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

Chapter 488 It seems simple, but it is actually a delicious snack that is exquisite everywhere-Jade Shaomai! 【Subscribe】

If you want green vegetables to taste delicious, just put some lard on it. This is the consensus that many people know.

However, Lin Xu thinks that the best example of combining lard and green vegetables is Huaiyang Cuisine's Emerald Shaomai.

The green vegetables are scalded until they are raw, and then mixed with cooked lard, it turns out to be an unforgettable delicacy, which makes people admire the beauty of cooking.

Lin Xu finely chopped the vegetables into puree.

This is to cut off the various tendons of the vegetables, so that the stuffing is delicious and melts in the mouth.

Put the vegetable puree on a plate, Lin Xu calculated and found that the amount of vegetable puree was much worse.

According to a cage of ten siu mai, if one siu mai uses 35 grams of stuffing, ten tables will get more than 3500 grams of stuffing, and if someone eats one that is not satisfying and wants to eat, just prepare five kilograms.

He cut some vegetable leaves and blanched them. He chopped nearly forty catties of green vegetable leaves back and forth before he could make enough stuffing.

From this point, it can be seen that this seemingly ordinary snack is actually not ordinary.

The amount of vegetables used alone is beyond imagination.

It’s no wonder that Huaiyang’s dishes are not tired of the fine and the fine, just a small siu mai is so particular, and other big dishes are cumbersome and complicated, which is normal.

"What about these vegetable stalks?"

Guo Xinghai leaned over and watched Lin Xu cut off the stems of the large basket of vegetables, with a surprised expression on his face.

He didn't know much about Huaiyang cuisine, so he didn't expect this way of eating.

In fact, dishes that only eat leaves and not stems are very common in other cuisines, such as shredded cabbage, such as various cabbage rolls, are all such dishes.

Lin Xu said:

"Let's use it directly for cooking later. They are all vegetable stems, very crisp. Minced garlic and boiled should be fine."

"Okay, I've figured out a way to use it...Remember to save two of the siu mai. I'm going to do some research and use it in my family's restaurant."

The other dishes in the store are either not suitable for the food style of Yangcheng, or the restaurant at home already has similar dishes.

Only this emerald siu mai made Guo Xinghai very interested.

I really want to learn it, and go back to my own restaurant to try new ones.

In Cantonese style morning tea, siu mai is the four heavenly kings. Now that there is a different siu mai, it is worth learning both emotionally and logically.

Lin Xu smiled and said:

"You can just look at it when you pack it later. This thing is really troublesome, but as long as you figure out the twists and turns inside, it's not too difficult."

After speaking, he began to adjust the stuffing.

Add some lard to the vegetable puree and stir well.

Lard can make vegetable puree oily, tender and fragrant.

The reason why Jade Shaomai tastes soft, tender and fragrant, with a dense taste, has a lot to do with lard.

In addition, in the process of adjusting the stuffing, putting lard first can also allow the vegetable puree to lock in moisture.

If you put salt first, because of the strong water-killing effect of table salt, it is estimated that a lot of water will seep out of the bottom of the vegetable puree soon, making the stuffing lose its soft and tender taste.

Don't rush to season the lard, let the lard and vegetable puree penetrate each other for a while.

Taking advantage of this opportunity, Lin Xu brought over a piece of Jinhua ham that Wei Gan helped to cook, and prepared to use a knife to cut the ham into [-] mm square diced ham.

This step is quite a test of knife skills.

But for Lin Xu, there was no difficulty at all.

These minced hams are used to increase the freshness. After the siu mai is wrapped, usually a pinch of minced ham is pinched to the sealing position of the siu mai as needed.

Doing so can not only increase the appearance of the siu mai, but also allow the minced ham to penetrate into the filling of the siu mai with the heat during the steaming process.

The ham is first batched into thin slices horizontally, then cut into filaments, sorted out, and finally cut into diced ham.

After they were all cut up, Lin Xu grabbed a handful and put them into the vegetable puree, and put the rest in a bowl for later use when wrapping siu mai.

Stir the minced ham, mix well, then sprinkle a large spoonful of soft white sugar and a little salt for freshening.

There was minced ham, which already had saltiness in the filling.

