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

Chapter 558 Pickled Spicy Cabbage, Roasted Dried Pumpkin, Thousands of Delicacy, Still Fragrant Goose! [addition 2]

"Since you want to eat it, let's make spicy cabbage."

Spicy cabbage is a traditional delicacy of Northeast Koreans. It can be found in Northeastern restaurants and Korean restaurants. It is ruddy in color, spicy and refreshing, and it is both appetizing and delicious.

After Lin Xu finished speaking, he was ready to make.

Before the cabbage starts to rot, pickle it quickly, so as not to turn back and have to throw it away.

Like dried radish, spicy cabbage also needs to be killed with salt first, and then marinated with special chili sauce, so that the fresh and spicy taste can penetrate deep into the cabbage leaves.

After being fermented by lactic acid bacteria, these cabbage leaves will become the spicy cabbage that many people can't stop.

Lin Xu is no stranger to this dish. In the past, when eating Korean barbecue, the waiter would serve a dish immediately.

Not to mention, the sour, hot, and crispy cabbage leaves are really refreshing, especially after eating the roasted pork belly, and then eating spicy cabbage, it is quite enjoyable!
In addition to serving with barbecue, spicy cabbage can also be seen in the Korean cold noodles eaten in summer.

When I was in school, the Northeast window of the school served cold noodles in summer. Those cold noodles with ice balls were topped with a chopstick of spicy cabbage.

In addition, some Northeast restaurants also have dishes such as stewed pork with spicy cabbage, fried pork with spicy cabbage, fat sausage with spicy cabbage, etc., which bring this delicacy to the extreme.

Lin Xu plucked the cabbage from the outside of the cabbage, as long as the inside was good.

Then cut off the vegetable roots, and the wilted Chinese cabbage became white and clean again. This kind of winter storage vegetable is very durable, and sometimes the vegetable leaves on the outside are wrinkled or even black and dry.

But after peeling it off, the leaves and vegetables inside are all fresh.

After tidying up all the cabbage, Lin Xu cut the cabbage in half with a kitchen knife.

Then grab the salt and apply it to the incision, and use the water killing property of the salt to kill the water in the cabbage.

Gourmet food pays attention to "making it out with flavor, and making it in without taste", which is applied to pickled dishes, that is, "make it out with water, and let it in without water".

The water in the ingredients must be killed with salt or sugar first, and then pickled, so that it can taste.

Regardless of making pickled cucumbers, pickled radishes, or kimchi, this principle is basically followed.

It is also the same way to make spicy cabbage now.

First kill the water in the cabbage, let the cabbage enter a dehydrated state, and then spread the special hot sauce, so that the fresh and spicy taste can penetrate into the cabbage.

While the taste penetrates, the lactic acid bacteria will also ferment quickly.

When the spicy taste penetrates, the sour taste of natural fermentation will also form. This is the source of the hot and sour taste of spicy cabbage. During the pickling process, a drop of vinegar is not used, but it can make the cabbage have the most attractive sour aroma.

That's the beauty of pickling.

Lin Xu put the salted cabbage in the basin with the cut facing up, so that the salt water can seep into the cabbage layer by layer.

As for killing water, the more thorough the better.

"How long will it take, Xu Bao?"

Shen Jiayue watched quietly with her chin resting, and wanted to help, but Lin Xu was worried that the salt would hurt her hands, so she refused.

Not only did he refuse now, but he would also refuse the step of smearing chili on the cabbage after killing the water.

It’s okay to learn how to cook, but safety comes first, and you can’t get hurt.

Lin Xu covered the pot with a large pot lid, and said to Shen Jiayue:

"It's probably more than two hours. During the storage process, these cabbages have lost a lot of water, so it doesn't take too long to kill the water."

Shi Wenming looked at the remaining sweet potatoes and pumpkins and asked:

"What about these two, Xiao Xu? What are you going to do?"

The pumpkins are grown by myself in the scenic area. They are big and sweet. When winter comes, Chen Meijuan deliberately picks up hundreds of catties and puts them in the storage room for winter storage, so that Lin Xu can eat them when she returns home.

But she stored too much, so although she ate some in the past few days, it was still much worse than what she had stored.

These old pumpkins are all sweet and noodle, both in texture and taste.

So Shi Wenming really wanted to know how Lin Xu would deal with it.

There are also more than 100 catties of sweet potatoes waiting to be processed. If it is winter, these sweet potatoes will be eaten by several families.

But now that the weather is getting warmer, water has already seeped from the surface of the sweet potatoes. If this continues, the sweet potatoes will start to rot soon.

Lin Xu said:

"It's a pity to throw away the pumpkin and sweet potato. Let's make some dried pumpkin and sweet potato later, and boil the rest into pumpkin candy and sweet potato candy respectively."

