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

Chapter 612 Grandpa Cai Sen: How can you eat protected animals? It's against the law! 【Subscribe】

Seeing that Lin Xu was going to make the winter melon version of the bear's paw, Chen Yan hurriedly replaced the cameras with new memory cards, ready to shoot.

This has to be filmed, even if it cannot be edited in the feature film, it can be sent out as an Easter egg separately, and netizens will definitely like it very much.

Soon, Lin Xu brought a piece of wax gourd.

When he started to do it, Shen Jiayue asked:
"Is this difficult to do?"

"It's not difficult. Carve the wax gourd into the shape of a bear's paw, fill it with meat stuffing, fry it first, then simmer it, and finally collect the juice under high heat. This is done."

From Lin Xu's point of view, the difficulty is not that great at all. Apart from Sai Xiong's paw, Su Dongpo meat can also be made by this method, but the meat needs to be replaced with stuffing made of shiitake mushrooms.

But Lin Xu thinks it's not difficult, but it doesn't mean others can do it easily.

He looked at Shen Jiayue and said:
"This dish is a bit demanding on knife skills, so don't learn it, so as not to hurt your hands."

"Oh... that's great."

Chen Yan glanced at her cousin:
"Don't be excited when you hear it is simple, okay? My brother-in-law said it is simple, but compared to a chef of his level, you should obediently follow me to make black sesame paste."

"Cut, I'm ashamed to say that I use glutinous rice balls to make a paste."

Lin Xu put the winter melon on the chopping board and started to make it.

First remove the skin of the winter melon, then slowly cut out the outline of the bear's paw with a kitchen knife, and then make a detailed knife modification, so that the winter melon looks like a bear's paw with the palm facing down.

After the front is carved, turn it over and hollow out the palm of the bear's paw.

Winter melon is used to make bear paws. The winter melon only acts as a plastic fixation, and the taste mainly comes from the filling.

Therefore, the winter melon should not be too thick, leaving room for filling.

In addition, when digging, try to make the inside of the winter melon irregular, so that the stuffed meat will stick firmly to the winter melon.

If the inner wall is smooth, the meat filling will fall off easily.

After finishing this, he brought some minced meat, chopped green onion, ginger, diced mushrooms and other ingredients, and whipped the meat with starch water.

Sprinkle some flour into the inside of the winter melon to increase the stickiness.

Then fill in the meat, fill the outside and sprinkle a layer of flour.

Set up the frying pan, ready to fry.

When the oil was hot, he said:
"This is exactly the same as the recipe of Su Dongpo Pork. Relatively speaking, the recipe of Dongpo Pork is simpler."

Shen Jiayue blinked:
"Is that suitable for Dad? He's losing weight so badly now."

Lin Xu said:

"It's not necessary. Su Dongpo meat is fried and stewed. The calories are similar to those of meat dishes. It's better to eat two pieces of Dongpo meat. Anyway, it's enjoyable."

"Who eats the Su Dongpo meat?"

"People who believe in Buddhism but can't quit their appetites, so they use this kind of imitation meat dishes to satisfy themselves without violating the Buddha's psychology."

Chen Yan said:

"Last night when I searched for cat food on the Internet, I found out that there is still vegan food. It is said to be merit food, and there are many good reviews..."

Lin Xu also saw it online.

Let carnivorous animals eat vegetarian food full of food-inducing agents, and feel that they are doing meritorious deeds.

According to the Buddhist rule that if you kill animals, you will be reborn as an animal. These people will most likely walk on four legs in their next life. I don’t know if they will be able to eat vegan merit food.

Soon, the oil in the pan was hot.

Lin Xu spread a layer of dark soy sauce on the surface of the finished bear paw, and then put it into the oil pan with the winter melon facing down and the meat stuffing facing up.

Put the winter melon into the pot, and the hot oil in the pot immediately boils.

When the surface of the wax gourd is fried and colored, Lin Xu takes it out, pours out the oil in the pot, leaves the base oil, sautées the onion and ginger, adds the broth, puts the fried bear’s paw, then puts rock sugar, sugar color, salt, Seasonings such as pepper, start to simmer.

