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

Chapter 251 Heavenly King Gaidihu, Little Chicken Stewed Mushrooms!Boss, add more vermicelli! 【Subscribe】

"Oh, it's really beautifully done, just like flowers."

"I didn't expect winter melon to do this."

"Shuzhen, when your son-in-law comes later, let him talk about how to make it. The appearance of this dish alone is worth trying. I'm not willing to eat it."

"Have you finished taking pictures? Start eating right after taking pictures, don't wait until it's cold."

"..."

In the private room, Han Shuzhen's girlfriends were full of praise when they saw the chicken breast stuffed with winter melon that was just served on the table.

I never thought that the humble winter melon in the vegetable market could be so beautiful.

And it should be easy to do.

Because it didn't take long from when Lin Xu left to when the dishes were served.

Finally, after everyone finished taking photos, Han Shuzhen picked up a winter melon roll and put it in her bowl, took a bite and tasted it.

The wax gourd is soft and tender, and the fragrance is mixed with the umami of shrimp skin, and the soy aroma of steamed fish soy sauce. The combination of various umami flavors makes people feel like eating seafood.

And the trace of fresh and spicy in the aftertaste stimulates the appetite intentionally or unintentionally.

People's appetite will increase a lot unconsciously.

After tasting the wax gourd, she also tasted the stuffed meat stuffed in it. The chicken breast meat was a bit bland at first, but after combining the umami of the juice and the fragrance of the winter melon, the stuffed meat became much more delicious.

It's delicious!

In addition to being delicious, the most important thing is to eat without feeling guilty.

Because it is cooked with winter melon with almost no calories and low-fat chicken breast, not to mention the meat, it will even lose the scale if you eat too much.

"There is not even a trace of oil, but it can still be so delicious. This craftsmanship is really amazing."

"Yeah, I knew it wouldn't be too bad, but I didn't expect winter melon to be so delicious."

"It's really a culinary art that turns decay into magic!"

"I have to learn everything later, which is awesome!"

Listening to everyone's praise, the smile on Han Shuzhen's face never stopped.

When Lin Xu was asked to do it just now, she just had the mentality of trying, even if it didn't work, it's okay, but she didn't expect her son-in-law to give her such a big surprise.

It looks good, tastes delicious, and is low-fat and healthy.

This is simply the ideal food.

In the past, when others praised their children for their filial piety, I could only smile politely, but now I can finally feel proud.

This made Director Han happier than eating low-fat and healthy food.

And in the private room on the other side.

Originally, Chen Wanwan and the others, who had said that they had almost eaten, also showed shocked expressions of "it can be made so beautiful" when they saw the chicken breast stuffed with winter melon that was suddenly served.

Wu Kexin immediately took out his mobile phone to take a photo, intending to ask Lin Xu how he did it, and to reproduce it in the next live broadcast, and try his best to remove the hat of the rollover queen.

"This is a low-fat and low-calorie delicacy specially prepared by the boss for everyone. The ingredients used are winter melon and chicken breast. You can eat it with confidence and it won't grow meat."

The foreman of the private room on the third floor is also very good at speaking.

Knowing what everyone wants to hear the most, I deliberately told the characteristics of this dish.

low fat?Low calorie?No fat?
These words hit everyone's hearts like a sledgehammer.

Baby Shen stood up pretendingly, took the lead and put a chopstick into his bowl:
"You guys keep shooting, I'll taste the saltiness first."

As soon as she took the lead, the others followed suit.

After taking a sip, everyone couldn't help but marvel at the taste and texture of chicken breast stuffed with winter melon.

I have to say that the spicy millet in the sauce is well placed, which not only embellishes the dishes beautifully, but also adds a touch of appetizing spiciness to the delicious winter melon.

"Next time I record a show, I must ask Boss Lin to film this dish."

From sitting down to eat until now, Zeng Xiaoqi wants Lin Xu to record it on the show almost every time she tastes a dish.

From the classic cold dish ginger lotus root at the beginning, to pressed pig's head and crystal elbow, or several classic boiled dishes, she is very excited.

No way, Lin Xu's craftsmanship is amazing.

Even without crayfish, she still couldn't stop eating.

Now eat this chicken breast stuffed with winter melon, and the dishes in the next program will be +1 again.

This beautiful host even wants to learn.

After learning it, make one serving every day, and use this delicious, low-fat and low-calorie dish to reward yourself for your hard work all day, isn't it better than ordering takeaway?
in the kitchen.

