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

Chapter 556 Who Says Chinese Food Doesn't Have Low-Temperature and Slow-Cooked Dishes?The salted duck was the first to express dissatisfaction! 【Subscribe】

"so tired!"

In the morning, Shen Jiayue and Lin Xu got up and walked down the mountain road of Longshou Peak.

After eating a bunch of barbecue last night, the two of them didn't drive when they left. Instead, they took flashlights and followed the road up the mountain to where they lived.

It's all a gentle slope, and I'm quite full after eating, so I don't feel very tired.

Instead, they went down the mountain in the morning, and all they walked were steps, and the snow had not melted in many shady places, and Shen Jiayue complained repeatedly.

While resting on the viewing platform halfway up the mountain, Lin Xu took off his gloves and held the baby's hand to keep her warm.

"Eat so much, you really need to exercise."

Shen Jiayue pouted helplessly:

"I didn't bring a sports bra when I came here, which made me unable to run. I must not be lazy next time."

Because the proprietress is too well developed, she needs to wear sports underwear for running and other sports, but she didn't bring one, so she couldn't run around the reservoir.

If you can run, you can go ten kilometers every morning, and you still need to climb mountains to burn fat?

Lin Xu said:

"Then I'll go shopping in the city later, why don't I buy a suit first?"

"That's good...but you have to run when I'm running, hum, don't try to trick me into exercising alone."

Lin Xu kissed the girl's creamy face:
"Okay, I will run as far as you run."

Although I received a body strengthening reward a few months ago, and it can be redeemed once a year, I still need to exercise my body, and I can't rely on the system for everything.

And running with this obedient, cute and cute baby in my family, I feel very happy just thinking about it.

Rest for a while and continue down the mountain.

The further you get to the foot of the mountain, the more snow accumulates on the steps.

In some places, it even requires a first-order trial before daring to step on it.

When they finally came to the foot of the mountain, the two of them felt more tired than when they went up the mountain last night.

However, after walking the difficult snow-covered steps, I suddenly walked on the flat ground, and I felt an indescribable sense of joy. There is no snow, and I don’t need to try step by step, which is really good.

When she came to the restaurant, Chen Meijuan had already prepared breakfast.

Wild vegetable nests, millet pumpkin porridge, scallion pancakes, and a few side dishes.

Simple, but full of rustic fireworks.

When Chen Meijuan was serving the meal, she was still thinking:

"After the Spring Festival, the pumpkins stored in the winter are about to go bad, so I have to hurry up and eat them, as well as sweet potatoes, Chinese cabbage, and white radishes, I have to eat them quickly."

After the Spring Festival, when the weather warms up, the ingredients stored in winter will become unbearable.

Sweet potatoes and pumpkins will rot directly, Chinese cabbage will produce some small black worms, and white radish will also become bran.

When the spring begins to fully bloom, it will be the period of green and yellow crops, and it is also the saddest time in the past year. At that time, many people lived by digging wild vegetables and eating bark.

Although the material is abundant now, people who have experienced that era will still develop the habit of cherishing food.

For example, Chen Meijuan worried about the stored sweet potatoes and pumpkins early in the morning. It would be a pity to eat these ingredients, but if they were to break, it would make her feel distressed for several days.

Lin Xu said:

"Pumpkins and sweet potatoes can be directly boiled into sugar. It happens that there are many elderly people in our family. They can mix sugar with water to drink, which is good for their health. Pickle cabbage and make kimchi... As for white radish, you can change it and make more. .”

Aunt Qi Xiangzhi took a bite of a scallion pancake and said:
"There are only a few ways to make radishes. If you don't want to make steamed buns, you can either stir-fry them or cook them in soup... what else can you eat?"

Lin Xu took a sip of millet pumpkin porridge:
"It can be cut into strips to kill water, and then dried to make dried radish, or it can be made into radish cake..."

Before finishing speaking, Shen Jiayue said:
"The radish cake is delicious. It is fried until it is browned and browned. It is crispy and fragrant in your mouth... Dried radish is also delicious. When it is stewed into the meat, it crunches when chewed. It is very satisfying."

She came down from the mountain without eating anything in the morning, and she was hungry at the moment. As soon as Lin Xu talked about food, the girl's interest was immediately aroused.

Just as he was talking, Chen Shaokang came out of the door dejectedly.

The second aunt who was still thinking about it was followed behind.

Shen Jiayue immediately asked:
"What's the matter? Didn't wake up?"

The second aunt said speechlessly:

"He didn't wake up, he made a mistake. In the middle of last night, he didn't know which tendon was wrong, and he sent a bunch of food to the class group. The head teacher kicked him out of the group, and pulled him back this morning. , called me early in the morning, saying that I, as a parent, don't care about my children, and let him play with his mobile phone so late..."

