What is the mission of Beijing-style snacks?
Lin Xu almost forgot about this task.
This is a mission triggered when I went to Shen Baobao’s house for the first time and learned how to make fried enema from Mrs. Shen.
It was late July at that time, and now it is almost December. The task will expire in more than a month. No wonder the system will remind you, it is indeed long enough.
However, this task is not progressing at all.
Clicking on the mission details, Lin Xu saw that the mission had actually reached 6/10.
The name of each snack is also recorded in detail:
Shaqima, almond tofu, fried sausage, watermelon cheese, door-nail meat pie, sugar pancake.
"Tsk, tsk, tsk, there are so many. It seems that this task is not difficult. I will make fried liver, braised pork, ai wowo, yellow rice cold cake and so on later. Wouldn't that be enough."
He muttered and continued to make sugar pancakes.
Sugar pancakes are two kinds of noodles stacked together, the dough is soft and the sugar dough is crispy.
Mixing two different kinds of noodles will taste different.
It is said that experienced masters will deliberately add a little salt to the dough when making it, so that the taste is salty and sweet, and the contrast between the softness and crispness is more intense.
But it’s not clear what Mrs. Shen did.
Because the noodles had already risen when I arrived, I didn’t have time to look at the ingredients.
Although a piece of sugar pancake has been fried at this time, the side with sugar has also been fried to a caramel color. The color is red, which forms a strong contrast in color with the golden pancake on the other side. It looks very tempting. But Lin Xu finally resisted the idea of taking a bite.
The elders haven't eaten yet, so the younger ones naturally can't taste it first.
Regardless of whether it's sweet or salty, we'll wait until grandma comes back.
The firepower of small household stoves is weak and the oil pan is small, so it can only fry one pancake at a time.
If in the store, a large oil pan is installed, and once the planetary engine is turned on, five or six dough pancakes can be fried in one pan. The pancakes on the chopping board will probably have been fried by now.
Lin Xu was busy when Shen Guofu and his wife walked in.
"Huh? Why are you bombing? Where is grandma?"
"I went with Yueyue to deliver Qiuli ointment to the neighbors. I made more than 300 bottles today. I sent 50 bottles to Yinzhou. After the relatives and friends here have finished delivering, the rest will be sold in the store to try. If it works, we’ll sell it in the store.”
Now I have figured out the industrial method of Qiuli ointment. If I make one thousand kilograms at a time, I can make exactly one hundred bottles.
One thousand kilograms is not a big problem for Wang Ziqiang and the others, and they can definitely supply it to the store.
Reminiscent of the fact that moon cakes, shaqima, horseshoe cakes and other snacks were all snapped up by customers before, Lin Xu felt that this autumn pear cream should be sold in limited quantities, and those with membership cards would have priority in purchasing.
In addition, you can also do some fan activities and give some benefits to fans from other places.
"I'll get twenty or thirty bottles later and give them to friends around me... I've just fried a fried pancake, so I can eat it later."
The old lady made this pancake today for Shen Guofu.
So he got off work early, picked up Han Shuzhen and went straight to the South Third Ring Road.
Not long after, the second pancake was fried. Lin Xu took it out to control the oil and started frying the next pancake.
While he was busy, Shen Jiayue walked in from outside carrying a large plastic bag and Old Mrs. Shen holding Dundun in her arms:
"Hey, when I saw the car outside, I knew the foodie was here...Mom, there are walnuts here, do you want to eat them? There are also peanuts, persimmons, pine nuts, almonds, and macadamia nuts..."
This is the place where Shen Baobao grew up. The neighbors liked her very much, and today they came to visit with so many delicious foods. Everyone brought out their own delicacies and started feeding her.
Each family was given food, changing from small bags to medium bags, and then from medium bags to large bags.
Feeding from neighbors was not limited to Shen Jiayue, even Dundun also received a can of salt-free dried quail.
"Aunt Liu made these dried quails at home using an air-drying box. It is said that eating them is good for cats. At first, Dundun was dismissive of them, but when she smelled the smell, she got a little addicted."
Han Shuzhen pinched an almond from the bag, peeled it open, put it into her mouth, and asked while eating:
"Aunt Liu has a cat at home?"
Shen Jiayue took out the dried quail in a glass jar and said:
"I raised a Golden Grain Layer. I originally wanted it to compare its size with Dundun, but when I saw Dundun, she hid under the sofa and couldn't scream... Other children are afraid of strangers, but we, Dundun, are the most afraid of strangers. Brave, aren’t you, little darling?”
