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

Chapter 330 Suckling pigeon is delicious!Dad, you are qualified to go to our school to contract the window! 【Ask monthly ticket】

"Brother, are you ready to start?"

Lin Xu watched Xie Baomin put the frying pan on the stove, and came over to observe and learn.

The ingredients of this dish are not complicated, they are all commonly used in the kitchen, the only relatively large amount is ginger, all cut into sieve pieces, about a small bowl, like diced potatoes.

"Is it necessary to use so much ginger?"

Lin Xu was a little curious.

Xie Baomin poured a little more vegetable oil into the pot than usual for cooking, and then poured some warm water into the bowl containing the dried peppercorns, soaking the peppercorns completely.

He smiled and said:

"Pigeon meat is prone to fishy smell, so ginger is used to suppress the smell in the meat, and you don't think the amount of ginger is large, but it's actually not obvious when you eat it."

Yo, what kind of technology and hard work is this?
Lin Xu didn't ask too much, but looked at it seriously.

After the oil in the pot heated up a little, Xie Baomin directly put a bowl of chopped ginger into the pot, and then fried the ginger pieces slowly over low heat.

Isn't it raw fried squab?
Why did you fry the ginger first?

According to the normal practice of this type of dish, it should be to pour the squab into the pot and stir-fry repeatedly to get out the moisture in the meat, and then add ingredients such as onion and ginger.

But now Xie Baomin's operation can't fix Lin Xu anymore.

"Frying the ginger can make the oil have a light ginger taste, and it can also fry the spicy taste in the ginger, making the fragrance of the ginger softer."

Xie Baomin explained a few words patiently, then took a spoon, stirred the pot again, and continued:

"When the children start school and you are not busy here, buy two ducks and I will teach you to cook a ginger duck. That dish is the ultimate use of ginger."

Ginger duck?
Lin Xu has never eaten this dish.

He asked curiously:

"Must it be a duck?"

Xie Baomin was stunned for a moment, then said:

"It doesn't matter if the duck is male or female, as long as the duck is tender, the dish of ginger duck is pronounced as ginger mother-duck. The so-called ginger mother is ginger that is more than three years old. This kind of ginger is usually reserved as seeds, so it is called ginger. For Mother Jiang."

Lin Xu:? ? ? ? ?
If you don't say it, I really thought it was a duck made by a chef named Jiang.

Old Jiang who is more than three years old... I have to tell Che Zai later, don't buy it wrong.

The ginger was fried until the surface was golden, and it was taken out of the pot, but Xie Baomin didn't throw it away. It should be put back into the pot when the squab is stewed later.

Not to mention, after frying like this, the aroma of ginger will be greatly improved, but the spiciness can be reduced a lot.

I learned another trick, and I will try it next time when I make similar dishes.

After taking out the ginger, Xie Baomin turned up the heat, turned around and used a leak-tight leaker to take out the soaked peppercorns, poured some water on the bowl, and put it into the pot.

Lin Xu noticed that Xie Baomin did not pour out the warm water in which the peppercorns were soaked, and even placed it on top of the bowl when controlling the water, so that the excess water in the peppercorns would return to the bowl.

It seems that these pepper water is also useful.

The temperature of the oil in the pot is rising rapidly, and the water in the pepper is also releasing quickly, with a strong aroma of numbness.

This step reminded Lin Xu of the prickly ash oil method taught by his senior brother before.

Now frying, it should be to make the oil have a nice smell of pepper.

Under the action of high-temperature hot oil, the moisture in the peppercorns is quickly fried out. When the peppercorns in the pan stop making crackling noises and green smoke comes out of the pot repeatedly, it means that the peppercorns are fried.

Use a leak-tight strainer to take out the peppercorns and discard.

Then, pour in the chopped pigeon and start to stir-fry.

Downstairs in front of the service desk.

Baby Shen took a steamed pigeon, tore off the meat from the pigeon with his hands, and placed it on a plate next to it with a cartoon cat printed on it.

The chubby Dundun was squatting in front of the plate, chomping down on the warm pigeon meat.

When the pigeon was delivered, Dundun had already had his lunch, so the pigeon meat that was promised to him was pushed to this moment.

Dundun's meals are very easy to cook. Put the pigeons in the steamer and steam them. No salt or oil is added. Just serve them directly for them to eat.

This low-salt and low-fat diet makes the pier's hair shiny and plump.

