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

Chapter 766 The tea oil duck marinated for four months is really delicious!Variety of porridge! 【Subscribe】

"How long does the duck have to be steamed?"

At the dining table, Shen Guofu ate today's newly made crystal elbow and mustard duck feet. Hearing Ren Chongmo and Chen Yuejin chatting about the wedding process, he couldn't help asking Lin Xu about the camellia oil duck.

This dish was changed by Lao Shen, and it was also the only thing he had a sense of participation in the whole wedding, so he put his heart into it.

Lin Xu looked at the time and said:
"There are still 10 minutes before it is ready. This kind of duck that has been soaked in oil for four months needs to be steamed for a while. Don't be in a hurry."

Tian Qinglan on the side became curious:
"Are you worried that the duck is not cooked well?"

"No, it's to prevent the duck from being too greasy, so it needs to be steamed for a while to get the fat out of it."

Four months, more than 100 days, plus the duck was marinated with salt in advance, so the fiber of the duck meat is already full of camellia oil.

When steaming, it should be steamed for a while to drain the fat out so that it does not taste greasy.

In fact, the steamed fat did not disappear, and all of it adhered to the surface, making the duck smell more fragrant and taste more neat.

It increases the fragrance, but reduces the greasy feeling.

Let the tea oil duck become more perfect both in taste and taste.

After such an explanation, Old Shen said proudly:
"When we were doing it at home before, we thought that it might come in handy on May Day, but I didn't expect it to be true. It was like preparing for Xiaoyan's wedding in advance."

He ate a piece of mustard duck foot into his mouth, and took another sip of tea.

Although today is a big deal to discuss, since I decided to quit drinking, I will not touch a drop, and I will have a drink with my relatives and guests on the wedding day.

Han Shuzhen took a bowl of fried batter that Shen Jiayue had made and ate it in small bites.

Shen Guofang next to him asked:

"Just now Yueyue said that eating this kind of fried flour is good for the stomach. Is this true or not?"

"Really, eating some once in a while can nourish the stomach. Traditional Chinese medicine has always said that eating sticky food can nourish the stomach. Try it, this sticky food is delicious."

She handed the bowl in front of Shen Guofang. Shen Guofang scooped up a spoonful and put it in his mouth carefully. It tasted really good.

Silky smooth, with the unique aroma of cooked flour.

Just as they were reminiscing, Shen Jiayue and Chen Yan came in, each holding a small bowl, which Han Shuzhen asked the two to make after tasting the fried batter. The gastric mucosa of middle-aged people is more or less damaged, so eat some batter before meals Good for the body.

And for the sake of health, I also specifically told the two not to put too much sugar.

Tian Qinglan saw a tray in her daughter-in-law's hand, and quickly got up to take it:
"Sit down and rest, Yanyan, don't be tired."

"Not tired, mom, you can try it. I haven't done it yet. Let's see how thick it is."

"There's no need to taste this, it must be very delicious."

The daughter-in-law personally brought the paste, even if it contained coptis, the mother-in-law would have to say it was sweet, after all, there are fewer and fewer people who can take the initiative to serve the mother-in-law these days.

Everyone held a small bowl of fried batter, imitating Shen Jiayue, scraping the top layer with a spoon and putting it into their mouths. It was sweet and creamy, like eating hot chocolate.

But fried batter noodles are more fragrant and taste different from hot chocolate.

Ren Chongmo took a sip, and said to Chen Yuejin and Shen Guofu:

"Xiaojie is too busy, and my wife and I can only talk about it on paper, so I have to ask my in-laws and Brother Guofu to help me worry about the wedding."

There are actually quite a few relatives and friends in the Ren family, but because of Ren Jie's status, Ren Chongmo didn't let them participate in the wedding too much.

If someone turned around and used this matter to make a relationship with his son and go through the back door, it wouldn't be much trouble.

So in order to avoid trouble, let the relatives have as little involvement with Ren Jie as possible.

As a policeman, if you want to enforce the law impartially and serve the people wholeheartedly, you must keep a certain distance from your relatives. Only in this way can you reduce the possibility of being corrupted.

Although many public officials of the public security bureau are tough enough, they eventually became accomplices of criminal groups because of the corruption of their relatives.

The Ren family must resolutely put an end to this.

