Chapter 357: Can't be afraid of trouble

"What's this time?"
"To hairy crabs ... too much?"
"Sure enough ..."
After the ratio of flour to eggs, Liu Pengxing began to choose live crabs.
Unlike picking eggs, everyone can see this time that Liu Pengxing is picking hairy crabs in good condition and good shape, including both female and male crabs.
Normally, when steaming crabs at home, the live crabs bought are washed and the living body is placed in a pot to steam, so that the meat quality of the crabs will remain firm and at the same time ensure the freshness of the crabs ...
But in fact, from the perspective of "refinement", steaming crabs in this way is not scientific.
Because in the process of steaming, if the whole crab is put into the pot, the gallbladder, crab cheeks, crab head and peach belly for excretion of the lower abdomen will increase the bitterness and stench of the crab meat.
So if you want to taste the most delicious crab meat, you can't be afraid of trouble.
As if Liu Pengxing is doing now, he is using his palm to stun the crab ...
(Cough, if you ca n’t make a dizzy child, you can consider the slaughter method of chopsticks.)
Then Lisuo followed the edge of the crab shell, opened the crab shell, and pulled the gallbladder on the shell with a finger movement. The crab cheeks on both sides of the crab body were also cut between the strokes of the knife ...
After all the selected crabs were processed in the same way, cut the crab heads, the first section of the crab legs and the excretion at the back, and cut off the two crab tongs separately, taking a slight crack.
After the treatment, the crab body is also cut into four pieces of "ten" characters, and then put into the pot together with the crab shell and crab tongs, and steamed with lotus leaf water.
To the surprise of several judges, before each crab was put out of the pan, Liu Pengxing put a piece of rune paper on the crab shell, and then made a palm-like prayer ...
Luo Huaiyu and another certified master who didn't even show up with his name obviously didn't know what Liu Pengxing was doing, and Old Man Zhao recognized the "sacrifice sacrifice".
As for Liu Kuishan and Lei An, they have known for a long time, and they are not surprised at this time!
That ’s right, it ’s good to choose eggs before, and now the
sacrifice sacrifice
is to enhance the
source
of ingredients!
Originally because of the correct slaughter method, the crab's "source" did not lose much, and it has now returned to its peak state.
For workers to do their best, they must first sharpen their tools. No matter from the perspective of "material cuisine" or "spiritual cuisine", Liu Pengxing tries to adjust the ingredients to the best state!
Of course, in this way, in the eyes of most people, Liu Pengxing's move is a "quirk" practice ...
If it was before, this "quirk" is not a big deal. In the eyes of most people, it should be a simple "garlic"!
However, because Liu Pengxing's title of "National Treasure Master Master" has come out, everyone also defaults to the conclusion that "Masters always have quirks".
Sometimes the only difference between "garlic" and "quirk" is the name of the actor ...
For example, the Great God New Year break is even more "quirk", and the short New Year of a certain East is "garnished with garlic" T_T.
As for the top-grade plum meat in the fresh-keeping box, Liu Pengxing also selected one by one, and then took out the iron rod, and on each piece of plum meat, it was rolled and poked, as if massaging plum meat ...
Plum meat, which is part of the upper shoulder blade of pork, is usually only about five pounds per pig. Although it is only a word difference from pork belly, but the meat of the two is the same, but the meat quality is just the opposite!
Pork belly is the rib abdomen of the pig, showing the division between fat and lean meat, which is one of the least moving parts of the pig, and plum meat is one of the most moving parts.
Therefore, unlike the fat and lean ratio of pork belly meat between 37 and 46, the fat of plum meat is only 10% to 20% ...
But this is also a point of doubt for certified teachers, that is, if dumplings are made, the fatness of the meat filling should be between four, six, and thirty-seven, which means that pork belly is the best choice. If it is pure meat filling, The lean meat ratio can be larger, but the lean meat ratio of plum meat is too large!
Boom, boom, boom ...
Gradually on the side of Liu Pengxing, the original "massage" movements became larger and larger, and finally turned into a fine hammer blow!
In the end, I saw Liu Pengxing as if playing a fast drum, madly hammering the plum meat in front of him, and finally used two steel rods to hammer a few pieces of plum meat into a meat filling!
"This Liu Pengxing ... is it that apprentice?" Old man Zhao said with cold sweat.
The crabs were steamed almost at the same time, Liu Pengxing's nose flicked, and the opportunity was pinched. All the crab pieces were taken out. Using the smallest carving knife and small pliers used to eat snails, within a few minutes, Separate the crab meat and crab yellow.
After the crab meat is minced, stir fry in the seasoning sauce and oil, and the crab yellow is marinated with the seasoning sauce prepared before the crabs are packed.
