The elbows in the pot were steamed for more than an hour.

When it was taken out, the bottom of the plate was filled with oily soup, all of which had been steamed.

Carefully pick off the green onion and ginger from the elbow, and then carefully decant the soup from the plate.

Be careful not to let the soup spill out in this step, because all the batter that will be used for oiling later will need to be prepared with this soup.

"This elbow is really beautiful. When we hold weddings and weddings in my hometown, braised elbow is a must-have dish."

Wei Qian is from Shandong and knows this dish very well.

Che Zai asked curiously:

"This is braised and steamed. Isn't it troublesome? What if it's not steamed?"

Wei Gan shook the steamed elbow, and the meat inside was trembling.

He said to Che Zi:

"If you don't steam it, the meat won't reach this level of tenderness, and if you don't steam out the fat and excess soup in the meat, the elbow will be very greasy and taste bad."

Steaming is an essential step when making pot roast dishes.

Without this step, the fat in the meat will not come out, the water will be relatively large, and it will not be easy to burn when fried.

Only after steaming, the pot-roasted pork elbow is crispy on the outside and tender on the inside, fragrant but not greasy.

These were discovered step by step by past chefs.

Although the method is cumbersome, there is no missing step.

Lin Xu took a small basin and poured potato starch and low-gluten flour in a ratio of 2:1.

In fact, you can just put potato starch alone, but adding some low-gluten flour will make it crispier and taste more delicious. The disadvantage is that you have to eat it right after it comes out of the pot, so you can’t wait.

Because of the addition of flour, the fried pastry softens too easily, and the texture changes after a while.

This is also the reason why restaurants don’t like to use flour to make batter when meat is oiled.

The flour and potato starch were ready. Lin Xu put two eggs into it, sprinkled in two small spoons of salt, three small spoons of peppercorns, and then poured in some steamed elbow stock, stirring while pouring, and stirred the starch into cream. shaped batter.

It is said to be the original soup, but actually half of it is steamed fat.

Use oil to mix the batter, which is another reason for the crispy texture.

This batter is somewhat similar to the crispy chicken batter, but there are differences.

You can add some green onions to the crispy chicken to make it taste more crispy and delicious, while the pot-roasted elbow is eaten sandwiched in lotus leaf pancakes with shredded green onions, sweet noodle sauce and other condiments.

There is no need to put green onions in the batter.

The batter cannot be used immediately after mixing. It needs to rest for a while so that the fried texture will be more crispy.

Taking advantage of this time, put the oil pan on the stove and heat it over high heat.

Take a plate with the bottom covered with batter. Hold the elbow and carefully place it on the plate covered with batter. The distance is about two or three centimeters. Tilt the mouth of the plate and slowly push the elbow down so that the skin side of the elbow falls steadily. on the batter.

Then, spread the prepared batter evenly on the side of the elbow meat.

The batter should be spread evenly and no meat should be exposed, so that the fried elbows will have a crispy outside and tender inside.

If there is a break, it is easy to pour hot oil into it. Not only will it become crispy, you may even eat a mouthful of fat.

When the batter has completely wrapped the elbow, the oil in the pan is almost 50 to 60% hot.

Lin Xu came to the pot with an elbow full of batter, pushed the elbow with his hand, and slowly slid it into the oil pan.

Don't worry about it when you first fry it. Let the hot oil fry the batter first, otherwise the batter will fall off easily.

It's almost dinner time now. Shen Guofu's family, Zeng Xiaoqi, Cui Qingyuan and others are sitting outside, eating today's newly made sugar-fried chestnuts while waiting for the meal to start.

When the aroma of braised pork elbow wafted from the kitchen, Shen Guofu sniffed:

"Hey, this fragrance is quite strong. What delicious food is Xiaoxu making?"

He knew there was going to be a pot roasting elbow today because his daughter said it in WeChat Moments.

But after all, I have to pretend not to know about this right now, otherwise it will be easy for Director Han to deal with me.

After all, he came to the store today under the pretense of eating beef tartare. If all he talks about is roasting elbows, it seems that his purpose is too innocent.

