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Chapter 701 The beautiful and delicious gourd shrimp and crab are unforgettable!Guo Jichang is here! 【Subscribe】

"Uncle Qiu, is it difficult to wrap gourd shrimp and crab?"

Lin Xu has never made this stuff before, and he didn't use the points to exchange gourd shrimp and crab beforehand, so now when faced with dishes such as lard oil, he is a bit at a loss.

I always feel that this thing should be difficult.

Qiu Yaozu smiled:

"It's not difficult, even simpler than steamed buns."

Is it?

I don't read much, so don't lie to me.

Although Lin Xu doesn't know how to make gourd shrimp and crab, he has seen many pictures of this dish in the past two days. The shape of the work of art and the attractive color have nothing to do with the word "simple".

However, a certain pair of sisters who were acting as cameramen next to them, when they heard that the method was simple, all eyes lit up, and hope that they shouldn't have arisen in their hearts.

Since it is simple, you must learn how to do it!

In front of the central island in the kitchen, Qiu Yaozu took a slice of pork net oil and spread it on the chopping board, pinched a pinch of dry starch, carefully sprinkled it on the surface of the pork net oil, then lifted the pork net oil and shook it to remove the excess of starch.

Lin Xu looked at this step and asked hesitantly:
"Is this to increase stickiness?"

"Yes, it makes the pork net oil more sticky, and in this way, the moisture on the surface can also be completely removed to prevent the pork net oil from cracking."

The two put a layer of dry starch on the surface of all lard oil, both on the front and back.

Then pick up a small brush, dip it in the egg white paste prepared before, and spread it evenly on the surface of the lard oil. From this step, the wrapping is officially started.

Qiu Yaozu picked up a shrimp with a tail and put it on the lard oil. The shrimp tail protruded from the missing corner of the lard oil.

It doesn't need to be too long, just pop out the tail completely.

Put the shrimp and start stuffing.

Scoop up a spoonful of crab powder and diced shrimp stuffing and put it in the middle of the lard oil, press down on the whole shrimp, and arrange it again so that the stuffing presents a cone shape.

After finishing this, take the shrimp tail as the center line, fold up one side of the lard oil to cover the stuffing.

Then fold the bottom again, and when folding, apply egg white to the blank area.

Finally, fold the skin on the other side of the shrimp tail, and pinch it carefully, so that the whole pork net oil forms a round cone.

The bottom of this cone is the stuffing, and the tip at the top is the shrimp tail, which looks beautiful.

But it's only half done now.

Qiu Yaozu took the prepared cone and dipped it in the egg yolk paste, so that the entire surface of the cone was covered with egg liquid, then lifted it up and controlled it slightly, and put it into the bread crumbs.

Hold the bread crumbs and shake it, wait until the surface of the cylinder is covered with bread crumbs, pick it up, carefully pinch it with your hands, so that the bread crumbs stick firmly to the surface of the cone.

When pinching, pinch a few more times in the middle of the cone so that the cone forms a gourd shape.

Knead it well and roll it in the bread crumbs to replenish the fallen bread crumbs, and then use hot water to scald the garlic leaves and tie them on the thin waist in the middle of the gourd.

In this way, a delicately shaped gourd shrimp and crab is officially completed.

Lin Xu looked at the exquisite little gourd in front of him, and couldn't help admiring:
"It's so beautiful, Qiu Bo's good craftsmanship is really amazing."

Qiu Yaozu smiled and waved his hands:

"It's just a little trick of carving insects, it's not worth mentioning."

Lin Xu observed it carefully, and the more he looked at it, the more he thought it looked good.

He pointed to the garlic leaves tied in the middle and asked:

"Can this be replaced by something else?"

"You can use scallion leaves, but you need to cut the scallion leaves to prevent the oil from bursting out when the air expands during frying. I have used vermicelli before, but the effect of frying is mediocre."

After Qiu Yaozu finished speaking, he looked at Lin Xu and said:

"Xiao Xu, come and try one, this one is very simple, basically you can do it with your hands."

Lin Xu nodded, picked up a piece of lard oil and began to prepare the bag.

Shen Jiayue and Chen Yan who were on the side were eager to try it, but after watching the whole process, they realized that the simplicity in the mouth of the famous chef was different from the simplicity in their own understanding.

For such a complicated process, you have to pinch it gently. Such a requirement is fatal to two kitchen rookies.

However, Qiu Yaozu also said that as long as you have hands.

Shen Jiayue looked at her hands and thought it was time to apply for a disability certificate.