Shi Wenming's eyes lit up, and he thought this method was good.

Dried pumpkin was the main snack when I was a child. At that time, every autumn, every family would choose to pick a few old pumpkins from the pumpkin field on a sunny day. After removing the skin, cut them into rings and hang them in the sun to dry.

After several days in the sun, when the pumpkin shrinks greatly and becomes soft and dry at the same time, steam it in a pot to soften it, and then dry it again.

In this way, a piece of dried pumpkin with a flexible, strong, sweet and delicious taste is completed.

It is said that the most delicious dried pumpkin needs to be steamed and dried three times to fully stimulate the sweetness of the pumpkin, and it can also make the pumpkin taste better, and it even tastes silky.

But Shi Wenming had never eaten it, and the elders were not so busy when they were young.

Everyone goes out early and returns late every day to tend the crops, just to fill their stomachs.

Dried pumpkins are just snacks for children, but we can't delay the crops in the field because of this.

Shen Jiayue said with a smile:
"I have eaten dried sweet potatoes, and there are a lot of them sold online, but I haven't eaten dried pumpkins yet."

Lin Xu placed the chopping board on the table in the yard, then put the washed old pumpkin on it, and began to peel the pumpkin with a kitchen knife.

Just as Shen Jiayue was about to try with a scraper, Lin Xu stopped her:

"The skins of these old pumpkins are very hard. Don't do it, be careful not to cut your hands... You can turn on the all-in-one roasting machine in the kitchen, and put the pumpkins directly in to dry later."

Dried pumpkins in summer can be exposed to the sun.

But in winter, the pumpkin will probably rot and deteriorate before it is dried in the sun.

In the sunshine at the moment, it is okay to dry the quilt and dry the clothes, but it is somewhat reluctant to dry the pumpkin, so I still use the power of technology to dry the water of the pumpkin little by little.

The principle is the same as the sun exposure, but the difference is that the sun exposure takes several days, while the roasting machine can be done in one or two hours, which is very troublesome.

Just as Shen Jiayue entered, Chen Meijuan, who had arranged work for the staff, came to the restaurant. Seeing Lin Xu busy, she came over with a kitchen knife to help.

My son is going back to the capital tomorrow, so I can stay with him for as long as I can.

When I was young, I hoped every day that my children would grow up and become useful, and start their own careers.

Now that the child has a career, he cannot stay with his parents.

Lin Xu noticed his mother's expression and said with a smile:

"Don't you want us to go? We are young, and we can't just eat and drink like this at home all day. There are a lot of things waiting in the capital. Besides, aren't you and my dad going to the capital soon? Waiting for you to Zhangluo."

These words eased Chen Meijuan's mood.

Yes, there is also the Ginkgo Garden, which will open this spring, and I will have to work with Lao Lin later, introducing small animals and arranging people to take good care of them.

The son is right, there are a lot of things.

Keep fighting. After another two years, the family will have no foreign debts, have grandchildren, and go to the capital to take care of the elderly. The family will be lively and lively, and they will no longer endure the pain of separation.

After making up her mind, Chen Meijuan's mood eased.

Lin Xu scraped off the skin of the pumpkin, and scooped out the flesh of the pumpkin with a spoon.

These are old pumpkins, so the pumpkin seeds are very plump. Lin Xu put them aside, he can wash them later, and use salt to make salt-baked pumpkin seeds, which should taste very good.

"Wow, there are so many pumpkin seeds, can these be eaten?"

Xiaolei and Chen Shaokang strolled over from the reservoir. Shen Guofu helped Chen Meiliang collect the net just now, and the group of young people followed.

But after waiting for a long time without seeing the fish, they were impatient, so they wandered back to the restaurant.

Well, no matter what fish is caught, it will be cooked by the cousin in the end. If that is the case, then just stay by the side of the cousin, how simple it is.

Lin Xu said:

"You can't eat it yet, but if you are free, you can grab some water and rub out these pumpkin seeds. I will make a salt-baked pumpkin seed for you later."

Haha, it was right to come to look for my cousin.

Chen Shaokang went to pick up the water with a basin in his hand, Xiaoxun put all the dug out pumpkin flesh into the basket, Xiaolei took Shi Moli and picked up the pumpkin seeds scattered on the chopping board beside him.

After digging out the pumpkin pulp, Lin Xu cut the pumpkin open.

Because it was put in the roaster, he did not cut pumpkin rings suitable for hanging to dry, but cut pumpkin pieces about three centimeters wide and ten centimeters long.

In this way, it is convenient to place in the roaster and to bake.

