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

Chapter 507 There is no authentic or authentic Laba garlic, only whether it is delicious or not!Qi Siming's Appreciation Banquet! 【Subscribe】

In the small kitchen, everything is ready to start shooting Laba Garlic.

Facing the camera, Lin Xu said with a smile:

"As the saying goes, after Laba is the New Year, under normal circumstances, when it is Laba season, my hometown will make a snack called Laba garlic, also called green garlic. In order to prepare for the Spring Festival, today I will teach you how to make Laba garlic. "

Shen Jiayue stood aside and asked curiously:
"How many ways are there for Laba garlic, Xu Bao? Why do I see that some people say that they can be eaten the next day, while others say that they need to be soaked for 20 days? Is there a big difference between these two methods?"

When other people shoot videos, they add a small domestic plot every now and then.

But Lin Xu tried it with Shen Jiayue before, and found that it was too awkward, so he directly adopted the method of question and answer.

While teaching netizens to cook, while solving everyone's doubts, during the question and answer, he also gave a wave of popular science to netizens who watched the video.

"The tradition and method of Laba garlic is to put the peeled garlic into a jar or glass jar, add rice vinegar that has not had any garlic, and soak it. Green laba garlic recipe."

With the improvement of the pace of life, people's efficiency in life has also improved a lot, and the same is true for food.

In the past, there were not enough supplies, and the garlic pickled on the day of Laba would not be opened until the evening of the New Year's Eve.

After more than 20 days of soaking, the garlic has an emerald-like color. At this time, the spicy taste of the garlic has been soaked out. There is no spicy taste in the mouth, but a sour, crisp and cold feeling.

This kind of taste is paired with dumplings, it is like Liang Shanbo meets Zhu Yingtai, Romeo holds hands with Juliet, an absolute match, and an absolute match.

The freshly cooked dumplings are boiling hot, and it is reasonable to say that they should be dried for a while before eating, but people who can't eat a few meals of meat in a year will start to swallow the dumplings after leaving the pot.

Looking at the steaming dumplings in the bowl now, who has that patience.

In this case, a plate of cold, sour and emerald-colored Laba garlic is served on the table, and eaten with hot dumplings. The coldness of the garlic can just neutralize the hotness of the dumplings.

At the same time, a burst of coldness in the mouth can also calm down the person who eats it.

There are plenty of dumplings, so don't rush to eat them.

In addition, the dumpling stuffing is relatively greasy because of the addition of pork, and a Laba garlic just relieves the greasy feeling.

If eating garlic first is not satisfying, use a clean and oil-free spoon to scoop out some garlic-soaked rice vinegar from the jar of pickled Laba garlic, and eat it with dumplings.

After marinating, all the pungentness in the garlic ran into the vinegar.

Therefore, the vinegar of pickled Laba garlic tastes more spicy than garlic, but this hot and sour taste not only relieves greasy, but also increases appetite.

Take the dumplings and dip them into your mouth. The rich aroma of the dumplings and the hot and sour vinegar form a strong contrast in your mouth.

Even people who don't like dumplings can eat a big bowl of dumplings with this hot and sour vinegar.

Moreover, Laba garlic can be used not only with dumplings, but also as an ingredient in stir-fried dishes, whether it is making fat sausage, beef, pork offal, or poultry such as chicken, duck, and geese.

Putting a few pieces of green Laba garlic in it can add a lot of color to the dish.

As for the Laba garlic, the vinegar in it should not be thrown away. It is used to stir-fry ingredients such as shredded potatoes, lotus root strips, and mung bean sprouts. The hot and sour taste can make the dishes even better.

In short, when the supplies were not sufficient in the past, Laba garlic occupied a very important position in the families of northerners.

New garlic is on the market in summer, which is suitable for pickling garlic at home.

The climate is cold in winter, which is the season to make Laba garlic.

No matter how scarce supplies are, hardworking people will always try their best to enrich the food on the table, so that their families can eat and drink as much as possible.

