Stir-fry under rice dig a spoonful, fragrant!
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The following is the latest research results of the Institute of Nothing to Do
Please eat with confidence
Some time ago, I brushed the circle of friends and was hungry by a bowl of hand-chopped shrimp.
Xing Chong visited the former po@ Teacher Lin Zhu, and was not only taught to cook by hand, but also ate the copy of the hand that had been hungry for a long time.
The meat filling is tight, the shrimp are elastic, and the spicy and salty sauce is wrapped, and now I don't consciously secrete saliva when I think about it...
In addition, I stole two kinds of Sichuan people's soul sauce, hot stir-fried cold mix, rice with noodles are suitable, any dish can be added to the liga, enhance the flavor is not a little.
The ingredients are easy to buy, the steps are simple, you can bring out a bowl of color and flavor in minutes, and you can easily get it without cooking.
Let's start with a brief introduction to this delicate kitchen lady
Mr. Hayashi Takeru, whose main business is a private picture book manga artist, has lived in Japan for 5 years and published the picture book work "Hayashi Bamboo Breaks into Kansai".
Private picture books refer to picture books made from personal experience.
She is also an authentic Sichuan girl, who has to go up to the hall and the kitchen, can make a good table with a pair of skillful hands, and takes pleasure in entertaining friends to eat at home every day.
In my heart, the girls in Sichuan are hidden delicate kitchen girls
Due to his inclusive eating habits and personal experience, Mr. Lin Zhu will always arrange and combine his favorite ingredients to create new ingredients, such as fresh meat with shrimp in his hand, biscuits crushed and sprinkled on ice cream, and made of Japanese mushrooms to make a mapo flavor.
In her words, "Food is not so rigid, do not deliberately pursue authenticity, as long as the taste is made and you love to eat, the rest are casual, casual ~ "
Teacher Lin Zhu made Mapo tofu and maitake mushrooms, she herself said that the best dish is mapo everything ~ ~
But only for the pepper has its own insistence, to be fragrant, to be spicy, to withstand the quenching of hot oil, but also to sublimate with other seasonings.
As long as there is a pepper with a correct taste, no matter the north and south of the world, Teacher Lin Zhu can make the hometown dish that is most in line with memory.
Sichuan beef noodles made by Teacher Lin Zhu.
Teach 2 universal sauces on site
Enriched the small dining table of the Sichuan people
People who eat spicy or not can be satisfied
There are 2 kinds of sauces taught by Mr. Lin Zhu.
One is chili red oil, the aroma is strong, spicy to give strength, after the dish can reproduce the Sichuan flavor of 7788.
With this sauce, mapo tofu, fried lamb with green onions, home-cooked noodles, spicy roasted yellow and spicy dice, you can also make these.
One is fried meat sauce, do not eat the light of the carb of the spicy star, and dig a spoonful at random when stir-fried rice mixed with noodles, and the whole taste is instantly sublimated.
Wrapped in hot rice, the minced meat melts, every grain of rice is stained with oil flowers, you brain supplement, how can it not be delicious!
1. Stir-fry with crispy sea pepper & shrimp in red oil
The crispy sea pepper gives Sichuan cuisine a spicy and rich base flavor type, and is also the hometown flavor that heals Lin Zhu's heart and stomach.
For Sichuanese, even if they make vegetarian dishes, they have to use sea pepper stew.
It's not hard to make, just chili noodles, white sesame seeds, and a small portion of piping hot oil.
White sesame seeds are roasted in advance. Turn on a low heat, do not add oil, roast the white sesame seeds until they change color slightly, and then mix with the chili noodles in a random proportion. The more sesame seeds, the less spicy they are, and they are friendly to friends who are afraid of spicy.
It is recommended to store in the freezer layer of the refrigerator when it is not exhausted.
Start a small, thinner pot with oil that covers the chili noodles and white sesame seeds, heat up on high heat until the pot starts to smoke a little, turn off the heat.
Pour the boiling oil on the chili noodles, stir while pouring, so that the chili noodles at the bottom can also be wrapped in boiling oil, and the oil crispy sea peppers are ready.
📒TIPS: It's not hard to make puff pastry peppers, it's hard to choose.
Peppers must be bought from Sichuan, it is best to find a well-known spice stall in the vegetable market, explain the use clearly, let the well-informed stall owners pick a bit, pick out the thickness and fine grinding evenly, fragrant enough and spicy pepper noodles, in order to have an authoritative appraisal, "Sichuan people recommend peppers, will not be bad."
