After I quit the circle, I relied on the God of Cooking system to become popular

Shi Chengyan can understand the preparation methods shown in the name of this dish, and even use his own experience to summarize a set of simple recipes, but when put together as a separate dish, Shi Chengyan admits that it is a little difficult for him imagine.

"Although this dish is the way we eat it here, maybe you can make it better than mine," Liang Jiye said while carefully putting the pumpkin flowers on top of all the ingredients picked today .

"How to say?"

"To put it simply, the pumpkin flower is treated with the stamen and calyx, and then the prepared meat stuffing is stuffed into the pumpkin flower, and then it is wrapped in a layer of batter and fried in a pan. The most important thing is the heat and the preparation of the meat stuffing inside. , I think you should be better at this than me, I have watched your competition before." Liang Jiye said directly, not because there was anything wrong with admitting that his cooking skills were not as good as the junior who just joined the school.

Shi Chengyan did not think deeply about the level of cooking skills in Liang Jiye's words, but followed Liang Jiye's description, and automatically engraved this dish in his mind.

Indeed, judging from Liang Jiye's description, this dish is not simply fried flowers or something. If the taste can be guaranteed, Shi Chengyan thinks there should be no reason for the system not to approve it. I think this dish needs more research.

Shi Chengyan picked up a pumpkin flower and sniffed it at the tip of her nose. The fragrance was very, very light. Even someone with a sensitive nose like Shi Chengyan couldn't use an accurate adjective to describe this fragrance.

Seeing this, Liang Jiye joked with a smile: "Not to mention, after eating pumpkins for so many years, it seems that I have never thought about the fragrance of pumpkin flowers. I have a little impression of the taste of the pumpkin. A little bit of sweetness that is not greasy.”

Obviously, even though it is not uncommon to eat flowers in Juyuan, few people regard this as a daily dish that will be on the table every day.

Hearing this, Shi Chengyan put down the pumpkin flower and said with a smile: "I have never eaten pumpkin flower before, and I don't even eat much pumpkin."

Because Shi Qingya doesn't like to eat pumpkins, so he doesn't usually buy pumpkins at home. As an existence that was only responsible for eating in the past, he is naturally not qualified to give opinions on this aspect.

"Normal. It is relatively rare to eat flowers and vegetables."

The two returned to the kitchen talking and laughing.

Xu Gaocen and Lu Yue were sitting in the courtyard drinking tea and chatting.

Don't look at the sun at noon, but even in this season, Juyuan's afternoon is quite pleasant, especially with a pot of tea like now.

It happened to be a little thirsty too, so Shi Chengyan and Liang Jiye went over and had a couple of drinks as well.

However, Shi Chengyan felt that he didn't have much talent in this area, and he couldn't taste too much tea, it was purely as a drink to quench his thirst.

"You, the cow chews the peony." Xu Gaocen shook his head casually and said.

Shi Chengyan didn't feel anything when he heard the words, and nodded according to Xu Gaocen's intention, saying: "Indeed."

Seeing his posture, the others laughed along with him.

After quenching his thirst, Shi Chengyan and Liang Jiye went into the kitchen together. Although it was much earlier than usual to cook dinner, today is to "develop" a new dish, so in order not to delay the normal evening meal, it is better to Start messing around early.

Lu Yue is not very interested in the things in the kitchen. Since she and Liang Jiye got married, she has never worried about eating, so she didn't care about it and became the shopkeeper. Although Xu Gaocen is the owner of the two Master, but I still focus on studying the white case, and I am not interested in the red case, so naturally I don't want to join in the fun. The two of them are only responsible for preparing their mouths later.

There is no need for Liang Zhiye to teach pumpkin flowers. Shi Chengyan is used to being in the kitchen. Liang Zhiye verbally gives instructions, and Shi Chengyan cooks clearly.

The light yellow pumpkin flowers are in the shape of a half-open trumpet. The calyx and stamens have been removed and washed, and the petals are still stained with fine drops of water.

Naturally, Liang Jiye does not need to intervene in the meat stuffing used to fill the flowers. In terms of seasoning, Shi Chengyan combined a little bit of experience in making lion heads, but chopped the meat more finely, and also cut a little bit of crushed crispy lotus root in the same way.

In terms of proportion, it is naturally far less than that of lion's head, but it tastes more refreshing than pure meat stuffing.

After the seasoning, he simply mixed it well, and then started to whip it vigorously in the same direction. This is what Shi Chengyan is used to, and it is not difficult for him. Explain some details.

Although Liang Jiye is interested in the red case and has talent, after all, he hasn't worked in the back kitchen for some years.

After the meat filling is prepared, it is placed on the side to taste, and the most important step is to prepare the batter.

This master Chengyan is not very sure, even if he does not make fried flowers, he usually does not make such simple batter fried food, and he really has no experience.

"It's enough to adjust the batter so that it can maintain a small pointy state for a short time when you pick it up. When the time comes, the flowers will not be too thin and easy to burn, nor will they be too thick and fried too old."

When Liang Jiye was teaching, Shi Chengyan stared at him without blinking.

When the batter over there was prepared, Shi Chengyan took two pumpkin flowers and filled them with the freshly prepared meat stuffing. For the sake of beauty, the meat stuffing is also very particular. You can’t fill it all at once, you need to fill it in small quantities and many times. , and can’t be filled too much, or it won’t be cooked well, and the petals on the outside will be burnt, and the meat inside will still be raw.

