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

Chapter 504 Snakes are really scary, but they are also really fragrant!Make Guangdu into a golden legend! 【Subscribe】

"This thing looks scary, but it's actually fun."

Xie Baomin took out a cauliflower snake from the bag like an acrobat. He held the head of the snake with one hand and stroked the snake with the other:

"Look at this snake meat, it's so fat it makes people greedy."

Lin Xu looked at the twisting and writhing snake, and couldn't help taking a step back.

He didn't think it was meaty, just that it was creepy.

I didn't think it was so scary when I was playing with eels before, but this snake, no matter how you look at it, makes people uncomfortable, scared, and timid, and I can't help but feel hairy.

Xie Baomin played it skillfully:

"Junior brother, you are not so brave. I have never been afraid of snakes since I was a child. I even put them in my pockets for fun when I was in school. Later, the teacher said that I can't put them in my pockets, so I put them in my teacher's clothes pocket..."

Lin Xu:? ? ? ? ? ? ?
Brother, you should enshrine a set of legal books at home. You have not been beaten to death since you were young. I really want to thank the law for protecting you.

"Hey, this snake is really fat."

Zhuang Yizhou came over and looked at the snake in Xie Baomin's hand in amazement. Seeing that there was still one in the bag, he took out one, as skillfully as if picking up a green onion. Lin Xu was very surprised to see it.

Wei Gan, who was a bit timid at the side, also looked confused:
"My day, aren't you afraid?"

"What's there to be afraid of? We eat snakes there. It's delicious."

Not only was Zhuang Yizhou not afraid, Zhu Yong also felt that snakes were no different from other ingredients. He even grabbed the snake's head and squeezed the snake's mouth to check whether the snake had fangs.

This kind of behavior made several northern chefs feel like they were reacquainted with their colleagues.

Xie Baomin said:
"Find a rope, and I'll teach you how to kill a snake correctly. In some restaurants that serve special dishes, this is a secret that not everyone can read."

Wei Gan took a rope and handed it over.

Xie Baomin took it, and tied one end of the rope to the hanger next to him with one hand, and with one hand on the other end of the rope, he tied a pig's trotter buckle that was getting tighter and tighter.

Then put the snake's head into the buckle, directly fasten the thinnest part behind the snake's head, and the whole snake is hung up like this.

"If you often kill snakes, you can also drive a nail directly on the door panel like killing eels, and put the snake's head directly through it, and then you can slaughter it."

The snake's head was suspended, and the whole snake was still curled up.

Xie Baomin picked up a small sharp knife with a blade only two inches long, and began to open the snake.

"The most important thing to remember when opening a snake is not to destroy the gall, so try to use a small knife with a short blade, light and easy to handle."

Seeing everyone gathered around, Xie Baomin began to explain seriously.

He grabbed the twisted body of the snake with one hand and scraped off the scales on the snake's neck with a knife.Then carefully cut in from the part where the scales were scraped off, and peel off the tracheal blood vessels.

At this moment the snake was twisting violently, but Xie Baomin's knife was very steady.

He used the knife to slowly draw downwards, and when he reached the snake's body, the abdominal cavity was exposed, and the elongated internal organs and snake gallbladder were gradually exposed.

When Wei Gan saw this, he realized that it was different from the method taught in the online video:
"Why didn't you bleed? Isn't it necessary to bleed a snake?"

Xie Baomin pointed to the heart of the snake and said:
"Bleeding is necessary, but not from the snake's head, but from the heart, and the bloodletting starts from this part... Bring a bowl here."

Ma Zhiqiang immediately picked up an empty bowl and approached it.

Xie Baomin stabbed the snake in the heart with the tip of the knife, and the blood inside dripped into the bowl.

In order to make the bleeding smoother, he even lifted the whole body of the snake so that the heart was at the lowest point, and explained to everyone while bleeding.