But now, Laba garlic is no longer a rare thing.

Those who want to do it for a while can't wait for more than 20 days of marinating.

And now for the New Year's Eve dinner, dumplings have completely become a supporting role. It is only right for the whole family to cook a table of big dishes together as a reward for a year's hard work.

Even the dumplings are not the protagonist, and the Laba Garlic as the head has no place.

Therefore, the traditional method is no longer suitable for modern society, because even if it is made, there is no time to eat such a mouthful of garlic on New Year's Eve.

So there are practices such as turning green in one day and eating in three days on the Internet.

Lin Xu said to the camera:
"I'll teach you the traditional method first... First of all, you need to prepare a glass jar. There should be no oil or water in it. This jar has just been scalded and dried, so it can be used directly."

He picked up the glass jar and showed it to the camera, then pointed to the garlic and said:
"The traditional method is not to remove the roots. All the garlic is pickled with the roots, which is slower to pickle, but the advantage is that it can keep the garlic crisp for a long time."

Put the garlic into a glass jar, and Lin Xu poured it in with a bottle of rice vinegar, just enough to cover the garlic.

"Rice vinegar has a strong sour taste, but not enough aroma, so if you want to taste the aroma of vinegar, you can add some balsamic vinegar."

He added some balsamic vinegar to the glass jar, followed by a teaspoon of table salt, his secret weapon for keeping the garlic crisp for a long time, without which the garlic would slowly soften.

Then put a few rock candies:
"Rock sugar can be added or not. Traditionally, it is not added, but a baby in our family likes to eat this kind of sweet and sour food, so I put a few rock sugar in."

Finally, in order to prevent spoilage, pour some high-grade white wine into the jar and cover it with an airtight lid. This delicious Laba garlic is marinated.

Lin Xu patted the jar and said:
"This method takes a relatively long time to marinate, but it is not impossible to speed it up. Put the jar in a warm environment, and the garlic will soon change color and turn green. But if you are in a hurry, I suggest that you still use the quick pickle method. "

After speaking, I brought another glass jar, this time I didn't put the garlic in it immediately, but used a kitchen knife to cut off the roots of the garlic one by one.

Shen Jiayue looked confused:
"Xu Bao, why did you cut off the roots?"

"It will pickle faster if you cut it off. The practice of Laba garlic that can be eaten in one day is basically to remove the root of the garlic to speed up the progress of vinegar pickling. It is normal for it to turn green overnight."

After processing all the garlic properly, put it in a glass jar, then Lin Xu set up a stainless steel soup pot on the stove, heated the pot first, and then added a bottle of rice vinegar into it.

Then add a teaspoon of salt and two teaspoons of white sugar, cook over high heat, and boil the rice vinegar.

After the sugar and salt inside melted, Lin Xu turned off the fire, and then added a tablespoon of more sour white vinegar to complement the vinegar flavor that evaporated from the rice vinegar.

Next, pour these vinegars into glass jars while they are hot.

Seal it immediately after the vinegar has covered the garlic.

The purpose of this is to use heat to activate the molecules of vinegar, so that it can penetrate into the garlic faster. After about eight hours, the garlic will appear a layer of light green.

On the second day, the garlic will turn green and taste even more delicious.

"Wow, that sounds amazing, so are there any disadvantages to this approach?"

"Yes, the disadvantage is that it is fast. It is marinated quickly, and the most suitable taste fades faster. Make a small jar, and it is best to eat it in a short time, otherwise the taste of garlic will become worse after a long time. "

This is the difference between going to the root or not.

The pickling of garlic without roots is fast, and correspondingly, the speed of deterioration is also fast. Although the garlic with roots is a bit slower, as long as it is stored properly, it is no problem to eat for a year or so.

When Shen Jiayue heard it, a shocked expression immediately appeared on her face:
"Can it be eaten for so long? The traditional method is more suitable for people who are not bad at time... But a can of Laba garlic will last for a year and a half. Isn't that too useless?"

