Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 467: Sweet potato balls are delicious, but be careful as they burn your mouth! Carp stuffed meat with heaven and earth inside!
Chapter 467: Sweet potato balls are delicious, but be careful as they burn your mouth! Carp stuffed meat with heaven and earth inside!
Lin Xu lifted the carp out of the pond.
When winter comes, carp has also stored enough fat to survive the winter, so the fish at this time is relatively plump. The whole fish not only looks very wide, but also very thick.
Remove the scales from the fished carp and cut it open from the back.
First take out the internal organs, then cut off the crest bones of the fish head and tail respectively, then use the tip of a knife to pick out the crest bones of the carp, and then remove the rib spines.
In this way, except for the head and tail, the entire fish has no bones or bones.
After cleaning up these, start sorting out the fish heads.
When cutting the back, do not cut the fish head, otherwise the stuffed meat will easily come out.
Use a kitchen knife to cut forward along the pectoral fin of the fish and remove the gills and teeth. The whole fish is considered ready.
Put the fish into a basin, sprinkle with peppercorns, put some chopped green onion and ginger, then pour some light soy sauce and rice wine, and coat the inside and outside of the carp evenly.
He is going to braise the fish later, so he needs to marinate it in advance to thoroughly marinate the fish and remove the fishy smell. This will make the fish taste better.
The fish has been marinated and the sweet potatoes in the steamer have been steamed thoroughly.
As soon as Lin Xuda took out the steaming tray from the steaming cabinet, Shen Jiayue and Chen Meijuan came back with Dundun.
"Wow, what a rich sweet potato flavor. Xubao, do you want to steam the sweet potatoes?"
Chen Meijuan put on her slippers, looked in the direction of the kitchen, and said with a smile:
"After eating the vermicelli balls, I must be craving for the sweet potato balls again. Isn't that crazy?"
"I'm really a little greedy. I happen to have some sweet potatoes at home. I just steamed some and plan to fry them later...Mom, do you want to give me some advice?"
"How dare I give advice to a master like you."
Although Chen Meijuan was teasing her son, she still washed her hands seriously and walked into the kitchen, peeling off the sweet potatoes with Lin Xu.
Peel off the skin of the steamed sweet potatoes, put them in a basin, and mash them with a rolling pin until they become pureed.
Then add some soaked sweet potato starch into it to increase the stickiness and prevent it from spreading during frying.
In addition to sweet potato starch, other starches and glutinous rice flour can also be used. They are all used to increase the stickiness. The amount should not be too much, otherwise the melt-in-the-mouth texture of sweet potato balls will be lost.
Shen Jiayue walked in, looked at the sweet potato puree in the basin and asked curiously:
"Can these mashed sweet potatoes be eaten directly?"
Chen Meijuan said:
"Okay, just make it into stir-fried sweet potato puree. It tastes very similar to San Bu Tiao. The sweet potato has a strong flavor, and the texture is fragrant and sweet... Do you want to eat it Yueyue?"
Shen Jiayue nodded heavily.
It’s the same as San Bu Tiao, it sounds delicious.
Lin Xu was busy stirring the sweet potato puree in the basin and said to the girl:
"I'll make it for you next time. There's sweet potato starch in it, so I can't make stir-fried sweet potato puree. Next time I'll make some for you using tobacco potatoes. It will definitely taste good."
Mix the sweet potatoes and starch in the basin evenly and set aside to relax.
Then take the washed eggplant, remove the eggplant stem first, and then cut the eggplant into razor blades.
The so-called continuous knife is to slice the eggplant into three-quarters, then close the knife, and then cut another slice seven to eight millimeters apart, this time cutting directly to the bottom.
In this way, you can get an eggplant with two pieces connected together.
Put the meat filling in the middle, then wrap it in the prepared crispy lake, and fry it in the oil pan. The crispy and delicious eggplant sandwich is ready. In some places, it is also called an eggplant box.
This delicacy can be eaten directly, or you can put it in a pot and cook it in the sauce like eggplant. It tastes delicious and goes well with rice.
While he was cutting, Chen Meijuan put some flour on the plate and spread it into the eggplants one by one.
Shen Jiayue was surprised:
"Mom, why are you applying flour?"
"Make the meat filling stick more firmly to prevent the meat filling from running out when frying... The first time I made it, I fried it into eggplant slices and meatballs. Even with the noodles protecting it, the meat filling still ran out.
, I asked my neighbor and found out that I need to put some meat filling in it."
"It feels like this is very similar to the lotus root box."
Lin Xu said:
"It's all made using the same routine, so it's not too difficult."
After cutting the eggplants, Chen Meijuan also finished spreading the flour and started stuffing the eggplants with meat filling.
