Many people have eaten pumpkin flowers, but most people probably eat them for cooking.
If it were made into a snack, very few people would be able to eat it.
Pumpkin flowers are actually a relatively rare ingredient.
After all, pumpkins are crops that don’t require much care after planting to develop.
Therefore, few people are willing to pick the pumpkin flowers while they are still in bloom.
Therefore, pumpkin flowers are rarely available on the market.
Even if there is a head, it will be smaller because it is less painful to pick it off.
Moreover, picking off the small pumpkin flowers early will also help the remaining pumpkin flowers absorb more nutrients and grow into better pumpkins.
The pumpkin flowers in front of me are quite big, as long as the palm of my hand.
It is estimated that the results will begin within a few days.
Stuffed pumpkin flowers fried to golden brown were stuffed into your mouth.
The crispy aroma unique to the batter hits your face.
There are very few eggs in the batter, so the outer shell is very fragrant and crispy.
As soon as you bite it, a crunching sound comes from your mouth.
Under the thin shell, there are crispy fried pumpkin flowers.
The crispiness of the pumpkin flowers is a little different from the batter.
The crispness of pumpkin flowers brings a strong sense of air to the already thin petals.
It becomes as thin as cicada wings under high temperature, and dissolves on the taste buds of the tongue with a light touch of lips and teeth.
However, compared to the texture, the taste is somewhat lacking.
After frying the pumpkin flowers, the fresh and sweet taste is much weakened, and they lose their unique sweetness.
Keep biting into it, the filling inside the pumpkin flowers is very special.
Not only does it have the traditional semi-fat and lean pork, eggs and tofu.
There are even some fried river prawns mixed in the filling.
Although the quantity of these fried river shrimps is not large.
But it makes the originally bland fillings richer and tastes more special.
The river prawns were fried to a crisp, even the shells were crispy.
The proportion of semi-fat and lean pork is only about one-third, and the fat meat brings enough juice.
Keep the filling from drying out.
Tofu and eggs are the main ingredients of the filling.
After all, if the fillings are all made of pork, the cost per item will become very high.
In fact, Shiba Niang has undergone many changes.
The reason why the traditional Shiba Niang was born in the first place was originally because of the scarcity of food.
People can't eat meat, so they try to use different ingredients to create a meaty taste.
The soy protein in tofu is mixed with a little minced meat and stuffed into a vegetarian dish with a relatively sweet taste.
Eating it in one bite can give people a great sense of satisfaction, just like eating a whole piece of meat.
"It's quite delicious. The pumpkin flowers taste very airy and the batter is crispy."
"The oil temperature is well controlled, so there won't be too much oil adsorbed on the stuffed pumpkin blossoms, and it won't taste too oily."
“The fillings inside are also very delicious. They are bouncy and taste good.”
After finishing the stuffed pumpkin blossom, Li Xiao picked up the stuffed egg roll next to it.
The color of the stuffed egg rolls is also golden, after all, the outer layer is made of egg skin.
This thing is very similar to egg dumplings both in the way it is made and in appearance.
Li Xiao showed the egg roll in front of the camera and introduced to the audience:
"It's very simple to make. I think most people can do it at home."
"Beat the eggs well and fry them in a pan until golden brown."
"Chop pork that is 30% fat and 70% lean or 40% fat and 60% lean."
"At the same time, chop the tofu into tofu foam and mix the tofu foam into the minced pork."
"Finally, beat in a few eggs, mix all the fillings into a paste, and the filling is completed."
"Spread the glued and sticky filling evenly on the egg skin you made at the beginning."
"Wrap the egg skin into an egg roll, put it in the oil pan and fry it for 5 to 10 minutes."
Studio.
"This thing is really simple."
"I understand."
"What did you learn upstairs?"
"Isn't this just a matter of having hands?"
"If your eyes know it, your brain will know it, but your hands can't understand it."
"Isn't this thing just like the egg dumplings made during the Chinese New Year?"
"Yes, yes, I always feel that it looks familiar. It turns out to be egg dumplings."
····
"Okay, let me give it to everyone to try."
Stuffed egg rolls are served to the end.
There was a slight burnt smell, and the edge of the egg skin didn't want to be cut off, it just came out.
These thin parts will easily become charred after being fried at high temperatures.
However, this burnt smell is not serious and is still acceptable.
“The egg skin is thin and delicious, but it’s too thin.”
"It will become a bit hard after frying."
“The fillings inside are evenly thick and fried, but not overdone.”
"The fat inside tastes juicy."
"The overall feeling is a little worse than pumpkin flower stuffing, but it's still delicious."
The making of stuffed eggplant requires more effort.
The stuffed eggplant here retains its skin.
Use a knife to make a small straight cut in the eggplant as long as your index finger.
Then depending on the eggplant meat's elasticity, scoop out a small half of the eggplant meat inside.
Make a small opening along a straight line and stuff the filling into it.
Since only a small straight opening is removed from the eggplant, after stuffing is done.
And that small opening will be restored as the filling inside fills up the empty space.
It looks like a whole eggplant from the outside.
He bit down on Li Xiao's brow and frowned slightly.
If the oil temperature control of the pumpkin blossom stuffing just now was 95 points, then the oil temperature control score of the eggplant stuffing in front of me is failing.
But he also understood instantly why.
Due to operational issues, the middle-aged woman only had an oil pan in front of her.
The oil temperature she can control is almost stable.
All she can control is the placement of the ingredients and the frying time.
There will be a slight difference in temperature between the middle and the edge of a pot of oil, but the difference is not significant.
She cannot let the oil temperature get too high, as this will cause food that cannot withstand the high oil temperature to burn easily.
So she did it for convenience and at the same time to reduce the loss of food ingredients.
The oil temperature can only be controlled at a temperature suitable for most ingredients.
This will lead to a situation where food that requires high oil temperature cannot get enough oil temperature.
This will cause these foods themselves to absorb a lot of excess fat.
Just like the stuffed eggplant in front of Li Xiao.
The moment her lips and teeth touched the eggplant, Li Xiao gave up her plan to eat it.
Because it was so oily, my teeth just bit it down.
The fat inside seeped out from the eggplant due to squeezing, making it difficult to swallow.
Li Xiao couldn't imagine how much oil would come out if he really bit it open.
Putting down the stuffed eggplant, Li Xiao shook his head
