Chapter 281 The God of Cookery Will Always be the God of Cookery
The moment the fan entered the room, it seemed as if he came to life and hit Ye Gui hard in the mouth.
"This fan!"
Ye Gui was shocked and took another bite.
The fans who exploded actually formed a cloud.
The ladder rises with the wind in one day and soars up to 90,000 miles.
This ordinary ant climbed up the tree, but it was so delicious that it flew up!ъìqυgΕtv.℃ǒΜ
"This vermicelli is so chewy. It has the texture of mung bean vermicelli. It's unbelievable. The Ants on the Tree I have eaten before, no matter how good the taste is, there will always be some shortcomings in the texture, that is
Because the vermicelli is too thin, it can only be stir-fried over high heat and quickly stir-fried before being removed from the pan, so the texture will be very poor!"
"But the mung bean vermicelli here is very chewy and very tasty. It should have been processed before frying!"
“This dish can be rated 8 points overall!”
8 points!
That has reached the threshold of a state banquet!
Some of Shao'an's horse boys were very excited: "That's great, as expected of senior brother Shao An, he is a state banquet standard once he makes a move!"
"These diners are so lucky, they can eat ants climbing a tree standard for a state banquet!"
"But only 8 points, isn't it too low?"
One person spoke out what Shao An was thinking.
Shao An said on the surface: "Thank you, Master God of Cookery, for your praise. I will continue to work hard and strive to get the score of this dish to above 8 points as soon as possible!"
But he was a little disdainful in his heart. In order to make the ants on the tree chewy and juicy, I thought about it for a long time.
You only have 8 points here!
It seems that this God of Cookery is nothing more than that!
"Master Abe, come and try this dish!"
Master Abe also tried the ants on the tree. Her eyes lit up and she nodded in praise: "Yes, this ant on the tree is very delicious. The roots of the vermicelli are clearly defined, and the minced meat hangs evenly on the vermicelli. And these are said to be
The minced meat is made from high-quality pork, which absorbs the soup and feeds the soup and gravy back to the fans, so this dish is full of moisture and has a rich taste!"
Ye Gui added on the side: "I tasted the flavors of pumpkin, shrimp, abalone, leek, and razor clams in this soup. This should be the recipe of the classic Cantonese dish Neptune Vermicelli Clay Pot!"
Shao An was a little shocked: Are you kidding? I just added a spoonful of this soup to the minced meat, and he could eat it?
Master Abe was not surprised at all: "You can tell in one bite what ingredients are used. If this is the case, it is not enough to make the vermicelli chewy. There must be some secret!"
Ye Gui nodded and couldn't help but take another bite of vermicelli and chewed it carefully.
Suddenly, he said: "I understand, he made this vermicelli himself, so the water used should be alkaline water!"
Master Abe suddenly realized: "Yes, the biggest feature of alkaline water noodles is chewiness. This is the case with Jiangcheng's hot dry noodles!"
Ye Gui shook his head: "It should be more than that. In addition to the alkaline water, something else was added when frying!"
He closed his eyes and began to review Shao An's entire process in his mind.
First, make vermicelli. Select green mung beans with high starch content as processing raw materials. The raw materials that have been sieved, washed, and removed from mud, sand, impurities, and dust are blanched in boiling water for 2 minutes, and then immersed in alkaline water.
Then grind the soaked mung beans into pulp, and then add physalis water, which is the acid liquid filtered after the last fermentation, to ferment.
Fermentation time is about 24 hours.
After fermentation, the protein dissolves in the physalis water and the starch precipitates out.
Pour off the upper layer of physalis water and reserve it for next fermentation, then filter to remove the lower layer of starch, and dry it in the sun to make vermicelli.
Grind mung bean starch into powder, take out an appropriate amount and add 1.5 times cold alkaline water.
Pour the powdered water into a copper spoon filled with an appropriate amount of boiling water (immerse the spoon halfway in the boiling water) and stir to form a thin paste. Pour the thin paste liquid in the spoon into the remaining semi-dried mung bean starch and mix thoroughly until it becomes a thin paste.
In a semi-liquid state, immediately place it into a hopper.
There are many small holes on the bottom of the funnel. The semi-liquid starch paste leaks down through the small holes in a linear shape and falls into the boiling water pot. It is immediately cooked and floats on the water surface.
After Shao An cooked the vermicelli, he immediately took it out and added it to ice water. The two extremes of boiling and ice allowed the molecules in the vermicelli to rapidly expand and contract, forming a unique taste.
Crush all the meat with the back of a knife, take out the fascia, etc., marinate for a while, stir-fry quickly in a pan, then add the soaked vermicelli, and then add the garnishes.
Finally, Shao An took out a small jar, and this jar was the secret!
Ye Gui seemed to walk to Shao An's side and took a look at Shao An's jar.
He scooped up some of it with a spoon and took a sip.
"I understand, it's Zhuyeqing, he added liquor to it!"