Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 468 Sweet Potato Balls Are Delicious, But Be Careful Of Burning Your Mouth!Stuffed carp with heaven and earth inside! 【Ask monthly ticket】

Lin Xu took the carp out of the pond.

When winter comes, carp also stores enough fat to survive the winter, so the fish at this time is relatively plump, and the whole fish not only looks very wide, but also very thick.

Remove the scales from the fished carp and cut them from the back.

First take out the internal organs, then cut off the spine of the fish head and tail respectively, then use the tip of a knife to remove the spine of the carp, and then remove the spines.

In this way, the whole fish has no bones and bones except the head and tail.

After tidying up these, start tidying up the fish heads.

When the back is just cut, the fish head cannot be cut open, otherwise the stuffed meat will easily come out.

Use a kitchen knife to slice forward along the pectoral fins of the fish to remove the gills and teeth, and the whole fish is considered clean.

Put the fish in a basin, sprinkle with peppercorns, put some chopped green onion and ginger, pour some light soy sauce and rice wine, and spread evenly inside and outside the carp.

He is going to braise the fish later, so he will marinate the fish in advance to remove the fishy smell, so that the fish will taste better.

The fish is marinated, and the sweet potatoes in the steamer have been steamed thoroughly.

Just as Lin Xu took the steaming plate out of the steamer, Shen Jiayue and Chen Meijuan came back with Dundun.

"Wow, what a strong sweet potato flavor, Xubao, do you want steamed sweet potatoes?"

Chen Meijuan put on her slippers, looked in the direction of the kitchen, and said with a smile:

"After eating vermicelli balls, I must be craving sweet potato balls again, isn't it a smash?"

"I'm really greedy. I just have sweet potatoes at home. I just steamed them and I'm going to fry them later...Mom, can you give me some advice?"

"How dare I point out you, a master."

Although Chen Meijuan teased her son, she still washed her hands seriously and walked into the kitchen, and peeled off the sweet potato skin with Lin Xu.

The steamed sweet potatoes are peeled off and put into a basin, and smashed into a mud with a rolling pin.

Then add some soaked sweet potato starch into it, which can increase the viscosity and not spread out during frying.

In addition to sweet potato starch, other starches and glutinous rice flour are also available. They are all for increasing the viscosity. The amount should not be too much. If there is too much, the mouth-melting taste of sweet potato balls will be lost.

Shen Jiayue walked in, looked at the sweet potato mash in the basin and asked curiously:
"Can these mashed sweet potatoes be eaten directly?"

Chen Meijuan said:
"Yes, just make fried sweet potato mash. It tastes very similar to Sanbuniu. The sweet potato taste is very strong, and the taste is fragrant and sweet...Do you want to eat Yueyue?"

Shen Jiayue nodded heavily.

Just like the three non-stick, it sounds delicious.

Lin Xu was busy stirring the sweet potato mash in the basin, and said to the girl:
"I'll make it for you next time. There's sweet potato starch in it, so I can't make fried sweet potato mash. Next time I'll make some for you with smoked potatoes. It's definitely delicious."

Stir the sweet potatoes and starch in the pot evenly, and set aside to relax.

Then take the washed eggplant, first remove the eggplant, and then cut the eggplant into blades.

The so-called continuous knife is to slice the eggplant, cut it to three-quarters, close the knife, and then cut another slice at an interval of seven or eight millimeters, this time directly to the end.

This will give you an eggplant with two joined pieces.

Put the meat stuffing in the middle, then wrap it with the adjusted crisp paste, and fry it in the oil pan. The crispy and delicious eggplant clip is ready, and it is also called eggplant box in some places.

This delicacy can be eaten directly, or it can be put into a pot and cooked with sauce like eggplant. It tastes delicious and goes well with rice.

When he was cutting, Chen Meijuan put some flour on the plate and rubbed it into the eggplants one by one.

Shen Jiayue was surprised:
"Mom, why are you putting flour on it?"

"Make the meat stick more firmly and prevent the meat from coming out when frying... When I made it for the first time, I fried it into eggplant slices and meatballs. Even with the batter protecting it, the meat still came out. I asked the neighbors to know that I need to put some meat stuffing in it."

"It feels very similar to the lotus root box."

Lin Xu said:

"It's all made by the same routine, and it's not too difficult."

After cutting the eggplant, Chen Meijuan also finished flouring and began to fill the eggplant with meat.

"I'll do it, you can make the crispy paste, son...the meat filling is a bit too much, are you going to make anything else?"

"I'm going to stuff the rest of the meat stuffing into the fish's stomach. The carp has just picked out the bones and bones. I'll make a different braised fish later."

