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

Chapter 450 One mouthful of braised bamboo shoots in oil, counting nine cold days is also spring!Angler's ultimate weapon! 【Subscribe】

In the past when they were poor, people in Yinzhou ate skin dregs as meat.

Now that the living conditions are better, the ways of eating the dregs have become more diverse.

For example, stewed dishes, stewed dishes, braised dishes, stir-fried dishes, etc., can all give new life to cheap ingredients such as leather dregs.

And now the steamed pork with skin dregs that Lin Xu is going to make is a new way of eating.

Cut the tiger skin meat for the pickled meat into slices of about [-] mm.

Then cut the skin residue according to the width of the pork belly, and also cut it into [-]mm slices.

Cut the meat and skin dregs into a basin, add fermented bean curd, dark soy sauce, light soy sauce, soft sugar, five-spice powder, star anise and other seasonings and spices and mix well, so that the meat and skin dregs are covered with sauce.

Take a steaming bowl, put a piece of pork belly skin down, and then put a piece of skin dregs, so that the bowl is filled layer by layer, just like making dishes such as fragrant taro pork.

After it is full, fill the edges and corners on both sides.

After finishing these, put another bowl, put them all in the steaming cabinet, and start steaming.

This is an essential dish for the Lin family during Chinese New Year. The old lady likes it very much. She said that the skin dregs represent the hard times in the past, and the tiger skin pork belly represents the prosperous life now.

This dish is not only delicious, but also has the meaning of inspiring struggle.

Because I don't work hard, I will be reduced to the embarrassing situation of relying on skin dregs to solve my meat addiction in the future.

After doing all this, Lin Xu took out the venetian knots soaked in hot water, rinsed them twice with clean water, squeezed out the water, and put them in the basket to dry.

Throw it in [-] minutes before it comes out of the pot, so that the bean fragrance in the venetian knot can be released, and at the same time absorb the rich fragrance of pickled Duxian.

After fiddling with the venetian knot, Lin Xu came out to drink some water, and gave Dundun a taste of the boiled chicken liver.

"Meow..."

Seeing the chicken liver, the little guy who was playing with the cat teaser actually liked it very much. He rushed over, picked up a piece and started to eat it.

Aunt Qian happened to come over at this moment, and when she saw Dundun eating chicken liver, she asked Lin Xu curiously:
"Cats actually like to eat chicken liver?"

Lin Xu nodded:

"Animal viscera contains taurine, which is a good thing for cats. The cat's hair is moist and shiny, and the heart is strong and powerful. It all depends on taurine... and chicken liver also has the effect of increasing appetite. Dry the chicken liver and grind it Powdered and sprinkled on cat food and cat cans, it is a natural attractant for cats."

Since raising a cat, Lin Xu felt that he was about to become a pet doctor.

Cat behavior and diet are all studied.

However, he didn't listen to the words of those pet bloggers, what kind of nutrition cream and hair-removing cream were fed to Dundun, because these things were similar to spicy sticks, and they were definitely junk food.

As for taking a bath, I haven't been there, because cats are beautiful, and they lick themselves deliciously every day, so they don't need to take a bath at all.

On the contrary, frequent bathing will destroy the normal metabolism of the cat's skin. Inferior shampoos are also strongly irritating, which will make the cat uncomfortable, uncomfortable, licking involuntarily, and even stress in severe cases.

Aunt Qian did not expect that there would be so much knowledge in it, and said with a smile:

"My niece also has a cat at home. I'll tell her tomorrow, don't buy it randomly. Eating meat every day like Dundun is better than any cat snacks."

Lin Xu agrees with this statement. Cats are carnivorous animals. As long as you don’t feed them fatty meat all the time, and occasionally feed them offal to increase taurine, they are nutritionally sufficient.

He stretched out his hand to put in the chicken liver that Dundun had protruded from the plate, and was about to ask Aunt Qian about the procedures of the Fishing Association, when the warm-hearted aunt spoke first:

"Xiao Lin, don't you want to set up some fishing association? I have inquired about it for you. You can go directly to the civil affairs department to apply. As long as you have the main body of the application and the signature of the members."

