Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 203 Tips and secrets of cooking braised prawns!A vengeful heart! 【Ask monthly ticket】

"Fried Shrimps?"

Upon hearing the name of the dish, all the relatives showed expressions of anticipation.

It's not that I think this dish is strange, on the contrary, at the wedding banquets in the Central Plains, you can often eat braised prawns.

Just because I eat it often, everyone wants to compare and see the difference between what Lin Xu makes and what he usually eats at weddings and weddings.

Lin Xu's second uncle, Shi Wenming, is in charge of the farm restaurant in the scenic area.

He is a village banquet chef in a nearby town. After the business in the scenic area has been booming recently, he has been in charge of a farm restaurant.

When he heard that his nephew was going to cook prawns in oil, Shi Wenming quickly put down his wine glass and walked over here:

"What seasonings do you need? I'll prepare them right now. Do you want ketchup? The kitchen just opened a big jar, and rice vinegar is also available, which is also newly opened."

Lin Xu smiled and shook his head:

"Second Uncle, I don't use tomato sauce or rice vinegar in this stewed prawn dish, but it's definitely better than the one made with tomato sauce and rice vinegar."

The prawns eaten in the Central Plains are basically frozen shrimp.

Not fresh live prawns.

Therefore, when making oil stew, rice vinegar or tomato sauce will be added to make it taste sweet and sour, which is used to suppress the stale texture and taste of shrimp meat.

However actually.

Real braised prawns do not need these condiments.

Upon hearing that the method was different, Shi Wenming became curious:
"Then what should I do? Can I follow along? This won't involve the secrets of the State Guesthouse, right?"

As a chef, I am full of curiosity about different cooking methods.

But the mystery of the Diaoyutai State Guesthouse made Shi Wenming a little uneasy.

I'm afraid that my nephew will reveal a secret that shouldn't be revealed.

Lin Xu said:

"You can look at Second Uncle casually. There is nothing secret about it. You can even come and see the second uncle and aunt. This dish is quite simple. If you learn it, it will definitely be a highlight at the family banquet."

It sounds so simple that the ladies can't sit still.

They all got up and came to study.

Even Chen Meijuan was eager to try, but she was afraid that Baby Shen would feel uncomfortable sitting alone among relatives, so she held back her curiosity and continued to eat with her precious daughter-in-law.

Mrs. Lin looked at this scene with a smile:
"Everything can prosper with a harmonious family. This is true."

Before she retired, she was the principal of the middle school, and she was well-known in the family. The reason why the relatives of the Lin family are so united is inseparable from the old lady Lin's management and education.

It can even be said that Mrs. Lin established the family tradition of "mutual help and mutual support" in the Lin family.

This is also the reason why Chen Yuanyuan came to work as a conductor when the scenic spot started to improve, Shi Wenming was in charge of the farm restaurant, and even Lin Xu's idle cousin came to see the gate.

Relatives, they have to help each other like this.

See relatives gather around.

Lin Xu didn't hide his secrets either. He cleaned up the prawns while explaining how to deal with them.

Today my uncle bought premium prawns, also called prawns, which are big and because they are alive, they must have cost a lot of money.

"The processing of shrimp is divided into four parts: shrimp cutting gun, removing shrimp bladder, cutting shrimp feet, and picking shrimp line. I will tell you one by one, and there is a trick to it."

The so-called shrimp gun is the straight and long spike at the front of the shrimp head.

When making shrimp, this part should be cut off, otherwise it is easy to stick to the mouth when eating, causing redness, swelling, bleeding and even inflammation of the mouth.

The shrimp gun cannot be cut from the part connected to the head of the shrimp, so that the root will not be removed, and the shrimp gun hidden in the head will still be stabbed by the shrimp gun when eating.

If you want to clean the shrimp gun, you need to cut from the bottom of the shrimp's eyes, and cut off the shrimp's eyes, shrimp whiskers and half of the shrimp head.

Lin Xu explained while cutting.

After cutting off the shrimp head, he cut off all the shrimp legs and feet along the shrimp body.

Then cut the tails of the shrimp into the same head, and cut the middle part of the two pieces of shrimp tails by the way. The purpose of this is to easily pick out the shrimp lines.

After doing this, insert the scissors into the remaining shrimp head, and pick it out gently to remove the shrimp sac.

When picking, occasionally the shrimp line will be picked out all at once.

This is why a knife is cut at the tail of the shrimp.

It doesn't matter if the shrimp line doesn't come out.

