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

Chapter 435 Foodies can be wronged, but you can't take my pot and burn your elbows! 【Subscribe】

Lin Xu was not interested in this kind of raw meat at first.

But seeing Lao Huang eating like this, he was stunned to hook the glutton in his stomach.

He went back to the kitchen, made a portion for himself, beat the egg yolk and stirred it evenly with a fork, so that the surface of the meat was coated with egg yolk, and then scooped up a spoonful and put it into his mouth.

The beef has been iced before, and it is slightly cool when you eat it.

Then there is the sticky taste of egg yolk liquid and the unique sour taste of pickled cucumbers.

This taste is appetizing and satisfying. In addition to the taste of pickled cucumbers, you can also taste the slightly punchy aroma of parsley and the crisp taste of onions.

After chewing, the soft and tender beef with a fresh taste blooms in the mouth.

As expected of A5-grade wagyu beef, it is fresh and tender when chewed, without the presence of fiber at all, and when chewing, you can still taste the richness of the fat in the wagyu beef.

This feeling not only makes the taste of beef more attractive, but also suppresses the taste of ingredients such as pickles, so that the fresh flavor of beef itself always lingers in the mouth.

No wonder Lao Huang said that it tastes like ice cream. This beef tartare is indeed somewhat similar.

"Boss, is this raw beef delicious? It looks so scary..."

While eating, Zhu Yong came over to take a look, wanting to taste it, but felt that he couldn't get over the psychological hurdle.

Lin Xu's portion was not big, he finished the beef on the plate in a few mouthfuls, and said with a smile:

"The taste is good, but if you can't get over this hurdle in your heart, forget it... I found that the mold for western food is quite good. Such a small ball of meat pie is just right after eating."

The diameter of the iron ring is only seven or eight centimeters, and the height is about three centimeters. Putting an egg yolk on it can basically cover the meatloaf. Stir it evenly, and you can finish it in a few big bites.

It was delicious when I took the first bite, and I had to have another one later.

But after eating, I feel a bit tired to eat again.

Beef tartare is a very important appetizer in western food. The so-called appetizer is used as an appetizer to pad the stomach and prepares for the main course.

No wonder Lao Huang's food is so exaggerated and he didn't ask for a second serving. He probably felt that this serving was just right, just like himself.

Lin Xu soaked the plate in the sink, and prepared to make one for Shu Yun, so that the beautiful store manager could enjoy French food.

Seeing this, Zhu Yong plucked up his courage and said:
"Boss, can I have one too?"

"Have you figured it out? If you don't want to eat it, just throw it up? This kind of wagyu beef can cost four figures per catty, and it costs tens or hundreds of dollars to spit out."

Hearing that it was so expensive, Zhu Yong immediately said:
"It would be too bad not to try it. Come on, if it's delicious, I'll lick the plate."

Lin Xu smiled and said:

"You are good at cooking aquatic products. You should have eaten yusheng, right? In fact, they are almost the same, just highlighting a sour, refreshing and slightly spicy feeling."

The yellow lantern chili sauce inside is very expressive, with a slightly spicy feeling, but not particularly spicy, which removes a lot of the greasy feeling of the wagyu.

He made two copies, one for Zhu Yong and the other for Shu Yun.

Leaving the kitchen, Lin Xu looked at Lao Huang who was content to take pictures of empty plates and asked:

"How is it? Does it taste okay?"

"It's great, I've decided, and I'll eat a beef tartare every day to satisfy my meat addiction."

Lin Xu said:

"Next time, you can switch to ordinary quality beef. If you eat this kind of A5 Wagyu all the time, you will get tired of it. After all, the fat content of Wagyu beef is relatively high... In addition to beef, you can try tuna and the like."

"Yes, yes, Brother Lin's words reminded me that I can't just limit myself to eating beef. It is said that high-end venison is also available, and there is also pork, which Germans are super obsessed with."

