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

Chapter 808 Extraordinary Soup with Bean Sprouts and Pigeon Eggs!Old Shen: Can you eat vegetarian hotpot? 【Subscribe】

Yo, there are rewards for this too?

Lin Xu was a little surprised, but he just made a dish without any difficulty, so he can also get rewards?

But it’s good to have a reward, he said silently in his heart without saying a word:
"lottery!"

Although Dundun is not around, Lin Xu still wants to try which banquet he can win this time. After all, he is at the recording site of the state banquet now, so there may be some kind of bonus.

And he also learned from the chicken thief this time. Even though Dundun is not around, he can still silently call its name to call for support outside the venue during the lottery draw.

Just to test whether Dundun can control the system from a distance.

If it could be separated, wouldn't it be more convenient and casual to draw prizes in the future.

Soon, the lottery turntable turned quickly, and the lottery button appeared.

He silently called Dundun's name in his heart:
"Son, I'm going to draw a lottery. If I win the grand prize, I'll make you steamed bullfrogs with egg yolk for dinner, double!"

In the store, Dundun, who was sleeping on his stomach on the service desk, got up in a jerk, his eyes full of desire for food.

Steamed bullfrog with double egg yolk, which kitty can refuse this temptation?

It immediately entered the state and started to help Dad draw a lottery.

After Lin Xu prayed, he pressed the lottery button.

When the turntable stopped, a system prompt sounded in my mind:
"Congratulations to the host for winning the perfect state banquet-Nixon's visit to Shanghai dinner!"

what?
Actually won the dinner in Shanghai, the last stop of Nixon's visit to China?

Lin Xu was a little overjoyed, he never expected to be able to win such an opportune banquet, and it happened to be used soon, but it was a coincidence that her mother opened the door for Qiaoqiao——Qiaoqiao came home.

Regardless of whether Dundun is helping or not, he will steam two servings of bullfrog mixed with egg yolk when he returns home, as a reward.

Just thinking about this, the old man next to him said:

"It's well done, but you have to consider the eating habits of the local people in Jinling. The amount of sugar should be added a little more. Assorted vegetables require salty and fresh to sweeten. Sugar is not only used to add sweetness, but also to enhance freshness. "

After listening to Master's explanation, Lin Xu has a new understanding of this dish.

He asked curiously:
"Is there anything else that needs to be adjusted?"

"No, what you eat with vegetarian assortment is fresh, as long as the ingredients are fresh enough, there is absolutely no problem."

These dishes have been prepared, the senior brother started to make the dessert walnut cheese, while Lin Xu and Uncle Gao made bean sprouts and pigeon egg soup.

Open the lid of the vegetable broth, take out all the vegetables inside, then pour out the soup in the pot, and filter it with a leak-tight filter.

These milky white soups still exude a strong fresh fragrance, unlike the broth made of bones and meat, which will have a fishy smell when the temperature drops.

Lin Xu thinks that Huihuisu soup can be promoted. Although the purine content of this stuff is still high, it is still a bit lower than the purine content of broth.

Propagating from the perspective that vegetable broth is healthier may win the favor of a large number of retired elderly people.

He plans to go back and study it to fully integrate the vegetarian soup. If it is suitable, he will try to introduce a new one in the store, and if it is not suitable, he will temporarily promote it at the scheduled banquet.

Uncle Gao brought the bean sprouts and pigeon eggs and prepared to cook.

Bean sprouts and pigeon egg soup is a very delicious soup. Vegetarian broth itself is known for its deliciousness, and pigeon eggs and bean sprouts are also extremely fresh ingredients. When paired together, it can make people's eyebrows fresh.

"Xiao Xu, have you ever eaten pigeon eggs before?"

As Uncle Gao asked, he took a pigeon egg and tapped it on the chopping board, slowly peeling off the skin.

These pigeon eggs have been cooked, and after peeling off the eggshells, you can see the white white inside.

Lin Xu took one and peeled it off:

"I used to eat it when I was young. My grandma bought it from a pigeon farmer. She said that one pigeon is better than nine chickens. Eating pigeon eggs is more nutritious than eating eggs, but I feel that they all taste the same, and they have nothing to do with quail eggs." the difference."

Uncle Gao smiled:

"In the past, there was indeed a saying that one pigeon wins nine chickens. Regardless of young pigeons, old pigeons, pigeon eggs, etc., as long as it is related to pigeons, it has a higher status than chickens... So cooking pigeon eggs is basically nothing else. The method is all boiled white water pigeon eggs and then cooked, rather than multiple methods like eggs."

