Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 781 A simple but elegant delicious dish, dry-fried bells! Fuding pork slices are out of the

Chapter 781 A simple but elegant delicious dish – Dry-fried bells! Fuding pork slices are out of the pot! 【Please subscribe】

“Xubao, can I learn this dry-fried bell ring?”

Shen Jiayue really likes this dish. It’s crispy and crunchy, and you can chew delicious meat inside. Unfortunately, this delicacy is not available in Beijing, and you can only eat it at Hangbang Restaurant.

Now that Lin Xu wants to make a dry-exploded bell, she naturally wants to learn it. Once she learns it, she can realize the freedom of ringing.

Lin Xu said:

“Yes, the only difficulty with this dish is the heat during frying. As long as the heat is controlled, the bells will not be unpalatable.”

In fact, dry-fried bells are not seasoned during cooking. They are fried and eaten with sweet bean sauce, pepper, salt and other dipping sauces. There is no need to consider seasoning at all.

Upon hearing this, Shen Jiayue immediately became energetic:

“Then if I can’t learn, you have to be responsible!”

“No problem, just be responsible to the end.”

Lin Xu kissed the girl, took a small piece of pork belly, and cut it into minced meat with a kitchen knife.

Add salt, monosodium glutamate, rice wine, and an egg yolk to the meat, mix it, and set it aside to marinate. Once marinated, you will have the fillings needed to make dry-fried bells.

Then Lin Xu soaked some vermicelli in warm water and planned to stew it with the pork.

Twenty minutes later, Shen Jiayue prepared the meat, and the onion, ginger and pepper water were also chilled.

She brought the food processor over, placed the blade, then put the meat cubes, salt, white pepper, and a little baking soda into it, and then added some iced onion, ginger and pepper water.

Baking soda is added to make the meat more tender and taste more delicious.

When adding water, Lin Xu reminded:

“Water should be added in small amounts and many times. Don’t add too much at once, as it will easily silt out.”

“Oh, I know!”

Shen Jia added water, closed the sealing lid, placed the food box on the food processor, and started whipping.

Under the rotation of the high-speed knife head, the meat inside was quickly mixed into minced meat. Shen Jiayue stopped, opened the lid and added some ice water again, and added a spoonful of crushed ice.

Continue to beat, the meat filling gradually turns into meat paste, and then turns into meat paste during the repeated beating process.

Pour out the minced meat. The tender pink color reminded Shen Jiayue of the meaty swallow she made before:

“Xubao, why do I feel that these meat pastes are very similar to meat swallows?”

Lin Xu said:

“This book is from the same series of delicacies. The traditional method is the same as the meat swallow. It also has to be beaten step by step. That is too inefficient, so it was changed to a meat grinder… In fact, the local pork swallow and swallow in Fuzhou , now they are all beaten with a meat grinder, and they don’t even bother to beat them.”

Shen Jiayue felt that she had been deceived. She knew that there was a way to save energy, but she still tricked me into beating me with a mallet all morning. My arms were so tired that they were sore even now.

If you have some conscience, come over and kiss me, otherwise we will break off our relationship…for five minutes!

She thought angrily, and Lin Xu really hugged her and kissed her:

“Didn’t I tell you at the time that if you don’t beat it like this, people won’t approve it if you post it online. They think the meat grinder has no soul.”

Shen Jiayue then remembered that it was for posting a video.

That’s great, I’ll forgive you~~~

Pour in the meat puree, add the crushed and sifted sweet potato starch, and stir into a meat paste.

“Sweet potato starch seems to be very troublesome. You have to grind it every time you use it. Is there any starch in clumps? There is no need to do this.”

Shen Jiayue asked Lin Xu curiously while working.

“You can use cassava flour instead, which is ground finished product. In fact, sweet potato starch is also ground, but it is processed by industrial mills. Relatively speaking, this kind of agglomerated sweet potato starch is more natural.”

Among all starches, only sweet potato starch is the roughest, consisting of basically large and small gray-white lumps.

But most people buy sweet potato starch because of its appearance, because this is the final form after the sweet potatoes are ground into a paste and then sedimented and filtered.

Among ingredients, the more times they are processed, the less original flavor they have.

The most typical example is sugar.

Sugar cane is pressed into sugar, and the syrup is boiled to dry out the water, which is brown sugar. Brown sugar is purified into white sugar, and white sugar is ground into powder, which becomes powdered sugar. If it is further purified, it will become soft white sugar…

Soft white sugar only has a simple sweetness, and the freshness of sucrose can no longer be tasted.

