Chapter 718 The technique you just acquired has a place to be put to use—Dengying Niusi! [Please vote for me]
"The duck needs to be fried first, rather than put directly into the pot."
When the oil temperature in the pot reached 50% hot, Lin Xu put the prepared duck into a large colander, placed the colander on top of the oil pot, held a spoon in his other hand, scooped up the hot oil in the pot and poured it on
On the duck.
The advantage of doing this is that the moisture on the surface of the duck skin can be fried in advance, so that when the whole duck is put in, the oil in the pot will not boil violently.
Another benefit is that the duck skin can be evenly colored.
There is a layer of maltose water hanging on the surface of the duck skin. If it is put directly into the oil pan, the violently boiling fat may wash away the maltose water, resulting in uneven coloring or even no effect.
Color is a major aspect of presentation. If the color is uneven, it will directly lead to overturning of the dishes.
Therefore, in order to get a better coloring effect, you should first use the method of drenching and frying to let the maltose color the duck skin in advance, and then cook it according to the conventional method.
"It turns out you need to pour oil on it first. It's really simple."
Shi Wenming said that he felt that this method of frying first and then cooking it was very similar to the roast chicken in the north. The saying that every time it is cooked, it must be fried, is the best comment on all kinds of cooking in the north.
It's a pity that the current roasted chicken basically does not include the frying step. It is cleaned and put directly into the stewed soup for marinating.
Although it saves the frying step, it saves time and effort, and also saves costs.
However, the aroma of the roasted chicken is much less, and the color has also changed from ruddy to golden yellow. The color is so light that it can compete with the white-cut chicken in Guangdong.
Lin Xu deep-fried the duck several times. When the color on the surface turned golden red, he put the entire large colander into the pot and fried it through the colander.
The reason why this is done is because when the duck skin is just fried, the glue on the skin is fried out by hot frying in the part where the duck skin is in contact with the colander and sticks tightly to the colander.
At this time, if you turn the colander and pour the duck into the pot, the duck skin will be damaged, which will greatly affect the appearance of the duck.
Putting the colander directly into the oil pan for frying will avoid this.
When the colander's temperature rises, it will automatically separate from the duck. If you take out the colander at this time, the skin of the duck will not be damaged in any way.
If the pot is big enough and there is enough oil, and the duck is deep-fried enough, it will even take the initiative to detach from the colander and float.
Just put it into the oil pan, the fat is boiling violently.
But as the frying continues, the boiling degree of the fat gradually stabilizes.
Lin Xu took the opportunity to flip the colander, and the whole duck came out easily.
He placed the back of a slotted spoon on the duck and pressed it down gently so that the duck was completely immersed in the hot oil, so that it would be fried more thoroughly.
After about ten minutes, the fat in the pot has stopped boiling, which means that the surface of the duck has been fried and the next step can be carried out.
Lin Xu used a slotted spoon to take out the duck and control the oil, especially in the abdominal cavity of the duck. A lot of fat will be stored in it, so it must be poured out completely.
Place the drained duck into a deeper steaming tray.
Sprinkle a layer of salt on the surface of the duck, break the borneol sugar into pieces and put it on the duck, then add a few slices of tangerine peel, a few slices of ginger, a few chives, two star anise, and three bay leaves.
Place everything, pour a large spoonful of Cantonese rice wine on the duck, pour a large bowl of water, and send it to the steaming cabinet for steaming.
Shi Wenming was a little confused, so:
"Is this enough? Will it taste good if steamed?"
Lin Xu smiled and said:
"After steaming, you still need to put it into the duck soup and simmer it for twenty minutes. At that time, the flavor will be absorbed. Now we just steam the duck until it is cooked through."
In Cantonese cuisine, the preparation of tangerine peel duck is relatively complicated.
First fry, then steam, and finally simmer. The whole process takes more than three hours.
And in the last step, you have to constantly use a spoon to pour the soup on the duck. The whole process cannot be stopped. This not only tests the master's skills, but also requires high patience and physical strength.
After two hours of steaming, the skin of the duck is so soft that it can be broken by blowing a ball.
If the action of pouring the soup is slightly larger, the duck skin will be damaged, which will greatly reduce the appearance and quality of the dish.
Due to the complexity, many restaurants no longer make this dish.
Even the restaurants that make it have simplified this dish into tangerine peel roasted duck cubes or tangerine peel braised duck, saving time and labor costs and improving efficiency.
After the duck was steamed, Lin Xu came outside.
