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

Chapter 557 How does it feel to sit at the same table with children?Shen Jiayue: I can't get it at all! 【Subscribe】

After soaking the salted duck in the soup pot for a short time, Lin Xu fished it out and placed it on a tray.

Let it cool down later, then you can cut it into pieces and put it on a plate, and bring it to the dining table for relatives to enjoy.

The radish cake has also been steamed at this moment.

Lin Xu took it out of the steamer, sprinkled some cooked sesame seeds on the surface, and then put it in the refrigerator to dry. When it is completely cooled, it can be fried and eaten.

If you want to eat it directly out of the pot, it is best to sprinkle more bacon, sausage, mushrooms, dried shrimp and other ingredients on the surface when steaming, so that the taste and appearance of the carrot cake will be better.

But fried to eat, doing so will affect the presentation.

Because the radish cake needs to be fried until the surface is burnt and crispy before it can be served on a plate. If the topping is used, it will affect the effect and quality of the frying.

"I used to eat radish cake for soup in the south, and it can also be stewed into vegetables. Is that kind of radish cake the same as this one?"

Shi Wenming was very interested in this kind of snack and tried it, but because he didn't know the ratio of radish and sticky rice flour, and didn't add clear noodles, the taste of the radish cake was not very good.

Lin Xu said:

"The ratio of radish and sticky rice flour is different. The more sticky rice flour, the more resistant to cooking, and the less sticky rice flour, the softer the taste."

"So that's the case. What do you put in the sticky rice flour paste? Do you only use sticky rice flour?"

It seems that my uncle really wants to learn this delicacy.

Before it was time to cook salt-fried mutton, Lin Xu explained to Shi Wenming the specific ratio of powder ingredients:

"In the slurry, clear noodles account for 20.00%, and sticky rice noodles account for 80.00%. If you find it troublesome, you can directly buy special flour for radish cake. It is prepared and just stir it with water."

Shi Wenming became interested as soon as he heard it:

"There is still this kind of powder. I will try to buy some later. Your second aunt likes to eat radish cake. I will make some for her later...By the way, Xiaoxu, besides radishes, what other ingredients can you use to make it?"

"You can also make taro cake, the method is the same as carrot cake."

After talking about this, Lin Xu put the large iron pan on the stove, brought the chopped mutton, and began to teach Shi Wenming how to make fried mutton with salt.

Outside, Dundun looked around the lion-headed goose in the cage for a while, then was attracted by the colorful balls in Shi Moli's hands, and happily played with her.

The cat's attention is easily distracted. Even if it is eating, it will immediately drop the food to play when it encounters something of interest.

At eleven o'clock in the morning, when the ducks were almost dry, Lin Xu brought them over and began to chop them.

At this time, the duck skin was still white. Lin Xu cut off the duck's neck and head first, and then split the duck's body from the middle, breaking it into two halves.

Then it is divided into upper and lower villages like chopping a roast goose, and finally chopped into meat pieces.

When chopping, pay attention to the fact that duck meat contains a lot of oil and water, especially the wings and leg roots, which are full of juice and will splash everywhere if you are not careful.

The white duck skin is full of oil, while the meat inside is pink, with a delicious taste, and the juice is constantly oozing out of the meat, which is the key to the delicious salted duck.

The bones of the duck have turned green at this time, which is a sign that the duck has been marinated sufficiently.

Chop the duck meat and put it on a plate, then pour a spoonful of the original soup of the duck to make the duck meat more tender and juicy, and it will taste more delicious.

Lin Xu beheaded three ducks in total.

After chopping, take out the radish cake that has cooled in the refrigerator.

Because the tray has already been greased, and the radish cake is cooling down and shrinking, so when the tray is buckled on the chopping board, the whole radish cake will come out of the mold.

At this time, the radish cake is a bit like a slightly harder jelly.

Lin Xu cut diamond-shaped pieces with a kitchen knife, then put the pan on the stove, smeared lard on the bottom of the pan, and when the temperature rose, he put the radish cake in and fried it.

Frying with lard not only makes the radish cake taste more fragrant, but also increases the oily taste, making it more enjoyable to eat.

Soon, the underside will be browned.

Use chopsticks to turn the radish cake and continue frying.

Wait until all six sides of the lozenge are cooked, transfer to a plate, and serve.

In the restaurant, the guests sat at several tables. Shen Jiayue didn't drink, and didn't want to listen to the elders chatting about the family's family, so she sat with Chen Shaokang, Shi Moli, Xiaolei, Xiaoxun and other younger generations.

It's cool to eat at the same table with children, without restraint, and you can also experience the joy of being a big sister.

Shen Jiayue thought complacently, but when the dishes were served, she realized that she was too ignorant and didn't understand the appetite of young people who were growing up.

