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

Chapter 769 Today's Meal: Crab Roe Crystal Vermicelli and Beancurd Stick Braised Roasted Duck!Make oven meat! 【Subscribe】

"Abalone has to be simmered, shark's fin has to be steamed, pigeon eggs have to be boiled..."

In the small kitchen, Lin Xu was busy talking about the way to pre-process the ingredients. Many of these ingredients are very expensive, such as abalone and sea cucumber, both of which are top-notch, and shark fin and fish maw are also very rare.

For this Buddha jumping over the wall, Lin Xu has already taken out the ingredients at the bottom of the box.

Shen Jiayue watched Lin Xu's operation from the side, and said with some regret:
"I knew I should have filmed it a long time ago. If it is filmed, the video effect will definitely be explosive."

Lin Xu didn't take it seriously:

"Next time, let's do it together next time."

"Really? Hahahaha that's great. I just want to feel the joy of being a Buddha jumping over the wall. When I make Buddha jumping over the wall, who dares to say that I can't cook!"

After finishing the work at hand, Lin Xu picked up the tea oil duck he brought and said:

"Let's start shooting camellia oil duck. After shooting, edit and upload it to the Internet, so that netizens won't have to wait too anxiously."

"Good good!"

Soon, the two were ready. Lin Xu put the camellia oil duck on a plate and showed it to the camera:
"After 120 days of marinating, the camellia oil duck is finally ready. After so long of marinating, the tea oil has completely infiltrated the duck. Next, let's steam it to see how the duck tastes."

He brought a small chopping board, put the camellia oil duck on it, cut it into pieces, then reassembled it into the shape of a duck, put it into the steamer, and started steaming.

"The camellia oil duck is marinated before making, and there are also spices in the tea oil, so there is no need to put anything in this step, just steam it in the wok. The method is the same as that of air-dried chicken and soy sauce duck, and it is very simple."

Lin Xu introduced the method, and it was almost noon, so he wandered to the big kitchen to check the preparations for lunch.

Shen Jiayue took the camera to the stove and began to record the flames and the steaming steamer. These materials can be cut into a film and used as an empty mirror, which is very convenient.

"What's for lunch today? Roast duck?"

Last night, there were a few roast ducks that were not perfectly roasted. Ning Xiaoli sent them to the big kitchen for staff meals. At this moment, Ma Zhiqiang was cutting the ducks into pieces.

He answered while he was busy:
"Master Zhu intends to cook roasted duck with bean curd sticks. He also said that this kind of fatty duck is best to be braised with oil-absorbing ingredients like bean curd sticks."

It seems that Zhu Yong has been thinking about what to eat in the Ginkgo Garden for the past two weeks, so let's taste the taste of braised duck with bean curd sticks together today.

Lin Xu asked:

"Any other dishes?"

"Master Qin intends to make crab powder crystal vermicelli, and take out a raw boiled meatball that combines soup and vegetables, and the preparations have already begun."

Hey, these two dishes and one soup for lunch today are really good, nutritious, and enough for dinner.

In front of the stove, Qin Wei took out the soaked crystal vermicelli, cut it a little, prepared some minced ginger and garlic, and took out a bottle of canned crab roe from the cabinet.

Everything is ready to start cooking.

Add lard to the pot, heat it up over high heat, put minced ginger and garlic in it and fry until fragrant, then pour in a whole bottle of canned crab roe and fry again with lard.

Canned crab roe is cooked and has a lot of fat, but because it is produced in cans, the aroma is not strong, so first fry some crab roe with lard and minced ginger and garlic.

Stir fry until fragrant, and fry the oil of crab roe.

Wait for the crab roe to be fragrant, pour in the prepared crystal powder, stir fry first, let the crab roe and oil wrap on the crystal powder, then add a little rice wine along the side of the pot, then add water, light soy sauce, salt, sugar and other condiments.

After simmering over a low fire, the crystal vermicelli quickly absorbed the soup in the pot, stained with the unique golden color of crab roe, and looked particularly appetizing.

After the vermicelli was simmered, Qin Wei poured some crab oil boiled from crab shells, sprinkled with chopped chives, and took it out of the pot.

At this moment, the raw boiled meatballs are almost ready. Grab some washed pea tips and put them in. The pink meatballs and green pea tips give people a small and fresh feeling.

While he was busy, Zhu Yong also started to work.

The yuba has been soaked soft, and it was specially fried before soaking, so that the yuba is stronger.

