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

Chapter 570 The smoked lo-mei tastes really special!Killing fish in the Northeast! 【Happy New Year's Eve】

"Old Yuan, I'm here to wish you New Year greetings!"

Before Dai Jianli entered the kitchen, he yelled at the top of his voice.

As the saying goes, the first lunar month is the year, and it is easy to be kicked out under the banner of stealing a teacher to learn art, but if you want to say New Year's greetings, Yuan Debiao has to greet him with a smile even if he is unhappy.

Lin Xu feels that every time he visits with Lao Dai, he can feel the thrill of dancing on the tip of a knife.

This head chef is different from his senior brother, who generally likes to scratch things, and take back whatever is good when he sees it.

But Dai Jianli is a typical fun guy.

Basically everything he does is for fun.

For example, at the time of engagement, when he was making boiled fish in building No. [-], he deliberately turned off the hood, causing the whole kitchen to look like it had been hit by a gas bomb.

Such a person was not killed, really thanks to the law.

Lin Xu whispered:

"Brother Dai, isn't it good for us to do this?"

Dai Jianli made a haha:

"It's okay, it's okay, Lao Yuan is an open-minded person, and he doesn't care about it."

As soon as they walked into the back kitchen area, they saw Lao Huang who was busy weighing the ingredients, and Yuan Debiao, who was tall.

Dai Jianli walked over and said with a smile:

"Old Yuan, happy new year, brother Lin and I wish you a happy new year. Look, brother Lin also brought you Wuliangye and some snacks."

Yuan Debiao smiled at Lin Xu:
"Welcome Supervisor Lin to come to our Building No. [-] to inspect our work."

After speaking, he said to Lao Dai:

"Since Supervisor Lin has arrived, there is nothing wrong with you. Get out, get out, every time you come to our No. [-] building, nothing good happens, and today is definitely no exception."

Old Dai smiled:
"Why do you drive people out? Lao Huang said that you are making smoked chicken here today. It just so happens that brother Lin has never eaten Northeast smoked chicken, so I brought him to taste... Is there anything we can't see?"

Old Huang beside him trembled all over.

Damn it, it's fine if you sell me, but you actually sell it face to face.

If it weren't for murdering and breaking the law, I really want to sink you into the Shicha Sea to feed the fish.

Yuan Debiao glanced at Lao Huang next to him, and then said:

"If there's anything you can't see, let's discuss it together later."

Lin Xu on the side struggled to hold back a smile.

Old Dai's sentence "There is nothing we can't watch the steps" is full of tea flavor. With this trick, even if he travels back to the palace drama of the Qing Dynasty and becomes a concubine, he can still live two more episodes.

After checking the data of all the ingredients, Lao Huang packed up the receipts, kicked Lao Dai, and left in a hurry.

Yuan Debiao led the two of them inside.

"It's a coincidence that I'm here. Today, I'm going to teach the chef how to make bacon. Please give me more advice."

"Don't worry, Lao Yuan, based on the experience I have accumulated from visiting the store, I will definitely be able to help you check it out."

Walking into the kitchen, Lin Xu saw a few helpers cleaning up white-striped chickens. These chickens are small in size, but their paws are rather big. You can tell at a glance that they are free-range chickens, or free-range chickens with firm meat. chicken.

These chickens have been disemboweled and soaked in clean water, one is to remove the blood, and the other is to clean up the bits and pieces of the chickens.

For example, the fluff on the tips of chicken wings, the outer membrane on chicken feet, the hair roots in the pores of chicken buttocks, etc., all need to be carefully cleaned.

Especially around the chicken buttocks, you should squeeze it hard to squeeze out all the hair roots and residual blood, so that the chicken will not have any peculiar smell.

In addition to these chickens, there are also several other ingredients such as elbows, large intestines, and pork belly.

Don't say it, today is really here.

With so many ingredients, let alone whether you can learn the techniques, at least you can enjoy it.

Especially smoked sausage and smoked elbow, the taste makes people drool.

After turning around, Yuan Debiao said:

"There's nothing to see in the first half. It's just ordinary marinated. It's no trick for you to marinate the ingredients well. There are only a few kinds of marinated ingredients. Let's drink tea first, and wait until the marinade is almost done. come over."

The focus of bacon dishes is on smoking, without the step of smoking, it is basically ordinary stewed meat.

Chefs at Yuan Debiao's level no longer do specific work, that is, they only come to check when the meat is marinated for smoking.

