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

Chapter 566 Dry Croquettes≠Fried Meatballs! Lucy's Cry: Down with Capitalism! 【Subscribe】

"Dry croquettes are fundamentally different from croquettes!"

Uncle Gao put the oil pan on the stove, turned the heat to the maximum, then brought over the pre-soaked potato starch, first made it into a thin paste, and slowly poured it into the marinated meat stuffing.

Then I sprinkled some white sesame seeds into it, and started to stir it with my hands.

Lin Xu asked curiously:
"What are the differences, Master?"

His understanding of dry croquettes is still limited to ordinary croquettes.

Xie Baomin at the side said:
"The biggest difference is...doing it."

dry?
Is this a difference?
Just as Lin Xu was about to tell his senior brother not to interrupt, Uncle Gao said:

"Your senior brother is right. The biggest characteristic of dry croquettes is that they must be dry. If the skin of the croquettes is not dry enough, it means that they are not fried enough. If oil comes out when you pinch them, it means that the heat is not good enough."

After the starch paste is poured into the meat filling, after a little stirring, it is mixed with the meat filling and becomes sticky.

At this time, it is still necessary to prevent the filling of meat.

The diced lean meat and diced fat must be put into the oil pan in a relaxed state.

Uncle Gao adjusted the meat stuffing, and slowly waited for the oil in the pot to heat up.

He said:
"It is difficult to make dry croquettes because of the weak firepower of the stove at home. If it is made in a restaurant, it is relatively simple. It is easier to fish out the shape and fry it twice."

Lin Xu was a little puzzled:

"A total of three bombings?"

"Yes, it is fried three times in the store, and it may even be fried four times in a small stove like this at home, so as to achieve a crispy outside and tender but not greasy taste."

The oil temperature is [-]% hot, and Mr. Gao starts frying.

With his left hand in the basin, he grabbed the stuffed meat ball a few times, and then squeezed out a round ball from the tiger's mouth.

He is not big and round.

Put the balls into the pot, and then continue to put them in.

If it is a professional large stove, you have to turn down the heat at this moment, so as not to overheat the oil and cause the surface of the meatballs to be fried, but for a small family stove, you don’t have to worry about this, just fry it on high heat.

Uncle Gao put more than 20 balls into the pot in one breath.

Then pick up the spoon and push it on the bottom of the pot to prevent the balls from sticking to the bottom of the pot and causing paste.

The fire on the stove was high, and the temperature of the oil in the pot was always kept above [-]%, so the meatballs put in quickly took shape, and a golden-yellow burnt shell formed on the surface.

At this time, Uncle Gao picked up the colander, took out the meatballs, swung the oil pan a few times with the colander, and poured it into the stainless steel basin prepared next to it.

Lin Xu asked curiously:
"Fill it out as soon as it is set?"

"Yes, you have to take it out as soon as it is set, otherwise the fat will soak into the inside of the ball."

"Is that familiar?"

Uncle Gao picked up the leaker, beat out the oil residue in the pot, and started frying the second pot.

While he was busy, he said:
"So it has to be fried over and over again until the meat balls inside are cooked by the heat, and all the fat soaked in the charred shell on the outside is fried out."

To make dry croquettes, you need to keep letting the meatballs go in and out of the oil pan quickly.

The purpose of this is to prevent the oil from soaking into the meatballs, and to make the meatballs more dry and crispy, while the meatballs inside are more tender.

This method is indeed more convenient to use a professional stove. Each time it is fried for about ten seconds, after three times, the meatballs are basically cooked, and the shell will be completely fried and crispy.

But for a small family stove, this approach is relatively difficult.

Uncle Gao fried all the meatballs in three pots.

Lin Xu noticed that every time the master scooped up meat, he would deliberately shake the oil pan a few times.

At first he thought it was controlling the oil, and he wondered if he would fry it later. What is the use of controlling the oil now? Wouldn’t it still become very greasy when it was put into the oil pan later?
But after researching, he discovered that this has nothing to do with oil control.

As if to crack the shell of the meatballs.

After the shell is broken, the biggest effect is to make the meatballs taste more crispy!

After thinking about this, Lin Xu felt an inexplicable joy in his heart.

Some links and key points in cooking, as long as you observe carefully, you can also discover the mystery inside, there is no need to rely on the system blindly.

After all, the system is external, and what you learn is your own.

Just as I was thinking, a system notification sounded in my mind:
"The host is good at observation, discovered the cooking secret of dry croquettes, completed the hidden task [good at observation], and got a [-]% discount coupon for special props, congratulations to the host."

Whoops!

Is there a reward for this too?
Lin Xu didn't expect that he just carefully observed the master's method of making croquettes, not only completed a hidden task, but even got a coupon for a special item.

