"Damn! Qiu Qiu actually doesn't trust me so much!"
Linji Food.
Lin Xu went upstairs with foie gras and met Xie Baomin, who was about to come for dinner after filming and exploring the store, and told Qiu Zhenhua about accepting a disciple.
Lao Xie was very angry and felt that Qiu Zhenhua was looking through the crack in the door.
However, it is okay to let the junior brother be the introducer. Determine the seniority of his junior uncle early to prevent the younger generation from mistaking the junior brother for a peer.
"Junior brother, what did you get?"
"Lao Huang gave me a spare foie gras, saying that if I don't need it, I will give it to Dundun to improve his life. I plan to try slow-cooking it at a low temperature to see if it is as delicate and silky as he said."
Xie Baomin said upon hearing this:
"Then let's study it together. I've also been thinking about low-temperature slow cooking of Western food recently, and I think it's quite interesting."
In fact, Chinese food also has low-temperature and slow-cooked dishes, such as the most classic white-cut chicken, which is soaked in hot water instead of cooked.
However, the low-temperature slow cooking of Western food is different from that of Chinese food. Western food is cooked in water.
That is to say, the ingredients are marinated in advance, put into a special low-temperature sealed bag, then put into hot water, and cooked in this way.
The water temperature is generally 60 degrees, and it takes a long time to cook the ingredients.
It is said that the boiled foie gras cooked in top Western restaurants takes three days and three nights to let the foie gras mature little by little in the low water temperature.
The slow-cooked foie gras tastes like ice cream in the mouth, and when you sip it with your tongue, it is as smooth as chocolate.
When he came to the kitchen and opened the bag of foie gras, Lin Xu took out the piece of foie gras that weighed two kilograms.
"Hey, this foie gras is pretty good. It seems like Lao Huang has spent some money."
"The taste I made today is different. It is better than ordinary foie gras. However, this kind of fatty liver is only suitable for cooking in Western food. If it is marinated like Chinese food, it will not be edible at all."
Lin Xu thinks that to eat braised foie gras, it has to be the Chaoshan way.
The huge lion's head foie gras is cooked thoroughly in brine and soaked for a while. The texture is soft and elastic. Cut it with a knife, and the fat will flow out from the incision.
This kind of foie gras is enough to make you greedy just by looking at it.
"The domestic marinated foie gras is really good. I will help you get some from Building 10 later. Chaoshan's brine is famous for its deliciousness, and among all the brine, goose head, foie gras and goose gizzards are top-notch, whether paired with wine or
It’s a must-have when paired with rice.”
Lin Xu had eaten lion head goose in Building 10 before, and the taste and texture were really good.
But I didn’t get the foie gras and goose head. Since the senior brother went to “get” it, let’s wait and try it. The taste must be very delicious. After all, I didn’t pay for it.
Can the food you buy for free not be delicious?
Lin Xu divided the foie gras and put it into a basin, then poured two boxes of pure milk into it for soaking and marinating.
Before slow-cooking the foie gras at low temperature, it needs to be marinated to remove the odor, but Dundun can't eat seasonings, so he marinated it in milk.
Milk can make foie gras softer and tenderer, and taste more milky, which is more suitable for kittens.
If it weren't for Dundun, it would have been soaked in prepared brine by now.
After soaking the foie gras, Lin Xu said to Che Zai:
"I want two more pig heads tomorrow. I'm going to try to make a new dish."
New dishes?
Xie Baomin was a little curious:
"Junior brother, what new attempts are you going to make?"
Lin Xu smiled:
"I have already made braised silver carp head and crab meat lion head before, now it's time to try grilling the whole pig head."
This is related to the entire Huaiyang Cuisine branch task, and the task time cannot be missed.
I happen to be in the store tomorrow, so I’m not too busy, so I can try making it and see if I can get the texture and taste that’s rumored.
Xie Baomin became interested as soon as he heard it:
"Hey, this dish is very demanding on your physical strength. You have to move a 10-20 kilogram pig head here and there to remove the bones. The weak chef has lost his strength halfway... Why do you suddenly want to make this dish?"
Grilling a whole pig head is a delicate job done by rough people.
To be called a rough person means that the whole process requires a lot of effort, and a chef who is not physically strong will not be able to cook this dish no matter how good his cooking skills are.
In addition to being strong, one must also have Zhang Fei’s embroidery skills.
Because it is very difficult to remove the bones from the pig head, some parts of the pig head are still very thin, just a layer of pig skin, and the skin will break if you are not careful when deboning.
For the dish of braised whole pig head, the biggest requirement is that the skin of the pig head is intact.