"The body of the snake is slender. If you bleed from the neck of the snake like a normal slaughtered animal, the blood will probably coagulate if half of it is left. The artery is too thin and too long, so the bloodletting effect is not good. Relatively speaking, it is better to bleed from the heart. Bloodletting can make the blood flow more thoroughly, and the snake's flesh will be whiter."

When no blood flowed from the heart, he continued to peel it down.

It doesn't stop until the anal part of the snake.

At this moment, the whole snake has been completely disembowelled, but the internal organs have not been taken out, and the snake's body is still twisting. The scene is somewhat frightening.

Xie Baomin took a small knife and cut off all the trachea, esophagus and blood vessels from under the head, and pulled them out from the abdominal cavity to the viscera, intestines and so on.

After everything was cleaned out, the connective tissue inside the snake's body was cleaned up.

Then he carefully cut off the snake gall with a knife, then slowly peeled off the thin transparent film on the surface of the snake gall, then put it in high-grade liquor, and said with a smile:

"This is Lao Huang's favorite, and he will definitely be the first to grab a drink when he comes later."

Lin Xu has no interest in making wine with snake gall, but some people like it, not only snake gall, but even snake blood.

After cleaning the abdominal cavity, Xie Baomin cut off the snake's head with a knife, and put the whole snake body on the chopping board:

"Get a pot of hot water at about [-] degrees, and I'll teach you how to remove the snake scales."

Most people have the impression that snakes should be peeled before eating, but in fact, as long as the scales are removed, the texture and taste of snakes are very good.

While the water was boiling, Xie Baomin took off the snake's head tied to the rope, chopped it up a few times with the back of a knife, and then threw it into the trash can:
"No matter what kind of snake you make, you must smash the remaining snake head with the back of a knife before throwing it away. This thing will bite people after a few hours. In order to avoid accidents, it is better to smash it directly, and develop this habit. If you have the opportunity to be a poisonous snake, you can also prevent accidents."

Lin Xu: "..."

Don't miss this chance.

A non-poisonous snake is enough to be scary, but if you want to get another poisonous snake, you can't force people to change their careers.

Soon, Ma Zhiqiang brought a pot of hot water at about [-] degrees.

In order to prevent the temperature from being insufficient, he took a kitchen thermometer to measure it.

Xie Baomin put the headless snake in and scalded it for about 50 seconds. Then he took it out, grabbed the snake with a towel and stroked it forward, and the scales on the snake fell off one after another.

"After the snake's scales are scalded, you can't clean them with steel wool or brushes, as they will damage the outer skin. Just soak them in hot water and stroke them gently in the opposite direction, and the scales will all fall off."

The whole process was like undressing a snake. The blue and yellow patterns were exposed on the body, and the white scales on the belly also revealed the snake skin inside after falling off.

Xie Baomin cleaned the snake's scales from head to tail, and washed them with water.

Then he picked up a kitchen knife and chopped the whole snake into long sections of about five centimeters.

"I will cook a famous snake for you later, and I will leave the remaining two snakes to Xiao Zhuang and Xiao Zhu. Since you two are not afraid of snakes, you can use them as you like."

Flavor snake?
Lin Xu remembered eating this dish in a Hunan restaurant in the past. It tasted spicy and the snake meat was tender and delicious.

If you make this dish, it will be...

At the thought of the delicious snake meat, the fear and timidity brought about by the cauliflower snake were swept away in an instant.

Well, if you bring a live snake over, I'll take several steps backwards in a row, and I don't even dare to take a second look.

But if you want to serve a flavored snake, I'm sorry, I have to change to a bigger bowl.

As a foodie, you have to adjust your bottom line so flexibly.

Zhuang Yizhou began to slaughter the cauliflower snake, and prepared to stew it with an old hen to make a dragon and phoenix. Zhu Yong planned to use the jelly technique Guo Xinghai taught him a few days ago to make the cauliflower snake into a jelly pot .

