"Meow~~"
Dundun was lying on the roof at the moment, playing with a self-pleasure cat stick with a suction cup next to it. Suddenly, she was held in Lin Xu's arms, and she immediately expressed her dissatisfaction.
Obviously, the little guy is a little unhappy.
Lin Xu rubbed its little head and whispered:
"Son, help dad get some better snacks, and I'll give you Wagyu beef for lunch today."
Since taking advantage of Lao Huang's opportunity to eat beef tartare two days ago, Dundun has also tasted Wagyu beef, which is richer in fat. Although cats can't eat too much animal fat, it's okay to eat a little occasionally.
After all, we need to store fat in winter.
With fat, cats will not be afraid of the cold.
When he heard the word wagyu, Dundun, who originally wanted to continue playing with the self-pleasuring cat stick, suddenly brightened up and stopped struggling. Instead, he waved his paw impatiently, with a "hurry up" attitude.
p>
Since the little guy was so cooperative, Lin Xu didn't follow the previous procedure and just said silently in his heart:
"Lottery!"
Soon, the lottery board appeared in my mind.
When the lottery wheel started spinning and the lottery button appeared, Lin Xu pressed it without hesitation.
Soon, the system prompt sounded in my mind:
"Congratulations to the host for obtaining the perfect level of Beijing's lost snack - Fuyou Cake."
Fu You Cake?
Is this a lost snack in Beijing?
Just as he was thinking about it, a large amount of experience poured into Lin Xu's mind, all of which were how to make Fu You Cake.
The so-called blessing oil cake is actually a fried cake made with lard oil as filling. It was the favorite of Emperor Guangxu at that time and was a serious palace delicacy.
Since it is a palace delicacy, the cooking method is naturally exquisite.
For example, lard is not used directly. Instead, the fascia of the lard is removed and it is torn into pieces, marinated in sugar for three to five days, then taken out, and mixed with chopped sesame seeds, chopped peanuts, hazelnuts, chestnuts and cooked flour.
Stir the ingredients together, then scald the bread and fry it in the pan.
After frying, the pickled pork suet will melt and blend with the fillings, making it delicious but not greasy.
After reading the experience, even though Lin Xu had seen a lot of sweets, he still felt that this method was relatively cumbersome, so it was no wonder that it was lost.
But seriously speaking, it is not lost, but the ingredients are simplified.
Isn't the current fried sugar cake evolved from this method, but the filling has been simplified a lot, from the original pork suet filling to white sugar or brown sugar.
The method of pickling pork suet with sugar and stuffing it has not been lost. This is how Ningbo glutinous rice balls are made.
I'll try this Fu You Cake later to see if it tastes better than the current way.
If it doesn't taste good, then this lottery opportunity will be wasted.
Just as he was thinking about it, Dundun struggled in his arms, jumped to the service desk, and continued to lie on the roof playing with the cat stick, but his eyes looked at Lin Xu, and the meaning was very clear:
"Don't forget the wagyu you promised me!"
Lin Xu rubbed its head and then said to Shu Yun:
"Call Lao Huang and ask him to send over a small piece of wagyu so that Dundun can have a good meal today."
Shu Yun asked curiously:
"Do you still want to eat it raw?"
"No, let's cook it today to boil out the excess fat and see if it likes to eat raw or cooked."
In a small courtyard in an alley not far away, looking at the various braised foods on the table, Lao Suntou said:
"I just said a few words to help Xiao Ren. You are too polite and unnecessary."
Chen Yan smiled:
"We just came to visit today and brought some of the roast chicken and braised snacks from the store for you to try...Uncle Sun, shall we find a place to go fishing on the weekend?"
Although I am here to thank you, you should not be too deliberate, otherwise both parties will feel uncomfortable.
So Chen Yan made a few polite remarks and brought the topic to fishing.
Well, for a fisherman, there is nothing more interesting than a fishing appointment.
Sure enough, as soon as he heard about fishing, Lao Suntou became interested:
"Okay, no problem. It's just that it's cold now and it snowed just now. Fishing is a bit difficult. If you go to a paid fish pond, you will lose interest in wild fishing."
Chen Yan smiled and said:
"I know a place where I can probably catch fish now, and the scenery is pretty good too."
"Oh? Where is it?"
Next to her, Mrs. Sun came from the kitchen outside carrying a pot of hot tea and muttering:
"Whenever I mention fishing, I get excited, and my whole body smells like fish all day long. From now on, I just sleep with the fish in my arms."
