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

Chapter 478 A delicious dish cooked by a monk—grilled whole pig's head! 【Subscribe】

"It seems that not only people like to eat foie gras, cats also like it."

Lin Xu went upstairs again and cut some slices for Dundun. The little guy ate it for a while with his head down, then squatted on the service desk, licking his paw happily.

Shu Yun asked curiously:
"If I took a picture just now, netizens would definitely like it very much."

Shen Jiayue shook her head:

"It's easy to be accused of flaunting wealth, and Dundun doesn't like being photographed while eating, so let's shoot something else. I don't want Dundun to bear anything, I just want it to be happy."

On the Internet, the video of Pi Zha is very popular.

Because not only the Yinzhou area has this kind of delicacy, but even the towns around Yinzhou have similar delicacies.

In the barrage, there are constantly people popularizing the feelings of the people in their hometown towards the skin slag.

There are also some netizens in the Yinzhou area, thanking Lin Xu for promoting the delicacies of his hometown.

The special delicacies in many places in China are mostly only popular in the local area due to problems in publicity, appearance, and sales, and are unheard of in other places.

Lin Xu took the initiative to promote the delicacy of his hometown, which attracted praise from many fans.

Many people are even commenting on the deliciousness of going to Amway's own hometown.

However, at the same time as Amway, he also said that he would go to Lin Kee to taste the taste of the leather dregs, and taste how delicious the hometown delicacy that Boss Lin has never forgotten when he came to the capital.

In view of the enthusiasm of these netizens, Lin Xu worried that it would be too late to make skin dregs tomorrow.

After washing Dundun's dishes, he went into the kitchen, first boiled a large pot of yellow gardenia water, then took out a lot of vermicelli and eggs from the warehouse, and made several large trays of skin dregs.

The next morning, when Lin Xu got up, he found that his mother had already started making breakfast.

Dig the top of the Beibei pumpkin, take out the pumpkin flesh inside, and then fill it with eight-treasure stuffing made from soaked glutinous rice, red beans, mung beans, peanuts, chestnuts and other ingredients, and prepare to put it in the pot for steaming.

"Yueyue watched the video with me last night. I saw people eating like this, and I wanted to try it, so I made some... By the way, son, it's almost New Year's Day, can't you go back?"

Chen Meijuan was busy in the kitchen, and when she saw her son coming in, she took the initiative to ask.

There is a three-day holiday on New Year's Day, but this has nothing to do with Lin Xu, because he is the boss, not an employee, and holidays are just floating clouds.

Even employees can't take vacations, because holidays are often the peak time for the restaurant industry.

Don't talk about vacations, but need to work overtime.

Lin Xu said:

"I won't go back. After the wedding here is over, let's drive home together to celebrate the New Year. Anyway, it won't be long after New Year's Day, and it will be soon."

Chen Meijuan prepared all the pumpkins, put them in the steamer and started to steam them.

She is not used to using a steamer, and always feels that pumpkins steamed without a steamer are delicious.

"When you get married, your grandma and grandma will all come, so you have to arrange the place to live in advance, so don't be so busy that you forget the time."

"Don't worry, Mom, I won't forget."

The place for the wedding has been decided, Diaoyutai Building No. [-], which is He Baoqing's site.

The banquet hall in Building No. [-] is spacious and bright. Sitting at dozens of tables is like having fun. The previous two cooking competitions were held there because the venue is large enough.

In addition to the banquet hall, the guest rooms upstairs are also covered for three full floors.

Originally, Uncle Gao wanted to book all of them, but after discussing with several elders that there were not so many guests, he booked three floors based on the principle of not being extravagant and wasteful.

"On the day of the wedding, serve tea to us as well as serve tea to your master. He is so busy planning the wedding with your father-in-law in the group all day long. It really breaks my heart."

After Chen Meijuan finished speaking, she took out two potatoes from the cupboard and began to peel them quickly.

Lin Xu said:

"Don't worry, Mom, I know... What are you doing with potatoes? Are you going to fry potato shreds?"

"I'm going to fry some shredded potato pancakes. Last time, Yueyue heard that you loved eating them when you were young, and wanted to try them too. If I have time today, I'll make some, so that this girl won't worry about it."

Tsk tsk, it's hard not to be happy with such a mother-in-law.

