Gourmet food starts from the green leather train chef

Chapter 106 Sanhe Oil, Cutting Meat with a Knife!

After coming to this parallel world, Zhou Zhou also searched the internet for fried rice jelly with scorched bottom in this world, but the so-called 'secret' he found was nothing more than the method of watermelon soybean paste and fried scorched bottom, but he never touched the real secret where.

The biggest difference between Bianliang fried jelly noodles and fried jelly noodles elsewhere is the burnt base, but the burnt bottom is only part of the reason why this delicacy can make people remember after eating it, and it is largely determined by the sauce. .

The fermented watermelon soybean paste has the natural sweetness of watermelon and the mellow bean fragrance of soybean paste. When these two flavors cooperate with each other, it forms the most unique taste of Bianliang fried jelly, but few people know about watermelon soybean paste. real secret.

This sauce can't be used directly!
Before using it, there is also a pre-procedure of 'fried sauce', and it is different from the fried sauce of the old Beiping Zhajiang noodles, which needs to be added with 'three-in-one oil'.

What is Tri-Heat Oil?
Chicken fat, lard, butter!
The chicken oil is fresh, the lard is mellow, and the butter has a long aftertaste!
The three kinds of oils with a reasonable ratio are fused with each other at a low temperature of [-] to [-] degrees, and then the watermelon and soybean paste must be quickly added, and quickly stir-fried with a frying spoon. The sauce is the best with fried jelly with charred bottom.

The jelly fried with it is delicious and meaty, with a long aftertaste. The sweetness of watermelon is suppressed by the thick oil, which will retain a trace of sweet aftertaste, but avoid the embarrassment of sweet and salty taste. This is Bianliang fried The real secret of jelly.

Why can't many Bianliang fried noodles masters achieve the effect of "Lao Zhang fried noodles" in the night market?

Either they don’t understand stir-fried sauce, or they have problems with the ratio of the three oils and the control of the heat. The salty aroma that does not meet the requirements of fried jelly has a sweet aftertaste, but there is no burnt burnt in the burnt aroma; The jelly noodles produced are either sweet or not, or have a burnt taste. Naturally, there is no way to become the first in Bianliang.

What is a century of experience?
It is the reasonable ratio of the three oils and the heat control ability of the fried sauce!
Qinxing has a famous saying, 'It's not difficult to add oil to the side dishes, but it's easy to stir-fry the sauce! '

why would you say so?The smell of oil can only be released after the pan is heated, and there is no way to control the oil with the sense of smell. When the oil temperature rises, you will find that there is too much oil, and you can still deal with it in time?So it's a lot harder than a side dish!

The same is true for stir-frying sauce. If the pot temperature is not enough and the frying time is not enough, the heat will be lacking and the sauce will not be fragrant enough;

Even if you move the frying spoon a little slower or faster, it will affect the color of a pot of sauce.

If you want to make good oil and stir-fry sauce, don't you have more than ten or 20 years of effort?But how many chefs can be patient and practice for more than ten or twenty years?
After preparing this pot of sauce, Zhou Zhou finally had time to take a few sips of black tea from the big enamel mug that Aunt Xia had given him, and at the same time reminded the three kitchen assistants to start dividing and cleaning the pork.

The ingredients of Bianliang steamed buns are not complicated, except that pork is green onions, and there is also "pork jelly" that even people in Henan Province will misunderstand. '

In fact, it is not surprising that people have misunderstood it. Soup-filled buns are not unique to Bianliang, and there are also various soup-filled buns made of steamed noodles in other provinces; if you go to Jinling, you can even eat sweet pork-filled soup buns. The pork buns are paired with the red bean Yuanxiao porridge that is absolutely full of sugar. It can be sweet to people's hearts. It is the taste of hometown in the dreams of countless Jinling wanderers.
There are sweet and salty soup dumplings from all over the country, and there are countless pork, mutton, beef, shrimp, and old duck flavors. They all have their own characteristics, but the soup in them must be used without exception. Skin jelly to achieve.

Because it is convenient enough, you only need to put the skin jelly into the filling, and steam it into a soup dumpling, but ah. The natural defects of the skin jelly are also very difficult to make up for.

First of all, once it is frozen, the saltiness is not easy to control!
No matter how skilled the chef is, he can't guarantee that the saltiness of the jelly can be evenly distributed when it is congealed. Often the jelly at the bottom is saltier and the jelly at the top is lighter. How can this filling be adjusted?
Therefore, the biggest problem with soup dumplings made of skin jelly is that the taste is difficult to control.

The second is that the skin jelly has always lacked a flavor, which is far inferior to the freshly boiled big bone soup; this is the gap in the material itself, and even the master chef can't make up for it.

Therefore, the authentic Bianliang steamed buns pay attention to the use of fresh soup, which is also the famous secret of Yipinlou and Huang's old shops.

It’s just that the soup-filled buns made with fresh soup are full of soup, not as fatty and sticky as the soup made from frozen skin, which requires very high requirements for the skin of the buns!

To use fresh soup, not only must there be a first-class white case chef, but also the buns must be eaten in the store after they come out of the cage, and they must not be taken away.Otherwise, diners will find that most of the soup has leaked when they arrive at home, and the buns will become tasteless.

Perhaps it is for this reason that the current Yipinlou and Huang's steamed stuffed buns use pork skin jelly, which is convenient, but the taste will inevitably be three points inferior.

