"Yuanyuan, Yueyue said you are Aunt Chen!"
When she arrived at the store, Chen Yan noticed the post posted by Shen Jiayue, and then gave the title to Chen Yuanyuan.
Anyway, we have the same last name, who can prove that Yueyue is not talking about you.
Chen Yuanyuan was drinking eight-treasure porridge made in the store and said with a smile:
"I'm not an aunt, I'm a girl."
"Then...then I too, Yuanyuan, come and try the prune glutinous rice cake made by my brother-in-law. It's super delicious. Some people are afraid of us eating it and don't even dare to post it on WeChat Moments."
Shen Jiayue looked at Chen Yan, who looked embarrassed, and reminded her slowly:
"There is something delicious today."
Chen Yan immediately changed her face:
"Yueyue, it's okay for you to express my age in private, but you can't post it on WeChat Moments. If the elders see it, they'll say we're neither older nor younger."
Shen Jiayue smiled:
"Yan Bao, I still like your unruly look, can you recover?"
Chen Yuanyuan picked up a prune glutinous rice cake and asked curiously:
"Is there anything delicious? Can we catch it at noon?"
"Boss Huang is going to send some chicken fungi over later, and Xu Bao is going to make some fried chicken fungus. He said it is very delicious when paired with noodles. I haven't eaten it yet."
As soon as they hear the word "jiconong", everyone knows that this is a delicacy in southern Yunnan.
Ma Zhiqiang, who was drinking porridge not far away, asked:
"Would it be possible that after eating Fumihu, there will be villains running back and forth in front of you?"
Zhu Yong said:
"No, colic fungus is very safe. Just don't eat those miscellaneous bacteria. Some of the miscellaneous bacteria are fine if you pick them in the morning. If you pick them again in the afternoon, the dishes you make can send the whole family to the emergency room... Over there
The hospital has rich experience in rescuing food poisoning."
Diets vary from place to place, and hospitals specialize in different projects.
Hospitals throughout southern Yunnan Province are extremely good at treating food poisoning, especially fungal food poisoning.
Hospitals in the Sichuan and Chongqing regions have unique experience in anorectal diseases. In the northwest region, there are many sweets, so there are several times more dental clinics on the street than in the mainland.
While everyone was chatting, Lao Huang came upstairs carrying two bags.
"There was a car accident on the Fifth Ring Road, and the car was stuck in traffic all morning...Brother Lin, apart from leaving more than a pound of these chicken firs for my family, I brought the rest to you."
Alpinia gallinae is a long and slender fungus, milky white in color, and the price is very high when the canopy is not opened. It costs several hundred yuan per catty, and it may not be available even here.
Although the price of the canopy with the umbrella cover slightly open will be lower, it is still higher than the price of beef.
The chicken fir fungus is tender in texture and rich in umami flavor. After cooking it for a while, it becomes a delicious meal.
However, locals generally do not cook the mushrooms lightly when eating them, but cook them together with meat and other ingredients.
When making other dishes, add some meat or eggs to add color to the dish.
But adding meat and eggs to the chicken fungus is purely to add weight to the dish so that the chicken fungus will not be eaten up so quickly.
Lin Xu took the bag and took a look and found that these gallinopsis fungi had not been opened. They were complete in size and white in color. It was clear at a glance that they were of high quality.
He asked curiously:
"Isn't this cheap?"
Lao Huang said:
"It's only a thousand dollars, so it's not too expensive. If we have the chance later, let's go to southern Yunnan to eat. Only there can we eat the most delicious mushrooms. These mushrooms are not the best."<
/p>
The best mushrooms must be processed and cooked within a few hours of picking, so that the freshness and texture can be optimal.
As for these long-distance transportation, even if the current preservation technology has improved a lot, the quality of the gallinobacteria will still decline during the transportation process.
Lao Huang was stuck in traffic for a long time.
After the driver helped unload the ingredients in the store, he hurriedly drove to deliver goods to other stores.
Lin Xu came to the kitchen with the chicken fungus, preparing to make fried chicken fungus.
But before doing this, you need to clean these gallinobacteria first.
He picked up a gallinopsis fungus, first removed the cap part and threw it into clean water to soak. Then he took a knife and carefully scraped off the mud on the fungus legs.
The fungi are delicate and cannot be scrubbed, otherwise they will break.
If you want to clean the dirt on it, you can only use scraping, scraping down from the surface of the bacteria.
This is a relatively time-consuming project, but compared to the taste and value of the gallinobacteria, this trouble does not seem to be too prominent.
Lin Xu worked quickly, cleaning up all the fungi and soaking them separately from the umbrella cover.
There is some soil inside the umbrella cover, which needs to be completely soaked and washed several times to clean it all.
While he was busy, Shen Jiayue outside began to edit the video recorded yesterday.
The dish of Sai Bear Paw is great both in appearance and taste. As long as it is edited in a normal style, it will definitely become a hit.
Shen Jiayue actually cut these materials roughly last night while Lin Xu was sleeping.
But at that time I was thinking about eating fish skin and peanuts, so I decided to go through it again to avoid any mistakes in cutting in.
After checking and adjusting again, she chose to generate a video and specifically selected the format as 4k60 frames.
Not long after, the video was generated.
Shen Jiayue checked it with a local player, confirmed again that there was nothing wrong, then logged into Lin Xu's personal account and chose to upload.
