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Chapter 328 Mo Xuyou and Han Shizhong
Chapter 328 Mo Xuyou and Han Shizhong
Back in time, back to the meeting after nine o'clock.
The back kitchen of the delicious restaurant, as various ingredients were delivered by various vendors, the staff in the store immediately started a busy mode.
At the moment, everyone is busy with the work at hand.
Under Ding Suqin's leadership and training, Li Chengzhan and Lin Qiyu's working hands and feet became more and more agile. Every time they cleaned the side dishes, they would wash the pork feet, chicken legs, chicken wings, and pork belly along the way.
Because it takes a long time to stew the pork feet, chicken legs and wings, and Ding Suqin can't do it alone.
With the help of the two of them, the progress of cleaning the ingredients has been accelerated a lot.
As usual, Xu Hao drained the soup from the honey sauce fire recipe first, and then steamed it in the steamer again. Then he began to toss the lo-mei, and simmered the washed pig's trotters, chicken wings, and chicken legs in the pot.
After he finished all these preparations, he would come over to help Huang Tao.
Lin Zifeng and Jiang Chao occupied one side, holding a kitchen knife in their hands, and processed various ingredients.
For a while, the sound of "chop chop chop" echoed continuously in the back kitchen one after another.
Ding Suqin and the three of them could rest after cleaning the ingredients, and wait for the business to start working again, as well as clean up the dishes later.
But the three of them did not go to the side to rest, but all followed the side of the three chefs, helping each other by the way.
These employees get along very harmoniously, and they cooperate with each other tacitly, which makes the work of the back kitchen a lot easier.
Now that Huang Tao has a group of competent people, he can occasionally feel the leisure of being a boss, wandering around the back kitchen for a while.
Lao Qin, who was sitting on the dining chair closest to the kitchen, saw that everyone was busy, and couldn't help asking with a smile: "Boss Huang, do you want to help wash and chop vegetables? I'm idle anyway."
That's right!
In order to taste Huang Tao's fried bells earlier, he is willing to use his 70-year-old arms and legs to do his part for Huang Tao.
Huang Tao appreciated this kindness.
But of course he couldn't accept it.
He smiled and declined and said: "No, we can handle it ourselves, you can just sit and rest."
Huang Tao looked at the time, it was getting late, it was time to get ready.
Without delay, he washed his hands in a hurry, and was ready to devote himself to the cooking business.
At this moment, Xu Hao has already arranged for him the ingredients needed to make the fried bell, Sixiang tofu skin, sliced tenderloin, and various seasonings that will be used.
For this dry fried bell, Sixiang tofu skin is the best, which is what Huang Tao said at the beginning of the "golden clothes", also known as oil skin.
Of course, the bean curd skin for this dish cannot be used in the north, but the bean curd skin from Fuyang Si Township in the south must be used.
The tofu skin in this place has several characteristics. It is golden in color, as thin as a cicada's wing, and does not become mushy in water. It is commonly known as "golden clothes".
The dry-fried bell made of Sixiang tofu skin has bright yellow color and delicious flavor. It has a saying that "the bean curd skin is as thin as a cicada's wing, and it rings as crisp as a bell when eaten".
This is also the origin of the word "bell".
Speaking of this "ringing bell", there is actually an allusion:
According to legend, Han Shizhong, a famous general in the Southern Song Dynasty, was relieved of his military power because he insisted on resisting Jin.
After seeing Yue Fei killed by Gaozong, Qin Hui and others on "unnecessary" charges, he went to question Qin Hui and thus became enemies with treacherous officials.
Seeing that his ambition was not rewarded, Han Shizhong simply disarmed and returned to the farmland, and lived in seclusion under the Feilai Peak in Hangzhou. He often rode a bell-ringing donkey among the mountains and rivers of the West Lake to relieve his depression.
One day, Han Shizhong rode a donkey to a restaurant to eat fried tofu skin.
