Another function is to act as a spacer in the fried bean skin, so that it can be rolled more loosely and easier to fry.

If you directly apply a thick layer of meat filling, it would be unprofessional. Not only is it not easy to fry through, but the fried bean skin is not crispy at all, and it does not have the crispy texture of ringing bells.

Shen Jiayue stopped what she was doing and came over to take a look:

"Why only apply a small part and not completely?"

Lin Xu gave her a thumbs up:

"If you are observant enough, if you apply too much meat stuffing to the fried bells, it will affect the crispy texture. Moreover, the meat stuffing acts as a spacer. If the outer layers are also very loose, the fried bean skin will be fried easily."<

/p>

The fried bean skin is already cooked and does not have much moisture. It will be easily fried when placed in a frying pan, so meat fillings cannot be placed on the outer layers, and the roll should be slightly tight.

Normally, the area of ​​meat filling that needs to be spread on a piece of fried bean skin is about 40%.

This kind of distribution can make the ringing bell taste excellent. The meat filling inside and the bean skin outside form a clever symmetry in taste. When you eat it in your mouth, it is both comfortable and enjoyable.

As Lin Xu spoke, he pinched the meat filling and began to roll it forward.

It should be deliberately loose at the beginning, so that there is a certain gap inside the bell to reserve space for the fried bean skin to expand after frying.

As for the outside, you can tighten it slightly, but you can't tighten it too much, otherwise it will be too much and the fried bean skin will not expand completely when fried, which will affect the taste.

Roll it to the end and lightly apply a little water on the fried bean skin. The fried bean skin will be sticky and will not fall apart.

After rolling one piece, Lin Xu then started to roll the next one.

Arrange all the rolled bean skins neatly, and then use a kitchen knife to cut into small sections of just over three centimeters in length.

Cut into pieces and place them vertically on a plate.

Before frying, the bell rolls must be placed vertically, otherwise they will collapse, making it difficult to fry them thoroughly and affecting their appearance.

After putting all the ring rolls on the plate, Lin Xu saw that there were still a few pieces of fried bean skin left, so he cut them diagonally with a kitchen knife, turning one square of fried bean skin into four isosceles triangles.

Shen Jiayue asked curiously:

"Why do you have to cut it like this?"

"When the oil is used up later, fry some bean rolls suitable for hot pot or stew... This needs to be done in a frying pan, so don't learn how to avoid accidents."

"That's great~~~"

Shen Jiayue reluctantly started to boil water, hum, I won't teach you if you don't want to teach me, and I won't let you taste the Fuding Pork Slices I will make later.

While she was expressing her dissatisfaction in her heart, Lin Xu handed her a plastic plate the size of a plate:

"Scoop out the meat paste and place it on a board. The thickness is about one centimeter. Spread it out flat. When the water boils, start scraping the meat into the pot."

Shen Jiayue blinked:

"This...isn't this the way to make noodles?"

"You have to understand it as shaved noodles. In fact, it is more similar to soba noodles. The paste is scraped into long strips and put into a pot to cook. It is best to scoop it out and season it again."

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Many Fujian delicacies are passed down by the Hakka people, who evolved from the Central Plains people during their migration, so it is normal to retain some of the eating habits of North China.

Shen Jiayue quickly finished it, and the water in the pot was already boiling.

"Hold the board close to the mouth of the pot with one hand, and hold a spoon in the other hand to scrape the meat paste and send it to the pot. Dip the spoon in clean water before scraping."

This is actually how to make meatballs, except that the basin is replaced by a wooden board, and the hand squeezing is replaced by a spoon, but the essence is still the same.

Shen Jiayue gave it a try. She was a little unsure of the trick at first, but after scraping it a few times, she quickly found the rhythm and method. The scraped meatballs no longer varied in size, but were even, rhombus-shaped pieces.<

/p>

The minced meat fell into the pot and quickly solidified into pink meatballs, bobbing up and down in the pot. Just looking at it made people want to take a bite.

Lin Xu saw that Shen Jiayue had completely mastered it, so he set up the oil pan and started frying the bell.

When the oil is 30% hot, put the bells into the pot one by one and fry them while they are hot.