It really doesn't sound like a hassle.

Thinking that this task is related to a flavor type of Sichuan cuisine, Lin Xu said:

"I'll get someone to apply for it as soon as possible, and go through the process. As for the members, don't worry about it."

People in the store, people in the company, and the group of friends around you, let alone a hundred people, it wouldn't be a problem if there were more.

After thanking Aunt Qian, Uncle Dun also finished eating the chicken liver.

Right now, I'm squatting on the service desk, washing my face and licking my paws seriously, very comfortable.

Lin Xu went upstairs with the empty plates and washed them clean at the sink at the kitchen door.

At around ten o'clock in the morning, when he was about to arrive at the store for lunch, he poured the cleaned venetian knots into the pickled fresh meat, and then pulled out the remaining winter bamboo shoots from the mud.

Remove the bamboo shoots, remove the roots, and start changing the knife.

Pat the bamboo shoots with a kitchen knife, which will make the bamboo shoots more flavorful and taste better.

Then change the knife into a hob block and start blanching.

Add water to the pot, add a spoonful of salt, pour in the bamboo shoots, boil for two or three minutes on high heat, and remove the oxalic acid and bitter taste in the bamboo shoots as much as possible.

While he was busy, Xie Baomin came upstairs.

Shen Jiayue, who was editing the video, hurriedly said hello:
"Hello, brother!"

"Hello brother and sister."

Just as he was about to enter the kitchen, he suddenly patted his head and said:
"By the way, brother and sister, are you going to go fishing on the weekend? Where are you going? If the environment is good, I will take your sister-in-law and Yufei Aerospace to go together. The air is good after the heavy snow, so go out and breathe some fresh air."

"It's going to a big ginkgo garden with a pond in it. Last time our test drive video was shot there...Let's go together on weekends. It's very big inside and it's very suitable for family outings."

Hearing about Ginkgo Garden, Xie Baomin was immediately moved.

He doesn't have much feeling for this kind of place, but his teacher Su likes this kind of literary place.

Especially the ginkgo leaves all over the ground can make her feel melancholy for a long time.

But Lao Xie is different. Every time he sees ginkgo leaves all over the ground, his only thought is:
"It would be great if the ginkgo nuts didn't smell so bad, so I can pick some and take them home to make salt-baked ginkgo..."

As a chef, his eyes are full of ingredients.

Since it is a ginkgo garden, let's go together on the weekend.

Let the wife and children go out to relax, and enjoy the addiction of fishing.

in the kitchen.

Just as Lin Xu took out the blanched bamboo shoots, he saw his brother walk into the kitchen.

"It's just in time. I asked Lao Huang to make a basket of Huang Ni Gong yesterday. I will make oil-braised bamboo shoots and pickled du xian for lunch today. Let's try it together later."

Xie Baomin looked at the salted fresh meat that was being boiled in the soup bucket, and seeing that the fire had been turned to the minimum, he said with some regret:
"The firepower of our professional stove is still too strong. If we use a small charcoal stove to simmer slowly, the marinated fresh food will be better."

He beat out the foam and grease on the surface with a spoon, and tasted it by the way:

"Yes, it's very fresh, but next time you make pickled Duxian, remember not to use the middle or upper side, but the fire heel, which is the elbow part of the ham. The meat there is most suitable for stewing, and it has bones. It can stew the bone flavor into it."

is it?

Lin Xu didn't expect to be so particular, he nodded and agreed:

"Okay senior brother, I'll try next time... besides doing this, what else can Huoheel do?"

Since it is the elbow on the ham, it should be widely used.

Xie Baomin said:
"It can be used as a famous dish in Zhejiang cuisine - fire heel fairy duck. The duck is stewed with fire heel. It has a unique taste."

Then try it later, anyway, there are several hams hanging in the warehouse now, including Xuanwei ham, Jinhua ham, Huizhou ham and preserved pork legs from Sichuan and Chongqing.

