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

Chapter 771 Chen Yan: As soon as I sneezed, I knew someone was scolding me!The Buddha jumps over the wall and opens the altar, and the fragrance floats for ten miles 【Subscription】

"Has breakfast changed to Inner Mongolia theme today?"

Lin Xu muttered curiously, then walked out of the small kitchen with Shen Jiayue, ready to have breakfast.

Shaomai, also known as siu mai, is a delicacy available in many regions, such as Yangzhou's Emerald Shaomai, Yangcheng Morning Tea's four kings of dry steamed siu mai, Changsha's chrysanthemum siu mai, and Beijing's big meat siu mai... There are so many types that they can be found almost everywhere. .

But the real origin of the delicacy of siu mai is the mutton siu mai of the nomads.

The method of this delicacy is relatively simple. Wrap the marinated mutton stuffing with hot noodles and steam it in a steamer. After steaming, you can eat it. If you feel tired, have a bowl of milk tea.

The method is simple, the calories are amazing, and it is very in line with the eating habits of nomads.

Shen Jiayue took Lin Xu's hand, with a sly smile on her face:

"Mutton siu mai is super delicious, Xu Bao, how many catties do you want?"

How many catties?

Lin Xu said:

"Two taels is enough for me... If I remember correctly, this thing is sold by the weight of the husk, right?"

When eating siu mai in Inner Mongolia and nearby areas, customers generally order meals in twos and threes. This is not because they are on a diet to shape their bodies, nor are they frugal, but because the fillings in this type of shop are not very important.

The store regularly weighs the weight of the siu mai skin to set the price, not the filling.

Some old-fashioned steamed stuffed bun shops in Beijing actually set their prices according to the weight of the skin of the steamed stuffed bun. Customers usually eat two or three taels, and only the whole family eats it.

Shen Jiayue looked surprised:
"How do you know that the siu mai in Inner Mongolia is not weighed by the catty?"

I wanted to play tricks on Xu Bao, but who knew that this stinky guy would dodge and dodge.

Lin Xu smiled and said:

"A few years ago, my uncle and his unit organized an investigation and study trip to Inner Mongolia. They went there to eat siu mai. Seeing that the locals were in twos and threes, they thought it was so little that everyone couldn't afford it. In order not to lose the face of the people in the Central Plains , they all started with half a catty, intending to give the locals a taste of the demeanor of the Central Plains people..."

Shen Jiayue opened her mouth:
"Can you eat it?"

Not far away, Chen Yuanyuan, who was eating siu mai with Zeng Xiaoqi, took over the conversation:

"Eat a fart, so much, my uncle and the others couldn't finish eating all of them. In order not to waste, they packed them up and took them back to the hotel, and they ate three meals... After that, uncle didn't eat anymore. No more siu mai, not even a taste of his favorite red dates and glutinous rice siu mai in the breakfast shop."

Good guy, I've had a psychological shadow. This is... Shen Jiayue laughed so hard that she covered her stomach:

"I really didn't expect my uncle to have such a playful side. Yanbao didn't arrange Shaomai at the wedding banquet, did he? Don't cause bad memories for him then."

"There is no siu mai, and the desserts for the wedding banquet are millefeuille oil cakes and bean paste spring rolls. I originally planned to serve jade siu mai, but the workload was too heavy and too many vegetables were needed, so it was cancelled."

After Lin Xu finished speaking, he came to the door of the kitchen, where there were steaming plates with wrapped mutton siu mai.

The skin of the siu-mai is thin, with chunks of mutton clearly visible, and the conical shape narrows at the mouth, topped with fluffy siu-mai folds that look inviting.

The mouth of the siu mai was not sealed, and the smell of mutton, pepper and onion kept coming out of it.

While watching, Niu Chuang came out with a whole plate of siu mai:

"The meat stuffing is not prepared enough, and I also made some delicacies with eggs, shrimps and shepherd's purse. If you want to eat it, you can try it."

Today's breakfast was made jointly by Ma Zhiqiang and Niu Chuang.

Niu Chuang was in charge of the white case, and Ma Zhiqiang was in charge of the stuffing. Judging from the way the employees on the morning shift ate, it was pretty good.

Lin Xu held a plate filled with seven or eight mutton siu mai and two or three fresh ingredients. Just as he was looking for a place to sit and eat, Ma Zhiqiang came out of the kitchen with a thermos:

"I was worried that everyone would not be used to drinking milk tea, so I replaced it with old-fashioned egg soup. If you want to eat it yourself, you can help yourself for breakfast today."

When Shen Jiayue heard this, she immediately ran over with a bowl in her hand:
"This is good, this is good, I like to drink egg soup."