Shen Jiayue, who was watching, looked at the pickled carp in the basin, her expression was full of shock and disbelief.

All the fishbone out?Wouldn't it be nice to eat later?

Lin Xu knew what she was thinking when he saw her expression:
"The big fish bones have been picked out, but there are still intermuscular spines inside, which are the Y-shaped fish bones. You should be careful when eating, because most of the cases where the fish bones get stuck in the throat are like this. Y-shaped fishbone, those straight and ribbed spines are not easy to get stuck."

"Oh... I'll be careful."

It's a pity that I can't eat fish and fish.

Shen Jiayue pouted, feeling that the joy of today's meal was a little less.

Lin Xu said:

"I can't wait, let me make you a fish with no bones. Take the fish meat out of the fish body, and leave the fish head, fish tail and skin. After cleaning the fish meat, make meat stuffing, and then fill the fish skin. Inside, remake it into a whole fish, it should taste good."

"Can you still do this?"

A certain big baby had no regrets, left the kitchen, picked up Dundun who was playing with the little rabbit, and started playing the piano.

Lin Xu brought a small pot, added low-gluten flour and starch in the ratio of one to two, added a little water, then put in a little salt, a little pepper noodles, and a spoonful of cooking oil.

Stir until it becomes slightly thick and creamy, and the puff pastry is ready.

The eggplant box is crispy and delicious, so there is more starch than flour.

After adjusting the paste, set up the oil pan, pour in the unused peanut oil, and heat it up on high heat.

Fried sweet potato balls must be fried with fat that has not been fried, otherwise it will be stained with odor.

If you are frying small fish or something, just use the used oil.

Soon, the oil temperature reached [-]% hot.

Just like Chen Meijuan fried vermicelli balls in the morning, when fried sweet potato balls, a bowl of clean water must be prepared to prevent the mashed sweet potatoes from sticking to her hands.

He dipped his hands in some water, grabbed the basin with his left hand a few times, and softened the solidified sweet potato mash again, then squeezed it with his hands, and a ball the size of a ping-pong ball was ready.

The right hand took it and threw it into the pot, and then started to make the next one.

The speed of this crowding was very fast, and it didn't take long for the bottom of the pot to be full of sweet potato balls.

When the balls are just put in, these balls will sink to the bottom of the oil pan, and you need to push the bottom of the pot with a spatula or spoon after the balls are shaped.

Pay attention when pushing, push slowly with the bottom of the pot, do not use too much force, otherwise the meatballs will be crushed, and when the time comes, a pot of sweet potato dregs will be fried, just waiting to be laughed at by my mother.

"Not bad, son, you know how to push it, which is much better than the first time I fried sweet potato balls."

Lin Xu smiled and said:

"It's the good genes inherited from my mother."

The fire of fried sweet potato balls should not be too high, otherwise these small balls rich in starch are easy to be fried, but the oil temperature should not be too low, so the balls are easy to break.

Under normal circumstances, it is enough to keep it at [-]% heat. When the meatballs in the pot start to float, increase the oil temperature and use the high oil temperature to fry the excess fat in the meatballs.

Then it's ready to serve.

Sweet potato balls are relatively simple dishes, no need to add condiments, not even sugar.

Steam or boil the sweet potatoes thoroughly, then add some water starch, and then start frying until it floats, and when you stir it with a spoon, it will come out of the pan when it feels light and fluffy.

Soon, the first pot of sweet potato balls was fried.

The freshly fried sweet potato balls are burnt yellow and exude the unique sweet aroma of sweet potatoes.

Lin Xu put it on a deeper plate, and it can be eaten as a snack now. Of course, if it is cooled and served in a bowl, sprinkled with sugar and steamed, the sweet potato balls will be more delicious.

When I was young, during the Chinese New Year, breakfast usually had a big bowl of steamed vermicelli balls and a large bowl of sweet potato balls filled with sugar juice. Both kinds of balls were steamed fragrant and soft, which was very enjoyable to eat.

"Ok?"

The smell caused Shen Jiayue to play the piano unintentionally, and ran into the kitchen like a big butterfly.

Lin Xu took out the last ball and put the plate on the workbench:
"It's ready to eat, but be careful it's hot, it's much hotter than roasted sweet potatoes, don't burn your mouth when you're greedy."

"Who is greedy, I'm here to help you try Xiandan...it smells so good."

Shen Jiayue picked up a pair of chopsticks, picked up a sweet potato ball and blew it near her mouth. She took a small bite, and even though she was mentally prepared, she still got burned.

But even though she was scalded, she was still attracted by the sweet smell.