However, Dundun didn't want to respond, and stared straight at the can of dried quails.
Obviously, all its attention is attracted by the delicious food.
Shen Jiayue took out a disposable plate from the kitchen, unscrewed the lid, squeezed out a dried quail and put it in. Dundun immediately rushed over and bit off the head of the quail.
These dried quails are made from dried quails without long hair. They can be eaten all over the body and have no particularly hard bones. They are not only satiating and nutritious for cats, but also play a role in grinding their teeth.
Seeing that Dundun was about to eat, Mrs. Shen washed her hands in the yard and walked into the kitchen. She tasted the fried sugar pancakes and sighed:
"My grandson-in-law is really good at everything he cooks. This sugar pancake is fried to the right temperature and is delicious."
Lin Xu smiled and said:
"It's your side that rises well. Without it, I wouldn't be able to fry such good sugar pancakes... What should I go with the pancakes tonight? Do I need to buy some more ingredients?"
"No, no, no, I'm ready."
The old lady pointed to the pressure cooker on the ground and said:
"Your dad told me at noon that he wanted to eat sugar pancakes and fried liver, so I pressed some pig intestines and bought a piece of fresh pork liver..."
As she rambled on, Han Shuzhen, who was outside the kitchen, gave Lao Shen a slight squeeze and whispered:
"When will you be able to control your mouth?"
Shen Guofu laughed twice:
"Just to satisfy my craving, after eating this meal, I will go home and have a fat-reducing meal tomorrow."
In the kitchen, Lin Xu's eyes suddenly lit up when he heard the word fried liver.
Hey, I was thinking about how to make snacks from the Yanjing area, but I didn’t expect this to happen.
He asked curiously:
"Grandma, how about I cook the fried liver later?"
"Hey, my grandson-in-law can even make fried liver. Okay, today I will be the hands-off shopkeeper. I won't do anything, just wait to eat."
The old lady came outside the kitchen carrying several fried sugar pancakes:
"I see that Guofu's liver is dripping. Eat it, eat it... Eat less fried food, and eat less fried liver later."
Shen Guofu took a piece of sugar cake and tore it open in the middle, handed half to Han Shuzhen, and put the other half directly into his mouth and took a big bite.
"Hey, it's noisy and crispy. This sugar pancake is really well made."
As a Yanjing native, I really have feelings for sugar pancakes.
Get up in the morning and go to the breakfast stall to order some tofu curd and a piece of sugar pancake. If it's not enough, roll up a piece of fried dough sticks. Eat them so deliciously that you won't be hungry all day long.
Sugar pancakes are usually eaten together like this.
The fried liver is served with steamed buns.
But for Lao Shen, who loves meat and enjoys nothing, sugar pancakes with tofu curd are not flavorful enough, and they have to be eaten with fried liver to be satisfied.
Shen Jiayue, who was squatting on the ground watching Dundun eat quail jerky, looked up and saw that her parents were eating but she was not, and she couldn't help but muttered:
"Sure enough, you are the true love. Children are accidents. Don't bring me sugar pancakes. I'm not hungry at all."
Shen Guofu handed the basket over:
"The whole basket is yours, hurry up and try it, Xiaoxu fried it very well."
Upon hearing this, Shen smiled happily.
As long as you praise my Xubao, I won’t care about you so much.
She washed her hands, picked up a sugar pancake, tore off a piece, and then put it into her mouth. She felt that it was really soft and crispy.
This sugar pancake is really fried.
Well done Xubao!
In the kitchen.
After Lin Xu tasted a piece of sugar cake, he opened the pressure cooker and took out the fat sausage inside.
Although the name is fried liver, the main ingredient of this Beijing national delicacy is pork intestines. As for pork liver, it only accounts for one-third or one-quarter of the pork intestines.
The reason for this combination is that in the past, pig intestines were something that no one wanted and were cheap, while the price of pork liver was relatively high, so the pig liver, which plays a decorative role, was used as the name.
This naming method is related to the habits of Beijing people, who always want to show the best.
For example, another delicacy in Beijing, smoked yellow croaker, is actually pork head meat. When it is cooked, a relatively rare small yellow croaker is put in each pot, so it has such a name.
The sausage is hot and too soft when it is first taken out, so it needs to be left to dry for a while before cutting.
Taking advantage of this time, Lin Xu fried all the fried cakes.
Then we officially started making fried liver.
The ingredients required for fried liver are not complicated. They mainly include dried yellow sauce, light soy sauce, dark soy sauce, garlic, mushroom soup, fat intestines, pork liver, mung bean starch and other ingredients.