Although Building No. [-] is not as famous as other buildings, it is also full of talents, so there is no need for him to do it.

Lin Xu followed Yuan Debiao to the tea room next to the back kitchen.

The three made hot tea and chatted while drinking.

Not long after, Xie Baomin came to talk to Dai Jianli about the opening of Tandian Store. Although their program of Tandian was being updated all the time, they were all previously saved drafts.

Now that the manuscripts have bottomed out, and the Lantern Festival is coming soon, it is time to start work and continue to find faults.

"Then let's each notify the photographers and let's start working directly. Do you want to participate, Lao Yuan? If you want to take pictures of Tandian, follow along first, and then find some Northeast restaurants to practice your skills. You can start."

There are too many restaurants in the capital, and countless restaurants can be found in the capital for various cuisines and local dishes.

Yuan Debiao, as a chef at the pinnacle of Northeast cuisine, is understandable for helping to control the quality of his hometown cuisine.

Dai Jianli really wanted to pull him into the water:

"Old Yuan, you know more about Northeast cuisine. It's time to purify the Northeast cuisine in the capital. With your size, ordinary stores don't dare to provoke you. It's very safe."

Yuan Debiao was really moved.

He went to "Flavours of the World" to shoot dishes before, but he was not used to the way of explaining the tutorials in detail.

Northeast cuisine is relatively rough, and the steps are not so strict, but the partner in the show is Qiu Zhenhua, who is good at fineness, and the two of them rarely call, and the effect of the show is average.

It's different for Tandian. Yuan Debiao is big and has a unique sense of humor from Northeast people. In addition, he has enough professional knowledge. Such a person should be more effective when doing shop exploration programs.

"Since you are all pushing, then I will try to shoot two episodes and see your rhythm first."

There are routines for filming shops. As long as you master the skills and have enough professional knowledge, you can basically make a name for yourself on the Internet.

When it was almost eleven o'clock in the morning, the lo mei was ready.

Everyone walked out of the tea room and began to observe the most important step in bacon - smoking.

In the kitchen, a large iron pot has been prepared. Next to it is a large grate filled with braised meat. There is a handle on the grate, which can be put directly into the pot.

Yuan Debiao said:
"Smoked meat is divided into cold-smoked and hot-smoked. We usually use hot-smoked, which is faster and has a strong color, but it is difficult to master, and there is no way to remedy it if it is over-smoked."

The biggest difference between hot smoking and cold smoking is that hot smoking is to heat the iron pot red first, then put the prepared white sugar into it, then quickly put the grate filled with marinated meat, and cover the pot.

After about 1 minute, it's almost time to cook.

Lift the lid off the pot and take out the lo mei to dry.

Hot smoking has very high requirements on the experience and technique of the chef, and the amount of sugar used must be adjusted in time according to the amount of ingredients and the temperature of the iron pan.

"Beginners are best not to use hot smoke, not only because it is easy to overturn, but most importantly, it is easy to burn."

If you think about it, the red-hot iron pot is sprinkled with sugar in a panic, and then put on the stewed meat. If it touches the pot during this process, it will at least be scalded to create a big burnt bubble.

If there is too much sugar, the bitterness of the smoked lo-mei is too strong, which is basically equivalent to ruining a pot of lo-mei.

Therefore, Yuan Debiao recommends cold smoking.

This is relatively simple, quicker to get started, and can flexibly control the degree of smoking of the lo-mei.

According to the length of smoking time, lo-mei is divided into three stages: golden yellow, tender red, and date red. In the process of cold smoking, novices can easily master it, so Yuan Debiao recommends it.

Dai Jianli asked:
"Is the same sugar used for cold and hot smoking?"

"It's different. Soft white sugar is used for hot smoking, and the effect of smoking is better; white sugar is used for cold smoking, and the structure is looser, and the heat is more easily released."

After Yuan Debiao finished speaking, he rushed to Xie Baomin and said:
"Old Xie should understand it very well. When he was in his twenties, he performed in front of my dad. After he left, my dad beat me up..."

Tsk tsk tsk, brother, has he ever done such a thing?

Xie Baomin smiled:

"You were young and frivolous at that time, who would have thought that you would not know how to do such a simple thing at that time. If you go back to the past, I will definitely not make bacon and let you get beaten."

Yuan Debiao smiled, and was just about to say old Xie Zhangyi.

Xie Baomin said:
"I make snow bean paste!"

