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

Chapter 593 A soup that looks good and tastes great——Snake Soup!Brother's advice! 【Subscribe】

"Xu Bao, does the snake soup take long?"

Shen Jiayue held a chicken paw and gnawed it slowly. After eating too many desserts, she suddenly ate this salty, fresh and tempting lo mei, which made people feel like their appetite had returned.

Lin Xu said:

"It won't be long, if you are hungry, eat something else first."

After speaking, he walked into the kitchen and started to clean up the snake.

Chen Yan, who was also eating chicken feet, looked at Shen Jiayue and asked:
"You eat everything like a Cantonese? This is a snake, and it has the same expression as eating chicken and duck."

Shen Jiayue tore off the tendons on the chicken feet with her teeth and chewed slowly:

"I don't discriminate against species. All ingredients are equal in my eyes. Unlike some middle-aged people who say they hate it, but when they eat, they want to hold a pot and pour it into their stomach..."

Chen Yan:? ? ? ? ? ? ? ?

"Puffers are relatively simple, just remove all inedibles. I'm not afraid of puffers, but snakes are relatively afraid."

Lin Xu's limit is to eat farmed non-venomous snakes.

"Of course it can be made into cold snake skin. It tastes stronger and more delicious than fish skin. What a wasteful thing you throw away. And even if you don't make cold snake skin, you can cut it into thin strips and stir fry."

Fish soup, chicken soup, duck soup, pork soup, mutton soup, etc., can all be made with this method.

Bring to a boil over high heat, allowing the aroma of the soup to blend with the aroma of the meat.

In addition to the chicken breast, the snake meat also needs to be put in lard to enhance the flavor later.

Pufferfish?

Chicken breasts are relatively woody, so when cooking with oil, lard is needed to increase the plump taste and aroma.

"Dundun is ready, you can take it down and feed it. If you like it, you can do it later."

This is done to bring out the aroma.

Lin Xu boiled the original soup of boiled snake meat, put the cut fungus shreds, shredded shiitake mushrooms, and shredded ham into the boiling water respectively, and put them into the snake soup together with the shredded fish gum after finishing the work.

He came outside with this plate of meat, poured it into the ceramic plate where Dundun ate, and handed it to Shen Jiayue:

Lin Xu: "..."

Master has mastered the eight major cuisines. After traveling around the country this time, his understanding and perception of local cuisine may be more profound. As an apprentice, he naturally has to keep up.

Regardless of people or other creatures, inhaling too much oxygen will lead to physical excitement and irritable temperament.

"Master...brother, eating wild animals is breaking the law!"

"Mine isn't ready yet, but I actually made the prickly one first. As expected, I forgot to have a baby when I had a baby..."

Many people have even reached the point where talking about MSG has changed their color. When they go to a restaurant to eat, they specifically emphasize that MSG should not be used, and they will call the mayor's hotline to complain.

In the kitchen, Lin Xu took out the snake that Lao Huang brought in the morning from the woven bag.

Then pour the snake skin in the basket, hold a spoon in the other hand, and stir it quickly in the pot, let the boiling water touch the snake skin for the first time, and scald the snake skin to death in the shortest time.

Soon, the water in the pot boiled.

When the chicken breast changes color slightly, take it out and control the oil. Do not fry it too much, otherwise the moisture in the chicken breast will be fried out and the taste will deteriorate.

Shen Jiayue said hello.

"Golden ring, silver ring, and glasses, these three kinds of snakes must be used. The water snake, brocade snake, and king cobra can be chosen as the second. The soup made with these five kinds of snakes is called five snake soup. Taishi is the official position of the inventor."

If you put it in front of you, there is a high probability that it will cause physiological vomiting.

Lin Xu poured all the snake soup into the casserole, while Xie Baomin took out the snake skin to drain the water, added coriander stalks, minced garlic, chili oil and other ingredients, and simply made a cold snake skin salad.

"Throw it away...can this still be cooked, brother?"

Local dishes, all kinds of ingredients may be encountered, and even ingredients such as cobras may be encountered.

The snake made in the store last time was very good, and Chen Yan ate very happily.

After Lin Xu finished speaking, he began to tear apart the snake meat.

This is good, I know how to do it, there is no need for me to demonstrate.

Well, the burden of inheriting the master's school is entirely on the younger brother. Although our old Xie is just watching the fun, we still have to contribute, otherwise what will happen if we are kicked out of the teacher's school by the master later?
With this in mind, he drove to Linji Food in a hurry.

