Chapter 574 The pinnacle of Northeastern dessert dishes - snowy bean paste! Make jade carvings for Dundun! [Please subscribe]

“This scenic spot is really beautiful!”

Luo Shan stood on Longshou Peak and looked at the surrounding scenery. Although the hill was not high, the scenery was good and it looked very delicate.

Especially after removing some eye-catching Internet celebrity projects, the entire scenic spot looks more refined.

Compared with cities with many high-rise buildings, entering the mountains makes people feel relaxed and happy unconsciously.

She looked around, pointed at the mountains behind and asked:

"Is this also within the scope of the scenic spot?"

"Yes, but development is difficult, so we haven't started developing it yet."

"What about the mountains on the other side of the reservoir?"

Chen Meijuan smiled and said:

"That's not the case. It's within the scope of the next town. In the past, we didn't expect the scenic spot to develop and didn't dare to contract it. We had a negotiation a year ago and they raised the price, so we didn't cover it."

When Luo Shan heard this, she immediately made a decision:

"It has to be contracted, otherwise if someone develops the scenic spot across the way, wouldn't that be robbing business? How about this, I'll inject another 10 million, and you can wrap up the mountain opposite so that the scenic area can be connected...can it be contracted for 10 million?"

She doesn’t understand scenic spots and doesn’t know how the quotation is calculated.

Lin Hongqi was shocked by this number:

"Isn't this too much? Ten million is definitely enough, and we can even open another mountain gate there later, but what if we lose this?"

Luo Shan smiled:

"Just pay it, just use the money. I'll come back when the spring flowers bloom. I hope Mr. Shen, Mr. Yan and Xiao Xu will all come over and plan the scenic spot systematically."

She originally wanted to hold an investor meeting now to re-adjust the planning of the scenic spot.

But Yan Lin is abroad at the moment, Lao Shen has also gone to Yangcheng on a business trip, and Luo Shan and Uncle Gao are also planning to fly to Spring City in the afternoon, so they can't get together for the time being.

Yesterday they came to Yinzhou and stayed in the scenic spot for one night.

I went to the racecourse to have a look, and then decided to invest 10 million in Pegasus Group. By the way, I chatted with Shen Guofu and Yan Lin in the WeChat group.

Lin Hongqi originally thought that the female boss could invest 10 million, but unexpectedly she wanted to invest in the scenic spot again.

You know, the money Yan Lin invested before has not been spent yet. If she invests another 10 million, the entire scenic spot really needs to be properly constructed.

At that time, we will have to invite professional designers to come over, instead of just messing around with things with hammers and sticks.

After seeing the scenery at the top of the mountain, a few people walked down the mountain climbing path and took a look at the valley on the other side of the mountain.

Diaoyutai Building 8.

Yuan Debiao used a whisk to beat the egg whites into a fine foam, which looked very similar to cream.

This is the "whipping" in making egg white paste.

The so-called whipping refers to beating the egg whites into a milky white foam.

Lin Xu asked curiously:

"Chef Yuan, how do you judge the degree of serving?"

There are stages in the beating of egg white batter, such as the foamy state at the beginning, the half-whipped state with foam on top and liquid egg white underneath, etc. Different stages are suitable for different dishes.

"As long as you can hold it with chopsticks, the fried egg whites at this stage will be soft and delicious. If you continue to beat, the fried egg whites will become hard and the texture will be unsatisfactory."

Beat the egg whites and put the egg beater aside.

Then start preparing the flour and starch that need to be added to the egg white batter.

"Snowy bean paste is a dessert that requires it to be as white as snow, so we have to use potato starch, which is Taibai powder. This kind of powder is white and not easy to color."

Yuan Debiao used a sieve to sift the cornstarch powder, then took an equal amount of all-purpose flour and sifted it again to make the two flours more fine.

Pass through a sieve, pour the starch and flour into the beaten egg whites, and stir in the same direction with chopsticks.

"Add some starch and flour to the egg white batter so that it won't collapse when fried, but don't add too much. If you add too much, it will expand. You have to control the degree."

This is why Chinese food is more difficult than Western food. The cooking process needs to be flexibly adjusted instead of rigidly sticking to a value.

Chefs often use the word "appropriate amount" instead of this flexible measurement.

The so-called appropriate amount means adding it according to your own needs. If the taste is strong, add more salt. If you like it light, use less oil. If you don’t like spicy food, replace the sharp pepper with vegetable pepper...

This is also the reason why Chinese food changes so much. It is obviously the same dish, but as long as the heat, seasoning and the amount of ingredients are slightly adjusted, it becomes two dishes.

For example, when making liver tips, if you add less soup, you will have fried liver tips, if you add more soup, you will have fried liver tips, if you add more soup, you will have fried liver tips, red braised liver tips, etc.

