Chapter 781 A simple but exquisite delicious dish - dry-fried bells! Fuding pork slices are out of the pan! [Please subscribe]

"Xubao, can I learn this dry-fried bell ring?"

Shen Jiayue likes this dish very much. It is crispy and crunchy, and you can chew delicious meat inside. Unfortunately, this delicacy is not available in Beijing, and you can only eat it at Hangbang Restaurant.

Now that Lin Xu wants to make a dry-fried bell, she naturally wants to learn it. If she learns it, she can realize the freedom of ringing.

Lin Xu said:

"Yes, the only difficulty with this dish is the heat during frying. As long as the heat is controlled, the bells will not be unpalatable."

In fact, dry-fried bells are not seasoned during cooking. They are fried and eaten with sweet noodle sauce, pepper, salt and other dipping sauces. There is no need to consider seasoning at all.

Upon hearing this, Shen Jiayue immediately became energetic:

"Then if I can't learn, you have to be responsible!"

"No problem, just be responsible until the end."

Lin Xu kissed the girl, took a small piece of pork belly, and cut it into minced meat with a kitchen knife.

Add salt, monosodium glutamate, rice wine, and an egg yolk to the meat, mix it, and set it aside to marinate. Once marinated, you will have the fillings needed to make dry-fried bells.

Then Lin Xu soaked some vermicelli in warm water and planned to stew it with the pork.

Twenty minutes later, Shen Jiayue prepared the meat, and the onion, ginger and pepper water were also chilled.

She took the food processor over, put the blade in place, then put the meat cubes, salt, white pepper, and a little bit of baking soda into it, and then added some iced onion, ginger and pepper water.

Baking soda is added to make the meat more tender and taste more delicious.

When adding water, Lin Xu reminded:

"Water should be added in small amounts and many times. Don't add too much at once, as it will easily silt out."

"Oh, I know!"

Shen Jia added water, closed the sealing lid, placed the food box on the food processor, and started whipping.

Under the rotation of the high-speed knife head, the meat inside was quickly mixed into minced meat. Shen Jiayue stopped, opened the lid and added some ice water again, and added a spoonful of crushed ice.

Continue to beat, the meat filling gradually turns into meat paste, and then turns into meat paste during the repeated beating process.

Pour out the meat paste, and the tender pink color reminded Shen Jiayue of the meat swallows she made before:

"Xubao, why do I feel that these meat pastes are very similar to meat swallows?"

Lin Xu said:

"This book is from the same series of delicacies. The traditional method is the same as the meat swallow. It also has to be beaten step by step. This is too inefficient, so it was changed to a meat grinder... In fact, the local meat swallow and swallow in Fuzhou

, now they are all beaten with a meat grinder, and they don’t even bother to beat them.”

Shen Jiayue felt that she had been deceived. Shen Xubao, knowing that there was a way to save energy, tricked me into beating me with a mallet all morning. My arms are so tired that they are sore even now.

If you have some conscience, come over and kiss me, otherwise we will break off our relationship...for five minutes!

She thought angrily, and Lin Xu really hugged her and kissed her:

"Didn't I tell you at the time that if I didn't beat it like this, people wouldn't approve it if I posted it on the Internet. They thought the meat grinder had no soul."

Shen Jiayue then remembered that it was to post a video.

That’s great, I’ll forgive you~~~

Pour in the meat paste, add the crushed and sifted sweet potato starch, and stir into a meat paste.

"I feel like sweet potato starch is very troublesome. I have to grind it every time I use it. Is there any lump of starch? There is no need to do this."

Shen Jiayue asked Lin Xu curiously while busy.

"You can use cassava flour instead, which is ground finished product. In fact, sweet potato starch is also ground, but it is processed by industrial mills. Relatively speaking, this kind of agglomerated sweet potato starch is more natural."

Among all starches, only sweet potato starch is the roughest, basically consisting of large and small gray-white lumps.

But most people buy sweet potato starch because of its appearance, because this is the final form after the sweet potatoes are ground into a paste and then sedimented and filtered.

Among food ingredients, the more times they are processed, the less original flavor they have.

The most typical example is sugar.

Sugar cane is pressed into sugar, and the syrup is boiled to dry out the water, which is brown sugar. Brown sugar is purified into white sugar, and white sugar is ground into powder, which becomes powdered sugar. If it is further purified, it will become soft white sugar...

Soft white sugar only has a simple sweetness, and you can no longer taste the freshness of sucrose.

This is true for many ingredients. The more processed and finely they are processed, the less flavor they have. Therefore, many people who pay attention to health do not eat finely processed ingredients, but choose rough processing.

Many people go to the countryside to buy sweet potato vermicelli and sweet potato starch because of this consideration.

Lin Xuzheng was teaching secrets to the good baby when the doorbell rang and Lao Shen and Han Shuzhen were already downstairs.

