Food starts with noodles

After becoming a palace snack, Misandao finally gained a firm foothold in the capital, and then began to radiate around through the capital.

Nowadays, Misandao snacks are found almost all over the country, and basically all of them are spread from the capital.

When Beijing officials leave Beijing, trade exchanges, officials from various places go to Beijing to report on their work, etc., they will bring some snacks or snacks when they leave, and even simply dig a few chefs to bring them back to open a shop.

That's how food spread.

Xu Zhuo has a deep impression of Misandao, because the old lady at home likes to eat it, and the family basically never stopped this kind of snack when he was a child.

A good Misandao looks full of sesame seeds, a bit translucent, and looks oily, but it is not greasy or sticky to the touch.

When it is put into the mouth, the taste is soft, and inside the soft dough, there is a syrupy syrup.

These sugar juices are a bit viscous, and there is no obvious feeling when you first eat them in your mouth, but after the temperature in the mouth gradually rises, the sugar juices gradually melt, and the sweet taste will diffuse in your mouth. This kind of sweet taste is paired with the bursting syrup, and the sense of happiness and satisfaction will immediately hit the heart.

Unconsciously, people will have the idea of ​​consummation in life.

Before getting the skill of Misandao, Xu Zhuo always felt that making this snack should not be too difficult.

But after mastering the skills, I discovered that the method is not simple. First, make two different types of dough, and then combine them to make dough.

After it is done, it needs to be proofed, and at the same time, the sugar juice needs to be boiled. After all these are done, it has to be fried, and after the frying, it has to be grouted. Anyway, it is very troublesome.

But the more troublesome snacks, the more fulfilling it is to make.

After all, this can highlight the high level of cooking.

Xu Zhuo didn't cook it at the old lady's side. It was fried and boiled in syrup, so there must be a lot of oily smoke. For the sake of the health of the two old people, Xu Zhuo thought it would be better to cook it at home.

In addition, I took this opportunity to clear out the ingredients in the refrigerator, so I won’t be here often in the future, so I have to deal with the ingredients at home so that they don’t go bad after the expiration date.

And once some ingredients go bad, it will make the whole house smelly, so try to clean them up as much as possible.

After digging out all the food and supplies in the refrigerator and the utility room, Xu Zhuo rolled up his sleeves, washed his hands, and started to make honey three knives.

Misandao is a snack made of flour. The first thing to do is to knead the noodles.

This snack needs to be mixed with two kinds of noodles, one is leather and the other is crispy.

The relationship between the skin and the pastry is similar to that of the bun skin and the stuffing, but the skin does not completely wrap the pastry, but sticks them together so that the pastry will not fall apart during frying .

At the same time, the presence of leather can also make the fried Misandao hollow in the middle, which is conducive to the filling of sugar juice.

The reason why the Misandao snack is delicious is that after the skin and crispy materials are fried, they become hollow due to expansion, so that after being filled with sugar juice, the mouth will burst when eaten, and it will become popular among countless people. A color-changing heat bomb.

Xu Zhuo started with the leather first.

The leather material is very simple, you only need to knead the dough with water and peanut oil, so that the kneaded dough is soft and has strong extensibility.

The skin should be kept as little as possible, so that the fried Misandao looks more beautiful and tastes more crispy.

If there is too much leather, the honey three knives made will not be crispy enough, but will have a soft taste, so that the sugar juice cannot be absorbed.

Therefore, when mixing with leather, the noodles should be less.

Xu Zhuo couldn't say the exact ratio, but probably no more than one-fifth of the pastry.

Of course, it can’t be too little. If it’s too little, you won’t be able to hold the pastry, and if you put it in the oil pan, a pot of oily residue will be blown out.

With the leather material, the ratio of water and oil is about one to one, so that the surface after mixing has better ductility.

For the current Xu Zhuo, there is no pressure at all to make noodles, and he has made up the leather materials in threes and fives.

Put the reconciled dough aside to proof, and then he began to mix the pastry.

Compared with leather materials, crisp materials are slightly more difficult.

First of all, there must be more than five times the flour of the leather, then put cooking oil and softened maltose into it, and finally put a little aluminum-free baking powder into it, and then knead it into a moderately soft and hard dough by hand.

Putting baking powder can make Misandao expand rapidly during the frying process, so that a hollow cavity is formed inside, so that the boiled sugar juice can be absorbed into it.

