When frying pine nuts, the oil temperature should not be too high, because this thing is relatively dry and has little moisture, and it contains a lot of oil.

If you fry them in hot oil, you can easily fry them.

Therefore, when frying, the oil temperature should not be too high, just four or five percent hot.

Frying with oil at this temperature can not only fry the pine nuts crispy and fragrant, but also will not appear mushy.

And after frying, a thin layer of lard will be left on top of the pine nuts, which will taste more fragrant.

Dai Zhenting fried the pine nuts while telling Xu Zhuo what to pay attention to in this regard, this thing doesn't need to be fried for too long, just a minute or two.

If you fry it for too long, it is easy to fry the fat in the pine nuts, and the taste and aroma will be greatly reduced when you eat it.

After the pine nuts were fished out, Dai Zhenting poured out the oil in the pot, leaving a little base oil for later use when making honey.

After doing this, the honey in the pot is almost ready to come out of the pot.

Dai Zhenting turned off the fire on the stove and lifted the lid of the steamer, and the aroma spread out with the misty steam.

Compared with the second steaming, this fragrance is a little less intense, but it has more lotus seeds and dates, especially the flavor of dates, which blends with the original ham taste, and is surprisingly good.

In the midst of the aroma, Dai Zhenting took out the small basin in the steamer.

After two steaming, coupled with ingredients such as dates and lotus seeds, the soup in the pot has turned slightly red, and the color above the piece inside has become more ruddy and beautiful.

He carefully poured out the soup in the basin, and then carefully put the meat in the basin on the plate, neatly surrounding the dates and lotus seeds.

Even if the presentation of this dish is over, the next step is to make the sauce and then pour it on top of the meat, and the dish is considered to be completely ready.

Dai Zhenting put the wok that had just fried pine nuts on the stove, poured in the decanted braised soup after heating, and boiled over high heat.

Use a spoon to skim off some of the foam on the surface and pour in the honey that has been prepared before.

After the pot boiled again, the color of the soup had become more ruddy, and Dai Zhenting took the pre-stirred water starch and poured it into the pot in a circle.

The soup soon became much thicker and brighter in color.

At this point, the sauce is already ready, but there is still one ingredient missing, that is, sugar osmanthus for flavoring and seasoning.

In Zhejiang cuisine, there are many dishes that use the ingredient of sugar osmanthus.

The so-called sugar osmanthus refers to a sweet condiment that is pickled and brewed with fresh osmanthus and white sugar, honey maltose, etc., and is widely used as auxiliary raw materials for traditional snack cakes and dim sum such as glutinous rice balls, porridge, moon cakes, sesame cakes, pastries, candied fruits, sweet soups, etc., with delicious and fragrant colors.

After putting in half a spoonful of sugar osmanthus, Dai Zhenting immediately turned off the fire.

Then start stirring in the pot with a spoon to stir the sugar osmanthus together.

"After putting in the sugar osmanthus, you should immediately turn off the heat, and use the residual temperature in the pot to force out the aroma of the osmanthus, if you continue to cook, it will accelerate the volatilization of the fragrance, so that the fragrance of the osmanthus will not last. ”

Dai Zhenting explained to Xu Zhuo the use of sugar osmanthus flowers, and then picked up the wok with one hand and began to pour the juice.

The so-called honey sauce in the honey fire recipe is the current pouring sauce.

The sauce should not be too thick, otherwise it will taste like a mouthful, and it should not be too thin, too thin to hang on to the meat, and it will be imperfect when eating.

In addition, the pouring juice should also be transparent and ruddy, and the color should be bright, so that it can be considered qualified.

Dai Zhenting muttered while scooping the pot with a spoon, and poured the juice mixed with the aroma of osmanthus flowers evenly on the top of the steamed and lotus seeds.

After this step was done, Dai Zhenting grabbed a handful of fried lotus seeds and sprinkled them evenly on top of the meat.

This famous Zhejiang-style dish has been made.

Several videographers came over and took close-ups while swallowing saliva.

It was not easy, it took six or seven hours, from breakfast to mid-afternoon, and now it is finally ready, this dish is really laborious.

However, when everyone swallows saliva, they also have a question in their hearts.

With so much sugar in it, and honey and sugar osmanthus, will it taste good?

For people who don't eat sugar, this is not enough to kill people.

I don't really understand the preferences of Zhejiang people.

Not only were these cameramen a little curious, but even Li Hao whispered on the side: "Will this be delicious? So much sugar, this is not good in Jiangsu and Zhejiang, put a bunch of sugar in the dish at every turn, can this still be eaten?"

He hated desserts and completely forgot that he had just eaten almost a whole plate of plucked tangerines.

Yu Keke said: "This dish is super delicious, sweet and salty intertwined, the two flavors are very well integrated, no matter how you eat it, you will not get tired of it, when I used to be at home, my favorite dish is this dish." ”

As soon as she said this, Li Hao's interest came, and he was ready to try it again with difficulty.

As a result, when I was about to try it after taking a close-up, I saw Xu Zhuo sitting at the table silently.

Yes, it was cut off.

However, this also proves from the side that this dish tastes really good, otherwise Xu Zhuo would not be so active in tasting it.

Li Hao licked his lips, he was not too frustrated, because Xu Zhuo's meal was small, even if he tried it, he couldn't eat a few bites, and after the shooting, he would still be cheaper.

Just a few more minutes.

And it happened from Xu Zhuo's reaction to see how this dish tasted.

In front of the camera, Xu Zhuo was already in place.

He didn't talk nonsense, he just grabbed the meat with chopsticks and started eating.

After six or seven hours of steaming, the top of this piece has become crispy, and it can be opened with a light clip of chopsticks.

Xu Zhuo picked up a small piece of lean meat and put it in his mouth, and the first thing he tasted was a sweet and silky taste, the taste was not strong, but very soft.

Then, with a pinch of the tongue, the lean meat begins to spread out in the mouth.

The slightest hint is very distinct, after all, this is not fresh meat, but a three-year-old ham, the meat has become delicate and firm, and it is also very sensible.

These lean meats are mixed with the salty and umami flavor that is unique to ham, and instead of conflicting with the sweetness of the honey, it has a very harmonious feeling.

In addition, the lean part of the meat is a little dry because it lacks fat and moisture, but the honey poured on it acts as a lubrication.

This makes this legendary dish, even if you only eat the lean part, the taste is very good.

Not to mention that it melts in the mouth, but the taste is also very moist, and the honey seems to wrap a fragrant coat in these lean meats.

When eating, the wisps of shredded meat exude a faint salty and umami taste, and then they are washed away by the honey.

This cycle repeats, there is no imagined sweetness, nor the expected sweetness.

Some are just sweet and salty flavors, constantly stimulating the taste buds, making people want to eat after eating, and they can't put down their chopsticks at all.

This is probably the charm of the honey sauce fire recipe.

Loved, loved.