Lin Xu didn't expect Lao Huang to be so obsessed with eating raw meat, he reminded:
"You can eat it, but you must buy sterile ones. If some parasites come out later, it will be bad."

"Don't worry, I'll take care of food safety, brother."

When he came downstairs, Lin Xu put the plate in front of Shu Yun:

"It tastes good, I just ate one, and I even feel a little unfinished."

Upon hearing this, Shu Yun immediately took a photo with his mobile phone and sent it to the [good sisters' cups don't shrink] group:

"Today's self-challenge, beef tartare made of A5 Wagyu, fat loss starts from me!"

As soon as it was posted, Xiao Qing, who was accompanying Yan Lin on a business trip in Yangcheng, sent a greedy expression:

"Wow, this beef is so good, is it made in the store?"

Shu Yun was taken aback, this is raw meat, shouldn't you be surprised?

Why do you have the posture of encountering delicious food?

She replied:

"Our boss made it. He just ate one and said it tastes super good, so I want to try it too, but I can't get over the hurdle in my heart."

Xiao Qing sent an envious emoji:
"If you don't want to eat it, let me come. I like this delicious food so much that it can make people cry... No, I have to save the photo and hint to my boss later."

Chen Yan also said in the group:

"A5 makes beef tartare. It's a bit wasteful, but it should taste very good. If I didn't eat the fat-reduced and nutritious shrimp salad in the morning, I would have to go to the store to order one right now."

Well, it's hard to eat a low-fat salad once, and everyone in the group must know about it.

Save everyone from calling Fat Yan all the time.

Shu Yun:? ? ? ? ? ?

Here comes another one who is not afraid.

Now that everyone agreed, she mustered up the courage to stir the egg yolk evenly with a fork, then scooped it into her mouth.

After chewing, eyes shine:
"Wow, it's really delicious, it feels like eating tuna."

Wagyu beef fat is evenly distributed, and the taste is plump. To be honest, it is a bit similar to the sashimi made of tuna. It feels like ice cream in the mouth.

Back upstairs again, Lin Xu was just about to find a way to deal with the remaining beef in the pot, only to find that Zhuang Yizhou and the others were eating with a plate.

"Hey, I was still worried about whether to wrap the leftover beef into wagyu dumplings. Now it seems that I don't have to worry about it."

Wei Gan pulled all the wagyu beef on the bottom of the plate into his mouth, and then said:
"It's all Zhu Yong's fault. He always babbles when we eat something, which annoys us. He also wants to taste it, and then... tastes too much."

There was still one third of the beef that Lao Huang brought today, and Lin Xu put it in the cold storage, planning to cook it again when Shen Guofu came.

He checked the time, contacted Qi Siming and Zeng Xiaoqi, and confirmed that they could shoot in the morning, so he drove to the TV station to shoot the production video of Qiuli Cream.

In fact, Zeng Xiaoqi also wants to try beef tartare, but the TV station cannot broadcast such videos of eating raw meat, otherwise she will be questioned and lead the public to go astray.

So she could only watch Shu Yun chattering in the group.

The production time of Qiuli paste is too long.

So at this time, Lin Xu recorded the practice of Sweet Duck on the TV station. Since it is broadcast daily, he must make full use of the time.

When stewing the duck, Lin Xu even made a relatively simple but delicious dish mixed with lamb's blood.

Cut the finished sheep blood into thin slices, and blanch it in boiling water with salt for two minutes, which can not only remove the fishy smell of sheep blood, but also make the taste of sheep blood firmer and smoother.

Then take it out and put it in a basin covered with parsley and cucumber shreds.

Top with salt and balsamic soy sauce, put a little bit of soft white sugar, put some minced garlic on top, put some dried chili segments and a pinch of peppercorns.

After the oil is hot, put it on the top, cover it for a few minutes while it is hot, and stew the spicy flavor into the sheep blood.

When the time is up, remove the lid, stir well and eat.

Zeng Xiaoqi did not expect that sheep blood could be eaten like this. As the host, she did her part to taste it for everyone:

"It's delicious, spicy and spicy, and the taste is still very tender. I really didn't expect the taste of sheep blood to be so good. Today is really an eye-opener."