"When will it be done, Xu Bao?"

Before frying, Shen Jiayue thought it was funny to use wax gourd to pretend to be a bear's paw, which obviously didn't look good at all.

But after being fried with soy sauce, the surface of the wax gourd and the stuffed meat turned rosy, which looked like meat, which made people feel a bit more appetizing.

After putting it into the broth and starting to simmer, the fresh aroma and the unique ruddy color of the sugar color make this delicacy look even more attractive.

Lin Xu covered the pot and turned the heat to the minimum:
"Twenty to 10 minutes is enough. If the time is too long, the winter melon will be cooked."

After speaking, he looked at the steamer next to him, and then went around the big kitchen.

Around the same time, he lifted the lid of the pot, Shen Jiayue and Chen Yan were taken aback by the fresh scent inside, they never expected the taste to be so good.

At this moment, the bear's paw in the pot has been completely simmered, its color is red and oily, and it looks like a piece of stewed meat.

Chen Yan swallowed:
"If I hadn't seen it with my own eyes, I wouldn't have believed it was a piece of wax gourd."

Lin Xu said:

"This is not enough, it will be more like it later."

He carefully took out the bear's paw from the pot, placed it in the middle of the plate, surrounded it with a circle of blanched rapeseed, then beat out all the crumbs in the pot, and boiled it on fire.

The soup is re-boiled, some water starch is added, the soup becomes more viscous, and the color is more rosy, just like the soup similar to Dongpo Pork Braised Pork.

In order to add more broth, Lin Xu poured a little lard into the pot, and then gently pushed it with the back of the spoon a few times.

Let the lard spread on the surface of the soup.

Soon, the unique aroma of lard wafted out, and the color of the soup became even more oily.

After finishing this, he picked up the frying pan, scooped the thick soup in the pan, and carefully poured it on the bear's paw on the plate.

These soups make the color of the bear's paw more beautiful, and the oily feeling is more obvious. With the shape of the bear's paw, it really looks exactly like the bear's paw.

"Wow! So beautiful!"

"Snap, snap, take a close-up, this is the highlight moment of winter melon."

When Shen Jiayue and Chen Yan were taking close-ups around the bear's paw, Lin Xu checked the time, and it seemed that the dried seafood in the pot had already been steamed, and he was about to start the pot.

At this moment, Shen Jiayue has already picked up the chopsticks, picked up a piece of winter melon and tasted it:

"Wow, it tastes good, better than wax gourd stew!"

After she tasted it, Chen Yan also tasted it, and felt that it was indeed more delicious than the winter melon stew. The winter melon was soft and glutinous, and the meat filling was delicious.

Originally, I wanted to eat wax gourd to lose weight.

But this winter melon dish, I am afraid that the more you lose, the fatter you will be, so forget it.

The two ate most of the winter melon version of the bear's paw. Seeing that Lin Xu was about to open the pot, they put down their chopsticks, replaced the original memory card, and started shooting the high-end Northeast version of the bear's palm.

"It's almost time, let's bring out the steamed dried seafood first."

After Lin Xu finished talking to the camera, he opened the steamer, took down the upper layer of cages, put the lid on the pot again, and the pigskin in the lower layer of cages continued to steam.

Chen Yan took a closer look at the soup bowl in the drawer.

The ingredients such as abalone and sea cucumber inside are slightly swollen, but it is not obvious.

After filming, Lin Xu put a lid on the soup basin and said to the camera:

"It can't be taken out right now, it needs to be simmered with a lid, so that the fresh flavor in the broth can be fully integrated into the ingredients, so that the Sai Bear's Paw will be more delicious."

Delicious dishes are either high-end ingredients or cumbersome recipes.

If there are both, then such delicacies should not be devoured like a peony, but should be savored carefully.

Taste the texture and texture of ingredients, the richness of aromas and nuances in taste.

