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

Chapter 815 The classic dishes on the state banquet dishes-butterfly platter and crab-shaped mandarin fish! 【Subscribe】

"Dundun, come on, look at the camera!"

In a professional-level studio at the headquarters of Maisha Rui, Dundun is squatting on a car model, looking at the direction of the camera with piercing eyes.

The photographer seized the opportunity and quickly pressed the shutter.

With a "click", this perfect picture was recorded.

"I didn't like taking pictures of animals in the past, because all the shots needed to be captured, and I couldn't communicate at all, and sometimes I even got bitten. I didn't expect that it would be so easy to take pictures of Dundun. No wonder the little guy has so many fans."

Dundun jumped off a Maisa Sharp GLS model and came to a Maisa Rui Bentley Bentayga. This time, he did not look at the camera, but looked sideways in another direction, and gave the photographer a photo. Perfect profile.

"Oh, this angle is good, hold on, Dundun!"

The photographer clicked and clicked non-stop, and the more he took, the more exciting he became.

Not far away, Shen Jiayue held up her camera and took pictures of this scene seriously.

The son came to be a model, and the mother naturally wanted to shoot a Vlog for netizens to see and see.

Chen Yan was sitting on the side, drinking the milk tea provided by the headquarters of Maisha Rui, while thinking about how to get this kind of shooting business, which will not only expand the business territory of Joy Media, but also build a good relationship with car companies, Lay the foundation for future network promotion and operation business.

The previous cooperation with Mr. Li from the auto show has given her a taste of the sweetness of cooperation with auto companies.

And that cooperation also made her understand why those car critics on the Internet dared to criticize the car when they were newcomers, showing an upright look, but when they gained a certain reputation, they became the trustees of car companies, even A bad car can boast flowers.

The main reason is...the car companies give too much, so much that the car critics have to bow their heads to serve the powerful.

But it's just a meal, not shabby.

In the era of fan economy, the fight is the ability to monetize traffic.

On the other side, at Yanjing Restaurant, Lin Xu put glutinous rice and lotus root into a pot to cook, and added some red yeast rice noodles to it, which made the cooked lotus root ruddy and more attractive.

At this moment, other cold dishes should be boiled or soaked, all of which have undergone preliminary processing.

Lin Xu checked the time, opened the steamer, and took out the hairy crabs inside.

Now is not the season for eating crabs. There are actually no particularly large crabs on the market, but if you are willing to spend money, you can still buy the top-quality hairy crabs through special channels, but the price is super high.

If it wasn't for the shooting of the video, and the sponsor paid for it, Lin Xu would definitely be reluctant to make it like this.

Freshly steamed hairy crabs cannot be removed immediately, because the temperature is too high, and the meat and crab roe are easy to scatter, so it needs to be aired for a while to let the temperature drop, so that the fresh aroma of the crab will be absorbed into the meat again.

At this time, Uncle Gao was still preparing the ingredients for the butterfly platter. He soaked the Western-style red sausage in brine to make the sausage more flavorful.

Then boil the yams in sugar water, take them out and put them in cold water to keep the yams crispy.

Then cut the whole cucumber in half, put it into the sweet and sour sauce for marinating, and slice it into thin slices later, which will become an important embellishment in the butterfly shape.

After finishing this step, Uncle Gao peeled off the bamboo shoots of Bai Shengsheng and put them in salt brine for marinating.

In addition, dishes such as braised beef, salted sea cucumber, and marinated foie gras are also in production.

After preparing all these dishes, Uncle Gao cracked a few eggs in a bowl, stirred them, added starch, salt, pepper and other condiments, made a paste, covered with plastic wrap, pierced a few holes, and sent Enter the steam cabinet to start steaming.

The butterfly needs to be decorated with yellow edges, and the egg slices cut after the custard is cooled can perfectly set off the yellow edges of the butterfly.

When it was almost eleven o'clock, all the ingredients were ready. Uncle Gao brought a large disc and started to make a butterfly platter.

The first thing to bring over is the sausage that has been soaked in brine.

In fact, there were not many places to eat Western-style sausages in China at that time, except for two places, one was Harbin, and the types and tastes of Russian-style sausages even surpassed that of local Russia.

Another place was Shanghai, the most modern city at that time.

Since the Republic of China, catering in Shanghai has been following the route of combining Chinese and Western food, and Western-style tonkatsu is a typical representative.

