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

Chapter 553 A Cooking Tip Every Day!Such elbow flower, who sees it and is not confused! 【Subscribe】

“This duck meat is delicious!”

At the dining table, everyone scooped up the basmati rice duck in the basin with a spoon and put it into their mouths. There was duck meat, rice, vegetables, and golden corn kernels.

Take a bite, and it is delicious when chewed.

Uncle Chen Meide said with a smile:
"I didn't expect ducks to be able to eat like this. It's really a long experience."

The Big Berlin Red Army took a big bite, but they are not unfamiliar with this dish:

"I've eaten at restaurants before, but it's not as delicious as Xiaoxu's. Rice, meat, everything is delicious. I'm full after this meal, and I don't think I'll be hungry for most of the day."

This fatty and relatively solid delicacy is very hungry.

It stands to reason that people with poor digestion should not eat more, but now, even the three old people couldn't stop eating, which made Shen Jiayue more determined to study.

When you have learned it, make a big pot quietly, and bring it to the table suddenly, it will definitely amaze everyone.

No, it's not enough to just amaze the people around me. At that time, I have to make a video for netizens to see. In terms of cooking skills, I, Shen Jiayue, are not inferior to anyone!
Lin Xu ate a few mouthfuls of fragrant rice duck, put a Sixi ball into the bowl, and ate slowly with the rice.

The meatballs were made on the day of the reception. There were broken horseshoes inside. They were first fried and shaped, and then put into the broth and simmered slowly. Melt away.

I made a small pot on New Year's Eve, but I didn't finish it. Now I reheat it, and the whole ball is trembling, and the soft and rotten feeling is more obvious.

Scoop up a piece with a spoon and put it into your mouth. It is not eaten at all, as if it melted directly into your stomach.

Xiaolei from the uncle's family saw Lin Xu eating lion heads, so she also put one in her bowl, tasted it, and then said:

"My brother's Sixi meatballs are really delicious, much better than my mother's. Her cooking always feels strange and not delicious."

The eldest aunt Qi Xiangzhi didn't bother to eat on New Year's Eve. Hearing what my daughter said, she took a piece from her bowl and put it in her mouth. She felt that she missed the delicious food on New Year's Eve.

"It's just delicious, Xiaoxu, how did you make it? Why do the Sixi meatballs I made have a strange smell?"

Lin Xu asked curiously;
"Have you put cooking wine?"

Thanks to the popular science of those unprofessional food bloggers on the Internet, the general public likes to add some cooking wine to any food, but many dishes are not allowed.

Qi Xiangzhi nodded:
"Let it go, can't you let it go?"

"No, all meatballs and fillings, and any wrapped ingredients are not suitable for cooking wine, because the odor cannot evaporate, and it has completely penetrated into the meat."

Second aunt Yao Lina asked:

"Then what if the meat is not very fresh and you want to get rid of the smell?"

This problem made several other elders look at it. Obviously, everyone has encountered similar problems.

The meat I bought was not fresh, so I was worried about the smell if I didn’t put the cooking wine in it, and it didn’t taste good if I left it.

Lin Xu said:

"It's very simple to add freshness to the meat. Peel and core the green apple and cut it into small cubes and add it to the meat. The sour taste of the green apple can remove the fishy smell, and the sweetness can enhance the freshness. It is better than adding cooking wine."

Green apple?
Everyone was a little surprised, and always felt that making meatballs with fruits was a bit strange.

Shen Jiayue, on the other hand, suddenly thought of the fried foie gras last time, and she said in surprise:

"It's the same as fried foie gras with apples, isn't it?"

Lin Xu nodded:
"Almost, but foie gras with apples is mainly to increase the taste. Putting apples in the meat stuffing is to enhance the freshness and remove the fishy smell... Of course, it is better to buy fresh meat. If the meat is not fresh, soak it in cold water for two hours before buying it. Can eliminate most of it."

