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

Chapter 420 Dundun, who is used to eating rare sea fish, tasted bullfrog for the first time, and the scene got out of control for a while! 【Subscribe】

"Oh, it's hard to say, Brother Lin!"

Old Huang's heavy sigh surprised Lin Xu:

"What's the matter? Find out what's wrong? Don't worry, Boss Huang, if you have anything to say slowly, no matter Jishuitan 301 or Xiehe, we have people. If it doesn't work, go and check again."

This embarrassing expression, can't it be that there is some serious disease on the body too late for the medical examination?
Just as he was about to say a few words of comfort, Lao Huang suddenly said earnestly:
"Brother Lin, you have to believe in science no matter what, and you should take the time to look it up, don't procrastinate, let alone take medicine blindly."

Lin Xu:? ? ? ? ?
what's the situation?
Why did you start teaching me all of a sudden?
He asked curiously:

"What disease did you find out? You were so surprised."

Old Huang sighed:
"My health was fine, but I didn't eat all kinds of waist-strengthening ingredients before. I just thought that medicine therapy is not as good as diet therapy, and diet therapy is not as good as food supplements. The result is good, and I have prostatitis... I can't drink alcohol recently, and I have to eat it." Eat less greasy food, by the way, the doctor told me to take a walk for at least an hour a day..."

Good guy!
That's what happened.

You and the senior brother are really... one has prostate stones, the other has prostatitis, this is what happens when you take medicines to strengthen your waist indiscriminately.

Be sure to tell others about it later, as a warning.

Believe in science, believe in medicine, and don't take medicine indiscriminately.

Otherwise, nothing will happen instead.

Lin Xu asked:

"Aside from not drinking alcohol for the time being and being less greasy, what else can I do to treat it? Do I need an injection?"

"Dropping needles is not necessary, you can just take medicine, just don't drink alcohol or eat meat, this is too uncomfortable, I really didn't expect that there would be such an end if you take medicine indiscriminately, Brother Lin, please don't eat indiscriminately, This is no joke."

Lin Xu smiled wryly:
"No, I don't need those either."

"You young people, you are just stubborn..."

Lin Xu knew that this matter was unclear, so he asked with a smile:

"Then do you still eat these bullfrogs tonight?"

"Blow, eat, eat, eat the last meal, start tomorrow, light food and go...By the way, brother Lin, I ask you to cook the beef tartare, is that thing edible?"

Beef tartare?

Yes, there is such a task.

Lin Xu said:

"Instead, this is a low-salt and low-fat light dish, not greasy, you can eat it, and even eating more is good for your health."

"Then hurry up and do it. If I want to eat meat in the future, I will come to the store to find you."

"Okay, I'll start by researching how to do it later."

At this moment, the bullfrogs in the bag were still waiting to be cleaned up. Lin Xu made sure that Lao Huang was fine, so he walked into the kitchen with two bags and started making bullfrogs.

Originally, he planned to boil the fish with water to make a pot of bullfrog with fat intestines or frog with pickled peppers and fat intestines, but now he brought two big bags, so he should find a way to make more.

It won't taste good if it's left over, so make a few more for everyone to enjoy.

The bullfrog in the bag was still alive. In order to prevent it from running everywhere in the kitchen, Lin Xu put the bag in the sink, did not untie the opening, but used a scale scraper hanging by the sink to pierce some air-breathing holes on the bag. The hole is convenient for the bullfrog to breathe.

Unlike other ingredients, bullfrogs are best eaten fresh, so that they are more tender and delicious.

But right now is not the best time to kill bullfrogs, all kinds of preparations have to be done first, and then slaughtered and cooked.

Lin Xu first prepared the ingredients for the stewed bullfrog.

Prepare a small basket of three kinds of dried peppers, bell pepper, pepper king and new generation according to the ratio of 1:1:2, cut into sections, and then put them in hot water for cooking.

Boil the peppers all the way until soft, until the peppers have puffed up, then remove and chop on a cutting board.

This is the glutinous rice cake pepper.

Ciba chili is an essential ingredient for making spicy brine oil.

When chopping peppers, add a tablespoon of bean paste, so that you don’t need to season the spicy brine oil later, and the spicy brine oil will have a strong sauce flavor.

Chop them all up and put them in a pot, then add an equal amount of cooking oil to the pot according to the amount of glutinous rice cake chili.

If you want to make it at home, you can use cooking oil directly to boil onion, green onion, ginger, star anise, bay leaves, celery, coriander and other ingredients until fragrant, but there is ready-made cooking oil in the store, so you don’t have to worry about it.

