Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 573 The pinnacle of Northeastern dessert dishes - snowy bean paste! Make jade carvings for Dundun!
Chapter 573 The pinnacle of Northeastern dessert dishes - snowy bean paste! Make jade carvings for Dundun!
Chapter 574 The pinnacle of Northeastern dessert dishes - snowy bean paste! Make jade carvings for Dundun! [Please subscribe]
“This scenic spot is really beautiful!”
Luo Shan stood on Longshou Peak and looked at the surrounding scenery. Although the hill was not high, the scenery was good and it looked very delicate.
Especially after removing some eye-catching Internet celebrity projects, the entire scenic spot looks more refined.
Compared with cities with many high-rise buildings, entering the mountains makes people feel relaxed and happy unconsciously.
She looked around, pointed at the mountains behind and asked:
"Is this also within the scope of the scenic spot?"
"Yes, but development is difficult, so we haven't started developing it yet."
"What about the mountains on the other side of the reservoir?"
Chen Meijuan smiled and said:
"That's not the case. It's within the scope of the next town. In the past, we didn't expect the scenic spot to develop and didn't dare to contract it. We had a negotiation a year ago and they raised the price, so we didn't cover it."
When Luo Shan heard this, she immediately made a decision:
"It has to be contracted, otherwise if someone develops the scenic spot across the way, wouldn't that be robbing business? How about this, I'll inject another 10 million, and you can wrap up the mountain opposite so that the scenic area can be connected...can it be contracted for 10 million?" She doesn’t understand scenic spots and doesn’t know how the quotation is calculated.
Lin Hongqi was shocked by this number:
"Isn't this too much? Ten million is definitely enough, and we can even open another mountain gate there later, but what if we lose this?"
Luo Shan smiled:
"Just pay it, just use the money. I'll come back when the spring flowers bloom. I hope Mr. Shen, Mr. Yan and Xiao Xu will all come over and plan the scenic spot systematically."
She originally wanted to hold an investor meeting now to re-adjust the planning of the scenic spot.
But Yan Lin is abroad at the moment, Lao Shen has also gone to Yangcheng on a business trip, and Luo Shan and Uncle Gao are also planning to fly to Spring City in the afternoon, so they can't get together for the time being.
Yesterday they came to Yinzhou and stayed in the scenic spot for one night.
I went to the racecourse to have a look, and then decided to invest 10 million in Pegasus Group. By the way, I chatted with Shen Guofu and Yan Lin in the WeChat group.
Lin Hongqi originally thought that the female boss could invest 10 million, but unexpectedly she wanted to invest in the scenic spot again.
You know, the money Yan Lin invested before has not been spent yet. If she invests another 10 million, the entire scenic spot really needs to be properly constructed.
At that time, we will have to invite professional designers to come over, instead of just messing around with things with hammers and sticks.
After seeing the scenery at the top of the mountain, a few people walked down the mountain climbing path and took a look at the valley on the other side of the mountain.
Diaoyutai Building 8.
Yuan Debiao used a whisk to beat the egg whites into a fine foam, which looked very similar to cream.
This is the "whipping" in making egg white paste.
The so-called whipping refers to beating the egg whites into a milky white foam.
Lin Xu asked curiously:
"Chef Yuan, how do you judge the degree of serving?"
There are stages in the beating of egg white batter, such as the foamy state at the beginning, the half-whipped state with foam on top and liquid egg white underneath, etc. Different stages are suitable for different dishes.
"As long as you can hold it with chopsticks, the fried egg whites at this stage will be soft and delicious. If you continue to beat, the fried egg whites will become hard and the texture will be unsatisfactory."
Beat the egg whites and put the egg beater aside.
Then start preparing the flour and starch that need to be added to the egg white batter.
"Snowy bean paste is a dessert that requires it to be as white as snow, so we have to use potato starch, which is Taibai powder. This kind of powder is white and not easy to color."
Yuan Debiao used a sieve to sift the cornstarch powder, then took an equal amount of all-purpose flour and sifted it again to make the two flours more fine.
Pass through a sieve, pour the starch and flour into the beaten egg whites, and stir in the same direction with chopsticks.
"Add some starch and flour to the egg white batter so that it won't collapse when fried, but don't add too much. If you add too much, it will expand. You have to control the degree."
This is why Chinese food is more difficult than Western food. The cooking process needs to be flexibly adjusted instead of rigidly sticking to a value.
Chefs often use the word "appropriate amount" instead of this flexible measurement.
The so-called appropriate amount means adding it according to your own needs. If the taste is strong, add more salt. If you like it light, use less oil. If you don’t like spicy food, replace the sharp pepper with vegetable pepper...
