"Brother, are you ready to start?"
Lin Xu watched Xie Baomin put the wok on the stove and came over to watch and learn.
The ingredients of this dish are not complicated, and are commonly used in the kitchen. The only relatively large amount is ginger, which is all cut into sieve pieces. It is about a small bowl, like diced potatoes.
“Do we need so much ginger?”
Lin Xu was a little curious.
Xie Baomin poured a little more vegetable oil into the pot than usual for cooking, and then poured some warm water into the bowl containing dried Sichuan peppercorns, soaking the Sichuan peppercorns completely.
He smiled and said:
"Pigeon meat tends to have a fishy smell, so I use ginger to suppress the smell in the meat. And despite the large amount of ginger, it actually doesn't taste obvious at all."
Yo, what kind of technology and hard work is this?
Lin Xu didn't ask much, but looked at it carefully.
After the oil in the pot was slightly hot, Xie Baomin directly put a bowl of chopped ginger into the pot, and then started to fry the ginger pieces slowly over low heat.
Isn’t it raw fried pigeon?
Why fry the ginger first?
According to the normal method of making this type of dish, you should pour the squab into the pot and stir-fry repeatedly to stir-fry out the moisture in the meat, and then add ingredients such as onions and ginger.
But now Xie Baomin's operation can't fix Lin Xu.
"Frying the ginger can bring out the faint ginger flavor in the oil, and it can also bring out the spiciness in the ginger, making the aroma of the ginger softer."
Xie Baomin patiently explained a few words, then took a spoon, stirred it in the pot again, and then said:
"When the children start school and you are not busy here, buy two ducks and I will teach you how to make a ginger duck dish. That dish is the best use of ginger."
Ginger duck?
Lin Xu has never tasted this dish.
He asked curiously:
"Does it have to be a female duck?"
Xie Baomin was stunned for a moment, then said:
"It doesn't matter whether it's a male or a female duck, as long as it's a young duck. The dish of ginger duck is pronounced ginger duck. The so-called ginger duck is old ginger that is more than three years old. This kind of ginger is usually left as seeds, so it is called
For Mother Ginger."
Lin Xu:????
If you hadn't told me, I would have thought it was a hen duck cooked by a chef named Jiang.
For those who are more than three years old... I have to tell the car guy later that I don’t buy the wrong one.
The ginger was fried until golden brown on the surface and was taken out of the pot, but Xie Baomin did not throw it away. It should be put back into the pot later when the squab is stewed.
Not to mention, after frying like this, the aroma of ginger will be greatly enhanced, but the spiciness will be reduced a lot.
I learned another trick and will try it next time I make similar dishes.
After taking out the ginger, Xie Baomin turned up the heat, turned around and used a leak-proof drain to take out the soaked Sichuan peppercorns, poured a little water over the bowl, and put it into the pot.
Lin Xu noticed that Xie Baomin did not pour out the warm water in which the peppercorns were soaked, and even deliberately placed it on top of the bowl when controlling the water to allow the excess water in the peppercorns to return to the bowl.
It seems that these pepper water are also useful.
The temperature of the oil in the pot is rising rapidly, and the water in the peppercorns is also rapidly releasing, with a strong numbing aroma.
This step reminded Lin Xu of the pepper oil recipe taught by his senior brother before.
The reason for frying now is probably to give the oil a nice smell of peppercorns.
Under the action of high-temperature hot oil, the water in the peppercorns is quickly fried out. When the peppercorns in the pot no longer make crackling sounds and green smoke floats out of the pot, it means that the peppercorns have been fried.
Use a tight drain to scoop out the peppercorns and throw them away.
Then, pour in the chopped pigeon and start stir-frying.
In front of the service desk downstairs.
Baby Shen took a steamed pigeon, tore off the meat from the pigeon with his hands, and placed it on a plate with a cartoon cat printed on it.
Dundun, who was covered in fat, was squatting in front of the plate, eating the warm pigeon meat with big mouthfuls.
When the pigeons were delivered, Dundun had already had lunch, so the pigeon meat promised to her was pushed to this moment.
Dundun's food is easy to cook. Just put the pigeons in the steamer and steam them without adding salt or oil. Just bring them to them to eat.
This low-salt and low-fat diet makes Dundun’s hair shiny and fat.
Next to the little guy, Zeng Xiaoqi, who was waiting to eat steamed squab, held up a card camera mounted on a handheld pan-tilt and took photos of the scene carefully.
This meat-eating video cannot be included in the main film, but it can be used as a sideshow.