Lao Suntou smiled:
"I'm retired and bored... Xiaoyan, Yueyue, you two are drinking tea. This is the honeysuckle I picked from the wild when I was fishing. I steamed it and then dried it to make honeysuckle tea. Drink it with rock sugar.
The lungs lose fire."
These words made Shen Jiayue almost laugh out loud.
People on the Internet said that fishermen can do everything except fishing. She didn’t believe it at first, but looking at the honeysuckle floating up and down in the cup, she really believed it this time.
Who among ordinary people in the city knows this thing?
Unexpectedly, Lao Suntou not only knew him, but also made honeysuckle tea.
She blew on it, took a small sip, looked at Chen Yan and asked curiously:
"Where are you going to fish?"
"Go to Mi Lan's place. There is a pond of dozens of acres in her ginkgo forest. Lotus roots are planted in it and there are also fish. However, the fish have not eaten any feed and are in a state of fending for themselves. I think it should be able to survive now.
Catch it."
When I heard there was such a place, Lao Suntou couldn't sit still:
"This kind of place is good. Now that winter has arrived, the fish have nothing to eat. They should still be active at the bottom of the water. Then we can directly use strong-flavor bait to catch the bottom. It is best to add some rice wine sesame oil and Laotan corn to the bait, plus blue crucian carp.
Mixing it into bait will definitely work, especially if the water temperature is high at noon, and if there is no wind, it will be a proper explosion protection!"
His analysis not only stunned Chen Yan and Shen Jiayue, but even Aunt Sun was surprised:
"Old Sun, you know so much. Why don't you stop studying fishing and analyze the World Cup? If you get it right, our small yard might be replaced by a big yard."
"I...this is my stronger theory."
Chen Yanchong said to Aunt Sun:
"You can go too when the time comes. The ginkgo garden is at least several hundred acres in size. Let's go fishing, take a walk, and have a nice meal by the way."
Aunt Sun asked curiously:
"Is there any good food there?"
Lao Suntou said:
"There is Xiao Lin there. If he goes there, there will be delicious food."
Upon hearing this, Aunt Sun agreed:
"Okay, my son and daughter-in-law are taking their grandson to Universal Studios for the weekend. I also want to relax and change my mood."
After chatting for a while, the sisters stood up and left.
After going out, Chen Yan asked Mi Lan to play tennis together, and by the way, she talked about her weekend trip to the Ginkgo Garden.
Naturally, Mi Lan will not refuse. Now two chefs in her ecological park have gone to Linji Food Training. I believe that by the beginning of next spring, the catering in the ecological park will be greatly improved.
Three o'clock in the afternoon.
Lin Xu came to the small kitchen with a piece of three-layered pork.
The company's photographer has installed the shooting equipment and the fill lights have been arranged properly.
Dou Wenjing looked at the comments from netizens and said:
"About a hundred netizens have left comments about Sichuan-style cherry meat. Most of them chose Sour Pork, Lychee Pork and Sliced Pork..."
Sichuan-style cherry meat is relatively unpopular. Netizens’ understanding of this dish is mainly based on the Northeastern method and the Suzhou method.
However, in both places, the cherry meat is made into a sweet and sour taste, not sweet and salty, so the answer must be Sichuan-style cherry meat to be considered correct.
Originally, Lin Xu thought that no one would guess it, but unexpectedly, hundreds of people answered it correctly.
Dou Wenjing asked:
"Do you need to screen these netizens?"
"No, when I upload the video later, I will send gifts to as many people as there are messages. We don't need this, so we don't have to worry about Sosou."
"Okay!"
Chen Yan next to her said:
"Hurry up, brother-in-law, we are waiting to eat."
After returning from Lao Suntou's house, the greedy sisters went to play tennis for more than an hour, and all the snacks they had eaten in the morning had been digested.
I'm waiting to eat cherry meat now.
Lin Xu smiled and said:
"Even if we start now, it will take more than an hour before we can eat. If you two are hungry, eat something else first."
"That's not possible!"
"You've been waiting for a long time, don't try to trick us into eating anything else."
Just as Lin Xuda was about to start recording, Dai Jianli's voice sounded outside:
"Brother Lin, where are you?"
Lao Dai?
Why is he here now?
Lin Xu walked out and saw Dai Jianli in casual clothes carrying a bag, and asked curiously:
"What's wrong, Brother Dai?"
"I filmed a shop tour nearby and sent you some yak jerky on the way... What are you doing? Shooting a video?"