This is also the reason why Chinese food changes so much. It is obviously the same dish, but as long as the heat, seasoning and the amount of ingredients are slightly adjusted, it becomes two dishes.
For example, when making liver tips, if you add less soup, you will have fried liver tips, if you add more soup, you will have fried liver tips, if you add more soup, you will have fried liver tips, red braised liver tips, etc.
The recipes of almost the same dishes, just because the soups are different, the final dishes are also different.
This is the magic of Chinese cooking and what Chinese chefs are constantly pursuing.
Yuan Debiao used chopsticks to stir the starch and flour into the egg whites in the same direction until all the egg whites became fine and smooth without any lumps.
Dai Jianli looked at this scene and said to Lin Xu:
"When using egg white paste, regardless of whether you add seasonings or not, you should actually stir it like this so that the fine bubbles in the egg white paste change from disorder to an ordered state. Only in this state will the egg white paste have a smooth texture in your mouth.
That silky and dense taste."
From disorder to order?
Lin Xu understood and planned to make other egg white dishes in the future and try this.
After the egg white batter is mixed, it can be fried.
However, there are also requirements for frying. The first thing is oil. You cannot use any colored fat. For example, rapeseed oil, which is the first colored oil, must be eliminated first.
Among vegetable oils, corn oil is better.
But corn oil also has a slight coloring effect, so the best choice is still lard.
The color of cooked lard is snow-white, and there will be no coloring effect at low oil temperatures.
Yuan Debiao put half a pot of lard into the pot, turned on the stove, and turned on high heat.
Then he brought over the egg white batter and red bean paste stuffing coated with starch, ready for frying.
This step is the most critical step in making snowy bean paste, and it is also the step that many people try and end up overturning.
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Although the step of beating egg whites is also difficult, it can basically be done as long as you put in time and energy. However, if you don’t have certain experience and a master chef to guide you in the low-temperature frying step, you will most likely overturn it.
This is not just about being physically strong and energetic. From the temperature control of burning oil, to the technique of hanging the paste, as well as the force of putting it in the pot and the technique of pulling out the chopsticks, etc., everything is very particular.
Good snowy bean paste should be white in color, plump and round in size.
But during the explosion process, one mistake may cause these three requirements to overturn, or even overturn at the same time.
When the oil in the pot was 40% hot, Yuan Debiao turned down the heat and started frying.
He took a pair of longer chopsticks, picked up a red bean paste filling, and dipped it into the egg white paste a few times, letting the white egg white paste hang evenly on the surface of the red bean paste.
When dipping, turn it in the basin a few times to make the egg white on the surface of the red bean paste turn into a round ball as much as possible.
Then gently put the ball into the oil pan.
Do not use force when placing it, otherwise the buoyancy on the surface of the oil will squeeze the egg white out of shape.
Place the ball on the oil surface, then carefully release the chopsticks and slowly pull it out to keep the egg white in the shape of a ball.
Yuan Debiao said to Lin Xu:
"Many people did a good job in the previous step, but in this step, they did not draw the chopsticks properly, causing the finished ball to be brought out by the chopsticks, which affected the appearance."
Lin Xu felt that if he did it rashly, he would most likely do the same thing.
After all, the egg white is light and extremely delicate. It is indeed easy to bring out a sharp point when using chopsticks.
He asked curiously:
"Is there any specific technique for this?"
"There are definitely skills. For example, use chopsticks with a smooth surface. The smoother the surface, the easier it is to pull it out. When pulling out, pull back along the direction of the chopstick to minimize the contact surface."
For those who know how to do it, there is no need to think about this step at all, it is very simple no matter how you do it.
Lin Xu thought for a while and decided to use the cooking study cards to learn it. If you just practice by yourself, you can figure it out, but it will be too time-consuming.
And what he lacks most now is time.
Yuan Debiao has rich experience and quickly made a pot of white balls.
He grabbed the spoon, scooped up the hot oil from the pot and slowly poured it on the snowy bean paste, so that the egg white on the surface of the bean paste was evenly heated, and said while working:
"I saw some people on the Internet making it with a spoon. First, scoop out a flat spoonful of egg white batter, put the stuffing in the middle, then put some egg whites, and form a round ball with the egg whites in the spoon. Then add them one by one into the oil pan, which seems to work.
”
This technique is the same as egg skin dumplings, using a spoon to shape the shape.
There is no problem with the method, but the efficiency is low, and the technique seems very amateurish. Under normal circumstances, chefs don’t have much choice, so only those Internet celebrities who have no cooking skills have a lot of time to do this.
