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

Chapter 656 Steamed Deer Tail Gets Out of the Pot!Shen Guofu: I was just passing by to have a look, nothing else! 【Subscribe】

"Dundun is such a clever little ghost!"

The fans in the live broadcast room were all enjoying themselves. They didn't expect the little guy to be so revengeful.

As soon as I heard the rich lady say that I can buy whichever car I want, I immediately climbed into the concept car priced at hundreds of millions.

This kind of concept car cannot be bought. Although it is marked with a price of hundreds of millions, it is just for display. In fact, even if it is bought with hundreds of millions of cash, Lamborghini may not necessarily sell it.

Because there is only one car, and it has to be shipped to other places for exhibition after the end here, and you buy it as soon as you come up, so how can they promote the concept of the new car?

"Now the pressure is on Miss Fu."

"Brother Yue, can you ask this rich lady for me, I can learn how to meow, so she can raise me."

"I don't need to buy a car for Miss Fu to support me, just give me food."

"What kind of skill is it to compete with a cat? If you have the ability, come at me!"

"Madan, I'll give you ten yuan upstairs, and you withdraw this statement and I'll post it instead."

"I'm curious as to why Dundun is so popular with rich people."

"After all, it plays the role of a lucky cat in Lin Kee. It is normal for rich people to like it."

"Not only rich people like it, okay? We poor ghosts like it too!"

"..."

The rich lady couldn't help laughing when she saw Dundun getting on the Lamborghini concept car:
"This little guy is quite interesting."

Yue Liyue took the opportunity to strike up a conversation and said:
"It's called Dundun. It has 700 million fans on the Internet. It is also the promotional ambassador of this auto show. It costs millions of dollars to appear. It is not an ordinary cat."

Ms. Fu is in her 20s and looks very pretty. After hearing Yue Liyue's words, a surprised expression appeared on her face:
"It's Dundun? I've always heard that a blue cat named Dundun is very popular. I've seen the video, but the blue cats all look the same, so it's hard to tell them apart."

Sister Fu took another look at Dundun, and then went to the Porsche showroom with her friends, and seemed to be planning to order a Porsche.

Dundun tilted his head and watched for a while, then got off the concept car and strolled to the office.

It's too dangerous outside, it's safer to follow the aunt who spreads the compress.

In the shop.

After lunch, Lin Xu went to look at the velvet antler. Seeing that it was almost stewed, he turned off the fire and continued to soak the velvet antler in the broth.

Don't throw away these broths. Now they are full of velvet nutrition. When the old man comes in the evening, use these broths to make chicken porridge, which will definitely be a great tonic.

In addition, the velvet antler can't be used up, so cut it into slices and add it in for everyone to try.

Fresh velvet antler is rich in colloid, protein, and glycolipids that are relatively rare in animals. It has a good effect of nourishing blood and regulating qi, and it can be eaten by both men and women.

After finishing the velvet antler, he looked at the marinated venison again.

It is estimated that the meat will take a while, and the deer tail also needs to be further soaked to completely remove the smell.

Taking advantage of this gap, Lin Xu planned to make the civilian version of steamed deer tail, and added some egg yolk and salted duck egg yolk to experience the upgrade effect.

If it is possible, then the old man can show off a big meal tonight.

Thinking of this, he went outside, and said to Shen Jiayue who was holding a mobile phone to play defending carrots:
"I'm ready to start shooting. First make the steamed deer tail of the pig intestine version, and then start to make the original steamed deer tail to save time."

Although the cooking videos will be edited smoothly according to the production of the dishes, but the shooting is different, and it needs to be shot at every opportunity, using the gaps to shoot every corner.

This saves time and improves efficiency.

Just as Shen Jiayue was about to agree, the monsters in the game rushed to the side of the radish, and gnawed away the radish that she had defended for several levels.

game over.

"Wow, I failed again...Xu Bao, please help me pass this, or I will go on strike!"

Lin Xu didn't refuse either. He took the phone and chose to play again. While placing the turret, he explained the essentials of the game to the stupid baby next to him:

"Speed-down towers are best placed at corners, so as to maximize efficiency. Rockets and the like should be placed at the end of a straight line, so that there are a large number of them. Bows and arrows should be placed where there are many obstacles. Eliminate monsters at the same time. , can also break obstacles to increase gold coins..."

When defending carrots was all the rage, he had already cleared all levels.

So playing this kind of game now is completely effortless.

