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

"Meow~~"

Dundun was lying on its roof at the moment, playing with a cat-teasing stick with a suction cup next to it, when he was suddenly hugged by Lin Xu, and immediately expressed his dissatisfaction.

Obviously, the little guy was a little unhappy.

Lin Xu rubbed its little head and whispered:

"Son, help Dad get a better snack, and I'll give you Wagyu for lunch today."

Since taking the opportunity of Lao Huang to eat beef tartare two days ago, Dundun has also tasted fatter Wagyu beef. Although cats and cats can't eat too much animal fat, it's okay to eat a little once in a while.

After all, you need to store fat in winter.

With fat, cats will not be afraid of the cold.

Hearing the word Wagyu, Dundun, who originally wanted to continue playing with the cat teasing stick, suddenly brightened his eyes and stopped struggling. Instead, he waved his paw impatiently, with a posture of "hurry up".

Since the little guy cooperated so well, Lin Xu didn't follow the previous procedure, and just said silently in his heart:
"lottery!"

Soon, a lottery board appeared in my mind.

When the lottery disk started to spin and the lottery button appeared, Lin Xu pressed it without hesitation.

Soon, a system prompt sounded in my mind:

"Congratulations to the host for obtaining the perfect-level Beijing lost snack—Fu You Cake."

Fu You Cake?
Is this a lost snack in Beijing?

Just as he was thinking about it, a lot of experience flooded Lin Xu's mind, all of which were made by Fu You Cake.

The so-called Fu You Cake is actually a fried cake made with lard suet as a filling. It was Emperor Guangxu's favorite and a serious palace delicacy.

Since it is a palace delicacy, the method is naturally particular.

For example, pork suet is not used directly, but the pork suet is torn into pieces after removing the fascia, marinated with white sugar for three to five days, and then fished out, mixed with sesame seeds, peanuts, hazelnuts, chestnuts and cooked flour Stir the ingredients together, then use the hot bread to get up and deep fry.

After being fried, the pickled pork suet will melt and blend with the stuffing. It tastes fragrant but not greasy, and is extremely delicious.

After reading the experience, although Lin Xu has seen a lot of sweets, he still feels that this method is cumbersome, so it is no wonder that it will be lost.

But seriously, it is not lost, but the ingredients are simplified.

Isn't the current fried sugar cake evolved from this method, but the filling is simplified a lot, from the original pork suet filling to white sugar or brown sugar.

The practice of marinating pork suet with sugar and stuffing it has not been lost, and Ningbo glutinous rice balls are made in this way.

Go back and try how this fuyou cake tastes, and see if it is better than the current method.

If it's not delicious, then this lucky draw chance will be wasted.

Just as he was thinking, Dundun struggled in his arms, jumped onto the service desk, and continued to lie on the roof to play with the cat teaser, but his eyes looked at Lin Xu, and the meaning was very clear:

"Don't forget to promise Ben Meow's Wagyu!"

Lin Xu rubbed its head, then said to Shu Yun:

"Call Lao Huang and ask him to send a small piece of Wagyu over, and give Dundun a good meal today."

Shu Yun asked curiously:
"Is it still eaten raw?"

"No, let's cook it today to get rid of the excess fat and see whether it likes to eat raw or cooked."

In a small courtyard in the alley not far away, looking at the various lo mei on the table, the old grandson said:
"I just said a few words for Xiaoren. It's too polite for you to do so, it's unnecessary."

Chen Yan smiled:
"We just came here for a visit today. By the way, we brought you some roasted chicken and marinated dim sum for you to try...Uncle Sun, let's find a place to go fishing this weekend?"

Although I came to thank you, you can't be too deliberate, otherwise both parties will feel uncomfortable.

So Chen Yan made a few polite remarks and brought up the topic of fishing.

Well, for fishermen, there is nothing more interesting than fishing.

Sure enough, as soon as he heard about fishing, Old Sun became interested:

"Okay, no problem, but it's cold now, and it just snowed again. Fishing is a bit difficult. If you go to the paid fish pond, you will lose interest in wild fishing."

Chen Yan said with a smile:

"I know a place, I guess I can still catch fish now, and the scenery is not bad."

"Oh? Where is it?"

Next to her, Aunt Sun came from the kitchen outside with a pot of hot tea, muttering:

"As soon as I mention fishing, I get excited, and I smell fish all day long, so I will sleep with the fish in my arms from now on."

