Fu Yu listened to Xiao Lin and Zhang Jinyu chatting while wondering what ingredients could be used to replace pork.
At this time, Xiao Lin suddenly said to Zhang Jinyu: "Actually, since you can't bite this pot of pork buns, it's better to change the dishes. At that time, Sister Wang recommended sweet and sour fish fillet and sweet and sour shrimp balls to them. As a result, the old lady If I don’t want to, I just want to eat Guobao Pork.”
"But this Guobao Pork is not made from pork. If other ingredients are replaced, is it still called Guobao Pork? Only when it is made with meat can it taste like this!"
When Fu Yu heard this, he immediately turned his head and looked over.
Only if it’s made from meat?
So if there is something that can replace meat and taste softer than meat...
Water gluten!
If there is an ingredient that can replace meat, it must be water gluten.
Fu Yu had done vegetarian food before and knew that if the water gluten was made into stir-fried pork, it would taste very similar to real meat.
If you use water gluten to make meat slices, wrap them in noodles and fry them, let alone, it will probably taste quite similar, and the texture will definitely be much chewier than real meat slices.
Thinking of this, Fu Yu said to Zhang Jinyu, "Go and bring me some white noodles."
Water gluten is to add an appropriate amount of water and a little salt to the flour, stir well to form a dough, and then wash it repeatedly with water to wash away all the starch and other impurities in the dough, and then cook the washed gluten.
At this time, Zhao Meng had some dishes on the plate. Xiao Lin took the dishes and carried them away.
Zhang Jinyu responded to Fu Yu's instructions and quickly brought the flour.
Fu Yu put the flour in a basin, added some water, put a little salt in the water, then poured it into the flour and stirred thoroughly.
While Fu Yu was mixing the dough, Sun Mingze, who had finished a pot of fried potato cubes, turned to look at Fu Yu and the dough, and asked curiously: "Fu Yu, if I change the ingredients for this pot of meat, wouldn't it be possible to make it with tofu? How soft is the tofu? , wrapped in noodles to make pot-roasted pork, it also has a sweet and sour taste, it should be quite crispy too!"
Fu Yu looked at Sun Mingze and couldn't help but shook his head: "Tofu is not good. It has a strong taste. Even if it is wrapped in batter and made into sweet and sour food, it still tastes like bean flavor, and the taste is a bit bad. many!"
The intern who came in the same batch as Sun Mingze had just finished cutting a large pot of potatoes and was carrying the pot to deliver the vegetables. He heard Sun Mingze talking to Fu Yu, so he deliberately slowed down his movements and listened carefully to what they said. .
When he heard Fu Yu's answer, the male student couldn't help but curl his lips.
Fu Yu turned around and continued kneading the dough.
The male student looked at Sun Mingze with a smile, leaned over, and whispered: "I found that Chef Fu is very good at pretending! It's so exaggerated to be mysterious! When we were in school, you forgot that one time the teacher made that sweet and sour dish Fish fillets, as I said at the time, can actually be made with tofu!"
"If the fried tofu is not delicious, then why is there such a dish as sweet and sour tofu?"
Although Sun Mingze knew that the male student did not understand the cause and effect of the matter at all, and what he was saying now was completely irrelevant, he did not defend himself.
He continued to cook and oil it obediently, but he was multi-minded throughout the process. His attention was still on Fu Yu, wanting to see what Fu Yu planned to use to replace the pork to make this pot-wrapped pork dish.
When the male classmate saw that Sun Mingze didn't talk to him, he wasn't angry at all. He just glanced at Fu Yu and shook his head: "Oh...what's the big deal? It's just that you graduated two years early. Why are you pretending?" It’s mysterious, but it’s actually just cooking, how can there be so many mysterious things!”
The flour is quickly mixed into a sticky dough.
The formed dough needs to rest.
Fu Yu took advantage of this time to quickly cook two more dishes.
When the dough is almost resting, put the dough into a sieve and rinse it with water to rinse away all the starch on the surface.
After a while, there was only a ball of wet gluten stuck together in the sieve.
The more times it is washed, the less starch there is in the gluten and the higher the protein content, which means the quality
The better the quantity.
Fu Yu washed it back and forth five times before he was satisfied.
The next step is steaming. Under normal circumstances, it should be cut into small pieces or rolled into small balls for steaming.
But now the water gluten was going to be used to replace pork, so Fu Yu cut it into slices directly.
This is a very difficult job. After steaming, the water gluten will expand, so if you want to cut it into the right thickness at one time, you can't accurately grasp this size.
