Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 271 A local dish that will become stale if left in oil for more than 18 seconds - fried shrimps!
Chapter 271 A local dish that will become stale if left in oil for more than 18 seconds - fried shrimps!
Making sweet and sour short ribs today, he knew that his baby Shen would be greedy, and even his sister-in-law might want to eat it, so when making it, he used more than two kilograms of short ribs.
According to the way Northeastern people serve dishes, this is just one serving.
But for local cuisine, which pays great attention to exquisiteness, it can hold almost four servings.
After all, it is a cold appetizer, not the main course. One or two pieces per person is enough for an appetizer.
Lin Xu took a small plate and filled it with a few pieces of sweet and sour short ribs that had just come out of the pot. He brought it to the door and handed it to Shen Baobao, who had worked hard all day fishing for fish.
"Here, try it. This is a traditional method in Shanghai. It has a higher sweetness."
Baby Shen felt happy when she saw those red and black ribs, because the color reminded her of Brown Sugar Sachima, and she remembered that the sweet dish also had this color.
"How high is higher? Is our love as sweet as ours?"
She snuggled up to Lin Xu. She hadn’t seen Xu Bao all afternoon. Please post it.
Lin Xu pinched the girl's fat face. She was pretty good at talking, but how could she say something that would make things difficult in front of her father-in-law and mother-in-law?
"Eat slowly, I have prepared some extra dishes today, just to satisfy your craving."
"Thank you Xubao, Mua~~~~"
Shen Baobao kissed Lin Xu and took the small plate to the booth to taste it.
The sweet and sour short ribs are still hot at this moment, and the smell is a bit sour, but the taste is good, sweet and sour, with a strong meaty aroma.
The ribs are not too bad, just a little chewy.
And the more you chew, the more appetizing the sweet and sour taste becomes.
Wow, it’s delicious. I didn’t expect Xubao to be so good at making sweet and sour short ribs. I really like this sweet and sour dish.
Shen Jiayue ate two pieces in a row.
The more you eat, the more delicious it becomes.
While she was eating, she remembered that she hadn’t shared her delicious food with netizens for several days, so she picked up her phone, took a photo and sent it to the Linji food topic:
"The happiest thing is that right after get off work, someone has made sweet and sour steaks and is waiting for me to taste them. This sour and sweet taste is love!"
As soon as it was posted, replies from netizens came one after another.
Fat people who don’t want to lose weight: It’s the familiar part of spreading dog food again.
Rats love to play hide-and-seek: just tell them when new items will be released in the store, and then order a portion to feel how sweet the love between the boss and his wife is.
Lin Daiyu pulled up the weeping willow: @Hello everyone, I am weeping willow, do you understand?
A Lu Binghua: I deeply sympathize with the Chuiyangliu brothers. It would be great if someone bullies me like this every day!
If you are not diligent, you will not distinguish between the four seasons: Want to be bullied? There is something wrong with you upstairs!
Heart-warming Little Popsicle: What are your five body parts upstairs? Something’s not right with you either!
Invisible Chicken Wings: Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh I love this sweet and sour short ribs. I’ve spent so much money trying to find something new, and even after half a month’s hard-earned money from dubbing, I have to try it.
Zeng Xiaoqi V: Ten minutes ago you were saying in the group that you wanted to eat a fat-reducing meal, so...does sweet and sour short ribs reduce fat?
Baby Shen's heart skipped a beat when he saw the message from Miss Zeng.
Oh!
I forgot that this acquaintance in the group is the topic host, this, this, this, this, this...
She quickly opened WeChat, clicked on the profile picture of the great beauty Zeng, and sent a photo of the three of them, Chen, Yan, Dou Wen, Jing, Shuyun, holding pork chops and eating them.
Now that things have come to a point, I can only drag my cousin and the others into the water.
Anyway, my cousin will definitely be clamoring for sweet and sour short ribs later. She feels at ease betraying her. Not only does she not feel guilty, she even feels it is natural.
I originally wanted to eat a fat-reducing meal at noon, but they were the ones who pulled me into it.
So it makes sense to betray them now.
In the TV station office, Zeng Xiaoqi, who was getting ready to get off work, saw this photo and immediately...
"!
”
We promised to lose weight together, but you secretly eat meat.
And it was done by a crazy gang, it’s so hateful!
I was very happy today because the broadcast of "The World of Food" changed her position and she is now the person in charge of the column. The original reporter Zeng also became director Zeng.
I originally wanted to share the joy with my good sisters, but instead of sharing the joy, my blood pressure soared first.
What made her even more angry was that Dou Wenjing was still discussing the secret of fat loss with Chen Yan and Wu Kexin in the group.
Ha~
You are so good at losing fat. You actually lost it with fried pork chops. I curse your cup sizes to get smaller and smaller every day, your belly to get bigger and bigger every day, and your thighs to get fatter and fatter every day...