These ingredients can't be hung up all the time, they have to be made into dishes to taste.

While chatting with his senior brother, Lin Xu was preparing to make braised bamboo shoots.

When making it at home, fry the bamboo shoots, then add light soy sauce and sugar, simmer for a while, and then it will be out of the pot.

But this is just a family practice. To make this dish in a restaurant, you need to oil the bamboo shoots.

Use hot oil to fry the excess water in the bamboo shoots, and at the same time use high-temperature hot oil to bring out the umami taste of the bamboo shoots.

Put the oil pan on the stove, [-]% hot, pour the bamboo shoots into the oil in batches.

The oiling time does not need to be too long, about two minutes, as long as the surface of the bamboo shoots turns slightly yellow, you can take them out and put them aside to control the oil.

After frying everything, Lin Xu poured out the oil in the pan and put in a spoonful of lard again.

This is the key to the deliciousness of braised bamboo shoots in oil. With the addition of lard, the taste of bamboo shoots will be fresh and tender, mixed with plumpness, and it will become a magic weapon for eating.

If there is no lard, the taste of this dish will drop a step.

Heat the oil, add the spring bamboo shoots that have been oiled, and then add the prepared rock sugar, light soy sauce and dark soy sauce.

The ratio of the three is 2:2:1. The dark soy sauce mainly has a coloring step, and the dosage is half less than that of the light soy sauce. As for why rock sugar is added, it is because rock sugar makes the best color.

The seasoning of braised bamboo shoots in oil is extremely simple. Once the three seasonings are added, just continue to stir fry. As for the onion, ginger and garlic, there is no need to add them at all.

What this dish eats is the deliciousness of the bamboo shoots. No matter what ingredients are put, it will affect the final taste.

This is the simplicity of cooking.

It is also the subtraction in seasoning that Master said.

In the past, there must have been chefs thinking about adding condiments to it, but in the end they were removed and simplified into three types.

But it is these three condiments that make bamboo shoots a delicacy that many people in Jiangnan dream of.

Whenever bamboo shoots are on the market in spring, almost every household will smell the smell of braised bamboo shoots in oil.

The method is simple, nutritious, and super delicious.

After the rock sugar in the pot melted, Lin Xu poured two bowls of broth into it, covered the pot, and started to stew.

Braised bamboo shoots in oil are the same as braised prawns in oil. They both need to be stewed with a small amount of water. When the water in the pot evaporates and only the fat is left, the whole dish is ready.

While he was busy, Xie Baomin was watching from the side all the time:

"The bamboo shoots are well done. I'll have Lao Huang send some to Diaoyutai tomorrow."

Not long after, when the water in the pot was about to boil dry, Lin Xu lifted the lid of the pot, turned the heat to the maximum, and grabbed the handle of the pot to stir fry a few times, letting the rich soup in the pot hang on the bamboo shoots.

Then turn off the heat and take out the pot.

The stewed bamboo shoots in oil are ready, and the pickled Duxian is almost ready.

Stir it in the pot with a spoon, and the delicious smell will immediately waft out.

The umami taste of bamboo shoots, meat, and ham all come together, making people deeply attracted by the taste before eating it.

"Wei Gan, let's start eating. Put some stewed bamboo shoots in oil and salted Duxian into the steamer to warm up. I have to go to the hospital with Yueyue to deliver the meal later."

"Okay, I'll start to flourish."

After explaining to Wei Gan, Lin Xu put on insulated gloves, opened the steamer, and brought out the steamed meat with skin dregs inside.

Xie Baomin at the side looked at it and asked curiously:
"Is this stew?"

"It's not stew, it's skin dregs, a delicacy in our hometown, which is very similar to stew."

"It smells very fragrant, I have to taste it later."

Lin Xu kept two copies to take to the hospital, and brought out the rest.

He didn't directly put it on the plate, but took the cucumber slices cut with an oblique knife and placed them evenly on the edge of the steaming bowl.

Half of the cucumbers are inside the bowl and half are outside the bowl.

