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

"Yan Bao, don't you really want to eat it? This meat is delicious!"

Shen Jiayue was holding a piece of pig skin, chewing it deliberately, trying to drag Chen Yan who was eating vegetable salad next to her into the water, and let her find the joy of eating meat again.

But today Chen Yan was very determined. After finishing the salad, she rewarded herself with a tomato, and the lunch was over.

In the past two days, she has increased the amount of exercise and lost weight, so she has to take advantage of the victory and pursue it. She must not let roasted pigs and roasted whole lambs become obstacles in the way of her reverse growth into a beautiful girl.

Compared with food, women pay more attention to appearance.

Especially when there is only more than one month left before the wedding, reducing fat and weight, and making his appearance reach its peak state, is already Mr. Chen's obsession.

In order to avoid being tempted by meat, she took a tomato and strolled to the back door of the kitchen. When she saw the kitten on the recliner who was sleeping soundly because it was avoiding a group photo, she couldn't help but pat it on its belly:
"What do you sleep in during the day, wake up!"

Dundun groaned impatiently, turned over and hid Xiaodudu.

Chen Yan sat on the recliner and ate tomatoes, stroking Dundun's body with one hand. The little guy's hair was smooth and moist, and felt good to the touch, reminding her of her own mink coat.

Dundun was very dissatisfied with Auntie's behavior. It let out a cry, then sat up, and seriously licked the place touched by Chen Yan.

Meow meow, this meow is not clean anymore.

"I'm going to charter a plane to go out to play. If you want to go, you have to let my aunt touch it. Otherwise, I will take George and Peggy instead of you."

Dundun thought for a moment, and didn't continue to struggle.

However, he still groaned, expressing his dissatisfaction.

Chen Yan took a bite of the tomato, looked at Dundun and asked:

"I'm going to drive to play golf in the afternoon, do you want to learn more?"

Although she didn't eat a single bite of the roasted pig and roasted whole lamb at noon, exercise is still indispensable, so she thought of golf, a sport for the rich.

It's a pity that Ren Jie went to work today and couldn't accompany him. Others were busy with dating, overtime, and work, and they had arrangements for the afternoon.

So after much deliberation, Dundun is more appropriate.

At least the little guy is more interested in ball games, and the lawn area as large as the golf course can also let Dundun have a good time.

When Dundun heard it, he was very interested in the golf course that Auntie mentioned.

So it barked, urging to set off quickly.

"Don't worry, I finished eating the tomatoes... oops!"

As Chen Yan was talking, the half-eaten tomato in her hand suddenly fell to the ground. She grabbed Dundun and rubbed it a few times annoyed:

"Did you do it? Auntie just counts on this tomato for lunch."

Dundun squatted on the recliner with an innocent face, but the tip of his tail wagging slightly revealed his true inner thoughts.

"It's really difficult to do anything if you don't eat enough...Let's go, let's go now."

Chen Yan picked up the tomatoes on the ground and threw them into the trash can next to her, turned on the tap and washed her hands, then put on her bag, hugged Dundun in her arms, and strode out.

"Yueyue, I took Dundun to play golf, where is his snack bag? I take it with me so I don't get hungry and thin."

Shen Jiayue went to the door of the kitchen and brought Dundun's bag, which contained dried fish, beef jerky, clear water, and other supplies for the little ones. By the way, she followed Chen Yan to the parking lot, and brought the cat litter box from Maisa Rui to Chen Yan's car superior.

After finishing all this work, Chen Yan opened the car door, first put Dundun in the car, then sat in the driver's seat, and drove straight to Changping Golf Course, which is less than half an hour away.

Along the way, Dundun lay obediently on the back seat, looking at the scenery outside through the car window, full of anticipation for the golf to be played later.

In the ginkgo garden, Lin Xu was ready to go back after eating and drinking.

Although it is not difficult to make the meat, it is quite time-consuming, so it needs to be prepared in advance.

In addition, the delicacy of Bazirou is not only meat, but a series of side dishes are needed to form a peerless delicacy with Bazirou as the core.

These ingredients include but are not limited to dried tofu, kelp knots, green peppers, gluten balls, meatballs, fried rolls, yuba, eggplant, sausages, beans, elbows, chicken legs, etc.

The types can be freely matched, and there are no strict rules.

The core is the stewed meat soup, which is the most important of all dishes and the key to this delicacy.

"I'll go to the store with you, take pictures of the air fryer recipe for crispy pork belly, and teach netizens a little trick to improve their lives."

