Chapter 785 38 Jin Heavy Iron Pot (1 Chapter)

Ye Fei briefly introduced the classification of flour, poured the flour into a white porcelain basin, then took out a water boiler and boiled half a pot of hot water.

When the water temperature reaches about 70 degrees, turn off the fire, and pour the hot water in the pot into a basin.

Spread out a pit in the middle of the flour in the basin, first add a small amount of refined salt into it, then pour an appropriate amount of hot water into the pit, and start stirring slowly with a rolling pin.

While stirring, Ye Fei introduced: "Guotie, as we said just now, is one of the Eight Wonders of Qinhuai. It is inevitable that there will be the same food, just like pot stickers, not only in Jiangsu cuisine, but also in Kyoto cuisine, but the shape is slightly different, and the fillings are also different. Jingnan pot stickers are mainly made of beef stuffing. Master, and Kyoto pot stickers are also called Chuaner dumplings. Not only beef, but also pork and mutton can be used. Jingnan pot stickers pay attention to the golden and crisp bottom of the pot stickers after they are out of the pot, while Kyoto pot stickers pay attention to the bottom of the pot stickers after they are out of the pot. There are ice flowers. The so-called ice flowers are poured ice flower juice at the bottom of the pot when we fry. The method of ice flower juice is also very simple. The ratio of flour, oil and water is blended according to one to two to six. Today we are making Jingnan beef potstickers, so we don’t mix ice flower juice here, but whether it is Kyoto potstickers or Jingnan potstickers, if you want the potstickers to be crispy and fragrant, you must use warm water for the noodles.”

"Warm water and noodles are also very particular. The water temperature should not be too high or too low. If the water temperature is too high, the combination of hot water and flour will cause the starch in the flour to gelatinize, while the water temperature will be too low. The starch in the flour swells and the protein does not denature, so the water temperature of about 70 degrees is enough. In addition, when kneading the dough, add water while kneading to ensure that the water and flour are completely and evenly fused, and finally knead it into a sanguang dough , that is, pot light, dough light and hand light, which we have introduced before."

After a while, a smooth, white and tender dough appeared in front of everyone, but just when everyone thought it was the dough they needed in the end, everyone saw Ye Fei inserting his hands into the dough, and then directly spread the dough out again up.

As the dough spread out, everyone saw a cloud of white smoke rushing out of the dough.

"Warm water and noodles, also known as hot noodles and noodles, mainly use the temperature of water to soften the protein in the flour, so as to achieve the purpose of easy shaping, delicate taste, and fast heating. Spread it out for a while, it is Makes the heat evaporate quickly, and the dough will become more elastic in the end."

After the dough cooled for a while, Ye Fei kneaded it into a smooth ball again, then covered the mouth of the basin with a layer of plastic wrap, and put it directly in a storage compartment to wake up the dough.

It takes about 20 minutes for the noodles to wake up. Taking advantage of this time, Ye Fei started making minced meat.

The meat filling of pot stickers is also very particular. The meat filling must be chopped by hand. The meat filling made in this way is not only delicate and juicy, but also has a richer taste and a more fragrant taste.

Put the snowflake beef on the chopping board, cut it into fine cubes with a knife, and then chop it into puree.

After the beef is chopped, put it in a basin, Ye Fei introduced: "Although the beef pot stickers are made of beef, it doesn't mean that you can just chop the beef directly, if there are no other ingredients in it If you use this kind of beef, the taste will not become so rich, and if you use this kind of beef to make pot stickers, the soup of the pot stickers cannot be guaranteed to be full and rich, so how do you do it?"

Ye Fei took out two eggs, broke them, removed the egg whites, put the two egg yolks in the beef mash, then added an appropriate amount of refined salt, white sugar, dark soy sauce and a little cooking wine, and started stirring.

Stirring this kind of beef filling is the same as stirring the meat filling of Chaoshan beef balls. It should be turned in one direction, and the food made with this kind of meat filling will be more robust.

