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

Chapter 494 Different ways of using the same ingredient——Mustard Duner and Qianlong Cabbage! 【Subscribe】

"I understand that you are eager to show off the mood of a man, but you can't act... What is this? Duck paw?"

Chen Yan came to the dining table with thoughts, and when she saw the mustard duck feet on it, coupled with the attractive but not choking mustard fragrance, her eyes straightened immediately.

"I'll go, my brother-in-law made duck feet with mustard? That's great, I'm craving this."

Mr. Chen wanted to ridicule just now, but in this situation, the ridicule has been thrown out of the blue, and now she just wants to feel the joy of being spicy with mustard and crying.

Shu Yun handed over a pair of chopsticks, and Chen Yan picked up a duck paw and put it in his mouth.

It feels a little cold at the beginning, followed by the aroma of sweet and sour and sesame oil, and then, a faint, cool spicy taste gradually rises from the mouth.

Take a bite of the cold and crispy duck feet, and the spiciness of the mustard begins to change.

The more you chew, the stronger the mustard flavor becomes.

And the stronger the taste, the more I want to chew and swallow the duck feet quickly.

With chewing in the mouth, the spicy taste of mustard rampages in the mouth, with obvious impact, and when the duck feet are eaten, tears flow down in strings.

I can't tell whether it's crying with joy or laughing through tears, but it's very happy anyway.

"Shu Tan, it's so enjoyable!"

Chen Yan wiped her eyes with a paper towel, and felt that eating mustard was really comfortable. The pores all over her body seemed to be opened by the strong smell of mustard.

Lin Xu hadn't eaten this dish much before, he tasted it, looked at everyone and asked:

"Is there too much mustard?"

Shen Jiayue and the others immediately said:
"Not too much, not too much, that's all you have to eat with mustard duck feet."

"It's cold and sweet, with a crisp taste, so it's enjoyable to eat like this."

"The amount of wasabi that is deliberately reduced in many restaurants always feels like it's hanging in mid-air when you eat it. It doesn't go up or down. It's not as refreshing as the mustard that smells like this."

Mustard dishes are meant to be refreshing and transparent. Without this function, it would become a sweet and sour cold dish and lose the essence of mustard dishes.

While eating, Shen Guofu and his wife also came upstairs.

After tasting this dish of mustard duck feet, the two also gave affirmation:
"It's delicious, and the whole body is transparent after one bite."

"The duck feet are well cooked, chewy and crispy...Xiao Xu's skills are amazing."

Shen Guofu ate two duck feet, and began to look forward to the mustard pie.

Mustard duck feet are usually only ordered in restaurants, and the duck feet are not cheap. Relatively speaking, mustard dumplings are more common.

Mustard Duner is a classic Beijing-style snack, which originated from the Manchus, but because of its low cost and simple recipe, it has been passed down from generation to generation in the capital.

Lin Xu said:

"I'll do it now, and I can eat it at noon if it's quick."

Shen Guofu said with a smile:

"It's okay, it's okay to be late for a good meal. By the way, Xiaoxu, when you make mustard dumplings, remember to make some cucumber dumplings. It's just like mustard dumplings, and it's also very delicious."

Cucumber pier?

Lin Xu froze for a moment before realizing that this is the Jinmen version of Mustard Duner.

The method is somewhat similar to pickled cucumbers, but pickled cucumbers are pickled with salt, while cucumbers are made with white sugar.

Use white sugar to kill the moisture of cucumbers, and then put them into mustard sauce to marinate. The cucumbers produced in this way are sweet and sour, and the mustard flavor is strong, which is not inferior to the mustard pie made of cabbage.

Back in the kitchen, Lin Xu started making mustard dumplings.

There are several ways to prepare mustard pies.

The traditional method is to pick the kind of cabbage that grows slender and relatively solid. After removing the roots and leaves, the whole cabbage is cut into cabbage piers more than one inch high.

Put these cabbage pies carefully in a colander, scoop the boiling water in the pot and blanch three times.

Put them one by one in a deeper pot.

After finishing one layer, spread a layer of freshly prepared yellow mustard, sprinkle a layer of sugar, and then start to put the second layer, so that all layers are placed in the basin.

Seal the mouth of the basin, and then cover it with the small cotton curtain or quilt that every family used to make pickles in the past.