The sweet potato balls are very crispy on the outside, with the burnt aroma of fried desserts, while the sweet potato mash inside has become semi-liquid.

Although there is no sugar in the filling, the sweetness is very strong.

"Huh... It's so delicious, super delicious! It feels much better than the purple potato and taro balls sold in fast food restaurants."

The purple potato and taro balls are actually good, but you have to use real ingredients.

That quick-frozen semi-finished product, no matter how the process is improved, cannot achieve the freshly made taste and texture.

Seeing that her daughter-in-law likes to eat, Chen Meijuan said:

"It will taste better if it is steamed tomorrow morning. I will steam it more then."

In order not to affect the dinner progress in the kitchen, Shen Jiayue went outside with the plate.

She was just about to sit on the sofa and enjoy the delicious food when the doorbell rang.

When I walked to the door, I saw that the Cengfan army had arrived.

There were Chen Yan, Zeng Xiaoqi, Geng Lele, and Chen Yuanyuan who had changed shifts with someone today. Behind them stood Shen Guofu and Han Shuzhen who drove over together.

Ho Ho, a group actually came.

She opened the building security door, and not long after, a group of people entered the house chirping.

As soon as everyone put on their shoes, they smelled the unique aroma of sweet potato balls:
"Wow, fried sweet potato balls?"

"This is my favorite, eat two more later."

"I said that Aunt Chen will have delicious food when she comes back home, and I guessed right!"

"Sangu, why didn't you tell me about the fried sweet potato balls? If I had known earlier, I wouldn't eat roast sausage in the afternoon. I would have to eat less."

Putting on slippers, everyone washed their hands, and couldn't wait to sit around the living room and start tasting.

Everyone who tasted the sweet potato balls was attracted by the crispy outside and tender inside and the sweet taste.

Even Han Shuzhen, who refuses sweets, couldn't help pinching two to taste:

"Meijuan, did you do this?"

"Xiaoxu made it. Now I can only help at home, and I am not qualified to be in charge."

Han Shuzhen smiled:

"Xiao Xu is so sorry for you, I want you to rest...I brought you a set of cosmetics, which should be suitable for your skin type, and a bottle of limited edition perfume, which I don't even need at home."

She handed over the two boxes she was carrying, which embarrassed Chen Meijuan:
"I haven't used up the set you gave me last time. I'm busy all day, and I don't care about skin care... You can tell Xiaoxu what you want to eat. Young people should exercise more. You're welcome."

"I have always treated Xiao Xu as my own child, and I have never been polite."

In the kitchen, Lin Xu finished frying the sweet potato balls and started frying the eggplant boxes.

This is also the rule of deep-frying. First fry the sweet ones, then fry the salty ones, first fry the vegetarian ones, then fry the meat ones, first fry the tasteless ones, and then fry the flavorful ones.

Sandwich Chen Meijuan's stuffed eggplant box, dip it in the prepared crispy batter, the surface is covered with batter, and carefully put it into the pot.

The eggplant box was put into the pot, and the oil in the pot suddenly boiled violently.

Lin Xu continued to put eggplant boxes inside.

When the batter on the surface of the eggplant box is set, turn it over one by one with chopsticks, turn down the heat to low, and fry the stuffing and eggplant inside with medium heat.

If the fire is kept on fire, it is very likely that the outside will be covered with meat and the inside will still be raw.

When the first pot of eggplant boxes is about to be fried, the steamed buns in the pot are almost ready to be steamed.

Take out the steamed buns one by one and put them in the bamboo basket, then take out the eggplant box, and eat them with salt and pepper or dried chili.

After all the eggplant boxes were fried, Lin Xu poured out the oil in the pan, took out the marinated carp, removed the green onion, ginger and peppercorns, wiped off the water on the fish, and even dried the inside of the abdomen.

Put some flour in it, fill the belly of the fish with the rest of the stuffing, and close the back of the fish.

Add scallion oil made from lard to the pot, heat it up on high heat, sprinkle some salt to prevent sticking to the pot, and then carefully put the carp stuffed with meat into the pot and start frying.

In addition to frying, this fish can actually be steamed.

But the steaming time is too long, everyone is waiting to eat now, we can't wait too long.

When frying fish, you must keep in mind the principle of "if the enemy does not move, I will not move". When the fish skin is not burnt, it will be very sticky, which will easily cause the fish to break the skin.

Be sure to fry the fish until the skin is browned, then turn it over to keep the skin intact.

Finally, when he shook the frying pan and the carp turned, it meant that the frying was almost done.

