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

Chapter 679 If you want to make a vegetarian banquet, make vegetarian lard first!This is simply more exciting than magic! 【Subscribe】

"Xiaolin, what are you going to cook today?"

Lin Xu and Shen Jiayue were preparing to shoot in the small kitchen, while Yan Lin went upstairs accompanied by Xiao Qing.

After a few days of happy life like Cui Qingyuan's sweet honey, Yan Lin is going to fly to Shanghai to handle business, but because it is a chartered flight, she can accompany Cui Qingyuan to have dinner before leaving.

After dealing with the matter over there, I flew directly to Yinzhou to attend the unveiling ceremony of the racecourse, and chat with Lao Shen, Luo Shan and others about the further planning of the scenic spot and the racecourse.

Investing in racecourses and scenic spots is originally an idle move, but when the size of this move becomes larger, it is worth paying attention to.

Lin Xu said:

"I'm going to have a vegetarian banquet this afternoon, using vegetarian dishes to make a table of imitation meat dishes, so that people can enjoy the pleasure of eating meat without feeling guilty about eating meat."

Yan Lin was delighted when she heard it:

"Eating meat should never make you feel guilty. This is all caused by those who believe in Buddhism. The Buddha still thinks about eating meat, which shows that the six sense organs are not clean. They should repent in front of the Buddha. They are not ashamed. On the contrary, they are proud of it, and they regard imitation meat dishes as a business...they will not show their spirits if they bully the Buddha, otherwise they will never be spared."

As a businessman, Yan Lin is no stranger to such things.

Many people even persuaded her to believe in Buddhism, abstain from meat and fish, and worship Buddha with peace of mind, so that business can be smooth sailing.

But how could a strong woman like Yan Lin believe in this?He didn't even bother to be polite, so he flatly refused.

She also went to some high-end vegetarian restaurants in Shanghai, but the taste was just the same. She always felt that eating real meat was not enjoyable, so she didn't go there much.

As for the group of business partners who persuaded her to believe in Buddhism, some of them are now bankrupt, some are on the run, and even a few of them have been sentenced and are now stepping on sewing machines in prison.

Only Yan Lin, who believes in the market and business logic, has seen her company's performance booming and her personal worth rising year after year. Now she is married to the bamboo horse of the year, and her love and career are both fruitful.

But when she heard that Lin Xu was going to have a vegetarian banquet, she became interested:

"Then I'll wait and eat."

She hadn't eaten imitation meat dishes for several years, and she suddenly heard that she wanted to try Lin Xu's cooking skills to see if they were any different from the dishes in those vegetarian restaurants.

Lin Xu said:

"Today is mainly to shoot a video to expose the old background of imitation meat dishes, and to explain clearly to netizens that most imitation meat dishes rely on heavy oil and heavy ingredients to achieve the taste of meat, which is not healthy, so there is no need to blindly believe in vegetarian dishes."

There is no doubt that being a vegetarian is good for your health.

But the imitation meat dishes made of vegetarian dishes are not very good, because most of them rely on oil and sugar to enhance the taste. If you eat too much, you might as well eat real meat.

Xiao Qing blinked:

"I thought being vegetarian was healthier than eating meat."

Think about those restaurants with the banner of vegetarian dishes, such as protecting animals, reducing sins, embracing health, etc. Now it seems that they are all tricks to filter customers' words.

Just like online fraud, use an obvious loophole to filter out netizens who are not easy to deceive, and then attack people who are obsessed with money.

Yan Lin sat outside and started processing company emails with her laptop, while Lin Xu and Shen Jiayue returned to the small kitchen to start filming this episode.

After everything is ready, start shooting.

"Hello, everyone. I'm Lin Xu. I promised to shoot an episode of imitation meat dishes for you. I used vegetarian vegetables to make meat. In the previous episode of Bear's Paw Race, I actually used winter melon to make vegetarian bear's paws. Today I will extend it and reveal the imitation meat dishes. The mystery of meat dishes."

After careful consideration, he still didn't say the words of taking off his underpants. There's no need to give people a handle, and needless to say, after the broadcast of this episode, those who understand will naturally understand.

"There are a lot of ingredients to be used today. In fact, they are the regulars in imitation meat dishes, such as gluten, wax gourd, white radish, carrot, tofu skin, bean gluten, vermicelli, vermicelli..."

After Lin Xu introduced the ingredients to be used, he started to make.

