

Hakka stuffed bitter melon?

Xu Zhuo was a little surprised, not because of the stuffed bitter gourd dish, but because Ji Wenxuan, a master of Shandong cuisine, said this.

Hakka cuisine, isn't that the private plot of Cantonese cuisine?

Ji Wenxuan, a master of Shandong cuisine, is he going to start with Cantonese cuisine?

Thinking about the Chinese New Year, the old man made traditional dishes, Zheng Guangyao made Hunan dishes, and Yu Peiyong made Cantonese dishes. Everyone took advantage of the Chinese New Year to show their comprehensive strength.

Shouldn't Ji Wenxuan be moved too?

Yu Keke blinked her big black eyes: "Stuffed bitter melon? Will it be very bitter?"

This girl doesn't like to eat bitter food, and she keeps a respectful distance from bitter gourd.

Xu Zhuo smiled and said, "Don't worry, it's not bitter."

After finishing speaking, he added another sentence: "I have eaten at home several times before, and it was not bitter."

After all, he is a businessman, and his words are becoming more and more watertight. The old man's cooking was really not bitter before, but Xu Zhuo has never eaten Ji Wenxuan's cooking, so he can't guarantee the taste.

Ji Wenxuan looked determined: "Girl, you wait, it's guaranteed to be delicious."

He took Xu Zhuo to the back kitchen. Because it was the peak season, the back kitchen was very busy.

Ji Wenxuan has his own small stove, which is the same as Xu's restaurant which reserved a small stove for the old man, so the back kitchen is very busy, but cooking is not a problem.

In the Cantonese cuisine system, Hakka cuisine is a complete branch.

This branch includes a variety of stuffed vegetables, such as stuffed bitter gourd, stuffed eggplant, stuffed tofu, etc. In addition, there are also dishes such as pickled pork with preserved vegetables, salt-baked chicken, and poon choi.

The people of the ancient Central Plains migrated south because they could not bear the ravages of the war, thus forming the Hakka people. Therefore, in terms of food, they still retain many eating customs of the early Central Plains people. For example, they like to make pickled dishes, and they are good at baking, steaming, Stewing, braising and other techniques.

This is the case, so it is more normal that Ji Wenxuan, a Lu cuisine master, can cook Hakka cuisine.

After all, the base camp of Shandong cuisine is the hinterland of the Central Plains in the north.

Stuffed bitter gourd requires very simple ingredients, just bitter gourd and pork belly.

After Ji Wenxuan brought the ingredients to be used, he started to make it. He first peeled the pork belly, then cut it into slices with a kitchen knife, and then cut it into cubes.

"Actually, this dish can also use foreleg meat. Foreleg meat has more fascia and is suitable for fillings. However, if you use foreleg meat, you can only pile it into stuffing. But if you use pork belly, you can use sunflower to chop the meat." way to make it.”

Everyone has a different opinion on whether to mince or mince, but basically all chefs agree that minced meat is better when minced.

Because the cut meat seems to be delicious, it takes more time to beat and stir the meat, so that the meat will be glued and firm, so that the taste will be better.

The chopped minced meat is relatively simpler, so without considering the time cost, chopping minced meat is not as good as cutting minced meat.

Of course, you don’t need to think about these when eating at home, it’s as convenient as it is.

Generally entangled in whether to chop stuffing or cut stuffing, it is basically those chefs who strive for excellence or idle gourmets.

Ji Wenxuan's knife skills are very good, at least not inferior to Mr. Peiyong's and the others. The cut meat pieces are all the size of soybeans and very uniform.

When cutting the meat stuffing, Ji Wenxuan explained to Xu Zhuo the essentials to pay attention to in this dish.

"The ratio of fat meat to lean meat is about three to seven or four to six. This ratio can make the meat stuffing achieve a very perfect effect. Except for this ratio, no matter whether there is too much fat or too little, the taste and The taste will be slightly compromised."

Xu Zhuo understands this very well, too much fat, it will taste greasy, but too little fat, it will taste greasy, and the flavor will not be enough.

In fact, not only this dish uses four to six and three to seven meat fillings, but almost all other dishes that use meat fillings, this ratio will not go wrong.

After the minced meat was cut, Ji Wenxuan added a teaspoon of salt, a teaspoon of pepper, and a teaspoon of sugar.

After adding these, he added cooking wine and light soy sauce, and then brought some onion ginger water and pepper water from the workbench next to him, and added them to the meat stuffing again.

After finishing this, he began to beat the minced meat in one direction, and threw it twice while whisking, which would make the minced meat more gelatinous and taste faster.

After all the light soy sauce, pepper, water, onion, and ginger water added to the meat filling are absorbed by the meat filling, the meat filling has almost been whipped and glued.

Just when Xu Zhuo was about to finish, Ji Wenxuan beat two more egg whites into the meat.

After stirring a few times, I grabbed a handful of dry starch inside and stirred a few more times so that the starch is completely incorporated into the meat stuffing, which is considered ready.

After making the meat stuffing, Ji Wenxuan put it aside to marinate, and then started to pack the bitter gourd.