Although it is only a [-]% discount, it is just enough for Lin Xu now.

Because the price of [Enhanced Sense of Smell] is 6888888, after using the coupons, I can save about [-] points, and now I owe about [-] points for exchanging items.

It’s really Qiaoqiao’s mother who opened the door for Qiaoqiao——Qiaoqiao has arrived home.

Lin Xu chose to exchange without hesitation.

Soon, a system prompt sounded in my mind:

"Congratulations to the host for obtaining a special item—enhanced sense of smell."

After the exchange was successful, Lin Xu felt that his sense of smell had been strengthened instantly.

The aroma of peanut oil in the frying pan, the fragrance of the meatballs next to him, the aroma of cooking not far away from his brother, and the smell of cold dishes placed on the island in the center of the kitchen, etc., all entered his nostrils.

The system is right, the sense of smell has indeed been strengthened a lot, and there is no need to look at it right now, just by the taste, you can tell that the senior is frying fish fillets.

Fresh mandarin fish is used, because mandarin fish has a stronger umami flavor than other fish.

At this time, the temperature of the oil in the pan had risen to [-]% heat, and Uncle Gao took the freshly fried meatballs in the pan and poured half of them into the pan.

The firepower is weak, so you must do what you can when re-exploding.

Don’t pour it all at once, otherwise the temperature of the oil in the pot will drop too much, and the temperature of the oil will not rise, which will cause the oil to seep into the meatballs.

This is taboo.

Not only dry croquettes, but all fried meatballs should not be fried in warm oil.

As soon as the meatballs were poured in, the oil pan suddenly boiled.

The frying time this time was still not long. After about eleven or twelve seconds, Uncle Gao took the meatballs out of the oil pan, and then shook them a few times on the oil pan as usual.

The magnitude of the bumps was not as large as last time, but because there were so many balls, they squeezed each other more forcefully.

From the crackling sound, it could be felt that the burnt shell that had just been blasted broke again.

Lin Xu understood it thoroughly, and flipped it every time it was fried, so that the outer shell became crispier and more delicious.

Is this the secret to the deliciousness of dry croquettes?
After the second bombing, Uncle Gao turned his head and glanced at Lin Xu:
"See what?"

"It's very important for you to shake it a few times before serving it out of the pot."

This statement not only surprised Uncle Gao, even Xie Baomin, who was frying fish fillets in front of the stove next to him, couldn't help turning his face away, and boasted:
"Okay, junior brother, this observation is powerful enough!"

The master just criticized that the process should not be left behind. If it were someone else, you should feel that the master and the brothers should know everything.

Unexpectedly, both of them tacitly didn't mention the matter of blowing up the spoon, just wanted to see if Lin Xu could observe this.

Unexpectedly, he not only observed it, but also keenly felt that it was the essence of dry croquettes.

"Xiao Xu's talent is really great. I remember your senior brother was forced to eat half a bowl of dry croquettes before I figured it out."

Half a pot of dry croquettes?

What kind of torture is this?
Other masters lead apprentices, and if they feel that their level is not good enough, they try their best to let the apprentices practice basic skills.

And my master made his apprentices eat desperately.

In the year of catastrophe, such a master would definitely have countless disciples, but now...

I originally thought that my senior brother would have been hurt by eating only smoked fish before, but I didn’t expect to have a similar experience with dry croquettes. It’s really not that simple to learn the craft from the chef king.

The fire on the stove was burning fiercely. Uncle Gao tried the temperature of the oil, and he was almost embarrassed, so he said to Lin Xu:

"When making dry croquettes in restaurants, they are usually fried in advance, and some customers order them before returning to the pot. This is a more efficient way, but it should be noted that the croquettes must be fried twice, and then put them aside to dry. "

Fry it twice and let it dry?

Under normal circumstances, shouldn't it be fried and set aside, and when the customer orders it, return it to the pot twice?
Xie Baomin took out the fish fillets from the pot and said to Lin Xu:

"The meatballs fried once are not cooked, they are raw. Those raw meat fillings are simmered in it, and they tend to have a sour taste. If they are fried again, no matter how many times they are fried, the sour taste will remain. Customers will know that they are leftover meatballs."

It turned out to be the case.

Only now did Lin Xu understand.

After frying twice, the meat filling in the balls is basically broken, and there will be no sour taste, but the time should not be too long, otherwise the meat will not be fresh and tender.

The meatballs that have been fried twice are estimated to last for half a day at most.

This requires the head chef to have precise control over the dishes, less can be done, but not wasted.

However, in general restaurants, even if the meatballs are left over, they can also be used to make meatball soup, simmered meatballs, couscous, and boiled cabbage with meatballs and other dishes.