But instead of tonkatsu, we used sausage today.

Cut the sausages into slices, and press lightly with your hands, so that the sausage slices are evenly stacked together to form a long strip, and then placed on a plate with a kitchen knife.

Arrange and then cut some more, also placed on the plate, followed by a long strip of sausage slices to form a V-shaped shape.

However, it is different from the V shape in that the slit must exceed [-] degrees when placed, because this is the wing of a butterfly, and the slit is too small to affect the appearance.

After the sausages were set, Uncle Gao brought over the marinated and cooled beef, and began to slice the top wire.

Cut a stack of meat slices, press and turn them with your hands, so that the meat slices spread out evenly and form a circle.

Arrange the circle where the sausage slices cross.

Then cut some beef, press and turn it again, so that the meat slices form a larger disc, which is also placed under the sausage slices.

This is the lower part of the butterfly's wings. After being arranged, the general outline of the whole butterfly comes out.

But the butterfly is not obvious enough at the moment, and we have to continue to add more ingredients, so as to highlight the original appearance of the butterfly.

Uncle Gao took the yam soaked in sugar water, cut it into slices with a kitchen knife, and continued to turn it, making the yam into a circle smaller than the beef.

Use a kitchen knife to carefully place on top of the beef. When placing, try to lean against the intersection of the sausage and beef.

Arrange all the sides and take out the cucumbers marinated in sweet and sour sauce.

These cucumbers are cut in half. At this time, use a kitchen knife to cut into thin slices at a slight angle. After cutting, stack them into slightly curved strips and place them on top of the sausages to make the butterfly wings look more obvious.

Cut a few more slices and put them on the yam, the main wings and secondary wings will become much clearer.

Arrange all the sides, take the steamed and cooled custard, put it upside down on the chopping board, cut it in half with a kitchen knife, then cut it into even thin slices, hold it with a kitchen knife and place it next to the cucumber slices, and the cucumber slices placed next to each other.

Then take the bamboo shoots that have been boiled in brine, cut them into slices, and place them on top of the custard slices.

Once the wings are done, it's time for the body of the butterfly.

Uncle Gao took the brine foie gras, first trimmed it into a spindle-shaped butterfly body, and then sliced ​​it evenly.

Normally, offal ingredients cannot appear at state banquets, except for foie gras, which is a favorite ingredient for foreigners. Even if the foie gras of lion head goose is used today instead of Western-style fatty liver, foreigners Still no resistance.

But it’s only limited to foie gras. If you make pig intestines or something, it’s probably a diplomatic accident.

Take out the pickled cucumber strips, cut them into sections and place them where the main wings and secondary wings intersect, pad the uneven places, and then use a kitchen knife to place the foie gras on it, the shape of the butterfly will be more obvious, but still not enough.

Uncle Gao brought two pickled cucumber strips, put one end under the foie gras, and then arranged the cucumber strips into the tentacles of a butterfly.

Then take the sea cucumbers soaked in salt water, cut them into strips, and put them on the foie gras to make patterns on the body of butterflies.

In this way, a lifelike butterfly is officially ready.

Seeing this scene, Lin Xu was amazed:

"I didn't expect that after such a fiddle, it turned out to be so butterfly-like, and it looked like the real thing."

Uncle Gao smiled and said:

"This is to restore the dishes at that time. If it is really fancy, any chef from Diaoyutai can make the dishes exactly like real butterflies."

He took a piece of Xinmei radish, picked a sharp-tipped carving knife, and carved a rose flower in threes and fives.

Arrange the flowers around the butterfly tentacles, and the whole dish will be more artistic.

The first appetizer was finally cooked, and Lin Xu took a few photos with his mobile phone, and then came to the side of the hairy crabs that had been dried, and began to tear apart the crab meat and crab roe.

For chefs in the Yangtze River Delta region, removing crab meat has become a basic skill.

Many local dishes are inseparable from the dishes of crab meat and crab roe.

Lin Xu first removed the crab legs, cleaned the meat inside, then opened the crab shell, carefully picked out the meat inside, and kept the crab shell as a container for stuffing crabs.

After all the crab meat and crab roe are removed, mix them with the meat filling, mix them evenly with condiments such as minced ginger, salt, egg white, raw powder, light soy sauce, etc., mix them into a paste, seal them with plastic wrap and put them in the refrigerator to refrigerate.