When he was getting angry, Shen Baobao sent another message:
"Come on, Sister Xiaoqi, I've left some sweet and sour short ribs for you. There's also braised pork and braised Ma'anqiao braised on the stove. By the way, do you like crucian carp and tofu soup? There's some too." Seeing this news, Zeng Xiaoqi was immediately greedy.
After get off work, go to Linji to grab a meal!
In this way, Shen Baobao, who originally blew herself up, successfully transferred the danger to others. She ate sweet and sour short ribs leisurely, and occasionally responded to netizens' comments, highlighting her chic and comfortable attitude.
Wakaka, it’s up to us to see how Sister Xiaoqi takes revenge.
If this were a Japanese comic, it would definitely have a big title:
"Sister Xiaoqi's Revenge!
》
In the kitchen, Chezi came over with a basket of fresh shrimps:
"Boss, these shrimps are too small. Master Zhu said they are not suitable for making white-robed shrimps. How can we make them more suitable?"
At this moment, Zhu Yong had just finished squeezing the shrimps, and everything in the basket was what he had picked out.
The fresh shrimps squeezed out of the shrimp will be used to cook shrimp oil, but if these small fresh shrimps are cooked in shrimp oil, it will be somewhat wasteful. If used well, they can at least make one dish.
Lin Xu looked at the small green shrimps in the basin and said:
"Keep it for now, I'll make a fried shrimp dish for the guests later."
When he was researching local dishes in the points mall in the afternoon, he found that this fried shrimp dish was extremely cheap, with the Excellent level only costing 350,000 points.
With the idea of not taking advantage of the bastard, he exchanged the technique for himself.
The points are cheap, and the accompanying skill tasks are also very simple. Within an hour of making it, ten people will say it tastes good. It’s so simple that it doesn’t feel like a task.
Now that he saw these ingredients suitable for making fried shrimps, Lin Xu immediately wanted to make this dish.
But the guests haven’t arrived yet, so it’s better to wait.
With nothing to do, he thought of the salted fish and eggplant stew that Dundun got a few days ago, and said to Che Zi:
"When you have time, ask Lao Huang if there is any salted fish. If so, buy a few and try them first. If they taste good, go back and order some salted fish dishes. It's autumn, so it's time to catch up." p>
After autumn, although the weather is still hot, customers have already begun to eat and drink heavily on the pretext of gaining autumn fat, and even ask the store to order more food.
For example, Brother Qiang, who has a dangerous amount of hair.
Although my hair has become thinner, my income has increased significantly since the last project was completed, and my requirements for food have become higher and higher.
After Yueliyue taught him about Cantonese cuisine several times, he became obsessed with various claypot delicacies, such as claypot, claypot rice, yuba and fish belly claypot and other dishes.
Now that he has the technique of making salted fish and eggplant stew, Lin Xu plans to try it.
If it works, I'll make new ones in the store, and make salted fish and bean curd stew, salted fish and rapeseed stew and other dishes according to the recipe of this dish.
If possible, we will officially launch a series of salted fish pot dishes so that customers can experience the joy of salted fish.
5:30 pm.
At the entrance of Linji Food, Zeng Xiaoqi walked into the store with her bag, and Shu Yun immediately greeted her:
"Director Zeng is welcome to come to our store for guidance. If I had known I would have asked someone to change the carpet, our director Zeng would have to step on the new carpet anyway."
Zeng Xiaoqi didn’t tell everyone about Gao Sheng, but just because she didn’t tell everyone, it didn’t mean others wouldn’t tell them.
As soon as the appointment came down in the afternoon, Xiao Wei, the director of "The World of Food", and Sister Xiaosui, the operator of the Travel Channel, announced the news to the customer base of Linji Food.
Zhen Wensheng, who usually likes to dive in the group, even specially sent a red envelope.
Zeng Xiaoqi looked at Shu Yun with a half-smile, and asked in a low voice:
"Mr. Shu, what's your cup size?"
Shu Yun:????
"I'm 36C...why do you ask this?"
"It will be 36B from now on."
Shu Yun was even more confused:
"What do you mean?"
"Because I heard that eating fried pork cutlets will shrink your bra cup size!"
Shu Yun: "!
”
Who leaked the news?
In order to deceive Zeng Xiaoqi at noon today, she deliberately took out photos of eating white water noodles and sent them to the group, in order to hide the fact that she was eating fried pork chops.
Good thing now, this matter has been exposed!
"Actually, it's not my fault, it's all because the boss's craftsmanship is so good. And I don't think we need to be so anxious about our appearance and having to curl up every day, so I took the initiative to eat fried pork chops... I heard that fried food has a breast enlargement effect, too.
Don’t know if it’s true or not?”
