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

Chapter 378 Times have changed, my lord!The modern way of dishes lost in the palace, so simple! 【Subscribe】

Although Lin Xu was full of confidence, he found a problem when he came to the kitchen - he couldn't do it.

It’s not that you can’t do it at all. To put it bluntly, the crispy kelp dish is a simple variation of Boshan crispy pot. The kelp is stewed in the stewed soup until it is crispy.

But the system requires an excellent level, and it is difficult to stew to this level if you cook rashly.

So it is better to find a master to ask for advice.

After thinking about it, Lin Xu ordered Che Zai:

"Get some fresh kelp or distributed kelp, get it done quickly, I need it urgently."

After he finished speaking, he came to the small kitchen with his mobile phone. He originally wanted to call his brother for help, but thinking that his brother should still be drinking right now, it's better not to spoil his interest.

I offended so many people in Diaoyutai, and if I don't get beaten every year, I only rely on one or two friendships to deepen my relationship.

It happened that he hadn't contacted Master for a long time, so he dialed Uncle Gao's cell phone number.

Soon, Uncle Gao answered the phone.

"Master, you haven't posted on Moments these two days, where are you going to play?"

"As for southern Xinjiang, I just went to the Shanshan Desert, and I'm going to go around Qinghai Lake, then slowly walk south along the Hexi Corridor, and go to the western capital Chang'an for a while to experience the food culture of Laoshan."

It's so slow, it's the end of October, and it's still in the northwest.

However, with such meticulous play, wandering and gathering, the master's cooking skills may reach a higher level.

Uncle Gao briefly talked about what he had seen and heard along the way, and asked curiously:
"What's the matter, Xiao Xu? Did you encounter any problems?"

Lin Xu said with some embarrassment:

"I want to make crispy seaweed, but I don't know how to do it. Master, can you give me some advice?"

"Hey, master and apprentice, you're offended if you say this. The recipe of crispy kelp is quite simple. Wait a minute. I'll tell you in the car that it's too noisy outside."

It had to be Uncle Gao, as soon as he heard that his apprentice wanted to make crispy seaweed, he immediately found a quiet place and explained how to make crispy seaweed.

After speaking, he reminded again:
"The stewed soup for ducks in the shop, put two tablespoons into the pot and add some water, it's enough, don't forget to add vinegar and sugar, this is a sweet and sour dish, slightly spicy, salty and fresh, The kelp is pressed in a pressure cooker for half an hour, so that it can be crispy and delicious."

"I know Master, so I'm going to do it."

Uncle Gao probably hasn't contacted his apprentice for a long time, so he didn't hang up the phone directly, but said:

"Although seaweed is not worth mentioning now, it was a rare commodity in the past, especially in the palace. Seaweed was used not only for cooking, but also for making various desserts and snacks. Unfortunately, many of them have been lost and disappeared. Cantonese-style sugar water still retains the tradition of putting kelp in it.”

Although Lin Xu was in a hurry to make crispy kelp right now, he didn't interrupt Master, and chatted with him for a few minutes, before asking:
"Master, I'm holding a wedding during the Chinese New Year, so you have to come with my wife. Yueyue and I are still waiting to serve you tea."

As soon as this matter was mentioned, the voice of Uncle Gao on the other end of the phone suddenly became more pleasantly surprised and relieved:

"Go back, go back, definitely go back, the last time I held a wedding was Senior Brother Ni's marriage, it's been almost twenty years, time flies so fast..."

After chatting for a few more words, Uncle Gao said:
"Go and get busy. The roasted whole lamb we ordered seems to be ready. I'm currently researching the Northwest diet. I have to go and have a look. Don't delay."

"Good master, take care of yourself."

After hanging up the phone, Lin Xu quickly returned to the kitchen.

There are still 47 minutes until the end of the task, and he has to hurry up to make this crisp kelp.

"Boss, the kelp is ready, what are you cooking?"

"Crispy kelp, master just taught it over the phone, I have to make it quickly... Go get a few pieces of blanched pigskin, it's useful."

"okay!"

What Che Zai found was fresh kelp, which was of good quality, and the kelp was more than a foot wide.

Use a kitchen knife to remove the root of the kelp, then follow the method taught by Master, roll up the thick part of the kelp into a roll slightly thinner than a rolling pin, cut off the excess kelp, and then tie the kelp with cotton thread.

After one roll and one tie, the whole kelp roll looks like a large kelp bark.

Roll up the remaining kelp separately, and wrap them all with cotton thread.

Wind up and roll the pigskin into a roll of the same thickness.

There are three reasons for putting pigskin. The first is to add some umami to the kelp, the second is to decorate the dish, but the most important point is to let the kelp be wrapped in the gelatin of pigskin.