After finishing this, he brought another mandarin fish.

After slaughtering, remove the fish meat and cut into strips with bends according to the shape of crab legs.

The corners are the joints on the crab legs of hairy crabs, which are more like real crab legs when they are wrapped in crispy skin and fried.

After cutting up all the fish, Lin Xu also specially cut some crab claws.

All are well prepared and marinated with condiments such as onion, ginger and light soy sauce.

It was almost time for lunch. Lin Xu washed his hands and started to eat lunch. After lunch, he was going to make crispy paste and fried crab legs.

I ate stewed pork rice for lunch today.

Lin Xu filled a bowl of rice, topped it with a spoonful of stewed pork, picked up some vegetables, and served a stewed egg. He sat by the side and sent messages to Shen Jiayue while eating.

"Isn't it over yet?"

"No, it's probably in the afternoon, and Dundun was so tired that he fell asleep on the sofa. I really didn't expect that being a model is so hard. Fortunately, someone tricked me into being a model in high school, but I rejected it."

"Have you eaten yet?"

"I'm eating in the cafeteria of Mai Sha Rui. Today there are fried dumplings and all kinds of snacks. They are very rich, but they are not as delicious as yours."

Lin Xu sent the butterfly platter made by Master, which immediately attracted the exclamation of someone Shen:

"Wow, this is too beautiful, isn't it? Have you tried it, how does it taste?"

taste?

Lin Xu thinks this dish doesn’t need to be tasted, sweet, salty, sweet and sour, braised, there are basically all kinds of flavors, and most people probably like it very much.

He replied:

"Each ingredient has a different taste, you can come over and taste it after you shoot, and I will use the remaining ingredients to make you a smaller butterfly later."

Every ingredient has a surplus, so instead of putting it here, why not try it yourself.

While there is a reference, learn the essence of the butterfly platter.

Shen Jiayue was overjoyed when she saw the news:

"Okay, okay, I just want to feel the joy of eating butterflies."

After finishing the chat, Lin Xu picked up the stewed pork rice in the bowl, Xie Baomin sat down with the bowl, and asked curiously:

"Junior brother, will your scenic spot recruit volunteers during the summer vacation?"

Lin Xu was a little curious:

"What's the matter, brother?"

"I plan to let Xie Yufei and Xie Yuhang go to your scenic spot to stay for a while during the summer vacation, so that they won't be addicted to games and don't want to do anything else."

Are you using Longqi Mountain Scenic Area as an Internet Addiction Center?
However, there are quite a lot of things to play in the scenic spot in summer, and you can also go to the racecourse to play, which is better than in the capital.

Thinking of this, Lin Xu said:
"Okay, let them go. It's just a matter of exercising in good health, so that the pressure in the third year of high school will not be too great and the body will not be able to keep up."

Lao Xie actually thinks the same way. During the summer vacation, children should not be allowed to waste their time playing games. They still need to work hard and exercise more. By the way, they can climb mountains and play in the water, so as to restore some of the nature that teenagers should have.

The reason why he chose Longqi Mountain Scenic Area was that after all, it was his own territory, so he was more at ease, and this summer, Su Peipei would no longer take the graduation class, so he could follow to relax.

After this matter was settled, lunch was almost over.

Lin Xu started to prepare the crispy batter for fried crab legs.

Add a bowl of cornstarch to the pot, put a handful of flour, add a little salt, put a spoonful of oil, and make a batter with water.

Flour and cooking oil make the batter crispy, not too much, and the crab legs should be fried until the surface is a little dry, so that it is closer to the true state of the crab legs.

After the batter was adjusted, Lin Xu didn't rush to fry it. Instead, he brought the crab shell and the adjusted crab meat over first, and started to stuff the crab bucket.

This kind of crab is different from the common crab bucket. In the common crab bucket, the crab meat is directly stuffed in the top cover of the crab, and then served on the table. The fastidious chef will also make some egg white paste to seal it and make it into a snowflake crab bucket. .

But the crab-shaped mandarin fish made today, although the crab meat is also stuffed into the upper cover, but after frying, the crab bucket should be turned upside down on the plate, with the crab shell facing up and the crab meat facing down.

And when putting it in, fry the bottom of the crab as well, so that it is convenient to put the crab meat on top.

