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

Chapter 540 Dad, Is This The "Seafood" You Bought?Say goodbye to the old year and welcome the New Year's Eve dinner! 【Subscribe】

For Chinese people, the New Year's Eve dinner is the most important meal of the year.

Not only because of saying goodbye to the old and welcoming the new, but also to reward the hard work of the whole family at the end of the year, and to give good expectations and wishes for the coming year.

In the restaurant, Chen Meijuan was skillfully making dumplings with several old ladies.

There are many people eating today, and there are several kinds of fillings for the dumplings. There are five kinds of fillings: beef and green onions, fennel pork, three fresh shrimps, leek mutton, zucchini and eggs, implying five blessings.

Mrs. Lin said:
"Fill the poor hole tonight, eat as much as you can."

Filling the poor pit is a saying in the past, saying that the poor people are in the "poverty pit", and every year at the end of the year there is a chance to fill the pit with food.

Once filled, there will be no poverty in the coming year.

Life will also become rich and beautiful.

This is actually a good expectation, and it is also a reason for the whole family to find a big meal for the New Year.

However, it is precisely because of the good meaning that people have hope, so the elderly have passed this saying down from generation to generation.

Shen Jiayue, who originally wanted to join hands but was ruthlessly stopped by Han Shuzhen, said:
"Then I can eat more, not only to fill the poor hole, but also to emerge and pile up into a small mountain."

Fearing that her daughter-in-law would overeat, Chen Meijuan hurriedly said:

"No, no, no, even if there is a hole in our family, you don't need to fill it in. Just eat enough. Don't force it, it will damage your body."

These words reminded Han Shuzhen of her experience of being on duty in the hospital during the Spring Festival in previous years. Come to the rescue.

Most of these people are overeating, eating hard, and finally eating to the hospital for gastric lavage.

What's more, surgery was needed to barely recover his life.

Therefore, filling pits is risky, and eating should be cautious.

Aunt Qi Xiang rolled the dumpling wrapper sharply and said with a smile:

"We northerners eat dumplings every New Year's Eve. I don't know what the southerners eat on New Year's Eve. Do they still eat rice?"

Shen Jiayue was chatting about the New Year's Eve dinner with the netizens in the group at the moment, when she heard this, she said with a smile:

"Auntie, there are many places in the south. Some places drink mutton soup, and some places eat glutinous rice balls. The customs are different in different places. Only us in the north make dumplings and smash them, which has become a stalk on the Internet."

Chen Meijuan smiled:

"One side supports the other side. I think the dumplings are delicious and I never get tired of eating them."

While chatting, Shen Guofu drove Lin Xu's Maisa Rui into the yard slowly.

In the morning he went to buy seafood, and he only bought some seafood such as prawns, eels, swimming crabs, etc. The high-end grouper and the like had already been sold out, but the shop owner said there was still a batch in the afternoon, so Shen Guofu drove there again. By the way, let's pass the addiction of driving again.

The strong push back brought by 720 horsepower, coupled with the carbon fiber body, made Lao Shen full of interest in the car of Maisa Rui.

He has already decided that he will order two sets when he returns to the capital, choose carefully at that time, and try to add some personalized things.

Opening the trunk, he walked into the kitchen with two big bags of newly bought ingredients:

"It's really worth it. I bought two groupers and some big prawns. The price is higher than those in the capital. There are also some oysters such as shrimp monster blood clams."

Shrimp monster is the southerner's name for hermit crab.

Lin Xu is sorting out the dishes that need to be steamed with Chen Meiliang and Chen Meide brothers.

There are savory dishes such as braised pork, crispy pork, crispy pork ribs, crispy chicken nuggets, crispy beef, vermicelli balls, sweet potato balls, cabbage rolls, and sweet dishes such as Sydney bird’s nest and orange steamed eggs.

The so-called Sydney bird's nest is to hollow out the middle of Sydney, then put the bird's nest that has been soaked and picked out the bird's hair, and steam it with pure water and rock sugar. It is a combined version of rock sugar Sydney and rock sugar bird's nest.

Because the presentation is good and the taste is good, so everyone has one serving today.

Just now Lin Xu and his two uncles have been busy in the kitchen for most of the day, just playing with Sydney.

Lin Xu put all the pears on the steaming plate, turned his face away, only to find that Shen Guofu was actually holding a furry thing, which looked like a bull's head, but was longer than the hair on the bull's head.

He asked curiously:

"Dad, is this also seafood?"

