Untie the rope while it is hot and remove the gauze.

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

Lin Xu raised the chopsticks and grabbed the tofu skin wrapped around the chopsticks and slowly pressed them down, allowing the tofu skin to gradually accumulate below along the chopsticks.

This not only makes the tofu skin stick together more firmly, but also makes irregular folds like pork belly on the tofu skin.

When pressing to the end, pull out the chopsticks.

At this moment, the tofu skin is wrinkled and there is a cavity in the middle, which is quite similar to the newly washed pork belly.

However, visual similarity is not enough, and the taste is also close.

Lin Xu boils oil in the pot. When the oil temperature is 60% hot, put the entire vegetarian pork belly into the pot and fry it.

Frying can create a slightly tough texture on the surface of the tofu skin, while the tofu skin inside still maintains the soft and tender texture brought by alkaline water because it cannot be fried thoroughly - this is almost the same as the taste of a real pork belly.

I have to say that those who invented this kind of imitation dish are really talented.

If it were Lin Xu, he would never think of the idea of ​​making tofu skin into pork belly.

Don’t have to be too long to fry, as small bubbles appear on the surface can be taken out of the pot to control oil.

"You can eat next?"

Shen Jiayue really wanted to taste the taste of pork belly, and her voice was filled with some anticipation.

Lin Xu smiled and shook his head:

"It's not OK now, I have to be braised if I let it cool later."

The vegetarian pork belly is completely cooled, the surface oil shrinks, and even when it is slightly air-dried, it is put into the braised soup for braising. Only then can the delicious vegetarian pork belly be officially prepared.

Cut the braised pork belly into strips and put it on a plate, which looks exactly the same as the braised pork belly. You can even dip it in garlic paste to further increase the fresh and fragrant taste.

The gluten in the pot has been steamed now.

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

In order to add texture to the gluten, he specially pressed the gluten on a plate when drying it, so that the gluten is more solid and closer to the taste of the meat.

Cut it into strips later and you can make sweet and sour tenderloin and crispy meat buckles.

There are many ways to make vegetarian pork with buckles. You can use potatoes, winter melon, or radish. The routine is the same. Cut it and wrap it with a whole egg paste for making crispy meat and fry it in the pan. Fry it until it is crispy, then put it in a steaming bowl and steam it in a steaming bowl.

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

Using the same routine, you can also make a ribbed bowl, and the method of making barbecue ribs is also very simple. Cut the fluffy and incomplete fried dough sticks into segments and then wear a slightly longer lotus root.

Shen Jiayue was confused when she heard it:

"What are fritters that are not completely fluffy?"

Lin Xu took out two fried dough sticks from the refrigerator next to him that looked a little fucked:

"The normal fried dough sticks have a very strong fluffy feeling, but they taste a little different from the meat. This semi-fluffy fried dough sticks have a closer taste to the meat."

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

Fry the raw gluten and it will turn into a honeycomb sponge structure, cut it into sections and hollow it out, and put it in a lotus root. In terms of taste, it is quite similar to the ribs.

Such ribs can also be made into sweet and sour pork ribs, fry them first, and then mix them with sweet and sour sauce, which tastes good. Compared to eating pork ribs, this kind of vegetarian pork ribs have higher calories.

If you want to lose weight with this kind of delicious food, you will make the wrong plan.

High sugar, high carbohydrate and high oil combined together will not only fail to reduce weight, but will gain weight quickly.

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

“What to do next?”

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

Lin Xu picked up a potato and said while peeling:

"Then I use potato slices to make a fish fillet. In fact, it is a routine of frying with paste and frying. However, before making it, you have to put the potato slices into the pot and blanch them, so that they are closer to the taste of the fish fillet."

After saying that, he began to work hard.

Peel the potatoes and slice them into thin slices, then put them in a boiling soup pot and blanch them. After scalding, put them in salt water for cooling.

Salt water can make the potato slices taste good, and at the same time it can make the potatoes tender and smooth, making them taste more fishy.

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

After finishing all this, Lin Xu used winter melon to make Dongpo pork and radish to make elbows. These are all common vegetarian dishes.

There are also abalone made of water-haired mushrooms, sea cucumbers made of fungus, vermicelli made of shark fins, fish belly made of tofu skin, shredded pork made of bean tendons, etc.

These methods are actually not very different. They are basically inseparable from the steps of frying and pouring juice. These steps will cause the food to have extremely high calories.

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

Shen Jiayue watched Lin Xu make the dishes one by one, and the shock in his eyes became stronger and stronger.

I never thought that these fake meats were made of vegetarian dishes.

As she looked, she asked in surprise:

"Xubao, why don't there be low-calorie dishes? I feel that the calorie of these dishes is so high."

Low calorie?

Lin Xu thought for a while and said:

"Not to mention, there is really, there is a very famous dish of fried vegetarian crab noodles in Shanghai. It has a low calories and is made of mashed potatoes and pureed carrots. It tastes good...why should I make it for you to try?"

"Okay, I'm trying to eat crabs recently."

There are no regulations or requirements for the Quansu Banquet. Basically, Lin Xu thinks about what he wants and makes up a table of dishes.

He took a potato to peel, washed it, cut it into thick slices and put it on a plate, then peeled a carrot, cut it into hob pieces, and served it on the plate.

Put two plates into a steamer for steaming.

The cooked back end is poured on the chopping board, press it flat with a kitchen knife, crush the potatoes and carrots into mud.

These vegetable puree are crab paste.

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

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

All the preparations were done. Lin Xu brought a bowl, beat two eggs, stirred them with chopsticks, then put the grated vegetable paste in, and put the minced ginger and salt.

Stir again into a paste and you can cook it.

Boil the oil in the pan, first slide the pan, then add the normal amount of peanut oil to the pan and heat it over high heat.

When stir-frying this cooked paste dish, 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 paste to occur.

The oil temperature is 80% hot. Lin Xu pours the prepared paste into the pot and stir-fry quickly with a spoon.

This step should be fast and the movement should be quick. When these vegetables are not solidified, they should be fried and fried, and under the action of ginger, they will exude the smell of crab.

In fact, you need to add some crab mushrooms to this, which tastes closer to real crab noodles.

However, this practice is suspected of cheating. In fact, Lin Xu's eggs have exceeded the standard.

Normal vegetarian crab noodles are not even placed in eggs.

Under the action of hot oil, the crab paste in the pot did not solidify into a large ball, but instead became slightly scattered small pieces.

Fry all the paste in the pot and add shredded mushrooms and chopped winter bamboo shoots, then add a little sugar, salt, and the remaining little minced ginger.

Continue stir-frying, wait until the aroma in the pot is stir-frying, and cook some rice vinegar along the side of the pot.

Suddenly, a unique fresh fragrance of crabs floated out of the pot.

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

"Crab smell? I suddenly look forward to this vegetarian banquet today!"

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I’m writing and searching for information, but I’m so busy until now. I’m sorry. This chapter is 5,000 words, please give me a monthly ticket!
Chapter completed!