Chapter 566 Dry croquettes ≠ fried meatballs! Lucy’s cry: Down with capitalism! [Please subscribe]
"There is an essential difference between dry croquettes and fried meatballs!"
Uncle Gao put the oil pan on the stove and turned the heat to maximum. Then he brought over the potato starch that had been soaked in advance, mixed it into a thin paste, and slowly poured it into the marinated meat filling.
Then I sprinkled some white sesame seeds into it and started to mix it with my hands.
Lin Xu asked curiously:
"What are the differences, Master?"
His understanding of dry croquettes is still limited to ordinary croquettes.
Xie Baomin on the side said:
"The biggest difference is...doing it."
Do it?
Is this considered a difference?
Lin Xugang was about to ask his senior brother not to interrupt, when Uncle Gao said:
"Your senior brother is right. The biggest characteristic of dry fried meatballs is that they need to be dry. If the skin of the meatballs is not dry and crispy enough, it means they are not fried enough. If oil comes out when pinched, it means the heat is not good enough."
After pouring the starch paste into the meat filling, stir it a few times, and it will be mixed with the meat filling and become sticky.
At this time, you still need to prevent the meat filling from getting too strong.
The lean and fat diced meat must be put into the oil pan in a relaxed state.
Uncle Gao adjusted the meat filling and slowly waited for the oil in the pot to come up.
He said:
"Because the stove at home has weak firepower, it is difficult to make dry croquettes. If you make it in a restaurant, it is relatively simple. Just take it out and fry it twice. It is easier."
Lin Xu was a little confused:
"Three explosions in total?"
"Yes, it is fried three times in the store. In a small stove like this at home, it may even be fried four times to achieve a crispy outside and tender inside without being greasy."
The oil temperature is 60% hot, and Uncle Gao starts frying.
He put his left hand in the basin, grabbed the meat ball a few times, and then squeezed out a round ball from the tiger's mouth.
Small and round.
Put the meatballs into the pot, and then continue to put them in.
If you have a professional large-scale stove, you need to turn down the heat at this time to prevent the oil temperature from being too high and causing the surface of the meatballs to fry. However, you don’t have to worry about this in a small family stove, just fry it on high heat.
Uncle Gao put more than twenty meatballs into the pot at once.
Then pick up the spoon and push it on the bottom of the pot to prevent the meatballs from sticking to the bottom of the pot and causing them to burn.
The fire on the stove is high, and the oil temperature in the pot is always kept above 60%, so the meatballs that are put in quickly take shape, and a golden burnt shell is formed on the surface.
At this time, Uncle Gao picked up the colander, took out the meatballs, tossed the colander over the oil pan a few times, and poured it into the stainless steel basin prepared next to it.
Lin Xu asked curiously:
"Take it out as soon as it's set?"
"Yes, you have to take them out as soon as they are shaped, otherwise the oil will soak into the inside of the meatballs."
"Can it be cooked?"
Uncle Gao picked up the leak, knocked out the oil residue in the pot, and started frying the second pot.
He said while working:
"So it has to be fried over and over again until the meat inside is cooked by the heat and all the fat in the outer layer of charred shell is fried out."
To make dry croquettes, you need to keep moving the meatballs in and out of the oil pan quickly.
The purpose of this is to prevent fat from soaking into the inside of the meatballs, and also to make the meatballs dryer and crispier, while the meatballs inside are more tender.
This method is indeed more convenient to use a professional stove. Each time you put it in the pan and fry it for about ten seconds, after three times, the meatballs will be basically cooked, and the outer shell will be completely fried and crispy.
But for small families, this approach is relatively difficult.
Uncle Gao fried all the meatballs in three pots.
Lin Xu noticed that every time the master fished out the meat, he would deliberately stir it on the oil pan a few times.
At first he thought it was controlling the oil, and thought about frying it again later. What's the use of controlling the oil now? Wouldn't it still become very greasy when it is put into the oil pan?
But after doing some research, he discovered that doing so had nothing to do with oil control.
It seems to be to make the shell of the meatballs crack.
After the shell is broken, the biggest effect is to make the meatballs taste more crispy!
After thinking about this, Lin Xu felt inexplicably happy.
As long as you carefully observe some links and key points in cooking, you can also discover the secrets inside. There is no need to rely solely on the system.
After all, the system is external, and the skills you learn are your own.
Just as I was thinking about it, the system prompt sounded in my mind:
"The host is good at observation and discovered the secret of cooking dry croquettes. He completed the hidden task [Good at Observation] and received a 50% off coupon for special props. Congratulations to the host."
Wow!
Is there a reward?
Lin Xu didn't expect that he had carefully observed the master's method of making dry croquettes, and not only completed a hidden task, but even received a coupon for a special prop.
