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

Chapter 636: Donkey Sauce Meat Technique Acquired!The naan pit oven is built, it's time to make roasted pigs! 【Subscribe】

"Wow, this fire is delicious!"

Shen Jiayue took a bite of the fire, and felt that the noodles were crispy and the donkey meat was full of flavor. The rich aroma of the stewed soup and the moist feeling of donkey oil made people addicted in one bite.

She nudged Chen Yan who was eating buns with garlic cloves with her elbow and said:

"Yanbao, try the donkey meat fire, it tastes super good, it's more satisfying than eating in Baoding."

"I'll finish eating the buns later. The donkey meat buns are so delicious and delicious. It would be great if I don't get fat after eating too much. Then I can eat donkey meat buns every day."

Shen Guofu agreed with these words:

"If I eat too much and don't get fat, I'm afraid I can wake up from a dream with a smile on my face."

At this moment, all kinds of donkey meat are brought out, including donkey sausage cut into strips, donkey liver sliced ​​into slices, donkey small intestine cut into hob pieces dipped in garlic, and marinated and then dry-stir-fried Stir-fried donkey lungs, cut into shreds and mixed with yellow mustard to make mustard donkey belly and other dishes.

The internal organs are marinated first, so it is also served first at this moment.

After a while, the donkey's head will be served again, and some stewed donkey tendons and ribs will be served, and the dishes are basically complete.

Shen Guofu originally wanted to taste the donkey meat, but when he saw the donkey intestines on the table, he immediately opened the wine he brought, and said with a smile:

"Good meat goes well with good wine. Come and try the old Fen wine that I have collected for several years."

Seeing Xie Baomin coming out of the kitchen, he immediately greeted him warmly:
"Master Xie is here too, that's just right, they are all from our own family, we will finish these two bottles of wine later."

Lao Xie had just tasted the marinated donkey meat in the kitchen, and his addiction to alcohol had already been hooked. When he saw Lao Shen open the wine bottle, he sat down and prepared to let out a sigh of relief!

With such good meat, it would be a waste not to drink two cups.

In the kitchen, Lin Xu took out the donkey head that was still stewing in the pot, and checked the condition.

The meat on the surface of the donkey's head has shrunk, exposing the white bones, which means that the meat has been cooked through. Just turn off the heat and soak for a while, and it is ready to eat.

Taking advantage of this time, Lin Xu cut the stewed ribs into slices, sprinkled a handful of dry starch on the surface, mixed well, put them in the oil pan for frying, took them out after frying, and sprinkled some dry dipping sauce while they were hot , it becomes a dry fried donkey ribs that are crispy on the outside and tender on the inside.

After finishing all the dishes, take out the donkey head soaked in the stewed soup.

Remove the meat from the donkey's face, pick out the meat according to the donkey lip, donkey face, donkey ear, donkey tongue and other parts, and put the donkey's head on the plate with a knife, and put it in the shape of a Tyrannosaurus rex. serve.

Although the donkey head looks like there is no meat at this time, there is still a lot of meat inside, especially around the eye sockets, in the mouth, and in the cranial cavity. If you like to chew on bones, this big donkey head will definitely be enjoyable.

After putting all these dishes on the table, before Lin Xu had time to sit down and start eating, a system notification sounded in his mind:
"Congratulations to the host for making the famous banquet in North China - the whole donkey feast, and getting the perfect cooking dish - sauced donkey meat. Congratulations to the host."

Hey, are you doing this to save face?

Lin Xu originally planned to ask his senior brother how to make sauced donkey meat.

After all, Baoding donkey meat fire has already been made. If you don’t make a Hejian donkey meat fire, it will be more or less partial.

Sauce donkey meat and stewed donkey meat seem similar, but they are actually very different.

The method of braised donkey meat is relatively simple. After the stewed soup is prepared, put the donkey meat in, and then turn on the fire to marinate it. As long as the stewed soup is okay, the stewed donkey meat will not be unpalatable.

The sauced donkey meat is made according to the method of sauced meat.

Fresh donkey meat cannot be cooked directly, but it must be marinated with soy sauce, spices and other seasonings first, and then put into the marinated soup with dried yellow sauce for cooking.

After the meat is fully cooked, it needs to be soaked overnight in the stewed sauce to allow the aroma of the sauce to penetrate into the meat further.

Because the donkey meat in sauce is marinated in advance and eaten after cooling, the taste is stronger and firmer.

"These meats are super delicious, Xu Bao, hurry up and try them, I don't even know what to eat."