"Oh, it's not seafood. I was walking around the neighborhood and saw a hump sold at a discount in a butcher shop. This stuff is quite rare, and it only costs a few hundred yuan. I bought it for everyone to try. .”

hump?

Hearing this name, even the brothers Chen Meide and Chen Meiliang turned their faces away.

In the past, I always heard that there was steamed hump and steamed bear's paw in the name of the dish in cross talk newspapers, but I haven't seen it in reality.

Chen Meide asked curiously:

"Didn't it mean that the hump is full of water? Will it be as watery as a broken watermelon when this thing is opened?"

Shen Guofu put the bag on the workbench and said:

"At first I thought it was a puddle of water, but after looking at it, I realized that it was a large mass of fat, just like foie gras, but the person who sold the hump said that it looked like it was full of fat, but inside it was full of fat. It’s fascia, and it’s a little different from foie gras.”

The hump was like a huge taro wrapped in a felt hat, Lin Xu took it and said:
"Since I bought the ingredients, I will add two more dishes tonight."

He took the hump out and looked at it, and the incision did look like a big blob of grease.

When I sniffed it closely, there was actually a milky smell.

Chen Meide said with a smile:

"This thing looks amazing, won't it be greasy and greasy when it's made?"

Lin Xu shook his head:

"If the inside is full of fascia, it shouldn't be greasy. I'll peel off the hump inside and soak it to get rid of the smell."

As he spoke, he exchanged the practice of humping.

Not to mention, there is indeed a dish of steamed hump, and it is said that it is as famous as steamed bear paw.

That being the case, let's take advantage of the Chinese New Year and make this dish well.

Lin Xu took a kitchen knife and carefully peeled off the fur on the surface of the hump, and peeled off the white hump inside.

In this step, the hump should be soaked in water for 24 hours. During this period, the water should be changed several times to thoroughly soak the hump, and then the hump should be depilated and cooked together with the skin.

But New Year's Eve is coming soon, Lin Xu can't wait that long, so he used this simple and rude method.

The hump that has been peeled off the skin really looks like a huge mass of fat, and it also exudes a rich milky fragrance, giving people a very greasy feeling.

Lin Xu put it into the clear water to soak it, but after putting it in, it kept floating.

Apparently, the fat content is too high for these humps to soak, and even if placed in water, they will float.

"This stuff, can't it be soaked?"

"It's all oil, and it's white when soaked."

"It looks pretty clean, but I don't know what it smells like when it's done."

Lin Xu washed off the camel hair and dirt on the surface, fished it out and put it in a basket, planning to play with this ingredient after he was busy.

Hump ​​can cook a lot of dishes. It can be worn like lamb kebabs and grilled over charcoal fire. It can also be cut into shreds and fried with pepper.

In addition, it can also be made into dry-stirred, boiled, fried, steamed, abalone sauce, dry-fried and other types of dishes.

The deliciousness of the hump does not lie in the fat, but the fascia with a network structure inside, which gives the hump a unique taste.

Coupled with the aroma brought by the fat, the hump can be eaten into the mouth, which not only has the plump and greasy feeling of eating big fat meat, but also has the feeling of chewing the teeth like eating beef tendon.

All in all it was delicious.

Since ancient times, countless gourmet gourmets have been impressed by this ingredient, creating one after another delicious food.

Lin Xu didn't make hump, but made other dishes first.

After the steamed dishes are arranged, it is time to prepare stewed and cooked dishes. In addition, casserole and dry pot dishes also need to be prepared.

As for dry fried and dry fried, put it at the end, so as not to be too cold to eat when the meal is served.

After finishing all this, he put the hump on the chopping board and began to modify the knife.

This thing looks like a mass of fat, but when you cut it, you will find that it is very difficult to cut, and the fascia tissue inside is soft and tough.

Lin Xu replaced the chopping knife in his hand with a thinner and sharper slicing knife.

First cut the hump into thick slices, then cut into half-centimeter-thick slices with an oblique knife, place them on a plate, pour some broth, and put them in a steamer to start steaming.

The reason why I don't put it in the steamer is because I am worried that it will be mixed with the dishes in the steamer.

After steaming the hump, he cut off another piece from the large hump, cut it into thin shreds the size of potato shreds with a knife, and planned to stir-fry it.

Cut another piece, all of them into thicker slices, then skewer them with barbecue sticks, and then grill them with charcoal fire, roast the fat and sprinkle with barbecue ingredients, and a delicious grilled hump meat is completed.

Then, Lin Xu cut some thin slices for dry frying.