When the dishes were served, the plate was basically empty without waiting for her to take a second bite.

Xiaoxun is chubby, so it’s fine if he can eat it. Chen Shaokang, you just drank two bowls of porridge this morning, a whole big pancake with four whole grains, how did you eat it so fast?
And Xiaolei, I told you to pay attention to your body and eat more, but as a girl, can't you eat more politely?
Shen Jiayue held up her chopsticks, grabbing them but being too embarrassed to grab them, and eating them without getting anything, she was completely reduced to an existence of the same level as Shi Moli.

The chopsticks are lifted the highest, and the meat caught is the least.

I just wanted to take another bite after eating, and found that the plate had bottomed out.

Shen Jiayue sighed slightly, and finally understood that when she was a child, every time she ate dinner, her cousin would look at her with disgust, and she must be in the same state as she is now.

If you don't grab it, you can't eat it, and if you grab it, you can't grab it.

Fortunately, there was someone in Shen Jiayue's kitchen, and when Lin Xu came to serve the radish cake, she expressed aggrievedly that she didn't eat a few bites.

Forget about other dishes, but the salted duck was a delicacy she had been looking forward to for several days, and it bottomed out after eating two yuan, which was really aggrieved.

Lin Xu smiled and said:

"Last time, Sister Yuanyuan told us from personal experience, don't sit at the same table with children when eating, you just don't believe me, wait, I'll serve the dishes again."

Other grievances are fine, but my daughter-in-law is not full at home.

This can't be done, it's a joke to say it.

Soon, all kinds of dishes were on the table again.

Seeing two large plates full of salted duck, Shen Jiayue became happy.

Ho Ho, let's see who of you will grab it, Lin Kee Food has nothing else, it only treats all kinds of big eaters.

Shen Jiayue picked up a piece of duck meat and put it into her mouth. Because of the sauce, the surface of the duck was moist, with the unique fragrance and rich taste of duck.

The duck skin is tender and smooth, and the fat layer under the skin is fragrant and beautiful.

The duck meat is salty and fresh with a soft and chewy texture, which is very enjoyable to eat.

"The duck made by my cousin is really delicious, no wonder it takes several days."

"Everything my cousin cooks is delicious, and we've had a lot to eat these days."

"Did you see the barbecue food I posted last night? We eat like this every day, and it's very enjoyable. Those skewers are much better than those at the school gate. It's a pity that you can't eat them."

"..."

Chen Shaokang had an embarrassing face, showing off yesterday's barbecue in various ways.

Shi Moli and Xiao Xun were so greedy, they always felt that life in the scenic area was better during the few days of Chinese New Year at home.

Shen Jiayue said to Cousin Shaokang:

"It's fine to put poison in class, but also to your own family members, right? But Jasmine and Xiaoxun can stay here for two days, and we'll leave the day after tomorrow. If we want to eat delicious food, we can only wait for next year's Spring Festival."

Although this year it is possible to return to my hometown often to participate in ceremonies such as ribbon cutting and opening.

But Xiaoxun and the others couldn't go to the scenic spot every day. They were all determined to apply for the Central University of Finance and Economics. The score line was still a bit high for candidates in the Central Plains.

If you want to pass the exam, you have to work hard.

Not long after, Lin Xu brought another plate of fried radish cake.

He sat down next to Shen Jiayue, smiled and said:

"In about ten minutes, the salt-fried mutton will be ready. If you want to eat mutton, you can wait."

After speaking, he picked up a piece of carrot cake and tasted it.

As soon as you eat it, you can feel the unique aroma of lard. The surface has been fried until crispy, and it tastes burnt and crispy, while the inside is soft and fragrant with multiple textures.

The shredded radish is fresh and delicious, the dried shrimp is delicious, and the sausage is strong and full of cured flavor.

Coupled with the aroma of diced fatty and lean meat, as well as ingredients such as shiitake mushrooms, it is really comfortable to eat.

No wonder southerners like to eat carrot cake, it tastes really good.

After Lin Xu finished eating one piece, he picked up the salted duck and tasted it.

The duck skin is fragrant and smooth, the duck meat is fresh and tender, and has a strong fresh flavor, especially the unique salty taste of salt, which makes people want to eat it in their mouths.

Even if Lin Xu is not from Jinling, he is still a bit addicted at the moment.

If you can eat this every day, you will be happy if you think about cutting half of it on the way home from get off work.

After returning to the capital the day after tomorrow, put the salted duck on the new as soon as possible.

Just after the new year, we need some refreshing meat dishes for everyone to adjust.

At the table next to him, Zhang Chunsheng, who originally doubted whether the salted duck could be cooked, was chomping on the duck meat, and praised Lin Xu's craftsmanship:
"I didn't expect salted duck to be so delicious. It goes well with white wine."