Not long after, when the egg white paste in the pot had solidified, Yuan Debiao pushed and turned it a few times with a spoon. When he felt it was light and fluffy, he used a colander to scoop it out.
The fried snowy bean paste still maintains its pure white color, looking like a child rolling snowballs on a snowy day.
Yuan Debiao placed these white balls on a plate, took the powdered sugar, placed it on top of the snowy bean paste with a sieve, and sprinkled the powdered sugar into the sieve.
Sprinkling powdered sugar in this way can make the powdered sugar more fine and even, and make it easier to have the fluffy feeling of snowflakes.
After sprinkling the powdered sugar, Lin Xu also learned how to make perfect snowy bean paste.
Like other Northeastern restaurants, Lin Xu will not introduce this new dessert dish in the store. The reason is the same as those restaurants: the efficiency is too low and the cost and profit are not proportional.
However, it can be added to the table-booking dishes. Since table-booking is a fixed price, and the profit is set high, customers can still try something new.
As a restaurant owner, dishes with poor profit margins cannot be put on the menu. This is a strict rule.
But as a chef, you should promote traditional dishes as well.
If everyone doesn't make it, when the next generation grows up, they may not even hear about snowy bean paste, let alone having seen it before. As for the taste and texture, they can only rely on their imagination.
"Try it, brother Lin, and see how it tastes and whether it suits your taste."
After Yuan Debiao finished his work, he continued to fry the next pot.
Lin Xu smiled and took out his mobile phone:
"This is my first time eating snow-capped bean paste, so I have to take a photo to commemorate it."
After taking the photo, I picked up one with chopsticks, brought it to my mouth and took a bite.
The powdered sugar on the surface is delicate and sweet. When you take a bite, there is a thin white coke shell on the outside, and the inside of the coke shell is delicate and smooth egg white.
It tastes a bit like cream, with a dense, fresh texture, and the sweet aroma of red bean paste after being heated.
When I haven’t eaten the snowy bean paste, I always feel that this dessert is exaggerated.
But when I actually ate it, I realized that this delicacy was even better than the hype, especially when I tasted the sweet bean paste filling inside. The sweet and sandy red bean paste is paired with the creamy egg white paste, plus
The little burnt shell outside.
The feeling of three different tastes coming together in your mouth is really wonderful.
No wonder Northeastern people have a ladies’ dish when eating, even if there are no ladies. Not only ladies like this kind of delicious and delicious dishes, but even men will be conquered.
"It's so delicious. It's even more delicious than I imagined. No wonder so many people go to Dongbei Restaurant and shamelessly ask the chef to make this dish. It's really wonderful."
Yuan Debiao said while frying snowy bean paste:
"When outsiders go to the Northeast to eat snow-capped bean paste, it's a fresh taste... But when Northeasterners eat this dish, they eat memories."
Think about it, before the decline of the Northeast, you could have this kind of dessert dish at any banquet. Even when you went to a restaurant, the shop owner would offer a lady's dish as a gift when he saw a lady eating with him.
This sweet dish is not only a symbol of the sweet life of Northeastern people, but also their memories and nostalgia for the past.
Think about it, many people in the Northeast are still earning the same salary as they were in 1995, and even more people cannot even get this salary, so they can only leave their hometowns and go south to seek life elsewhere.
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Eating snowy bean paste under such a background, many old Northeasterners can’t help but have mixed feelings, right?
Yuan Debiao fried all the snowy bean paste, put it into two thermos boxes, sprinkled it with powdered sugar, closed the lids, and handed one portion to Lin Xu and the other to Dai Jianli.
Lao Dai was a little surprised:
"Isn't this too open? Let's leave a few behind."
Yuan Debiao smiled:
"I won't keep it anymore. The sweeter the taste, the bitterer the heart. You can take it back and eat it. Brother Lin has many fans. I can make a tutorial later so that everyone can see. Northeastern cuisine is not just about stewing everything in an iron pot. There are also high-end dishes.
."
"Yes, I will shoot in the next two days."
Many people think that Northeastern cuisine is just all kinds of stews, or everything is dipped in miso, but in fact, when Northeastern was rich in food, there were a large number of high-end dishes.
It’s just that with the decline of Northeast China, it also disappeared from people’s sight.
Lin Xu felt that it was necessary to help promote the Northeast's high-end cuisine and let everyone remember the glory of the Northeast.