Pigeon eggs have high nutritional value in the cognition of the older generation, and pigeon eggs are relatively rare, so when people eat pigeon eggs, they habitually choose to boil eggs in white water, which is the most nutritious way.

This can be regarded as a feature of pigeon egg dishes.

The pigeon eggs that Lin Xu used when making Buddha Jumping Wall were boiled and peeled, instead of eggs for soup, which can be made into fried eggs, poached eggs, egg flowers, etc.

In the eyes of the older generation, cooking pigeon eggs in this way will cause nutritional loss, which is a prodigal behavior.

Peel the pigeon eggs, wash them with cold water, remove the unpeeled inner membrane, then fish them out and set them aside to control the water.

Uncle Gao set up the soup pot, added some vegetable broth to it, boiled it again, put the white pigeon eggs in it, and added two teaspoon of salt and a teaspoon of pepper.

Stir carefully with a spoon. After the seasoning has melted, put the washed bean sprouts into the pot.

The bean sprouts are relatively tender, and they are basically cooked after being boiled.

So put it last when cooking, wait for the soup in the pot to boil again, cook for about ten seconds, turn off the heat, and pour the soup in the pot into a small pot.

At this time, the umami taste has become very strong.

Bai Shengsheng's pigeon eggs are constantly sinking and floating in the milk soup, coupled with the emerald green bean sprouts, the color is very small and fresh, and it looks very comfortable.

But that's not all, there's still styling to be done.

Uncle Gao picked up a pair of clean chopsticks, and first placed the pigeon eggs inside on the edge of the soup basin, forming a circle around it.

Then gather all the bean sprouts in the middle, it looks like a cluster of emerald green plants have grown out of the milk soup, the lush vitality makes one even suspect that these bean sprouts are still growing vigorously.

This soup is ready, and Xie Baomin has also finished making the accompanying walnut cheese.

Coupled with the two snacks of glutinous rice balls and rice cakes, as well as beverages such as Moutai, beer, wine, orange juice, grapefruit juice, etc., the entire table of thanks to the US state banquet was officially completed.

All the dishes were arranged on the table according to the positions in the old photos, and the photographers came together and started to take close-ups.

At this moment, Chen Yan and Ren Jie have come to the Yanjing Hotel from Xiehe, and Han Shuzhen and Shi Wenqing's mother Han Shufen also came with them. When they heard that the state banquet was ready and wanted to try it, they also expressed their desire to see .

"Hey, why is this little squirrel so real?"

Han Shuzhen was a little surprised when she saw two squirrels lying on the plate.

I have eaten squirrel mandarin fish so many times, but only today's shape is the most squirrel-like, even exactly like a squirrel.

Shen Jiayue whispered:
"In the past, I ate a simplified version. The chef was lazy and easy to save, and the turnover rate was low. Xu Bao said that this method is easy to disconnect, and most chefs are reluctant to try it, so it is relatively rare."

In fact, in the past, eating squirrel mandarin fish in the store has never been such a toss. After all, this stuff still tastes good in the end. Not to mention the labor-intensive and fancy, if the car overturns, it will ruin a dish.

That is, at the state banquet, it is required to show the highest form of Chinese food, so there is a real squirrel version of squirrel mandarin fish.

Shen Jiayue only learned this knowledge from Lin Xu a few minutes ago, and immediately began to show off in front of her mother and aunt.

Han Shufen had never seen a state banquet before, and when she saw the dishes on the table, her eyes were full of surprise:
"Oh, what kind of vegetable is that with a seedling growing in the middle? It looks so refreshing."

When Luo Jiayao saw his mother-in-law appearing, he hurried over to greet her, and when he heard her words, he said with a smile:

"That's bean sprouts and pigeon egg soup. It's cooked with bean sprouts, pigeon eggs and pure vegetable broth. Mom, you can try it later. It's delicious."

"Vegetable broth? Isn't it only possible to make broth with big bones?"

Han Shufen is usually too busy to touch the ground, and has no time to study cooking. Now hearing what her son-in-law said, she felt amazing.

"Vegetables are also available, and they are no worse than boiled big bones. You will know after a taste."

"Okay, then I'll try it later."

At this moment, the close-up has been shot, and the cameraman next to him is operating a small indoor crane to take a bird's-eye view directly above the dining table, showing all the dishes that have been sealed in history.

After shooting shots from various angles, today's state banquet video shooting has officially come to an end.

