Chapter 603 Beautiful and delicious ginger steak! Riding is so tiring, is it reasonable to bring elbows? [Please subscribe]

"If I take Dundun away, will they be scared?"

Shen Jiayue held Dundun in her arms and looked at the two glutinous rice cakes with their tails raised. She felt a little sorry for these two babies, but she followed Dundun and ate a lot today.

For small animals, as long as they can eat, drink, and are active, there will be no problem.

Besides, this is the kitten chosen by Dundun, and it must be the strongest among the group of kittens.

At this time, Cai Sen had not returned from taking a photo for someone. Deng Lisong spent the whole afternoon polishing stones. He held George and Peggy in his arms and said:

"It shouldn't be a problem if the two little guys stay with me tonight... Can you let Dundun come tomorrow? I think they are quite sticky."

"Okay, I will take Dundun to play for another day tomorrow."

As he walked toward the door with Dundun in his arms, the little guy barked at the two furry glutinous rice dumplings, as if you were good and I wanted to go home for dinner and watch TV.

When Shen Jiayue drove Dundun back to Yingchun Street, Lin Xu had already started kneading the dough.

Compared with when it was first kneaded, the dough at this time is slightly softer. The dough that could barely be kneaded together now actually has some luster.

Knead the dough once, wrap it again with plastic wrap, and put it into a basin.

Lin Xu said to the camera:

"Using plastic wrap can not only prevent the dough from losing moisture, but also make the dough more moist. If you don't want to use plastic wrap, you can also brush a layer of oil on the surface of the dough to retain moisture."

After talking about the techniques, the shooting can be paused.

Lin Xu took a sip of water and saw Geng Lishan looking eager to try, and asked curiously:

"Want to learn?"

Geng Lishan smiled:

"I really want to, but your dough is too hard. Is there an easy way?"

"Yes, just buy ready-made wonton wrappers, cut them in the middle, and then cook them according to the ginger sauce recipe. It's not difficult, it's pretty simple."

Before Geng Lishan could speak, everyone else was stunned:

"Is this okay? Wonton wrappers can also be made into pancakes?"

"I'll go and learn another trick."

Lin Xu said:

"It's absolutely fine for temporary emergencies, but wonton wrappers are easy to over-fry, so be careful, it's best to fry them in warm oil..."

Wonton wrappers are very thin and can basically be fried through in hot oil. Therefore, frying with wonton wrappers may seem to save the time of kneading the dough, but it increases the difficulty of frying.

Zeng Xiaoqi looked at Lin Xu and asked:

"Do you want to talk about this in the video?"

Although it increases the difficulty of frying, it is still a small skill and is worth promoting.

Lin Xu waved his hand:

"It would be bad if some netizens try recklessly and cause the car to overturn or get injured accidentally."

A few days ago, Shen Jiayue wanted Lin Xu to take a tutorial on how to make fried glutinous rice balls and pan-fried glutinous rice balls, but Lin Xu also refused.

It is better to do less of this kind of guidance that can easily produce adverse consequences.

What's more, people who watch food videos always have the illusion of "That's it?" "I can do it too".

If something unexpected happens in the end, I most likely don’t think it’s because I’m not good at cooking, but because there’s something wrong with the tutorial.

It’s better to shoot less videos like this.

It won’t increase the ratings by a few and it’s easy to cause controversy, so there’s no need to do it.

Qiu Zhenhua nodded and said:

"Master Lin is right. All fried dishes and desserts must be taken with caution. During the explanation process, be reminded of the dangers. We are now bigger, and people around us are watching eagerly.

Try to avoid possible problems."

Fifteen minutes later, Lin Xu took the dough out of the dough plate.

Compared with just now, the dough at this time is more moist. This is caused by the water molecules being squeezed out after the molecules of the dough are close to each other.

This kind of gluten is more abundant and tastes better.

Now, whether this dough is used to make braised noodles, shaved noodles, flat noodles, rolled noodles, stretched noodles, belt noodles, etc., the taste is not much different.

It can be said that as long as the noodles are mixed and kneaded, most pasta can be made.

Lin Xu sprinkled some cornstarch on the chopping board, then put the dough on it, sprinkled some cornstarch on the dough, picked up the rolling pin, and started rolling the dough.