Mrs. Shen has prepared the mushroom soup, with a small half basin.
This is a condiment that people in the capital cannot do without when cooking. No matter whether it is a meat or vegetable dish, if you add two spoons of it when cooking, the aroma will be very different.
Squeeze the dry yellow sauce into a bowl, add some rice wine, and stir to combine.
Using rice wine to dry the yellow sauce can make the sauce more fragrant.
Keep the pan aside for later use. Pour the hot oil used to fry the pancakes into the oil can, leaving a little oil at the bottom of the pan.
Use a slotted spoon to remove a few cooked star anise from the pressure cooker. Wait for the oil in the pot to heat up, then throw the star anise in and fry until the aroma is released.
The reason why cooked star anise is used instead of fresh star anise is because the aroma of cooked star anise is softer and does not have the strong punch of fresh star anise.
The fried liver made in this way is more enjoyable and more comfortable to drink.
While the star anise was being fried, Lin Xu took some garlic, flattened it and threw it into the pot.
When the star anise is fried until dark brown and the garlic becomes golden, pour in the boiled dry yellow sauce and fry the aroma of the sauce. This will make the fried liver fragrant enough.
In the past, those stir-fried liver restaurants used to stir-fry a large pot of sauce, and when they started cooking the stir-fried liver, scoop a large spoonful and throw it into the soup. It was quick and convenient.
But if you eat it at home, you don’t need so much, just a little less.
Stir-fry the dry soybean paste until fragrant, add a large bowl of original soup for cooking fat intestines, then pour a large bowl of mushroom soup, and finally add water until the pot is half full.
Both mushroom soup and fat intestine soup cannot be left out, but you cannot add too much either, otherwise the taste of mushrooms will be too strong and will overwhelm the fragrance of the sausage and the freshness of the pork liver.
While the soup was cooking, Lin Xu cut the sausage into hob pieces.
Then take the pork liver that has been soaked, remove the fascia, and then cut it into slender willow leaves.
Cut into pieces and marinate. Add a small spoonful of salt, a small spoonful of pepper, and a handful of dry starch to the pork liver. Mix well and set aside.
Pork liver is an ingredient that is very easy to cook, so it cannot be stored too early.
You have to wait until it is almost out of the pot before adding it. At that time, the pork liver will be tender, delicious and full of umami.
If it is overcooked, the pork liver will become dry and bitter, and it will feel like eating sand in your mouth.
The soup in the pot needs to simmer for a while to fully bring out the aroma of the dried yellow sauce and mushroom soup. There is still some time, so Lin Xu uses a garlic mortar to mash some garlic and chop some minced garlic.
Garlic is the soul of fried liver, and more than three times of garlic must be added during the entire production process.
The first time is the whole garlic when frying the dried yellow sauce, the second time is the minced garlic to enhance the flavor, and the third time is the minced garlic sprinkled before serving.
In order to make the taste better, sometimes the garlic is even added twice.
After preparing the garlic, Lin Xu stirred the mung bean starch with water.
Mung bean starch is the first choice for making fried liver, because the paste made from this starch has the smoothest texture. You can drink it by sucking it along the edge of the bowl without using a spoon.
It is said that people in old Beijing never talk about eating fried liver, but drinking fried liver.
When eating, you don’t use a spoon or chopsticks. You just hold the bowl and suck the fried liver in the bowl bite by bite along the edge.
After the starch was prepared, Lin Xu used a slotted spoon to take out the cooked garlic and star anise from the pot, and beat the residue.
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Then add the sliced cooked sausage.
After the fat intestines are put into the pot, dark soy sauce should be added to adjust the color to bring out the red color of the fried liver.
As for the salt, there is no need to add it, because the dry yellow sauce itself is very salty. If you feel that it is not salty enough, just add some light soy sauce.
Boil the fat intestine for a while until it has a slightly soft texture. Pour a large spoonful of the prepared mung bean starch into the pot.
The reason why we use the pouring method is to make the starch water disperse more evenly.
There are also things to pay attention to when making stir-fried liver thickening. It is definitely not enough to cook it twice. It must be done three or more times to allow the soup in the pot to hold up the intestines and liver.
After thickening, stir it in the pot with a spoon.
The soup has become thicker and feels a bit like noodle soup when stirred.
Lin Xu poured the mashed garlic into it and quickly stirred it up with a spoon. The aroma of garlic immediately rose.
Taking advantage of this time, bring over the marinated pork liver. Instead of pouring it directly, take a large spoonful of soup from the pot and pour it into the basin containing the pork liver.
