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

Chapter 718 The technique just obtained, isn't there a place for it to come in handy——Dengying Niusi! 【Ask monthly ticket】

"The duck needs to be drenched and fried first, not put directly in the pan."

When the oil in the pot reached [-]% heat, Lin Xu put the prepared duck into a large colander, put the colander on top of the oil pot, held the spoon in the other hand, and poured the hot oil in the pot over the on the duck.

The advantage of this is that the moisture on the surface of the duck skin can be fried in advance, so that the whole duck is put in, and the oil in the pot will not boil violently.

Another advantage is that the duck skin can be evenly colored.

There is a layer of maltose water hanging on the surface of the duck skin. If it is directly put into the oil pan, the violently boiling fat may wash away the maltose water, resulting in uneven coloring or even no effect.

The color is one of the highlights of the appearance. If the color is uneven, it will directly lead to the overturning of the dishes.

Therefore, in order to have a better coloring effect, it is necessary to use the method of deep-frying to let the maltose dye the duck skin in advance, and then cook it according to the conventional method.

"It turns out that you need to pour oil first. It's really simple."

Shi Wenming said that this method of frying first and then cooking is very similar to the roast chicken in the north. The so-called frying must be fried every time it is roasted, which is the best explanation for all kinds of cooking in the north.

It's a pity that today's roast chicken basically doesn't have the step of frying. It's all cleaned up and put directly into the stewed soup for stewing.

Although the steps of frying are saved, time and effort are saved, and costs are also saved.

But the aroma of the roast chicken is much less, and the color has changed from rosy to golden yellow. The color is so light that it almost rivals the white-cut chicken in Guangdong.

Lin Xu fried the duck several times, and when the surface turned golden red, he put the entire large colander into the pot and fried the duck through the colander.

The reason for this is that when the duck skin is just fried, the glue on the duck skin is fried out by the hot oil and sticks tightly to the colander.

If you turn over the colander and pour the duck into the pot at this time, the duck skin will definitely be damaged, which will greatly affect the appearance of the duck.

Putting the colander directly into the frying pan will avoid this.

When the temperature of the colander rises, it will automatically separate from the duck. If you take out the colander at this time, the skin of the duck will not be damaged in any way.

If the pot is big enough and there is enough oil, the duck will be fried enough, and it will even float away from the colander.

Just put it in the oil pan, the fat boiled violently.

But as the frying continues, the boiling level of the fat gradually stabilizes.

Lin Xu took the opportunity to flip the colander, and the whole duck came out easily.

He puts the back of a colander on top of the duck and presses down lightly so that the duck is completely submerged in the hot oil for a more thorough frying.

After about ten minutes, the fat in the pot is no longer boiling, which means that the surface of the duck has been dried and the next operation can be carried out.

Lin Xu took the duck out with a colander, and controlled the oil, especially the belly cavity of the duck, where a lot of fat was stored, so pour it out completely.

Put the drained duck into a deeper steamer.

Sprinkle a layer of salt on the surface of the duck, break up the rock sugar and put it on the duck, then put a few slices of tangerine peel, a few slices of ginger, a few scallions, two star anises, and three bay leaves.

Put everything away, pour a large spoonful of Cantonese rice wine on the duck, pour a large bowl of water, and send it to the steamer for steaming.

Shi Wenming was a little confused, so:
"That's enough? Can it taste good after steaming?"

Lin Xu smiled and said:

"After steaming, it needs to be simmered in duck soup for 10 to [-] minutes. At that time, the taste will be delicious. Now it is just to steam the duck thoroughly."

In Cantonese cuisine, the practice of tangerine peel duck is relatively cumbersome.

First fried, then steamed, and finally simmered, the whole process takes more than three hours.

And in the last step, you have to continuously pour the soup on the duck with a spoon. The whole process cannot be stopped. This not only tests the master's craftsmanship, but also has high requirements for patience and physical strength.

After two hours of steaming, the skin of the duck is so soft that it can be broken by blowing a bomb.

If the action of pouring the soup is slightly larger, the skin of the duck will be disfigured, which will greatly reduce the appearance and quality of the dishes.

Due to such cumbersomeness, many restaurants no longer serve this dish.

Even in restaurants, this dish has been simplified into roasted duck with tangerine peel or braised duck with tangerine peel, which saves time and labor costs and improves efficiency.

After the duck was steamed, Lin Xu came outside.

At the moment, relatives are drinking tea and chatting under the sunscreen not far from the yard.

There is constant wind blowing in the direction of the reservoir, which makes people feel comfortable and comfortable.