After this is done, even if the kelp is cut into slices, the rolled kelp will not fall apart, the appearance will be better, and the taste will be solid and crispy.

The crispness of crisp kelp is very close to that of crispy octopus. It does not mean that it is crispy, but crispy.

In fact, the crispy in Boshan crispy pot means rotten, not fried crispy, so when Lin Xu heard about this dish for the first time, he thought it was fried in batter like crispy chicken.

The kelp and pigskin were all rolled up, and Lin Xu put a few slices of cabbage in the pressure cooker.

It is a typical method of Boshan crispy pot to use cabbage as a base to prevent the bottom from sticking. Many kinds of local crispy pots have similar methods.

Put the cabbage gang, and then put the pigskin rolls and seaweed rolls.

Then start seasoning according to the method explained by the master.

First put a large bowl of stewed soup for braised ducks, then put a tablespoon of light soy sauce, a tablespoon of rice vinegar, a tablespoon of white sugar, half a spoonful of dark soy sauce, half a spoonful of rice wine, and a little freshness Salt, a few slices of ginger, a few scallions, two star anises, two dried chilies, and a piece of tangerine peel.

Put it all away and add boiling water to submerge the kelp, cover the lid, put it on the stove and start pressing.

After doing all this, Lin Xu found out that Baby Shen was not in the store today.

He took out his mobile phone and called, and it was connected quickly.

"Sister Yuanyuan is taking a break today. Sister Xiaoqi and I went shopping with her to buy clothes. I chose two sweaters, both of which are less than five thousand, so cheap..."

Lin Xu:? ? ? ? ? ?

It seems that my consumption concept needs to be improved, otherwise every time I hear my baby say such things, there will always be an urge to complain.

This affects family harmony too much.

He coughed twice:
"Then you go on shopping. I made some food with kelp, and I can eat it when you come back."

"Wow, what a coincidence, we just finished eating kelp mung bean paste, and we think kelp is delicious for dessert."

That's what Master said just now.

After hanging up the phone, Lin Xu washed his hands and began to make according to the prepared dishes.

The back kitchen is busy, it's time to relieve everyone's pressure.

After half an hour, turn off the fire on the stove, pull out the gas valve, and let the gas in the pot dissipate quickly.

Normally, the high-pressure gas in the pot is allowed to dissipate naturally without pulling the gas valve, so that the kelp will be more flavorful, but this is not possible at this time, the time for the end of the task will come soon, so you have to quickly fish it out, slice it and put it on the plate.

Pull out the air valve, the smell inside also comes out, there is a faint sour smell, mixed with the unique fresh smell of kelp and the smell of pigskin.

It smells a little tempting.

Finally, when the gas dissipated, the lid of the pot was opened, and a good-smelling gas wafted out from inside.

The smell that originally came out from the pores became more intense, the smell of braised soup, pigskin, rice vinegar, kelp...all wafted out.

Not to mention anything else, just by smelling the smell, I feel that the method of kelp is really good.

"Boss, is this crisp kelp?"

"Yes, don't forget to taste it when you finish it later. When eating, try to imagine that you are sitting in the imperial study and reading the memorial, so that you can feel more comfortable eating."

Che Zai opened his mouth:

"The memorial is too boring. It's more enjoyable to have a bottle of beer with this dish."

Lin Xu: "..."

Unexpectedly, in this guy's mind, being an emperor is not as real as a bottle of beer. Sure enough, people's desires are different.

He used a colander and chopsticks to carefully remove the kelp rolls from the pot.

At this moment, the kelp is already crispy, so use a colander to prevent the kelp roll from breaking during the process of clamping it with chopsticks.

Take out all the pork skin with kelp, let it dry for a while, remove the wrapped cotton rope, and start slicing.

Lin Xu took a kitchen knife and carefully cut the kelp into [-] cm wide kelp rolls.

If you cut like this before, you have to pause every time you cut to determine the distance before cutting.

But now with the eye is the ruler, it is as if a ruler is used to measure the kelp when cutting. The width of the kelp is standard, and there is no deviation by a centimeter.

This feels so cool.

After using a pressure cooker for half an hour, the kelp became very easy to cut.

There is no resistance at all with a knife, and it is easier than cutting tofu.

All were cut and carefully placed in the middle of the white porcelain plate, forming a beautiful cone-shaped pile.

Then cut the pigskin into rolls of the same thickness, and place them around the kelp rolls, so that the slightly ruddy pigskin and the gray-green kelp form a color contrast, which looks a bit more beautiful.

Finally, put a few rings of red pepper on the top of the kelp pile to make the colors more diverse, and this palace crisp kelp is done.