And maltose and oil, which can make the noodles crispy.

Because of the presence of maltose, the dough is slightly golden in color after kneading.

Xu Zhuo pressed the dough with his hands into a rectangular noodle block with a thickness of six to seven centimeters and a width of fifteen centimeters. After pressing it, he dipped some water with a brush and brushed it on the surface.

Then take the leather material, use a rolling pin to roll it into a dough sheet the same size as the pastry, and carefully spread it on the pastry.

After paving, roll it with a rolling pin so that the two are tightly combined.

Then, you can make the raw embryo of Misandao.

Chapter 1431 Honey Three Swords

Xu Zhuo held the rolled dough with his hands, then turned it over so that the leather side was facing down and the pastry side was facing up.

After turning it over, he took the rolling pin and continued to roll the dough.

Because the leather is mixed with water and oil, it has good ductility. Even if it is continuously rolled, the leather is still parallel to the pastry.

Slowly roll the dough into a sheet, and then continue to roll it thinner. When it was about seven or eight millimeters thick, Xu Zhuo stopped.

He brought clean water again, and used a brush to spread a layer of clean water evenly on the even and flat pastry.

After brushing, Xu Zhuo took out a packet of fried white sesame seeds and sprinkled it on.

If Misandao wants to be delicious, sweetness is not enough, it must also have fragrance, so that it tastes perfect and truly achieves the purpose of sweetness and deliciousness.

Moreover, the addition of fried sesame seeds will make the taste of Misandao richer and taste more delicious.

In addition, the addition of sesame seeds can also greatly improve the marinating of honey three knives, making this snack very eye-catching visually, making people want to eat it when they see it.

Sprinkle more sesame seeds, because these crispy materials will expand when fried. If the sesame seeds are sprinkled less, it will become inconspicuous. You can only sprinkle one layer, so that even if the crispy materials expand, you can see that there are a lot of them. Sesame seeds are on top.

After sprinkling the sesame seeds, you have to spread them evenly with your hands, wipe off the excess, and re-sprinkle the unsprinkled areas to prevent the sesame seeds from stacking.

After spreading it evenly, Xu Zhuo took the rolling pin and continued to roll it.

When these sesame seeds were first sprinkled, they were actually very unreliable. If they were directly fried in a pan like this, the sesame seeds sticking to them would almost fall off.

Only by rolling it again, the sesame can stick to the pastry firmly, and it will not fall off even if it is fried.

Xu Zhuo used a rolling pin to roll out the dough that had already been rolled to a thickness of eight millimeters, and it stopped when it was about six millimeters thick.

After stopping, he grabbed the flour and sprinkled a thin layer on the sesame seeds.

The purpose of sprinkling flour is to prevent sticking when cutting. In addition, just before sprinkling sesame seeds, brush a layer of water on the pastry. If you sprinkle flour now, it will combine with the water, so that the sesame seeds will Be glued more firmly.

Once floured, it's ready to be cut.

Xu Zhuo used a kitchen knife to cut the rolled noodles into strips about three centimeters wide. It is best to use a rolling pin as an aid when cutting, so that the cuts are straighter, and the honey three knives made are more regular and look good. It will be better too.

After cutting it, it's time to testify... Cough, it's time to ask questions.

Misandao, a snack, why is it called this name?

The reason is that when making it, you have to cut three times.

Xu Zhuo picked up a long strip and put it on the chopping board. He grabbed the kitchen knife and started cutting from one end. He couldn’t cut it off, but he could close the knife halfway through the cut, and then cut again at an interval of five or six millimeters. Not cut off.

Cut off at the fourth cut, so that the green embryo of Misan Dao is ready, each with three knife marks on it, so it is called Misan Dao.

The origin of this name, some people say that it was given by Emperor Qianlong Jinkou Yuyan, and some people say that it was named by Su Dongpo on a whim.

But no matter who chooses it, the name is very unique.

Especially among the snacks named after the appearance or taste of the ingredients, the name Misandao stands out from the crowd and is almost unforgettable.

After Xu Zhuo cut a few pieces, he felt that the speed of doing so was too slow and the efficiency was too low, so he put several slices together so that they could be cut at the same time.

And when cutting, he chose to cut the flowers with a knife first, and then cut them specially.

This is more efficient than cutting three times and then cutting, and it is not easy to make mistakes.