Remove the scissors from the second section of the shrimp tail, gently cut the shell of the shrimp, and then use the scissors to pick out the meat, and the shrimp line will be picked out.

"Remember that it is the second section from the top. After the shell of this part is cut, the meat of the shrimp is intact, and the shell of the shrimp will not crack when it is stewed. At the same time, the flavor of the seasoning will seep into the meat of the shrimp from here. "

The prawns needed to make braised prawns are quite large.

If you don't cut it, it is difficult to let the seasoning penetrate into the shrimp meat completely by stewing in oil. Even if it seeps in, the shrimp meat will already be stewed.

Lin Xu's relatives nodded repeatedly.

Even Shi Wenming, the chef of the village banquet, seemed to be listening carefully at this time. Although he had been in contact with cooking for many years, he followed what others did.

Knowing it, but not knowing why.

Now listen to Lin Xu's explanation.

Only then did he realize that he wanted the shrimp meat to taste quickly while keeping the shrimp body intact. He only needed to cut the second section of the shrimp shell with scissors.

What a trick!

After handling all the prawns, Lin Xu put the prawns aside, and flattered his uncle by the way:

"Uncle's prawns are really perfect. Even the purchasing manager of Diaoyutai may not be able to buy prawns of such good quality."

When Lin Xu's uncle, Chen Meide, heard his nephew praise him so much, he immediately said with a smile:
"You don't know, in order to buy this shrimp, I went to the Seafood City and searched for several places before I found it. It took me a lot of time."

Lin Xu's grandmother, Mrs. Chen, couldn't help but glared at him:
"Nephew flatters you, you just listen to it, why do you still show credit?"

Chen Meide hurriedly made a piece of soft roasted tofu for his mother:
"Mom, are you thirsty after eating vegetables? How about I pour you a cup of tea?"

Mrs. Chen scolded with a smile:

"Stinky boy, I can't say you anymore, can I?"

Chen Meijuan has three brothers and sisters. The eldest, Chen Meide, is a small cadre of the Municipal Cultural Bureau. The second, Chen Meiliang, was a well-known breeding king in Yinzhou City in the early years and opened the largest chicken farm in Yinzhou City.

After a bird flu.

His career suddenly disappeared, and he was even carrying millions of debts.

These years of frugality and the help of relatives, I finally paid off the debt.

After her daughter Chen Yuanyuan came to work in the scenic area, Chen Meiliang, who had a hard time resting, also ran over and took the initiative to take on the responsibility of reservoir administrator.

If you have nothing to do, just paddle a boat and stroll around the reservoir.

Like a hermit.

After packing all the prawns.

Lin Xu took a piece of ginger and cut it into slices, and then cut some green onions with a diagonal knife, and said while cutting:
"To make braised prawns, you don't need tomato sauce or vinegar, but you need scallion and pepper oil."

Onion and pepper oil?
Not only the aunts and aunts had doubts, but even Shi Wenming, the chef of the village banquet, was a little at a loss, and was a little unfamiliar with this term.

Lin Xu smiled and said:

"Scallion pepper oil is the oil fried with scallion, ginger and peppercorns. It has the effect of removing fishy smell. You can fry some and keep it at home, and put a little when cooking seafood in the future. The taste will be very good."

It can be used for seafood.

Here comes the interest of everyone:

"How did you blow up Xiaoxu?"

"What is the ratio of these three materials?"

"What kind of oil is better? Is soybean oil okay?"

Lin Xu put the chopped green onion and ginger into the bowls, then grabbed a handful of peppercorns and said:
"The ratio of scallion, ginger, and pepper is 6:2:1. The standard scallion oil smells like pepper, but it doesn't taste numb at all. This is the most suitable state for seafood... As for the oil, except for vegetables Any oil other than seed oil will do."

"Why can't you use canola oil?"

"Rapeseed oil is too easy to color, and the fried onion and pepper oil is dark in color, which affects the appearance of seafood."

After explaining, Lin Xu added some peanut oil to the pot.

Then turn on the stove and start burning oil.

When the oil is [-]% hot, pour the peppercorns into the pan and fry slowly over low heat.

When the oil temperature in the pot rises and smokes, open the pot, and then put the ginger slices in it.

In this way, the oil temperature can be lowered to prevent the prickly ash from being fried, and at the same time, the fragrance of the ginger can be fried out and blended into the oil as the oil temperature decreases.

Wait for the oil temperature in the pot to drop down.

Put the pot back on the stove, turn on a low heat, and put the sliced ​​scallions into the pot by the way, and deep-fry at low temperature.