Other food programs have food tasting sessions, but state banquets cannot be arranged like this. This kind of dinner with a strong political meaning is not appropriate no matter who arranges to sit down and eat and drink.

So simply cancel this link, but instead show the beauty of the dishes in an all-round way.

But today's table is delicious, but the beauty is not outstanding.

To say it looks good, it has to be the Hangzhou dinner and the Shanghai dinner. These two relatively casual dinners can better convey the beauty and artistic sense of Chinese cooking.

After all, the two dinners, no matter the flower basket cold cuts or the butterfly platter, let Westerners see the artistic side of Chinese food.

After filming, Lin Xu said:

"Come and eat what you want, there are plenty of dishes, and everyone can eat as much as they want."

After finishing speaking, he brought the remaining assorted vegetables, walnut cheese, duck nuggets and other dishes to the table next to him, and everyone could eat whatever they wanted, as long as they had enough.

Shen Jiayue came over, first filled two small bowls of bean sprouts and pigeon egg soup with a spoon, and handed them to the mother and aunt:
"Try the vegetable broth, it almost made me cry just now."

After she finished speaking, she filled a bowl for herself, scooped it up with a spoon and brought it to her mouth. Suddenly, a delicious warm current rushed into her mouth.

The taste is fresh and delicious, and at the same time, it has an obvious aftertaste.

But this kind of aftertaste is not the kind of sweetness with sugar, but the unique freshness of vegetables. When you drink it in your mouth, there is a feeling of extreme freshness.

Han Shuzhen said in admiration:

"No wonder there is vegetable soup in French food. It tastes really good...Xiao Xu, is this soup high in calories?"

"It's not high, there's no fat, it's boiled with pure vegetables, and the seasoning is only salt and pepper."

Upon hearing this, Director Han immediately became interested:
"Go back home and teach Aunt Liu, and let her learn how to cook. With this delicious soup, your father-in-law won't complain that the fat-reducing meal is unpalatable."

Lin Xu naturally would not refuse:

"Okay, I'll go there when I'm not busy, this is so simple, you can learn it once you learn it."

After speaking, he took a small bowl, took two chopsticks and tasted the assorted vegetables.

And after eating, there is a very refreshing feeling.

If such a dish comes during the Chinese New Year, it will indeed be very popular.

"Oh, this squirrel mandarin fish is not only beautiful, but also tastes great."

"Boss Lin's skill really changed my perception of squirrel mandarin fish."

"In the past, I always thought that squirrel mandarin fish was not like squirrels. Today, I have seen the original version. Let alone eating it, it is a kind of enjoyment just to look at it."

The photographer and staff were full of praise for the squirrel mandarin fish made by Lin Xu. Such a lifelike little squirrel is much more beautiful than ordinary works of art.

The color, fragrance, shape, and taste are brought to the extreme, making people unable to bear chopsticks, for fear of destroying this perfect appearance.

Even Qiu Yaozu couldn't help sighing:
"Xiao Xu is rubbing the face of our Huaiyang cuisine chef on the ground."

Everyone agrees to use the simple version, so that the dishes are simple and easy to use, and it is not easy to overturn.

But suddenly someone made a high-end artistic version of squirrel mandarin fish. Where does this make Huaiyang cuisine masters feel old?

Dai Yuefeng advised:

"Okay, okay, this is not the first time, you will get used to it."

It's okay if he didn't comfort him, this comfort made Qiu Yaozu even more emo.

Alas, I envy Lao Gao all the time.

Dai Yuefeng touched Wu Chunjiang with his shoulder:

"Tomorrow, the three of them, the master and the apprentice, will be cooking Zhejiang cuisine. Does Lao Wu have anything to say?"

Wu Chunjiang is very bachelor:
"I'm not Lao Qiu, I just do it, the better I do it, the happier I am, because they are helping to promote Zhejiang cuisine, which is a good thing."

Qiu Yaozu: "..."

I'm not a human being, right?
In order to stimulate several old buddies, he suddenly made a decision:
"I plan to invite Xiao Xu to be the special advisor of our Huaiyang Cuisine Association. From now on, he will be our own Huaiyang Cuisine..."

As the saying goes, join if you can't beat it.

Although you can't join Gao Peisheng's division, you can join in the opposite direction. For example, like Yanjing Hotel, if you develop Lin Xu into one of your own, this is not considered to be surpassed by outsiders, but the honor of Huaiyang Cuisine itself.

Dai Yuefeng and Wu Chunjiang looked at each other and couldn't help saying:
"Old Qiu, you are too a thief, aren't you?"

