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

Chapter 526 The mediocre pork lung can actually make a super delicious soup! 【Ask monthly ticket】

"My cousin's house is so big!"

When Chen Shaokang, Shi Moli and others came to Lin Xu's home and saw this top-floor duplex, their expressions were full of surprise, which also strengthened his determination to apply for Central Finance and Economics.

The elders looked around and felt that their children were really promising.

When they first saw Lin Kee Food, everyone just thought that Lin Xu was very good at running such a big restaurant.

But after seeing this house, I realized that I really made money, and I made a lot of money. Otherwise, how could I afford such a big house.

Just the house price in Beijing, plus the high house price in the HD district because of the school district.

Not to mention the duplex, even if you can buy a two-bedroom apartment with tens of square meters, it is already enviable.

Now Lin Xu not only has a duplex, but also a big hotel, and a house in the community behind the hotel, which is really rich.

Chen Meiliang said with a smile:

"Xiao Xu is much better than my uncle. This kid has always felt that he is not simple since he was a child."

The Red Army of Da Berlin looked at the various famous wines on the museum shelf:
"It's really not easy for Xiaoxu to be admitted to the Central University of Finance and Economics from the Central Plains. The score line of the Central University of Finance and Economics has always been quite high."

Everyone looked upstairs and downstairs, and in the utility room on the top floor, they saw soy sauce ducks hanging on electric hangers.

After looking around, it was the same as when Zeng Xiaoqi saw it for the first time. She felt that this apartment was completely grown in her heart, and she liked it everywhere.

After looking around, Mrs. Chen and Mrs. Lin planned to go to Mrs. Shen's house in the South Third Ring Road to drink tea and chat. Although the old sisters met for the first time, there was no barrier between them, and they were really like a family.

Shen Guofu naturally had no objection, and immediately arranged for a car to take the elderly to the South Third Ring Road.

Lin Xu's uncles and aunts and other middle-aged elders planned to visit Diaoyutai where they lived first.

I have always heard about this place in the news, but I have never seen it in reality. I just took advantage of living there and took a good look inside.

The younger generation, Lin Xu's cousins, were led by Shen Jiayue, Chen Yan, Chen Yuanyuan and others to the nearby Tsinghua University to open their eyes, and by the way, they went to Geng Lele's wisdom class.

Explaining the guidance and education to the students [-] times is not as good as going to the university to see it.

Tsinghua University is not far from Peking University. After seeing Tsinghua University and then going to Peking University, although these cousins ​​will not be enlightened on the spot, they can at least understand one truth:
Only by studying hard can you get into a good school, otherwise you can only go to some low-level second-year and third-year undergraduates, and you can’t even get into an undergraduate degree, you can only go to a junior college.

"Why doesn't my cousin go? I also want to go to the Central University of Finance and Economics."

The young people got into the business car, still thinking about following their cousin and applying for the Central University of Finance and Economics.

Shen Jiayue said:
"He is preparing dinner. It is said that there are three sets of ducks and a soup made from pork lungs. I don't know the specific soup, but it must be delicious anyway."

Chen Shaokang was a little curious:
"Isn't pork lung a very cheap thing? Would the stewed soup be delicious?"

Shi Moli often went shopping with Shi Wenming, she loosened the scarf around her neck and said:
"At the meat stall in my hometown, pork lungs are given away for free. Sometimes I give them to my dad. He still dislikes them, thinking that pig lungs are too wasteful and not easy to handle."

Shen Jiayue smiled:

"Don't worry, your cousin's craftsmanship is very high, and he is best at turning decay into magic. If the pork lung stew is good, you will know if you taste it at night."

In fact, she didn't know whether the pork lung stew was good or not.

But out of trust in Lin Xu, he felt that the soup made from pig lungs might be very delicious.

When they were discussing this matter, Lin Xu was in the kitchen, soaking several sets of pig lungs in clean water, lifting one set from time to time, bringing the trachea of ​​the pig lungs close to the faucet, turning it on, and pouring water into it.

In this way, the blood in the pig's lungs is soaked out.

Fill it up and put it aside, and then fill another one. After all the pig lungs are filled, squeeze hard, and soon strands of blood will be squeezed out from inside.

After repeating this several times, the pig's lungs became whiter and whiter.

In fact, it has been soaked for half a day this morning, but the pig's lungs cannot be cleaned by soaking alone. It needs to be filled with water along the trachea as much as possible.