Beside the little guy, Zeng Xiaoqi, who was waiting to eat steamed squab, held up a card camera set up on a hand-held gimbal, and took pictures of this scene seriously.

This meat-eating video cannot be included in the feature film, but it can be used as a sideshow.

Well, the tidbits in the true sense, not the video clips that have caused a sensation these two days.

"Can Dundun really know how to type and play the piano?"

When Zeng Xiaoqi paused the shooting and changed the angle again, Shu Yun, who watched the video several times, still couldn't figure it out.

Why did the little guy start typing when Geng Lele talked about programming, but when the proprietress talked about playing the piano, she looked like she was possessed.

So smart, isn't it a bit too much?

"What's the matter? We all worked so hard to get into college, but Jia Lele has become a top student at Tsinghua University. People have IQs, and cats must have them too."

Zeng Xiaoqi came to the service desk and patted Shu Yun's buttocks:
"Worrying too much will make Bear smaller."

Shu Yun immediately sarcastically said:
"It seems that you usually worry a lot."

"you……"

Zeng Xiaoqi took a deep breath, cursed Jimei silently in her heart, then adjusted the angle and focus, and continued to shoot.

In an office building in Xierqi, Li Qiang, who was working overtime, opened the browser during a programming break, preparing to fish for a while to relax his mind.

I remember that a certain boss said that the remuneration for work is not considered as making money, only the remuneration received when not working is counted.

In order to let himself have the joy of making money, Li Qiang often fishes for a while and is lazy for a while, grabbing the wool of capitalism.

Click on the bookmark of the browser, and the page automatically jumps to the topic of Lin Kee Food.

He was just about to browse the topics discussed by everyone today, but found that the 99+ logo appeared on Aite's own button page.

This?
what's the situation?
Why do so many people hate me?

Click the button, and various Aite messages pop up:
"Brother Qiang, are you really the one who Lele said fell asleep while programming?"

"Manual Aitqiang, did Dundun help you program? I really want to know the answer."

"The man who is favored by Dundun, you are hot today."

"Dundun is so slick on the keyboard, did you teach him?"

"With cats accompanying you to work overtime, are you the happiest programmer?"

"..."

Li Qiang looked a little confused, what is this all about?

How can Dundun help me program? Every time I go to the store, I ignore me with a stinky face. Are you all stupid today?

He flipped through the dynamics under the topic, and then realized that it was Boss Lin who posted the second half of Dundun's selfie.

In this case, it depends on the level.

Thinking of this, he minimized the browser, let the monitor stay on the programming page, then took the phone and hurriedly walked towards the bathroom.

Well, when you go to the bathroom during working hours, you must act as if you are in a hurry.

In this way, even if everyone wants to ask something, they will wait until they come back from the bathroom before opening their mouths. To behave leisurely, not only colleagues will ask questions, but even the leader will have the idea that this dog is being lazy again. .

As for going to the bathroom, there is no need to rush.

Put on the Bluetooth headset leisurely and choose the transparent mode, so that you can watch the video without delay, and at the same time, you can pay attention to all the movements of the outside world.

Walking into the partition of the bathroom, closing the door, taking out a piece of paper from the paper drawer next to it, putting it on the toilet seat, and sitting on it slowly.

Click on the new video to start watching.

The video is not long, about ten minutes or so.

But the content is great.

Dundun continued to make various actions according to the chat content of several people in the meeting.

I saw him laugh out loud several times.

After watching the video and seeing everyone's comments, he himself wondered, is there really such a smart cat?
When I go to Linji for dinner after get off work today, I must take a close look at that fat little guy to see if this little guy is really so smart.

Randomly flipping through the comments, it was about fifteen minutes after he came in before he got up.

First he pretended to flush the water, then took off the earphones, put away the mobile phone, opened the small door of the compartment, and walked out from inside.

After walking out of the bathroom, he didn't go back immediately, but washed his hands slowly, grabbing as much capitalist wool as possible.

After washing his hands, when Li Qiang was fixing his few hairs, he found that the new female manager of the department, Qi Panpan, was behind her, with her arms crossed on her chest, and her eyes were looking at him coldly.

This……

This is the door of the men's toilet, why are you hanging around here?
Li Qiang coughed twice pretending to be calm, turned his face and asked:

"The women's bathroom is full again?"

"Watch the video in the future and keep it quiet. I laughed so loudly that I could hear it clearly in the women's bathroom."

Brother Qiang suddenly felt like being exposed for playing tricks.