At this moment, relatives are drinking tea and chatting under the sunscreen shed not far from the yard.
There is constant wind blowing from the direction of the reservoir, which makes people feel comfortable and comfortable.
"Shaokang is used to the food here during the Spring Festival, but can't get used to eating in the school cafeteria. I have lost more than ten kilograms since the beginning of spring. It really makes me feel bad..."
The second aunt held Chen Yuanyuan's hand and told her about the current situation at home.
Shen Jiayue on the side asked:
"Can't we go out to eat?"
The second aunt sighed:
"No, parents can't even deliver meals. They can only eat in the school cafeteria. Many dishes are boiled, and the chickens are not cleaned very well. They are cooked with chicken feathers..."
The contractor of the middle school cafeteria has to spend a lot of money to pay the contracting fees every year, and the education department has expressly stipulated that it cannot sell high-priced meals. In this case, in order to ensure profits, the contractor naturally has to reduce costs as much as possible.
The food in the canteen is basically whatever is cheap.
For example, cabbage and garlic sprouts in spring, eggplants and zucchini in summer, winter melon and onions in autumn, radish and cabbage in winter, basically buy whatever is cheap.
The cooking method is almost always boiling, and then pouring a spoonful of oil over it when it's cooked.
It looks oily, but in fact there is not much oil or water. Even if you eat very full, you will get hungry quickly.
Chen Yuanyuan felt very distressed when she heard what happened to her younger brother. She asked:
"Can't you bring some food from home?"
"Yes, it is possible, but the braised food he brings can only be eaten for a few days, and other cooked food cannot be stored well. He comes back once every two weeks. The first few days are fine, but the further he goes, the more difficult it becomes."<
/p>
When Lin Xu was in high school, he was still allowed to eat out. Unexpectedly, with the popularity of takeout today, students have no choice.
Out of sympathy for his little cousin, he said:
"Let's do this. I'll make some Dengying beef shreds later and let Shaokang take it back. It won't be a problem to store it for a month, and it can be mixed with steamed buns, rice and noodles, which is more economical."
Upon hearing this, the second aunt's eyes immediately showed excitement:
"Really Xiaoxu? It would be great if it could be preserved for that long."
Lin Xu said:
"Okay... I have nothing to do at the moment anyway, so why don't I make something for everyone to try, just in time to give me some feedback and see if there is anything that needs improvement."
Shen Jiayue is very enthusiastic about this kind of thing.
She smiled and said:
"Wow, this is good. I bought it when I traveled to Chengdu before. I thought it was spicy strips, but it turned out to be beef. It tastes very enjoyable."
Just do it, Lin Xu returned to the kitchen and prepared to make it.
Shen Jiayue would not miss this kind of excitement and immediately followed it, intending to learn from it.
"Is it difficult to use Xubao's lantern shadow silk? I heard that the requirements for knife skills are very high."
Lin Xu said while busy:
"Dengying beef requires high knife skills. The beef needs to be cut into thin slices, then marinated, dried, fried, and finally served with sauce... As for the Dengying shredded beef, the entire production process does not require the use of a knife, it is purely a matter of cooking the beef.
Just tear it into thin strips, as long as you have hands."
Just have hands?
Wow Kaka, isn’t this the baby I’m talking about.
Shen Jiayue immediately became interested and planned to study seriously.
Lin Xu took out two pieces of beef tendon, removed the fascia on the surface, and then put them into cold water to blanch them.
Wait until the blood foam comes out, beat it out carefully, and then pour the prepared green onion slices, ginger slices, light soy sauce, dark soy sauce, rock sugar, and rice wine into the pot respectively.
After pouring it in, stir-fry some soybean paste and pour it in as well, then turn on low heat to marinate.
Shen Jiayue secretly wrote down the method and asked by the way:
"Is it that simple? All you need is a hand."
Lin Xu smiled:
"The steps for using hands haven't appeared yet."
Boil the beef for about an hour, then soak it for a while to allow the beef to fully absorb the flavor.
After taking out the beef and waiting until it was no longer hot, Lin Xucheng said to Shen Jiayue:
"Wash your hands. The steps for using your hands will come soon."
Nani?
Is this just the beginning?
But wash your hands, wash your hands. I just wanted to find a reason to participate, but Xu Bao took the initiative to ask me to join. In this case, don’t blame me for stealing.
The girl washed her hands obediently. Lin Xu put the beef tendon in the basin and carried it outside.
When Shen Jiayue came over, he ordered:
"Now tear the beef into strips according to the texture, the thinner the better."
