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

Chapter 781 Simple but exquisite delicious dishes-dry fried bell!Fuding pork slices are out of the pan! 【Subscribe】

"Xu Bao, can I learn this dry fried bell?"

Shen Jiayue likes this dish very much. It is crispy and crispy, and you can chew delicious meat pieces inside. Unfortunately, there are not many of this dish in Beijing, so you can only eat it in Hangbang restaurants.

Now that Lin Xu is going to fry and ring the bell, she naturally wants to learn it. If she learns it, she will be able to realize the freedom of ringing the bell.

Lin Xu said:

"Yes, the only difficulty of this dish is the heat when frying. As long as the heat is controlled, the bell will not be unpalatable."

In fact, the dry-fried bell is not seasoned when it is cooked, and it is eaten with dipping sauces such as sweet noodle sauce, pepper and salt, so there is no need to consider seasoning at all.

Hearing these words, Shen Jiayue immediately regained her spirits:
"Then if I can't learn it, you have to take responsibility!"

"No problem, be responsible to the end."

Lin Xu kissed the girl, took a small piece of pork belly, and minced it with a kitchen knife.

Put salt, monosodium glutamate, rice wine, and an egg yolk into the meat, grab it and mix it, put it aside to marinate, and when it is marinated, it will be the stuffing for making dry fried bells.

Then Lin Xu soaked some vermicelli in warm water, planning to stew them with the meat.

Twenty minutes later, Shen Jiayue prepared the meat, and the onion ginger water and pepper water had been chilled properly.

She brought the cooking machine over, put the knife head in place, then put the pieces of meat, salt, white pepper, and a little baking soda into it, and then added some chilled onion ginger water and pepper water.

Baking soda is added to make the meat more tender, so that the taste is more delicious.

When adding water, Lin Xu reminded:

"Water should be added in small amounts several times. Don't add too much at one time, as it will easily silt up."

"Oh, I know!"

Shen Jia added water, covered the airtight lid, put the cooking box on the cooking machine, and started to whip.

Under the high-speed rotation of the knife head, the meat inside was quickly stirred into minced meat. Shen Jiayue stopped, opened the lid and added some ice water, and put another spoonful of crushed ice by the way.

Continue to beat, the meat filling gradually turns into meat paste, and then turns into minced meat in the process of repeated whipping.

Pour out the minced meat, the tender color reminds Shen Jiayue of the meat swallow she made before:

"Xu Bao, why do I feel that these meat pastes are similar to meat swallows?"

Lin Xu said:

"This is the same series of delicacies. The traditional method is the same as the meat swallow. It also needs to be beaten. It is too inefficient, so it is changed to a meat grinder... In fact, the local meat swallow and swallow in Fuzhou , and now they are all beaten with a meat grinder, and they don’t care about beating at all.”

Shen Jiayue felt cheated, Smelly Xubao, knowing that there was a way to save energy, fooled me into beating me with a wooden mallet all morning, so tired that my arms were sore and sore.

If you have a conscience, come here and kiss me, otherwise you will break up with me... Break up with me for 5 minutes!

She was thinking furiously, when Lin Xu really put his arms around her and kissed her:
"Didn't I tell you at the time, if you don't beat it like this, people will not approve it when you post it on the Internet, and think that the meat grinder has no soul."

Only then did Shen Jiayue realize that it was for posting a video.

That's good, my baby forgives you~~~
Pour in the meat puree, pour in the sweet potato starch that has been crushed and sieved, and stir to form a meat paste.

"I feel that sweet potato starch is very troublesome. I have to crush it every time I use it. Is there any starch that forms agglomerates? There is no need to do this."

Shen Jiayue asked Lin Xu curiously while busy.

"It can be replaced with cassava flour, which is finished and ground. In fact, sweet potato starch is also ground, but it is processed by industrial mills. Relatively speaking, this agglomerated sweet potato starch is more natural."

Among all the starches, only the sweet potato starch is the roughest, basically large and small off-white agglomerates.

But most people buy sweet potato starch for this appearance, because this is the final form of sweet potato after it has been ground into a paste and filtered through sedimentation.

Among the ingredients, the more processing times, the less original taste.

The most typical example is sugar.

Sugar cane is squeezed into sugar, the syrup is boiled dry, and it becomes brown sugar. Brown sugar is purified into white sugar, and white sugar is ground into powder, which becomes powdered sugar. If it is further purified, it will become soft white sugar...

