Chapter 540 Dad, is this the "seafood" you bought? Say goodbye to the old year and welcome the New Year's Eve dinner! [Please subscribe]
For Chinese people, New Year’s Eve dinner is the most important meal of the year.
Not only is it to bid farewell to the old and welcome the new, it is also to reward the whole family for their hard work at the end of the year, and to give good expectations and wishes for the coming year.
In the restaurant, Chen Meijuan is skillfully rolling out dumplings with several old ladies.
There are many people eating today, and there are several kinds of dumpling fillings, including beef and green onions, fennel and pork, three fresh shrimps, leeks and mutton, and zucchini and eggs, which symbolize five blessings.
Mrs. Lin said:
"To fill the gap tonight, you can eat as much as you can."
Filling the poverty pit is a saying in the past. It is said that the poor people are in the "poverty pit" and have an opportunity to fill the pit with food at the end of each year.
Once it is filled, you will no longer suffer poverty in the coming year.
Life will also become richer and better.
This is actually a beautiful expectation, and it also gives the whole family a reason to have a big New Year meal.
However, it has a beautiful meaning and gives people hope, so the elderly have passed this saying down from generation to generation.
Shen Jiayue, who originally wanted to join hands but was ruthlessly stopped by Han Shuzhen, said:
"Then I have to eat more, not only to fill the pit, but also to pop up and pile it up into a small mountain."
Chen Meijuan was afraid that her daughter-in-law would overeat, so she quickly said:
"No, no, no, even if there is a hole in our family, we don't need you to fill it. Just eat enough. Don't force it. It will damage your body."
These words reminded Han Shuzhen of her experience on duty in the hospital during the Spring Festival a few years ago. On New Year's Eve, patients were admitted to the emergency department one after another for overeating, vomiting, acute pancreatitis, and even gastric perforation.
Come to the rescue.
Most of these people overeat, eat forcefully, and eventually go to the hospital for gastric lavage.
What's more, even surgery is needed to barely save a life.
Therefore, there are risks in filling pits, and you should be careful about your diet.
Aunt Qi Xiang sesame rolled out the dumpling wrappers sharply and said with a smile:
"We northerners eat dumplings during New Year's Eve. I wonder what southerners eat on New Year's Eve. Do they still eat rice?"
Shen Jiayue was currently chatting about New Year's Eve dinner with netizens in the group. When she heard this, she smiled and said:
"Auntie, there are many places in the south. Some places drink mutton soup, and some places eat glutinous rice balls and glutinous rice cakes. The customs are different in different places. Only we northerners make dumplings and smash them all the time, which has become a joke on the Internet."
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Chen Meijuan smiled:
"A person is nourished by the soil and water. I think the dumplings are very delicious and I will never get tired of eating them."
While they were chatting, Shen Guofu drove Lin Xu's Maxari slowly into the yard.
He went to buy seafood in the morning, and only bought some prawns, eels, swimming crabs and other seafood. The high-end grouper and the like were sold out, but the store owner said there would be another batch in the afternoon, so Shen Guofu drove there again. By the way, you can get over the addiction to driving again.
The strong push-back feeling brought by 720 horsepower, coupled with the carbon fiber body, made Lao Shen full of interest in Maisari's car.
He has decided to order two when he returns to the capital. Then he will choose carefully and try to add something more personalized.
Opening the trunk, he walked into the kitchen carrying two large bags of newly purchased ingredients:
"It was really worth it. I bought two groupers and some large prawns. The price is higher than those in Beijing. There are also some shrimps, blood clams, oysters and so on."
Shrimp monster is what southerners call hermit crabs.
Lin Xu is currently sorting out the dishes that need to be steamed with brothers Chen Meiliang and Chen Meili.
There are savory dishes such as braised pork, crispy pork, crispy pork ribs, crispy chicken nuggets, crispy beef, vermicelli balls, sweet potato balls, cabbage rolls, etc., as well as sweet dishes such as pear bird's nest and orange steamed eggs.
The so-called snow pear bird's nest is to hollow out the middle of the snow pear, then put the bird's nest that has been soaked and picked out the feathers, and steamed with pure water and rock sugar. It is a combined version of rock sugar snow pear and rock sugar bird's nest.
Because it looks good and tastes good, everyone has one portion today.
Lin Xu and his two uncles had been busy in the kitchen for most of the day just now, playing with snow pears.
Lin Xu placed all the pears on the steaming tray, turned his face, and then realized that Shen Guofu was actually carrying a furry thing, which looked like a cow's head, but was longer than the hair on the cow's head.
He asked curiously:
"Dad, is this also seafood?"
