Chapter 679 If you want to make a vegetarian feast, make vegetarian lard first! This is simply more exciting than magic! [Please subscribe]
"Xiao Lin, what are you going to cook today?"
Lin Xu and Shen Jiayue were preparing to shoot in the small kitchen. Yan Lin came upstairs accompanied by Xiao Qing.
After a few days of happy life with Cui Qingyuan, Yan Lin had to fly to Shanghai again to handle official business, but because it was a chartered flight, she could have dinner with Cui Qingyuan before leaving.
After handling the matters there, I flew directly to Yinzhou to attend the unveiling ceremony of the racecourse. I also chatted with Lao Shen, Luo Shan and others about the further planning of the scenic spot and the racecourse.
Investing in racecourses and scenic spots is originally a casual move, but when the scale of this move becomes larger, it is worth taking seriously.
Lin Xu said:
"We are going to have an all-vegetarian banquet this afternoon, using vegetarian dishes to make a table of meat-like dishes, so that people can enjoy the joy of eating meat without feeling guilty about eating meat."
Yan Lin was happy when she heard this:
"You should never feel guilty when eating meat. This is caused by those who believe in Buddhism. If they believe in Buddhism and still think about eating meat, it means that the six roots are impure and they should repent in front of the Buddha. As a result, they are not ashamed.
Instead, they are proud of it and treat imitation meat dishes as a business... They also bully the Buddha and will not show his spiritual power, otherwise they will never be spared."
As a businessman, Yan Lin is no stranger to such things.
Many people even once persuaded her to believe in Buddhism, and advised her to stop eating meat and worship the Buddha with peace of mind, so that her business could go smoothly.
But how could a strong and arrogant woman like Yan Lin believe this? She didn’t even bother to be polite, so she flatly refused.
She has also eaten at some high-end vegetarian restaurants in Shanghai, but the taste was just that. She always felt that eating real meat was not satisfying, so she never went there.
As for the group of business partners who persuaded her to believe in Buddhism, some are bankrupt, some are running away, and a few have even been sentenced and are currently using sewing machines in prison.
Only Yan Lin, who believes in the market and business logic, has seen her company's performance flourish and her personal worth rise year after year. Now she is married to her sweetheart, and her love and career are both good.
But when she heard that Lin Xu was going to make a vegetarian banquet, she became interested:
"Then I'll wait and eat."
She hadn't eaten imitation meat dishes for several years, and when she suddenly heard it, she wanted to try Lin Xu's cooking to see if it was any different from the dishes in those vegetarian restaurants.
Lin Xu said:
"Today I mainly shoot a video to expose the background of imitation meat dishes and explain clearly to netizens that most imitation meat dishes rely on heavy oil and heavy ingredients to achieve the taste of meat, which is not healthy. There is no need to blindly follow vegetarian dishes."
There is no doubt that being vegetarian is good for your health.
However, imitation meat dishes made from vegetarian dishes are not very good, because most of them rely on oil and sugar to enhance the flavor. If you eat too much, you might as well eat real meat.
Xiao Qing blinked:
"I thought being vegetarian was healthier than eating meat."
Think about those restaurants that use the banner of vegetarian dishes, such as protecting animals, reducing sins, embracing health, etc. Now it seems that they are just words to filter customers.
Just like online fraud, an obvious flaw is used to filter out netizens who are difficult to deceive, and then target those who are obsessed with money.
Yan Lin sat outside and started processing company emails on her laptop, while Lin Xu and Shen Jiayue returned to the small kitchen to start filming this episode.
After everything is ready, start shooting.
"Hello everyone, my name is Lin Xu. I promised you to shoot an episode of imitation meat dishes, which are made from vegetarian vegetables. In the previous issue of the bear paw competition, I actually used winter melon to make vegetarian bear paws. Today I will expand on it and reveal the imitation meat dishes.
The mystery of meat dishes."
After much deliberation, he still didn't say anything about taking off his underwear. There was no need to teach others about it, and needless to say, after this program is broadcast, people who understand will naturally understand.
"There are many ingredients to be used today. In fact, they are all common in imitation meat dishes, such as gluten, winter melon, white radish, carrots, tofu skin, bean gluten, vermicelli, vermicelli..."
After Lin Xu introduced the ingredients to be used, he started making.
But he was not in a hurry to cook. Instead, he set up a frying pan, poured a small pot of salad oil into the pan, and then prepared half of the flour less than the oil.