Xie Baomin added a tablespoon of cooking wine into it, turned up the heat on the stove to the maximum, and kept the water in the pot boiling violently.

Cut the scallions and ginger and marinate them with light soy sauce, then pick out the scallions and ginger, add egg whites and mix, sprinkle a little potato starch, and hang a thin layer of starch paste on the shredded pork.

Fried flour?
The red beef stew that I picked up today has the practice of frying flour.

"It's so soaked, no matter how cold it is, it's delicious."

Believe it or not, I stabbed your throat with a chicken paw?

After Xie Baomin finished speaking, he picked up the stripped snake skin, put it into clean water and began to wash it.

"Use eel, the taste of eel is relatively close."

Lin Xu smiled, went back to the kitchen, and started making snake soup.

The scales on the surface of the snake skin have been scalded off, but it still needs to be washed several times to prevent the scales from being mixed in and affecting the taste of the dishes.

There are as many ways to eat fish skin as there are snake skin.

Shen Jiayue had finished eating the chicken feet at the moment, and was holding her mobile phone, picking out the photos she took while climbing the mountain.

But I have never tasted snake soup. I have been to the south countless times, but I dare not drink it because of my timidity. Now that my brother-in-law made it, let me try it for some face.

Soon, the girl's yelling voice came from the stairwell:
"Hey boy, let's get up and eat!"

Although the process of killing the snake is a bit scary, and the twisting of the killed snake makes people feel a little physically uncomfortable, but the cooked snake meat is still good.

When the two soups met lard, they immediately turned into a thick soup like milk.

"Well, I haven't eaten snake meat yet, give it a try."

"Junior brother, what are you going to do with these snake skins?"

Although these farmed snakes are not poisonous, Lin Xu does not want to be bitten while handling them.

Not to mention cooking soup by hand, just thinking about these kinds of poisonous snakes made him feel sick all over.

Lin Xu set up the frying pan, poured lard into it, and prepared to oil the chicken breast.

Zhu Yong looked at the stripped snake skin with a troubled expression:
"I always feel that eating snakes is physically uncomfortable. Can I use other meat instead?"

After boiling for a while, start seasoning.

Snake soup cannot be eaten cold, otherwise it will have a fishy smell.

Xie Baomin looked at the specially served snake meat and asked:

Finally, pour in some cooking oil and mix again, which can effectively prevent the chicken shreds from sticking.

If you miss it, Master will call and scold you later.

Boil water in a pot, as much water as possible, so that the snake skin can be blanched quickly. In order to prevent the taste from being crisp, you also need to put a small spoonful of baking soda into the pot.

Wash the snake section and put it into the pot, add green onion and ginger, add some cooking wine, and start cooking.

He turned off the fire, took out the snake meat inside with a colander, put the stuffed food aside, and washed the rest with cold water to lower the temperature and increase the taste of the meat.

The higher the temperature, the more smooth and delicious the snake meat will be.

Cut the snake skin into narrow strips about ten centimeters long, cut them into a basket, and start preparing for blanching.

The two dishes are ready, and the dinner is ready.

Xie Baomin walked over to have a look, and then turned the heat on the stove to the minimum, so that the soup in the pot changed from boiling to boiling.

You can visit the store at any time, but there are not many opportunities to help the younger brother.

Walking into the kitchen, seeing the peeled snake skin, the twisting snake tail and the nervously twisting snake head, Lao Xie couldn't help but click his tongue:
"Excellent, Junior Brother, do you dare to kill a snake?"

"Sooner or later, you have to take this step, why don't you just exercise more."

But now the civet is fasting, and it is replaced by chicken.

As soon as Lin Xu heard this, he lifted the lid of the pot and took a look. The snake meat was indeed cooked through.

The buds on the branches, the tips of grass sprouting on the side of the road, and the occasional splashes in the water all indicate that spring is coming, everything is recovering, and it’s time to dig wild vegetables and catch small fish.

To make snake soup, you need to cook the snake meat first, and then tear the snake meat into filaments by hand.

"Is this for Dundun?"

So now let's get used to it with a non-poisonous snake, so that I won't be too scared to get close when Master teaches.

Xie Baomin at the side said:
"Yes, lard is very important to make snake soup, and broth is also very important, but the most important thing is to put some original soup for cooking snake meat. Without original soup, there will be no snake flavor, and it will not taste good."

