Ye Fei briefly introduced the classification of flour, poured the flour into a white porcelain basin, then took out a water pot and boiled half a pot of hot water.
When the water temperature reaches about 70 degrees, turn off the heat and pour the hot water in the pot into a basin.
Make 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: "Potsticks, as we just said, are one of the eight specialties of Qinhuai, but potstickers are not exclusive to Qinhuai. With thousands of years of history in China, people have made many differences in the preparation of delicacies. It is inevitable that the same delicacies will appear, just like pot stickers. Pot stickers are not only found in Jiangsu cuisine, but also in Kyoto cuisine, but the shapes are slightly different and the fillings are also different. Jingnan pot stickers are mainly made with beef fillings. Mainly, Kyoto pot stickers are also called skewer dumplings. They can not only use beef, but also pork and mutton. Jingnan pot stickers pay attention to the golden and crispy bottom of the pot stickers after they are cooked, while Kyoto pot stickers pay attention to the bottom of the pot stickers after they are cooked. There are ice flowers. The so-called ice flowers are that when we fry, we first pour the ice flower juice at the bottom of the pot. The preparation of the ice flower juice is also very simple. The proportion of flour, oil and water is blended according to one to two to six. Today we are making Jingnan beef pot stickers, so we won’t blend the ice flower sauce here, but whether it is Kyoto pot stickers or Jingnan pot stickers, if you want the pot stickers to be crispy and fragrant, you must use warm water to knead the noodles.”
"Kneading noodles with warm water is 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 gelatinize the starch in the flour. If the water temperature is too low, the starch in the flour will be gelatinized. The starch in the flour expands and the protein remains unchanged, so the water temperature is about 70 degrees. In addition, when kneading the dough, add water while mixing to ensure that the water and flour are completely and evenly fused, and finally knead it into a three-gloss dough. , namely basin light, dough light and hand light, we have introduced this before."
After a while, a smooth, white and tender dough appeared in front of everyone, but just when everyone thought that this was the final dough, everyone saw Ye Fei inserting his hands into the dough, and then spreading the dough directly. .
As the dough was spread out, everyone saw a cloud of white smoke coming out of the dough.
"Warm water kneading, also called hot noodle kneading method, mainly uses 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 to cool for a while, then This allows the heat to 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 placed it directly in a storage compartment to start rising.
It takes about twenty minutes for the noodles to wake up. Taking advantage of this time, Ye Fei started making the meat filling.
The meat filling of pot stickers is also very particular. The meat filling must be chopped by hand. The meat filling produced in this way is not only delicate and juicy, but also richer in texture and more fragrant.
Place the snowflake beef on the cutting board, first cut into fine cubes with a knife, and then mince into minced meat.
After the beef was chopped, he put it in a basin. Ye Fei introduced: "Although beef pot stickers are made of beef, it does not mean that you can just chop the beef directly. If there are other ingredients missing, With the help of this, the taste will not become so rich, and if you use this kind of beef to make pot stickers, you cannot guarantee that the soup of pot stickers will be full and rich, so what should you do?"
Ye Fei took out two eggs, broke them and removed the egg whites, put the two egg yolks in the beef puree, then added an appropriate amount of refined salt, white sugar, dark soy sauce and a little cooking wine, and then started stirring.
Stirring this kind of beef filling is the same as mixing the meat filling of Chaoshan beef balls. It should be turned in one direction. The final food made with this kind of meat filling will be stronger.
Ye Fei was stirring the meat filling, and He Peng and Yimihua slowly walked over.
Yimihua watched for a long time without understanding 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-hearted, but he still smiled and said: "No, mixing minced meat is a physical job, and it is also a skillful job. You are not good at it yet."
He Peng: "..."
Damn, I really mean well, can you stop despising others so much? It’s so sad, do you know
Yimihua looked at He Peng who looked depressed, and quietly reached out and held his hand.
He Peng... He Peng quickly pulled his hand back and stayed away from Yimihua.
"Yesen, He Peng wants to help you share some of the work. He can do such a simple job."
Ye Fei looked at Yimi Hua, shook his head, and said, "He's really not good at it. Stirring meat fillings looks simple, but if you want to mix the meat fillings well, you have to keep up with your physical strength. Even beef pot stickers are demanding." The chef will keep stirring until his whole arm is numb."
Hearing what Ye Fei said, He Peng quietly wiped his sweat and said to himself that it's a good thing you didn't let me stir just now. If he kept stirring until his arms were numb and weak, he would really be worse off than dead.
Yimi Hua said something like she understood, then looked at He Peng's thin arms and legs, and suddenly said: "I will definitely let you eat in vain and fat in the future, don't worry."
He Peng rolled his eyes and almost fell to the ground.
Fat in vain
You are the only one who will be fat for nothing. Your whole family... your whole family will not be fat for nothing in another three hundred years.
Ye Fei smiled and said nothing when he heard the conversation between Yimihua and He Peng. He could tell that Yimihua was probably serious and really fell in love with He Peng.
"He Peng, actually Miss Yimihua is really good. You can consider it. Besides, I saw that all those mixed-race children are pretty and good-looking. If you two can really become a couple, your children will probably be too. Not bad, at least he should look better than you."