Just like that, the others continued to eat and drink, while Lin Xu drove Shen Jiayue back to Linji Gourmet.

As soon as they arrived at Yingchun Street, they met Qi Panpan and Li Qiang, a young couple.

"Brother Qiang, have you had dinner with Sister Panpan?"

Shen Jiayue pushed the door and got out of the car, and said hello to the young couple who were spending the weekend.

Qi Panpan said:
"I've eaten, and I'm about to go to 798. It is said that there is an avant-garde art exhibition there today. We are going to cultivate it and see what avant-garde art is... Are you two going?"

Lin Xu didn't expect these two programmers to have art bacteria on them, and said with a smile:

"I still have to go upstairs to make the meat. Come back early in the evening. I will eat the meat in the store tonight. You should try it together."

Brother Qiang said with some longing when he heard that he was eating a lot of meat:
"Hey, this is a side dish. We will be back before five o'clock. We would rather not watch the exhibition than miss the food."

Watching exhibitions is just to adjust life, but food is life itself.

Brother Qiang and Qi Panpan walked towards the subway station, while Lin Xu and Shen Jiayue went upstairs.

As soon as he arrived at the door of the kitchen, before Lin Xu entered, he bumped into Che Zai:

"Boss, I bought Maliancao, and I'm soaking it in hot water right now, when will you use it?"

"Use it right away... By the way, soak a piece of dried lotus leaf in hot water and use it later."

"Okay, I'll get ready right away!"

Che Zai agreed, then turned around and went to work.

Lin Xu changed into his chef's uniform, washed his hands carefully, walked into the kitchen, and started cooking the meat.

Hard pork belly is the first choice for this delicacy. The pork belly in this part is solid, not easy to stew, and has a strong fragrance, which is suitable for making pork belly.

However, the hard pork belly is more expensive, and restaurants are generally reluctant to use this part. Most of them use the fat and lean rump meat. The fat here is thicker, and the lean meat is in the lower half of the meat. If it is not cooked properly, it will fall apart.

As for the meat, the meat is tied up with straw ropes, so that the meat will not split, and the meat is relatively large, so it quickly became a meal and a gluttonous dish in the hearts of old Jinan people.

In Jinan, cattail grass is generally used to bind the meat.

There are a lot of this kind of plants in Jinan, so many Shandong dishes can see cattail or cattail as ingredients.

But in the capital, it is not easy to buy suitable cattail grass, so I settled for the next best thing and used the more common sunflower grass.

Ma Liancao is a plant with slender stems. In the past, it was usually used to weave straw ropes or straw sandals, and it was also used to wrap rice dumplings or wrap hairy crabs.

However, with the progress and development of society, the raw material for making zongzi has changed from Ma Liancao to a more convenient and fast thin cotton thread. Those master zongzi wrappers can make a zongzi in a few seconds, and they use this kind of cotton thread.

Also because of the progress of society, the horse lotus grass used to wrap hairy crabs has also been replaced by flower ropes thicker than the little finger.

Malian grass does not have the ability to increase weight, and the flower rope made of cotton thread has good water absorption, which can increase the weight of hairy crabs by a large amount.

Lin Xu looked at the mala grass soaked in hot water. It was soaked through and was as soft as a rope.

Then he brought more than a dozen catties of pork belly and forty or fifty eggs.

"Che Zai, boil the egg and peel off the skin. I'll use it later."

Hearing the order, Che Zai immediately came over, took the eggs away and started to boil them.

Taking advantage of this time, Lin Xu began to cut the meat.

He first divided the pork belly into strips about [-] centimeters wide, then placed these strips on the chopping board, and began to modify the knife according to the width of [-] centimeters.

There are no strict regulations on the thickness of the meat slices, generally greater than one centimeter, so that you can feel the satisfaction of eating meat in your mouth.

At the same time, the thickness of the meat slices should not exceed [-] cm, otherwise it will not be easy to stew through or bite open.

These meats have been scorched, so there is no need for Lin Xu to do anything, just start cutting.

After the meat slices are cut, take the soaked Selina grass, take out one, then pick up a piece of meat, and tie it up from one end, then tie the meat again, tie the knot again, and tie the whole piece of meat completely .

Once a piece of meat is ready, start wrapping the next piece.

In the small kitchen next to her, Shen Jiayue was filming the recipe of crispy pork belly.

