Remove the tails of the coriander mushrooms, wash them and drain off excess water.
Bring a pan to a boil, add peanut oil, add sliced ginger and garlic slices into the pan, fry the ginger and garlic slices until golden brown, add gallinopsis, and stir-fry constantly.
While flipping the wooden shovel, Li Xiao said to the live broadcast room, "It's a pity that the gallbladder mushrooms at this time are a bit out of date. If I have the opportunity in the future, I must go to Yunnan, the hometown of mushrooms. It is said that the mushrooms there are very delicious."
"
The chicken coriander mushrooms are sizzling in the pan, and the water inside is constantly evaporating.
Feeling that the fungus began to shrink, Li Xiao quickly sprinkled in salt powder and a few granulated sugar, stirred gently, turned off the heat, used chopsticks to gently pick up the fungus, and placed it on the oil-absorbing paper aside.
After all the gallinobacteria were processed, Li Xiao picked up the iron sieve and scooped up the ginger and garlic slices in the pan as well as the fragments of the gallinobacteria.
He explained to the live broadcast room, "Although the oil of coryli mushroom is very fragrant and is very good for cooking rice or noodles, it does not match the light mushroom hand-made noodles at Twelve Hours."
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But don’t worry, I’ve found a better place for the oil and it won’t be wasted.”
In the live broadcast room, I heard that Li Xiao's tone became more and more relaxed, but there were more complaints.
"Brother, I'm not worried about where the oil is going. I'm worried about you. Is that okay?"
"The anchor seems to have some skills in his techniques, but I don't know if he's just looking at it or not."
"Upstairs, you want to say that the anchor is a silver pewter gun head?"
"Hey, hey, hey, don't let other people's ambitions destroy your own prestige!"
...
Pour the golden oil that fried the chicken fir fungus into the iron plate on the side, then put the iron plate into the freezer, and Li Xiao began to prepare the eight delicacies commonly used in vegetarian diets.
Bazhen is just a general term, and there are eight different things in each place.
The most common is,
Fungus, mushrooms, carrots, dried tofu,
Winter bamboo shoots, shepherd's purse, day lily, corn kernels.
However, the eight treasures used here in Zhizhu are somewhat different from the traditional eight treasures.
Vermicelli, carrots, cabbage, fungus,
Shiitake mushrooms, mung bean sprouts, gluten, dried fragrant vegetables.
Since she has gained proficiency in vegetarian food preparation, Li Xiao also understands Xie Guoyong's general idea. After cutting the ingredients into shreds, it only takes a short time to cook them. After they are cooked, quickly adding ice water, the texture of these ingredients will change.
It has to be crispy.
As for why Xie Guoyong made such a choice, Li Xiao has no way of knowing. Is it because he likes to have fun? Or because he likes oral sex?
Since the competition allows fine-tuning of the production method in the recipe, Li Xiao decided to make appropriate adjustments to the eight delicacies in the eight delicacies vegetarian dumplings.
First, I chose matsutake, fungus, and winter mushroom. I tore the matsutake into thin strips with my hands, cut the fungus into shreds, and cut the winter mushroom into cubes. The three kinds of mushrooms will bring different textures and umami flavors. The matsutake is pure, the fungus is crispy, and the white mushroom is elastic.
The next choice was winter bamboo shoots. Cut the winter bamboo shoots into thin slices, then shred them, boil them over high heat, then put them in the sink, and use running water to wash away as much as possible the bitterness and smell of the winter bamboo shoots.
Then choose cabbage, mung bean sprouts, corn kernels, and gluten
The cabbage and mung bean sprouts have enough water. According to the normal order of making dumplings, they should be lightly salted at this time to allow most of the water in the cabbage and mung bean sprouts to drain out automatically. However, Li Xiao did not do this, not because he forgot.
But he had other ideas.
The filling of Xie Guoyong's Bazhen vegetarian dumplings is too dry. Because the dumplings are vegetarian, there is no meat filling and no skin jelly, two things that can bring juice to the dumplings.
