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

Chapter 788 An inseparable appetizer on the dining table of Ningbo people - moss and peanuts! 【Subscribe】

"Brother Lin, we're here to see you!"

Wu Shouye and He Baoqing walked into the store with their bags in their hands. They heard that Lin Xu was upstairs, and they didn't even bother to take the elevator, so they ran up the stairs. Hu Xiaoxiao said hello.

Lin Xu was watching the feedback of the long video. Some netizens analyzed the cost of ingredients for the entire wedding, and felt that the specifications of the wedding were a bit higher than that of a five-star hotel.

He was about to respond when he heard Lao Wu's voice, curiously put down his phone, and greeted him:
"Chef Wu? Chef He? Welcome!"

It happened that Xiao Dong was checking the sanitation of the second floor nearby, and he ordered:
"The distinguished guest is here, make a pot of tea!"

Upon hearing this, Wu Shouye quickly took out a large pot of tea from the plastic bag he was carrying and handed it over:

"Soak this and this. My hometown asked someone to get Longjing. It is said that it is not available in the market. I happened to try it with Brother Lin today."

His enthusiasm made Lin Xu a little curious.

Is this a micro-business, or a part-time insurance agent?

Why are you so enthusiastic?

He Baoqing next to him also had a surprised expression on his face. Two days ago, he swore that all the tea leaves he brought had been distributed, but unexpectedly, he took out a whole big pot.

Your old Wu’s family is really talented as a chef. You have to pull up a team to do MLM in the 90s. Now you can’t get the title of the king of direct selling.

Xiao Dong took the tea and went to the tea room to make tea.

Lin Xu asked:

"The two old brothers bring so many things, is there anything I need to help?"

I have known the chefs of Diaoyutai for so long, and we are all acquaintances, so Lin Xu didn't beat around the bush, and asked straight to the point.

Lao Wu put the things he brought on the dining table and said with a smile:

"It's nothing, I just want to shoot a video with you, so I came here to make an appointment to see when you have time... These are the ingredients of our No. [-] building, please check the quality, brother."

Shoot a video?
Just say it on WeChat, but is it so formal?
Lin Xu smiled and said:

"I have nothing to do these days. I can shoot videos anytime I want... Brother, you don't have to be so polite, it makes me feel embarrassed."

It's big and small, those who didn't know thought they were going to be engaged.

He Baoqing saw Wei Gan coming out of the kitchen, and greeted him:
"Xiao Wei, take all these ingredients in. What Chef Wu in Building No. [-] gave your boss are all good things that we can't usually find."

Old Wu was worried that Lin Xu would not accept these ingredients because they were too expensive, so he quickly retorted:
"What can't be found? These are common ingredients. Have you never seen moss? We have a stack of boxes in the back kitchen, and no one wants it for you."

Lin Xu was wondering what he had brought, when he heard that there were mosses, he immediately asked:
"Is it the moss grilled by Moss Xiaofang?"

Taicai in Ningbo refers to seaweed that resembles hair, while Taicai in other places refers to vegetable sprouts. There is a big difference between the two, so be clear.

If it is Ningbo moss, you can make a lot of Ningbo delicacies.

After obtaining the Ningbo cuisine, I haven’t cooked Ningbo cuisine dishes yet. I didn’t expect the opportunity to come so soon, and Lao Wu actually brought the soul of the Ningbo people’s dining table.

Although Ningbo faces the sea and is rich in various seafood, the most inseparable thing on their table is the humble moss. Many dishes, pasta, snacks and other delicacies have moss.

This is also the ingredient that Lin Xu is most interested in after acquiring Ningbo cuisine.

Old Wu was a little surprised and said:
"Hey, Brother Lin also knows about roasted cabbage with moss. Many outsiders don't know about this classic Ningbo dish. Even if it was featured in "Bite of the Tongue", few people have the impression."

Wei Gan really had no impression of this dish, so he asked curiously:

"What is moss and small square roast?"

He Baoqing explained to him:

"It is fermented bean curd-flavored braised pork served with fried moss. The aroma of pork belly and the unique seafood flavor of moss are perfectly combined, and the texture is soft and crispy. It is a very classic Ningbo dish."

Wei Gan glanced at the moss in the carton:
"Is this a thing? It looks like seaweed."

Wu Shouye said:
"Moss and Nori are uncles and brothers, and they are relatively close, so they look the same...Brother Lin, are you kidding me? Are you really ready to take pictures at any time?"