Once the appearance is ruined, the entire dish will be ruined.
Lin Xu smiled and said:
"Obsessive-compulsive disorder, I made lion heads and silver carp heads. If I don't make the whole pig head, I always feel it's not neat enough. I also tried the technique of deboning the pig head..."
The biggest advantage of making this dish is that the system does not require the dish level.
It should be enough to pass the test if you make it, so Lin Xu plans to challenge it.
If you can do it, everyone will be happy. Even if you don't do it, you can just think of it as a physical exercise.
When people exercise, they just lift the iron, but when we work out, we just lift the pig’s head.
Seeing his junior brother's expectant look, Xie Baomin smiled and said:
"Then I'll come too tomorrow and try your skill at grilling a whole pig's head."
Lin Xu knew very well that this was because the senior brother was worried that he could not do well, so he came here to raid the formation and provide guidance if necessary.
He smiled:
"Thank you very much, senior brother."
"Thank you, thank you. Our senior fellow apprentices will tell you this."
Soak the foie gras in milk for half an hour. Lin Xu brought a sealed bag and put each piece of foie gras in a bag. After putting it in, he brought a thermostatic pot and added water to adjust the temperature to 60 degrees.
Then put the bags of foie gras in and start cooking.
Compared with placing it directly in water, this method of water isolation can maximize the flavor and moisture of foie gras, giving it an extremely delicate taste.
After cooking the foie gras, Lin Xu looked at Wei Qian and asked:
"What's for dinner?"
"The pastry department is making meat buns. We're going to drink hot and sour soup and eat meat buns tonight. If you don't want to eat them, you can make something else."
Hot and sour soup with meat buns is good, but if I come here, senior brother, it would be rude to just eat the buns.
Lin Xu came to the cold storage to see if there were any unusual ingredients.
Then, he saw a sheep scorpion soaking in the water.
In a broad sense, sheep scorpion refers to the crest of sheep, but strictly speaking, it also includes ribs.
In the past, when eating sheep, the meat would be removed from the sheep. Not only the spine bones, but also the ribs of the sheep would be removed one by one. The remaining spine bones and curved ribs, plus the tail vertebrae, would be removed. The pointed head looks like a scorpion, so it is called sheep scorpion.
Sheep and scorpions basically have no meat. In the past, they were used by the lower class people to make soup to satisfy their cravings.
But now it has become a rarity. Whether it is lamb and scorpion hot pot, clear soup with meat and soup, or grilled lamb and scorpion, these meatless ingredients are all used to the extreme.
It's very cold now, and my senior brother happens to be here too, so let's just make a pot of scorpion soup.
When it's almost done, add some white radish in it. It's nutritious and delicious, and it'll be warm and cozy after eating. It's definitely very enjoyable.
Lin Xu took out the sheep scorpion and the blood soaked in it.
Use a knife to separate the ridge bones section by section.
The joints of sheep and scorpions are rich in fascia and flesh, which is also the fun part of chewing on sheep and scorpions.
In addition to the meat on the outside, there is also a lot of bone marrow in the bone cavity of the sheep and scorpions. After being stewed, it is like sucking out jelly, not to mention how delicious it is.
Put the chopped sheep and scorpions into a casserole, add cold water, and bring to a boil over high heat.
Skim off the foam, add Bai Zhi Bai Kou white pepper to the pot, add some kaempferol, galangal and red dates, then cover the pot and simmer.
There is no need to blanch ingredients such as sheep and scorpions. Cook them directly in cold water. If there is any foam, skim it off and there will be no odor.
If you feel that there is always foam, you can add a large bowl of cold water to stir up the foam again, so that the soup will be clearer.
The smell of these places that are not close to the internal organs and skin is mainly the smell of blood. As long as it is cooked thoroughly and the blood foam is wiped off, the soup will be clear from beginning to end.
Do not use a pressure cooker to make clear soup scorpions, otherwise the soup will not be clear and will turn into milk soup scorpions.
"I found out, junior brother, that you are really a geek. You can make stews and clear soups. You can understand mutton."
"It's far from good. I still haven't learned many mutton dishes, such as grilled mutton with green onions, fresh fish and mutton, etc. I still have to work hard."
Xie Baomin asked with a smile:
"Do you know how to roast mutton in a pot?"
"I know how to boil and steam, steam and fry. I have completely understood it."
With the pot-roasting technique in hand, pot-roasting mutton is not a problem, and it is even better than the average old chef, but this is not something to be proud of.
After all, others have practiced it, but I have used plug-ins.
After stewing the sheep and scorpions, Lin Xu and Xie Baomin drank tea and chatted outside.