This can not only fry the aroma in the ingredients, but also not change the color.

"After frying good onions and peppers, the color of the fat is exactly the same as when it was poured into the pot, so as not to affect the appearance of the dishes."

Wait until the sliced ​​shallots in the pan are browned.

Lin Xu put the leak on a large bowl, and then poured out the oil in the pot. The filtered oil was the onion and pepper oil.

As for the fried onion, ginger and peppercorns, there is no need to throw them away.

Putting it in the pot when cooking in the afternoon will make the taste of the dish more fragrant.

After making the onion and pepper oil.

The preparation work for braised prawns has come to an end, and it can be cooked.

Lin Xu set up the frying pan.

First heat the pan, cool the oil and slide the pan to prevent the prawns from sticking to the pan during frying, then put a large spoonful of cooking oil into the pan, and then add a small half spoonful of green onion and pepper oil.

Give it a stir to combine the two oils.

Then put the packed prawns in the oil pan one by one.

"Oh, isn't this hot, Xiao Xu?"

"That's right, don't burn you."

"I never dare to do this at home, for fear of getting burnt."

"It is said that good cooks are not afraid of being scalded. It seems that Xiao Xu of our family has also reached this level."

"You are also a chef, Wen Wenming, are you afraid of being scalded?"

"This is the rural fake style, not formal."

"..."

The relatives chatted with each other, and when Lin Xu arranged the prawns, the oil in the pot was completely warmed up. The prawns were fried red, and the rich umami flavor wafted out of the pot.

Lin Xu held the pot and turned it slightly, letting the oil in the pot fry all the shrimps.

Then a big turning spoon came suddenly, and the shrimp in the pot were thrown high, turned over in the air, and fell into the pot again, still neatly stacked together without any mess.

"Oh, this hand is beautiful!"

"Every time I watch those chefs flipping spoons on TV, I am envious. I didn't expect that there is someone who can flip spoons in our family."

"I knew it was recorded just now, wouldn't it attract a lot of likes when I posted it?"

"That's for sure. It's not like you don't know how popular Xiao Xu is on the Internet."

"Do you know how to be civilized?"

"Yes, yes, but you have to quickly pick up the shrimp that fell on the ground after turning over."

"..."

While everyone was chatting, Lin Xu started to talk about the main points.

"After the prawns are turned over, use a spoon to squeeze the heads of the prawns one by one to squeeze out the brains and turn the oil in the pan into shrimp oil, so that the fried prawns are fresher."

He squeezed as he spoke.

soon.

The original golden oil in the pot turned into ruddy shrimp oil due to the action of the shrimp brain.

These shrimp oil re-fried the shrimp shells, making the original red shrimp shells more red and attractive.

Wait until both sides of the prawns are cooked.

Lin Xu added a spoonful of rice wine to the pot.

According to the amount of prawns in the pot, add a large bowl of water, a teaspoon and a half of table salt and a handful of rock sugar.

Add a handful of ginger at the end.

You can cover the pot and cook.

When stewing, do not turn on high heat to prevent the shrimp meat from being stewed, just use low heat.

"Don't put onions, Xiao Xu?"

Second Aunt Lin Hongxia asked.

"If you don't put in the onion, it will smell like onion. Just put in the minced ginger."

"It looks so simple, try it when you go back."

"I'll try it too. I've got to learn it. I won't have another special dish at home in the future."

"Xiaoxu has taught us how to cook a few more dishes these days at home. My colleagues have been taunting me about this for the past two days, saying that my nephew is working at Diaoyutai, but I can't even fry shredded potatoes well."

"Me too. They keep saying that my shredded potatoes are thicker than your fingers."

"My old potato shreds are fried until they become mushy, and they crumble as soon as they are fried. What should I do, Xiao Xu?"

"Xiao Xu, do you have any tricks for shredding?"

"..."

Lin Xu looked at his aunt and aunts dumbfounded, and said with a smile:

"Just use a silk scraper. Buy small-eyed ones. After scraping into silk, wash them several times with clean water to wash off the starch. This will make the taste more crispy and not easy to fry... the most important thing is, Fry less at a time."

See relatives interested in this dish.

Lin Xu simply took two potatoes, quickly peeled them, cut them into thin strips, rinsed them twice with clean water, and took them out to control the water.

Then prepare some dried chili segments and scallions, and cut a little green and red pepper shreds.

Then set up the wok and start making.

Pour peanut oil into the pot, put some peppercorns into it before the oil is hot, remove the peppercorns after frying the aroma, and throw in the dried peppers and green onions by the way.