This is true for many ingredients. The more processed and finely they are, the less flavor they have. Therefore, many people who pay attention to health do not eat finely processed ingredients, but choose rough processing.

Many people go to the countryside to buy sweet potato vermicelli and sweet potato starch because of this consideration.

Lin Xuzheng was teaching secrets to the good baby when the doorbell rang and Lao Shen and Han Shuzhen were already downstairs.

Shen Jiayue said:

“I wanted to give my parents the key, but they insisted on not taking it. They refused to listen to the access code and insisted on letting me open the door…”

When the young couple moved in, they already offered to give them the keys and access code, but both Shen Guofu and Han Shuzhen refused.

The two felt that as parents, they should give their daughter and son-in-law their own space. It might seem troublesome to ring the doorbell every time they come over, but they can also remind their daughter and son-in-law to avoid embarrassing situations.

And in doing so, it also seems to have a sense of boundary.

Shen Jiayue came to the door and saw not only her parents, but also Yan Lin and Professor Cui on the display screen of the access control system.

Um?

Is this a coincidence?

She pressed the door open button and the safety door opened automatically. Mr. and Mrs. Shen and Professor Cui walked in and took the elevator upstairs.

Arriving at home, Yan Lin smiled and said:

“I wanted to take advantage of the holiday to invite your parents to have dinner and chat, but Mr. Shen recommended eating at home… I didn’t bother you, right Yueyue?”

“Why are you disturbing me? Your coming here will make my house shine. Dundun, don’t just watch TV and see who’s coming? Why don’t you come over to welcome me?”

Dundun screamed reluctantly, but still took action.

It first raised its paw and patted the remote control, and the TV screen paused. Then it jumped down from the sofa, trotted to Yan Lin, nuzzled Yan Lin gently with its head, then raised its head and meowed, asking for hug.

Yan Lin held it in her arms:

“This little guy is becoming more and more like a child. What TV are you watching? Can I watch it with you?”

Dundun immediately raised his paw and pointed to the sofa.

Cui Qingyuan was embarrassed to eat rice with nothing, so he brought two bottles of whiskey.

Lin Xu came out of the kitchen to say hello to everyone, then returned to the kitchen to continue working, while Shen Jiayue also continued to make Fuding pork slices.

Stir the minced meat and sweet potato starch evenly and prepare the ingredients.

Although this delicacy is called pork slices, it is actually raw braised meatballs. The ingredients usually include rice vinegar, chili, and coriander. It tastes sour and spicy, and the meatballs are delicious and tender. It is very enjoyable.

While Shen Jiayue was washing coriander, Lin Xu cut the skinless pork into slices, took out the soaked vermicelli, cut some cabbage, and started cooking.

Heat oil in a pot, sauté onion, ginger and star anise until fragrant, add washed pork skin and stir-fry, then add boiling water, add light soy sauce, dark soy sauce, pepper, etc. to stew.

When cooking with pig skin, you basically need to stew the pig skin thoroughly before proceeding to the next step.

When the pork skin is completely stewed, add the pork, cabbage and vermicelli and stew until the flavor is absorbed. It is not difficult at all to make.

Lin Xu put the wok on the stove to stew, then sliced ​​the soy sauce meat into slices, put it with loofah and steamed it in the steaming cabinet.

After finishing these tasks, the previously marinated meat filling was almost infused with flavor. He took the fried bean skin over and began to prepare dry-fried bells.

Zhejiang has a long history of eating fried bells, but it only became famous in the past ten or twenty years.

Especially in 2016, dry-fried bells were selected into the menu of the G20 summit state banquet held in Hangzhou. This crispy and delicious dish quickly spread to the world, and many foreigners were obsessed with it.

This delicious dish is not only delicious, but its biggest feature is that it is low cost, simple to make, and you can really make it with your hands.

Lin Xu used a kitchen knife to cut off the edge of the fried bean skin.

The oily bean skin is the oil film on the surface when the soy milk is boiled. It is carefully picked up with a bamboo pole and dried to become the oily bean skin.

If you gather the crumpled oil skin together into a long strip before drying, and put it on a bamboo pole to dry, it becomes another versatile delicacy – yuba.

What Lin Xu bought today was salty and fresh fried bean skin. It was soft and could be used directly.

If it is a dry product, it needs to be steamed until soft, and then rolled into meat fillings to cook dry-fried bells.