If it is too large, the difficulty of baking will increase exponentially, and if it is too small, the whole pumpkin will shrink into a small piece after drying, which is inconvenient for steaming and secondary drying.

After cutting it, he put it in a basin, carried it to the kitchen, opened the oven, pulled out the grid baking tray inside, put the pumpkin in pieces, set the temperature and time, and started baking.

The baking temperature should not be too high, you have to take it slowly, otherwise the pumpkin will not be baked through.

Get your oven set up and it's time to make sweet potatoes.

But at the moment the oven is occupied, so the plan to bake dried sweet potatoes can only be put back.

Having nothing to do, Lin Xu brought an apple and a Sydney, as well as condiments such as sugar, ginger, garlic, dried chili noodles, etc., to prepare the spicy sauce for pickled spicy cabbage.

Peel and wash the garlic and ginger, wipe off the water, change the knife with the peeled and cored Sydney apples, and chop them all into fine pieces.

Then add dried chili powder, sugar and salt.

Stir it first, then pour some cold boiled water to make a thicker paste.

In this way, the sauce for pickling spicy cabbage is finished.

Red pepper, garlic and ginger set the spicy base tone, the sourness of lactic acid fermentation adds flavor, and the sweetness created by cabbage, sugar, apple and pear becomes the soul of spicy cabbage.

In fact, on this basis, various ingredients and ingredients such as fish sauce, minced fresh fish, beef bone soup, glutinous rice flour, and crushed peanuts can be added to increase the flavor of spicy cabbage.

But Lin Xu doesn't like making it so complicated. He thinks that the less seasoning, the more you can taste the original taste of the food.

Too much seasoning will only have the opposite effect.

"Meow!!!"

As soon as the chili sauce was adjusted, there was a sound of dun dun not far away.

After the little guy ate the meat in the morning, he jumped onto the wall of the pigsty in his free time. He was very curious about the new big guy. He yelled at the iron cage a few times, but the lion-headed goose inside ignored it.

The little fat cat didn't know if it was swollen, or because it felt like an idiot despite its bulk, so it jumped onto the iron cage.

With this jump, the lion-headed goose inside turned over violently, the iron cage overturned, and Dundun also fell to the ground.

"You are really good and playful. I told you that this big goose is not something you can mess with. I must listen..."

Shen Jiayue lifted the iron cage up, and then hugged Dundun in her arms, telling the little guy to leave, so as not to be bitten by a big goose later.

"The goose's mouth is very powerful. If the hair on your butt is bitten off, it depends on what you will do."

This made Dundun's hind legs tremble, and his expression when looking at the lion-headed goose also changed.

Just as he was talking, Zhang Chunsheng drove his electric tricycle and brought some geese and ducks to the courtyard of the restaurant:
"Xiao Xu, I've bought all the ducks and fat geese, should I wait for the slaughter now?"

Lin Xu thought for a while and said:
"Slaughter now, I will teach my uncle how to make salted duck and soy sauce duck first, and then I will make flame drunk goose around noon."

Chen Shaokang pointed to the lion-headed goose in the cage and asked:
"What about the goose? What are you going to do?"

Lin Xu thought for a while and said:
"You might as well kill it and cook it as braised goose."

Originally, he wanted to keep it, but Dundun touched it from time to time, so he had better eat it, and just gave it a taste of goose blood and lion's head goose's foie gras.

Well, I've eaten French foie gras, it's time for a change.

When Zhang Chunsheng heard this, he and Shi Wenming immediately started to work. The two boiled the water, let the blood out, and slaughtered a few geese and ducks in a short time.

Duck blood and goose blood are served separately.

Lin Xu scooped out a spoonful, put it in a pot and stewed it over water. As for the duck blood, add rice wine and salt, and stir well.

Stir-fry old tofu at noon, pour duck blood into it when it is about to come out of the pan, and make duck blood tofu.

It is said that this way of eating is delicious and delicious. Lin Xu had no chance to try it in the past, but today he happened to have duck blood, so he made it to try the taste. If it is delicious, this is another special dish.

At this moment, Chen Shaokang and the others have washed all the pumpkin seeds.

There is almost a small basket.

Lin Xu took it to the kitchen, put two packs of large grains of sea salt into the pot, fried it dry first, and then poured the pumpkin seeds into it.

There is moisture on the surface of the pumpkin seeds, and the salt inside shows signs of melting as soon as they are poured in.

However, under constant stirring, the water on the surface of the pumpkin seeds evaporates quickly, and the melted sea salt dries out again.

Continue to stir-fry, and after a while, the pumpkin seeds have been fried dry, and there is a rustling sound when they are turned over, and at the same time, there is a fragrance wafting out.

