"Oh, magician Lin Ji started doing magic again!"

It’s interesting to think about making cheap tofu skin into pork belly.

I just don’t know if Xubao will find a way to retain part of the flavor of pork belly. Otherwise, how can we taste the unique organ flavor of pork belly?

The tofu skin in the pot was boiled for about five minutes, and then Lin Xu took it out.

Untie the rope while it's hot and remove the gauze.

Because of the alkaline water, the tofu skin becomes soft and sticky. Even if the rope is untied at this time, it does not fall apart and is still firmly stuck to the surface of the chopsticks.

Lin Xu stood up his chopsticks, grabbed the tofu skin wrapped around the chopsticks, and slowly pressed it down, letting the tofu skin gradually accumulate along the chopsticks.

This not only makes the tofu skin stick together more firmly, but also allows the tofu skin to form irregular wrinkles like pork belly.

When you press it to the bottom, take out the chopsticks.

At this moment, the tofu skin is a wrinkled ball with a cavity in the middle, which looks a bit like freshly washed pork belly.

However, visual similarity alone is not enough; the taste must also be close.

Lin Xu heated up the oil in a pot. When the oil was 60% hot, he put the whole vegetarian pork belly into the pot and fried it.

Deep-frying can give the surface of the tofu skin a slightly tougher texture like pork belly, while the inside of the tofu skin still retains the soft and tender texture brought by the alkaline water because it cannot be fried thoroughly - this is almost the same texture as real pork belly.

.

I have to say that the person who invented this imitation meat dish is really talented.

If it were Lin Xu, he would never have come up with the idea of ​​turning tofu skin into pork belly.

The frying time does not need to be too long. When small bubbles appear on the surface, the oil can be removed from the pan.

"Can we eat next?"

Shen Jiayue really wanted to taste the pork belly, and there was a bit of anticipation in her voice.

Lin Xu smiled and shook his head:

"It's not good now. It will have to be marinated later when it cools down."

When the vegetarian pork belly is completely cooled and the surface oil has shrunk and is even slightly dry, put it into the stewed soup for marinating, and then a delicious vegetarian pork belly is officially ready.

The braised pork belly is directly cut into strips and served on the plate. It looks exactly like the braised pork belly. It can even be dipped in minced garlic when eating to further increase the delicious flavor.

At this time, the gluten in the pot has also been steamed.

Lin Xu took it out and put the gluten aside to dry.

In order to increase the texture of the gluten, he deliberately pressed the gluten with a plate when drying, so that the gluten was more solid and closer to the texture of meat.

After cutting it into strips, you can make sweet and sour pork loin and crispy pork bowl.

There are many ways to make vegetarian crispy pork bowls. You can use potatoes, winter melons, or radishes. The routine is the same. Cut them into pieces and wrap them in the whole egg batter used to make crispy pork, then fry them in a pan until the surface becomes crispy.

Just put it in a steaming bowl and steam it.

In terms of appearance, it is exactly the same as real crispy pork.

Using the same routine, you can also make a bowl of spareribs, and the preparation of vegetarian spareribs is also very simple. Cut the fluffy and incomplete fried dough sticks into sections, and then thread a slightly longer lotus root through it.

Shen Jiayue was confused:

"What do you mean by incompletely fluffy fried dough sticks?"

Lin Xu took out two fried dough sticks from the refrigerator nearby:

"Normal fried dough sticks are very fluffy, but they taste a little different from meat. But this kind of semi-fluffy fried dough sticks is closer to meat in taste."

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In addition to fried dough sticks, you can also use oil-fried gluten to make them.

Fry the raw gluten and it will turn into a honeycomb sponge structure. Cut it into sections and then hollow it out, insert a lotus root into it. In terms of taste, it is quite close to the ribs.

Such pork ribs can also be made into sweet and sour pork ribs, which are fried first and then mixed with sweet and sour sauce. The taste is also good, but compared to eating spare ribs, this kind of vegetarian spare ribs has higher calories.

If you want to lose weight by relying on this delicious food, you are making the wrong calculation.

The combination of high sugar, high carbohydrate and high fat will not only fail to reduce weight, but will lead to rapid weight gain.

Lin Xu prepared all these dishes, boiled a pot of stewed soup with vegetarian lard, put the dried vegetarian pork belly in, and braised it over low heat.

"What's next?"