Well, real highlights, not the video clips that caused a sensation in the past two days.
"Can Dundun really know how to type and play the piano?"
When Zeng Xiaoqi paused the filming and changed the angle again, Shu Yun, who watched the video several times, still couldn't figure it out.
Why does this little guy start typing when Geng Lele talks about programming, and when the boss lady talks about playing the piano, she looks like she's possessed by Langlang?
Is it too much to be so smart?
"What's the point? We all worked our butts off to get into college, but Lele didn't just become a top student at Tsinghua University. People have high and low IQs, and cats must have the same."
Zeng Xiaoqi came to the service desk and patted Shu Yun's buttocks:
"Worrying too much will make the bear smaller."
Shu Yun immediately said sarcastically:
"It seems that you usually worry a lot."
"You..."
Zeng Xiaoqi took a deep breath, silently cursing the beauty in her heart, then adjusted the angle and focus and continued shooting.
In an office building in Xierqi, Li Qiang, who was working overtime, opened the browser during a break from programming, preparing to touch fish for a while to relax his brain.
I remember a certain elder said that the reward for working does not count as making money, only the reward for not working counts.
In order to give himself the pleasure of making money, Li Qiang often fishes for a while and is lazy for a while, picking up the wool of capitalism in handfuls.
Click on the browser's bookmark, and the page automatically jumps to Lin Ji's food topic.
He was just about to browse the topics discussed today when he discovered that the 99 sign appeared on Aite's own button page.
This?
What's going on?
Why do so many people like me?
This chapter is not over yet, please click on the next page to continue reading!
Click the button, and various Aite news will pop up:
"Brother Qiang, is it really you who Lele said fell asleep while programming?"
"Brother Manual Aitqiang, has Dundun helped you program? I really want to know the answer."
"The man who is favored by Dun Dun, you are very popular today."
"Dundun is so awkward at playing the keyboard, did you teach him?"
"Are you the happiest programmer when you have a cat accompanying you to work overtime?"
"..."
Li Qiang looked a little confused. What is all this?
How can Dundun help me with programming? Every time I go to the store, he always ignores me with a stinking look on his face. Is everyone stupid today?
He scrolled through the updates under the topic and realized that it was Boss Lin who had posted the second half of Dundun's selfie.
In this case, you have to look at the level.
Thinking of this, he minimized the browser and let the monitor stay on the programming page. Then he took his mobile phone and hurried towards the bathroom.
Well, when you go to the bathroom during work hours, you must act like you are in a hurry and can't hold it in.
In this way, even if everyone wants to ask something, they will wait until they come back from the toilet before speaking. If you behave in a leisurely manner, not only will your colleagues ask questions, but even the boss will have the idea that this guy is lazy again.
.
As for reaching the bathroom, there is no need to rush.
Wear the Bluetooth headphones leisurely and select the transparency mode, so that you can watch the video without delay, and at the same time, you can pay attention to all the movements in the outside world.
Walk into the bathroom partition, close the door, take out a piece of paper from the paper drawer next to it, put it on the toilet seat, and sit on it slowly.
Click on the newly posted video to start watching.
The video is not long, about ten minutes or so.
But the content is very exciting.
Dundun continued to make various actions based on the chat content of several people in the meeting.
I made him laugh out loud several times.
After watching the video and reading everyone's comments, he himself was also curious, are there really such smart cats?
When I go to Linji for dinner after get off work today, I must take a close look at that fat little guy to see if he is really that smart.
He casually browsed through the comments and found that it had been about fifteen minutes since he came in before he stood up.
First, he pretended to flush the water, then took off his earphones, put away his cell phone, opened the small door of the cubicle, and walked out.
After walking out of the bathroom, he did not go back immediately, but slowly washed his hands and picked up as much capitalist wool as possible.
After washing his hands, when Li Qiang fixed his few hair, he discovered that Qi Panpan, the new female manager of the department, was behind him, with her hands folded in front of her chest, and her eyes looking at him coldly.
This...
This is the entrance to the men's room. What are you doing standing there?
Li Qiang pretended to be calm and coughed twice, turned his face and asked:
"The women's restroom is full again?"
"Please be quieter when watching videos from now on. The laughter was so loud that I could hear it clearly even in the women's restroom."
Brother Qiang suddenly felt like he was being exposed for his cleverness.
He laughed twice:
"I will pay attention to it in the future."