Xie Baomin chopped the snake meat well, washed it again, put the oil pan on it, heated it up, and poured the snake meat into it.

Fresh snake meat has a lot of water and has a grassy smell, so deep-frying can not only remove excess water and grassy smell, but also make the snake meat firmer.

The snake meat does not need to be fried too hard, the surface is slightly browned and curled.

Take out the snake meat to control the oil, and then start to prepare the auxiliary materials.

Onion, ginger, garlic, red pepper, millet pepper, red chopped pepper, two vitex, onion, pepper, star anise, cinnamon, bayberry, cardamom...

All the ingredients and accessories are ready, and Xie Baomin starts to make.

Lin Xu looked at the prepared side dishes, and there were four kinds of peppers: dried chili, millet chili, red pickled pepper, and two vitex. It really deserves to be a Hunan dish, but snake meat is used as an ingredient.

It is no wonder that there are two versions of Cantonese cuisine and Hunan cuisine. There are so many peppers, which really make the Cantonese who pay attention to fresh taste unbearable.

It was getting late at this moment, Xie Baomin didn't stop there, and immediately started cooking.

He set up the frying pan, added some tea oil to the pan, and put half a spoonful of lard at the same time.

Snake meat is low in fat, so if you want it to be delicious, you have to add lard to enrich the plumpness and aroma of the meat.

Heat the oil, add the onion, ginger and garlic, stir-fry until fragrant, then add dried chili and red pickled pepper, stir-fry red oil, and add various spices.

When the aroma comes out, pour the oiled snake segments into the pot and stir fry over high heat.

Drizzle some rice wine along the side of the pot to let the peculiar smell of snake meat evaporate further, and then pour in light soy sauce, dark soy sauce, salt and other seasonings.

Finally, pour in pork bone broth and a few rock sugar, and start to simmer.

Taste snake This dish is not only fragrant and spicy, but also the tenderness of the snake meat and the proper heat.

In order to make the snake meat tender and chewy, it is necessary to turn the fire to a low heat and cook it in a simmering manner. If it is kept simmering on a high heat, it is estimated that the snake meat will become snake soup when it is out of the pot.

The snake meat needs to be simmered for about 10 minutes. Xie Baomin turned his face and asked:

"How is it, junior brother, have you learned it?"

It will definitely happen, this method is not difficult, even if there is no technique, Lin Xu can do it in a decent way, but if he kills a snake, it will not work.

Technical problems are easy to solve, but psychological awkwardness is not so easy to reverse.

"It's okay, junior, if you want to be more open, if you can't, just let the non-poisonous snake bite a few times on purpose. As long as you get in touch with the snake completely and kill a few with your own hands, your fear of snakes will naturally reverse."

Xie Baomin talked about the solution seriously like a psychologist, but Lin Xu felt that something was wrong when he listened.

Senior brother is not only not afraid of the distorted eel section, but also picks up the undistorted eel section and yells at being lazy, which cannot be judged by common sense.

As for the method he said to reverse the fear of snakes, it is probably nonsense.

Lin Xu smiled and didn't say much, and started to make sweet-scented osmanthus belly.

Squeeze out the excess soup from the glutinous rice soaked in the broth, put it on the chopping board, cut it into slices of uniform thickness, and then cut it into strips.

The sweet-scented osmanthus wide belly is different from the hot and sour wide belly. This dish needs to be cut into half-centimeter square strips and then cooked.

Lin Xu cut the wide belly into strips, and then beat eight egg yolks.

Put a teaspoon of soft white sugar, a teaspoon of salt, and a teaspoon of pepper into the egg yolk, and stir with chopsticks.

"Brother, what are you doing?"

Xie Baomin leaned over and was surprised to see Lin Xu beating the egg yolk.

"I'm going to make an osmanthus wide belly with egg yolk."