She held a ceramic knife and carefully changed the meat to the camera:

"My royal chef is not here today, so I have to change the knife. Let's make do with it. The skill of the knife is not important. The important thing is this delicious and simple recipe. Friends who like to eat crispy pork belly don't forget to try it. It's huge. tasty!"

This delicacy is relatively simple, which is very suitable for beginners to practice.

But the meat that Lin Xu is cooking in the big kitchen is very unsuitable for novices. Even though the ingredients are simple, the requirements for experience are very high.

Lin Xu tied it too slowly by himself, so he called a few helpers to help.

After everyone tied up all the meat, Che Zai also boiled the eggs and peeled them one by one.

Stewing eggs with broth will give the eggs a meat-like aroma and delicious taste, so I like to put some eggs in braised pork and stewed meat.

Eggs can be boiled directly in the broth, but the taste will be almost boring.

If you want to eat comfortably and enjoy yourself, the best way is to fry tiger eggs.

Lin Xu took a kitchen knife and cut a flower knife on the surface of the egg, then set up the oil pan and began to fry the oil.

The oil temperature is [-]% hot. Put the sliced ​​meat entwined with Malian grass into the pan for frying. This step is to remove the peculiar smell in the meat and fry the excess fat out.

Over-oiling is an important sign of Jinan handle meat, especially when using rump meat, but if it is over-oiled, it will taste very greasy.

The same is the meat, Xuzhou's method is to marinate the meat with soy sauce for more than four hours, and then put it in a pot for stewing.

Relatively speaking, the taste of Xuzhou pork belly is softer and tender, and the sauce flavor is more prominent.

However, because of the oil in Jinan, the skin part of the meat is more delicious, and it tastes better when chewed.

But now the two kinds of meat are borrowed from each other, and there is no strict limit on the method. They even absorb the method of boiled meat, making the texture and taste more diverse.

In addition, there is another purpose of frying oil, which is to fry the fresh and fresh flavor of Malian grass, so that the meat tastes fresh and fresh.

Ma Zhiqiang asked curiously:

"Jinan's pork is deep-fried to bring out the fresh taste of grass, so why not deep-fry Xuzhou's pork?"

Wei Gan, who is familiar with the recipe of this dish, said:
"Xuzhou does not use grass to prick the meat, but uses kelp, so it can't be deep-fried even if you want to."

When the meat in the pot is fried until the surface is slightly browned, take it out, and then start to fry the next pot, fry all the meat once, and then pour in the eggs in batches for frying.

After frying, Lin Xu changed a frying pan and put it on the stove, heated up and poured in a little more peanut oil, which is indispensable for Shandong cuisine.

Wait for the oil in the pan to heat up, put in the prepared scallions and ginger slices, and start to stir-fry. When the surface of the scallions is slightly burnt, add cinnamon, star anise, peppercorns, angelica, white button, grass fruit and two cloves , continue to stir fry.

After the fragrance comes out, pour a pot of 5 liters of soybean soy sauce into the pot, bring to a boil over high heat, and simmer for a while.

The purpose of doing this is to cook the soy sauce fragrant, and at the same time remove the smell of fermented soy sauce, making the soy sauce more intense.

After finishing these, put a tablespoon of sweet bean sauce and half a bottle of dark soy sauce into the pot.

To make the meat, no sugar or salt is used, and it is completely stewed with soy sauce and sweet noodle sauce with water.

In the big and small butcher shops in Jinan, you can see the dark broth, which is the reason why soy sauce and sweet noodle sauce are used alone.

This delicacy is somewhat similar to the red stewed pork that Lin Xu made before. It is seasoned with sweet noodle sauce instead of salt and sugar.

However, the red stewed meat uses a combination of sweet noodle sauce + rice wine, which makes the meat more mellow.

The meat is a combination of sweet noodle sauce + soy sauce, the sauce flavor of the meat is more intense, and the sweetness of the sweet noodle sauce also adds a umami taste to the meat.

Boil the sauce, turn off the heat, and set aside.

Lin Xu brought an extra-large casserole, put a bamboo strip net at the bottom of the pot to prevent sticking, and then put the fried meat in it.

Put everything in place, pour in the boiled soy sauce soup, add water to make the soup cover the meat in the pot, pour in a tablespoon of rice wine, and turn on the fire to simmer.

Eggs can't be put in right now, it's too early and it's easy to stew.

In addition, the side dishes are not complete, so they have to be prepared and put into the pot together.

Bring the soup in the pot to a boil over high heat, skim off the froth, and wait for the smell of rice wine to evaporate, cover the pot, and turn it to a low heat for simmering.