As soon as Lin Xu came back, Che Zai, who was in charge of purchasing, said:

"Boss, the fat lamb for roasting the whole lamb will be delivered around nine o'clock, won't there be any delay in marinating?"

"No delay."

The three roasted whole lambs will only be used tomorrow night, and the mutton can be marinated for [-] hours. There is plenty of time, so there is no need to worry about marinating not in place.

Che Zai said:
"Boss Huang sent a message saying that a batch of free-range chickens in the mountains will be sent to the capital tomorrow afternoon, asking if we want them."

Free-range chickens in the mountains?

Lin Xu thought of the stewed chicken and mushrooms he picked up two days ago, and asked curiously:
"Did you buy both hazel mushrooms and potato vermicelli?"

"I bought it, I bought it, the premium product from Hazel Mushroom, the kind without roots, Boss Huang said that if it tastes good, he will pick off his head and give it to us as a ball."

Lin Xu: "..."

That thing is bloodshot and screaming.

Old Huang Ming knew he couldn't do this, so he dared to say that, right?
This should be replaced by the brother who likes to have fun and Chef Dai, I am afraid that he will not be trampled to death.

"Since there are hazel mushrooms and potato flour, let's order some. Tomorrow evening, let's make chicken stew with mushrooms. Don't eat too little, you can't have enough."

"okay!"

After ordering to buy the chicken, Lin Xu took out all the remaining tendon jelly from the freezer.

First cut into strips, then cut into slices, and finally put in the take-away lunch box.

Pack a box of tendon jelly, put it in a packing bag, put disposable tableware and a small box of specially prepared dipping sauce in it, and the special gift for ladies is ready.

Originally, he wanted Che Zai to get more tendons.

But after calculating the cost, I feel that it is not suitable, because the same effect, pig skin is much cheaper than tendons.

And compared to tendon, pigskin can also be made into a crystal skin jelly that is no less beautiful than a crystal elbow.

So let's switch to pigskin instead.

Thinking of this, he told Che Zai:
"When buying pig skin these two days, buy more boxes. I'm going to try some crystal skin jelly."

Well, not only to do, Shen Baobao and his sister-in-law even have to learn.

If these two people learn it, it is estimated that they will enjoy the process of cooking food as much as they did last time when they made fruit cheese, and the amount of pig skin used will skyrocket by then.

So prepare more, so as not to affect the normal use of the store.

The next evening.

While the mutton was slowly turning in the oven, Boss Huang also delivered the free-range chickens ordered from the store.

"Boss Lin, you didn't even say a word when you served the roasted whole lamb. I have to order one later, and I invite Senior Brother Ni and the others to rub it here."

Lao Huang is in his fifties this year. As a high-end food supplier for many restaurants and restaurants in Beijing, he has his own experience in stabilizing the customer base.

For example, now, after hearing that there was a roasted whole lamb in the store, he immediately ordered one.

I plan to use this roasted whole lamb to entertain the chefs of Diaoyutai.

This not only supports Lin Kee's business, but also maintains the relationship with the chefs of Diaoyutai, killing two birds with one stone.

Lin Xu said:

"No problem, I'll keep it for you tomorrow night."

Boss Huang sent several free-range roosters in the mountains, about seven or eight months old. Although they are not particularly big, they are very well-proportioned.

This shows that chicken is not instant.

When it was taken out of the bag, the chicken was still warm, which meant that it had just been slaughtered and sent over.

Soak these chickens in water to wash off the excess blood, and by the way, clean the chicken feet, combs, necks and other parts that are not easy to clean.

While the chicken is soaking, soak some potato vermicelli in warm water.

In the stews in Northeast China, you can basically put some vermicelli in it, which can not only absorb the soup, but also make the ingredients in the pot richer.

I made a lot of vermicelli today, because I heard that I ate chicken stewed mushrooms in the afternoon, Song Tiantian even ate a bowl of rice for lunch, and specially asked Lin Xu to put more vermicelli.

In her words:
"Chicken stewed mushrooms without vermicelli can't taste the Northeast flavor at all!"

After soaking the potato vermicelli, Lin Xu brought over the hazel mushroom that Boss Huang had vouched for with his head.

Hazel mushroom is a special mushroom in Northeast China. It is usually eaten as a dried product. The dried hazel mushroom looks somewhat similar to tea tree mushroom.

But in terms of taste, it is more delicious than tea tree mushroom.

In Northeast cuisine, hazel mushrooms have a high status. Adding hazel mushrooms to many dishes can immediately improve the taste.

Put the dried hazel mushrooms in a basin, add clean water to wash them several times, and remove the impurities in the hazel mushroom caps as much as possible.