"Shaokang is used to the food here during the Spring Festival, but he is not used to the school cafeteria. He has lost about ten catties since the beginning of spring, and his heart hurts me..."

The second aunt took Chen Yuanyuan's hand and told her about the current situation at home.

Shen Jiayue at the side asked:
"Can't we go out to eat?"

The second aunt sighed:
"No, parents can't even deliver meals. They can only eat in the school cafeteria. Many dishes are boiled, and the chickens are not cleaned up. They are put into the pot with chicken feathers..."

Contractors of middle school canteens have to spend a lot of money every year to pay the contract fees, and the education department expressly stipulates that they cannot sell high-priced meals. In this case, in order to ensure profits, the contractors naturally want to reduce costs as much as possible.

The dishes in the cafeteria are basically whatever is cheap.

For example, cabbage and garlic sprouts in spring, eggplant and zucchini in summer, winter melon and onion in autumn, and radish and cabbage in winter. Basically, you can buy whatever is cheap.

And the method is almost always boiled, and then pour a spoonful of oil when it is cooked.

It looks oily, but in fact there is no oily water. Even if you are full, you will be hungry soon.

When Chen Yuanyuan heard what happened to her younger brother, she also felt distressed. She asked:

"Can't you bring some food from home?"

"It is possible, but the lo mei that comes with it can be eaten for a few days, and other cooked food is not durable to storage. He comes back once every two weeks. It was okay for the first few days, but the later it gets, the more difficult it will be."

When Lin Xu was in high school, he was allowed to go out to eat. Unexpectedly, with the popularity of takeaway, students have no choice.

Out of sympathy for his little cousin, he said:
"How about this, I will make some Dengying beef shreds later, and I will let Shaokang take it back later. It will be safe to store for a month, and it can be mixed with rice and noodles, which is more economical."

Upon hearing this, the second aunt's eyes immediately showed excitement:

"Really Xiaoxu? It would be great if it could be preserved for so long."

Lin Xu said:

"It's ok... Anyway, there's nothing to do right now, why don't I make something for everyone to try, just to give my opinion and see what needs to be improved."

Shen Jiayue is very keen on this kind of thing.

She said with a smile:
"Wow, this is good. I bought it when I was traveling in Rongcheng. At that time, I thought it was spicy noodles, but it turned out to be beef. It tastes very enjoyable."

Just do it, Lin Xu went back to the kitchen, ready to make.

Shen Jiayue would never miss this kind of commotion, so she followed up immediately, intending to learn from it.

"Xu Bao, is it difficult to make light and shadow beef? I heard that the requirements for knife skills are super high."

Lin Xu said while he was busy:

"Dengying beef is the one that requires the most knife skills. The beef needs to be sliced ​​into thin slices, then marinated, dried, fried, and finally poured with cold sauce... As for the Dengying beef shreds, the whole production process does not require a knife. It is purely cooked beef. It’s just shredded, as long as you have hands.”

Just have a hand?

Wow Kaka, isn't this the baby I'm talking about.

Shen Jiayue immediately became interested and planned to study hard.

Lin Xu took out two pieces of beef tendon, removed the fascia on the surface, and then put them in cold water for blanching.

When the blood foam comes out, beat it out carefully, then pour the prepared scallions, ginger slices, light soy sauce, dark soy sauce, rock sugar, and rice wine into the pot respectively.

After pouring in, fry some soybean paste and pour in it, and then turn on a low heat to marinate.

Shen Jiayue secretly wrote down the method, and asked by the way:

"So simple? Sure enough, you can do it with your hands."

Lin Xu smiled:
"The step of using the hands has not yet appeared."

The beef is boiled for about an hour, and then soaked for a while, so that the beef can be thoroughly flavored.

After taking out the beef, when it was not hot, Lin Xu said to Shen Jiayue:

"Wash your hands, the steps with your hands will come soon."

Nani?

Is this just the beginning?

But wash your hands, just wash your hands. Just now, I was planning to find a reason to participate, but I didn’t expect Xu Bao to ask me to join. If that’s the case, don’t blame me for stealing the teacher.

The girl washed her hands obediently. Lin Xu put the beef tendon in the basin and carried it outside.

When Shen Jiayue came over, he ordered:
"Now tear the beef into strips according to the texture, the thinner the better."

After finishing speaking, Lin Xu tore the beef along the grain with his hands, then tore it into strips, and finally tore it into fibrous beef, which looked very finely shredded.