Master Chengyan filled a pumpkin flower with three or two chopsticks. The pumpkin flower that was almost completely closed is now more than half "open". It's like a pumpkin flower that's just blooming.

"It's good to fry two first. This is the first time I try this way of eating. If there is something wrong, we will change the recipe or something." Liang Jiye looked at the very beautiful pumpkin flowers played by Shi Chengyan, and also Not very sure.

Shi Chengyan thought the same way, if you cook too much at one time, if it tastes bad, you don't know how to consume it.

Because the oil used for frying should not be too shallow, but usually there is not so much at home, it would be too wasteful to use a large pot. Liang Jiye, who used to be a professional chef, also specially prepared a small pot for frying. .

The diameter of this small pot is smaller than that of ordinary frying pans, but the pot is very deep. It does not need to pour half a bottle of oil into it like a large pot to have enough depth. At most, the efficiency is a little slower.

Pouring more than half of the oil into the pot is only to reduce the scale of the oil pot by one-fifth, which is relatively enough to save fuel. After all, it is impossible to fry without oil.

"Wait until the oil in the pan is bubbling when you put the chopsticks down." Liang Jiye said while picking up the pumpkin flower stuffed with meat stuffing with the chopsticks, turning it in the batter bowl for two times as if at random. One, the pumpkin flowers with a layer of even batter fell into the pot.

Fine bubbles appeared in the pot instantly, and the batter quickly began to change its shape.

When the color of the batter outside changed slightly, Liang Jiye quickly fished it out.

At this moment, a total of two were blown up.

Looking at the fresh and tender pumpkin flowers that looked like they had just been picked off the vine, Shi Chengyan said: "The meat stuffing inside should not be cooked yet."

"Yes, it will be re-fried later, and the color should not be so good after the frying is finished later."

The color of the batter that is only fried once is actually very close to the pumpkin flower itself, but the color after repeated frying is also more appetizing. The typical golden yellow fried food, because the batter and the heat are in place, so the overall The shape of the flower is still very good, at least people can recognize it as a pumpkin flower at a glance.

Of course, if you don't know Pumpkin Blossom, you can't help it.

After filtering the oil, Shi Chengyan and Liang Jiye picked one up and began to taste it.

Bite down, it is the unique crispy texture of fried food, it is very crispy, and it does not look very dry. After biting down, the crispy shell begins to emit the unique floral fragrance after high-temperature frying, which is different from The one just picked, more... how should I put it, it should be the kind of fragrance that makes people more appetizing.

Therefore, although it is fried and stuffed with meat inside the outer layer of coating, the pumpkin flowers have not become a simple decoration and foil, but have brought unique characteristics to this dish.

"My minced meat is not ready, it's a bit dry." Shi Chengyan said directly after finishing eating.

This kind of frying method is different from simple fried meatballs. It can be crispy on the outside and tender on the inside, so if the stuffing inside is not too redundant, it must not be done like this.

Liang Jiye also agreed with Master Chengyan's opinion, nodded, and said: "The minced meat can indeed be improved, and the second time the fire is too urgent, you can adjust it, the second time is a little less fire, and finally Take a look at the third bombing."

The opinions of both of them are very factual. If there is any problem, they should be pointed out directly, and they will not be too polite.

After a little synthesis of their opinions, the two made some improvements to the steps they were responsible for.

Shi Chengyan added appropriate amount of onion and ginger water to the meat stuffing, and the meat stuffing looked a bit thicker than before, but it made the filling process a bit more difficult.

This time it’s still the same, let’s try frying two flowers first.

Fortunately, their thinking was correct. After several adjustments, the re-modulated fillings showed a tender and juicy taste under the new oil temperature and frying steps, although it was not as good as a □□ pulp. Exaggerated, but the classic requirement of fried food "crispy on the outside and tender on the inside" is absolutely achieved.

Moreover, the filling itself tastes very good, and the whole dish finally presents a relatively complete state.

Shi Chengyan and Liang Jiye, who had been busy in the kitchen for most of the afternoon, happily clapped their hands in the kitchen as if they had completed some big challenge.

"I didn't expect the difficulty to be quite high. The pumpkin flowers I just picked are almost used up, and I'm almost half full." Shi Chengyan said while recording the final data.

"Hahaha Although I don't think I really want to eat any pumpkin-related dishes recently, I still want my wife and master to try it. You prepare the stuffing first, and I will 'borrow' a few pumpkin flowers from the neighbor's house next door. !"

The author says:

感谢在2022-02-1601:38:07~2022-03-0114:51:21期间为我投出霸王票或灌溉营养液的小天使哦~

Thanks to the little angel who threw the mine: 1 piece of Yan Yun;

感谢灌溉营养液的小天使：一步一页55瓶；Lemon20瓶；槐夏19瓶；格烟、青禾15瓶；七小五Tiffany、淡然一笑、曷哲、趴趴猫10瓶；啊也8瓶；may1986、飘缈、椋君5瓶；heart、189525352瓶；Nothing、玉兰蔻、月夜№修罗、风辞、雪樱岚、蕴卿、57136157、亦然1瓶；

Thank you very much for your support, I will continue to work hard!