"Oh, this is not seafood. I was walking around the area and saw a hump on sale in a butcher shop. This thing is quite rare. It only cost a few hundred yuan, so I bought it for everyone to try. ."
Hump?
When they heard this name, even brothers Chen Meide and Chen Meiliang turned their faces.
In the past, I always heard cross talk reports about steamed camel hump and steamed bear paws in the name of the dish, but I have never seen it in real life.
Chen Meide asked curiously:
"Didn't you say that all the water stored in the hump is water? When you open this thing, will it look like a puddle of water like a broken watermelon?"
Shen Guofu put the bag on the workbench and said:
"Originally I thought this thing was a puddle of water, but when I looked at it I realized it was a big ball of fat, just like foie gras. However, the person selling the hump said that this thing looked full of fat, but inside it was all fat. It’s fascia, which is a little different from foie gras.”
This hump looked like a giant taro wrapped in a felt hat. Lin Xu took it and said:
"Now that I have bought the ingredients, I will add two more dishes tonight."
He took out the hump and looked at it. The incision did look like a big ball of grease.
When I got closer and smelled it, there was actually a milky smell.
Chen Meide smiled and said:
"This thing looks amazing. Will it be oily and greasy when made?"
Lin Xu shook his head:
"If it's all fascia, it shouldn't be greasy. I'll peel off the hump inside and soak it to remove the odor."
As he spoke, he exchanged the practice of humping.
Not to mention, there is indeed a dish called steamed camel hump, and it is said that it is as famous as steamed bear paw.
In this case, let’s make this dish during the Chinese New Year.
Lin Xu took a kitchen knife and carefully picked off the fur on the surface of the hump, peeling out the white hump inside.
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Logically speaking, this step should soak the camel hump in water for 24 hours, change the water several times during this period, thoroughly soak the hump, then remove the hair from the camel hump, and then cook it with the skin.
But New Year's Eve was coming soon, and Lin Xu couldn't wait that long, so he used this simple and crude method.
The hump with its skin removed really looks like a huge ball of fat, and it also exudes a strong milky fragrance, giving people a very greasy feeling.
Lin Xu put it into the water with the intention of soaking it, but after putting it in, it kept floating.
Apparently, the fat content is too high, so these humps cannot be soaked, and even if they are put into water, they will float.
"Isn't this thing impossible to soak?"
"It's all oil, and if you soak it, it's all in vain."
“It looks pretty clean, but I don’t know what it will taste like when it’s done.”
Lin Xu washed off the camel hair and dirt on the surface, took it out and put it in a basket, planning to play with the ingredients after finishing his work.
There are many dishes that can be made from camel hump. It can be strung up like mutton skewers and grilled over charcoal fire. It can also be cut into thin strips and stir-fried with chili peppers.
In addition, it can also be made into stir-fried, boiled, fried, steamed, abalone juice, dry-fried and other types of dishes.
The deliciousness of the camel hump does not lie in the fat, but in the mesh-like fascia inside, which gives the hump its unique taste.
Coupled with the aroma brought by the fat, when the hump is eaten into the mouth, it not only has the plump and greasy feeling of eating big fat meat, but also has the chewy and chewy feeling of eating beef tendon.
All in all, it’s delicious.
Since ancient times, countless foodies have been impressed by this ingredient and created one delicious dish after another.
Lin Xu didn't make the hump, but started making other dishes first.
The steamed dishes are arranged for stews and roasted dishes. In addition, casseroles, baked dishes and griddle dishes also need to be prepared.
As for the dry-fried and fried dishes, put them at the end to avoid being unable to eat them if they are cold when the meal is served.
After finishing these tasks, he placed the hump on the chopping board and began to modify the knife.
This thing looks like a ball of fat, but when you cut it, you will find that it is very difficult to cut. The fascial tissue inside is soft and tough.
Lin Xu replaced the chopping knife in his hand with a thinner and sharper slicing knife.
First cut the camel hump into thick slices, then cut it into half-centimeter-thick slices with a diagonal knife, cut it and place it on a plate, pour some stock on it, and put it in a steamer to start steaming.
The reason why I don't put it in the steaming cabinet is because I am worried that it will mix with the food in the steaming cabinet.
After steaming the camel hump, he cut off a piece from the large hump and cut it into thin slices the size of potato shreds with a knife, intending to stir-fry.
Cut another piece, cut it all into thicker slices, and skewer it with barbecue skewers. Then grill it over a charcoal fire to get out the fat and sprinkle it with barbecue ingredients. A delicious grilled camel hump meat is completed.