Fill it up and squeeze it out, and the remaining blood will be completely cleared out.

The pig lungs were poured until they turned completely white, and then the trachea, fascia, and blood vessels inside were taken out.

If you want to make pig lungs into high-end dishes, this step is essential and must be done, because if you don’t remove it, the taste of pig lungs will be greatly reduced.

When everything was ready, Lin Xu brought a large pot, filled the pot with water, put green onion, ginger, and peppercorns, put the pig lungs in, pressed a grate on top, let the pig lungs all be immersed in the water, and boiled the water.

When making soup with pig lungs, blanching is a must.

Only in this way can the congestion and impurities inside be further cleaned up, making the pig lungs cleaner.

Moreover, after blanching, the volume of pig lungs will also be greatly reduced, which is more conducive to the next step of cooking.

Soon, the water in the pot was heated.

A layer of foam quickly appeared on the surface of the water. After knocking it off with a spoon, the foam reappeared not long after. Obviously, these are impurities in the alveoli.

Lin Xu stood by the pot, busy skimming the foam from it.

When the water in the pot is completely boiled, there will be more froth on the surface of the water. After cooking on high heat for four to five minutes, the froth will disappear.

At this time, the volume of the pig's lungs had shrunk a lot.

Originally, a large pot was full, but now it is obviously smaller, even only half of the pot, which is obviously different from before it was boiled.

Turn off the heat and remove the pork lungs.

Lin Xu washed it first with hot water to remove as much impurities as possible from the pig lungs.

Then he put these pork lungs into a casserole, put green onion knots, ginger slices, and rice wine in it, and then added a pot of clear chicken soup with a few slices of Jinhua ham in the soup.

Bring to a boil on high heat first, then skim off the froth, then turn to low heat and simmer slowly.

After several hours of stewing in this way, it is a silver lung.

Put the stewed pork lungs into the milk soup, it is milk soup silver lungs, if you put it in clear soup, it is clear soup silver lungs, if you put some sea pine in the clear soup, it becomes a famous dish:
【Sea sea pine stewed silver lung】

It is also the dish required by this side mission.

Originally, Lin Xu only planned to make silver lungs in clear soup or silver lungs in milk soup, but thinking about it, this may affect the rating. Although this task does not require any level of soup, the higher the level, the better.

So Lin Xu just soaked some Chen jellyfish sent by Qiu Yaozu to increase the value of this dish as much as possible, and it might trigger other rewards when it is ready.

Even if there is no reward, it is worth letting the family taste this delicious dish.

After stewing the silver lungs, Lin Xu took the fat drakes, wild ducks and pigeons sent by Lao Huang and deboned them.

There were so many people today that one serving of three sets of ducks was not enough, so he directly made three servings, trying his best to let every family member taste this superb soup.

It's already half an afternoon to simmer three sets of ducks.

The work of the back kitchen came to an end, and everyone was taking advantage of this time to rest, except for Qin Wei, who was explaining to Shi Wenming how to make minced meat vermicelli.

"Bean...bean paste...chopped...chopped...stir-fried...fry red oil, minced meat...fry until fragrant...noodles...noodles..."

Although Qin Wei still struggled to speak, seeing that Shi Wenming wanted to learn, he spoke seriously.

In fact, Shi Wenming can cook this kind of home-cooked dishes, but he walked around the kitchen and found that Qin Wei's cooking is not only more efficient, but also looks better.

These dishes are very suitable for new dishes in scenic spots, so Shi Wenming is very popular.

He first asked how to make minced pork with pepper, then roasted bean curd sticks, and now it’s minced pork vermicelli.

And Qin Wei was quite interesting. Finally, someone took the initiative to share his cooking skills. The chef directly cooked a few dishes that Shi Wenming asked for advice.

And let Shi Wenming taste it.

When Lin Xu simmered three sets of ducks and inspected the back kitchen, Shi Wenming said to Lin Xu with a face full of surprise:

"Xiao Xu, the chef in your shop is really good. The dishes he cooks are very delicious. I was full just now upstairs, but looking at these dishes, I filled up half a bowl of rice."

Lin Xu looked at the dishes made by Qin Wei, took a taste with chopsticks, and said with a smile:

"Master Qin is best at making this kind of home-cooked meals. Recently, which dish do you think is suitable for the scenic spot, just ask how to do it."

