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

"Dundun, don't run around!"

In the ginkgo garden, Dundun raised his tail and walked along the wooden plank road in a majestic manner with tiger steps, his eyes revealed a look of contempt for all living beings.

It looks very much like Gao Qiqiang's return to Jiuchang Street.

Fearing that the little baby would get lost, Chen Meijuan raised her hand to hold it in her arms.

The Cerebellar Ax patrolling the territory was subdued in an instant, and its four claws desperately scratched the air to express its anger, but in Chen Meijuan's eyes, it was cute.

"I'm so good, Master Shang dug out a few loaches and steamed them for you at noon."

As soon as the little guy heard that there was something to eat, he immediately gave up struggling and rubbed his head on grandma's neck, turning into a well-behaved and sensible little baby again.

Right now Lin Hongqi is leading several workers and Zeng Xiaoqi's father to strengthen the pony's shed, and by the way, do a good job of drainage around it, so that the pony's shed will not be flooded in case of heavy rain.

"Will the hay and fodder be delivered tomorrow?"

Lin Hongqi asked Chen Meijuan.

"It can be delivered, the feed has been prepared, and the supply channel is the same as the racecourse in the suburbs of Beijing. In addition, the feed for alpacas, peacocks, and sika deer will also be delivered later, so there will be no delay."

Mi Lan doesn't understand these things, so she can't talk to them, but she thinks it's not difficult for Ginkgo Garden to become popular.

After all, there are people who are professional in scenic spots to help with the planning, and there is nothing to say about the catering. Let Lin Xu be a diversion later, and those urban youths who are looking forward to outings, have to come here.

Yanjing has a population of more than 2000 million, and the ginkgo garden will be full if you just attract customers.

In order to make everyone more motivated, and at the same time to express welcome to Lin Hongqi and his wife, Mi Lan told the chef:

"Stew meat at noon today, make some food, and we will open soon, so that everyone can eat and drink."

"Okay, I'm ready."

Dundun stayed in Chen Meijuan's arms for a while, then jumped off, bounced to the door of the kitchen, and wandered around a water basin.

There were a few big yellow loaches swimming in it. In the morning, Lao Shang planned to dig some more lotus roots to see if they could still be eaten, but he couldn't find the lotus roots, but he dug up a few big loaches in the black mud.

"Meow~"

Dundun forgot to patrol the territory, raised his paw and tapped the loach quickly, then took a step back and took a defensive posture.

The loach looks like a snake, which suddenly inspired the suppressed side of the little guy's bones against snakes.

This kind of blood suppression is most obvious in cats. Snakes, rodents, small birds, etc. can make cats instantly enter a hunting state.

Unlike other animals hunting, cat hunting is more interesting.

For example, when dealing with snakes, it will use the agility attribute to exhaust the snake's physical energy little by little. It seems to be playing, but it is a little bit of torture.

No wonder some people say cats are the cruelest animals in the world.

From the snake's point of view, it can't run, it can't be hit, and it exhausts its physical energy to counterattack deliberately, but it is knocked away by the opponent's paw.

This feeling is indeed hopeless.

But into the cat's perspective...it feels pretty good.

The sky and the earth are big, and the game is the biggest.

Looking at the world with a playful mentality, isn't this the highest state of life-playing the world!

In front of the Linji gourmet aquarium, Lin Xu fished out a large crucian carp weighing just over a catty, and prepared to make Dongpo crucian carp, so that his sister-in-law could try it out, and by the way, feel how delicious the crucian carp praised by Mei Lanfang can be.

Like the jade belt carp, this dish also has very strict requirements on the ingredients, but the difference is that the jade belt carp requires the fish to be tender enough, while the Dongpo crucian carp requires the fish to be old enough.

The sign of old crucian carp is that it is big enough to grow to a pound of crucian carp, and it takes about three years.

From the perspective of meat quality alone, old crucian carp is not delicious, because the meat quality is relatively old, and some parts even give people a feeling of wood.

But this kind of taste is very suitable for making Dongpo crucian carp.

This dish pays attention to frying the fish first, then adding clear soup, cabbage leaves and radish slices and other ingredients to simmer together. On the surface, it seems to be a routine of stewing crucian carp, but in fact, it is not the case.

Because the cabbage, radish slices and other ingredients used are not for eating vegetables, but for absorbing the fat in the soup.

The crucian carp produced in this way is fragrant but not greasy, and delicious.

The choice of old crucian carp weighing more than one catty is to make the stew more tasteful, and it will not be stewed because the meat is too tender.

