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

Chapter 503 Hot and sour Guangdu: A dish that cannot be avoided in Guangdu dishes!Brother, are you afraid of snakes? 【Subscribe】

"Is this Wrangler a new version? Does it look ugly?"

Shen Jiayue held Dundun in her arms and looked at the cars in front of her in the 4S shop. She felt that it was very different from the sharp-edged and mighty shape with exposed rivets in her memory.

The current Wrangler has soft lines. Although the front face is still mighty, it looks like a muscular man with heavy makeup, which looks nondescript.

Chen Yan said:

"This kind of line is popular now. Among all SUVs, only the Mercedes-Benz G-Class still has a hard line. Other cars are forced by market pressure to change to a soft line. Even Land Rover is not as tough as before."

This is indeed the reason, but Shen Jiayue always feels disillusioned.

The Wrangler is divided into two configurations: Robin Hood and Sahara. The Sahara is good at walking through the desert, and the Robin Hood is suitable for mountains. The various configurations of the two cars are not the same.

Based on the principle that her father's money is not money, Chen Yan directly bought the commemorative model of the Wrangler.

As for the color of the car, according to her original intention, it must be white or bright yellow, so that it fits the off-road vehicle's flamboyant personality.

But since it is for Ren Jie to commute to and from get off work, this bright color should be ignored.

She chose a very low-key dark gray, and the various configurations are directly filled, and some optional parts are all added.

Anyway, Lao Chen paid for it, not in vain.

You have to be quick to squeeze the old man's wool, or you will regret it for three years.

After the car was selected, Chen Yuejin's company's accountant came to pay the money and began to go through the formalities.

Not long after, Chen Yan drove a Wrangler with a temporary license plate, followed by the Continental GT driven by Shen Jiayue, and left the 4S shop.

Coming to the side of the road, Shen Jiayue waved at Chen Yan:
"Yan Bao, you drive a new car, you go first."

Unexpectedly, Mr. Chen refused again and again:
"No, I've been driving at red lights for the past two days. I'm so unlucky. I didn't carry on the good luck of the engagement day at all."

Shen Jiayue laughed when she heard that:
"It means that you overdrawn your luck that day. It's a pity that you wasted all your good luck on catching dolls and lottery tickets, and didn't seize the chance to turn around."

After finishing speaking, she closed the car window, dragged Dundun who was lying on the co-driver sleeping on the co-driver, first went to the elevated road, and then went to Yingchun Street on the North Fourth Ring Road.

In the store, the originally dry and hard fish maw in the pot has become soft after being soaked in warm oil for nearly two hours.

This is because in the low-temperature oil, the collagen fiber crystals in the fish maw melt, causing the fish maw to change from an ordered crystalline structure to a disordered non-crystalline structure.

This forces the water out of the fish maw, and at the same time shrinks in volume.

Dried Guangdu, or similar colloid-rich ingredients, will undergo three changes throughout the hair-making process. The first is soaking in warm water or warm oil to melt the collagen fiber crystals and cause the ingredients to soften.

When the oil temperature exceeds 100 degrees, the collagen in the ingredients begins to transform into elastin, that is, from a gelatinous structure to a loose structure.

In general, fish maw dishes in Cantonese cuisine eat the texture of the second form.

Soft, smooth, crisp and tender, it is very suitable for cooking with abalone sauce, broth and other ingredients.

When the temperature reaches 180 degrees, the expansion becomes more intense, the original loose structure will expand rapidly, and many pores will appear inside, becoming honeycomb or sponge.

This is what Guangdu wants.

Lin Xu stirred the oil pan with a colander to check the softness of the isinglass.

It must be confirmed that there is no hard core in the gelatin before proceeding to the next step, otherwise the growth of the gelatin will end in failure.

After observing for a while and making sure that there was no hard core, he put the frying pan on the stove next to it.

Pour lard into the pot, heat it up to [-]% of the oil temperature, then turn to medium heat to keep the oil temperature as constant as possible.

Then use a colander to fish out all the isinglass in the pot next to it. After slightly controlling the oil, pour it into the [-]% hot oil.

As soon as it was put in, the fish gelatin in the pot expanded rapidly like fried shrimp chips. Lin Xu stirred the pot with a colander to completely soak the fish gelatin in the hot oil. to max.

The wide belly that has risen well needs to be passed in [-]% to [-]% hot oil. This can not only avoid the gelatin that is not fully expanded, but also fry the excess fat.

Although Guangdu is made by oiling, when cooking, no oil is allowed in Guangdu.

Otherwise, it will lose its refreshing, soft and crisp taste, and become greasy and unpalatable.

