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

Chapter 436 Shen Guofu: Is this the feeling of double happiness?Love love love! 【Subscribe】

The elbow was steamed in the pot for over an hour.

When it was taken out, the bottom of the plate was full of oily soup, all of which were steamed.

Carefully remove the scallion and ginger from the elbow, and then carefully decant the soup on the plate.

Be careful in this step, don't let the soup spill, because the batter that will be used later will all need to be prepared with these soups.

"This elbow is really beautiful. We hold weddings and weddings in our hometown, and pot roasted elbow is a must-have dish."

Wei Gan is from Shandong and knows this dish very well.

Che Zai asked curiously:
"This is stewed and steamed, isn't it troublesome? What if it's not steamed?"

Wei Gan shook the steamed elbow, the meat inside trembled.

He said to Che Tsai:

"If you don't steam it, the meat won't be so soft and rotten, and if you don't steam the fat and excess soup in the meat, the elbow will be very greasy and the taste will not be good."

Steaming is an essential step in making pot-yaki dishes.

Without this step, the fat in the meat will not come out, the water will be relatively large, and it will not be easy to get burnt when frying.

Only after steaming, the cooked knuckles are crispy on the outside and tender on the inside, fragrant but not greasy.

These are the chefs in the past who have explored step by step.

Although the method is cumbersome, there is no shortage of steps.

Lin Xu brought a small pot and poured potato starch and low-gluten flour in a ratio of 2:1.

In fact, it’s okay to put potato starch alone, but adding some low-gluten flour will make it crispier and taste more delicious, but the disadvantage is that you have to eat it right out of the pan, and you can’t wait.

Because of the addition of flour, the fried meringue is too easy to soften, and the taste will change after a while.

This is also the reason why the meat is oiled in restaurants and they don't like to use flour for battering.

The flour and potato starch are ready. Lin Xu puts two eggs into it, sprinkles in two teaspoons of salt, three teaspoons of pepper noodles, and then pours in some steamed elbow soup, stirs while pouring, and stirs the starch into cream shaped batter.

It is said to be the original soup, but half of it is actually steamed fat.

Oil is used to mix the batter, which is another reason for the crispy taste.

This paste is somewhat similar to the paste of crispy chicken, but there are differences.

The crispy chicken can be served with some shallots or something to make it more crispy and delicious, while the pan-seared pork is served in lotus leaf pancakes with condiments such as scallions and sweet noodle sauce.

There is no need to put shallots in the batter.

The batter can't be used immediately after being adjusted, it has to be relaxed, so that the fried taste will be more crispy.

Taking advantage of this time, put the oil pan on the stove and heat it up.

Take a plate, the bottom of the plate is covered with batter, and carefully place the elbow on the plate covered with batter, with an interval of about two or three centimeters, tilt the plate, and slowly push the elbow down, so that the skin side of the elbow falls steadily on top of the batter.

Next, spread the adjusted batter evenly on one side of the elbow meat.

The batter should be spread evenly, and no meat should be exposed, so that the fried elbows will be crispy on the outside and tender on the inside.

If there is a gap, it is easy to pour hot oil into it, let alone crispy, and you may even eat a mouthful of fat.

When the batter completely covers the elbow, the temperature of the oil in the pot is about [-]% to [-]% hot.

Lin Xu came to the pot with his elbow full of batter, pushed the elbow with his hand, and slowly slid it into the oil pan.

Don't worry about it when you first go down, let the hot oil fry the batter first, otherwise the batter will fall off easily.

It was almost time for dinner now, and Shen Guofu's family, Zeng Xiaoqi, Cui Qingyuan and others were sitting outside, eating the newly made sugar-fried chestnuts today, while waiting for dinner.

Shen Guofu sniffled when the smell of pot roasted elbow wafted from the kitchen:

"Hey, this scent is strong enough, what delicious food is Xiao Xu doing?"

He knew that there was a pot of elbows today, because his daughter had mentioned it in the circle of friends.

But at the end of the day, he had to pretend he didn't know about it right now, otherwise it would be easy to be dealt with by Director Han.

After all, he came to the store today under the banner of eating beef tartare. If he opens his mouth and shuts his mouth at this moment, it is all about burning elbows, it seems that the purpose is not pure.

Han Shuzhen gave him a blank look:
"I don't believe you didn't read your daughter's circle of friends."

Shen Guofu is still acting:

"What? Did my daughter post on Moments? What did she post? Let me see..."

"Okay, old Shen, don't pretend, eat as much as you want, but not too much."

Hearing this, Boss Shen immediately beamed with joy:

"It's just been a long time since I've had pot roasted elbows, just a couple of bites is enough, I won't eat more."