Shen Guofu echoed:

"That's right, as soon as I tasted the duck, I knew that brother Chunsheng would be worth at least half a catty at noon today."

Jia Xingwang put a piece of duck meat on his plate and said with a smile:

"For Brother Chunsheng, half a catty is just a mouthful. On the day of the winter solstice, Wen Wenming stewed a pot of big bones, and he drank nearly a catty and a half."

"Hey, isn't that too much? Brother Chunsheng will definitely be a good hand in business."

Zhang Chunsheng smiled:

"I'm a stupid person. I don't have any business, and I don't have any hobbies. Even smoking and drinking, I know it's bad for my health, but this is my hobby, so I just eat and drink, and I'll talk about it when I can't drink anymore."

He is a typical optimist.

Shen Guofu said:
"That should be in moderation. Don't be greedy. I'll wait for Brother Chunsheng to help with the business here. You have to pay attention to your health."

While chatting, the salt-fried mutton came out of the pan, and Lin Xu and Shi Wenming put a pot on each table.

A whole sheep is absolutely enough.

And different from the goats last time, this time it is an authentic prairie sheep, with tender, fat, delicious and delicious meat.

There is a trick to eating mutton. Basically, mutton that can be eaten with clean water is of good quality, and the ones that are slightly worse will either foam or have a strong odor in clean water.

Only sheep that can stand the test of clear water are worthy of simpler cooking methods.

When the mutton comes up, those who drink will continue to drink, while those who do not drink will start to serve rice, and those who take steamed buns will take steamed buns and start eating lunch.

People from other places don’t like steamed buns very much, and they don’t always feel that they are a staple food, but for people in North China, this is the staple food that cannot be separated from three meals a day.

In addition to steamed buns and noodles, as for rice, they used to have an occasional meal to adjust their lives.

In recent years, the number of people who eat rice has gradually increased.

In the early years, Zhang Chunsheng went to the south to work with the people in the village. Because he was not used to eating rice, he always felt that he was not full, and lost about ten catties a month.

After returning home, I ate several of the freshly steamed steamed buns in one go, and I was satisfied.

At the table where Lin Xu and Shen Jiayue were sitting, everyone was holding a big bowl of rice, eating the dishes on the table happily.

Chen Shaokang picked up a piece of lamb leg and tasted it seriously:
"I feel that this kind of meat is different from what my cousin cooked last time."

Xiaoxun said:

"Last time it was goat meat, this time it's sheep meat."

"Is lamb better?"

"I didn't think it in the past, but now it seems that sheep meat is indeed more delicious."

Xiaolei looked at Lin Xu and asked curiously:
"Why do people here say that goat meat is delicious, but sheep meat is not good?"

Lin Xu thought for a while and said:
"It may be that our local sheep meat is not tasty. I heard that there were sheep raised in the past, but the smell was too strong, so we eliminated goats."

In addition to this stereotype, the biggest reason is the strong hometown complex of people from all over the world.

I feel that the ones in my hometown are the best, and those in other places are not good.

Especially mutton, people all over the country think that their own local mutton is the best, and at the same time they are not used to other sheep from other places. Even the Tan sheep, Ximeng sheep, Altai sheep and other breeds stubbornly feel that the sheep from their hometown are not as delicious.

Lin Xu doesn't have this kind of complex, delicious food is delicious.

The growth environment of those sheep is different, so it is hard to compare the quality, isn't it just looking for trouble?

If you can't compare with the quality of mutton, don't compare it. If you can compare with them in wheat production, it's fine.

"Xu Bao, what are we doing this afternoon?"

Lin Xu thought for a while and said:
"I'm going to lower the fishing net into the reservoir, catch some small fish, and bake some dried fish for Dundun. He eats meat every day recently, and the freeze-dried quail he brought has also been eaten. It's time to eat some dried fish."

In the afternoon, it is estimated that relatives will go digging wild vegetables again, which has become a regular item for relatives.

During the Chinese New Year, eating a lot of big fish and meat, some juicy wild vegetables are indeed very comfortable.

But Lin Xu didn't go. He was going to put the fishing net in and shoot some more videos. Before the snow on the mountain had completely melted, he wanted to shoot more snow scenes.

As for tomorrow, I will teach the second uncle how to make flame drunk goose, soy sauce duck, salted duck, and fragrant rice duck. It is a whole day of teaching tasks. In addition, I have to find time to take out the pumpkins and sweet potatoes at home.

Make some dried pumpkin and sweet potato, and boil the rest into pumpkin candy and sweet potato candy.

The method of making sugar is very simple. It is the same as the method of Qiuli cream. It is first crushed and then boiled, and finally the soup is filtered and boiled into syrup.

As for those filtered residues, there is no need to throw them away. You can add some flour and sugar and bake them into shortbread.