Three or two days later, the wasabi pies in the pot are ready, put them on a plate one by one, and then put some marinated wasabi soup from the bottom of the pot, and eat it cold, not to mention how enjoyable it is.

The mustard pie produced in this way can be eaten for a long time as long as it is well preserved.

But the disadvantage is that it takes many days to wait, and the mustard powder cannot be made in advance, and it has to be made at the same time when it is stewed. If the yellow mustard used is not good, it is likely to cause the dishes to overturn.

Therefore, in order to better grasp the taste and to eat it as soon as possible, there is a new method for the delicacy of mustard dun'er.

For example, what Lin Xu makes now can be eaten on the same day, which is not only fast, but also easier to operate.

He removed the old outer layers of the cabbage, cut off the top half of the leaves, and then split the cabbage one by one.

While doing this, boil water on the stove.

Put the cabbage into the water one by one, blanch for about 20 seconds, remove it and put it directly into cold water.

The traditional method is to put the whole cabbage on a colander and pour boiling water, but the process of marinating the cabbage is too slow, so tearing off the cabbage pieces and putting them in the water to scald, the process is much faster.

Remove the cooled cabbage again and remove as much excess water as possible.

Then put all the cabbage leaves into the pot, add some yellow mustard paste, a little salt, a little mustard oil, then add a large spoonful of sugar, half a spoonful of rice vinegar, and half a spoonful of mature vinegar.

Stir well with cabbage, let these materials evenly hang on the surface of cabbage.

Then put it in the refrigerator to marinate for an hour.

The purpose of pickling is to shrink the moisture so that the flavors can seep into the cabbage gang.

The snack of mustard pier is actually the crispness of cabbage, so try to use cabbage as much as possible. If there are too many cabbage leaves, it will taste soft, without the crisp taste, and this snack will be lost. the essence of

So when doing it, it is best to cut off the upper half of the cabbage leaves.

As for the cut leaves, they will not be wasted, and can be made into another cold dish in the capital——Qianlong cabbage.

The market delicacies of the people in the capital basically revolve around the two seasonings of mustard and sesame paste, and Qianlong cabbage is a typical representative of sesame paste dishes.

The method is very simple. Dilute the sesame paste with condiments such as honey, white sugar, rice vinegar, etc., then pour it on the torn cabbage leaves, and stir well.

This delicacy is the complete opposite of mustard pie.

The mustard is strong, and you can smell the sharp smell of mustard from a long distance.

But Qianlong cabbage is fragrant, and the aroma of sesame paste is not overwhelming at all, but has a delicate fragrance.

In terms of taste, one is crispy and the other is soft and tender, and there are obvious differences.

These two dishes can be regarded as the most vivid display of the two major cold dishes in the capital, but these two dishes still use the same ingredients, which feels like one body with two sides.

Lin Xu tore off the cabbage leaves one by one, rinsed them with clean water, and put them in a basket to control the water.

Then use a larger bowl, add some sesame paste into it, then add a tablespoon of light soy sauce, a little dark soy sauce, a tablespoon of soft white sugar, a small spoon of honey, two tablespoons of rice vinegar, stir, Stir in the tahini.

The reason why soft white sugar is used instead of white granulated sugar is because white granulated sugar is difficult to melt, and it will have small particles when mixed with cabbage, so it is replaced with soft white sugar that is easy to melt.

After the sesame paste is boiled, pour the water-controlled cabbage leaves into a basin, add the prepared sesame paste, and mix well.

Stirring this dish with chopsticks is not easy to taste. You need to wear gloves and gently grasp it to let the sesame paste evenly hang on the cabbage leaves.

Mix well and sprinkle with cooked white sesame seeds.

Marinate for a few minutes, let the salt and sugar of the condiment kill the water in the leaves, so that the taste will be softer and more delicious.

After Guo Xinghai was busy with the work at hand, he saw the Qianlong cabbage mixed by Lin Xu and said with a smile:

"I didn't know this dish in the past. It was the two hosts in Jinmen who had a quarrel that made me realize that there is such a cold dish... By the way, is this really the cold dish that Qianlong ate?"

"I've eaten a fart. This dish has not even been around for 30 years. It can be regarded as the younger brother of Beijing cuisine, and it can't be compared with mustard dun'er."

Zhuang Yizhou has worked in Yanjing Restaurant for several years and knows this dish quite well.

However, although he is a young boy in Beijing cuisine, Qianlong cabbage is very well-known, especially the last time the two hosts had a quarrel, which made everyone on the Internet learn Qianlong cabbage.

