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 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 allow the salt to fully dissolve 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 why salt is added is because the juice on the outside has changed from a sweet and sour sauce that is very sour and sweet to 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 does not 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 their mouth.

Tenderloin strips can just replace this step.

Wei Qian said curiously:

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

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

Lin Xu set up the wok for making desserts, heated it up and cleaned it. He put half a spoonful of white sugar into the pan, then 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 the 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 cook candied haws on anything, maybe there really is 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 Northeast China, there are many kinds of desserts.

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

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

Suhuangcai is made of eggs and is relatively complex. It was also a dish that was popular in the past, but now almost no chef is willing to make it.

It’s 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 will add another dish."

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

Crack the eggs into a small basin, add a little salt, and stir well.

Then put in 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, and 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 like this kind of dishes.

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 pick up the kitchen paper and wipe off 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, put 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 cake 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 rhombus 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 minimum 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, and 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 be bulging 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 appearance when the knife was modified.

When all these diamond-shaped objects 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 it:

"What the hell is this?"
To be continued...