Shen Jiayue ate a steamed stuffed bun, a donkey meat filled with meat, and now she is holding up chopsticks and eating donkey sausages.

When I didn't eat it, I still felt that those who boasted were exaggerating.

After tasting the soft yet firm taste of donkey sausage, coupled with the unique moistness and marinated aroma of donkey oil, people are instantly fascinated by this taste.

I have to say that the name of the ceiling of the launching session is really correct.

In addition to the donkey intestines, the donkey small intestines are also good. Although it is not as good as the donkey intestines when eaten alone, the texture and taste are really hopeless when dipped in garlic juice.

As for the donkey belly, mixed with the unique spicy taste of yellow mustard, it feels like eating mustard duck feet, but the taste is a little more fragrant and oily than mustard duck feet.

Several ingredients have different tastes at all, it is hard to believe that they are made from the same pot of stewed soup.

Lin Xu took a donkey meat bun and tasted it. Not to mention, the idea of ​​putting oil residue in it was quite right. Not only did it make the bun more fragrant and oily, but also the cabbage and vermicelli were also full of fragrance.

If this kind of food wants to be delicious, you still need to add more oil.

While eating, Lao Huang came.

Shen Guofu hurriedly took the wine glass and poured him a glass of wine:

"Boss Huang sent us this ingredient, which really made us addicted. Remember to get some donkey sausage on Wednesday. This stuff is really hard to get tired of."

Lao Huang sat down, tasted the dishes on the table first, and then asked:
"Is there anything going on on Wednesday?"

"We invited people from the Tourism Association to dinner, and we just waited for the ingredients delivered by Boss Huang to shine."

Upon hearing this, Lao Huang immediately patted his chest and promised:

"Don't worry, I brought a set of donkeys into the water early that morning, so that you can have a good time."

As for other things, our old Huang can't do anything, but as for the ingredients, as long as they are not illegal, we can get them.

When talking about this, Lin Xu said:

"The Ginkgo Garden will open on the weekend. Remember to go eat when the time comes. It's getting warmer, so it's time to take your family and children out for an outing, and feed the small animals by the way."

Ginkgo Garden has been in preparation for so long, and now it is finally going to open for business, so it is natural that we need everyone to help promote it.

Xie Baomin said:
"No problem, it happens that this week is the big weekend, and Yufei Aerospace will come back. At that time, our whole family and Dachun will go there. If we can fish, we will also throw two poles to find out."

When he said this, Lao Shen, an amateur fisherman, also got excited:
"That's right, I'm looking for the handle with two swings. I haven't fished all winter, so don't let Brother Sun compare."

Lin Xu smiled:
"That's a bit annoying. Uncle Sun seems to have started on the fifth day of the Lunar New Year. He has touched almost all the nearby small rivers that can be reached by bus."

Shen Jiayue was a little curious:
"Uncle Sun's level is not low. It should be no problem to retire a car, right? Why doesn't he drive?"

Chen Yan is very clear about this:
"Old policemen like them are in the arrest state as soon as they drive. It is better to take the bus. Looking at the people talking and laughing in the bus, I feel that my life's efforts are worth it... Ren Jie also likes to pull I crowded the subway together, only then can he see himself as an ordinary person, not a policeman."

This kind of veteran policeman who has dedicated his life to the people is indeed worthy of admiration.

Lin Xu said:

"Invite Uncle Sun to go with you on weekends, and let him enjoy his fishing addiction."

It has just entered spring and the fish have not yet finished hibernating. Fishing is very difficult, and it can almost be said that ten catches are empty.

But going to the Ginkgo Garden is different. With Dundun around, it is no problem for everyone to have a fishing addiction. After all, the little guy can add a lucky buff, which is what many fishermen dream of.

While they were eating, the surrounding employees were also chomping down on today's dinner.

Every dish is very classic, not to mention donkey meat fire and donkey meat buns. Even if you are full, you still want to eat more, and you can't stop at all.

Lin Xu ate and drank enough, and cooked a piece of donkey tendon for Dundun.

Cook it and cut it into small pieces, and bring it downstairs.

The little cat who had been waiting for dinner got up from the service counter and sniffed the meat Lin Xu was carrying, with a puzzled expression on his face.

Obviously, today's meat is a little strange, and the little guy is a little hesitant.

"Eat it. This is donkey meat. It tastes good. If you like it, I will buy some tenderloin and steam it with egg yolk later. It should taste good."

