Dry-fried bell is a traditional dish in Hangzhou.

This dish is recommended as one of Hangzhou's special flavor dishes because of its bright yellow color, delicious flavor and crispy bell, and is popular with diners.

The reason why it is called this name is because the skin of this dish is as thin as a cicada's wings, and it is as crisp as a bell when it is eaten, because of the name of the dry fried bell.

In 1956, the dry-fried bell was selected as one of the 36 famous dishes in Zhejiang Province.

Now, Xu Zhuo has laid out the ingredients to be used to make a dry fried bell: Sixiang tofu skin, good tenderloin, and various seasonings that will be used.

This kind of tofu skin is actually called oil bean skin in the north, which is the kind of thin, oily and shiny soy product, which is obviously different from Qianzhang.

On the contrary, Senjo is called tofu skin in the north.

These are two ingredients that are easy to confuse with names.

However, although the name is confusing, the approach is completely different.

Oily soybean skin is a layer of oil film formed on the surface of soybean milk after heating, which is carefully picked out with bamboo skewers and other materials and dried to form soybean products.

Senzhang, on the other hand, is pressed by making tofu, and the taste and texture are similar to those of dried tofu, but they are very thin.

Looking at the few oily bean skins on the table, Xu Zhuo was a little surprised, these oily bean skins were actually dry and had not been soaked in water at all.

And among the skills given by the system, this thing can only be used after scalding it in hot water.

Because after scalding with hot water, it can not only stimulate the fragrance in the oil skin, but also clean some dust on the surface.

Moreover, after scalding, it is less easy to fry when fried, and the fried bell is more crispy.

Xu Zhuo glanced at other people's operations, and he didn't mean to soak in water.

Don't...... This step is lost?

Even if it's not for a better taste, isn't this dry oily bean skin really not afraid of dust on it?

Xu Zhuo didn't care about others, and decided to operate according to the skills given by the system.

He first took half a pot of water in the pot, put it on the stove and began to boil.

While the water is boiling, start cutting the tenderloin with your hands.

In fact, there is not much meat used in this dish, mainly to serve as a decoration and support for the tofu skin.

So you can't chop the meat into a puree, just cut the tenderloin into mung bean-sized pieces.

After cutting, Xu Zhuo put it in a bowl, grabbed the egg and knocked it open, put two egg yolks in it, poured in a spoonful of rice wine, and then half a spoonful of salt.

This dish is served with a dipping sauce, so you don't need to put too much salt in it, just give the meat a little bit of flavor.

After grasping and mixing the meat filling, the water in the pot is also boiling.

Xu Zhuo set aside the minced meat to marinate.

After turning off the fire on the stove, he picked up his kitchen knife and began to cut the oil bean skin.

The oil bean skin cannot be used directly, because in the process of drying, a circle of hard bean tendons will be formed on the outside, which needs to be cut off so as not to affect the taste of the finished product.

In addition, for the overall appearance, it is necessary to cut the slightly round oily bean skin into squares.

This is not only easy to roll, but also makes the bell more beautiful.

After a few pieces of oil bean skin were ready, the water in the pot had stopped boiling, Xu Zhuo put the oil bean skin into the pot, and soaked and cleaned it with the hot water in the pot.

There is a trick to doing this, and that is not to use boiling water.

Because the skin of the fried bean is too thin and dry, it will crack when you suddenly enter the boiling water, so wait for the water in the pot to stop boiling before putting it in and blanching.

It takes several minutes to boil, and at this time, Xu Zhuo was not idle, but used a wok to make a portion of salt and pepper.

Eating a dry fried bell needs to be served with sweet noodle sauce, ketchup, or salt and pepper, which is ready, but not just the same salt and pepper.

There was no ready-made one at this time, so Xu Zhuo made one directly.

Salt and pepper are very easy to make, and when there are no relevant skills, Xu Zhuo learned from Wei Junming.

Stir-fry the salt in the pan first, then fry the peppercorns, and then grind them into a powder after they are cooked.

"This kid's method of making salt and pepper is quite old, and I think Xu Jimin should have taught him. Look at other people's grandchildren, and then look at the second ancestors of your own family, this is the gap!"

"No wonder Xu Jimin likes to pretend to be forced, if I have such a grandson, it is estimated that it will be more excessive than Xu Jimin. ”

Looking at Xu Zhuo's operation, Dai Zhenting sighed with emotion.

With such a well-behaved grandson, even if he is a little busy and tired, he is willing.

No wonder Xu Jimin suddenly stepped down from Xu's restaurant, it must be for Xu Zhuo's escort.

Thinking of this, Dai Zhenting even felt some sympathy for Xu Jimin.

It's all for inheritance!

But Xu Jimin has found a good seedling to inherit Lu cuisine, but what about himself?

Apprentices can only be regarded as good, and their children and grandchildren can't even pass in cooking.

In this life, I'm afraid I can't find someone who can inherit the mantle.

Thinking of this, the joy of Dai Zhenting's birthday was mostly dispersed.

After Xu Zhuo made the salt and pepper, the oil bean skin in the pot was almost scalded.

He carefully fished it out with a colander, let it cool a little, and then vigorously squeezed the water off the oily bean skin, then picked up one and spread it on the cutting board.

After blanching, the aroma of the oily bean skin is very strong, and the color is slightly lighter.

Next, Xu Zhuo began to roll the meat.

Grab a little bit of marinated meat filling with your hands and start to spread it along the end of the oily bean skin, these meat fillings should not be smeared too much, just a little meat particle.

And the area of application does not need to be too large, a width of more than five centimeters is enough.

After applying, Xu Zhuo started to roll up from the end of the meat filling, not too tight, just roll loosely into a roll.

When rolling to the end, dip your hand in a little water and apply it to the edge of the oily bean skin, so that the oily bean skin can stick together and will not loosen.

After rolling one piece, Xu Zhuo rolled the remaining few oily bean skins into rolls.

Then lay the rolls flat together, align the ends, and cut them into small pieces of about three centimeters.

Immediately after cutting, place these small pieces upright on a plate to prevent the bean skin from deforming.

Next, start burning the oil.

When I did this step, the dry frying bell made by others was already out of the pot, and a few middle-aged chefs who were anxious couldn't hold back and began to praise.

By the way, he secretly mocked a wave of Xu Zhuo's layman's approach.

Hearing this, the little girl was annoyed.

Xu Zhuo smiled at her and signaled not to worry.

Slow work can produce fine work, no matter how fast they can do it, D-level signature skills, for chefs under the age of 30, is definitely a hurdle that cannot be overcome.

When the oil temperature in the pot reached 30% hot, Xu Zhuo pinched the oil bean skin rolls with his hands and put them into the pot one by one.

Because the oil temperature is so low, there are not many bubbles coming out around the tofu rolls.

"Cut, such a low oil temperature, if I can fry the bell crispy, I'll screw my head off!"