Seeing this, Shen Jiayue finally understood the meaning of just having hands.

I did have hands before making this dish, but it’s hard to say whether I can keep my hands after cooking. After all, this kind of dish is really laborious.

Fortunately, there are many helpers nearby. Soon, Lucy, who is keen on learning Chinese food, and Chen Yuanyuan, who loves her brother, both wash their hands carefully and join the ranks of tearing beef.

Although Lucy has eaten beef since childhood, she has never seen this way of eating it.

In addition, the stewed flavor exuded by the beef is very strong, and she unconsciously began to stuff it into her mouth as she tore it.

Shen Jiayue looked at this scene helplessly and said:
"Aunt Lucy, it's better not to help. If you continue to help, I don't think there will be enough beef shreds."

Lucy stuck out her tongue, pretending to be calm and said:

"I'm just trying to taste the saltiness. You must know that England conquered the whole world for spices. Although we in Scotland can't understand this kind of practice, we have indeed benefited a lot from spices."

Luo Shan, who was listening to Lin Hongqi's introduction to the planning of the scenic spot, suddenly had a critical blow:
"Conquer the world for spices, and then make dark dishes that are spurned by people all over the world? A few years ago, I went to the UK to discuss business. After staying for a few days, I learned an epilogue from the group of overseas students: Chinese cuisine - Dogs Do not eat!"

Lucy: "!!!!!!!!!!!!"

She really wanted to refute this black-hearted capitalist, but racked her brains to recall the local delicacies of the country, and found that this description was actually... quite appropriate.

Unable to refute, Lucy found herself completely defeated in the face of black-hearted capitalists.

As a last resort, she had no choice but to follow Shen Jiayue's way of counterattacking Chen Yan:
"I am young……"

Chatting with older people, you don’t need to say anything else, just keep emphasizing that I am younger than you, and you can break the opponent’s defense.

This is exactly the same as teasing the Jade Emperor with "you were beaten by a monkey".

No matter how powerful and powerful you are, this alone can make the opponent break through.

Sure enough, when Luo Shan heard this, she immediately shut up.

Shen Jiayue watched this scene with a smile, and felt that the bickering between the two made the ordinary meat tearing activity a bit more fun.

In the kitchen, Lin Xu took a handful of dried chilies and soaked them in warm water.

After soaking until soft, he held the pepper in one hand and scissors in the other, and cut the pepper into fine shreds.

Such shredded peppers are paired with shredded beef, which not only tastes spicy when served with rice, but also increases the appearance.

In addition to the spicy Dengying beef shreds, Lin Xu also plans to make some five-spice flavors, tangerine peel flavors, chicken sauce flavors, etc., to enrich the flavor of shredded beef as much as possible.

In addition, although this kind of shredded beef is delicious, it cannot be eaten every day, so Lin Xu plans to use lard to boil some scallion oil, add soy sauce, white sugar and other condiments, and boil some lard.

These lards can be used to mix rice or noodles, and can even be mixed into boiled vegetables to increase the oil and water of the dishes.

The lard and Dengying beef shreds should add a lot to Chen Shaokang's three meals.

If there were similar regulations in the university, students would have ten thousand ways to fight against them, and they would never let their mouths be wronged.

But not in high school. The lunch time in high school seems to be less than an hour, and in some places it is not even half an hour. Before get out of class is over, everyone rushes over, finishes their meal in a hurry, and then rushes back to the classroom to continue class.

In this case, even if the cafeteria sells stir-fries, there is no time to eat them.

Relatively speaking, it is more cost-effective to bring a can of lard and shredded beef. If you are in a hurry, just eat the staple food bibimbap. The combination of high fat + high carbon water will definitely make you feel hungry for a long time.

"Xubao, the beef has been torn... just two pieces of beef, but you actually tore up two whole pots. Is there any magic in this dish?"

Lin Xu smiled and said:

"It's just fluffy, fry it first, then fry the spice head, pour the shredded beef into it and mix..."

He was talking when he was interrupted by Shen Jiayue:

"Isn't what you said just the way of spicy chicken shreds? Xu Bao, isn't this Dengying beef shredded the same way as spicy chicken shreds?"

Spicy shredded chicken?

Lin Xu recalled what he did, and immediately said:

"Don't tell me, it's really the same. The only difference is that the spicy shredded chicken doesn't need to be shredded so finely... In this way, Cousin Shaokang actually has a lot of meats to choose from."

Beef, pork?Both chicken and mutton can be made in this way.