So Li Xiao decided to let the sweet cabbage juice become the juice in the dumplings, and cut it into cubes to lock in more moisture.
After processing the ingredients here, Li Xiao returned to the dough and opened the white cloth.
At this time, the volume of the dough was already twice as large as before. Li Xiao pressed his fingers gently on the dough, and five fingerprints immediately appeared in the dough. The fingerprints slowly retracted, but at a very slow rate.
Seeing the condition of the dough, Li Xiao nodded. The dough was almost fermented.
Taking out one-third of the dough, Li Xiao quickly kneaded the dough with his hands. The fermentation of the dough will produce a large amount of gas. If these gases are not exhausted, the structure of the dough will be very loose and the finished product will be uneven.
Empty the air and use a rolling pin to press the dough into a piece of dough that is only half a finger thick. Use your fingers to gently feel the softness and hardness of the dough. You cannot press it with your fingers, but the fingerprints you press will slowly retract.
Immediately sprinkle with sifted flour, pick up a knife and cut the dough into wide noodles of the same thickness, then apply a layer of sifted flour again, and Li Xiao puts the semi-finished hand-rolled dough aside.
He did not add spinach juice to the dough like Xie Guoyong did. Although it looks better, the spinach flavor will take away from the mushroom flavor, which is not worth the gain.
After finishing hand-rolling the dough, Li Xiao took out one-third of the dough again.
This time Li Xiao needs to make the pastry for radish cake.
The reason why puff pastry is layered is that the dough is wrapped in fat and folded repeatedly to form hundreds of layers of skin.
Normal puff pastry uses butter, because the aroma of butter will be more intense, and the melting point of butter is very high, which can better maintain the solid state and achieve better layering.
The dough was deflated and flattened, and Li Xiao took it out and put in the fat that had been frozen into small pieces.
The oil is golden yellow, and if you look closely, you can see some fragments of gallinopsis floating in it.
That's right, Li Xiao poured the oil used to fry chicken and mushrooms into an iron plate and froze them.
Put your hands into ice water and let the ice water quickly absorb the heat from your hands.
The freezing point of vegetable oil is very low. Usually, vegetable oil is liquid at room temperature. However, once it reaches more than ten degrees, the vegetable oil will begin to become viscous. As the temperature decreases, the liquid oil will become solid.
Of course, if hands at 36.5 degrees come into contact with these solid greases, they will still melt quickly.
Therefore, Li Xiao could only keep the temperature of his hands lower than the freezing point of the plant, and the production speed had to be fast.
Fortunately, the outdoor temperature is now only a dozen degrees, making this operation much easier.
Put the thin slice of grease into the center of the dough, Li Xiao pulled up the four corners of the dough, folded it in half towards the center, then rolled it out flat, then folded it in half again and rolled it out flat again.
Li Xiao's movements are very precise, the dough is constantly folded, and the number of layers of fat layer and dough layer increases rapidly.
4th floor
8th floor
16th floor
32nd floor
64th floor
128th floor
.....
512th floor
1024th floor
Fold it in half nine times, and the most basic layer of puff pastry is completed. Although, this kind of foundation is impossible for most people to do.
However, Li Xiao was not satisfied with this and continued to fold it in half, roll it flat, fold it in half, and roll it flat.
The number of layers increases rapidly
2048th floor
4096 floors
.....
16384th floor
At this time, the dough is already as thin as cicada wings, and it seems that the fat between the dough will explode at the next moment.
Li Xiao immediately stopped what he was doing, 16,384 layers, ten thousand layers of pastry, a legendary masterpiece of pastry.
Although it has only been folded 14 times, few people can do it.
If a pastry chef who specializes in making croissant or carrot cakes could obtain this piece of pastry, he would probably be excited for a long time.
Although the live broadcast room is mostly filled with ordinary people watching the excitement, it is a live broadcast in the food area after all.
