Source: Chef Micro Reading
Tempura fried toon
Production/Wei Xuelin
Five kinds of flour are crispy and fried, and the fried toon is crisp but not hard, fully preserving the tender taste.
Production Process:
1. Fresh toon head to choose clean, break into small flowers, take 200 grams and set aside.
2. Adjust tempura crispy fried paste: pour 300 grams of flour, 20 grams of corn starch, 20 grams of glutinous rice flour, 20 grams of noodles, 10 grams of baking powder, 1 whole egg, add 300 grams of ice water and stir until there are no particles, add salt, chicken powder, and monosodium glutamate and stir well to become tempura paste.
3. Add wide oil to the pot and burn until 60% hot away from the fire, the toon head hangs evenly tempura crispy paste, put it into the pot one by one, fry until it is set, wait for it to become light yellow, and pick out the drainage oil. Put the oil pot back on the stove and continue to burn until it is 70% hot, pour in the toon head, grab an appropriate amount of tempura crispy paste and throw it into the pot, re-fry until the color is golden, drain the oil, sprinkle the appropriate amount of pepper and salt on the plate, and garnish it slightly.
Q: When re-frying the toon head, why grab a handful of crispy fried paste?
A: When the first time it is fried, the crispy paste may fall off, and sprinkling an appropriate amount of raw paste during re-frying can make the finished dish sell better.
Q: Is the technique used in this dish soft fried or crispy?
Wu Juncheng (Head Chef of Yantai Juhailou Restaurant): I feel that this dish technique is biased towards crisp frying, soft frying generally uses whole egg paste or protein paste, and the oil temperature is relatively low, the dish is soft on the outside and tender on the inside, representing the dish such as soft fried shrimp, and the taste of this dish is crisp. I once learned simple Oriental cuisine from a Japanese master, and when the chef made tempura, he sprinkled the crispy fried paste into the pan in advance, and then dragged the crispy fried toon, so that the crispy pulp particles that matured in advance could be hung on the toon, and the taste of the dish was more crisp.
1. Toon head hanging paste
2. Remove from the heat and fry in 60% hot oil until it is fixed and fished out
3. Add 70% of the hot oil to re-fry
4. Throw in the appropriate amount of crispy and fried paste
Oil toon brine noodles
Production/Liu Xin
The cooked noodles are returned to the pot and the marinade, chili peppers, oil toon, and pickles are added to the flavor, and the dishes are yellow and bright, and the aroma is attractive.
Batch prefabrication:
1. Make plum vinegar: wash 5000 grams of fresh plums, soak in salt water for 3 hours to remove astringency, fish out a slight pat, put it in a glass jar, lay a layer of plum sprinkled with a layer of rock sugar crushed, a total of 5000 grams of rock sugar, and then pour 1000 grams of rice vinegar, sealed and put in a cool place. Because fermentation produces gas, it is necessary to open the lid and remove the air every day, and every few days, it is necessary to shake the jar to make it taste uniform and consistent, and it can be used after 30 days of soaking.
2. Fried toon: Cut off the old roots of the fresh toon, wash and drain, change the knife to a length of 3 cm, and set aside. Put 3000 grams of rapeseed oil into the pot to cook, fry 300 grams of green onion and ginger slices on low heat until the color is browned when the residue is drained, put 1500 grams of toon sections on low heat to fry dry water vapor, put in 100 grams of dried peppers and continue to fry on low heat until the raw materials become wrinkled, even the oil belt material is loaded into the container, covered and left to stand overnight.
3. Boiling marinade: Tuodong sweet soy sauce 2000 grams, soybean soy sauce 1000 grams into the pot, add 2000 grams of water, add 250 grams of marinated plum paste, 150 grams of dried lemongrass, fresh mint leaves 100 grams, nine-made tangerine peel 70 grams, fragrant leaves 30 grams, star anise 20 grams, cinnamon 15 grams, white cardamom 15 grams simmer for 40 minutes, turn off the heat to cool, drain the residue into the crisp box sealed and refrigerated.
Cooking process:
1. Bring water to a boil, roll out 150 grams of lasagna in your hand and cook for 1 minute until it has just stopped growing, remove from the cold and set aside.
2. Heat the pot with oil to 50%, add 10 grams of minced garlic, 30 grams of minced pork belly, 25 grams of chopped pickled vegetables over low heat, add 200 grams of broth, add 35 grams of marinade, add an appropriate amount of salt, white pepper, cook the lasagna on high heat for 1 minute, put 30 grams of oil chili pepper and stir well, sprinkle 25 grams of pea tips and stir-fry the juice, pour 30 grams of oil in the toon and turn it over, put the pot on the plate, and then garnish the oil toon 25 grams to go.
To make oil chili peppers:
1. Mix the dried bullet pepper and dried woven golden pepper in a 1:1 ratio, soak in hot water for 30 minutes, drain and crush.