After eating a piece, she said to the camera:
"Winter is coming, you need to properly clean your lungs. Chinese restaurants generally believe that eating blood can clear your lungs and effectively replenish iron, so you can try it yourself... Okay, this is the end of this issue of "Eat Taste World", Thank you for watching, and thank you, Boss Lin from Lin Kee Food, for coming to our film crew, see you next time."

After the end, Geng Lishan, the consultant of the program group, came over immediately, picked up a piece of sheep blood with chopsticks, tasted it, and then gave Lin Xu a thumbs up:
"Lin Xiaoyou's sourdough mixed with sheep's blood is really good, but it's a pity that there is no wine, otherwise I would have to drink two glasses with you."

Lin Xu said:

"You can drink, but please don't send me letters."

Although the previous No. [-] Rooster and No. [-] Duck in the World were embarrassing, it can be seen that it was a little joke played by the calligrapher and Wang Nian.

But if I write about the number one blood in the world later, it will be really fun.

The word "first blood" is too ambiguous, so this old urchin must not be allowed to write it out.

Geng Lishan waved his hand:
"Don't worry, I have a sense of propriety. The duck isn't ready yet, right? Do you want to take another dish?"

Lin Xu thinks it's okay, but the time is too short, and there is no way to cook dishes such as steaming, stewing, boiling, etc., only frying.

And for frying...

He looked at the ingredients Lao Huang sent today, selected a few small yellow croakers, and made a dry fried small yellow croaker.

This dish has been recorded and the duck has been marinated.

During the program, we continued to film Sweet Duck.

When the sweet-skinned duck is ready, the autumn pear paste has also been boiled. After filtering out the dregs, start to boil the pear juice.

Today, more than ten catties of pears were used to make it.

Zeng Xiaoqi originally thought that she could boil a few catties, but in the end she found that there were only two glass jars for the boiled pear paste, and one of them was still a little dissatisfied, so she was a little disappointed.

"The three thousand catties of pears bought by Sister Yan should arrive soon, and it won't be easy for you to want Qiuli cream by then."

Zeng Xiaoqi uses her voice a lot, but she can't control the spicy food, so she is very concerned about the delicacy of Qiuli Paste, and she is relieved after getting the promise.

She dug a spoonful into her mouth and tasted it, her eyes widened:
"It feels so good to eat with a spoon like this? It's sweet and enjoyable, it feels..."

Before finishing speaking, Lin Xu said:

"This scoop has more calories than a bowl of rice."

Zeng Xiaoqi: "..."

Then I'd better not eat it.

When everyone is secretly trying to lose weight, although we may not be able to lose weight, we cannot lose weight either.

After recording Qiu Li Gao, it's past meal time.

Fortunately, there was a lot of food left in the cafeteria, so everyone brought the sweet-skinned duck over, paired it with a few dishes they made before, and had a delicious lunch.

After lunch, Qi Siming put on his helmet and left the TV station on his Ducati.

Just as Lin Xu was about to drive away, he suddenly received a call from Shen Jiayue:
"Xu Bao, when are you coming back? Just now, Yan Bao sent me a vile video of eating fried chicken. I'm so hungry, I want to eat fried chicken too."

"Sister Yan didn't go to the store for dinner today?"

"No, she went to the recording shop with her, and bought fried chicken at the front door. It's crispy and crispy. It makes me hungry."

Upon hearing this, Lin Xu said:

"Okay, okay, I'll make it for you when I get back, but the fried chicken is fine, haven't we eaten the crispy chicken made by my brother before, let me make you a pot roasted elbow, it's better than fried chicken .”

"Wok roasted elbow? Do you have fried chicken?"

Shen Jiayue didn't care whether it tasted good or not, she just wanted to surpass Yan Baobao in terms of crispiness.

"Much crispier than fried chicken, it will never disappoint you."