Fu Yu deliberately cut it thicker, and then changed the knife after it was steamed.
In fact, many people don’t know that the meat in vegetarian meals is usually made from soy products.
Pixel Braised Pork uses potatoes, but in fact the thing that most resembles meat is water gluten. The stir-fried shredded pork with Beijing sauce is hard to distinguish between real and fake.
Especially the texture, it tastes like meat.
Before cooking this dish, Fu Yu felt a little unsure, but when he started cooking it, he didn't think so much anymore.
All I can think about is how to make this water gluten have a flavor and texture similar to meat.
Fu Yu never makes steaming at regular intervals, relying entirely on his own control of time to judge the length of time.
However, he did this because he knew in his heart that on the surface, he should continue to use Zhang Jinyu.
After all, others don't know how awesome his personal skills are.
Fu Yu said to Zhang Jinyu: "Jinyu, help me keep an eye on the pot and don't steam it for too long. Also, get one portion each of shredded carrots and shredded ginger, and some shredded green onions."
Zhang Jinyu agreed and hurried over to help.
The water gluten was quickly steamed, and Fu Yu asked Zhang Jinyu to pour it out.
After it cools down, slowly cut into thin slices.
When cutting, Fu Yu couldn't help but frowned as soon as he got started!
After the water gluten is steamed, it is not easy to cut. It trembles when touched, and it is even more difficult to cut it into the thickness of pork slices.
Zhang Jinyu saw it and immediately came forward: "Isn't it difficult to cut with a kitchen knife? How about trying it with a knife?"
At this time, Fu Yu had already finished cutting a piece. He looked at the cut water gluten and found that it was unsatisfactory at best and a bit thick.
Fu Yu kept moving his hands, adjusted the angle, and continued cutting.
"The knife doesn't work. I can't use it. Let me try again."
Zhang Jinyu stood aside and watched without saying anything, for fear of disturbing Fu Yu's operation.
In fact, when cutting water gluten, if the pieces are too big, just tear them along its lines and tear them into strips, which is easy to make.
However, if you want to cut into large slices, it is easy to slip the knife because the texture is too heavy and the angle of the knife is not correct. The cut water gluten is prone to differences in thickness.
Fu Yu tried several cuts back and forth, his movements getting slower and slower, but the results were obviously getting better and better.
He himself was quite relaxed, but Zhang Jinyu, who was standing nearby and watching, was inexplicably nervous!
Water gluten is very tough and very elastic. When cutting, the thinner it is, the easier it is for the knife to slide. Sometimes the tip of the knife touches the grain. If you don't use enough strength, the angle will immediately deviate.
And considering that it was to be imitated into pork slices, Fu Yu also deliberately adjusted the angle of the grain to a flat surface when cutting it, which made it more difficult to cut.
When he was doing it, he didn't think too much, but when he actually started to operate it, Fu Yu realized that things were not as simple as he thought!
They say "old meat is difficult to cut", which refers to crude fiber.
Although water gluten is not real meat, the texture is actually closer to the feeling of beef.
Fu Yu cut two pieces, but he still felt that he was not taking advantage of them. After thinking about it, he used the method of cutting fat meat and sprinkled cold water on it while cutting.
Dip the water gluten in cold water, then place it on the chopping board and cut it. This saves effort when cutting, and the water gluten will not slide easily, making it easier to cut into thin slices.
After successfully cutting out a few pieces of water gluten of moderate thickness, Fu Yu's subsequent cutting was obviously smooth.
It feels much better.
Zhang Jinyu stretched his head to look at it and saw a pile of thin water gluten slices quickly appeared on Fu Yu's chopping board. He immediately said happily: "Fu Chu, these slices are really thin!"
After Fu Yu finished cutting the last piece, he looked at the amount and felt it was almost done, so he put down the kitchen knife.
"This stuff is too oily and it won't shrink. It won't work if it's thinner. The taste will be worse."
Zhang Jinyu nodded repeatedly and handed over a plate with a wink.
Fu Yu put the cut water gluten on a plate, started to mix the batter, and prepared to fry the water gluten slices.
"Heat the oil in the pot!"
Fu Yu gave an order and began to put the water gluten slices into the batter.
Zhang Jinyu quickly started pouring oil into the pot.
Fu Yu's cut water gluten looked thin, but it was actually about the same as pork tenderloin. It shouldn't be too thin, as it would dry out easily.
Coat the water gluten slices evenly with a layer of batter. This thing is particularly easy to coat with batter. Just dip it in and it will form a thick layer.
Fu Yu still has to shake it, otherwise it will be too thick and the fried texture will not be crispy.