He was holding a frying pan, and when he came up with a large spoon, the three-pound carp in the pan was thrown up steadily, turned over and landed firmly in the pan.

"So handsome!"

Shen Jiayue and Geng Lele, who came in to steal the eggplant box, were surprised by this big flipping spoon.

"Brother Xu is really amazing. Last time I secretly tried frying small yellow croakers at home, and then scattered all over the ground... I really can only be a person who eats and waits to die in this life."

Is this the trouble of the bully?
Lin Xu smiled and asked:

"Don't you have a nanny at home, why did you do it yourself?"

"Godfather said that when he was studying abroad, he practiced excellent cooking skills. Even foreign students were attracted by his cooking skills. Every weekend, his apartment was like a running water mat...Although I have no plans to go abroad, But I also want to try this feeling.”

Hey, I didn't expect Professor Cui to have such a past.

"After trying it, how does it feel?"

"I feel that I am not suitable for studying abroad. I cannot leave this hot land."

Shen Jiayue mercilessly exposed this girl:

"You found out that your cooking skills are in a mess, so you dare not go abroad to study?"

Geng Lele shrugged:

"Brother Xu has spoiled my mouth. When Lin Kee goes abroad to open a branch, I'll think about studying abroad."

Lin Xu smiled:
"Why are you blaming me? Take it out and eat it, the porridge will be ready soon, and you can have dinner later."

After speaking, he took the balsamic vinegar and cooked it along the side of the pot, letting the smell of the balsamic vinegar take away the fishy smell and adding some vinegar aroma by the way.

Then pour in the pork bone broth.

The soup doesn't need to be too much, just level with the fish body.

Then add light soy sauce, dark soy sauce, oyster sauce, salt, and sugar, and turn the wok a few times to make the sauce in the pot fully blend evenly, cover the pot, and simmer over low heat.

Taking advantage of this opportunity, he picked up another wok and put it on the side stove, and fried the spinach brought from the store with lard and dried chili pieces.

After it was out of the pan, I made another scrambled egg with chives.

The two vegetarian dishes are ready, and the fish in the pot has basically been stewed.

Lift the lid of the pot, use a spoon to scoop up the soup in the pot and pour it over the fish, let the carp fully taste, and simmer the meat stuffing inside by the way.

When the soup is thickened, pour some cooking oil into the pot, cook some vinegar on the side of the pot by the way, turn off the heat and take out the pot.

Holding the wok on the fish plate, slowly tilt the mouth of the pot to let the fish inside slide down to the plate.

Finally, pour the remaining sauce from the pot over the fish and sprinkle with a pinch of cilantro.

Even today's dinner is ready.

"Dinner is ready!"

Lin Xu yelled to the half-fed people outside, and immediately brought out the rice porridge, and then brought out the completely steamed vermicelli balls from the steamer.

Because the meatballs have been steamed for too long, the surface is even a little dry.

But it tastes better and is more comfortable to chew.

Put the meatballs on the table, and then other dishes. Beside, Chen Meijuan had already filled the rice porridge with a plate of small kimchi and a plate of pickles for the porridge.

"This fish looks like ordinary fish, but why does it smell so strong of pork? Is it made of lard?"

Chen Yan sniffed her nose, curious about the fish on the table.

Shen Jiayue stroked the fish with the chopsticks, and the meat inside was revealed:

"Haha, didn't you expect that? This is Xu Bao's stuffed meat after picking out the fishbone. Isn't it very tempting?"

When Zeng Xiaoqi saw it, she suddenly regained her spirits:

"You can take a picture of this. It looks ordinary, but in fact there is a universe inside. It is very in line with the humble and restrained Confucianism. Those cultural people will definitely be able to boast."

Lin Xu has no objection:
"Okay, I'll take a picture next time I'm recording a show...By the way, have you settled on the resident guests of the flavor of the world? The netizens are dazzled by just taking turns, and they may not be able to remember people."

Zeng Xiaoqi tasted the steamed meatball between her sandwiches:
"Wow, this is delicious, it's like eating meat... It's set, the resident guests are Chef Qiu Zhenhua and Qi Siming from Yanjing Hotel, a middle-aged man and a young man, just representing Diaoyutai and Yanjing Hotel, the portion is very big .”

Eh?
This combination is not bad.

And the two masters of the white case will save you from having to deal with them.

Maybe when we get acquainted in the future, Qi Siming really worships Qiu Zhenhua as his teacher... I'm a little looking forward to it!
After sighing, Lin Xu picked up a piece of fish.

Start to taste this carp stuffed meat made today...

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This chapter is 5200 words, ask for a monthly ticket, brothers!

(End of this chapter)