Soft white sugar has only pure sweetness, and the freshness of sucrose is completely lost.

This is the case with many ingredients. The more refined the processing, the less the taste of the ingredients themselves. Therefore, many people who pay attention to health preservation do not eat finely processed ingredients, but choose rough processing.

Many people go to the countryside to buy sweet potato vermicelli and sweet potato starch because of this consideration.

Lin Xu was teaching cheats to the good boy, when the doorbell rang, Lao Shen and Han Shuzhen had already arrived downstairs.

Shen Jiayue said:
"I wanted to give my parents the keys, but they insisted on not wanting them. They refused to listen to the access code, and insisted on letting them open the door..."

When the young couple moved in, they had already offered to give the key and access code, but both Shen Guofu and Han Shuzhen refused.

The two felt that as parents, they should give their daughter and son-in-law an independent space. It seemed troublesome to ring the doorbell every time they came over, but they could also remind their daughter and son-in-law to avoid embarrassing situations.

And doing so seems to have a sense of boundaries.

When Shen Jiayue came to the door, she saw not only her parents, but also Yan Lin and Professor Cui on the display screen of the access control system.

Ok?
Is this a collision?
She pressed the button to open the door, and the security door opened automatically. Mr. and Mrs. Shen and Professor Cui walked in and took the elevator upstairs.

When she came home, Yan Lin said with a smile:

"I wanted to take advantage of the festival to invite your parents to have dinner and chat, but Mr. Shen recommended to eat at home... Didn't bother you, Yueyue?"

"Why do you bother me? You've made my house flourish, Dundun, don't just watch TV, see who's coming? Why don't you come over to welcome me?"

Dundun cried out reluctantly, but still acted.

It first raised its paw and tapped it on the remote control, the TV screen paused, then jumped off the sofa, trotted to Yan Lin, rubbed its head against Yan Lin, then raised its head and meowed, asking hug.

Yan Lin hugged it in her arms:
"This little guy is really becoming more and more like a child. What kind of TV are you watching? Can I watch it with you?"

Dundun immediately raised his paw and pointed to the sofa.

Cui Qingyuan was embarrassed to eat with empty hands, so he brought two bottles of whiskey.

Lin Xu came out of the kitchen to say hello to everyone, and then went back to the kitchen to continue working, while Shen Jiayue also continued to make Fuding pork slices.

The meat puree and sweet potato starch are mixed well, and the ingredients are ready.

Although this delicacy is called meat slices, it is actually raw boiled meatballs. The ingredients usually include rice vinegar, pepper, and coriander. It tastes hot and sour, and the meatballs are delicious and tender, very enjoyable.

While Shen Jiayue was washing the coriander, Lin Xu cut the skinless furnace meat into slices, then took out the soaked vermicelli, cut some cabbage, and started cooking.

Heat oil in a pan, sauté the onion, ginger and star anise until fragrant, add the washed pork skin and stir-fry for a while, then add boiling water, add light soy sauce, dark soy sauce, and pepper, etc. to simmer.

To cook with pigskin, you basically have to stew the pigskin thoroughly before proceeding to the next step.

After the pigskin is stewed thoroughly, put in the pork, cabbage and vermicelli, and just stew to taste. The method is not difficult at all.

Lin Xu put the wok on the stove to simmer, then sliced ​​the soy sauce meat, served it with loofah and steamed it in the steamer.

After finishing all this work, the marinated minced meat was almost tasty. He took the fried bean curd and started to prepare the fried bell.

Zhejiang has a long history of eating dry fried bells, but it has been famous for nearly 20 years.

Especially in 2016, dry fried bells were selected into the menu of the G20 summit state banquet held in Hangzhou, making this crispy and delicious dish quickly spread to the world, and many foreigners are obsessed with it.

This delicious dish is not only delicious, but its biggest feature is that it is cheap and easy to make, and it can be done with hands.

Lin Xu used a kitchen knife to cut off the sides of the oily bean skin.

The oily bean curd is the layer of oil film formed on the surface when the soybean milk is boiled. It is carefully picked up with a bamboo pole, and it is the oily bean curd after drying.

If the oily skin is crumpled together to make long strips before drying, and then hung on a bamboo pole to dry, it becomes another versatile delicacy - yuba.

Today Lin Xu bought salty and fresh oily soybean skin, which is soft and can be used directly.

If it is a dry product, it needs to be steamed to soften before it can be rolled with meat filling to cook dry fried bells.

