Gourmets in the Heavens

More importantly, the batter tastes crisp and firm but light and thin.

For fried dishes, this can reduce a lot of greasiness.

Seven-point sweet potato flour, three-point low-gluten flour, no need to put eggs, just add ice water and stir slowly until there are no particles, and then sieve into a liquid state, but when the chopsticks are inserted into the batter and lifted, You can see a thin white line falling down.

Such a batter is just right.

It can be grilled and attached to the fried food without accumulating too much on the fried food, which is the best level of fried food.

When the batter is ready, put a little salt and black pepper into it, otherwise the batter on the outer layer will have no taste, and the eggplant itself will also have no taste. If only the meat filling has a taste, the greasy feeling of frying will be particularly prominent. .

After everything was done, Zhao Youqian turned his head to look at Zhang Xiaofan who was dealing with the stuffed meat, and saw that it was not so easy for him to end.

He simply heated up the oil pan first, then turned his head, and began to chop shallots and ginger slices on another cutting board, but this time he did not use it directly, but added some water and cooking wine, and then used his hands to I squeezed it a few times and squeezed out the onion and ginger juice to use.

Six-point lean meat has more fat and meat, and it will have a stronger meat flavor. Although it is good to add green onion and ginger directly, it will still affect the taste of the meat. It will be much better if you add green onion and ginger juice.

In addition, Zhao Yougan also chopped some horseshoe powder and added fresh mushroom powder.

Stir the minced meat constantly, wait until the minced meat has fully eaten the onion ginger juice and the cooking wine inside, then add the minced water chestnut and shiitake mushrooms.

It's time to start adding seasonings.

White pepper, salt, light soy sauce, and finally some starch to help the meat filling form later.

In this way, the meat filling of the boiled meatballs is also completed.

After Zhao Yougan was done here, he found that Zhang Xiaofan was still a little worse, so he simply started preparing to cook the meatballs first.

Put it directly on the big iron pot, no broth, just water, then turn on the fire, turn it to the minimum, then take a teaspoon, stick a little water, grab the meat stuffing with your left hand, close the index finger and thumb to leave a circle Shaped gap, squeeze the meat stuffing upwards with the fingers below.

Soon a meatball was formed like this, and then put it into the water in the iron pot with a stroke of a small teaspoon.

Because of the low heat used at this time, even if it is placed in an iron pot, the meatballs will not be boiled because the water boils. Instead, because the minimum fire is always used, the whole iron pot is filled with meatballs.

The maturity of the first meatball and the last meatball will not be much different.

And using such a slow fire to heat the meatballs until they are cooked can also retain the maximum meat aroma and juice.

Even meat broth can be cooked in one go, all you need to do is to boil the upper layer of the iron pot on a low heat to clean up the floating impurities.

Waiting for the meatballs to be cooked, and cleaning up the impurities on the boiled water would naturally not be Zhao Youqian's job.

After Zhang Xiaofan stuffed all the eggplants with meat, Zhao Youqian also made all the meat fillings into meatballs and put them in the iron pot. It's just a little hot, and even the clear water inside is just a layer of white.

"Keep watching over low heat. After boiling, clean up the foam on the upper layer. When the meatballs have changed color and the foam no longer comes out, just pour out the meatballs and soup."

Zhao Youqian softly ordered Zhang Xiaofan's next work, although these are just doing chores, but once involved, for Zhang Xiaofan, some of the procedures of these dishes can be considered to be kept in mind.

It is also good for his cooking learning, otherwise Zhao Youqian would not have sent him so casually.

"To make this kind of meatball soup, if you use high soup, you will actually fall into the bottom layer. If you use the original soup of meatballs directly, the soup will be clear and delicious. And remember, if it is boiled meatballs, it must be boiled slowly, and directly use high heat. , no matter how good your meat filling is, it will be cooked to pieces in one go!"

After briefly explaining some methods of making meatballs to Zhang Xiaofan, Zhao Youqian focused on the oil pan.

Don't look at him making meatballs, and then put all the meatballs in an iron pan to cook, but for the oil in that pot, it is not certain whether the oil temperature can reach enough...

-------------Chapter Dividing Line---------------

Wisps of meatballs wafted out, even if they were only semi-finished products, even if they were not even semi-finished products, they had already attracted the attention of many regular diners.

Especially those who like to drink, although Zhao Youqian often changes the types of cold dishes and the ingredients of braised dishes.

But after eating too much, there will still be some similarities in taste. At this time, new dishes appear, especially the old gourmets like Hong Qigong, who are fascinated by the fragrant taste.

"Just this aroma, you can go with a pot of wine!"

Hong Qigong didn't know if he had settled the matter on his mind, but he looked extraordinarily heroic today.

He actually started to drink with Baibeard directly, but luckily he was still a little clear-headed, knowing that he should stay sober to taste Zhao Youqian's dishes, so he didn't get completely drunk.

Now that I smell the aroma of slow-cooked meatballs, I have taken another step from the wine country.

"It's really delicious, and it's not the same as the dishes I've eaten in the sea!"

White Beard also nodded. At his level of cultivation, it is easy to control his voice. He didn't suppress his voice before, and he simply wanted to see what kind of place this place is.

Now that it has been seen that it is really a restaurant, of course he doesn't have much vigilance left.

"However, it is not that simple to satisfy the old man's stomach!"

Hong Qigong didn't say anything to refute, but everyone who has doubts about the taste of Zhutian Restaurant's food will eventually be conquered here, which is considered a custom.

He will not destroy this tacit understanding.

On the contrary, he finally solved the problem in his own world, and even though he drank to his heart's content, even if it wasn't half of his usual level, he was already drunk.

...

Zhao Youqian naturally noticed Hong Qigong's strangeness, but he didn't ask about it before cooking. Anyway, it seemed like a good thing, so there was no need to be too entangled.

Seeing the temperature in the oil pan rise gradually, Zhao You knew that it was almost done.

The oil temperature should not be too high or too low. Put the eggplant box into the pot at a medium-low level, cook at a medium-high oil temperature, and then fry at a high temperature to force off excess fat. This is the basic principle of frying vegetables.

Even if it is stuffed with meat, the eggplant box is also a vegetable fried food, so it is natural to pay attention to this.

The golden oil pan has already started to emit smoke, and when Zhao Youqian put the batter down, it quickly bubbled up, and he knew that the oil was hot enough.