"I'll just come. You can make Suhu, son... there's a lot of meat filling. Are you going to make anything else?"
"I'm going to stuff the remaining meat stuffing into the belly of the fish. The carp has just picked out the bones and bones. I'll try a different braised fish later."
Shen Jiayue, who was watching, took a look at the pickled carp in the basin, her expression full of shock and disbelief.
All the fish bones have been removed? Wouldn’t it be fun to eat it later?
Lin Xu knew what she was thinking when he saw her expression:
"The big fish bones have been removed, but there are still intermuscular spines inside, which are the Y-shaped fish bones. You still have to be careful when eating them, because most cases of fish bones getting stuck in the throat are like this.
If you plant Y-shaped fish bones, those straight spines and rib spines are less likely to get stuck."
"Oh...I'll be careful."
It’s such a pity that I can’t eat a lot of fish.
Shen Jiayue pouted, feeling that the joy of today's meal was missing.
Lin Xu said:
"If you can't wait any longer, I'll make you a fish without bones. Take the fish meat out of the fish body, leave the head and tail, and keep the skin. Clean the fish meat and make it into a meat filling. Then stuff it into the fish skin.
Inside, it is made into a complete fish, it should taste good."
"Can we still do this?"
A certain big baby had no regrets anymore, left the kitchen, picked up Dundun who was playing with the bunny, and started playing the piano.
Lin Xu brought a small basin, added low-gluten flour and starch in a ratio of one to two, added a little water, then added a little salt, a little peppercorn noodles, and a spoonful of cooking oil.
Stir until it becomes slightly thick and creamy, and the Suhu is ready.
The eggplant is crispy and delicious, so there is more starch than flour.
Adjust the water, set up the oil pan, pour in unused peanut oil, and heat over high heat.
Fried sweet potato balls must be fried in fat that has not been fried before, otherwise they will get a peculiar smell.
If you want to fry small fish or something, just add the used oil directly.
Soon, the oil temperature reached 50% hot.
Just like Chen Meijuan's fried vermicelli balls in the morning, you also need to prepare a bowl of water for fried sweet potato balls to prevent the sweet potato puree from sticking to your hands.
He dipped his hand in some water and grabbed it with his left hand a few times in the basin to make the slightly solidified sweet potato puree soft again. Then he squeezed it with his hand and a ball the size of a table tennis ball was ready. p>
Take it with your right hand and throw it into the pot, then start the next one.
The crowding speed was very fast, and before long, the bottom of the pot was already full of sweet potato balls.
When first put in, these meatballs will sink to the bottom of the pan. You need to use a spatula or spoon to push the bottom of the pan after the meatballs are set.
When pushing, be careful, push the bottom of the pot slowly, and don't cut too hard, otherwise the meatballs will be crushed. When the time comes, you will fry a pot of sweet potato dregs, and you will be laughed at by your mother.
"Not bad, son. You also know how to push it. It's much better than the first time I fried sweet potato balls."
Lin Xu smiled and said:
"It's the good genes inherited from my mother."
The fire for frying sweet potato balls does not need to be too high, otherwise these small starch-rich balls will be easily fried, but the oil temperature should not be too low, otherwise the balls will break easily.
Under normal circumstances, it is enough to keep it at 50% heat. When the meatballs in the pot begin to float, increase the oil temperature and use the high oil temperature to fry the excess fat in the meatballs.
Then you can take it out of the pot.
Sweet potato meatballs are a relatively simple dish. There is no need to add seasonings or even sugar.
Steam or boil the sweet potatoes thoroughly, then add some water starch, and then start frying until they float and feel light when stirred with a spoon.
Soon, the first pot of sweet potato balls was fried.
The freshly fried sweet potato balls are brown in color and exude the unique sweet fragrance of sweet potatoes.
Lin Xu put it into a deeper plate and can now eat it as a snack. Of course, if it is cooled and put into a bowl, and then sprinkled with sugar and steamed, the sweet potato balls will be more delicious.
During the Chinese New Year when I was a child, breakfast usually consisted of a large bowl of steamed vermicelli balls and a large bowl of sweet potato balls filled with sugar juice. Both types of meatballs were steamed, fragrant and soft, and they were particularly enjoyable to eat.
"Are you ready?"
The scent caused Shen Jiayue to lose interest in playing the piano and ran into the kitchen like a big butterfly.
Lin Xu took out the last meatball and put the plate on the work table:
"You can eat it, but be careful because it's hot. It's much hotter than roasted sweet potatoes. Don't get greedy and burn your mouth."
"Who's greedy? I'm here to help you try the salty...it smells so delicious."