However, some salt should be added, because salt not only has a salty taste, but also has a good effect of increasing freshness, which is not available in other seasonings.

Continue to stir, stir the soft white sugar and salt completely, then cover the mouth of the basin with plastic wrap, put it in the refrigerator freezer, and let the filling relax for a while.

All fillings, no matter meat fillings or vegetarian fillings, should be relaxed for a while after mixing well, so that the flavors of various ingredients in the fillings can permeate each other, so that the dishes will be more delicious and delicious.

"This stuffing looks very simple."

Ma Zhiqiang originally thought it would be very difficult, but after reading it, he realized that it only needs to chop the vegetable leaves into a puree, mix in lard, minced ham, soft white sugar and a little salt for freshening.

It looks easier than ordinary dumpling stuffing.

Lin Xu smiled and said:

"It's really not difficult, but some details need to be paid attention to. For example, the vegetable leaves should be squeezed dry before chopping. If necessary, they can even be dried with kitchen paper. You can't squeeze the water after chopping, which will make the nutrients inside the leaves and The loss of umami substances is a wrong approach.”

Ma Zhiqiang asked curiously:

"Can soft white sugar be replaced with white sugar?"

Guo Xinghai, who has been observing, said:

"It's best not to, because soft white sugar not only plays a sweet role, but also melts into sugar juice and completely blends into the filling according to its easy-melting characteristics, increasing the silky taste of the filling."

Lin Xu nodded:
"You have observed very carefully. In fact, the most important point is that the steaming time of Jadeite Shaomai is only 5 minutes. Within 5 minutes, so much white sugar may not melt, but soft white sugar is different. It is a little hot. It will dissolve."

They discussed for a while, and Lin Xu kneaded the loose dough again, using the position of the tiger's mouth to push the dough little by little while kneading.

This allows the dough to bind better to the moisture and also allows the dough to be more extensible.

After doing this, put the dough into the basin for the second relaxation.

Another ten minutes passed.

The engagement banquet in the banquet hall upstairs has already started, and various cold dishes have been served. Lin Xu took out the dough, kneaded it into long strips, and divided it into small noodles about 7 grams.

This kind of noodle is smaller than the dumpling skin, and it is basically a piece of paper when rolled out.

The jadeite siu mai snack requires this effect. The green cabbage inside must be clearly visible through the dough. Only this kind of siu mai can be called emerald siu mai.

Many people try to make this dish, thinking that just use spinach juice and noodles.

That's wrong, dyeing the dough green is an inferior method, the best way is to roll out the dough until it's thin enough to reveal the filling, this is the essence of jade siu mai.

After dividing the dough, Lin Xu sprinkled some dry starch, kneaded it, pressed the dough into a round shape, then picked up a jujube stone rolling pin with two pointed ends, and started rolling the dough.

The jujube stone rolling pin is a kind of kitchen utensil that is easy to use for those who know it, but easy for those who don’t.

When rolling the dough, you need to use your left and right hands alternately, so that the dough can automatically rotate during the rolling process, and the rolled dough will become more and more round.

In the past, Lin Xu tried to make dumplings at home several times, but they all ended in failure.

Mrs. Lin also specially comforted him and said:

"My grandson does big things, so he can't play with a rolling pin."

Lin Xu also thought so at the time. He always felt that if he studied finance, he would be able to find a job in the financial industry after graduation, and he would go in and out of high-end office buildings in a suit and leather shoes every day.

However, the reality is completely different.

Instead of finding a job in finance, he became a rolling-pin cook.

The first pot of gold for opening a store is given by the rolling pin.

Now that he uses the rolling pin again, Lin Xu feels a lot of emotion.

Unlike a few years ago when the whole family made dumplings together and rolled the dumpling wrappers into rectangles clumsily, now he can not only use various rolling pins proficiently, but can even do some tricks.

For example, now, after he rolled out the dough, he pressed the rolling pin with his left hand, and pressed the rolling pin hard on the dough with his right hand.

Soon, a circle of slightly wrinkled ruffles appeared on the dough.

These lotus leaves are the symbol of the siu mai noodle. Regardless of whether it is in the south or the north, whether it is pure meat or vegan, all siu mai dough needs to be wrapped with this kind of dough with lotus leaf folds.

