Chapter 582 Delicious but Not Greasy, Zeng Gao Is Indeed Lao Shaan’s Favorite! Cook Crispy White Meat! 【Add 6】

"Crispy white meat? Is this delicious?"

Chen Yan, who was worried about her body just now, subconsciously asked when she heard the name of the dish.

If it's delicious, then I should try it as my cousin, right?

Lin Xu said:

"It should be delicious. Cut the pig fat into strips, wrap it in crispy batter and fry it, then put it in syrup to make shreds or frosting. It tastes crispy on the outside and tender on the inside. It tastes very good."

This is a relatively unpopular Northeastern dish, and has even been almost lost.

Lin Xu didn't know if it was a high-end dish, so he planned to take pictures and try it. Even if it wasn't a high-end dish, it would also let netizens know that Northeastern cuisine not only includes iron pot stews and pig-killing dishes, but also has this kind of appearance. and delicious sweet dishes.

Zeng Xiaoqi held a piece of scorpion and took a bite:

"When we had a work meeting two days ago, Mr. Tateyama said that he wanted to try some crispy white meat during the Chinese New Year, but because the chef didn't cook it well, he didn't order it when he went to the restaurant to eat, so he was a little disappointed."

Chen Yuanyuan held the bowl and took a sip of sheep and scorpion soup:

"Why don't you go to Chef Xie and the others? Any one of these high-end chefs can easily cook it, right?"

Zeng Xiaoqi said:

"Mr. Tateyama has such a temper. He doesn't like to ask for help, nor does he like to accept favors from others. In terms of interpersonal relationships, he prefers simple financial relationships."

At his age and being a master in the calligraphy circle, he would naturally not speak to others easily.

Lin Xu smiled and said:

"That's just right. When we shoot tomorrow, I'll call him and let this old gentleman have a good time."

If your brother wants to eat crispy white meat, you have to hurry up and arrange it.

Just don’t write me the fastest thing in the world this time.

After Chen Yuanyuan and Zeng Xiaoqi finished dinner, they went to the community behind to wash their clothes, clean up, and do yoga.

The two now work in the same place and live in the same place.

Except for Director Zeng's occasional envy of Chen Yuanyuan's figure, everything else goes well together.

"I'm going home too, and come over early tomorrow to eat steamed cakes!"

Shortly after Chen Yan drove away, Lin Xu said to the car boy:

"Heat the steamed cake when it comes tomorrow morning. When it's hot, remember to sprinkle some white sugar on the red dates on top. It doesn't need to be too much, but it needs to be there."

Without sugar, the sweetness of candied dates alone cannot suppress the sour taste of red dates.

Only when sugar is sprinkled will the jujube paste become fragrant and sweet, without any sour taste at all.

After giving these instructions, he hugged Dundun and left the store with Shen Jiayue, returning from get off work.

The next morning, there was no cooking at home.

After getting up, Lin Xu turned on the sweeping robots on each floor, letting Dundun get addicted to riding a motorcycle. By the way, he cooked two eggs for the little guy, peeled the yolks out and crushed them, giving him a full meal. A meal.

When Shen Jiayue got up, the family of three drove to the store.

"Xubao, are you tired of eating rice steamer cake so early in the morning?"

Shen Jiayue was not against eating sweets in the morning, but she just felt that eating something so sweet would be boring, and she didn't have any suitable snacks to go with it.

Lin Xu said:

"You won't get tired of it. The steamer cake is not only delicious, but also very chewy. You will know after you eat it."

After arriving at the store, Lin Xu placed Dundun on the service table and followed the stairs to the second floor.

At this time, Zeng Xiaoqi and Chen Yuanyuan had already gotten up and were sitting in the booth eating Qi Siliang's fried vegetables. When they saw Lin Xu coming over, they immediately said:

"Hurry up, hurry up, we are waiting to eat rice cakes!"

As soon as he finished speaking, Chen Yan and Dou Wenjing also came. Obviously, everyone wanted to taste this delicious dessert as soon as possible.

Lin Xu walked into the kitchen and asked Che Zi:

"Is it hot?"

"It's heated up and sprinkled with sugar as you asked. Can you take it out now?"

"Bring it out!"

The two put on insulating gloves, opened the door of the steam cabinet, carefully lifted out the large basin covered with lotus leaves, and placed it on the workbench.

Lin Xu took off the lotus leaf and saw that the jujubes on it had turned completely black.

Steamed jujubes will turn black once they are left overnight. The reason why steamed cakes bought outside look dark and dirty is because of the red jujubes.

