Baby Shen doesn’t have to go to work during the National Day, so let her sleep more.
This girl brought a big bag of sugar-roasted chestnuts last night. When she got home, she took her tablet and headphones and started watching TV series. She didn't stop until after two o'clock in the morning.
If I tell her to get up now, she probably won’t be able to open her eyes.
The most important thing in making spring rolls is the dough.
It is required to be thin and stiff, and have no holes or gaps.
Roll up the prepared three-wire fillings on this kind of dough and fry it in a pan. It is the three-wire spring rolls that everyone loves to eat in Jiangsu and Zhejiang.
"The dough of spring rolls is actually whipped noodles. When we were preparing to leave last night, Lin Daiyu, who was waiting for Zhu Yong to get off work, talked about spring rolls. I happened to know how to make them, so I mixed some noodles. Here we are today.
Just right."
While Zhuang Yizhou was busy, he explained to Lin Xu the essentials of making spring rolls.
Add flour to the bowl, add a little salt, add water and beat until it becomes a sticky dough, then use a tachymeter to beat in the same direction.
Beat until the noodles are smooth and smooth without any lumps.
At this time, Mian Hu has already become stringy. As long as it is left to rest for more than an hour, Mian Hu will become soft and stringy, and it will not fall off when you hold it in your hand.
In order to give Lin Xu a more intuitive understanding, after Zhuang Yizhou fried the spring rolls in the pot, he brought over the unused spring roll wrappers from Mian Hu.
Plug in the electric pan and reheat it, grab a ball of noodles with your hands and knead it on the pan a few times, and a circular mark of noodles immediately appears in the pan.
After a few seconds, under the action of heat, the imprint of the lake solidified into a piece of dough.
The cake is very thin and almost transparent.
This is the skin of the spring roll.
Lin Xu looked at the Mian Hu in Zhuang Yizhou's hand and finally understood how to make spring rolls.
He picked up a piece of dough and placed it on the eucalyptus board, sandwiched the shredded pork, leek segments and fungus shreds prepared by Zhuang Yizhou with a quickie, rolled up the vegetables with a spring roll wrapper, and folded the two ends in.
Finally, use a brush dipped in starch water, smear it on the remaining spring roll skin, and roll it up so that the spring roll skin sticks together, and a spring roll is ready.
It's quite simple.
The ingredients used for three-thread spring rolls are not fixed. You can use shredded carrots, shredded winter bamboo shoots, shredded xianggu, shredded fungus, shredded chicken breast, vermicelli, leek segments, leek sprouts, leek yellow, etc.
Lin Xu ate a large bowl of Yangchun noodles with spring rolls and pot stickers.
Put a small spoonful of lard in the bowl, pour some soy sauce, then ladle some noodle soup into it, stir the lard to melt, then put the cooked thin noodles in and sprinkle with chopped green onion.
Take a deep breath and let the fragrance penetrate your nostrils.
Yangchun noodles are the simplest kind of noodles. If they are more luxurious, you can put some fried shrimp roe in them, and the fresh flavor of the noodles will be more intense.
After eating and drinking, Lin Xu packed up a few spring rolls and pot stickers and carried them to the neighborhood behind.
In order to coax his baby to get up, he has to feed him food first, just like luring a stray cat, and use food to build trust.
"Well...I'm so sleepy~~~~"
On the bed, a certain big baby was complaining about not waking up, while smelling the scent and reaching out for food. This greedy look made Lin Xu suddenly smile helplessly:
"Why don't you just eat and go to sleep? Anyway, I'm not hungry after eating so many chestnuts last night..."
Before he finished speaking, Baobao Shen, who was too sleepy to open his eyes on the bed, suddenly sat up and said angrily:
"How could I eat a lot? I didn't eat much. I couldn't peel these chestnuts after they were cold. I just bit them with my teeth... I, I, I, I really didn't eat a lot."
Humph, if you say anything else, I’ll bear with it.
But you said I ate a lot of chestnuts, which is absolutely intolerable.
Because I really didn’t eat that much...
Lin Xu raised his hand and pinched Shen Baobao's fragile face:
"Now that you're awake, get up. The store has made spring noodles and spring rolls and pot stickers. If you're sleepy, it's not too late to go to bed after breakfast... I'll get you whatever clothes you want to wear today."
"The set of Sakura memories in the cabinet...it's pink underwear, red sweatpants and that white hooded sweatshirt. My baby is going to have a sporty girl style today."
