Chapter 791 Shen Jiayue: Rich people rely on technology! Dishes that reach the level of art: Longjing Shrimp! [Please subscribe]
"First, roll the dough into pancakes..."
Shen Jiayue confidently explained the steps of making moss biscuits, but as soon as she started, she discovered the problem... She didn't know how to use a rolling pin.
Although I took the rolling pin and pressed the dough into thick sheets according to the way I made the pork belly last time, I couldn't do anything about the rolling step.
Especially the long rolling pin is very difficult to operate, and even the hands feel like they can't control themselves.
"Oops, this rolling pin is so difficult to use."
She put down the rolling pin and took out the roller rolling pin that was used to make pork swallows last time, intending to cook the pork swallows the same way.
But the operation is still awkward, and it is not as easy and comfortable as rolling the pork belly.
This is actually not because Shen Jiayue's skills have deteriorated. The main reason is that the meat paste is smoother when paired with sweet potato starch, and the meat paste has very good ductility.
The risen dough is much harder than the minced meat. It might be fine if a pastry chef rolls it, but it would be somewhat difficult for a novice in the kitchen to operate it.
"No, this won't work either?"
Shen knew that there would be a lot of twists and turns in today's shooting, but he didn't expect that the first step would lead to failure.
However, she is good at using her brain, but she will not be willing to admit defeat.
"I can bypass the dough-making step, and I can definitely bypass the dough-rolling step."
She stared at the dough mixer for a while, and suddenly thought of a classic line from American comics: The poor rely on mutation, the rich rely on technology!
Since kneading the dough can be replaced by a dough kneading machine, naturally rolling out the dough can also be done by a machine.
She opened the cabinet next to her and dug out the cartoon version of the noodle machine she ordered last time because she thought it was cute. She took out the noodle cutter of the noodle machine, then rolled the thick dough into a long strip, stuffed it into the machine and pressed it slowly.<
/p>
The thick dough sheet is pressed into a slightly thinner long dough sheet, which looks like a scarf.
"Let me just say, the boat will sink naturally when it reaches the bridge. This trick really works!"
She pressed it a few more times, and even sprinkled some dry starch on it to prevent adhesion.
When it reaches about two millimeters, the dough piece is already several meters long.
Shen Jiayue spread these dough pieces on the chopping board, put them together piece by piece, then picked up the walking hammer and pretended to roll it out a few times, and couldn't help but boast:
"Wow, it looks like it was rolled by a pastry master. It's flat and smooth."
After a while, she put some maltose in a bowl, added twice as much warm water, and stirred the bowl repeatedly with chopsticks to melt the sugar.
Then dip a brush into maltose water and brush it over the dough sheet.
"The purpose of brushing maltose water is to stick sesame seeds and chopped green vegetables. In addition, maltose can also make the baked biscuits more beautiful."
She sprinkled some white sesame seeds on the dough, and then sprinkled a layer of freshly made chopped green vegetables.
After spreading, pick up the rolling hammer and gently roll it again to make the sesame seeds and moss stick more firmly.
After doing this, use a kitchen knife to cut the dough into biscuit-sized pieces, then place it on a baking sheet lined with baking paper, let it rise slightly, and then bake it in the oven.
When the baking pan was put into the oven, the girl couldn't help but cheer:
"Wow, I'm such a super genius!"
While Shen Jiayue was cheering, Lin Xu from Diaoyutai was peeling shrimps.
After fresh river shrimps are quickly frozen, the shrimp meat shrinks slightly and separates from the shrimp shells, while the outer layer of the shrimp shells is slightly crispy after being frozen.
So it’s extra easy to peel off.
And because the shrimp meat has shrunk slightly, it is relatively complete when peeled out, unlike live shrimp, which will break if you are not careful when squeezing the shrimp meat.
"How are you, brother? Is this a good move?"
As Wu Shouye said this, he quickly peeled off the shrimp from the large river shrimp.
After peeling everything off, put it into clean water and start washing.
This step is very important, because the high-end Longjing shrimps are as white as jade and cannot have any variegated colors, and there is usually a very thin layer of light blue mucous membrane between the shrimp shell and the shrimps.
This layer of mucous membrane will turn red when heated, which is why cooked shrimp turns red.
When cleaning shrimps, you need to wash off this mucous membrane, so that the shrimp meat will not turn red and still maintain a white color.