Even some foreign UP owners have seriously studied the practice.

Although there are elements of novelty hunting and enthusiasm, it has to be said that the word Qianlong has added a lot of topicality to this dish.

What Lin Xu turned over at home was "Yu Shan Lu", which specifically recorded two cold dishes that Emperor Qianlong ate, one was bird's nest mixed with chicken, and the other was mixed with tiger dish.

There is no sign of Qianlong cabbage at all, and even cabbage appears as a side dish. There has never been a dish made with cabbage as a raw material.

And the two dishes of bird's nest mixed with chicken and mixed with tiger dishes did not appear at dinner time.

"Yu Shan Lu" records that it is lunch, that is, it is not a regular meal, but the reason is very simple, that is, no noodles are served on cold dishes.

So Qianlong had never eaten Qianlong cabbage, and he did not invent this dish.

It is entirely because the sesame paste is yellow, and the high-end cabbage leaves are also yellow, so it has gained the reputation of the royal family. In the gourmet circle, the Internet celebrity of the Qing Dynasty royal family is naturally Qianlong.

Anyway, the emperor had already placed a lot of dishes that had nothing to do with him, so there is nothing wrong with adding another Qianlong cabbage.

After finishing the Qianlong cabbage, Lin Xu brought some gherkins over.

The father-in-law told me to make cucumber dumplings.

But this dish is the same as the mustard dumpling. The traditional method needs to be marinated for two or three days before eating. In order to satisfy the old man’s wish and let him eat more vegetarian food, Lin Xu plans to speed up the process of pickling cucumbers.

Cucumber pies take a long time to marinate because cucumbers are not easy to marinate, so as long as you speed up the marinating, in theory, it is the same as the shortcut method of mustard pies, and you can eat it in your mouth on the same day.

In order to marinate thoroughly, Lin Xu specially used the coir raincoat knife method to make these washed tender cucumbers into coir raincoat cucumbers.

The coir raincoat knife method is not difficult. First cut the cucumber vertically, and cut the cucumber into two-mm intervals. If you can’t master it, you can put a chopstick on each side of the cucumber when cutting.

In this way, no matter how you cut it, the bottom of the cucumber is always connected.

If the knife technique is decent, you don’t need chopsticks, just tilt the edge of the knife forward, and let the tail of the kitchen knife tilt back, so that the cucumber is still connected when you cut it like this.

After one side is cut, turn the cucumber half a circle to expose the connected part, and then cut it again with an oblique knife.

When cutting, the same cannot be cut to the end, and it needs to be connected.

After all the sides are cut, a coir raincoat cucumber is ready.

Lin Xu pulled both ends of the cucumber, and the whole cucumber stretched out like a spring.

Mix soft white sugar and a little salt, sprinkle evenly on the cucumber, then put it in a basin on the side, and spread the mustard evenly.

All done, covered with plastic wrap, also put in the refrigerator freezer.

After finishing these, he brought out the prepared Qianlong cabbage for everyone to taste.

At this moment, Cui Qingyuan, who was free at school, also came. Seeing the Qianlong cabbage made by Lin Xu, he said with a smile:

"Fortunately, there is no host of the traffic station here, otherwise there will be quarrels."

Geng Lele asked curiously:

"Why were they arguing at the time? I remember that the two hosts were discussing whether Yanjing is a gourmet desert. This was discussed by many people, but why did they quarrel over Qianlong cabbage?"

Lin Xu put down the plate and said:

"Because in the traditional concept, cold dishes are not considered dishes, and only hot dishes are called gourmet dishes."

Shen Jiayue opened her mouth:
"But didn't you win the championship with a white jade lotus root in the last cooking competition? Isn't the white jade lotus root a cold dish?"

In the first cooking competition, it was indeed won by white jade lotus root.

Lin Xu smiled and said:

"Because in the face of absolute strength, cold dishes can also convince everyone, and even eliminate prejudice."

That is a perfect dish created by Master, in terms of knife skills, taste, presentation, aroma, color, etc., all are excellent.

In this case, winning the championship has become a matter of course.

After eleven o'clock, Lin Xu opened the refrigerator, first brought out the cabbage that had been marinated for an hour, took a clean plate, and placed two slices of cabbage that had softened significantly.

