The meat was purchased by the staff according to Han Fei's requirements, and the selected cut was pork foreleg with a 2:8 fat-to-lean ratio.
Han Fei cut the pork into small pieces, then minced it.
"Boss, shall we use the meat grinder?"
"No, it can't be too fine. It tastes better with a bit of texture."
Han Fei added the pre-soaked scallion, ginger, and peppercorn water to the minced meat, along with a little pepper, a little chicken bouillon, a little soy sauce, and a suitable amount of salt. He relied entirely on experience and feel throughout the process, cracking in an egg, stirring well, and finally adding a ring of sesame oil around the edge.
The most crucial part of making lotus root sandwiches is the crispy batter, which is key to maintaining their deliciousness even after cooling.
Add cornstarch and flour to a bowl in a 3:1 ratio, add a spoonful of baking powder and a pinch of salt. The most crucial secret weapon is beer; instead of water, use beer to mix the batter.
After mixing, you must add a little cooking oil to the batter to make it crispier when fried. Finally, mix it into a batter that can be stretched into strands, and let it rest for about 20 minutes.
In these 20 minutes, it would be just the right time to slice the cleaned lotus root. Han Fei decided to entrust this glorious mission to the youngest son.
Han Chengshan took the cleaver with a bitter face and began to slice.
Han Fei looked at the lotus root slices that Han Chengshan had cut with satisfaction. He had noticed when the three children cut 100 jin of lotus root before that the youngest son was very talented in cutting vegetables. No wonder he was going to become a major villain who would become an assassin. He was very talented in handling knives.
The lotus root slices that the third brother cut were of uniform thickness. Han Fei took a slice of lotus root, spread meat filling on it, and then covered it with another slice.
Sprinkle a thin layer of flour on both sides of the sandwiched lotus root slices to help the batter adhere better.
Coat the stuffed lotus root slices with batter and fry them in oil at 60% temperature.
Fry over low heat, turning frequently, until golden brown on both sides. Then remove and set aside to cool.
"Wow, it smells so good!" Han Chengsi took a deep breath, inhaling the fragrance in the air.
Han Chengshan was already wiping his mouth: "Is it fried? Can we eat it now?"
Han Fei slapped away Han Chengshan's outstretched hand: "The lotus root sandwich must be fried a second time to be fully cooked."
Heat the oil to 70% hot again, then fry the lotus root slices again. Han Fei poured the cooled lotus root slices into the oil and fried them for about 1 to 2 minutes. After frying, remove them from the oil.
"Now we can eat." Han Fei smiled and looked at the greedy little third brother.
The youngest, wearing disposable gloves, eagerly reached for the lotus root box: "Hot, so hot! Woohoo, so fragrant, so delicious!"
"You're eating it this hot? Can't you let it cool down first?!" Han Chengda said irritably, "You'll burn your mouth ulcers!"
"Wow! This is so delicious! I have to eat it even if it's hot, I can't wait any longer!"
"Is it really that delicious?" Han Chengda took a piece, blew on it, and then took a bite. The moment he bit down, the meat juice exploded in his mouth like fireworks. The crispy aroma and the freshness of the meat juice mixed together. This taste... also had the sweetness of lotus root. It was this touch of sweetness that perfectly enhanced the freshness and aroma, elevating the flavor of the lotus root sandwich!
Fried food, especially meat, can easily make you feel greasy, but the addition of lotus root perfectly solved this problem, causing the youngest child to overeat without realizing it!
"Hiccup!...Hiccup!...Hiccup! What to do, hiccup! I can't stop! Hiccup!"
"Serves you right for being greedy!" Han Chengda said, scoffing.
Han Rou handed Han Chengshan a glass of water: "Third brother, drink some hot water to calm down."
Han Chengshan waved his hands repeatedly: "No, I feel like the food is already stuck in my throat, and I just can't drink any more water."
"Grandpa, help! I'm about to burst from overeating!"
Han Fei ruffled the third son's hair: "Sit down."
Han Chengshan sat down reluctantly, rubbing his bloated stomach with both hands.
"Kneel down on both knees."
"I'm going to kowtow to Grandpa!" Han Chengshan knelt on the ground and was about to kowtow when Han Fei pressed his forehead down, preventing him from doing so.
"Stop joking, put your feet together, sit on your heels, and keep your back straight."