The reason why we use warm oil is because the fried bean skin is too easy to burn, so the oil temperature should be lower when putting it in the pan. When the oil temperature comes up, the fried bean skin will be heated from the inside to the outside at the same time, making it less likely to burn.

Soon, all the fried bean rolls on the plate went into the pot.

As the oil temperature rises, many fine bubbles appear on the surface of these fried soybean skins, and then they begin to expand, and the color gradually changes from light yellow to burnt brown.

Lin Xu kept turning it with a spoon. When the fried bean skins became light and fluffy, and there was a clicking sound when they collided with each other, it meant they were fried and ready to be taken out of the pan.

Take out the fried bells and start frying the next pot.

At this time, Lao Shen was attracted to the kitchen by the smell:

"What the hell does it smell so good?"

Shen Jiayue said with a smile:

"Dry-fried bells, when our family went to Hangzhou for dinner, you said that the most delicious dish on the table was these fried bells that were not worth two yuan..."

During the summer vacation the year before last, the Shen family of three went to Hangzhou for a trip. Before going, they searched for local food.

You have to try all the Zhejiang dishes such as West Lake water shield, West Lake beef soup, West Lake vinegar fish and so on. But when you eat them, you realize that they are not the taste that is praised in movies and TV shows.

Especially the West Lake vinegar fish, which is very sour and fishy. Is this considered a famous dish?

At that time, Lao Shen lamented, "You have to be the one from Hangzhou to brag." It was just an ordinary delicacy, but it was almost boasted to be the best in Chinese food.

On that trip to Hangzhou, the only thing he found delicious was the fried ring bells.

Deep-fried to a crispy texture, paired with a glass of white wine, it's quite satisfying, but that's all.

I was browsing the web a few days ago and accidentally saw a poll on "Do you think Hangzhou is a food desert?" He voted yes and registered two small accounts to express his dissatisfaction.

Shen Jiayue scraped all the meat paste into the pot, looked at Lin Xu and asked:

"What should we do next?"

Normally, it is time to adjust the bottom of the bowl, but Lin Xu has already done this step. He put salt, pepper, rice vinegar, pickled peppers and other condiments into a ceramic basin, as well as seaweed and dried shrimps.

"Ladle two spoons of soup into a basin, rinse out the condiments, put the meatballs in, add a few spoons of soup, and finally sprinkle in coriander and some sesame oil."

After Lin Xu finished speaking, the second pot of dry-fried bells was ready.

After taking it out, he used chopsticks to hold the triangular-cut fried bean skins and put them into the pot.

The fried bean skin began to expand when it encountered hot oil. He used chopsticks to hold one end and quickly rolled it up. By this time, the fried bean skin had also been fried and had a wrinkled surface, exactly like the bell rolls often eaten in hot pot restaurants.

.

Shen Jiayue was busy and couldn't help but sigh in admiration when she saw this scene:

"Wow, it looks so fun."

But it was fun, but she didn't dare to try it. After all, it was hot oil, and it would leave scars if it got burned.

Lin Xu finished frying all the fried bean skins, and when he saw that Shen Jiayue had taken out the Fuding pork slices, he said:

"Close the lid of the basin first and start eating immediately."

After saying that, he opened the wok next to which the pork skin was simmering. The pork skin inside was already stewed. He poured the vermicelli, cabbage, and pork into it, and then added the condiments.

Cover the pot and continue simmering.

Taking advantage of this opportunity, he cut the oven-roasted pork skin into strips and put them into the pot for frying. When the meat skin met the hot oil, it began to expand and curl, forming a meat roll that looked like a bell.

This may be the origin of the name of the bell.

Soon, the meat skin was fried, and Lin Xusheng took it out, then took out the steamed soy sauce meat, blanched the bean sprouts and served them cold, and then poured the fried bell rolls into the stew.

The dishes for tonight are ready.

Putting the dishes on the table, let the father-in-law, mother-in-law and Professor Cui eat first, while Lin Xu returned to the kitchen, brought over the dough and started making the dough pancake that Shen Jiayue wanted so much...

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Chapter completed!