Although it looks dirty, there is a saying that the most delicious part of Zeng Gao is the black jujube paste.

The stall owner who sells rice cakes only gives a little bit of each portion, because after all the jujube paste is given out, no one wants the remaining glutinous rice. The sweetness of this delicacy all comes from the jujube paste.

Lin Xu took a bamboo spatula and wiped it on the jujubes. The black jujubes on it immediately turned into jujube paste.

Niu Chuang next to him smiled and said:

"Hey, it's about the taste of the Zhongzong cake. The color looks exactly the same."

He handed over a stack of bowls, and Lin Xu used a bamboo spatula to start filling the steamer cakes.

When serving, shovel down vertically so that each shovelful of jujube paste is the same.

After shoveling it down, it was just a full bowl. There was jujube paste on top and jujube paste on the bottom. The white glutinous rice in the middle was separated by layers of raisins, candied dates and red kidney beans.

The filled steamer cakes were brought outside and were immediately snatched away by everyone.

Those who grab it will taste it immediately. When they taste the sweet jujube flavor of the steamed rice cake and the soft and chewy texture of the glutinous rice, everyone feels a little magical.

"Obviously this thing is sticky and soft, but when you eat it in your mouth, it feels like eating beef tendon candy. It's very chewy. Sister Jing, is the steamed cake from your hometown like this?"

"Zeng Gao is like this. Without this texture, it would be like eight-treasure rice. Moreover, the jujube paste in Zeng Gao must be black, and it must be made from steamed dates and crushed into black, so that it will be enjoyable to eat."

Dou Wenjing was very happy to eat. The boss's cooking was even more delicious than the old stalls in her hometown.

Lin Xu packed everything and came outside. When he heard Dou Wenjing's praise, he smiled and said:

"This is because I have aroused your greed in advance, and I am relatively willing to put away materials without considering profits. If I set up a stall, I would probably care about everything."

Thinking about profits and not thinking about profits are two different things.

When you don’t think about it, you can pile up any expensive ingredients.

But when setting up a stall to do business, it’s not enough to just eat delicious food. You also have to ensure profits. Otherwise, if you work all day in vain, who would be willing to set up a stall? Going to the factory to drive screws is better than this.

"This tastes so good. I thought I would get tired of it just eating the sweet stuff. I didn't expect that after eating a big bowl, I actually wanted to have some more."

Chen Yan licked the jujube paste on her lips and planned to pack a portion for Ren Jie later. He worked the night shift last night and is still busy now. A piece of sweet steamed cake will definitely be filling and delicious.

Shen Jiayue originally thought it would be greasy, but after eating it, she realized that it was not. The glutinous rice is fragrant and chewy, but not sweet. It needs to be eaten with jujube paste. Occasionally, there are raisins or candied dates in the middle layer. Another taste.

Overall, it's like eating a bowl of rice porridge with a layer of jujube paste. The taste is uneven and every bite is novel, so you won't feel tired.

"It's so delicious! I'll give it to cousin Wenqing after I finish eating. She must also like it very much."

Fortunately, I steamed a large pot, otherwise it might not be enough to eat.

When he was planning to give it to his relatives, Lin Xu had already finished most of the bowl of steamed cakes in his hand. He was now holding a freshly steamed hollow steamed bun and sandwiching the freshly fried vegetable corners.

This way of eating carbs in carbs looks weird and ridiculous.

But it's really delicious.

When you take a bite, three different textures and flavors come together in your mouth: the softness of the hollow steamed bun, the crispiness of the outer skin of the cabbage horns, and the delicious filling of egg, leek, and shrimp skin inside. It feels like walking in the snow for several hours. When I was cold and hungry, I came across a pot of hotpot mutton.

One sip will make you feel comfortable from the soles of your feet to the top of your head.

After Shen Jiayue saw it, she followed the same example and picked one up. At this time, the girl no longer worried about gaining three pounds during the holidays, but said proudly:

"Eating a big mouthful of carbohydrates is happiness, and a steamed bun with vegetable slices is double happiness! This way of eating is so enjoyable. Is there any similar way of eating it?"

Chen Yan said:

"Pancakes rolled with fried dough sticks, Baiji steamed buns filled with rice skin, Guokui filled with jelly, glutinous rice balls rolled with fried dough sticks... There are many ways to eat them, you can try them side by side."

Shen Jiayue has tried this way of eating carbohydrates wrapped in carbonated water, and feels that Lin Xu’s way of eating hollow steamed buns with vegetable corners is more classic. Three textures, three flavors, three times the happiness!