Only this kind of dough can make delicious siu mai like flowers.

"Damn it, this siu mai skin is rolled like a work of art, and it's still so thin. It's worthy of being a hand-rolled noodle. This skill is really amazing!"

Lin Xu was busy, and Dai Jianli's admiration sounded in his ears.

He raised his head, only to find that senior brothers Dai Jianli and Qiu Zhenhua had entered the kitchen.

Seeing the siu mai skin on the chopping board that was as thin as paper, Qiu Zhenhua asked curiously:

"Is this for making siu mai?"

Lin Xu nodded:

"The elder is here today, I'm going to make some emerald siu mai."

Upon hearing the name, Qiu Zhentao's eyes suddenly brightened:
"Is the stuffing ready? Where is it? Let me see."

Lin Xu winked at Ma Zhiqiang, and Ma Zhiqiang immediately opened the door of the refrigerator next to him, and brought out the Mai Shao stuffing that was being refrigerated inside.

Qiu Zhenhua took it over, took off the plastic wrap, picked up a pair of clean chopsticks from the side, dipped them in the stuffing, then sipped it into his mouth, tasted it, and gave a thumbs up:
"The taste is well adjusted. Many people think that if you add diced ham, you don't need to add salt. This is wrong. The umami taste produced by salt and diced ham is different, especially in green vegetables. If it is made locally in Yangzhou, The amount of sugar should be increased by one-third, but the northerners can’t accept the sweetness, so you adjusted it well.”

For a chef, tasting stuffing is a very normal thing.

Not to mention this kind of vegetable stuffing, even minced raw meat and other ingredients, when you are not sure about the amount of salt, you have to taste it like this.

Not only will novices try it when they can’t grasp it, but the master master will check the apprentice’s homework and taste the filling without hesitation. Only in this way can we intuitively find out the shortcomings and straighten out the adjustment thinking.

Xie Baomin smiled and said:

"Since Qiu Qiu said so, then I won't taste it. What are you going to cook later? If it's not difficult, we'll go up to eat."

Today I came to Sui Li, after all, everyone is nominally a co-anchor of Joy Media.

Lin Xu said:

"Later, I will make vinegared mandarin fish of Huaiyang cuisine."

As soon as he said this, Dai Jianli had a surprised smile on his boring face, while Xie Baomin had an expression of "you can always come up with new tricks for me".

Only Qiu Zhenhua, who hadn't been to Lin Kee Food recently, was shocked by these words:

"I didn't expect Master Lin to cook this dish. You two go up and eat it. I'll stay here and see how well Master Lin can cook mandarin fish with vinegar."

Be darling, you actually learned how to simmer mandarin fish in vinegar secretly. Master Lin has a lot of make-up lessons in private.

Vinegar-flavored mandarin fish is too unpopular. Not only can you not see this dish in daily life, but you can’t even find many related tutorials on the Internet.

It is estimated that you can only go to Yangzhou or Huai'an to eat it.

Lin Xu said:

"I just want Chef Qiu to give me some advice...By the way, when will the Apprenticeship Banquet be held? I thought it would start in a few days, but I have never believed it."

Being the introducer for the first time, Lin Xu was somewhat excited.

But when Tongtong's birthday came, when his sister-in-law got engaged, and when Qi Siming's apprenticeship banquet came, there was no movement for a long time.

Xie Baomin and Dai Jianli were not polite, and went upstairs to eat.

With Qiu Zhenhua around, even if Lin Xu can't cook mandarin fish with vinegar, at least he won't overturn.

After the two left, Qiu Zhenhua said:

"Qi Zhentao's master, Bo He Jiashun, wants to take this opportunity to reorganize the school, and formally kick out Lao Meng and the others, so the preparation time is a little longer, probably until the twelfth day of the twelfth lunar month, which is January 1rd. It will be held that day, and He Jiashun may invite you to be a witness."

witness?
Lin Xu asked while rolling the skin:
"Why me?"

There are so many respected people who don't invite, but I invite this young man. I always feel that Lao He's purpose is not so simple.

Qiu Zhenhua cleaned the chopsticks he had just used under the tap, then washed his hands, dried them with kitchen paper, wrapped them with the siu mai skin and said:
"It's not just trying to curry favor with your master. Being a witness is a good thing. You don't have to think too much about it. If it's really bad or damages your reputation, we won't agree."