The roast duck is full of fat. After cooking, the duck fat seeps out and is absorbed by the bean curd sticks in the pot. Not to mention eating, the smell alone makes people panic.

Two dishes and one soup are ready and ready to eat.

The amount of dishes is relatively large, and they are all served in pots. Everyone is free to take meals, serve as much as they want, and add more if they are not enough.

Lin Xu filled two bowls of rice, crystal powder, roast duck and meatball soup, and set them on the table. When Shen Jiayue came over, the young couple started eating.

"Wow, this bean curd stick is delicious and fragrant."

The taste of yuba stewed in duck fat is not bad, and it tastes fragrant and delicious, especially with rice.

Especially when Zhu Yong made it, he put some chaotian peppers in it according to the habit of Hubei people, so that the bean curd sticks are delicious and full of spicy taste at the same time.

It is really enjoyable to eat a mouthful of bean curd sticks and then a mouthful of rice.

In addition to yuba, the crystal powder covered with crab roe is also very delicious to eat, and Shen Jiayue couldn't stop eating:
"The staff meals in the store are becoming more and more classic. Just these few dishes today, I won't change them for a whole table of meals."

Not to mention the stewed duck with bean curd sticks, the taste is super enjoyable. You have to eat two bowls of rice for this dish alone, and the crystal powder and raw boiled meatballs are also very delicious.

Especially meatball soup, when making it, add bone broth, scoop a big spoonful and mix it with rice, it becomes Shen Jiayue's favorite soup with rice.

Lin Xu took a piece of duck wing root and put it in Shen Jiayue's bowl:
"Eat slowly, there is tea oil duck in the pot, won't you eat it later?"

"Yes, there are tea oil ducks ... ah ah ah ah, so much delicious, how do I eat?"

When she just recorded the empty scene, she planned to record and taste the food herself later, but if she is full now, will she still feel the taste of the food?

Alas, God is really good, you have given me such a perfect husband, why don't you let me eat more?

After Shen Jiayue complained, she continued to gorge on the rice and vegetables in the bowl.

Lin Xu thought for a while and said:
"Why don't you let Cousin Wenshan come over for today's food tasting? His fans haven't increased much recently, and he's still around 30 to [-]. It just so happens that there is an announcement today, so let him come and get some traffic."

People often come to the store to gain popularity and fame. Instead of doing this, it's better to take the initiative to let your own people.

Although Cousin Wenshan does not expect to make money online, it is necessary to have more fans to attract traffic to his dental clinic and to better promote the concept of dental care.

Shen Jiayue took a bite of rice:
"Okay, then let Cousin Wenshan try it, and I won't waste the enthusiasm."

Lin Xu put a chopstick of bean curd sticks into his mouth, took a mouthful of rice, and then sent a message to cousin Wenshan, asking him to come to the store to take a picture of the camellia oil duck for a try.

Shi Wenshan had just cleaned a customer's teeth and was thinking about what to have for lunch. When he saw the news, he immediately greeted his assistant and drove straight to Yingchun Street.

By the time I got to the store, lunch was almost over.

Smelling the unique aroma of crab roe, his eyes were full of envy. Although it is quite profitable to open a dental clinic now, the three meals are very unbalanced, and they are always dealing with a few mouthfuls.

And Lin Kee's staff meal has already started to eat crab roe, it's really gluttonous.

He stuffed the car keys into his pocket, and just as he was about to fill a big bowl of rice to enjoy himself, Shen Jiayue came over:

"Brother, I know you are in a hurry, but I advise you to take it easy... Come on, come on, the camellia oil duck will be out of the pot right away, you have to be ready to try it, and eat after the filming is over."

Shi Wenshan looked at the crab yellow crystal vermicelli and yuba stewed duck, and couldn't help swallowing:
"I'm so hungry right now..."

"What I want is the feeling of being hungry. Hurry up, the shooting will start right away. You should be prepared first, so don't get stuck and forget the words later."

Shi Wenshan had no choice but to follow him to the small kitchen.

Walking in, Shen Jiayue and Lin Xu first patted the steamed camellia oil duck out of the pan.

"Well, the scent of tea oil is very strong. If you have the conditions, you can try it at home. If you think it is troublesome to marinate, you can chop the duck into pieces and marinate it, then pour it on the tea oil and steam it in a pan. It tastes good too."

After briefly talking about the dishes, Shen Jiayue took another close-up, and then it was time for Shi Wenshan to play.