Shen Jiayue blinked:
"Dad, you exposed... My mother just dug a hole, deliberately didn't say the words "pot burns elbows", I didn't expect you to jump in directly... Sigh, I didn't get into Tsinghua University, maybe it has something to do with genetics ?”

Shen Guofu blinked, and found that his brain short-circuited every time he encountered food.

His mind was spinning rapidly, and he spoke first before Director Han opened his mouth:
"I know it's a pit, but this pit was dug by your mother. No matter how deep it is, I have to jump, just like when I saw your mother back then, I decided that she was the love of my life."

After he finished looking at the sky at forty-five degrees, he said in a poetic tone:

"There is no gain or loss in love, only willingness!"

"Fuck off, what are you talking about in front of the child, you are shameless."

Han Shuzhen kicked Shen Guofu twice under the table, but the uncontrollable smile in her eyes showed her good mood to the fullest.

Obviously, Lao Shen's love words made her very useful.

I even turned over the page on Burning Elbows with a Pot.

Seeing that the wind and rain had passed, Shen Guofu was so happy that he peeled a fried chestnut and stuffed it into his mouth, then pushed the remaining chestnut aside:
"If you don't eat it, don't eat it, whoever has elbows will eat chestnuts, and you should eat less."

in the kitchen.

Lin Xu watched the elbows in the oil pan gradually color and the batter gradually set, he carefully turned the elbows over with a colander, and took the leaker by the way to carefully beat out the scattered batter in the pan.

When making batter-coated dishes, the batter or bread crumbs should be beaten out in time, otherwise the whole pot of oil will have a burnt smell after frying.

The frying pan used today was relatively large, and Lin Xu fried four elbows at once.

The batter on the outside is deep-fried and set, and the heat on the stove is turned down to lower the oil temperature in the pot, so that the elbows can be thoroughly fried.

After a few minutes, turn the oil back up to high temperature to fry the excess fat.

Wait until the elbow is coated with golden batter.Remove with a slotted spoon and set aside to control the oil.

Taking advantage of this time, put the remaining four elbows covered in batter into the pot.

After entering, Lin Xu put the oil-controlled elbow on the chopping board for cutting cooked food, and began to change the knife.

First cut the elbow into a long strip with a width of seven or eight centimeters.

When cutting, you can't chop, but put the kitchen knife on it, and smash the back of the knife with the other hand, so that cutting it down can ensure that the batter will not spread to the greatest extent.

If it comes up and slashes, the batter is likely to scatter.

As soon as it is cut, the aroma of the elbow is pervasive.

The aroma attracted all the chefs around.

Lin Xu looked at Ma Zhiqiang and asked:
"Is the lotus leaf cake ready?"

"It's ready. The pastry department just steamed it... shredded green onion, salt and pepper, and sweet noodle sauce are also ready. Now it's time to wait for the elbow meat."

The store's pork with preserved vegetables and lotus leaf cakes are selling well. Every morning and afternoon, the pastry department will steam some lotus leaf cakes. As soon as he heard that he was going to have dinner, Niu Chuang immediately sent a basket.

As for the sweet noodle sauce, it is also steamed with seasonings such as sesame oil and sugar.

If you eat the sweet noodle sauce directly, it will taste like raw sauce.

But after steaming, only the rich sauce is left.

Seeing that the ingredients were all ready, Lin Xu cut the elbow meat into thick slices again.

Cut it up and place it directly on a one-foot-two plate with a kitchen knife.

One elbow is just enough to place a plate.

After placing it outside, a group of people were immediately attracted by the fragrance and appearance.

"It smells good."

"The color is golden and yellow, and it looks delicious."

"Don't look at it, eat it quickly, you have to eat it while it's hot."

Lin Xu urged with a smile, then picked up a lotus leaf cake, spread some sweet bean sauce on it, stuffed two pieces of elbow meat, and pinched a few shredded green onions.

Hold the lotus leaf cake and take a bite.

The softness of the lotus leaf cake, the crispiness of the batter, the softness of the elbow, the crispness of the scallions and the aroma of the sweet bean sauce are all mixed together.

“Fragrant and crispy, really delicious!”

"Especially the skin of the elbow, fried crispy, soft and rotten in the mouth."

"It's also delicious with salt and pepper. It's so delicious."

"It's more enjoyable than roast duck."

Shen Guofu, who just said that he would be done after two bites, picked up a piece of elbow meat dipped in salt and pepper and tasted it. The crispy taste made him feel that even a beating is worth it, let alone being cleaned up by his wife.

After eating the dipped in salt and pepper, spread the sweet noodle sauce on the lotus leaf cake and eat it, and the taste is still very good.