After saying that, Lin Xu tore the beef apart along the texture with his hands, then tore it into strips, and finally tore it into beef fibers, which looked very finely chopped.
Seeing this, Shen Jiayue finally understood the meaning of just having hands.
I did have hands before making this dish, but it’s hard to say whether I can keep them after finishing it. After all, this kind of tearing and tearing dish is really labor-intensive.
Fortunately, there were a lot of helpers nearby. Soon, Lucy, who was keen on learning Chinese food, and Chen Yuanyuan, who felt sorry for her brother, both washed their hands carefully and joined the ranks of tearing beef.
Although Lucy has been eating beef since she was a child, she has never seen it eaten this way.
In addition, the braised aroma of beef was quite strong, so she began to stuff it into her mouth unconsciously as she tore it into pieces.
Shen Jiayue looked at this scene helplessly and said:
"Aunt Lucy, please stop helping. If you continue to help, I guess these shredded beef won't be enough for one serving."
Lucy stuck out her tongue and pretended to be calm and said:
"I just want to taste the saltiness. You must know that England conquered the whole world for spices. Although we in Scotland are not accustomed to this practice, we did make a lot of gains in spices."
Luo Shan, who was listening to Lin Hongqi's introduction to the scenic spot planning, suddenly received a critical blow:
"Conquering the world for spices, and then making dark dishes that are despised by people all over the world? A few years ago, I went to the UK to discuss business. After staying for a few days, I learned a catch-phrase among the international students: Chinese food - Dog City
Don’t eat!”
Lucy: "!!!!!!!!!!!!"
She wanted to refute this black-hearted capitalist, but racking her brains to recall the local cuisine of the country, she found that this description was actually... quite appropriate.
Unable to refute, Lucy found herself completely defeated by the black-hearted capitalists.
As a last resort, she had to say the same thing as Shen Jiayue fought back against Chen Yan:
"I am young..."
When talking to an older person, you don’t need to say anything else. Just keep emphasizing that I am younger than you, and the other person will be able to break his defense.
This is exactly the same as teasing the Jade Emperor with "You have been beaten by a monkey".
No matter how powerful and powerful you are, this alone can make the opponent break through their defenses.
Sure enough, when Luo Shan heard this, she immediately shut up.
Shen Jiayue looked at this scene with a smile, feeling that the two people's bickering made the ordinary meat-tearing activity a little more interesting.
In the kitchen, Lin Xu took a handful of dried chili peppers and soaked them in warm water.
When they were about to soften, he held the peppers in one hand and scissors in the other, cutting them into thin strips.
This kind of chili shreds paired with shredded beef not only tastes spicy and goes well with rice, but also increases the appearance.
In addition to the spicy Dengying shredded beef, Lin Xu is also planning to make some five-spice flavours, tangerine peel flavours, chicken sauce flavours, etc. to enrich the flavor of the shredded beef as much as possible.
In addition, although this kind of shredded beef is delicious, it cannot be eaten every day, so Lin Xu plans to boil some scallion oil with lard, add light soy sauce, sugar and other condiments to boil some lard.
This lard can be used to mix rice and noodles, and can even be mixed into boiled vegetables to increase the oiliness of the dishes.
Lard and beef shreds should make Chen Shaokang’s meals more colorful.
If there were similar regulations in the university, students would have 10,000 ways to fight and never let their mouths be wronged.
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But not in high school. The lunch time in high school seems to be less than an hour, and in some places it is not even half an hour. Before get out of class is over, everyone rushes over, finishes their meal in a hurry, and then rushes back to the classroom to continue class.
In this case, even if the canteen sells stir-fried dishes, there is no time to eat them.
Relatively speaking, it is more cost-effective to bring a can of lard and shredded beef. If you are in a hurry to eat, just eat the staple food with rice. The combination of high fat and high carbohydrate will definitely keep you hungry for a long time.
"Xubao, the beef has been torn... It's just two pieces of beef, but it's been torn into two whole basins. Is there magic in this dish?"
Lin Xu smiled and said:
"It's just fluffy. Let's fry it later, then stir-fry the spices, pour in the shredded beef and stir..."
As he was talking, he was interrupted by Shen Jiayue:
"Isn't what you are talking about exactly how to make spicy chicken shreds? Xubao, is this Dengying beef shreds made the same way as spicy chicken shreds?"
Spicy shredded chicken?
