Chapter 191 Oil-fried Double Crisp and Ruyi Roll
Oil-fried Double Crisp is a Shandong cuisine that started in the middle of the Qing Dynasty. It requires color, aroma, taste and shape. The cooking is mainly fried vegetables and fried in oil. Authentic oil-fried double-crisp cooking is extremely difficult, and the requirements for heat are very strict. If it is less than one second, it will be undercooked, and if it is less than one second, it will not be crispy.
The fried double crispy dish was originally called the fried double slice. Because customers said the dish was crispy and tender, it was renamed the fried double crispy dish. It was also called double crispy. It was also because the dish was made with crispy and tender pork belly and chicken gizzards. , these two ingredients contain a lot of water, so they have this reputation.
"Suiyuan Food List" once recorded: "Wash the pork belly, take the thickest part, remove the upper and lower skin, use the center alone, cut into dice pieces, boil oil and stir-fry, add seasonings and cook, the best is to be very crispy. This is the northern method. "This is the prototype of the fried double crisp.
After the hostess introduced the new judges and Han Guishan, who had changed from a judge to a special guest, she looked towards the rest area with a smile and said sweetly: "The contestants in the first group are Zhang Guanghang and Gu Li, contestant Zhang Guanghang The competition dish of contestant Guli is Ruyi Rolls. The competition will start in three minutes. Please take the stage to prepare.”
"Double fried in oil? There is something." Xu Cheng became more demanding as he got older, and he was a little more tolerant to the young chef, but only a little. Hearing that Zhang Guanghang actually dared to make fried in oil and double crispy, he became a little more excited.
"Didn't you read the information I gave you?" Han Guishan asked. He had already studied the competition dishes of these four contestants. Deep-fried double crispy dishes are a famous dish, Ruyi rolls can barely serve as the staple food, shredded yam is a dessert, and sprouts are The final dish of braised pork with vegetables, this tasting order is very good.
Just a few bowls of eight-treasure porridge were missing, and Han Guishan expressed some regrets.
"It's pointless to know in advance. Only when you know it on the spot can you feel the surprise." Xu Cheng said.
The other four judges had different expressions. They all looked at Gu Li with complicated expressions and remained silent. Even Pei Shenghua, who always talked a lot, did not speak.
"How come Ruyi Juan..." Xu Cheng reacted as soon as he said the words, and couldn't help but look at Gu Li, "It's actually Ruyi Juan."
"What's wrong with Ruyijuan?" Now Han Guishan was the only one left in the judges' seat.
"Ruyi Juan is a snack served at the Mongolian vassal banquet during the Manchu and Han banquets. It was once lost, and was later restored by Master Tan according to ancient books. It was one of Master Tan's signature snacks during his lifetime." Xu Cheng explained.
"Is it difficult?" Han Guishan still didn't understand.
"It's difficult. After Master Tan passed away, no one could make that taste." Xu Cheng said regretfully. It has been nine years since Master Tan passed away. In the past nine years, he has never had a satisfying Ruyi Roll.
"Actually, the Ruyi Roll made by Cai Bo (Gu Li's senior brother) also received an eight-point true biography from Master Tan." Pei Shenghua said.
"Only eight points." Xu Cheng is a demanding eater.
"Wait and see how much he can get from Mr. Tan." Tong Deyan looked at Gu Li.
In the rest area, Wu Minqi was also shocked that Gu Li actually wanted to make Ruyi Roll. After explaining the origin of Ruyi Roll to Jiang Feng, Wu Minqi sighed: "If he doesn't do it well, I'm afraid he will..."
I'm afraid that what will greet him is even more mean cynicism from everyone.
Laugh at him for not overestimating his abilities, laugh at him for insulting the master, laugh at him for ruining the reputation of his master.
For no reason, Jiang Feng thought of Jiang Weili.
"Actually, his strength is not bad." Jiang Feng expressed his relatively objective opinion as a bystander who did not know Gu Li's past cooking experience. "The basic skills are very solid. If he works steadily, he will become an excellent white chef."
"He will." Wu Minqi agreed, "My grandfather said a long time ago that he will become a better white case master than Master Tan."
For more than ten years, Guli has been learning and practicing cooking day after day and year after year amid the ridicule and contempt of his peers, and he has never given up or slacked off. God will never treat those who are willing to work hard and down-to-earth. Jiang Wei's talent is so poor that he can still become a qualified chef. Gu Li's talent is actually not bad. He will only get better and better, and he will be better than those who once followed the trend. Those who mocked him went higher and further.
Jiang Feng thought about it carefully and suddenly realized that what Guli was holding was the template of the protagonist.
He is recognized as a loser, the master's stain, and comes from a family of culinary experts. He carries the burden step by step amidst everyone's ridicule, and he is the hero of an inspirational novel.
Now he only has one opportunity left, such as defeating the recognized genius with a blockbuster, a useless counterattack, winning the cooking competition in one fell swoop, and trampling on his former enemy...
All he needs now is a system falling from the sky or an old man sleeping in a kitchen knife.
Jiang Feng's expression gradually became complicated.
"What's wrong?" Wu Minqi noticed that Jiang Feng's expression changed.
"No...nothing."
……
On the field, Zhang Guanghang had already peeled off the fat skin and hard tendons from the tip of the pork belly, washed it, cut it into a mesh shape, and mixed it with salt and wet starch.
The actual frying time of double crispy fried chicken is only a few minutes, and success or failure depends on minutes and seconds. However, the preliminary preparation work is very complicated. The chicken gizzards must be washed, and the inner and outer tendons must be peeled off before opening them with only two millimeters apart. Cross cut flowers, mix with salt and wet starch in the same way as pork belly tips. Each pork belly tip can only be cut into six pieces, and the requirements for ingredients are very high. The gravy must be prepared with clear soup, Shaoxing wine, monosodium glutamate, refined salt, and wet starch.
Zhang Guanghang's knife skills are superb and he can process ingredients quickly, which looks even faster against the background of Gu Li, who is already relatively slow.
The preparation of Ruyi rolls is equally complicated. Chop the pork into fine puree, add minced green onions, minced ginger, minced Sichuan peppercorns, Shaoxing wine, refined salt, MSG, wet starch, sesame oil and white broth, and stir into the filling. Wrap the meat filling in egg skin and roll it into a medium-thick filling strip. Add flour to mix and wrap well, and roll it into a cloud-shaped roll. Press the ruyi roll into a flat round roll, then cut into thick slices and fry in the pan.
The production method is not a secret and can be found online. The most difficult part is to follow the desired shape so that the cross-section of each piece of meat has clear moiré patterns. The Ruyi rolls made by Master Tan at that time were golden and crispy on the outside, and the meat on the inside was soft. According to ancient books, it was dipped in pepper and salt and eaten together, which gave it a unique flavor.
I have eaten the Ruyi rolls made by Master Tan, and then tried the rolls made by others, and they always tasted a bit different.
Guli's movements are very slow and meticulous. He is slow but steady and will not make mistakes. He has his own rhythm and will not lose his position.
The oil in Zhang Guanghang's pot has been heated to 80% heat, and the moment of success or failure is about to come. Gu Li is still rolling the Ruyi roll slowly, unhurriedly, not caring at all about his opponent's progress.
Remove tripe and chicken gizzards from the pot, quickly break them up with chopsticks, pour into a colander to drain.
Leave a little oil, stir-fry the onions, ginger and garlic, add the chicken gizzards and tripe again, add the gravy, toss twice, and in an instant, the dish is ready. Bake in oil until double crispy and serve!
(End of chapter)