Chapter 607 Everything Can Be Candied Haws! The Memories of the Older Generation in the Northeast Are so Sweet! 【Please Subscribe】

Chapter 607 Everything can be candied haws! Memories of the older generation in the Northeast - crispy yellow vegetables! 【Please subscribe】

"New approach?"

Wei Qian became interested as soon as he heard it.

He asked while frying the tenderloin:

"How do you make it? Can you tell me? I'm really curious about other ways to make the tenderloin strips."

Lin Xu took a look at the tenderloin being fried in the pot. It was about enough for a serving of sweet and sour pork tenderloin, and immediately added a little salt to the remaining batter.

Stir again with chopsticks to fully dissolve the salt in the batter.

While he was busy, he said to Wei Qian:

"Actually, it's just to boil the glaze juice and hang it on the tenderloin, so that the tenderloin changes from sweet and sour to candied haws flavor."

The reason for adding salt is that the juice on the outside has changed from a sweet and sour sauce to a syrup, and the sweetness is more intense. In this case, you have to add some salt to the batter to neutralize the salty taste. Get rid of the sweetness on the outside.

The crispy white meat is made from pure fatty meat, which can easily make you sick if you eat too much.

Especially those who don't like to eat fatty meat. Even if they want to taste the crispy white meat, they will be put off by the fat inside. Now that it is changed to tenderloin, this situation will not happen.

The only drawback is that the tenderloin doesn't have the melt-in-your-mouth texture of fatty meat.

However, for people who don’t eat fatty meat, this is not a disadvantage, but an advantage. People who don’t like greasy meat are not used to the feeling of fat melting in the mouth.

Tenderloin strips take over this step.

Wei Qian said curiously:

"Is it that simple? I'll try it later. If it works, wouldn't it be an additional specialty dish?"

After he fried the tenderloin strips, he started busy making the sweet and sour sauce.

Lin Xu set up a wok for making desserts, heated it up and cleaned it. He put half a spoonful of white sugar into the pan, added half a spoonful of water and a little cooking oil, and started frying the sugar.

Fry the sugar until it reaches the glaze stage, pour in the fried tenderloin strips, and stir a few times to coat all tenderloin surfaces with syrup.

Then let it dry for a while to allow the syrup on the surface of the tenderloin to condense into a glass shape.

In this way, a rock sugar tenderloin is completed.

Lin Xu didn't know if this dish existed in the Northeast, but judging from the eating habits of Northeastern people who can make candied haws on anything, there might actually be a candied pork tenderloin.

After all, there are even rock sugar frozen pears, rock sugar green peppers, rock sugar eggplant and other snacks, so it is not a big surprise to have an extra rock sugar tenderloin.

In the Northeast, there are many kinds of desserts.

Lin Xu put the rock sugar tenderloin on a plate and was about to take it back when he suddenly remembered a classic Northeastern traditional delicacy - crispy yellow cabbage.

This is a very labor-intensive dish that is not very well-known, but it tastes great.

Suhuangcai is made with eggs and is relatively complex. It was a dish that was popular in the past, but now few chefs are willing to make it.

It is a vegetarian crispy white meat.

However, compared with crispy white meat, crispy yellow vegetables are more delicious the cooler they are, and the texture is crispier.

The crispy white meat is completely cold, and the greasy feeling of the big fat meat is simply unpalatable.

When Lin Xu thought of crispy cabbage, he wanted to try it.

He handed the plate to the waiter:

"Send it to the private room where my family eats. Let them eat first and I'll add another dish."

After saying that, he brought raw eggs, soaked potato starch, flour, sugar and other ingredients to prepare crispy yellow vegetables.

Break the eggs into a small basin, add a little salt, and stir to disperse.

Then add an amount of potato starch that is almost the same as the eggs. Scoop out the soaked potato starch and put it into the egg liquid. Add a small handful of flour to increase the viscosity of the egg liquid.

Stir everything evenly and you can proceed to the next step.

third floor.

Shu Yun put the rock sugar tenderloin brought by the waiter on the dining table and said to everyone with a smile:

"The boss asked everyone to eat first. He wants to add another dish."

Shen Jiayue asked curiously:

"What are you going to cook?"

"I don't know, he didn't say."

Xie Baomin took a look at the newly made rock sugar tenderloin and said with a smile:

"It's a good idea to coat the fried tenderloin with a layer of syrup and make it look like candied haws. He just finished making the dessert dish and suddenly got inspiration for cooking. The next dish should be a dessert dish. Let's wait and see. "

Or a dessert dish?