Soon, an hour passed.
Dinner time is coming soon.
Lin Xu turned off the thermostatic pot, but did not take out the foie gras immediately. Instead, he continued to soak it in hot water to allow the foie gras to be thoroughly cooked and allow the fresh aroma to return to the meat as the temperature dropped.
.
In addition to the foie gras being ready, the lamb scorpion stewed in a casserole on the stove is also almost ready.
Lin Xu opened the lid of the pot, and a strong aroma wafted out from inside. The sheep and scorpions had been completely cooked, and the marrow in some of the crest bones had even come out and was floating on the clear soup surface.
Lin Xu put in the white radish cut into hob pieces. This kind of white jade radish grown in the sand has a crisp texture and sweet taste, and is a natural partner for mutton.
If you replace it with ordinary radish, it will have a strange smell. Before stewing it with mutton, it is best to use salt to kill the moisture inside.
Put the radish into the pot, and according to the amount of mutton and soup, Lin Xu added a tablespoon of salt to it.
Next, continue to simmer for fifteen minutes.
The best state of the lamb scorpion in clear soup is when the radish is just cut off, but it still maintains a crisp and tender texture and a sweet taste. The lamb soup is also fresh and beautiful, with a suitable salty taste.
Fifteen minutes passed.
Lin Xu turned off the fire on the stove, took the casserole directly to the dining table outside, placed the chopped coriander, the mutton oil chili made yesterday and other condiments, and started eating.
Serve a bowl of lamb scorpions, add some coriander if you like it, and add some mutton oil chili if you like spicy food.
First, take a sip of the soup and use the slightly scalding mutton soup to drive away the severe cold of winter. Then you pick up a piece of sheep scorpion and start tearing off the fascia and flesh on it.
Although there is no meat on the lamb and scorpion, it tastes more fragrant to everyone.
Especially the feeling of happiness when you pull a piece of meat from the joint gap and put it into your mouth is more satisfying than eating a big mouthful of lamb leg.
He gnawed a piece of sheep ridge bone clean like a treasure hunt, and finally sucked it into the hole in the middle of the ridge bone, and a piece of smooth and fragrant ridge marrow was sucked out.
Chew it so deliciously and swallow it, throw away the bone, and then randomly select a lucky ridge bone to continue the desperate struggle.
Shen Jiayue, who had been arguing about not eating meat in the morning and wanting to lose weight, was now holding the bones in both hands and chewing until her face was covered with grease.
But this girl didn't bother to rub it, and struggled to pick the flesh between the joints with her little finger:
"It's so delicious. I thought sheep and scorpions could only be made into spicy pot-shabu-shabu dishes. I didn't expect it to taste so delicious. It's amazing."
When Chen Meijuan saw that her daughter-in-law liked her, she smiled and said:
"When you go back during the Chinese New Year, I will buy two sheep from a farm near the scenic spot. The kind of free-range lamb that runs all over the mountains tastes very fragrant and the meat is firm. My daughter-in-law will have a good time eating it."
p>
"Wow, thank you mom, I will eat more then."
"Okay, you can eat as much as you want."
Chen Yan glanced at her cousin with contempt.
He knows how to score points in front of his elders, what a scheming guy!
Don’t think that you are the only one who knows this trick, I can too!
Chen Yan felt that facing two professors at home, her master's degree in Chinese was a little useless, so she planned to apply for a doctoral degree for further study.
Well, from a master's degree to a doctorate, my parents-in-law must be very satisfied.
Zeng Xiaoqi finished eating the lamb scorpion in the bowl, then put some mutton oil chili into the soup, pinched a pinch of coriander, and took the sesame seed cakes baked by herself in the pastry department and started dipping them into the bowl.
After chewing the bones, eat the steamed buns in mutton soup, which will be more enjoyable.
She looked around, then looked at Lin Xu and asked:
"Where's that piece of foie gras? Did Dundun eat all of it?"
"Not yet, I think it will be ready after we finish eating. Let it dry for a while, so the taste will be better."
Shen Jiayue asked:
"What if Dundun doesn't eat?"
"Then soak it in brine overnight and it will be yours to eat tomorrow morning."
Shen Jiayue: "!
”
Is there such a good thing?
No wonder my mother would say: every time she fed herself when I was a child.
"If you don't eat it, Mom will eat it!"
In the past, I always thought that I had failed to live up to my parents’ expectations, but now it seems that maybe my mother really wanted to eat some of the delicacies at that time.
After dinner, Lin Xu returned to the kitchen and found that the water in the pot was no longer hot, so he took out a bag of foie gras.
Open the bag and carefully pour out the foie gras inside.