Chen Meijuan is an activist and plans to try tomorrow.

Lin Xu said:

"Let's finish eating the leftovers first. Today, there is a netizen named Aite who asks me if there are no new dishes in the past two days. Is it because I haven't finished eating the leftovers on New Year's Eve..."

Everyone laughed, let alone, I really haven't finished eating.

But after tomorrow, all the dishes left over from New Year's Eve will be wiped out.

After dinner, Lin Xu came to the kitchen, first cleaned up the pots and pans, and then washed the duck soaked in water again, cleaning the nasal cavity, mouth, armpits, leg roots and other places that are prone to dirt and dirt. .

Then take it out and control the water.

When the surface of duck meat has a lot of moisture, it is not suitable to rub salt. First, the salt is easier to melt, and second, it cannot achieve the purpose of cleansing the skin.

Use kitchen paper to dry the surface and the moisture in the abdominal cavity of the duck.

Then put the duck on a large tray, grab a handful of fried pepper and salt, and slowly rub it on the duck. After the outside is clean, rub the inside of the abdominal cavity again.

This is actually the same as air-dried duck, soy sauce duck, cured duck, etc. It may come from the same source, but there are new methods in the process of development in various places.

Scrub and wash all the ducks, put them neatly in a basin, cover them with plastic wrap, and put them in the refrigerator for marinating.

"How long does it take to marinate?"

Shen Jiayue wanted to eat a little bit, so she couldn't help asking while leaning aside.

Lin Xu turned on the tap and carefully rinsed the salt on his hands:
"At least one day and one night, just like air-dried duck with soy sauce, don't worry, wait slowly."

The biggest cost of pickled dishes is time. If time is not enough, even the best ingredients will be greatly reduced.

Only by following the production process step by step can you harvest delicious food.

Shen Jiayue opened her mouth:
"Then can it be eaten after marinating?"

"No, you have to soak it in brine for two hours, take it out to dry, soak it for another two hours, and continue to dry it. After three picklings and three dryings, it can be put into a pot and cooked slowly at low temperature."

The production of salted duck is particular about rubbing with cooked salt, aging, drying and boiling.

The so-called old bittern complex means repeated soaking in bittern.

To cook enough, the duck must be fully cooked in low-temperature water, which not only boils out the excess salt, but also makes the duck tender enough while being strong.

The reason why Jinling people never forget this delicacy, even if they go abroad, they would like to take two, is because of this cumbersome method, which fully stimulates the ultimate delicacy of duck meat.

As a result, if you don't eat for a few days, you will panic.

Shen Jiayue didn't expect it would take so long, she sighed helplessly, at least she won't be able to eat until the day after tomorrow or even the day after tomorrow.

Lin Xu wiped his hands dry, raised his hand and pinched the girl's face:

"I can't eat the salted duck for the time being, but I can let you try the elbow flower first."

These words made Shen Jiayue's eyes brighten up:
"Yes, there are elbow flowers to eat... what shall we eat tomorrow?"

You start to crave other things before eating the elbow flower?
Lin Xu said:

"Tomorrow, let's make dumplings with wild vegetables, and I'll make another high-end Confucian dish that can't be eaten with money now—Yipin tofu."

Shen Jiayue blinked:
"Yipin tofu? I ate it in an Internet celebrity restaurant. It is made by wrapping fried sea cucumber and shrimp in tofu and steaming it. It is also decorated with wintersweet flowers made of shiitake mushrooms and carrots...it's not delicious."

"That kind of tofu is not considered a first-class one. I will let you know what is a first-class official residence and what is called the king of tofu when I make it tomorrow."

In fact, there are not many high-end dishes of tofu.

There are many kinds of Wensi tofu, which is well-known at home and abroad, Pingqiao tofu, which is good at knife skills, and mirror box tofu, which is stuffed with meat stuffed in tofu cubes.

