Chapter 583 Are you tired of learning the four forms of crispy white meat? In spring, it’s time to eat leeks! [Please subscribe]

"Mr. Tateyama, do you understand?"

Lin Xu took the oil pan aside and changed the pan to fry sugar. Taking advantage of the busy break, he asked Geng Lishan.

Anyway, it will be cut out during editing, so I’m not afraid that Mr. Tateyama’s words will be recorded in the video.

"You see, it looks quite simple. I have to practice again when I get back."

The fried crispy white meat has a golden outer shell, which looks quite tempting.

Lin Xu added half a bowl of water and a little cooking oil to the pot, then scooped a spoonful of white sugar into the pot and stir-fried slowly over medium heat.

There are three types of fried sugar: stir-frying with water and oil, and stir-frying with water and oil.

The water stir-frying method is easy to master, and each node has obvious changes. It is more suitable for beginners, but the disadvantage is also obvious, that is, it takes a little longer, and it is not suitable for dishes that can be cooked quickly.

For example, for wire drawing, strictly speaking, after the ingredients are fried, they must be put into the boiled syrup. If you operate it alone, the waiting time for frying with water will be too long.

The oil frying method uses oil to fry sugar. It has the advantage of saving time, but it requires relatively high cooking skills. It is difficult for non-professional chefs to grasp the changes.

Lin Xu originally planned to use the oil frying method today, but thinking that Geng Lishan was studying next to him, and because this was a tutorial video, not a show-off video, he changed it to the water-oil mixing method.

The time is a little longer than the oil frying method, but it is within the acceptable range.

After a while, the white sugar in the pot slowly became transparent and began to melt.

After it is completely dissolved, it is the first stage of frying sugar, and it is also a step that many people without cooking skills can master - sugar juice.

The so-called sugar juice, to put it bluntly, is to boil sugar, which is relatively simple.

After the syrup stage, the syrup in the pot gradually begins to boil under the action of heat, and dense white bubbles begin to appear on the surface.

Stir slowly with a spoon a few times.

The big bubbles quickly became smaller, and then the sugar juice turned into a white turbid liquid, which is frost.

Later, Lin Xu will make crispy white meat in the form of frost. Theoretically speaking, this is also the original form of the crispy white pork dish. It was first hung with frost. The white in crispy white meat refers not only to pig fat, but also to fat.

The layer of white frost hanging on the outside.

But in the first pot, you can’t make crispy white meat with frosting, but make crispy white meat with shredded silk.

Among the dishes with sugar, only caramelized vegetables have requirements on the temperature of the ingredients. It is best to put the sugar in the pan as soon as it comes out of the oil pan. The higher the temperature of the ingredients, the better the carving effect will be.

So the first dish is shredded crispy white meat.

As for hanging frost and colored glaze, there is no need to pay so much attention to it. You can do it at any time, especially hanging frost. It is no problem to do it after it is dry to stop being hot.

When preparing several dishes at the same time, you must separate the front and back in advance and cannot cook them all at once.

After boiling for more than a minute, the white syrup in the pot gradually turned golden. This was a sign that the water in the syrup had dried up, and it was also the third stage of sugar boiling, which is the so-called drawing stage.

Soon, when dense golden bubbles appear in the pot, it means the wire is ready to be drawn.

However, Lin Xu did not pour the fried crispy white meat into the pot immediately. Instead, he dipped his hand in the water and then threw it into the pot.

Then he poured the prepared plate of crispy white meat into it and started to stir the spoon.

Geng Lishan was a little surprised. Why did he throw the water away?

Just as he was about to ask, Lin Xu explained to the camera:

"Before adding the ingredients, throw some water in to lower the temperature in the pot slightly, so that the syrup will have a better drawing effect and the cooked dishes will be more beautiful."

Wire drawing has strict requirements on temperature.

If the temperature is low, it cannot be pulled out. If the temperature is high, the thread will break, and the candied haws will be in the glaze state. Therefore, the temperature of the candied haws must be cooled down slightly, but not too much.

After Lin Xu explained, he reminded again:

"Non-professionals don't need to do this step. I just want to show off, nothing else."

Geng Lishan, who was trying to memorize Lin Xu's water-slinging technique and strength:?????????

Xiaoyou Lin, are you planning to let me give you the best skin in the world?

At this time, you are here to be naughty with everyone, you are not stable.

Lin Xu used a spoon to put the syrup on the crispy white meat. When he turned it, the syrup in the pot began to draw strings. By the time Lin Xu put it on the plate, the entire crispy white meat was already covered with golden filaments.

