Food: starting from feeding Fat Reba in the crew

Chapter 0321: How to Make Fat Lamb Buns Delicious?!!

After unloading the goods, the truck left Xihong Village.

Leaving the ingredients all over the ground, Qin Ziang pulled it to the corner behind the kitchen counter.

Things like vegetables can’t be stacked on top of each other, they have to be placed separately.

Otherwise, the squeezed part will rot first.

Even though it’s still winter, the vegetables themselves have a heat-dissipating respiratory.

Once the accumulation is squeezed to the point of impermeability, the internal decay will accelerate to a very fast point.

In addition, some vegetables also release ethylene.

This substance has a ripening effect.

For example, tomatoes, green peppers.

Other vegetables stored together with this ingredient will spoil faster.

Although Qin Ziang has no experience in cooking, he also learned a lot of simple life tips when he lived with his grandmother when he was a child.

In addition, some green onions, ginger and garlic were thrown by him into the bamboo basket under the kitchen counter.

This position was the position he hid yesterday to grab food, right under Yang Zhe’s feet.

As auxiliary materials, these ingredients are highly utilized, and it is more convenient to place them closer.

The last thing to move over is the main play, two legs of lamb and a piece of sheep hip.

They 14 are encapsulated in a transparent plastic bag and look white and red, fat and thin.

“The quality of this meat is good.”

“Really?”

“Well, it’s quite fresh, and at first glance, it’s not the kind of frozen goods in the old warehouse. Yang Zhe only looked at it twice, and he was full of praise for the mutton sent by the union. ”

In fact, official organizations generally have their own procurement channels.

The ingredients supplied by these channels are more cost-effective and of better quality.

There are even suppliers who prefer to supply at a loss, but also hope to get in touch with the official to facilitate future affairs.

So the lamb they buy is of high quality and fresh.

Yang Zhe untied the bag containing the sheep’s buttocks and directly pulled one down with the blade knife in his hand.

The three-layered pieces of meat are bright red and red, and they must have just been killed.

The pure white fat is like jade, solid and tight, like a pattern.

What is the name of a jewelry jade? Mutton fat jade.

Yes, it’s a fitting word.

Because sheep fat really looks like delicate jade in appearance.

Qin Ziang stood not far away, so he instantly smelled a unique smell of mutton.

It’s strange to say.

He himself is not very interested in lamb.

And he’s more resistant to the taste.

Although the goat soup stewed by his grandmother when he was a child was very fragrant, the smell in it made him unable to swallow.

But now when he thought of the lamb buns he ate last time, he suddenly felt that the taste became kind.

Qin Ziang looked at the sheep’s hind buttocks that were dissolved by Yang Zheyuding, and his eyebrows couldn’t help but frown, could it be that the disgust I had when I was a child was all fake?

“Why do you keep staring at the lamb?”

“I remember when I was a child, I didn’t like to eat lamb, why is it so hungry to see you chop stuffing now?”

Yang Zhe cut the fat and lean parts along the texture of the mutton, and then spoke: “You probably haven’t eaten delicious mutton, right?” ”

Qin Ziang scratched his head: “Does it have anything to do with this?” ”

Many times you don’t like to eat a thing, it is likely that the first time you eat it is not delicious, resulting in a very bad first impression, but it does not mean that you really hate that kind of ingredients, Chinese food has thousands of cooking techniques, each ingredient has hundreds of methods, you can’t always hate it.

“Really?”

“Yes, I knew a field worker when I was working before, I was afraid of acid since I was a child, and I hated jealousy the most in my life, but I must have vinegar when eating dumplings, and I can’t take a bite less.”

Qin Ziang thought thoughtfully: “That means that what we hate is not the ingredients themselves, but a certain method of this ingredient?” ”

Yang Zhe nodded: “So to speak. ”

“That… What do I say I don’t like to eat maggots? ”

“……”

Qin Ziang seemed to have caught Hua Dian and felt a little excited: “I hate this thing should be to hate it itself, not to hate its practice, right?” ”

Yang Zhe glanced at him: “What dirty things are you thinking in your head?” ”

“I’m denying your point of view by combining facts, and you can argue if you don’t believe it.”

“.”

Yang Zhe ignored him and began to concentrate on the sheep’s buttocks in front of him.

Some people say what’s the trouble with chopping minced meat?

Isn’t it just a matter of taking two knives and brushes and cutting them into foam?

But in fact, really delicious lamb buns should never do this. First of all, Yang Zhe needs to separate the fat part from the lean part.

The meat of the two parts is handled in different ways.

Lean meat, to chop into a sticky state of meat puree, let it vigorate to the point that Near Ping will stick to the board.

But the fat part should not be cut so finely, but slightly chopped, but it should retain enough graininess.

In this way, the filling will have a fat and tender feeling when eaten in the mouth, and the particles are distinct.

There are many people who have such an experience when they eat buns.

That is, when you suddenly chew the fat grains, you will feel full of fresh flavor and oily and refreshing.

This is one of the basics of making good lamb buns.

However, lamb and pork are different.

Among the meat of animals, the fat content of pigs is relatively high.

Because the living habit of pigs is to eat, sleep and eat, exercise very little, and the speed of fat stacking is very fast.

However, the sheep are raised by grazing, which itself retains a certain 900 momentum.

Moreover, they are herbivores, so they have a low fat content and very little fat.

Exercise every day and eat vegetarian, if you grow fat, then it is too unreasonable

Therefore, it is not easy to separate the fat part from the lamb.

This also fully reflects the fineness of Chinese food techniques.

The ingredients are the same, the tools are the same, but the taste is very different.

Isn’t it all a matter of details? The mincing meat gradually takes shape as the blade is rhythmically cut on the board.

Then squeeze in the green onion, ginger and garlic juice, perform a de-kneading of the lamb filling, and then start to mix in a little flower carving to marinate.

“Old Qin?”

“Huh?”

Yang Zhe opened the noodle bag: “You go and help me find a few people to help roll the skin.” ”

Qin Ziang thought for a while: “That’s not simple, let those aunts come over, they will definitely roll their skins.” ”

“But they not only roll their skins, but they also kiss me…”

“Oh oh, this is also, the steamed buns are lipstick prints, that would be bad.”

The corner of Yang Zhe’s mouth twitched: “Go and see if there are any men who can roll skins.” ”

Qin Ziang took a step out, and suddenly turned his head again: “I need to find a few people.” ”

“Three rollers, three buns.”