It’s okay to walk around and have dinners during festivals and festivals, just find our old couple. If Xiaojie doesn’t want to participate in this kind of gathering, he can’t force it, and you don’t want to disturb his work and life in private.

As for some small matters entrusted by the relationship, you can either download the government service app yourself, or go to the administrative service hall, don't bother my son.

Chen Yuejin and Shen Guofu were very satisfied with the attitude of Ren Chongmo and his wife.

They were afraid that this pair of professors would be soft-hearted, and their relatives would readily agree to it as soon as they asked for help. If this went on for a long time, it would definitely hurt Chen Yan.

Chen Yuejin said:
"Our relatives here have already notified that no one can have a relationship with Xiaojie, and whoever entrusts him with work will cut off contact with him."

The Shen family has nothing to worry about. They usually abide by the law and discipline, and there is no need to rely on relationships.

And even if there is, whether it is Lin Xu or the Han family, it is easier to find than Ren Jie.

After all, Lin Xu has connections in both Diaoyutai and Yanjing Hotel, and he is also a celebrity himself. Sometimes posting news on the Internet is better than trusting connections.

Soon, 10 minutes passed.

Lin Xu came to the kitchen, opened the door of the steamer, and a tempting aroma came out from inside.

This taste is very unique, it has the aroma of tea oil, the umami of duck, and the umami of cured meat like ham.

"Damn it, this fragrance smells really enjoyable."

Zhu Yong, who finally returned to work in the store, smelled the aroma in the steamer and couldn't help but come over to see how delicious the duck meat was marinated for four months.

Lin Xu put on insulated gloves, and brought out the camellia oil ducks inside one by one.

The appearance of the dishes is very good, the duck is oily, the color is white with the golden color of camellia oil, it looks like a layer of golden grease on the surface of the salted duck.

It is not only high-end, but also very eye-catching.

This kind of presentation is very rare, because the various dishes in Chinese food are down-to-earth, but not high-end at first glance;

Tea oil duck, a dish of sufficient grade but also down-to-earth, can be regarded as taking into account both sides.

As the dishes came out one after another, the fresh fragrance became stronger and stronger.

The chefs around gathered around, seeing the white tea oil duck with a golden color and smelling the tempting aroma, they didn't expect this dish to be so good.

Lin Xu said:

"I'll bring it to the private room later, and let my relatives choose a look suitable for the wedding banquet, and I'll give it to you all to try."

After speaking, he and Zhu Yong each took two plates of ducks and sent them to the small private room upstairs.

As soon as you enter the door, the fragrance attracts everyone's attention.

"It smells so good."

"The appearance is also very beautiful, and it looks delicious."

"I can't believe our salted ducks are so beautiful four months ago."

"It's so perfect, it's almost ready for a wedding."

Everyone stood up and looked at the four dishes with different appearances. They all agreed that the dish that was cut into pieces and steamed in the shape of a duck was the best, suitable for a wedding banquet.

The meat of this dish has been cut open, so there is no need to forcefully tear it apart, and when steaming, the bottom side sticks to the bottom of the plate, just soaked in the steamed fat, and the aroma is more intense.

"Are you sure you want to use this shape?"

Lin Xu asked, and after getting the unanimous approval of the elders, he asked the waiter at the door to bring out the remaining three plates:
"One plate for the waiter, one plate for the back chef, and the remaining plate for Professor Cui and the others."

Today, Cui Qingyuan, Geng Lishan, Lao Huang and others all came to the store to continue eating eel porridge, and by the way, try the tea oil duck that has been marinated for four months. Lao Shen originally wanted to sit with them, but here he wants to talk about the wedding. It was inconvenient to sit together, so we separated.

After several waiters left with them, Shen Jiayue raised her chopsticks, impatiently took a bite of a piece of duck meat, and then showed a surprised expression:
"Wow, this duck meat is delicious, the skin is smooth, the meat is a bit chewy, it's delicious."

The duck is first dehydrated and then marinated. There is nothing to say about the taste. The duck skin is tender and springy, and the duck meat is firm and moist with fat.

Chewing lightly, you can taste the saltiness in the duck meat and the aroma of the duck itself.

The place next to the bone is more chewy and chewy, a bit like air-dried duck, but it feels a little more oily than air-dried duck.