Zhouzhou has to make authentic ones, so the big bone soup has been hung up for a long time. The "invention" of the hot noodle method also greatly improves the ability of "retaining juice" in the bun skin. This Bianliang soup stuffed bun is here It became six points.

The remaining four points depend on the fillings. Pork must not be mixed with a meat grinder. This is only the most basic requirement. To make the most authentic and delicious Bianliang soup dumplings, not only must pork not be mixed, Can't even chop!

Grinding will destroy the fibers in the meat, causing disgusting meat lumps to appear in the meat stuffing; although chopping will not damage the fibers in the meat, it will cause excessive fat loss in the meat due to excessive force and fast use of the knife.

So the correct way is to cut.

It is necessary to cut quickly with a very clever knife skill, not only to use the knife vertically and horizontally, but also to roll it no less than eight times after the inch is broken, so that the cut meat will have uniform particles, the meat fat will remain intact, and the taste is definitely not twisted and chopped The minced meat that comes out is comparable.

With two super first-level help chefs, Zhou Zhou does not need to do this kind of hard work. Under the effect of delicious food, when Xie Guangyun and He Wuhuo prepare ingredients for top-level recipes, the fillings they cut out will not be much worse than those of Zhou Zhou The fat man with a delicious +1 effect is responsible for cutting the white scallion into minced scallion, and finally the white scallion is mixed with the filling to have the fragrance of the scallion but not the body of the scallion. This is also the key to the deliciousness of the steamed buns filled with soup.

After the filling is mixed, it is finished with Baian Kungfu.

Hot noodles are easier to make thin and transparent than steamed noodles. After a spoonful of meat filling is wrapped in a spoonful of soup, a part of the big bone soup will be absorbed by the meat filling, and the rest can even be seen through the hot noodles. Gently rippling inside.

When sealing the mouth, you can't use the chrysanthemum mouth with eighteen pleats, you have to use the goldfish mouth.

This is the place where diners place their chopsticks. When the steamed stuffed buns come out of the cage, the diners can lift up the whole steamed stuffed bun with their chopsticks in the mouth of the goldfish, and then they can eat it, right?
After the first batch of steamed stuffed buns filled with steamed stuffed buns went into the cage, Zhou Zhou told Xiao Zhang to announce the guests in the front row through the loudspeaker.

Soup dumplings are not big vegetable dumplings, so they have to be steamed and sold immediately, and diners have to eat them while they are hot.
Five of the six stoves in the kitchen of the dining car have been equipped with steamers, and one basket can stack up to ten drawers, which is no problem for 68 seats. There are three assistant cooks who are responsible for making steamed buns, and he only needs to be responsible for frying jelly.

In Bianliang, where steamed stuffed buns filled with soup and stir-fried jelly noodles with charred bottom are most famous, these two delicacies have always been Jiaobulimeng and Mengbulijiao.

The most active and most experienced in making reservations are always Zhouzhou's die-hard fans and regular customers. Not surprisingly, the first batch of people entering the dining car are indeed those old faces.

Grandpa Zhang Zhouxuan set up the table with Xu Ning, pulling Brother Jinmen with shawl hair, Su Rou's stomach finally returned to its original shape, but she quietly saw Boss Cao's stomach getting bigger
Huang Lusheng was number 67 in line and was the second last person to enter the dining car.

What is more eye-catching is that he wore a sun hat that is common in summer, and also a pair of cool-looking sunglasses. When he was seated, he quickly glanced into the kitchen under the cover of the sunglasses. Through the narrow window of the kitchen, His gaze rested on the stacked cages for a few seconds.

"Old cage?

It seems that this Internet celebrity chef is really not simple. I haven’t heard that he has made steamed stuffed buns on x164 before. This should be the first time, but he knows how to prepare old steamed buns? "

Huang Lusheng quickly withdrew his gaze, and glanced guiltyly at Mr. Zhang Zhouxuan who was not far away.

Now in Huaxia Qinxing, who doesn't know that Mr. Zhang is trying his best to protect Zhouzhou?
After all, he is a member of the Huang family. At this time, he came to eat the steamed stuffed buns made by Zhouzhou for the first time. It would be embarrassing if the taste of the buns overwhelmed the Huang family. , both left and right are not suitable.

It's better not to let old man Zhang see him. This old man's status in Qinxing is too high, and his temper is too big. If he has any bad opinion of Huang's buns because of this, it will be his own sin.

"It is said that Chef Xiao Zhou is good at making mutton steamed buns, even many century-old restaurants in Chang'an can't compare with him, I don't know if he is really so good?

Today I want to try his fried jelly noodles and soup dumpling, these two things are not authentic outside of Bianliang, let alone in the dining car of the train.”

With a hint of doubt in his heart, Huang Lusheng took out his mobile phone to scan the QR code to pay, and ordered a cage of soup dumplings and a plate of fried jelly with burnt bottom.

Originally, I heard Xiao Zhang say on the broadcast speaker that dinner was Bianliang soup dumplings and fried jelly, Huang Lusheng smiled and was about to unpack the Dezhou Braised Chicken that he carried with him, but he heard Xiao Zhang say the word "authentic" .

This is why I have to come and taste it. In recent years, Yipinlou and Huangjia Baozi have been arguing in the media in order to be "authentic". In the end, it turned a young chef on the train into an authentic one, right?

Even if he wasn't ashamed, as a member of the Huang family, he had to come and see it.

(End of this chapter)