Lin Kee's back kitchen has no principle of confidentiality, and the chefs will not deliberately keep their hands on it.

Now that he met Shi Wenming, his own family, he would not hold back.

Lin Xu was somewhat hungry at the moment. After tasting two bites of the dishes, he simply filled himself with a bowl of rice, and started eating with the few dishes on the workbench.

These next meals, especially the minced meat and sharp peppers, fully display the freshness of the green peppers. It is really enjoyable to take a bite and then chopsticks of rice.

While eating, Niu Chuang came over while chewing a silver thread roll. Originally, he wanted to chat with everyone, but when he saw the dishes on the workbench, he immediately started eating.

The chef's three meals are extremely irregular, and he usually eats more than ten o'clock in the morning for lunch, so when he is busy until two or three o'clock in the afternoon, he will skip it casually.

Shi Wenming has various likings for Lin Kee's kitchen.

"It would be great if the back kitchens of all restaurants were like you, with a harmonious relationship and no hiding from each other."

Zhu Yong, who was drinking a yam juice next to him, smiled:
"It's all because of the boss's guidance. Otherwise, the back kitchen will be like other restaurants. You should fight and fight, and the atmosphere will definitely not be as good as it is now."

After chatting for a while, Lin Xu finished his rice and went to take care of the pots on the stove.

When it was almost five o'clock in the afternoon, the three sets of ducks were almost ready, and the pig's lungs, which were originally large, shrank again at this time, and looked slightly larger than a palm.

This should be the result of total contraction of all alveoli.

The originally hollow honeycomb tissue shrunk completely, so the volume of the pig's lungs changed in this way.

Lin Xu fished out the soaked sea pine, put it in boiling water, and put it into the casserole that stewed the pork lungs, rolled it a little, then turned off the heat and took out the pot.

The seasoning of this soup is all based on Jinhua ham, and there is no need to add other seasonings.

Because of the small fire throughout the process, the soup is clear and clear, while the pig lungs are silvery white, a small piece, giving people a very delicate feeling.

The pork lungs are dotted with pieces of jellyfish swaying left and right in the clear soup. It really looks like a pine tree in a strong wind, no wonder it is called a sea pine.

Lin Xu fixed his eyes on this soup, and the description of the dish suddenly appeared in front of his eyes:

[Steamed silver lung with sea pine in clear soup made of pork lung, clear chicken soup, Jinhua ham, and Chen Zhetou, rating: excellent]

It is easy to make excellent dishes. Is this the benefit of improving cooking skills?

Lin Xu was overjoyed and regretted at the same time.

I just forgot to set the plate first and then rate it, maybe the level will go further.

Although this kind of soup seems to be impossible to put on the plate, you can still use some thought. For example, carving Jinhua ham into a longevity character, or embellishing it with some small rapeseed can improve the appearance a lot.

In the worst case, you can also put a few wolfberries to increase the feeling of health preservation.

Careless!

Just as I was thinking, a system prompt sounded in my mind:
"Congratulations to the host for successfully making clear soup pork lung dishes, completing the side mission [recognize pig lungs], and winning a lucky draw for perfect pork miscellaneous meals. Do you want to draw immediately?"

Oh open!

I thought there would be a reward when my family tasted it, but I didn't expect it to come so soon.

He took the casserole and went upstairs, and Xiao Dong at the door hurriedly opened the door for him.

Putting the casserole on the dining table, he smiled and said to the whole family:

"Come and try, my newly made sea pine stewed silver lung, clearing the lung and relieving cough, is more suitable for this season. The pig lung inside is completely soft and rotten, and it will be broken when you pinch it with chopsticks."

Upon hearing this, Shen Jiayue got up and began serving soup to the elders.

These pig lungs have indeed been stewed badly, and they shattered when scooped with a spoon. They look like tofu, which is completely different from the pig lungs you usually see.

what!As expected, Xu Bao has turned decay into magic.

When Chen Shaokang and the others looked at these pig lungs that had shrunk a lot, they felt their eyes widened.

"My cousin's craftsmanship is really amazing!"

Shi Moli looked at Shi Wenming and asked:
"Dad, can you make this kind of soup? It looks so beautiful and crystal clear."

Shi Wenming shook his head:
"No, just hanging soup is a university question. If there is no restriction on clear soup, you can try it."

This kind of soup is really difficult to say, but it is simple and not too much trouble. As long as the pig lungs are cleaned, the other steps are much simpler.