Although it is only a 50% discount, it is just enough for Lin Xu now.
Because of the [enhanced sense of smell] pricing, I can save over 300,000 points after using coupons, but now I owe over 300,000 points when redeeming props.
Qiaoqiao's mother really opened the door for Qiaoqiao - Qiaoqiao is home.
Lin Xu chose to redeem without hesitation.
Soon, the system prompt sounded in my mind:
"Congratulations to the host for obtaining a special prop - enhanced sense of smell."
After the exchange was successful, Lin Xu felt as if his sense of smell had been strengthened for an instant.
The aroma of peanut oil in the oil pan, the fragrance of the meatballs next to it, the aroma of his senior brother cooking not far away, and the smell of cold dishes placed on the island in the center of the kitchen, etc., all entered his nostrils.
The system is right. The sense of smell has indeed been greatly enhanced. Now I don’t even need to look at it. I can tell that my senior brother is frying fish fillets just by the smell.
We still use fresh mandarin fish, because mandarin fish has a stronger flavor than other fish.
At this time, the temperature of the oil in the pot increased to 70% hot. Uncle Gao took the newly fried meatballs in the basin and poured half of them into the oil pot.
The firepower is weak, so you have to use your ability when re-exploding.
You cannot pour it all in at once, otherwise the oil temperature in the pot will drop too much and the oil temperature will not rise, which will cause the oil to seep into the inside of the meatballs.
This is a taboo.
Not only dry croquettes, but also all fried croquettes should not be fried in hot oil.
As soon as the meatballs were poured in, the oil pan suddenly started to boil.
The frying time this time was still not long. After about eleven or two seconds, Uncle Gao took the meatballs out of the oil pan and then tossed them on the oil pan a few times as usual.
The bumps were not as big as the last time, but because there were so many balls, the force of the squeezing was greater.
From the crackling sound, you can feel that the burnt shell that was just blasted has cracked again.
Lin Xu understood it thoroughly, and flipped it every time it was fried, so that the outer shell became crispier and crispier as it was fried, and it tasted more and more delicious.
Is this the secret to delicious dry croquettes?
After the second explosion, Uncle Gao turned his head and glanced at Lin Xu:
"Did you see anything?"
"Every time you stir the pot, it's very important to stir it a few times."
Not only did these words surprise Uncle Gao, but Xie Baomin, who was frying fish fillets at the stove next to him, couldn't help but turn his face and praise:
"Okay, junior brother, your observation skills are quite powerful!"
Master had just finished criticizing and said that the process should not be kept secret. If it were someone else, he would have thought that Master and Senior Brother would have known everything.
However, unexpectedly, both of them made a tacit agreement not to mention the matter of blowing up the spoon, just to see if Lin Xu could observe this.
Unexpectedly, he not only observed it, but also keenly felt that this was the essence of dry croquettes.
"Xiao Xu's talent is really great. I remember that I forced your senior brother to eat half a bowl of dried croquettes, and that's when I figured it out."
Half a bowl of dry croquettes?
What kind of torture is this?
Other masters guide their apprentices, but if they feel that their skills are not good enough, they will try their best to make their apprentices practice basic skills.
But his master made his apprentice eat as hard as he could.
In the year of great disaster, such a master would definitely have countless disciples, but now...
I originally thought that my senior brother had been injured just by eating smoked fish before, but I didn’t expect that he also had a similar experience with dry croquettes. Learning the craft from the chef is not that simple after all.
The fire on the stove was burning brightly. Uncle Gao tested the temperature of the oil and was almost satisfied, so he said to Lin Xu:
"When making dry croquettes in restaurants, they usually fry them in advance, and then put them back into the pot after customers order them. This is a more efficient way, but it should be noted that the croquettes must be fried twice and then put aside to dry.
”
Fry twice and then dry?
Under normal circumstances, shouldn't it be fried and set aside, and then cooked twice while waiting for customers to order?
Xie Baomin took out the fish fillets from the pot and said to Lin Xu:
"Once-fried meatballs are not cooked yet, they are raw. The raw meat fillings are stewed inside, and they will easily have a sour taste. If they are fried again, no matter how many times they are fried, the sour taste will still be there. Customers will know they are leftover meatballs as soon as they eat them."
p>
So that’s it.
Lin Xu finally understood.
After frying twice, the meat filling in the meatballs has basically been cut off and there will be no sour taste. However, the time should not be too long, otherwise the meat will not be fresh and tender.
The meatballs that have been fried twice will probably last up to half a day.
This requires the chef to have precise control over the dishes. A little is fine, but it cannot be wasted.
However, in general restaurants, even if the meatballs are left over, they can be used to make meatball soup, braised meatballs, steamed meatballs, meatballs and cabbage and other dishes.