Compared with stuffed meat, bitter gourd is much easier to make.

Ji Wenxuan removed both ends of the cleaned bitter gourd, and then cut it into small pieces about two centimeters long with a kitchen knife.

This kind of section should not be too long, because if it is too long, the meat filling will not be cooked through, but it should not be too short, as it will easily leak out. Generally, two centimeters is the best, and the longest should not exceed one inch.

If it exceeds one inch, you can't cook it by frying, you can only choose to steam it.

However, compared to steaming, frying is the cooking method that can embody the essence of stuffed bitter gourd. This method can not only make the meat filling more delicious, but also make the taste of bitter gourd more intense.

If steamed, the time is too short and the meat filling is not cooked enough, and the time is too long, the bitter gourd will become soft again, and the taste is not as good as fried.

After all the bitter gourds were cut, Ji Wenxuan took a small knife and dug out the flesh of the bitter gourd.

"Bitter melon is bitter mainly because of the pulp, so if you don't want to taste bitter, you have to dig out all the white pulp inside.

But if you like to eat bitter taste, you can keep some of it, so that the bitter gourd tastes more delicious. "

Considering Yu Keke's reaction just now, Ji Wenxuan dug out the melon pulp, so as not to save the girl from eating it because of the bitter taste, which would be a waste of the chef's affection.

After digging out all the flesh of the bitter gourd, Ji Wenxuan put the pot on the stove, poured half a pot of water, and turned on the stove to start boiling water.

Bitter gourd cannot be used directly, it must be boiled in a pot first, this will not only make the color of the bitter gourd more green and beautiful, but also prevent the bitter gourd from being undercooked when frying.

When the water in the pot boiled, Ji Wenxuan added a spoonful of salt into the pot, and then poured half a spoonful of cooking oil into the pot.

Then, he poured the prepared bitter gourd into the pot and began to blanch.

Chapter 1404 Ji Wenxuan's School Examination

Put cooking oil and salt in the boiling water to make the bitter gourd more emerald green when blanching.

This applies not only to bitter gourd, but also to all vegetables. It can be said that almost all vegetables that need to be blanched do so.

Put the bitter gourd in the pot for about 1 minute. When the color of the bitter gourd turns emerald green, you have to take it out with a colander. Don’t scald it too hard, otherwise the bitter gourd will become soft and useless. The taste can be said.

Ji Wenxuan took out the bitter gourd from the pot with a colander, and quickly put it into cold water to cool it down.

"The bitter gourd after blanching must be cooled in cold water immediately, so that the bitter gourd can still maintain its fresh taste. If the cold water or too little cold water does not let the heat in the bitter gourd drop quickly, such bitter gourd can be eaten It becomes soft and loses its freshness.”

After putting the bitter gourd into the cold water, Ji Wenxuan put the basin under the faucet and turned on the faucet to keep the water in the basin running, which can effectively cool down the bitter gourd.

Xu Zhuo is not unfamiliar with this kind of behavior of turning on the faucet, because he also tried it when he was a child, but the result was...

He was beaten up by Chen Guifang.

Typical shit.

While the bitter gourd was cooling, Ji Wenxuan brought a big bowl and planned to make a sauce for stuffing bitter gourd.

The traditional method of stuffing bitter gourd is to fry it first, and then pour a little sauce into the pot and simmer for a while when both sides are fried golden. The bottom flavor makes it more appetizing and delicious.

The sauce used to make bitter gourd is very simple, half a frying spoon of light soy sauce, a little dark soy sauce, two teaspoon of oyster sauce, one teaspoon of sugar, one teaspoon of salt.

When it's all added, add two tablespoons of stock to the bowl.

But this is more casual. If you have broth, use broth, if you have chicken broth, use chicken broth. If nothing works, you can use water.

Anyway, it is used for collecting juice, and it is not very particular.

In fact, this stuffed bitter gourd is itself a home-cooked dish of the Hakka people, and it can be made in various ways, such as frying, steaming, or directly putting it in boiling water to make a soup.

As long as there is a step of digging out the bitter gourd and stuffing it into the meat stuffing, the rest of the recipe can be done freely.

Ji Wenxuan used a small spoon to stir the soup in the pot evenly, and then put a small handful of cornstarch into it.

The purpose of adding starch is to keep the soup in the pot thick during the next simmering, and at the same time to make the color of the stuffed bitter gourd more bright.

Especially bitter gourd, must keep the emerald green color, so that it will be more beautiful and more attractive.

After the sauce was adjusted, the bitter gourd soaked in the basin had completely cooled down. Ji Wenxuan fished out the bitter gourd and put it on the kitchen paper, and let the kitchen paper absorb as much moisture as possible from the surface of the bitter gourd, so that the meat was soaked in it. When stuffing, the meat filling will not leak out.

After the bitter gourd was wiped dry, Ji Wenxuan brought over the meat stuffing and started to stuff it into the bitter gourd.

The so-called brewing is actually stuffing the meat stuffing into the bitter gourd. The operation is very simple, even people without any cooking knowledge can do it.