While she was busy, Shen Jiayue, who had nothing to do, wandered into the kitchen. She originally wanted to eat and drink, but when she saw Lin Xu cutting a white and greasy thing, she asked curiously:
"What is this? Taro?"

Shen Guofu said proudly:

"Hump, my daughter will try it later. Xiaoxu said it tastes great. If it tastes good, I can buy some new ones in the store in Beijing later, so that those who have never eaten hump can try it."

hump?

Shen Jiayue looked at the lump of meat, and asked curiously:
"Didn't the book say that the hump was full of water? Why is it greasy?"

Lin Xu said:

"It's not water, it's fat. It's the same as people. When you get fat, you store some subcutaneous fat for emergency. In case of physical conditions or starvation disasters, it's time for fat to play a role."

Only then did Shen Jiayue understand, and said with a smile:

"I know this, just like my dad, the fat is stored on the stomach."

Shen Guofu: "..."

Girl, you don't have to give an example.

Just as I was talking, the car that delivered the fireworks arrived.

After a large container of goods entered the gate of the scenic spot, Shen Guofu drove the scenic spot's commuter car and led it directly to the side of the reservoir.

Open the car door, there are some big and small fireworks inside.

The big ones are about the size of a washing machine box, and the small ones are comparable to an old-fashioned TV set.

In view of the fact that Lao Shen bought a lot, these people also helped to fiddle with it, and connected it with a one-time single-connected switch, so that when it is played at night, it can be watched from a distance after turning on the switch to avoid dangerous situations.

Their enthusiasm made Shen Guofu very happy, and when he got excited, he gave each of them a New Year's red envelope.

Then I carefully asked about the specific operation, and also asked about the remedial measures in case of emergency and so on.

When he understands this, he will send this group of people away.

"It's Chinese New Year, I won't let you eat here anymore, be careful on the road."

Shen Guofu threw a pack of cigarettes into the cab and waved goodbye to the group of people.

After the car left, he said to Chen Shaokang and the others:
"Now you can't go to the reservoir to touch those fireworks. If you are not careful, you will die. After dinner, it will be dark, and it will not be too late to watch together."

"Good Uncle Shen."

Shen Guofu pointed in the direction of the door:
"Go, lock the gate so that no one will come over and fiddle with those fireworks while we are eating. It is our responsibility if something goes wrong."

When Chen Shaokang heard this, he immediately drove the commuter car with Lin Bin to the gate to lock the door.

In the restaurant, Chen Meijuan and several old ladies made all the dumplings to be eaten in the next few days, brought them to the kitchen, and frozen them one by one.

After freezing the dumplings, she asked curiously:

"How long is dinner?"

"Hurry up, we'll start serving the hot dishes when they're ready."

It was already past four o'clock in the afternoon, and the sound of firecrackers in the distant village had already sounded.

Chen Meijuan said:
"But hurry up, if you catch up behind others, you won't be able to get the blessing."

Lin Xu smiled:
"How did you become so superstitious?"

"It's not a superstition. It's a traditional custom. It's like a foreigner hanging socks at Christmas. Those people keep busy knowing that there can't be a Santa Claus. Isn't that also a traditional custom?"

After she said that, it was Lin Xu's turn to be speechless.

Well, next time someone attacks traditional culture like this, use these to fight back.

It didn't take long for cold dishes to be served in the restaurant.

At this moment, the dining room has set up a large round table where the whole family can sit around. There is also an electric turntable on the table, which saves everyone the trouble of turning the table.

There is a red-burning charcoal stove in the house, and the smoke is exhausted outside through the pipes. The temperature in the room is more than 20 degrees, which is warm and very suitable for eating.

Lin Xu came out of the kitchen with several steamed dishes on a tray, looked up at the sky, and said curiously:

"Why is it suddenly gloomy? Is it going to snow?"

Mrs. Lin said as soon as she heard it:

"Snow is good. A heavy snowfall on New Year's Eve will bring good weather and good weather in the coming year."

It is definitely a good thing to encounter a heavy snow during the Chinese New Year.

Imagine sitting in a warm room later, having a New Year's Eve dinner, drinking a small wine, and occasionally turning your face to look at the snowflakes falling outside the window, how pleasant it is.

Lin Hongjun, who helped serve the dishes, said with a smile:

"When I think of having a New Year's Eve dinner with snowflakes falling, I can't help but want to have a drink."

Aunt Bian Su gave him a clear look:
"You just haven't had a drink all afternoon, and seeing how greedy you are, can't you set a good example for Xiaobin?"

