Stir-fried cold skin is a very common snack in the north.

According to the cuisine, it should be Shaanxi cuisine, but where there is cold skin, there is almost fried cold skin.

In terms of practices, there are even more variety.

There are those with eggs, some with meat, and some fried with bean paste.

From a culinary point of view, there is no reference value.

Home cooking, as long as it's delicious, no one will stick to the recipe.

But if you change to a master, it's a little different.

"To make fried cold skin, pay attention to the fierce heat and fry quickly, so that the fried cold skin can have pot gas. ”

This is the first time the old man has said the word pot gas.

Lu cuisine rarely pays attention to pot gas, because the high-end dishes of Lu cuisine are stewed, boiled and steamed.

On the contrary, Cantonese cuisine is more particular about pot gas.

It can even be said to be one of the essences of Cantonese cuisine.

Pot gas is a very important criterion for judging small stir-fried dishes, which is composed of four indicators, namely hot, fast, dry and fragrant.

The term "hot" refers to the temperature of the dish.

A dish full of steam, the temperature of the table should be high, and the entrance of the dish can clearly feel "hot" as the consideration.

The term "fast" refers to the speed at which the dish is cooked.

A qualified stir-fry must be cooked quickly, which is manifested in two aspects:

First, the stir-frying time should be short, whether it is made with a hand shovel or with a hand spoon with the wok turning, the chef is required to be skillful and neat;

Second, the seasoning process should be fast, so it is necessary to adjust the bowl in advance, so that the seasoning and raw materials can be quickly integrated in the shortest time.

The so-called "dry" refers to the texture of the dish.

Small stir-fried dishes with pot gas, the requirements for serving are dry and fragrant texture, the standard is that there is juice but not juice, there is thick but not thick, and there is oil but not oil.

The so-called "fragrant" refers to the aroma of the dish.

The requirement for this indicator is that the aroma of the dish itself should be strong, and even slightly burnt flavor.

Only when all these four items meet the standards can it be called a pot gas.

And the food that integrates these four indicators into one is the compulsory subject of Cantonese cuisine chefs - dry fried beef river.

To judge whether a Lu cuisine master is qualified, just let him hang a pot of soup.

The master of Sichuan cuisine is generally fried a plate of meat with full color and flavor.

As for judging the Cantonese chef, it is the dry fried beef river.

Xu Zhuo looked at the old man and asked, "Is this your method of dry fried Niu River?"

The old man nodded: "Yes, it's very similar to the dry fried Niu River, if you learn it, I will take you to Yangcheng to find Zheng Guangyao." ”

Xu Zhuo became interested: "What are you looking for him?"

"Of course it's a slap in the face! He always said that Lu cuisine has lost the essence of stir-frying, if you can make a dish with pot gas, grandpa and I can also raise my eyebrows. ”

Xu Zhuo looked at the old man speechlessly.

Can you tell me how many masters you have offended over the years?

Before, he still thought about going to Yangcheng to find Zheng Guangyao to learn Cantonese cuisine.

As a result, what the old man wanted was a slap in the face.

Alas!

With such a grandfather, why worry about having no opponents.

The old man began to prepare the ingredients for stir-frying the cold skin.

"If you want to make fried cold skin delicious, you must have crispy ingredients, such as garlic sprouts, leeks, parsley, bean sprouts, lettuce and even garlic sprouts or green chili. ”

Xu Zhuo nodded, this was very similar to the skill introduction he got.

Cool skin tendons, so you have to choose a more refreshing side dish, which can not only relieve the oiliness of fried cold skin, but also make the taste of fried cold skin richer.

The mung bean sprouts in the store were ready-made, and the old man grabbed a handful of washed ones and put them in the basket.

Then the green peppers and red peppers are shredded.

This kind of pepper is not spicy, and the main reason for adding it is to fry it and the color is good-looking.

Then, the old man prepared ingredients such as green onions, ginger and garlic, which were only used when stir-frying.

As for bean paste or chili sauce and the like, the old man didn't choose it.

"Beginners like to put sauce because it tastes good and the color is ruddy, but if you want to do it better, you have to give up using all kinds of sauces. ”

While preparing, the old man explained to Xu Zhuo the skills of making fried cold skin.

"Why? Is it because of the gas?"

"Yes, if you use sauce, you can't fry the pot at all. You should remember that fried cold skin is the same as dry fried beef river, it must be fried dry and fragrant, so that it is more delicious. ”

After the old man finished speaking, he began to adjust the sauce to be used for stir-frying the cold skin.

Because it is fried quickly, it is necessary to stir the seasoning into a sauce, so that the seasoning is easier to combine with the ingredients, and there will be no embarrassment that the salt has not melted after it comes out of the pot.

In addition, the cold skin is tougher than the pho and the texture is harder, so if you want to fry it to be as tender as the pho, you have to add some water to it when stir-frying.

The cold skin stir-fried in this way has a chewy texture and tastes as tender as pho.

The sauce is very easy to make, pour light soy sauce into the bowl, a little dark soy sauce, a little pepper, then put some salt and oyster sauce, and finally add some cold boiled water and stir it.

For a more flavorful taste, you can also add pork bone broth or chicken broth.

However, because he ate it himself, the old man didn't add the broth to it, so as not to take away the fragrance of the cold skin itself.

"Can we begin?"

Xu Zhuo saw that the old man was ready, and felt that he could start.

As a result, the old man took two more eggs and knocked them in a bowl, added a little salt, and beat them.

"Before you make it, you have to scramble the eggs. ”

After the eggs are beaten, the old man takes up the pot and burns the oil, slides the pan first, pours out the oil, and then adds cold oil to the pan again.

After it was heated, the old man poured the eggs into it.

Soon, the egg turned from liquid to solid.

The old man quickly took the eggs out of the pot, poured some peanut oil into the bottom of the pot, stir-fried the green onion and ginger until fragrant, and then added the bean sprouts to stir-fry.

Stir-fry for about a minute, then add the green and red peppers and cold skin.

Then pour in the sauce.

Continue to stir-fry quickly.

is really worthy of a person who has worked in the kitchen all his life, and when the old man made stir-frying, he used the quick word formula to the extreme.

This is fast, not only the action is quick, but also the action coordination of stir-frying is also in place.

When stir-frying, the spoon in the right hand barely moves, but relies on the left hand to keep shaking the pot, so that the cold skin in the pot keeps turning on the stir-fry spoon.

In this way, not only can the cold skin be fried dry and fragrant, but also the cold skin can be fried as much as possible, so that the juice and the cold skin can be fully combined.

When the juice in the pot was fully absorbed by the cold skin, and the bean sprouts became slightly softer, the old man poured the freshly scrambled eggs into it.

Continue to stir-fry for a minute, then bring the pan to the prepared small basin and use a sauté pan to scrape the cold skin into the pan.

Finally, top the remaining bean sprouts and eggs from the pot.

A steaming stir-fried cold skin with a rich fragrance is ready.

The whole process was smooth, and Xu Zhuo's eyes were hot for a while.

Even though he had already obtained the D-level signature dish skill, he couldn't do it so smoothly as the old man.

The style of forcing the king is really extraordinary!