Now that my mother steamed eight-treasure pumpkin and fried shredded potato cakes, Lin Xu took out the tender spinach brought yesterday and cleaned the whole root.

Peel some shrimps and simply cook a spinach and shrimp soup.

Pair this soup with eight-treasure squash and shredded potato pancakes and it should taste good.

In order to ensure nutrition, he also plans to fry a few sterile eggs, but the meal is not ready yet, so it's better to wait for frying.

Chen Meijuan peeled the potatoes and cut them into even filaments with a kitchen knife.

Cut it well and put it in a basin, add a small spoonful of salt, an egg yolk, and a small spoonful of thirteen spices.

Use chopsticks to mix evenly, then set up the pan, grease the bottom of the pan, pour the potato shreds into it, and then carefully spread the potato shreds into a cake shape.

Don't worry about the shredded potatoes, once the heat comes up, the potatoes will automatically soften.

This is a very simple delicacy, no need to add starch, and no need to adjust the batter, just rely on the starch in the shredded potatoes to make pancakes.

In order to make the pancakes more delicious, the potatoes should not be washed after being shredded, as this will wash off the starch on the surface of the potatoes.

Chen Meijuan was frying slowly, and there was a sizzling sound in the pot.

It sounds itchy, and I always want to taste it.

As the heat at the bottom gets higher and higher, the potatoes gradually collapse and become a round cake.

When the bottom is browned, turn the pan upside down, turn the potato shredded cake over with a large spoon, and continue frying.

After both sides are fried, put them on a plate and start frying the next cake.

In order to let her daughter-in-law eat more delicious potato shredded cakes, Chen Meijuan specially sprinkled some raw sesame seeds and dried chili noodles in the shredded potatoes to make them spicy.

And the third one, put some chopped prunes, it tastes full of the fragrance of prunes.

The ingredients of each cake are different, so that Shen Jiayue, who finished her morning exercises, ate it with admiration:
"I've been eating potato chips and French fries for so long, but I never thought that shredded potatoes can be so delicious when made into pancakes. Mom, you are really amazing."

Chen Meijuan said with a smile:

"It's just a common meal. It's nothing. If you like it, I'll make it for you tomorrow morning."

"Okay, okay, thank you mom, haha, I want to vent my anger on them in Moments. Having such a good mother-in-law is really a blessing from my previous life."

"It's the blessing of our Lin family to have a daughter-in-law like you. Until now, it feels like a dream. My son actually found such a perfect girlfriend."

The mother-in-law and daughter-in-law had a wave of business bragging, while Lin Xu ate potato shredded cakes that were crispy on the outside and waxy on the inside like an outsider, and occasionally took a sip of the spinach and shrimp soup in the bowl.

Well, cozy!

After the meal, Shen Jiayue took the initiative to drive Chen Meijuan to the ginkgo garden.

If there is no accident, the construction drawings can be made today. Before the construction starts, she is going to look at it again. If there is something that needs to be changed, then she will revise it.

If you wait until the construction starts to modify it, it will be somewhat too late.

This wave of investment in Ginkgo Garden is not large. After all, the park is small, and a large amount of investment is not appropriate. Moreover, the entertainment is only incidental, and the catering is the big one.

This kind of place is suitable for family day trips and weekend trips, no matter whether it is fun or not, it must be authentic food and drink to retain tourists in the end.

As for playing or something, those are all attractive means.

If the benefits are good in the future, the ginkgo orchard can be expanded a second time, such as expanding to a thousand acres, adding some small animals, etc., are all possible.

At present, small investments are still the mainstay. Now is the era when cash is king. I would rather put money in the bank to depreciate than invest indiscriminately, otherwise I may lose everything.

In the store, Lin Xu put Dundun on the service desk and scratched his chin for the little guy:

"I'll give you some foie gras in the afternoon. I won't be able to eat it for a few days. Eating too many high-fat ingredients is not good for your health. Tomorrow, I will start eating bullfrog and chicken drumsticks to adjust it."

"Meow~~~~"

Dundun rubbed Lin Xu with his round head, and then went to the side to play with Shu Yun.

Lin Xu came upstairs and saw the pig's head prepared by Che Zai.

The pig's head is quite big, nearly twenty catties, and the two big ears seem to be quite good for wine.

The whole pig's head has been preliminarily treated, and it looks clean, but it needs to be cleaned up again.

