Food Circle Plug-in Emperor

While listening to Xiao Lin and Zhang Jinyu chatting, Fu Yu wondered what ingredients could be used instead of pork.

At this time, Xiao Lin suddenly said to Zhang Jinyu: "In fact, since this pot of meat can't be chewed, it's better to change the dishes. At that time, Sister Wang recommended sweet and sour fish fillet and sweet and sour shrimp balls to them. If you don’t want to, you want to eat pot-packed meat.”

"But this pot of pork is not made of pork, but other ingredients are replaced. Is it still called pot of meat? Only meat can have this taste!"

When Fu Yu heard this, he turned his head and looked over.

Only made with meat?

If there is something that can replace meat, it will be softer than meat.

Water gluten!

If it is an ingredient that can replace meat, it must be water gluten.

Fu Yu had done vegetarian food before, and knew that if the water gluten was made into fried pork, it would taste very similar to real meat.

If you use gluten to make meat slices, then wrap them in noodles and fry them, let alone, it might taste like the real thing, and the taste will definitely be much more chewy than real meat slices.

Thinking of this, Fu Yu said to Zhang Jinyu, "Go get me some white noodles."

Water gluten is to add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with clean water to wash off all the starch and other impurities in the dough, and then cook the washed gluten.

At this time, Zhao Meng had dishes on the plate, Xiao Lin took the dishes and left with them.

Zhang Jinyu responded to Fu Yu's order and quickly filled the flour.

Fu Yu put the flour in a basin, and took some water, put a little salt in the water, then poured it into the flour, and stirred thoroughly.

While Fu Yu was making the dough, Sun Mingze, who had finished a pot of fried potato cubes, turned to look at Fu Yu and the noodles, and asked curiously: "Chu Fu, if we want to change the ingredients for this pot of meat, can't we make it with tofu? How soft is the tofu?" , wrapped in noodles to make pot-packed meat, it also has a sweet and sour taste, and it should be quite crispy!"

Fu Yu looked at Sun Mingze, and couldn't help but shook his head: "Tofu is not good, it has a strong taste, even if it is wrapped in batter and made into sweet and sour mouth, it still has a bean flavor, and the taste is a bit poor many!"

The intern who came in the same batch as Sun Mingze had just finished cutting a large pot of potatoes, and when he brought the pot over to prepare vegetables, he heard Sun Mingze talking to Fu Yu, so he deliberately slowed down his movements and listened to what they were saying .

After hearing Fu Yu's answer, the male student couldn't help curling his lips.

Fu Yu turned around and continued making the dough.

The male student glanced at Sun Mingze with a smile, leaned over, and said in a low voice, "I found that Fu Chu can pretend! It's not so exaggerated! When we were in school, you forgot, the sweet and sour one made by the teacher once Fish fillet, as I said at the time, can be made with tofu!”

"If the deep-fried tofu doesn't taste good, why is there such a dish as sweet and sour tofu?"

Although Sun Mingze knew that the male student didn't understand the cause and effect of the matter at all, and what he said now was not right, and it didn't make sense at all, but he didn't make any excuses.

He continued to cook the oil obediently, but he was focused on two things the whole time, and his attention was still on Fu Yu's side, wanting to see what Fu Yu planned to use instead of pork to make this pot-wrapped meat.

The male classmate was not angry when he saw that Sun Mingze didn't respond, he just glanced at Fu Yu and shook his head: "It's nothing special, it's just that he graduated two years earlier, what are you pretending to do! It's just a mystery, but it's nothing more than It’s just cooking, how can there be so many mysterious things!”

The flour is quickly kneaded into a somewhat sticky dough.

The shaped dough needs to rest.

Taking advantage of this time, Fu Yu quickly cooked two more dishes.

After the dough has rested almost, put the dough in a sieve and rinse with water to wash all the starch on the surface.

After a while, there is a sticky mass of wet gluten left in the sieve.

The more times of washing, the less starch in the gluten, the higher the protein content, which means the better the quality.

Fu Yu washed it back and forth five times before he was satisfied.

The next step is steaming. Under normal circumstances, it should be cut into small pieces, or steamed with small balls.

But right now the water gluten is going to be used to replace pork, so Fu Yu directly cut it into slices.

This is a very difficult job. After steaming, the water gluten will expand, so if you want to cut it into a suitable thickness at one time, it is impossible to accurately grasp this scale.

Fu Yu purposely sliced ​​it thicker, and waited until it was steamed before changing the knife.

