"[Anti-sand salted egg yolk] is a favorite snack in Chaoshan area."

While pouring potato starch and flour into the basin, Li Yi explained: "The Chaoshan area likes to eat anti-sand snacks, such as anti-sand taro, anti-sand sweet potato, anti-sand cashew nuts, etc., and anti-sand salted egg yolk is one of them.

Its main ingredient is salted egg yolk, which is to wrap the noodles and fry them in oil, and then fry them in syrup until they are reversed.

But it's easy to say, and it's also a test to do.

The first difficulty is the noodles. ”

Li Yi put aside the bag of starch and flour that had been poured out: "There are two ways to wrap noodles in this snack, one is to wrap it in puff pastry, just like wrapping rice balls."

The other is to hang the batter, just like making fried crispy meat and pot-wrapped meat.

Personally, I prefer to use puff pastry wrapping, because the salted egg yolk will be crispier and more glutinous on the outside, and the taste will be better.

But this method is too time-consuming, and it is not suitable for us to sell in large quantities at food festivals, so it is more convenient to hang paste. ”

Stirring the starch and flour in the basin evenly, Li Yi explained: "Generally, when you make it at home, you can use the fried powder that can be bought on the market.

The starch we use here is potato starch, which is the kind of starch used for pot-wrapped meat.

The potato starch foams well, and it will be crispier when it comes out of the pan, but it is not easy to hang on to the ingredients, so we have to mix some flour to mix, and the ratio is about 2:1. ”

As he spoke, he dusted off the flour on his hands, took a basin of water, and poured pure water into it.

After pouring half a basin, he stopped and took out a bottle of beer.

Opening the beer, he poured it into the basin and explained: "Here we use two catties of starch and one catty of flour, a total of three catties."

When adjusting the batter, the ratio of noodles to water is generally 1:1.3, so you need to put about four catties of water.

But in the water, we can add some beer.

Our salted egg yolks are all fried raw, and the fishy smell is still relatively large.

Beer has an alcohol component, which can remove the smell when frying and add some hop aroma. ”

After adjusting the batter, Li Yi washed his hands and put the wok on the stove.

Filled the pot with peanut oil, turned on the fire, and Li Yi brought the salted egg yolk basin closer.

These are salted egg yolks that are beaten from raw eggs, and they also exude a fishy smell.

After rinsing the egg yolk with water, the oil in the pan is already hot.

After holding the egg yolk with chopsticks and rolling it in the batter to evenly coat it with a layer of batter, Li Yi put it into the oil pot.

After getting out of the pot, the batter ball quickly floated up with fine bubbles.

Soon, as Li Yi put the salted egg yolk balls into the pot one after another, golden balls soon floated in the oil pot.

After dropping dozens of them, Li Yi stopped and used a colander to flick the salted egg yolk balls, letting them roll in the pot to help them heat evenly.

After their color began to change to dark and brownish-red, Li Yi fished them out and put them in a basin on the side.

Looking at Li Yi's operation, the stall owners below couldn't take their eyes off it, whispering in a low voice.

They are all locals and grew up eating salted duck eggs, but they haven't seen this practice yet.

In the live broadcast room, looking at Li Yi's fried salted egg yolk ball, the barrage area was full of drooling emojis.

"It can't be unpalatable, right?"

"Deep-fried batter and salted egg yolk, what kind of fairy combination is this?"

"What a luxury! One bite is a salted egg yolk! When I was just cooking the baked vegetables, I used four salted egg yolks for a baked chicken wing! ”

"Highly recommend KFC to come and learn! Isn't this a hundred times better than that taro sweet potato ball? ”

The audience was amazed, Li Yi had already wrapped a pot of salted egg yolks in batter and fried it.

The audience was amazed, Li Yi had already wrapped a pot of salted egg yolks in batter and fried it.

After taking out the last pot of salted egg yolks, Li Yi restarted the pot and brought out two woks.

Pouring two spoonfuls of water into one of the pots, Li Yi turned on the fire and burned it, then took a bag of white sugar and poured it into it.

asked Zhao Jinmai to wash some shallots, Li Yi cut off the green onions, finely chopped them into minced pieces, and asked the camera: "Class test, who still remembers the four stages of frying sugar?" ”

Hearing his words, the audience in the live broadcast room replied with a barrage.

"Hanging frost!"

"Pull the silk!"

"Hanging frost, silk drawing, glass, sugar color."

Looking at the audience's answer, Li Yi nodded, and then said: "This anti-sand [anti-sand salted egg yolk] anti-sand is actually hanging frost."

The process of anti-sand is to heat the syrup, and then in the process of stir-frying, it will be reversed due to the cooling and a layer of frosting will be condensed on the ingredients.

The frosted hawthorn commonly eaten in the north is made in this way. ”

As he spoke, Li Yi had already quickly cut all the green onions in his hand.

The sugar in the pot had melted and began to boil.

Looking at the state of the syrup in the pot, Li Yi scooped up the green onions on the board and put them in the pot.

Stirring with a frying spoon, Li Yi explained: "The purpose of adding chopped green onions to it is to remove the fishy smell of the egg yolk and increase the fragrance of the green onion, so that it tastes more palatable." ”

At this time, a stall owner raised his hand and asked: "Leader, you just said that you can't stir it when boiling sugar, why can this dish be stirred?" ”

When Li Yi heard this, he glanced up at him and patiently explained: "Because the syrup we boiled just now is to make halva, and if we don't stir it, I'm afraid that it will turn into sand."

Now what we want is anti-sand, of course we can stir it, if we don't stir it, I'm afraid it won't be anti-sand! ”

Everyone's comprehension ability and understanding style is different, but as long as you dare to ask questions, you are a step forward.

With the fire on, Li Yi stirred the syrup, and the steam in the pot rose.

As the temperature of the syrup rises, the green onions in the pot gradually precipitate out the water and become ripe, and the aroma of the green onions gradually spreads.

Seeing that the state of the green onions began to turn dry and green, Li Yiguan turned a little angry and beckoned to Wu Lei: "Base, bring two spatulas over." ”

Wu Lei took two spatulas in response and sent them to Li Yi.

But Li Yi didn't answer, but motioned for him to wait in front of the empty pot on the side with two spatulas, and then took the freshly fried salted egg yolk balls and poured half a basin into the empty pot.

Then, Li Yi took a frying spoon and scooped out a spoonful of syrup mixed with chopped green onions from the syrup pot and splashed it on the salted egg yolk ball.

"Mix."

Li Yi opened his mouth to signal, and kept scooping out the syrup in his hand and splashing it on the salted egg yolk ball that was not stained with syrup.

Wu Lei did as he said, took two spatulas and stirred them vigorously.

As he stirred, the salted egg yolk balls in the pot began to collide with each other and become stained with syrup.

But because there is no fire under the pot, the syrup begins to cool down gradually after coming into contact with the cold bottom of the pot and the spatula, and the hot syrup gradually cools down.

After cooling, the syrup gradually precipitates a layer of sugar foam, which looks like a layer of cold cream has condensed on the salted egg yolk ball.

Sand! Sand!

Wu Lei's spatula scraped the bottom of the pot, and a layer of white sugar fell off, making a rustling sound.

And the smell of green onions in the pot mixed with sweet fragrance is also wafting around, evoking the sound of swallowing saliva.

In the live broadcast room, the audience watched with greed.

Some viewers couldn't help but ask: "Is there a big brother in Chaoshan, is this delicious?" What does it smell like? ”

2

(End of chapter)