"Okay, then hurry back and do it. I took a VLOG of playing with Dundun in the snow in the morning, and it has been uploaded. Don't forget the three consecutive sessions."

"Ok, no problem!"

After hanging up the phone, Lin Xu drove out of the gate of the TV station, and went back to the shop to prepare pot roasted elbows.

As Jinan's three knuckles, pot-seared knuckles are neither as good-looking as crystal knuckles nor as famous as rock sugar knuckles, but this dish is a real banquet dish.

And it was a well-deserved main course at the beginning, and its status at the banquet was higher than the other two elbows.

But the high status brings a cumbersome production process.

If this dish is to be delicious, it needs to go through cooking steps such as blanching, stewing, steaming, and frying. After the whole dish is finished, don't even think about eating it in your mouth within five hours.

And it’s best to eat it within ten minutes after it’s out of the pan. Once the time is long, the essence of this dish, which is crispy on the outside and tender on the inside, will be lost.

One cooking, high-end ingredients are simple to make, ordinary ingredients are complicated to make.

The ingredient like elbow is not high-end, and it can be bought everywhere, so the chefs made a lot of fun with this ingredient.

Whether it is the sauced elbow in Yanjing and Northeast China, the tiger skin elbow in Jin Province, the ginger elbow in Sichuan and Chongqing, the chopped pepper elbow in Lianghu area, the red stewed elbow in Guangdong and Guangxi, the braised hoof pork in southeast, etc. The practice of elbows has been developed to the extreme.

Today Lin Xu is going to try the orthodox Shandong cuisine.

Back to the store.

He came to the kitchen, looked at Che Zai and asked:

"Is there any fresh elbow today?"

"Yes, the skin has been burnt and processed. Boss, are you going to cook?"

"Yes, make a pot to burn the elbow."

Originally, Lin Xu planned to make an elbow so that Baby Shen could have a good time, but thinking that there should be quite a lot of people at dinner time, and the old man would come over to eat beef tartare, so let's make more.

He took all eight elbows prepared by Che Zai.

These elbows are all front elbows, with more meat and less bone, each about two or three catties.

The outer skin of the elbow has been burnt carefully with a blowtorch, and all the stubble has been burned. Lin Xu put it directly in the pot and started to blanch.

It is said to be blanched, but it is actually boiled until the elbow is broken.

Before blanching, use a kitchen knife to cut the elbow vertically until the end, exposing the bone.

This not only allows the elbow to be cooked through easily, but also facilitates the blood in the elbow to be boiled out.

After all the elbows have been changed, put them in a pot under cold water, put a handful of Chinese prickly ash, a few pieces of green onion and ginger, and a big spoonful of rice wine into the pot.

Bring to a boil over high heat, skim off the foam and cook for another [-] minutes.

Taking advantage of the cooking time of the elbow, Lin Xu made a simple stewed soup.

Add sugar, salt, rock sugar, sautéed dry yellow sauce and sweet noodle sauce to the broth, then put in a marinated bag similar to the sauced bone, and start to boil when ready, so that after the elbow is blanched, the aroma of the stewed soup is just enough come out.

When the elbow is cooked until no blood comes out when you insert it with chopsticks, take it out with a colander, rinse it with hot water, and then put it into the boiling stewed soup.

Put it all in, bring to a boil on high heat, then turn it to low heat, and marinate for two hours.

Use the way of marinating to let the elbows taste thoroughly first, so that the elbows will be delicious when eaten.

If this step is not done properly, it will directly affect the final taste and texture.

While it was marinating, Lin Xu made other dishes and went to say hello to some old customers who came to eat.

While busy, Aunt Qian and Aunt Wang came to find her.

Since they helped promote the roast chicken last time and found a house for Wang Ziqiang and Yang Lin by the way, these two aunts seem to regard themselves as Lin Ji's own people.

Help with publicity when you have nothing to do.

But today, after the two of them went upstairs, their expressions were a bit uneasy.

"Xiao Lin, how does aunt usually treat you?"