Teacher Lin Zhu's pepper noodles are all made by his father at home, and he also adds pepper noodles to it, which is ready and sent to Shanghai. Usually kept in the refrigerator freezer, the aroma will not dissipate.
However, Teacher Lin Zhu has recommended a sea pepper, "the selection is serious, not a road goods, you can buy."
🛒 There is only a micro-shop, and the name of the shop is "Mouth is Very Bad"
Controlling the oil temperature is the second difficulty. The oil temperature is low, and the aroma of chili peppers is not stimulated; the oil temperature is high, and the peppers are easy to paste.
Teacher Lin Zhu taught a way to judge whether the oil temperature is appropriate: use chopsticks without water to dip a little chili noodles, put it in the oil pot, if you can hear the sound of "bang", the oil temperature is just right.
Authentic crispy sea pepper, the boiling oil just touched the chili noodles, it will emit a strong fragrance, and a slightly irritating choking, straight to the tip of the nose, do not have to try to enter the dish, you know that the absolute taste is positive enough.
The whole house is incense.
With the freshly made crispy sea pepper, Teacher Lin Zhu made a red oil copy.
Unlike the traditional Sichuan scribes with only meat, Lin Zhu teacher will add shrimp, "I like to eat shrimp and like to eat scribes, so I tried to combine them and found that it was quite appropriate."
200g minced pork with a little fat, 200g shrimp diced and then chopped a few times, retain the granular taste, a small piece of ginger cut into small pieces, add a small seasoning spoon salt, a seasoning spoon of sugar, a little soy sauce and vegetable oil, and add a little water, stir evenly, do not pursue strength.
Teacher Lin Zhu said that it doesn't matter if the shrimp are cut big or small, it is good to be happy, but it must be chopped by hand in order to retain the fiber and play it when it is eaten.
This is followed by wontons.
The filling is placed in the center of the ravioli skin, kneaded diagonally, and then dipped in one of the long horns with a little bit of minced meat, and the two sides are rotated by the backhand and stuck together, which is a beautiful yuanbao wonton.
Generally a pound of filling with a pound of wonton skin, so here used 400g, if you like to wrap a solid round, you can buy 350g.
A small yuanbao with a round belly, very cute.
Boil the pot under water, wait until the wontons are floating and then fish out, and wait for time in the middle to make a bowl of spices.
A small seasoning spoon of sugar and salt, two spoonfuls of crispy sea pepper, drizzled with a little soy sauce, a small piece of lard, just out of the pot of ravioli back to the water spirit, while hot with the bottom of the bowl seasoning mixed.
The wontons are wrapped in amber coats, shiny and fragrant.
Bite, salty, fresh, elastic teeth, faintly sweet, spicy with chewing more and more intensely, stimulate the mouth to keep secreting saliva, ha qi also insist on eating the wontons.
The side dish is a hollow dish that has been blanched in advance, and the soup can be tasted, and each vegetable leaf has a meat aroma.
2. Stir-fried pork stuffing with kohlrabi & Sichuan homemade noodles
Stir-fried meat stuffing with kohlrabi was once a god in The Heart of Teacher Lin Zhu. Add a little to the egg fried rice, spread a little in the steamed egg... Any carb can hold it.
It is also her occasional lazy cooking recipe.
Even the water to catch a bowl of noodles, mix a mixture, no pepper is also very delicious, proper late night light ~
The ingredients are simple: minced meat and kohlrabi, the ratio is 3:2, and the bean paste.
Kohlrabi is a rhizome vegetable that tastes like a dehydrated radish, tough and crisp, and needs to be cut into small cubes here.
Heat the pan over medium heat, pour a little more oil, sauté the bean paste until fragrant, then add minced meat and kohlrabi.
Stir-fry well, reduce the heat, add a spoonful of cooking wine around the side of the pot, and a spoonful of sugar, and continue to stir-fry until the fat shrinks and becomes transparent, and the meat is crisp and shiny.
Teacher Lin Zhu added two dried peppers to increase the fragrance.
📒TIPS: Minced meat is more recommended to buy commercially available.
Beaten with a machine, the particles are clear, it is easier to fry in the oil pan, and it is also easy to save yourself. It is best to bring some fat meat, boil it out is lard, and it tastes very delicious.
Kohlrabi was sent from Sichuan by Mr. Lin Zhu's family, and it also had to be sold on Taobao, and the place of delivery was Sichuan.