You won’t throw it away, after all, it’s all cost.
After a while, the temperature of the oil in the pot finally reached 80% hot. To be precise, it should be a little more than 80% hot.
Uncle Gao poured half of the meatballs in again and continued frying.
After ten seconds, take it out of the pot and stir it a few times with a colander to make the shell crisp again. When the oil in the pot is about 90% hot, pour the meatballs in the colander.
Fry again and cook for seven seconds.
At this time, the outer shell of the meatballs has turned maroon and looks very beautiful. When it is placed in a colander, it clicks and the sound is crisp enough.
If he hadn't seen it with his own eyes, Lin Xu would never have imagined that the meatballs had been fried four times in just a short period of time.
And every time it comes out after being plunged into the oil pan, it is obviously different from the fried meatballs in my impression.
Seeing the master scooping out the fried meatballs from the pot and preparing to put them into the bamboo basket, Lin Xu immediately said silently in his heart:
"Use the cooking study cards!"
Soon, I learned the perfect way to make dry croquettes.
Uncle Gao took out the meatballs and instead of frying the rest, he said to Lin Xu:
"Try it and tell me how you feel."
Xie Baomin on the side smiled softly and thought, Master is preparing to listen to the review.
On the day of the wedding, I didn’t forget to teach. Those who didn’t know it thought they were married to Zao Zao.
Lin Xu was not polite, picked up a pair of clean chopsticks, and picked up a meatball. He did not dip it in the tiger sauce or salt and pepper that had been prepared, but he leaned closer to smell the meatball first.
Since his sense of smell had been enhanced, he could easily smell the rich meaty fragrance inside from the cracked surface.
As for why you don’t use dipping sauce, it’s because you want to taste the fresh flavor of the meatballs themselves. This is a rule for food testing and an essential skill for a kitchen manager.
By eating with your mouth open, you can tell whether the ingredients are fresh and whether the seasoning is reasonable.
After smelling it, Lin Xu put the meatball into his mouth.
The entrance is filled with the fragrance and warmth of fat. When you bite the meatballs, the crispy sound comes out of your mouth.
Then the mouth was filled with a rich and delicious aroma, and even rich gravy. This texture and taste created a strong contrast between the meatballs and the crispy shell on the outside.
Delicious!
This wonderful taste really makes people addicted to it after one bite.
The most classic thing is that although the outer shell is very crispy and the meatballs inside are very soft and tender, there is no need to chew much.
The pastry shell cracked as soon as you bit into it, and the meat inside melted away as soon as you sipped it. It was as tender as a lion's head.
But the lion's head is the result of simmering for several hours on low heat, while these meatballs are only fried a few times in a high-temperature oil pan, each time for only about ten seconds.
But in terms of taste, there is a sense of similarity that leads to the same goal.
Perhaps this is the charm of Chinese food.
After eating a meatball, Lin Xu said:
“It’s delicious. The meat inside is super tender and juicy. It doesn’t feel like it’s fried. Moreover, the crispy shell outside is not connected to the meat filling inside. It seems to have formed a hollow zone... It is indeed a famous food in Beijing.
, it’s just delicious.”
Uncle Gao smiled and picked up a meatball, and when he broke it gently, he could see that the crispy shell outside and the meat ball inside had indeed separated:
"You are right. The contrast between eating dry croquettes is that the drier the outside, the more tender the meat inside. And the reason why they are fried several times..."
He tore off a piece of pastry shell and squeezed it hard, but no grease appeared.
It is completely different from the impression that fried food is full of grease.
Xie Baomin said:
"Not only this dry croquette, but also other dishes, such as roast duck, avoid being greasy. If the duck is not cooked for enough time and the oven temperature is not high enough, there will be a lot of grease... You need to pay more attention."
Next, Uncle Gao finished frying the remaining meatballs, prepared other dishes, and cooked the dumplings. Today's wedding banquet officially began.
Lucy and Su Peipei had a great time chatting.
Lucy was eager to know the problems faced by front-line teaching, and Su Peipei also practiced her spoken English and corrected the pronunciation of many words based on the chat with Lucy.
In domestic English teaching, many people follow the textbook. It doesn’t matter if the pronunciation is not standard. The language thinking is also Chinese thinking. With this kind of English, no matter how high the test score is, you will still be blind when meeting foreigners.
Many foreign language students who have passed the eighth level of English are confused when chatting with foreigners, and they are completely confused. They just do not organize their language according to Western language logic.
"Su, I enjoyed chatting with you and I learned a lot."
Lucy took out her mobile phone, directly showed her WeChat QR code, and asked to add WeChat.