Wu Shouye said:
"Frozen the shrimps. This film is easier to clean, because freezing will separate the shrimp shells and mucous membranes from the shrimps... But although it is easy to clean, you should not be careless. After all, shrimps are very delicate ingredients, so scrub them
The technique must be gentle, otherwise the shrimp will be rolled into shrimp paste."
He washed the shrimp three or four times, and almost all the blue mucous membrane on the surface of the shrimp was washed away.
Lin Xu asked curiously:
"Chef Wu, can dead shrimps not make this dish?"
Wu Shouye nodded:
"It is best to use live shrimp, but if conditions are limited, shrimp that have just died can also be used, but the shrimp must be washed with running water for more than half an hour under the faucet to remove the peculiar smell of the shrimp."
"Wouldn't that take away the freshness of the shrimp?"
"If it's tasteless, just add more flavor to make it fresher. But if there's an off-flavor, the shrimp will be a bit unsatisfactory."
Some people's family conditions are average and they can only afford chilled river shrimps of slightly inferior quality. You can't say that they are not qualified to eat Longjing shrimps, right?
All the major Chinese cuisines have magic tricks to turn decay into magic. Even Longjing shrimps, which require high ingredients, can still be made with conventional ingredients if you want to eat it.
Wu Shouye explained the principle to Lin Xu:
"Remove the odor, then use MSG, chicken broth and other seasonings to re-marine the shrimp to add flavor. The Longjing shrimp produced in this way is still very delicious. In short, that's the saying, if there is flavor, it will come out, if there is no flavor, it will come out.
, this is the core logic of Chinese cooking."
Lin Xu nodded silently and wrote down this sentence.
Wash the shrimps, take them out and control the water. At the same time, spread four or five layers of kitchen paper on the chopping board, then spread the water-controlled shrimps on the paper, then roll them up to completely absorb the moisture on the surface of the shrimps.
Obviously, this is prepared for pickling.
After absorbing the water, shake the shrimps off the paper and put them in a small basin.
Wu Shouye put a small spoonful of salt and half a small spoonful of MSG into it and stirred it in the same direction with his hands. When the surface of the shrimp becomes sticky, it means that the salt and MSG have penetrated into the inside of the shrimp.
At this time, beat an egg white into the shrimp and continue beating in the same direction.
When the egg white becomes less, as if it has been absorbed by the shrimp, add a handful of potato starch with a whitening effect, which is what southern chefs call Taibai powder.
Continue to beat until the surface of the shrimp is coated with a layer of egg white batter. Pour some cooking oil into the shrimp and stir it so that the shrimp will spread quickly when the oil is fried.
After doing this, seal the basin with plastic wrap and put it in the refrigerator. Use the low-temperature adsorption of ingredients to make the shrimps taste better.
At this point, the processing of shrimps has come to an end, and the next step is Longjing.
Lao Wu said:
"The Longjing Shrimp dish actually doesn't have high requirements for shrimps, but the tea leaves should not be too bad, because when cooking this dish, there is no sugar, no messy ingredients and condiments such as onion and ginger stock, all
The umami flavor is enhanced by tea, so the tea used must have a sweetening effect."
Ordinary tea leaves are at best some tree leaves, which are bitter and have a poor aftertaste. When cooked with shrimps, they will have no tea aroma and will also add a bitter taste.
This kind of tea not only does not improve the dishes, but also easily spoils the shrimps.
If you want to have the aroma and sweetness of tea, you have to use good West Lake Longjing. This kind of tea has less bitterness, strong fragrance and obvious sweetness, which is very suitable for pairing with shrimps.
Lin Xu asked curiously:
"Chef Wu, is there any particular amount of tea used in this dish?"
"Yes, before cooking, pinch a handful of tea leaves into a tea cup, add 50 ml of 90 degree hot water, soak for one minute, wait for the tea leaves to expand, pour out two-thirds of the water in the cup
Then the remaining tea leaves and tea juice can be used for cooking."
Wow!
Are you so particular?
Lin Xu thought that just getting some tea water would be enough, but he didn't expect that the brewing temperature, water volume and time all have requirements.
The best thing is to pour out more than half of the water after brewing for one minute, and use the remaining tea roots for cooking.
This actually reflects the origin of the dish... It is said that the person who invented this dish used the leftover tea as a bowl of prepared gravy, but he did not expect that it would have such an effect.
Longjing Shrimp connects the tea ceremony and food. Both food lovers and tea drinkers love this dish.
The two chefs were overjoyed!
Wu Shouye boiled the water, took a glass, and squeezed a handful of tea leaves into it.