Great, I love this type of food.

Lucy didn't quite understand what everyone was talking about. When she saw a new dish being served, she clumsily picked it up with her chopsticks and put it on her plate.

After taking a bite, there was a "click" sound of broken glass, which shocked the foreigner:

"Candied haws on a stick? Is this a candied haws on a stick?"

Shu Yun said:

"This should be called rock sugar tenderloin."

Chen Yan took Shu Yun's hand and pulled her over:

"Stop standing, sit down and eat. Try this rock sugar tenderloin."

Shu Yun shook his head:

"It's still busy outside. Just leave me two pieces later. I'll eat when I'm not busy."

After saying that, she smiled apologetically at everyone and left the private room.

In the kitchen, Lin Xu moistened the wok three times.

Then take the kitchen paper and wipe away the grease in the pot.

Wipe the wok and put it back on the stove. Before it heats up, scoop up a large spoonful of egg liquid and pour it in. Hold the pan and turn it slowly to let the egg liquid flow in the pan.

This is the standard way to spread egg pancakes, and it is also a necessary step for making crispy yellow vegetables.

Spread the egg liquid completely in the pot, place it on the stove, and let the egg liquid gradually solidify into a thin egg skin.

After forming, with a trace of egg liquid still remaining on the surface, Lin Xu shook the wok to separate the egg cake from the wok, then he lifted the egg skin and folded it in half.

Turn the originally round egg pancake into a semicircle.

At this time, use a spoon to gently tap the egg skin to make the folded egg skin stick together firmly.

Turn it over, do the same operation again, take it out of the pan and set it aside to dry, and start spreading out the next one.

Today's egg liquid is spread out on five semi-circular egg skins.

After everything was done, Lin Xu picked up the kitchen knife and cut the semicircular edge into straight edges, turning the semicircular egg skin into a large triangle.

Then use a knife to make a parallel reference along one edge of the egg skin, cut diagonally every three centimeters, and divide the egg skin into strips.

Then use the other side as a reference, and cut it every three centimeters. In this way, the entire huge triangle becomes a rhombus with a side length of three centimeters.

The diamond shape is a common way to change the cutter in Chinese food. In addition to the rhombus shape, the cutter can also be cut into triangles, circles, squares and other shapes.

The shape is not important, the important thing is that the size should be consistent, so as to reflect the beauty of the dish.

After finishing changing the knife, Lin Xu set up the oil pan. When the oil was 20% hot, he scattered the diamond-shaped pieces into the oil pan, turned on the lowest heat, and fried slowly.

The egg skin is cooked, so don’t worry about not frying it thoroughly.

At first, the egg skin just sank to the bottom, but after a while, these originally flat egg skins gradually bulged up.

It's like a two-dimensional picture turned into a three-dimensional picture.

And it got bigger and bigger. Eventually, the original diamond-shaped piece turned into a diamond-shaped body with sharp ends, looking like a golden spindle with edges.

If it had been cut into rounds when the knife was just changed, what would now bulge out would be a hollow ball.

If it is a square, it will become a slightly curved cube, and a triangle will also become a triangle.

The final shape is closely related to the way it looked when the knife was modified.

When all these rhombuses floated on the oil surface, indicating that they had been completely fried, Lin Xu took them out with a slotted spoon and put them into the oil filter basket next to them to control the oil.

In this way, he fried pot after pot.

These egg skins cannot be fried too much at one time, otherwise they will not fit in the oil pan after expansion, which will affect the final effect of the dish.

"Damn, this egg skin looks so beautiful when fried."

Zhu Yong came over, pinched a piece and tasted:

"What the hell is this?"

Wei Qian looked at him like a fool:

"The crispy yellow vegetables from the Northeast. When the conditions in the Northeast were good, we were thinking of ways to make delicious ones. This crispy yellow vegetable is one of them."

When material conditions were abundant, ordinary scrambled eggs and boiled eggs were completely boring, so some chefs came up with dishes like crispy yellow vegetables.

In fact, cooking can best reflect the real material level of the place.

Especially in the past, it was not easy to make sweets, so wherever there are many desserts and people can afford sweets, it means that the local life is rich and the material conditions are rich.

For example, the Yangtze River Delta region was very prosperous during the Ming and Qing Dynasties, so sugar was used as a daily condiment there. No matter what dishes were cooked, some sugar should be added.

Why is this eating habit formed? Because I have money.

In addition to the Yangtze River Delta, Sichuan cuisine also has this pattern.