Not long after, the inconspicuous isinglass in the pot quickly increased in volume by three or four times. At about the same time, Lin Xu took it out with a colander and put it into the oil pot next to it.

Eighty to ninety percent of the oil temperature cannot be fried for too long.

Put the swollen belly in for about seven or eight seconds, then take it out, and quickly put it into cold water to cool down, so as to prevent the belly from changing color due to heat.

And putting it in cold water at this moment can also make the taste of Guangdu crispy.

Guangdu is a very interesting ingredient, soft and tender, yet crisp, fluffy, yet strong, which impresses everyone who has eaten it.

The high-end banquet in Central Plains regards this dish as the first course of the banquet. Naturally, it is also to stimulate the appetite of the diners in the first place and enter the state of eating.

Ma Zhiqiang came over to take a look, and asked curiously:
"In the past, when my hometown made Guangdu, it would be washed with flour. We fry it ourselves, so we don't need it?"

If Guangdu wants to be delicious, it needs to be cleaned, otherwise it will not only have a peculiar smell, but also various impurities such as oil stains.

The bagged finished product, Guangdu, is industrially produced, and it needs to be washed with flour once or twice before eating, so that the Guangdu will not have impurities and odors.

Lin Xu said:

"It also needs to be scrubbed, because scrubbing with flour can not only decontaminate, but also make the belly more white and tender. Not only the belly, but also fluffy ingredients such as skin belly, it is best to use flour or starch for scrubbing. "

After the glutinous rice in the basin soaked thoroughly, Lin Xu took it out of the basin, added a large handful of flour, and immediately washed it.

When it was just soaked, I felt that there was not much oil on the water surface, but after this scrubbing, all the oil hidden in it came out, so just wash this point, and this step of cleaning is indispensable.

After washing with flour, put Guangdu in clean water and wash it several times to remove the flour inside, so that the taste will be softer and crisper.

It was almost noon now, Lin Xu cleaned all the belly, then fished out the excess belly, squeezed out the water and soaked it in broth.

This is a way to save Guangdu for a short time.

If you want to keep it for a long time, you have to freeze it with water, seal the wide belly in ice cubes, and let it thaw naturally when you want to eat it later. The taste of the wide belly will still be soft, tender and crisp.

After soaking the belly, Lin Xu started cooking the dishes for lunch.

The first is hot and sour Guangdu, which is a famous dish in the Central Plains. The recipe is relatively simple. It is not as grand as Grilled Guangdu, but the hot and sour taste is appetizing and refreshing, and you will never get tired of eating it.

Lin Xu took the wide belly out of the water, squeezed out the water, and cut it into large pieces with a diagonal knife.

The prepared Guangdu is about half an inch thick in some places. If it is cooked directly, the taste is difficult to soak in, and it is too big to be easy to eat.

So the best way is to change the wide belly into a knife, and cut the blade into slices of about half a centimeter. The bigger the slices, the better, because it tastes more solid and enjoyable.

Guangdu slices are good, and then wash a few tender small rapeseeds.

Trim the root, cut off the excess leaves, and prepare some crushed garlic, onion and ginger, so that the ingredients for cooking hot and sour Guangdu are ready.

Add water to the pot, put a little salt in the water, and pour a little cooking oil.

Bring to a boil over high heat, pour the small rapeseed in and blanch it in water, fish out the raw vegetables, and put them in cold water to cool.

Ma Zhiqiang, who was on the side, hurried over to help, took out the cold rapeseed, squeezed out the water, and then placed it on the plate with chopsticks to make a simple border.

Lin Xu re-boiled the water in the pot, poured the glutinous rice into it and continued to blanch the water, which could remove the remaining flour and oil inside the glutinous rice.

Wait for the water to boil again, skim off the froth, take out the glutinous rice in the pot with a colander, and press it repeatedly with a spoon to remove the water in the glutinous rice.

Next, the cooking officially begins.

Heat up the pan, add vegetable oil, slide the pan first, pour out the oil, then put in some oil again, put the onion and ginger in and sauté until fragrant, stir-fry until fragrant, take it out, then put the garlic in and sauté a bit.

Then add a bowl of pork bone broth to the pot.

Add a spoonful of balsamic vinegar to the soup, then add two teaspoons of pepper, a teaspoon of salt, half a teaspoon of sugar, and a little bit of fresh chicken juice.

Put everything away, and the soup in the pot has boiled.

Boil it on high heat to get all the flavor out, then pour in the blanched belly, turn to medium and low heat and simmer slowly to make the soup thick.