"I'm going to make a Sichuan-style cherry meat dish...Brother Dai, why don't you come together?"
I really didn’t expect that I met the Sichuan chef of Diaoyutai when I was preparing to cook Sichuan cuisine. In this case, we naturally had to take a photo together.
Lao Dai put down the yak trunk and said:
"If I were cooking something else, I would have to tweak it a bit, but since it is Sichuan cuisine, I have to help with the cooking... Do you have a chef uniform for me? Since you are cooking, you have to wear work clothes. This is a challenge for cooking.
respect."
Soon, Ma Zhiqiang got Dai Jianli a new chef uniform from the dressing room.
After he put on his chef uniform, matching apron, and chef hat, he walked into the small kitchen.
He did not take pictures immediately, but first took a look at the ingredients and seasonings prepared by Lin Xu:
"The meat is good, but to make Sichuan-style cherry meat, it is best to use small tender pigs of about 60 pounds. This kind of pork is evenly fat and lean, and the meat is thinner. It looks better when cut according to the size of the cherries."
Is there still such a thing?
Lin Xu has no relevant skills and does not know that there is such a requirement for making cherry meat.
Dai Jianli said:
"Only the pork from young pigs will melt in one bite, not old pigs. But the piece of pork belly you chose is not bad, just slice it from the middle later."
Apart from the meat, the other ingredients are simple.
A few green onions, half a piece of ginger, a few slices of kaempferol, three star anise, a dozen peppercorns, and two grass fruits with their seeds removed.
As for seasonings, there are only oil, salt, rock sugar and a small pot of pork bone stock.
"The rock sugar is well prepared. The amount should be one-tenth of the meat, and the color of the sugar is not included. This way the taste will be better. You control the amount very well."
After watching it, the recording officially started.
"Hello everyone, I am Lin Xu. Today I will teach you how to make Sichuan-style cherry meat. This is the sweet and savory meat that I promised you to make in the morning. If you guess wrong, remember to deduct 1... In order to present the best Sichuan-style cherry meat.
As a result, I specially invited Dai Jianli, the executive chef of Diaoyutai No. 18 Building, here today."
Dai Jianli waved to the camera with joy:
"Hello everyone, my name is Lao Dai. I'm actually here today to catch up on the popularity. I heard that there is a hotel in Sanlitun that allows pets. I plan to take Dundun to explore the restaurant together. If you have friends who like it, remember to pay attention to [Dai You]
Shop Visit], let you feel what it is like to be on the verge of being beaten every time you visit a store."
Lao Dai always likes to have fun, and he started to let himself go even more after he started visiting stores.
Every time he visited a store, he would talk about the store owner's pain points, and occasionally talk about anecdotes from the industry. For example, in a time-honored restaurant, while he was eating, he said:
"The original owner of this store was not Zhang, but Zhang was the original owner. However, the executive chef of the store used tricks and worked with the front desk to make the accounts into losses, siphoning money from the store. In the end, somehow the original owner was
The boss gave the store to him... If you are the boss, you must be careful and don't be fooled by such a villain."
Everyone in the industry knows this, but no one has spoken out about it.
His loud mouth became known to the whole Internet. It is said that the owner of the store even sent a video to clarify, saying that Lao Dai was maliciously slandering and that he would go to Diaoyutai to complain.
When other chefs do restaurant tours, they all require the accompanying photographer to know how to cook, be able to talk to each other, and not ask idiotic questions.
And Lao Dai only has one request for the photographer:
Run fast!
After the opening remarks, start cutting the meat.
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Lin Xu cut the meat into pieces that were 1.5 centimeters long. After cutting, he cut into the middle of the pork belly so that the meat was shaped into four squares the size of a mahjong dice.
The meat cooked in this way is red in color, somewhat similar to ripe cherries.
Lin Xu asked curiously while cutting the meat:
"Didn't the owner of that store go to Diaoyutai to complain against you last time? Did he go there?"
"I went, but as you know, Director Liao, you protect your shortcomings, so the complaint was ignored... My dad has a good relationship with the original boss Zhang, so I took the opportunity to scold him. I really hope that he will scold him back, so I
As the chairman of the board, my uncle can justifiably kick that store out of the list of time-honored brands in Beijing."
Gee, you are really insidious.
With the support of the Chinese Cuisine Association, it really makes a difference.
I wonder if the Yingchun Street Fishing Association was established later and Lao Suntou can be brave enough to go fishing on the river.
Place the cut meat in a basin and start cooking.
First, stir-fry the rock sugar until the color is brown, then put the meat into the pot and stir-fry.