Lin Xu boiled a pot of water, put the pig's head in and scalded it for a few minutes, then took it out again and rinsed it with cold water to cool down.

The reason for doing this is to make the pigskin shrink, so that the stubble inside will protrude outward, and it will be easier to clean up.

"I'll go and see that it's clean. After cooking, it's like I haven't shaved for a few days. All the stubble came out."

Zhu Yong, who was helping next to him, touched the skin of the pig's head and found that it was covered with thorny hair stubble.

Wei Gan said with a smile:

"This is normal. Now the pig hairs are all shaved, and the roots of the hair are not pulled out. After such a scalding, there will naturally be stubble. If the method of burning rosin in my hometown, the stubble will be glued out directly, and it will be absolutely clean."

The so-called rosin is the glue secreted from the pine tree. After it is burnt soft, it is applied on the pig skin, and when it is cooled, it is peeled off, and the pig hair and its root will be brought out directly.

This is exactly the same principle as beeswax hair removal.

In the past, some slaughterhouses in rural areas used asphalt to remove hair in order to save money, but now they have been stopped and all have changed to shaving.

Lin Xu took a spray gun and burned the skin of the pig's head.

The stubble and the dirt in the hair follicles are burned off by burning, so that the pigskin tastes better.

This is a huge project, because the surface of the pig's head is very complicated, and there are many long hairs in places that cannot be scraped, such as the inside of the ears and eye sockets, so the pig's head must be burnt thoroughly.

Only in this way, the pig's head will be delicious.

The old man spent money to order pig heads in Yangzhou before. It is estimated that the chef was lazy and did not cook the skin. In addition, the cooking method was rough, so the family was very unhappy.

Lin Xuliao waited for a while, and Zhu Yong took over.

He asked curiously:

"I read on the Internet that some people said that the roasted whole pig's head was invented by a monk, and they used a urinal. Shouldn't you panic if you eat it?"

Not far away, Zhuang Yizhou said:
"Our hometown in Jiangsu does have this statement, but it is not clear whether it is true or not."

Regarding this matter, Lin Xu is very clear, because the set of "Yu Shan Lu" sent by Ren Chongmo and Tian Qinglan has detailed records.

In the past, the salt merchants in the Huaiyang area did not eat pig heads very much. Only when they worshiped the ancestors of the gods would they put the heads of cows, pigs, and sheep, which are called the three animals.

After the worship, the pig's head will be thrown away.

At that time, they called Zhutou San because Zhutou had the lowest status among the three beasts, which meant a scumbag.

The places where worship is held are often in temples.

The rich left after worshiping, and the pig's head was also thrown away. The monks in the temple felt that it was a pity to lose it. In addition, the poor in the past liked to huddle around the gate of the temple to beg for food and drink, so they cleaned up the pig's head and put it in a pot. The rock sugar is simmered over a low fire until it is crispy, and distributed to the poor.

This is why monks make pig heads.

The reason for using earthenware pots is that the monks have to avoid meat and meat, so they cannot use their own pots for cooking. In addition, the pigs are too big to fit in ordinary containers, so clean earthenware pots are used.

Clay basins are containers often used in temples in the past. Washing hands, face, clothes, and even urinating are all done in clay basins.

These pots are separate, not the same.

But those who eat pig's head meat don't care about it. They just think that the pig's head meat cooked by monks in clay pots is extraordinarily fragrant and delicious.

A while ago, Lin Xu searched for information on the Internet, and saw some so-called scholars seriously analyzing the secret of monks cooking pig heads in a urinal.

They even forcefully explained that monks don’t eat meat and the urinal doesn’t smell like urine.

Seeing that Lin Xu really wanted to find a clay pot full of urine stains to cook a pot of meat for the scholar, to see if he could eat it.

It was originally a kind and compassionate deed, but under false rumors, it became a pot of roast pork, and more people were curious about whether the monks ate those pig heads.

If you eat it, wouldn't that be a violation of the precept?
You think about whether someone has violated the precepts, and what they think is that the pig's head stewed in the pot can fill the stomachs of a few poor people... The direction of life is different, the realm is different, and the things you do are also different.

Lin Xu actually liked this story quite a bit, especially in the Qing Dynasty, when Fahai Temple even regarded roasted pig's head in a clay pot as a big dish for entertaining pilgrims.