Seeing Ma Zhiqiang and Qi Siliang watching from the sidelines, Lin Xu took the initiative to say:

"If you want to increase the appearance, or feel that the quality of the wide belly is not high enough, and want to cover it up, you can add some saffron-soaked water to it, and make the wide belly a reddish-yellow color, which will look very high-end."

Upon hearing this, Ma Zhiqiang asked curiously:
"Do you usually use saffron water for the golden wide belly?"

"This is not necessarily the case. If you want to increase the color, you can fry some pumpkin puree into it, or you can add a little abalone juice or mix the belly with egg yolk. But these are not important..."

Lin Xu shook the frying pan to make the belly and the thickening soup turn, and then said:

"When making dishes with glutinous rice, you must season them first, and then put the glutinous rice, otherwise the taste will be uneven."

Soon, the soup in the pot became less and less, and Guangdu was completely covered by the soup.

When the heat is about the same, pour a little balsamic vinegar along the side of the pot to increase the hot and sour flavor.

Then pour a little chili oil, and turn it around a few times quickly, so that the aroma of vinegar and the spicy taste of chili oil can penetrate deep into the wide belly, and at the same time let the chili oil dye the wide belly with a layer of ruddy.

Then pick up the wok and put the wide belly into the plate with the rim.

The quantity of the wide belly made today is a bit large, and there are three plates in total, which is considered to be all the wide belly.

"Xubao, we're back from buying a car, do you have anything to eat? I'm so hungry!"

Shen Jiayue originally planned to yell at the door of the kitchen, and then go to eat some snacks, but as soon as she arrived at the door, she could smell the hot and sour smell coming from inside.

"What's the smell? It smells sour and hot."

The biggest feature of the hot and sour Guangdu dish is the hot and sour appetizer. Even if you don’t eat it, you can’t help but want to try it just by smelling it.

Lin Xu came out of the kitchen with a plate of wide belly, and said with a smile:

"This is a freshly made hot and sour Guangdu. Unfortunately, my mother can't eat it at noon, so I can only make it in the afternoon."

When it's time for dinner, change the tricks, such as making the famous classic dish "Osmanthus Guangdu".

This is a dish that combines egg yolk and cantonese belly. It tastes delicious and delicious. The aroma of egg is mixed with the aroma of cantonese belly. It also tastes slightly sweet, which is full of flavor.

"It looks so tempting... Let me help you taste the saltiness!"

Shen Jiayue brought the chopsticks, picked up a piece of glutinous rice and put it into her mouth without saying a word.

The delicious hot and sour taste stimulated her appetite as soon as she entered the mouth, and the soft yet crisp texture of the wide belly, as well as the large amount of soup contained in those holes, made this dish from taste, Taste, aroma and other aspects form a comprehensive envelopment of the taste buds.

It can be said that once you taste it, you can't stop feeling.

Especially the light aftertaste and hot and sour aftertaste, people will be addicted to it unconsciously, and sigh while eating, how can there be such delicious dishes in the world?

"Wow, it's super delicious! No, I have to take a picture for my mother, let her know that Xu Bao, you listened to her immediately and made a delicious wide belly, and by the way, I'll be greedy for her."

Hmph, since you took the initiative to order, then I should be greedy for you, right?
However, as soon as the news came out, Shen Jiayue suddenly found that Han Shuzhen and Chen Yan went upstairs one after the other.

This girl is a little curious:
"Mom? Why are you here at noon?"

"I went to the medical school to do some errands. It's almost noon, so I came over to have a meal... Is this the wide belly made by Xiaoxu? It looks really tempting."

Chen Yan went to get the bowls and chopsticks, Che Zai brought rice, and Ma Zhiqiang brought two lunch dishes of chestnut roast chicken and potato stewed ribs, and the lunch officially started.

The family sat down and began to eat.

Chen Yan ate the hot and sour Guangdu, and talked about buying a car:

"The current car sales are really interesting. You can't buy the full price, you have to pay in installments. It's not enough to just earn money for the car, and you have to earn a wave of interest. It's really greedy."

As a person who is not short of money, the most annoying thing is to encounter this kind of sales when buying a car.

If I want to pay the full amount, I can pay in full, and if I want to pay in installments, I can install it in installments. Do you still care?
But today the salesman obviously knew about my cousin, so he was always polite, and what I want here is the highest configuration of the full set of options, so the salesman didn't mention the installment.

If you want to continue to mention it, then go directly to a Land Rover Lanyun or a similar car.

Lin Xu said:

"Car profits have been pushed to the floor and can only be made through finance."

He took the bowl to the window and looked at the Wrangler parked below, and thought that in terms of appearance, it was really good, and it suited Ren Jie's style.