When the oil in the pot is 50% to 60% hot, put the water gluten coated in batter into the oil piece by piece and fry over medium heat until cooked.
This process of frying is another attempt.
After all, water gluten is not real meat, it is cooked in itself. As long as the noodles wrapped on the outside are fried, the water gluten inside will be fine.
And the control of this heat is very important, not only to ensure that the batter is golden in color and crispy in texture, but also to ensure that the water gluten tastes not too hard or too soft.
When Fu Yu usually cooks, he rarely tastes food.
He knows his cooking techniques well, and the seasoning ratio is extremely precise. As long as it is a dish he has cooked before, there will definitely be no problem in terms of taste.
But this is my first time trying fried water gluten, so I don’t know how it tastes.
Fu Yu fried the first pot and tasted it himself.
It was just as he thought!
Water gluten is different from pork. The frying time cannot be too long. Once the batter is fried, it must be taken out of the pan directly.
A few more seconds and the texture will be gone!
Fu Yu couldn't help but feel a little lucky. Fortunately, he had an idea and thought of using water gluten as a substitute.
Otherwise, the old lady might not be able to eat this pot-wrapped pork dish as she wished.
By then, not only will the customer be disappointed, but he himself will definitely be somewhat affected.
Thinking of this, Fu Yu suddenly realized that he had raised his position so much since he didn't know when.
In the past, cooking failures were common.
But now, no matter what happens, his subconscious reaction is to think that he can do it!
A little too confident.
Turn the oil pan to medium-high heat, put the fished out water gluten into the oil pan again, and fry until crispy and colorful.
This time it was shorter.
Zhang Jinyu said with some surprise: "Fu Chu, this water gluten really looks like pork when fried!"
Fu Yu smiled: "The effect is not bad."
After passing the oil twice, pour out the hot oil in the pot, leaving only a little base oil. Add onions, ginger, coriander, and shredded carrots and stir-fry evenly.
Fu Yu did not use the prepared sauce this time, but made a new one separately.
A few years ago, Guobao Pork was one of the best-selling dishes in the store.
Their store makes old-fashioned Northeastern pot-roasted pork, which tastes very authentic. You can't eat such authentic pot-roasted pork elsewhere, so the order rate is very high.
Because a large amount of pot-roasted pork is made every day, the pork slices are oiled once by the workers in advance. When the order is received, the pork slices are oiled twice immediately.
A chef like Fu Yu only needs to stir-fry the side dishes directly, add the fried pork slices to the pan, pour the prepared sauce on top, stir-fry over high heat, and serve directly.
The sauce is also prepared in a large basin in advance and can be filled as needed, which is convenient and saves trouble.
However, this time I am making water gluten in pot buns, so the sauce needs to be thicker.
The pungent acetic acid is heavier.
Put a little more sugar.
The entrance is filled with the unique sour and sweet taste of Guobao Pork. It is crispy and fragrant when you take a bite. The water gluten wrapped inside is moderately soft and hard. People with bad teeth can also eat it. Even if you taste it carefully, except for the slightly different color than real pork. Deeper, you can't tell any obvious difference at all.
Fu Yu placed the two extra pieces of Guobao water gluten separately and took a bite first.
After taking a bite, Fu Yu couldn't help but feel relieved.
Done!
Zhang Jinyu followed and asked curiously: "How is it?"
Fu Yu raised his eyebrows and handed over the remaining piece: "Try it."
Zhang Jinyu picked it up, took a bite, chewed it, his eyes lit up obviously, and he said in surprise: "It's absolutely amazing! If you didn't know it was made from water gluten, who would have imagined it! It tastes like pork!"
Put the remaining half piece into your mouth and taste it carefully.
Well, the texture is very crispy, and the water gluten inside is moderately soft and hard. It is softer than pork, but it does not lose the feeling of meat fiber.
Wonderful!
After Zhang Jinyu tasted it, he was full of praise: "Chef Fu, you are so awesome! Just bring this dish to the table and I guarantee that the customers will be satisfied!"
Fu Yu smiled: "That's good."
Just at this time, Xiao Lin came back from running errands.
Before she could ask, Fu Yu greeted him: "Come on, the pot of meat is ready. Let's deliver it to the customers."
Xiao Lin took a closer look and asked in surprise: "Fu Chu, have these ingredients been replaced?"
Fu Yu nodded: "Well, I will help pay attention to the customer's reaction then. If they are not satisfied, I can redo it."
With Fu Yu's guarantee, Xiao Lin quickly responded with a smile: "Okay, Fu Chu!"