Stir the pork liver slightly with a spoon until the pork liver turns slightly pink. Then pour all the pork liver and soup into the pot and stir with a spoon.
Wait for the soup in the pot to boil again, then scoop a spoonful of starch water into it.
When thickening the soup, be sure to wait until the soup in the pot boils, otherwise the starch water will form a gnocchi in the pot.
After thickening, sprinkle in chopped garlic.
If the color is not enough when it is put into the pot, pour some more dark soy sauce. If the color and taste are all right, thicken the sauce again and prepare to serve.
Pork liver cannot be cooked for a long time in the pot. It must be cooked as soon as possible to maintain the soft and tender texture.
After thickening the soup three times, the soup in the pot became thicker and red in color, but the fresh aroma was still quite good. When Lin Xu poured it into the bowl with a spoon, the system prompt sounded in his mind:
"Beijing snacks 1, the task progress is 7/10."
At this pace, it will be very easy to complete the task.
Lin Xu took out the fried liver and carried it to the restaurant on a tray. He found that Chen Yan and Ren Jie had also arrived. At this moment, the young couple were eating freshly fried sugar pancakes.
"My brother-in-law did a good job cooking the fried liver, and it smells delicious."
Ren Jie swallowed and said:
"It's really hard to get serious fried liver in Beijing these days. The sausages are cut into pieces like fingernails and can't be found. There are also very few pork livers, which are all supported by starch."
Shen Guofu nodded:
"Yes, it's not easy to find a delicious fried liver, so I made it at home today. Xiaoxu's cooking skills are definitely a blow to those snack bars."
Lin Xu smiled and said:
"That's not necessarily true. After all, some fried liver restaurants have been open for hundreds of years."
Shen Guofu held a bowl, took a sip along the edge of the bowl, and then gave a thumbs up:
"My son-in-law's biggest problem is that he is too modest. This fried liver is made in vain, not to mention those shops that have been around for hundreds of years...Mom, please try it quickly, it tastes really good."
Lin Xu went to the kitchen and filled two more bowls, paired them with the home's kimchi and pickles, and ate them with sugar pancakes.
Have a sip of fried liver and a bite of fried pancake.
Although it seems to be quite strong at first, when you actually eat it, you will find that it is really good to eat this way. The fried liver and garlic are full of flavor. In addition to being fragrant, it is fresh, and there is no odor as expected.
And because it is thickened with mung bean starch, it tastes extremely smooth and feels like drinking jelly.
Shen Guofu said while eating:
"Growing up, I've had to eat fried liver every once in a while. If I don't eat it, I'll feel uncomfortable all over. For me, eating fried liver has become a feeling and a habit."
Shen Jiayue clicked her tongue:
"Fortunately, I am eating. If I had just listened to you, I would have thought you were missing your first love."
Shen Guofu smiled:
"Don't tell me, in my mind, fried liver has always been a refreshing thing. People say it has strong taste, but I don't think so... As for eating offal, isn't there pig offal porridge in the south, which is another form of fried liver? Son."
Seeing her father say this, Shen Jiayue quickly made a fuss over her mother:
"It turns out that Fried Gan'er's status in my dad's mind is so high, it's almost catching up with my mother... Director Han, how does it feel to be juxtaposed with the ugly Fried Gan'er?"
Humph, if you didn’t bring me sugar pancakes just now, then it’s not too much for me to do it once, right?
Han Shuzhen glanced at her husband and then said to Shen Baobao:
"Hurry up and eat your food. Why can't such delicious fried liver fill your mouth?"
Looking at the scene of the three members of the family bickering, Ren Jie couldn't help but look envious. His parents were both old scholars, but he had never dared to speak like this since he was a child.
In order to complete the task as soon as possible.
Lin Xu took a sip of fried liver and said:
"I've suddenly become interested in Beijing's snacks recently. I want to try a few more. Is there anything you want to eat?"
Want something to eat?
Everyone looked at each other and reported the food they wanted to eat one by one.
“Braised and grilled!”
“Rotten garlic sausage!”
"Sheep sausage!"
"Smoked fish!"
"Douzhier!"
"..."
Lin Xu:??????
Why are they all heavy-flavored?
Can't you guys have some fresh desserts?
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To be honest, I really like to eat braised pork, but I haven’t tried fried liver a few times in Beijing. It’s a bit regretful. I’ll try it next time when I try it, but it doesn’t match the taste I wrote. This chapter is 5,200 words long. , please vote for me, brothers!
This chapter has been completed!