The old grandson smiled:

"I'm retired and bored...Xiaoyan, Yueyue, you two drink tea. This is a honeysuckle flower I picked from the wild when I was fishing. After steaming, I dried it to make honeysuckle tea. I drink it with rock sugar. The lungs are on fire."

These words made Shen Jiayue almost laugh out loud.

It was said on the Internet that the fisherman knows everything except fishing. She didn't believe it at first, but seeing the honeysuckle floating up and down in the cup, she really believed it this time.

Ordinary people in the city don't know this thing.

Unexpectedly, Lao Suntou not only knew it, but also made it into honeysuckle tea.

She blew on it, took a small sip, looked at Chen Yan and asked curiously:
"Where are you going to go fishing?"

"Go to Mi Lan's place. There is a pond of tens of acres in her ginkgo grove, where lotus roots are planted and fish are raised. But those fish don't eat the feed and are in a state of fending for themselves. I think it should be fine now. Catch it."

Hearing that there was such a place, Old Sun couldn't sit still:
"This kind of place is good. Now that the fish have nothing to eat after winter, they should still be active at the bottom of the water. At that time, they can directly use strong-flavored bait to catch the bottom. It is best to add some rice wine sesame oil and old altar corn to the bait, plus blue crucian carp. It can definitely be mixed into bait, especially if the water temperature is high at noon, if there is no wind, it will be a proper explosion protection!"

His analysis not only stunned Chen Yan and Shen Jiayue, but even Aunt Sun was surprised:
"Old Sun, you know so well, why don't you stop studying fishing and analyze the World Cup. If you get it right, our small yard may be replaced by a big one."

"I... this is more theoretical."

Chen Yan said to Aunt Sun:

"You should go too when the time comes. The ginkgo orchard is at least several hundred acres in size. Let's go fishing, take a walk, and have a good meal by the way."

Aunt Sun asked curiously:

"Is there any good food there?"

The old grandson said:
"Isn't there Xiaolin? If he goes, there will be delicious food."

Upon hearing this, Aunt Sun agreed:

"Okay, it happens that my son and daughter-in-law take their grandson to Universal Studios on weekends, and I also relax and go out to change my mood."

After chatting for a while, the sisters got up to say goodbye.

After going out, Chen Yan asked Mi Lan to play tennis together, and by the way, talked about going to the Ginkgo Garden on the weekend.

Naturally, Mi Lan would not refuse, and now the two chefs in her ecological park have gone to Lin Kee Food Training, and I believe that in the spring of next year, the catering in the ecological park will be greatly improved.

Three in the afternoon.

Lin Xu came to the small kitchen with a piece of pork with three layers.

The company's photographer has already installed the shooting equipment, and the fill light has also been properly arranged.

Dou Wenjing looked at the comments of netizens and said:

"About hundreds of netizens commented on Sichuan-style cherry meat, and most of them chose sweet and sour pork, lychee meat and smooth meat..."

Sichuan-style cherry meat is relatively unpopular. Netizens' perception of this dish is mainly from the Northeast and Suzhou.

But in these two places, the cherry meat is made into a sweet and sour taste, not a sweet and salty taste, so the answer must be Sichuan-style cherry meat.

Originally, Lin Xu thought that no one would guess it, but unexpectedly, hundreds of people answered it correctly.

Dou Wenjing asked:
"Do you need to screen these netizens?"

"No, when the video is uploaded later, we can send gifts to as many people as there are comments. We don't need this stuff, so we don't need to dig and search."

"it is good!"

Chen Yan next to him said:
"Hurry up, brother-in-law, wait to eat."

After returning from Lao Suntou's house, the pair of gluttonous sisters played tennis for more than an hour, and all the snacks they had in the morning had been digested.

Now I am waiting to eat cherry meat.

Lin Xu smiled and said:

"Even if you start now, it will take more than an hour to eat. If you two are hungry, eat something else first."

"That won't do!"

"It's been a long time, don't try to trick us into eating something else."

Just as Lin Xu was about to start recording, Dai Jianli's voice sounded outside:
"Brother Lin, where are you?"

Old Dai?

Why is he here now?
Lin Xu went out and saw Dai Jianli in casual clothes carrying a bag, and asked curiously:
"What's wrong, brother Dai?"

"I filmed a store visit nearby, and I will send you some dried yak on the way... What is this for? Are you shooting a video?"

"I'm going to make a Sichuan-style cherry meat...how about Brother Dai?"

