Chapter 791 Shen Jiayue: Rich people rely on technology! Dishes that reach the level of art: Longjing Shrimp! [Please subscribe]

Author: Greedy Kitten

Chapter 791 Shen Jiayue: Rich people rely on technology! Dishes that reach the level of art: Longjing Shrimp! [Please subscribe]

"First, roll the dough into pancakes..."

Shen Jiayue confidently explained the steps of making moss biscuits, but as soon as she started, she discovered the problem...she didn't know how to use a rolling pin.

Although I took the rolling pin and pressed the dough into thick sheets according to the way I made the pork belly last time, I couldn't do anything about the rolling step.

Especially the long rolling pin is very difficult to operate, and even the hands feel unruly.

"Oops, this rolling pin is so difficult to use."

She put down the rolling pin and took out the roller rolling pin that was used to make pork swallows last time, intending to cook the pork swallows the same way.

But the operation is still awkward, and it is not as easy and comfortable as rolling the meatballs.

This is actually not because Shen Jiayue's skills have deteriorated. The main reason is that the meat paste is smoother when paired with sweet potato starch, and the meat paste has very good ductility.

The risen dough is much harder than minced meat, so it might be okay if a pastry chef rolls it, but it would be somewhat difficult for a novice in the kitchen to operate it.

"No, this won't work either?"

Shen knew that there would be a lot of twists and turns in today's shooting, but he didn't expect that the first step would lead to failure.

However, she is good at using her brain and is not willing to admit defeat.

"I can bypass the dough-making step, and I can definitely bypass the dough-rolling step."

She stared at the dough mixer for a while, and suddenly thought of a classic line from American comics: The poor rely on mutation, the rich rely on technology!

Since kneading the dough can be replaced by a dough kneading machine, naturally rolling the dough can also be done by a machine.

She opened the cabinet next to her and dug out the cartoon version of the noodle machine she ordered last time because she thought it was cute. She took out the noodle cutter of the noodle machine, then rolled the thick dough into a long strip, stuffed it into the machine and pressed it slowly.

The thick dough sheet is pressed into a slightly thinner long dough sheet, which looks like a scarf.

"Let me just say, the boat will sink naturally when it reaches the bridge. This trick really works!"

She pressed it a few more times, and even sprinkled some dry starch on it to prevent adhesion.

When it is about two millimeters, the dough piece is already several meters long.

Shen Jiayue spread the dough pieces on the chopping board, put them together piece by piece, then picked up the walking hammer and pretended to roll it out a few times, and couldn't help but boast:

"Wow, it looks like it was rolled by a pastry master. It's flat and smooth."

After a while, she put some maltose in a bowl, added twice as much warm water, and stirred the bowl repeatedly with chopsticks to melt the sugar.

Then dip a brush into maltose water and brush it over the dough sheet.

"The purpose of brushing maltose water is to stick sesame seeds and moss sprouts. In addition, maltose can also make the baked biscuits more beautiful."

She sprinkled some white sesame seeds on the dough sheet, and sprinkled a layer of freshly made chopped green vegetables.

After spreading, pick up the rolling hammer and gently roll it again to make the sesame seeds and moss stick more firmly.

After doing this, use a kitchen knife to cut the dough into biscuit-sized pieces, then place it on a baking sheet lined with baking paper, let it rise slightly, and then bake it in the oven.

The moment the baking pan was put into the oven, the girl couldn't help but cheer:

"Wow, I'm such a super genius!"

While Shen Jiayue was cheering, Lin Xu from Diaoyutai was peeling shrimps.

After fresh river shrimp is quickly frozen, the shrimp meat shrinks slightly and separates from the shrimp shell. After the shrimp shell is frozen, the outer layer is slightly crispy.

So it is very easy to peel off.

And because the shrimp meat has shrunk slightly, it is relatively complete when peeled out, unlike live shrimp, which will break if you are not careful when squeezing the shrimp meat.

"How are you, brother? Is this a good move?"

As Wu Shouye said this, he quickly peeled off the shrimps from the large river shrimps.

After peeling them all off, put them in clean water and start washing them.

This step is very important, because the high-end Longjing shrimps should be as white as jade without any variegated colors, and there is usually a very thin light blue mucous membrane between the shrimp shell and the shrimps.

This layer of mucous membrane will turn red when heated, which is why cooked shrimp turns red.

When cleaning shrimps, you need to wash off this mucous membrane so that the shrimp meat will not turn red and remain white in color.

Wu Shouye said:

"Frozen the shrimps. This film is easier to clean, because freezing will separate the shrimp shells and mucous membranes from the shrimps... But although it is easy to clean, you should not be careless. After all, shrimps are very delicate ingredients, so scrub them

The technique must be gentle, otherwise the shrimp will be turned into paste."