But he was not in a hurry to cook. Instead, he set up the frying pan first, poured a small pot of salad oil into the pan, and then prepared flour that was half the amount of oil.

Shen Jiayue asked curiously:

"What is this going to do? Puff pastry?"

Lin Xu smiled and shook his head:

“It’s not pastry, it’s an essential ingredient in imitation meat dishes—vegetarian lard.”

Vegetarian... lard?
Shen Jiayue knows every word here, but when combined together it becomes...

Lard and vegetarian?

Lin Xu said to the camera:

"As we all know, lard has a strong fragrance and a rich taste. No matter what kind of dish you make, if you put some in it, it will immediately improve the taste... Vegetarian lard also has the same effect."

It is impossible to verify who invented vegetarian lard, but this invention undoubtedly gives people who cannot eat lard because of their beliefs or health, a chance to taste lard.

Some people have even become addicted to eating it, thinking that vegetarian lard is more delicious than real lard.

Shen Jiayue was surprised when she heard that:
"It's amazing, there is such lard... Is it difficult to make Xu Bao?"

Lin Xu shook his head, put his hand on the oil pan, tested the temperature of the oil in the pan, and then said:

"The method is super simple. Turn off the heat when the oil is [-]% hot. Pour the flour into the pot and stir. When it cools down, the fat will turn into a snow-white ointment, which is visually similar to lard."

Not only are they visually similar, but they are also very similar in taste. After all, the flour is delicate, and when mixed with oil, the taste will naturally become better.

If you pay attention to it, pass the flour through a sieve, and the delicate taste will be improved to a higher level.

Shen Jiayue was shocked when she heard that, she never expected that the recipe of vegetarian lard is so simple.

The firepower on the stove was very strong, and the oil temperature quickly reached [-]%.

Lin Xu turned off the fire, poured in the prepared flour, and started stirring with a frying spoon.

When it was first poured in, the oil in the pot suddenly surged up, just like the porridge in the pot was thrown out because of the fire when porridge was cooking.

But because the fire is turned off, this range will not be too large, basically at the level of no danger.

The next step is to keep stirring the pan with a spoon to let the fat and flour blend together until it becomes creamy.

This step may seem simple, but it is actually a test of cooking skills.

Because the oil temperature is high, the flour will become paste, and the original vegetarian lard becomes the pastry for making sesame seed cakes.

If the oil temperature is low, the aroma of the oil will not come out, and it will not be well combined with the flour, which will eventually affect the effect of vegetarian lard.

Shen Jiayue's eyes were shining brightly:
"These butters are vegetarian lard?"

Lin Xu nodded:

"Put it in the soup and boil it to make a milk soup. If you add some onion, ginger and cinnamon, the aroma of lard will be more intense."

When the lard is boiled, some onion and ginger ingredients are added to remove the peculiar smell, which leads to a lot of lard with aniseed taste.

Looking at this scene, Shen Jiayue felt that cooking is really magical.

When she was not in contact with it, she felt that cooking was a physical experiment, and she just needed to follow the established steps.

But when she came into contact with cooking, she discovered that cooking is chemistry. When several ingredients are cooked together, different external factors such as heat will produce different effects.

But now, she has the feeling that cooking is magic.

After all, if you mix flour and salad oil, you can make snow-white lard. Isn’t that magic?
After Lin Xu finished the vegetarian lard, he began to prepare other ingredients.

He pours gluten into a basin, kneads it with cold water to form a dough, puts it on the stove and steams it to make water gluten, which is the fine and uniform gluten used for baking gluten.

Another kind of gluten is oil gluten, which is made by putting the gluten and good dough into the oil pan and frying it.

While steaming gluten, Lin Xu brought over the tofu skin. He mixed a little alkaline water, added salt to the water, and stirred evenly. Then, he took a piece of tofu skin and spread it on the chopping board, and carefully brushed a layer of alkaline water with a brush.

Brush evenly, spread another piece of tofu skin, and then continue to brush with alkaline water.

A total of eight layers of tofu skin were laid, and Lin Xu stopped when the thickness was about one centimeter.

Then grab a handful of chopsticks, about five or six pairs, put them on one end of the tofu skin, roll up the tofu skin, and leave the chopsticks in the middle for support.

Take a piece of gauze, wrap the tofu skin, and wrap it with a rope.

Put it in a boiling soup pot and cook over high heat.

Shen Jiayue moved closer to take a close-up, and asked in a low voice:
"Xu Bao, what are you doing?"

