"Master Ma said that the fried spinach in the Central Plains region is particularly delicious. We are going to make it. Boss, can you do it?"

"Yes, this is quite simple."

Seeing that they had reconciled, Lin Xu rolled up his sleeves and washed his hands carefully in front of the faucet, preparing to demonstrate to everyone.

He first looked at the prepared fillings:

"There are less green onions, so chop some more. The correct way is to mix the meat filling, and then cover the meat filling with the chopped green onions without stirring. When using, dig out half of the meat filling and half of the green onions with your hands, and put them in a basin. When cooking, don’t stir them together, otherwise the green onions will stink and the resulting oil will not taste good.”

When Niu Chuang heard this, he immediately picked up the kitchen knife and started chopping green onions, while Lin Xu started making the stir-fry.

The dough used for oil spin is similar to that of door-tack meatloaf. Both require the dough to be very malleable, and there is a step of breaking the dough when kneading it.

Grease a eucalyptus board, place the relaxed dough on it, grab a ball, use a rolling pin to roll it into a long strip, grab one end and beat it on the eucalyptus board, until one end is wide and the other is narrow.

Then grab some pork stuffing mixed with green onions, spread it out from the wide end, and then roll it up from this end into a cone with a flat bottom and a bamboo shoot shape at the other end.

When it was almost finished, Lin Xu pointed at the remaining dough piece that was about less than a foot long and said:

"If you have a shredder, just cut the remaining pieces into thin strips and continue to roll them. The result will be golden-threaded beef patties. The golden-threaded beef patties that have become more popular in the past two years are also made in this way."

Niu Chuang said as if he was enlightened:

"This is how a shredder is used. We have it in the kitchen."

Last time when Lao Huang delivered food, he gave two of them. He said they were small tools that came with the manufacturer's promotion and he couldn't use them, so he took them to the store.

Niu Chuang didn't pay attention to it at first, but now after hearing what Lin Xu said, he realized how to use this thing.

He took out a box from the cabinet next to him and took out a drum-shaped metal instrument sealed with plastic film.

After cleaning it and wiping off the moisture on the surface with a paper towel, Niu Chuang handed it to Lin Xu.

Lin Xu took it and placed it on the dough sheet, rolling it in the direction of the dough sheet. The originally flat dough sheet was immediately cut into neat noodle shapes by the ridges reserved on the roller.

Roll these noodles into a cone, put them into the preheated pan, and start kang.

"Don't worry now, heat it slowly first, wait until the bottom is browned, then turn it over and use the weight of the dough itself to press it into a pancake."

This kind of oil spinner can be seen in many places in the Central Plains. The big one weighs almost two kilograms, and ordinary people can be full after eating half of it. The small ones are no bigger than a palm, and ordinary people can eat several in one sitting.
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In addition to different sizes, the fillings are also different. Common ones include pork stuffed with green onions, mutton stuffed with green onions, beef stuffed with green onions, etc.

In the past, this kind of oil spin was made in a sesame-burning oven. It was first shaped with a spatula, then put into the oven and slowly browned over charcoal fire until crispy.

But this method is too slow. It takes more than ten minutes to make one, and even 20 minutes for a big one.

So now many food stalls put them directly in a pan full of oil, half frying and half frying. The production time is faster, the puff pastry lasts longer, and the presentation is more beautiful.

However, for older people, the delicious food cooked on the kang is still delicious. The charcoal fire slowly roasts the fat from the meat filling and the aroma is absorbed by the bread, which cannot be achieved by deep-frying.

Lin Xu made a pot in succession, kiln it first, then greased it into shape and put it in the oven for baking.

When applying oil, the filaments cut with a julienne cutter have gradually taken shape. Now apply a layer of grease before baking, and these filaments will gradually become fluffy, which will make them taste crispier and more delicious.

With nothing to do, Lin Xu made a few more big ones.

To the south of Yinzhou's hometown, there is a place called Yanjin, which is the Yanjin County in the famous sentence "Baked carp noodles, Yanjin recipe" in "1942". There is a snack called Huoshao, which is actually oil.

A type of spin.

They are relatively large, the outside is very crispy, and there is a lot of filling inside. Each one has at least half a catty of meat, and it is very enjoyable to eat.