Lin Xu was worried that it was over-fried, so he turned off the fire and continued to stir-fry with the residual heat in the pot. When the temperature dropped, he used a large colander to take out the pumpkin seeds.

He picked one up and tasted it. The saltiness of the sea salt was mixed with the aroma of pumpkin seeds. It tasted good, but the pumpkin seeds were still a little hot at the moment, and the taste was not so crispy.

It tastes better when the temperature drops completely.

After frying the pumpkin seeds, the huge lion-headed goose was also plucked with the help of everyone.

Zhang Chunsheng said:
"This goose looks really good, big and fat, like a swan."

Compared with ordinary domestic geese, lion-headed geese are not only bigger, but also have a head that is almost the size of an adult's palm, and a goose's neck that is almost as thick as an arm.

Shen Jiayue compared with her hands and said:
"No wonder the goose head of lion head goose can sell for thousands of dollars. It's so big, it looks delicious."

While she was speaking, Dundun also stretched out his paw and patted the goose's beak, successfully avenging his revenge in the spirit of Ah Q.

Chen Meijuan asked:
"Xiao Xu, is it troublesome to make braised goose?"

"No trouble, as long as the material is enough, it's not difficult to make."

After Lin Xu finished speaking, he began to slaughter.

After the goose has been plucked, the goose must be disembowelled and its internal organs quickly removed, otherwise the smell of the internal organs will seep into the goose meat.

All the internal organs were taken out, and the throat was also pulled out, and the abdominal cavity was washed with clean water to remove the blood, and the fat goose was cleaned up.

Shen Jiayue looked at the huge foie gras and said with a smile:

"This foie gras is as big as Dundun's head, can it finish it?"

"I definitely can't finish it, just steam half of it later, and put the remaining half in the pot when the goose is ready to marinate, and marinate it too."

Lin Xu returned to the kitchen with the goose, ready to start marinating.

Braised goose is not only a famous dish in Chaoshan, but also selected as one of the top ten famous dishes of Cantonese cuisine. In the entire Lingnan area, braised goose has a high status.

As for Chaoshan, there is a saying that "no goose, no banquet".

This delicacy is very popular, and many Chaoshan people will never forget it even if they go overseas. They list Chaoshan braised goose as the top three must-eat dishes when they return home.

When he came to the kitchen, Lin Xu first scrubbed the goose skin with salt, which can not only remove the stains in the pores, but also make the marinated goose skin smoother and tenderer.

In addition, scrubbing with salt can also make the goose meat firmer and taste better.

After scrubbing the goose and hanging it aside, Lin Xu began to adjust the brine.

The brine used to make braised goose is different from other dishes. The brine of braised goose is mainly made of soy sauce and rock sugar, supplemented by galangal, dried onion, cardamom, fish sauce, garlic, pig fat and other seasonings and ingredients. become.

Compared with ordinary brine, the brine used to make braised goose has a thicker color and a richer sweetness, and even has a sweet and salty feeling.

At the same time, the proportion of spices is less than that of ordinary brine, and more attention is paid to the original flavor of the ingredients. The Chaoshan braised goose made from this kind of brine can be unique and become a representative dish of many Cantonese dishes.

Lin Xu put the spices to be used, such as pepper, star anise, cinnamon, cardamom, grass fruit and other spices, into the pot to roast the aroma, and then put them into the marinade bag.

The proportion of spices is very small. The main flavor of this dish comes from galangal, which is ginger. This medicinal material makes the braised goose more flavorful and is an indispensable ingredient in the preparation of braised goose.

In addition to ginger, whole grains of garlic, shallots, coriander root, lemongrass and other ingredients should be prepared.

After everything was ready, Lin Xu added broth into the pot, and put in the ingredients, ingredients and fatty pork to cook in the pot.

When boiling, add fish sauce, dark soy sauce, light soy sauce, rock sugar, and table salt. First add the flavor of the stewed soup, and then cook it slowly over low heat to blend the flavors of the ingredients and seasonings together.

Only in this way can the braised goose be more delicious.

Taking advantage of the stewed soup, Lin Xu cleaned the fat from the stomach of the goose and put it in a wok, added a little water, and used the method of refining lard to refine the goose fat.

Chen Meijuan, who originally planned to learn crafts from her son, asked curiously:

"Is this goose oil useful?"

Lin Xu pointed to the stewed soup and said:
"When you put the goose in the pot later, pour in the goose fat, and the stewed goose will be more oily and delicious."

Soon, the goose oil was refined.

Officially started to make Chaoshan delicacy - braised goose!
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Chapter 3 is here. I have been typing a lot in the past two days, and my fingers are a little numb. I hope it is not tenosynovitis.This chapter is 5200 words, ask for a monthly pass, brothers!
(End of this chapter)