281. Yuanxiao and glutinous rice balls(2/2)
Pour a small amount of peanut oil into the iron pot, Li Xiao poured all the peanuts directly into it, and while pouring the peanuts again, he reminded:
"Remember, when we fry peanuts, we need to use cold oil in the pot, that is, pour all the oil and peanuts into the pot before opening the pot."
"This is the key point. You need to take notes. This way you can try to avoid the oil temperature being too high, which will cause the skin of the peanuts to brown, and it can also make the peanuts more crispy and delicious."
While he was talking, he had already turned on the iron pot and turned it to the lowest heat.
"When frying, be sure to use a spatula to constantly turn the peanuts so that they are heated evenly. Don't stop in the middle, otherwise the skin of the peanuts will burn."
"Besides, don't stir-fry over high heat, otherwise the outside will be cooked and almost burnt, but the inside will still be raw."
As Li Xiao explained, the color of the originally light pink peanut coat began to gradually darken, from pink to light red, and then to deep red, after which the peanut skin turned reddish brown.
The peanuts make a dense crackling sound, and the feel becomes much lighter when fried, and the peanut aroma will become stronger and stronger.
After hearing the crackling sound, Li Xiao quickly turned off the fire, then opened the Maotai that had been prepared and poured it on the fried peanuts.
At around 18 or 9 o'clock, it felt like the whole kitchen was already filled with the fragrance of Moutai, and Li Xiao stopped.
Seeing his prodigal scene, everyone in the live broadcast room took a deep breath.
"I suspect the anchor is showing off his wealth, but there is no evidence!"
"I always thought that Moutai was given as a gift, and no one liked to drink it because it was so expensive. But now I know how wrong I was. Not only do some people drink it, some even use it to fry peanuts."
"Is this the legendary Moutai peanut? It's too luxurious!"
"Good guy! The Maotai you spread here is more expensive than peanuts. Is this the legendary soy sauce that is more expensive than chicken?"
"Can anyone explain why the anchor sprinkled some Maotai in?"
"I know this, because the host has too much Maotai at home, and it would be uncomfortable if he didn't sprinkle it."
Li Xiao chuckled when he saw these barrages. It is true that Moutai is a bit luxurious.
But there's nothing he can do about it, he doesn't want to show off his wealth.
But there is no other wine with a lower alcohol content in his house, and the only bottle of Guangdong rice wine was used up during the Chinese New Year, so now he can only use Maotai with a slightly higher alcohol content instead.
Li Xiao explained:
"High temperatures will cause the liquor to evaporate instantly. When the liquor evaporates, it will not only cool down the peanuts quickly, but also take away part of the moisture on the surface of the peanuts, making the peanuts crispier and less soft, and will taste more fragrant when eaten."
While speaking, Li Xiao's rapid stir-frying movement had stopped, and the aroma of the wine had been evenly distributed in each peanut.
Pinch up a peanut whose skin has begun to loosen and throw it into your mouth. The aroma is rich and burnt, and the rich peanut aroma and mellow Moutai aroma are mixed together.
Since these fried peanuts are used to make fillings, Li Xiao did not add salt during the frying process. Although the flavorless peanuts are a bit bland, they can make the original flavor of the peanuts more prominent.
After frying the peanuts, Li Xiao placed his eyes on the washed sesame seeds.
He scooped up a spoonful of wet sesame seeds and spoke to the audience:
"There is a lot of dust on the sesame seeds, so they must be rinsed with water before use, and enough water will prevent the sesame seeds from being burnt during the frying process."
The method of frying sesame seeds is similar to that of frying peanuts, but there are slight differences.
You need to add oil to fry peanuts but not to fry sesame seeds. This is because the oil content of sesame seeds is much higher than that of peanuts.
And because sesame seeds have no coating, you don’t have to worry about the paper-like coating being burnt when frying.
Pour all the wet sesame seeds into the pan, turn the heat to minimum, and use a wooden spoon to stir the sesame seeds continuously.
The heat of the pan quickly evaporates the water on the surface of the sesame seeds, and then the sesame seeds finally come into contact with the pan. The sesame seeds make a faint sizzling sound, and at the same time, waves of faint sesame aroma begin to spread inside the pan.
The time required to fry the sesame seeds is very short. It only takes about a minute or two to hear the sesame seeds dancing gently on the top of the pan, which means that the sesame seeds are ripe.
But the sesame seeds needed to make sesame fillings are not enough if the sesame seeds are fully cooked.
Li Xiao needs to completely fry the sesame seeds, so at this time, he needs to continue to stir the sesame seeds in the pot so that the skin of the sesame seeds changes from light white to light yellow.
The collision of sesame seeds and sesame seeds will make a rustling sound, which proves that the sesame seeds have been fried.
"Okay, the main ingredients for the filling have been prepared, now we're going to make the filling."
"Put the peanuts into the food processor and crush them. Of course, you must adjust the horsepower and never crush them completely. Of course, you can also crush them directly with a beer bottle."
"Otherwise, it won't taste that fragrant and the texture won't be that good. The best state is 70% broken into pieces and 30% still in the form of small granules."
"Mix the crushed peanuts and sesame seeds together, add a small amount of melted butter, mix the three together, then add a small amount of white sugar, and the sesame peanut filling is complete."
Studio
"It looks really simple."
"I originally planned to go out and buy some glutinous rice balls to take home tonight. Seeing how simple the anchor made it, I also wanted to make a bowl of glutinous rice balls for my daughter."
"My family used to eat rice dumplings without fillings. Today I saw these peanut and sesame rice dumplings, and I actually wanted to change the taste."
"This filling looks super delicious. Can I eat this filling directly?"
....
After placing the fillings in the freezer, Li Xiao returned to the workbench to prepare the wrappers for the glutinous rice balls.
Making the skin of glutinous rice balls was even easier. He took out a pack of Sanxiang brand glutinous rice flour and introduced:
"Although this Sanxiang brand glutinous rice flour is not made by Han Dynasty itself, but imported from other places, but one thing is that the quality is quite good, very stable, and it is very suitable for novices to use."
Li Xiao poured all the glutinous rice flour into the stainless steel plate, and then added warm water.
Li Xiao carefully added water while mixing the water into the glutinous rice flour.
"The water must be added little by little, stirring as you add it, and then knead for a while until it becomes a dough that is neither soft nor hard. Take a piece and knead it until it is soft and smooth."
The difficulty of making glutinous rice dough and flour dough is completely different. Glutinous rice dough basically requires your hands. As long as you don't add too much water, there will be no failure.
Once you have the fillings and dough, the rest of the work is much easier.
Leave the sesame and peanut filling into small yellow balls, shape the dough into a hollow semicircle, and stuff the small balls into the empty spaces in the dough.
Chapter completed!