Stir-frying can not only firm up the texture of the pork belly, but also allow the odor in the meat to escape with the oil smoke.
"Pork belly is more resistant to frying. You can stir-fry for a while until the surface is browned, then add the prepared ingredients and spices and continue to stir-fry."
When two people record a program together, they need to cooperate well. At this moment, Lin Xu is doing it, and Dai Jianli is explaining it.
After the aroma of the spices is stir-fried, pour in the just-fried sugar color.
Dai Jianli said:
"If you make it at home, put it in the sugar-colored pan after frying. Don't be lazy and add the meat directly. That way you won't be able to judge the degree of stir-frying of the meat...Online bloggers do this because they are professional chefs and know how to control the heat.
Even if you cook it at home, meat is not cheap. If it tastes bitter when fried, the good mood of eating meat will be completely ruined."
When all the sugar color hangs on the surface of the meat, add salt and rock sugar, and then add the boiled pork bone stock.
Stir the pot with a spoon, cover the pot, and simmer over low heat.
"If you don't have stock at home, you can also add hot water. Remember not to add cold water. The temperature of the meat will be very high at this time. When the cold water is used, the meat will become completely chewy and the taste will be very bad..."
After Dai Jianli finished speaking, two cameramen came over to take a close-up, and the recording paused.
The meat in the pot will simmer for an hour, so there is no need to keep the recording device on.
"Brother Lin, not many people know how to fry candies nowadays, and the finished candies sold online are often shoddy. Have you ever thought about selling fried candies online?"
Selling candy colors?
Lin Xu asked curiously:
"Will anyone buy it?"
Making sugar by hand is time-consuming and laborious, and cannot be sold at a high price.
However, the color of the finished candy bought online is indeed not very good. Not only does it take a long time to color, it always has a strange smell, and it may even be adulterated.
He thought he could do a little research later, and if it worked, he would try selling it online.
No matter how much money you make, just think of it as giving benefits to netizens.
After one hour, continue recording.
Lin Xu opened the lid of the pot and found that the soup inside had basically dried up, leaving only a layer of bright and thick soup at the bottom of the pot still simmering.
The meat in the pot is in pieces, full of red color, and it really looks like a cherry.
Use chopsticks to pick out the onion, ginger and spices, then bring to a boil over high heat to drain the soup at the bottom of the pot.
When the soup becomes thicker, turn off the heat and remove from the pot.
The meat pieces of Honglan are one by one, and they tremble when placed on the plate. They look delicious, especially the skin part, which is full of gum, red and shiny, and tastes absolutely great.
"Go ahead, this meat is so beautiful!"
Dai Jianli said with a smile:
"I haven't made a flower knife yet. If I cut off all the right angles when cutting the meat and make the meat into a round shape, it will look more like a cherry."
Lin Xuchong said to the camera:
"This is a sweet and salty meat. I won't go into details about how it looks. You can take a look. I'll take a bite for you and see if it can appease the members of the sweet and salty parties."
He picked up a piece with chopsticks, put it to his mouth, blew on it, and then put it into his mouth.
You can taste the sweetness and plumpness of the outer layer of soup in your mouth. The meat is so soft that it will melt when you sip it on your tongue. It has a sweet taste and only a hint of salty taste at the end.
It is this salty taste that refreshes the originally sweet mouth.
It's like taking a sip of iced soy milk while eating spicy butter hotpot. This feeling is really great.
"It's delicious, salty and sweet. I recommend everyone to make it at home. It tastes really good!"
Just as he was talking, Shen Jiayue rushed in, waved to the camera, and then took the plate of meat away, leaving a sentence:
"How can I brag about myself? This is neither objective nor fair. It's better for me to taste it. Friends, remember to follow me and post a tasting video immediately!"
Lin Xu: "..."
It’s okay for Lao Dai to advertise his account, but I didn’t expect you to follow suit.
He waved his hands towards the camera:
"Have you seen how delicious it is? Do you want your girlfriend to be like this? Don't just collect it, start making it too. When you learn how to make cherry meat, you will have a girlfriend!"
After it was over, Dou Wenjing asked:
"What if everyone learns how to make cherry meat but doesn't have a girlfriend?"
Lin Xu shrugged:
"There aren't even cherries in the cherry meat, so how can they have a girlfriend... But they can learn from wife cakes, which has a greater chance of getting a wife!"
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It’s even later, I’m sorry. This chapter has 5200 words, please vote for me brothers!
This chapter has been completed!