Soon, Lin Xu also made a small gourd, which was not as good as Qiu Yaozu's. With a little adjustment, the delicate shape of the small gourd came into being.

The two worked together to make all the remaining small gourds.

Then heat the oil in the pan and start preparing for frying.

Lin Xu adjusted the fire on the stove and asked curiously:
"Uncle Qiu, is there anything special about the frying process?"

"Don't use rapeseed oil, the color is too much, and the appearance is not good. In addition, the oil temperature can be kept at [-]%, if it is too low, it will be easy to lose the paste, if it is too high, the bread crumbs will be fried and change color..."

The difficulty of frying is not too big, similar to ordinary fried chicken legs and fried chicken wings.

Soon, the oil temperature reached [-]% hot.

Lin Xu took a small gourd and lowered it into the pot along the side.

The oil pan suddenly boiled, and some bread crumbs fell off the surface of the small gourd and floated on the oil surface.

Qiu Yaozu picked up a leaker and beat out the scattered bread crumbs:

"Keep going, when the small gourd floats, it will come out of the pan. You don't need to stir it in the middle, just fry it slowly."

From this point of view, the frying method of gourd shrimp and crab is really simple.

It didn't take long for the bread crumbs to turn golden yellow, while the shrimp tails at the head of the gourd turned red.

The fragrance wafted out, not only made several people in the kitchen swallow their saliva secretly, but even Dundun who was playing in the living room looked curiously at the kitchen with surprise in his eyes.

"Hey, this taste is really delicious, why do you secretly cook delicious food at home?"

At the door, Guo Jichang, who just flew back from Yangcheng today, walked into the Qiu family's villa with the support of his grandson Guo Xinghai. As soon as he entered, he could smell the fresh fragrance from the kitchen.

The nanny next to me whispered:
"Old Qiu is recording a video in the kitchen..."

Guo Jichang immediately understood:

"I know, I know, I keep my voice down, so I can't delay the business."

He and Guo Xinghai flew over from Yangcheng just to participate in the filming of the "State Banquet" documentary. Today they came here to discuss with Qiu Yaozu about the filming, but unexpectedly, it happened to be in time for the filming of the video.

In the living room, he sat on the sofa with a cane.

Dundun on the side saw Guo Xinghai and greeted him curiously:

"Meow?"

Guo Xinghai smiled and rubbed its head:

"Hi Dundun, did you have your birthday just two days ago? Happy birthday to you."

"Meow~~~~"

Dundun replied politely, and continued to watch the cartoon "Journey to the West" on TV.

In the kitchen, when the small golden gourds floated from the oil pan, Lin Xu took them out with a colander, swung them over the oil pan twice to remove excess fat, and poured them on the nearby plate.

Chen Yan immediately leaned over and started taking close-ups.

The small golden gourd exudes an attractive fresh fragrance, constantly teasing people's sense of taste, and the perfect appearance makes people have the urge to take a bite.

Especially the shrimp tails exposed from the head of the gourd are ruddy and oily, and they are very delicious at first glance.

And the garlic leaves in the middle are fried green, which makes the color of the small gourd more beautiful.

It's a pity that I still have to shoot at this moment, and I can't eat it yet, so Chen Yan has to endure it.

Not long after the second pot was fried, Lin Xu began to arrange the dishes.

He took a piece of oil-absorbing paper and put it on the plate, and placed the small gourd head outward on the plate in a circle.

Then take a tomato, cut the skin into long strips with a knife, roll it upside down, make a red rose and place it in the middle, and the whole dish is officially completed.

Qiu Yaozu smiled and said:

"I was going to remind you that you can't be empty in the middle, but I didn't expect you to know."

Lin Xu smiled modestly:

"I just felt a bit empty, so I added a flower randomly, Uncle Qiu, normally speaking, what would be put in the middle?"

"Usually stir-fried shrimps are put in. Shrimp and gourd shrimp and crab are used to make a dish. You can also put some fried shrimp slices, colorfully piled in the middle, or carved radishes into flowers. Anyway, the middle should not be empty."

Shrimp crackers?

Lin Xu never expected that puffed food could still be used here.

However, the freshly fried shrimp crackers are fluffy and go well with the crispy gourd shrimp and crab.

After the plate setting is over, it's time for the tasting session.

This was originally Shen Jiayue's repertoire, but when she caught a glimpse of Mr. Guo coming, she didn't participate anymore. After all, it makes sense for this kind of dishes to be judged by professionals.

"Uncle Guo, come and try it, it happens to be featured on our show."