It is not only self-confidence but also a manifestation of strength to be able to fight a bloody way among these famous tofu dishes and name it Yipin Tofu.

If the taste and taste are not up to the limit, it will definitely not take this name.

After hearing Lin Xu's description, Shen Jiayue was full of anticipation for tomorrow's lunch.

At eight o'clock in the evening, Lin Xu took a colander and took out the elbow flowers wrapped more tightly than rice dumplings in the stewed soup, and put them on the tray.

Shen Guofu, who just lost a mess playing mahjong, followed the scent to the kitchen, and asked excitedly when he saw those elbow flowers:

"Can I eat, Xiaoxu?"

"Okay, I'll cut a plate and have a taste with you later."

In fact, I can't eat it right now, and I have to shape the elbow flower.

After the meat is cooked, the volume will shrink, so take advantage of the high temperature, untie the rope, re-wrap the elbow flower with a cage cloth, and then re-wrap the rope.

But this time the wrapping doesn't need to be so dense, it needs to be slightly spaced, which can speed up the cooling down.

When the temperature drops, the elbow flower will naturally take shape.

Upon hearing this, Shen Guofu immediately said:

"Then I'll just wait and eat."

All the elbow flowers were fished out, Lin Xu took two and put them in the freezer of the refrigerator, and then began to rewind the ropes for those elbow flowers.

After finishing the work, I took out the two elbow flowers from the refrigerator. They were still warm, but they were no longer hot.

Lin Xu cut the rope, opened the cage cloth wrapped outside, and the reddish elbow flower appeared in front of everyone.

"Wow! So beautiful!"

"The smell is quite strong, I don't know what the meat inside is like."

At this moment, because of the drop in temperature, the skin of the meat has been set and solidified.

Lin Xu took a kitchen knife and cut it open. On the section, you can see the rosy pork fibers and the fascia around the meat. Some places that were originally hollow are now filled with skin jelly.

Shen Jiayue was a little surprised, and couldn't help but say:
"It really looks like a flower, no wonder it's called an elbow flower."

Lin Xu cut the elbow flower piece by piece, because it hadn't completely cooled down yet, so he didn't dare to cut it too thin.

But this is more in line with Shen Guofu's requirements. If you eat meat, you have to cut it thicker, so that it is enjoyable to eat.

Shen Jiayue picked up a piece and tasted it:

"It's delicious, it tastes really good."

Shen Guofu originally wanted to wait until it was cut before eating, but when he saw his daughter squeezing it with his hands, he couldn't help but squeezed a piece and put it in his mouth.

Meat skin, lean meat, and tendons, these three ingredients with a strong taste are put together, and it is really comfortable to chew.

And although they all have a chewy texture, the difference between the three ingredients is still obvious, the skin is elastic, the lean meat is dense, and the tendons are flexible.

Eat it in one bite, the taste is so delicious that it explodes.

Coupled with the unique salty taste and strong aroma of stewed soup, it is extremely delicious.

Shen Guofu originally said that he would not drink alcohol today, but after eating so much, if he didn't have two glasses of white wine, he would be sorry for his son-in-law's hard work.

Lin Xu said to Shen Jiayue:

"Don't you know how to make garlic juice? Make some, it's better to eat with garlic juice."

When Shen Jiayue heard it, she immediately washed a handful of peeled garlic, put it in a mineral water bottle, and started beating it on the wall, then added light soy sauce, balsamic vinegar, and table salt, mixed it evenly, poured it out, and poured some sesame oil on it. The plate of mashed garlic dipping sauce is ready.

At this moment, Lin Xu had almost cut the elbow flowers, and he put them on the plate, and put a pinch of coriander leaves on top for decoration.

As soon as it was finished, Shen Guofu took it to the restaurant.

The mahjong inside is still going on, and the bet is not money, but corn kernels.

Just now, Shen Guofu lost the corn kernels and was kicked off the poker table.