Shen Jiayue asked curiously:
"What are you going to do? Pastry?"
Lin Xu smiled and shook his head:
"It's not puff pastry, this is an essential ingredient in imitation meat dishes - vegetarian lard."
Vegetarian... lard?
Shen Jiayue knows every word in it, but when combined together...
Is lard still vegetarian?
Lin Xu said to the camera:
"As we all know, lard has a rich aroma and rich taste. No matter what dish you are cooking, adding some of it will immediately improve the taste...Vegetarian lard also has this effect."
It is impossible to verify who invented vegetarian lard, but this invention undoubtedly gives people who cannot eat lard due to beliefs or health, a chance to taste lard.
Some people are even addicted to it and think that vegetarian lard is more delicious than real lard.
Shen Jiayue was surprised when she heard this:
"It's amazing that there is this kind of lard... Is it difficult to make Xubao?"
Lin Xu shook his head, put his hand on the oil pan, tested the temperature of the oil in the pan, and then said:
"The method is super simple. Heat the oil to 60% and turn off the heat. Pour the flour into the pot and stir. When it cools down, the fat will turn into a snow-white ointment, which is visually very similar to lard."
Not only are they visually similar, but the taste is also very close. After all, flour is delicate, and when mixed with fat, the taste will naturally become better.
If you are more particular about it, pass the flour through a sieve, and the delicate taste will be improved to a higher level.
Shen Jiayue was shocked when she heard this. She didn't expect that making vegetarian lard was so simple.
The fire on the stove was very strong, and the oil temperature quickly reached 60%.
Lin Xu turned off the heat, poured the prepared flour in, and started stirring with the frying spoon.
When you first pour it in, the oil in the pot will suddenly surge up, just like the porridge in the pot being thrown out due to the strong fire when making porridge.
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But because the fire is turned off, this range will not be too large, and it is basically a near miss.
The next step is to keep stirring in the pot with a spoon to blend the fat and flour until it forms a creamy consistency.
This step seems simple, but it actually tests your cooking skills.
Because the flour will burn when the oil temperature is high, the original vegetarian lard becomes the pastry for making sesame cakes.
If the oil temperature is too low, the aroma of the oil will not come out, and it will not be completely combined with the flour, which will ultimately affect the effect of vegetarian lard.
Shen Jiayue's eyes lit up:
"Is this butter vegetarian lard?"
Lin Xu nodded:
"Put it into the soup and simmer it to make a milk soup. If you add some green onion, ginger, cinnamon and aniseed, the aroma of the lard will be even stronger."
When lard is boiled, some green onions, ginger and aniseed are added to remove the odor, which results in a lot of lard having an aniseed smell.
Shen Jiayue looked at this scene and felt that cooking was really magical.
When she was not exposed to it, she felt that cooking was a physical experiment, and she just had to follow the established steps.
But when she came into contact with cooking, she discovered that cooking is chemistry. Cooking several ingredients together will produce different effects due to different external factors such as heat.
But now, she feels like cooking is magic.
After all, just mix flour and salad oil to make snow-white lard. Isn’t this magic?
Lin Xu prepared the vegetarian lard and began to prepare other ingredients.
He poured the gluten into a basin, mixed it with cold water to form a dough, and steamed it on the stove to make water gluten, which is the fine and uniform texture of gluten used for baking gluten.
Another type of gluten is oil gluten, which is made by putting dough mixed with gluten into an oil pan and frying it.
While the gluten was steaming, Lin Xu brought the tofu skin over again. He mixed a little alkaline water, put salt in the water, stirred evenly, then spread a piece of tofu skin on the chopping board, and carefully applied a layer of alkaline water with a brush.
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Brush evenly, spread another piece of tofu skin, and then continue brushing with alkaline water.
A total of eight layers of tofu skin were spread, and Lin Xu stopped when the thickness was almost one centimeter.
Then grab a handful of chopsticks, about five or six pairs, place them on one end of the tofu skin, roll up the tofu skin, and leave the chopsticks in the middle for support.
Take a piece of gauze, wrap the tofu skin, and then tie it carefully with a rope.
When ready, put it into a boiling soup pot and cook over high heat.
Shen Jiayue came closer to take a close-up and asked in a low voice:
"Xubao, what are you doing?"
"When making vegetarian pork belly, the tofu skin can be processed like this to produce the effect of pork belly."