After Xu Zhuo cut all the raw embryos, he shook them all apart to prevent them from sticking to each other, and then put them on the chopping board to start proofing.

Proofing can not only ferment the pastry for a little while, making it more fluffy after frying, but also make the internal structure of the pastry more uniform, so that the taste will be better.

It takes half an hour to wake up, taking advantage of this time, Xu Zhuo is going to boil the sugar juice to be used.

This sugar juice, that is, honey juice, is the soul of the Misadao snack. Whether the sugar juice is well boiled will directly affect the texture and taste of the Misadao.

White sugar, maltose and water are needed to boil sugar juice.

The ratio of the three is about 1:1:1. Of course, there can be more water, but the ratio of white sugar to maltose is the best.

If there is too much maltose, Misandao will not be sweet enough, and it will taste a little sticky.

If there is too much white sugar, the honey three knives made will not produce shredded effect after being broken. This is a typical rollover situation in the eyes of professionals.

In addition, after this snack is filled with syrup, when cooling, the sugar juice on the surface must be absorbed into the hollow interior of the Misandao, so that the surface of the Misandao will not stick to your hands, and it is considered a qualified product.

To achieve this goal, maltose should not be too little, because only enough maltose can make the syrup shrink obviously when it is cooled.

Whether the sugar juice can shrink into the Misandao when it cools is the key to testing the snack of Misandao.

Xu Zhuo used to think that this snack was quite simple, so he almost made it several times.

Now it seems that fortunately there was no impulsiveness before, otherwise it would be absolutely safe to overturn the car.

After putting all the white sugar and maltose into the pot, Xu Zhuo turned on the fire, and slowly stirred the pot with a spoon while boiling.

In fact, in snack bars, few people boil sugar like this anymore, because the cost is too high and it is not worthwhile.

Now the most commonly used one should be mixed with saccharin and thickener, plus some food coloring and some flavors to prepare, which can not only save costs, but also reduce the cooking time.

Of course, Xu Zhuo will definitely not do this, even if it is new in Xu Xiaochu's flagship store in the future, he will not play like this.

Because he couldn't pass the hurdle of conscience.

Also...

He will not.

The skills given by the dog system must be made with real materials, not to mention opportunistic, even if the ingredients used are almost not good.

In this case, even if Xu Zhuo wanted to be a profiteer, he couldn't do it at all.

He is probably the only clear stream in the catering industry polluted by various chemical additives, artificial colors, waste oil and inferior food materials.

But that's nothing to be proud of.

Because customers can't perceive it, they will feel that the dishes made are not prominent enough and not strong enough.

And peers will treat themselves as a joke.

Gee,

When I think about it this way, it's really sad.

Chapter 1432 Honey Three Swords

Xu Zhuo's melancholy didn't last long, because the sugar in the pot had boiled, and he had to stir it quickly, otherwise the sugar might stick to the pot.

When the sugar and water in the pot were completely fused, and the sugar juice became somewhat viscous, Xu Zhuo turned off the fire, then moved the pot to one side, and covered the pot for later use.

The sugar juice for making honey three knives should be kept at about [-] degrees, so put it aside to dry for a while.

When you start to fry the Misandao, or after the Misandao is completely fried, reheat the sugar juice, and then put the fried Misandao while it is hot, so that the sugar juice will enter the Misandao in.

Of course, it is not enough for the sugar juice to be hot enough. There is another key factor for the sugar juice to enter the honey sand knife smoothly, that is, the honey sand knife must be hot enough.

In this way, after the honey three knives are put into the sugar juice, a lot of heat will be emitted from the cavity formed by frying, and while the heat is emitted, the sugar juice will naturally be sucked in under the action of air pressure.

In this way, the sugar juice will be poured into the honey three knives.

Half an hour passed quickly, Xu Zhuo set up the wok, poured oil into the wok after it was heated, and was ready to start frying honey three knives.

While the oil was burning, Xu Zhuo put the pot that made the sugar juice before on the stove and started to heat it up too, but the fire should be lower when heating, and it is enough to keep the pot at about [-] degrees.

If the temperature is higher, the water in the sugar juice will be gradually boiled out, and the Misandao made will be very similar to candied haws...

Liulimi cut three swords.

Xu Zhuo couldn't help feeling dizzy when he thought of the crystal clear appearance of the Misandao made.