Lin Xu opened the closet and looked through the clothes in the closet.
Underwear is easy to find, all neatly stacked in the drawers of the wardrobe.
But you have to look carefully for sweatpants and sweatshirts.
When I first moved in, I felt that the closet was so big, but with Baby Shen bringing clothes here every three days, the closet felt a little stretched.
He said while rummaging:
"I didn't think so at first, but with too many clothes, the cabinet seems too small. But if I buy a cabinet, it won't fit in the bedroom..."
While I was talking, I also found a sweatshirt and sweatpants.
Baby Shen lifted up his hair, buttoned up his underwear with his hands behind his back, and gave a very sincere suggestion:
"Why don't we change our house? Our house is a bit small, and it's inconvenient for my parents to come over. And sometimes my parents have to stay at my daughter's house. There aren't enough bedrooms."
Lin Xu also wants to change houses.
But now I don’t have much funds, and I don’t have the qualifications to buy a house.
Buying a house is not easy.
There are only two options now, either to obtain a household registration in Beijing through the talent plan, or to acquire a company with the qualifications to buy a house and buy a house in the name of the company.
You can change it later when you are eligible.
Talent planning is a difficult path to take. Although Central Bank of Finance and Economics is also a famous university, Lin Xu only graduated with a bachelor's degree and has not engaged in high-tech jobs.
The most important thing is that he has no experience studying abroad, which will cause him a big disadvantage in terms of talent evaluation.
So if you want to change your house, you can only choose the second method.
"Let's wait and change to a more spacious house when we get the chance. We can still live here for the time being, and we don't need to buy anything big recently."
The house you change must not only consider the accommodation of both parents, but also have a spacious enough living room so that Dundun can play happily at home.
The one that best suits this choice is naturally the large flat floor.
However, the price of flat-floor houses is not comparable to that of ordinary houses, especially in Haidian, a city with numerous prestigious schools. Housing prices are already high in the capital, and there are few flat-floor apartments, so it has become a very scarce resource.
Scarcity means expensive.
"How about I give up the Continental and sell the other cars in my name. With pocket money, I can almost buy a large flat."
Judging from this tone, the pocket money must be at least several million.
Thinking about it, I also saved pocket money when I was in school. I saved hundreds of dollars in junior high school and several hundred in high school. I always felt that I was quite successful.
But compared with rich people, they are not even the slightest bit worse.
When Shen Baobao put a sweater on her head, Lin Xu reached out to straighten her messy hair:
"No, as long as I am here, if I use your money to buy a house, then I will no longer be a freeloader?"
When Shen Baobao heard this, he immediately raised Lin Xu's chin with his fingers:
"What's wrong with eating soft food? Is it embarrassing? As long as you feel comfortable serving your sister, let alone a house, even if it's...well~~~~I was wrong, husband..."
Some babies originally wanted to stage a scene in which a rich woman insults a pretty boy.
As a result, before the humiliation even started, the pretty boy bullied me into counterattacking.
After Lin Xu threw her on the bed and kissed her hard several times, the girl finally raised her hands and surrendered.
But when Lin Xu sat up from the bed, she started to read again:
"Smelly Xubao will bully others, and his clothes will be in a mess as soon as he wears them..."
The perpetrator completely forgot who caused the incident and was mumbling.
"I ordered some pigeons, and I'm going to let my senior brother show off his skills at noon today. By the way, we'll serve a new pigeon dish in the store. Do you want to try it?"
When it came to food, Mrs. Shen stopped thinking about it and quickly went to the bathroom to wash up.
This is a pigeon with delicious meat, you must try it.
The most important thing is that pigeons are the incarnation of the up owner of a certain website. Isn’t eating pigeons equivalent to taking revenge for being let go?
After washing up, she held Lin Xu in one hand and held spring rolls in the other, eating as she walked toward the store.
"Xubao, what else can you do with the dry pot sauce you made last night besides cauliflower?"
"You can eat whatever you want."
"Really? If I want to eat dry-pot duck head, is that okay?"
"Whatever my baby wants to eat must be allowed even if it's not allowed!"
Although the dry pot sauce is only a basic version, the advantage is that you can add unlimited seasonings and ingredients for adjustment.
Just grilled duck head, of course.
After returning to the store, we had breakfast and everyone started working on their own.
Zeng Xiaoqi didn't come over today. A colleague at the TV station was getting married. She not only had to attend the ceremony, she also had to be the emcee.
Tsk, you have to spend money and effort and still have to eat dog food the whole time.