Shen Jiayue picked up a pair of kuai, put a sweet potato ball to her mouth, blew on it, and took a small bite. Although she was mentally prepared, she was still burned.
But even though she was burned, she was still attracted by the sweet smell.
The outside of the sweet potato balls is very crispy, with the burnt aroma of fried desserts, while the sweet potato puree inside has become semi-liquid.
Although no sugar was added when making the filling, the sweetness is very rich.
"Phew...it's so delicious, super delicious! It feels much better than the purple sweet potato and taro balls sold in fast food restaurants."
Purple sweet potato and taro balls are actually pretty good, but they have to be made with real ingredients.
That kind of quick-frozen semi-finished product, no matter how the process is improved, it is impossible to achieve the taste and texture of freshly made products.
Chen Meijuan saw that her daughter-in-law liked to eat, so she said:
"It will taste better if it is steamed tomorrow morning. I will steam more then."
In order not to affect the dinner progress in the kitchen, Shen Jiayue took the plate and went outside.
Just as she was about to sit on the sofa and enjoy the delicious food, the doorbell rang.
When I walked to the door, I saw that the army of rice cookers had arrived.
There are Chen Yan, Zeng Xiaoqi, Geng Lele, and Chen Yuanyuan who specially changed shifts today. Behind them, there are also Shen Guofu and Han Shuzhen who drove over together.
Hoho, we actually formed a group.
She opened the security door of the building, and not long after, a group of people walked into the house chattering.
As soon as everyone put on their shoes, they smelled the unique aroma of sweet potato balls:
"Wow, fried sweet potato balls?"
"This is my favorite. I will eat two more later."
"I just said that Aunt Chen would have something delicious to eat at home, and I was right!"
"Sangu, why didn't you tell me about your fried sweet potato balls? If you had known, I wouldn't have grilled sausages in the afternoon. I would have eaten so much less."
After putting on slippers, everyone washed their hands and eagerly sat around the living room to start tasting.
Everyone who tasted the sweet potato balls was attracted by the crispy outside and tender inside and the sweet taste.
Even Han Shuzhen, who refused sweets, couldn't help but pinch two and taste them:
"Meijuan, did you do this?"
"Xiao Xu did it. Now I can only help at home and am not qualified to cook."
Han Shuzhen smiled:
"Xiao Xu feels sorry for you and wants you to take a rest... I brought you a set of cosmetics, which should be suitable for your skin type, and a bottle of limited edition perfume, which I can't use at home."
She handed over the two boxes she was carrying, making Chen Meijuan very embarrassed:
"I haven't used up the set you gave me last time. I'm busy all day long and can't take care of my skin care... Just tell Xiaoxu what you want to eat. Young people should exercise more. You're welcome." p>
"I have always regarded Xiaoxu as my own child, and I have never been polite."
In the kitchen, Lin Xu finished frying the sweet potato balls and started frying the eggplant boxes.
This is also the rule for fried food: fry sweet ones first, then fry salty ones, fry vegetarian ones first, then fry meat ones, fry tasteless ones first, then fry flavorful ones.
Hold Chen Meijuan's stuffed eggplant box, dip it in the prepared crispy lake, coat the surface with noodles, and carefully put it into the pot.
When the eggplant box is placed in the pot, the oil in the pot suddenly boils violently.
Lin Xu continued to put the eggplant box inside.
When the dough on the surface of the eggplant box is set, turn it over one by one with a fastener, reduce the heat to low, and fry the fillings and eggplant inside over medium heat.
If the fire continues to be hot, it is very likely that the outside will be wet and the meat filling inside will still be raw.
When the first pot of eggplant boxes is about to be fried, the steamed buns in the pot are almost ready.
Take out the steamed buns one by one and put them in the bamboo basket, then take out the eggplant box, and eat them directly with salt and pepper or dry chili pepper later.
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All the eggplant boxes were fried. Lin Xu poured out the oil from the pot, took out the pickled carp, removed the onions, ginger, and peppercorns, wiped off the water on the fish, and wiped dry the abdominal cavity as well.
Spread some flour into it, fill the remaining stuffing into the belly of the fish, and then close the back of the fish.
Add scallion oil made from lard to the pot, heat it over high heat, sprinkle some salt to prevent sticking to the pot, then carefully put the carp stuffed with meat into the pot and start frying.
In addition to frying, this fish can also be steamed.
But the steaming time is too long. Everyone is waiting to eat now, so we can’t wait too long.
When frying fish, you must keep in mind the principle of "I will not move if the enemy cannot move". When the fish skin is not fried, it is very sticky and can easily cause the fish to break.
Be sure to fry the fish until the skin is browned, then turn it over to keep the skin intact.
Finally, when he shook the wok and the carp started to rotate, it meant that it was almost done.