Ji Wenxuan held a section of bitter gourd in his hand, and then dug some meat stuffing in with the other hand. After one end of the bitter gourd was filled, he turned it over and filled the other end of the bitter gourd.

After filling, dip both ends of the bitter gourd in the dry starch, so that both ends are covered with starch, which can prevent the meat filling from sticking to the pan, and at the same time make the stuffed bitter gourd look better.

When these bitter gourds are ready, put them on a large tray for later use.

After Ji Wenxuan finished one, Xu Zhuo started to help when he had nothing to do. Xu Zhuo might not be able to cook difficult dishes, but to Xu Zhuo, such an operation was like drinking cold water.

The two worked together, and quickly filled all the bitter gourds with meat.

After finishing these, Ji Wenxuan washed the pot that had just been blanched, and began to prepare for making.

Heat the pan, then put a spoonful of peanut oil into the pan.

Pour out the hot oil after sliding the pan, reheat the pan, and put it into the cold oiled pan again.

After repeating this three times, Ji Wenxuan added half a frying spoon of peanut oil to the pot, heated it up and took the pot aside, and then began to put the brewed bitter gourd in it.

"Xiao Zhuo, pay attention to this step. Don't put the frying pan on the stove. If the heat in the pan is too high, the bitter gourd may burn before it is finished. Put it aside first, and then put the bitter gourd on the stove. Put them vertically into the pot one by one."

After putting everything in, Ji Wenxuan turned the heat on the stove to low, then slowly turned the pot, and the bitter gourd in the pot immediately began to slide.

He did this mainly to let the bitter gourd in the pot be heated evenly, and at the same time let the peanut oil at the bottom of the pot evenly touch each bitter gourd.

This is the advantage of frying ingredients in a round bottom wok. Although it seems that it is not as easy to use as a pan, it is much easier for a chef to operate than a pan.

Just let the bitter gourd slide slowly in the pan, each bitter gourd will be immersed in the hot oil, but will come out soon, this kind of operation can make the meat filling very evenly fried, but not too greasy.

After three or four minutes of frying, the side of the bitter gourd against the frying pan had turned golden. Ji Wenxuan quickly shook the frying pan a few times, so that all the bitter gourds in the pan gathered at the bottom of the pan.

Then he picked up the frying pan, and suddenly came a big spoon.

The bitter gourd segments in the pot were thrown up smoothly, turned over in the air, and then fell into the pot steadily.

None of these bitter gourds were turned over by mistake, let alone overturned. They were neatly arranged one by one, exactly the same as before turning over, and none of the hot oil in the pot spilled out.

High-level chefs are so refreshing and pleasing to the eye when cooking.

The bitter gourd that was turned upside down turned golden, and because of the starch, it even turned red, which looked very attractive.

And those bitter gourds still kept their emerald green color, Xu Zhuo, who was not very hungry at first, swallowed subconsciously at this moment.

No way, this bitter gourd is really attractive.

When both sides were fried until golden, Ji Wenxuan stirred the previously prepared sauce a few times with a spoon, and then poured it into the pot along the side of the pot.

After pouring it into the pot, Ji Wenxuan turned up the heat and began to collect the juice.

The steps of collecting the juice are similar to those of frying. You need to turn it slowly so that the bitter gourd in the pot keeps sliding. The bitter gourd produced in this way will be more flavorful, and it can also speed up the evaporation of water vapor in the pot.

One minute later, Ji Wenxuan turned over the bitter gourd in the pot with a large spoon. When the soup in the pot became thick, he picked up the wok and left the stove, ready to put it on a plate.

Holding a pair of chopsticks, he took the bitter gourd out of the pot and placed it on a plate, then poured the remaining soup in the pot, and a plate of delicious and beautiful Hakka stuffed bitter gourd was officially ready.

After it was done, Ji Wenxuan suddenly wanted to test Xu Zhuo, he looked at Xu Zhuo and asked, "Xiao Zhuo, have you researched the dishes that remove heat?"

As soon as he finished speaking, there was a ding in Xu Zhuo's mind, and another random task appeared.

Chapter 1405 Time to show the real technology

This……

Xu Zhuo sighed softly, the dog system would really add drama to himself.

When he was least needed to jump out, he actually came out to gain a sense of presence.

He sighed softly in his heart, and said to Ji Wenxuan: "I know a little bit about the dishes for removing fire, but I didn't deliberately learn it. Aren't all bitter dishes belong to the fire-reducing ingredients."

According to Xu Zhuo's cognition and common sense of life, basically all bitter ingredients have the effect of reducing internal heat.

The definition of bitter vegetables is relatively broad. Almost all vegetables with special flavors can be called bitter vegetables, including bitter melon, lettuce, celery, bitter chrysanthemum, lettuce, lettuce, dandelion, lotus seeds, lily and so on.

Xu Zhuo doesn't know much about this kind of dishes, and he hasn't read the details of the mission yet, so he doesn't know what the specific mission is, so he just said something broadly.