Chapter 649 [Anti-Sand Salted Egg Yolk]
“[Anti-sand Salted Egg Yolk] is a favorite snack in Chaoshan area.”
While pouring potato starch and flour into the basin, Li Yi explained: "The Chaoshan region likes to eat anti-sand snacks, such as anti-sand taro, anti-sand sweet potato, anti-sand cashew nuts, etc., and anti-sand salted egg yolk is one of them. A sort of.
Its main ingredient is salted egg yolk. The method is to first wrap the dough and deep-fry it, then put it in the pan and stir-fry it with syrup until the sand is turned.
But it is easy to say, but it is more challenging to do.
The first difficulty is bread. "
Li Yi put the empty bag of starch and flour aside: "There are two ways to wrap this snack, one is to wrap it with puff pastry, just like wrapping glutinous rice balls.
The other is to hang the paste, just like making fried crispy meat and pot-wrapped meat.
Personally, I prefer to use puff pastry buns, because the outer layer of the salted egg yolk will be more crispy and glutinous, and the taste will be better.
But this method is too time-consuming, and it is not suitable for us to sell in large quantities at food festivals, so it is more convenient to hang paste. "
Stir the starch and flour in the basin evenly, Li Yi explained: "Usually when making it at home, you can use the fried powder that you can buy in the market, since we are setting up a stall, it must be more cost-effective to make the batter by ourselves.
The starch we use here is potato starch, which is the kind of starch used for pot meat.
Potato starch has a good foaming effect, and it will be more crispy when it is just out of the pan, but it is not easy to hang on the ingredients, so we need to mix some flour to reconcile it, the ratio is about 2:1. "
As he spoke, he dusted the flour off his hands, took a basin, and poured pure water into it.
After pouring half a basin, he stopped and took out a bottle of beer.
After opening the beer, he poured it into the basin while explaining: "Here we used two catties of starch and one catty of flour, a total of three catties.
When making batter, the ratio of flour to water is generally 1:1.3, so you need to put about four catties of water.
But in the water, we can add some beer.
Our salted egg yolks are directly fried, and the fishy smell is still relatively strong.
There is alcohol in beer, which can remove the fishy smell when frying, and can also add some hop aroma. "
After making the batter, Li Yi washed his hands and put the frying pan on the stove.
Filled the pot with peanut oil and set it on fire, Li Yi brought the salted egg yolk pot to him.
These are salted egg yolks beaten from raw eggs, and they also smell like eggs.
After rinsing with water and removing the egg yolk, the oil in the pot was already heated.
Holding the egg yolk with chopsticks, rolled it in the batter, and after it was evenly coated with a layer of batter, Li Yi put it into the oil pan.
After being put into the pot, the batter balls floated up with fine bubbles.
Soon, as Li Yi put the salted egg yolk balls into the pan one after another, golden balls soon floated in the oil pan.
After placing dozens of them, Li Yi stopped, and used a colander to stir the salted egg yolk balls, rolling them in the pot to help them heat evenly.
When their color began to change to dark brown, Li Yi fished them out and put them in a basin beside him.
Watching Li Yi's operation, the stall owners below all watched intently, whispering in low voices.
They are all locals and grew up eating salted duck eggs, but they have never seen this practice.
In the live broadcast room, watching Li Yi fried the salted egg yolk balls, the barrage area was full of drooling emojis.
"It can't be bad, can it?"
"Battered and deep-fried with salted egg yolk, what kind of fairy combination is this?"
"It's too extravagant! One bite is a salted egg yolk! When I was making baked vegetables, a baked chicken wing only used four salted egg yolks!"
"I strongly recommend KFC to learn! Isn't this a hundred times more delicious than the sweet potato balls?"
While the audience was amazed, Li Yi had already wrapped a pot of salted egg yolk in batter and fried it out.
While the audience was amazed, Li Yi had already wrapped a pot of salted egg yolk in batter and fried it out.
After taking out the last pot of salted egg yolk, Li Yi restarted the pot and took out two woks.
Poured two spoonfuls of water into one of the pots, Li Yi turned on the fire, then took a bag of white sugar and poured it in.
Asking Zhao Jinmai to wash some shallots, Li Yi chopped off the green onions, finely chopped them, and asked the camera, "As a class test, who remembers the four stages of frying sugar?"
Hearing his words, the audience in the live broadcast responded with barrage.
"Frost hanging!"
"Draw silk!"
"Hanging frost, silk drawing, glass, sugar color."
Seeing the audience's answers, Li Yi nodded, and then said: "This [anti-sand salted egg yolk] anti-sand is actually hanging frost.
The process of anti-sanding is to heat the syrup, and then the anti-sanding process is caused by cooling down during the stir-fry process, and a layer of icing sugar is condensed on the ingredients.
The frost-hanging hawthorn that is often eaten in the north is made in this way. "
While speaking, Li Yi quickly chopped up all the scallions in his hand.
The sugar in the pot has also melted and started to boil.
Looking at the state of the syrup in the pot, Li Yi scooped up the shallots on the chopping board and put them into the pot.
Stirring with a frying spoon, Li Yi explained: "The purpose of adding chopped scallions to it is to remove the fishy smell and increase the flavor, remove the fishy smell of the egg yolk, and increase the fragrance of the scallions, which makes it more palatable to eat."
At this time, a stall owner raised his hand and asked, "Leader, you just said that you can't stir the sugar, why can this dish be stirred?"
Hearing this, Li Yi looked up at him, and patiently explained: "Because the syrup we boiled just now is to make crispy candy, and we don't stir it because we are afraid it will turn into sand.
Now what we want is anti-sand, of course we can stir it, if we don’t stir it, we are afraid that it will not anti-sand! "
Everyone understands and understands differently, but just daring to ask a question is a step toward progress.
Turning on the fire, Li Yi stirred the syrup, and steam rose from the pot.
As the temperature of the syrup rises, the chopped green onion in the pot gradually releases water and becomes mature, and the fragrance of the green onion gradually diffuses out.
Seeing the chopped green onions start to turn green, Li Yi turned off the fire and greeted Wu Lei: "Leizi, bring two spatulas here."
Wu Lei responded and took two spatulas, and brought them to Li Yi.
But Li Yi didn't answer, but motioned him to wait in front of the empty pot with two spatulas, and then brought over the freshly fried salted egg yolk balls, and poured half a pot into the empty pot.
Afterwards, Li Yi took a frying spoon, scooped out a spoonful of syrup mixed with chopped green onion from the syrup pot, and poured it on the salted egg yolk ball.
"mix."
Li Yi opened his mouth to signal, and kept scooping out the syrup in his hands, splashing it on the salted egg yolk balls that were not stained with syrup.
According to what he said, Wu Lei took two spatulas and started to stir vigorously.
As he stirred, the salted egg yolk balls in the pot began to collide with each other, stained with syrup.
But because there was no fire under the pot, the syrup began to cool down gradually after it touched the cold bottom of the pot and the spatula, and the boiling syrup gradually cooled down.
After cooling, the syrup gradually precipitated a layer of sugar foam, which looked like a layer of cold frost had condensed on the salted egg yolk ball.
sand! sand!
Wu Lei's spatula scraped the bottom of the pot, and a layer of white sugar fell off, making a rustling sound.
And the scent of green onions in the pot was mixed with a sweet scent, and it was also drifting around, evoking the sound of swallowing saliva.
In the live broadcast room, the audience watched with envious eyes.
Some viewers couldn't help asking: "Is there any big brother from Chaoshan? Is this delicious? What kind of taste is it?"
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