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

Chapter 607 Everything can be candied haws!Memories of the older generation in Northeast China - crispy yellow vegetables! 【Subscribe】

"New way?"

Wei Gan became interested as soon as he heard it.

He asked while frying the tenderloin:
"How do you do it? Can you tell me? I'm really curious what other ways the tenderloin can be made."

Lin Xu glanced at the tenderloin that was being fried in the pan. There was about enough sweet and sour pork tenderloin, and he immediately added a little salt to the remaining batter.

Stir again with chopsticks to allow the salt to fully dissolve in the batter.

When he was busy, he said to Wei Gan:

"Actually, it's boiled glass sauce and hung on the tenderloin, so that the tenderloin changes from sweet and sour flavor to candied haws flavor."

The reason why the salt is added is that the juice hanging outside has changed from a sour and sweet sweet and sour juice to a syrup, and the sweetness is more intense. In this case, you have to add some salt to the crispy paste to neutralize the salty taste Remove the sweetness from the outside.

The crispy white meat is made of pure fat, and it is easy to get tired if you eat too much.

Qi Siming tasted the crispy yellow vegetables, looked at Lin Xu and asked:

The Shanghe Gang of Sichuan cuisine is centered in Rongcheng, where officials and wealthy businessmen live, so the dishes are light and there are many desserts.

Break the eggs into a small bowl, put a little salt, and stir to disperse.

Today's egg liquid spread out a total of five semi-circular egg skins.

Lin Xu felt that even if he told the practice, these foreigners might not be able to understand it.

Eat it once today, eat it at grandma's house tomorrow, and eat it again when shooting.

Although the hunting of wild animals is now prohibited, more than half of the high-end Northeast dishes cannot be made.

Everyone knew that there was a new dish, and Xie Baomin even analyzed that it was a dessert dish.

Lin Xu put the rock sugar tenderloin on a plate, and was about to take it back when he suddenly remembered a classic Northeast traditional delicacy-crispy yellow vegetables.

But when he saw the diamond-shaped bodies with gold wires hanging on the plate, his eyes widened. He felt that this dish was more high-end than snowy bean paste and crispy white meat.

Stir-fry the sugar to the glass stage, pour in the fried tenderloin strips, stir a few times, so that all the surface of the tenderloin is covered with syrup.

But since Aunt Lucy asked, he said:
"Three eggs, add an appropriate amount of salt and beat them up, then add an appropriate amount of potato starch and flour, after they are all beaten up, pour an appropriate amount into the pot, and spread them into egg pancakes..."

In the kitchen, Lin Xu moistened the frying pan three times.

But now the topic in the group has changed. Those foreigners showed their scientific research spirit to study how eggs are made into standard diamond shapes.

He passes the plate to the passer-by:
"Send it to the private room where my family eats, let them eat first, and I will add another dish."

However, crispy yellow vegetables are hung with sugar at the end, while croissants are filled with honey juice using the principle of thermal expansion and contraction, and the final texture and taste are different.

Before he finished speaking, Lucy was stunned:

Chen Yan took Shu Yun's hand and pulled him over:
"Don't stand up, sit down and eat, try this pork tenderloin with rock sugar."

This is a very labor-intensive dish, not very well-known, but the taste and texture are superb.

Xiao Lele, who are you connoting here?

Zhu Yong came over and took a piece to taste:

Lin Xu put the wok on the shelf and fried the sugar again.

Lin Xu shook his head:
"I'm going to shoot a video tomorrow. I will make a collection with the high-end Northeast dishes I made before. With the addition of crispy yellow vegetables, there are already three sweet dishes, and the next one will start to make salty dishes."

Xie Baomin didn't give in, he said with a smile:

Stir everything well and move on to the next step.

In this way, a rock sugar tenderloin is made.

"This should be called rock sugar pork loin."

But it’s not enough to just make dessert dishes. Some high-end salty dishes should be made as well, so that young netizens can see the living standards of Northeast people half a century ago.

"I don't know, he didn't say."

Lin Xu put the wok for making desserts on the shelf, heated it up and cleaned it again, put half a spoonful of white sugar into the wok, added half a spoonful of water and a little cooking oil, and started frying the sugar.

"Tentatively it's the Sai Bear's Paw. You can't eat the real bear's paw, so you can only eat some counterfeit ones. But even though it's a counterfeit one, it's still a famous dish."

Later, the factories in the Northeast moved to the whole country, and the workers in the Northeast also settled down with the factories all over the country.

"I can help."