"This is an old dish. 20 years ago, my master and I went to the provincial capital of the Central Plains to participate in a food competition. I saw a master chef make it. The egg yolk was fried like sweet-scented osmanthus. At that time, some people crashed their dishes and had to change it. into salted egg yolk and made into Jinsha Guangdu, and the taste is surprisingly good.”

In the past, local governments often held food competitions in order to increase their attractiveness.

During the competition, all the participating gourmet contestants worked very hard and tried their best to win the championship.

Xie Baomin learned a lot from being a judge with his master Gao.

Upon hearing this, Lin Xu smiled and said:

"Since the senior brother said it, I might as well add another Jinsha Guangdu dish. The two egg yolk dishes will probably explode my cholesterol after eating them."

He cut some candied belly again, and then brought a few steamed salted egg yolks, crushed them into a puree with a kitchen knife, and put them in a bowl for later use.

Everything is ready to start making.

Add water to the pot, put a teaspoon of salt, a teaspoon of chicken powder, and a teaspoon of pepper into the water, bring to a boil and stir for a while, then pour the shredded pork belly into it and blanch.

The reason why the seasoning is put at this moment is that Guangdu cannot directly contact the seasoning, otherwise it will easily cause uneven taste.

Adding seasonings when blanching can give Guangdu a base taste, and it will taste better after it is cooked.

When making wide-ranging dishes, blanching is indispensable.

This step not only removes odors, but also allows the ingredients to be fully cooked before cooking.

In addition, blanching can also awaken the umami substances inside the wide belly, so that when it is officially cooked, the texture and taste will be significantly improved.

It doesn't take too long to blanch, and it can be fished out in seven or eight seconds.

Take out the wide belly, squeeze out the water directly, and then pour one-third of the egg yolk into it.

Egg yolk liquid can increase the flavor of the egg and turn the color of the belly into golden color. Whether you are making sweet-scented osmanthus or golden sands, this step is indispensable.

Stir well so that all the surface of the belly is covered with egg wash.

Heat the oil in a wok, when the oil is hot, pour the egg-coated Guangdu into the wok, and stir-fry over high heat.

Guangdu is cooked, so don't fry it too hard. When the egg yolk solidifies and emits fragrance, you can turn off the heat and take it out of the pot.

The golden wide belly looks much more attractive, and the aroma of egg yolk makes this delicacy even more eye-catching.

Lin Xu took one and tasted it. Since the cantonese were blanched to increase the base flavor, and the egg yolk was also added with condiments, these cantonese tasted good.

Especially after being fried in hot oil, the slightly crispy skin and rich egg aroma, as well as the sweet and salty taste, all add a lot to this delicacy.

But right now, the dishes are only semi-finished products, not ready yet.

Lin Xu started the pot again, heated the pot and added cold oil, poured out the pot after sliding it carefully, and then slipped it again to ensure that the bottom of the pot would not stick to the pot, and then added a little bottom oil.

The oil temperature is [-]% hot, pour the egg yolk liquid into it, and at the same time turn to a low heat, stir fry slowly in the pot with a spoon.

Because the fried egg yolk looks very similar to dried osmanthus, the egg flower made in this way is collectively called osmanthus in the industry.

Osmanthus dishes include not only osmanthus wide belly, but also osmanthus shark's fin, osmanthus sea cucumber, osmanthus vermicelli, osmanthus yuba, osmanthus shrimp and other dishes, which use the common ingredient of egg yolk to the extreme.

When frying sweet-scented osmanthus, one has to pay attention. The first is that the fire should not be too high, and the egg yolk liquid should not be solidified and cooked at once. It should be heated slowly so that the egg yolk can be fried into a loose state of sweet-scented osmanthus.

In addition, use a frying spoon to stir fry continuously, and do not stay in the middle, otherwise the osmanthus fragrans made will either be out of shape or have no fragrance.

Only egg yolks fried repeatedly under low temperature conditions will be loose and crispy, and at the same time full of fragrance.