The reason for slicing is that during the drying process of the oily soybean skin, the sides of the oily soybean skin will be curled, which is thicker than the middle, and this part is called the edge tendon.

The side ribs are not well cooked, and they are hard and chewy, so they should be cut off when making bells.

Stack the oily bean curds neatly, cut the four sides, and cut the oily bean skins into squares.

Lin Xu grabbed some minced meat wrapped in egg yolk, and spread it loosely on the bottom half of the bean curd.

You can’t use too much meat filling, just a thin layer, or even no layer, just some scattered meat, so that the oily bean skin is not so tight.

The meat filling in this dish mainly plays two roles. One is to enrich the taste, so that the crispy soybean skin has a different taste, which will make it more delicious.

Another function is to act as a spacer in the oily bean skin, so that the roll is looser and easier to fry.

If you directly spread a thick layer of meat stuffing, you will be an amateur. Not only is it not easy to fry, but the fried bean curd is not crispy at all, and it does not have the crispy layer of bells.

Shen Jiayue stopped what she was doing, and leaned over to take a look:
"Why only wipe a small part, not completely?"

Lin Xu gave her a thumbs up:

"The observation ability is meticulous enough. If too much meat filling is applied to the fried bell, it will affect the crispy taste, and the meat filling acts as a spacer. If the outer layers are loose, the fried bean curd is easy to burn."

The oily bean curd is already cooked, and there is not much water. It is easy to be fried in a frying pan, so the outer layers cannot be filled with meat, and the roll should be a little tighter.

Normally, the area of ​​a piece of oily soybean skin that needs to be smeared with meat filling is about 40.00%.

This kind of distribution can make the taste of the bell to achieve the best taste. The meat filling inside and the bean curd outside form a clever symmetry in taste. It is comfortable and enjoyable to eat.

As Lin Xu spoke, he pinched the meat filling and began to roll it forward.

At the beginning, it should be loose and loose on purpose, so that there is a certain gap in the bell, so as to reserve space for the fried soybean skin to expand.

As for the outside, it can be tightened a little, but it should not be too tight, otherwise it will be too much, and the oily soybean skin will not expand completely when fried, which will affect the taste.

Roll it to the end, and gently wipe a little water on the oily bean curd, the oily bean curd will become sticky and will not fall apart.

After rolling one, Lin Xu then started to roll the next one.

Arrange all the rolled oily bean skins neatly, and then cut them into small pieces with a length of just over three centimeters with a kitchen knife.

Cut the pieces and arrange them upright on a plate.

Bell rolls should be placed vertically before frying, otherwise they will collapse, which will not only make it difficult to fry thoroughly, but also affect the appearance.

Putting all these bell rolls on a plate, Lin Xu saw that there were still a few pieces of fried bean curd left, so he cut them diagonally with a kitchen knife, turning one square fried bean curd into four isosceles triangles.

Shen Jiayue asked curiously:

"Why do you have to cut it like this?"

"When the oil is over later, fry some oily bean curd rolls suitable for hot pot or stew... This needs to be done in an oil pan, so don't learn it, so as to avoid accidents."

"That's great~~~"

Shen Jiayue reluctantly started to boil the water, hum, if you don't teach me, I won't teach you, and I won't let you taste the Fuding pork slices I made later.

While expressing dissatisfaction in his heart, Lin Xu handed her a plastic plate the size of a plate:
"Dig out the meat paste and put it on the board. The thickness is about one centimeter. Spread it out. When the water boils, pour the meat into the pot and start scraping the meat."

Shen Jiayue blinked:
"This...isn't this the way to make sliced ​​noodles?"

"You have to understand that it can be sliced ​​noodles. In fact, it is more similar to soba noodles. They are all scraped into long strips and boiled in a pot. It is best to take it out and re-season it."

Many Fujian delicacies are passed down from the Hakka people, and the Hakka people evolved during the migration process of the Central Plains, so it is normal to retain some eating habits in North China.

Shen Jiayue was ready soon, and the water in the pot was already boiling.

"Hold the board in one hand and approach the mouth of the pot, hold the spoon in the other hand, scrape the meat paste into the pot, dip the spoon in clean water before scraping."

This is actually the way of meatballs, except that the pot is replaced by a wooden board, and the hand squeeze is replaced by a spoon, but the essence is still the same.

Shen Jiayue tried it, but at first she was a bit confused, but after scraping a few times, she quickly found the rhythm and method, and the meatballs scraped out were no longer of different sizes, but uniform rhomboid pieces.