Yuan Debiao: "..."

Dog, you don't think I was beaten hard enough, do you?

Snowy bean paste is a relatively difficult dish in Northeast cuisine. It needs to beat the egg white, wrap it with bean paste and fry it at low temperature, and let the egg white swell in the oil.

The whole process requires high cooking skills and experience.

When he was in his twenties, although Yuan Debiao was able to make Xuemian bean paste, but the appearance and taste were mediocre, and he was absolutely incomparable to Lao Xie.

Maybe when he left, the young Yuan Debiao would be hung up and beaten.

After the joke, Yuan Debiao looked at the apprentice beside him and asked:

"Is it oiled?"

"Flashed."

He said to Lin Xu:

"Before the finished marinated meat is smoked, it needs to be brushed with a layer of oil, which will help the caramel smoke to adhere to the surface of the skin, and the appearance will be better."

Lin Xu didn't expect to be so particular about it.

Learned another trick.

Yuan Debiao put a piece of tin foil on the bottom of the iron pot, and sprinkled half a bowl of white sugar on it according to the amount of stewed meat, and spread it a little when sprinkled.

Then put the grate filled with lo mei in the iron pot.

Everything is ready, put the lid on.

This is a typical cold smoking routine. After covering the pot, Yuan Debiao said to everyone:
"The next step is to smoke. This process is very short, so pay attention to observation."

After speaking, he turned on the stove under the iron pot and turned it to medium-low heat.

When hot smoking, the stove does not turn on the fire, as long as the iron pot is heated red, the next step is to turn off the fire and sprinkle sugar to start smoking.

And cold smoking requires slowly heating white sugar in a pot. The whole process is easier to control, and the degree of smoking is easy to control.

However, cold smoking also has disadvantages. The effect of this slow coloring is not as good as hot smoking.

Hot smoking is a sudden burst of caramel smoke, which adheres to the surface of the ingredients in a short period of time. The color is ruddy and looks extraordinarily beautiful.

Relatively speaking, cold smoked will be slightly worse.

Soon after Yuan Debiao started the fire, white smoke gradually came out from the gap between the lid and the iron pot.

When the white smoke became thicker, Yuan Debiao said:
"It's almost golden yellow right now, and when it starts to emit yellow smoke, the color of the smoke will turn dark yellow until it turns light red..."

As soon as he finished speaking, the white smoke turned yellow.

This shows that the color inside is also changing.

Dai Jianli asked curiously:

"Then when is the best time to cook?"

"When the color of the smoke starts to change from yellow to red..."

As Yuan Debiao said, he pointed with his finger. The smoke from the pot was indeed dark yellow at the moment, even reddened. He immediately lifted the lid of the pot.

A rich aroma of caramel and smoke wafts from the pot.

Bacon, done.

Amidst the smoke, Lin Xu saw that the previously colorless marinated goods inside had all turned into an attractive red color, as if they were pieces of meat stewed with sugar.

When it is different from the color of sugar, it has more caramel aroma and smoky taste, which is more characteristic and flavorful.

Xie Baomin said to Lin Xu:

"When observing the color of the smoke, pay attention. Because the color of the smoke floating out is scattered, it looks lighter than the actual color. Don't be fooled."

Lin Xu nodded, expressing that he remembered.

At this time, Yuan Debiao lifted the whole grate out of the pot, and Lin Xu took the opportunity to use the cooking learning card.

Soon, the system's prompt sounded in my mind:

"Consume a perfect-level cooking learning card to obtain a perfect-level general skill - sugar smoke."

Good guy, I didn't expect not only to learn successfully, but also to learn the general techniques directly. This is really good, and I can make similar dishes later.

Excited, Dai Jianli had already picked up a marinated egg that was reddened by smoke.

He took a bite in his hand and said to Lin Xu:
"Brother, try it quickly. The flavor of this egg is so good after being smoked. If I didn't catch up today, I might not be able to eat it."

The flavor of marinated eggs is much better than that of boiled eggs, plus they are smoked by caramel, which has an excellent flavor.

Lin Xu picked up an egg and tasted it, and was immediately attracted by the taste.

Caramel, smoky, marinated, egg... Various flavors are mixed on the small eggs, reaching the point of complete color, fragrance and taste.

If this egg is seen by the old man, he will definitely have a big glass of white wine.

Xie Baomin cut a piece of smoked large intestine, tasted it, and said to Lin Xu:
"Let's pack some when we leave later, and let the brothers and sisters taste it too. You may not be able to buy smoked eggs and sausages of this quality in the capital."