That being the case, Lin Xu felt relieved.

Taking advantage of the rolling time, he secretly watched Qiu Zhenhua make siu mai, planning to learn it.

He didn't have the technique of burning wheat, so he wanted to make it randomly, but now that Qiu Zhenhua is here, he naturally has to learn it.

When she completed the task of making noodles in clear soup for Shen Jiayue, the system rewarded her with a cooking learning card.

It has to be used up, and the old savings can't be realized.

Qiu Zhenhua held the siu mai skin with his left hand, and took a small spoon in his right hand to dig out a ball of stuffing from the filling, gently spread it in the middle of the dough, about enough, turn the dough up and down, let the dough form a bucket shape and wrap the stuffing .

Then, the palm of the left hand continues to hold the bottom of the siu mai, and the right hand wraps the dough upwards.

When it reaches the folds of the dough, let the dough tighten to form a vase, and the stuffing inside is just squeezed to the mouth.

Pinch some minced ham in the mouth, and a beautiful emerald siu mai is finished.

At the moment he wrapped it, Lin Xu silently said in his heart:
"Use Cooking Cards!"

Soon, a system prompt sounded in my mind:

"Learning object, Qiu Zhenhua. The current skill is: General techniques for making siu mai. Do you want to learn it?"

I'll go, is there such a good thing?

"study!"

Lin Xu immediately gave the instruction to study.

"Consume a perfect-level cooking learning card to obtain the general technique of making perfect-level siu mai. Congratulations to the host."

what!
All types of siu mai can be made in the future.

But compared to other siu mai, what Lin Xu is most interested in is Jadeite siu mai.

Because this is a typical siu mai made of vegetarian meat.

It seems to be vegetarian, and the ingredients used are also relatively vegetarian, but the taste is full of meat.

The texture and taste are really fascinating.

Even Zhu Ziqing, a master of the Republic of China, never forgot about Jade Shaomai, and even wrote it specifically in the article.

With the technique in hand, Lin Xu speeded up the frequency of rolling the skin.

All the siu mai skins were rolled out, he picked up the dough and wrapped them up.

Qiu Zhenhua looked at Lin Xu's technique of wrapping siu mai, and couldn't help admiring in his heart, he was indeed a person who was hugged and fed by God, this technique seemed to be as proficient as that of Master Bai An.

Wrap all the siu mai well, put them one by one into a small steamer lined with a silicone cloth, and send the steamer one by one into the steamer.

The reason why I use a steamer instead of a steamer is because it can be served directly after steaming.

Emerald Shaomai has to be eaten as soon as it comes out of the pan, and you can't wait. Once the temperature drops, the lard inside will become greasy.

Put all the siu mai into the steamer, and Lin Xu started to make vinegar-seared mandarin fish.

This dish has high requirements for mandarin fish, and it needs to be cooked fresh to ensure the freshness of the fish to the greatest extent.

Once stale mandarin fish is used, the dish will be a disaster.

Remove the scales, gills, and viscera of ten mandarin fishes weighing about two kilograms, and cut off the fins at the same time. This can effectively prevent the fins from being fried when they are repeatedly oiled, resulting in a bitter taste.

Just packing up, the 5-minute countdown of the steamer has ended.

Lin Xu said to Ma Zhiqiang:

"Master Ma, bring out the siu mai from the steamer, and send ten baskets upstairs, and wait for the rest to see if there are any relatives. If no one wants it, we can eat it ourselves."

"Ok!"

Ma Zhiqiang opened the steamer and immediately smelled the scent of lard mixed with vegetables.

There is also a faint ham aroma.

Jinhua ham cut into small pieces, the fragrance is not so strong, and it smells elegant.

"The boss's craftsmanship is really nothing to say, the smell makes people swallow."

Wei Gan said with a smile:

"That's the skill that even Chef Qiu praised, it's definitely not easy..."

Together, the two brought out the Jadeite Shaomai steamer and covered it with the matching lid, which could preserve the heat of the steamer and also be more hygienic during the serving process.

By the time the cages of siu mai were delivered upstairs, Lin Xu had already packed up all the mandarin fishes and started to change the knives.

