Li Xia is gone.
Among the four seasons in Jinan, the most beautiful and my favorite is early summer. The day is lukewarm, not as hot as midsummer, walking on the shore of Daming Lake, the willows hang the golden thread, the flowers spit out Danfang, the wind is also gentle, the lotus leaves on the shore are fielded, the green stretches, the lotus bones are sharply wrapped into a ball, there are some early blooms, they quietly bloom the lotus flowers in the pavilion, swaying with the wind, the flowers, or to see the half-open, too much too bright, but do not feel wonderful.
The lotus flowers in Jinan are extremely beautiful, or how can it be said that it is "four-sided lotus flowers and three-sided willows, one city mountain and half a city lake"? And in this early summer, I am looking forward to not only the lotus flowers that are full of grace, smiling, and the fragrance of the water, but also a fragrant buttery lotus flower.
Historically, the kitchen has been divided into two cases. Red case, cooking dishes, white case, making pasta. Lu cuisine not only has exquisite dishes, but also exquisite pasta. Some pastry has gone beyond the original meaning of the koan, and there is a pleasing mood. Tiger likes two kinds of noodles in Jinan cuisine, one is the clear oil plate silk cake, and the other is this lotus puff pastry.
Because Jinan is a spring city, the spring water converges into Daming Lake, in summer, the lotus flowers are in full bloom, and the smoke is beautiful, so a lotus crisp seems to be more suitable for the charm of the city of Jinan. With pastry, crisp, make a lotus crisp, the crisp layer is clear, shaped like a lotus flower swaying in the water of the weeping willow lake, it is very joyful, it is crisp, loose, fragrant, sweet, good enough.
This lotus puff pastry I took didn't do well. Tiger has a friend, called @ Dafu Han Yifei, who has studied the cuisine of Jinan very much, and heard Brother Yifei say that lotus crisp is exquisite. That's a great way to say. He said that lotus puff pastry is a pastry made with lard and fried in lard, and it should be filled with white lotus paste. On the table, at first glance even the skin with filling, clean white, red if there is nothing. Instead of simply ordering a little pigment, it is realized to steam the carrots with oil and take that color out. Then, use this red oil to mix the shortbread. Red puff pastry and white puff pastry, layer by layer, the skin is prepared and then stuffed.
Lotus paste filling, to use a full round dry lotus seeds, soaked in spring water, remove the skin and green bitter lotus heart, washed again, put in a bamboo cage, with a high fire, steamed until crispy, and then kneaded into a paste, it becomes a fine lotus mushroom, but this is not lotus paste filling, to start the stove again, drop a spoonful of lard, the oil is 40% hot, sprinkle a large amount of white sugar into the pot, the sugar meets the heat and dissolve, at this time pour into the kneaded lotus mushroom, with a hand spoon or spatula, constantly push and stir-fry, put the sugar again, continue to stir-fry until it does not stick to the spatula, Scoop a spoonful of net cooked lard into the pot and stir-fry until the lotus oil is bright and white, and the lotus filling is good.
The noodles are also exquisite. Half of the noodles are to be added with warm water and lard, kneaded into a water-oil dough, and the other half, together with the lard, and into the oil pastry, and then, the pastry bread into the water and oil noodles, close, press, roll into a rectangular thin slice, and then folded into three layers, then rolled into thin slices, folded into three layers, rolled out again, folded and rolled out again, repeated several times, there is a light and oily dough, find a round mold, cut out the round billet.
When wrapping, the lotus paste filling should be put more, so that the lotus flower crisp is like a flower bud. In the morning, the buds are the most fragrant, and people see it, follow their hearts, and feel enjoyed by the nose. The lotus paste is placed in the skin, circled and tightened, the mouth should be placed downwards, swinging the blade, and evenly cut from the top to the surrounding into equal five petals, like a new bud of a lotus flower.
Then, put the lotus crisp embryo into a hot oil pot of 30% or 40%, fry until the petals are open, the crisp layer is clear, like a large and elegant lotus flower bud, this is a good lotus crisp.
So Yifei brother said that this lotus crisp cannot be roasted, the baking time is too long, greasy. Frying is not a problem, the skin is rolled thin, stacked four layers, cut six knives, cooked very quickly, not greasy at all, after eating the plate are clean, this is called fine snacks. If you really want to bake, it's called lily puff pastry, and the lily puff pastry is peanut oil puff pastry, wrapped in walnut rose green plum filling. After roasting, not only eat, with silver ear lotus seed soup, after all, the lily is not like a lotus flower, and refuses to live alone.
It's beautiful to think about.
The most beautiful season in Jinan is coming, I look forward to, in a few days, wait for the lotus flowers to bloom, go to daming lakeside, find a pavilion, brew a pot of tea, eat a lotus crisp, appreciate the lotus.
Original food article, CCTV "Taste Canal", "Foodie Legend" food consultant, food documentary "Search Fresh" chief planner Wang Laohu and you jointly search for "fresh" on the tip of the tongue