It won't be thrown away, it's all cost after all.

After a while, the temperature of the oil in the pot finally reached [-]% hot, or a little more than [-]% to be exact.

Uncle Gao poured half of the meatballs in again and continued frying.

After ten seconds, take it out of the pot and shake it a few times with a colander to make the shell crispy again. When the oil in the pot is about [-]% hot, pour the balls in the colander into it.

Re-fry for seven seconds.

At this moment, the shell of the meatballs has turned maroon, and they look very beautiful. When they are placed in a colander, they crackle, and the sound is crisp enough.

If he hadn't seen it with his own eyes, Lin Xu would never have imagined that the meatball was blown up four times in just a short while.

And every time it comes out after being plunged into the oil pan, it is obviously different from the fried meatballs in the impression.

Seeing Master scoop out the re-fried meatballs from the pot and prepare to put them into bamboo baskets, Lin Xu immediately said silently in his heart:
"Use Cooking Cards!"

Soon, the perfect method of dry croquettes was learned.

Uncle Gao took out the meatballs, and instead of directly frying the leftovers, he said to Lin Xu:
"Taste it and tell me how you feel."

Xie Baomin on the side smiled lightly, so, Master is going to listen to the post-reading review.

On the day of the big wedding, I still don't forget to teach. Those who don't know think they are married to the stove.

Lin Xu was also polite, picked up a pair of clean chopsticks, and picked up a meatball. Instead of dipping in the tiger sauce or salt and pepper that he had prepared, he got closer and smelled the smell of the meatball.

Since his sense of smell had been strengthened, he could easily smell the rich meaty aroma from the place where the skin was cracked.

As for why you don’t dip it in the sauce, it’s because you want to taste the fresh aroma of the meatball itself. This is a rule of dish testing and a must-have skill for a kitchen manager.

By eating with your mouth, you can tell whether the ingredients are fresh, whether the seasoning is reasonable and other factors.

After smelling it, Lin Xu put the meatball into his mouth.

The entrance has the aroma and warmth of oil, and when you bite the meatballs, the crispy sound comes out of your mouth.

Then the mouth was filled with a strong fresh aroma, and even rich gravy. This kind of texture and taste made the meatball and the crispy shell form a strong contrast.

good to eat!

This wonderful taste is really addictive.

The most classic thing is that although the outer shell is very crispy, the meat balls inside are soft and tender, but they don't need much chewing.

The crispy shell cracked as soon as it was bitten down, and the meat ball inside melted as soon as it was squeezed, making it as tender as a lion's head.

But the lion's head is the result of several hours of simmering, and this kind of meatball is only fried in a high-temperature oil pan several times, each time for only ten seconds.

But in terms of taste, there is a sense of similarity.

Perhaps this is the charm of Chinese food.

After eating a meatball, Lin Xu said:
"It's delicious, the meat inside is super tender and juicy, it doesn't feel like it was fried, and the crispy shell on the outside is not connected to the meat filling inside, it seems to form a hollow belt... It is indeed a famous food in Beijing , is delicious.”

Uncle Gao picked up a ball with a smile, and with a light break, you can see that the crispy shell on the outside and the meat ball inside have indeed separated:

"You're right. Dry croquettes are eaten with this kind of contrast. The drier the outside, the more tender the meat inside. The reason why you fried them several times..."

He tore off a piece of crispy shell with his hands and squeezed it hard, but there was no fat.

It is completely different from the impression that fried food is full of fat.

Xie Baomin said:
"Not only this dry croquette, but also other dishes should not be greasy, such as roast duck, if the duck body is not dried enough, and the oven temperature is not high enough, there will be a lot of fat... Be careful."

Next, Uncle Gao finished frying the remaining meatballs, prepared other dishes, and cooked the dumplings by the way. Today's wedding banquet officially began.

Lucy and Su Peipei chatted happily.

Lucy was eager to know the problems faced by front-line teaching, and Su Peipei also practiced her oral English and corrected the pronunciation of many words based on the chat with Lucy.

In English teaching in China, many people follow the scriptures, even if the pronunciation is not standard, and the language thinking is also Chinese thinking. This kind of English, even if the test scores are high, you will still be blind when you meet foreigners.

Many foreign language students who have passed the eighth grade of English are confused when chatting with foreigners, and they are completely incomprehensible, because they do not organize their language according to the language logic of Westerners.

"Su, it was a pleasure chatting with you, and I learned a lot."

Lucy took out her mobile phone, directly displayed her WeChat QR code, and asked to add WeChat.

Foreigners are more direct in their behavior, unlike Chinese people who like to be subtle and euphemistic.