The reason why it needs to be sliced ​​is because during the drying process of the oily bean skin, the edges of the oily bean skin will curl up and become thicker than the middle. This part is called the edge tendon.

The side tendons are not cooked well and are hard and chewy when chewed, so they need to be cut off when making rattles.

Stack the oily bean skins neatly and cut the four sides so that the oily bean skins are cut into squares.

Lin Xu grabbed some meat filling wrapped in egg yolk and spread it loosely on the bottom half of the fried bean skin.

Don’t use too much meat filling, just a thin layer, not even one layer, just some scattered meat cubes so that the fried bean skin won’t be rolled so tightly.

The meat filling in this dish mainly plays two roles. First, it enriches the taste and adds a different texture to the crispy fried bean skin, making it taste more delicious.

Another function is to act as a spacer in the fried bean skin, so that it can be rolled more loosely and fried more easily.

If you directly apply a thick layer of meat filling, it would be unprofessional. Not only is it not easy to fry through, but the fried bean skin is not crispy at all, and it does not have the crispy texture of ringing bells.

Shen Jiayue stopped what she was doing and came over to take a look:

“Why only apply a small part and not completely?”

Lin Xu gave her a thumbs up:

“If you are observant enough, if you apply too much meat filling for fried ring bells, it will affect the crispy texture. Moreover, the meat filling acts as a spacer. If the outer layers are also very loose, the fried bean skin will easily burn.”

The fried bean skin is already cooked and does not have much moisture. It will be easily fried when placed in a frying pan. Therefore, meat fillings cannot be placed on the outer layers, and the rolls should be slightly tight.

Normally, the area of ​​meat filling that needs to be spread on a piece of fried bean skin is about 40%.

This kind of distribution can make the ringing bell taste excellent. The meat filling inside and the bean skin outside form a clever symmetry in taste. When you eat it in your mouth, it is both comfortable and enjoyable.

As Lin Xu spoke, he pinched the meat filling and began to roll it forward.

It should be deliberately loose at the beginning, so that there is a certain gap inside the bell to reserve space for the fried bean skin to expand after frying.

As for the outside, you can tighten it slightly, but you can’t tighten it too much, otherwise too much is not enough, and the fried bean skin will not expand completely when fried, which will affect the taste.

Roll it up to the end and lightly apply a little water on the bean skin. The skin will be sticky and will not fall apart.

After rolling one piece, Lin Xu then started to roll the next one.

Arrange all the rolled bean skins neatly, and then use a kitchen knife to cut into small sections of just over three centimeters in length.

Cut the pieces and place them upright on a plate.

Before frying, the bell rolls must be placed vertically, otherwise they will collapse, making it difficult to fry them thoroughly and affecting their appearance.

After putting all the bell rolls on the plate, Lin Xu saw that there were still a few pieces of fried bean skin left, so he cut them diagonally with a kitchen knife, turning one square of fried bean skin into four isosceles triangles.

Shen Jiayue asked curiously:

“Why do you have to cut it like this?”

“When the oil is boiling later, fry some bean rolls suitable for hot pot or stew… This needs to be done in a frying pan, so don’t learn how to do it to avoid accidents.”

“That’s great~~~”

Shen Jiayue reluctantly started to boil water, humph, I won’t teach you if you don’t want to teach me, and you won’t be allowed to taste the Fuding pork slices I will make later.

While she was expressing her dissatisfaction in her heart, Lin Xu handed her a plastic plate the size of a plate:

“Scoop out the meat paste and place it on a board. The thickness is about one centimeter. Spread it out flat. When the water boils, start scraping the meat into the pot.”

Shen Jiayue blinked:

“This…isn’t this the way to make noodles?”

“You have to understand it as shaved noodles. In fact, it is more similar to soba noodles. The paste is scraped into long strips and put into a pot to cook. It is best to scoop it out and season it again.”

Many Fujian delicacies are passed down from the Hakka people, who evolved from the Central Plains people during their migration, so it is normal to retain some of the eating habits of North China.

Shen Jiayue quickly finished it, and the water in the pot was already boiling.

“Hold the board close to the mouth of the pot with one hand, and hold a spoon in the other hand to scrape the meat paste and send it to the pot. Dip the spoon in clean water before scraping.”

This is actually how to make meatballs, except that the basin is replaced by a wooden board, and the hand squeezing is replaced by a spoon, but the essence is still the same.

Shen Jiayue tried it, and was a little unsure of the trick at first, but after scraping it a few times, she quickly found the rhythm and method, and the scraped meatballs were no longer of varying sizes, but uniform long rhombus-shaped pieces.