Lin Xu hadn't had time to look at the evaluation with discerning eyes after finishing the plate, and the system's evaluation sound came to mind:

"The host made excellent-level crisp kelp, completed the side mission [re-engraving the classic], and won a lucky draw for the excellent-level palace lost dishes. Do you want to draw the lottery immediately?"

"The host completes the mission [-] seconds before the end of the mission, completes the hidden mission [Big Heart], and the prize draw for the lost dishes of the excellent court has been specially upgraded to a perfect prize draw. Congratulations to the host."

Yo, is there such a good thing?
But today is really dangerous, I almost missed this mission, thanks to Dundun for reminding me.

In order to express my gratitude to my son, I will reward my son with a few pieces of dried fish made of sea bream later, so that the baby can grind his teeth, so as not to eat steamed and boiled meat all the time, which will lead to tooth degradation.

"Hey, the appearance of this crispy kelp is really pretty."

Guo Xinghai came over after he was busy, smiled at Wei Gan and said:

"Come and try it, hey, I've never seen this kind of court dish before."

Wei Gan saw that it was kelp and pigskin, and immediately lost much interest:

"The appearance is good, but as far as seaweed is concerned, my favorite is stewed pork with seaweed knots. Pork belly cut into squares and seaweed knots are stewed together. It is delicious when served with rice."

The recent weight loss may be a bit too big, which made Wei Qian a bit greedy.

Lin Xu said:

"Then you will cook the staff meal tomorrow morning, stewed meat with kelp knots, so you can enjoy it."

"Let's forget it. I finally lost weight, but I can't gain weight again... Is it all done? I'll try it after the shoot. There are still fried noodles in the pot."

When everyone stopped taking pictures, Wei Qian tasted the seaweed with chopsticks, and his expression, which was originally a little careless, suddenly became surprised:
"Damn, there's something in this little kelp."

Seeing his expression, everyone also tasted it.

The kelp is hot at this moment, and the mouth is still a little bit hot. After chewing, the kelp is crispy, and because it is rolled into rolls, take a bite, and the kelp is broken layer by layer. The feeling of crisp, not rotten and waxy.

From this point of view, the word "crispy" in the name of the dish is really a bit of a problem.

In addition to its good taste, kelp also has five flavors: sour, sweet, bitter, spicy, and salty. Coupled with the rich aroma of pigskin, it has a special taste.

It's pretty good, much better than expected.

Although this year's dishes with the word "court" basically have to be equated with the IQ tax, this crispy seaweed dish can be regarded as a name for the palace cuisine.

This is still pressure cooker and done in a hurry without soaking.

If according to what Master said, boil it in a casserole for two hours, and then soak it in the soup until the temperature drops, then the texture and taste of the kelp should be further improved.

After everyone tasted it, Lin Xu took some freshly baked dried fish and went downstairs to feed it to Dundun, and by the way, he hugged the little guy and drew a prize.

I have already obtained a lost dish, I don't know what it will be this time.

After the lottery draw, the results came out soon:
"Congratulations to the host for obtaining the perfect dessert that has been lost in the palace——Bingtang Emerald Paste."

Emerald paste?
Could it be mung bean jelly?

Just as he was thinking, Lin Xu's expression gradually became weird after reading the massive amount of experience pouring into Lin Xu's mind.

This so-called emerald cream is actually made of kelp.

kelp?

Can you still do that?
Lin Xu was surprised. He never expected that the dessert he obtained was actually made of kelp.

Under normal circumstances, kelp stew is better. Even if it is a dessert, it is a soup such as kelp and mung bean paste in Cantonese-style sugar water. I did not expect this kind of dessert, which is called cream, to be made with kelp.

Hey, what a coincidence, just now the master said that many desserts made of kelp in the palace had been lost, but one of them popped up unexpectedly.

While there is still some time, Lin Xu intends to make this rock sugar emerald cream. It doesn't matter whether it is delicious or not. He mainly wants to see what is so strange about this lost dessert.

The method of rock sugar emerald cream is not difficult. Boil the kelp with rock sugar water until soft, then mash it into mud and filter it through a gauze net. After cooling and solidifying, pour it with rock sugar water or sweet-scented osmanthus honey.

In terms of practice, it is not very difficult.

Moreover, kelp is cold in nature, has the effect of clearing away heat and diuresis, and at the same time lowers the three highs. Eating more is good for the body, especially for people who often have internal heat, they can eat kelp to regulate their bodies.

But why did such a simple method get lost?
Looking back, I have to look through the isolated set of "Yu Shan Lu" given by Professor Ren and Professor Tian, ​​and maybe I can find the answer.

"Good son, thank you for helping Dad get such a good dessert."