Foreigners are more direct in their behavior, unlike Chinese people who like to be subtle and tactful.
Luo Shan came over with a bottle of red wine and couldn't help but said after seeing this scene:
"Cuihua'er, are you still thinking about saving the country through curves?"
The earphones Lucy was wearing could not translate the meaning of "curve to save the country," but she knew it was not a good word, so she raised her middle finger skillfully.
The two communicated with body language, then sat down and started eating dinner.
Luo Shan poured red wine for everyone. Shen Jiayue, Xie Yufei and Xie Yuhang each got a bottle of juice because they didn't drink.
"Thank you for coming to my wedding banquet with Xiaoshuai, and thank you Ms. Wang Cuihua for traveling thousands of miles to be my bridesmaid. I won't say much else. If you need money in the future, please let me know. I will never be vague."
Tsk tsk tsk, these words are really down to earth.
Xie Baomin felt that if he was so open to his wife, he would have to toast him later.
After everyone toasted together, Lin Xu took a sip of the red wine. The wine was very mellow and had a full aftertaste. As soon as he tasted it, he knew it was not comparable to the fake Lafite that costs 59.9 free shipping online.
Lucy didn't pay attention just now, but she tasted the red wine and looked at the label on the bottle. She was shocked and said in English:
"I hate capitalists, down with capitalism, long live the proletariat."
Shen Jiayue touched her with her elbow:
"Aunt Lucy, is this wine expensive?"
“Expensive, super expensive!”
Lucy said with an exaggerated expression, and then racked her brains for a long time before finding a more intuitive metaphor:
"I can exchange it for your husband's beautiful luxury car."
Shen Jiayue: "!!!!!!!!!"
Oh my god, is it so expensive?
If she hadn't really been unable to drink enough, she would have really wanted to take a sip to see how delicious this bottle of wine was.
By weight, it is much more valuable than gold.
I originally thought this was just an ordinary dinner, but I didn't expect that it would actually cost a lot more than the last time I held a wedding at Diaoyutai combined.
Sure enough, the low-key way of wealthy people is extraordinary.
Lin Xu picked up a meatball and tasted the salt and pepper first. It was indeed as good as Liang Shiqiu wrote, but it was different from eating one plate with a group of people. There was a small basket on the dining table today, so you can eat as much as you like!
p>
After tasting the salt and pepper, he tried the tiger sauce.
The aroma of garlic and the rich aroma of thin yellow sauce, coupled with the moist feeling of sesame oil, completely bring out the fresh aroma of the dry croquettes.
This sauce is really good.
It's so simple to make, and I thought the taste would be ordinary, but I didn't expect it to be so outstanding.
When this delicacy is served in the store, tiger sauce should be prepared, so that Beijing people who talk about authenticity every day can have a taste of what is the old taste of Beijing!
Except for the dry croquettes, the other dishes on the table are exquisite yet elegant, and taste particularly delicious.
Paired with five million bottles of red wine, it feels really good.
Even Lucy, the master's wife's love rival, was full of praise for this bottle of wine. She even took a selfie with the bottle in vain and posted it on her social account platform.
After the meal, Lin Xu helped his master clean up the kitchen. Just when he was about to sit down and rest for a while, Xie Baomin winked:
"Let's go, let's go, it's not a good place to stay for a long time."
Lin Xu took a look and found that Lucy had drunk a little too much and was mumbling in English and didn't know what she was talking about.
They were all elders, so it was really inappropriate to stay, so Lin Xu and his senior brother stood up and said goodbye.
Let's go to the store to have tea and rest later. As for the rest of the game, I believe that Master, the old sea king, can handle it.
Xie Baomin and his wife both drank red wine and simply found a substitute driver.
Lin Xu's car was driven to the store by Shen Jiayue.
When getting off the bus at the entrance of the store, Shen Jiayue asked in a low voice:
"Xubao, master and mistress, will everything be okay?"
"No, even if something happens, I can't get involved, so it's better not to get involved."
After locking the car, the two of them just walked into the store when Chen Yan and others came over:
"How was the wedding banquet? Tell me quickly, we have been waiting all afternoon to eat this melon, and Xiaoqi and Shu Baobao are still waiting for me to repeat it to them."
Geng Lele also looked curious:
"Teacher Lucy just uploaded a photo. I saw you in the reflection of the glass bottle. Is she also at the wedding banquet? OMG! I really want to watch it there!"
Everyone was making a fuss, and even Dundun, who was sleeping at the reception desk, came over to join in the fun.
Lin Xu:?????????
Are you guys too nosy?
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The sound of artillery fire outside is becoming more and more intense, which makes the cats miserable and hides in fear. This chapter has 5400 words. Please vote for me, brothers!
This chapter has been completed!