Qi Panpan’s eyes flashed:
"So you were really lazy and fishing in the toilet just now? Li Qiang, now you are also the technical director of the department, don't always lead everyone to lazy and fishin'..."
What?
Are you actually deceiving me?
Brother Qiang took a deep breath and was about to walk out of the bathroom when Qi Panpan asked again:
"Did Dundun really help you write the error-ridden programming you submitted two days ago?"
Li Qiang: "..."
In the store, Xie Baomin stir-fried the pigeon meat until the outer skin was brown, then added the prepared small bowl of dried chili segments, added two tablespoons of sugar, and continued to stir-fry.
After frying the sugar color, pour a little rice wine along the edge of the pot.
When the wine smell rises, put the prepared garlic in, then pour in the light and dark soy sauce, and stir-fry until the surface of the pigeon meat is covered with a ruddy color.
Finally, ladle in the pork bone stock.
Pigeon meat is more than delicious, but not rich enough, so when stewing, you need to add pork bone stock, so that the pigeon meat will be delicious and delicious.
"If you don't have pork bone broth, you have to stir-fry it with lard, otherwise the flavor will be insufficient and it will taste boring. Crispy squab is so popular in the south, so high-temperature frying is used to add flavor to the pigeon."<
/p>
After adding the soup stock, Xie Baomin poured the water in which the peppercorns had just been soaked into the pot, and then added the fried ginger cubes. After the fire boiled, reduce the heat to low, cover the pot and simmer slowly.
The moisture in the meat has just been stir-fried over high heat.
Now use low heat to simmer the stock in the pot into the meat.
This moisture conversion is the process of pigeon meat from raw to cooked.
"This is usually done for stale pigeons. The first choice for fresh pigeons is to drink soup. Pigeon soup is well known to be delicious, but not many people care about the pigeon meat."
The more high-end chefs are, the more they like to pursue the taste of the ingredients themselves, and strive for freshness in taste.
That’s what Xie Baomin is like.
But now, for the sake of his children, he has begun to cook heavy-flavored dishes that he was unwilling to cook before.
This spicy, fragrant, oily and plump dish is all in the style of Jianghu cuisine, with a wide range of ingredients and eclectic methods, revealing ruggedness in every aspect.
"When Yufei and Yuhang eat it later, they will definitely change their impression of you."
Lin Xu comforted his senior brother. As a chef who had become a monk halfway, he had no prejudice against the taste of food.
As long as someone likes to eat it, it’s a good dish.
Otherwise, if it is said to be broken, it should be lost.
By the way, I also have a lost recipe called [Silver Silk Bream Soup].
After returning home last night, Lin Xu finished washing and was lying on the bed playing with his mobile phone. He searched for this silver bream soup and found that it was a famous soup in ancient times.
It appears in many poems and story novels.
The so-called bream initially refers to pickled fish, but later it refers to all pickled ingredients. Before the Song Dynasty, bream was still a high-end dish.
Even in the Song Dynasty, the word "鲊" can be seen in the poems of Lu You and others, and there are many poems of praise.
It wasn’t until the Ming Dynasty that 鲊 entered the homes of ordinary people.
He originally thought that bream was the current salted fish, but after reading the system's experience, he discovered that it was an ingredient obtained by wrapping fish in glutinous rice and fermenting it.
This chapter is not over yet, please click on the next page to continue reading!
It's a bit like smelly mandarin fish, but not the same.
Stinky mandarin fish smells bad, but this bream is delicious.
And after marinating, the fish meat becomes firm and dense. After removing the skin and bones, cut it into thin strips and cook it with stock. The so-called silver bream soup is ready.
In the past, bream soup has always played the role of a hangover soup because of its extremely delicious taste.
Now that I have bought suitable fish, I will try making some fish bream wrapped in glutinous rice to see if this fermented fish tastes better than fresh fish.
Just as I was thinking about it, Uncle Zhou and Aunt Liang came to the store.
"Xiao Lin, isn't it appropriate for us to come here to eat?"
Aunt Liang has always adhered to her duty as a customer in the past, but now she suddenly has to eat a staff meal, which is a bit embarrassing.
Lin Xu smiled and said:
"You can come anytime you want to eat. It's still morning. If you don't want to make breakfast in the future, just come to the store to eat. Uncle Yu next to me is now addicted to breakfast."
"If you say that, you and I, Uncle Zhou, really have to come and try it tomorrow."
When the children are not at home, I am too lazy to cook in the morning, so I usually do it while walking.
