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

Chapter 465 Chen Meijuan: Versailles in front of her son is not too much, right?The whole duck is off the bone! 【Ask monthly ticket】

"Mom, does the meat flavor in the vermicelli come from the broth?"

Looking at the prepared ingredients and ingredients, Shen Jiayue always felt that the meaty taste of the vermicelli was a bit exaggerated, but the broth was used here. If it was broth, the aroma would be weaker, right?

Although she is a novice in the kitchen, Shen Jiayue has been with Lin Xu for so long anyway, and she has some knowledge of cooking theory under the influence of her ears and eyes.

Chen Meijuan said with a smile:

"I used to make vermicelli balls at home, and broth is naturally the best, but I only eat meat three or two times a year, and not every time I eat meat, there is broth, so most of the time, I don't even use broth .It can be used in broth, which is already considered a high-end product.”

Shen Jiayue was even more surprised. She didn't even use broth, so she could taste meat?

She felt that she was getting in touch with a great knowledge, cooking vegetarian dishes with meat, isn't this the main dish of Gongdelin?

Chen Meijuan took the star anise powder she ground in the store and said:

"Put star anise powder, star anise can make the ingredients have a meaty aroma, and if it is paired with onion, ginger and five-spice powder, the taste will be even more fragrant."

In fact, there is star anise in the five-spice powder, but the amount is not outstanding, so you need to add more, so that the aroma of the meat can come out, and the vermicelli can be completely changed.

Star anise powder?
It feels amazing.

Chen Meijuan poured Lin Xu's minced ginger into the vermicelli and couldn't help but boast:
"My son's knife skills are getting better and better."

Lin Xu smiled:
"Yueyue doesn't like to eat ginger, but I have to put ginger in it, so I try to chop it up as much as possible, so that the vermicelli has a taste of ginger, but I can't taste the taste of ginger."

When putting onion and ginger into the stuffing, the ginger can be cut as thin as possible, so that the fragrance can be released more perfectly.

Of course, ginger juice can also be used, but this delicacy is not suitable for ginger juice. It is easy to be absorbed by vermicelli, resulting in uneven ginger taste, so it is more appropriate to change it to ginger powder.

When adjusting the stuffing, the ginger can be added first, but the green onion is not good, and the green onion has to be left at the end.

Because it is placed early, the salt in the stuffing will kill the moisture in the shallots, causing the stuffing to be full of the unique smell of raw onions. When it is stuffed into the meatballs during frying, it will almost taste boring.

Put minced ginger, then add salt, light soy sauce, dark soy sauce, star anise powder, pepper powder, five-spice powder, stir well first, then add half a bowl of broth, and continue stirring.

In the past, the reason why the vermicelli meatballs served in Baishi in my hometown were delicious was that the meat broth was added to the stuffing.

Now that there is broth in the store, it is natural to add some.

When the stock was first added, the vermicelli filling was a little thin, but as it was stirred, the stock was absorbed by the vermicelli, and the vermicelli filling became thicker and thicker.

This is actually the same as making a lion's head to make the stuffing sticky.

The consistency is about ok, take the soaked sweet potato starch over, skim off the water on the starch, then dig out the starch that has settled at the bottom, and add it to the vermicelli filling.

The amount of starch does not need to be too much, half a pot of vermicelli filling, two handfuls of starch is enough.

If there are too many, the fried balls will not have the soft and tender Q bomb feeling.

Although this is the "poor food" in the Central Plains, it is used by the poor to satisfy their cravings, but the method is also very particular. It is necessary to use the least amount of starch to find the critical point where the vermicelli stick together without falling apart.

Only in this way, the fried vermicelli balls will be more delicious and delicious.

Lin Xu can actually do these steps, even better than Chen Meijuan.

But for some reason, watching my mother make sweet potato vermicelli, I always have a sense of urgency in my heart like when I was at home for the New Year when I was a child, waiting in front of the stove to eat.

Regardless of fried meatballs, vermicelli balls, crispy meat, or chicken ribs, as soon as it comes out of the pan, grab a piece and fill it in your mouth.

And what you get is often a slap that is not heavy:

"The starving ghost saved his life? He even snatched the Stove Lord's food, so wait until you get hungry in the future!"

According to the rules of my hometown, when the first pot of fried food is ready, it cannot be eaten immediately, but a little bit should be stuffed into the stove.

When he was a child, Lin Xu often robbed Lord Stove of his rations, and also received a lot of reprimands.

But now he is not only not hungry, but has also become a chef who "has not starved in three years of drought".