All in all it was delicious.

Shen Jiayue cheered, and the others raised their chopsticks to taste it, and soon, they also gave out the same admiration.

Old Shen only took a bite, then slapped his thigh and said:
"I did less, I should have done more at that time."

At that time, I made [-] ducks. I originally planned to make another [-] ducks in the spring, but because I was not sure how the tea oil duck tasted, I didn't make it.

Looking back now, I always feel that the preparation was too little, and I should have made five or six hundred of them directly, so that it would be enough to eat.

But it's not too late to act now, Shen Guofu put down his chopsticks and sent Lao Huang a message:
"I'm not busy these two days, prepare four hundred ducks for me, and prepare another two hundred catties of tea oil."

After the message was sent, he looked up at Lin Xu and asked:

"Is four hundred ducks and two hundred catties of tea oil enough?"

Lin Xu smiled and said:

"Don't worry about this, Dad, let me prepare it, so it will be more convenient to pay Lao Huang."

Four hundred ducks is not a small number, and it is not suitable for making at home.

But the place in the shop is so big, and it is not convenient to put a large jar of salted ducks, so it is necessary to find a safe place suitable for salted ducks, so that they can be produced in large quantities.

Chen Yan gnawed slowly with a piece of duck wing:

"This is easy to handle. There is an art class next to the kitchen on the second floor. I haven't opened the door recently. It seems that I can't keep it open. I will buy it later. I will dig out a door in the kitchen and convert it into a pickling room and storage room. The kitchen The original storage room is given over to the roast duck department, and the room for marinating fish upstairs is also freed up, so it can be converted into a private room."

Eh...expansion?
Lin Xu was considering whether to put it in the workshop warehouse of Ziqiang Shengjian. After hearing Chen Yan's suggestion, he immediately felt that all the problems in the kitchen were solved.

The space is resolved, the warehouse can be more spacious and larger, and a constant temperature and humidity room suitable for pickled dishes can also be refitted.

In this way, the entire back kitchen can be revitalized.

"Sister Yan's suggestion is really good. I'll ask Sister Jing to buy the art class next door."

Although building a dojo in a snail shell can highlight one's ability, but if there is no shortage of money, expansion is more conducive to the development of the store.

After the expansion of the back kitchen, the business area can also be further expanded. The second and third floors can be expanded outwards, and the number of private rooms and booths can also be increased.

This can virtually increase the turnover of the store, and at the same time provide new ideas for new store design.

After chatting for a while, when the eel porridge was almost ready, Lin Xu returned to the kitchen and brought out the cooked eel porridge.

A small pot is provided in the private room, and two large pots are placed outside, and you can drink as much as you want.

Seeing this scene, Cui Qingyuan couldn't help but brought a big bowl over to serve the porridge, and said while filling it:
"I didn't dare to let go of the vegetables just now, just to drink more porridge. This eel porridge really refreshed my understanding of porridge. It is super delicious...Xiao Yue, is this the best porridge in Guangdong and Guangxi? "

Yueliyue not only came to have a meal today, but also broadcasted live with Panda and Brother Qiang on the booth next to him.

Hearing Cui Qingyuan's question, he said:

"Although eel porridge is good, it can at most rank in the top ten among all kinds of porridge. There are many better ones than eel porridge. I think the best one is mud porridge."

Brother Qiang swallowed a piece of eel meat, and asked curiously:
"What is mud porridge? Made of mud?"

"No, it's a mollusk that grows in the soil by the sea. It's shorter than a sea sausage and thicker than a loach. It tastes super delicious when made into porridge, even more delicious than eel porridge."

Panda took a sip of porridge:

"I'm really greedy, does Yanjing sell this stuff?"

"It doesn't seem to be there. You can only eat it in certain sea areas."

Cui Qingyuan didn't expect there to be something more delicious than eel porridge. He seriously wrote it down in his mobile notepad, planning to go to the seaside to taste it during the summer vacation.

As a gourmet lover, it's a pity that I haven't even eaten mud.

Brother Qiang saw that he could not eat the porridge for the time being, so he asked:

"Aside from muddy porridge, what other porridge is better?"