He ate and said:

"A few years ago, I went to Mount Tai for a trip. I tasted the pot-seared elbow there. I thought it was super delicious. I didn't expect Xiaoxu's taste to be even better. It's so fragrant!"

Cui Qingyuan also let go of the professor's airs at this moment, and chomped:

"This crispy texture is really delicious. When you eat it, you will feel happy... Lele, don't grab it, it's rude."

Geng Lele shook her mushroom head:
"Canglin knows etiquette...I'm not full yet. Is it normal not to be ignorant of manners?"

Zeng Xiaoqi originally wanted Lin Xu to do it on the TV station, but she thought it would take several hours, so she didn't say anything. Let's do some simple stir-frying on the TV station.

She didn't speak, but Lin Xu raised it first:
"Sister Xiaoqi, go back and plan with Mr. Lishan. When the twelfth lunar month comes, Shiweirenjian will start cooking a series of New Year's Eve dinners. At that time, I will also make this pot roasted elbow, so that the audience can follow suit."

With the prosperity of life in recent years, more and more people choose to go to restaurants for New Year's Eve dinner.

Although this saves time and effort, it always feels a little less old-fashioned.

Relatively speaking, it’s better to cook New Year’s Eve dinner with a big family. This kind of lively atmosphere is the real meaning of Chinese New Year.

Zeng Xiaoqi's eyes lit up:
"Okay, okay, from the first day of the twelfth lunar month, there will be almost thirty dishes on New Year's Eve. This big table is definitely very rich!"

Thinking of such a large table of dishes, she was so hungry that she panicked.

The only pity is that I can't lose weight, maybe I will be made fun of by people in my hometown when I go back to my hometown for the New Year.

I didn't find a boyfriend, but I made myself fat...

Zeng Xiaoqi, Zeng Xiaoqi, you must control your mouth and move your legs, take good care of your body, and you must not fall any further!

Just as she was thinking, Chen Yan next to her elbowed her:
"Why didn't you eat Director Zeng? Did you secretly eat in the afternoon? This fighting power is not your style."

Zeng Xiaoqi opened her mouth.

I just said that I want to lose weight and control my weight, but seeing everyone's mouth full of oil, I just want to lose weight... let's start tomorrow.

Indulge one last time today!
She took the lotus leaf cake and continued to eat with the crispy elbow.

Lin Xu went to the kitchen after eating a few mouthfuls. There were still elbows in the pot, so don't forget.

In addition, there is still a piece of wagyu beef left in the cold storage. It was originally intended to be beef tartare for the old man, but now he eats the elbow so much that his mouth is full of oil, so he should stop working.

Even a steel stomach can't stand such a combination of cooked meat and raw meat.

But that piece of wagyu beef can't be kept anymore, so I have to find a way to eat it quickly, otherwise, if this goes on, I will lose the essence of the wagyu beef.

He thought for a while, and took out the wagyu beef while the elbow was fried.

First cut a small piece of Dundun, let the little guy also taste the taste and quality of rare beef.

Although cats are not suitable for eating foods with high fat content, it is okay to try something new once in a while.

As for the rest, according to the way of eating Japanese-style wagyu beef, cut them into three to four millimeter slices, put them on the charcoal fire for a while, and eat them with Japanese soy sauce.

This should be the easiest way to eat Wagyu.

But it is also the most delicious way to eat.

Charcoal grilling can melt the fat in the meat, but it doesn't fry the fat out of the meat like iron pan frying, and it retains the fat and aroma of the fat to the maximum extent.

When the second pot of pork knuckle was ready and the employees were tasting it, Lin Xu put a plate of grilled wagyu beef in front of Shen Guofu:
"If you eat knuckle today, don't eat beef tartare, lest your stomach can't stand it. I processed this piece of wagyu beef. You can try it. It's more delicious than eating it raw."

Shen Guofu: "!!!!!!!!!"

What kind of happy day is this today?
It's so happy that you can't keep your mouth shut when it's delicious, right?

He picked up a piece of wagyu beef that was shiny on the surface, didn't dip it in soy sauce, but dipped it in salt and pepper powder, and then put it in his mouth, his eyes were full of surprise:

"Hey, the way of eating passed down from the ancestors is the most enjoyable. Try dipping it in salt and pepper. It tastes really good. Next time I want to eat shabu-shabu, I will buy some wagyu beef and let's shabu-shabu it."

Delicious meat, it is so refreshing to eat.

As for the lack of beef tartare made from wagyu... If you didn’t eat it, you didn’t eat it. Old Shen is an easy-going person, so don’t care about it.