After frying fragrant, pour in the shredded potatoes, stir fry twice, and pour half a spoonful of vinegar along the side of the pot.

"The sooner the vinegar is added, the crispier the texture of the shredded potatoes, and the earlier the vinegar smell evaporates, the more delicious the dish will be, leaving only the aroma of vinegar."

After stirring quickly for one minute, add a little light soy sauce, then add salt and a little sugar for seasoning.

Finally, add the chopped green peppers.

Continue to stir fry for thirty seconds.

Let the sauce hang evenly on the potato shreds.

Take out of the pot and put on a plate.

"So fast, is that all right?"

"This kind of professional stove has strong firepower and is most suitable for stir-frying. If you cook it at home, the amount should be as small as possible, and the oil should be heated up to achieve the effect of stir-frying."

Lin Xu put the shredded potatoes in the pot onto several plates.

Second Uncle Shi Wenming and Second Aunt Lin Hongxia immediately took them to their relatives.

"Come and taste it, the potato shreds that Xiao Xu just took the time to make, the smell makes me so hungry."

The relatives who were waiting to eat the prawns did not expect an unexpected surprise.

After bringing the plate to the dining table, everyone tasted the shredded potatoes, and immediately began to praise the deliciousness of Lin Xu's cooking.

Liu Zhengyu tasted it, said with a smile:

"Cantonese cuisine pays attention to pot gas. Stir-fried dishes without pot gas are failure products. I didn't expect Lin Xu to fry a plate of shredded potatoes with pot gas. This skill is really good."

Zeng Xiaoqi next to her took a big sip:

"It's delicious, and I was thinking of showing my merits in front of Boss Lin when I go back and asking him to treat me to crayfish. I didn't expect to taste Boss Lin's craftsmanship in advance."

She just said it casually.

But when Chen Meijuan at the next table heard this, she immediately told Lin Hongqi:
"Since Reporter Zeng wants to eat crayfish, Hongqi, go and buy some after dinner. There are a lot of people today, so let's buy more and let everyone try the crayfish made by Xiao Xu."

I haven't tasted my son's crayfish cooking skills yet.

You have to take advantage of this opportunity to enjoy yourself.

Upon hearing about eating crayfish, Shen Baobao, who was eating scrambled eggs with ground vegetables, said immediately:
"Mom, have you ever tasted the crayfish made by Xu Bao? It tastes so good. Ah, I'm drooling just thinking about it now!"

"Let Xiaoxu make it for you that night, make more, so that my daughter-in-law can enjoy it."

Shen Baobao immediately put his head on Chen Meijuan's shoulder, and said coquettishly:
"Thank you mom, you are so kind to me."

Seeing the harmonious relationship between mother-in-law and daughter-in-law, the relatives all smiled.

Who would have thought that a daughter-in-law from the capital would be so sensible.

When I got engaged, I called my mother so smoothly.

On the other hand, in my hometown, there are many daughters-in-law who spend high-priced betrothal gifts, and they do not change their words after half a year of marriage. When talking to their mother-in-law, they will either say "XX fuck" or "eh", as if they are inviting their ancestors back home.

It's really incomparable!

in front of the stove.

The prawns in the pot are still simmering.

Lin Xu held the handle of the pot with one hand, and gently shook the lid of the pot with the other.

The purpose of this is to prevent sticking to the pan, and at the same time allow the sauce to penetrate into the shrimp meat more evenly.

Around the same time.

He lifts the lid off the pot.

A rich and delicious fresh fragrance immediately spread from the pot.

"Wow, this smells good."

"Xiao Xu's skills are really amazing."

"I can eat two big steamed buns just by smelling it."

"As expected of a chef specially hired by Diaoyutai, my nephew is really good."

When the relatives were praising, Lin Xu took the prawns out of the pot with chopsticks and put them on the plate. As soon as the shape was arranged, Shi Wenming asked impatiently:

"Is it ready to serve?"

"It's not enough, Uncle, I still have to pour some juice."

After filling out all the prawns in the pot, Lin Xu put a leaker on the bowl, poured the soup in the pot, and filtered out the minced ginger in it.

Pour the soup back into the pot and bring to a boil.

Stir while cooking.

The soup became viscous at a speed visible to the naked eye.

"The advantage of adding rock sugar is this, the juice is collected quickly, the juice is bright, and it is more beautiful when poured on the shrimp."

soon.

The soup in the pot not only became thicker, but also became ruddy in color.