Lin Xu smiled helplessly:

"Not everyone can eat like you."

Shen Jiayue was not angry either, and said with a smile:

"Grandma said that being able to eat is a blessing, so I found you, and I am the happiest person in the world."

After the young couple sprinkled the dog food, Shen Jiayue remembered the question she wanted to ask just now:

"Xubao, can I only use rice vinegar to make Laba garlic? Can old mature vinegar, balsamic vinegar, white vinegar, and red Zhejiang vinegar work?"

Lin Xu smiled and said:

"Old mature vinegar is too heavy in color, and smoked mature vinegar tends to be too mushy, so it is not recommended to use it. As for balsamic vinegar, the sour taste is too light, and it is easy to deteriorate when used alone. White vinegar has a strong sour taste, and the Laba garlic produced will be very sour And it doesn't smell like vinegar."

After talking about this, Lin Xu introduced the big red Zhejiang vinegar again:
"Dahong Zhejiang vinegar is mainly used for coloring. Generally, this kind of vinegar is used in crispy skin water. It has a mild sour taste and is not suitable for pickling ingredients."

Of course, this is just to say that it is not suitable. If you have to soak it hard, the prepared Laba garlic can naturally be eaten, but compared with rice vinegar, the taste and appearance will not be as interesting.

After Lin Xu finished speaking, he looked at the clock hanging on the wall next to him, and said to Shen Jiayue:

"I have to go to the apprentice banquet, what are you going to do?"

"I'm very active in things like buying watches with Dundun and picking up wool."

"Okay, don't pick too expensive ones."

Lin Xu was not interested in watches and the like, so he tidied up, then greeted Wei Gan, then changed into a down jacket, took the car keys and hurried downstairs, and drove away from Yingchun Street.

The teacher apprentice banquet, which was supposed to start before New Year's Day, was postponed for many days because Qi Zhentao's teacher was involved.

These days, senior brother He Jiashun is facing a lot of pressure. Those who have been expelled from the school, some have interceded with seniors in the industry, some have been miserable and want their senior brother to give them another chance, and some even directly threatened.

He Jiashun not only withstood the pressure, but also made up his mind to get rid of the black sheep.

For a loyal elder like him, if he continues to be cruel and soft-spoken, there may still be a chance of life. If you want to directly threaten, then you have chosen the wrong path.

After turning around in the car, Lin Xu came near the front door.

After parking the car in the parking space at the door, he opened the door of a time-honored restaurant according to the location sent by Xie Baomin.

As soon as he entered, he saw senior brother Xie Baomin and Lao Dai, who were currently eating almonds.

"Brother, didn't you say that you have prepared a gift? What about the gift?"

"It's already been sent in. This kind of teacher apprentice banquet is just a formality. It doesn't matter whether you send snacks or something else. Anyway, we are watching a theater today."

Xie Baomin has the style of watching a theater, not only eating snacks, but also holding a thermos cup under his arm, acting like a veteran cadre.

Dai Jianli saw a plate of pumpkin seeds beside him, raised his hand and stuffed them into his pocket.

Later, if you want to watch a play, it will be almost boring if you don’t have a handful of melon seeds in your hand. When watching a play, you have to eat melon seeds and drink tea. This kind of comfort is worthy of the scene of eating melons.

Lin Xu grabbed the almond, peeled off the shell, and put the nuts into his mouth:

"Will no one make trouble later?"

In view of Cheng Jianshe's apprenticeship last time, Qi Zhentao's teacher almost caused trouble, and was finally hit back by He Jiashun, which turned things around.

If those who were expelled from the division came to make trouble today, He Jiashun would probably have a headache.

Xie Baomin smiled and said:

"In order to prevent them from making trouble, the Chinese Cuisine Association has deprived those people of all their reputations. Without titles, they can't make trouble if they want to... Besides, Qiu Qiu's uncle is here today, this old man has a bad temper..."