Lin Xu recalled the method and said immediately:
"Don't tell me, it's really the same. The only difference is that the spicy chicken shreds don't need to be shredded so thin... If you calculate it this way, cousin Shaokang actually has a lot of meat to choose from."
Beef, pork, chicken, and mutton can all be made in this way.
However, Lin Xu does not intend to make so many types. No matter how many types there are, the taste and taste will be different. Relatively speaking, it is better to think more about dishes that are durable in storage.
In this way, cousin Shaokang will have more choices.
Lin Xu prepared the ingredients, put the oil pan that had just fried the duck back on the stove, heated the oil over high heat, then grabbed the shredded beef, put it into the pan and started frying.
Shen Jiayue stood aside and watched with interest:
"How long will it take to explode?"
"Just fry it dry. If you don't fry it dry, the beef will easily deteriorate."
This method was originally invented to cope with the hot and humid climate. The beef is first fried to dry out the moisture, and then the shredded beef is wrapped in a layer of grease to isolate the moisture.
In this way, beef can be stored for a longer period of time.
While Lin Xu was busy, Shen Jiayue smelled the fragrance coming from the steaming cabinet and asked curiously:
"When can the tangerine peel duck be eaten? Dengying shredded beef should not delay making the tangerine peel duck?"
"It will take two hours to steam. I guess the shredded beef will be ready before the duck meat can be steamed."
As Lin Xu spoke, he used a spoon to stir the beef in the oil pan. In this way, the beef would be fried drier and stored longer.
Take out the fried shredded beef to control the oil, and then start frying in the next pot.
After all the beef is fried, change to a new pot, put half a spoonful of vegetable oil and half a spoonful of chili oil in the pan, heat it up, add the shredded chili peppers and stir-fry.
When the chili shreds are dry and crispy, add the shredded beef, and then add salt, sugar, peppercorns, and cooked sesame seeds to the pot.
Stir evenly to coat the surface of the shredded beef with fat.
The spicy Dengying Shredded Beef is officially ready.
Then Lin Xu made other flavors. The five-flavor flavor was stir-fried with cooking oil and five-spice powder, the tangerine peel flavor was stir-fried by adding some shredded tangerine peel, and the chicken juice flavor was stir-fried with chicken oil...
…
Although there are many varieties, the methods are all the same, which is to coat the surface of the fried shredded beef with a layer of grease.
While Lin Xu was making it, Shen Jiayue took a chopstick and put the spicy shredded beef into her mouth, and was immediately shocked by the spicy and spicy taste:
"Wow, this tastes delicious, chewy, fragrant enough, and the spicy taste is just right. Whether mixed with rice or noodles, it tastes great. Xu Bao, you are so awesome."
Lin Xu smiled and said:
"It's not difficult, it's nothing."
Shen Jiayue tasted other flavors, each one was refreshing and her appetite continued to increase.
After tasting it, the girl couldn't help but pick up a steamed bun, broke it open, put some shredded beef in it, and went out happily to show off.
Not long after, other people came over and wanted to try this way of eating steamed buns with shredded beef.
In order to get it, like a senior member of the Kua Kua group, Lucy spent a long time at the door of the kitchen pulling Chinese burgers or something. It took Lin Xu a while to realize that he wanted to eat steamed buns with shredded beef.
He clamped it and handed it over to Lucy. He looked up at the time and saw that the duck in the steaming cabinet had been steaming for almost two hours. It was time to take it out and start cooking the duck with tangerine peel.
Shi Wenming and his cousin Jia Xingwang were busy making lunch. Since the relatives were getting together, they naturally made a table full of delicious food for everyone to enjoy.
Outside the kitchen, Dundun once again stood on the wall of the pig pen. Unfortunately, there were no piglets inside, and there was no big fat goose outside.
The little guy originally wanted to show off the majesty of the protagonist, but at this time he was stunned in place, with melancholy written all over his chubby little face.
When Shen Jiayue saw Dundun like this, she immediately hugged him in her arms:
"Baby, there are a lot of horses introduced at the racecourse, and there are also famous horses. Can Mommy take you to see them?"
Horse?
Dundun immediately thought of Xiaobai from Ginkgo Garden.
I didn't expect to meet Xiaobai's kind in my hometown in Yinzhou. Xiaobai is my little brother, so naturally his kind will also be the same.
Since I am my little brother, I must go and have a look and let them know whose territory this is.
Thinking of this, the little guy immediately broke away from Shen Jiayue's arms and jumped onto the electric commuter car next to him. His two paws kept flapping on the passenger seat.
Thick hair, thick hair, I want to review my little brother!
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