He laughed awkwardly:
"I'll pay attention later."

Qi Panpan's eyes froze:
"So you were really slacking off in the toilet just now? Li Qiang, you are also the technical director of the department now, don't keep telling everyone to slack off..."

what?
Are you actually deceiving me?
Brother Qiang took a deep breath and was about to walk out of the bathroom when Qi Panpan asked again:
"Two days ago you submitted that piece of programming that was full of errors. Did Dundun really write it for you?"

Li Qiang: "..."

In the store, Xie Baomin stir-fried the pigeon meat until its outer skin was burnt yellow, then put the prepared small bowl of dried chili slices into it, added two spoonfuls of sugar, and continued to stir-fry.

After frying the sugar color, pour a little rice wine along the side of the pot.

The smell of wine rises, put the prepared garlic in, then pour in light soy sauce, stir-fry for a while, so that the surface of the pigeon meat is covered with a layer of ruddy color.

Spoon in the pork bone broth at the end.

Pigeon meat is more than delicious, but lacks in plumpness, so pork bone broth is added when stewing, so that the resulting pigeon meat is delicious and delicious.

"If there is no pork bone broth, you have to stir-fry it with lard. Otherwise, the flavor will not be enough, and it will taste almost tasteless. The crispy-skinned squab is so popular in the south, and it uses high-temperature deep-frying to add flavor to the pigeon."

After adding the broth, Xie Baomin poured the water that had just soaked the peppercorns into the pot, and then put in the fried ginger pieces. After the high heat boiled, turn the heat to low, cover the pot and simmer slowly.

Just fry the water in the meat with high heat.

At this point, simmer the broth in the pot over low heat into the meat.

This water conversion is the process of pigeon meat from raw to cooked.

"Usually this is only done for stale pigeons. The first choice for fresh pigeons is to drink soup. It is well known that pigeon soup is delicious, but not many people care about pigeon meat."

The more high-end chefs, the more they like to pursue the taste of the ingredients themselves, and strive for freshness in taste.

Xie Baomin is like this.

But now, for the sake of his children, he also started to make heavy-tasting dishes that he didn't want to cook before.

This kind of spicy, fresh, fragrant and oily dish is the way of Jianghu cuisine. The ingredients are widely used, the method is eclectic, and the roughness is revealed everywhere.

"After Yufei and Yuhang eat it, it will definitely change the impression of you."

Lin Xu comforted the senior brother, as a chef who became a monk halfway, he has no prejudice against the taste of the dishes.

As long as someone likes to eat it, it is a good dish.

Otherwise, it is said that it should be lost or lost.

By the way, I still have a lost 【Silver Fish Soup】.

After returning home last night, after washing, Lin Xu searched for this silver fish soup while lying on the bed playing with his mobile phone, and found that it was a relatively famous soup in ancient times.

It appears in many poems and novels.

The so-called bream originally referred to pickled fish, but later it generally refers to all pickled ingredients. Before the Song Dynasty, bream was still a high-end dish.

Even in the Song Dynasty, the character 鲊 can be seen in the poems of Lu You and others, and there are many poems of various praises.

It was not until the Ming Dynasty that bream entered the homes of ordinary people.

Originally, he thought that bream was the current salted fish, but after reading the experience of the system, he found that it was a kind of ingredient obtained by wrapping glutinous rice on the fish and fermenting it.

A bit like stinky mandarin fish, but not the same.

Stinky mandarin fish smells stinky, but this fish is delicious.

Moreover, after marinating, the fish meat is firm and dense. After removing the fish skin and bones, cut it into thin shreds and cook it in high broth. The so-called Yinsi bream soup is ready.

In the past, bream soup has always played the role of hangover soup because of its delicious taste.

I bought suitable fish later, and I also wrapped it with glutinous rice to make some fish bream and tried it, to see if this fermented fish tastes better than fresh fish.

Just as he was thinking, Uncle Zhou and Aunt Liang came to the store.

"Xiao Lin, is it appropriate for us to come and eat like this?"

In the past, Aunt Liang has always been adhering to her duties as a customer, but now she suddenly wants to eat staff meals, which is somewhat embarrassing.

Lin Xu smiled and said:

"Whenever you want to eat, just come, and in the morning. If you don't want to make breakfast in the future, you can just take a walk and eat in the store. Uncle Yu is addicted to breakfast now."

"If you want to say that, you, Uncle Zhou and I really have to come and taste it tomorrow."