"Grandpa, it works! It really works! I've stopped hiccuping! How did this happen? Why does sitting like this work?"
"This action can help with digestion. It massages the stomach meridian, which increases the function of the stomach and intestines and helps to draw stagnant food downwards. The stomach meridian runs from the front of the thigh all the way down to the bottom of the leg, which is the place you are pressing. It is also called Zusanli, which is the number one acupoint for strengthening the stomach."
Han Fei grabbed Han Chengshan's hand and began pinching the tiger's mouth (between the thumb and index finger), saying, "This is the Hegu acupoint. Keep pinching it, pinch it hard."
"It's so sour! Grandpa, it's so sour, it hurts a little!"
"A slight soreness and pain is just right. Regular hiccups can be relieved in a few minutes by stimulating this acupoint."
"Amazing!" Han Chengshan exclaimed, fully recovered. "Grandpa, you're amazing! You truly are my god!"
"I'll cook pork rib and lotus root soup tonight, you can drink some to help with digestion."
"Haha, good! Xiao Si, this is your favorite drink!"
"Grandpa finally made pork rib and lotus root soup!" Han Chengsi said with anticipation.
Han Fei took the children to the market and personally selected fresh spare ribs to prepare for the pork rib and lotus root soup for dinner.
Fresh spare ribs are best for making lotus root soup. The spare ribs you choose must have white fat on the meat, so that the meat will not become dry when stewing.
Chop the ribs into cubes the size of mahjong tiles, add a little flour and water and knead to wash away impurities and blood. Rinse repeatedly with water and soak for about 15 minutes to remove the blood.
When making pork rib and lotus root soup, you need to choose the lotus root carefully; select starchy lotus roots.
The starchy lotus root from Honghu is best suited for stewing soup. Starchy lotus roots generally have longer segments, a darker color, and a rougher skin. Some even have a layer of rust-like spots, making them look very old.
After removing the nodes from the lotus root, white sap oozes out from the cut surface.
"What is this white thing?" Han Chengsi asked curiously.
Han Feici smiled and said, "The white liquid that comes out of the lotus root juice means it is 100% starchy lotus root, and it will be very soft and glutinous."
Han Chengsi clapped her hands: "I love eating soft and powdery lotus root, it's so delicious!"
Han Fei cut the lotus root into large pieces, which would help retain the juice as much as possible.
Soaking cut lotus root in water can easily cause it to turn black. The correct way is to first add salt and mix well, marinate for 15 minutes, and then use it directly in soup without washing it.
The key to stewing pork ribs and lotus root soup is to preserve the original flavor, and the only ingredient needed is some sliced ginger.
Put the pork ribs in a pot of cold water and add ginger slices. As the water temperature slowly rises, boil for five minutes and a lot of blood foam will be cooked out.
The blood foam is the source of the pork ribs' fishy smell, so this step is essential.
After blanching the pork ribs, rinse them in hot water. Never use cold water, as this will cause the meat to contract rapidly due to the thermal expansion and contraction effect, making it tough and affecting the taste.
To achieve a thick, white broth, Han Fei added a little lard to the pot, then added ginger slices and stir-fried them until fragrant. He then added the ribs and stir-fried them over low heat until the surface of the ribs was slightly browned.
"Give me a pot of boiling water."
Han Chengda hurriedly placed the boiled water on the table next to Han Fei. Seeing that the ribs were almost cooked, Han Fei poured the boiling water into the pot. The water should be added all at once, and water should not be added later, otherwise the soup will lose its flavor and become less fragrant.
After adding enough boiling water, cover the pot and bring it to a boil over high heat. The soup will gradually turn white. Pour the ribs and soup into a clay pot. Do not add lotus root to an iron pot for stewing, as lotus root contains a lot of phenolic substances and iron, which can easily react and turn black.
"Xiao Si, Xiao Huo will take an hour. You stay here and keep watch."
"Yes, Grandpa! I promise I'll complete the mission!"
Han Fei casually ruffled Han Chengsi's hair, then left the stove with a smile.
"Xiao Si, you can't steal any food!" Han Chengshan was eating a raw lotus root on the side: "I'm watching you, you're not allowed to steal any!"
Han Chengsi's lips twitched: "I'm not you, I would never do such a thing!"
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