After hearing the old father's explanation, Dundun lowered his head and began to eat with big mouthfuls.

When it was eating, Lin Xu said:
"After eating, you and Mommy will go home and watch cartoons first. I will marinate the donkey meat and make some donkey meat in sauce later. It's a pity that you can't eat too salty things, otherwise I will let you try it too."

Dundun wagged his tail, grunted, and continued cooking.

After it finished eating, Lin Xu came to the top with a plate, and the two bottles of old Fenjiu had also been finished, and Lao Shen was opening Wuliangye at the moment.

Among these middle-aged people who drank, one counted as one, and their drinking capacity was not much different.

For example, my father-in-law, my second uncle, and Lao Huang were all businessmen. Drinking didn’t put any pressure on them.

Although Lin Hongqi is not a businessman, in the early years of the system, he was still in charge of welcoming and sending the merchants to the China Merchants Bureau, and his drinking capacity did not need to be said.

So for them, two bottles of baijiu just found the feeling.

If you really want to drink to your heart's content, everyone has to start at least eight taels, so that they can feel it.

However, the store is about to enter business at this moment, and Su Peipei, who just got off work, is going to go back to correct homework after eating, so she drank another bottle of Wuliangye, and this was the end of the unfinished business.

"Boss Huang, remember to bring some donkey bones over tomorrow, and ask Xiaoxu to cook some donkey bone soup for everyone to try."

Shen Guofu was full, and felt that he was short of a mouthful of soup, so he asked Lao Huang to bring some bones, and then cut some donkey meat into it, and sprinkled some green onion, coriander and pepper, wouldn't this be a proper donkey meat soup Well.

I used to run business in Baoding. In the morning, I came to a fire filled with meat, a big bowl of donkey meat soup, a full meal, and I didn’t feel hungry for most of the day.

Lao Huang fully agreed:

"Okay, when I come to deliver the goods tomorrow, I will bring some spine and leg bones suitable for making soup. I will try to make more soup then."

Everyone ate and drank enough, and went back separately.

Before Chen Yan left, she packed a few steamed buns and some braised meat, and planned to give Ren Jie a taste.

Old Shen saw that he was about to pick up some donkey intestines, and noticed that Han Shuzhen's eyes were not right, so he immediately dismissed the idea and asked Lin Xu to pretend to be a few fat-reducing and nutritious Lieba.

He kept muttering that it was too much effort to chew the meat, but he still liked the texture of Leba better.

Han Shuzhen said:
"Since that's the case, next time everyone eats meat, you can just eat Leba."

Shen Guofu: "..."

I'm just shouting a slogan, why do you take it seriously?

After everyone left, Lin Xu went back to the kitchen and brought over the leftover donkey tendon meat that was not marinated, ready to marinate it, and make donkey meat in sauce tomorrow, so that it can be eaten the day after tomorrow.

This piece of meat weighed about seven or eight catties. He cut it into large pieces with a knife and put them in a basin.

Put scallions, ginger slices, onions, coriander and pepper star anise leaves in it, then pour in soy sauce and a little dark soy sauce for coloring.

Stir well, cover with plastic wrap, and put in the refrigerator freezer.

To make sauced meat, marinating with sauce in advance is the key.

This not only allows the meat to taste in advance, but also during the marinating process, the excess water in the meat will be marinated, resulting in a more porcelain and firmer taste of the meat.

After marinating the meat, Lin Xu asked Ma Zhiqiang to turn the meat before leaving get off work, and packed a few unfinished donkey meat buns, and reheated it tomorrow morning, so breakfast would be ready.

After finishing his work, he drove home and found that Shen Jiayue and Chen Meijuan were making egg yolk tofu in the kitchen, and even the tofu had already been prepared.

Chen Meijuan praised her in all kinds of ways, and felt that her daughter-in-law is really gentle and virtuous. To marry such a perfect daughter-in-law, Xiaoxu must have accumulated great virtue in her previous life.

At the door of the kitchen, Dundun stared intently inside. Seeing Lin Xu coming back, he pouted his butt and went back to the sofa, continuing to watch the stinky bear beating the bald-headed Qiang violently.

Lin Xu watched this scene, and immediately went to the sofa and rubbed Dundun's head:

"Baby, are you afraid that Mommy will blow up the kitchen?"

Dundun sighed, looking as if he was worried about this family.

"After that, I won't let Mommy into the kitchen to cook, what do you think?"

Dundun hastily raised his paw and patted Lin Xu's hand.

Deal deal!