When the child is not at home, I don't bother to cook in the morning, and basically solve it while walking.

Now that Lin Kee also has breakfast, I just come here to eat it, and I can pay as much as I want every time, so that Xiao Lin won't suffer, and I can have a decent breakfast myself.

Aunt Liang plans to come and try it tomorrow morning.

In the kitchen, the pigeon meat has been stewed for fifteen minutes, and the broth that was originally flush with the pigeon meat in the pot has disappeared, only a little soup remains at the bottom of the pot.

Xie Baomin poured the chopped green and red peppers into the pot, turned to high heat and stir-fried a few times to let the peppers spread out in the pot, and at the same time make the soup at the bottom of the pot thicker.

He sprinkled two teaspoons of salt into the pot, and then added a little fresh oyster sauce.

Then pick out the star anise leaves that were put in when the meat was stir-fried.

Wait for the soup in the pot to tighten up a bit, pour in a little sesame oil, fully bake the pigeon fragrance, and put it on a plate.

On the workbench next to it, there are already several dry pans lined with shredded onions.

Since it's a quack dish, put it directly in a dry pot, which looks more domineering.

Put all the pigeons into the dry pot and start eating.

Today's dinner is relatively rich. There are steamed squab, fried squab made by senior brother, vermicelli cabbage and salt fried pork cooked by Wei Gan.

After the food was served on the table, Lin Xu brought over the small steamer specially prepared for Aunt Liang:
"Auntie, this is for you. There is some ephedra in it to relieve sweat. You can try it."

"Oh, thank you so much Xiao Lin...Old Zhou, don't forget to pay some money downstairs when you leave. It's good to be able to taste Xiao Lin's craftsmanship. We can't eat and drink for free."

Uncle Zhou held the wine glass filled by Xie Baomin and said:

"I know, I know, I know... Come to Professor Cui, although we are not from the same school, we all know your reputation at Peking University. We originally planned to persuade Peking University to compete for the genius of Lele. Now that we have followed You, I didn't talk to the school."

These top-ranked universities in China have genius classes similar to Zhiban and Yaoban.

But to say that Tsinghua University has the most achievements, it has more experience and is more systematic.

Lele can join the smart class and follow Cui Qingyuan, Uncle Zhou feels that he can't bury this girl.

Cui Qingyuan said with a smile:

"Director Zhou, you're being polite. We didn't have time to talk about Lele's entrance ceremony last time. Let's drink two more glasses today."

For others, the holidays mean togetherness, relaxation and play.

But Cui Qingyuan is alone in the capital. If it weren't for Linji Gourmet, he would probably sit in front of the computer and work on the topic of artificial intelligence for a week, and then on the first day of school, he would severely punish the students who had been relaxing for a week.

Now, eating meat and drinking with a few people who can chat, and casually chatting about homework, let this big man in the field of artificial intelligence feel the joy of life of ordinary people.

"Hey, this soup is really fresh."

"It's so delicious, I feel like I can drink three bowls in one go."

"When it comes to drinking soup, it has to be made in a steam pot. This soup is simply too delicious."

"Xu Bao, shall we serve this soup in the store in the future?"

"Come on, arrange it right away, Sister Jing, let's place an order for the steamer special steamer that I sent you in the morning, and have someone deliver it for installation as soon as possible. When it is installed, we will serve this steamer pigeon! "

When they were talking about this, Xie Baomin watched the two sons eating raw fried squab and their mouths were full of oil, and asked hopefully:

"What about my son, daddy's craftsmanship is okay?"

The delicious and spicy pigeon meat made Xie Yufei very happy. He spat out the bones in his mouth and said:

"It's delicious, it's so delicious, Dad, your cooking skills are amazing. I thought you were good at cooking those light dishes, but I didn't expect you to be so good at spicy dishes."

Xie Yuhang directly extended his thumb:
"It's so delicious, I won't get tired of eating it for a whole year."

When Xie Baomin heard this, he didn't even bother to drink, and asked:

"How does that compare to your school chef?"

"It's just a little bit worse than window No. [-]. Dad, you are qualified to be the contract window in our school cafeteria."

Xie Baomin:? ? ? ? ? ?
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Didn't expect that?It will be so early today, please ask for a monthly ticket, brothers, there may be a new chapter at twelve o'clock in the evening, but you can watch it tomorrow morning, it is not recommended to wait so long, because I am not sure if I can write it.This chapter is 5200 words, ask for a monthly pass!
(End of this chapter)