When the egg yolks in the pot were fried into sweet-scented osmanthus, Lin Xu put half of the egg yolk-covered belly into it, stir-fried them over high heat and put them on a heated plate.

Egg yolk dishes need to be served on hot plates.

If it is served on a cold plate, the temperature of the egg yolk will drop rapidly, which will inevitably give birth to a little fishy smell of eggs and lose the delicious taste.

"It's such a sweet osmanthus with a wide belly. The skill of my junior brother is really worth mentioning."

Xie Baomin originally wanted to give advice from the side, but he found that his junior's craftsmanship was as rigorous and regular as a textbook, and there was no room for him to supplement at all.

Lin Xu smiled and said:

"When I was young, I ate banquets with my grandma. I have eaten there a few times, and I am deeply impressed."

After speaking, he put the pot on the stove, added a little cooking oil after sliding the pot, poured the crushed salted duck egg yolk into it, and started to make Jinsha Guangdu.

The so-called Jinsha Guangdu is also called Egg Yolk Baked Guangdu, and the recipe is exactly the same as the egg yolk baked dish.

First stir-fry the egg yolks until bubbling, then add white granulated sugar until the sugar has melted. Pour in the pork belly and continue to stir-fry until the salted egg yolk hangs evenly on the pork belly. This dish is considered ready.

For Lin Xu, there is no difficulty, because he has mastered the recipe of perfect egg yolk baked pumpkin a long time ago, and this dish is just replacing the pumpkin with Guangdu.

After the dishes were ready, Lin Xu brought them outside. Shen Jiayue looked at them, and her eyes were filled with little stars:
"Wow, Golden Legend!"

I haven't tasted it yet, but I know it's good just by smelling it.

Such a strong egg aroma, combined with the outstanding taste of Guangdu, can definitely achieve the effect of one plus one greater than two.

Shen Jiayue picked up the chopsticks, couldn't wait to take a bite, and gave Lin Xu a thumbs up:
"It's super delicious, but these broken egg flowers are not easy to pinch, Xu Bao, is my way of eating it wrong?"

Jinsha Guangdu can be eaten directly, because the egg yolk paste has completely wrapped the Guangdu. The sweet-scented osmanthus Guangdu is different. There are a lot of osmanthus-like egg yolks in this dish, which cannot be picked up with chopsticks.

Lin Xu said:

"You can eat it with fried chili rings and wrapped in roasted duck cakes, which is how we used to eat in our hometown."

Shen Jiayue was a little curious:
"Eat it with roast duck cakes? Then don't you eat roast duck?"

Lin Xu tasted Jinsha Guangdu, said with a smile:

"How can you afford roast duck? It would be nice if you can have deep-fried purple crispy meat at the banquet."

This again involves Shen Jiayue's knowledge blind spot:

"Fried purple crispy meat? What is this?"

"A dish that imitates roast duck with pork. It is eaten in the same way as roast duck, and it also has to be served with sweet noodle sauce with shredded green onion."

"Well... can you make it for me?"

"no problem!"

While the young couple were talking, Xie Baomin came out of the kitchen with the prepared snake.

Shen Jiayue smelled this spicy smell, and suddenly felt fascinated:
"It smells so delicious, I feel like I'm going to eat too much today... Huh? What kind of meat is this? Eel? It looks like a snake, and it makes people feel creepy."

Lin Xu didn't expect that this girl was also afraid of snakes, so she lied on her own initiative:
"This is the flower eel that my brother bought at a high price. It is relatively rare, so I made it into a taste flower eel according to the method of the taste snake. You can try it later, it is guaranteed to be delicious!"

Xie Baomin at the side couldn't help giving Lin Xu a thumbs up when he heard it.

No wonder the relationship between the younger brother and the younger siblings is so good. This ability to speak nonsense is really enviable. Unlike me, Lao Xie, who never lied when he was young...

well!Honest people deserve to be disliked!
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(End of this chapter)