"Okay, I will go to grandma's house with Yueyue tomorrow to make this dish."

Xie Baomin looked at the newly made rock sugar loin, said with a smile:

Then take the kitchen paper and wipe off the grease in the pot.

Shu Yun felt that the plate of crispy yellow vegetables in front of him was the answer.

Especially those who don't like to eat fatty meat, even if they want to taste the taste of crispy white meat, they will be persuaded by the fat inside. Now that it is changed to tenderloin, this situation will not happen.

Today, no matter where in the country, whenever there is a large state-owned industrial factory, even if it was once a state-owned factory, there are still northeast workers in the factory area, and the northeast accent can be heard from time to time in the nearby residential areas.

Then use a knife to make a parallel reference according to one side of the egg skin, and cut it obliquely every three centimeters to divide the egg skin into strips.

Lin Xu nodded:

And it got bigger and bigger, and finally, the original rhombus became a rhombus with two pointed ends, looking like a golden spindle with edges.

She sent all the dishes today to the group of foreign friends.

Everyone:? ? ? ? ? ? ? ?

When the material conditions are abundant, ordinary scrambled eggs and boiled eggs are completely tired of eating, so only chefs have figured out the dish of crispy yellow vegetables.

When she was planning the plan happily, Chen Yan was also muttering, it happened that tomorrow I was going to give my grandma a newly bought silk scarf, so it would be normal to eat two pieces of crispy yellow vegetables then?
But how do you eat and drink while filming?
He had to find a plausible reason, otherwise Yueyue would have to ridicule again.

Croissant is made by stacking the skins together, cutting them into a crescent shape and frying them in a pan to fill the middle with air. The method is really similar to crispy yellow vegetables.

Shu Yun shook his head:

"Wei Gan, I've given you this plate, try it all."

Lucy is having a good time eating. She likes this crispy yellow dish very much. After hearing everyone's opinions, she can't help but agree:

The only downside is that the tenderloin does not have the melt-in-the-mouth texture of fat.

A square becomes a slightly curved cube, and a triangle becomes a triangle.

Shen Guofu is no stranger to this dish, he said with a smile:

"It's a good idea to wrap the deep-fried tenderloin with a layer of syrup and make it look like candied haws... He just finished cooking a dessert dish, and he suddenly had the inspiration to make a dish. The next dish should be a dessert dish. Let's wait and see. "

After finishing speaking, he brought raw eggs, soaked potato starch, flour, sugar and other ingredients to make crispy yellow vegetables.

Geng Lele looked at Xie Yufei and Xie Yuhang and said:
"You asked for one dish, but you got two. See how kind Xu treats you! Go back and finish all the papers I gave. I'll check next time. If you can't even pass the Tsinghua University exam, don't you feel ashamed?" ?”

"I can be responsible for greedy foreigners."

"Okay, just leave it there, we'll make some later when we don't have enough to eat."

"Like a work of art, I don't want to eat it."

When the stir-fry is in the shredded state, pour the crispy yellow vegetables into the stir-fry, stir fry well, then scrape the syrup at the bottom of the pot with a spoon, and turn it regularly on the plate a few times, so that fluffy yellow vegetables appear on the crispy yellow vegetables. gold wire.

“What a beautiful dish!”

After wiping, put the frying pan back on the stove, scoop up a large spoonful of egg liquid and pour it in before it heats up, and turn the pan slowly to let the egg liquid flow in the pan.

Why is this eating habit formed?Because of the money.

The biggest feature of crispy yellow vegetables is that they are crispy, and the colder they are, the crispier they are, especially after the outer layer of syrup condenses into glass, it tastes crispy and crispy, and it is delicious.

"Wow, what a beautiful dish, thank you boss."

"I can help with the lights."

It is a vegetarian crispy white meat.

Zhu Yong looked at Lin Xu and asked curiously:
"Boss, your recent episodes of high-end Northeast cuisine have created an upsurge of learning Northeast cuisine on the Internet. Is this crispy yellow dish also made into a video?"

After forming, with a trace of egg liquid remaining on the surface, Lin Xu shook the frying pan to separate the egg cake from the iron pan, and then he lifted the egg skin and folded it in half.

Shaanxi has a similar method, using wax gourd to make a dish similar to bear's paw, also called Sai Xiong's paw.

"Is it made of winter melon?"

Lin Xu smiled:
"This is a unit of measurement unique to Chinese food. Chinese chefs have spent their entire lives trying to figure out the right amount."