When he first came in, he was still thinking about the rice and vegetables outside, but now he smelled the strong aroma of tea oil in the small kitchen, and he was immediately attracted.

"Brother, come on, play to your heart's content."

Lin Xu placed the plate in front of the workbench and put a pair of chopsticks on it. After Shen Jiayue set up the fixed camera position, Shi Wenshan also sat in front of the camera.

He sniffed and said:
"My God, I thought that Lin Kee Roast Duck was the limit, but I didn't expect that the aroma of this camellia oil duck is as good as roast duck... I'll talk about the politeness later, I'll give you two pieces first to satisfy my cravings!"

As he spoke, he picked up a piece of duck meat from the plate and put it into his mouth with his chopsticks. As soon as he ate it, he was completely fascinated by the tea oil duck.

"It's delicious, this duck meat is absolutely amazing!"

Lin Kee has a lot of duck meat dishes, such as sweet-skinned duck and salted duck in the marinade department, occasionally Cantonese-style roast duck, and now Yanjing roast duck is added. In addition, Lin Xu also has three sets of duck, hen Oil boat duck, bandit duck, blood duck, eight-treasure gourd duck and other duck dishes.

In addition, the camellia oil duck in front of me seems to have many types, but the taste and texture of each duck are different, and it does not give people the feeling of repetition.

Shi Wenshan ate in big mouthfuls, staring at Shen Jiayue who was full just now.

It's a pity that she couldn't bear it right now, so she could only watch her cousin feasting in front of the camera with envious eyes.

"This duck meat is amazing. Don't think I'm a stomatologist, but I have a very stupid mouth. I don't know how to describe it with colorful words. Please forgive me."

Cousin Wenshan ate several pieces of meat in a row, and only then remembered to interact with netizens.

He said while gnawing on the steamed duck:
"The meat is very strong and chewy, and the more you chew, the more fragrant it becomes. This shows the importance of having a good mouthful of teeth. If you have bad teeth, let alone chewing, you can't even chew these bones. You will definitely miss it." Delicious...hey, why did I start lecturing again?"

The video shooting officially ended here, Shen Jiayue put away the equipment, and began to copy the material for editing.

And Shi Wenshan came outside with a plate, first filled a bowl full of rice with a large bowl of hand-rolled noodles, then filled crab yellow crystal vermicelli and braised duck with bean curd sticks, and even filled a bowl of soup with meatballs. A large bowl of boiled meatball soup.

Bring all the food and drink to the booth, then sit down and start cooking.

Lin Xu fished out all the dry ingredients such as abalone and sea cucumber that had been simmering in the small kitchen. These ingredients themselves have no taste, and they belong to the type of "tasteless" in Chinese cooking.

In order to make these ingredients have perfect taste and texture, during the process of steaming and simmering, Lin Xu also put in chicken legs, ham, pork belly, ribs and other ingredients for processing according to the characteristics of different ingredients, so as to increase the aroma and taste of dry dishes. Taste.

Not long after, Shen Jiayue edited the video, watched it carefully, and after confirming that there were no problems, the video was generated and uploaded to Lin Xu's personal account.

"The duck that took 120 days to make is the pinnacle of duck production!" "

The title is still very attractive. There are more ducks than in yesterday's preview, so that fans will know that it is a duck-like dish when they see the title.

"Damn it, I thought Boss Lin made eight-treasure pickles and other pickled vegetables."

"I guessed fermented bean curd. I didn't expect it to be so wrong."

"Let me Kangkang, what kind of duck can be marinated for 120 days, isn't it salted duck?"

"The roast duck has just been served in the store, and now it has duck meat dishes. Boss Lin is really on the fence with duck."

"After watching it for a long time, I realized that it is camellia oil duck. We have it in my hometown, but it is stewed duck with tea oil, not the method of marinating it and then steaming it."

"Boss Lin uses a lost method. He seems to have reproduced a lot of lost dishes. If he didn't love it, he would never have put so much effort into it."

"Boss Lin loves cooking, so he has superb cooking skills, but I love money so much, but my monthly salary is still only three thousand...God is really unfair."

"Is there a possibility that God gave you wealth according to your appearance?"

"The upstairs is good or bad, beating around the bush and saying that the family is ugly."

"..."

Netizens were joking, and soon discussed the method of marinating meat according to Lin Xu's practice, and even discussed whether the same effect could be achieved when replacing ingredients such as chicken and pork.

Lin Xu happened to be busy with the work at hand, so he replied:
"Chicken and pork belly are also available, but the pork belly needs to be marinated for at least one day, otherwise the marinade will not be fully marinated and the meat will easily spoil."