"Xu Bao, is such an old crucian carp delicious?"

Shen Jiayue didn't understand. Mei Lanfang went all the way to the Marshal's Mansion once. At that time, there was no wild animal protection law. Shouldn't it be a bear's paw and a tiger's claw?Why did you eat a crucian carp that can be seen everywhere?

Is it because I can't let it go, or does Dongpo crucian carp have some deep meaning?

Lin Xu smiled and said:

"The taste is definitely not simple, otherwise he wouldn't have specially rewarded the chef. How about it, you'll know when it's made and tasted."

It's a pity that these crucian carp are not pure wild, and spring is when crucian carp is the thinnest, and the taste is not fat enough.

If it is cooked with big crucian carp caught in the river in winter, the taste will be perfect.

Well, try catching a crucian carp when you turn back, and feel the taste of Mei Lanfang eating Dongpo crucian carp in the Marshal's Mansion back then.

When he came upstairs, he didn't shoot this time, but started cooking directly.

Not every dish is suitable for shooting videos. For example, this Dongpo crucian carp dish has been lost in many places. If it is filmed, it will definitely cause controversy.

Dongpo cuisine is either Sichuan cuisine, Zhejiang cuisine, Hubei cuisine, or Cantonese cuisine. When will it be your turn to put Northeast cuisine here?
Regarding Dongpo cuisine, there is already a lot of noise on the Internet, so there is no need for me to get involved.

Lin Xu put the crucian carp in the pool, and instead of slaughtering it immediately, he brought a white radish, sliced ​​it horizontally, put it into a basin, and sprinkled it with salt to marinate.

After about ten minutes, the radish slices became soft, and the bottom of the basin was killed by the salt to release a lot of water.

Lin Xu rinsed it with clean water and put it in a bamboo basket to dry.

To make Dongpo crucian carp, although it is clearly stated in the recipe to put radish slices, you can’t just cut some radish slices and throw them in, because the peculiar smell of radish will make the fish taste worse.

The correct way is to use salt to kill the strange smell in the radish first, and keep the umami taste of the radish, so that when you put it into the fish soup, you can increase the freshness and absorb the oil, and at the same time, the fish will not be stained with the radish smell.

After processing the radish, Lin Xu brought another cabbage and peeled the cabbage heart little by little.

Using cabbage hearts to make Dongpo crucian carp can not only absorb oil, but also the unique sweetness of cabbage can make the fish more delicious.

After preparing the cabbage and radish, Lin Xu also prepared some ten-year-old tangerine peel.

Shen Jiayue was a little puzzled:
"Why prepare tangerine peel? Isn't the fish produced in this way bitter?"

Chen Yan said:

"Cousin, if you don't watch TV carefully, this kind of tangerine peel has no bitterness and is more suitable for making tea. In "Hurricane", Gao Qiqiang gave Uncle Tai a very valuable tangerine peel. After drinking it, you can moisten your lungs... I know why you put tangerine peel Well, Mei Lanfang is an opera singer, he needs to protect his voice, the chef should be making this dish for the sake of his career."

Shen Jiayue also reacted quickly:

"No wonder he went to reward the chef after eating the fish. He must have understood the chef's intentions."

Lin Xu also understood now that this was the case.

When Mei Lanfang goes to the Marshal's Mansion, he will definitely sing two or three verses. After singing, he needs to eat some food that nourishes the lungs to protect his throat, and then he has this Dongpo crucian carp.

So... this is a dish that nourishes the lungs and protects the throat?

You can try it later. The climate is dry in spring, and throat discomfort often occurs. If this dish is really effective, you can make it and try it.

Thinking of this, Lin Xu began to slaughter crucian carp.

The procedure is the same as that of carp, bloodletting first, then scales, gills and viscera. By the way, remove the black film in the belly of the fish and the teeth in the head of the fish. These are the sources of the fishy smell.

After cleaning up, cut four knives on the thick meat parts on both sides of the fish body, and change it into a slanted knife that is easy to taste.

Once you have set up the flower knife, you can cook.

Heat the pot, slide the pot first, then put a spoonful of cooked lard into the pot, and heat it to [-]% heat.

Put the modified big crucian carp into the pot and start frying.

Under normal circumstances, stewed fish needs to be fried, so that the fish is more fragrant, the skin is more complete, and the skin is less likely to break.

In addition, if you want to drink thick soup, fry it and pour boiling water, it will be a milky white thick soup, which is very fragrant and delicious.