The first layer is on the left, the leaves are on the right, the second layer is on the right, and the leaves are on the left. This way the mustard pier is uniform in thickness and looks more beautiful on the plate.

In order to make the core in the middle more outstanding, Lin Xu specially put a few young leaves of cabbage heart on top.

Then roll up the cabbage, don't push it when rolling, try to roll the cabbage as firm as possible, use a knife to roll it well, and cut it into inch sections while taking advantage of the plate.

Cut it and put it on a plate, and pour some soup from the pickled cabbage.

A sweet and sour mustard pier with wasabi taste is finished.

The method of Cucumber Duner is also very simple. Just cut the coir raincoat cucumber into small pieces, place them vertically on the plate, pour the pickled soup, and you're done.

"Let's eat, let's eat, the first lunch in 2023, I hope everyone has a safe and happy new year!"

Shen Jiayue held kvass and toasted with everyone.

Today, in order to wait for mustard dun'er and cucumber dun'er, everyone did not eat with the employees.

The so-called good meal is not afraid of being late, and now I eat sour and appetizing cabbage and cucumber, and I feel that the wait is worth it.

In addition to mustard pie and cucumber pie, Wei Gan’s braised duck with ginger, Ma Zhiqiang’s braised pork with vinegar, Zhu Yong’s braised fish belly and Guo Xinghai’s white-cut beef brisket were on the table.

The so-called white-cut beef brisket is to boil the beef brisket that is fully soaked in bleeding water, then slice it and eat it with sauce.

Eat a few mouthfuls of fragrant meat dishes, and then take a bite with mustard-flavored cabbage or cucumber slices. The sour, refreshing and appetizing feeling is simply not too wonderful.

"Phew... It's enjoyable, no wonder it's a dish on the New Year's Eve dinner. If you miss someone during the meal, you can just take advantage of this dish and cry happily."

Cui Qingyuan wiped the tears from the corners of his eyes that were smoked by the smell of mustard, and then put the mustard-stained cucumber pie into his mouth.

Then he wiped away the tears from the corner of his eyes again.

Geng Lele secretly took a picture of Duan Cui Qingyuan wiping tears, and quietly sent it to Yan Lin:
"Godfather cried so much thinking about you, the tears were like pearls with a broken thread, and couldn't stop at all, where are you godmother?"

As soon as it was sent out, Yan Lin replied with two words:
"downstairs!"

Downstairs... Downstairs?
Geng Lele was sitting next to the window, she got up and looked downstairs, and saw that the Toyota Alphard that Yan Lin often sat in was parked downstairs.

It's really here.

Geng Lele turned his face away, pretending to be nonchalant and asked:

"Godfather, if you were given a chance to have the person you most want to see appear here, who would you want?"

Cui Qingyuan thought for a while and said:

"It should be my tutor studying abroad at MIT. At that time, he was not optimistic about my development in the field of artificial intelligence, and wanted me to go to other fields... Now I want him to have a look. I have tried my best to let me Our country's artificial intelligence is at the forefront of the world!"

Geng Lele:? ? ? ? ? ? ? ?
Give you a chance to meet a beautiful woman, but you are thinking of a bad old man.

Are men in science and engineering all so straightforward?
She hinted again:
"What about the opposite sex?"

Cui Qingyuan thought about it seriously, and then said:

"For the opposite sex, it should be a classmate from the UK when I was studying abroad. At that time, she strongly invited me to develop in the UK, and promised to apply for a knighthood as long as I developed certain results, but I refused. If I have the opportunity to meet her, I can……"

Having said that, he sniffed and turned his face in surprise, only to find that Yan Lin was standing behind him:
"I said, why is the smell of perfume so familiar? Linlin, when did you come? Hurry up and sit down, I'll get you the chopsticks."

Yan Lin looked at him with a half-smile:
"Don't be too busy. You can follow the female classmates first. I'm more interested in these."

Cui Qingyuan opened his mouth, no matter how low his EQ was, he felt that his tone was not right, he turned his face and gave Geng Lele a look, and then said:

"If I have the opportunity to meet her, I will seriously tell her that I have had the love of my life since I was four years old. No matter how powerful the sugar-coated bullets of capitalism are, it will be difficult to shake Linlin's position in my heart..."

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I'm not very interested in mustard pie, but I really like eating Qianlong cabbage, which is sweet and sour, very enjoyable.This chapter is 5000 words, ask for a monthly ticket, brothers!

(End of this chapter)