2. Put 5000 grams of salad oil into the pot and burn it to 50% heat, add 300 grams of ginger, 300 grams of minced garlic, 3000 grams of crushed chili pepper and stir-fry dry water vapor, and then put 700 grams of black tempeh and 400 grams of soybean flour and peanut flour each over low heat, the whole process takes about 20 minutes, and the finished product is fragrant and spicy.
1. Oil toon
2. Pickles
3. Add the lasagna with marinade, pickles and other ingredients to the taste, add oil and chili peppers and turn well
Crispy fried toon rolls
Toon, leeks, minced meat, bean sprouts four raw materials stir-fried incense as filling, both green spring elements, but also oily and crisp, very popular with young guests.
1. Mung bean sprouts to the head and tail, toon cut off the old roots, leeks to choose the old leaves, the three raw materials are washed separately, change the knife to grow 1 cm segment, and then the toon is rinsed with water and set aside.
2. Stir-fried filling: Put the bottom oil into the pot and burn until 50% hot, put 30 grams of minced ginger and stir-fry until fragrant, pour in 200 grams of minced pork belly and fry until it changes color, then 200 grams of mung bean sprouts, 150 grams of toon segments, 100 grams of leek segments, add 5 grams of salt, 5 grams of chicken juice, 4 grams of monosodium glutamate, 6 grams of white pepper powder and stir-fry until fragrant, put out for later.
3. Wrapping: Change the skin of the spring roll into 12 cm square slices, put 30 grams of filling into each piece, wrap it into a roll, and seal it with egg whites.
Take 6 spring rolls and fry them in 70% hot oil until golden brown, drain and plate, garnish with a little garnish.
1. These four ingredients are needed to make the filling: bean sprouts, leeks, toon, and minced meat
2. Four kinds of raw materials are fried into a filling and wrapped in spring roll skin
Toon stone pot tofu
Production/Feng Zhang
The derivative version of "Toon Tofu", in addition to the two main ingredients, also adds shrimp, crab meat sticks, diced bamboo shoots, lard residue to enhance the fragrance, put into a hot stone pot to walk, the rich smell of toon fills the table, can last a whole meal.
1. 350 grams of lactone tofu cut into small pieces, rinse and set aside; fresh shrimp and crab meat sticks are poured into oil and salt water, fished out of the controlled net water and diced for later; spring shoots peeled, boiled in salt water until broken, fished out and drained and cut into cubes; red toon head selected net diced; lard residue chopped and set aside.
2. Heat the pot with rapeseed oil, add 5 grams of minced green onion and ginger, 10 grams of lard residue and sauté, add 25 grams of diced shrimp, 20 grams of diced bamboo shoots, 20 grams of diced crab meat and stir-fry until the water vapor is semi-dry, pour the pot end away from the fire and then use the bottom of the spoon to grind and stir-fry until the water vapor is semi-dry, pour a little broth, add 8 grams of Donggu yipin fresh soy sauce, 5 grams of chicken powder, 5 grams of monosodium glutamate, 1 gram of white pepper powder, stir-fry well under the diced toon, and put it into the stone pot that burns until it is hot.
1. Ingredients needed to make this dish
2. Pour lactone tofu into a colander to rinse
3. Put the head of the sauce in the pot and pour in the diced shrimp and simmer until fragrant
4. Pour in the lactone tofu and stir-fry with a spoon on the back
5. Crushed toon under
Toon tofu rolls
Production/Wang Xiangwei
"Toon tofu" rolled into the skin of the oil beans and fried until golden crisp, cut into small pieces and staggered, instantly become super stylish.
1. Heat 30 grams of salad oil in the pot, add 500 grams of brine tofu cubes with a hand spoon and fry dry water, add MSG, chicken essence 5 grams each, salt 3 grams and stir fry evenly, put out and let cool and set aside.
2. 300g of washed toon sprouts and chop and mix with sautéed tofu cubes to form tofu filling.
1. Put two pieces of oil bean skin into 70 ° C warm water and blanch until soft, remove the drainage and lay it flat on the board, put in the appropriate amount of toon tofu filling and roll it into a cylinder with a diameter of 2.5 cm, cut off the excess oil bean skin at both ends.
2. Put the toon tofu roll raw blank into a colander, pour 80% hot oil and fry until the skin is golden and crispy, turn over and continue to fry until it changes color, control the oil, let it cool and set aside.
3. Change the fried toon tofu roll into a small section of about 3 cm, and plate it as shown in the picture.
Production key:
Tofu must be fried dry water, not only to highlight the fragrance of toon sprouts, but also to prevent moisture from oozing out when walking vegetables, soaking the "coat" of oil bean skin, affecting the appearance.
1. Stir-fried chopped tofu, chopped toon sprouts and seasonings, mix well into the flavor
2. Roll into a column shape in the skin of blanched oil beans
3. Put the toon tofu roll raw blank into a colander and pour 80% hot oil and fry until golden and crispy