Once the oil is poured into the pot, before the oil is hot, pour all the glutinous rice cake chili into it.

The reason why we choose cold oil for cooking is to let the capsaicin in the peppers be fully released, and at the same time, the spicy flavor of the peppers will be fully integrated into the oil.

If you heat the oil before putting it on, the effect will be greatly reduced.

As the temperature of the oil in the pot rises, the color becomes more and more reddish, and the fat becomes cloudy due to the excess water.

Don't be impatient at the moment, you have to cook slowly on a low fire.

Boil until the fat in the pot becomes clear again, and the moisture in the pot is considered to be completely dry, and the fire can be turned off.

The most important way to judge whether the water is boiled dry when there is a lot of oil is to observe the clarity of the oil. The less water, the clearer the oil.

On the contrary, if the oil in the pot is always cloudy, it means that there is still a lot of water, so you can boil it vigorously.

This is not only the case with stewed spicy stewed oil. Generally, when cooking dishes such as fried chicken and fried ribs, as long as it involves the steps of stir-frying raw meat, the amount of water is judged by observing the clarity of the oil.

It is a time-consuming and labor-intensive process to boil spicy brine oil. You need to keep stirring the pot with a spoon, so that the peppers can further release capsaicin during the friction and collision process.

After more than [-] minutes, when the fat in the pot becomes clear again, and the glutinous rice cake pepper feels light when stirred, you can turn off the heat and pour it out.

The poured spicy brine oil is placed in a basin, covered with a lid, and sent to the cold storage to cool down.

In this way, the aroma will converge into the oil, and when it is added when making braised meat, the spicy and aroma will be released again, which can be transferred to the ingredients.

Taking advantage of this time, Lin Xu started to make stewed soup.

Take a deeper soup bucket and add about ten catties of pork bone broth into it. Using broth can make the lo mei more fragrant and the taste more moist and plump.

If there is no broth at home, just get some big bones and cook for a few hours.

Put a bowl of Chinese prickly ash and sesame pepper into the pot, the ratio of the two is 1:1, and finally put about half a catty of whole dried chili.

Put the peppercorns and peppers in the pot, and prepare a marinade bag, stuffed with star anise leaves, cinnamon bark, cumin, white peppercorns and two or three small cloves, smashed grass fruits with seeds removed, a few slices of Angelica dahurica, and a few white buckles .

Then fry some sugar color and pour it in, put in a little more salt, rock sugar, chicken powder and monosodium glutamate, after the high heat boils, continue to cook on low heat.

To make stewed meat, you must first boil the stewed soup.

Boil the stewed soup thoroughly before adding the stewed meat, the taste will be good.

While cooking the stewed soup, Lin Xu prepared lettuce slices, lotus root slices, celery segments, lettuce leaves and other dishes, and cut some pickled peppers, pickled peppers, chopped some bean paste, and cut some fat sausages for bullfrogs .

Everything is ready to start slaughtering bullfrogs.

Put a cutting board next to the sink, then open the bag, take out a bullfrog from it, and start cleaning.

Cut a knife on the back of the bullfrog's head, and then peel off the bullfrog's skin. When removing the skin, the bullfrog's internal organs are also cleaned.

After cleaning everything properly, chop off the tips of the bullfrog's four claws, so that a white-colored and tender-fleshed bullfrog will be cleaned up.

Put the tidied bullfrogs in the basin and start to tidy up the next one.

If you go to the vegetable market to buy, you can leave this step to the stall owner to help clean up, but Lao Huang needs to deliver to each store. If you bring two bags of slaughtered bullfrogs, they will not be fresh after a long time.

Relatively speaking, it is better to bring live bullfrogs directly, and then slaughter them when cooking, which can ensure the freshness of the meat to the greatest extent.

Wei Gan came over and saw a pool of bullfrogs, couldn't help but started to help:
"Hey, there are so many bullfrogs, Lin Xu, what are you going to do?"

"Make a fat sausage bullfrog pot, make a dry pot bullfrog, and then have a pickled pepper bullfrog. As for the rest, they are all marinated. There are more bullfrogs today, so that everyone can enjoy themselves."

The bullfrog with its outer skin removed is full of lean meat, which looks like lumps of muscle.

Zhu Yong next to him came over to take a look, then patted Wei Gan on the shoulder:

"Look, you have a slender waist and thick muscles. When will you be able to train your body to the level of a bullfrog before you can have the right to speak in front of Tiantian, otherwise you will be beaten to death."

Wei Gan opened his mouth.

Originally intended to refute, but thinking of the scene when he got off work last night, he wisely closed his mouth.

After get off work last night, it happened that Lu Lu came to pick up Zhu Yong.