He washed the shrimp three or four times, and almost all the green mucous membrane on the surface of the shrimp was washed away.

Lin Xu asked curiously:

"Chef Wu, can dead shrimps not make this dish?"

Wu Shouye nodded:

"It is best to use live shrimp, but if conditions are limited, shrimp that have just died can also be used, but the shrimp must be washed with running water under the faucet for more than half an hour to remove the peculiar smell of the shrimp."

"Wouldn't that take away the freshness of the shrimp?"

"If it's tasteless, just add more flavor to make it fresher. But if it has an off-flavor, the resulting shrimp will be a bit unsatisfactory."

Some people's family conditions are average and they can only afford chilled river shrimps of slightly inferior quality. You can't say that they are not qualified to eat Longjing shrimps, right?

All major Chinese cuisines have magical methods to turn rotten food into something magical. Even Longjing shrimp, which has high requirements on ingredients, can still be made with conventional ingredients if you want to eat it.

Wu Shouye explained the principle to Lin Xu:

"Remove the odor, then use MSG, chicken broth and other seasonings to re-marine the shrimp to add flavor. The Longjing shrimp produced in this way is still very delicious. In short, that's the saying, if there is flavor, it will come out, if there is no flavor, it will come out.

, this is the core logic of Chinese cooking.”

Lin Xu nodded silently and wrote down this sentence.

Wash the shrimps, take them out and control the water. At the same time, spread four or five layers of kitchen paper on the chopping board, then spread the water-controlled shrimps on the paper, then roll them up to completely absorb the moisture on the surface of the shrimps.

Obviously, this is prepared for pickling.

After absorbing the water, shake the shrimps off the paper and put them in a small basin.

Wu Shouye put a small spoonful of salt and half a small spoonful of MSG into it and stirred it in the same direction with his hands. When the surface of the shrimp becomes sticky, it means that the salt and MSG have penetrated into the inside of the shrimp.

At this time, beat an egg white into the shrimp and continue beating in the same direction.

When the egg white becomes less, as if it has been absorbed by the shrimp, add a handful of potato starch with a whitening effect, which is what southern chefs call Taibai powder.

Continue to beat until the surface of the shrimp is coated with a layer of egg white batter. Pour some cooking oil into the shrimp and stir it so that the shrimp will spread quickly when the oil is fried.

After doing this, seal the basin with plastic wrap and put it in the refrigerator. Use the low-temperature adsorption of ingredients to allow the shrimp to absorb the flavor better.

At this point, the processing of shrimps has come to an end, and the next step is Longjing.

Lao Wu said:

"The Longjing Shrimp dish actually doesn't have high requirements for shrimps, but the tea leaves should not be too bad, because when cooking this dish, there is no sugar, no messy ingredients and condiments such as onion and ginger stock, all

The umami flavor is enhanced by tea, so the tea used must have a sweetening effect."

Ordinary tea leaves are at best some tree leaves, which are bitter and have a poor aftertaste. When cooked together with shrimps, they will lose the aroma of tea and add a bitter taste.

This kind of tea not only does not improve the dishes, but also easily spoils the shrimps.

If you want to have tea aroma and sweet aftertaste, you have to use good West Lake Longjing. This kind of tea has less bitterness, strong fragrance and obvious sweet aftertaste. It is very suitable to be paired with shrimps.

Lin Xu asked curiously:

"Chef Wu, is there any particular amount of tea used in this dish?"

"Yes, before cooking, pinch a handful of tea leaves into a tea cup, add 50 ml of 90 degree hot water, soak for one minute, wait for the tea leaves to expand, pour out two-thirds of the water in the cup

Then the remaining tea leaves and tea juice can be used for cooking."

Wow!

Is it so particular?

Lin Xu thought that just getting some tea water would be enough, but he didn't expect that the brewing temperature, water volume and time all have requirements.

The best thing is to pour out more than half of the water after brewing for one minute, and use the remaining tea roots for cooking.

This actually corresponds to the origin of the dish... It is said that the person who invented this dish used the leftover tea as a bowl of prepared gravy, but he did not expect that it would have such an effect.

Longjing Shrimp connects the tea ceremony and food. Both food lovers and tea drinkers love this dish.

The two chefs were ecstatic and it was yes!

Wu Shouye boiled the water, took a glass, and squeezed a handful of tea leaves into it.

When the water was about to boil, he poured half a cup into the tea cup. Soon, the aroma of tea wafted out of the glass. Lin Xu asked curiously:

"When making tea, you add water and quickly cover it with a lid. Don't you need to cover this glass?"
To be continued...