Rewind the clock, back to nine o'clock.

In the back kitchen of the really delicious restaurant, as all kinds of ingredients were delivered by various vendors, the staff in the store immediately started the busy mode.

At the moment, everyone is busy with their own work.

Under the leadership and training of Ding Suqin, Li Chengzhan and Lin Qiyu worked more and more quickly, and every time they cleaned the side dishes, they would wash the pork knuckles and chicken wings with them.

Because it takes a long time to stew pork feet, chicken legs and chicken wings, and Ding Suqin is too busy to do it alone.

With the help of the two of them, the progress of cleaning the ingredients has been accelerated a lot.

As usual, Xu Hao drained the soup of the honey fire recipe first, and then re-entered the steaming cabinet to steam, and then began to toss the lo-mei, and simmered the pig's trotters, chicken wings, and chicken thighs that had been washed in the lower brine pot.

After he has made all these preparations, he will come over to help Huang Tao.

Lin Zifeng and Jiang Chao, one occupies one side, holding a kitchen knife in hand, and handles all kinds of ingredients.

For a while, the sound of "chopping, chopping" continued to echo in the back kitchen.

Ding Suqin and the three of them originally finished cleaning those ingredients, they could rest, and they could work again when it would be open, and the dishes would be collected and washed quickly.

But the three of them did not go to the side to rest, but followed the three assistant chefs, and started by the way.

These employees get along very well and cooperate with each other, which makes the work of the kitchen a lot easier.

Huang Tao now has this group of capable people, and occasionally he can feel the leisurely nature of being the boss and wander around the back kitchen for a while.

Lao Qin, who was sitting on the dining chair closest to the kitchen, saw that everyone was busy working, and couldn't help but smile and ask, "Boss Huang, do you want to help wash and chop vegetables?" I'm idle anyway. ”

That's right!

In order to taste the dry-fried bell made by Huang Tao as soon as possible, he is willing to use his old arms and legs for more than 70 years to do his part for Huang Tao.

Huang Tao understood this kindness.

But naturally he couldn't accept it.

He smiled and said politely: "No, we can do it ourselves, you can just sit and rest." ”

Huang Tao glanced at the time, it was not early, it was time to prepare.

He didn't delay, washed his hands numbly, and prepared to devote himself to the business of cooking.

At this time, Xu Hao has already helped him put the ingredients needed to make a dry fried bell, Sixiang tofu skin, sliced pork and various seasonings that will be used, have been placed.

This dry fried bell is best in Sixiang tofu skin, which is the "golden clothes" that Huang Tao said at the beginning, also known as oil skin.

Of course, the tofu skin used to make this dish cannot be used in the north, and the tofu skin in Sixiang, Fuyang, in the south must be used.

The tofu skin in this place has several major characteristics, the color is golden, thin as cicada wings, and it is not a lake when it enters the water, and it is commonly known as "golden clothes".

The dry-fried bell made of Sixiang tofu skin has a bright yellow color, fresh and fragrant flavor, and has the saying that "the tofu skin is as thin as a cicada's wings, and it is crisp like a bell when eating".

This is also the origin of the word "ringing".

Speaking of this "bell", there is actually an allusion:

According to legend, Han Shizhong, a famous general of the Southern Song Dynasty, was relieved of his military power because he resolutely demanded to resist Jin.

After seeing Yue Fei killed by Gaozong, Qin Hui and others on "trumped-up" charges, he went to question Qin Hui, thus making a feud with the traitorous ministers.

Seeing that his ambition was difficult to reward, Han Shizhong simply disarmed and returned to the field, lived in seclusion at the foot of Feilai Peak in Hangzhou, and often rode a bell donkey to wander between the mountains and rivers of the West Lake to relieve his boredom.

One day, Han Shizhong rode a donkey to a restaurant to eat fried tofu skin.

Unfortunately, the tofu skin in the store happened to run out.

Han Shizhong rode a bell donkey to Fuyang Sixiang to retrieve the tofu skin.

The chef was moved by it, and learned that this person was Han Shizhong, so he took out all his housekeeping skills.

Because Han Shizhong, who was admired by the people, liked this dish, he rode a bell donkey to get the tofu skin, and people called this dish "dry fried bell".

Straight to the point!

Then he brought the basin with the pre-cut pork and looked at it.

To make this dish, there is not much meat to use, and it can be used to decorate and support the tofu skin.

So don't chop it too finely, just cut it into mung bean-sized pieces.

"Well, that's good!"

Huang Tao is still very satisfied with Jiang Chao's knife work.

He added egg yolk to it, poured rice wine, monosodium glutamate, and salt.

The final product of this dish is to be eaten with dipping sauce, so you can't put too much salt, just give the meat filling a little bit of flavor.

Mix the minced meat and set aside to marinate.

"Boss, the water is boiling." Lin Zifeng, who was in charge of boiling water, said with a smile.

Huang Tao nodded and explained: "Okay, I know, you turn off the fire on the stove first!" ”

"Good!"

Lin Zifeng obediently complied, turned off the fire, and then waited for the boss's next order.

Huang Tao picked up the god-level kitchen knife and began to cut the tofu skin.

This tofu skin cannot be used directly, because during the drying process, a circle of hard bean tendons will form on the outside, and it needs to be cut off so as not to affect the taste of the final product.

Of course, for the sake of overall aesthetics, it is necessary to cut the tofu skin into squares.

And so it goes.

It is also much more convenient to roll it up, and the most important thing is that the bell will be more beautiful.

Wait until all the tofu skins are processed.

The water in the pot has stopped boiling.

Huang Tao put the tofu skin into the pot.

I want the hot water in the pot to soak and clean it.

There is a trick to this step, and that is not to use hot water that is still boiling.