The young couple filled up the soup, came to Chen Yuanyuan's table with siu mai and sat down, and Lin Xu went to get some eight-treasure pickles and small kimchi to go with it.

Pick up a mutton siu mai and take a bite. The skin is very thin, but it is firm. The inside is full of mutton mixed with cumin powder and pepper. It tastes fragrant and solid.

There are also some chopped onions in the lamb, and the sweet taste makes the lamb even more delicious.

Zeng Xiaoqi said:
"Shaomai is delicious only if you make it yourself. The mutton siu mai sold on the street has more and more side dishes in the stuffing, and less and less meat. It completely loses the essence of mutton siu mai."

Generally speaking, the delicacy of mutton siu mai should be pure mutton stuffing, so in order to adapt to the taste, a little onion can be added, and it must be chopped to match the taste, and the onion cannot be chewed obviously.

This is actually very similar to the baked buns in the Northwest, but with the increase in tourists, the onions in the Northwest buns have also tended to increase in recent years.

Chen Yuanyuan got up to serve herself a bowl of soup, sat down with a mutton siu mai and continued to eat:

"When I was young, I hated eating mutton. I thought it had a strong smell. I didn't understand why so many people like to eat mutton. Later, I found out that the quality of local sheep in Yinzhou was not as good as that of Inner Mongolia."

The lamb meat from Ximeng is used today. It is tender and juicy. It is most suitable for stuffing or steaming. The steamed lamb in the Manhan Banquet refers to this kind of lamb under half a year old.

Lin Xu took a sip of soup and said to Chen Yuanyuan:
"We don't have the conditions for grazing. We grow food on a little bit of land, and only a few sheep can be raised in places with mountains. Most of the sheep are raised in captivity, so it's normal to have a smell."

After eating the mutton siu mai, a few of them tasted the three fresh siu mai made by Niu Chuang, which tasted very good. Shrimp, eggs, and shepherd's purse are relatively fresh ingredients, which are really delicious and delicious when paired together, which is very enjoyable.

While eating, Shen Jiayue nudged Chen Yuanyuan with her elbow:
"I heard from my father-in-law and mother-in-law that your parents plan to meet the Cai family today, are you nervous?"

Chen Yuanyuan stuffed the remaining half of siu mai into her mouth:
"There's nothing to be nervous about. Anyway, I told Cai Sanmu that as long as his family dares to display the Eight Banners and tell my parents what to do, I will break with him..."

Zeng Xiaoqi asked gossip:
"What did your Mumu say?"

"He said that any elder who dares to talk nonsense will smash the house... Anyway, he has been a traitor since he was a child, and it doesn't matter if he rebels again."

A straight daughter of steel, a rebellious family... This combination seems to be quite suitable for writing a women's novel.

After Chen Yuanyuan finished speaking, she looked at Zeng Xiaoqi and asked:
"Don't just gossip about me, how about you? When will you get married?"

"I'm not in a hurry. Some people don't get married until they're thirty. I'm still years away from thirty."

At the same time, Chen Yan, who was washing her face at home in silk pajamas, couldn't help but sneezed, which made Ren Jie, who was going to work in the living room, nervous for a while:
"Why did Yanyan sneeze suddenly? Did she catch a cold from wearing too little?"

Chen Yan dried her face with a towel:
"Someone must be speaking ill of me, including but not limited to people surnamed Shu, Zeng, and Dou... who are jealous of my beauty and figure, and my happy life, I understand it very well!"

Ren Jie couldn't help being happy:
"Do you still have this ability? You can even guess what others say about you."

"Yeah, after all, I'm detective Chen Xiaoyan. It's normal to understand this... By the way, there's a Buddha jumping over the wall in the shop at noon. Don't you have time to eat? The whole family will be there."

"There is a case at noon, you can eat. I have to finish the case at hand the day before the wedding leave."

"Then you pay attention to safety, don't be brave, even if you don't do it for me, you have to think about your children."

When you are pregnant, you have more responsibilities.

Ren Jie hugged her and kissed her:
"Don't worry, for you and the child, I have to live to be eight or ninety years old."

The young couple ate something casually, so one drove to the police force to work, and the other drove to the store, intending to taste the mutton siu mai that the cousin posted on Moments.

At this time, Shen Jiayue, who had already eaten, was circling around the jar on the stove in the small kitchen:

"Why can't you smell the fragrance?"

Other high-end dishes are full of fragrance, which can be smelled from afar.

But this Buddha jumps over the wall, even if you get close to it, you can't smell any fragrance. People can't help but wonder if this dish is not worthy of its name.

Lin Xu said:

"The cooking process of Buddha Tiaoqiang dish is simmered over a low fire, and the aroma is restrained and will not disperse, so that it will have the effect of opening the altar of meat and wafting away."

The more restrained the fragrance is, the stronger it will be when the altar is finally opened.