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Then, Lin Xu cut some thin slices to prepare for dry frying.
Shen Jiayue, who was busy and had nothing to do, wandered into the kitchen. She originally wanted to come and have some food and drink. When she saw Lin Xu cutting up a group of white and greasy things, she asked curiously:
"What is this? Taro?"
Shen Guofu said proudly:
"Hump, my dear, I will try it later. Xiaoxu said it tastes great. If it tastes good, I can sell new ones in the store in Beijing so that people who have never eaten Hump can try it."
Hump?
Shen Jiayue looked at the ball of meat and asked curiously:
"Didn't the book say that the hump is full of water? Why is it so greasy?"
Lin Xu said:
"It's not water, it's fat. It's just like people. When they get fat, they store some subcutaneous fat for emergency use. In case of physical condition or hunger disaster, it's time for fat to come into play."
Shen Jiayue finally understood and said with a smile:
"I know this. Just like my dad, the fat is stored in his belly."
Shen Guofu: "..."
Girl, you don’t have to give examples.
Just as he was talking, the firework delivery car arrived.
After a large box of goods entered the gate of the scenic spot, Shen Guofu drove the scenic spot commuter car and took it directly to the reservoir.
When you open the car door, there are fireworks of all sizes inside.
The big one is about the same as a washing machine box, and the small one is comparable to an old-fashioned TV set.
Since Lao Shen bought a lot, these people also helped to fiddle with it and connected it with disposable single-link switches, so that when it is placed at night, the switch can be turned on to watch from a distance to avoid dangerous situations.
Their enthusiasm made Shen Guofu very happy, and he was so excited that he sent everyone a New Year's red envelope.
Then I carefully asked about the specific operations, and also asked about the remedial measures in case of emergency, etc.
After he understood this, he sent the group of people away.
"For those of you who are celebrating the New Year, I won't let you eat here. Be careful on the road."
Shen Guofu threw a cigarette into the cab and waved goodbye to the group of people.
After the car left, he said to Chen Shaokang and others:
"You can't go to the reservoir to touch those fireworks now. If you're not careful, people may die. When it gets dark after dinner, it's not too late to watch them together."
"Okay Uncle Shen."
Shen Guofu pointed in the direction of the door:
"Go, lock the door, so that no one comes over and sets off those fireworks while we are eating. It is still our responsibility if something goes wrong."
When Chen Shaokang heard this, he immediately drove the commuter car with Lin Bin to the gate and locked it.
In the restaurant, Chen Meijuan and several old ladies made all the dumplings they would eat in the next few days, then brought them to the kitchen and froze them one by one.
After freezing the dumplings, she asked curiously:
"How long until dinner?"
"Come on, the hot dishes will be served when they are ready."
It's already past four o'clock in the afternoon, and the sound of firecrackers in the distant village has already sounded.
Chen Meijuan said:
"But hurry up. If you rush behind others, you won't be able to grab the blessing."
Lin Xu smiled:
"Why have you become so superstitious?"
"This is not superstition, this is a traditional custom, just like foreigners hanging stockings at Christmas. Even though they know there is no Santa Claus, those people still keep busy, isn't it also a traditional custom?"
When she said this, it was Lin Xu's turn to be speechless.
Well, next time whoever attacks traditional culture like this, use these to fight back.
Not long after, one cold dish after another was brought to the restaurant.
Now there is a large round table in the restaurant that the whole family can sit around. There is also an electric turntable on the table, which saves everyone the trouble of turning the table.
There is a red-hot charcoal stove in the house, and the smoke is exhausted outside through the pipes. It is more than 20 degrees in the house, which is warm and comfortable, very suitable for eating.
Lin Xu came out of the kitchen carrying several steamed dishes on a tray, looked up at the sky, and said curiously:
"Why is it so gloomy all of a sudden? Is it going to snow?"
Mrs. Lin heard this and said:
"It snows well. A heavy snowfall on New Year's Eve means good weather in the coming year."
It’s definitely a beautiful thing to encounter a heavy snowfall during the Chinese New Year.
Imagine sitting in a warm room later, eating New Year's Eve dinner, drinking wine, and occasionally turning your face to look at the falling snow outside the window. How pleasant it will be.
Lin Hongjun, who was helping to serve the dishes, smiled and said:
"When I think of having New Year's Eve dinner under snowflakes, I can't help but want to have a drink."
Auntie Bian Su gave him a blank look:
"You haven't had a drink at noon. Looking at how greedy you are, can't you set a good example for Xiao Bin?"
Lin Bin said:
"No, no, no, I have already regarded my cousin as a role model. My dad can drink if he wants. There is no need to use me as a shield."