Although calling his grandfather Guo Bo in front of Guo Xinghai is a bit of an advantage, but Lin Xu's seniority in the group is undeniable.

Guo Xinghai didn't care about addressing, but when he saw Lin Xu, he couldn't help complaining:

"Your culinary skills have really improved by leaps and bounds recently. There are no dishes you can't cook among the eight major cuisines, right?"

"Where is it, I am just a primary school student, and I am much worse. I am planning to take advantage of the gap in the filming of the state banquet documentary, and plan to learn from the old seniors."

Lin Xu was originally polite, but Guo Xinghai was very emotional.

What a role model. With such a big career and such high achievements, he is so open-minded. It seems that there is no need to argue for the king of chefs in this generation, and Lin Xu is definitely none other than Lin Xu.

It's true when you think about it, the older generation is firmly suppressed by Chef Gao, and the Mesozoic generation is controlled by Xie Baomin. Now the younger generation has not started to work hard, but Lin Xu has climbed to the top of the mountain.

How does this make others play?
Fortunately, Lin Xu's family is not very popular. If there are many students like Qiu's family, the whole Chinese food circle will be monopolized.

Although it makes the peers feel very pessimistic, but from another perspective, I think it is not a bad thing.

From the customer's point of view, if you go to any restaurant to eat, all you can taste are impeccable and supreme delicacies, which is definitely a good thing.

Guo Jichang got up and said:
"Then I'll try your two skills... But Xiao Xu, you can't just shoot a video with Lao Qiu, you can also shoot a video with me sometime."

For Lin Xu, this matter is of course a wish.

He smiled and said:

"I just want to learn how to make sweet and sour pork from you. If we have time in the next two days, let's take a picture together. It just so happens that Qiu Bo will be the taster."

Qiu Yaozu made a haha:

"That's no problem, but you don't need Lao Guo to make a dish like sweet and sour meat, I can do it, or let's make it, Xiao Xu."

Guo Jichang glared at him:
"I also know the soft pocket long fish and soy tiger tail in Huaiyang cuisine. Xiao Xu will make the long fish banquet later, so as to give some people a memory."

Both of them acted as if they were going the way of others, leaving others nowhere to go, which made Guo Xinghai look helpless.

Lin Xu smiled and said:

"At that time, we will cook them all, and Zhejiang cuisine, Hunan cuisine, Sichuan cuisine and Shandong cuisine all have well-known specialties, so we can make them and try them together."

When the two old men who were originally a bit vindictive heard it, they immediately felt that this proposal was good.

There are so many cuisines, we don’t need to put them here to kill them. It’s justified to start cooking other dishes before others find Lin Xu.

Qiu Yaozu immediately suggested:

"It's better to hit the sun than choose the day. Let's make the grape fish later, so that the old man from the Fang family in Building No. [-] won't be the first to do it."

Under this unanimous proposal to the outside world, Guo Jichang naturally had no opinion:

"Okay, you can actually do the vinegar fish and honey sauce fire party in the fourth building. Anyway, the difficulty is not high, so let those few rest."

Good guy, the two of them just copied the hometowns of Anhui cuisine and Zhejiang cuisine, right?

Lin Xu felt that when these old men gathered in the program group, they might still fight.

I have to remind Master when I look back, stand far away when watching the excitement, so as not to get hurt.

After talking and joking, Guo Jichang sat at the dining table, and when the equipment was set up properly, he said to the camera:

"Hi everyone, I'm Guo Jichang. I came to visit today. I just caught up with the gourd shrimp and crab, so I took the opportunity to eat a few. After all, I don't usually have the time to cook this dish."

After speaking, he picked up a small gourd, turned it over, bit off the bottom of the gourd first, and chewed slowly.

Guo Jichang, a veteran state banquet master, is also full of praise for the fresh fragrance and the crispy taste of pork net oil:
"It's delicious. This dish must be eaten while it's hot, because when it cools down a bit, the greasy lard and the fishy smell of shrimp and crab will come back and affect the taste."

After one bite, I ate the first half of the gourd shrimp and crab.

"Eat the bottom first, so that you can taste the crispness on the outside, the fragrance in the middle, the freshness in the inside, and the moistness of the oil. After one bite, your mouth will be full of delicious fragrance... After the first bite, slowly taste the top Xiaojie, there are a lot of shrimps here, and you need to savor carefully to taste the freshness and sweetness of the shrimps."

After Guo Jichang finished speaking, he ate the remaining half of the small gourd seriously, and said with a smile:

"The seasoning is very simple, and the original taste of the ingredients is perfectly preserved. Except that the crab meat is not fresh enough, other aspects are impeccable."