Lin Xu came outside with two plates, just bumped into Shu Yun, and passed the small plate over:

Lin Xu shook his head:

Then let it dry for a while, so that the syrup on the surface of the tenderloin condenses into a glazed shape.

Shu Yun was very moved. Every time he cooks rare dishes that are not often eaten, the boss never forgets to serve everyone a portion. There are not many restaurants in Yanjing City that treat you like this?
Last time a netizen asked why Linji's employees are so energetic.

"It's still busy outside, just give me two yuan left later, I'm not busy and come to eat."

These egg skins cannot be fried too much at one time, otherwise they will not fit in the oil pan after swelling, which will affect the final dish effect.

When Chen Yan asked, Su Peipei also turned to look at her husband, wanting to know the answer.

When Dou Wenjing heard this dish, she asked curiously:

After speaking, she smiled apologetically at everyone and left the private room.

However, compared with crispy white meat, the cooler the crispy yellow vegetables, the better the taste and the more crispy the taste.

However, for people who don’t eat fatty meat, this is not a disadvantage, but an advantage. People who don’t like greasy meat are least used to the feeling of fat melting in their mouths.

And because a pinch of salt was added when the eggs were beaten, there was a hint of saltiness under the sweetness, which immediately enriched the taste of the whole dish.

Or a dessert dish?
Great, I like this kind of dishes.

third floor.

"The freshly made crispy yellow vegetables, this plate is yours. Let everyone try it. If it is not enough, let the back kitchen make it. Give them a chance to practice."

In addition to the Yangtze River Delta, Sichuan cuisine also has this pattern.

Then use the other side as a reference, and cut it every three centimeters. In this way, the entire huge triangle becomes a rhombus with a side length of three centimeters.

At first, the egg skins just sank to the bottom, but after a while, these egg skins, which were originally flat, gradually bulged up.

Then put potato starch in the same amount as the egg, dig out the soaked potato starch, put it into the egg liquid, and then put a small handful of flour to increase the viscosity of the egg liquid.

Wei Gan said curiously:
"It's so simple? I'll try it later. If it works, wouldn't this be another special dish."

Shu Yun said:

Crispy yellow vegetables are made with eggs, which are relatively complicated and a popular dish in the past, but now few chefs are willing to make them.

After changing the knife, Lin Xu set up the oil pan, and when the oil temperature was [-]% hot, he scattered these diamond-shaped slices into the oil pan, turned on the minimum heat, and fried slowly.

"No, pig skin is used as the outer skin, and the inside is filled with a mixture of Liao ginseng, shark's fin, abalone, fish maw, beef, pig fat and other ingredients, and then steamed with a whole beef tendon. Although it is It's like a meal, but the level is not low."

Shen Jiayue asked curiously:

Especially in the past, it was not easy to make sugar, so where there are many desserts and where people can afford sugar, it means that the local life is rich and the material conditions are rich.

For example, the Yangtze River Delta area was very prosperous during the Ming and Qing Dynasties, so sugar was used as a daily seasoning there, and no matter what dishes were made, sugar was always added.

"I can help you taste the saltiness..."

Let the original round omelette become a semicircle.

In the Northeast after the founding of the People's Republic of China, the reason why dessert dishes and lady dishes are rampant, and everything can be candied haws is also because of the rich material conditions.

At that time, when other places could not get enough to eat coarse grains, Northeast China had already entered the industrial age.

When everyone heard that it was made with eggs, it was even more incredible.

The Xiahe gang is eaten by the poor, mostly spicy and spicy, and most of the ingredients are offal offal that the upper-class people don't use, and there are very few dessert dishes.

Lin Xu came upstairs with a large plate full of crispy yellow vegetables. As soon as he opened the door, there was a burst of exclamation from inside.

"What the hell is this?"

Han Shuzhen prefers to eat this kind of dessert dish. She picked up a piece and put it in her mouth to taste.

When Shen Jiayue heard about the shooting, she immediately started to think.

"Shooting, I will shoot it tomorrow when I have time, and take advantage of the enthusiasm of netizens, and shoot another Northeast dish that is more labor-intensive."

In this way, he fried pot after pot.

If it was cut into round slices when the knife was just changed, what is now bulging is a hollow ball.

It's like a two-dimensional picture becomes a three-dimensional picture.

practice?

After finishing everything, Lin Xu picked up a kitchen knife and cut the semicircle into straight sides, turning the semicircle into a big triangle.

"Can this dish be made in our show?"

