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

Chapter 801 The real version of selling abductees: After earning your money, you still have to buy sauced duck to express your gratitude! 【Subscribe】

"Master, is this very different from ordinary sweet and sour sauce?"

Lin Xu has never made bayberry balls, nor has he exchanged related techniques. He originally thought that it would be enough to use ordinary sweet and sour sauce to hang these balls with juice, but he did not expect that there is a special way.

Uncle Gao brought over the squeezed bayberry juice and said with a smile:

"The difference is not very big, but some condiments need to be replaced, and it cannot be made according to the regular sweet and sour sauce."

Sweet and sour sauce is actually a general term for sweet and sour sauces.

In the Chinese food system, there are slight differences in various juices. Grape juice is poured on grape fish, lychee juice is poured on lychee fish, and soft sauce is poured on soft fried carp baked noodles. Vinegar fish sauce, etc., are relatively similar in practice, but the specific ratio of preparation and usage of seasoning are different.

"Red bayberry juice needs to highlight the red color and sour taste, so the white vinegar and balsamic vinegar in ordinary sweet and sour sauce can't be used, and red vinegar must be used. This color is better."

While talking, Uncle Gao began to prepare the seasonings for making red bayberry juice.

White sugar, tomato paste, red vinegar, light soy sauce, dark soy sauce, minced garlic, water starch...

When adjusting the water and starch, he also squeezed a little red yeast rice flour into it to increase the color of the soup.

Everything is ready, put the wok on the shelf.

Slide the pan first to prevent the tomato paste from sticking.

Then add cooking oil to the pot, put a few slices of ginger before the oil is hot, and fry the ginger while burning the oil.

Wait until the ginger is fried until the surface is browned, remove and discard.

Put a spoonful of tomato paste into the pot. This is a thicker and more flavorful ingredient than tomato sauce. Fry the tomato paste until soft and scattered like making fried sauce.

At this time, add a tablespoon of white sugar and continue to stir fry.

Stir-fried white sugar can produce an attractive caramel flavor, which can make the taste of bayberry juice more diverse.

When all the sugar is melted, add the red vinegar to the side of the pot to stimulate the aroma of vinegar and make the sour aroma more intense.

Then pour in the sour plum juice and start to boil.

Freshly squeezed juice cannot be heated and boiled for a long time, otherwise the fruity taste will dissipate, so it should not be placed too early.

After the juice is poured in, pour in the soy sauce and dark soy sauce, and then add a little bit of salt for freshening.

If you want to be sweet, you have to add salt. This is the secret of sweet dishes.

At this time, the color of the soup in the pot is ruddy, and the flavors of tomato, red bayberry, vinegar, caramel, and soy sauce are all fused together.

Shen Jiayue exclaimed:
"Wow, the color looks so pretty and it smells so good."

Lin Xu nodded:

"I didn't expect to use Dahong Zhejiang vinegar instead of balsamic vinegar."

Uncle Gao stirred the pot a few times with a spoon to completely melt the tomato paste into the soup, then he picked up the water starch and started to thicken the sauce.

"The redder the red bayberry, the more beautiful it is, so don't worry about the red being too heavy, just work hard."

Uncle Gao stirred the water starch a few times and poured it into the pot in a circle.

Soon, the red soup visibly became viscous and brighter in color.

He poured the fried dumplings into the pot and shook the pot a few times. The golden dumplings were immediately stained with a layer of red, which was still very bright. It looked like real bayberry rolling in the pot.

The thickened soup should not be stirred vigorously, otherwise it will be easy to lose the pulp.

Uncle Gao shook the pot to let all the soup hang on the balls. Just when Lin Xu and Shen Jiayue thought it was ready to come out of the pot, he scooped some white vinegar and cooked it along the side of the pot into the pot.

Then sprinkle minced garlic, then picked up the frying pan and left the stove, and put the ruddy meatballs exuding a strong garlic fragrance on the plate one by one.

No matter the color or the size of the red meatballs, they all look like real red bayberry.

Put all the red bayberry balls on the plate, and while washing the pot, Mr. Gao said:
"The sour taste of the big red Zhejiang vinegar is not enough, so before it comes out of the pot, you have to cook some white vinegar along the side of the pot to increase the sour flavor. "

Shen Jiayue asked:
"What about the garlic?"

Uncle Gao smiled:

"This is purely for appetizers. Add some minced garlic to sweet and sour dishes, so it won't get greasy."

After speaking, he brought the mushrooms over, and brought out the minced meat marinated in the refrigerator, ready to stuff the minced meat into the mushrooms.