Eating knuckles was already super happy.

Unexpectedly, having wagyu again here is simply double the happiness, who can bear it?
Everyone ate very happily.

And Dundun downstairs was also eating the wagyu mixed with egg yolk in surprise, his bronze eyes were full of surprise and astonishment.

I have never eaten like this before, and it is actually quite good after a quick bite.

The little guy wagged his tail slightly, and began to eat with a happy face.

After dinner, Shen Guofu spread out on the booth with his stomach full.

"Shu Tan, I really enjoyed Shu Tan today..."

Han Shuzhen wiped her mouth and said to him angrily:
"Remember to skip rope and do exercises when you go back, otherwise, with the way you eat, uric acid, blood sugar, blood pressure, and blood lipids will all come up in a swarm, and then you can only eat boiled vegetable leaves."

"I know... how about staying at my daughter's house tonight?"

After playing the game last night, Lao Shen found the joy of playing the Xiaobawang learning machine in the early years.

So I want to experience it again.

Han Shuzhen thought for a while and said:

"It's okay, but you can't eat anything tonight, and Yueyue is too. If you eat it, you won't be able to wear a wedding dress later. I'll see how you worship the world."

After the family of three made up their minds, they drove back with Dundun first.

Chen Yan originally wanted to follow, but since she didn't have anything to eat that night, she should go back to her home.

If you're hungry, you can order takeout.

Oh no, didn't I say to lose weight in the morning?

Why are you thinking about takeaway?
Hold on, hold on!

Even if it's not for the figure, she still has to get rid of the nickname of Fat Yan.

When they lose weight, they call them Pangyun, Pangdou, and Pang Qiqi.

Heh heh, give back the nickname to these stinky girls!

In the evening, just as Lin Xu was about to go back from get off work, he received a call from Wang Ziqiang.

Sydney is here.

He drove to Logistics Street and saw Wang Ziqiang and the others unloading a small container truck.

Three thousand catties of pears, one hundred and fifty boxes.

When Lin Xu got out of the car, he had already unloaded half of it. He was about to help, but was grabbed by Wang Ziqiang:
"With us here, how can we let the boss do it? There are not many of these, and we will finish unloading them later... Be gentle with your hands and feet, these Sydney pears are all premium."

"Got it, Mr. Wang!"

"We'll be careful."

Now there are ten or twenty employees here, and everyone quickly piled up the pears in the warehouse.

Lin Xu said:

"Then let's start tomorrow. When are you free here?"

Wang Ziqiang thought for a while and said:

"After ten o'clock in the morning, as long as all the fillings and drinks for all the stores are delivered, it won't be too busy. It's really busy in the morning, and I don't even have time to eat."

That being the case, Lin Xu said:
"Then I'll come over tomorrow morning. Let's make all these pears into autumn pear cream, and give them to relatives and friends first. If there are any leftovers, we can sell them in the store for a try."

Wang Ziqiang smiled:

"This kind of hand-cooked autumn pear paste without additives is hard to buy now if you have money, and it will definitely work...Mr. Dou has already purchased two multi-functional fruit cleaning machines, and even the cleaning belt is removed. There is another one With a small filling machine, there is no need to manually fill the cans... If we go back to the relevant department for review and get a license, we can even sell it online."

Sell ​​online?
Lin Xu thinks this is really a way of thinking.

However, the online shopping platform is not in a hurry for the time being, because it needs to move out of the urban area, or even out of the capital, to reduce labor costs.

Let's talk about this in the next year. Although I have a lot of traffic now, I can't rush to realize it.

And after factoryization, it is very different from conventional cooking.

These things have to be carefully studied in retrospect, and you can't start rashly.

After all, Uncle Ge said:
"The stride is too big, it's easy to tear the eggs!"

Back home, after Lin Xu greeted his father-in-law and mother-in-law, he carried Dundun upstairs while everyone was not paying attention.

"Little guy, it's time to draw a lottery!"

In the morning, I finished the task of beef tartare and got a perfect western food.

I have been busy making pot roasted elbows before, so I didn't care about the lottery draw.

Now that I'm done with my work, it's time to see what Western food I can get.

"Congratulations to the host for obtaining the perfect Western-style food dish - pan-fried foie gras."

Pan-fried foie gras?

My son is really awesome, and he won the top five dishes in Western food when he came up.

If this is done, it will not surprise everyone!
But now I don’t care about the foie gras, let’s make the autumn pear cream first, send it to everyone, and then think about making fried foie gras...

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I didn't feel well last night, so I didn't write much, which made it even later today. I'm sorry, brothers!This chapter is 5200 words, ask for a monthly pass!
(End of this chapter)