However, Lin Xu didn't intend to make so many types. No matter how many types there are, the taste and taste are different. Relatively speaking, it is better to think more about dishes that are durable to storage.

In this way, Cousin Shaokang has more choices.

Lin Xu prepared the ingredients, put the frying pan of the duck back on the stove, heated up the oil, then grabbed the shredded beef and put it into the pan to start frying.

Shen Jiayue watched with great interest:

"How long will it take to fry?"

"It's enough to fry it dry. If you don't fry it dry, the beef will easily deteriorate."

This method was originally invented to cope with the hot and humid climate. First, the beef is fried to remove moisture, and then the shredded beef is wrapped with a layer of fat to isolate moisture.

In this way, the beef can be preserved for a longer period of time.

Lin Xu was busy with work, and Shen Jiayue smelled the fragrance wafting from the steamer, and asked curiously:

"When can you eat tangerine peel duck? Dengying beef shreds won't delay making tangerine peel duck, right?"

"It needs to be steamed for two hours. It is estimated that the shredded beef is ready before the duck can be steamed."

As Lin Xu spoke, he stirred the oil pan with a spoon. In this way, the beef would be fried drier, and the preservation time would be longer.

Take out the dried shredded beef to control the oil, and then start frying the next pot.

After all the beef is fried, change to another pot, put half a spoonful of vegetable oil and half a spoonful of chili oil in the pot, heat it up, pour the shredded chili into it and stir-fry for a while.

When the chili shreds are dry and crispy, add shredded beef, and then put salt, sugar, pepper noodles, and cooked sesame seeds into the pot in turn.

Stir well to coat the surface of the shredded beef with fat.

The spicy Dengying Beef Shredded Beef is officially ready.

Then Lin Xu made other flavors. The five flavors are fried with cooking oil and five-spice powder. The tangerine peel flavor is fried by adding some shredded tangerine peel. The chicken juice flavor is fried with chicken oil... …

Although there are many types, the method is all a routine, which is to re-coat the surface of the dried shredded beef with a layer of fat.

When Lin Xu was making it, Shen Jiayue picked up a chopstick of spicy shredded beef and put it into her mouth. She was immediately surprised by the delicious and spicy taste:

"Wow, this taste is delicious, chewy, fragrant enough, and the spicy taste is just right. Whether it is mixed with rice or noodles, it tastes super good. Xu Bao, you are amazing."

Lin Xu smiled and said:
"It's not difficult, it's nothing."

Shen Jiayue tasted other flavors, each one was refreshing, and her appetite was constantly improved.

After tasting it, the girl couldn't help but picked up a steamed bun, opened it and put some shredded beef in it, and went out happily to show off.

Not long after, other people came over and wanted to try this way of eating steamed buns with shredded beef.

In order to eat it, Lucy, like a senior member of the Kua Kua group, talked about Chinese burgers at the kitchen door for a long time. Lin Xu realized after a while that he wanted to eat steamed buns with shredded beef.

He handed it over to Lucy, looked up at the time, the duck in the steamer had been steaming for almost two hours, it was time to take it out and start cooking the tangerine duck.

Shi Wenming and his cousin Jia Xingwang were busy making lunch, and when relatives were reunited, they naturally prepared a table full of delicious food for everyone to taste.

Outside the kitchen, Dundun stood on the wall of the pigsty again, but unfortunately there were no piglets inside, and there was no big fat goose outside.

The little guy originally wanted to shake off the prestige of the protagonist, but at this moment he just stood there in a daze, with melancholy written all over his chubby little fat face.

Seeing Dundun like this, Shen Jiayue immediately hugged it in her arms:
"Baby, a lot of horses have been introduced to the racecourse, and there are even famous horses. Mommy will take you to have a look, okay?"

horse?
Dundun immediately thought of Xiaobai from Ginkgo Garden.

I didn't expect to meet Xiaobai's kind in Yinzhou's hometown. Xiaobai is Benmiao's younger brother, so of course his kind is also.

Since it's the younger brother, they must go and have a look to let them know whose territory this is.

Thinking of this, the little guy immediately broke free from Shen Jiayue's arms, jumped onto the electric commuter car next to him, and kept patting on the passenger seat with his two paws.

Thick hair, thick hair, I am going to review my younger brother!

--------

March has passed, and nearly 3 have been updated this month, which is a bit small. I am embarrassed to ask for a monthly pass, but everyone who has a ticket still needs to vote, and April will be in just over an hour.This chapter is 35 words, ask for a monthly pass, and by the way ask for a guaranteed monthly pass for tomorrow!

(End of this chapter)