In the past, when my second uncle went to the provincial capital, he would deliberately turn over and take some home with him when he came back.

It's a pity that since he went bankrupt and the high-speed rail and expressway were opened, he has never passed by there again, and has never eaten such delicious snacks.

Now Lin Xu is going to make some and let Baby Shen try them too.

He took a large ball of dough, rolled it out, and beat it a few times. Then he scooped out half a pound of meat filling from the basin, spread it evenly on top, made it according to the cooking method, and put it into the pan to cook slowly.

Niu Chuang became interested in the shredder and asked curiously:

"The golden cake used in Tongguan Roujiamo is also made from this thing, right?"

Lin Xu nodded:

"Yes, when people in Xi'an mention Tongguan Roujiamo, they always criticize it. They always ridicule Tongguan Roujiamo because it is not a standard Roujiamo, and they also boycott it. In fact, in the Central Plains, this kind of golden cake Roujiamo is very common.

, but the Central Plains generally does not call Tongguan Roujiamo, but Lingbao Roujiamo..."

Tongguan and Lingbao are next to each other, and the two delicacies are actually made in the same way.

Many delicacies in border areas have such names, such as pY Zhuangmo, which is Heze Zhuangmo when it comes to Shandong; Xianghe Meat Pie, which is Jingdong Meat Pie when it comes to Yanjing.

Not long after, the oil in the oven was finished roasting. Lin Xu put the meat in the pan and continued roasting.

As for the rest, he didn't do it anymore, but left it to Niu Chuang and the others to practice.

"While we're not too busy right now, let's make all these noodles and meat fillings into oil spins for everyone to try."

After Lin Xu finished speaking, he brought some newly cooked golden oil spinners to the outside of the kitchen. Shen Jiayue had just finished editing the video of the jade belt carp and was waiting to be generated.

Seeing Lin Xu coming over with food, this girl immediately became interested:

"Wow, are you making food?"

"I made some fried spinach from my hometown. How do you like it? There are big ones in it. I used to eat it when I was a kid. Sister Yuanyuan fought with me several times over it."

The more Shen Jiayue listened, the more interested she became:

"Then why didn't you take me to eat last time you came home?"

"It's not from Yinzhou, it's a delicacy from a county south of Yinzhou. You try this first and see if it tastes good. If it tastes good, I'll make some at night for my parents to try."

The young couple put paper towels on their backs and each picked up one.

The golden skin has been baked and crispy, and the golden threads are also fluffy. Take a bite and you will be so crispy that the residue falls off.

Shen Jiayue has no resistance to this kind of crispy delicacy. She holds it with her hands when eating, for fear that the crumbs will fall, so she will eat less.

The skin on the outside is crispy and delicious, while the meat filling on the inside is fresh and delicious, with broth that soaks the core of the dough inside.

“It’s really delicious, I like it very much!”

Shen Jiayue ate happily, with a happy smile on her face. This was not only because of the delicious food, but the most important thing was that Xu Bao always thought of herself first when doing anything.

This kind of love makes people happier than any delicious food.

Maybe this is what the Internet says about marrying for love.

Lin Xu took a big bite and felt that the length of the shredded dough could be bolder, so that there would be more golden threads on the outside and the taste would be crispier and more delicious.

"Xubao, please cook more in the afternoon. Dad must also like it very much."

"Okay, I'll ask Niu Chuang to make some noodles later."

"By the way, I have to do something for Yanbao. She is so tired from working out and losing weight, so she must eat more meat and carbohydrates to replenish her body... The relationship between us sisters is so strong."

Lin Xu: "..."

It's okay if you don't explain. The more you describe, the more you understand that there are no three hundred taels of silver in this place.

However, it is good that these two sisters love each other and kill each other. The noisy life of a family is the only way to have fireworks. It is so boring to be quiet all the time.

After finishing the oil spin, the video was officially generated, and Shen Jiayue previewed it in the player.

After confirming that there is nothing wrong, log in to Lin Xu's account, officially upload the latest recorded high-end Northeastern dish - Jade Belt Carp, and then start editing Dundun's video.

Let netizens see the difference between a cat’s perspective and a human’s perspective!

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Suddenly I really wanted to eat fried spinach, so I wrote it and enjoyed it in my mind... This chapter has 5,000 words. Please vote for me, brothers!
Chapter completed!