Food: starting from feeding Fat Reba in the crew

Chapter 219 Hong Kong drama regulars, bula sausage fan!!

Speaking of Cantonese cuisine.

Yang Zhe has always had a dish he wanted to try before.

However, because the production steps are a bit cumbersome, and enough space is required for operation.

As a result, he obviously bought all the ingredients, but he has never been able to make ~ Now it’s good, the small courtyard kitchen has been changed to an open-air kitchen, and if you want to be big, you want to be big

And he has been resting for half a day, and he can’t help but feel some itchy palms at this time.

“Let’s make crusad flour in the afternoon.”

Yang Zhe took off his coat, turned on the two small solar electric heaters, and then began to prepare for action.

Intestinal flour is a special snack that originated in the Xiguan area.

Pay attention to white as snow, thin as paper, shiny oil, smooth and delicious as the best.

Because the price is not expensive, but the taste is excellent, it has a wide audience area and is loved by locals.

The practice of intestinal flour is generally divided into two types.

One is steamed with a bra and then opened in the drawer, called bula sausage powder.

The other is steamed directly on the pot and is classified as drawer-type sausage flour.

But strictly speaking, real intestinal flour is best tasted with bra

The first time Yang Zhe knew about this delicacy was because he loved watching Hong Kong dramas when he was in school.

What “Senior Sister of the Topgun”, “The True Color of Heroes”, “Forensic Pioneer”, “A Room of Friends” and so on.

Almost every urban Hong Kong drama has to appear in the figure of intestinal fans.

So although he was not yet a chef at that time, he was very curious about such things as sausage flour.

But as a northerner, or a northerner born in a small city, there are not many opportunities to eat authentic Cantonese style.

So this curiosity has remained until now, and it has not diminished until after work.

Yang Zhe took some water from the water tank, washed his hands, and prepared to mix some stuffing first.

First, chop the fat and lean five flowers into foam, add shiitake mushrooms, chopped green onion, beat an egg, add corn starch and stir well.

Then replace the pork belly with shrimp and concoct it as it is done to make the second filling.

After all, there were more than two hundred people who came to cook.

In addition to Reba, there is a small number of people who do not eat pork.

He can’t take care of everyone’s tastes, but he can take care of as much as possible.

After the fillings were mixed, Yang Zhe put them into two small steel basins, sealed them with plastic wrap, and threw them outside.

Now that it’s cold and cold, even if you don’t have a refrigerator, you can keep the ingredients delicious to the greatest extent.

Next, it is mixed with the prescribed proportion of sticky rice flour, millet flour, corn starch and clear flour.

Add fine salt, water and mix into a slurry.

Pull another white cloth, spread it over the steamer, and slowly pour the slurry along the cloth.

The kind of bamboo dragonfly used to make vegetable pancakes pushes the intestine flour as evenly as possible to the point of being even.

This step should strictly control the dosage to ensure that the slurry should be thin and there should be no stiff lumps and build-ups.

Then chop the finely chopped green onion and shrimp skin and start steaming for two minutes.

After the powder skin is steamed, put the steamer directly on the white porcelain table top brushed with cooked oil.

Then pull off the white cloth, leaving only the delicate and silky intestinal powder.

At this time, the steaming heat continues to surge up with the tabletop, which suddenly makes the winter day a little more fragrant.

Yang Zhe took a sip of tea and looked at his masterpiece, feeling a little more satisfaction in his heart.

However, the intestinal powder is only halfway through the process, and the next is the alleviation of pure manual operation.

Yang Zhe put down the teacup, took a white porcelain knife from the kitchen rack, and cut the powder skin into long segments at intervals of six centimeters.

If the previous brushing is uneven, or there are lumps and build-ups, then this step is likely to crack.

After scratching, use a brush to dip some sesame oil and slowly brush the mixed filling with a layer, but not too much, otherwise it will affect the taste.

When the filling is finished, use a flat plastic spatula to push forward until the powder skin is rolled into a sausage shape.

According to the recipes given by the system, the delicate powder skin should not touch any ironware.

Otherwise, it will have an impact on the taste.

After all, the intestinal powder is delicate and thin, and the slightest change will ruin the integrity of the taste itself.

After Yang Zhe rolled the powder skin, he prepared a bowl of salty and sweet sauce and dipped it in it slightly.

The mouth is strong and smooth, and it tastes salty and sweet and delicious.

In particular, the unique delicacy and softness of the intestinal powder, the moment you stroke the tongue, it is immediately revealed.

The meat that is swept into it is uniform and delicious, fat and thin, and has teeth one by one.

Moreover, the taste of shiitake mushrooms is not good, so that the light juice can bring a rich taste to the greatest extent.

Absolutely.

At this moment, Wang Dahai returned with three wheels of manpower.

……

The car body is full of ingredients, and the stack is more than half a person high, which looks like a big gathering.

Along the way, there was also the big golden retriever named director.

“Brother Yang, have you started to do it?”

“Well, the bratwurst powder made today has just come out of the pot, let’s taste it.”

Wang Dahai was so excited that he jumped directly out of the car and ran over.

The three-wheeled wheel, which lost control, went straight to the plastic dining table and lifted it fifty centimeters before it could stop.

However, when he walked into the house, Wang Dahai’s eyes were a little more puzzled.

“Brother Yang, what is this?”

“Didn’t you say it, Cantonese non-lasa sausage powder.”

“Intestines made? How is it so white? ”

“It’s a powder skin like intestines.”

“So that’s it…”

As a common man in Kyoto, Wang Dahai has not eaten much Cantonese food, and it can even be said that there is none.

So intestinal powder is extremely unfamiliar to him, but there is a gut word in it that is too attractive.

As we all know, Wang Dahai is simply irresistible to such a plunge into the intestines.

And the contents of the intestines also have a strange attraction to him.

So Wang Dahai directly picked up the chopsticks, and stuffed a piece of intestinal powder into his mouth with a snort.

Delicate and smooth taste, tender and delicious taste.

Coupled with the aroma of meat and the deliciousness of the juice, this whistling taste is simply breathtaking.

Although this thing has little to do with the intestines, it brings a full sense of surprise.

For a rough man in the north, eating such delicate things is still a little enjoyable.

“Delicious, damn it, absolute!”

“Come and help if you can’t help, this thing is quite cumbersome to make, just half of it left, I’ll teach you to pick.”

Yang Zhe picked up the plastic flat shovel and operated it for him.

After all, this step only affects the shape, not the mouthfeel.

Therefore, even if Wang Da is getting started for the first time, the operation is not yet proficient, but it will not affect the quality too much.

And this thing is not full, one pot can only make two plates.

Yang Zhe can only find someone to help in order to make enough weight.

And Wang Dahai is also happy to do this kind of simple and boring work, and it is very energetic to do it…