When catching and washing, once the yellow juice is produced, it must be stopped. This is the umami substance in hazel mushrooms. If it is washed off, the taste of the stewed chicken will be worse.

After the hazel mushrooms are drained, put them back into the basin and soak them in warm water.

After finishing all this, the chicken is almost soaked.

Lin Xu fished it out of the water, put it on the cutting board and began to cut into pieces.

When making chicken stewed with mushrooms, the chicken nuggets should not be too small, otherwise it will not reflect the heroic spirit of the Northeast people, but reveal a small family spirit.

But it’s not too big, it’s not easy to cook if it’s too big.

Under normal circumstances, chopping and cutting into walnut size is just right.

First cut off the neck and head of the chicken, chop it and put it in the basin, then chop the chicken body along the back, divide the chicken into two even parts, and finally cut all the chicken into even pieces of meat.

After cutting, cut some large slices of ginger and green onion, prepare a few star anise, and the ingredients needed to make chicken stewed mushrooms are ready.

Just as he was about to do it, Wei Qian came over.

He asked curiously:

"Lin Xu, do you have to put hazel mushrooms in chicken stew? Can ordinary shiitake mushrooms work?"

"Okay, it's not that particular about eating by yourself, it's perfectly fine to put shiitake mushrooms."

"Then there is no potato vermicelli, can we replace it with potato cubes?"

"It's also possible... You can even replace the onion and ginger with green and red peppers, and you can make your famous yellow braised chicken in Shandong."

Ma Zhiqiang on the side echoed and said:

"If the potato pieces are cut bigger, the chicken pieces are also bigger, and after the stew is done, cook some belt noodles, then it will be the famous big plate chicken in Northwest China."

Wei Gan:? ? ? ? ? ?

How about the two of you singing together and talking about cross talk here?
Lin Xu took a large iron pot and put it on the stove, ready to start cooking this Northeast dish.

The reason why the iron pot is used is because the amount of dishes today is a bit large, and the general wok can't hold it at all.

In addition, to make Northeast stew, I always feel that it is not authentic without using a big iron pot.

Pour soybean oil, which is more popular in Northeast China, into the pot. After the oil is hot, add green onion, ginger, star anise, and garlic to fry until fragrant. Then turn the heat on the stove to the maximum and pour in the chopped chicken pieces.

Chicken stewed with mushrooms is very similar to Shandong fried chicken. It is not boiled when cooking, and the chopped chicken pieces are directly put into the oil pan and stir-fried. Use high-temperature hot oil to maximize the moisture in the chicken pieces.

Such cooking requirements make this dish only choose freshly killed chicken.

If it is frozen chicken, the effect will be greatly reduced.

And if the frozen chicken is not blanched, it is not safe to eat.

Be patient in this step, you need to stir fry for a while, so that the peculiar smell in the chicken evaporates with the water vapor in the meat.

Fry until the fat in the pan becomes clear again before proceeding to the next step.

"I guess that when Shandong people broke into the Guandong, they brought fried chicken to the Northeast, and then added home-picked and dried hazel mushrooms and vermicelli according to the characteristics of the cold weather in the Northeast."

Wei Qian looked at Lin Xu's operation and immediately began to analyze it like a scholar.

When he said this, Lin Xu also felt that the method of stewed chicken with mushrooms and fried chicken is indeed quite similar, especially the front, which is almost exactly the same.

When the chicken pieces in the pot were crackling and the fat became clear again, Lin Xu cooked cooking wine along the side of the pot. salt.

Stir-fry the chicken in the pot again, so that the color of dark soy sauce hangs evenly on the chicken pieces, then put the soaked hazel mushrooms into the pot, and then pour the water for soaking the hazel mushrooms into the pot.

The water in the basin cannot be poured out, and the rest of the bottom must be poured out to prevent sedimentation of sand on the bottom of the basin.

There are many people today, and there are a lot of vermicelli to be put in. The water for soaking hazel mushrooms is not enough, so Lin Xu added two more bowls of water to make the water in the pot cover the chicken nuggets.

Then cover the pot and start to simmer.

This kind of free-range chicken is different from the fast-growing chicken in the chicken farm. The meat of the fast-growing chicken is loose, and it will become mushy after a little stewing, while the meat of free-range chicken is still tight after stewing for a long time.

Lin Xu turned the heat on the stove to medium-low heat, and prepared to simmer for half an hour before talking.

When making stewed chicken with mushrooms, the vermicelli should not be placed too early, otherwise the soup will be absorbed and the vermicelli will easily stick to the bottom.

