My ingredients are all over the comprehension world

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The key to cooking soup is to simmer slowly, while the fried meatballs need to be fried quickly.The meatballs fried in this way can be golden in color and smooth in appearance.

Du Heng prepared a bowl of minced meat with seasonings such as onion, ginger, cooking wine, soy sauce, etc. In order to make the meatballs more delicate and smooth, he chose front legs that were four parts fat and six parts thin.

A duck egg is also added to the meat filling, which makes the fried meatballs more tender and smooth.

Stirring until the minced meat started to stick to his hands, he raised the fire in the small pot.This pot has just fried chicken crisps for Xiaoxiao, and the oil has not cooled completely.

Du Heng took a pair of long chopsticks and stood by the stove, guessing that the oil temperature was about the same, he extended one end of the chopsticks into the oil pan.The part of the chopsticks immersed in the oil pan has fine bubbles, and the meatballs can be made at this time.

But at this time, the meatballs are just a bowl of minced meat, and ordinary people must make their hands greasy if they want to rub meatballs.

Du Heng has a coup, and his coup is a round wooden spoon.He washed his hands, reached into the bowl with his palm and squeezed, and the minced meat in the palm was squeezed out from the tiger's mouth to form a uniform ball.

At this time, you just need to gently scoop up the meat ball with a spoon and put it in the oil pan for frying. However, Du Heng added an extra process before frying.

He needs to spread a layer of beaten protein liquid on the meatballs, so that the color of the fried meatballs will be very good.And a plate of meatballs is put into the pot at the same time, so it is better to control when it is out of the pot.

There is a large white porcelain bowl next to the minced meat bowl, and there is a small half bowl of egg white at the bottom of the bowl.The beaten egg white has a little foam on it, and it smells a little fishy.This is not the egg white of the salted duck egg, but the fresh duck egg he bought.However, there are not many left in Zhou's shop, and the quantity he bought is far less than the salted duck eggs.

The wooden spoon rolled the meatballs in the egg white bowl that had been prepared earlier, and then was picked up by Du Heng to the clean plate that had been prepared earlier.

I saw his speed was very fast, and soon nine meatballs of uniform size and ruddy color were placed on the plate.

At this time, the oil temperature in the pan reached the best state for frying. He picked up a shallow plate and poured nine meatballs into the oil pan.

The calm oil pan suddenly boiled, and the sound of piercing oil bubbles bursting sounded in the kitchen.White oily fumes rose from the pot, and the array in the kitchen began to work, quickly taking away the oily fumes.

The foam in the pot is very large at first, but it will gradually become smaller.The meatballs sank to the bottom of the oil pan, but there were oil splashes around each meatball, and Du Heng could easily find their positions.

Do not flip the meatballs in the oil pan easily at the beginning, otherwise the meatballs will not be round if the outer skin is broken.Moreover, the temperature of the oil for frying the meatballs must be high, otherwise the oil in the pot will form a lot of white foam, and the foam will not even come out of the pot and burn the people next to the stove.

Du Heng was very cautious. While making the next plate of meatballs, he paid attention to the movement in the pot.A bowl of minced meat can make eighteen meatballs. Du Heng made it first for everyone to taste. If everyone doesn't like the taste, he can improve it.

But he was obviously overthinking. Before the first pot of meatballs came out, the strong smell of meat filled the yard.

Smiling and plopping, she jumped to the side of Du Heng, almost knocking over the unwashed bowl of minced meat.

Du Heng was taken aback: "Smile! Next time I am frying things, you can't jump up. The oil temperature is very high, if you accidentally fall into it and get burned, you will be in trouble. Do you know? Burns are very painful !"

Xiaoxiao looked at Du Heng with his head tilted, his attitude seemed perfunctory, and he didn't nod until Du Heng had a straight face.

Du Heng carried Xiaoxiao off the stove: "I can't eat it yet after frying, I have to cook it again. Don't worry, it will be fine soon." Xiaoxiao was in a hurry, he stretched his neck and looked Want to jump for the second time.