Lin Xu nodded, then pointed to the moss on the table:

"Why don't we make a few dishes based on these moss dishes when you are not busy these two days? Promote Zhejiang cuisine, and I will take the opportunity to enjoy the addiction of cooking Zhejiang cuisine."

"Okay, okay, that's great, Brother Lin, let me say that Zhejiang cuisine is one of the eight major cuisines, and local dishes cannot be compared."

At this time, Xiao Dong came over with a teapot and a few cups:
"This tea is so fragrant. When the tea was brewed just now, several people were attracted by the fragrance."

Upon hearing this, Lao Wu said with a smile:

"I'll get you some more tomorrow, we don't have anything else in Zhejiang, we still have enough tea."

He was so excited that he didn't notice that He Baoqing who was next to him had already recorded this sentence, and then solemnly saved it on his mobile phone, copied several copies, and saved it to the network disk.

Don't look at just a few seconds of recording, but if you use it properly, you don't have to worry about the tea leaves in the next three years.

Moreover, they can exchange resources with Lao Xie and Lao Dai to maximize their benefits.

Holding the teapot, Xiao Dong poured the tea into the cup, and a refreshing tea fragrance wafted out, making people intoxicated by the fragrance of the tea before tasting it.

In the past, seeing those literati bragging about the fragrance of tea, Lin Xu always felt that it was just an exaggeration.

But at this moment, smelling the tea fragrance wafting from the cup, I really understood that he was just telling the truth, not exaggerating.

Wei Gan also looked at the tea in the cup with an incredulous expression. He had been in Diaoyutai for several years and had seen many good teas, but none of them had the tea classics brought by Lao Wu.

It can only be said that this time Lao Wu really spent his money.

Lin Xu took a sip of the tea, the aroma of the tea was still strong, and it even made people feel like their mouth was saliva, and when the tea was drunk, there was still a faint sweetness in his mouth, and when he opened his mouth, the aroma of the tea wafted out of his mouth. It feels better than Gao Yuanyuan's advertisement back then.

“Good tea, really good!”

Wu Shouye immediately suggested:

"Then I'll get some good-quality prawns tomorrow. How about a dish of Longjing prawns together?"

"No problem, I just want to feel the charm of this dish."

Longjing shrimp is very similar to Baipao shrimp in Huaiyang cuisine. The only difference is that Longjing shrimp should be served with good Longjing tea leaves, which makes the dish smell of tea.

And this tea aroma perfectly sets off the umami taste of the shrimps. It is a classic dish that uses tea as a dish, and even many foreigners like it very much.

After drinking a cup of tea, Lin Xu and Wei Gan moved all the ingredients to the warehouse, and invited Wu Shouye and He Baoqing to the back kitchen to give advice.

The moss is washed with sea water and dried in the sun immediately, which not only can maintain the unique umami taste of seafood to the greatest extent, but also prevents the moss from fermenting and deteriorating.

Sun-dried moss vegetables are usually hung on a rope and dried straight like sun-dried vermicelli, so this kind of moss vegetables are also called moss strips.

Lin Xu took the scissors and cut the moss strips into small pieces about one inch.

Cut it well and put it in a basin, and then prepare some peanuts, rinse them with clean water, control the moisture, put them in a pan with cold oil and start frying them.

When the crackle in the pot is heard, put out the peanuts.

Then put the frying pan away from the stove, turn the heat of the stove to the minimum, put the cut moss strips into the pot, and stir fry slowly with the remaining temperature.

The moss strips themselves were so dry that they could almost be set on fire with a lighter.

Such ingredients will become mushy when exposed to high temperature, so use the residual heat from the stove to stir fry to bring out the aroma of the moss strips, and make the moss strips more crispy by the way.

Soon, a pleasant umami smell wafted out of the pot. The taste was so strong that it reminded people of all kinds of fresh seafood in an instant.

Zhu Yong came over and took a look:
"I'll go, why is it so fragrant? Seaweed?"

The moss in Ningbo is almost only eaten by locals. Even Zhu Yong, who is also a fishery master, didn’t recognize it at the first time, thinking it was seaweed.

Lin Xu said while stirring:
"This is moss, a close relative of seaweed, and Ningbo people's favorite."

After speaking, he poured the freshly fried peanuts back into the pot, and quickly stir-fried them a few times, so that the completely crispy moss strips were wrapped on the peanuts.