Lin Xu and Shen Jiayue looked at each other.

Well, this is poisoning and putting it in front of the head teacher, right?
Instead of seducing the classmates, it made the head teacher greedy enough.

To be honest, anyone who sees Shen Jiayue's poisoning video in the middle of the night will go crazy, after all, the camera work is professional.

Shen Jiayue said with a smile:

"Come and eat, Shaokang, don't be downcast. When you graduate from middle school, this matter will make you brag about it for the rest of your life."

Putting poison in the group caused the homeroom teacher to break the defense. This matter is worth bragging about at any time.

Chen Shaokang sat down, picked up a wild vegetable nest with his chopsticks, dipped it in watermelon bean sauce and started eating, looking like he turned grief into appetite.

But as soon as the second aunt went out, he said happily:
"I'm not uncomfortable. I just pretended, otherwise my mother would nag all day... After I was kicked out last night, I created a classmate group without a teacher. All the classmates in the class are there. Everyone They were all made to cry by the video I posted."

Shen Jiayue:? ? ? ? ? ? ?

Is this acting too good?
Originally, I wanted to comfort my cousin, after all, she took those videos.

But now it seems that this guy really should be kicked out of the group.

After breakfast, Lin Xu drove to buy groceries, stopped by the sports clothing store, bought two sports underwear with Baby Shen, and changed into them later, so that he could run and jump happily.

After shopping, drive back to the scenic spot.

"Xubao, do you have time to make carrot cake today? I want to try it."

Shen Jiayue's interest was aroused, and she really wanted to try two pieces of crispy fried radish cake.

Lin Xu said:

"No problem, I'll cook the salted duck first when I go back later, and then I'll make you radish cake. I promise it's better than all the radish cakes you've ever eaten."

"Wow, thank you husband!"

Back at the scenic spot, the second aunt's family had already arrived.

Jasmine was hugging Dundun, getting together with Xiaolei and others, listening to Chen Shaokang's story about the poisoning process in the middle of the night, the second aunt took the scarf woven at home and asked the three old people to wear it around their necks, and the second uncle Shi Wenming was Playing with the small green vegetables brought from home.

These are all grown in my own shack, including coriander, Chinese cabbage, lettuce, etc. They are green in color, very fresh, and look delicious.

"Xiao Xu, are these ducks the salted ducks we are going to make today?"

Shi Wenming pointed to the ducks hanging in the yard. He knew about making salted ducks the day before yesterday, but he didn't expect to make them yet.

Lin Xu said:

"Yes, let's start right away."

He brought the various ingredients he bought to the kitchen, put on a big apron, put the soup bucket on the stove, added half a bucket of water, and then added spices such as onion, ginger, pepper, star anise, bay leaf, angelica, cardamom.

The amount of spices should not be too much, otherwise it will suppress the fresh flavor of the duck itself.

Except for water and spices, no other seasonings are left.

Bring the water in the soup bucket to a boil over high heat, and boil it again.

Taking advantage of this time, Lin Xu brought over the ducks hanging in the yard, and officially started making salted ducks.

Salted duck should be the only low-temperature and slow-cooked dish in traditional Chinese cuisine.

Although Guangdong's white-cut chicken also has the feeling of slow cooking at low temperature, the water temperature required for white-cut chicken is 85 to [-] degrees.

For salted duck, the water temperature required is [-] degrees.

The low water temperature allows the salt in the duck meat to escape, and at the same time makes the meat fiber fluffy and elastic, making it chewy and juicy.

The duck whose surface has been dried by the wind cannot be put into the pot directly, it must rise and fall like a white-cut chicken.

Lin Xu held the duck's head, put the duck into the water, waited until the abdominal cavity was filled with water, and then lifted it up, so that the inside of the duck was completely scalded by hot water.

The purpose of doing this is to make the duck skin firmer and taste better.

Put the duck in the water to blanch three times, then turn it upside down, lift the duck legs and blanch the duck head.

Blanch all the ducks, turn the heat to the minimum, and wait for the water temperature in the pot to drop, then put the ducks into the pot one by one, and start cooking.

The sign of a water temperature of [-] degrees is slight bubbling on the surface of the soup bucket.

Cover the pot and cook slowly with low water temperature.

"Xu Bao, you didn't add any salt."

Shen Jiayue at the side watched seriously and couldn't help asking questions.

Shi Wenming on the side smiled and said:

"So much salt was put in when marinating, so I don't need it now, just boil it in clear water."

The practice of salted duck is very interesting. First, give enough salt directly, and then cook it slowly with water at low temperature to boil out the excess salt.

