Food starts with noodles

At this moment, the last round of changes to the drawings has been completed, and some places that are inconvenient for construction and have a mediocre effect have been changed.

When Xu Zhuo arrived, the water, electricity and central air-conditioning of the whole store were being re-arranged.

Because the budget is sufficient, and several of Professor Bai's students are here to participate in the whole decoration process, so after Xu Zhuo arrived here, nothing happened at all.

Even as a layman, he still has some delays in construction here.

For example, it would be impolite not to ask Xu Zhuo about some decision-making matters. After all, he is the boss.

But if you ask Xu Zhuo, you have to explain the ins and outs of these decisions to him, and all the time is wasted.

So from the third day onwards, Xu Zhuo didn't come over again, but started wandering in the nearby alleys.

The old man said that if you want to cook a local dish, you have to thoroughly understand the local customs and customs, and a place like the capital has too much cultural accumulation and precipitation.

Although the taste has changed a bit these years, as long as you look carefully, you can still find the charm of the old capital from those alleys.

During this period, Yu Keke was not idle. While completing his own work, he was also constantly looking for houses.

Finally, half a month later, she bought a five-bedroom, three-living rough house by installments on the side of the Fourth Ring Road. The location and floor of the house are excellent, which makes Yu Keke feel like she has picked up a big bargain .

When he was happy, he naturally wanted to reward him with delicious food, so Xu Zhuo went home early this day and prepared to cook delicious food for Yu Keke.

And the delicacy that Yu Keke ordered was raw boiled meatballs.

Tsk, another sub-question!

Chapter 1461

The dish of raw boiled meatballs was rewarded when the cooking major was opened in the provincial capital, but because Xu Zhuo didn't particularly like to eat this dish, and high-level dishes usually have follow-up tasks, so he didn't do it.

But since my daughter-in-law wants to eat it, it's natural to make it once.

The dish of raw boiled meatballs is a typical Shandong dish.

Of course, in fact, every cuisine has similar dishes. In terms of difficulty, it is really not very big, but many people find it a bit troublesome, so they are too lazy to do it.

But in fact, if this dish is really made, it is really not too much trouble, and it is even simpler than many dishes.

Moreover, this dish of raw meatballs has a high degree of freedom. When making it, you can put any ingredients, spinach, kelp, seaweed and other ingredients can be put in it. The taste can be made hot and sour, salty and fresh. Chicken soup, anyway, as long as you want to eat, you can change it at will.

In short, this is a dish that looks very advanced, but is actually an ordinary home-cooked dish.

For this dish, what Xu Zhuo is most interested in is not eating, but a series of techniques for making meatballs.

This method is relatively simpler and more down-to-earth than Chaoshan beef balls. Although Chaoshan beef balls are delicious, the method is really prohibitive.

Among other things, the request to smash the beef into a meat paste with an iron rod can stop many people.

There is no such requirement for raw boiled meatballs. The raw boiled meatballs only need to use the most common pork filling, and the meatballs can also be made well.

This is why Xu Zhuo thinks he is grounded.

Of course, there is still a difference in the upper limit of the two. Good beef balls can be used as table tennis balls, while the meatballs in raw boiled meatballs are also elastic, but they are not as outstanding as beef balls.

"I heard that there is an additive that can increase the elasticity of meatballs when added to the meat stuffing. Is it really so magical?"

When Xu Zhuo was preparing to start cooking in the kitchen, Yu Keke came in and asked this question curiously.

"Yes, the most common one is high elastin. All meatballs sold on the market will add high elastin. This is a very compliant additive, similar to baking powder, and it is used in restaurants and food processing factories. , and even some people use it at home. But..."

Xu Zhuo paused and then said: "The effect of high elastin is actually mediocre, at most it saves the time of making the meat stuffing, the meatballs you want to make are full of elasticity, you have to use good meat.

Therefore, some businesses will use some banned additives. "

Yu Keke opened his mouth: "I won't eat meatballs outside from now on, can you prepare them for me when I want them?"

Xu Zhuo nodded: "No problem."

For questions like this, there is no need to think about whether it can be done, just agree directly.

If you hesitate, the other party will start to show a little temper and start thinking wildly, and then you have to put down everything at hand and find ways to admit your mistakes.

Cough, a little love experience.

After Yu Keke left the kitchen satisfied, Xu Zhuo began to prepare this dish.