"For vegetarian pork belly, the tofu skin can be processed like this to produce the effect of pork belly."

Vegetarian...pork belly?
After experiencing vegetarian lard, Shen Jiayue was not surprised by vegetarian pork belly, but she still couldn't help cheering in her heart:
"Hey, Lin Kee magician has started to do magic tricks again!"

It is very interesting to think about making pork belly from cheap tofu skin.

I just don’t know if Xu Bao will find a way to retain part of the taste of pork belly, otherwise how can he taste the unique visceral smell of pork belly?
The tofu skin in the pot was boiled for about 5 minutes, and Lin Xu took it out.

Untie the string while hot and remove the gauze.

Because of the alkaline water, the tofu skin becomes soft and sticky. Even if the rope is untied at this time, it does not disperse and sticks firmly to the surface of the chopsticks.

Lin Xu stood up the chopsticks, grabbed the tofu skin wrapped around the chopsticks and slowly pressed down, so that the tofu skin gradually piled up along the chopsticks to the bottom.

This not only makes the tofu skin stick together more firmly, but also makes the tofu skin form irregular folds like pork belly.

When pressing to the bottom, pull out the chopsticks.

At this moment, the tofu skin is a wrinkled mass with a cavity in the middle, which is somewhat similar to the freshly washed pork belly.

However, the visual similarity is not enough, and the taste must be close.

Lin Xu took a wok and heated the oil. When the oil was [-]% hot, he put the whole vegetarian pork belly into the wok for frying.

Deep-frying can make the surface of the tofu skin form a slightly tough texture like pork belly, while the inside of the tofu skin still maintains the soft and tender taste brought by alkaline water because the tofu skin cannot be fried through. This is almost the same as the taste of real pork belly. .

I have to say that the person who invented this imitation meat dish is really a talent.

If it were Lin Xu, he would definitely not be able to come up with the idea of ​​making pork belly from tofu skin.

The frying time does not need to be too long, and the oil can be controlled when small bubbles appear on the surface.

"Can I eat it next?"

Shen Jiayue really wanted to taste the taste of pork belly, and there was a bit of anticipation in her voice.

Lin Xu smiled and shook his head:
"It's not good right now, but it needs to be marinated when it cools down later."

The vegetarian pork belly is completely cooled, the surface oil shrinks, and when it is even a little dry, it is put into the stewed soup for stewing, so that a delicious vegetarian pork belly is officially ready.

The marinated pork belly is cut into strips and served on a plate. It looks exactly the same as the marinated pork belly. You can even dip it in garlic to further increase the delicious taste.

At this moment, the gluten in the pot has also been steamed.

Lin Xu took it out and put the gluten aside to dry.

In order to increase the texture of the gluten, he deliberately pressed the gluten with a plate when drying, so that the gluten is more porcelain and closer to the texture of meat.

Cut into strips later, you can make sweet and sour pork tenderloin and crispy pork bowls.

There are many ways to make crispy pork bowls. You can use potatoes, winter melons, or radishes. Put it in a steaming bowl and steam it on the basket.

In terms of appearance, it is exactly the same as real crispy meat.

Using the same routine, you can also make ribs buckle bowls, and the method of vegetarian ribs is also very simple and delicious. The fluffy fried dough sticks are cut into sections, and then a slightly longer lotus root is worn.

Shen Jiayue was at a loss when she heard that:
"What do you call fried dough sticks that are not completely fluffy?"

Lin Xu took out two fried sticks from the refrigerator next to them:

"Normal fried dough sticks are very fluffy, but they taste a bit different from meat, but this semi-fluffy fried dough sticks tastes closer to meat."

In addition to fried dough sticks, it can also be made with oily gluten.

Frying the raw gluten will turn it into a honeycomb-like sponge structure. Cut it into sections and hollow it out, and put a lotus root in it. In terms of taste, it is very close to ribs.

Such ribs can also be made into sweet and sour ribs, which are fried first and then mixed with sweet and sour sauce. The taste is also good, but compared to eating ribs, this kind of vegetarian ribs has more calories.

If you want to lose weight by relying on this delicacy, then you are making a wrong calculation.

The combination of high sugar, high carbohydrate and high fat will not only fail to reduce weight, but will quickly gain weight.

Lin Xu prepared all these dishes, boiled a pot of stewed soup with vegetarian lard, put the dried vegetarian pork belly in it, and stewed it with low heat.

"What's next?"

Shen Jiayue became more and more interested in today's meal.