Just as he was talking, an old man with a cane walked in outside the door. He was hale and hearty and walked vigorously. The crutch in his hand seemed to be holding a weapon rather than assisting him in walking.

Seeing this old man, Xie Baomin hurriedly greeted him:
"Hello, Uncle Qiu."

The one who came was Qiu Yaozu, a master of Huaiyang cuisine, with a kind of calm and prestige all over his body.

In fact, it can be seen from the name alone that Qiu Yaozu shouldered the family mission of Guangzong Yaozu, and he probably never dared to slack off.

Qiu Yaozu looked at Xie Baomin and snorted, then gave Dai Dai a sideways look, and then turned his gaze to Lin Xu.

Seeing Lin Xu, the old man's expression finally softened:

"Xiao Xu, stop being with these two bastards, you won't be able to hold back any good things all day long."

Lin Xu suppressed a smile, nodded and said:

"I know Chubb."

Although according to his age, Lin Xu should call Qiu Yaozu his grandfather, but because of his seniority, now he can only call him Uncle Qiu with his senior brother.

Qiu Yaozu said:
"Since the kid from the Qi family has become our Diaoyutai's apprentice, he is one of our own. Don't patronize to watch the fun, just help if you can."

It seems that the old gentleman started to protect his shortcomings before his apprentice and grandson became apprentices.

Dai Jianli said:
"Don't worry, Uncle Qiu, we will definitely not stand and watch the show, and those people may not come, because Joy Media is going to report this matter as a news report in the culinary circle."

Many people are like this. They are not afraid of making noise behind closed doors, but they are honest when facing the camera, for fear that their bad side will be spread online.

Qiu Yaozu nodded, and then said to Lin Xu:

"Xiao Xu is not busy, remember to sit at home, I heard from Zhenhua that your three-headed feast is well done, and Lao Gao has no time to teach you, so I will reluctantly teach you a few dishes that are slightly acceptable for him. Dishes that come out.”

Dishes that are a little affordable?

Lin Xu was happy, is this planning to open the back door to teach high-end cooking?

He wholeheartedly agreed:

"I just want to visit Uncle Qiu and ask him about the cooking techniques of Huaiyang cuisine."

Hearing this, the smile on Qiu Yaozu's face became wider:
"What a good boy, why did Lao Gao take advantage of it?"

After finishing speaking, he went inside with the Qiu family who came with him.

Today is not only a major event for the Qi family, but also a major event for the Qiu family. This means that Qiu Zhenhua, a master of Huaiyang cuisine, has finally spread his branches and spread his master's inheritance to places other than Diaoyutai.

The delay until now is also to wait for the members of the Qiu family to arrive.

In addition to being the helm of Diaoyutai Building No. [-], the Qiu family also opened several restaurants in their hometown in Yangzhou and Shanghai, which have always been the benchmark of Huaiyang cuisine.

Everyone gathered in the capital today, which can be regarded as a boost to Qiu Zhenhua's master and apprentice.

After Qiu Yaozu left, Zeng Xiaoqi walked in with a few photographers.

No wonder Dai Jianli just said that Joy Media would come to interview him. They have their own people.

For Zeng Xiaoqi, it was normal to use her position to create momentum for her prospective boyfriend. Even if she didn't come, Chen Yan would still rush her to come.

People who watch the excitement will never think it is a big deal.

"Where's Sister Yan? She didn't come?"

Seeing Zeng Xiaoqi and her group come in, Lin Xu was a little surprised.

I thought my aunt would be there too, but I didn't expect only a few people who recorded the news to come.

Zeng Xiaoqi took off the wool cap on her head, and then said:
"At around eight o'clock, Baby Yan posted in the group that he was going to become Sherlock Holmes. I don't know what kind of nerves he had with Police Officer Ren."

When Sherlock Holmes?
Is this treating Ren Jie as Watson?

Lin Xu complained silently in his heart, then threw the peeled almond shell into the trash can, and walked in together.

Although this hotel looks ordinary from the outside, it has a unique cave inside. There is a banquet hall in the deepest part, which is not inferior to the second floor of Yanjing Hotel.