To make raw boiled meatballs, first prepare enough onion and ginger water.

The onion and ginger water can not only remove the difference and increase the flavor of the meat filling, but also make the meat filling more tender and smooth, and taste better.

The so-called minced meat is actually adding water to the minced meat in small amounts and multiple times, and then beat the minced meat in one direction to allow the minced meat to fully absorb the water.

Onion and ginger water is very easy to make. Xu Zhuo cut the ginger into thin strips, then cut the scallions into thin strips, and then soaked them in cold boiled water. The soaked water is the onion and ginger water.

In order to have a stronger taste of scallion and ginger, the amount of scallion and ginger should be as much as possible.

In addition to green onion and ginger water, this dish can also use pepper water, but the pepper water needs to be boiled, and today is a bit rushed, so Xu Zhuo plans to use pepper powder instead.

I took out a piece of front leg meat I just bought from outside, and started to prepare the minced meat.

The meat of the pig is made in different ways according to different parts.

For example, the foreleg meat has more fascia, so it is more suitable for making stuffing. Because of the more fascia, the meat filling made has good elasticity and fresh taste.

Hind leg meat, because of its distinct fat and thinness, is more suitable for making dishes in chunks and slices.

Such as twice-cooked pork, braised pork, roasted white and so on.

As for the rib meat, that is, pork belly, the most suitable way is braised.

The tenderloin is suitable for stir-frying and deep-frying.

Xu Zhuo peeled off the skin of this piece of front leg meat, and then started to chop stuffing.

The removed skin was not thrown away, but put into the refrigerator to freeze, so that I can make a skin jelly later.

The meat for making raw boiled meatballs should not be too fat, just be eight parts thin and two parts fat. The meatballs produced in this way are full of elasticity and have a little fragrance.

If there is too little fat, the flavor will not be enough.

But there is too much fat, and the meatballs made are not elastic enough.

For Xu Zhuo now, chopping minced meat is not difficult at all, even with his eyes closed he can chop minced meat out.

Slice the knead first, then cut into strips, and finally into cubes.

After cutting, chop it twice with a knife, and chop the meat into even diced meat.

After chopping, Xu Zhuo brought the onion and ginger water over, skimmed off the shredded onion and ginger in the water, and began to prepare the meat stuffing.

All meat stuffing, no matter whether it is making dumplings, making steamed buns, or even making meatballs, must follow the principle of filling first and then seasoning.

Only in this way, the minced meat will be more delicious.

If you need to add vegetables or ingredients to the meat filling, wait until the seasoning is over.

Xu Zhuo put the chopped minced meat into the basin, and first poured a little cooking wine into it.

Adding cooking wine can serve the purpose of removing fishy smell, so it should be put in early.

After putting in the cooking wine, Xu Zhuo put a little green onion and ginger water into the basin, and then started stirring in one direction with his hands.

After stirring a few times, dig out the meat stuffing and beat it in the basin, so that the meat stuffing can be glued more quickly.

After the scallion and ginger water was absorbed by the minced meat, he stopped, continued to pour water into the minced meat, and continued to whip.

This step is not complete until a bowl of water has been poured into the minced meat.

After the meat filling is ready, it’s almost time to season it, but before that, you need to add some ingredients to increase the elasticity...egg white.

Egg white can make the meat more cohesive, making the meat filling more elastic and easier to hold together.

If the whipped meat filling is made directly without adding egg white, the meatballs will most likely disperse after entering the water.

Whether the meat filling is tender or not depends on how much water is poured, and whether it is springy or not is related to the egg white.

Xu Zhuo added five egg whites to the bowl, and after adding them, beat again, until the meat filling and egg whites were completely integrated.

Then, it officially entered the seasoning link.

The seasoning of minced meat is actually very simple. Salt, light soy sauce, and pepper must be added. The minced meat will be more delicious in this way.

In addition to these three things, put a little pepper powder or five-spice powder in the pot.

In addition, a spoonful of cooked lard should be put in the meat filling, so that the meatballs made are fragrant and delicious enough.

Chapter 1462 This meatball is perfect!

In fact, he called it delicious before, so he added some ingredients that are usually disliked by others, such as lard.

In the early days and early days, lard was once a must-have ingredient in daily life for adults, and I even used its small yellow pot to hold lard just like her.