Shen Jiayue stood aside, listening to Chen Meijuan's story about Lin Xu being scolded for being greedy when she was a child, and said to Lin Xu with a smile:

"Our mother's cooking skills are really good. If my mother is frying food in the kitchen, I will probably avoid it far away and dare not approach me for fear that the oil will splash on my face..."

Tsk tsk, in front of my mother-in-law, I really don't save my mother's face.

Fortunately, Han Shuzhen couldn't come at noon today, so she could have dinner with her in-laws at night, otherwise she would definitely be hurt by this girl's words.

Chen Meijuan smiled:

"No one is born with cooking skills. I still remember that when Xiaoxu was four years old, we moved to Yinzhou City, and the neighbors were frying and preparing for the New Year. Xiaoxu is greedy for other people's vermicelli balls, and clamored to eat them."

Stir the vermicelli evenly, she put it aside to dry, then put the oil pan on the rack, and started to burn oil.

"If the child wants to eat it, he must do it. I recalled what the elders did, and tried to fry a pot of vermicelli balls. I fried Xiaoxu and ate them. After frying, I realized that the inside was not fried at all. It's still starch paste, Xiaoxu, a silly kid, didn't eat it, he kept saying that my fried food was delicious, and even ran to show off to the neighbor's kids..."

She took a deep breath and continued:

"Since then, I have seriously started to learn how to cook. Whatever Xiaoxu wants to eat, I will learn from your grandma and grandma. If they don't know how to do it, they will seek out the elders in their hometown or the neighbors in the neighborhood. If they don't learn it, they will not give up... …and then I’m the best cook in the family.”

Lin Xuzheng was moved, and he came back to his senses after hearing the last sentence.

Mother, are you in Versailles?

Shen Jiayue hastened to flatter her:

"My mother is so good. No wonder Xu Bao has good cooking skills. It turned out to be inherited from my mother... And I don't blame me for my poor cooking skills. It's all my mother's fault."

Lin Xu said:

"You are already very good, and you have learned how to cook several delicacies in an air fryer."

"Oh yes, I use the air fryer very well, and I will cook something delicious for our mother at night. You have to help me prepare the ingredients."

Since Shen Jiayue learned how to make sugar-fried hammers last time, she has become more and more fond of air fryers.

But she needs a prerequisite for using the air fryer, that is, Lin Xu has to prepare the ingredients, or buy semi-finished marinated chicken wings, chicken tenders, chicken chops and other snacks.

Well, Baby Shen has mastered the usage of the air fryer, but in terms of seasoning, he is still at the level of a small kindergarten class.

Soon, the oil temperature rises.

Chen Meijuan poured the chopped green onion into the vermicelli, stirred well, then brought a bowl of water, and began to prepare fried vermicelli balls.

"Mom, what are you doing with water?"

"It's for dipping your hands. The starch and vermicelli are too sticky, and if you grab it directly, it will stick to your hands. So before making it, you need to dip it in water so that the vermicelli can form a ball."

When the oil was [-]% hot, Chen Meijuan dipped her hands in the water, and then dug out a ball of vermicelli the size of a fist from the basin.

Make a ball quickly with your hands, and then slowly throw it into the pot along the side of the pot after forming a ball.

She didn't do the next one right away, but observed it and confirmed that the oil temperature was okay, then continued to do it, and said while doing it:
"The oil will disperse when the temperature is low, and [-]% is basically the minimum. If you want to lower the temperature, you can only increase the amount of starch, otherwise the vermicelli will be broken in a pot."

In fact, when it is served now, there will still be two or three vermicelli scattered in the pot.

But this is irrelevant, it is a normal phenomenon when cooking.

After the vermicelli balls are put into the pan, don’t worry about it, continue to fry them until the surface turns golden brown, then use a spoon to gently flip them to make the balls fry more evenly.

Wait until the surface of the meatballs turns burnt yellow, take out the meatballs with a colander, shake a few times over the oil pan, and then put them back into the pan.

"Xu Bao, what does this mean? Rebombing?"

Shen Jiayue felt that her mother-in-law's method of croquettes was a little different.

Lin Xu said:

"There are two reasons for doing this. The first is to feel the weight of the balls. If they are light, it means they are fried through. It becomes looser and more conducive to deep frying."

The vermicelli are glued together by starch, and the way of bumping can create gaps inside, so that the heat can be more conveniently transmitted to the deepest part of the meatball.

In addition, after such a bump, the surface of the meatballs will be more uneven.