The Shanghe area of ​​Sichuan cuisine is centered in Rongcheng, where officials and wealthy businessmen live, so the dishes are light and there are many desserts.

Xiahe Gang is eaten by the poor, and it is mostly spicy. The ingredients are mostly offal and other offal discarded by the upper class, and there are very few desserts.

In the Northeast after the founding of the People's Republic of China, the reason why dessert dishes are popular and everything can be candied haws is because of the rich material conditions.

At that time, when other places could not get enough of whole grains, the Northeast had already entered the industrial age.

Later, Northeastern factories moved across the country, and Northeastern workers followed the factories and settled across the country.

To this day, no matter where in the country there are large state-owned industrial factories, even those that were once state-run, there are still Northeastern workers in the factory areas, and Northeastern accents can be heard from time to time in nearby residential areas.

Zhu Yong looked at Lin Xu and asked curiously:

"Boss, your recent high-end Northeastern dishes have set off a craze for learning Northeastern cuisine on the Internet. Will this crispy yellow dish also be made into a video?"

Lin Xu nodded:

"I'll shoot it as soon as I have time tomorrow. Taking advantage of the excitement among netizens, I'll shoot another Northeastern dish that's more labor-intensive."

From snowy bean paste to crispy white meat, and now crispy yellow vegetables, they are all products of the period when Northeast China had abundant material conditions.

However, just making dessert dishes is not enough. Some relatively high-end savory dishes must be made, so that young netizens can see the living standards of Northeastern people half a century ago.

Although hunting of wild animals is now prohibited, most high-end Northeastern dishes cannot be prepared.

But there are some dishes that can be cooked.

For example, the bear paw substitute for steamed bear paw, a famous Northeastern dish, is not made from real bear paw, but the taste and texture are still the same, and many people who have tried it said it is unforgettable.

Lin Xu set up the wok and started frying sugar again.

When the stir-fry reaches the shredded state, pour in the crispy yellow cabbage and stir-fry until it is done. Then use a spoon to scrape the syrup on the bottom of the pot and turn it regularly on the plate a few times to make fluffy streaks appear on the top of the crispy yellow cabbage. Gold wire.

There was a lot of crispy cabbage prepared today, so Lin Xu served a large plate and two small plates.

The big plate will be brought to the private room later, and the two small plates will be given to the chef in the back kitchen and the waiter at the front desk.

"Wei Qian, this plate is for you. You all have a try."

"Okay, just leave it there. We'll make some ourselves when there's not enough food."

At the level of Wei Gan and Zhu Yong, although many dishes have never been heard of, as long as you know how to make them, you can basically recreate them.

Lin Xu came outside carrying two plates, and happened to bump into Shu Yun, handing the small plate over:

"This plate of freshly prepared crispy yellow vegetables belongs to you. Let everyone try it. If it's not enough, let the chef prepare it. This will give them a chance to practice their skills."

"Wow, what a beautiful dish, thank you boss."

Shu Yun was very moved. Every time he cooked a rare dish that was not often eaten, the boss never forgot to serve everyone a portion. This kind of treatment is rare in the entire Yanjing city, right?

Last time, a netizen asked why Lin Kee’s employees were so energetic.

Shu Yun felt that the plate of crispy yellow vegetables in front of him was the answer.

Lin Xu came upstairs with a large plate full of crispy yellow vegetables. As soon as he opened the door, there was an exclamation from inside.

Everyone knew that there was a new dish, and Xie Baomin even analyzed that it was a dessert dish.

But when I saw the rhombuses hanging with gold threads on the plate, my eyes widened. I felt that this dish was more high-end than snowy bean paste and crispy white meat.

“What a beautiful dish!”

"It's like a piece of art, I'm reluctant to eat it."

"Brother-in-law, what kind of dish is this?"

When Chen Yan asked, Su Peipei also turned to look at her husband, wanting to know the answer.

Xie Baomin didn't show off and said with a smile:

"This is a crispy yellow vegetable from Northeast China. It is made with eggs. The cooking method is somewhat similar to the croissant honey you ate years ago."

Sheep's horn honey is made by stacking the dough together, cutting it into crescent shapes and frying it in a pan to fill the middle with air. The method is really similar to the crispy yellow cabbage.

However, the yellow cabbage is filled with sugar at the end, while the horn honey uses the principle of thermal expansion and contraction to fill it with honey juice, so the final texture and taste are different.

When everyone heard that it was made with eggs, they felt even more incredible.