I never expected that when I was preparing to cook Sichuan cuisine, I met the head chef of Diaoyutai Sichuan cuisine. Since this is the case, it is natural to have to shoot together.

Lao Dai put down the yak and said:
"If I'm doing something else, I have to tweak it a little bit, but since it's Sichuan cuisine, I have to help out anyway... Is there a chef's uniform for me to wear? Since I cook, I have to wear work clothes. respect."

Soon, Ma Zhiqiang brought Dai Jianli a new chef uniform from the dressing room.

After he changed into the chef's uniform, tied on the matching apron, and then put on the chef's hat, he walked into the small kitchen.

He didn't take pictures immediately, but first took a look at the ingredients and seasonings prepared by Lin Xu:
"The meat is good, but to make Sichuan-style cherry meat, it is best to use a small tender pig of about [-] catties. This kind of pork is evenly fat and lean, and the meat is thinner. It is better to cut according to the size of the cherry."

Is there such a thing?
Lin Xu has no relevant skills, so he doesn't know that there is such a requirement for making cherry meat.

Dai Jianli said:
"The pork from tender pigs will melt when you sip it, but old pigs can't do it. But the pork belly you chose is also good, just cut it from the middle later."

Other than the meat, the rest of the ingredients are simple.

A few scallions, half a piece of ginger, a few slices of kaempferia, three star anise, a dozen peppercorns, and two grass fruits with seeds removed.

As for the seasoning, there is only oil, salt, rock sugar and a small pot of pork bone broth.

"The rock sugar is well prepared. The amount used is one-tenth of the meat, and the sugar color is not included. This way the taste will be good. You have grasped the amount very well."

After watching, the recording officially started.

"Hi everyone, I am Lin Xu. Today I will teach you how to make Sichuan-style cherry meat. This is the sweet and salty meat that I promised you in the morning. If you guess wrong, remember to deduct 1...in order to present the best Sichuan-style cherry meat As a result, Dai Jianli, the executive chef of Diaoyutai Building [-], was specially invited here today."

Dai Jianli waved his hand at the camera with joy:
"Hi everyone, I'm Lao Dai. Today I'm actually here to catch the heat. I heard that there is a restaurant in Sanlitun that allows pets. I plan to take Dundun to explore the store. If you like friends, remember to pay attention [Dai You] Explore the shop], let you feel what it is like to be on the verge of being beaten every time you visit the shop.”

Lao Dai already likes to have fun, and he let himself go even more after he started exploring the store.

Every time I visit the store, I will talk about the store’s pain points, and occasionally talk about anecdotes in the circle. For example, in a time-honored restaurant, he said while eating:
"The original owner of this store was not surnamed Zhang, the one surnamed Zhang was the original owner, but the executive chef in the store played tricks, joined forces with the front desk to make the accounts a loss, cheated money from the store, and finally made the original owner The boss gave him the store... If you are the boss, you have to be careful, don't be tricked by this villain."

This matter is well known in the circle, but no one comes out to say it.

His big mouth is well known on the Internet. It is said that the owner of the store even sent a video to clarify that Lao Dai was maliciously slandering him, and he wanted to go to Diaoyutai to complain.

When other chefs do store visits, they all require the accompanying photographer to know cooking, be able to strike up a conversation, and not ask any idiot questions.

And Lao Dai has one request for the photographer:
runs fast!
After the prologue, the meat was cut.

Lin Xu cut the meat into pieces with a side length of [-] centimeters. After cutting, he cut again in the middle of the pork belly, so that the meat was shaped like a square cube the size of a mahjong dice.

The meat cooked in this way is red in color, somewhat similar to overripe cherries.

Lin Xu asked curiously while cutting the meat:

"Didn't the shop owner go to Diaoyutai to complain about you last time? Did you go?"

"I've gone, but Director Liao, you also know that you are protecting your shortcomings, so the complaint is gone... My dad has a good relationship with the original boss Zhang, so I took the opportunity to scold a few words. I really hope he scolds back, so we Uncle, the chairman of the board, can justifiably kick that store out of the list of time-honored brands in Beijing."

Tsk, you are really insidious enough.

With the backing of the Chinese Cuisine Association, it really is different.

I don't know if the Yingchun Street Fishing Association was established later, and if Lao Suntou can go fishing by the river, he can also be tough.

The cut meat is placed in the basin, and then it starts to cook.

First stir-fry the sugar color with rock sugar, stir-fry well and serve it out, then put the meat into the pot and stir-fry.