Vegetarian...Pork belly?
After experiencing vegetarian lard, Shen Jiayue was not too surprised by the vegetarian pork belly, but she still couldn't help but cheer in her heart:
"Oh, magician Lin Ji started doing magic again!"
It’s interesting to think about making cheap tofu skin into pork belly.
I just don’t know if Xubao will find a way to retain part of the flavor of pork belly. Otherwise, how can we taste the unique organ flavor of pork belly?
The tofu skin in the pot was boiled for about five minutes, and then Lin Xu took it out.
Untie the rope while it's hot and remove the gauze.
Because of the alkaline water, the tofu skin becomes soft and sticky. Even if the rope is untied at this time, it does not fall apart and is still firmly stuck to the surface of the chopsticks.
Lin Xu stood up his chopsticks, grabbed the tofu skin wrapped around the chopsticks, and slowly pressed it down, letting the tofu skin gradually accumulate along the chopsticks.
This not only makes the tofu skin stick together more firmly, but also allows the tofu skin to form irregular wrinkles like pork belly.
When you press it to the bottom, take out the chopsticks.
At this moment, the tofu skin is a wrinkled ball with a cavity in the middle, which looks a bit like freshly washed pork belly.
However, visual similarity alone is not enough; the taste must also be close.
Lin Xu heated up the oil in a pot. When the oil was 60% hot, he put the whole vegetarian pork belly into the pot and fried it.
Deep-frying can give the surface of the tofu skin a slightly tougher texture like pork belly, while the inside of the tofu skin still retains the soft and tender texture brought by the alkaline water because it cannot be fried thoroughly - this is almost the same texture as real pork belly.
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I have to say that the person who invented this imitation meat dish is really talented.
If it were Lin Xu, he would never have come up with the idea of turning tofu skin into pork belly.
The frying time does not need to be too long. When small bubbles appear on the surface, the oil can be removed from the pan.
"Can we eat next?"
Shen Jiayue really wanted to taste the pork belly, and there was a bit of anticipation in her voice.
Lin Xu smiled and shook his head:
"It's not good now. It will have to be marinated later when it cools down."
When the vegetarian pork belly is completely cooled and the surface oil has shrunk and is even slightly dry, put it into the stewed soup for marinating, and then a delicious vegetarian pork belly is officially ready.
The braised pork belly is directly cut into strips and served on the plate. It looks exactly like the braised pork belly. It can even be dipped in minced garlic when eating to further increase the delicious flavor.
At this time, the gluten in the pot has also been steamed.
Lin Xu took it out and put the gluten aside to dry.
In order to increase the texture of the gluten, he deliberately pressed the gluten with a plate when drying, so that the gluten was more solid and closer to the texture of meat.
After cutting it into strips, you can make sweet and sour pork loin and crispy pork bowl.
There are many ways to make vegetarian crispy pork bowls. You can use potatoes, winter melons, or radishes. The routine is the same. Cut them into pieces and wrap them in the whole egg batter used to make crispy pork, then fry them in a pan until the surface becomes crispy.
Just put it in a steaming bowl and steam it.
In terms of appearance, it is exactly the same as real crispy pork.
Using the same routine, you can also make a bowl of spareribs, and the preparation of vegetarian spareribs is also very simple. Cut the fluffy and incomplete fried dough sticks into sections, and then thread a slightly longer lotus root through it.
Shen Jiayue was confused:
"What do you mean by incompletely fluffy fried dough sticks?"
Lin Xu took out two fried dough sticks from the refrigerator nearby:
"Normal fried dough sticks are very fluffy, but they taste a little different from meat. But this kind of semi-fluffy fried dough sticks is closer to meat in taste."
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In addition to fried dough sticks, you can also use oil-fried gluten to make them.
Fry the raw gluten and it will turn into a honeycomb sponge structure. Cut it into sections and then hollow it out, insert a lotus root into it. In terms of taste, it is quite close to the ribs.
Such pork ribs can also be made into sweet and sour pork ribs, which are fried first and then mixed with sweet and sour sauce. The taste is also good, but compared to eating spare ribs, this kind of vegetarian spare ribs has higher calories.
If you want to lose weight by relying on this delicious food, you are making the wrong calculation.
The combination of high sugar, high carbohydrate and high fat will not only fail to reduce weight, but will lead to rapid weight gain.