The minced meat fell into the pot and quickly solidified into pink meatballs, bobbing up and down in the pot. Just looking at it made people want to take a bite.

Lin Xu saw that Shen Jiayue had completely mastered it, so he set up the oil pan and started frying the bell.

When the oil is 30% hot, put the bells into the pot one by one and fry them while the bells are hot.

The reason why we use warm oil is because the oily bean skin is too easy to burn, so the oil temperature should be lower when putting it in the pot. When the oil temperature comes up, the oily bean skin will be heated from the inside to the outside at the same time, but it will not be easy to fry.

Soon, all the fried bean rolls on the plate went into the pot.

As the oil temperature rises, many fine bubbles appear on the surface of these oily bean skins, and then they begin to expand, and the color gradually changes from light yellow to burnt brown.

Lin Xu kept turning it with a spoon. When the fried bean skins became light and fluffy, and there was a clicking sound when they collided with each other, it meant that they were fried through and ready to be taken out of the pan.

Take out the fried bells and start frying the next pot.

At this time, Lao Shen was attracted to the kitchen by the smell:

“What is this that smells so good?”

Shen Jiayue said with a smile:

“Dry-fried ring bells. That time our family went to Hangzhou for dinner. You said that the most delicious dish on the whole table was these dry-fried ring bells that were not worth two yuan…”

During the summer vacation the year before last, the Shen family of three went to Hangzhou for a trip. Before going, they searched for local delicacies.

You have to try all the Zhejiang dishes such as West Lake water shield, West Lake beef soup, West Lake vinegar fish and so on. But when you taste them, you realize that they are not the taste praised in movies and TV shows.

Especially the West Lake vinegar fish, which is very sour and fishy. Is this considered a famous dish?

At that time, Lao Shen lamented, “You have to be the one from Hangzhou to brag.” It was just an ordinary delicacy, but it almost boasted that it was the best in Chinese food.

On that trip to Hangzhou, the only thing he found delicious was the dry-fried ring bell.

Deep-fried to a crispy texture, and paired with a glass of white wine, it’s quite satisfying, but that’s all.

A few days ago, I was browsing the web and accidentally saw a poll on “Do you think Hangzhou is a food desert?” He voted yes and registered two small accounts to express his dissatisfaction.

Shen Jiayue scraped all the meat paste into the pot, looked at Lin Xu and asked:

“What’s next?”

Normally it would be time to adjust the bottom of the bowl, but Lin Xu had already done this. He put salt, pepper, rice vinegar, pickled peppers and other condiments into a ceramic basin, as well as seaweed and dried shrimps.

“Ladle two spoons of soup into a basin, rinse out the condiments, put the meatballs in, add a few spoons of soup, and finally sprinkle in coriander and some sesame oil.”

After Lin Xu finished speaking, the second pot of dry-fried bells was ready.

After taking it out, he used chopsticks to pick up the triangular-cut fried bean skins and put them into the pot.

The fried bean skin began to expand when it encountered hot oil. He used chopsticks to pick up one end and quickly rolled it up. By this time, the fried bean skin had also been fried and had a wrinkled surface, exactly like the bell rolls often eaten in hot pot restaurants. .

Shen Jiayue was busy and couldn’t help but exclaimed when she saw this scene:

“Wow, it looks so fun.”

But it was fun, but she didn’t dare to try it. After all, it was hot oil, and it would leave scars if it got burned.

Lin Xu finished frying all the fried bean skins and saw that Shen Jiayue had put out the Fuding pork slices, so he said:

“Close the lid of the basin first and start eating right away.”

After saying that, he opened the wok next to which the pork skin was simmering. The pork skin inside was already stewed. He poured the vermicelli, cabbage, and pork into it, and then added the condiments.

Cover the pot and continue simmering.

Taking advantage of this opportunity, he cut the oven-roasted pork skin into strips and put them into the pot for frying. When the meat skin met the hot oil, it began to expand and curl, forming a meat roll that looked like a bell.

This may be the origin of the name of the bell.

Soon, the meat skin was fried, Lin Xusheng took it out, and then took out the steamed soy sauce meat, blanched the bean sprouts and then cold, and then poured the fried ring rolls into the stew.

The dishes for tonight are ready.

Putting the dishes on the table, let the father-in-law, mother-in-law and Professor Cui eat first. Lin Xu returned to the kitchen, brought over the dough and started making the dough pancake that Shen Jiayue had been dreaming about…

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