"Why is this happening, Xu Bao?"

Lin Xu explained from the perspective of culinary science:
"It's very simple. These ingredients are all cooked. The soup is also a golden soup that has been boiled for the second time. The properties are relatively stable. Coupled with the fact that it is simmered on a low fire, the fragrance rarely escapes. The fragrance of the altar is the same as in the past. When serving dishes, the waiter will bring the jar to the table before opening it. During this process, the soup and ingredients will be shaken, and the aroma will be mixed in the hot air. After opening the jar, the aroma will naturally become stronger."

The previous saying is that the heat has reached the peak of fragrance, and these are just to bluff the layman.

No matter what kind of dish, it will not lose its fragrance when the heat is not enough. When the fire is over, it will overflow with fragrance like opening Ren Du's two veins.

If you want the flavor of the dishes, you just need to destroy the stability. No matter the ingredients or the soup, once the stability is broken, the fragrance will naturally spread out.

The breaking condition is the distance between the kitchen and the dining table.

Shen Jiayue asked curiously:

"Then shall we serve like this today?"

The jar in front of him was bigger than the kimchi jar, so it would be unsightly to serve it on the table.

Lin Xu said:

"Open it in the kitchen first, put it from the jar into the casserole, and then heat it up and serve it on the table. We will eat it by ourselves, so we don't pursue the fragrance of the meat after opening the altar."

Nothing to do, he began to prepare other dishes.

Although Buddha Jumping over the Wall is delicious and delicious, no matter what level of banquet, if Buddha Jumping over the Wall is on stage, it is a well-deserved main course, but a table of people can't just eat this one dish, and it has to be paired with other dishes.

For example, it is often paired with Buddha Tiaoqiang ham mixed with bean sprouts, such as sweet and sour radish sticks, such as coir raincoat cucumber, etc. These refreshing side dishes are all greasy and appetizing, and they are more suitable for Buddha Tiaoqiang.

He pickled the radish strips and soaked the cucumbers to be used in cold water.

As for the mung bean sprouts, they were also washed several times, and then put into the pot to blanch before serving, and then mixed with shredded ham that was also blanched in hot water to give off a fresh fragrance.

Use the salty taste of ham to contrast the crispness of mung bean sprouts.

It was almost eleven o'clock, Chen Yan and Shen Jiayue picked up relatives from Yinzhou at the high-speed railway station, and Shen Guofu and Han Shuzhen also took old lady Shen to the store.

Ren Jie's parents, Geng Lishan who was a matchmaker at the time, Cai Heping and Cai Sen's parents also came.

There is no reservation for the banquet hall at noon today, which is just right for relatives to gather together.

Originally, Lin Xu planned to arrange it in the largest private room, but Sun Minghao's boss, Yao Yuan, wanted to hold a weekly banquet for his children, so he reserved a super large private room for today's noon, as well as a roasted whole lamb and a bunch of higher-end dishes. dishes.

In this case, Lin Xu gave up the private room.

As a businessman, you can't get stuck with money at any time.

What's more, Yao Yuan still takes care of the business in the store, and he has to satisfy the other party both emotionally and rationally.

In the kitchen, Lin Xu took a kitchen knife and sliced ​​cucumbers.

He cuts very quickly, and the intervals are very dense, about the thickness of a coin, and when cutting, each knife stops at three-quarters of the cucumber, showing excellent knife skills.

When Che Zai saw it, he couldn't help admiring:
"Boss' knife skills, I probably won't be able to reach this level in my life."

Lin Xu smiled and said:
"As long as you practice hard, you can improve your knife skills in a year. This kind of basic knife skills is not as difficult as you think, and it's hard ingredients, and those soft ingredients are hard to cut."

After the cucumber is cut, turn it over again, and cut the other side into an oblique knife, and also cut it to three-quarters and stop.

The coir raincoat knife method may seem difficult to cut, but it is actually skillful.

The easiest way is to pad the chopsticks on both sides of the cucumber, so that it will naturally not cut to the end.

In addition, when cutting, tilt the head of the kitchen knife forward, so that the kitchen knife is inclined a little, so as not to cut the cucumber.

But ordinary masters disdain to do this, and will cut flat like Lin Xu, relying on strong control ability to keep the kitchen knife in three quarters.

The cucumbers are cut, and normally they should be pickled directly, but such a long string of cucumbers is beautifully arranged on the plate and looks beautiful, but it is somewhat troublesome to eat.

So Lin Xu directly cut it into inch sections, which is easier to pick up and eat.

Put the cut cucumber aside, bring a small pot, add salt, light soy sauce, balsamic vinegar, white sugar, chili oil, pepper oil, coriander stalks, millet chili, add some mineral water, and stir well.