No one told him what kind of crab powder was used, but as an experienced chef, he could still taste the difference.

As soon as the tasting was over, Shen Jiayue and Chen Yan leaned over and each took a big bite to taste. While eating, they also asked Hao Qingfeng who was about to disassemble the equipment to taste together.

"Director Hao, don't tear it apart, come over to eat first, Mr. Guo has already said, you have to eat while it's hot."

Lin Xu also came over at this moment, picked up a small gourd with chopsticks, and tasted it carefully.

The lard net oil is deep-fried, the fragrance is crispy, and the crispness is moist. No matter the taste or aroma, it is a must.

He looked at Qiu Yaozu and asked:
"Uncle Qiu, if you cut some other meat and fry it in lard oil, wouldn't it taste very good?"

"That's right, Sichuan cuisine's net oil chicken rolls, Huaiyang cuisine's net oil pork slices, and Lu cuisine's net oil ham slices, etc., are all made of pork net oil wrapped in ingredients and fried in a pan. They all taste good. , you can try it when you are not busy."

Lin Xu nodded, indicating that he had written it down.

At the dining table, Shen Jiayue was still immersed in the delicious food:

"It's super delicious. It's the first time I found that crabs can be eaten like this. In the past, they were picky and sloppy. It feels like a waste of time."

Chen Yan also agrees:

"That's right, this way of eating is good, it's elegant, and you can also enjoy the satisfaction of eating crabs with big mouthfuls. It's not to mention how enjoyable it is to eat with big mouthfuls."

She has already decided that when the hairy crabs are on the market this year, she must buy one hundred and ten catties, and ask her brother-in-law to help process them into gourd shrimp and crabs. She will not eat at that time, and will eat this all day long.

At that time, it should be very healthy to use the air fryer instead of deep frying, right?
Mr. Chen was deceiving himself and others, trying to find reasons for himself to overeat.

When Guo Xinghai also came to taste it, Guo Jichang leaned on his crutches and saw a living mandarin fish in the pool beside him, and his heart was moved immediately.

The last time Lin Xu and Qiu Yaozu collaborated to shoot the Cuizhu Yuhua, which made him very envious. Now that the equipment has not been dismantled, and it is still late in the evening, there are also ingredients. It is time to shoot another dish.

Thinking of this, Guo Jichang looked at Lin Xu and asked:

"Xiaoxu, while you're not busy at the moment, why don't we take another dish and let me follow along to find out how I feel."

Recently, Qiu Yaozu has often appeared on camera, not only cooking with Lin Xu, but also taking pictures of some classic dishes with Qiu Zhenhua and Qi Siming at the company to prepare for the upcoming state banquet documentary.

Find the sense of the lens first, and the state of shooting will naturally become better.

Lin Xu has no objection to the filming, but what are you filming?

I originally wanted to talk about shooting grape fish, but grape fish needs herring, which I don’t have at hand. As for other fish, although they are also good, the effect is not as outstanding as herring.

He looked at the mandarin fish in the pool, thought of the lychee fish he had rewarded earlier, and couldn't help but say:
"Why don't you take advantage of this spare time to shoot the first episode of Lychee Fish?"

Qiu Yaozu was drinking tea while sitting on the sidelines. Today's filming was fun, and he is not going to participate in the next show. It is more interesting to sit on the sidelines and watch Lao Guo make a fool of himself.

But when he heard that he was going to shoot a famous Huaiyang dish, lychee fish, the master chef couldn't sit still:
"Litchi fish is also good, and this mandarin fish is suitable, but this is Huaiyang cuisine. Lao Guo is a master of Cantonese cuisine, so it's not easy to participate?"

Guo Jichang opened his mouth, and was about to say what is so difficult about the lychee fish. Later, if the ingredients allow, the lychee meat can be made by hand.

But before he could speak, Qiu Yaozu went on to say:

"Since shooting Huaiyang cuisine, let me, the master of Huaiyang, suffer a little bit. It's just hard work and I can't relax at all. What do you think, Lao Guo?"

Guo Jichang: "..."

I really want to hit you on the head with a cane.

Seeing that the two old men were about to choke again, Lin Xu offered to propose:

"Well, let's take pictures together, the three of us. Let's take pictures of the lychee fish first. If we have time, we can take pictures of other things. Since we are not busy today, we will take pictures of a few more dishes as manuscripts."

After the two old people agreed, Lin Xu fished out the mandarin fish from the pool and prepared to shoot the lychee fish!
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