Lin Xu rubbed Dundun's big head, then went upstairs, took out the pressure cooker for dessert, washed it clean, shredded kelp and put it in, and then put a large handful of yellow rock sugar.

In order to make the kelp ripen faster, Lin Xu also put a little bit of baking soda and half a teaspoon of salt into it.

After everything is put away, add mountain spring water to submerge the kelp, and cook over high heat.

The tutorial given by the system is to use a casserole, put rock sugar and boil it on a charcoal stove for more than five hours. This is the original court practice, and even the time is calculated according to the past hour.

But now it's not such a hassle.

The planetary engine in the restaurant is many times more advanced than the small charcoal stove in the imperial dining room. With the support of the pressure cooker, the cooking time that used to take five hours...that is, ten hours can now be done in half an hour.

In addition, the process of smashing into mud can also be replaced by a cooking machine, and the filter does not need to be separated by a soft and weak gauze, but a fine mesh sieve.

Anyway...times have changed!
But this time, Lin Xu didn't plan to cook it in half an hour. He planned to soak the kelp in rock sugar water for a while longer, so as to absorb as much of the sweetness of rock sugar as possible.

"Lin Xu, what kind of sugar water are you going to make? It feels weird to only put kelp in."

Guo Xinghai has studied Cantonese-style sugar water very deeply. At first he thought that Lin Xu was cooking mung bean paste, but he didn't put mung bean in the pot from beginning to end, so he didn't understand.

Lin Xu smiled and said:

"Just now I checked the information and said that kelp is rich in colloids, so I wanted to try, if the kelp is boiled and mashed, will it also solidify into a jelly state."

Guo Xinghai glanced at him in surprise:
"You really think so... It's cold now, it should be easy to have diarrhea if you eat like this, so be careful."

Yes, it's autumn and winter, and my stomach will really be overwhelmed if I eat too much.

Lin Xu thought for a while, and planned to replace the rock sugar water after making it with caramel.

Rock sugar is cold in nature and has the effect of reducing fire, but caramel is different. Caramel is hot in nature and has a warming effect.

Although this cannot neutralize the coldness of the kelp all at once, it can at least pull it back a little.

Half an hour later, Lin Xu turned off the fire.

After another twenty minutes, the lid of the pot was opened.

It exudes a strong kelp flavor, with a hint of sweetness in the taste.

Take out the kelp, cut it a little and put it into the cooking machine, add a little soup of the kelp, and whip it into kelp puree after turning on the machine.

The delicate green-brown paste looks average, but it tastes pretty good when you scoop it up with a spoon and taste it.

With a hint of sweetness and delicate taste, it feels like drinking nutritious rice cereal made of spinach.

After whipping all the kelp into mud, filter it through a fine-mesh sieve to remove the residue, so that the taste will become more delicate.

Pour it into small bowls and put it in the cold storage on a tray to let the kelp mud cool down and solidify.

Taking advantage of this time, Lin Xu boiled some caramel syrup with brown sugar, which can be tasted later.

"Xubao, let's see if the sweater I bought is pretty!"

It was almost eight o'clock, and the few people who went shopping returned to the store.

Lin Xu came out of the kitchen, and Bao Bao Shen, who was wearing a pink sweater, immediately turned around.

"My baby looks beautiful in anything."

"I'd be proud if you praised me like that. We also went to the pet store and bought a little pink sweater for Dundun, so that we are parent-child."

Did you buy pink for Dundun?
Lin Xu said:

"Dundun is a boy, you wear pink to watch out for the little guy getting angry."

"Boys only wear pink, macho fans, increase the deterrent effect."

Wearing a little pink sweater on it doesn't add much deterrence, but the chances of being rubbed will increase a lot. These uncles and aunts, whoever sees it, don't rub it twice.

While chatting, Chen Yuanyuan asked:

"Brother, is there anything cool? We ran around and ate a bunch of spicy snacks, and now my stomach is so hot that I didn't even wear my coat."

Zeng Xiaoqi nodded:

"Me too, I ate a lot of Kanto boiled fried skewers, and I will never go shopping with you two again, the more I go shopping, the fatter I get."

cool?
Lin Xu smiled and said:

"Really, wait a moment, the new dessert I made today is just for me to check."

Upon hearing this, Zeng Xiaoqi and Shen Baobao's eyes lit up.

Wow, there are new products to eat?
--------

Because I wrote "Moonlight Sonata" two days ago, I added it to the playlist and followed it for a few days.I remember seventeen or eighteen years ago, I tried to practice this piece in the school piano room, but failed.Time flies, and the young chasing boy back then has also turned into a greasy fat man who lives on code words... It's really embarrassing to think about it, so can I ask for a monthly pass?

(End of this chapter)