Lin Xu prepared all these dishes, boiled a pot of stewed soup with vegetarian lard, put the dried vegetarian pork belly in, and braised it over low heat.
"What's next?"
Shen Jiayue is becoming more and more interested in today's meal.
Lin Xu picked up a potato and said while peeling:
"The next step is to use potato slices to make a fried fish fillet. It is actually the same as frying in batter, but before making it, you have to put the potato slices into the pot and blanch it, so that it is closer to the texture of the fish fillet."
After saying that, he started to get busy.
Peel the potatoes and cut them into thin slices, then blanch them in a boiling soup pot, then put them in salt water to cool.
Salt water can add flavor to the potato slices and also make the surface of the potatoes tender and smooth, making them taste more like fish.
Take out the soaked potato slices, control the water first, then put them into the prepared batter, put them in the batter and fry them in the pan. After frying, you can make braised fish fillets.
After finishing these tasks, Lin Xu made Dongpo pork with winter melon and pork elbow with radish. These are relatively common vegetarian dishes.
There are also abalone made from shiitake mushrooms, sea cucumbers made from fungus, shark fin made from vermicelli, fish maw made from tofu skin, shredded pork made from bean tendons, etc.
There is actually not much difference between these methods. Basically, they are all inseparable from the steps of battering, frying and then pouring sauce. These steps will cause the food to be extremely high in calories.
Although the taste and texture are indeed close to real ingredients, the calories are much higher, so this kind of dish is really not suitable for eating frequently, but it is good to try it occasionally.
Shen Jiayue watched Lin Xu prepare the dishes one by one, the shock in her eyes became more and more intense.
I never thought that these fake meats are actually made from vegetarian vegetables.
Looking at it, she asked in surprise:
"Xubao, why aren't there any low-calorie dishes? It feels like these dishes are so high in calories."
Low calorie?
Lin Xu thought for a while and said:
"Don't tell me, there really is. There is a very famous fried vegetarian crab noodle dish in Shanghai. It is quite low in calories. It is made with mashed potatoes and carrots. It is said to taste good... How about I make it for you to try?"
"Okay, okay, I've been craving for crabs lately."
There are no rules or requirements for the vegetarian banquet. Basically, Lin Xu does whatever comes to his mind and just puts together a table of dishes.
He took a potato, peeled it, washed it, cut it into thick slices and put it on a plate. Then he took a carrot, peeled it, cut it into hob pieces, and put it on the plate as well.
Place the two plates into the steaming cabinet for steaming.
When cooked, take it out and pour it on the chopping board. Use a kitchen knife to flatten it once and crush all the potatoes and carrots into puree.
These vegetable purees are crab meat.
The white potatoes are crab meat, and the red carrots are crab roe.
Prepare the ingredients properly, then wash and cut a soaked shiitake mushroom into shreds, dice the spring bamboo shoots, and cut into the essential minced ginger.
After all the preparations were done, Lin Xu brought a bowl, cracked two eggs in, stirred them up with chopsticks, put the crushed vegetable puree into it, and added grated ginger and salt.
Stir again to form a paste and you are ready to cook.
Heat oil in a pan, slide the pan first, then add a normal amount of peanut oil for cooking, and heat over high heat.
When frying such cooked and paste-like dishes, the oil temperature must be high, otherwise the ingredients will quickly stick to the bottom of the pot as soon as they are put in, causing the pot to become paste.
When the oil is 80% hot, Lin Xu pours the prepared batter into the pot and stir-fries quickly with a spoon.
This step needs to be quick and quick, so that the vegetable paste can be stir-fried before it solidifies, and the crab flavor will be emitted under the influence of ginger.
In fact, we need to add some crab-flavored mushrooms here to make the taste closer to real crab powder.
However, this approach is suspected of cheating. In fact, Lin Xu has exceeded the standard by putting eggs.
Normal vegetarian crab noodles don’t even add eggs.
Under the action of hot oil, the crabmeal in the pot did not solidify into large balls, but instead turned into slightly broken pieces.
Stir-fry all the batter in the pot, add shredded mushrooms and chopped winter bamboo shoots, then add a little sugar, salt, and the remaining grated ginger.
Continue to stir-fry until the aroma in the pot is brought out, then add some rice vinegar along the edge of the pot.
Immediately, a unique aroma of crab wafted out from the pot.
Yan Lin, who was working remotely at the door, sniffed:
"Crab flavor? I'm suddenly looking forward to today's vegetarian feast!"
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