After this kind of bump is fried, the taste will be more crispy and delicious.

Shen Jiayue didn't expect that frying meatballs would be so knowledgeable. Looking at the meatballs floating in the pan, she, the air fryer fairy, couldn't hold back:
"Can it be made in an air fryer?"

After speaking, she opened the cabinet and took out her air fryer.

This really stumped Lin Xu, he had never delved into such an unorthodox method, so he washed his hands and said:

"I don't know either, let's try."

In order to prevent the balls from falling apart, he deliberately spread a layer of tin foil in the air fryer, then put two balls into the air fryer, and started to wait for a long time after turning on the fire.

"Eat it, you can eat it."

Chen Meijuan took out the meatballs in the pot and said to herself:
"Since I don't use the ground pot from my hometown in the countryside, I can't even ask the Stove Lord to taste it."

She put a few balls into a bowl, and held it up to the southeast. This is not superstition, but a kind of wish for a happy life, hoping that the current happy life can be maintained.

After she put down the bowl, Lin Xu put a ball into the small bowl and handed it to Shen Jiayue:
"Try it, let's put it aside when I was a child, and I've already been slapped at this moment."

Shen Jiayue giggled:
"Let you grab food from the Stove Lord."

The meatballs are very large, exuding the unique aroma of fried vermicelli. When you pick them apart with chopsticks, a smell of meat comes out from the meatballs.

The vermicelli inside is crystal clear, and because of the dark soy sauce, it also exudes a rosy color.

Regardless of the appearance or the taste, it is like taking out the vermicelli from the stewed pork vermicelli to make this delicious dish.

Pick up a piece and put it in your mouth to bite. The fragrant and crispy texture of the meatball skin will make people feel a sense of happiness inexplicably.

Vermicelli is a chewy delicacy. It becomes crispy and crispy after being deep-fried, and there is rich broth inside, so the fragrance is very strong.

This kind of aroma is stronger than ordinary fried food, and it tastes delicious.

The vermicelli inside is fragrant, soft and chewy, with a smooth taste. The aroma of green onion and meat are intertwined, and it really feels like eating meatballs.

"It's delicious, my mother's craftsmanship is amazing!"

If one were to choose the most popular daughter-in-law for mother-in-law today, Shen Jiayue would definitely be selected. Her small mouth was like honey, and she praised her mother-in-law in different ways.

Chen Meijuan said with a smile:

"The freshly fried ones taste crisper, let them cool down and steam them, and the aroma of the broth will be steamed out, making them more delicious."

"Hmm...can you still steam it? Let's steam it in the afternoon."

"Okay, my daughter-in-law wants to eat it, so let's steam it."

After the second pot was fried, Chen Meijuan saw that Shen Jiayue liked to eat the meringue on the outside of the vermicelli balls, so she grabbed a small ball of vermicelli stuffing from the basin with her hands, dipped her hands in water, patted it, flattened it and threw it into the pot.

This kind of vermicelli cake is thinner and has a larger surface area, which makes it more crispy when fried.

When she took it out and placed it on a plate, the daughter-in-law immediately stared at little stars:
"Thank you mom! No, I have to post it on Moments to show off. This is crispy and crispy, and the taste is absolutely amazing!"

Hmph, get out of the way, I'm going to show off my mother-in-law!
There are many people in the circle who don't have a partner. Although Yan Bao has a partner, Professor Tian's cooking skills are probably not the same as Yan Bao's. So my mother-in-law is the existence of the ceiling. No one objects to this, right?

After sending out, she picked up the vermicelli cake with chopsticks and tasted it. It was very crispy, like fried crispy meat.

While eating, Chen Yan's voice sounded from outside the small kitchen:
"Yueyue, we all know that Aunt Chen is a good cook, but there's no need for you to brag, right? Pay attention to your face and keep your tastes in check."

Chen Yan walked in and greeted Chen Meijuan sweetly:

"Hello, Aunt Chen!"

"Hello Xiaoyan, don't stand there, eat it while it's hot. Xiaoxu and Yueyue have been eating it for a long time. The balls are soft and the pancakes are crispy. Take whichever you want."

Chen Yan wanted to be reserved at first, but when she saw her cousin eating so much oil, and was teased by the smell of vermicelli balls, she was not polite anymore, so she picked one up and took a bite:
"Wow, it smells so good. No wonder Yueyue eats it so hard. Aunt Chen's cooking skills are incredible."