When the chicken is almost stewed and the juice is ready, put the soaked vermicelli in, let the vermicelli absorb the excess soup, and the vermicelli is just smooth and chewy.

After forty minutes, the chicken was braised in place.

You can smell the unique fragrance of hazel mushrooms and the deliciousness of chicken without lifting the lid.

The combination of the two makes people feel greedy when they smell it.

Lin Xu took out the soaked vermicelli, poured some dark soy sauce into it and stirred it to give the vermicelli a color so that it looked more appetizing, then lifted the lid of the pot and put the vermicelli into the pot.

Bring to a simmer.

When stewing, keep shaking the big iron pot to prevent the vermicelli at the bottom of the pot from sticking to the bottom, and also to speed up the evaporation of water.

Wait until there is only a little bit of soup left in the pot, take it out of the pot and put it in a pot.

The ruddy chicken nuggets, the shiny vermicelli, and the hazel mushrooms swelled from the soup, all exude a rich and attractive aroma.

It is indeed one of the four major stews in Northeast China, this taste is really amazing!

Today's dishes are relatively large, just three pots.

As soon as it was served, Song Tiantian appeared at the door of the kitchen:

"Boss, are you ready? Waiting to eat."

Wei Gan picked out a bowl of vermicelli and handed it to her:

"Did you ask for more vermicelli at noon? This bowl is the most, so take it away and eat it. If you don't have enough, remember to eat it at the top. We probably won't be able to finish it."

"Okay, thank you, Master Wei."

"Thank you, thank you, Lin Ji is a family when you come here, let's go and eat."

Although Wei Qian is also a big guy, he is full of fat, which is almost the complete opposite of Song Tiantian, who is strong and has no fat.

So seeing Song Tiantian, Wei Gan was full of envy.

When will we be able to practice this kind of muscle?
After the kitchen was ready, dinner began.

At this moment, the father-in-law's family of three and Chen Yan were already waiting at the booth on the second floor. Seeing Lin Xu coming over with a small pot of stewed chicken and mushrooms, Shen Guofu couldn't help sniffling:
"In the past, it was said that the uncle came to the house, and the chicken lost its soul. Our family is just the opposite. I didn't let the uncle eat the chickens raised at home, but instead came to eat my uncle's food."

Lin Xu smiled and said:

"But don't say that. It's my honor for you to come here to eat. If you don't come, maybe other customers think the food is so bad that even my own family won't taste it."

As soon as he said this, Shen Guofu was so happy that he immediately wanted to have a glass of white wine.

It's a pity that I came here by car today, and Director Han just taught me a lesson for drinking last night, so Comrade Shen smacked his lips helplessly and started eating with rice.

"Wow, this vermicelli is delicious!"

Shen Jiayue likes to eat vermicelli. As soon as Lin Xu put down the basin, she took a chopstick and put the vermicelli on the rice, and ate the vermicelli like a noodle.

After eating, pick up two mouthfuls of rice.

That is really a fun!
The vegetables stewed in this kind of iron pot have a strong aroma. After the vermicelli is put into the pot, most of it is absorbed immediately, so when the vermicelli is cooked, the aroma of chicken and the umami of hazel mushrooms are also eaten into the stomach, which makes her addicted .

Chen Yan wasn't very interested in this stewed dish at first.

But seeing that my cousin eats so deliciously, I decided to try two yuan.

As a result, it didn't matter when she tasted it, and she immediately felt that there was less rice.

Such fragrant chicken nuggets, such smooth and tender vermicelli, and such delicious hazel mushrooms, how can you only eat a bowl of rice? If you see this, people in the Northeast will think they look down on Northeast cuisine.

Well, I have to fill another big bowl later, lest people say we are regionally discriminated against.

Downstairs, Song Tiantian was holding the rice and eating it with big mouthfuls.

The boss's craftsmanship is really good. The chicken and hazel mushrooms are stewed very well. The potato vermicelli is also delicious, absorbing the soup without losing its tenderness.

It's like returning to my hometown!
But here is also home. Didn't Master Wei just say that when you enter Linji, you are a family.

A family has to help each other and take care of each other!

So how do we take care of each other?
Thinking of Wei Gan's fat body, and thinking about the physical training he had experienced in the sports school, Song Tiantian's eyes suddenly brightened:
"How about I urge Wei Gan to lose weight?"

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Originally wrote 5000 words, but I felt it was not suitable and deleted the plot of [-] words, resulting in only [-] words left in this chapter, please ask for a monthly ticket, brothers!
(End of this chapter)