Holding the crab shell in one hand and a spoon in the other, Lin Xu stuffed the crab meat prepared with meat stuffing, and then spread a layer of crispy paste, so that when frying, the umami taste of the crab meat would be sealed. Into the crab shell, will not dissipate out.

After the crab buckets are brewed one by one, take the bottom shell of the crab by the way, heat the oil in a pan, and put the bottom shell of the crab in to fry when the oil is hot.

Soon, the crab shells were fried red and exuded a delicious smell.

Take them out with a colander, place them on a plate one by one, and start frying the crab buckets.

When the crab bucket is fried, put it into the colander first, hold it in the oil, sink in slowly, wait for the batter to dry and harden, and then remove the colander.

The meat in the crab bucket is relatively solid, so it needs to be fried for a while.

When the meat in the crab shell is fried thoroughly and the crab shell has completely turned red, take out the crab bucket and put the crab cover up on the crab shell on the plate.

Put all the crab legs in a crispy batter and place them in the oil pan one by one for frying.

Thanks to the fact that the corners have been dealt with when cutting, the fried crab legs also have joint bends, which look the same as the real thing.

Especially when the crab legs are dipped in the crispy batter, the crab legs are finally taken out, and there is a brushing of the batter.

After being fried, it is exactly the same as the burrs on the crab legs.

As for the crab claws, after dipping in the crispy batter and then dipping some bread crumbs, it becomes the most distinctive feature of the mitten crab.

Put the fried crab legs and claws together with the crab bucket, and a complete crab appears in everyone's sight.

Looking at the picture on the monitor, Zeng Xiaoqi couldn't help swallowing, it's really craving to be able to handle crabs like this.

In the past, it was always said that eating crab was a slow job.

But today's crab broke the slow-moving setting, and it can be eaten in big mouthfuls in the hand, and it doesn't even need to spit out the shell after eating.

She swallowed, and sent Chen Yan a message by the way:
"The big crab is ready, when are you coming?"

Chen Yan replied with a message:
"Soon, the last set of shots is short. Dundun is in good condition now. After we finished shooting, we went to eat Dafudie. Yueyue showed me the photos just now. They are really super beautiful."

Zeng Xiaoqi took a photo of a crab-shaped mandarin fish and sent it:
"Isn't this more delicious than Dafudie?"

Chen Yan looked at it and sent a puzzled expression:

"Isn't this fried crab? I heard that crabs with bad ingredients will do this, and the really fresh ones have to be steamed."

Zeng Xiaoqi: "..."

Sure enough, it was a three-year pregnancy, and the crab legs and crab shells with such obvious processing marks were not visible.

She briefly introduced the method, and Chen Yan couldn't help swallowing:

"Xiao Qiqi, the last time I went for a physical examination, the obstetrician said that I lacked a vitamin that only crabs can have. You can save some for me later, and I have to use it for treatment."

"I know this disease. It's called gluttonous mouth disease. I heard that eating two handfuls of loess can cure it. How about I cure it for you?"

Chen Yan sent a head-knocking emoji and stopped replying.

She wanted to rush the photographer to finish the work, and then drive to Yanjing Restaurant to grab some food.

Lin Xu fried all the ingredients and tasted a mandarin fish meat crab leg. The shell was hard and a bit brittle. The meat is still full of umami.

It's like eating crab legs, but it's much more enjoyable than eating real crab legs. After all, there are a lot of steps to remove the meat. This kind of big mouthful is really good.

After eating the crab legs, he tasted the crab claws again. The taste was even more crispy and crispy, crispy and fresh, much better than the crab claws of real crabs.

In the end, Lin Xu held another crab bucket and felt the joy of eating crab meat.

"How about junior brother? Are you okay?"

Seeing Lin Xu's non-stop tasting, Xie Baomin thought the car had overturned, so he hurried over to ask.

Lin Xu ate all the crab meat and couldn't help but said:

"There is a problem... I have prepared too little, and I feel that I don't have enough food."

Send a message to Lao Huang later, asking him to send some bigger swimming crabs to the store, and then remake them into crab-shaped mandarin fish. It should taste better by then.

Xie Baomin heaved a sigh of relief:
"I told you that you won't overturn your car. Master is going to make winter melon cups. Let's go and learn together."

Winter melon cup?
Lin Xu really wanted to learn this weight loss meal, he followed Xie Baomin to the master, intending to observe the recipe of winter melon cup.

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