Shen Jiayue said:

"I wanted to give my parents the key, but they insisted on not taking it. They refused to listen to the access code and had to let me open the door..."

When the young couple moved in, they already offered to give them keys and access codes, but Shen Guofu and Han Shuzhen both refused.

The two feel that as parents, they need to give their daughter and son-in-law their own space. It may seem troublesome to ring the doorbell every time they come over, but they can also remind their daughter and son-in-law to avoid embarrassing situations.

And doing so also seems to have a sense of boundary.

Shen Jiayue came to the door and saw not only her parents, but also Yan Lin and Professor Cui on the display screen of the access control system.

Hmm?

Is this a coincidence?

She pressed the door open button and the safety door opened automatically. Mr. and Mrs. Shen and Professor Cui walked in and took the elevator upstairs.

Arriving at home, Yan Lin smiled and said:

"I wanted to take advantage of the holiday to invite your parents to have dinner and chat together, but Mr. Shen recommended that we come to eat at home... I didn't bother you, right Yueyue?"

"Why are you bothering me? Your coming here will make my house shine. Dundun, don't just watch TV and see who's coming? Why don't you come and welcome me?"

Dundun screamed reluctantly, but still took action.

It first raised its paw and patted the remote control, and the TV screen paused. Then it jumped down from the sofa, trotted to Yan Lin, nuzzled Yan Lin gently with its head, then raised its head and meowed, asking for Hug.

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Yan Lin held it in her arms:

"This little guy is becoming more and more like a child. What TV are you watching? Can I watch it with you?"

Dundun immediately raised his paw and pointed at the sofa.

Cui Qingyuan was too embarrassed to eat with nothing, so he brought two bottles of whiskey.

Lin Xu came out of the kitchen to say hello to everyone, then returned to the kitchen to continue working, while Shen Jiayue also continued to make Fuding Pork Slices.

Stir the minced meat and sweet potato starch evenly and prepare the ingredients.

Although this delicacy is called pork slices, it is actually braised meatballs. The ingredients usually include rice vinegar, chili pepper, and coriander. It tastes sour and spicy, and the meatballs are delicious and tender. It is very enjoyable.

While Shen Jiayue was washing coriander, Lin Xu cut the skinless pork into slices, took out the soaked vermicelli, cut some cabbage, and started cooking.

Heat oil in a pot, sauté onion, ginger and star anise until fragrant, add washed pork skin and stir-fry, then add boiling water, add light soy sauce, dark soy sauce, pepper, etc. to stew.

When cooking with pig skin, you basically need to stew the pig skin thoroughly before proceeding to the next step.

When the pork skin is completely stewed, add the pork, cabbage and vermicelli and stew until the flavor is gone. It’s not difficult at all to make.

Lin Xu put the wok on the stove to stew, then sliced ​​the soy sauce meat into slices, put the loofah on top and steamed it in the steamer cabinet.

After finishing all this work, the marinated meat filling had almost absorbed its flavor. He took the fried bean skin over and started to prepare dry-fried bells.

Zhejiang has a long history of eating fried bells, but it only became famous in the past ten or twenty years.

Especially in 2016, dry-fried bells were selected into the menu of the state banquet of the G20 Summit held in Hangzhou. This crispy and delicious dish quickly spread to the world, and many foreigners were obsessed with it.

This delicious dish is not only delicious, its biggest feature is that it is low in cost and simple to make, and you can really do it with your hands.

Lin Xu used a kitchen knife to cut off the edge of the fried bean skin.

The oily bean skin is the oil film on the surface when the soy milk is boiled. It is carefully picked up with a bamboo pole and dried to become the oily bean skin.

If you gather the wrinkled oil skin together into long strips before drying, and put it on a bamboo pole to dry, it becomes another versatile delicacy - yuba.

What Lin Xu bought today was salty and fresh fried bean skin, which was soft and could be used directly.

If it is a dry product, it needs to be steamed until soft, and then rolled into meat fillings to make dry-fried bells.

The reason why it needs to be sliced ​​is because during the drying process of the oily bean skin, the edges of the oily bean skin will curl up and become thicker than the middle. This part is called the edge tendon.

The side tendons are not cooked well and are hard and chewy when chewed, so they need to be cut off when making bell rings.

Stack the oily bean skins neatly and cut the four sides so that the oily bean skins are cut into squares.

Lin Xu grabbed some meat stuffing wrapped in egg yolk and spread it on the bottom half of the fried bean skin.

Don't use too much meat filling, just a thin layer, or even one layer is not needed, just some scattered meat particles are enough to make the fried bean skin not roll so tightly.

The meat filling in this dish mainly plays two roles. First, it enriches the taste and adds a different texture to the crispy fried bean skin, making it more delicious.
To be continued...