Ye Fei was stirring the minced meat, He Peng and Yimihua walked over slowly.

Yimihua watched for a long time but didn't understand what was going on.

He Peng said, "I'll help you."

Ye Fei looked at this guy strangely, he didn't understand why this guy suddenly became so kind, but he still smiled and said: "No, mixing minced meat is physical work, and it's also a skillful job, you can't do it yet."

He Peng: "..."

Ma Dan, I'm really kind, can you stop despising others so much? It's so sad, you know?

Yimihua looked at the depressed He Peng, and quietly reached out to hold his hand.

He Peng... He Peng quickly withdrew his hand, and then moved away from Yimihua.

"Yesen, He Peng wants to help you share, he can do this simple job."

Ye Fei looked at Yimihua, shook his head, and said: "He really can't do it. Stirring the meat stuffing looks simple, but if you want to mix the meat stuffing well, you have to keep up with your physical strength. Even the beef pot stickers are demanding." Chef, you'll keep stirring until your whole arm is numb."

Hearing what Ye Fei said, He Peng quietly wiped off his sweat, and said to himself that it's a good thing you didn't let me stir it just now, if you keep stirring it until your arms are numb and weak, life would be worse than death.

Yimihua gave a half-comprehension sound, then looked at He Peng's slender arms and legs, and said suddenly: "I will definitely let you eat for nothing in the future, don't worry."

He Peng rolled his eyes and almost lay down on the ground.

Fat and fat?

You will be fat for nothing, your whole family... your whole family will not be fat for nothing in three hundred years.

When Ye Fei heard the conversation between Yimihua and He Peng, he smiled and said nothing. He could see that Yimihua was probably playing for real, and he really liked He Peng.

"He Peng, Miss Yimihua is actually pretty good, you can think about it, besides, I saw that all of those mixed-race children are very beautiful, if you two can really make it, I think your children will also be able to do it. Not bad, at least it should look better than you."

He Peng wished he could rush up and fight Ye Fei with his life.

"Stop talking nonsense, let's have beef with you. I, He Peng, am a promising young man with great ambitions."

"Well, Africa is far enough away."

"..."

He Peng glanced at Ye Fei, turned around and left, your sister, you don't talk too much, you can choke to death.

Seeing that He Peng had gone to one side, Yimihua also followed.

Ye Fei laughed, and stirred the beef in the basin for a long time. Ye Fei took a bowl from the side, and inside this bowl was half a bowl of brown-red top-quality marinade. The main ingredient of this marinade was The best beef soup made by slow-boiling beef bones, it can be said that this thing is also one of the main factors that determine the final quality of beef filling.

Pour the marinade into the beef stuffing, and Ye Fei continued to stir.

"Adding marinade to the beef stuffing is one of the main reasons why the taste of pot stickers is attractive. The quality of the marinade determines the quality of the final pot stickers, so try to use a good marinade. In addition, the more marinade, the final The stuffing you make will be of the highest quality, of course, you can’t pour half a pot of stuffing into a pot of marinade, then what you make is not stuffing but beef soup.”

The audience in the live broadcast room was amused by Ye Fei's words.

"Suddenly, it is also a kind of enjoyment to watch Ye Shen cook food so quietly."

"I've figured it out a long time ago, okay? No matter what kind of food I cook, Ye Shen's concentration is my favorite."

"A man who is focused is the most attractive. I like it. God Ye, please make friends with me..."

"It's started again. I said it long ago that God Ye belongs to the world. Don't think about taking me to tell you by yourself."

"I would like to be a little flower in the sea of ​​flowers, to bloom exclusively for God Ye in a certain morning."

"Wildflowers, are you?"

"..."

The live broadcast room was full of joy, and Ye Fei finally poured all the marinade into the beef stuffing, and then began to stir vigorously.

Not long after, everyone saw that Ye Feifei poured something into the beef stuffing, which was a kind of light golden oil.