Now Han Shuzhen has the upper hand, seeing Shen Guofu coming in, she said:
"I'm winning, don't stick to me, lest your bad luck of losing the card be transferred to me."

Old Shen: "..."

A handful of corn kernels is so exciting. Is this to make up for all the mahjong that I don’t have time to play during the Chinese New Year?
He put the elbow flower on the dining table, and said to Chen Meiliang and the others:

"The elbow flower is made, come and taste it, this is Xiaoxu's painstaking effort, we are adults, we can't waste it..."

While speaking, the big boss unscrewed a bottle of Wuliangye.

Have some white wine at night to promote blood circulation and remove blood stasis and sleep soundly.

Shen Jiayue put the dipping sauce she made on the table, and placed a plate of boiled peanuts and a few pairs of chopsticks.

She brought some hollow steamed buns that had just been warmed up, put some elbow flowers in them, poured a little garlic juice on them, and served them to the elders who were playing mahjong.

The few people playing cards at the moment are Mrs. Lin, Aunt Qi Xiangzhi, Chen Meijuan, and Han Shuzhen. Mrs. Chen doesn't like playing cards, so she is holding a few bouncing balls and playing games with Dundun.

Originally, Mrs. Shen was going to play cards, but after Shen Guofu lost the corn kernels, he lost all of hers, so now he could only sit next to his daughter-in-law as a military adviser.

"Come here, try the freshly marinated elbow flowers."

Shen Jiayue distributed the hollow steamed buns with elbow flowers to everyone. They were not big, and the center was empty, so they could be eaten in a few bites.

Everyone took it, brought it to their mouths and tasted it, and they all felt that the elbow flower was well done.

Chen Shaokang was not very interested in this kind of stewed meat. When he saw Lin Xu coming in, he asked in a low voice:

"Cousin, aren't we going to barbecue tonight?"

Lin Xu asked curiously:
"Do you still want to eat?"

"Yeah, I'm still waiting to send it to the class group to poison it."

You and your classmates really love each other... Lin Xu said with a smile:

"I don't have any preparations today, and I don't have any ingredients. Tomorrow, I'll buy some chicken wings. Tonight, I'll cook honey-glazed wings, and by the way, I'll bake some chicken feet... As long as there are ingredients, it's easy to eat barbecue."

"Okay cousin, then I'll wait."

Shen Jiayue was eating steamed buns with elbow flowers, and gave him advice with a smile:
"When posting in the group, don't post it right after you take the picture, wait until after nine or ten o'clock. It's best to take a picture of the grilled meat sizzling, and the effect will be better."

Cousin Shaokang didn't expect it to be like this at all.

Every time he took a picture of delicious food, he would post it directly, never thinking that the effect would be better at another time.

"When posting delicious food in the group, it is usually in the early eleven o'clock in the morning, four or five o'clock in the afternoon, and after ten o'clock in the evening. The effect is the best, especially at night. Not only will your classmates be greedy, but even your head teacher Can be hungry."

Chen Shaokang: "!!!!!!!!!!!!"

learned learned.

Thank you cousin!

Hahaha, students in the class group tomorrow, just wait to be bombarded with delicious food.

During the Chinese New Year, although every household has all kinds of delicious food, there are really few delicacies such as grilled skewers.

After all, in the subconscious of many adults, barbecue is unhealthy, and it is enough to eat it once in a while. How can people who celebrate the Chinese New Year eat this thing?

Chen Shaokang wanted to release the poison because after he posted the skewers yesterday, all the students in the group expressed their desire to eat them.

This gave him the motivation to continue poisoning.

The next morning, Lin Xu and Shen Jiayue took Chen Shaokang, Xiaolei and others to the city for a second purchase.

Today I want to make dumplings stuffed with wild vegetables, so Lin Xu specially bought some shrimps, and also bought live shrimps, chicken wings, chicken feet, fish tofu, beef breast oil, lamb chops and other ingredients.