She knew that Zeng Xiaoqi was more concerned about the topic of breast enlargement, so she took the initiative to turn to this aspect.
Sure enough, Zeng Xiaoqi, whose bust is only 34B, became interested.
She said to Shu Yun:
"It is effective, but it is only effective for men. Fried food can increase the secretion of estrogen in men..."
After speaking, Director Zeng walked upstairs.
After losing fat for so many days, I can finally go out and eat meat. I don’t want to talk to Shu Yun all the time about Xiong Xiong. We can’t have a boyfriend and Xiong Xiong won’t get bigger. All we can do is look at it.
The landlady’s suckling pig and Mr. Chen’s white rabbit are sighing.
At 6:30 in the afternoon, Yan Lin came with the friends she wanted to entertain.
These people are all from Shanghai, and they talk to each other in Wu Nong's soft language that no one understands.
Start serving.
Dishes were brought one after another to a small private room where several people were dining.
"Try this pork ribs, it's amazing!"
Yan Lin originally thought that Lin Xu's sweet and sour short ribs could be made into a large steak at most.
After tasting it, I discovered that few local restaurants in Shanghai can do this, and only a few local cuisine masters can achieve this level.
So delicious.
Several other friends were also very surprised. They didn't expect that such a restaurant in Beijing could actually make such authentic local dishes.
"I will book my dinner here from now on. It is much better than the so-called new Chinese food in Shanghai."
In the past few years, a number of so-called new Chinese restaurants have emerged in Shanghai, with thousands of dishes per person, but they cannot order. The chefs eat whatever they cook, and the guests at the table don't know each other.
This kind of restaurant can still provide you with fresh food at the beginning.
But when I go there, it’s almost always the same routine. They are all chefs or chief chefs who study abroad in Japan or France. They suddenly decide to develop Chinese food, then concentrate on studying catering locally, and then open their own restaurants after returning to China.
Even the stories are packaged in the same routine, and they are getting more and more mysterious. They have long lost the essence of food and beverages speaking through taste.
This time Yan Lin invited me to dinner, and they thought it was the same type of restaurant.
As a result, when I came in, there was no chef telling stories, no certificate of the chef’s study abroad hanging on the wall, and even the waiter didn’t pretend to be mysterious.
As ordinary as...just like an ordinary restaurant.
But when the dishes were served, I realized that each dish here is better than the last. In Yanjing saying, they are authentic, authentic!
In the kitchen.
After preparing the dishes to be served, Lin Xu brought over the small green shrimps that were fried in oil.
Fried shrimp in oil is a dish common in the Yangtze River Delta region. The raw material is small river shrimp or small green shrimp that can be seen in the Yangtze River Delta area.
Because this kind of shrimp is tender and cooked properly, there is no need to spit out the shell when eating. The crispy shrimp shell even tastes more flavorful than the shrimp meat.
"I Have a Book of Ghosts and Gods"
This dish is divided into two types: home cooking and restaurant cooking.
The firepower of small family stoves is small, and the oil temperature comes up slowly. If you want to achieve the effect of crispy shells and tender meat, you need to fry the shrimps twice in a short period of time with high-temperature hot oil. Each frying time should be short, so that the hot oil can only take effect.
On the surface of shrimp shell.
In this way, the shrimp shells are crispy enough and the meat is tender enough.
The hotel method doesn’t have to be so complicated.
The stove in the restaurant is comparable to a planetary engine, which can keep the oil in the pot at a high temperature, so there is no need to re-fry it when frying.
Even the first pass of oiling has to be calculated in seconds.
One more second and the shrimp meat may become stale.
If it takes less than a second, the shrimp shell may not be crispy.
The key to this dish lies in controlling the heat.
Stir-fried shrimp in oil seems to take a short time to cook, but it is actually a Kung Fu dish.
Because before cooking, the small green shrimps need to be cleaned up. All the shrimps, shrimp claws, shrimp feet and shrimp guns are removed, leaving only the intact shrimp body.
The purpose of this is to prevent the shrimp tentacles, shrimp pincers, shrimp feet, and shrimp gun from pricking your mouth when eating, and also to prevent these parts from falling off when oiled.
After finishing cleaning up the small green shrimps, Lin Xu set up the wok, poured oil into the pan, and turned on the heat to prepare for frying.
While waiting for the oil to heat up, he mixed a sauce for fried shrimps.
According to the amount of shrimps, put a frying spoon of light soy sauce, a third of a frying spoon of white sugar, and a half of a frying spoon of rice wine into a bowl, stir evenly with a kettle, and let the white sugar inside dissolve.
As the oil temperature continued to rise, Lin Xu placed the colander on the oil drum to prepare for cooking.
Beside, Zhuang Yizhou and Wei Qian watched quietly.