What a perfect day.
After finishing the work at hand, Lin Xu looked at the time. It was almost ten o'clock and Huang didn't show up. Was he planning to let go?
In order not to delay the staff meal at noon, he took the cauliflower bought by Chezi and prepared to make cauliflower.
There are two types of cauliflower.
One is compact cauliflower that grows very strong, and the other is loose cauliflower that grows loosely.
The stems of tight cauliflower are white and relatively short. The cauliflower is squeezed more densely and has a harder texture. It is more suitable for stewing or hot pot.
The stems of cauliflower are green and relatively long. The cauliflower grows very loosely and has a crispy texture. Restaurants will habitually call it organic cauliflower.
In fact, this is just a matter of variety and has nothing to do with organic or inorganic.
Cauliflower is the best choice for making large bowls of cauliflower, dry-pot cauliflower, dry-stirred cauliflower and other dishes. What Che Zai bought today is exactly cauliflower.
Use a kitchen knife to remove the cauliflower from the main stem one by one. Do not have too long flower stems on the flower heads, otherwise it will not be cooked easily.
As for the remaining main stem parts, they will not be wasted.
Go back and put it in the kimchi jar, and it will soon turn into crispy and delicious vegetable stems.
Soak the picked cauliflower in water with salt. Use a kitchen knife to break up large pieces.
Soaking cauliflower in table salt can effectively remove the dirt hidden inside, and also soak out the bugs hidden inside.
After soaking, there was still no sign of Lao Huang.
Lin Xu took the phone and called, and soon the voice of Lao Huang came from inside:
"I can't make it in the morning. The couple at the pigeon farm quarreled, which delayed the work. Several suppliers are queuing up to get the goods. You can eat first. When I get the pigeons, I will go to the store."<
/p>
Wow, this is really...
The pigeon farm killed Lao Huang, and Lao Huang killed himself, and he had to agree to give Dundun some pigeon meat.
Infinite matryoshka dolls belong to yes.
Cauliflower should not be soaked for too long, otherwise there will be too much water and it will not be conducive to cooking.
Take the cauliflower out of the water and put it in a basket to control the water. Use this time to prepare the ingredients needed to make dry-pot cauliflower.
Cut the green and red vitex twigs into sections with a diagonal knife, flatten the garlic, dice the ginger, and prepare some spicy millet and cut it into pepper rings.
Take another small piece of fatter pork belly and cut it into thin slices.
Although dry-pot cauliflower is a vegetarian dish, you need to put some pork belly in it, which can make the cauliflower taste better and go better with rice.
After cutting the pork belly, cut some shredded onions and place them directly in the prepared dry pot.
There are several tables for eating in the store, so several dry pots are prepared.
In restaurants, dry-pot cauliflower is a typical example of low cost and high profit. The cost of each portion of cauliflower is only one or two yuan. With a little pork belly, the total cost will not exceed ten yuan.
But it can be sold for thirty or forty or even more.
This is also the reason why many restaurants promote this dish.
All the ingredients were prepared, Lin Xu set up the wok and started cooking.
Pour half the cooking oil into the pot and heat over high heat.
Whether it’s a large bowl of cauliflower, stir-fried cauliflower, or the dry-pot cauliflower you’re going to make today, you need to fry the cauliflower in hot oil first.
The reason why the cauliflower in the restaurant tastes dry and crispy is because of the step of adding oil.
In addition to oiling, you can also blanch or steam the cauliflower, but the texture and taste of these two will be much worse than oiling.
When the oil was 70% hot, Lin Xu took the cauliflower that had controlled water and poured it in.
The oil in the pot boiled immediately.
It doesn’t take too long to fry the cauliflower. With the restaurant’s stove and firepower, it can be cooked in ten seconds.
Otherwise, the cauliflower stems will absorb a lot of oil like a sponge, lose their crisp texture, and become soft and greasy.
After putting the cauliflower into the oil pan, he placed the large colander on the oil drum aside, and then poured the hot oil in the pan into it.
Then put the wok directly on the stove, scoop out half a spoonful of lard and put it in.
When the fat melts, pour in the pork belly and stir-fry.
Fry until transparent, add ginger, garlic and millet and stir-fry, then add two small spoons of dry pot sauce.
There is a lot of cauliflower, so the amount of dry pot sauce used will be larger. In fact, for a normal amount of dry pot cauliflower, a small spoonful is enough, and the spoon should not be too big, otherwise the taste will be salty.