Just as I was thinking about it, the system prompt sounded in my mind:
"The host is determined to promote the high-end dishes in the Northeast, and triggers the side task [Northeast High-end Cuisine]: The host is asked to take photos of ten high-end dishes in the Northeast within a month. After completion, he will be rewarded with a municipal-level local cuisine lottery."
(Municipal-level local cuisine: refers to the local cuisine and snacks at the city-level. Please explore the specific situation by yourself)
Tsk, the mission has been triggered again.
The New Year has passed, and it seems that the system has also started working. New tasks have been triggered one after another in the past two days.
But that’s fine. After the New Year, you naturally have to get busy, so that you can continue to enjoy the happiness and joy of the New Year at the end of the year instead of sighing at the overdraft bill.
Farewell to Yuan Debiao, Lin Xu drove Dai Jianli to Building 18, and then drove back to Linji Food.
As soon as he got off the car, he saw Chen Yan and Chen Yuanyuan discussing something at the door.
"It's so cold outside, what can't we talk about inside?"
Lin Xu pushed the door and got out of the car with the insulated lunch box, said hello to the two cousins, then gently patted the lunch box in his hand and said with a smile:
"I brought you some desserts and snacks from Diaoyutai. Do you want to try them?"
As soon as Chen Yan heard about the food, she immediately became interested:
"Yuanyuan wants to insert an advertisement for Ziqiang Shengjian in the company's program, and she is bargaining with me on the price... Desserts and snacks? Is it glutinous rice balls?"
Lin Xu shook his head:
"It's the snowy bean paste from the Northeast... Let's go up and try it together to avoid being tempted by Yueyue again."
Chen Yan agreed upon hearing this:
"Okay, okay, let's go Yuanyuan, let's work out a contract when we go back. Isn't Ziqiang Shengjian's performance very good now? Why do we still need to advertise?"
Chen Yuanyuan said as she walked inside:
"Mesarui's promotion inspired me, and I think their idea is right. It doesn't matter whether you buy it or not, but you know me, when I want to buy it, I will first consider the promoted brand."
Mesarui is now making efforts in China and has always followed this route.
Although the brand positioning and market value of Ziqiang Shengjian are completely different from those of Maisarui, this does not prevent Ziqiang Shengjian from taking this promotion route.
Promote first, then expand.
In this way, newly opened stores will gain business quickly and the funds invested will be recovered as soon as possible.
When we came upstairs, Shen Jiayue and Geng Lele were also there.
Lin Xu opened the lunch box, pointed at the snowy bean paste inside and said:
"Try them all. Northeastern's famous ladies' dishes. I just ate several of them and they were very enjoyable."
Chen Yan and Shen Jiayue have both eaten snowy bean paste, and when they heard the name, they didn't care.
But when the two of them saw the white ball inside covered with a thin layer of frosting, the perfect shape made them feel cute.
"Wow, so beautiful!"
"Is this Northeastern cuisine? I thought Snowy Bean Paste was a Beijing cuisine."
"I asked Baby Shu to come up and try it too. She probably ate it a lot at Diaoyutai. Let's see what she thinks of this dish."
"By the way, let's bring Tiantian up. She is from the Northeast and should like this dish."
"..."
A few people chatted in whispers, and when Shu Yun and Song Tiantian came up, they each took one and tasted it.
Shen Jiayue took a bite and then touched Chen Yan:
"This is much better than the one we had last year. Last time it felt like it was a semi-finished product from wholesale."
Chen Yan said:
"If you remove the feeling, it's just a semi-finished product. I had doubts before, but now I'm more sure... Baby Shu, you are familiar with Diaoyutai, what do you think of this snowy bean paste?"
Shu Yun smiled:
"Ordinary chefs can't do this. It should be done by the head chef, but it's hard to say whether it's Chef Xie, Chef Yuan, or Chef Qiu, Chef Guo. All of them are good at this kind of cooking.
Dishes."
Lin Xu didn't expect that Qiu Zhenhua and Guo Weidong would also cook this dish.
But it’s normal when you think about it. After all, they are among the top three chefs, so it’s normal for them to be able to make snowy bean paste.
"This is made by Chef Yuan of Building 8. He also asked me to take pictures of the tutorial of this dish in the near future to help promote the high-end cuisine of Northeast China."
When Shen Jiayue heard this, she looked at Geng Lele and Chen Yan with surprise.
Film tutorial?
Isn’t this the same as doing it again?
By then, there will be snowy bean paste to eat again!
After Shen Jiayue was happy, she remembered something serious:
"By the way, Xu Bao, the jade carving master my dad made an appointment with finally has time. He promised to make jade carvings for Dundun, but he has a small request..."