This is actually the same as making hand-rolled dough. The only difference is that the dough is harder and more laborious to roll out.

Qi Siming said:

“It’s still more comfortable to use this large chopping board and rolling pin.”

With a large chopping board of two to three meters and a rolling pin of one and a half meters, rolling out such a ball of dough was no problem for Lin Xu. Soon, the originally bulging dough was rolled into thin sheets.
p>

Fold the rolled dough piece in half, cut it in the middle with a kitchen knife, then stack the two dough pieces on top of each other, continue cutting, and cut the rolled round dough piece into strips five centimeters wide.

Use a kitchen knife to cut both ends flush, then cut at intervals of two centimeters, and cut the dough into small pieces of five centimeters long and two centimeters wide.

If you make ordinary pork chops, they are usually about 20 centimeters long and seven to eight centimeters wide. The resulting pork chops are very big and very enjoyable to eat.

But ginger sauce steaks are exquisite, and the smaller the better.

It is said that the pork chops eaten by wealthy families in the past were no more than an inch long, delicate and small, and one bite. However, because it was for display today, they were not made that small.

If it is too small, it is not only difficult to operate, but also difficult to take pictures clearly.

There is no need to add unnecessary difficulty just to show off your skills.

Lin Xu stacked the two dough pieces on top of each other and folded them up and down to make the dough pieces form a square.

Use a kitchen knife to make three cuts at intervals on the folded part, then unfold it, pick up one end, pass it through the edge of the middle cut, and then unfold it again.

In this way, the two dough pieces are strung together, like a bow.

Qiu Zhenhua said:

"Master Lin is so skillful with his hands. When he puts this piece of dough through, it immediately looks good."

Lin Xu smiled:

"This is quite simple, not difficult at all."

The process was relatively simple, so Qi Siming began to help Lin Xu modify and make the knife.

When everything was done, Lin Xu set up the oil pan, poured corn oil into the pan, and started frying.

Ginger sauce steaks are required not to be colored, or slightly colored. Logically speaking, it is best to use lard for frying, but lard has stronger adhesion and will adhere to the surface of the ingredients during frying.

When the oil temperature drops, the fat will stick to the surface of the ingredients.

Relatively speaking, corn oil is not as effective.

Corn oil doesn't color much, and its texture is thinner and less greasy. It's most suitable for making delicacies such as shredded ginger steaks.

When the oil was 40% hot, Lin Xu lowered the steaks into the pot one by one and deep-fried them.

Don't touch each other when placing them, try to spread them out in the pot.

When deep-fried food is heated, it will easily become soft and sticky on the bottom. This is because the heat forces the moisture inside the food to the surface little by little.

In this way, the moisture in the ingredients can be fried as much as possible to achieve a crispy texture.

If the oil temperature is high, the hot oil will dry out the surface of the food immediately, causing the moisture inside to be locked. This is why food fried at high temperature is crispy on the outside and tender on the inside.

When the fork becomes soft and sticky when placed in the pot, the best way is to leave it alone and let the fat fry slowly.

Shake the wok occasionally to prevent the bottom of the pan from sticking too strongly.

But most of them are no problem, because after the water in the fork is fried, it will automatically float to the oil surface without any operation at all.

When the fork floated, Lin Xu stirred it in the pot with a spoon. When it was almost fried, he quickly took it out of the pot.

At this moment, the row of forks still maintains a pure white color, which looks beautiful.

Putting the fork in the oil control basket, Lin Xu started frying the next pot.

Put the pork chop into the oil pan, pour the oil-controlled pork chop into the boiled ginger syrup, stir it, then take it out and put it on the grid, letting the excess soup flow along the grid

Flow down.

After the second pot is fried, the pork chop is almost done.

The dried pork chops are white and beautiful, with a thin layer of syrup attached to the surface, like a layer of crystal, which looks shiny and very appetizing.

Lin Xu took one and tasted it. It was crispy in the mouth, and the sweetness of the syrup on the surface was mixed with a hint of spiciness from ginger. This spiciness not only relieved the sweet feeling, but also whetted the appetite.

I have to say that wealthy families in the past really knew how to enjoy themselves, and even the grilled pork chops could be so exquisite and delicious.
To be continued...