Only in this way can we live up to the value of the ingredients and the heart of the chef.

Although Northeast cuisine gives people a rough and wild feeling, but in the high-end field, it has the same elegance and literati style as Huaiyang cuisine.

In fact, no matter which cuisine, once it enters the high-end stage, it is all about style and culture.

After taking these pictures, you can turn off the phone again.

Lin Xu went to the big kitchen to work on the meals for lunch, and by the way prepared the abalone for the stewed duck with Fuyu in the afternoon.

Abalone, in the past, was called bream, because bream is a homonym to Fu, so abalone has the title of Fuyu.

Dried abalone is fresh, flexible and full of gelatin, especially the larger abalone, which even tastes runny, which makes many gourmets flock to it.

Using such abalone to stew duck makes people feel greedy.

Yuan Mei once ate at the house of the prefect Zhuang, so it was recorded in the "Suiyuan Food List". By the way, he also narrated the recipe, emphasizing the importance of heat:
"It must be simmered slowly for three days before it can be simmered."

Someone once really tried this way, but the stewed duck turned into mud and was not tasty, because the number three was visualized.

When ancient people mentioned numbers like three and nine, they generally did not refer to the specific time, but used exaggerated techniques to express that the simmering time was relatively long.

It can also be seen from this point that Yuan Mei doesn't know how to cook, and basically writes whatever the chef says.

At that time, the chef's status was low, and some literati and scholars asked about the cooking method, which was naturally extremely exaggerated, and words such as stewing for three days and three nights would naturally go out.

In fact, these three days should include the time to send abalone.

Dried abalone cannot be cooked directly, it needs to be processed, and then stewed after processing, not only the taste is good, but also the taste will be more outstanding.

The stewed duck with Fu fish requires a complete shape of the duck, while the abalone has a taste similar to mushrooms.

Such a requirement makes the stewing time of the duck about three or four hours, not more than five hours, otherwise the duck will definitely rot.

At eleven o'clock in the morning, the pig skin was steamed, Lin Xu patted it again, and then started to eat lunch.

I also ate stewed duck at noon today, but it was not a male duck, but a few extra ducks from sweet-skinned ducks. Weigan was served with fat intestines, plus fried soybeans, and stewed in a pot according to the practice in Western Hunan. .

After stewing, put a small basket of chopped vitex and some chopped peppers. The whole dish tastes sour, hot and delicious, super delicious, even the fried soybeans that have been stewed inside are very delicious.

With this delicious stewed meat, Lin Xu ate two big bowls of rice, and the others ate a little more than usual.

There is no way, this dish tastes so satisfying that people can't help but want to eat more.

Chen Yan and Shen Jiayue didn't eat white rice, but three-color brown rice, which is more popular with dieters.

This kind of rice is similar to sorghum rice. It is digested slowly, rich in dietary fiber, more oily, and has a good feeling of fullness, but it is more expensive than ordinary rice.

When the two of them were eating, Shu Yun brought the original rice to Zeng Xiaoqi:
"Director Zeng has been busy writing proposals every day recently. It's really hard work. Eat it quickly. Seeing how delicious the duck is stewed in the pot, I drool when I smell it."

"Baby Shu is so good today."

Zeng Xiaoqi picked up the rice and took a bite. Just about to thank her, she found that Shu Yun had filled a bowl of three-color brown rice, and was chatting with Chen Yan about eating three-color brown rice to lose weight.

idiot!

These women with big breasts really have bad consciences!

Zeng Xiaoqi took a deep breath. Although she always ate with stewed duck, she always felt that eating the white rice in her bowl would make her gain three catties quickly.

As for the three-color brown rice that Shu Yun and the others were holding, they would lose three catties after eating it.

At first, he thought it was serving him a meal with good intentions, but he didn't expect to hide evil intentions.

Shu Baobao is so bad, aren't you afraid that I will curse you?
Throughout the lunch, Director Zeng was so angry that when he went downstairs, he couldn't help but press the prick who had just woken up, and rubbed the cat's head violently:
"Your godmother is so bad, so bad, so bad!"