This kind of behavior, if you put it down now, you will definitely be scolded to death.

But people don't take it seriously, if the pilgrims want to eat, then make it for them, it's that simple.

After listening to Lin Xu's narration, Zhu Yong, Wei Qian and Zhuang Yizhou felt that this was reasonable.

Roasting a whole pig's head can be regarded as elegant, and it can become the top of Huaiyang's three-head banquet. It is absolutely impossible to mix the smell of urine into the dishes, otherwise those literati and salt merchants would be too careless.

Yuan Mei, a famous gourmet in the Qing Dynasty, once went to Fahai Temple to eat pig's head. After eating, he asked about the recipe and wrote it in "Suiyuan Food List".

It can be seen how powerful the rumors are.

The whole pig's head is burnt black, and then soaked in hot water for a while.

After about ten minutes, take it out and start scraping the pig's head with a knife to clean the inside and outside of the pig's head. As for the eye sockets, ear holes and other four corners, they are all cleaned up.

While busy, Xie Baomin and Dai Jianli walked in.

Today, Lao Dai originally went to drink tea in Building No. [-]. When he heard that Lin Xu was going to roast a whole pig's head, he got in the car and followed him.

This is a big dish in Huaiyang cuisine, we have to see Brother Lin's recipe.

"Hey, it's clean enough."

Dai Jianli looked at the white pig's head in the basin and gave a sigh of admiration.

With this meticulous attitude, the pig's head will not be too bad.

Lin Xu smiled and said:

"I just cleaned it up, and I have to rinse it with warm water later to thoroughly wash off the dirt on the pig's head before proceeding to bone removal."

Xie Baomin took a look twice:
"Wash it again and the bone will be removed. Don't wash it for too long, otherwise if the pigskin is soft, it will rot if you touch it."

Lin Xu washed it again, took the pig's head out of the basin, and began to remove the bones.

Put the pig's head and chin up on the chopping board, cut the knife from the chin, and first separate the skin from the chin to the neck to reveal the bones.

Then start to remove the meat next to the bone, and remove the meat from the pork little by little to expose the bones.

It was very difficult at the beginning, because the entire lower jaw has many tendons, and the meat and bones are tightly attached, so you have to use a knife to pick it up little by little, and in the process of picking, the pig's skin must not be damaged, otherwise the appearance will be ruined.

It is a little easier to take the mandible out, because the whole cranial cavity will be exposed when the mandible is removed, and then it will be easier to take out the bone.

Just be careful pulling the skull out.

Dai Jianli took a look at the removed mandible, and said to Wei Gan and the others:
"Keep an eye on it and master the technique of deboning. The most important thing is to understand the overall structure of the pig's head, how many bones there are and the distribution of each bone. Only in this way can the pig's head be deboned."

This requires a lot of practice, and it will only be handy if you accumulate enough experience.

The reason why Lin Xu is so proficient is because the entire structure of the pig's head was included in the perfect technique that the system rewarded for pressing the pig's head meat.

That's why he doesn't feel panicked when he has nowhere to start.

After the mandible is deboned, the complex pig-nose arch must be removed first, and then the skull is tidied up.

A good-looking grilled whole pig's head will show a smiling face on the whole pig's face. To achieve this effect, the pig's nose arch must be complete and not damaged at all.

This part is removed, and the next step is the face.

This is also the most difficult part of the whole pig's head, because the skin here is relatively thin, and some parts are even close to the bones, and there are more fascia in the eye sockets and other parts, which will cause the pig's skin to break if you are not careful.

Fortunately, Lin Xu has a better understanding of the structure of the pig's head, and with his knife skills, he finally took off this part without any risk.

After doing this, the most difficult part of the whole pig's head has passed.

He then took out the entire pig's skull and cleaned out the ears, and the whole process of removing the bones came to an end.

Watching a pig's head change from three-dimensional to two-dimensional, everyone lamented the difficulty of this dish while looking forward to the next cooking.

It's so difficult to make, it must taste delicious, right?

Lin Xu tidied up the pig's ears, and then soaked the whole pig's head in clean water. First soaked to remove the blood, and by the way let the deboned and wrinkled parts stretch out again in the water.

Only in this way can we proceed to the next step - grilling!
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This chapter is 5000 words, ask for a monthly ticket, brothers!

(End of this chapter)