The recipes of almost the same dishes, just because the soups are different, the final dishes are also different.

This is the magic of Chinese cooking and what Chinese chefs are constantly pursuing.

Yuan Debiao used chopsticks to stir the starch and flour into the egg whites in the same direction until all the egg whites became fine and smooth without any lumps.

Dai Jianli looked at this scene and said to Lin Xu:

"When using egg white paste, regardless of whether you add seasonings or not, you should actually stir it like this so that the fine bubbles in the egg white paste change from disorder to an ordered state. Only in this state will the egg white paste have a smooth texture in your mouth.

That silky and dense taste."

From disorder to order?

Lin Xu understood and planned to make other egg white dishes in the future and try this.

After the egg white batter is mixed, it can be fried.

However, there are also requirements for frying. The first thing is oil. You cannot use any colored fat. For example, rapeseed oil, which is the first colored oil, must be eliminated first.

Among vegetable oils, corn oil is better.

But corn oil also has a slight coloring effect, so the best choice is still lard.

The color of cooked lard is snow-white, and there will be no coloring effect at low oil temperatures.

Yuan Debiao put half a pot of lard into the pot, turned on the stove, and turned on high heat.

Then he brought over the egg white batter and red bean paste stuffing coated with starch, ready for frying.

This step is the most critical step in making snowy bean paste, and it is also the step that many people try and end up overturning.

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Although the step of beating egg whites is also difficult, it can basically be done as long as you put in time and energy. However, if you don’t have certain experience and a master chef to guide you in the low-temperature frying step, you will most likely overturn it.

This is not just about being physically strong and energetic. From the temperature control of burning oil, to the technique of hanging the paste, as well as the force of putting it in the pot and the technique of pulling out the chopsticks, etc., everything is very particular.

Good snowy bean paste should be white in color, plump and round in size.

But during the explosion process, one mistake may cause these three requirements to overturn, or even overturn at the same time.

When the oil in the pot was 40% hot, Yuan Debiao turned down the heat and started frying.

He took a pair of longer chopsticks, picked up a red bean paste filling, and dipped it into the egg white paste a few times, letting the white egg white paste hang evenly on the surface of the red bean paste.

When dipping, turn it in the basin a few times to make the egg white on the surface of the red bean paste turn into a round ball as much as possible.

Then gently put the ball into the oil pan.

Do not use force when placing it, otherwise the buoyancy on the surface of the oil will squeeze the egg white out of shape.

Place the ball on the oil surface, then carefully release the chopsticks and slowly pull it out to keep the egg white in the shape of a ball.

Yuan Debiao said to Lin Xu:

"Many people did a good job in the previous step, but in this step, they did not draw the chopsticks properly, causing the finished ball to be brought out by the chopsticks, which affected the appearance."

Lin Xu felt that if he did it rashly, he would most likely do the same thing.

After all, the egg white is light and extremely delicate. It is indeed easy to bring out a sharp point when using chopsticks.

He asked curiously:

"Is there any specific technique for this?"

"There are definitely skills. For example, use chopsticks with a smooth surface. The smoother the surface, the easier it is to pull it out. When pulling out, pull back along the direction of the chopstick to minimize the contact surface."

For those who know how to do it, there is no need to think about this step at all, it is very simple no matter how you do it.

Lin Xu thought for a while and decided to use the cooking study cards to learn it. If you just practice by yourself, you can figure it out, but it will be too time-consuming.

And what he lacks most now is time.

Yuan Debiao has rich experience and quickly made a pot of white balls.

He grabbed the spoon, scooped up the hot oil from the pot and slowly poured it on the snowy bean paste, so that the egg white on the surface of the bean paste was evenly heated, and said while working:

"I saw some people on the Internet making it with a spoon. First, scoop out a flat spoonful of egg white batter, put the stuffing in the middle, then put some egg whites, and form a round ball with the egg whites in the spoon. Then add them one by one into the oil pan, which seems to work.

”

This technique is the same as egg skin dumplings, using a spoon to shape the shape.

There is no problem with the method, but the efficiency is low, and the technique seems very amateurish. Under normal circumstances, chefs don’t have much choice, so only those Internet celebrities who have no cooking skills have a lot of time to do this.

Not long after, when the egg white paste in the pot had solidified, Yuan Debiao pushed and turned it a few times with a spoon. When he felt it was light and fluffy, he used a colander to scoop it out.

The fried snowy bean paste still maintains its pure white color, looking like a child rolling snowballs on a snowy day.

Yuan Debiao placed these white balls on a plate, took the powdered sugar, placed it on top of the snowy bean paste with a sieve, and sprinkled the powdered sugar into the sieve.
To be continued...