Different from when it was put in, the color of the foie gras has turned slightly yellowish. This should be caused by the melting and solidification of the fat in the foie gras.
Place the foie gras on the eucalyptus board, cut it into slices with a knife, and place it on Dundun's eating plate.
After placing five or six slices, Lin Xu came downstairs with this plate of delicious food.
As soon as they walked out of the stairs, Dundun, who was lying on the service table playing with his tail, jumped up and stared at the plate in Lin Xu's hand.
Obviously, the little guy was surprised by the aroma on the plate.
It has eaten a lot of delicacies, including chicken liver and duck liver, but has never eaten foie gras, so when it smelled the taste, it was obviously curious and a little greedy at the same time.
Seeing Dundun licking her tongue, Shen Jiayue, who was coming with her, leaned over and said:
"Did you see it? Honey, this is foie gras. Mommy made it for you personally."
When she said this, Dundun, who was originally quite greedy, suddenly had a flash of hesitation in his eyes, which made Shen Jiayue very dissatisfied:
"Why do you react like this when you say it was me? Shouldn't you take the initiative to stick to me?"
Shu Yun on the side smiled and said:
"I'm probably doubting your cooking skills... Wow, this foie gras really looks like chocolate, and the texture is so delicate."
Shen Jiayue rubbed Dundun's head angrily:
"There are plenty of them upstairs. We'll eat them all later and won't leave any for this little guy."
Upon hearing this, Dundun came over to rub against Shen Jiayue, but her eyes were always fixed on the plate held by Lin Xu.
When the plate was placed on the table, Shen Jiayue's tail flicked fiercely, and she jumped in front of Lin Xu. She first lowered her head to smell the milky foie gras on the plate, and then licked it tentatively.
For a moment.
Soon, there was a bit of surprise in its eyes.
I looked down at the foie gras on the plate in disbelief.
Shen Jiayue on the side threatened:
"If you don't want to eat, Mommy will eat it all!"
When Dundun heard this, he quickly lowered his head, opened his small mouth, and pounced on the foie gras on the plate.
"Bah, bah, bah..."
The little guy ate so much that he was even a little bit tongue-tied.
Shen Jiayue blinked.
I originally thought that as a mother, I could get some credit from my son, but now it seems... I can’t.
Lin Xu knew what she was thinking just by looking at her expression, and said with a smile:
"Don't worry, I'll ask Lao Huang to bring some more foie gras over later so you can enjoy it."
Shen Jiayue pouted:
"What about tomorrow?"
"Not tomorrow. I'm going to make the skin dregs tomorrow. I'm also going to grill the whole pig head. Just wait. You'll definitely eat foie gras until you vomit in the next few days."
If it were other ingredients, I really wouldn’t dare to make such a guarantee.
But foie gras is different. This extremely fatty ingredient makes people eat it. It’s no joke.
It can even be said that as long as you let it go and eat it, you can hurt someone in one meal.
"Grilling the whole pig head?"
Shen Jiayue's attention was successfully diverted:
"Is it the kind of dish made from a big pig head with all the bones removed?"
Lin Xu nodded:
"Have you eaten?"
"I have eaten it. The last time I went to Yangzhou, my father made a reservation at a hotel several days in advance, but the taste was not good. It had a little strange smell and the pig hair was not very clean. Our whole family was very disappointed."
This is the reason why Huaiyang cuisine is declining day by day. It is clearly recorded in classics and has appeared in various film and television dramas and documentaries, but when eaten in reality, people leave with pleasure and return disappointed.
You can’t enjoy it even if you spend money, so don’t blame the people for criticizing you.
Just like West Lake Vinegar Fish, many people who travel to Hangzhou shake their heads when mentioning this dish, which is said to be a must-eat.
"The meat is as tender as crabs. If crabs were so unpalatable, there wouldn't be so many crab sellers in Chengyang Lake."
Lin Xu can't change everyone's impression of West Lake Vinegar Fish, but he is very confident in changing the impression of his father-in-law and his family on grilling whole pig heads.
Tomorrow happens to be Friday, so I asked my father-in-law to come over and try the dishes to see whether the ones made locally in Yangzhou are more delicious or the ones made by myself.
"Meow~~~~"
Just as I was thinking about it, I heard a loud cry.
When I lowered my head, I saw that the little guy had eaten all the foie gras on the plate, even the fat at the bottom of the plate.
Hey, do you like foie gras so much?
The little guy slapped the plate with his paw and yelled at Lin Xu again:
"Meow!
”
What are you doing in a daze? Hurry up and get some food!
Is there any reason to let a kitten eat half full?
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