Since we are going to make skewers at night, prepare more.

Anyway, the scenic area has a complete range of large and small ovens, so it is very convenient to bake whatever you want.

On the way back, Shen Jiayue turned her face to look at Xiaolei and asked:

"Xiao Lei, what do you like to eat? You will be in your third year of high school in one semester, so eat more. The pressure of studying in the third year of high school is heavy, and you can't do without a good body."

Think about when I was in my third year of high school, I was so busy every day that I never touched the ground.

The Central Plains college entrance examination is much more difficult than the capital city. If you want to fight your way out, it will be a great test for you both physically and psychologically.

Xiaolei said:

"I like to eat gluten... Can my cousin make this at home?"

"Okay, this is quite simple. I'll go back and do some today, so that you can enjoy yourself."

Shen Jiayue took stock of today's dishes, her eyes were full of surprise:

"Wow, there are so many kinds of grilled skewers tonight, we can set up a stall to sell grilled skewers...Xu Bao, why don't we set up a barbecue stall to experience it?"

Lin Xu smiled:

"This is not acceptable. It doesn't fit the positioning of Lin Kee Food. With this skill, I might as well spend two more dishes in the store."

Shen Jiayue: "..."

I wanted to experience life, but I was rejected unexpectedly.

But it's okay, when the weather is warmer, I set up a stall on the terrace on the roof, Yan Bao may have moved to the same community at that time, send her a picture, don't come here to eat.

Back at the scenic spot, everyone got out of the car one after another and helped Lin Xu take the ingredients to the kitchen.

Shen Jiayue put down the chicken wings and asked curiously:

"I can be in charge of marinating chicken wings, when will I start?"

"There is still time to marinate in the afternoon, it will be salty if it is too early."

"Oh... can I make a first-class tofu now? I'm still waiting to eat it."

Lin Xu took out several packs of sea salt from the cupboard and said with a smile:

"Not yet, I have to boil the brine for the salted duck first, so as not to delay using it at night."

Salted bittern is essential for salted duck, and it is also the soul of salted duck.

The brine pays attention to the old brine, the older the brine, the better the soaked duck. The reason is that the duck has been soaked in the brine for a long time, and the soluble umami substances in the meat will dissolve into the brine.

Soak the duck again, and these umami substances will permeate into the duck meat again, making the duck meat more delicious.

The older the bittern, the more pronounced this effect will be.

Therefore, some restaurants in Jinling have played the banner of century-old brine.

In fact, as long as enough ducks are soaked and the brine is properly preserved, even if it is not a century-old brine, the quality of duck meat can be improved to a higher level.

Sea salt is needed to make bittern.

Lin Xu brought a large stainless steel soup bucket, filled half a bucket of mineral water, and then put in eight packets of salt, as well as pepper, star anise, angelica, cardamom and other spices.

"With so much salt, won't it be very salty?"

Shen Jiayue was a little surprised when she saw the amount of salt used. This was going to be made into a video, and there was definitely a lot of lethal amounts on the barrage.

Lin Xu said:

"To marinate the duck thoroughly with too much salt, and this pot of salt brine is not enough for just one use, it will be kept forever. When the time comes, use a salinity meter to monitor it. When the salt content is low, add salt, and it can become a family heirloom."

Shen Jiayue:? ? ? ? ? ? ?

Still have this effect?

She thought about the scene where she said "I left you a pot of salt water" to the child when she was old and weak, and felt that there was a high probability that the oxygen tube would be pulled.

Lin Xu boiled the brine on high heat, boiled it for another half an hour, and set it aside to cool.

This thing can't be kept in a stainless steel pot for a long time, Lin Xu plans to ask his mother to buy a big tank, and pour the brine into it for preservation.

After finishing all this work, he brought over the tofu bought in the supermarket and prepared to make a legendary dish—Yipin Tofu!
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(End of this chapter)