Silk tangerine is a traditional famous dish in Zhejiang, and the authentic method is to use the seedless tangerines produced in Huangyan, Zhejiang Province as the main ingredient, with sugar osmanthus and other ingredients for cooking.

This dish is bright yellow in color, sweet and sour, crunchy and refreshing, and is a sweet and sour dessert dish suitable for all ages.

When Yu Keke heard that Dai Zhenting wanted to eat silk tangerine, he immediately agreed: "Wow, wow, thank you, Grandpa Dai." ”

After finishing speaking, he turned his face and said to Sun Panpan: "Today we have a mouthful, I have eaten the silk drawn tangerines made by Grandpa Dai before, the taste is super good, no matter how you eat it, you can't get tired of eating it." ”

In the past, Dai Zhenting often went to Yu Peiyong, and the two naturally learned from each other.

Therefore, it is not surprising that Yu Keke has eaten the silk tangerines made by Dai Zhenting.

In fact, there are fruits and vegetables in various cuisines, such as apples, bananas, pears, etc., which are more classic dishes of fruits.

However, in recent years, there have been more and more innovative dishes, and a variety of more fashionable fruits have also joined the silk drawing army, such as silk kiwifruit, silk mangosteen, silk bayberry, etc., which are very popular with diners.

The tangerine dish that Dai Zhenting is going to make now is a traditional dish in Zhejiang.

The reason is that this is the production area of tangerines, so there is this dish, just like there are plucked apples in Shandong, after all, Yantai apples are a specialty of Shandong.

In fact, the dish of silk tangerines is not as good as the silk kumquat of Cantonese cuisine in terms of fame, after all, the kumquat is whole, and it can be eaten with the skin.

And the tangerines have to be broken into petals one by one, and the appearance is naturally not as good as a round little kumquat.

However, in terms of taste, because sugar osmanthus is used in silk tangerine, it tastes sweet and fragrant with osmanthus.

Everyone just do it, anyway, it's idle at this time, it's better to shoot one more video, accumulate more materials, so that if you don't have time to shoot videos in the future, at least you can use inventory to deal with it, instead of putting fan pigeons.

Xu Zhuo took the steamer to a spare stove in the corner and continued to steam, cleaned up the workbench, and then put the tangerines that Sun Panpan bought, and then put the ingredients and condiments to be used, and the shooting of the tangerines officially began.

In addition to the main ingredient of tangerines and the sugar used for silk drawing, there are flour, eggs, cooked sesame seeds, cooked lard, wet starch, and sugar osmanthus.

Because the studio often shoots videos, I specially got a refrigerator, and all the commonly used seasonings are used.

After Dai Zhenting and Xu Zhuo sang and introduced the dish of silk tangerines in harmony, they began to make it.

This kind of dish is not like those dishes that are very famous, and it can be introduced for a long time just to introduce the allusions and history of the dishes.

The dish of tangerines is only a decent dessert dish at the banquet, and it is neither a big dish nor a main course, so there is nothing to introduce.

Dai Zhenting recalled the feeling of eating this dish for the first time when he was young.

After the memories are finished, the production begins.

This dish is considered a side dish at any banquet, and the method is relatively simple, except for the difficult step of boiling sugar, the other steps are all very simple.

Even people who don't have a basic cooking foundation can almost do it well.

Xu Zhuo followed Dai Zhenting to start making, first peeling and peeling the tangerine, and then breaking it one by one.

After doing this, carefully tear off the white silk wool from the tangerines with your hands.

These white silk wool tastes slightly bitter and affects the appearance of the dish, so it is necessary to tear it off as much as possible, so that the taste of the dish will become better.

Together, the two of them began to clean up the tangerines.

One is a master of Zhejiang cuisine, an old man who has been up and down in the culinary circle for nearly 50 years, and the other is an upstart in the kitchen world, a newcomer in the industry who has become famous in the past two years.

However, the two have a common characteristic, that is, they have obsessive-compulsive disorder.

Xu Zhuo's obsessive-compulsive disorder is actually not obvious, but in characteristic occasions, this problem will be infinitely magnified, such as when eating oranges, the white silk on it will be cleaned up before eating.

Otherwise, I always feel that the oranges I eat are not clean.

Of course, after being with Yu Coco, this problem has improved a lot.

Because every time he wanted to clean up the white silk wool slowly, Yu Keke would snatch the orange from the side and stuff it into his mouth.

made Xu Zhuo very helpless.

After cleaning all the tangerines out, it did improve a lot visually.

Next, Dai Zhenting placed the tangerines on a tray, sprinkled some flour on them, and gently kneaded them with his hands to make the flour and oranges combine better.

After doing this, he started making the hanging paste.

Almost all of the shredded dishes are fried, and if you want to fry this juicy fruit, you must first hang a layer of paste, otherwise it will be easy to fry the pan when frying.

And these tangerines are hung with a layer of paste, and the taste will be better when eating.

The tangerine paste is very easy to make, put two or three eggs into a small basin, then put in two handfuls of flour, then pour in some dry starch and some water, stir into a slightly viscous batter, and the batter is made.

When Dai Zhenting was making, Xu Zhuo was not idle, and he was also learning.

Although you may not be able to learn, you can learn to fur, after all, as long as this kind of silk drawing dish is sweet enough, it will not be overturned.

After the batter is ready, Dai Zhenting puts the wok on the stove, turns on the heat and then puts in the prepared cooked pork.

If you want this dessert to taste good and delicious, you have to make it with lard.

Dai Zhenting talked to Xu Zhuo about the benefits of eating lard while burning oil, the older generation of chefs like to use lard to make dishes, Xu Zhuo feels that in addition to the fact that lard is really delicious, it is also related to the fact that they have experienced an era of scarcity of materials.

At that time, people had a kind of obsessive attachment to lard.

No matter what you do, you like to add lard to spice up, and I always feel that only by putting lard can the taste be more fragrant and delicious.

It didn't take long for the oil in the pan to reach 60% hot and ready to be fried.

The heat of fried tangerines should not be too large, otherwise it is easy to crack the tangerine, and once the juice inside flows into the oil pan, it will be a kitchen disaster.

However, the oil temperature should not be too low, otherwise the batter will fall apart after the tangerines are put into the oil pan.

Considering that the whole frying process is just to fry the batter on the outside and crispy, it is best to keep the oil temperature to 60% hot.

After Dai Zhenting finished explaining, he began to blow up.

He poured all the tangerines into the batter, stirred a few times to make the tangerines and batter stick together, and then took chopsticks, picked up the tangerines in the basin, and put them into the oil pan one by one.

Xu Zhuo quietly took two steps back.

Although Dai Zhenting's cooking skills are very superb, if these tangerines really want to explode in the pot, it is definitely not a joke, so you have to be careful.

After all, he is a person who eats with his face.