Shen Jiayue stared wide-eyed at Lin Xu's operations, never expecting to pay so much attention to playing a puzzle game.

She said with a smile:
"I'm just pretending, thinking that rockets are easy to use, so I keep building rockets... So it seems that I am relatively simple, and you have too many schemes."

Lin Xu:? ? ? ? ? ? ? ?

Can this also set off your simplicity?
Why do I feel stupid?

He successfully passed this level, put away his phone and said:
"Let's go, shoot the video first, don't wait any longer, I'll teach you the secrets and methods to pass the level without injury, so that you can get a golden carrot in every level."

Shen Jiayue immediately stretched out her slender white little finger:
"I don't believe it, unless you hook me up!"

Lin Xu stretched out his little finger and hooked the baby's hand:
"Go and fiddle with the equipment, I'll get the ingredients, and try to finish the job within an hour."

He went to the big kitchen to get a piece of pig large intestine and a set of pork liver, as well as salted egg yolk and eggs, and then returned to the small kitchen to start preparing for the shoot.

Both the palace version and the civilian version are made. Netizens should be familiar with this dish when they see it again, right?

With the foundation of last time, this time it went very smoothly.

Pork liver is smashed into meat mash, salted duck egg yolk is steamed with wine and crushed, and added to the pork liver mash together with raw egg yolk.

Then add the adjusted sesame paste and various nuts, stir well, and then it can be marinated.

Taking advantage of this time, Lin Xu washed the pig's large intestine again and again. By the way, he explained the essentials of cleaning the pig's large intestine:
"This pig's large intestine is used as the skin of the deer tail. To put it bluntly, it is a substitute, so don't bring any fat, just tear it all off. If there is fat, the dish will be almost tasteless."

It is okay to eat hot dishes with a little large intestine oil, but the civilian version of steamed deer tail is eaten cold. If there is fat, it will taste oily and greasy, and the taste will be worse.

After washing the large intestine, he rested for a while, and then began enema, scalding, and steaming.

After the whole process, take out the steamed pig large intestine and let it dry.

At this moment, the venison has been marinated, take it off the stove, take out two pieces to use, and soak the rest in the stewed soup to continue to increase the flavor of the sauce.

The flavor of the venison used in the steamed deer tail should not be too strong, basically cooked.

If the sauce is too strong, it will affect the taste and aroma of the dishes.

Putting the venison aside to dry, Lin Xu said to the camera:

"To make steamed deer tail, the first thing to do is not to process the deer tail, but to pickle the cabbage first... In this dish, the cabbage leaves not only have the effect of removing the difference and increasing the freshness, but also add flavor to the braised meat."

First marinate the cabbage leaves, then wrap the deer tail with the cabbage leaves and steam, so that the deer tail can easily absorb the bottom flavor.

When eating, roll the sliced ​​deer tail with pickled cabbage leaves, which can not only relieve the greasy, but also season the deer tail with the saltiness of the cabbage leaves.

Lin Xu cut off the cabbage root, peeled off the dirty two layers and threw it away, and then peeled off the cabbage leaves one by one.

Wash these cabbage leaves with clean water, control the moisture, then put them in a basin, sprinkle with salt, pepper, and monosodium glutamate to marinate.

One of the three seasonings is for flavor, and the other is for freshness. As for the pepper, it is purely to deal with the strong smell of deer tail.

"After the cabbage is marinated, it is no longer washed, so the amount of salt should not be too much, lest the cabbage leaves are too salty and unedible."

Lin Xu's reminder made Shen Jiayue react:
"Is it okay to use kimchi?"

"In theory, it is possible, but the pickles are too sour and must be washed several times before they can be used."

The cabbage needs to be marinated for half an hour before it can be used. Taking advantage of this time, Lin Xu helped Shen Jiayue pass a few levels to defend the radish.

Half an hour later, the filming resumed.

First take out the pickled deer tail and start to debone it.

There are not many bones in the deer tail, only a few small spines at the root of the tail, and the inside is pure cartilage and various fascia.

Lin Xu turned the deer's tail over and cut the base of the tail with a kitchen knife to remove the small bones inside.

Remove the bones from all the deer tails, rinse the blood inside with clean water, and then dry them.

At this time, take out the velvet antler soaked in broth, carefully scrape off the fluff on the surface with a kitchen knife, and then change the velvet antler to the size of the tailbone vertically according to the size of the bone that was removed, and put it into the bone where the bone was removed .