"There are quite a lot of them. Tingzi porridge, Jidi porridge, seafood porridge, glutinous rice porridge... If you want to drink porridge, you can drink it for at least a month without repeating the same one a day."

Finally, we talked about southern food. As a Cantonese, Yue Li Yue took the trouble to give you a detailed science popularization.

In fact, these porridges can also be eaten in Cantonese restaurants in the north, but the taste is still somewhat different.

After all, the seafood over there is put into the porridge and started to cook. There are differences in the number of porridge cooked.

When everyone was discussing, Geng Lishan suddenly said:
"Actually, there is a porridge in Beijing. Although it is not as famous as Guangdong porridge, it has a unique taste."

Porridge from Beijing?

Everyone became curious. Although there are more porridge in the north, most of the porridge in the north is strictly in the category of porridge, which is different from the porridge in the south.

But when Geng Lishan spoke up, he wouldn't be aimless.

Old Huang asked curiously:
"What kind of porridge is Mr. Lishan talking about? It can't be multigrain porridge, right?"

Geng Lishan shook his head:
"No, it's lotus leaf porridge."

Upon hearing this, Cui Qingyuan couldn't help asking:

"Do you cook the lotus leaves into the porridge?"

"No, it is to cook the rice porridge. After turning off the fire, put a fresh lotus leaf on the porridge, and then uncover the porridge when it is slightly warm or completely cooled. At that time, the color of the porridge will turn green and drinkable. There is a touch of freshness, served with small pickles, refreshing and appetizing, especially suitable for dog days."

With a few simple words, everyone's saliva was hooked.

Other porridges pay attention to eating hot, the hotter the better, but the lotus leaf porridge here in the capital does the opposite, actually let it cool before eating.

Such different ways of eating aroused everyone's strong curiosity.

Geng Lele said helplessly:

"I should have known that yesterday in the ginkgo garden, I picked two lotus leaves."

Geng Lishan shook his head and said to his granddaughter:

"The lotus leaves are not good right now, they are too tender, and the fragrance is not enough. You have to wait until the dog days, boil a pot of porridge, then pick a thick lotus leaf to cover it, and wait for the porridge to cool, so that the taste will be good."

Cui Qingyuan took the mobile phone and quickly jotted down the practice in the notepad:
"I have to remember this clearly. When the weather gets hot later, let Xiaoxu try it out, or just go to the ginkgo garden and let's do it ourselves."

As a food lover, you can't just eat, you have to do it.

Everyone drank porridge and chatted about delicious food. The scene was very warm.

Fans in the studio loved the vibe:

"It feels like it's back to the beginning of Lin Kee. The customers are chatting with each other, and the tables are shared during peak hours. When they are happy, let the waiter serve a few bottles of beer..."

"Yes, yes, I really liked Lin Ji at that time."

"It's a little late to have a waiter, brother. Lin Ji was the first boss Lin alone. Customers have to help themselves, and they have to help collect the bowls."

"Hey, I thought I was the only one of the first batch of customers of Lin Kee. I learned how to use a commercial dishwasher in Lin Kee. It's so fun to fill a basket and put it in the dishwasher."

"It's a coincidence. I also washed dishes in Linji. When I chatted with my classmates, they thought that I had no money to eat and was detained by the boss to wash dishes. They gave me red envelopes one by one for relief."

"Damn, your classmate is really good. I posted on Moments that I would help the restaurant wash dishes, but several people blocked me to prevent me from borrowing money."

"..."

The live broadcast room was very lively, everyone was chatting about their experience of coming to Lin Kee for dinner.

For them, that experience not only contained the past, but also witnessed their growth in the capital.

From last year to now, although many people left the capital with their bags on their backs, some people stubbornly stayed here.

Even if buying a house is nowhere in sight, even if you commute three or four hours a day, you have to work hard. Maybe this generation will suffer a little more and create better learning conditions for the next generation.

After dinner, Lin Xu looked at the calendar, confirmed the time of his sister-in-law's wedding, and asked his parents when they came to Beijing.

Decided to start from tomorrow to prepare a gourmet delicacy that was passed by Chen Yan at the wedding banquet - Buddha jumps over the wall!

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It's too cold, the code words have been slightly affected, sorry everyone, this chapter is 5000 words, please subscribe and ask for a monthly pass!

(End of this chapter)