While eating, Geng Lishan came.

He smiled and said:

"I heard from Xiaoqi that there was steamer cake this morning, so I walked over here specifically to try it."

"Welcome Mr. Tateyama, I'll serve it to you right away."

Lin Xu got up and went to the kitchen to serve a large bowl for Geng Lishan. After bringing it out, he said:

"It just so happens that I plan to take pictures of the crispy white meat in the morning. If Mr. Tateyama is not busy, you can stay and help me check it."

The company usually shoots programs in the afternoon, because the chefs will be busy at their posts in the morning and the afternoon is their rest time.

Therefore, I usually go there in the afternoon when doing store tours.

When Geng Lishan heard that he was going to make crispy white meat, he immediately became energetic:

"I'm craving for this dish. I didn't expect that Xiaoyou Lin can actually cook it. It goes without saying that I will stay in the store to taste it at noon today to make up for the regret of not eating crispy white meat during the Chinese New Year."

"Then just watch, I'll satisfy you today."

Because the crispy white meat is fried in batter and then wrapped in sugar, there are actually many ways to make it. It can be made into three forms: frosting, glazing, and drawing. In addition, you can also quickly stick a layer of fried thin vermicelli after coating in sugar to enhance the texture. Crispy and delicious.

Lin Xu is not busy today, and he is worried that a dish of crispy white meat may not necessarily be judged as a high-end Northeastern dish, so he plans to make several forms of this dish.

Anyway, there are a lot of foodies around me, so I don’t have to worry about not being able to eat.

The most important point is that even my sister-in-law, the backstage boss of the food show, thinks that the only Northeastern dishes available are iron pot stew and pig meat dishes, so it needs to be promoted even more.

Let everyone experience the charm and connotation of Northeastern cuisine.

People sometimes say that Northeastern cuisine only has iron pot stews, which is just self-defeating, but many outsiders take it seriously, which has led to the negative reputation of Northeastern cuisine.

"This steamer cake is really delicious...Do you want to make some high-end Northeastern cuisine, Mr. Lin?"

Geng Lishan ate steamer cake and chatted casually with Lin Xu.

"I plan to do some popular science for netizens. Does Mr. Tateyama have any recommendations?"

"Don't mention it, there are some relatively high-end Northeastern dishes, such as carp with jade belt, hydrangea radish, rock sugar snow clam, agar agar, crab meal shark's fin, red braised ginseng, steamed white fish... Although due to the protection of animals, most of them are Most high-end Northeastern dishes can no longer be served on the table, but there are still many, but fewer and fewer people cook them."

We are not afraid of having too little food, but we are afraid that no one will cook it.

Once the restaurant doesn't have it and the chefs don't make it, although it hasn't been lost, it's still no different from being lost.

This is the same as Huaiyang cuisine. Has high-end Huaiyang cuisine been lost?

No, many great chefs can make it.

But can ordinary people eat it?

No, even if you pay more for many dishes, there may not be a chef willing to cook them.

The reason is simple, trouble!

Modern society pays attention to efficiency. Restaurants don’t want to serve troublesome dishes, chefs don’t want to cook them, and customers don’t want to wait.

In this case, those complicated dishes will naturally slowly withdraw from the stage.

Lin Xu said to Geng Lishan:

"I just want to make a record. Years from now, when someone talks about Northeastern cuisine, at least they can see different dishes in my videos. That's enough."

As for whether he is willing to learn, Lin Xu does not force it.

After dinner, everyone went to work and was busy.

Lin Xu took some stainless steel basins, cut the steamed cakes in the big basins, put them in them, covered them with plastic wrap, and put them in the trunk of the car, ready for Shen Jiayue to deliver them to his family.

Originally I wanted to give it to Shi Wenqing first, but this cousin just saw Shen Jiayue's circle of friends and couldn't wait to give it away. She called Shi Wenshan, and the sleepy cousin drove to the store with a bang. I walked away with a big pot of rice cakes.

In order to prevent his sister from waiting impatiently, he didn't even bother to eat breakfast. Lin Xu had to pack some vegetable corners and sugar cakes for him, and also filled two bowls of old-fashioned egg soup in an insulated lunch box.

"The brother-sister relationship between cousin Wenqing and cousin Wenshan is really enviable. It's a pity that I don't have a brother, so I can't enjoy this feeling of being pampered by my own brother."

Shen Jiayue looked at Shi Wenshan's figure driving away in a hurry, feeling a little envious.