When the water was about to boil, he poured half a cup into the tea cup. Soon, the aroma of tea wafted out of the glass. Lin Xu asked curiously:
"When making tea, you add water and quickly cover it with a lid. Don't you need to cover this glass?"
"No, if the aroma of the tea is too strong, it will take away the freshness of the shrimps, so some of it needs to be dispersed. In addition, the tea leaves will turn yellow as soon as they are simmered. With the mouth open like this, the tea leaves will always be green, and the dishes will look better.
”
Learn another trick!
Lin Xu thought it was okay to come to Diaoyutai to run around more and communicate with these chefs, because even if they chatted nonsense, they might still learn cooking-related tips.
A minute later, Lao Wu brought another tea cup and poured out more than half of the tea:
"Brother Lin, you are a guest today. Let me drink this tea for you. The rest can be used for cooking."
Lin Xu was not polite, holding the tea cup and drinking it slowly.
The tea brewed from this top-quality tea is really extraordinary. Both the aroma of the tea in the mouth and the sweet aftertaste after drinking it are refreshing, making every pore of the body feel comfortable.
After a while, when the remaining tea juice turned green, Wu Shouye took out the shrimps from the refrigerator and started cooking them.
He set up the wok, slid the pan first, and then added half a pot of lard into the pan.
"Shrimp dishes, whether Baipao shrimp or Longjing shrimp, must be cooked with lard, so that the shrimp will not color, and it will also give the shrimp a rich texture and aroma, which is stronger than vegetable oil."
Although today's public opinion environment is not friendly to lard, Wu Shouye still wants to emphasize this point.
After all, laymen can slander lard and MSG, but as an industry insider, you still have to defend it.
In fact, these top chefs at Diaoyutai are now keen on live streaming, visiting stores, and filming food videos, just to change the public’s view of traditional cooking.
Lin Xu and Xie Baomin have also talked about this in the program before. Lao Xie also joked that the harm of MSG to the body is related to academic qualifications. The lower the academic qualifications, the greater the harm.
When the oil is 40% hot, pour the shrimp into the pot, then use the back of a spoon to rotate the lard in the pot, and at the same time use the back of the spoon to squeeze the shrimp that are stuck together.
Ten seconds later, the surface of the shrimp became smooth, which was a sign that the egg white batter was cooked. Wu Shouye held a large colander in his left hand and a small colander in his right hand, scooping the shrimp in the pot into the large colander.
If you see any adhesion, rub it with the back of a small slotted spoon, then pour it back into the oil pan, and then add another spoonful.
After repeating this several times, place the large colander on the oil drum, hold the wok, and pour all the oil and shrimp into the colander.
"Brother Lin, do you see anything?"
Wu Shouye asked confusedly.
What do you see?
Lin Xu recalled the process of Wu Shouye scooping it up with two colanders and rubbing it again, and said tentatively:
"Just now you used two slotted spoons to rub the shrimps, not only to separate the shrimps, but also to make the appearance of the shrimps more round and smooth...is that right?"
"Hey, your observation skills are so good, no wonder you can become the apprentice of a senior."
Wu Shouye smiled and said that when he was making this dish a few days ago, he asked his nephew, who was also learning to be a chef, and he was stunned for a long time and said:
"Uncle, your control over the heat needs to be improved!"
Old Wu was so angry that he swung the colander in his hand and hit the kid on the head.
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Now after listening to Lin Xu's words, he not only wants to knock, but even wants to kick his nephew again.
After pouring the fat from the pot, Wu Shouye put the wok back on the stove and continued to cook while saying:
"The oil frying just now is to fry the egg white batter on the surface of the shrimp. The time should not be too long, it only takes about fifteen seconds. When this step is completed, it is the real frying."
It is said to be fried, but in fact there is only a little bit of lard left in the pot, and there are no hot ingredients such as onions and ginger.
Heat the pot, pour the oil-controlled shrimp into the pot, stir-fry twice, then pick up the glass and pour the green tea leaves and tea juice inside.
Add half a spoonful of salt and start stir-frying until the salt melts in the tea juice, the soup coats the surface of the shrimp, and the excess tea juice evaporates.
The aroma of tea penetrates into the shrimp.
Wait until there is no more soup in the pot, then take it out of the pot and put it on a plate.
After such cooking, the shrimps are still as white as jade, but because of the tea, the whiteness has a subtle light green color, making the shrimps more fresh.
And mixed with tea leaves, it is still green and full of vitality.