Curing is done to completely dehydrate the meat before it can reabsorb the fat.

In fact, the Hanyuan jar meat that Lin Xu made in his hometown is very similar to the tea oil duck. They are marinated first, and then the meat is sealed in fat.

The difference is that the Hanyuan jar meat needs to be deep-fried before being sealed in fat to remove as much moisture as possible from the meat, so that it can be better preserved when immersed in lard.

After eating and drinking, Shi Wenshan packed a salted duck and a sweet-skinned duck by the way, and went back with them.

This is not what he eats, but Shi Wenqing, a gluttonous sister, asked for it by name. As an older brother, he naturally has to satisfy his sister's request.

Lin Xu interacted with the netizens for a while, then looked around, and then got busy in the big kitchen.

After the afternoon rush hour, he was just about to play with his mobile phone and take a break when he saw Ning Xiaoli walking towards the roast duck oven with a few pieces of pork belly.

"Master Ning, what are you doing?"

Lin Xu was a little curious, why did this staunch roast duck fundamentalist play with pork all of a sudden?
"Make some roasted meat. In the past two days, Chef Xie has told me a lot of the principles of roast duck on WeChat. I feel that he understands it more thoroughly than my uncles. He also said that roasting in the oven is universal. The more things you have, the more you can master the purest way of roast duck."

Lu Rou was a famous delicacy in Beijing in the past, and it was considered as an accompanying dish of roast duck.

In the past, not everyone could afford to eat roast duck, and the roast duck oven was not always busy. When I was free, in order to prevent those fruit trees from burning in vain, I usually put some pork belly in it.

When the surface is baked dry and burnt, it becomes a hearty meat that can be eaten in many ways.

Stove meat can be sliced ​​directly and eaten with salt and pepper, or rolled into duck cakes, or made into dishes such as furnace meat casserole, furnace hot pot, furnace meat stew, and furnace meat buns.

This kind of dish baked with fruit wood is delicious no matter how you eat it, and there is no fixed dish, it is a very common all-match meat.

But now that roast duck is becoming more and more popular, furnace meat is not so common.

In some traditional old Lu cuisine restaurants, Lurou dishes can be seen.

Lurou is somewhat similar to Cantonese-style barbecued pork, but it needs to be rubbed with honey and sugar. Lurou is usually simply marinated without such a complicated process.

After Ning Xiaoli finished speaking, he came to the roast duck oven, hung the meat on the duck hook, and sent it to the oven to start roasting.

Although it was just cooking the meat, he didn't do anything careless. He seared it a few times in the way of roasting duck, so that the skin of the meat was tightened to lock in the moisture, and then he hung it a little far away from the fire and roasted it slowly.

Don’t be in a hurry to grill the meat. While locking in the moisture, you should also roast the fat as much as possible, so that the meat will taste delicious but not greasy.

An hour later, Lin Xu was sitting in front of the booth, and Shen Jiayue and Shen Jiayue were selecting copyright-free BGM from the computer. Ning Xiaoli came over with a plate of freshly roasted meat:

"Try it, it's just baked, it's juicy."

Lin Xu glanced at it, and saw that the ruddy meat was sliced ​​into thin slices and placed neatly on the plate, exuding a strong fragrance.

There are also salt and pepper dipping sauce and tomato sauce next to the meat, which goes well with the hearth meat.

"Pretty enough."

He was not polite to Ning Xiaoli, picked up a piece of furnace meat with chopsticks, dipped it in salt and pepper, put it in his mouth and tasted it.

The meat is roasted well, the skin is a bit crispy, and the meat inside is juicy. It tastes just right when eaten with salt and pepper. The salty and fresh taste is very enjoyable.

"It's delicious. This stewed pork is really good. When the heat of the roast duck goes down, we can try some roasted meat in the store, but there is no rush now. The roasted meat is a winter food... If conditions permit this winter, we can Serve some meat casserole or something."

Upon hearing this, Ning Xiaoli subconsciously thought of Shaguoju.

The word-of-mouth of this time-honored brand has been steady in recent years, and it really needs a colleague to let them feel the pressure of competition...

Think about it, Lin Kee has been in business for less than a year, and it has already turned the traditional old stores in the capital into a pot of porridge.

If it takes longer, the entire catering industry will be affected... From the perspective of the boss, this is not a good thing, but from the perspective of industry prospects and customers, I really hope there are more people like Lin Xu!
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