On the other side, Shen Guofu, who was eating a customized fat-reducing meal in the office, saw his daughter's hot and sour belly, and immediately felt that the chicken breast, asparagus, soba noodles and boiled pumpkin in front of him were not delicious.

I thought it would be ready in the afternoon, but I didn't expect not only to make it, but also to eat it.

I really want to taste the taste of Guangdu. After careful calculation, I haven't eaten it for several years, and I feel a little greedy.

He thought about it and sent a message in the group:
"Looking at Guangdu reminds me of my business in the provincial capital of the Central Plains in the past. Xiaoxu makes more Guangdu in the afternoon. I haven't eaten it for a long time. I have to enjoy it."

Lin Xu saw this message and immediately replied:

"No problem. In the afternoon, I will make another old dish with Guangdu as the raw material. I will have to let you check it out then."

Seeing this news, Shen Guofu's mood brightened immediately.

Having a son-in-law who can talk is really a joy for the body and mind.

He responded bluntly:

"No problem, no matter what the dish is, I can help you taste the saltiness."

After sending the message, Shen Jiayue asked curiously:

"Xu Bao, what's the new dish you're cooking this afternoon?"

"Osmanthus Guangdu is a small representative of sweet and salty. This dish can also be changed into Jinsha Guangdu, and the taste is not bad."

Osmanthus Guangdu uses egg yolks. If you add some crushed salted duck egg yolks to the egg yolks, the taste of the egg yolks will immediately improve to a higher level. This kind of rustling taste paired with crispy Guangdu will have a special flavor when you think about it.

Lin Xu's words made everyone a little greedy. They didn't expect this kind of dish to exist.

"Chinese food is extensive and profound, and there are countless local delicacies. I can't even scratch the surface of this. As long as I am not busy, I will try my best to cook new dishes for everyone to eat."

Thinking that his mother-in-law is more concerned about appearance, Lin Xu said again:

"Mom, I've already ordered bird's nest, and I'll make rock sugar bird's nest for you when it arrives. It will definitely keep your face young and youthful forever."

Rock sugar bird's nest?

Han Shuzhen's face was full of surprises, this is a dish that cannot be avoided for beauty.

It is said that Emperor Qianlong lived a long life because he often ate bird's nest with rock sugar. If he ate it frequently in the future, his skin would definitely become very good.

"Xiao Xu has a heart, but if you are busy, it's okay to wait, Mom is not in a hurry."

Although skin care is very important, having the filial piety of a son-in-law is more pleasant than any nourishing nutrition.

You really deserve to be my son-in-law, Han Shuzhen, who is sensible and polite.

Just as he was feeling emotional, Director Han glanced at Shen Jiayue who was robbing Chen Yan for a belly, and sighed inwardly.

Fortunately, there is such a good son-in-law, otherwise, this girl's temperament will be rejected by her husband's family sooner or later.

In the afternoon, when Lin Xu was busy in the store, Xie Baomin hurried upstairs with a bag.

"Huh? Brother? Why are you here?"

"I'm here to bring you some good things. Today, Lao Dai and I robbed Lao Huang, found some high-quality ingredients from his car, and after sharing them with Lao Dai, I drove to find you."

good stuff?
Lin Xu was a little surprised. There are indeed many good things in the old yellow car, but there should not be many that can be fancy by the seniors.

Could it be that the shark's fin and sea cucumbers that were given to others were dug out?
He smiled and opened the mouth of the bag, only to find that there were several cauliflower snakes entangled in it, and he was so frightened that he almost threw the bag on the ground.

"Brother, is this the good thing you said?"

Xie Baomin said loudly:
"How about junior brother? Didn't you expect that? These snakes are all farmed. According to Lao Huang, they taste very good and have a good taste, so I hurried to send them to you. You will cook them later, or I will cook them." system?"

When Lin Xu saw the cauliflower snake crawling slowly in the bag, he was frightened for a while. Although he knew that it was not poisonous, it was still a snake no matter how poisonous it was, and it also made people get goose bumps.

He opened his mouth:
"It's better for you to come. I dare not touch it. I have never been afraid of anything since I was a child. I am afraid of snakes. This thing makes me panic when I look at it."

Xie Baomin was delighted when he heard it:

"Don't dare to touch a snake. Later, Master is going to teach you snake soup. If you don't dare to touch it, how can you learn it?"

Lin Xu opened his mouth:

"I... can I not learn?"

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I like to eat snakes, but every time I see them, I panic, how about you?This chapter is 5200 words, ask for a monthly pass, brothers!
(End of this chapter)