This dish is both green and white, which not only gives people a fresh and elegant feeling, but is also full of vitality and vigor, making people feel the vitality of life and full of fighting spirit at a glance.
This is the greatness of food and the reason why many celebrities like Longjing Shrimp.
"Try it, brother, and see if my skills can impress you."
Wu Shouye's most proud dish is Longjing shrimp. At this time, let alone Lin Xu, he is not afraid even if he cooks it in front of Lao Xie.
Lin Xu took a bite of the shrimp with chopsticks, and there was a faint aroma of tea in his mouth. When he ate it, he first felt the taste of tea, then the plumpness of lard, and finally the freshness of the shrimp.
A small shrimp actually has three different flavors, which really opened Lin Xu's eyes today.
“Super delicious, so delicious!”
Lin Xu sighed and took two more bites. The more he ate, the more wonderful it became.
In terms of seasoning, it is actually quite simple. I add salt and MSG when marinating, and add half a teaspoon of salt when cooking. Other than that, there is nothing else.
But just such a simple seasoning makes the taste of the dishes more fresh and natural.
The best thing is that there is obviously no sugar, but after eating the shrimp, there is a faint sweetness and tea fragrance in your mouth. This refreshing feeling is simply wonderful.
Such perfect dishes can no longer be described as simply delicious, but have achieved an artistic sense that combines nature and food.
In the past, when we praised craftsmen, we usually used the phrase "skills are as good as skills" to describe them.
Today, Lin Xu felt this almost artistic beauty in this Longjing shrimp dish.
And unlike ordinary works of art, this dish has reached the highest level in terms of vision, taste, touch, etc. It is much better than a single visual art or auditory art.
Lao Wu said proudly:
"Didn't we have internal competitions in the past? Your senior brother won the championship five times in a row, but in a single competition, his Jade Shrimp was defeated by my Longjing Shrimp. I can brag about this record in front of others for the rest of my life."
Although everyone was defeated by Lao Xie in the end, being able to beat Xie Baomin in a single competition is indeed worthy of bragging.
The video was almost over here. Lin Xu ate a few more bites of shrimp, and said his concluding remarks to the camera with Wu Shouye.
"Brother, thank you for coming to support me. It's still early now. How about we cook another dish?"
Wu Shouye found it very enjoyable to shoot a video with Lin Xu. They didn’t compete for the scene or the camera, and they kept talking. This kind of partnership is really comfortable.
Lin Xu put down his chopsticks and said with a smile:
"Okay, I came here today just to learn more about Chef Wu. There are so many famous dishes in Zhejiang cuisine, but the reviews online seem to be average. Hangzhou has even been rated as a food desert..."
Upon hearing this, Lao Wu couldn't help but said:
"It's not just that housing prices have caused trouble in recent years. Housing prices have soared, and rents have also skyrocketed. Small restaurants can't open, and naturally there is no room for survival..."
To evaluate whether a city is a city of gourmet food, it does not depend on high-end catering, but on whether the local food is abundant, whether ordinary people can barely satisfy themselves with their normal expenses, or whether there are many kinds of food to choose from.
Big cities basically belong to the former, while the latter can now only be found in some third- and fourth-tier small cities.
Lin Xu felt that this topic was a bit heavy, and since he was eager to know the real practice of West Lake vinegar fish, he took the initiative to say:
"Among all the delicacies in Hangzhou, the one with the strongest sense of isolation is the West Lake Vinegar Fish. Chef Wu, can we make this dish today?"
Wu Shouye didn't expect Lin Xu to want to eat this dish:
"Don't tell me, you are lucky. You really caught up. In the past two days, there have been a few fish that can be used to make West Lake vinegar fish. Since my brother brought it up, let's show it to you!"
My luck is indeed quite good... Lin Xu smiled in his heart, after having this baby Dundun, his luck has not been bad.
At the same time, Dundun on the edge of Miyun Reservoir swung his tail, his eyes full of smiles. What little kitten doesn’t like to be praised by his parents!
When it was happy, the fish float in the water immediately moved and then sank.
Lao Suntou, who was bragging about his fishing skills to the people at the Reservoir Management Bureau, immediately grabbed the fishing rod with both hands and pulled it out. The squealing sound caused by the rapid tightening of the fishing rope made him very excited:
"We caught a fish, a big one!"
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Although I praise it like a flower, I have never eaten top-quality Longjing shrimp because I can't afford it... This chapter has 5200 words. Please subscribe and vote monthly!
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