Shen Jiayue happily placed the freshly made bayberry balls on the restaurant:

"Master, Master made sweet and sour bayberry balls for you, hurry up and taste them!"

Roseanne promised:
"Okay, I'll go over and have a taste. Your master likes to cook this kind of sweet and sour dishes for me. I don't dare to eat more, for fear of getting fat..."

After finishing speaking, she put away her smile and said to Lucy in a businessman's tone:

"It's really not expensive to charge you a thousand for the locator. Don't look at the cheap ones sold online, but they don't include installation. Besides, even if the installation is included, it's useless. Thieves can grab it and throw it away."

She explained to Lucy in detail how to install the locator stably. For example, it cannot be seen by thieves, nor can it be shielded or detected. Therefore, an advanced long-wave locator should be used, and the installation position should also be inside the frame. It can't hurt the car body...

Anyway, after talking a lot, even though Lucy was interpreting simultaneously, she was a little confused at this time.

"So, charging you 1000 yuan is not expensive at all, and it is even just the cost price. You foreigners don't understand these things. If you want us in China, you have to buy me a sauced duck to express your gratitude."

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

So, am I wrong to blame the black-hearted capitalists?
But what is the sauced duck? People in China can give it away, and so can I.

Hmph, I don't owe you a favor!

She immediately clicked on the takeaway platform, chose a roasted stew restaurant with a good reputation, bought a sauced duck, and filled in the address of Uncle Gao's house by the way.

A sauced duck costs hundreds of dollars, and after buying it, the balance is only a dozen dollars.

If it wasn't for the Peking University meal card that had been recharged [-] in advance, Lucy felt that she would be hungry in the second half of the month.

She sat on the sofa in a bit of frustration, and last month she swore to the Jesus statue that she would pay off the loan and micro loan within three months, but instead of closing the hole she owed, she owed more and more.

Ahhh, I am at odds with black-hearted capitalists!

Looking at this scene, Geng Lele really wanted to persuade the English teacher, let's just forget about it, thanks to the rule of law in the society now, before liberation, maybe Aunt Luo Shan will sell it to a brothel right now.

The difference in rank is bigger than the height difference between Yao Ming and Guo Xiaosi, yet they are still enjoying it.

Is this probably what people in the game circle say is addicted to food?

Luo Shan carried Dundun to the restaurant, and Geng Lele nudged Lucy with her elbow:

"Not enough money? Shall I lend you some?"

"No! No! No! I have a credit card, and I can swipe the card in the future, so I don't have to worry about money."

Foreigners are really Gong Biao per capita, and they always look optimistic at all times. Geng Lele feels that with her consumption concept and easy-going behavior, she is lucky to not be cheated into northern Myanmar.

Oh, that's not right...it's not Lady Luck, it should be Lucky Cat.

The three canons of Miaomiao Teaching No.30 are clearly written:
[When you feel lucky for no reason, and everything goes well in your life and work, please don’t doubt it, this is the favor of the Holy Lord]

Geng Lele patted his head, I almost forgot the canon I made up myself, I feel ashamed.

In the kitchen, Mr. Gao sprinkled some dry starch into the umbrella cover of the mushroom, then stuffed the prepared meat stuffing into it, smoothed it out after filling, and dipped some dry starch by the way.

This can not only seal the moisture in the meat filling, but also make the fried taste better.

All the mushrooms are stuffed into the meat stuffing, put the pan on the stove, add a little shrimp oil that has just been boiled, heat it up and put the mushrooms in, with the canopy up and the meat stuffing down, lock the moisture in the meat stuffing immediately live.

Soon, the unique umami taste of the mushrooms was fried out of the pan.

The deliciousness of the shrimp oil and the deliciousness of the mushrooms are mixed together, which is very enjoyable.

On the nearby stove, Lin Xu was making shrimp-flavored pancakes with a frying pan.

In order to make the taste closer to the freshness of shrimp, he deliberately chose to fry it with shrimp oil.

Not long after, when the meal was about to be ready, Xie Baomin came, and there was a delivery man upstairs with him:

"Wang Cuihua, your takeaway!"

Xie Baomin asked in some surprise:

"Brother, did you go to the wrong floor? There is no one named Wang Cuihua in our family."

Everyone in the circle counts as one, but no one has such an old-fashioned name.

The delivery guy glanced at the order:

"It's the 22nd floor, that's right, it's this floor, Wang Cuihua, Wang Cuihua who ordered the sauced duck!"