He was holding the wok, and a large turning ladle came up. The body of the three-pound carp in the pot was thrown up steadily, turned over, and then landed firmly in the pot.
"So handsome!"
Shen Jiayue and Geng Lele, who came in to eat from the eggplant box, were shocked by the big spoon.
"Brother Xu is so awesome. Last time I secretly tried frying small yellow croakers at home, and then they were scattered all over the floor... I can only live my whole life as a person who eats and waits to die."
Is this the trouble of a top student?
Lin Xu asked with a smile:
"Don't you have a nanny at home? Why do you do it yourself?"
"My godfather said that when he was studying abroad, he developed excellent cooking skills. Even foreign classmates were attracted by his cooking skills. Every weekend, his apartment was like a running mat... Although I have no plans to go abroad,
But I also want to try this feeling."
Huh, I didn’t expect Professor Cui to have such a past.
"How do you feel after trying it?"
"I feel like I'm not a suitable person to study abroad. I can't live without this hot land."
Shen Jiayue exposed this girl without mercy:
"You find that your cooking skills are so bad that you don't dare to study abroad, right?"
Geng Lele shrugged:
"My mouth has been spoiled by Brother Xu. When Lin Ji goes to open a branch abroad, I will consider studying abroad again."
Lin Xu smiled:
"Why are you blaming me? Let's take it outside to eat. The porridge will be ready soon. You can have dinner later."
After saying that, he took the balsamic vinegar and cooked it along the side of the pot, letting the smell of the balsamic vinegar take away the fishy smell and adding some vinegar flavor.
Then pour in the pork bone stock.
The soup doesn’t need to be too much, just enough to be even with the fish body.
Then add light soy sauce, dark soy sauce, oyster sauce, salt, and sugar. Turn the wok a few times to allow the sauce in the pot to fully mix evenly. Cover the pot and simmer over low heat.
Taking advantage of this opportunity, I picked up another wok and placed it on the stove next to me, and stir-fried the spinach I brought from the store with lard and dried chili segments.
After taking it out of the pan, I made another dish of scrambled eggs with chives.
The two vegetarian dishes are ready, and the fish in the pot is almost cooked through.
Open the lid of the pot, use a spoon to pour the soup on the fish, let the carp thoroughly absorb the flavor, and simmer the meat filling inside.
When the soup becomes thicker, pour some cooking oil into the pot, add some vinegar on the side of the pot, turn off the heat and remove from the pot.
Hold the wok on the fish plate, slowly tilt the pot mouth, and let the fish inside slide onto the plate.
Finally, pour the remaining sauce in the pot over the fish and sprinkle with a pinch of coriander.
Today’s dinner is ready.
"It's time to eat!"
Lin Xu shouted to the half-full people outside, then brought down the rice porridge, and then brought out the fully steamed vermicelli balls from the steaming cabinet.
Because the meatballs have been steamed for too long, the surface is even a little dry.
However, it tastes better and is more comfortable to chew.
Place the meatballs on the dining table, and then put other dishes on the table. Next to it, Chen Meijuan has already served rice porridge, along with a plate of kimchi and a plate of pickles for the porridge.
"This fish looks like ordinary fish, but why does the pork smell so strong? Is it made with lard?"
Chen Yan sniffed her nose and was very curious about the fish on the table.
Shen Jiayue took the tachyon and pulled it on the fish, and the meat filling inside was revealed:
"Haha, you didn't expect it, did you? This is meat stuffing made by Xu Bao after picking out the fish bones. Isn't it very tempting?"
When Zeng Xiaoqi saw it, she immediately became energetic:
"You can take a picture of this. It looks ordinary, but in fact there is something great inside. It is in line with the Confucian thought of concealment and restraint. Those cultural people can definitely boast about it."
Lin Xu has no objection:
"Okay, I'll take a picture of it next time I record the show... By the way, have you decided on the permanent guest with the flavor of the world? Just taking turns like this, netizens are dazzled, and they may not be able to remember the person." p>
Zeng Xiaoqi took a bite of the steamed meatballs:
"Wow, this is delicious, just like eating meat... It has been decided that the permanent guests will be Chef Qiu Zhenhua and Qi Siming from Yanjing Hotel. A middle-aged man and a young man, which just represent Diaoyutai and Yanjing Hotel. The portion is very generous.
."
Eh?
This combination is good.
Moreover, there is no need to deal with the two white gum masters.
Maybe in the future, when we get to know each other, Qi Siming will actually become Qiu Zhenhua’s teacher... I’m a little looking forward to it!
After sighing, Lin Xu picked up a piece of fish.
Let’s start to taste the carp stuffed meat I made today...
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