Seeing that Lin Xu was no stranger to this dish, Qiu Zhenhua wanted to test it out, so he asked:
"Master Lin, what kind of knife is suitable for the mandarin fish in this dish?"

"Peony Knife!"

After Lin Xu finished speaking, he used the knife to cut into the fish with a slight inclination, and sliced ​​forward and horizontally after reaching the depth of the spine, so that the fish could be opened to the maximum extent, and the depth of the fish could be deep-fried when frying.

Even the bones of the delicious vinegar-flavored mandarin fish are crispy. The reason is that when changing the knife, you need to cut deeper, so that the bones can be exposed to the maximum extent, and the hot oil can also fry the bones.

Upstairs, when the engagement banquet was in full swing, the waiter came in with a basket of siu mai.

Shen Jiayue was eating lamb chops, and when she saw the steamer, she said:
"Grandma, this is the emerald siu mai that Xu Bao made for you. It is said to be very delicious. Try it!"

When Mrs. Shen heard that her grandson-in-law did it, she smiled and said:

"Try it, if it tastes good, ask Xiao Xu to make more for me..."

While talking, the steamer was placed on the dining table.

The waiter lifted the lid, and the unique fragrance of Jadeite Shaomai wafted out.

"Wow, it smells so good!"

Shen Jiayue basically scrambled to eat the previous dishes, but she didn't rush to eat this dish. After all, it was specially arranged for grandma, so you can't grab it randomly.

Mrs. Shen looked at the siu mai in the steamer, and said in surprise:

"It's the same as the transparent one, is it made of flour?"

She put one into the plate, and the more she looked at it, the more miraculous she felt:

"This is simply a work of art. The stuffing inside is clearly visible. No wonder it's called Emerald Shaomai... Yueyue, Shuzhen, hurry up and eat it while it's hot."

After finishing speaking, the old lady picked up the siu mai in front of her again and took a light bite.

As soon as it was bitten open, a unique fresh fragrance of green vegetables flooded into the mouth. The filling was warm and moist. Although it was full of the aroma of lard, it did not feel greasy.

The taste is sweet and salty, salty and sweet intertwined, coupled with the dense taste of the green vegetable filling, the old lady couldn't help but admire:
"To be able to make green vegetables so delicious, my grandson-in-law's skill is really amazing!"

On the table next to it, Geng Lishan tasted this delicacy and exchanged glances with Cui Qingyuan, a self-proclaimed foodie, with expressions of surprise, even surprise.

Lin Kee actually still has this delicacy, it will be a blessing in the future!

"Mr. Lishan, Boss Lin has lied to you again."

"Yeah, there is such a good skill but you don't show it. I heard from Lele that it was Yan girl who asked Lin Xiaoyou to do it yesterday, and he agreed... This kid is getting more and more good at covering up."

Geng Lishan ate the delicious emerald siu mai, his face was full of satisfaction from the delicious food.

So comfortable, elegant and dense, warm and fragrant.

Other siu mai is either fragrant or sweet, but Jadeite siu mai is fragrant with freshness, fresh with sweetness, and the sweetness is also mixed with the salty taste and the deliciousness of ham.

This kind of siu mai can be eaten one cage at a time.

It's so delicious, the only pity is that there is only one per person, which is not enough to eat.

When Lin Xiaoyou comes up later, he must be put in another basket, preferably one basket per person, it is so delicious, one person tastes one, how can it be enough?
Geng Lele, who was sitting next to him, ate his siu mai, seeing his grandpa's attitude of not enjoying himself, he asked with a smile:

"Old man, don't wait for Jade to burn the wheat, there will be better ones later."

"More delicious? Is it better than Emerald Shaomai?"

Geng Lele said with a smile:
"I don't know if it's as good as Jade Shaomai. I only know that the dish is called mandarin fish with vinegar. Old man, have you heard of this dish?"

Geng Lishan: "!!!!!!!!!"

What?Vinegar fried mandarin fish?

Don't say anything, even if you grab it later, you will eat two more bites!
--------

Accidentally wrote 6000 words, the more I write, the more greedy I feel, it feels like masochistic... This chapter is [-] words, please ask for a monthly ticket, brothers!
(End of this chapter)