This is where the shrimp oil comes into play.

When the soup became completely viscous, Lin Xu scooped half a spoonful of onion and pepper oil into the pot, quickly mixed it well, took the pot, and carefully poured it on the prawns on the plate.

After pouring.

It's ready to serve.

The relatives looked at each other in dismay:
"So this is braised prawns? Then it was wrong to put tomato sauce and vinegar?"

Lin Xu smiled and said:

"It's not bad. When the shrimp is not fresh enough, making it into sweet and sour mouth can greatly enhance the umami taste. However, for live shrimp, this method is better. You can eat the sweetness of the shrimp meat, and the taste is still crisp. "

He didn't say it was fine.

When it was said that the prawns made by this method were so miraculous, several relatives quickly took the prawns away.

One table, one plate, let everyone have a taste.

"Grandma, grandma, you two hurry up and try my craft."

Lin Xu took off his apron, sat down next to Baby Shen, and picked up a prawn for Mrs. Lin and Mrs. Chen respectively.

"My eldest grandson's handicraft smells delicious."

Mrs. Chen took a sip of the prawn, then gave a thumbs up:

"It's delicious. My good grandson's craftsmanship is better than two uncles tied together."

Chen Meide: "..."

Chen Meiliang: "..."

Mom, if you praise your grandson, you can praise your grandson. Why do you have to bring the two of us with you?
The old lady Lin next to her took a sip of the prawns in the bowl, and her eyes lit up:
"When I first started working, I once went to the capital as a representative, and I ate braised prawns once, which tasted exactly like this. I thought this practice was gone, but I didn't expect my good grandson to actually make it."

She took another sip.

Then he said:

"Yes, that's the taste. It's salty and fresh, with sweetness in the aftertaste. It's not like our banquet here, where we turn braised prawns into sweet and sour prawns."

Lin Xu smiled and said:

"If you like to eat, I will make it for you every day."

Mrs. Lin said with a smile:

"Then what will happen? My good grandson has to work in the capital. Your mother and the others can do it. If grandma misses you, let them do it for me."

Shen Baobao was a little sad when he heard this topic, and said quickly:
"No grandma, if you want to eat it, let us know, and we will come back and make it for you. As long as you don't bring a pier, you can still take the high-speed rail quickly."

As soon as he finished speaking, Dundun, who was passing by, raised his paw and stepped on her shoe.

There was a dirty cat's paw print on the white shoe.

Shen Baobao suddenly felt distressed:

"Wow, my little white shoes... smelly, did you do it on purpose?"

Dundun squatted at the door and licked his paws leisurely.

What are you talking about, I can't quite understand me~
The aggrieved Shen Baobao couldn't beat him up, so he could only vent his anger on the braised prawns.

She picked up a prawn, followed Lin Xu's example, sucked the head of the prawn first, and sucked out the prawn brain and the immersed juice.

"Wow, it's too fresh. Sure enough, this is the correct way to open live shrimp!"

After sucking the shrimp brain, bite off the shell of the upper body. After eating the remaining shrimp meat inside, bite the shell of the shrimp and gently pull it with chopsticks, and the entire shell of the shrimp is pulled off.

Eat a whole shrimp in your mouth.

The sweet, crisp and chewy taste is simply intoxicating.

"Delicious and delicious! Lin Ji will add this dish to Xu Bao in the future?"

"Yes, there are fewer and fewer braised prawns in this traditional way. I have to promote them as much as possible so that more and more people will not mistake sweet and sour prawns for braised prawns."

Lin Xu felt that as a caterer.

There is an obligation and responsibility to carry on traditional practices.

Just thought of this.

A system notification sounded in my mind:
"The host decided to carry forward the traditional gourmet cooking techniques, complete the hidden task [Promote Tradition], and reward excellent life skills - dubbing, congratulations to the host."

With...dubbing?
I'm just a cook.

Why are you giving me this thing?
Lin Xu complained silently, feeling that the system's rewards are more and more freeing himself.

Could it be that the kid Dundun stole too many rewards.

So does the system have to make up for it in other ways?

He sighed softly.

Then I picked up a prawn and ate it...

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Yesterday, I found a bunch of recipes for braised prawns in oil. Lao Fangu’s method is the most authentic. This chapter refers to the video of Lao Fangu’s "Braised Prawns in Oil". The producer is the chief chef of BJ Cuihua Building Chang, Liu Jianmin, a master of Shandong cuisine, everyone can learn from it.This chapter is 6300 words, ask for a monthly pass, brothers!
(End of this chapter)