Put on a clean plate, turn it over quickly, and then gently pick up the bowl, and the neatly arranged pork meat will appear on the plate.

The meat slices are ruddy in color and rich in aroma, and the skin dregs sandwiched between the meat have also been steamed to a translucent state, and they are still shiny, making them look particularly gluttonous.

This appearance is paired with the green cucumber slices dotted with buckle meat, which is quite good in terms of appearance.

Soon, braised bamboo shoots, marinated Duxian and steamed pork with skin dregs were brought out.

Everyone sat around the dining table and tasted the salted Duxian first. The soup was delicious, the meat was very fragrant and tender, the bamboo shoots were full of umami, and the taste was crisp and tender. It was really a delicacy that could be used as both soup and dish.

Not to mention the stewed bamboo shoots in oil, a mouthful of bamboo shoots, the sweet and salty taste and the rich deliciousness.

Even though it is the middle of winter, it feels like spring has come.

Shen Jiayue is not interested in anything about bamboo shoots. She feels that as a daughter-in-law of Yinzhou, she must eat Yinzhou's delicacies first, so she picked up a piece of skin dregs when she came up.

At this moment, the dregs of the skin became shiny because they were full of fat from the pork belly.

I thought it would be soft after steaming, but I didn't expect it to be easily picked up.

The skin dregs trembled, as if this was pork belly.

When you put it in your mouth, you will first feel the richness of lard, and after chewing it lightly, you can feel the unique firmness and softness of the dregs.

This texture is paired with a strong aroma, which is more delicious than meat.

On the contrary, the steamed meat next to it becomes a lot more refreshing, which is caused by the absorption of fat by the dregs of the skin.

"It's delicious, you all have a taste, the skin dregs are more fragrant than the meat, it's unexpected."

Who would have thought that the cheapest ingredients could be comparable to meat, which makes people feel the wisdom and exploration ability of the Chinese people, especially in terms of food, which is simply amazing.

Others tasted it and thought it was very delicious.

Chen Yan, who came over for the staff meal, asked:
"Brother-in-law, the cost of leather dregs is so low and the taste is so good, don't you plan to add new ones to the store?"

Lin Xu picked up a piece of skin dregs and ate it with rice, and then said:

"The appearance of the skin is too low. I'm worried that people in the capital won't be able to accept it. Let's think about it when I look back and try to improve the appearance of the skin."

After he finished speaking, he was just about to pick up a piece of pork ribs in pickled Du Xianli to taste, when a system prompt sounded in his mind:

"The host decides to improve the appearance of the delicious food in his hometown, and triggers the side task [Enhancement of Appearance]: Ask the host to use the cooking techniques he has mastered to improve the appearance of the skin dregs, and successfully sell [-] copies within three days of opening the store. , upon completion, a prize draw will be awarded for Perfect Level local delicacies."

I go, does this also trigger the quest?

This is also good, originally I wanted to promote the food of my hometown, and with this task, I will be more motivated.

Lin Xu plans to start working on this after taking wedding photos next week.

There are so many unknown local delicacies all over the country, maybe this time it will be a hit.

When everyone was eating meat, Lao Huang only ate braised bamboo shoots because of his abstinence from alcohol and meat.

He put a piece of bamboo shoot into his mouth and exclaimed:

"Not bad, not bad. I thought Brother Lin, a northerner, couldn't cook bamboo shoots well. Who knew that the craftsmanship is so good. I have to eat two bowls of rice today."

Xie Baomin glanced at him:
"You just quit drinking and meat, and you have to eat less food, otherwise it will be more harmful to get fat again."

Lao Huang said:

"Definitely quit, but let's eat this meal first. These bamboo shoots are delicious and fresh. I'll eat a few more pieces."

In front of delicious food, everything else is imaginary, let’s talk about eating first.

After lunch, Lin Xu packed the food left in the kitchen in an insulated lunch box, along with some yellow rice jujube cake and other snacks in the store.

Maternal women should eat more, so that they will have strength.