Lin Xu brought tea to the two aunts and said with a smile:

"It's super nice to me, what's the matter?"

Aunt Qian snorted:
"Since you know it's good for you, why don't we have a share in making Qiuli cream? Aren't we afraid we can't afford it?"

Aunt Wang said from the side:
"You don't know, since Lao Yu got the autumn pear ointment you sent yesterday, it was called a scorpion, and he took out the bottle for everyone to see when he saw people, and he drank the water deliberately. We asked where it came from. Don’t talk about life and death, it’s the old grandson’s cliché to ask, so it’s you who made it up... They’re all old neighbors, it’s wrong to favor one over another, Xiaolin!”

Lin Xu looked at the two old men dumbfounded.

I really didn't expect that a can of Qiuli cream could cause such a change.

And the old grandson actually used the method of interrogating prisoners to set the words of the uncle, as for this?
He smiled and said:

"Don't worry, you two, three thousand catties of pears will come soon. I will make them when they come. Everyone will have a share. If it is not enough, then I will directly contract a cold storage and buy all the pears in it."

At this moment, Shu Yun happened to come down from the third floor, and said to the two old people:

"I made a total of seven cans of autumn pear paste yesterday. Uncle Yu's can was pre-ordered in advance for less than half the price when he bought Sydney. The rest was given to Yueyue's grandma and Mr. Lishan. They didn't even have the boss's father-in-law. It's really embarrassing to be assigned... because we did too little."

When encountering such warm-hearted customers, it is natural to coax them.

When Aunt Qian heard it, she immediately smiled:

"It turned out to be like this. It's all Lao Yu's fault. He was so mad and confused... How about this, I'll give [-] yuan first and order five cans, so as not to be robbed again this round."

When Aunt Wang heard this, she also paid for it:
"Then I'll buy five cans too, girl Yun, remember, we paid early, but don't forget, we're still waiting for Qi Lao Yu."

Shu Yun supported her and said:
"Don't worry, I won't tell anyone when it's done, I'll let you two know first."

"Yun girl speaks nicely, if only my daughter can have half of Yun girl's peace of mind."

After seeing off the two elderly people, Lin Xu continued to get busy.

Two hours passed quickly, he turned off the fire on the stove, and let the elbow soak for another half an hour.

Then take out the elbows in the pot one by one, remove the big bones that are crumbling, and then change the elbows into knives.

Cut the thick part and padded the thin part, trying to make the elbow meat into the shape of pork belly with uniform thickness and fully unfolded pigskin.

After changing the knife, put the elbow skin down on the plate, sprinkle green onion and ginger on the surface, and send it to the steaming cabinet to start steaming.

After steaming, the fat in the elbow fat will seep out, and the lo-mei will penetrate more thoroughly.

Most importantly, after steaming, the elbow will be completely soft.

This kind of elbow is then coated with batter and deep-fried, and the taste becomes super delicious.

When he was busy in the kitchen, Shen Jiayue, who couldn't wait to show off, found a picture of a pot burning elbow on the Internet and posted it in Moments:

"Beauties can be wronged, but some people are not allowed to take my pot and burn their elbows!"

Chen Yan originally wanted to ridicule, but when she saw the appearance of Guo Shaozi, she immediately changed her style of painting:
"Don't worry, Yueyue, with my sister here, no one can take away your pot-burning elbow!"

Shen Jiayue returned a sweaty expression:
"Yan Bao, is there a possibility that these words were actually addressed to you?"

"Ha, Yueyue, you are being naughty again. By the way, I just bought you a pair of boots online, which suit your temperament quite well. Why don't you try it later?"

Hahahaha, you really are coveting my pot burning elbow.

But for the sake of your diligence, I will give you a handout!

Shen Jiayue replied:

"Thank you, Yan Bao!"

"You are welcome, we sisters have such a deep sisterhood, there is no need to say thank you..."

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This chapter is 5600 words, ask for a monthly ticket, brothers!

(End of this chapter)