Because the skin of the tofu is too thin and dry, if you put it into the boiling water all at once, it will cause it to crack.

So you have to wait until the water in the pot has completely stopped boiling, and then put the tofu skin into the pot and blanch.

It will take a while to get hot.

Huang Tao was not idle, but took advantage of this time to start another wok.

Fry some salt and pepper.

This dried dish should be served with some dipping sauce, such as sweet noodle sauce, tomato sauce or salt and pepper.

The first two sauces, Huang Tao has prepared them in the store, and at present, there is a shortage of salt and pepper, so he has to fry a portion.

He first stir-fried salt in a wok, then put peppercorns into the wok, and continued to fry.

When it is ready, grind it into a powder.

"Not bad, not bad!"

Lao Qin, who looked at Huang Tao frying pepper and salt through the kitchen glass baffle, felt that Huang Tao's method of frying pepper and salt was very traditional, and he gave him a thumbs up in his heart and praised it silently.

After Huang Tao finished the salt and pepper, the tofu skin in the pot was almost scalded.

He picked up a colander and carefully scooped out the tofu skins.

As soon as it cools a little, I immediately vigorously remove the moisture from the tofu skin, and then pick up one sheet and spread it on the eucalyptus board.

After the tofu skin is blanched, it becomes stronger and the color becomes lighter.

His big hand reached into the marinated meat filling, grabbed a little bit of the meat filling, ran it along the end of the tofu skin, and began to spread it.

This minced meat!

Don't apply too much, just a little bit of meat.

The area of application should not be too large, and a width of about five centimeters is sufficient.

When it was done, he began to roll it from the end where the meat was smeared.

If you roll it, don't roll it too tightly.

Just roll loosely into a roll.

When it was rolled to the end, Huang Tao dipped some water from a small bowl of water with his hand and smeared it on the edge of the tofu skin.

This is done so that the tofu skin sticks together better and does not loosen.

Immediately afterwards, he rolled the other tofu skins into the same roll.

Then cut these rolls into small pieces of about three centimeters and put them upright in a basin to prevent the bean skin from deforming.

Next, it's time to burn the oil.

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

Due to the low temperature of the oil, after the tofu skin is rolled into the pot, there are no bubbles around it at all.

Xu Hao on the side was worried that with such a low oil temperature, he couldn't fry the bell to crisp.

But on second thought, the boss must have a reason for doing this.

He humbly asked, "Boss, why do you use such a low oil temperature?" ”

Jiang Chao and Lin Zifeng also had this question, and they both pricked up their ears and wanted to hear their boss's opinion.

Huang Tao took the spoon and stirred it in the pot a few times, and while turning up the heat, he said: "The key point of making a dry frying bell is to put the oil temperature into the pot at a temperature of 30%, and then turn on the high heat until the oil temperature rises to 6 or 70%, and then take it out of the pot directly." ”

"The delicious thing about this is that the bell only needs to fry it once, and the tofu skin roll can be completely fried crispy and thoroughly, and there is no need to go back to the pot to fry it again."

Xu Hao and they understood: "Oh, so that's the case!" ”

Lin Zifeng couldn't help but say: "Boss, but the fried dishes I've seen have the practice of returning to the pot and frying them again, let's only fry them once, can we do it?" ”

Huang Tao smiled and said: "It is true that many fried dishes have the practice of returning to the pot to be fried, but not all dishes have to do this, and there are some ingredients that are not suitable for this practice, such as our tofu skin, once this ingredient is returned to the pot and refried, the skin will be fried too hard, and there will even be a surging bitter taste, so you can't taste the fragrance of the tofu skin at all, so you have to use this heated oil to fry, so that the fried tofu skin can be mature and consistent inside and out, and the fragrance will be very strong." ”

As he spoke, it was time for frying.

Huang Tao didn't say anything, and continued to stir in the pot with a spoon.

Seeing this, Xu Hao and the others suddenly understood, and they also watched quietly from the sidelines, without saying a word.

Lao Qin couldn't help but take a few steps forward, his eyes looking directly through the glass baffle, watching Huang Tao's operation.

After the oil temperature in the pot rises, and the tofu skin rolls in the pot also turn yellow and bright yellow.

Huang Tao reached out and grabbed a colander.

Scoop out the tofu skin rolls in the pot one by one, and gently flip the colander a few times.

Let the excess oil run down completely.

Then continue the colander on top of the pan and pick up a bottle of sesame oil.

Continue to gently turn the colander with one hand, and pour some sesame oil into the colander with the other.

Looking at Huang Tao's operation, the curvature of the corners of Lao Qin's mouth couldn't help but tilt upward, and he sighed in his heart that Huang Tao's craftsmanship was really superb!

The reason why there is such an sigh is mainly that the freshly fried tofu skin is very crispy, and if the action is slightly too big, it will break, and Huang Tao used it in the process of gently turning the colander, and the tofu skin roll inside did not fall off at all.

This is enough to show that Huang Tao's craftsmanship is indeed superb.

At least none of the younger chefs he knows can do this.

Of course, he himself is worthy of doing this.

And Huang Tao's practice of blowing up the bell is also very correct.

Unlike some restaurants, which fry the bell half-cooked every morning, when a customer orders this dish, he will directly put it in a high-temperature pot and re-fry it.

The speed of this dish is happy, but the taste will be greatly reduced.

They also don't use hot water to scald the tofu skin.

Don't ask why?

Asking is that they are simply lazy.

There are not many chefs like Huang Tao who strive for excellence!

After the sesame oil was added, Huang Tao used a fast to place the dry frying bell in the colander on two rectangular plates.

Then, on either end of the two plates, he placed small square plates with salt and pepper and sweet noodle sauce.

As he sets the plate, it means that the dry fried bell is ready.