There are also some "crab yolks", which were left alone by Liu Pengxing, and later fried in the same way ...
In a blink of an eye, three hours have passed since the review and Liu Pengxing's stuffing "seems" to be ready.
The reason why it seems to be "seems" is because Liu Pengxing has already prepared the steamer here, and standing in front of the iron plate on the cooking table, he looks ready just waiting for the iron plate to heat up.
But ... there are still two kinds of fillings, no mixing at all!
Not to mention the dumpling skin, there is not even "noodle" now, only a small amount of wheat flour is added to the egg, and then the "egg batter" is stirred!
And standing in front of the iron plate is very strange in itself ... The topic now is "dumplings", not Teppanyaki!
In short, neither the certified teachers, the relatives and friends on the field, nor the audience in the second field, do not know what he is going to do ...
Anyway, it does n’t look like dumplings!
Liu Pengxing put his hand on the iron plate and felt the temperature of the iron plate increase. Just to a certain extent, Liu Pengxing quickly applied oil again, and then ...
Da da da……
I saw Liu Pengxing using a small iron spoon on one side, constantly stirring in the egg batter, then after the oil was hot, he looked at the timing, the spoon was thrown on the iron plate, and he shook a few times in the air, and the pieces were completely round. Shaped, and each piece is a thin layer of egg batter, spread on the iron plate!
In the time after breathing, Liu Pengxing has put on a special tool in his hand. It seems to be an iron "fake nail" about two centimeters long that is placed on the index finger and of both hands.
Speaking of this, Liu Pengxing was waiting for the ingredients, and he used the original iron kitchen knife prepared on the counter to break it out!
Using kitchen utensils to make kitchen utensils, of course, can not be regarded as deliberately destroying kitchen utensils ...
After wearing the "fake nails", Liu Pengxing flew his fingers four times and heated a few pieces of solidified quiche under the heating of the iron plate, one by one from a circle to a triangle, and then turned a face !
Such a dexterous and delicate operation was actually completed in an instant ...
Once again, Liu Pengxing proved the dexterity of his "hand of eagle" in front of everyone.
And Luo Huaiyu was shocked at this time: "What? Actually not just egg dumplings? Triangle ... He also wants to make crown dumplings?"
That's right, just before, Luo Huaiyu had just speculated that Liu Pengxing was to make "egg dumplings".
It is a kind of "egg dumpling" that is made of eggs, which is very difficult and easy to make.
Even so, she didn't understand why she used two kinds of stuffing, and she didn't understand why she added flour, but at least probably guessed it was "noodles" like "egg dumplings".
However, after Liu Pengxing used the "hawk hand" to fold the "egg skin" into a triangle, Luo Huaiyu was completely shocked.
Triangular dumpling skin ... This feature is obvious!
Mianding dumplings, or "crown dumplings," are made out of dumplings folded into triangles.
Mianding dumplings require three sides and three-dimensional to wrap, so the difficulty is higher than ordinary dumplings, but because of this, they have different tastes ...
After special practice, making "mianding dumplings" is not a special skill, but when combined with egg dumplings, the meaning is completely different!
The most difficult part of "egg dumplings" is to complete the process of "wrapping" with a shovel while heating the egg skins. Whether it is the mastery of the egg skins, or the strength when turning and pressing, there are very strong High demands.
Egg dumplings are not like ordinary dumplings, it needs to be pinched, but the half-boiled eggs are stuck together after being folded, but ...
What should I do to wrap "crown dumplings" with egg crust? This is not a problem that can be solved by turning over!
However, in the view of Liu Pengxing ~ EbookFREE.me ~ this is obviously not a problem. I saw that Liu Pengxing also used four iron fingers to quickly put a piece of "meat filling" into the egg crust after folding a few thin omelets. The smooth surface, under the interlocking of four fingers, the side with the folded edge is turned up one by one, showing the shape of a "pyramid", and at a speed that is difficult to be discerned by the naked eye, the "finger nails" of both hands and middle fingers collide , "Pinch" the edge of the combination.
Luo Huaiyu finally understood why he added a small amount of flour in the egg liquid instead of using pure eggs. It turned out that he did not have confidence in his own "baked egg dumplings" technology, but to carry out this meticulous kneading!
After the egg dumplings with meat filling are completed, you can see that there is still a small mouth on the top that has not been sealed. At this time, the round crab yellow fillings are also placed on top of each other.
The "Mianding Egg Dumplings" whose shape has been completed are put into the steamer one by one by Liu Pengxing. Just like ordinary egg dumplings, the meat stuffing cannot be cooked in such a short time, and it needs to be steamed again ...
Liu Pengxing repeated these steps over and over again, but no matter how many times he watched, either the bystander or the certified professional had a speechless expression ...