After all, the executive chef of Diaoyutai made it himself, and the appearance and taste are excellent.

My baby Shen really might not have eaten it.

Thinking of this, Lin Xu did not refuse.

Although it's not very good to eat and take, it's the same as Lao Dai's possession, but such a delicious delicacy should be given to the family to taste.

Yuan Debiao said:
"This kind of bacon is actually not suitable for eating after it has just been smoked, especially this kind of red smoked meat. It's more delicious."

After speaking, he picked up a small brush one by one, dipped in sesame oil, and spread it evenly on the top of the lo mei.

Applying a layer of sesame oil on the meat can retain the aroma, and at the same time make the color more shiny, look more beautiful, and look better.

It was almost noon now, and Dai Jianli said:
"What's for lunch today, old Yuan?"

Yuan Debiao said:
"They are making blood sausage stewed sauerkraut and pork stewed vermicelli over there. With this bacon, is it enough for you?"

Upon hearing this, Dai Jianli said:

"Anyway, you make snowy bean paste, how can you drink with only stewed vegetables? Old Xie and I are going to take you into the industry, and we will make a few more dishes to make a point."

It's not that he doesn't think it's okay to eat lunch like this, but he just wants to coax out of habit.

In addition, I also want Lin Xu to see how to make Xuemian bean paste.

After all, this is considered a relatively difficult dish in Northeast cuisine, and it is a dessert dish, which is more suitable for Lin Xu to learn.

Yuan Debiao did not expect this dog to be so difficult, he said:

"Snowy Bean Paste is too troublesome. I have to go to my aunt's house after lunch. I don't have enough time... How about this, let me make a dish of killing fish, and I will give you a taste of the Northeast version of Yusheng. The taste is no better than that of Shunde Fish are poor."

Killing fish?

Lin Xu was a little unfamiliar with the name of this dish.

Xie Baomin, on the other hand, became interested as soon as he heard it:

"Okay, let's kill the raw fish. I'll teach you when my brother wants to learn Xuemian bean paste."

After finishing speaking, he told Lin Xu about the origin of killing fish.

Killing fish is a popular fish and meat dish of the Hezhen people in Northeast China. They pay attention to eating live fish. Generally, when the Hezhen people come to distinguished guests, they will use killing fish to entertain them.

This fish recipe with original flavor is said to have been passed down for thousands of years.

Lin Xu asked curiously:
"Is this dish difficult to make?"

Since it is used for entertaining distinguished guests, it is natural to learn it, but if it is difficult, forget it, because Lin Xu does not plan to use the cooking learning card this time, but just wants to gain knowledge.

After all, even if you learn it, it is impossible to serve raw fish dishes in the store.

It's useless to learn it, you can only waste a card.

Yuan Debiao smiled and said:

"It's not very difficult, mainly because it has high requirements on the ingredients. It should be made with wild fish from the Northeast. Wild fish grows slowly, the meat is more porcelain, and it lives in cold water, so the umami taste is stronger and the aftertaste is obvious."

Sounds fancy.

Although Lin Xu is not interested in eating raw fish, but now he wants to experience this dish.

Yuan Debiao's food here is from the Northeast, and wild fish are still available. He quickly brought over a big carp weighing five or six catties, but this kind of carp is slightly different from the freshwater fish he usually sees.

This kind of fish grown in the cold water of Northeast China has more symmetrical lines, unlike the Yellow River carp in North China, which has a golden body and a broad body.

This fish has clean scales and a narrower body.

When held in the hand, the fish body is constantly shaking, and it looks very energetic.

Yuan Debiao looked at Lin Xu and asked:

"Brother Lin, do you want to taste the way the Hezhen people eat, or the Han people in the Northeast?"

This made Lin Xu a little curious:

"Are there two ways to eat this dish?"

Xie Baomin briefly explained to him:
"Hezhen people usually don't add side dishes to this dish, just pure fish slices and fish skin. Han people usually add some side dishes like cucumber shreds, which is a bit like cold salad."

Is there such a difference?
Then I want to try both dishes, okay?
--------

I have a bit of a cold, and I have been sleepy all the time. I slept for more than an hour after lunch before I relieved a little.Today's New Year's Eve, I wish you all a family reunion and happiness.This chapter is 5000 words, ask for a monthly pass, brothers!
(End of this chapter)