v2 Chapter 187： Oil Explosion Double Crisp and Ruyi Roll

The oil-flavored double crisp belongs to the Lu vegetable. It started in the middle of the Qing Dynasty and required color, aroma, taste and shape. It is extremely difficult to use the authentic method of double brittleness in oil explosion. The requirements on the fire are very harsh. If it is less than one second, it will be unfamiliar, and after one second, it will not be brittle.

The oil shuang crisp was originally called shuang crisp, because customers called the dish crisp and tender, it was renamed the oil blast double crisp, called double crisp, also because this dish is made of crispy and tender pork belly and chicken gizzards. These two kinds of food contain quite a lot of water, so they are known as this.

"Suiyuan Food List" once recorded: "Wash the pork belly, take very thick parts, remove the upper and lower skins, use the center alone, cut the dice pieces, roll the oil and stir-fry, add the seasoning to the pan, it is better to be extremely crispy. This Northman law also. "This is the prototype of the oil explosion.

After the hostess introduced the new judges and Han Guishan, who has become a special guest, she looked at the rest area with a smile, saying, "The first group of contestants are Zhang Guanghang and Guli, Zhang Guanghang. The game ’s dishes are oily and crispy. The Coulee ’s game is Ruyi roll. The game will start in three minutes. Please ask the two players to come on stage to prepare. ”

"Oil-explosive and crispy? Something." Xu Cheng became more and more severe as he got older, but he was slightly more forgiving to young chefs, but only slightly. He heard that Zhang Guanghang dared to make oil-explosive and crispy.

"Have you read the information I gave you?" Han Guishan asked. He had already studied the competition dishes of these four players. The oily and crispy dishes are famous dishes. Ruyi roll can barely serve as a staple food. The final finale of the dish, this tasting order is very good.

Just a few bowls of Babao porridge, Han Guishan expressed some regrets.

"It's boring to know in advance, you have to be surprised on the spot." Xu Chengdao.

The other four judges looked different, all looking at Gu Li with a complex look, silent, and even Pei Shenghua, who always talked a lot, didn't speak.

"How about Ruyi Juan ..." Xu Chenghua responded as soon as he exited, and he couldn't help looking at Guli. "It was Ruyi Juan."

"What's wrong with the Ruyi scroll?" Only Han Guishan was left in the clouds on the jury seat.

"The Ruyi roll is a dim sum in the Protestant Banquet of the Chinese and Mongolian banquet in the Man-Han banquet. It was once lost, and was restored by Master Tan according to ancient books. It was one of the famous dim sums of Master Tan's life."

"Is it difficult?" Han Guishan still didn't understand.

"It's difficult. After Master Tan's death, no one can make that taste." Xu Cheng regretfully said that Master Tan had died nine years, and he had never eaten a wishful scroll in the past nine years.

"Actually, Cai Bo's (Guli's brother) Ruyi scroll also got Master Tan's eight-point true biography." Pei Shenghua said.

"It's only eight points." Xu Cheng was a demanding diner.

"Wait, see if he can get some truth from Tan Lao." Wu Deyan looked at Guli.

In the rest area, Wu Minqi was also shocked that Guli actually wanted to make Ruyi scrolls, and Jiang Feng explained the origin of Ruyi scrolls. Wu Minqi sighed: "If he doesn't do well, I'm afraid to ..."

I'm afraid that he will be greeted by the more ridiculous cynicism.

Laughing at his own power, laughing at his disgrace, and laughing at his reputation as a pioneer.

For no reason, Jiang Feng thought of Jiang Sanitary.

"In fact, his strength is not bad." Jiang Feng, as a bystander who did not understand Guli's past cooking experience, expressed his relatively objective opinion. "The basic skills are solid and steady, and he will become an excellent white case chef."

"He will." Wu Minqi agreed. "My grandfather said a long time ago that he would become a better master of white cases than Master Tan."

For more than ten years, Guli has been ridiculed and despised by his peers, studying day after day, and learning to cook in the kitchen year after year. He has never given up lightly and never had a slackness. God will never treat people who are willing to work hard and down-to-earth. Jiang San's talent is so bad that he can become a qualified red case chef. Guli's talent is actually not bad. He will only get better and better than those who have followed suit. Those who laughed at him went higher and further.

Jiang Feng thought about it, and suddenly found that Gulina was the protagonist template.

Recognized wastewood, the taint of the master, a culinary family background, step by step in the ridicule of the crowd, lively and protagonist of the inspirational novel.

Now he only has an opportunity, such as a blockbuster defeat of the recognized genius, a waste wood counterattack, a cooking contest, winning the championship in one fell swoop, once an enemy, stepping on his feet ...

He now has only one system from the sky, or an old grandfather sleeping in a kitchen knife.

Jiang Feng's expression gradually became complicated.

"What's wrong." Wu Minqi noticed that Jiang Feng's expression changed.

"No ... nothing."

...

At the competition, Zhang Guanghang had peeled the fat and hard ribs from the tip of the pig belly, washed it, cut it into a knife-shaped flower, mixed it with salt and wet starch.

The oil smashing and brittleness is only a few minutes. The success or failure is between minutes and seconds, but the preliminary preparation is very complicated ~ www.novelhall.com ~ The chicken gizzards must be washed, and the inner and outer tendons should be removed Cut saffron flowers just two millimeters apart, and mix with salt and wet starch just like the tip of a pork belly. Each pork belly tip can only be cut into six pieces, and the requirements on ingredients are very high. The soup must be prepared with clear soup, Shao wine, monosodium glutamate, refined salt, and wet starch.

Zhang Guanghang's knives are exquisite, processing food ingredients fast, and appear to be faster against the slow movement of the ancient force.

The practice of Ruyi rolls is also cumbersome. The pork is chopped into thin mud, and the onion, ginger, pepper, wine, salt, monosodium glutamate, wet starch, sesame oil, and white broth are stirred into the filling. Wrap the meat filling with egg skin to grow thick and moderate fillings, add flour and mix well, and roll into a cloud-like Ruyi roll. Press the Ruyi roll into flat round rolls, cut into thick slices, and fry in the pan.

The production method is not a secret. It can be found on the Internet. The hardest part is that the cross section of each piece of meat must have a clear moire in accordance with the desired shape. Ruyi rolls made by Master Tan at that time had golden and crispy outer skin and soft meat inside. According to the ancient records, they were eaten with peppercorns and eaten with different flavors.

After eating Ruyi roll made by Master Tan, and eating other people's make, I always feel almost taste.

Guli's movements are very slow and meticulous. When he is slow, he won't make mistakes, he has his own rhythm, and he won't mess up.

The oil in Zhang Guanghang's pot has been heated to 80%, and it is time to decide whether to succeed or succeed. Guli is still slowly rolling Ruyi rolls. It doesn't matter, he doesn't care about the progress of the opponent.

The belly and chicken simmer down the pan, quickly scatter with chopsticks, and pour the oil into a colander.

With a little oil, add the shallots, ginger, and garlic without fragrant, pour the chicken gizzards and belly again, add the simmered juice, turn it over twice, and the dish will become instant.

Oily double crisp, out of the pot!

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