Du Heng had no choice, he picked up his long chopsticks and waved at Xiaoxiao: "If you jump up again, I can only beat you." Xiaoxiao shrank her neck pitifully and rolled onto the chair beside the dining table squatted down.

Du Heng can be regarded as clean, he fished out the first plate of nine meatballs with a strainer.The fried meatball exudes a strong meaty aroma, and Du Heng couldn't help but took a deep breath.Long time no see, fried meat!

The second plate of meatballs was quickly fried out of the pan. Eighteen golden meatballs were piled up in the middle of the plate, smelling delicious and looking good.

Du Heng put the extra oil in the pot into a jar, and the oil from frying the meatballs can still be used. In the future, it will taste good if you cook a vegetarian dish or fry some spring rolls.

Du Heng left a little base oil in the pot, and he poured the meatballs into the pot again.This time he added seasoning, sugar and soy sauce, wine and boiling water.

Xiaoxiao tweeted in dissatisfaction, and Du Heng knew what Xiaoxiao meant.Xiaoxiao said that the meatballs were not as fragrant as when they were just fried. Du Heng explained: "Just now the meatballs are only cooked on the outside, but the inside is still raw. If you want to fry the inside, the inside will be burnt. Don't worry , I'll let you eat delicious meatballs later."

Du Heng put the lid on the pot, and he took out the kelp soaked in the pool and cut it into long strips, and then walked down the corridor with the kelp.

The casserole under the corridor has been open for a while, Du Heng lifted the lid of the casserole to have a look, he let out a bewildered cry.In the past, when bone soup was stewed, there would always be blood foam floating on the soup, why didn't there be blood foam on the ribs this time?

However, the color of the soup looked normal, so Du Heng poured the kelp into the casserole with confidence.The slightly boiling soup pot cooled down when it encountered cold kelp. Du Heng used a spoon to stir the kelp evenly before covering the casserole with a lid.

At this time, a dog barking came from outside the door, Du Heng walked outside the yard and looked towards the west.I saw a big yellow dog running from the door of Jingnan's house: "Wow, woof——"

Seeing rhubarb, Du Heng knew that there was one more person for lunch today.Rhubarb quickly ran in front of Du Heng, its curly tail waving in the wind, its two front paws stretched forward, its buttocks turned back, it looked like it was saluting Du Heng.

Du Heng stroked Rhubarb's head: "It's a coincidence that you came here, I have a big bone to eat at noon today." Rhubarb jumped up happily when he heard it: "Wow, woof——"

Du Heng smiled and said, "Where's Lao Dao?" Da Huang looked in the direction of Feng Gui Xinggong.

Du Heng nodded: "I see, you and Lao Dao will stay for lunch at noon. I will add another dish." Rhubarb jumped up and down around Du Heng happily.

Du Heng touched Rhubarb's head: "Go find Lao Dao first, and come over to eat later." Hearing this, Rhubarb ran towards Fenggui Palace, Du Heng said with a smile: "The village is spiritual, and the animals raised are so smart .”

Du Heng cleaned the ling rice and put it in the pot. He wanted to cook a pot of ling rice and steamed salted egg white patties on top.

The minced meat for the meat patties and the minced meat for the meatballs were chopped together, and Du Heng saved half of it to make steamed meat patties.

Previously, there were too many egg whites in the salted duck eggs. If all of them were added in, it would be too salty. Du Heng only scooped out a spoonful and it was almost enough.The remaining egg whites were carefully put away by Du Heng, maybe they can make other dishes in the future.

The method of making meatloaf is not complicated, similar to making meatballs.Du Heng poured the unused egg whites from making meatballs into the minced meat, and then added salted egg whites.

Salted egg whites are very salty, so there is no need to add salt. In addition, seasonings such as soy sauce that will make it more salty cannot be added.

Du Heng mixed the egg white and minced meat together, fearing that he might not be able to control the saltiness. After mixing for a while, Du Heng licked the skin on the back of his hand where the minced meat accidentally stuck to.

The skin will be stained with the flavor of the seasoning in the minced meat. At this time, the taste is not very good, but this trick allows Du Heng to taste the saltiness and whether any seasoning is missing.