Stir-fry the dry pot sauce until the red oil comes out, pour in the prepared Erjingtiao, and then pour in the oiled cauliflower.
Use a small spoon to stir-fry quickly for ten seconds to let the dry pot sauce hang evenly on the cauliflower, and then cook a little light soy sauce along the edge of the pot to increase the umami flavor.
Continue to stir-fry for 30 seconds to further release the aroma of the dry pot sauce.
As you turn the spoon, the cauliflower in the pot is evenly coated with a layer of red oil, and the spicy flavor becomes more intense.
At this time, it’s almost time to take the pot.
Take the pot away from the stove, place it on the workbench, and then put the cauliflower in the pot evenly into several dry pots.
After the ceremony was completed, Cui Qingyuan and his senior brother's family also arrived.
Let’s eat!
"Hey, Brother Chun didn't come today?"
Lin Xu saw the senior brother who was still walking with a limp and his wife and children, but Dachun, who had an amazing appetite, was missing.
"I went to have dinner with my classmates from his sports school. Every time they had dinner, they would randomly choose a cafeteria and eat until they were full."
Yo, this is a lesson for the shop owner.
Place a dry pot rack on the dining table with a bottom bracket. Place a piece of solid alcohol on it, light it and put the dry pot up. Soon there will be a sizzling sound in the pot.
This is the squeaking sound caused by frying shredded onions in fat when the bottom of the pot is heated.
Putting onions at the bottom of the pot can add a nice onion flavor to the dish.
And compared with other dishes, onions have high water content and are relatively resistant to frying.
Pick up a bowl of rice, put a piece of cauliflower hanging with red oil into your mouth. It tastes spicy and crispy, and even tastes a little sweet.
Taking advantage of the spicy flavor, I took a big mouthful of rice into my mouth.
The genes of the rice cook were immediately mobilized.
"It's delicious. This dry-pot cauliflower is really delicious."
"The new products will be released in the store in the afternoon, right? Then I will post an update online."
“Spicy and delicious, perfect for rice.”
"It's delicious. I just like this kind of delicious food. I like both the dry pot cauliflower and the big bowl of cauliflower very much."
"..."
Everyone ate with big mouthfuls. They didn’t feel it at first, but as they ate, they found that the rice seemed to be short. Otherwise, why would it have bottomed out after just a few bites?
When Shen Baobao heard everyone discussing the big bowl of cauliflower, he looked at Lin Xu and asked:
"Does a big bowl of cauliflower taste the same as a dry pot of cauliflower?"
"It's different. The big bowl of cauliflower is made the same as the hand-shredded cabbage. The vinegar is cooked before serving to increase the sour flavor. It also tastes sour and refreshing."
"What about stir-fried cauliflower?"
"That one has a spicy dry aroma and a crisp texture, which is different from the spicy and greasy dry pot cauliflower."
Dried chili segments and Sichuan peppercorns are used to add flavor to stir-fried dishes, but these are not used in dry-pot cauliflower. The flavor mainly comes from the dry-pot sauce.
Although several dishes seem to be the same, they are still very different.
"Brother, this is better than the cauliflower in our school cafeteria."
"That's for sure. Uncle Lin made this by himself, how can it taste any worse?"
"It's a pity that Uncle Lin is not the chef of our school, otherwise he would be able to eat such delicious dishes every day."
"..."
When Xie Baomin heard the conversation between his two sons, he didn't know what to say.
You don’t like the state banquet dishes that cost hundreds of dollars a portion for you at home, but you actually like this kind of food?
Well, before school starts, let me show you my dad’s craftsmanship!
Xie Baomin was annoyed.
In the past, my son would compare himself with the school chef, but now he doesn't even mention it, but praises his junior brother all the time.
This is simply unbearable.
In order to prove his strength, he plans to cook a table of similar dishes at home in the near future to open the eyes of his sons.
While everyone was eating, Lao Huang suddenly came upstairs carrying a bag of squabs.
"It's not easy. You actually have to queue up to get some pigeons...Brother Lin, I got the pigeons for you. How do you think it's better to eat them?"
Lin Xu looked directly at Xie Baomin:
"Brother, what do you think is more appropriate?"
Xie Baomin thought for a while and said with a smile:
"Junior brother, the steam pot chicken you made last time was good. This time you can make the steam pot squab in the same way as the steam pot chicken."
Steamed pigeon?
Lin Xu's eyes suddenly lit up, this is a good suggestion!
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