As long as you put your heart into it, it's no problem to make these ingredients delicious.

After tomorrow, it's time to head back.

I went home for ten days during the Spring Festival. I originally wanted to have fun and rest, but in fact I didn’t have much free time.

Lin Xu put a piece of mutton leg that was fried brown on the outside into his mouth, and while chewing it slowly, lamented how time flies.

When I was in school, I always felt that the winter and summer vacations were relatively long, and it was fine to play games at home every day, but in the past ten days since I came back, Shen Jiayue didn’t even take out her PS5 from the suitcase, let alone play games.

But life, how can you always enjoy it with peace of mind?

Thinking of this, Lin Xu turned his face and said to Zhang Chunsheng:
"Uncle Chunsheng, bring some geese and ducks with you when you come tomorrow. I'll teach my second uncle how to make something to eat, and I'll have a start-of-work banquet in the scenic spot by the way."

Needless to say, the taste of the flame drunk goose, even people who are used to eating big fish and meat these days, should be attracted.

Zhang Chunsheng promised:
"Okay, it just happens to break five today, and you can do business tomorrow. I'll go buy it early in the morning."

In the past, there was a rule of not doing business without breaking the five rules. Although this rule is no longer in most places, in rural areas, this habit is still preserved.

Lin Xu agreed and continued to eat.

After the meal, he and Shi Wenming cleaned up the kitchen and packed up one of the remaining salted ducks.

When people bring gifts to visit relatives, it stands to reason that they need to return gifts.

Lin Xu felt that there was no gift as realistic as this salted duck. Anyway, this thing had to be eaten the same day it was made, and the taste would deteriorate if it was left over.

After tidying up the kitchen, the relatives drove to dig wild vegetables in high spirits.

Shi Wenming, Jia Xingwang, Zhang Chunsheng and others were left to discuss the work plan after the start of work tomorrow.

The Spring Festival holiday is supposed to be the peak tourist season, but because there is still some finishing work left for the construction on the mountain, it is safe to say that the scenic spot is closed this year.

After starting work tomorrow, we must hurry up to finish the finishing work and open the door early for business.

Lin Xu came to the reservoir, and Chen Meiliang and Chen Meiliang drove a small boat to cast some fishing nets in the reed pond on the west bank, then drove, and took a lot of video materials with Shen Jiayue with an aerial camera.

When the scenic spot reopens in the future, it can be edited and sent out to help attract customers at home.

"Wow, I just found out that the back of Longshou Peak is so beautiful. This mountain is very suitable for developing scenic spots."

Shen Jiayue looked at the video screen uploaded by the aerial camera, and looked at the scenic spot from a different angle, and she felt different.

After shooting the mountain, I took pictures of the reservoir and the water park next to it.

Not far away, the construction of the newly built accommodation hotel in the scenic spot has been completed, and it can be opened for business after adding furniture, home appliances and other items.

The accommodation here is slightly lower than the cliff hotel, which is used for diversion.

When the racecourse is completed, some short-term rental houses suitable for art students and villas for family travel will be launched to meet the needs of all tourists as much as possible.

On the second day, the sixth day of the Lunar New Year, the scenic spot officially started construction.

Lin Xu and Shen Jiayue ran for ten kilometers by the reservoir before washing their faces and eating.

After breakfast, he and Shi Wenming went to the storage room of the restaurant and took out all the pumpkins, sweet potatoes, Chinese cabbage, radishes and other winter vegetables.

As the temperature rises, the surface of these ingredients is wet, and it is estimated that they will go bad in a short time.

Now it is necessary to pickle and process the dishes as much as possible while they are not spoiled.

Lin Xu rinsed the ingredients first to wash away the muddy water and dust on the surface.

Then pick out the big radish, cut it into strips with a kitchen knife, put it in a large basin, add salt, and start the dehydration treatment.

The daikon radish is cut and dehydrated and then dried in the sun to become a delicious dried radish.

If these radishes are soaked in soy sauce for making pickled cucumbers, they become pickled radishes. If they are dried and packed in bags, they are dried radishes suitable for stewed meat.

There are many ways to eat it, and it is considered a relatively easy-to-handle ingredient.

Shen Jiayue was on the sidelines helping, although she was often a disservice, but this girl was very happy.

There is a sense of accomplishment that I have finally become a housewife.

After pickling the radish, she looked at the Chinese cabbage on the ground and asked curiously:

"Xu Bao, what are we going to do with these Chinese cabbages? Are you making kimchi?"

Lin Xu nodded and asked:
"Do you have any good suggestions?"

"I think it can be made into spicy cabbage, and it happened that I made a video of making spicy cabbage."

kimchi?
Lin Xu suddenly felt that this proposal was quite good...

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(End of this chapter)