Luo Shan came over with a bottle of red wine, seeing this scene couldn't help but said:

"Cui Hua'er, are you still thinking about saving the country with curves?"

The earphones Lucy was wearing didn't translate the meaning of curves to save the country, but she knew it shouldn't be a good word, so she raised her middle finger skillfully.

After exchanging body language, the two sat down and began to eat dinner.

Luo Shan filled up the red wine for everyone, Shen Jiayue and Xie Yufei and Xie Yuhang each took a bottle of juice because they didn't drink alcohol.

"Thank you for coming to my wedding banquet with Xiaoshuai, and I also thank Ms. Wang Cuihua for traveling thousands of miles to be my bridesmaid. I won't say anything else. I will never be vague about the place where money is needed in the future."

Tsk tsk tsk, this is really down to earth.

Xie Baomin felt that he was so open-minded to his wife, so he wanted to toast more later.

After everyone toasted together, Lin Xu took a sip of the red wine. The wine was very mellow and full of aftertaste. Once you tasted it, you knew that it was not comparable to the counterfeit Lafite online at 59.9 free shipping.

Lucy didn't pay attention to it just now, but she tasted the red wine, looked at the label on the bottle again, was taken aback, and then said in English:
"I hate capitalists, down with capitalism, long live the proletariat."

Shen Jiayue touched her with her elbow:

"Aunt Lucy, is this wine expensive?"

"Expensive, super expensive!"

Lucy said something with an exaggerated expression, and then racked her brains for a long time before finding a more intuitive analogy:
"It can be exchanged for your husband's beautiful luxury car."

Shen Jiayue: "!!!!!!!!!!!!"

My god, is it so expensive?

If it weren't for the fact that she couldn't drink, she really wanted to have a sip to see how delicious this bottle of wine was.

By weight, it is much more valuable than gold.

At first, I thought it was just an ordinary dinner, but I didn't expect that it was a lot more than all the expenses of the last wedding held in Diaoyutai.

Sure enough, the low-key way of the rich is extraordinary.

Lin Xu tasted the salt and pepper first with a ball in between. It was indeed as good as what Liang Shiqiu wrote, but it was different from a group of him eating a plate. Today there is a small basket on the dining table. Eat whatever you want, enough!

After tasting salt and pepper, he tried tiger sauce again.

The aroma of garlic and the rich aroma of thin yellow sauce, together with the moist feeling of sesame oil, fully set off the fresh aroma of dry croquettes.

This sauce is really good.

It was so simple when it was made, and I thought the taste was ordinary, but I didn't expect it to be so brilliant.

When you go back to the store to serve this delicacy, you must prepare tiger sauce, so that the people in the capital who talk about authenticity every day can taste it, what is the old taste of the capital!
Except for the dry croquettes, the other dishes on the table are all delicate and elegant, and they taste extraordinarily delicious.

With a bottle of 500 million red wine, it feels really good.

Even Lucy, the teacher's wife's rival in love, was full of praise for this bottle of wine, and vainly grabbed the bottle and took a selfie and posted it on her social account platform.

After a meal, Lin Xu helped Master tidy up the kitchen. Just as he was about to sit down for a rest, Xie Baomin gave him a wink:

"Let's go, it's not suitable to stay here for a long time."

Lin Xu took a look and found that Lucy drank a little too much and was muttering in English at the moment and didn't know what to say.

They are all elders, and it is really inappropriate to stay, so Lin Xu and his senior got up to say goodbye.

Let's go to the store to drink tea and rest later. As for the remaining mess, I believe Master, the old sea king, can handle it.

Xie Baomin and his wife both drank the red wine, so they found a replacement driver.

Shen Jiayue drove Lin Xu's car into the shop.

When getting off the car at the door of the store, Shen Jiayue asked in a low voice:
"Xu Bao, Master and Mistress, are they okay?"

"No, even if something happens, we can't intervene, so don't get involved."

After locking the car, as soon as the two entered the store, Chen Yan and others came over:
"How about the wedding banquet? Tell me quickly, we have been waiting all afternoon to eat this melon, and Xiaoqi and Shu Baobao are still waiting for me to retell it to them."

Geng Lele also looked curious:

"Ms. Lucy uploaded a photo just now. I saw you from the reflection of the glass bottle. Is she also at the wedding banquet? OMG! I really want to go and watch it!"

Everyone was making a fuss, and even Dundun, who was sleeping on the service desk, came over to join in the fun.

Lin Xu:? ? ? ? ? ? ? ?

Are you too gossipy?
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The sound of cannons outside became more and more intense, and the cats and cats suffered a lot, and they were scared to hide XZ.This chapter is 5400 words, ask for a monthly pass, brothers!
(End of this chapter)