He yelled two more times, and Geng Lele realized that this was Teacher Lucy's Chinese name, and he yelled Lucy every day until he forgot the name.

"Teacher, the takeaway you ordered has arrived."

Lucy's Chinese is not good, and now she is searching the Internet for ways to take revenge on the capitalists, but there is no sound of takeaway.

After being reminded by Geng Lele, she just came to her senses, trotted to the door, reported the last four digits of her mobile phone number, and got a packaged takeaway.

Xie Baomin and Su Peipei watched this scene and wanted to say something, but they didn't know how to open their mouths.

It wasn't until the delivery man left that Lao Xie laughed awkwardly:
"The name is... quite down-to-earth."

You can't say the name Tu, otherwise the master will chop his head with a shovel, and it will be a crime.

Lucy didn't think her name meant anything, and came to the restaurant with a large takeaway bag, and put the takeaway box on the table heavily:
"This is a thank you to you, I don't owe you any more!"

Shen Jiayue didn't know why, when she came here, Lucy swore she would fight, and she learned a few words of sarcasm urgently, but the expected death match didn't happen at all, and Aunt Lucy even bought a sauced duck for the teacher.

What kind of laning method is this, making my wife eat sauce duck and get fat?
But even if you eat it, Lin Kee's sweet-skinned duck, camellia oil duck, roast duck, and crispy duck are all better than the sauce duck in this kind of roasted stew shop, right?
I don't really understand the brain circuits of foreigners.

Luo Shan smiled lightly, greeted Su Peipei, and said to Xie Baomin:
"Baomin, go and change this duck. After all, we can't let down Wang Cuihua's good intentions."

Xie Baomin carried the takeaway box into the kitchen with question marks in his head.

He unpacked the package, took out the sauced duck inside, and asked Lin Xu in a low voice while chopping the pieces:

"What's the matter?"

Before Lin Xu could speak, Uncle Gao next to him said:

"It's none of your business, don't inquire!"

Soon, dinner will be ready.

The dishes are very rich, such as steamed mandarin fish with ham, mushrooms stuffed with pork, fried river prawns, bayberry balls, fried lotus root, beef with kale, loofah soup, salted duck and other dishes.

In addition to shrimp-flavored pancakes, the staple food also includes rice and paste made by Xie Baomin.

The food was complete, everyone sat around the dining table and began to eat dinner. On a small coffee table next to it, Dundun squatted on it, eating the eel steamed by Uncle Gao seriously.

"I won't drink today, go to Yanjing Hotel early tomorrow to participate in the recording of the state banquet."

Uncle Gao's words dispelled Xie Baomin's idea of ​​drinking and eating melons. He originally wanted to let everyone drink some and add some drama to the master couple and Lucy, but he didn't give him the chance.

That being the case, he didn't say anything else, just picked up the bowl and ate the food.

"Wow, this red bayberry ball is delicious!"

The ruddy balls taste sour and sweet, the meat filling is tender and delicious, and there are crispy water chestnuts inside, which is very enjoyable to eat.

Shen Jiayue likes this taste very much. It tastes similar to lychee meat, but it is slightly different. The sour taste of bayberry balls is more appetizing.

Xie Baomin asked:
"Which dishes will be photographed first tomorrow?"

Uncle Gao put a piece of mandarin fish meat into his mouth, and said while eating:

"Tomorrow's filming is the welcome state banquet for Nixon's visit to China. The dishes are not difficult, so we temporarily added a dish of hot water, and the rest are regular dishes."

For the three masters and apprentices, these dishes are not difficult, but the difficulty is to find a way to make them look beautiful.

Moreover, the state banquet cannot use flashy shots, as it will appear not solemn and serious, and does not match the overall tone of the state banquet.

The three master and apprentice chatted while eating, and also discussed common techniques along the way.

After eating and drinking enough, everyone chatted for a while and then dispersed.

When they came downstairs, Lin Xu drove Dundun home, Shen Jiayue sent Lucy to the store, let her go back by bike, and then sent Geng Lele to Tsinghua University.

When he got home, Dundun was lying on the sofa watching TV, and Lin Xu was sorting out the ingredients for tomorrow morning in the kitchen.

"Xu Bao, what are you doing?"

"Get ready to soak some bean curd sticks, and make steamed bean curd sticks with minced meat tomorrow morning."

Shen Jiayue took out a bunch of grapes from the refrigerator, held them in her hands and washed them casually under the faucet. She was about to eat when Lin Xu stopped her.