"Uh~~ Still adding it? What kind of oil is this?" Scattering Flower Fairy couldn't help asking.

Ye Fei said: "Scallion oil, the main function of scallion oil here is to lock the juice. When the pot stickers are cooked, there must be rich soup inside, and some can even flow out along the cracks of the pot stickers. In the process of cooking, there should be as little leakage as possible, that is, adding an appropriate amount of scallion oil to the meat filling can play a certain locking effect.”

Pour in an appropriate amount of scallion oil, and look at the beef filling in the pot at this time has become a very thin sauce-like state. The whole pot of beef filling is bright red, which looks very charming.

In the end, Ye Fei’s stirring arms were really sore, so he cut the parsley into fine cubes, ginger into fine cubes, and then sprinkled them in the beef stuffing. Finally, he added refined salt, monosodium glutamate and a little sesame oil, and stirred well. , the dough over there has also woken up.

It is also very important to make the skin of Jingnan Beef Pot Stickers, because if the skin is not well done, it may break when it comes out of the pan, so it is important to roll the skin.

Ye Fei kneaded the dough a bit, then pulled it into small pieces, took the rosewood rolling pin and started rolling.

"The part of the pot stickers that is put into the flat-topped pan is almost the middle part of the entire dough, so in order to ensure the perfect appearance of the final pan, try to make the skin thinner around and slightly thicker in the middle when rolling out."

With that said, Ye Fei rolled out a dough, took it up and showed it to everyone, and saw that the sides of the dough were thin and almost transparent, while the middle part was dark and thick.

In the same way, roll the other dough into dough and start wrapping.

Use chopsticks to pick some ground beef and put it on the dough. Ye Fei skillfully wraps it into a dumpling shape quickly, but at the end, Ye Fei turns around a bit. The purpose of doing this is also to prevent the When cooking, the juices flow from the ends.

After wrapping one, replace the other. Not long after, Ye Fei wrapped all the dough on the table, and looked at the two rows of pot stickers on the table, each one was like a moon, very delicate and eye-catching.

After these were done, Ye Fei washed his hands, and then everyone saw Ye Fei reach out and turn on a rarely used stove next to him.

This stove is different from others, and the fire holes on it are larger than ordinary frying pans.

After turning on the stove, Ye Fei took out a pot from a storage compartment, specifically, it was a flat iron pot.

Everyone knew that this frying pan was definitely not light, because when Ye Fei took it, the muscles in his arms collapsed one by one.

boom~~

Ye Fei put the flat iron pan on the stove, and then said: "Frying pot stickers, use this thing, a flat iron pan, thirty-eight catties!"

Everyone: "..."

It can be said that after hearing this number, everyone stuck out their tongues. A pot weighs thirty-eight catties. Isn't that an exaggeration?

"Oh, I just realized that this delicacy is not suitable for our girls."

"That's right, this girl can't even handle a 38-jin big iron pot, and she's a ghost."

"It's too heavy. As a pot, it's really too heavy. I've never heard of a 38-jin cauldron."

"It's made of pure iron, so it's not heavy."

"Actually, Ye Shen's pot is not that big. It is said that in Guizhou Province, China, there is a super large pot with a diameter of 500 meters. That is against the sky."

"Diameter... 500 meters? Nima, are you sure you mean the pot and not the playground?"

"What a pot."

"Depend on!"

Everyone was shocked by the 500-meter cauldron, but their eyes did not leave the video in the live broadcast room, and they were all watching Ye Fei's next operation.

Put a thirty-eight-jin cauldron on the stove and wash it with water first.

There is no need to put anything in this cauldron, it will take some time to heat it up.

After several minutes, heat began to appear in the pot. Ye Fei reached out and took the top-quality peanut oil from the side, poured it into a large bowl, took a brush from the tool rack, dipped it in peanut oil, and wiped the bottom of the pot. wet……

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