Lin Bin has just entered the third year of high school and has a lot of homework, so he doesn't see him usually.
His words made Bian Suqing couldn't help but feel happy:
"If you use your cousin as an example, then you have to get admitted to the Central University of Finance and Economics. Son, do you have confidence in yourself?"
"I have confidence in myself, but I don't have confidence in the score line of the Central Plains. Every year I squeeze into the single-plank bridge, I may not be able to squeeze out others."
In the kitchen, Lin Xu brought out the steamed camel hump, poured out the steamed soup, simmered it with abalone juice in the pot, then poured some scallion oil on it, and then poured the soup onto the hump again.
Up.
One steamed camel hump is ready.
After handing it over to Shen Jiayue to take away, Lin Xuchong asked Chen Shaokang at the door:
"Is the charcoal stove ready?"
"Okay, okay, everything is burning. When will my cousin start baking?"
Lin Xu grabbed a handful of dressed camel hump slices and came outside, set up the grill, put the hump on it, and started grilling.
As soon as I put it on, a scent of milk mixed with animal fat wafted out.
The hump meat on the iron pick began to curl and shrink, and the surface also became shiny.
Not long after, when the white camel hump meat turned slightly brown, Lin Xu grabbed the barbecue ingredients and sprinkled it on. The spicy taste and the aroma of cumin powder made the meat aroma of the hump even richer.
Then put it on the charcoal fire and roast it for a while, and this delicious dish is completed.
Lin Xu was worried that it would be inconvenient to take the iron picks around, so he returned to the kitchen and put all the meat on the iron picks on a plate lined with lettuce leaves.
Shen Jiayue came in at this moment, picked up a bunch and handed it over:
"Try it, roasted camel hump meat."
Shen Jiayue took it in her hand, pulled off a piece of hump meat with her teeth, tasted it, and praised:
"Wow, this meat is so fragrant. It's fragrant and delicious. It's also very chewy. It's crunchy when chewed. It's a bit like beef breast fat, but the texture is better than that. It also has a milky aroma... It's so delicious. Wait.
I’ll take a few more slices later.”
Lin Xu said:
"Less than one-third of the hump used today, there is more than half left. If you like it, we can make it later."
Unlike other ingredients that need to be peeled and boned, the skin of the camel hump is peeled off and it becomes a solid piece, with a very high yield. Relatively speaking, this thing has a good value for money.
After saying that, Lin Xu covered the marinated camel hump slices with whole egg batter, put them into the oil pan and fried them one by one.
After frying, put it on a plate, and then add salt, pepper and spicy dry ingredients for dipping. This dry-fried camel hump slice is now complete.
Finally, Lin Xu used the method of stir-frying shredded pork with chili pepper to stir-fry the camel hump shredded pork, and then made all the other dishes. Today's New Year's Eve dinner is completed.
There are many kinds of dishes, almost forty dishes.
However, in order to prevent eating leftovers in the next few days, Lin Xu deliberately reduced the quantity. For example, steaming vegetables is basically done with one chopstick per person.
Small portions and more varieties can enrich everyone's dietary structure and avoid eating only one or two items, resulting in nutritional imbalance.
Seeing that the food was ready, Mrs. Lin said to Lin Xu:
"Grandson, go and light the firecrackers in the yard. Children must set off a firecracker before eating on New Year's Eve to gain good fortune."
After saying that, she held Dundun in her arms and asked:
"Good boy, today is the Chinese New Year. What do you want to eat? Grandma will pick it up for you."
Dundun looked at the dishes on the table and pointed at the hump.
Shen Jiayue immediately picked up a small plate and put it aside:
"Here, it's ready for you. The steamed camel hump meat is not seasoned. How about you try it? If it tastes good, I'll cook it for you tomorrow."
She originally thought that Dundun would dislike the greasy food, but she didn't expect that this guy immediately broke away from his arms, lowered his head to smell it, showed an intoxicated expression, and then lowered his head to eat.
These fascia are difficult to bite off, so Lin Xu cut them in advance.
The little guy ate happily, his tail wagging slightly, which made several elderly people feel happy.
Soon, the sound of firecrackers sounded outside.
After entering the room, Lin Xu took off his down jacket and sat next to Shen Jiayue wearing a sweater.
Lin Hongqi had already filled the glass with wine. He held the glass and said:
"Come on, come on, New Year's Eve, one of us will go first, Happy New Year!"
Everyone put down their chopsticks, the drinkers picked up their glasses, and the non-drinkers picked up their drinks, and said together:
"Happy New Year!"
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