Lin Xu picked up a potato, peeled it and said:

"The next step is to make a fried fish fillet with potato chips. In fact, it is still the routine of battering and deep-frying, but before making it, you have to put the potato slices in a pot to scald it, so that it is closer to the texture of fish fillets."

After speaking, he started to get busy.

Peel the potatoes and cut them into thin slices, put them in a boiling soup pot and blanch them, then put them in salt water to cool.

The salt water can make the potato chips taste good, and at the same time make the surface of the potatoes tender and smooth, and it will taste more like fish.

Take out the soaked potato slices, control the water first, then put them into the prepared batter, hang the batter on it and fry in a pan. After frying, you can make fried fish fillets.

After finishing all this work, Lin Xu made Dongpo pork with winter melon and elbow with radish. These are relatively common vegetarian dishes.

In addition, there are abalone made of shiitake mushrooms, sea cucumber made of fungus, shark fin made of vermicelli, fish maw made of tofu skin, shredded pork made of bean gluten, etc.

These methods are actually not very different. Basically, they are inseparable from the steps of battering, frying and then pouring sauce. These steps will cause the food to have extremely high calories.

Although the taste and texture are indeed close to the real ingredients, the calories are much higher, so this kind of dish is really not suitable for regular consumption, and it is good to taste it occasionally.

Shen Jiayue watched Lin Xu prepare the dishes one by one, and the shock in God's eyes became more and more intense.

I never thought that these fake meats are actually made of vegetarian dishes.

Looking at it, she asked in surprise:
"Xubao, why are there no low-calorie dishes? I feel that these dishes are all high in calories."

low calorie?
Lin Xu thought for a while and said:
"Don't tell me, there really is. There is a very famous stir-fried vegetarian crab noodle in Shanghai. It is quite low in calories. It is made with mashed potatoes and carrots. It is said to taste good... How about I make it for you to try?"

"Okay, okay, I've been wanting to eat crabs recently."

There are no rules or requirements for the Vegetarian Banquet. Basically, Lin Xu does what he thinks of, and it's done by gathering a table of dishes.

He took a potato and peeled it, washed it, cut it into thick slices, and put it on a plate. He took a carrot, peeled it, cut it into hob pieces, and put it on the plate.

Place the two dishes in the steamer to steam.

After it is fully cooked, take it out and pour it on the chopping board, press it flat with a kitchen knife, and crush all the potatoes and carrots into a puree.

These vegetable purees are crab noodles.

The white potatoes are crab meat and the red carrots are crab roe.

Prepare the ingredients properly, then wash and cut a soaked shiitake mushroom into shreds, cut the spring bamboo shoots into cubes, and cut some essential minced ginger.

After all the preparations were done, Lin Xu brought a bowl, cracked two eggs, stirred them up with chopsticks, put the crushed vegetable puree in it, and added minced ginger and salt.

Stir again to a paste and it's ready to cook.

Heat the oil in a pan, slide the pan first, then add the normal amount of peanut oil for cooking into the pan, and heat it up on high heat.

When frying this kind of cooked paste dishes, the oil temperature must be high, otherwise the ingredients will quickly stick to the bottom of the pot as soon as they are put in, resulting in a paste situation.

The oil temperature is [-]% hot, Lin Xu pours the prepared batter into the pan, and quickly stirs it with a spoon.

This step must be quick and the action must be quick, so that these vegetables are fried until they are not solidified, and under the action of ginger, they emit a crab flavor.

In fact, some crab-flavored mushrooms are added here, and the taste is closer to real crab powder.

However, this approach is suspected of cheating. In fact, Lin Xu already exceeded the standard when he put eggs.

The normal vegetarian crab powder does not even put eggs.

Under the action of the hot oil, the crab powder in the pot did not solidify into a large ball, but became slightly scattered small pieces.

Fry all the paste in the pan dry, add shredded shiitake mushrooms and chopped winter bamboo shoots, then add a little sugar, salt, and the rest of a little minced ginger.

Continue to stir-fry until the aroma in the pot is fried, and cook some rice vinegar along the side of the pot.

Immediately, a fresh aroma unique to crabs wafted out of the pot.

Yan Lin, who was working remotely at the door, sniffed:

"Crab flavor? I'm suddenly looking forward to today's all-vegetarian feast!"

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I searched for information while writing, and I am so busy now, I am sorry everyone.This chapter is 5000 words, ask for a monthly pass!
(End of this chapter)