Mrs. Shen took the soup from her granddaughter, scooped out a little pig lung with a small spoon and put it into her mouth, squeezed it with her tongue, and the pig lung melted, which surprised the old lady repeatedly:
"How do you make this? It melts when you sip it with your tongue. It tastes fresh and delicious. It doesn't feel like it's made of pig lungs."

In the past, the cheapest pork lungs were pork lungs. Don’t look at a big set, but you can buy them for a few dollars. When you get home, you usually marinate them, and then stir-fry them with dried chilies to make dry-stir-fried spicy lungs. .

I originally thought that there was only one way to eat pork lungs, but I didn’t expect it to be so delicious when made into soup.

"Yummy, this soup is really delicious."

When everyone heard it, they all picked up their spoons and tasted it.

When the pig lungs were delivered to their mouths, they all expressed their surprise, because the taste of the pig lungs was so good, it not only melted in the mouth, but also had no residue or silk, it tasted like tofu.

Lin Xu smiled and said:

"Pig lung soup used to be a famous dish. It is divided into milk soup and clear soup. If everyone likes it, I will make milk soup pig lung later. It's not troublesome anyway."

Except for the relatively troublesome cleaning of pig lungs, the other steps are quite simple.

When it was Lin Xu's turn, he tasted it. These pork lungs were indeed delicious. It was completely unexpected that after a long time of stewing, this stuff could taste like tofu.

Perhaps this is the charm of Chinese cooking.

Originally, it was an offal that needs to be sold at the meat stall, but it has suddenly become the main ingredient of high-end soup, and there are even several ways to make it, which is amazing!
After drinking the sea pine stewed silver lung, Lin Xu came downstairs and began to prepare three sets of ducks.

This well-known dish in Chinese food has aroused the interest of the whole family, especially the way of taking a bite of the soup, which is not only novel, but also allows everyone to taste the deliciousness of the ingredients themselves.

"This duck is so delicious. I thought it had a fishy smell, but it turned out to be nothing."

As a small leader of the Cultural Bureau, Chen Meide is full of curiosity about this dish. He has eaten it in Yangzhou in the past, but the taste was disappointing.

If you are not a high-ranking official or a wealthy businessman, you will never be able to eat delicious three sets of ducks.

Even if it is booked in advance, it is only the level of water seats in Zhongyuan.

But today, he finally understood the beauty of this dish, and at the same time, he also knew the tricks that can only be made with male ducks and red-billed wild ducks that are more than one year old.

It's hard to find this thing, and it's no wonder that ordinary restaurants make it hard to describe.

The root cause is the problem of ingredients.

While eating, Lin Xu received a call from Xie Baomin:

"Junior brother, master will invite your whole family to dine at Diaoyutai tomorrow, and you will come when the time comes, and master will not do anything easily. It seems that he is going to teach you high-end dishes this time, so don't miss it."

Lin Xu was immediately overjoyed by these words. He really didn't expect the master to come back to the capital and take the initiative to cook.

There are still a few cooking learning cards that are useless, so I will use them this time.

After hanging up the phone, Lin Xu told about the dinner at Diaoyutai tomorrow.

I heard that everyone is full of expectations for tomorrow's dishes. The former chief chef of Diaoyutai cooks the dishes himself, and the taste is absolutely undeniable!

After the meal, everyone was tired, and went to Diaoyutai Building No. [-] by car to rest. Only Lin Hongqi and Shen Guofu did not go. They were staying at Lin Xu's house tonight.

Tomorrow morning, I will clean up the whole house, and then start to decorate the wedding room.

In fact, Chen Yan had arranged for someone to do this, but Chen Meijuan felt that her son got married and the mother didn't do anything, so she always felt that she lacked a sense of participation.

While the two parents were chatting, Lin Xu returned to the store and hugged Dundun on the service desk.

The elders have already gone back to rest, it's time to draw the awards for pig miscellaneous meals, and see what types of meals they can get.

Soon, the lottery will end.

A system prompt sounded in Lin Xu's mind:

"Congratulations to the host for obtaining the perfect pork miscellaneous meal - Shunde pork miscellaneous porridge!"

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This chapter is 5000 words, ask for a monthly pass, brothers! From the 1st to the 7th are double monthly tickets, please remember to vote if you have a vote, thank you!

(End of this chapter)