He Peng couldn't wait to rush up and fight Ye Fei for his life.
"Stop talking nonsense and let's have some 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, if you don't speak even a single word, you will choke someone to death.
Yimihua saw that He Peng had gone aside, so she followed him.
Ye Fei laughed and stirred the beef in the basin for a long time. Ye Fei took a bowl from the side. In this bowl was more than half a bowl of the best brown-red marinade. The main ingredient of this marinade is The best beef soup made by slowly simmering beef bones. It can be said that this thing is also one of the main factors that determine the final quality of the beef filling.
Pour the marinade into the beef filling, and Ye Fei continues to stir.
"The beef stuffing is filled with marinade, which is one of the main reasons why the pot stickers have an attractive taste. The quality of the marinade determines the quality of the final pot stickers, so try to use good marinade. In addition, the more marinade, the better the final result. The stuffing will be better. Of course, you can’t pour a basin of marinade into half of the stuffing, otherwise what you’re making is beef soup instead of stuffing.”
The audience in the live broadcast room was amused by Ye Fei's words.
"Suddenly I discovered that just watching Ye Shen cook delicious food in peace is a kind of enjoyment."
"I've discovered it a long time ago, okay? No matter what kind of food I cook, Ye Shen's concentration is what I like best."
"A man who is focused is the most attractive. I like him, Ye Shen. Please make friends... with him."
"It's starting again, it's starting again, I've said it before, Ye Shen belongs to the world, don't even think about occupying it by yourself, I'll tell you."
"I would like to be a little flower in the sea of flowers, blooming just for Ye Shen one morning."
"Wildflower, you?"
“…”
There was a lot of fun in the live broadcast room. Ye Fei finally poured all the marinade into the beef filling, and then started stirring vigorously.
Not long after, everyone saw Ye Fei pouring something into the beef filling, which was a kind of light golden oil.
"Uh~~ Are you adding more? What kind of oil is this?" the flower fairy couldn't help but ask.
Ye Fei said: "Scallion oil, the main function of scallion oil here is to lock in the juice. When the pot stickers are cooked, there must be rich soup inside, and some of them can even flow out along the gaps in the pot stickers. How can I make them stay in the pot stickers?" During the cooking process, as little leakage as possible is to add an appropriate amount of scallion oil to the meat filling, which can have a certain locking effect."
Pour in an appropriate amount of scallion oil, and look at the beef filling in the pot. It has turned into a very thin sauce-like state. The whole pot of beef filling is bright red and looks very charming.
In the end, Ye Fei's arms were really sore from stirring, so he cut the parsley into fine dices, the ginger into fine dices, and sprinkled them into the beef filling. Finally, he added refined salt, MSG and a little sesame oil, and stirred evenly. , the dough over there has also risen.
For Jingnan beef pot stickers, making the skin is also very important, because if you don’t make the skin well, it may break when you finally get it out of the pot, so you have to be particular about rolling out the skin.
Ye Fei kneaded the dough, then cut it into small pieces, took the red rosewood rolling pin and started rolling it.
"The part where the pot stickers are put into the flat-top pot is almost the middle part of the entire dough, so in order to ensure that the final appearance of the pot is perfect, when rolling out the dough, try to make it thin around the edges and slightly thick in the middle."
As he said that, Ye Fei rolled out a piece of dough, took it up and showed it to everyone. They saw that the sides of the dough were thin and almost transparent, while the middle part was a little dark and thick.
Follow the same method to roll out all the other dough into dough and start wrapping.
Use chopsticks to pick some beef filling and place it on the dough. Ye Fei quickly wrapped it into a dumpling shape with skillful skills. However, at the end, Ye Fei turned back. The purpose of this was to prevent When cooking, the soup will flow out from both ends.
One wrap was wrapped and replaced with another. Not long after, Ye Fei wrapped all the dough on the table. Looking at the two rows of pot stickers on the table, each one was like a crescent moon, very delicate and eye-catching.
After doing this, 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 in that the flame holes on it are larger than ordinary pans.
After turning on the stove, Ye Fei took out a pot from a storage compartment, specifically a flat iron pot.
Everyone knew that this pan was definitely not light, because when Ye Fei took it, the muscles in his arms collapsed.
Bang~~
Ye Fei put the flat-bottomed iron pot on the stove and said, "To fry pot stickers, use this thing. The flat-bottomed iron pot weighs thirty-eight pounds!"
Everyone: "..."
It can be said that everyone stuck out their tongues after hearing this number. One pot weighs thirty-eight pounds. Is it too exaggerated
"Oops, I just realized that this delicacy is not suitable for us girls."
"That's right, I can't even lift a 38-pound big iron pot, and I'm acting like a ghost."
"It's too heavy. For a pot, it's really too heavy. I've never heard of a 38-pound pot."
"It's made of pure iron. It's a damn thing if 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 big pot with a diameter of 500 meters. It is incredible."
"Diameter... five hundred meters? Damn, are you sure you are talking about the pot and not the sports ground?"
"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. They were all watching Ye Fei's next operation.
Place the 38-pound cauldron on the stove and wash it clean with water first.
You don't need to put anything in this big pot, just heating it up takes some time.
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 the peanut oil, and smeared the bottom of the pot. wet…
(End of chapter)