Ben Meow has had enough of it!

Shen Jiayue, who almost blew up the kitchen, didn't know it, and ran over with a plate as if asking for credit:
"Xubao, Xubao, try my handicraft. My mother said it's better than yours. I found the salted egg yolk really interesting, and it's delicious no matter how you make it."

Lin Xu didn't refuse either. He took a piece with a small spoon and brought it to his mouth. He thought it tasted really good.

"It's pretty good, but it's a pity that Dundun can't be eaten, otherwise I definitely want to try it."

Dundun: "..."

No, I am not interested in vegetarian dishes, and I don't want to try them.

After Lin Xu took a bite, he looked at Shen Jiayue and asked:
"Didn't anything dangerous happen when you did it just now?"

Shen Jiayue glanced at Chen Meijuan, and then said:

"I thought it was too troublesome to wash a big pot, so I used a small pot. There were too many egg yolks, and the oil was a little hot. As soon as I put the egg yolks in, there was a lot of bubbles, and the fire on the stove was extinguished."

When she said this, Lin Xu immediately understood.

The foam in the pot extinguished the fire on the stove, but if the stove was not turned off, the natural gas would escape into the home. Even if the hood was turned on, it would be dangerous after a long time.

No wonder Dundun guarded the kitchen door to help add buffs, it was indeed dangerous.

"Baby, remember from now on, when cooking, no matter what happens, you must close the air valve as soon as possible to avoid any accidents."

"oh I got it."

the next day.

Lin Xu came to the store after breakfast, took out the meat from the refrigerator, and tore off the plastic wrap. The donkey meat in the basin was already marinated, and even had the color of soy sauce.

This means that it has been marinated properly and can be marinated.

There is not much difference between stewed soup and stewed soup. They are both made of broth and served with various spices, but the difference is that the stewed soup does not contain salt, but dry yellow sauce boiled with rice wine.

In addition, the proportion of sugar should be more than that in the stewed soup, so as to neutralize the salty taste of dried yellow sauce and light soy sauce.

When he was ready, he boiled the marinated soup, then poured the marinated donkey meat, meat and soy sauce into the pot, brought it to a boil over high heat and then turned to low heat to marinate.

It is not troublesome to make sauced meat. Lin Xu thinks that according to the technique of sauced donkey meat, he can try to make sauced beef, sauced mutton and other dishes.

Cook the donkey meat in sauce for two hours on low heat, then soak it directly in the stewed soup, and wait for the soup to cool before taking it out.

If you like to eat strong flavors, you can soak them all the time, and then fish them out when you eat them, but Lin Xu didn't do this, he doesn't like to eat too salty.

After soaking for four or five hours, it was fished out.

Cut a piece and taste it, the sauce is full of flavor and very chewy.

In the next two days, the store was busy entertaining guests, busy assigning staff to support the ginkgo garden, and by the way, gave a simple training to the newly recruited waiters in the ginkgo garden.

On Thursday afternoon, the oven behind Ginkgo Garden's kitchen was officially completed.

There are two pit ovens, which are covered with refractory bricks. When using them, you only need to spread charcoal on the bottom and light them. After preheating, put the marinated pigs in. It is very simple.

The roasting oven is only a part of making roasted pork. The most important steps are marinating, loosening the skin, and boiling water. Only in this way can the pork be crispy on the outside and tender on the inside, with a full fragrance.

In fact, if you don't eat whole pigs, home ovens can produce the crispy skin and texture of roasted pigs.

However, if you want to make Gingko Garden a hit, you have to use a tripod to hang the whole pig on a chain, which not only has more visual impact, but also makes it more convenient for customers to cut it wherever they want.

When roasting pigs, the surface of the naan pit should be covered with a special cover so that the inside can maintain a relatively high temperature.

After a brief trial, Lin Xu called Lao Huang:
"Boss Huang, can you send a whole pig of about [-] catties to the Ginkgo Garden? I'm going to make a roast pig for everyone to try, and test the quality of the oven by the way."

Now that it has been built, it must be used. Tomorrow, Yue Liyue, Wu Kexin, Shixiong, Dai Jianli, Gou Junguo and other self-media practitioners will be invited to do a live broadcast of eating roasted pigs to warm up the ginkgo garden. Send out some experience coupons in the live broadcast room.

After working for so long, it's time for Ginkgo Garden to open for business!

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Today the dragon looks up, I wish everyone good luck.This chapter is 5000 words, ask for a monthly pass!
(End of this chapter)