Shen Guofu was no stranger to this dish. He smiled and said:

"Back then, I accompanied the old lady back to Northeast China and specially ate crispy yellow vegetables. The old lady wiped her tears while eating. She hadn't eaten it for many years, and her heart was full of memories... Xiaoxu took the time to cook it for grandma again, so that the old lady could make it again. Taste it.”

"Okay, I will go to grandma's house with Yueyue to cook this dish tomorrow."

Han Shuzhen prefers to eat this kind of dessert dish. She picked up a piece and brought it to her mouth to taste it. It was sweet in the mouth and crunchy when she took a bite, and the egg flavor was rich.

And because a little bit of salt was added when beating the eggs, there was suddenly a hint of saltiness under the sweetness, which immediately enriched the taste of the whole dish.

“It’s so crispy and delicious!”

The biggest feature of crispy cabbage is that it is crispy, and the cooler it gets, the crispier it becomes. Especially after the outer layer of syrup condenses into glaze, it tastes crispy and crispy, which is extremely delicious.

Zeng Xiaoqi took a bite, looked at Lin Xu and asked:

“Can this dish be made on our show?”

Lin Xu shook his head:

"I'm going to shoot a video tomorrow and make a collection of the high-end Northeastern dishes I made before. With the addition of crispy yellow vegetables, there are already three sweet dishes, and the next one will be salty."

As soon as Shen Jiayue heard about the filming, she immediately started making plans.

Eat it once today, eat it once at grandma’s house tomorrow, and eat it again during filming.

Three times crispy yellow vegetables, just thinking about it is so satisfying.

While she was happily looking at the abacus, Chen Yan was also muttering that she was going to deliver a new silk scarf to her grandma tomorrow. Is it normal to eat two pieces of yellow cabbage then?

But how do you eat and drink while filming?

You have to find a justifiable reason, otherwise Yue Yue will laugh at you again.

Geng Lele looked at Xie Yufei and Xie Yuhang and said:

"You asked for one dish, but ended up with two. Look how nice Brother Xu is to you! Go back and finish all the papers I gave you. I will check them during the next break. If you can't even get into Tsinghua University, wouldn't you feel embarrassed? ?”

Everyone:? ? ? ? ? ? ? ?

Xiao Lele, who do you mean by putting this here?

Qi Siming took a bite of the crispy yellow cabbage, looked at Lin Xu and asked:

"Boss Lin, what are you going to do with Northeastern savory dishes?"

"The tentative decision is to compete with bear paws. You can't eat real bear paws, so you can only eat some counterfeit ones. But although it is a counterfeit, it is still a famous dish."

The deliciousness of bear paw lies in its soft and waxy outer skin, plump inside, and fascia mixed with the meat. These can be replaced by other ingredients.

Dou Wenjing heard this dish and asked curiously:

“Is it made of winter melon?”

Shaanxi has a similar practice, using winter melon to make a bear paw-like dish, also called bear paw competition.

Lin Xu shook his head:

"No, it's made of pig skin, stuffed with a mixture of ginseng, shark's fin, abalone, fish maw, beef, pig fat and other ingredients, and then steamed with whole beef tendons. Although it's It’s an imitation meal, but the level is not low.”

Upon hearing the ingredients, everyone's attention was attracted again.

"It sounds delicious. I hope to make it soon so I can taste it."

"I can help."

"I can help move the camera during filming."

"I can help with the lights."

"I can help you taste the saltiness..."

Lucy was eating enthusiastically. She really liked this crispy yellow dish. When everyone expressed their opinions, she couldn't help but echoed:

"I can be responsible for greedy foreigners."

She sent all the dishes today to the group of foreign friends.

Before dinner, everyone was still discussing the relationship between mud and chicken.

But now the topic in the group has changed. Those foreigners have used their scientific research spirit to study how eggs can be made into standard rhombuses.

Lucy looked at the messages in the group and asked Lin Xu:

"Lin, can you tell me how to do it? My friends are very curious."

practice?

Lin Xu felt that even if he explained the method, these foreigners might not be able to understand it.

But since Aunt Lucy asked, he said:

"Three eggs, add an appropriate amount of salt and beat them. Then add an appropriate amount of potato starch and flour. After they are all beaten, scoop an appropriate amount into the pot and spread them into egg pancakes..."

Before he finished speaking, Lucy was stunned:

"The right amount? What unit of measurement is this?"

Lin Xu smiled:

"This is a unique measurement unit for Chinese food. Chinese chefs have been trying to figure out the right amount all their lives."

Lucy was confused.

Lin Xu said:

"To use the setting of Tomb Raiders, the right amount is the ultimate for Chinese chefs!"

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