A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 649 [Anti-Sand Salted Egg Yolk]

“[Anti-sand Salted Egg Yolk] is a favorite snack in Chaoshan area.”

While pouring potato starch and flour into the basin, Li Yi explained: "Chaoshan area likes to eat anti-sand snacks, such as anti-sand taro, anti-sand sweet potato, anti-sand cashew nuts, etc., anti-sand salted egg yolk is one of them. A sort of.

Its main ingredient is salted egg yolk. The method is to first wrap the dough and deep-fry it, then put it in the pan and stir-fry it with syrup until the sand is turned.

But it is easy to say, but it is more challenging to do.

The first difficulty is wrapping the dough. "

Li Yi put the poured starch and flour bags aside: "There are two ways to wrap the dough for this snack. One is to wrap it in puff pastry, just like making glutinous rice balls.

The other is to hang the paste, just like making fried crispy meat and pot-wrapped meat.

I personally prefer to use puff pastry buns, because the outer layer of the salted egg yolk will be crispier and waxier, and the taste will be better.

But this method is too time-consuming, and it is not suitable for us to sell in large quantities at food festivals, so it is more convenient to hang paste. "

Stir the starch and flour in the basin evenly, Li Yi explained: "Usually when making it at home, you can use the fried powder that you can buy in the market, since we are setting up a stall, it must be more cost-effective to make the batter by ourselves.

The starch we use here is potato starch, which is the kind of starch used for pot meat.

Potato starch has a good foaming effect and will be crispier when it comes out of the pot, but it is not easy to hang on the ingredients, so we need to mix it with some flour, the ratio is about 2:1. "

As he spoke, he dusted the flour off his hands, took a basin, and poured pure water into it.

After pouring half a basin, he stopped and took out a bottle of beer.

After opening the beer, he poured it into the basin while explaining: "Here we used two catties of starch and one catty of flour, a total of three catties.

When making batter, the ratio of flour to water is generally 1:1.3, so you need to put about four catties of water.

But in the water, we can add some beer.

Our salted egg yolks are directly fried, and the fishy smell is still relatively strong.

There is alcohol in beer, which can remove the fishy smell when frying, and can also add some hop aroma. "

After mixing the batter, Li Yi washed his hands and placed the wok on the stove.

After filling the pot with peanut oil and setting it on fire, Li Yi brought the salted egg yolk basin closer to him.

These are salted egg yolks beaten from raw eggs, and they also exude a fishy smell of eggs.

After rinsing with water and taking out the egg yolks, the oil in the pot has also been heated.

Holding the egg yolk with chopsticks, rolled it in the batter, and after it was evenly coated with a layer of batter, Li Yi put it into the oil pan.

After being put into the pot, the batter balls floated up with fine bubbles.

Soon, as Li Yi put the salted egg yolk balls into the pan one after another, golden balls were floating in the oil pan.

After placing dozens of them, Li Yi stopped, and used a colander to stir the salted egg yolk balls, rolling them in the pot to help them heat evenly.

When their color began to turn darker and turned into brown-red, Li Yi took them out and placed them in a basin nearby.

Seeing Li Yi's operation, the stall owners below were all staring intently while whispering in low voices.

They are all locals and grew up eating salted duck eggs, but they have never seen this method.

In the live broadcast room, watching Li Yi fried the salted egg yolk balls, the barrage area was full of drooling emojis.

"This can't be delicious, right?"

"Battered and deep-fried with salted egg yolk, what kind of fairy combination is this?"

"It's too extravagant! One bite is a salted egg yolk! When I was making baked vegetables, a baked chicken wing only used four salted egg yolks!"

"I strongly recommend KFC to learn! Isn't this a hundred times more delicious than the sweet potato balls?"

While the audience was amazed, Li Yi had already wrapped a pot of salted egg yolk in batter and fried it out.After taking out the last pot of salted egg yolk, Li Yi restarted the pot and took out two woks.

Li Yi poured two spoons of water into one of the pots, set it on fire, then took a bag of white sugar and poured it in.

Asking Zhao Jinmai to wash some green onions, Li Yi cut off the green onions and chopped them into fine pieces. He asked the camera: "Class test, who still remembers the four stages of frying sugar?"

Hearing his words, the audience in the live broadcast responded with barrage.

"Hanshuang!"

"Draw silk!"

"Hanging frost, drawn silk, colored glaze, sugar color."

Looking at the audience's answers, Li Yi nodded and then said: "The anti-sand in this [anti-sand salted egg yolk] is actually hanging frost.

The process of frosting is to heat the syrup, and then cool it down during the stir-frying process, forming a layer of frosting on the ingredients.

The frost-bearing hawthorn often eaten in the north is made using this method. "

As he spoke, Li Yi quickly chopped all the green onions in his hand.

The sugar in the pot has also melted and started to boil.

Looking at the state of the syrup in the pot, Li Yi scooped up the shallots on the chopping board and put them into the pot.

Stirring it with a frying spoon, Li Yi explained: "The chopped green onion is added to remove the fishy smell and increase the aroma of the egg yolk, and increase the aroma of the green onion, so that it tastes more palatable."

At this time, a stall owner raised his hand and asked: "Boss, you just said you can't stir the sugar when boiling it. Why can you stir this dish?"

Hearing this, Li Yi looked up at him, and patiently explained: "Because the syrup we boiled just now is to make crispy candy, and we don't stir it because we are afraid it will turn into sand.

Now what we want is anti-sand, of course we can stir it, if we don’t stir it, we are afraid that it will not anti-sand! "

Everyone understands and understands differently, but just daring to ask a question is a step toward progress.

Turning on the fire, Li Yi stirred the syrup, and steam rose from the pot.

As the temperature of the syrup rises, the chopped green onion in the pot gradually releases water and becomes mature, and the fragrance of the green onion gradually diffuses out.

Seeing that the green onion was beginning to turn dry and green, Li Yi turned down the heat and called to Wu Lei: "Leizi, bring two spatulas here."

Wu Lei responded and took two spatulas and brought them to Li Yi.

But Li Yi didn't answer, but motioned him to wait in front of the empty pot with two spatulas, and then brought over the freshly fried salted egg yolk balls, and poured half a pot into the empty pot.

Then, Li Yi took a frying spoon, scooped out a spoonful of syrup mixed with chopped green onions from the syrup pot, and poured it on the salted egg yolk balls.

"mix."

Li Yi opened his mouth to signal, and kept scooping out the syrup in his hands, splashing it on the salted egg yolk balls that were not stained with syrup.

According to what he said, Wu Lei took two spatulas and started to stir vigorously.

As he stirred, the salted egg yolk balls in the pot began to collide with each other and were stained with syrup.

But because there was no fire under the pot, the syrup began to cool down gradually after it touched the cold bottom of the pot and the spatula, and the boiling syrup gradually cooled down.

After cooling, the syrup gradually precipitated a layer of sugar foam, which looked like a layer of cold frost had condensed on the salted egg yolk ball.

sand!sand!
Wu Lei's spatula scraped the bottom of the pot, and a layer of white sugar fell off, making a rustling sound.

The aroma of green onions in the pot mixed with the sweet aroma also spread around, causing a sound of swallowing saliva.

In the live broadcast room, the audience watched with envious eyes.

Some viewers couldn't help but ask: "Is there anyone from Chaoshan? Is this delicious? What does it taste like?"

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(End of this chapter)