Han Shuzhen rolled her eyes at him:

"I don't believe you haven't looked at your daughter's Moments."

Shen Guofu is still acting:

"What? My daughter posted on WeChat Moments? What did she post? Let me see..."

"Okay, Old Shen, stop pretending. Eat what you want, but don't eat more."

Upon hearing this, Boss Shen immediately beamed:

"I just haven't had pot-roasted elbow for a long time. Just try a few bites and I won't eat more."

Shen Jiayue blinked:

"Dad, you've been exposed... My mother just dug a hole and deliberately didn't say the words "pot roasted elbow". Unexpectedly, you jumped right in... Alas, I didn't get into Tsinghua University. It's probably related to genetics. ?"

Shen Guofu blinked and found that his brain short-circuited every time he touched food.

His mind was spinning rapidly, and he spoke before Director Han opened his mouth:

"I know it's a pit, but your mother dug it. No matter how deep it is, I have to jump. Just like when I saw your mother, I knew she was the love of my life."

After speaking, he looked at the sky forty-five degrees and said in a poet's tone:

"There are no gains or losses in love, only willingness!"

"Ganggungun, what are you saying in front of the child? You have nothing to be ashamed of."

Han Shuzhen kicked Shen Guofu under the table, but the uncontrollable smile in her eyebrows clearly revealed her good mood.

Obviously, Lao Shen's love words were very useful to her.

Even the page about roasting elbows in a pot has been turned over.

Seeing that the storm had passed, Shen Guofu was so happy that he peeled a roasted chestnut and stuffed it into his mouth, then pushed the remaining chestnuts aside:

"If you don't want to eat, don't eat. Who can eat chestnuts if you have elbows? You should eat less."

In the kitchen.

Lin Xu watched the elbow in the oil pan gradually coloring, and when the batter gradually took shape, he carefully turned the elbow over with a colander, holding the leak-proof colander, and carefully punched out the batter scattered in the pan.

When making battered dishes, any spilled batter or bread crumbs must be beaten out in time, otherwise the whole pot of oil will smell like batter after frying.

The oil pan used today was relatively large, and Lin Xu fried four elbows at once.

This chapter is not over yet, please click on the next page to continue reading!

When the batter on the outside is fried and set, turn down the heat on the stove and let the oil in the pot cool down, so that the elbows can be thoroughly fried and fragrant.

After a few minutes, increase the oil temperature again to fry the excess fat.

Wait until the elbow is coated in golden batter. Remove it with a slotted spoon and set it aside to control the oil.

Taking advantage of this time, put the remaining four elbows covered in batter into the pot.

After going in, Lin Xu placed the oil-controlled elbow on the chopping board for cutting cooked food and began to change the knife.

First cut the elbow into a long strip with a width of seven to eight centimeters.

When cutting, do not chop. Instead, put the kitchen knife up and hit the back of the knife with your other hand. This will ensure that the batter will not spread as much as possible.

If you chop it with bangs and bangs as it comes up, the batter will most likely spread out.

As soon as it was cut open, the aroma of the elbow filled the air.

The aroma attracted several chefs around.

Lin Xu looked at Ma Zhiqiang and asked:

"Are the lotus leaf cakes ready?"

"It's ready. The pastry department just steamed it... shredded green onions, salt and pepper and sweet noodle sauce are also ready. Now we're just waiting for the elbow meat."

The store's braised pork with pickled vegetables and lotus leaf cakes sell well. Every morning and afternoon, the pastry department steams some lotus leaf cakes. As soon as he heard that they were going to be eaten for dinner, Niu Chuang immediately delivered a basket.

As for the sweet noodle sauce, it is also steamed with sesame oil, sugar and other condiments.

If you eat the sweet noodle sauce directly, it will taste like raw sauce.

But after steaming, only the rich sauce flavor is left.

Seeing that the ingredients were all prepared, Lin Xu changed the knife again and cut the elbow meat into thick slices.

Cut it and place it directly on a 1-foot-2 plate with a kitchen knife.

An elbow is just enough to hold a plate.

After setting it up and taking it outside, a group of people were immediately attracted by the smell and presentation.

"It smells delicious."
To be continued...