During this process, the saltiness of the salt will be greatly reduced.

But the umami taste of the salt itself is retained in the duck.

The reason why salted duck tastes salty and delicious is inseparable from this method.

This approach is contrary to the idea of ​​traditional Chinese food, because in the traditional Chinese food method, the salt will not be enough at one time, and there will always be a lack of some.

And what is owed will be made up when it is about to be cooked.

But salted duck is the complete opposite.

The reason for this may be that the production of ducks in Jinling was not high in the past, and all the ducks needed were transported by Gaoyou and other places, and the way of transportation was to slaughter the ducks and pickle them.

By the time they arrived in Jinling, the duck had been marinated thoroughly.

If you want to taste the taste of duck, you can only boil it with water to get out the salt in the duck.

Over time, it became the famous salted duck.

Jinling has a long history of eating ducks. In the Song Dynasty, there was a saying "no duck, no feast". In the Ming Dynasty, there was even a ballad:
"Ancient academy, glazed pagoda; black satin, salted duck!"

This shows that salted duck has been closely related to people's daily life.

Because the salted duck is cooked slowly at low temperature, it needs to be cooked for more than an hour. Taking advantage of this time, Lin Xu brought two big radishes and prepared to make the radish cake that Shen Jiayue was thinking of.

This is a popular snack in Fujian, Guangdong, Hong Kong, Taiwan and other regions, and the method is simple.

Lin Xu peeled the white radish and cut it into thin shreds, put it in a basin, sprinkled a handful of salt, and began to kill the water.

After the radish is dehydrated, not only the taste will be more flexible and crisp, but also the peculiar smell of radish can be removed, making it more delicious to eat.

Killing water takes a while.

Lin Xu brought mushrooms, bacon, sausages, dried shrimp and other ingredients and began to prepare.

The soaked dried shrimp and shiitake mushrooms are diced separately, and the bacon is separated according to fat and thin. After a while, the fat ones must be stir-fried first to make the radish cake more delicious.

Cantonese-style sausage is an essential ingredient in radish cake, which can not only increase the taste, but also make the radish cake more flavorful due to the unique aroma of sausage.

After changing the knife, the radish also released a lot of water.

Take out the radish and squeeze out the water, which can greatly reduce the strange smell in the radish.

But if you want to completely remove it, you can't just kill the water, you have to scald or fry it in a pot, so as to completely remove the strange smell of radish.

Use the water soaked in shiitake mushrooms and dried shrimps to mix some sticky rice noodles, that is, rice flour made from indica rice. This kind of rice flour is full of fragrance and dense in taste, and is most suitable for making various snacks.

When making sticky rice noodles, you need to add some orange powder into it.

If only sticky rice flour is used, the texture of the radish cake will be slightly soft and slightly sticky to the teeth, but after adding cheng noodles, the texture will become a bit Q, and the burnt shell on the outside will be more crispy after frying.

Once the batter is ready, it's time to make it.

Lin Xu put the oil pan on and started cooking, adding a little cooking oil.

Heat up, add the fat bacon and stir-fry.

Stir-fry the oil, pour in the diced mushrooms, then add lean bacon, sausage, dried shrimp and diced carrots for color matching.

Stir-fry them all until they are fragrant, take them out, and then pour in the shredded white radish that has been killed in the oil pan, add the water soaked in dried shrimps and mushrooms, add salt and sugar and cook for a while.

The strange smell of radish will float out with the water vapor, while the salt and sugar will make the shredded radish more flavorful.

After finishing these, pour the shredded radish and fried ingredients into the adjusted sticky rice noodles, stir evenly, put them into a tray, compact them, smooth them, put them in the steamer and start steaming.

Because radish cake is a local snack, the method is actually quite different.

In some places it is eaten steamed, in some places it is fried, and in others it can be made into soup.

But no matter how it is done, the general routine is to use the slurry of sticky rice flour to put the shredded radish and ingredients into the container and steam it in a pot.

The steaming time is quite long, about half an hour.

Lin Xu looked at the duck that was still cooking at low temperature and slow in the pot, and then began to prepare other dishes.

At this moment, all the cousins ​​and those members of the Lin family who hadn't released the fifth service all came, and everyone enthusiastically paid New Year's greetings to the old people, and chatted about the situation of the New Year.

In the past, when celebrating the New Year in the village, groups would go to other houses to kowtow to pay New Year's greetings on the first day of the new year.

In addition to paying New Year's greetings to the elders, the most important thing is to kowtow to the ancestors enshrined by each family, but now, this kind of custom is slowly disappearing, and young people are unwilling to get up early, let alone go to kowtow from house to house.

