Chapter 1452 - 565: Fried Meatballs ≠ Meatballs! Lucy’s Shout: Down with Capitalism!

Chapter 1452: Chapter 565: Fried Meatballs ≠ Meatballs! Lucy’s Shout: Down with Capitalism!

The Gu fish is used because its freshness is more intense than other fish.

At this time, the oil temperature in the pot has risen to seventy percent hot, and Grandpa Gao holds a bowl of meatballs that have just been set from frying, and pours in half into the oil pot.

The heat is weak, so when refrying, it’s important to do it carefully.

You can’t pour all at once, that way the temperature of the oil will drop significantly, and the oil temperature will not rise, which will cause the grease to seep into the meatballs.

This is a big taboo.

Not only the Fried Meatballs, but all types of fried meatballs, are forbidden to be fried in warm oil.

As soon as the meatballs were poured in, the oil pot suddenly boiled up.

The frying time is still not long. About eleven or twelve seconds later, Grandpa Gao fishes out the meatballs from the oil pot, and then shakes them a few times above the oil pot as usual.

The shaking amplitude is not as large as last time, but because there are many meatballs, the pressure from squeezing each other is quite large.

From the crackling sound, you can feel that the crispy shell that was just fried has cracked again.

Lin Xu fully understood that each time fried, it is shaken once, making the crust crispier and tastier.

Is this the secret to delicious Fried Meatballs?

After the second frying, Grandpa Gao turned his head and looked at Lin Xu:

"Have you spotted anything?"

"The few shakes you do before taking them out of the pot are very important."

This remark not only surprised Grandpa Gao but also made Xie Baomin, who was stir-frying fish fillets at the adjacent stove, turn his face and praise:

"Not bad, junior brother, your observation skills are quite good!"

The master had just criticized him for not holding back in the process. If it were someone else, they would think the master and senior brother would speak frankly.

However, unexpectedly, both tacitly didn’t mention the shaking after frying, just to see if Lin Xu could observe this point.

Unexpectedly, he not only observed it but also keenly felt that this was the essence of Fried Meatballs.

"Little Xu, your talent is really impressive. I remember your senior brother was forced to eat half a bowl of Fried Meatballs before he figured it out."

Half a bowl of Fried Meatballs?

What kind of sect torture is this?

Other masters force their apprentices to practice basic skills desperately when they are not up to standard.

But this family’s master makes their apprentices eat desperately.

In times of great disaster, such a master would definitely have countless apprentices, but now it’s just...

I originally thought that senior brother was hurt by eating smoked fish, but I didn’t expect there was a similar experience with Fried Meatballs. It’s really not simple learning skills from the King of Cooking.

The fire on the stove is burning fiercely. Grandpa Gao tested the oil temperature. It’s still a bit off, and he said to Lin Xu:

"In restaurants, Fried Meatballs are usually fried in advance, and refried upon order, which is a more efficient way, but note that the meatballs must be fried twice and then set aside to cool."

Fry twice and then set aside?

Under normal circumstances, shouldn’t they be set aside after just being set from frying and refried twice upon order?

Xie Baomin took the fish fillets out of the pot and said to Lin Xu:

"Meatballs fried once are raw. The raw meat filling steamed inside tends to have a sour taste. If refried, no matter how many times, the sour taste stays and customers will know it’s leftover meatballs upon tasting."

So that’s how it is.

Lin Xu finally understood.

After being fried twice, the meat filling in the meatballs is basically cooked, so there’s no sour taste, but the time can’t be too long, otherwise, the meat won’t be tender.

Meatballs that have been fried twice can probably last half a day at most.

This requires the head chef to have precise control over the dishes, a bit less is acceptable, but no waste.

However, in usual restaurants, even leftover meatballs can be used for making dishes like meatball soup, slippery meatballs, steamed meatballs, meatballs with cabbage.

They won’t be thrown away, after all, it’s all cost.

After a while, the oil temperature in the pot finally reached eighty percent hot, to be precise, a bit over eighty percent.

Grandpa Gao pours in half of the meatballs again, continuing to fry.

After ten seconds, takes them out from the pot, shakes them in the strainer a few times to make the crust crispy again. Estimated the oil temperature is close to ninety percent hot, pours the meatballs in the strainer back in.

Refry for seven seconds before taking them out.

By this time, the meatballs’ crust had turned jujube-red, looking beautiful, crackling as they sat in the strainer, sounding crispy enough.

If he hadn’t seen it with his own eyes, Lin Xu couldn’t possibly imagine, these meatballs being fried four times in such a short time.

And every time they would dive into the hot oil immediately coming out, markedly different from the usual impression of frying meatballs.

Seeing the master scooping out the refried meatballs from the pot, preparing to put them in a bamboo basket, Lin Xu silently chanted in his heart:

"Use Cooking Learning Card!"

Soon, the Perfect Level method of Fried Meatballs was acquired.

Grandpa Gao took out the meatballs but didn’t immediately fry the rest, instead said to Lin Xu:

"Taste them and share your feelings."

Beside him, Xie Baomin chuckled softly, well, the master is preparing to listen to a review.

Even on the day of a big wedding, not forgetting to teach, those unaware would think he’s marrying the stove.

Lin Xu was not polite, picked up a clean pair of chopsticks, picked up a meatball. He didn’t dip in the Tiger Sauce or salt, which had been prepared early, but first brought the meatball close to smell it.

Due to enhanced smell, he easily detected the rich meat aroma from the cracked surface.

As for why not dipping the sauce, it’s because he wanted to taste the meatball’s fresh flavor itself, which is the rule for tasting dishes, and an essential skill for kitchen management.