In fact, many people don't know that the meat in vegetarian food is usually imitated by soy products.

Pixel braised pork uses potatoes, but in fact the most meat-like thing is water gluten, and the stir-fried shredded pork with Beijing sauce can be called real or fake.

Especially the texture, it chews like meat.

Before making this dish, Fu Yu was a little uncertain, but when he really started making it, he didn't think so much.

The only thing left in my mind is how to make this water gluten into a meat-like flavor and texture.

Fu Yu never set a fixed time for steaming, and all relied on his own control over the time to judge the length of time.

However, he did this because he knew in his heart that on the surface, he should order Zhang Jinyu or continue to order him.

After all, others don't know how awesome his personal skills are.

Fu Yu said to Zhang Jinyu: "Jinyu, help me keep an eye on the pot, don't steam it for too long, and also, a piece of shredded carrot and shredded ginger, and some shredded green onion."

Zhang Jinyu agreed, and hurried over to help.

The water gluten was steamed quickly, and Fu Yu asked Zhang Jinyu to serve it out.

Wait until it cools down, then slowly cut into thin slices.

When cutting, Fu Yu couldn't help frowning as soon as he got started!

After the water gluten is steamed, it is not very easy to cut, it trembles when touched, and it is even more difficult to cut it into the thickness of pork slices.

Zhang Jinyu looked at it, and immediately leaned forward: "Isn't it difficult to cut with a kitchen knife, why don't you try it with a small knife?"

At this time, Fu Yu had already cut a slice, and he looked at the water gluten cut out, which was not satisfactory at best, a bit thick.

Fu Yu didn't stop moving his hands, adjusted the angle, and continued to cut.

"The knife doesn't work, it won't work. I'll try again."

Zhang Jinyu stood by and watched without saying anything, for fear of disturbing Fu Yu's operation.

In fact, when cutting water gluten, if the piece is too big, it will be torn along its grain, and it will be torn into strips, which is also convenient to do.

However, if you want to cut into large slices, it is easy to slip the knife, because the texture is too heavy, the angle of the blade is not accurate, and the water gluten cut out is prone to differences in thickness.

Fu Yu tried a few cuts back and forth, and his movements became slower and slower, but the cutting effect was obviously getting better and better.

He himself was quite relaxed, but Zhang Jinyu, who was standing by and watching, became inexplicably nervous!

Water gluten is very resilient and very elastic. When cutting, the thinner it is, the easier it is for the knife to slip. Sometimes the tip of the knife touches the grain.

And considering that it is to be imitated into pork slices, when Fu Yu cut it, he deliberately adjusted the angle of the texture to be flat, which made it more difficult to cut.

When doing it, I didn't think so much, and it was only when I actually operated it that Fu Yu realized that things were not as simple as he thought!

It is said that "old meat is hard to cut", referring to crude fiber.

Although water gluten is not real meat, the texture is actually closer to the feeling of beef.

Fu Yu cut two pieces, but he always felt that it was not right for him. After thinking about it, he used the method of cutting fat meat, and sprinkled cold water while cutting.

Soak the water gluten in cold water, and then put it on the chopping board to cut. In this way, it saves effort when cutting, and the water gluten is not easy to slide, but it is easier to cut thin slices.

After successfully cutting out a few slices of moderately thick water gluten, Fu Yu's subsequent cutting was obviously much smoother.

Zhang Jinyu stretched out his head to look at it, and saw that a stack of thin water gluten sheets soon appeared on Fu Yu's chopping board, and immediately said cheerfully: "Fu Fu, all these are really thin!"

After Fu Yu finished cutting the last piece, he looked at the amount and felt that it was almost done, so he put down the kitchen knife.

"This thing is too oily, but it doesn't shrink. It doesn't matter if it's thinner. The taste should be worse."

Zhang Jinyu nodded again and again, and handed over a plate with a wink.

Fu Yu put the sliced ​​water gluten on a plate and began to adjust the batter to prepare fried water gluten slices.

"Hot the pan with oil!"

Fu Yu gave an order and began to put the water gluten slices into the batter.

Zhang Jinyu quickly began to pour oil into the pot.

Fu Yu's sliced ​​water gluten looks thinner, but it's actually about the same size as pork tenderloin. It shouldn't be too thin, otherwise it will dry out easily.

Evenly wrap the water gluten sheet with a layer of batter. This thing is particularly easy to hang slurry. Just dip it in and it will be a thick layer.

Fu Yu had to shake it, otherwise it would be too thick and the fried texture would not be crispy.