Stir-frying not only makes the pork belly firmer, but also allows the peculiar smell in the meat to escape with the oily smoke.

"Pork belly is more resistant to stir-frying. You can stir-fry for a while until the surface is browned, then add the prepared ingredients and spices, and continue to stir-fry."

Two people need to cooperate well when recording a program together. Now Lin Xu is doing it, and Dai Jianli is explaining.

After the aroma of the spices is fried, pour in the sugar that has just been fried.

Dai Jianli said:
"If you make it at home, put the fried sugar out, don't be lazy and just add the meat, then you can't judge the degree of stir-frying of the meat at all... The bloggers on the Internet do this because they are professional chefs and know how to control the heat. Even if you make it at home, the meat is not cheap, if it tastes bitter after frying, the good mood of eating meat will be completely ruined.”

When the sugar color is all on the surface of the meat, add salt and rock sugar, and then add the boiling pork bone broth.

Give the pot a stir with a spoon, cover and let it simmer.

"You can put hot water if you don't have broth at home. Remember not to put cold water. The temperature of the meat is very high at this moment. When the cold water is stirred, the meat will be all soured and the taste will be very bad..."

After Dai Jianli finished speaking, two cameramen came over to take a close-up shot, and the recording was paused.

The meat in the pot simmers for an hour, so there's no need to leave the recording device on all the time.

"Brother Lin, few people know how to fry candy nowadays, and the finished candy sold online is also shoddy. Have you ever thought about selling fried candy online?"

Sell ​​sugar color?
Lin Xu asked curiously:
"Will anyone buy it?"

Cooking sugar color by hand is time-consuming and laborious, and it cannot be sold at a price.

However, the color of the finished sugar purchased online is really not very good. Not to mention the slow coloring, it always has a strange smell, and it may even be adulterated.

He thought he could do a small survey later, and if it worked, the store would try to sell it online.

If you don't ask how much money you make, it's like giving benefits to netizens.

After an hour, continue recording.

Lin Xu lifted the lid of the pot, and the soup inside was basically boiled dry, leaving only a layer of bright and sticky soup at the bottom of the pot still gurgling.

The meat in the pot was in pieces, full of red color, and it really looked like a cherry.

Use chopsticks to pick out the onion, ginger and spices, then boil on high heat to drain the soup at the bottom of the pot.

When the soup becomes thicker, turn off the heat.

The pieces of Honglan's meat were placed tremblingly on the plate, and they looked delicious, especially the skin part, which was full of gelatin, Honglan was shiny, and the taste was absolutely superb.

"I'll go, this meat is really beautiful!"

Dai Jianli smiled and said:

"I haven't made a flower knife yet. If I cut off all the right angles when cutting the meat and make the meat into a round shape, it will look more like a cherry now."

Lin Xu said to the camera:

"This is a sweet and salty meat, so I won't introduce much about its appearance. You can take a look. I'm tired, so let me try it for you, and see if I can appease the members of the sweet and salty parties."

He picked up a piece with chopsticks, put it near his mouth and blew it, and then put it into his mouth.

You can taste the sweetness and richness of the outer layer of soup in the mouth. The meat is very soft and rotten, and it will melt when you sip it with your tongue.

And it is this salty taste that refreshes the already somewhat sweet mouth.

It's like drinking a sip of iced soy milk while eating spicy butter hot pot, this feeling is really great.

"It's delicious, salty and sweet. I suggest everyone make it at home. The taste is really good!"

While talking, Shen Jiayue rushed in, waved at the camera, and then took the plate of meat away, leaving a sentence:

"How can there be self-promotion? This is not objective and fair. It's better for me to try it. Friends, remember to follow me and post a tasting video immediately!"

Lin Xu: "..."

It's okay for Lao Dai to advertise his account, but I didn't expect you to follow suit.

He spread his hands towards the camera:

"Have you seen how delicious it is? Do you want your girlfriend to do the same? Don't patronize the collection, just follow along. When you learn how to make cherry meat, you will have a girlfriend!"

After the end, Dou Wenjing asked:
"What if everyone learns how to make cherry meat but doesn't have a girlfriend?"

Lin Xu shrugged:

"Cherry meat doesn't even have cherries, so how could they have a girlfriend... But they can learn from wife cakes, and the chances of getting a wife are higher!"

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It's late, sorry.This chapter is 5200 words, ask for a monthly ticket, brothers!