The fish does not need to be over-fried, it can be turned over when the surface is lightly browned.

Fry both sides until yellow, and add a large bowl of boiling water broth of the same type as jade belt carp to the pot along the side of the pot.

Dongpo crucian carp requires a clear and rich soup, so boiled hot soup cannot be used here, otherwise the clear soup will turn into milk soup, which does not meet the requirements of this dish.

Therefore, it is necessary to add cold broth, so that the protein in the fish and soup will not change as much as possible.

Pour in the broth, and the original lard in the pot immediately floats on the surface of the soup.

Lin Xu added cabbage leaves, radish slices, and a little bit of fresh salt in turn.

Put it all in, bring to a boil over high heat, and simmer for a while, so that the fat on the surface of the soup is all attached to the cabbage and radish slices, so that the soup is clearer.

When the cabbage leaves are soft, pick out all the cabbage leaves and radish slices. Now the soup is clear and there are no oil flowers, but the fragrance is still lingering.

At this time, add chopped scallions, large slices of ginger, rice wine, pepper and other ingredients and condiments into the pot.

Cover the pot and simmer for a few minutes.

This crucian carp is very large, and the meat is relatively old, so it is not so easy to cook through, so it needs to be stewed for a while.

But it cannot be stewed over high heat, it must be simmered slowly over low heat, so that the soup will not change color, and the meat will be filled with soup, and the taste will become fresh and tender again.

After about 8 minutes, the surface of crucian carp has begun to float with the boiling of the soup.

This is a sign that the fish is cooked.

Lin Xu picked out the onion and ginger inside with chopsticks, put in shredded tangerine peel, poured a small spoonful of chicken oil, and the dish was finished.

He took the pot and poured the fish and soup into the soup basin, with a pinch of chopped coriander in the middle.

The whole dish has complete fish meat and a strong aroma, but the soup color is so clear that it looks very contrasting. I always feel that such a strong aroma should not be clear soup.

It is estimated that Mei Lanfang would have the same surprise when he ate this dish.

But only when you really eat it in your mouth can you taste the beauty of the dishes and understand the chef's hard work.

"Can I have a taste?"

Shen Jiayue held the spoon, looked at the fish in the soup bowl and wanted to have a big spoonful.

Chen Yan stopped her and said:
"Wait a minute, I'll take a picture first and then say, they can't come to eat, I have to put poison in the hair group, to anger them."

After taking the photo, she took a big spoon and filled a small bowl with Shen Jiayue, ready to taste it like a gourmet.

Before I started eating, I thought it was both lard and broth, so it must be very greasy, but after I ate it, I realized that apart from the fragrance, the rest of this clear soup is only fresh.

There are fresh crucian carp, chicken oil, cabbage and radish.

In this delicious taste, you can also taste a touch of tangerine peel.

The taste is just right, not strong, not overpowering, and will not penetrate into the fish, which is why the tangerine peel is put before serving, so that the taste will not be too strong.

In addition, put the tangerine peel before serving, which has an elegant feeling of making tea with fish soup.

This is more in line with the style of the literati in the Republic of China.

In order to test his idea, Lin Xu took a piece of crucian carp meat and tasted it. There was indeed no smell of tangerine peel in the meat, but it was delicious, soft and delicious.

When the fish is eaten in the mouth, it still has a plump taste.

This is what lard does.

Chen Yan ate with emotion:

"It tastes like lard, but it doesn't feel greasy. The soup is full of umami. No wonder Mei Lanfang traveled all the way to the northeast to eat such a dish. If it were me, I would eat it too."

Shen Jiayue glanced at her:
"Would you like this kind of elegant dish? It is estimated that when you go up, you will grab your big elbow and gnaw desperately, and you will not forget to lick the grease on your hands after gnawing."

"Come on, I'm not that little fat cat... By the way, where's Dundun? Why didn't I see him? He scratched my hair like that last night, and I haven't asked him for revenge yet."

Shen Jiayue put down the spoon and replaced it with chopsticks, picked up a piece of fish, and said while eating:
"I went to the ginkgo garden with my father-in-law and mother-in-law. The small animals in the park will come tomorrow, so let Dundun go there in advance to get used to it."

Animals have a sense of territoriality, allowing Dundun to occupy the territory preconceivedly can reduce stress and accept new small animals to the greatest extent.

Because in the subconscious of cats and cats, these small animals exist like citizens.

When Chen Yan heard this, she was a little disappointed.