Unfortunately, the tofu skin in the store just ran out.
Han Shizhong rode a bell donkey to Fuyang Si Township to retrieve the tofu skin.
The chef was moved by him, and when he learned that this person was Han Shizhong, he showed all his housekeeping skills.
Because Han Shizhong, who is admired by people, likes this dish, and he rides a bell donkey to fetch tofu skin, so people call this dish "dry fried bell".
Closer to home!
At this moment, he brought over the pot containing the pre-cut tenderloin, and took a look.
To make this dish, there is actually not much meat used, and it is enough to embellish and support the tofu skin.
So you can't chop it too finely, just cut it into mung bean-sized meat.
"Yes, Not Bad!"
Huang Tao was very satisfied with Jiang Chao's knife skills.
He added egg yolks, poured rice wine, monosodium glutamate, and salt.
The final product of this dish is to be eaten with the dipping sauce, so the salt should not be added too much, just a little bit of base flavor for the meat stuffing.
Stir the minced meat evenly and set aside to marinate.
"Boss, the water is boiling." Lin Zifeng, who was in charge of boiling the water, said with a smile.
Huang Tao nodded, and said: "Okay, I understand, you can turn off the fire on the stove first!"
"it is good!"
Lin Zifeng obeyed obediently, turned off the fire, and waited for the boss's next order.
Huang Tao picked up the god-level kitchen knife and began to cut the tofu skin.
The bean curd skin cannot be used directly, because during the drying process, a circle of relatively hard bean tendons will be formed on the outside, which needs to be cut off, so as not to affect the taste of the final product.
Of course, there is another point, for the overall aesthetics, the tofu skin needs to be cut into squares.
As such.
It is much more convenient to roll up later, and the most important thing is that the bell will be more beautiful.
Wait until all the tofu skins are processed.
The water in the pot has stopped boiling.
Huang Tao put the tofu skin into the pot.
I want the hot water in the pot to soak and wash it.
When doing this step, there is a trick, that is, you can't use hot water that is still boiling.
Because the tofu skin is too thin and relatively dry, if it is put into boiling water all at once, it will crack.
So you have to wait until the water in the pot has completely stopped boiling, and then put the tofu skin into the pot to blanch.
It will take a while to boil.
Huang Tao was not idle, but took advantage of this time to start another frying pan.
Fried some salt and pepper.
When eating this dried vegetable bell, it must be served with some dipping sauces, such as sweet bean sauce, tomato sauce or salt and pepper.
The first two sauces have been prepared in Huang Tao's store, but the salt and pepper is missing, so I have to fry a portion now.
He first fried the salt in the frying pan, then put pepper into the wok and continued to fry.
After the meeting is fried, it can be ground into powder.
"Not bad!"
Lao Qin, who watched Huang Tao stir-fry salt and pepper through the glass panel of the kitchen, felt that Huang Tao's way of frying salt and pepper was very traditional, and even gave him a thumbs up in his heart, silently praising it.
After Huang Tao cooked the salt and pepper, the tofu skin in the pot was almost ready.
He picked up the colander and carefully fished out the bean curd skins.
After cooling down for a while, I immediately squeezed the moisture off the tofu skin, then picked up one and spread it on the chopping board.
After the tofu skin is blanched, the aroma becomes stronger and the color becomes lighter.
He stretched his big hand into the pot of marinated meat stuffing, grabbed a little bit of meat stuffing, and began to spread along one end of the tofu skin.
This minced meat!
Don't apply too much, just a little bit of meat.
The smeared area should not be too large, a width of about five centimeters is enough.
After the smearing was finished, he started to roll it from the end where the meat filling was smeared.
If you roll it, don't roll it too tightly.
Just roll it loosely into a roll.
When it was rolled to the end, Huang Tao dipped some water from a small bowl filled with clean water with his hands, and applied it to the edge of the tofu skin.
This is done so that the tofu skin can stick together better without loosening.