This is the property under the name of He Jiashun, this old man is now holding Qiu Yaozu's hand, chatting enthusiastically about something.

Old Dai said with a smile:

"Good guy, thanks to a teacher, I even posted the entire teacher's door."

Xie Baomin found an empty place to sit down, unscrewed the thermos cup and took a sip:
"One side is a broad avenue and the other is a dead end, you have to choose this way..."

As he was speaking, he looked towards the entrance of the banquet hall:
"I'm going, Lao Meng is here... Now that Lao Meng is here, the good show begins. Lao Dai quickly takes out the pumpkin seeds you pretended, and let's eat the pumpkin seeds for a while."

Lin Xu saw a trembling old man walking in with a cane. He was thin and his eyes were dull. Is this Meng Dexing who raised his apprentice as a worm?
With such a weak posture, it doesn't look like Qiu Yaozu can fight with one hand.

What is he doing here?Are you going to sell a wave of misery and then clean up, and then stage a scene of crying and trying to reconcile with Qi Zhentao?
Seeing that Lao Dai had taken out the melon seeds, Lin Xu reached out and grabbed a handful, eating the melon seeds while watching the play.

Not to mention, in this situation, having a handful of melon seeds is quite relaxing.

When the atmosphere here was weird, at the entrance of a village outside the sixth ring road, a new Wrangler with a temporary license plate was parked by the side of the road, and Chen Yan in the co-driver muttered softly:

"How long do we have to stare? Uncle Sun is free and went fishing by himself. We won't just stare until dark, right?"

Originally, he thought he would become Detective Conan or the legendary detective Sherlock Holmes, but he didn't expect Uncle Sun to get out of the car with his fishing bag as soon as he left the Fifth Ring Road, and was about to take the bus to go fishing with Uncle Shang.

Before leaving, he told the two of them to keep an eye on the vehicles entering and exiting the village entrance. It is best to write down the frequency and license plate of the vehicles. Only in this way can they catch the clues of the underground casino.

As soon as Chen Yan finished speaking, an electric car drove over from a distant intersection.

Ren Jie quickly leaned forward and kissed Chen Yan, and waited for the car to pass before he said:
"It will make people suspicious when it gets dark. You can only stay for two or three hours. When the time is up, you have to continue to change places or change cars."

For ordinary people, stalking is a dull and boring thing.

But for the police, it is a science.

Chen Yan pursed her lips, and was just about to protest against Ren Jie's raid when a black Mercedes-Benz commercial vehicle slowly approached on the elevated road in the distance.

Ren Jie glanced at it, and then sent the recorded license plate number to a temporary group.

The group was built by Uncle Sun, and there are dozens of people in it. Everyone's name is a code name, and their avatars are also system avatars.

The group was very quiet, no one spoke, only when Ren Jie handed out the license plate number, did someone send a message of receipt, and then continued to be quiet.

As the car approached, Ren Jie leaned forward, and repeated his tricks to kiss Chen Yan.

When the two cars crossed, the Mercedes-Benz stopped suddenly, and the window was lowered. A young man with red hair poked his head out to look at it, turned his face and said with a smile:

"It's two wild mandarin ducks who are in love. I guess they want to come here to fight wildly. Sixth Master, you are too careful. No one knows about this place, and no one will follow..."

A slightly hoarse voice came from the car:

"Be careful with the Ten Thousand Years Ship. If it wasn't for an emergency, I really wouldn't come here. If someone caught me, I'd be stolen. Even those backstage people might not be able to cover me."

The window slid up and the car continued on.

And Ren Jie, who was kissing Chen Yan in the car, quickly sent the conversation he just heard to the group...

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I just learned that today is the winter solstice, I wish my friends a happy winter solstice!I was dizzy all day today, but fortunately I didn't have a headache, so I insisted on writing 5600 words.This chapter is [-] words, please remember to save the monthly pass until the end of the month!

(End of this chapter)