After speaking, both of them felt a little bit annoyed in their hearts. Why didn't we think of such a good thing?
Mistake, what a mistake!
A table of state banquets was quickly eaten up by everyone, and even the remaining half pot of vegetarian soup was divided up by the beauty-loving ladies.

Everyone was full, Lin Xu looked at the time, and it was not yet three o'clock in the afternoon, so he remembered teaching Aunt Liu to make vegetarian soup. People make a vegetarian hot pot and try it.

Everything from the soup base to the instant dishes is vegetarian, so it should be good.

After cooking the hot pot, you can even drink the soup base together. It is the same as the porridge hot pot in Guangdong, but I don’t know if the hot pot without meat will taste too vegetarian.

Thinking of this, he looked at Shen Jiayue and asked:
"Would you like to go to our parents' house to eat vegetarian hot pot today? From the soup base to the soup, all the dishes are vegetarian, and feel the happiness of those vegetarians."

Shen Jiayue has no objection:
"Okay, I saw some people eating vegetarian hot pot on the Internet a few days ago and thought it was very interesting. I just want to try it."

Han Shuzhen was wiping her mouth with a paper towel, and immediately became interested when she heard this:
"Vegetarian hot pot? This one is good, this one is good. How about going back to try it today? If it tastes good, we will eat vegetarian food at home in the future. We can't eat meat all the time, it's not good for our health."

Hearing this, Lin Xu couldn't help but shed tears of sympathy for the old man.

Originally, I just wanted to have a meal, but I didn't expect my mother-in-law to want to eat like this every day. For the old Comrade Shen who has no meat and no joy, this is not fatal.

Alas, I knew I would not mention this.

Chen Yan came over and said:
"Add me one, I want to try it too, but let me tell you first, if I'm not used to eating, I have to eat meat. After all, I can suffer, but the baby in my stomach can't."

Tsk, if you are pregnant, you can do whatever you want.

Lin Xu can't guarantee how the vegetarian hot pot will taste. In order to prevent overturning, he specially exchanged the perfect method of vegetarian hot pot, from soup to ingredients preparation, all in one trip.

After deciding to eat vegetarian hot pot, everyone did not stop, and prepared to drive to the West Fourth Ring Road.

"Yan Bao, you and mom go first. Xu Bao and I will go back to the store to get some ingredients, and connect Dundun by the way, so that Dundun can play at grandma's house for a while. It hasn't been there for a long time."

"Okay, then we'll go straight."

After saying hello to everyone, Lin Xu and Shen Jiayue drove out of the Yanjing Hotel and went straight to Yingchun Street on the North Fourth Ring Road.

At the door of the store, the young couple parked the car, opened the door and got out of the car.

As soon as he entered the store, Dundun immediately got out of the hut, with a trace of longing on his face, as if asking, does the double serving of steamed bullfrog with egg yolk count?
Lin Xu immediately understood the child's thoughts, and told Xiao Dong:

"Put me four bullfrogs in a bag, and I'll pack them up and take them away later."

After speaking, he went upstairs and began to choose the ingredients for the vegetarian hot pot.

Pleurotus eryngii, seafood mushroom, Tricholoma, old tofu, vegetarian sausage, gluten, wax gourd, pumpkin, sweet potato, thousand sheets, oily bean curd, gluten bubble, Sichuan powder, crystal powder, fresh corn...

All kinds of dishes suitable for cooking hot pot and shabu-shabu are packed in the same package, and then carried downstairs.

At this moment, Xiao Dong also prepared the bullfrog, and Lin Xu took it over and put it in the trunk together.

Shen Jiayue came to the car with Dundun in her arms, and the family of three drove to the North Fourth Ring Road, and then went straight to the West Fourth Ring Road.

After getting off the ring road and walking for a while, they came to the outside of the villa of Shen Guofu's family.

Before the car stopped, Shen Guofu drove over from behind, and when he saw Lin Xu, he asked loudly:

"Xiao Xu, why did I hear that we want to make vegetarian hot pot? Can hot pot be eaten vegetarian? You have to cook beef and mutton to enjoy it."

Lao Shen is fond of meat and has no interest in vegetarian hot pot at all.

At the beginning, Lin Xu really dare not say whether the vegetarian hot pot is good or not.

But now with the perfect level technique, he said with a smile:

"Don't worry, Dad, the taste is definitely beyond your imagination!"

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I wanted to take a breather, but poverty forced me to write this chapter out. This chapter is 5000 words, please subscribe, please ask for a monthly pass!
(End of this chapter)