Although everyone is good at cooking, every dish that involves timing is worth learning over and over again. Even if you have completely mastered it, it is best to review it while others are cooking it.
When the oil temperature was 80% hot, Lin Xu poured the processed green shrimp into the oil pan.
"Wow..."
There was a violent explosion of oil, the hot oil in the pot boiled violently, and the small river shrimps all turned from green to red in two seconds.
The original appearances of different shapes have now become bent over.
Lin Xu took a spoon and slowly stirred it in the pot to make the shrimps in the pot heat more evenly, so that the oil-fried shrimps would taste better.
Five seconds later, the sound of shrimp shells exploding sounded one after another.
This is the sound of the shrimp meat shrinking and the air in the shrimp shell being heated and squeezing the shrimp shell.
After this sound, the shrimp meat and shrimp shell will separate, forming a distance of about half a millimeter between the meat and shell.
Ten seconds later, the popping sound of the shrimp shells disappeared, which meant that all the shrimp shells had exploded. At this time, the shrimp shells were rapidly changing from tough to crispy, and the shrimp meat was also maturing rapidly.
After stirring the pot a few more times with a spoon, Lin Xu picked up the wok and poured all the oil and shrimp in the pot into the colander.
The hot oil in the pot flows into the oil drum, and the shrimps with bright red shells are filtered onto the colander.
The process of oil explosion is over.
But the cooking must continue.
After putting the oil pan back on the stove, stir the prepared sauce twice with a spoon to prevent the melted sugar from settling.
After stirring, pour the sauce into the hot pot.
At this time, the little base oil left in the pot has been boiled. After the sauce is poured in, the aroma of the sauce is quickly cooked out.
Use a spoon to quickly swirl it around in the pot to incorporate the soup and completely melt the sugar.
When the soup becomes slightly viscous, pour the popped river shrimp in, stir quickly for a few seconds to allow the sauce to coat the shrimp, and then remove from the pot.
The standard recipe for this dish is quite simple. You don’t need any onion, ginger, cooking wine, aniseed, pepper, etc. You just fry it and stir-fry it with the soup.
But it is very difficult. Whether it is fried or stir-fried at the end, the taste may be completely different if it is just a second away.
There were a lot of shrimps in the pot, so Lin Xu filled two plates, one large and one small
The large plate was sent to the private room upstairs for Yan Lin and others to taste.
Then Lin Xu came outside with a small plate and placed it in front of Shen Jiayue, Zeng Xiaoqi, Chen Yan and others who were still eating. Director Zeng once again reported and criticized the concealment behavior of several people at noon.
But because Lin Xu was here, she didn't mention the curse of shrinking the cup size by one size.
"Try the classic local shrimp fried in vegetable oil and see if there is any difference from the shrimp here."
When Baobao Shen heard this, he picked up a shrimp and put it into his mouth to taste it, and then his eyes widened:
"The shrimp shells are so crispy, with a salty and sweet taste. It tastes like... braised prawns in oil. Yes, it's the same salty and sweet taste as braised prawns in oil. But the shrimp shells taste good, crispy.
Very delicious."
Does it taste the same as braised prawns?
Lin Xu took a pair of clean kiwis from the disinfection cabinet next to him, picked up a shrimp and tasted it.
The taste is indeed very similar to braised prawns, but because these shrimps are small and tender enough, the shells taste crispy and have a unique flavor.
"Yue Yue is right, it tastes like braised prawns in oil."
"To be precise, it smells like the braised prawns made by Boss Lin."
"Yes, many restaurants put tomato sauce in braised prawns, but my brother-in-law's technique is more authentic."
"..."
Listening to the discussion of several people, and then thinking of the grilled pork ribs with green onions that he cooked for lunch, Lin Xu discovered that the connection between local cuisine and Shandong cuisine is closer than imagined.
If you study the history of cooking development, this is a good topic.
We can talk to Master next time we see him. He and Mr. Guo are going to build a Cantonese cuisine museum. Maybe they will inspire you.
While he was thinking about this, Yan Lin and her friends upstairs were completely shocked:
"Oh, these shrimps are so good!"
“It’s delicious, the shell is crispy, the shrimps are tender, and the craftsmanship is good.”
"Today really opened my eyes!"
"I'm going to ask for the business card of the boss here later and make a reservation for whatever I want to eat in the future. This tastes really good."
"..."
Among several friends, a middle-aged man who looked plainly dressed and elegant said:
"I don't know if the boss here can make Sixi Baked Gluten. If he can, then as long as I don't change my job, I will use this place as a canteen."
Sixi baked bran?
Others were slightly stunned, this is also an old dish in Shanghai.
Can the boss here do a good job?
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It’s even late, brothers, I will write a super classic side dish tomorrow. This chapter has 5200 words, please give me a monthly pass and subscribe!