"Don't be so full of words. Southerners are also very good at eating rats. They even eat live rats. Are you not afraid?"

It is said that in the past, civet cats were used to boil the meat, tear it into filaments like snake meat, and cook it in high broth.

Lin Xu disassembled the meat and put it aside, then disassembled Dundun's portion of snake meat, completely removed the snake's spine and fishbone-like ribs, and then poured a little bit of the original soup used to cook the snake meat.

Lin Xu said:

The oil in the pot was heated up, and Lin Xu put the shredded chicken breast into the pot.

While cooking the snake meat, Lin Xu took a piece of soaked fish maw, cut it into thin strips with a kitchen knife, and soaked it in broth.

While boiling the water, he took a basin of cold water and put a box of ice cubes in the basin. The scalded snake skin should be scooped into the ice water as quickly as possible. The skin stays crisp and tender.

After all the meals were served, Xiao Jia, who had been eating snacks outside, looked strange, got up, picked up the camera and came over, looked at Xie Baomin and asked:
"Mr. Xie, how about we visit Linji's staff meal?"

Then I prepared the matching ingredients such as fungus shreds, shiitake mushrooms, etc. These are rich in taste and flavor, making the snake soup more delicious.

Then add water starch to increase the viscosity and taste of the snake soup, making it smoother to drink.

Hearing the eel, Zhu Yong's expression recovered a lot. Although the snake is similar to the eel, it gives people a completely different feeling, and there is no such strong sense of fear as the snake.

Lin Xu smiled, not really daring, this is just the snake-killing skills attached to the method of exchanging snake soup, with these skills, he can kill the snake quickly.

In addition to lard, another one that is disliked is monosodium glutamate.

Lin Xu frowned into the word Chuan.

Shen Jiayue complained, put down her phone, and went downstairs with a plate.

Xie Baomin said:
"It's okay to get used to it. If Master teaches you how to make Taishi Five Snake Soup later, it will come in handy."

Today I ate Zhuang Yizhou's stewed lamb skin with skin and chicken feathers with garlic. In addition, there was chicken porridge made by Qin Wei following Lin Xu's method.

Lin Xu poured the snake soup into the heated casserole, which can keep the heat to a maximum and also facilitate secondary heating.

There were snakes in the kitchen, and no one dared to take it lightly. Wei Gan put the snake into a woven bag, and then put the woven bag into a glass jar with a lid.

Lin Xu asked curiously:
"Is this the way Western food is cooked?"

Today I was going to visit a new Chinese restaurant that is said to cost around [-] yuan per capita, but Xie Baomin changed his mind immediately after seeing the news from Moments.

Five snake soup?
Lin Xu asked:

"What kind of snakes are there?"

In order to prevent the snake from dying, he deliberately brought the spare oxygen generator used in the aquarium downstairs, and extended an oxygen tube into the glass tank.

But when Lin Xu came to work, he had already withdrawn.

Xie Baomin smiled and said:

In snake soup, shredded chicken is an essential ingredient, which not only enriches the taste, but also makes the snake soup richer and more delicious.

Xie Baomin wiped his hands, looked at the snake meat in the pot next to him, and asked curiously:
"It's almost there? Don't overcook the snake meat. If the snake meat is overcooked, the taste will be almost tasteless."

After putting it in, press a large colander on it, and completely immerse the snake skin in ice water to prevent overheating and lose its crisp taste.

After washing the snake skin twice, Xie Baomin scrubbed it with white vinegar, washed it clean, and began to modify the knife.

Krait?
Coral snake?
cobra?
Cobra?

Xie Baomin smiled and asked:

"Snake meat is relatively tender, and it is easy to dry out the snake meat when cooked on a high fire, so the best way is to stew it on a low heat."

As for the wild venomous snakes, they are still the famous killer snakes, so forget it.

Not to mention, puffer fish is also a highly poisonous ingredient, but people in the Yangtze River Delta region like to eat it.

"Junior Brother, I was terrified when I heard about poisonous snakes. What are you going to do if I teach you how to cook puffer fish later?"

Xie Baomin smiled:

Just as he was about to change the subject, the water in the pot boiled.

He set up the frying pan, added half a teaspoon of lard to the pan, heated it up, poured the disassembled snake meat into it, and stir-fried it a few times to let the snake meat absorb the aroma of the lard.

What's more important?