Lin Bin said:

"No, no, I have already set my cousin as a role model. My dad can drink as much as he wants, and he doesn't need to use me as a shield."

Lin Bin is just in his third year of high school, and he is busy with his studies, so he doesn't usually see him.

What he said made Bian Suqing couldn't help being happy:

"Take your cousin as an example, then you have to pass the Central University of Finance and Economics, son, do you have confidence in yourself?"

"I have confidence in myself, but I have no confidence in the score line of the Central Plains. I squeeze the single-plank bridge every year, and I may not be able to squeeze through others."

In the kitchen, Lin Xu brought out the steamed hump, poured out the steamed soup, boiled it together with the abalone juice in the pot, poured some scallion oil on it, and poured the soup on the hump again superior.

A steamed hump is finished.

After handing it over to Shen Jiayue, Lin Xu rushed to Chen Shaokang at the door and asked:

"Is the charcoal stove ready?"

"Okay, okay, everything is burning, when will my cousin start baking?"

Lin Xu grabbed a handful of worn hump pieces and went outside, put the hump on the grill, and started roasting.

As soon as it was put on, a scent of milk mixed with animal fat wafted out.

The hump meat on the iron skewer began to curl and shrink, and the surface was also shiny.

Not long after, when the white hump meat turned slightly browned, Lin Xu grabbed the barbecue ingredients and sprinkled it on. The spicy taste and the aroma of cumin powder made the hump meat more fragrant.

Put it on the charcoal fire and bake it for a while, and this delicious dish is ready.

Lin Xu was worried that it would be inconvenient to carry the iron skewers, so he went back to the kitchen and put all the meat on the iron skewers on a plate lined with lettuce leaves.

Just at this moment Shen Jiayue came in, he picked up a bunch and handed it over:
"Try it, roast hump."

Shen Jiayue took it in her hand, tore off a piece of hump meat with her teeth, tasted it, and exclaimed:
"Wow, this meat is so fragrant, fragrant and delicious, and it's very strong. It's crunchy when chewed. It's a bit like cow's breast oil, but the taste is better than that, and it has a milky smell... It's so delicious, wait I'll eat a few more slices later."

Lin Xu said:

"The hump used today is less than one-third, and there is more than half left. If you like it, we will do it later."

Unlike other ingredients that need to be peeled and boned, the hump is a solid piece after the skin is removed, and the yield rate is extremely high. Relatively speaking, this stuff is not bad for the price.

After finishing speaking, Lin Xu hung the marinated camel hump slices with whole egg batter, and put them into the oil pan for frying one by one.

After frying, put it on a plate, and then put it on the dish with two flavors of salt and pepper and spicy dry ingredients. This dry fried hump slices is also finished.

In the end, Lin Xu fried the hump shreds by frying shredded pork with chili, and then cooked all the other dishes, and today's New Year's Eve dinner was completed.

There are many kinds of dishes, almost forty dishes.

However, in order to prevent eating leftovers in the next few days, Lin Xu deliberately reduced the amount. For example, steamed vegetables are basically done with one chopstick per person.

Less quantity and more variety, which can enrich everyone's dietary structure, so as not to eat only one or two, resulting in nutritional imbalance.

Seeing that the food was ready, Mrs. Lin said to Lin Xu:

"Grand grandson, go and light the firecrackers in the yard. You have to set off a firecracker before eating on New Year's Eve to grab good luck."

After finishing speaking, she hugged Dundun in her arms and asked:
"Good boy, today's Chinese New Year, what do you want to eat, grandma will pick it up for you."

Dundun looked at the dishes on the table and pointed to the hump.

Shen Jiayue immediately picked up a small plate and put it aside:
"Here, it's ready for you. The steamed hump meat has no seasoning. How about you try it? If it tastes good, I'll make it for you tomorrow."

Originally, she thought that Dundun would dislike greasy food, but she didn't expect this guy to break free from her embrace immediately, lowered her head and smelled it first, showing an intoxicated expression, and then lowered her head and started to eat.

These fascia are not easy to bite off, so Lin Xu cut them in advance.

The little guy ate very happily, and his tail shook slightly, which made the old people full of joy.

Soon, the firecrackers sounded outside.

Lin Xu took off his down jacket after entering the room, and sat beside Shen Jiayue in a sweater.

Lin Hongqi had already filled up the wine at this moment, he held the wine glass and said:

"Come, come, New Year's Eve, let's go first, Happy New Year!"

Everyone put down their chopsticks, those who drank raised their glasses, and those who did not drink picked up their drinks, and said together:

"Happy New Year!"

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