"Everyone remember to scald the plate holding the shredded vegetables, so that the shredded state can be maintained for a longer time. In addition, remember to brush a layer of sesame oil on the bottom of the plate, not too much, as it mainly prevents adhesion."

The sugar syrup of the drawing type has a strong adhesive effect. If you don't apply oil, once the temperature drops, it may be picked up from the table together with the plate.

In order to prevent this embarrassment, it is better to apply some oil.

"Okay, the shredded meat has been made. I will hurry up and make several forms of crispy white meat, so that you can seriously appreciate the charm of the crispy white meat dish."

Lin Xu washed the pot and boiled the sugar again.

This time, in order to save time, he directly used the oil frying method.

When the syrup in the pot began to bubble dense golden bubbles, he loaded a plate of crispy white meat.

When he finished serving the crispy white meat, the syrup in the pot began to turn amber. This is the fourth stage of sugar frying, which is the glaze or amber state.

The crispy white meat in this state cannot be eaten immediately and needs to be dried.

After it cools down, the syrup will develop the glassy texture of candied haws, and taste sweet and crispy.

Lin Xu put it on a tray and put it aside to dry. When the outer layer of sugar began to condense into a hard shell, he put it on the plate again.

Then he used the sand-turning technique to make a plate of crispy white meat with frosting.

After finishing this dish, the last form of crispy white meat is left, hanging crispy paste.

Boil the sugar until it becomes golden and shredded, pour the crispy white meat into it, stir-fry and add it directly to the fried vermicelli and cooked sesame seeds. Hold the basin and shake it quickly to make the crushed vermicelli and cooked sesame stick to the surface of the crispy white meat as much as possible.

Hang it up and place it on a long plate with chopsticks.

Then he put the crispy white meat in the glaze state on the plate. Lin Xu took the camera and took a close-up, then said to the camera:

"These are the four common forms of crispy white meat. If you are tempted, remember to click 1."

At this time, Shen Jiayue had returned from delivering the rice cakes and was peering in at the kitchen door.

Lin Xu waved to her:

"The baby has arrived just in time, it's your turn."

Shen Jiayue's face was full of surprise.

Haha, I know you can’t live without me!

She stumbled into the kitchen, greeted Geng Lishan first, and then appeared in the camera:

"Hello everyone...Wow! These four dishes are so tempting and beautiful!"

Lin Xu smiled:

"After all, I finished greeting the netizens. You were so exaggerated that it seemed like we were acting."

Shen Jiayue smiled, greeted the camera again, then picked up a piece of crispy white meat in a silk-drawn state with chopsticks, and pulled it gently, and a gold thread of more than one meter was pulled up.

"Wow, this drawing is so beautiful!"

Lin Xu brought her a small bowl of water.

You need to eat shredded silk with clean water. Dip the crispy white meat covered with syrup in the clear water. The syrup will quickly solidify into a glassy state. At this time, the outside is crispy, but the crispy white meat inside is still a bit hot.<

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This is why the shredded dishes come with a bowl of water on the table.

Of course, you can also eat it directly into your mouth without dipping it. At this time, the syrup outside is sticky and has a sweet aroma, while the batter is crispy and the taste is more diverse.

However, if you eat it like this, the syrup will easily stick to your lips or drip on your clothes. If your hair is not tied up, it may stick to your hair. People who are not careful will eat very awkwardly.

Shen Jiayue dipped in water and tasted:

"Wow, this meat is delicious. The outermost layer is like candied haws. The batter inside is crispy and the meat is very hot... Hey, this meat seems to melt."

The hard fat used to make crispy white meat will feel like it melts in your mouth when you eat it.

And because the pig fat has been pickled with salt, green onion and ginger, this dish suddenly has a hint of salty taste in the sweetness, and the greasy feeling of the dessert dish is immediately wiped away.

Lin Xu tasted it with chopsticks and thought it tasted really good.

Then I tasted the crispy white meat, and the texture became different again. It felt like I had a layer of powdered sugar in my mouth, which was sweet and very comfortable.

"What is this made of? It's so crispy!"

Shen Jiayue sandwiched a piece of crispy white meat covered with deep-fried vermicelli and thought it tasted amazing. Not only was it delicious, it also had a richer texture and was even more delicious when chewed.

"Those are fried Longkou vermicelli. They are used for decoration. In fact, other ingredients can be used instead, as long as they taste crispy and can be stuck to the syrup."

After the tasting, Lin Xu turned off the camera, and Geng Lishan came over.

He tasted each one and praised Lin Xu's craftsmanship:

"The crispy white meat is really well cooked. The fat inside doesn't taste greasy at all, and it's very satisfying. It's really delicious."

Lin Xu said:
To be continued...