Gourmets in the Heavens

Moreover, they are all high-quality black hair pork. This kind of meat is the best for making meat stuffing.

However, because the meat stuffing requires two different types, the basic mix and the fat-to-thin ratio also need to be changed.

One portion is seven points thin and three points fat, and one portion is six points lean and four points fat. Because the dishes are still different, the taste of the meat is also different in the most basic proportion of meat filling.

Finely chop both pieces of meat, and start chopping with a knife.

Zhao Yougan couldn't ask Zhang Xiaofan to do these hard work, so he had to do it himself, but he could also start to process other ingredients used in the cooking.

So Zhang Xiaofan didn't have to rest, squatted aside and began to wash the sweet potato flour and Chinese cabbage.

In fact, the dishes prepared by Zhao Youqian are not complicated, and the ingredients used are also very common, which is also the biggest feature of Yaozhou northern cuisine.

homely!

A dish of 'Three Fresh Foods', a dish of stewed cabbage vermicelli with boiled meatballs, and a dish of 'Fried Eggplant Box'.

Among them, it is a little more troublesome, and it seems that it is not so homely, that is, the eggplant box must be deep-fried in an oil pan. If the ground three delicacies are made at home, they can actually be fried, which seems a bit more friendly to the people.

However, since it was made in Zhutian Restaurant, Zhao Youqian still made it according to more perfect cooking techniques and some of his ingenuity.

Rather than completely using the usual process.

With the sound of "tuk tuk tuk" mincing the minced meat, Zhao Yougan flew up and down with two knives, the force was not light but not heavy, it meant to chop the meat into pieces, and also kept putting the minced meat on the chopping board The meaning of beating.

This is why some people think that the minced meat minced by hand is more delicious than the one made by mechanical whipping.

Because while cutting and chopping the minced meat, the two knives are also beating the minced meat to give it strength.

This is different from the way mechanical crafting is done from the very beginning.

So even if the minced meat is machine-made and sticky, it still doesn't taste as good as the meat minced by hand.

This is the key!

The seven-point lean meat filling is used to make eggplant boxes, and the six-point lean meat is used to make boiled meatballs.

Both have different production methods, because the eggplant box needs a lot of oil, Zhao Youqian decided to fry it first, so the meat filling of the eggplant box is made first.

The method is also very simple, minced green onion and ginger, soaked pepper in water.

The pepper water in half a small rice bowl is about five catties of minced meat, and the minced green onion and ginger are also added. After stirring, slowly put in the pepper water and stir in one direction.

Then beat in two eggs to increase the aroma, pepper to remove the fishy smell, and stir again in one direction until the meat filling shows a slight texture and hangs in the basin, which is completely strong.

After this kind of action, the water is injected into the meat filling, and then the seasoning is started. Light soy sauce, salt, and oyster sauce are just these three things. A tablespoon of light soy sauce and oyster sauce is the same, and only one teaspoon of salt is enough.

The meat flavor of the eggplant box should not be too light, otherwise the eggplant box will taste too little, but it should not be too strong. The right ratio depends on personal taste control.

Add about two teaspoons of potato starch at the end to help shape the meat filling.

The meat stuffing for making the eggplant box is done!

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When the meat stuffing of the eggplant box is done, it means that the fried eggplant box is more than half done.

Although the name of the eggplant box seems to be the same as the lotus root box, the production method is similar, but because of the material, the eggplant is much easier to handle than the lotus root.

It seems that the material of lotus root is harder, which seems to be easier to cut. However, because it is hard and brittle at the same time, it will be more difficult for ordinary cooks when cutting lotus root.

If the knife is not enough, even if it is not cut when cutting with a butterfly knife, the lotus root may break because the texture of the lotus root is too brittle when the knife is cut.

So many times when making lotus root boxes, novices simply cut the lotus root slices first, and then combine the lotus root slices to make lotus root boxes.

Although there is not much difference in taste, the gap in taste is big.

But eggplant is different from lotus root. Although it is much softer, its toughness is also much stronger. When cutting with a butterfly knife, you don't have to worry too much.

When practicing for beginners, if you are afraid of cutting off, put a chopstick on each side of the eggplant. When the knife cuts obliquely, the chopsticks will be just deep enough without breaking.

But this is unnecessary for Zhao Youqian.

Regardless of the large number of eggplants, his cutting speed is faster. Almost in the blink of an eye, one eggplant was cut into eggplant slices. If you look closely, there is a thin strip in the middle of the eggplant slices, which are about three centimeters long. The gap goes deep into the interior, presenting the appearance of a pocket.

This is where the meat stuffing is stuffed in the back.

Making eggplant boxes is a relatively simple quick-hand dish. Seeing that there are many diners, Zhao Youqian first made a dish for them to eat for a while, or served it with wine.

After the eggplant and minced meat are done, Zhao Yougan doesn't have to do the stuffing stuffing by himself, naturally Zhang Xiaofan will do it for him.

Because the meat stuffing is different from the previous work, the more stuffing and the less stuffing does not actually affect the taste of the eggplant box.

Although some people say that the meat filling should be just right, but everyone has different requirements for the meat filling. How do you find the average value?

This is just something that everyone has their favorites. As long as the eggplant can be kept from being stuffed with meat, it is actually considered a proper amount of meat.

So Zhao Youqian can safely leave this step to Zhang Xiaofan.

He started to deal with another key point of the eggplant box!

batter.

To know fried things, Zhao Youqian has also made it several times in Zhutian Xiaoguan, but every time there are some subtle differences, the difference lies in the choice of flour for the batter.

This time, Zhao Youqian used starch that is less likely to appear in northern cuisine, not ordinary corn starch or potato starch, but sweet potato starch.

The advantage of sweet potato starch is that as long as it is mixed with a little low-gluten flour, it can be crispy but not soft, even if it is left cold.