He picked the grapes one by one, washed them with clean water, put them into the fruit basket and handed them over:

"If you eat it without washing it, it will easily spoil your stomach."

"Impossible, I have been eating grapes like this since I was a child, and I have never had a stomachache."

Shen Jiayue took the grapes to the living room, squeezed on the sofa with Dundun and began to watch Detective Conan, occasionally analyzing the case like a wise man.

Lin Xu soaked the bean curd sticks, and sorted out all the dry products in the cupboard, then took out an orange from the refrigerator, and went upstairs to play a game while eating.

In the morning, he came to the kitchen, chopped some minced meat, marinated it with condiments, and then started to make breakfast.

To eat green vegetable porridge today, boil the rice first, and put some chopped green vegetables when it is about to come out of the pot. It tastes refreshing and nutritious.

After the rice porridge was boiled, I kneaded some noodles and prepared to make some pancakes later.

Upstairs, Shen Jiayue was preparing for aerobics when she saw the night scene picture of no man's land posted by Chen Yan in Moments, saying that she was on her way to the airport and would arrive in the capital before eleven o'clock, so lunch would not be delayed.

Also secretly reminded, don't forget the chrysanthemum cake, otherwise...

"Tch, don't try to threaten me with Dundun!"

Shen Jiayue made a comment and started aerobics.

At 06:30 in the morning, the aerobics was over, and Lin Xu had already put the minced meat on the yuba section and put it in the steamer.

He even added some chopped peppers to make the taste even better.

"Is breakfast ready, Xu Bao?"

"Immediately, the bean curd sticks are steamed and the meal can be served."

Lin Xu opened the casserole and stirred the rice porridge inside with a spoon. At this moment, the rice grains had blossomed, and the rice porridge was thick and tasty.

Put some salt in it, stir again, turn off the fire, then pour in the chopped green vegetable leaves, stir slightly, cover and simmer.

Soon, the bean curd sticks were steamed, and Lin Xu brought them to the dining table, served with pancakes and vegetable porridge, and the young couple ate very deliciously.

"I'll go to the Yanjing Hotel after going around the store later. I'm going to stay for a day. Are you going?"

Lin Xu took a sip of the rice porridge, afraid that the good boy would be bored.

Shen Jiayue said:
"No, I'll take Dundun to the airport to pick up Yan Bao. If she doesn't bring us a gift, she won't be allowed to get in the car."

Since there was an arrangement, Lin Xu didn't say anything more.

He put the yuba full of minced meat into his mouth, and took another bite of the pancake, which tasted very satisfying.

These bean curd sticks were soaked in water overnight, and they were completely softened, but because of the cold water, the bean curd sticks were only soaked soft, not rotten.

So it tastes good.

Especially after absorbing the deliciousness of minced meat and the spicyness of chopped peppers, it feels particularly appetizing to eat.

After eating and drinking, Lin Xu tidied up the kitchen and drove to the store.

He walked around the back kitchen, and stopped by the drying room to see the ducks inside. The professional drying room allowed the duck to dry better, and the duck skin was dry and not broken, which was very suitable for roasting.

At eight o'clock, he drove to Yanjing Hotel.

After arriving, Gou Junguo greeted him as soon as he parked the car:

"Boss Lin came so early today, is he going to participate in the recording of the show?"

Although Lin Xu came here occasionally during this period, he basically left after meeting each other, never coming so early.

"From today onwards, it's my turn to participate... Why didn't Manager Gou shoot the show on Wu Yi?"

"Take the kids out to play, there are so many people everywhere, I'm too lazy to take pictures."

When they came to the shooting location, Zeng Xiaoqi, Hao Qingfeng and the people from CCTV were all there. Everyone was sorting out various shooting equipment, and some chefs in the back kitchen were also sorting out the stove and so on.

I haven't taken pictures for nearly ten days, and this place needs to be re-arranged.

Lin Xu took his chef uniform to the locker room, changed, and went to the back kitchen of Yanjing Hotel to say hello to the familiar chefs.

At nine o'clock sharp, the people involved in the filming arrived one after another.

Lao Huang also sent the ingredients to be used. He is the ingredient supplier for the filming of this state banquet.

Seeing that Lin Xu had arrived, he took the initiative to say hello:

"Brother Lin is finally going to shoot a state banquet, what dish are you going to cook today?"

Lin Xu smiled and said the name of the dish:
“Coconut steamed chicken!”

--------

This chapter is 5000 words, please subscribe, please ask for a monthly pass!
(End of this chapter)