In the north, kohlrabi is pickled after dehydration, which is commonly known as pickle lumps.
Freshly fried meat sauce, just suitable for making bowls of Sichuan noodles.
Start with a pot of boiled noodles, and the fine noodles will be cooked after a few turns in boiling water.
At the bottom of the bowl are the previously made puff pastry peppers, a little soy sauce, a small spoonful of salt and half a spoonful of sugar.
Cover the strip, spread a layer of meat sauce, sprinkle with green onions, drizzle with sesame oil, mix well and eat.
The kohlrabi is crunchy, absorbs the saltiness of the bean paste, and is very interesting to bite in the mouth.
The noodles are dyed red by crispy sea peppers, the meat is shredded between the gaps, the lard aroma is strong, pick a chopstick, and the heart in the mouth is the enthusiasm of the Sichuan people.
📒TIPS: Noodles are recommended to be thinner, well cooked, and easy to wrap together, wrapped in minced meat. Teacher Lin Zhu uses "Qingzhu Palace Noodles", which are sold on Taobao.
Lin Zhu's love for food, more than that
Teacher Lin Zhu's kitchen is not large, but the things are complete, scattered on the table, actually did not feel chaotic, but there is a kind of life atmosphere that has been managed with heart.
How to make the kitchen chaotic and orderly, good-looking and comfortable but without a sense of deliberateness, Teacher Lin Zhu has his own experience:
Kitchen utensils, the color as far as possible to keep the same. Although I buy it when I see what I like, most of them are blue and yellow, and no matter how they are placed, they are more harmonious.
🛒 This blue seasoning can is a set of keywords "food seasoning box".
🛒 The drainage basket also found a link, the shop is "Ichiya Group Life".
When things are used up, they will be returned to the place, and the dishes and chopsticks will be washed immediately, so that even if the kitchen is finished, the kitchen will not be very messy, and it will be clean after cleaning up a little.
Watching Teacher Lin Zhu cook next to her, it felt like she was cleaning up and washing her hands at any time, so it was difficult to see dirty and messy, and the habits were very good.
If you don't use something, you can work around and make your cooking more happy.
It is nice to use an empty wine vase as a vase, place it on the windowsill, and insert some plants at random.
Sun-dried orange peel, worn with fine hemp rope, hung on the closet.
🛒 On Taobao, there are ready-made ones for keywords such as "dried orange" and "thin hemp rope"
Today's menu is marked on a sticky note and then pasted on the refrigerator, which is full of ritual.
Make a room for yourself to put an iPad or mobile phone, watch a drama while cooking, and even prepare a small glass of sweet wine at hand
As a person who loves to cook and care for life, Teacher Lin Zhu has been passing on a concept: "Cooking is really a low-cost thing, and it is very easy to get a sense of happiness."
Cooking for her was never a job, but a home. Pick your favorite dishes, make food to eat, entertain two or three friends to eat, drink and chat, how happy, "There is no happier thing than playing!" 」
Tableware is not the kind that spends a lot of money to buy, on Taobao to see more shopping, you can find a lot of good-looking and cheap styles, "things are used to use, buy home to use the hand."
Otherwise, how to call it Taobao, right?
For example, this Suzuran water cup, round and fat, like a tumbler, as long as 30+:
🛒 Keywords: "Suzuran Water Cup"
This is only cheaper, 19.9 free shipping:
🛒 The purchase shop is "Arita Yakiniku Shop"
The most expensive one is an Oden pot brought back from Japan, which is equivalent to less than 200 yuan:
🛒 This is only a bit expensive to buy in China, to 400+, the keyword is "Wangu burned stoneware ears", if you can't find it, you can search for it with pictures.
Accumulated, there is also such a full cabinet, cooking before coming here to pick a bit, quite a kind of happy hhh of choosing concubines to flip the brand
After the meal is served, simply take a neat photo to record the moment, but also not miss the most delicious moment of food.
Before leaving, we had the privilege of seeing Ms. Lin Zhu's manuscript and her upcoming new book, which contains food that is so cute!
I would like to seriously ask Teacher Lin Zhu when to participate in the sister who rides the wind and waves, I will definitely go to the scene to help!
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Researcher of this article
Anna
Food is a compromise that I and Anxiety take a step back.
A researcher from Wuhan, he loves spicy and salty fireworks food, and always loves and kills with carbs, and does not eat coriander.
It is a rabbit that does not eat rabbits
Lattes and beer lovers.
The photographic style hovers between thick red sauce and fresh and refreshing taste.