Then put the wok on the stove and heat it up a little, so that the delicious taste and the aroma of peanuts can be combined.

This process should not take long, just a few seconds.

If it grows longer, the moss will be in danger of being fried.

Put the moss and peanuts on the plate, Zhu Yong asked curiously:

"No condiments?"

"The moss has a salty taste, so you don't need to add any seasoning... For Ningbo people, this dish is a typical little soul with wine and porridge. It tastes very refreshing."

Zhu Yong tasted one with chopsticks, and his expression immediately became surprised:

"I'll go, the combination of aroma and umami taste is really perfect, right? I'll place an order to buy some right now, and I'll give it to Daiyulu later."

After speaking, he took out his mobile phone, searched for moss on the online shopping platform, and directly chose to place an order.

Although he has a good relationship with Lin Xu, he must distinguish between public and private, and the ingredients he eats must never be taken from the store. This is Zhu Yong's principle, and it is also something that Lao Song repeatedly told him.

Wu Shouye walked around Lin Ji's back kitchen and pointed out a few chefs. When he came back again, he saw Lin Xu's moss and peanuts:
"I'll go. Just now I was worried about whether Brother Lin would make moss. I didn't expect to make a classic side dish with wine. It looks like an old Ningbo native."

Lin Xu smiled and said:

"I read it on the Internet, thought about it casually, and made it. Today, it's a trick of the class."

"But don't say that. I'm not a class. Just looking at the appearance, the heat of the peanuts and the degree of fragmentation of the moss are just right. Ordinary Zhejiang cuisine chefs can't do this."

In this dish, the peanuts cannot change color, and the moss cannot be mushy, but the two will get out of control when the temperature is slightly higher, so it may not be regarded as a small dish, but the requirements for the heat are very high.

Wu Shouye put some peanuts in a small dish, tasted it with He Baoqing, and both felt it was perfect.

"Damn, it's exactly the same as what Lao Xie did last time, you brothers are all perverts!"

Old Wu was aroused by this skill, he rolled up his sleeves and said:

"No, I have to protect the face of the chef of Zhejiang Cuisine, and I have to use moss to make a dish, otherwise, if this word spreads, my colleagues will laugh their ass off?"

He looked around and saw Che Zai playing with the whitebait, so he asked:
"Brother, give me some whitebait... There is a famous dish in Ningbo called mossy yellow croaker. Now it is not easy to buy small yellow croaker. I will make some whitebait today and show mossy. Charm."

Che Zai was preparing to make potstickers and whitebait to practice his hands, and he added another dish to dinner by the way, when he heard this, he picked out what he used, and gave the remaining small pot to Lao Wu.

There is no need to clean up the whitebait, Wu Shouye directly put some condiments such as green onion, ginger, soy sauce and pepper to marinate the whitebait.

Taking advantage of the time to marinate the fish, he began to prepare the paste.

The so-called drag actually means fried with batter, such as dragging Chinese toon, dragging meat strips and other dishes, all of which are made in a similar way.

The biggest difficulty of this whitebait dish with moss and vegetables is actually the production of moss and vegetables. If the quality is not good, it will affect the taste, taste and appearance of the dish.

Wu Shouye brought some moss strips, cut them into sections, put them in an oil-free and water-free pot and baked them on a low heat for a while, to fully bake the aroma of the moss vegetables, and by the way, make the moss strips more crispy.

Then put it in a plastic bag and crush it with a rolling pin through the plastic bag.

Naturally, the chefs in the back kitchen would not miss this opportunity to learn, and soon, chefs who had no work at hand surrounded them.

Zhu Yong asked curiously:
"Uncle Shouye, why do you use a rolling pin? Can't you just grind it into fine powder?"

Wu Shouye explained while busy:

"This dish needs to taste the graininess of the moss. If you use a grinder, it will be too crushed, and the taste will be lost at all, and it has already been baked. It can be rolled out in a few strokes. As a chef, you can't think about saving effort everywhere. Those who can use their hands should use their hands as much as possible, and don’t rely too much on machines and equipment, otherwise the chef industry will be eliminated by machines and equipment sooner or later.”

He rolled it a few times with a rolling pin, and the moss strips in the bag soon became fine powder, looking like cheap tea.

Then pour these chopped mosses into a basin, add a bowl of low-gluten flour, a spoonful of dry starch, add two eggs, put a spoonful of fat, add a little water, and make a brushed batter.