Pour the cucumber section into it to marinate, seal it with plastic wrap and put it in the refrigerator to start marinating.

The cucumbers produced in this way are mixed with sweet and sour and spicy. If eaten alone, the taste will be a little too much, but it is wonderful when paired with a big meat dish like Buddha Tiaoqiang.

Then he scalded the bean sprouts with the head and tail removed, and mixed the shredded ham together.

We are all relatives at noon, and cold salad is not enough.

Soon, Lin Xu made three-color shredded duck, fried river prawns, mushrooms and rapeseed, raw fish fillets, mustard white meat, coriander fried shredded pork, Yipin tofu, braised spring bamboo shoots, oyster sauce lettuce and other dishes.

After the dishes were finished, several commercial vehicles also slowly stopped at the door of the store.

Lin Hongqi, Chen Meijuan and Yinzhou's relatives got out of the car one after another, chatting with Shen Guofu, Chen Yuejin and Mrs. Shen who were greeted at the door, it was very lively.

When Dundun saw his grandparents coming, he quickly jumped off the counter and was hugged by Chen Meijuan and kissed several times:
"Little Dundun, have you been behaving lately?"

"Meow~~~~~~"

Dundun rubbed his head against Chen Meijuan, his face was full of cuteness.

Everyone came to the store and went directly to the banquet hall on the third floor.

At this time, Chen Yuanyuan arrived late in the car, Shu Yun looked at her and said helplessly:

"Your parents and Miki's parents have already gone up, why did you come here? Are you afraid that your parents-in-law will have opinions?"

"There is a small situation in the Zhongguancun branch, which has just been resolved... If you have opinions on me because of this, then I have even more opinions on them."

Chen Yuanyuan is not a soft-hearted person, as can be seen from her insistence on coming to the capital, she is very assertive.

If Cai Sen's parents think of her because of this, it can only be said that they have nothing to do with the Cai family.

She hurried upstairs with her bag on her shoulders. As soon as she walked into the banquet hall, she saw her mother, a lady from a small town, holding hands and chatting with Cai Sen's mother. On the side, Chen Meiliang was chatting with Cai Sen's father. Discussing about horse racing, while Cai Sen stood at the side helplessly, like a child who did something wrong.

This……

I thought it would be tense, but I didn't expect it to be so harmonious.

"Yuanyuan is finally here. Is the matter over? I'm really sorry today. We came here rashly. Did we disturb your work?"

When Cai Sen's mother saw her daughter-in-law approaching, she hurriedly stood up to greet her, still saying apologetic words.

This made Chen Moumou, the straight girl of steel, feel a little embarrassed:
"I rushed over just after finishing the process. You sit and you sit. There is no reason for the elders to welcome the younger."

"It's nothing, as long as you can do well, those of us who are older are just serving young people."

It was not easy for my son to have a girl he likes, but nothing can make it dirty, so Cai Sen's parents have a very low profile.

Of course, this is also related to Cai Heping's beating.

Cai's family had already had a meeting before coming here, whoever dares to act strangely in front of Cai Sen's girlfriend and his family will bear the consequences at his own risk.

The consequences here include but are not limited to being chased and hacked by Cai Sen with a kitchen knife, his home was smashed to pieces, or directly hit by a car.

Anyway, it is possible for Cai Sen to do all the actions of [-], if you don't believe it, you can try it.

And Cai Sen also cooperated very well and recorded the school addresses of all his cousins ​​and cousins ​​in a small book, even those who were studying abroad.

In a big family, if you play the family card, you will only be bullied.

But if you use the law of the dark forest, everyone will become very disciplined. This is the summary of Cai Sen's nearly 30 years of life experience.

As long as you catch the opponent's weakness, others will not touch your weakness.

In the kitchen, Lin Xu turned off the fire on the stove, carefully removed the jar from the stove, and under the witness of Shen Jiayue, bit by bit uncovered the lotus leaves sealed on the mouth of the jar.

Immediately, a mellow fragrance wafted out from the jar, which shocked Shen Jiayue from ear to ear:
"Wow, this is too fragrant."

Lin Xu smiled:
"It hasn't moved yet, so it's not particularly fragrant, and the most fragrant time will be next."

After speaking, he hugged the jar, and poured all the ingredients and the golden soup into the prepared large pot.

When the various ingredients and thick soup were poured out, the aroma suddenly became stronger several times. This aroma was as real as it was, not only wafting in the small kitchen, but even wafting out.

The busy kitchen helpers, waiters, roast duck chefs, etc. all looked sideways, subconsciously searching for the source of the aroma.

The fragrance of the meat wafting across the altar is truly well-deserved!
--------

This chapter is 5200 words, please subscribe, please ask for a monthly pass!
(End of this chapter)