Wei Qian was about to push the cart and continue to ride the bicycle back. He found that Song Tiantian's shoelaces were loose, so he squatted down to tie Song Tiantian's shoelaces. Just after tying them, he found Lu Lu was squatting aside to tie Zhu Yong's shoelaces with his hands in his pockets.

Such a scene, coupled with the machismo words that Wei Gan said before, suddenly felt like Feng Shui was turning.

In the past, he kept despising Zhu Yong, but now this guy turned into a serf and sang, and Lu Lu either bought him a small dessert or gave him a small surprise. The status of the two of them has undergone a huge change.

And myself...

I was forced by Tiantian to ride a bicycle all day long. Although my physical fitness has improved a lot and my waist has lost two inches, I can't compare with Tiantian.

Then continue to clean up.

Ugh……

Sure enough, the classic saying in the online novel:

Thirty years in Hexi, thirty years in Hedong, don't laugh at Zhu Yong!
Brother Yong, I will never dare to laugh at you again!

To clean up these bullfrogs, Lin Xu first picked out the stewed bullfrogs. These should be used whole and put aside separately.

As for the rest, they are all chopped into large pieces with a knife.

When he was busy with this matter, he didn't forget to put a few bullfrogs on the plate and put them in the steamer for steaming.

Don't forget the delicious food you promised to prepare for Dundun.

I don't know if the little guy likes to eat or not. If he likes to eat, he can buy some live ones and put them in an aquarium alone, so he can take them with him whenever he wants.

All the bullfrogs have been changed properly, and the pickling begins.

In the basin, put two teaspoon of salt, one spoonful of oyster sauce, a little soy sauce, one teaspoon of pepper, mix well, add two egg whites, mix well again, add a small handful of cornstarch.

This makes the meat of the bullfrog more tender.

Put some peanut oil in at the end, so that it can slide quickly when the oil is applied, so that it will not stick together.

Almost all meats go through a similar procedure when marinating.

It will be the same, basically I understand all other dishes.

As for those to be marinated, they do not need to be marinated, but they also need to be oiled.

After frying, the surface of the bullfrog will become slightly firmer, and it will not be easy to disperse when it is stewed. If the bullfrog is directly put into the stewed soup, it is likely that there will be a skeleton left when it is fished out.

Moreover, after the bullfrog is fried, the moisture is firmly locked, and the taste will be more tender.

In fact, not only marinated bullfrogs need to be oiled, but also other methods of bullfrogs also need to be oiled, but some need to be marinated, and some don't.

Taking advantage of the time to marinate the bullfrogs, Lin Xu added an appropriate amount of vegetable oil into the pot. The oil was [-]% hot, and put the bullfrogs that needed to be marinated one by one.

Started frying.

This kind of stewed bullfrog does not need to be fried too hard, it can be fished out after a little time in hot oil.

If it is fried too much, the taste of the stewed soup will not seep into it.

Take the fried bullfrog out of the pot, control the oil first, and then put it in the stewed soup after the temperature drops, so that the bullfrog meat will not disperse.

Qi Siliang, who was busy with his work, came over and asked curiously:

"Boss, can this stewed soup only be stewed with bullfrogs? If I make stewed meat at home, can I use this soup?"

Lin Xu said:

"Yes, as long as it is not a smelly ingredient, no matter whether it is meat or vegetable, it can be marinated. If it is troublesome to stir-fry sugar, you can just put a few smashed yellow gardenias and make it into a yellow marinated soup. You don't have to pay too much attention to eating it at home. , you can do whatever you want."

When making stewed meat in restaurants, in order to prevent cross-flavors, only the same type of ingredients can be put in each stewed soup, but it is not done every day at home, and stewed casually.

It’s just that the time of marinating is different, put the ones that are resistant to cooking earlier, and put them later when they are not resistant to cooking, turn off the heat after marinating, and soak for an hour or two before eating, that’s all right.

Seeing that Qi Siliang was fine at the moment, Lin Xu ordered:

"You go to the cold storage and bring me the spicy stewed oil that I have dried. It is impossible to make this kind of stewed meat without the stewed oil."

After serving it, he poured half of the spicy brine oil into the pot.

There was a layer of red oil on the stewed soup in the pot, and the fragrant and spicy taste of spicy stewed oil also wafted out.

After simmering for ten minutes, turn off the fire and let the aroma of the stewed soup be absorbed, so that the bullfrog can better absorb the aroma of the stewed soup after being put in.

Moreover, bullfrogs are not resistant to cooking, so they should be boiled in the stewed soup for three to five minutes, and then soaked for another ten minutes before they can be eaten.