When the oil in the pot is 50% to 60% hot, the water gluten wrapped in batter is put into the oil one by one, and fried over medium heat.

This frying process is another attempt.

After all, water gluten is not real meat, it is cooked itself, as long as the noodles wrapped outside are fried, the water gluten inside is fine.

And the control of the heat is very important. It is necessary to ensure that the batter is golden in color and crispy in taste, and it must also ensure the taste of water gluten, which should not be too hard or too soft.

When Fu Yu usually cooks, he seldom tastes it.

He has a good idea of ​​his own cooking techniques, and the ratio of seasonings is extremely precise. As long as it is a dish he has tried, there must be no problem in terms of taste.

But this is really the first time this fried gluten, I don't know how the taste is.

Fu Yu fried the first pot and tried the taste first.

Sure enough, as he thought!

Water gluten is different from pork, and the frying time should not be too long. As long as the batter is fried, it must be directly out of the pan.

A few more seconds, the taste will not work!

Fu Yu couldn't help feeling a little thankful, luckily, he had the idea to use gluten instead.

Otherwise, I am afraid that the old lady will not be able to eat this pot-wrapped meat as she wished.

At that time, the customer will be disappointed not to mention, he must also be somewhat affected.

Thinking of this, Fu Yu suddenly realized belatedly that he did not know when he had raised his position so much.

In the past, cooking failures were common.

But now, no matter what happens, his subconscious reaction is to feel that he can do it!

A little bit overconfident.

Turn the heat from medium to high in the oil pan, put the fished gluten into the oil pan again, and fry until it is crispy and colored.

This time it was shorter.

Zhang Jinyu said with some surprise: "Fu Chu, this water gluten really looks like pork when fried!"

Fu Yu smiled: "The effect is not bad."

After passing the oil twice, pour out the hot oil in the pan, leaving only a little base oil, add green onion, ginger, coriander, and carrot shreds and stir fry evenly.

Fu Yu didn't use the prepared sauce this time, but made a new one by himself.

A while ago, pot-packed meat was a popular dish in the store.

Their shop makes old-fashioned Northeast pot-packed meat, which tastes very authentic. You can’t eat such authentic pot-packed meat in other places, so the order rate is very high.

Because a large amount of pot-packed meat is made every day, the pork slices are prepared by small workers in advance, and the order is received, and then immediately cooked for the second time.

A chef like Fu Yu only needs to fry the side dishes directly, put the fried pork slices in the pan, pour the pre-prepared sauce, stir-fry them over high heat, and then they can be served directly on the table.

And the sauce is prepared in advance in a large pot, which is convenient and trouble-free.

But this time I made gluten with water in the pot, so the sauce needs to be more.

The pungent acetic acid is a bit heavier.

Put a little more sugar.

The entrance is the unique sweet and sour taste of Guobao meat. It is crispy and fragrant when you take a bite. The water gluten wrapped inside is moderately hard and soft, and people with bad teeth can eat it. Deeper, there is no obvious difference at all.

Fu Yu put the extra two pieces of pot-wrapped gluten in separate containers, and took a bite by himself first.

After biting down, Fu Yu couldn't help but feel relieved.

It's done!

Zhang Jinyu followed behind and asked curiously, "How is it?"

Fu Yu raised his eyebrows and handed over the remaining piece: "Try it."

Zhang Jinyu picked it up, took a bite, chewed, his eyes lit up, and he said in surprise, "Absolutely! If you don't know that it is made of gluten, who would have thought it! It tastes like pork!"

Put the remaining half in your mouth and taste it carefully.

Well, the taste is very crispy, and the water gluten inside is moderately hard and soft, which is softer than pork, but it will not lose the feeling of meaty fiber.

Wonderful!

After Zhang Jinyu tasted it, he was full of praise: "Chef Fu, you are so awesome! Just serve this dish on the table, and it is guaranteed to satisfy the customers!"

Fu Yu smiled: "That's good."

Just at this time, Kobayashi came back after running errands.

Before she could ask, Fu Yu greeted first: "Come on, the meat in the pot is ready, let's send it to the customer."

Xiao Lin took a closer look and asked in surprise, "Chu Fu, have you replaced the ingredients?"

Fu Yu nodded: "Well, when the time comes, help me to pay attention to the customer's reaction. If you are not satisfied, I can redo it here."

With Fu Yu's guarantee, Xiao Lin hurriedly responded with a smile: "Okay, Fu Chu!"