The shape is not important, the important thing is that the size should be consistent, so as to reflect the beauty of the dishes.

For example, the steamed bear’s paw, which is a famous Northeast dish, is used instead of real bear’s paw, but the taste and texture are still not inferior. Many people who have tasted it say they are unforgettable.

"Damn it, the egg skin looks so beautiful once it's fried."

The egg skin is cooked, so don't worry about frying it through.

At this time, use a spoon to tap the egg skin lightly to make the folded egg skin stick together firmly.

Zeng Xiaoqi took a sip, looked at Lin Xu and asked:

But there are also some dishes that can be cooked.

In the Northeast, there are many desserts.

The large plate will be brought to the private room later, and the two small plates will be given to the chef in the back kitchen and the waiter at the front desk respectively.

Lucy didn't quite understand what everyone was talking about. Seeing a new dish being served, she picked it up with chopsticks awkwardly and put it on her own plate.

Today's crispy yellow vegetables were prepared a bit too much, Lin Xu served a large plate and two small plates.

Lucy looked at the news in the group, and asked Lin Xu:
"Lin, can you tell me how to do it? My friends are very curious."

In fact, cooking can best reflect the real material level of the local area.

This is the standard way of spreading egg cakes, and it is also a necessary step for making crispy yellow vegetables.

When these rhomboids are all floating on the oil surface, it means that they have been completely fried. Lin Xu takes them out with a colander and puts them in the oil filter basket next to them to control the oil.

"Brother-in-law, what kind of dish is this?"

"Appropriate amount? What unit of measurement is this?"

The rhombus is a common way of changing the knife in Chinese food. In addition to the diamond shape, crispy yellow vegetables can also be changed into triangles, circles, squares and other shapes.

Bear paws are delicious because the skin is soft and waxy, the inside is plump, and the fascia mixed in the meat, these can be replaced by other ingredients.

"I can help move the mirror when shooting."

From snowy bean paste to crispy white meat, to the current crispy yellow vegetables, they are all products of the period of rich material conditions in Northeast China.

"This is the crispy yellow vegetable from the Northeast. It's made with eggs. The recipe is a bit similar to the croissant you ate years ago."

Before the meal, everyone was still discussing the relationship between mud and chickens.

Three times of crispy yellow vegetables, just think about it.

Turn it over, do the same operation again, take it out of the pan and put it aside to dry, and start to spread the next sheet.

The crispy white meat is completely cooled, and the greasy feeling of the big fat meat is simply unbearable.

Wei Gan looked at him like a fool:
"The crispy yellow vegetables in the Northeast. When the conditions in the Northeast were good, I thought of ways to make them delicious. This crispy yellow vegetable is one of them."

Take a bite, and there is a crisp sound of glass shattering, which shocked the foreigner:
"Candied haws? Is this candied haws?"

Tenderloin strips can just replace this step.

"It's really crispy and delicious!"

The final shape is closely related to the appearance when changing the knife.

Lin Xu didn't know if there was this dish in Northeast China, but judging from the eating habits of people in Northeast China who can cook everything in candied haws, there might be tenderloin in candied sugar.

"When I went back to the Northeast with the old lady, I ate crispy yellow vegetables. The old lady wiped her tears while eating. I haven't eaten it for many years, and my heart is full of memories...Xiaoxu took time to make it for grandma again, so that the old man Try it."

"Boss Lin, what are you going to do with the salty dishes from Northeast China?"

At the level of Wei Gan and Zhu Yong, although many dishes have never been heard of, as long as they know how to make them, they can basically be restored to the original level.

Shu Yun placed the tenderloin with rock sugar on the dining table, and said to everyone with a smile:
"The boss asked everyone to eat first, and he wants to add another dish."

Upon hearing the ingredients, everyone's attention was attracted again.

"What kind of food are you going to cook?"

After he finished frying the tenderloin strips, he was busy making sweet and sour sauce.

Spread the egg liquid completely in the pot and put it on the stove to let the egg liquid gradually solidify into a thin egg skin.

"It sounds delicious. I hope to make it soon, so I can taste it."

After all, there are even snacks such as rock sugar frozen pears, rock sugar green peppers, rock sugar eggplants, etc. It is not a surprise to have an extra rock sugar tenderloin.

When Lin Xu thought of crispy yellow vegetables, he wanted to try it.

Lucy was dumbfounded.

Lin Xu said:

"Using the settings of Tomb Raiders' Notes, the right amount is the Chinese chef's goal—the ultimate!"

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(End of this chapter)