Then cut some marinated venison and wrap it in, so that the whole deer tail can be restored.

With the addition of venison, the tail of the deer is actually much fuller than before the bone is removed, and it looks like a big sausage and a small sausage.

Spread a piece of marinated vegetable leaf on the chopping board, put the deer tail on it, and then wrap the whole deer tail completely like making rice dumplings.

Wrap it properly, then wrap a piece of gauze on the surface of the cabbage leaf, wrap it with a thin rope, and wrap the cabbage leaf as tightly as possible.

Shen Jiayue asked with some incomprehension:

"Why are you doing this?"

"It is to let the taste of the vegetable leaves penetrate into the deer tail better, and at the same time let the vegetable leaves better absorb the peculiar smell of the deer tail."

After the package was done, Lin Xu started to make the next one.

In this way, the deer tails were wrapped one by one, and then the pot was boiled to boil water. After the water boiled, a stainless steel grate was placed in the pot, and then the wrapped deer tails were placed directly on the grate, and the pot was covered and steamed over high heat. .

Shen Jiayue said with a smile:

"It feels like lotus leaf steamed chicken and glutinous rice chicken. How long does it take to steam?"

"Three 10 minutes, if the time is short, it will not be steamed through, and if the time is long, the fat from the deer tail will easily seep out, so three 10 minutes is just right."

At this time, the peculiar smell in the meat can be absorbed by the cabbage leaves.

"Wow, three and ten minutes, hurry up, help me pass a few more levels, I want to get a golden carrot in every level."

Lin Xu had no choice but to agree to this good boy's request.

Soon, the music of defending the radish sounded.

While playing, Shen Guofu's figure quietly appeared at the door of the kitchen. Shen Jiayue turned her face and asked in surprise:
"Dad? Why are you here? It's just past noon, and it's not time for dinner yet."

Old Shen coughed dryly:
"I heard from Lao Huang that the deer tail has been delivered, so I want to come over and have a look, and I want to know how this thing is made."

Shen Jiayue glanced at him with a half-smile:
"Are you here without telling my mother? Be careful of me making a small report."

Shen Guofu quickly said:
"Your mother has an outpatient clinic in the afternoon, and it may be late after get off work. I didn't come here specially. I came here to discuss business. I stopped by to see... Yes, I just dropped by."

"Okay, okay, no need to explain...the deer tail can be steamed in more than 20 minutes, and you can eat it later."

Upon hearing this, a smile appeared on Lao Shen's face:
"My daughter is still sensible... Spring is here, do you two need anything? If you have anything, just talk and Dad will buy it for you."

Lao Shen originally wanted to talk about buying a car, but thinking about it, his son-in-law is now the promotion ambassador of Miser, and he can directly negotiate with Miser on what kind of car he wants to drive, without spending money.

As for other things, they don't wear watches, don't touch Wenwan, don't play with jade, the habits and hobbies of rich people are basically untouched.

In this case, I want to buy something for my son-in-law, but I don't know what to buy.

Lin Xu said:

"No need to buy anything, we don't need anything."

That being the case, Lao Shen didn't bother these two anymore, but went outside and sent Lao Huang a message:
"I've already arrived at the store, and I'll make it in half an hour. Boss Huang can come and try it."

Lao Huang is still near Sanlitun at the moment. After seeing the news, he said:

"Then I'll have to wait a little longer. I'll finish delivering the ingredients they ordered first. By the way, Boss Shen, you can inform other people. Professor Cui has no class in the afternoon, and Mr. Lishan doesn't shoot videos in the afternoon. It's rare to be free, why not..."

This might as well be used quite mysteriously.

It doesn't feel like saying anything, but it expresses the meaning vividly and vividly.

Old Shen immediately understood:

"Okay, then I will prepare first."

After finishing the chat, he came to the door of the kitchen, opened the cabinet, and looked at the white wine inside.

There are Wuliangye, Maotai, Jiannanchun and Luzhou.

But he felt that these wines did not match the steamed deer tail in the north. After thinking about it, he took his mobile phone and called Zou Cheng:

"Go to the wine cabinet in my office and bring a case of Erguotou to Yingchun Street."

If you eat northern delicacies, you will naturally have to drink northern wine, which is the right way to taste.

After hanging up the phone, Lao Shen notified Cui Qingyuan, Geng Lishan, and Tan Yajun, three drinking buddies, and also called Lao Suntou, urging him to collect his pole and come back.