Chen Meijuan smiled and said:

"As long as you like to eat, I was afraid that you would not like to eat when I came here... By the way, I will send some to Yuanyuan after eating. This girl knew that I was coming, so she sent a message two days ago saying I want to eat big meatballs."

"Okay, when I go to the company later, I will turn to the fourth middle school."

Speaking of the company, Chen Yan chatted about the business:

"Xiaoqi and the others did a test just now. The image transmission signal and the camera position are all fine, and they can start recording at any time... By the way, Boss Huang asked me to ask you what materials are needed. He will send them over later."

After learning that Zeng Xiaoqi and the others had resigned, Lao Huang immediately asked Chen Yan to sign a food supply agreement. In the future, he will provide the food for all food shows. When the broadcast volume increases in the future, he can even pay for it.

Advertising Well, spending money should be.

Lin Xu thought for a while and said:
"Just a tender duck that has been bled and feathered. Don't open it. This method requires the whole duck to be deboned. If you open it, you can't take it off, and you will lose the essence of the gourd duck."

Chen Yan nodded:

"Okay, I'll message him later and say...what else but ducks?"

"I also need soaked sea cucumbers, scallops, tendons, shrimps, mushrooms, bamboo shoots, water chestnuts, ham... This is not fixed, as long as it is eight kinds of more expensive fillings, and glutinous rice that needs to be soaked overnight, these I can just take it from the store, it is definitely too late to prepare now."

Eight-treasure gourd duck is a delicacy. The difficulty lies in the deboning of the whole duck and the shape of the duck. As for the filling itself, it is not too particular.

To put it simply, this is a salty rice dumpling with a whole duck as the skin.

The filling is not important, how to wrap it in and achieve the desired effect is the focus of the dish.

Of course, the filling is also very important. If the duck skin is too full, the duck skin will burst, and if the filling is too small, the gourd will not be shaped. This requires a certain amount of experience in operation.

In addition to the ingredients, seasonings such as lard, sugar, caramel water, and clear chicken soup are also needed. In addition, carrots and lettuce are also required.

Carrots and lettuce are not for cooking, but for carving into small gourds for decoration.

The combination of green and red small gourds can improve the appearance of dishes.

Good food must not only be delicious, but also meet the requirements of "pleasing to the eye". Only in this way can it be regarded as a dish with good color, fragrance and taste.

Chen Yan stuffed the remaining half of the ball into her mouth, chewed it twice, and muttered indistinctly:

"This time I cook the same dish with the TV station, I don't know if I can surpass the other party."

Shen Jiayue looked at Lin Xu and asked:

"Xu Bao, we won't lose, will we?"

Lin Xu smiled:
"Don't worry, it's not a big problem, unless they invite Master and the seniors who retired from Diaoyutai, as for the others, I'm not in vain."

Although there is no perfect cooking technique, but Lin Xu has bone-removing techniques and his knife skills are so high, it is absolutely no problem to cook eight-treasure gourd duck.

Several people ate while talking, and when the meatballs were fried, they all ate a round belly.

Chen Meijuan said with a smile:

"Eating around the stove is the same as when I was a child."

Shen Jiayue said with a smile:
"It's different, without Yan Bao and I when I was young, it wasn't as lively as it was."

After eating the meatballs, Lin Xu went to the big kitchen next door to bring some bowls of hot and sour soup to relieve the greasy feeling caused by the vermicelli balls.

After eating and drinking enough, he took the eight-treasure stuffing he wanted to use and the vermicelli balls packed by Chen Meijuan, drove to the No. [-] Middle School, sent the balls to Sister Yuanyuan, and then went to the company to prepare the eight-treasure gourd duck recording.

When I came to the company, Xie Baomin and Qi Zhentao who participated in the recording had already arrived.

New platforms, new venues, new programs, so the lineup must be full.

This time, the number one culinary artist from Diaoyutai and the technical chief chef of Yanjing Hotel were directly invited, plus Lin Xu, the founder of Linji Food, is a complete combination of strength and beauty.

Moreover, they are arranged together in this way, which also gives people the impression that Linji cuisine and Diaoyutai of Yanjing Hotel are of the same grade.

This was deliberately arranged by Zeng Xiaoqi.

Lin Xu supported her work so much, as the head of the program group, she naturally wanted to help Lin Ji do some publicity.

At one o'clock in the afternoon, Lao Huang sent the tender duck to be used, and the recording work officially started!
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This chapter is 5000 words, ask for a guaranteed monthly pass, brothers!In addition, there are double monthly tickets at the end of the month, and those who can keep them until the end of the month can keep them!

(End of this chapter)