The batter is emerald green thanks to the chopped moss and looks like cream with matcha powder.

When the whitebait is almost marinated, put it into the batter one by one, let the batter hang on the surface of the whitebait, heat the oil in a pan, and then use chopsticks to hold the whitebait covered with batter and put it into the oil pan.

Soon, the unique umami taste of moss wafted up again.

Che Zai is just looking at it now, and doesn't want to cook the whitebait.

He smelled the fresh fragrance wafting from the frying pan and asked:

"What does this thing serve with? Is it also dipped in salt and pepper?"

Lin Xu said:

"The classic way to eat it in Ningbo is to dip it in vinegar and fry the crispy batter. Eating it with vinegar can not only relieve the greasy taste, but also make the fish taste more fresh."

At this moment, the yellow rice boiled in the casserole is almost done.

He walked over and added a large spoonful of brown sugar to the casserole.

The thick and silky yellow rice porridge in the pot was suddenly dyed an attractive red color, and it also had the unique freshness of sucrose, which smelled very pleasant.

Stir the brown sugar evenly with a spoon, cook for another 2 minutes, and turn off the heat.

He covered the casserole and called Shen Jiayue with his mobile phone:
"It's time to eat, why haven't you come back yet?"

"I was just about to take Dundun for a drive around the Fifth Ring Road, and let Dundun see the capital by the way. I didn't expect the traffic jam. It's a little bit clear now, and I guess it will take a while before I can go back."

It is easy to get traffic jams on the Fifth Ring Road, especially during the peak period of the return journey during holidays.

Shen Jiayue hung up the phone, and said to Dundun who was lying on the car window looking out:

"Sit down, baby. We have to go back to eat quickly. Dad has made delicious food and is waiting for us."

Upon hearing this, Dundun immediately went to the front co-pilot Shu Yun's arms and lay down obediently. He might not care about other things, but when it came to meals, Gan Fan Miao was never absent.

Soon, the congested road section became more and more smooth, especially the lane Shen Jiayue rowed, it can be said that it is completely unimpeded.

"Ha, isn't our lane too powerful?"

Shen Jiayue drove the Maisa Rui forward quickly, reached the front, diverted to the Fourth Ring Road, and then went straight to the North Fourth Ring Road.

In the store, Lin Xu knew that Dundun was there, and the traffic jam would not be too long, so he specially steamed an eel for the little guy.

By the time the eel was steamed and brought out to dry, Shen Jiayue had already parked the car in front of the shop:
"Hahahaha, I'm so lucky today. I didn't get stuck in traffic or run into a red light all the way. I knew I should have bought a lottery ticket."

Shen Jiayue had a smile on her face, and she didn't see the kitten in Shu Yun's arms rolling her eyes at all.

When I came upstairs, dinner was just about to start.

Lin Xu brought Dundun's dinner downstairs, and then went back upstairs to serve the meal.

Brown sugar yellow rice porridge with a sweet taste, served with a variety of side dishes and two classic Ningbo dishes, mossy peanuts and mossy whitebait, made Shen Jiayue hungry instantly:
"Wow, this porridge looks delicious."

She said hello to Wu Shouye and He Baoqing, then took a sip from the bowl:
"It's delicious, it's soft, waxy and sweet, it's delicious... Xu Bao, how do you know that I want to drink porridge this afternoon?"

Lin Xu smiled and said:

"I ate such a spicy dish at noon, so I naturally want to drink some stomach-nourishing porridge at night. Eat it quickly, and try these two moss dishes by the way."

He used chopsticks to pick up a peanut covered with mossy vegetables and put it into his mouth. The mossy vegetables had a strong umami taste, and the taste was crispy and very comfortable.

Chewing it, the crispy and rich aroma of peanuts is in obvious contrast with moss. When you eat it in your mouth, this fresh aroma really makes you want to drink some wine.

What's even more amazing is that the salty and fresh taste of moss just gives the peanut a taste, and the combination of the two is perfect.

After Lin Xu tasted mossy vegetables and peanuts, he picked up mossy vegetables and whitebait for a taste. The batter was fragrant and savory, and with the umami of whitebait inside, it tasted very classic.

Shen Jiayue couldn't stop eating:
"These two dishes are super delicious. I feel that this moss dish is amazing. Is there any other way?"

Lin Xu nodded:

"Yes, I will make it for you in these two days."

"Wow Kaka, that's great, thank you Xubao!"

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