But thinking about it at noon, it seems that there is nothing to do. In addition, the store cooks fat sausage chicken. People who want to lose weight need to avoid suspicion, so they plan to drive to Ginkgo Garden.

Go over there for a meal, tease the little fat cat, and bask in the sun. Isn't this better than staying in the store and eating chicken with fat intestines?

After experiencing the power of Fat Sausage Chicken last night, Chen Yan no longer dared to eat it.

In addition to losing weight, she is going to hold a wedding with Ren Jie on May [-]st. When the wedding dress wears her stomach into Michelin tires, isn't this a knife for those "good sisters"?

If some elders thought they were pregnant, it would be even more embarrassing.

Thinking of this, Chen Yan filled herself with a small bowl of soup, and while drinking it happily, she talked about her plan to avoid fat:
"I can't stop you guys from eating delicious food, but I can avoid it. I just happened to go to the Ginkgo Garden to seek revenge on the little fat cat. Old Chen's family doesn't raise trash, so I can't let a cat bully me."

When Shen Jiayue heard it, she immediately acted like an old mother protecting her calf:
"If you dare to bully my son, I will curse you that there must be a red light at the intersection, that you will get your throat stuck if you eat fish, and that you will be caught raw when you eat roasted sweet potatoes!"

Hmph, my precious son, I can't tolerate your bullying.

Chen Yan: "..."

Come on, you're ruthless!

She immediately changed her tone and said:
"I'm just joking, with Dundun's ghostly appearance, I have no chance of revenge."

Lin Xu asked:

"Sister Yan, you really don't plan to have lunch in the shop?"

"No, I have to lose weight to prepare for the wedding dress, and see what to eat at the Ginkgo Garden. I can just deal with two bites. By the way, I will talk about the promotion."

After the Ginkgo Garden introduced small animals, it would definitely promote the sale of tickets to make money, but Chen Yan still needed to discuss with Chen Meijuan how to promote it.

The most important thing in scenic spot promotion is the media matrix, and this is the strength of Joy Media.

Lin Xu thought for a while and said:
"Then I'll go too, and find a place in the kitchen to fix a roasting pig oven."

The roasted suckling pig that I ate last time was delicious, but it was not enjoyable, because the roasted pig had to be roasted with a whole pig of about [-] catties to be enjoyable to eat.

The roast duck stove in the store can't cook such a big pig, so an old-fashioned pit stove must be dug specially.

With this kind of stove, not only can you cook roasted pigs, but you can also cook Northwest-style Nang Pit Whole Lamb. For Ginkgo Garden, these two dishes alone can attract countless customers.

When Shen Jiayue heard that Lin Xu was going, she also expressed that she would follow her to have a look.

This is a crispy-skin roasted pig, just thinking about it makes my mouth water.

In this way, when Shu Yun came in to taste Dongpo crucian carp, Lin Xu went to the kitchen, explained the things in the store, and told Wei Gan the essentials of making fatty sausage chicken, and then went downstairs with Chen Yan and Zeng Xiaoqi , Get on Chen Yan's Panamera and go to the Ginkgo Garden.

In the car, Shen Jiayue did not sit in the co-pilot, but sat in the back seat with Lin Xu.

"Xu Bao, this is the new driver Xiao Chen. She is very smart and can endure hardships. You can ask her to do any dirty work."

Chen Yan glanced at her cousin helplessly from the rearview mirror:
"It's going to be a mischief every day. When I get to the ginkgo garden later, brother-in-law, stop cooking. It's hard to avoid the fat sausage chicken. I don't want to go so far to eat delicious food."

The wedding is still about two months away, so we must persevere and persevere, put an end to any food that grows fat, and let the fat and fat Yan thin into a young girl.

She had a good idea, and she really considered that she couldn't stand the temptation, so she chose to avoid Lin Kee Food.

But when the group arrived at the Ginkgo Garden, Mi Lan greeted them as soon as they got out of the car:
"Today, the back kitchen stewed a pot of meat, and put some flower rolls on top of the stewed meat soup. I must eat more later. This is the main specialty of Gingko Garden!"

Chen Yan:? ? ? ? ? ?

I just came out of the wolf's lair of fat sausage chicken, but I didn't expect to enter the tiger's lair of stewed meat in an iron pot...

I want to lose weight, why is it so difficult!

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I went downstairs to pick up the courier in the morning, didn't take the key, locked myself outside for a long time and didn't come in, it was even later, sorry, this chapter is 5000 words, please ask for a monthly pass!