Now since Lin Ji also has breakfast, he might as well just come here to eat it, and pay as much as he wants each time, so that Xiao Lin won’t suffer a loss and he can have a decent breakfast.
Aunt Liang plans to come and try it tomorrow morning.
In the kitchen, the pigeon meat has been stewed for fifteen minutes. The stock that was originally level with the pigeon meat in the pot has disappeared, leaving only a little bit of soup at the bottom of the pot.
Xie Baomin poured the chopped green and red pepper segments into the pot, turned up the heat and stir-fried a few times to let the peppers spread out in the pot and make the soup at the bottom of the pot richer.
He sprinkled two small spoons of salt into the pot, and then added a little oyster sauce to make it fresh.
Then pick out a few star anise leaves that were put in when stir-frying the meat.
Wait for the soup in the pot to tighten a little, pour in a little sesame oil to completely bake the pigeon flavor, take it out of the pot and put it on a plate.
On the workbench next to it, there are already several dry pots lined with shredded onions.
Since this is Jianghu cuisine, just serve it directly in a dry pot, which looks more domineering.
Put all the pigeons into the dry pot and start eating.
Today’s dinner was relatively sumptuous, including steam-pot squab, raw stir-fried squab made by my senior brother, and Wei Gan’s vermicelli cabbage and salt-fried pork.
After the food was served, Lin Xu brought over the small steam pot specially prepared for Aunt Liang:
"Auntie, this is prepared for you. It contains some ephedra to relieve sweating. You can try it."
"Oh, thank you so much Xiao Lin... Lao Zhou, don't forget to spend some money downstairs when you leave. It's good to be able to taste Xiao Lin's craftsmanship. We can't just eat and drink for free."
Uncle Zhou held the wine glass filled by Xie Baomin and said:
"I know, I know... Come to Professor Cui, although we are not from the same school, we at Peking University all know your reputation. We were originally planning to invite Peking University to compete for this genius Lele, but now that we have followed
You, I didn’t say anything to the school.”
These top-ranked universities in China have gifted classes like Zhi Class and Yao Class.
But the one that has achieved the most results is Tsinghua University, which has more experience and is more systematic.
Lele can join the smart class and follow Cui Qingyuan, but Uncle Zhou feels that he cannot bury this girl.
Cui Qingyuan said with a smile:
"Director Zhou, you're welcome. We didn't have time to chat at Lele's college entrance banquet last time, so we need to drink two more drinks today."
For others, celebrating the holidays means getting together and being able to relax and have fun.
But Cui Qingyuan is alone in the capital. If it weren't for Lin Ji Cuisine, he would probably sit in front of the computer and work on artificial intelligence topics for a week, and then on the first day of school, he would give a tough blow to the students who had been relaxing for a week.<
/p>
Now, eating meat, drinking wine, and casually chatting about home affairs with a few people with whom he can chat, this veteran in the field of artificial intelligence can feel the joy of ordinary people's lives.
"Oh, this soup is so refreshing."
"It tastes so good, I feel like I can drink three big bowls in one go."
"When it comes to soup, it has to be cooked in a steam pot. This soup is so delicious."
"Xubao, will we serve this soup in the store in the future?"
"Come on, we'll arrange it right away. Sister Jing, I've placed an order for the special steamer steaming cabinet I sent you this morning. I'll have it delivered as soon as possible for installation. When it's installed, we'll serve this steamer pigeon!"
”
While they were talking about this, Xie Baomin looked at his two sons eating raw and stir-fried squab, their mouths full of oil, and asked with hope:
"What do you think, son? Is dad's craftsmanship good?"
Xie Yufei was very happy to eat the delicious and spicy pigeon meat. He spit out the bones in his mouth and said:
"It's delicious. It's so delicious. Dad, your cooking skills are really amazing. I thought you were good at cooking bland dishes, but I didn't expect you were so good at spicy dishes."
Xie Yuhang directly extended his thumb:
"It's so delicious, I can eat it all year round and never get tired of it."
When Xie Baomin heard this, he didn't even bother to drink, and then asked:
"How does it compare to the chef at your school?"
"It's just a little worse than window number 7. Dad, you are qualified to be the window contractor in our school cafeteria."
Xie Baomin:??????
————————
Didn't you expect it? It would be so early today. Please vote for me, brothers. There may be an extra chapter at 12 o'clock in the evening, but you can read it tomorrow morning. I don't recommend waiting so long, because I am not sure whether I can write it. This chapter is 5200
Words, please vote for me!
Next chapter
This chapter has been completed!