Immediately afterwards, he rolled other tofu skins into rolls in the same way.
Then cut these rolls into small pieces of about three centimeters, and put them upright in a basin to prevent the bean skin from deforming.
Next, is to burn oil.
When the oil temperature in the pot reached [-]% hot, he squeezed some tofu skin rolls with his hands and put them into the pot one by one.
Because the oil temperature is too low, after these tofu skins are rolled into the pot, there are no bubbles around them at all.
Xu Hao on the side was worried that the oil temperature would not be able to crisp the bell.
But after thinking about it, the boss must have his reasons for doing so.
He humbly asked: "Boss, why do you use such a low oil temperature?"
Jiang Chao and Lin Zifeng also had this question, and they all pricked up their ears, wanting to hear their boss's opinion.
Huang Tao stirred the pot a few times with a spoon, turned up the heat, and said, "The main point of this dry fried bell is to put [-]% of the oil into the pot. When the temperature rises to [-] to [-]%, take it out of the pot directly."
"The deliciousness of this method is that the tofu skin rolls can be thoroughly fried and crispy only by frying the bell once, and there is no need to go back to the pot and fry them again."
Xu Hao and the others understood: "Oh, so it is like this!"
Lin Zifeng couldn't help but said: "Boss, but the deep-fried dishes I've seen all have the method of re-frying. Let's fry it once, can it work?"
Huang Tao smiled and said: "It is true that many fried dishes have the method of re-frying, but not all dishes have to do this, and some ingredients are not suitable for this method, such as our tofu Skin, once this ingredient is fried again, the outer skin will be fried too hard, and there will even be a faint bitter taste, and you will not be able to taste the fragrance of tofu skin at all, so you have to use this kind of heating oil to fry it. Deep-fried, so that the fried tofu skin can be ripe and consistent inside and outside, and the fragrance will also be very strong."
While talking, it was the critical moment of frying.
Huang Tao stopped talking, and continued to stir the pot with a spoon.
Seeing this, Xu Hao and the others immediately understood, and watched quietly from the side without saying a word.
Lao Qin couldn't help but take a few steps forward, his eyes fixed on Huang Tao's operations through the glass baffle.
After the oil temperature in the pot rises, and the tofu skin rolls in the pot also turn yellow and bright yellow.
Huang Tao reached out for a colander.
While taking out the tofu skin rolls in the pot one by one, gently shake the colander a few times.
Let those excess oil can flow off completely.
Then continue to put the colander on the top of the oil pan, and pick up a bottle of sesame oil.
Continue to tilt the colander lightly with one hand, pour some sesame oil into the colander with the other hand.
Seeing Huang Tao's operation, the curvature of the corner of Lao Qin's mouth couldn't help turning upwards, and he sighed in his heart that Huang Tao's craftsmanship is really superb!
The reason why I am so impressed is that the freshly fried tofu skin is very crispy, and if you move too much, it will break, and Huang Tao used it in the process of flipping the colander lightly, and the tofu skin inside is not at all. No crumbs fell down.
This is enough to show that Huang Tao's craftsmanship is indeed superb.
At least among the young chefs he knew, none of them could do this.
Of course, he himself has achieved this step.
Moreover, Huang Tao's way of blowing up the bell was also very correct.
Unlike some restaurants, every morning, the bells are half-cooked. If a customer orders this dish, he will put it in a high-temperature pot and fry it again.
This way the speed of cooking is very happy, but the taste will be greatly reduced.
They also don't use hot water to blanch the tofu skin.
Don't ask why?
The question is that they are purely lazy.
There are not many chefs like Huang Tao who strive for perfection!
After the sesame oil was added, Huang Tao used chopsticks to place the fried bells in the colander on two rectangular plates.
Immediately afterwards, he placed small square dishes containing salt and pepper and sweet bean sauce on both ends of the two plates.
As he sets the plate, it means that the dry fried bell is ready.
(End of this chapter)