After confirming that the saltiness was no problem, Du Heng found a plate with a deep mouth.

Originally making steamed meat patties, the meat patties will be pressed into a round shape, and there will be a salted duck egg yolk on the top.But the duck egg yolk was used up when making chicken crisps, so Du Heng was going to make a simple version of the whole meat pie.He brushed a layer of oil on the bottom of the plate, and then evenly spread a layer of minced meat on top.

He took out the steaming rack and cleaned it, then lifted the lid of the rice cooker.The steaming rack is in the shape of a well, and its eight legs are against the sides of the iron pot. Even if three or four dishes are steamed on it, it is still stable.

Du Heng put the plate on the side of the steaming rack, an empty space, and he will save it for meatballs later.The meatballs steamed in the rice pot will have the aroma of rice grains, but the meatballs just out of the pot lack this taste, and they always taste like something is missing.

After busy making the meatloaf, Du Heng opened the pot to look at the meatballs, and saw that the meatballs were piled up on the bottom of the pot, and the soup next to them covered half of the meatballs.

The moment he lifted the lid of the pot, he jumped onto the stove with a smirk and chirp, and this time Du Heng couldn't even pull it.Xiaoxiao stretched her neck, and took away a ball in one bite.

Du Heng:! !

He was almost scared to death. Why is this kid so serious?Such hot meatballs can burn off the skin after eating!

Xiaoxiao snatched the meatballs and squatted on the stove with the meatballs in his mouth, laughing, Du Heng saw the meatballs in his bright yellow mouth, he patted Xiaoxiao's butt helplessly: "Is it hot? Don’t allow it next time! It’s not that you are not allowed to eat it, so why not?”

Xiaoxiao jumped off the stove after hearing this, and he went straight to the courtyard gate.

Du Heng followed behind Xiaoxiao: "Where are you going?" Xiaoxiao stood at the door, raised her wings, pointed to Fenggui's palace, and chirped twice vaguely.

Du Heng immediately understood what Xiaoxiao meant: "You want Feng Gui to taste this first, don't you?"

Smiling and nodding, Du Heng waved his hand with a smile: "Go ahead, let them eat later." Xiaoxiao flapped his wings and got into the grass.

Du Heng thought, if he had time, he would like to clean up the weeds at the door, the grass grew taller than him.

Du Heng went back to the kitchen and filled up the meatballs and steamed them in the rice cooker.Hun Yidao will eat here today, Du Heng thought, let's add braised pork.They are all big men, even if each person can only eat two bowls, there will not be much left of the dishes he cooked.

Du Heng took out the mountain paste meat, and he took a piece of pork belly.The mountain paste is no better than the pigs raised on feed. Du Heng said it was streaky, and Du Heng counted it. The piece of meat and skin he took off had seven layers.Such meat must be delicious when made into braised pork!

He likes to eat the braised pork made by his father the most. The thick oily red sauce tastes sweet but not greasy. No matter where he goes, he thinks that the taste made by his father is the best.

The braised pork made by his father will be tied with straw, and a piece of meat is worth two or two.

Du Heng estimated the piece of meat in his hand, such a large piece of meat, probably can only be cut into more than a dozen pieces.However, braised pork takes time to make, and they may have to wait until half of the meal to enjoy this delicacy.

But it’s not too late for a good show. Du Heng felt that if he could have a bite of authentic braised pork, it would be enough to wait an hour.

The author has something to say: Let me say a few more words: When frying things, the oil temperature must be high, otherwise the oil will bubble and overflow the pot.I grew up so big that I overturned the car twice. The first time I fried tiger eggs, I saw oily flakes popping out, and I was in a hurry.The second time was to fry bullfrogs. Taking a bowl of cold bullfrogs left a shadow on me. I decided not to eat bullfrogs for the time being.

By the way, it will be uploaded tomorrow, and there is no update in the morning, so don't wait.Waiting until the evening, I left a surprise for everyone~~

Some people may say that Du Heng's cooking is not authentic, but I think there is no difference between authentic and authentic cooking. The taste at home is the most authentic and irreplaceable~~