Do not use high heat in this step, otherwise the lean meat will become dry and woody.

Only by using a low heat to keep the pot in a state of boiling but not boiling, the meat will be more tender and taste more delicious.

After stewing the meat, Lin Xu began to prepare the ingredients.

Take a small pot of fried dried tofu and put it together with tiger skin eggs, then soak some kelp, scald it with hot water when it is soft, and then tie it into a kelp knot.

Take a small basket of green peppers, wash them with handles, and then reheat the frying pan to [-]% heat, put these green peppers in and fry them.

The frying time does not need to be too long, as long as the skin is slightly wrinkled.

Put these green peppers that have been oiled in a casserole later and simmer for a while. There is a unique fresh and fresh taste of green peppers, which is very enjoyable to eat.

Especially when you feel that the meat is greasy, take a bite of the green pepper, and the greasy feeling in your mouth will disappear immediately.

In addition to the green peppers, Lin Xu also fried some whole purple eggplants. The slender eggplants were slightly fried, and then put them into the broth and stewed together.

Then Lin Xu soaked some venetian knots and other ingredients.

These side dishes should not be placed too early, as they are easy to stew, and the soup in the pot is not strong enough at the moment, so the fat in the meat has to be stewed out and blended with the soy sauce soup.

Add side dishes at this time, and the stewed taste will naturally be outstanding.

"How long does it have to be stewed?"

After Zhuang Yizhou finished a dish, he came over to watch.

Wei Qian said:

"The meat in the pot is simmered for an hour and a half, and then the side dishes are simmered for half an hour or four to 10 minutes, and then it can be simmered to taste, and the dishes are served separately at dinner time."

When this is done, there is only time left for the meat.

As long as the stew is long enough, this dish will not be unpalatable.

Of course, seasoning is also very important. According to the amount of ingredients, add original soy sauce and sweet noodle sauce as appropriate, so that the meat is salty and fragrant, and the soup is rich.

After leaving the kitchen, just as he was about to take a break, Shen Jiayue yelled from the small kitchen next to him:
"Wow, it's even more crispy and delicious than what someone made for me last time. Hoho, I feel like I've mastered the mystery of crispy pork belly. You may not have heard it just now. Let me take another bite for you to hear."

Lin Xu came to the door of the small kitchen, and saw his good baby was holding a piece of freshly baked crispy pork belly with chopsticks, eating it in front of the camera.

Cute with playfulness, playful with slapstick.

This is because there is no sense of accomplishment in poisoning in the group, so is it directly poisoning fans on a large scale?

Seeing Lin Xu standing at the door, Shen Jiayue looked like she was waiting for a compliment:

"Have you finished Xu Bao? Come and taste my handicraft, it's not inferior to what you made for me last time."

Lin Xu walked over, first waved his hand at the camera, then picked up a piece of pork belly and tasted it, it was really crispy, and the surface of the pork skin had a strong salty taste.

It should be that the all-in-one oven and fryer in the store has a higher power and higher temperature, so the pork skin is so crispy.

But in theory, this is the case, but it cannot be said that way.

After all, good babies are waiting for praise, not for boasting about the power of home appliances.

Thinking of this, he gave Shen Jiayue a thumbs up:

"You are indeed better than me. It seems that you are more talented than me in terms of small appliances... I'll eat another piece. This thing has hooked my greedy worms."

The way he cooperated with the performance made Shen Jiayue very happy.

"Thank you Xubao... MUA~~~"

The girl kissed Lin Xu's face, then turned off the camera and was ready to call it a day.

While the young couple were having a sweet time, on the other side, at the golf course, Chen Yan put on a set of standard golf clothes and pulled the club bag. On the bag was a little prick who didn't want to take a step.

"Dundun, don't you come down and take a few steps? It's very comfortable to step on the grass."

The little cat was not fooled, and lazily called:
"Meow~~~~~"

"Okay, if you don't play, don't play, but you have to help me pick up the ball later. You are a caddy today, but you must stick to your duties."

Dundun:? ? ? ? ? ? ? ?

Ben Meow is here to see the scenery, okay? How can I become your caddy?

Chen Yan was still talking in fragments:

"It's been a long time since I played, I hope you don't go too far, lest you be ridiculed for your poor skills, and you don't have to run too far to pick up the ball."

When Dundun heard this, he immediately made up his mind.

After a while, all the balls will let you score in one stroke, and then we will see how you can order Ben Meow to pick up the balls!

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