Fishing is important, but drinking is even more important, okay?

In this way, when Lin Xu helped Shen Jiayue clear the game, Old Shen made a mess of the wine game.

Half an hour passed quickly, and the filming continued.

Lin Xu stood in front of the stove, waited for Shen Jiayue to come over with the camera, then turned off the fire, and said to the camera by the way:

"Whether steaming steamed buns or steaming other dishes, you have to turn off the fire first, let the temperature and pressure in the pot drop slowly, and then lift the lid. If you lift the lid when it comes up, it will affect the taste and appearance. "

After finishing speaking, he lifted the lid of the pot, and there was a fresh and fresh smell of cabbage in it, and there was also a faint smell of mutton in this smell.

For dishes such as deer tail, even if they are washed with running water and marinated in water for a long time, the peculiar smell still exists.

Fortunately, this taste is not too strong, and the production process of this dish is not over yet, far from the time to taste it.

Lin Xu took the basin and took out the gauze-wrapped deer tails from the pot, brought them to the faucet, and took a basin of cold water to soak them.

Shen Jiayue asked in surprise:

"Is this deer tail eaten cold?"

Lin Xu shook his head:

"No, it's just cooling down until it's not too hot. Soaking in water is actually to remove the peculiar smell, so that the steamed smell will be washed away with the water flow, and it's also for setting the shape."

After all, the deer tail is cut and boned, if the gauze is opened directly, the meat inside will probably fall apart.

If the temperature is lowered, the collagen on the surface of the deerskin will solidify, and it will naturally become a perfect whole.

After explaining, he began to prepare the plate.

Take out the pickled cabbage leaves from the pot, slightly control the moisture on the surface, and then cut the leaves into a square with a side length of about ten centimeters.

As for the cabbage gang, cut into dices slightly larger than the fingertips.

Cut up and place on a plate.

Cabbage leaves are used to roll the deer tail, and cabbage dices are used to increase the taste.

If you feel tired after eating, take a small piece to clear your mouth, or roll it directly into the cabbage leaves with the deer tail, so that it not only has the plumpness of the deer tail, but also has the crispness of the cabbage.

Northeast China has always had the habit of wrapping rice or meat in vegetable leaves, such as roast meat wrapped in lettuce leaves.Or vegetables and rice, etc., and even Smecta next door is deeply influenced by the Northeast in terms of diet.

Shen Jiayue asked curiously:

"If you eat it with lettuce leaves, will it be a bit cold? People with bad stomachs don't dare to eat it like this?"

Lin Xu smiled:
"You can also blanch the cabbage leaves with salt water, so that you can eat them warmer. You usually eat them this way when the weather is cold, but there are not many opportunities."

After all, there used to be a large kang in the Northeast, but now there is heating. It is not cold in winter, and you even need to eat popsicles to cool down.

This kind of lettuce leaf is naturally nothing.

Prepare the vegetable leaves properly, and the soaked deer tail has almost cooled down.

Lin Xu fished it out of the water.

Open the gauze first, and then carefully remove the cabbage leaves, so that the deer tail is revealed.

The cabbage leaves wrapped with deer tails are full of mutton, so they can't be bought, so they can only be thrown away.

Lin Xu peeled off all the deer tails, first cut them in half vertically, and then changed the knife into pieces, cut them and put them on the plate, and reassembled the shape of a complete deer tail.

The fat inside the deer tail is plump, and it feels like handling pork.

After arranging the plate, take the steamed deer tail of the pork intestine version that was made earlier, and slice it into the plate.

"After several hours, I finally made two versions of steamed deer tail, the court and the folk. If you are interested, you can follow along. The difficulty is not particularly difficult."

Lin Xu wiped his hands and said to Shen Jiayue:

"Baby, let's try it."

Before starting the production, Shen, who expressed his disinterest in this delicacy because of the strong smell of deer tail, couldn't wait to put the camera back on the tripod, and then trotted over.

"Haha, it's finally the tasting session. To be honest, I really want to try it... If it doesn't taste good, you have to allow me to complain."

Lin Xu looked at her dotingly and said:
"Just say what you have. You don't need to deliberately boast. Besides, this kind of palace food has its own mysteries. You will understand it after you taste it."

Shen Jiayue:? ? ? ? ? ? ?

Provocative method, right?

That's fine, then I'll seriously pick and choose, if it's not as delicious as you said, let's see how I deal with you!
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(End of this chapter)