The practice of snake soup is actually applicable to all meat soups. Basically, the meat is first boiled and broken, and then the knife is changed or the bones are removed. After the dismantling is completed, the broth is added to make a thick soup.

If you really want to talk about this, I suggest you find my father-in-law. He has recently lost weight, and it is suitable to participate in discussions on similar topics to reduce appetite.

I don't even need to talk about the practice, I use the points to redeem it, and I can directly exchange the practice, and even the steps of explaining can be saved.

In addition to these, Lin Xu also brought a large piece of chicken breast and cut it into thin strips with a kitchen knife.

Carefully take out the snake, kill it according to the method taught by the senior brother last time, peel off the snake skin, and cut it into long sections about fifteen centimeters long and short while the snake is still twisting.

Xie Baomin was free, looked at the other ingredients prepared by Lin Xu, and asked curiously:

After going in, stir it twice with a spoon to let the shredded meat spread out.

"Lard, monosodium glutamate, 5G signals, wireless WiFi, computer radiation, mobile phone radiation, etc., basically follow the principle that the lower the education, the greater the harm. Of course, there are such fools with high education. Last year, the two people downstairs The couple of graduate students asked us to turn off the router because the wife was pregnant...so I thought she was pregnant with the child of my router."

Xie Baomin beat the foam out with a spoon, then took a large colander, scooped out the snake skin inside, shook it to control the excess water, and then poured it into ice water.

Baking soda can make the snake skin taste crisp and delicious than ordinary.

Xie Baomin said:
"I was going to shoot Tandian. Just now, I saw that Xiao Wei posted on Moments that he was going to make snake soup, so I came to have a look. My junior brother was terrified of snakes last time. Why do you take the initiative to start making snake soup now?"

Remove the cooked snake meat by hand and remove the snake bones.

Don't worry about the chicken breast being undercooked, because it will be stewed with snake meat next.

Creamy mushroom soup, beef stew and other dishes in Western food all have the operation of frying flour with butter.

Lin Xu said:

"You don't necessarily have to learn it. When your cooking skills reach a certain level, the master will explain the steps, and you should be able to remember them. You don't need to do it."

Wait for the soup to boil again, put a little lard on the surface, turn off the heat and take out the pot.

For Chinese chefs, lard is really a treasure, and many dishes are inseparable from the blessing of lard, but in daily life, lard is the most despised fat.

Put two teaspoons of salt, two teaspoons of pepper, and one teaspoon of white sugar into the pot.

While busy, Xie Baomin took photographer Xiao Jia upstairs.

So now she wants to see if the snake soup is so delicious.

Xie Baomin was stunned for a moment, then said:

"No, many milk soup dishes in Chinese food have similar operations. Although Western food also has them, the emphasis is different. Western food requires fragrance, while Chinese food requires color."

But Chinese food is different. Chinese food does not rely on flour to add flavor. It is purely matched with a color to make the milk soup look better.

Then pour the boiled broth into the pot, and pour some original soup for cooking snake meat.

Grab and mix evenly, so that all chicken shreds are covered with starch paste.

Xie Baomin at the side said:
"Next time I will make snake soup. Before frying the snake meat, you can fry some flour with lard, so that the milk soup will be more effective and the aroma will be stronger."

The firepower of the professional stove is very strong, and the water in the pot boils again after a few seconds. When boiling, there is still a lot of white foam.

The good baby is complaining, so I have to make the snake soup quickly.

"Brother, are you going to take pictures of Tandian?"

Lin Xu felt that although it is important to learn how to cook, it is more important to abide by the laws and regulations. We should not trample on the law just because of a momentary appetite... Besides, facing these kinds of snakes, there is no appetite.

Brother, let's talk about dinner.

"Okay, you sit across from me, adjust the camera and let's start... Don't forget to record the title later, when recording, take all the photos of Lin Ji, and make them brighter."

If you haven’t eaten the new Chinese style that costs 3000 yuan per person, then let’s explore Lin Kee’s staff meals.

However, since it is a restaurant for Tanjunshidi, it is natural to help advertise as much as possible. This is the only restaurant that no one will doubt and complain about how to boast, especially the staff meal, which has become a legend in the catering circle.

Everything is ready, shop exploration begins!
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This chapter is 5000 words, the last day of January, ask for a monthly pass, brothers!Now it's 1, I don't know if I can rush to 5500 monthly tickets~~~~
(End of this chapter)