Dundun's face was dumbfounded.

Then what are you doing with this meow?Go rub her!

The little kitty's eyes were full of grievances. It just woke up and didn't provoke anyone, but it was rubbed by Aunt Zeng, and the fur on its body was messy.

Women are really unreasonable creatures!

It yawned and was about to go back to sleep when Lin Xu came downstairs with a small plate.

"Son, let's try the two-headed abalone your aunt bought. It's rare. It's been simmered in high broth and cut into cubes for you. How about you try it?"

Both abalone and sea cucumber are bigger and more expensive, and the so-called two-headed abalone, four-headed abalone and eight-headed abalone are all within the specified weight, and a few abalones can reach this weight.

The lower the number, the bigger the abalone, and the larger the number, the smaller the abalone.

Two-headed abalone has basically reached a very expensive price, and there is even a saying that "one bite of abalone is one bite of gold".

As for the legendary single-headed abalone, it has a price but no market. Those who own it will even lock it up and keep it as a family heirloom for future generations, let alone eat it.

Dundun lowered his head and smelled it. It was simmered in high broth without seasoning.

The little guy tentatively tasted it, with a hint of surprise in his eyes, then he plunged into the plate, opened his bloody mouth, and ate it with big mouthfuls.

"It looks good, I often make it for you to eat."

Back upstairs, not long after, Lao Huang brought over the ducks, a total of four, to ensure enough to eat.

Lin Xu plucked the duck feathers on the surface of the duck once, and scrubbed it twice with salt carefully, trying to clean up the dirt and duck feathers in the pores as much as possible.

Clean it up properly, remove the duck meat on the duck's buttocks, blanch it with clean water, then put it in a large casserole with a bamboo grate, put the abalone in, pour in the broth, add onion and ginger, rice wine, rock sugar and large pieces of Ham.

Bring to a boil over high heat to let the alcohol in the pot evaporate.

Then cover the pot and turn to a low heat to simmer slowly.

The seasoning of this dish is very simple, the taste comes from the broth, rock sugar and ham cubes.

It is not difficult in terms of practice, but it is a lost dish.

Lin Xu thinks that the reason for the loss is probably that abalone is not a national or daily food material.

And those who are lucky enough to eat abalone will basically not stew with the duck that can be seen everywhere. Occasionally, some people try it, because the fat duck is not used, and it is difficult to taste the taste.

Duck is also a very interesting ingredient. Although it can be seen everywhere, if you want to taste it, besides eating male ducks, the most important thing is to eat it at the stage when ducks start to grow hair in early winter and ducks start to shed their hair in early spring.

At this time, the duck has stored fat, is the fattest, and tastes the most delicious.

"It feels like this duck will be very tasty."

Zhuang Yizhou smelled the fragrance from the pot and couldn't help admiring.

Lin Xu said:

"Everyone should try it for dinner. For four ducks, it's okay to eat two pieces of meat and drink the soup."

There are a lot of guests coming today, but it is enough for the guests to eat just one portion, and the employees have to try it too. After all, this dish is relatively rare, so everyone should try it.

At three o'clock in the afternoon, the brothers and the others arrived, and Lin Xu started recording Sai Xiongpao.

He first chopped some ground beef with fresh beef, which is the core of the bear's paw. The ground meat should not be too fine, but should have a grainy texture.

Then take the soaked abalone, sea cucumber, shark's fin, scallops and other ingredients, cut into small cubes and add them to the meat filling. These are the source of the delicious flavor.

Stir the meat filling evenly with salt, light soy sauce, dark soy sauce, pepper, onion and ginger water, and marinate.

Taking advantage of this opportunity, Lin Xu flattened the prepared fresh shrimps, and smashed them into mud with the back of a knife.

Real bear's paws are rich in fat and taste a bit gelatinous. Now I can't eat real bear's paws, so I can only use shrimp paste instead.