After more than two hours, I am most looking forward to its deliciousness, so I make it into some dishes with lard.

Even if it is the most common noodles, but if you put some lard in it after cooking, the whole bowl of noodles will immediately become lively and delicious.

Make up your mind, as you gradually improve your attitude towards people and life, and your concept of healthy eating gradually deepens, your attitude towards lard will become more and more serious...

There are three major dislikes, but just stay away from it.

I always feel that if I can't eat lard, my body will quickly collapse-she.

But it is delicious before the big return. If you put lard in it, it will lose its original color.

Do it today and think that raw boiled meatballs are bigger than other representatives.

I want to know how to make this dish, and who likes to eat it, but I know most of them. They only eat meatballs that are fragrant, smooth and elastic, because of the effect of putting lard in it.

When the lard was put in, the meat filling was fully stirred by hand again. After stirring it for a while, Zhiguo pressed and kneaded the meat filling with his hands, trying to make the lard penetrate into the meat filling evenly.

When stirring, the meat filling is basically done.

If you put ingredients in it, think about it and make it up. For example, if you like coriander, put some coriander powder in it. If you want to make fresh meatballs, it will have a rich coriander flavor.

In addition to coriander, there are other ingredients such as minced shallot, chopped water chestnut, diced lotus root, etc., to make fresh meatballs with their own characteristics.

It has been a long time to pay attention to the side dishes, the amount is too long, and the meatballs will be loose and formed after the mother makes it from the beginning, and even become a pot of meat dregs.

When the meat stuffing is done, Xu Zhuo takes half a pot of water and puts it out of the stove. When the fire boils, turn down the heat to a low heat. Wait until the water in the pot boils again. Then make meatballs.

If you want to go to Yangzhou, Zheng Guangyao taught you how to make fish balls. It waited a long time to mold it, squeezed the meat filling with your left hand, squeezed the meat filling with one or two small spoons in your right hand, and dug the meat filling from the head to form a small round shape. Balls, one or two balls just want to be righteous.

Following the above steps, it is not the same as making fish balls.

First of all, I made the meatballs one or two, and I kept the fire on the stove for two whole days. I think the surface of the meatballs will be smoother and more elastic when she cooks them from the beginning.

When I cook all the meat stuffing, Xu Zhuo thinks it's the most important thing to fire him, and when I skim off the foam, I want to make boiled meatballs before I do it.

The second thing I want to do is to start, because I have already thought about a dish and I am waiting for the last step-seasoning.

Raw boiled meatballs are as big as a soup dish, and the meatballs can be boiled, and the country will season them, so she can eat them only if she wants them.

Today, because Zhongzhi was preparing some dishes, so Xu Zhuo thought of something to put vegetables in the pot and so on, but it’s a big deal. A small spoonful of salt, a small spoonful of pepper, if you want to season it, it’s the end righteous.

I couldn't stir it with a spoon, about when the salt in the pot melted, Xu Zhuo turned off the fire with a sound.

Mom, turn to the soup pot, pour the meatball soup in the pot into one or two soup pots, and finally pour some sesame and sesame oil, and sprinkle a little coriander. do only.

In fact, when you leave the pot for a long time, put some seaweed like shrimp skin in the soup pot, and wash it with boiling meatball soup. It tastes great.

But I wanted to go to the shop next door and prepare seaweed and dried shrimps on a sunny day, so Er Danshan wanted her to make do with it.

I just think about it, and I want to eat it from the real taste of the food.

After the meatball soup was served, Xu Zhuo went back to the kitchen to stir-fry Yibuliang side dishes.

Waiting for the dishes to start again, Yu Zuozuo looked like Professor Bai had already started eating, and Professor Bai was full of praise for Xu Zhuo's cooking skills, and was even a little surprised.

Because the old man is like Yu Peiyong and light it for a long time, although Mashan's cooking skills are equal to Xu Zhuo's, but he is mostly limited to himself and he is good at other dishes.

Xu Zhuo would like to plant only a few taels of other cuisines, see you later.

Xu Zhuo sat on the head, held the small bowl and gave Sheng Yi a few balls, and Sheng Yi a spoonful of meatball soup.

Just now, he patronizes the dish, and he wants to taste it. Although he knows that the system has tricked him a little bit, he waits a long time to taste it, and he is always a little nervous.