delicious master

Chapter 196 Fruit Double Skin Milk

Tiger skin hooves are also called tiger skin elbows, but the old man does not use the Beibo method, but the Tianjing and Fengxi methods.

In the back kitchen, Tang Xiaokang stood beside the old man, pulled out Tang Xiaokang's collection of Yangjiang Eighteen Sons, and looked at the blade with a little disgust.

"This knife is so blunt. How do you maintain it normally? It's all useless by you."

Looking at his old man with a puzzled face, he sharpened his knife with a whetstone once a month, and cut lard once a week for maintenance, so he still hates himself for not keeping his knife well? ? ?

Although he respected the old man very much, Tang Xiaokang felt that the old man's words were too much, and wanted to get angry, but he saw the old man shook the kitchen knife in his hand, and finally lowered his head silently.

"I was wrong, I didn't take good care of the knife..."

Tang Xiaokang felt that he was really aware of his mistake, and it was definitely not because he watched the old man slashing the pig's trotters with such skillful techniques that he was afraid that he would be chopped off.

I am a person who can do nothing for cooking, so how can I feel afraid because of such a thing!
Looking at the appearance of the old man slapping the four hooves with knives quickly, Tang Xiaokang couldn't help but imagine that when the old man was young, he was walking around the rivers and lakes with a set of knives on his body. Look at the boning knife of the beef leg.

With a strong smile on his face, he looked at the frightened gangsters and asked softly: "How about it? Do you want to be sliced ​​into pieces or cut into pieces?"

"What are you doing in a daze, wash the four hooves, you can make tiger skin elbows, I'll leave this to you, I'm going to make soup mutton, it takes a lot of work, if you don't get it done sooner, you won't be able to make it in time for breakfast. "

He woke up Tang Xiaokang, who was still dreaming, and handed Tang Xiaokang the knife-marked elbow, and the old man started doing his special skill.

It is said to be mutton soup siu mai, but in fact it is an improved version of mutton siu mai. This was originally a Northwest dish. The old man tasted it once when he was traveling all over the world. After working a little bit, I learned this mutton siu mai.

After I came back, I blended it according to the style of Tang’s recipes, and then it became Tang’s unique mutton soup siu mai.

This thing was once the dream of so many gourmets who wanted to taste the food last time.

But the old man has kept his hand for so many years, and he was called them. Even Tang Xiaokang didn't eat it a few times later. If it wasn't for Xiao Yuanyuan's attention today, he probably wouldn't see this thing again.

The method is actually not troublesome, but it takes a lot of time to adjust the stuffing and make the siu mai skin. What kind of mutton is used, how much to add, how much to stir, how thick the siu mai skin is, and how much stuffing to put. It's all up to the old man to control it himself.

Different things require fixed measurements and things, which can only be obtained by personal experience and intuition. He does not have an accurate value, and unless the old man does it himself, no one can make it right.

Soak the fresh mutton to clean up excess fat, blood and impurities.

The old man was not in a hurry to do it, but instead put his mind on Shuangpi Nai.

It's not ordinary milk. Tang Xiaokang is very familiar with what the old man brought. Buffalo milk is the essence of Cantonese-style double-skin milk. Good Cantonese-style double-skin milk can only be made with good buffalo milk. And it needs to be fresh.

Looking at the familiar milk bucket, Tang Xiaokang knew that the old man must have something to do early in the morning. He went to his cousin’s house in front of his hometown to rub buffalo milk. fresh.

The old man made Shuangpi Nai for himself before, and it tasted great, but at that time Tang Xiaokang felt that making desserts was not enough to reflect the quality of the chef, so he didn't pay too much attention at all.

Thinking about it now, I really regret it to death. The man had the opportunity to watch the old man make double-skin milk up close and wash his elbows. Most of Tang Xiaokang's energy was put on the production of double-skin milk.

Pour the buffalo milk into the pot and boil it on medium heat. It didn’t take long for the milk in the pot to boil. Stir it a bit to make the whole buffalo milk heat more evenly. The old man didn’t turn off the heat, but continued to cook for about 2 minutes .

At this time, the fire was turned off, and the buffalo was poured into various small bowls.

"Grandpa, if you boil it for a while, won't the milk curdle?"

Seeing the old man's actions, Tang Xiaokang couldn't remember and asked.

Glancing at Tang Xiaokang, Tang Youwei then lowered his head and silently moved his hands, pouring each portion of buffalo milk evenly into the bowl, which looked like it was not too much or too little from a distance.

"After boiling for a while, the milk will become thicker, and it will be easier to peel."

Thinking that the other party was his grandson, although he felt that Tang Xiaokang was really stupid, Tang Youwei still continued to talk patiently, who let him raise the little trumpet he had raised at the beginning, even if he cried, he had to keep it up, at the very least Maybe it's not krypton gold.

After the milk was poured, the old man began to cut some fruits. Cantonese-style double-skin milk is usually paired with red beans to increase the taste and texture of double-skin milk. Fruit as an accompaniment.

Fruit with milk, think of it as a great dessert.

The old man used mangoes, strawberries, and washed blueberries. Chinese restaurants rarely have such things as fruit knives. Just use a knife to scratch twice along the mango skin, and the cut mango pieces will be fine. All scattered on the plate, along with diced strawberries.

The scent of thinking is mixed with everything, very sweet, Tang Xiaokang can't help swallowing now, the milk strawberry is very fragrant, and the huge narcissus awn smells even more fragrant.

After the milk cooled down, skin began to appear on the surface. A hole was poked a little, and the milk in it was slowly poured out. Soon a good milk skin appeared on the bottom of the bowl, a very thin layer, like It's the plastic wrap covering the bowl.

Add three egg whites to the poured milk and add some sugar to sweeten it.

Quickly stir all the three evenly, and re-filter the milk with a tight leaker.

When stirring, there will be a lot of air bubbles and floating powder, which will affect the taste and appearance of double skin milk, and more importantly, there will be residues of egg white in the milk, which will affect the taste of the milk and make it The finished product ended up not being tender enough.

The old man told Tang Xiaokang about this step when he was making it, but Tang Xiaokang still remembers it now.

(End of this chapter)