Lin Xu said:

"Then let our daughter have a brother, so that we can have both children and a daughter, which will also be considered a happy life."

"Okay!"

After Shen Jiayue drove away, Lin Xu went to the small kitchen and set up all the lights, cameras and other equipment. Then he brought a large piece of hard fat meat, prepared some other ingredients, and began to prepare crispy white meat.

Geng Lishan stood out of reach of the camera with his hands behind his back, watching carefully.

As a gourmet, he is strong in theory and does not have many opportunities to practice. Since participating in the recording of food programs, Comrade Geng has occasionally shown his skills at home, which surprised his wife and Geng Lele.

Lin Xu prepared the ingredients and started recording.

He said to the camera:

"Hello, everyone, I am Lin Xu. The snowy bean paste I made last time received a strong response. Many people didn't know that there are such exquisite and delicate dishes in the Northeast. In order to reverse everyone's prejudice against Northeastern cuisine, I will make another Northeastern dish today. The dishes are equally exquisite and delicious, and the color and taste are equally outstanding. I hope everyone will like it.”

After that, he started to explain the ingredients used in this dish.

The main ingredient is hard pig fat.

Pig fat is the subcutaneous fat of pigs, which can be divided into soft and hard fat. Basically, the back of the pig and the two cuts of meat on the butt are all hard fat.

Compared with soft fat, hard fat has a better taste, the texture of fat is more delicate and dense, and the dishes made are also very delicious.

Many high-end dishes made with pork specifically require the use of hard pork belly and hard fat meat, just for the sake of taste.

Lin Xu briefly explained the ingredients and began to change the knife.

He peeled the pig fat and sliced ​​off the lean meat, leaving only the pure fat, and then cut it into finger-thick pieces, about five or six centimeters long.

This kind of meat is suitable for frying and easy to paste. It is the best choice for making crispy white meat.

Cut the meat into sections, put it into a basin, sprinkle with some salt and green onion and ginger and mix it.

While doing this, he said to the camera:

"Although the crispy white meat is a sweet dish, salt must be added in this step. Only in this way will the crispy white meat taste extremely delicious. If the crispy white meat is compared to a dragon, then the salt that is put in now, It’s the dragon’s eyes.”

Chinese cuisine pays attention to harmony and unity, and crispy white meat is no exception.

Since the outside is covered with syrup, it is natural to put some salt inside to neutralize it. Just like the little salt in the rock sugar elbow, it plays the finishing touch.

After marinating the fatty meat, Lin Xu began to adjust the batter for oil.

Add a large bowl of potato starch, a quarter of the low-gluten flour, half the amount of glutinous rice flour and a small spoonful of baking powder to the basin.

"Putting flour in it makes the skin crispy and crispy, while glutinous rice flour makes the fried appearance more round and beautiful, and the taste is richer."

After explaining, Lin Xu added two egg whites and a tablespoon of cooking oil to it, then poured in some water and stirred it into a thick batter with his hands.

The thickness is about as thick as you can pull a line out of it.

After the batter was mixed, Lin Xu didn't rush to make it. Instead, he set up the oil pan. When the oil was 40% hot, he took a pack of Longkou vermicelli, removed the packaging, unbundled the vermicelli, and threw them into the oil pan.

As soon as they are put in, these vermicelli expand quickly and spread out quickly in the oil pan.

The fans who originally had just a handful in their hands quickly turned into a big pot.

Lin Xu took the colander and quickly scooped it out into a basin, then put a large handful of fried black sesame seeds into it, and shook the basin to spread the sesame seeds and break the completely crisp vermicelli.

After doing this, the fatty meat sections are almost marinated.

Lin Xu picked out the green onions and ginger, poured the prepared batter in, stirred it so that every strip of fat meat was covered with batter, and turned the heat on the stove to the maximum.

When the oil is 60% hot, lower the fat strips covered with batter into the oil pan one by one.

Don't worry about it after putting it in, just fry it slowly.

When all the meat strips in the pot float, stir it with a slotted spoon to separate the meat strips that are stuck together, then take them out and start frying the next pot.

After all the meat strips are fried, let the oil temperature rise to 70%, pour the meat strips back into the pot and fry again.

The purpose of re-frying is to allow the fat in the pastry to seep out and to allow the fat strips to be thoroughly cooked.

Lin Xu took out the refried meat and put it aside to control the oil.

Next comes the key point of this dish - fried sugar!

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Breaking five today, out of respect for all the Gods of Wealth, I will add another chapter! This chapter has 5,000 words. Please vote for me!