Shen Jiayue is becoming more and more interested in today's meal.

Lin Xu picked up a potato and said while peeling:

"The next step is to use potato slices to make a fried fish fillet. It is actually the same as frying in batter, but before making it, you have to put the potato slices into the pot and blanch it, so that it is closer to the texture of the fish fillet."

After saying that, he started to get busy.

Peel the potatoes and cut them into thin slices, then blanch them in a boiling soup pot, then put them in salt water to cool.

Salt water can add flavor to the potato slices and also make the surface of the potatoes tender and smooth, making them taste more like fish.

Take out the soaked potato slices, control the water first, then put them into the prepared batter, put them in the batter and fry them in the pan. After frying, you can make braised fish fillets.

After finishing these tasks, Lin Xu made Dongpo pork with winter melon and pork elbow with radish. These are relatively common vegetarian dishes.

There are also abalone made from shiitake mushrooms, sea cucumbers made from fungus, shark fin made from vermicelli, fish maw made from tofu skin, shredded pork made from bean tendons, etc.

There is actually not much difference between these methods. Basically, they are all inseparable from the steps of battering, frying and then pouring sauce. These steps will cause the food to be extremely high in calories.

Although the taste and texture are indeed close to real ingredients, the calories are much higher, so this kind of dish is really not suitable for eating frequently, but it is good to try it occasionally.

Shen Jiayue watched Lin Xu prepare the dishes one by one, the shock in her eyes became more and more intense.

I never thought that these fake meats are actually made from vegetarian vegetables.

Looking at it, she asked in surprise:

"Xubao, why aren't there any low-calorie dishes? It feels like these dishes are so high in calories."

Low calorie?

Lin Xu thought for a while and said:

"Don't tell me, there really is. There is a very famous fried vegetarian crab noodle dish in Shanghai. It is quite low in calories. It is made with mashed potatoes and carrots. It is said to taste good... How about I make it for you to try?"

"Okay, okay, I've been craving for crabs lately."

There are no rules or requirements for the vegetarian banquet. Basically, Lin Xu does whatever comes to his mind and just puts together a table of dishes.

He took a potato, peeled it, washed it, cut it into thick slices and put it on a plate. Then he took a carrot, peeled it, cut it into hob pieces, and put it on the plate as well.

Place the two plates into the steaming cabinet for steaming.

When cooked, take it out and pour it on the chopping board. Use a kitchen knife to flatten it once and crush all the potatoes and carrots into puree.

These vegetable purees are crab meat.

The white potatoes are crab meat, and the red carrots are crab roe.

Prepare the ingredients properly, then wash and cut a soaked shiitake mushroom into shreds, dice the spring bamboo shoots, and cut into the essential minced ginger.

After all the preparations were done, Lin Xu brought a bowl, cracked two eggs in, stirred them up with chopsticks, put the crushed vegetable puree into it, and added grated ginger and salt.

Stir again to form a paste and you are ready to cook.

Heat oil in a pan, slide the pan first, then add a normal amount of peanut oil for cooking, and heat over high heat.

When frying such cooked and paste-like dishes, the oil temperature must be high, otherwise the ingredients will quickly stick to the bottom of the pot as soon as they are put in, causing the pot to become paste.

When the oil is 80% hot, Lin Xu pours the prepared batter into the pot and stir-fries quickly with a spoon.

This step needs to be quick and quick, so that the vegetable paste can be stir-fried before it solidifies, and the crab flavor will be emitted under the influence of ginger.

In fact, we need to add some crab-flavored mushrooms here to make the taste closer to real crab powder.

However, this approach is suspected of cheating. In fact, Lin Xu has exceeded the standard by putting eggs.

Normal vegetarian crab noodles don’t even add eggs.

Under the action of hot oil, the crabmeal in the pot did not solidify into large balls, but instead turned into slightly broken pieces.

Stir-fry all the batter in the pot, add shredded mushrooms and chopped winter bamboo shoots, then add a little sugar, salt, and the remaining grated ginger.

Continue to stir-fry until the aroma in the pot is brought out, then add some rice vinegar along the edge of the pot.

Immediately, a unique aroma of crab wafted out from the pot.

Yan Lin, who was working remotely at the door, sniffed:

"Crab flavor? I'm suddenly looking forward to today's vegetarian feast!"

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Chapter completed!