When they arrived at the Obstetrics and Gynecology Department of Xiehe Hospital, the young couple found out that their relatives were all there. Shen Jiayue's aunt, Han Shufen, looked at the lunch box that Lin Xu had opened, and said with chopsticks:

"Wenqing has no appetite today. I don't want to eat salty or greasy food. I'll taste it first."

She tasted the stewed bamboo shoots in oil and exclaimed:
"The braised bamboo shoots in oil are really good. None of the Hangbang restaurants in the capital can reach this level."

Then I tasted the salted Duxian:
"Oh, this one is also delicious. The ribs look complete, but they are crunchy... I'll try another piece... Well, this one is also delicious. It's crunchy and delicious."

After she finished speaking, she wanted to try the steamed pork with skin dregs again. Cousin Wen Qing, who was lying on the hospital bed, patted the bed board:

"Mom, for your sake of being a grandma, can you let me have a bite first?"

Shen Jiayue quietly said to Han Shuzhen:
"Mom, I didn't expect you sisters to be the same."

Han Shuzhen immediately became unhappy:

"What are you talking about? How could I treat you like this? Besides, your aunt deliberately praised the delicious food so that your cousin Wenqing would want to eat it... What about your grandma's share? I'll try it first. "

Shen Jiayue:? ? ? ? ? ? ?

You are really my grandma's daughter!

She said:
"I just passed by grandma's outpatient clinic, and I put her in the outpatient room...We are going to go fishing in a big ginkgo orchard on the weekend, will you go with dad?"

"Go ahead, is the skin dregs really so delicious?"

"Of course, Xu Bao specially left a big piece for you, go to the store to eat in the afternoon."

"Okay, your dad and I will go there early in the morning."

……

Soon, the weekend will come.

Early in the morning, Shen Guofu drove to Lin Xu's house with Han Shuzhen, and while having breakfast, they talked about how cousin Wenqing's child would run the full moon wine.

On the evening of the day of going to the hospital, cousin Wenqing was sent to the delivery room and gave birth to a six-pound baby girl. Shen Jiayue successfully became an aunt, and Lin Xu also became an uncle.

Han Shuzhen drank the preserved egg porridge cooked by Lin Xu:
"Wen Qing's in-laws have a lot of family members, and Lin Ji's banquet hall can't accommodate them, and they are not short of money. If you want to find a more grand place, you'd better bring a stage."

Not bad for money?
This is so easy to handle.

Lin Xu said:

"The banquet hall in Building No. [-] of Diaoyutai is the place where the cooking competition was held last time. It is big enough, spacious, and high-grade. Or the banquet hall of Yanjing Hotel, which is also more grand. I can control the dishes in both places. In other places, there is nothing I can do to help."

Shen Guofu ate the burrito and said:

"We can't participate too much in other people's affairs, just wait for the ceremony to eat...Xiao Xu, I went to the fishing gear store yesterday and spent tens of thousands of dollars to buy a full set of fishing gear. I don't know how to fly the air force today, do I?"

If you ask me, why not scratch the chin of Dundun, it is safer than me.

Lin Xu said:

"No, it's not running water after all. As long as there are fish, you can definitely catch them."

After breakfast, a group of people went downstairs with Dundun in their arms.

In the parking lot, Shen Guofu opened the trunk of the Bentley, and told Lin Xu one by one about the newly purchased fishing equipment yesterday, including hooks, line sets, fishing rods, pole supports, bait, multi-functional fishing chairs, fishing umbrellas... All the fishing guys have all the equipment, even the hatchets used to open up fishing spots.

Lin Xu looked at it for a long time and saw a portable water pump in the corner, so he asked curiously:

"Dad, you bought this too?"

Shen Guofu said proudly:

"Yes, this is the ultimate weapon of the fisherman."

The ultimate weapon?

"Think about it, Xiao Xu, if you see a fish in the water, but you can't catch it, you can just pump water at such a time, and you can't get used to it!"

Lin Xu: "..."

The idiom of "fishing out of the pool" can be regarded as being understood by the old man!

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