Put these meat pastes into a large bowl, beat in a few egg whites, stir them up, then pour them into the meat filling, and beat again to make the meat filling stronger.

At this stage, the meat filling is ready.

Lin Xu brought the two molds over, and then took out the pigskin that was soaked and swollen from the broth, and spread it in the molds.

Fill in half of the meat filling, spread it evenly, and spread it evenly, leaving as few gaps as possible.

Then take the beef tendon soaked in broth and spread a layer in the bear's paw.

When paving, put the thick ones in the middle, and the thinner ones on both sides, so as to restore the fascia direction of bear paws as much as possible. These details will determine the difference between real bear paws and fake bear paws.

Put the fascia well, and then spread the meat stuffing on it, and spread it all over.

Hold the mold and tap it lightly so that there is no gap in the middle of the meat filling.

Finally, wrap the excess pigskin on it and fix it with a few toothpicks.

Everything was ready, Lin Xu put it into the steamer and started steaming.

After finishing this step, Shen Jiayue jumped up and down to the workbench:

"Ha, can you rest now?"

Lin Xu held a piece of boiled beef cartilage and said:
"No, bear paws have to be made, so that they are closer to real bear paws, and these brittle bones can also enrich the taste of bear paws."

He was carving with a kitchen knife. Outside the camera, Lao Xie looked at the scene with a smile on his face.

Apparently, he was very satisfied with his junior brother's craftsmanship.

Dai Jian, who was following along to join in the fun, used his elbow to touch Yuan Debiao, who had just finished filming the video of visiting the shop, and asked in a low voice:
"How is it? Do you have the demeanor of the top ten famous dishes in Liaoning?"

Yuan Debiao gave a thumbs up:

"Absolutely, brother Lin is going to smash our jobs!"

The bear's paws were done, and the shooting finally came to an end.

At this moment, Geng Lishan had also arrived, drinking tea with Cui Qingyuan, Ren Chongmo and others who had just got off the plane, waiting for the delicious food in the small kitchen to come out.

However, the cooking of Sai bear paw is relatively long, and it needs to be steamed for 10 to [-] minutes.

This is not only for steaming the meat filling, but most importantly, for all the ingredients to blend together.

After steaming, Lin Xu took it out of the pot, and everyone in the kitchen was attracted by the strong aroma.

Lin Xu took a plate, buckled it on the mold, and then turned it upside down, so that the bear's paw was firmly placed in the center of the plate.

Put the two bear paws into two plates respectively, and decorate them with cooked green vegetables.On top of that are bear paws carved from ox bone.

Then put the frying pan on the shelf, pour the abalone sauce prepared in advance into the pan, add a little broth, dark soy sauce, oyster sauce and other condiments.

Boil it into a thick soup and pour it over the bear's paw with a spoon.

The whole dish is officially finished.

When Lin Xu was busy, the people around were afraid to express their anger, for fear of disturbing the movements of Lin Xu's hands.

Here, no matter the abalone juice or the bear's paw itself, the value is quite high. Once you miss it, not only will the car overturn, but it will also cause certain economic losses.

While everyone was watching, Cai Sen led a tall and thin old man upstairs.

Today, he made the bear's paw race, and he deliberately led his grandfather who claimed to have eaten bear's paw to find out, just to help Lin Xu verify the similarity of this delicacy.

"Yo, these are celebrities."

The old man recognized Geng Lishan who was drinking tea at a glance, and he also had an impression of Ren Chongmo and Tian Qinglan.

Cai Sen didn't know everyone well, and seeing many people standing at the door of the small kitchen looking in, he led the old man to join in the fun.

As soon as he arrived at the door, he happened to see Lin Xu pouring abalone juice on the prepared bear's paw.

When Cai Sen's grandfather saw this scene, his eyes froze, and he couldn't help shouting:

"How can you eat protected animals? It's against the law!"

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Once again, I would like to remind you that eating bear paws is against the law, and you must never eat protected animals.This chapter is 5600 words, ask for a monthly pass, brothers!
(End of this chapter)