The middle-aged and elderly people barely made it a few times, but they all looked away.

As long as my family lives well and everyone is safe and sound, it doesn't matter if we kowtow or not.

Besides, the young people have been busy outside for a year, and finally go home to rest, so don't toss about it. If the ancestors have spirits, they will not agree, but they will feel that their juniors are living too hard.

Uncle Zhang Chunsheng and uncle Jia Xingwang couldn't stay idle and came to help in the kitchen.

There are so many people today, it is estimated that there will be several tables.

In the restaurant, relatives were chatting with the old man, and the place next to the wall was filled with New Year’s gifts brought by everyone, basically boxes of various milk, ham sausage, snacks, bread, etc. to eat.

Dundun felt that these colorful cardboard boxes were very beautiful, so he jumped to the top in twos and twos, knocked down a box of crispy noodles, lay on it, and quietly watched the chatting crowd not far away.

Shen Jiayue came in to get a badminton racket, intending to play badminton with Xiao Lei, when she saw the little guy lying on the box, she said with a smile:

"You little naughty boy, why are you getting so high? Get down quickly!"

Seeing that Dundun was indifferent, Shen Jiayue had no choice but to use her trump card:

"Your aunt brought a big fat goose here, it's in the cage, do you want to take revenge on the big goose?"

Upon hearing this, Dundun immediately jumped off the cardboard box and rushed into the yard.

There was a big goose that came to this meow's territory, so he had to learn a lesson and get revenge!
However, when it rushed out, it found that the color of the big goose in the cage had changed, and it was even bigger.

This is a lion-headed goose brought by Aunt Lin Hongxin. Someone in the village raised it, so she bought two, ate one for herself, and brought the goose here.

The lion head goose is the largest goose in the world, twice the size of the black brown goose used for roast goose, and it is the best ingredient for making Chaoshan Braised Goose and Cantonese-style Lu Goose.

Dundun was already ready to smash the shovel on the iron cage, and wanted to give the goose a blow.

But seeing the size of the lion-headed goose, I was a little timid.

"Are you afraid? This big goose is fatter than you. Is it okay to let Dad slaughter it for you in the past two days? The sky is big and the earth is big, and my family is the biggest."

Seeing that Dundun was a little scared by the big goose, Shen Jiayue quickly hugged her in her arms to comfort her.

Once the cat is stressed, a series of symptoms will break out, so it is necessary to calm down the emotions in time. If the cat suffers from cat-to-cat transmission due to stress, it will be too much for the gain.

in the kitchen.

Lin Xu was chopping mutton, and was going to fry the mutton with salt in a large pot, and taught Shi Wenming by the way.

"Xiao Xu, can the duck meat in the pot be cooked well?"

Zhang Chunsheng felt that the method of salted duck was really strange. The water in the pot didn't seem very hot. Could this cook the duck?Don't look back and eat a bad stomach.

"Yes, Uncle Chunsheng, the salted duck has to be boiled in this way, the duck meat is delicious, and you will know when you taste it later, it is absolutely delicious."

For people like Zhang Chunsheng who drink alcohol almost every day, salted duck definitely meets their requirements for appetizers.

After the duck has been boiled for an hour, turn off the heat and soak for a while to make the meat more juicy.

Shen Jiayue has always been thinking about this delicacy, and when she saw Lin Xu turn off the fire, she asked curiously:
"Can I eat it?"

"I have to soak it again, and then take it out and let it cool, so that I can cut it and put it on the plate."

"These ducks really don't need seasoning?"

Lin Xu saw that the girl was always concerned about seasoning, so he smiled and took some duck soup with a spoon, poured it into a bowl and passed it over:

"Just try this duck soup and you'll know."

Shen Jiayue took it half-believingly, feeling that the soup was so clear that there was no way it could have any taste.

But since Xu Bao said it, let's try it.

She brought it to her mouth and blew, then took a small sip.

The moment the duck soup entered the mouth, the girl's expression lit up:
"Wow, isn't this soup too delicious?"

The clear soup seems ordinary, but you can clearly feel a salty and fresh taste pouring into your mouth. This salty and fresh taste is also mixed with the unique deliciousness of duck meat.

This smell is so good, it makes people feel indescribably comfortable.

Lin Xu smiled and asked:

"Relax now?"

"Don't worry, don't worry, I can't wait for lunch!"

Shen Jiayue's face was full of surprise.

The duck soup is so delicious, how delicious is the duck.

looking forward to ing...

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This chapter is 5200 words, ask for a monthly ticket, brothers.Today is still planned for the third update. Taking advantage of the Spring Festival, there will be a wave of updates. If you have a monthly pass, remember to vote for it. Thank you very much!
(End of this chapter)