In this case, it is never too late to do it when the meal is ready.

At this moment, the bullfrogs in the steamer are probably almost gone. Lin Xu opened the steamer and brought out the bullfrogs inside.

Sure enough, it has been steamed thoroughly, even a little bit, and some of the meat is off the bone.

He used chopsticks to remove the bullfrog's flesh completely, and poured it into the plate that Dundun used for eating. There was about half of the plate.

When the meat was dry, he came downstairs with a plate.

Just after walking out of the stairs, Dundun, who was planning to play with Shu Yun with the cat teasing stick in his mouth, smelled the smell of meat, immediately threw the cat teasing stick aside, jumped down from the service desk, and rushed towards Lin Xu.

"Looks like I'm really hungry."

Lin Xu held the plate and let Dundun sniff it. Just as he was about to put it on the small dining table at the service desk, the little guy quit. He pressed his front paws on the plate, plunged his head into it, and started eating.

Shu Yun next to him quickly brought the small dining table, and Lin Xu took it and placed it under the plate.

Since you can't wait, let's eat on the ground.

While he was busy doing these things, Dundun's head was stuck in the plate all the time, he didn't even look up, even if he teased it as a blue pig, he didn't respond, he just ate the meat.

When eating, it makes a piggy-like grunt in its mouth.

Sounds healing and tempting.

Shu Yun said with a distressed face:

"I went to the Yanjing Hotel. Why does it seem like I have been wandering outside for a few days? See how hungry the child is..."

Lin Xu felt that although he didn't eat anything at noon, the dried yak that Lao Dai gave was quite solid.

This little guy ate two pieces and drank water, so it stands to reason that he would not be hungry at all.

But now...

Could it be the bullfrog?

Compared with other meat, bullfrog meat is tender and juicy, and has no peculiar smell. The meat itself is small and small, which is suitable for eating.

This little guy seems to like eating bullfrogs very much.

If this is the case, your living expenses will be greatly reduced.

Unexpectedly, Dundun, who is used to eating rare sea fish, would be interested in bullfrogs.

It ate all the bullfrogs on the plate like a storm, and then licked the plate with its scarlet tongue. The gravy, minced meat, etc. at the bottom of the plate were all intact.

It's really the same as feeding it in the green belt of the community for the first time.

After eating and drinking enough, Dundun jumped to the service desk briskly, squatted on the small roof, licked his paws and washed his face earnestly, bringing the cat's cleanliness to the extreme.

When it was busy, it squinted its eyes slightly, looking very comfortable.

Lin Xu was too surprised. He never expected that such a picky cat would be conquered by the bullfrog.

"If you like to eat, how about making you a bullfrog for tonight's extra meal?"

When Dundun heard this, he immediately rubbed his big head against Lin Xu's palm.

Obviously, it didn't taste good.

As the saying goes: No matter how poor you are, you can't be poor in education, and no matter how hard you are, you can't suffer from cats.

Lin Xu immediately ordered Che Zai to go to the aquatic product store in the market to buy a few live bullfrogs, and bring them home after get off work at night, and give the little guy a supper lightly at around ten o'clock.

The weather is getting colder and colder, and cats have to store fat for the winter.

After serving Dundun to eat, Lin Xu washed his small plates in front of the sink at the kitchen door, and put them in the cabinet next to the picture of Dundun to dry.

Next, it's time to be human.

Lin Xu put the oil pan that had just been oiled for the bullfrogs back on the stove, turned on the high heat until it was [-]% hot, then turned the heat to medium, and then scattered the marinated bullfrogs into it.

The braised bullfrogs need to be deep-fried at [-]% oil temperature. This is to tighten the surface of the bullfrogs so that the bullfrogs are not easy to disperse.

When making ordinary dishes, it is best to put [-]% of the oil in the pan, and fry the bullfrog meat slowly by dipping, so that the meat will be smoother and more tender.

The bullfrog cannot be turned when it is just out of the pot, otherwise the pulp hanging on the surface will come off.

It needs to be fried for a while, and then push the bottom with a spoon and turn it over.

After a few minutes, the bullfrogs are fried and removed to control the oil.

Next, the cooking officially started!

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I originally wrote [-] words last night, but I thought I could update it early today, but I got up late... sorry.

The reader [Yipin Yuanwai Langjun] left a message before and wanted a homemade braised meat recipe, so I wrote this in detail about the braised bullfrog.The family makes braised meat, boiled marinated oil, made some big bone broth, and then boiled it with commonly used spices and pepper peppers. It's quite simple.

This chapter is 5200 words, ask for a monthly pass, brothers!
(End of this chapter)