The minced meat fell into the pot, and soon solidified into pink meatballs, gurgling up and down in the pot, making people want to taste it.

Seeing that Shen Jiayue had fully grasped it, Lin Xu set up the frying pan and started to fry the bell.

The oil temperature is [-]% hot, put the bells one by one into the pot, and fry in warm oil.

The reason why warm oil is used is that the oily soybean skin is too easy to burn, so the oil temperature should be lower when the oil is heated up. The oily soybean skin will be heated from the inside to the outside at the same time, but it is not easy to fry.

Soon, all the oily bean rolls on the plate were poured into the pot.

As the oil temperature rises, many fine bubbles are formed on the surface of these oily soybean skins, and then begin to expand, and the color gradually changes from light yellow to burnt yellow.

Lin Xu kept turning it with a spoon. When the oily bean skins became light and fluffy, and there was a crackling sound when they collided with each other, it meant that they were fried through and ready to be cooked.

Take out the fried bell and start frying the next pot.

At this time, Lao Shen was attracted by the smell to the kitchen:

"What is it that smells so good?"

Shen Jiayue said with a smile:
"Dry fried bells, when our family went to Hangzhou for dinner, you said that the best dishes on the table were these fried bells that cost less than two yuan..."

During the summer vacation the year before last, the three members of the Shen family went to Hangzhou for a trip. Before going there, they searched for local delicacies.

You have to try all the Zhejiang dishes such as West Lake water shield, West Lake beef soup, West Lake vinegar fish, etc., but only after you taste it, you find that it is not the kind of taste that is praised in movies and TV shows.

Especially the West Lake Vinegar Fish, which is not too sour and fishy and greasy. Is this also a famous dish?
At that time, Lao Shen sighed, "You have to be from Hangzhou to brag." It was an ordinary food, and it almost became the number one Chinese food.

During that trip to Hangzhou, the only thing he found delicious was the fried bell.

It is fried crispy and crispy, with a glass of white wine, although it is very enjoyable, but it is only limited to this.

A few days ago, while browsing the webpage, he accidentally saw a vote for "Do you think Hangzhou is a food desert?" He voted yes, and then registered two small accounts to vote, expressing his dissatisfaction.

Shen Jiayue scraped all the meat paste into the pot, looked at Lin Xu and asked:

"What should I do next?"

Normally, it is time to adjust the bottom of the bowl, but Lin Xu has already done this step. He put salt, pepper, rice vinegar, pickled chili and other condiments into a ceramic basin, as well as seaweed and shrimp skin.

"Put two spoonfuls of soup into the pot, rinse off the condiments, then scoop the meatballs in, add a few spoonfuls of soup, and finally sprinkle coriander and some sesame oil."

After Lin Xu finished speaking, the second pot of dry fried bells was ready.

After taking it out, he used chopsticks to hold the oily bean skin cut into triangles and put it into the pot.

The oily bean curds began to swell when they encountered hot oil. He quickly rolled up one end with chopsticks. At this time, the oily bean curds had also been fried and shaped, and the surface was wrinkled, exactly the same as the ring rolls that are often eaten in hot pot restaurants. .

Shen Jiayue was busy with her work, and she couldn't help admiring when she saw this scene:
"Wow, it looks so fun."

But fun is fun, but she didn't dare to try it. After all, this is hot oil, and if it gets too hot, it will leave scars.

Lin Xu finished frying all the fried bean curds, and seeing that Shen Jiayue had filled out the Fuding meat slices, he said:
"Cover the pot first, and start eating right away."

After speaking, he opened the wok next to which the pork skin was stewed. The pork skin inside had been stewed thoroughly. He poured the vermicelli, cabbage, and furnace meat into it, and then added the condiments.

Cover the pot and continue to simmer.

Taking advantage of this spare time, he cut the furnace meat skin into strips and fried it in the pan. When the meat skin touched the hot oil, it began to expand and curl up, forming a meat roll, which looked like a bell.

This may be the origin of the bell's name.

Soon, the pork skin was deep-fried, and Lin Xusheng came out, and brought out the steamed soy sauce meat, blanched the bean sprouts and mixed it coldly, and then poured the fried bell rolls into the stew.

The dishes for tonight are ready.

Put the dishes on the table, let the father-in-law and Professor Cui eat first, and Lin Xu went back to the kitchen, brought the dough over, and started making the steamed dough pancake that Shen Jiayue was thinking of...

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(End of this chapter)