Now Lin Xu is also a big up owner with millions of fans, and he already has a dedicated review editor.
After about a quarter of an hour, the video was approved and appeared in the update list.
The title of this video is very attractive:
"Young man, how can you eat protected animals? This is illegal!"
The words of Tsai Woo-Ping are used here. Not only are they used in the title, but Tsai Woo-Ping's voice is also edited intact during the presentation.
Only in this way can we deepen the impact on the audience and make the video more appealing.
"Here I go, the video has been updated!"
"Boss Lin doesn't follow martial ethics, but he updated it early in the morning. Isn't this bullying me for not having breakfast?"
“I just finished eating the fried buns with spicy soup and I said I’m not afraid.”
This chapter is not over yet, please click on the next page to continue reading!
"Me too, the mutton soup is so delicious, it's invincible when soaked in big pancakes."
"Can you eat breakfast with ease?"
"I'm queuing up to buy Ziqiang Shengjian. I'm going to buy a few more to show my respect for the electronic mustard."
"Me too, I have been eating Boss Lin's videos. This is not only my electronic mustard, it also hides my yearning and desire for future life."
“I have my own career, a loving wife, sensible pets, a father-in-law who likes to throw money at others, and an ordinary family with only tens of thousands of assets... Such a life,
This is indeed my dream life."
"..."
As soon as the video was released, netizens started chatting enthusiastically.
While everyone was posting comments and comments, they couldn't wait to click on the video and began to enjoy this high-end Northeastern dish that had been announced in advance - Xiongzhao.
Before watching the video, everyone had some impression of the dish Xiongzhao, but not much.
I originally thought it was made of winter melon, but as soon as Lin Xu started introducing the ingredients, netizens discovered that this was not the self-deceiving bear paw match they remembered.
The palm-sized dried abalone, the large sea cucumber that can’t be grasped, and other ingredients are all top-notch.
From this point of view, everyone knows that this meal will not be cheap.
The video continued to play, and everyone finally saw the bear paw mold carved by Lin Xu himself.
"My God, this carving skill is even more professional than professional."
"I watched a clip before and thought Boss Lin was just an apprentice, but I didn't expect his level to be so high."
"Is this the strength of the crossover king? I love it!"
"Just go for this wood wither, like, collect, and follow. Everyone, remember the three consecutive rounds to see when we can force Boss Lin to use full power."
Shen Jiayue looked at these comments with a smile and felt that the number of views of this video should set a new record.
In the kitchen, Lin Xu washed the soaked chicken fir fungus several times, fished it out and controlled the water.
Then he took the canopy of the canopy and tore it into strips. He also tore the stem of the canopy into strips. After tearing it, he twisted it off in the middle according to the length of the canopy.
When cooking chicken fir fungus in oil, you need to tear the fungus completely apart, so that the fresh aroma of the fungus can completely penetrate into the oil.
"Che, put ten pounds of rapeseed oil on the stove, bring it to a boil, and boil away the smell of the rapeseed oil."
Rapeseed oil is needed to cook chicken fungus, which is a custom in southern Yunnan.
When using rapeseed oil, it needs to be boiled in advance to boil out the strange smell inside, so that the aroma of the oil can be stimulated.
This kind of cooked rapeseed oil is also called cooked oil.
If you put the fungus directly into the pot without boiling it, the cooked chicken fungus will be full of the strange smell of rapeseed oil, and you will not be able to taste the unique fragrance of the fungus.
After hearing Lin Xu's instructions, Che Zi hurriedly prepared to go.
Set up a frying pan and pour ten pounds of rapeseed oil into the pan.
When the oil temperature rose, he looked at Lin Xu and asked:
"Boss, I use ten pounds of oil at a time, isn't that a lot?"
"The longer you cook it, the longer it will take to eat. Moreover, if it is sealed with oil, the gallinopsis will not go bad easily."
By the time Lin Xu had torn up all the gallinobacteria, the rapeseed oil in the pot had boiled away the odor.
You can't put the fungus into the pot at this time, because the oil temperature is too high. As soon as the fungus is put in, the fungus on the surface will be fried and dehydrated, and the fresh fragrance inside will not penetrate, while the fresh fragrance on the surface will be fried.
It will escape with the oil fumes.
The best way is to wait for the oil temperature to drop and simmer over low heat so that the chicken fungus can be thoroughly fried and the fresh aroma will not dissipate but will remain in the oil.
While the oil was cooling down, Lin Xu prepared some Dahongpao peppercorns and dried chili pepper segments.
Although Youji Fong is a delicacy in southern Yunnan, there are no standards for how to make it. If you want it to be spicy, add some Sichuan peppercorns; if you want it to be braised, add some star anise and cinnamon. These auxiliary ingredients and ingredients can be added or removed freely, and there is no strict requirement.
regulations.
After he was ready, the oil was still very hot, so he went outside the kitchen, intending to drink some water and take a rest.
"Hahaha, Xu Bao, the comments from netizens made me laugh to death!"
Seeing Lin Xu coming out, Shen Jiayue immediately came over:
"The video is very popular, and everyone is very enthusiastic, but many people have left messages saying that they recommend checking out Boss Lin, it doesn't look like it is the first time to make bear paws... Many people also asked the Aite Animal Protection Association, which made me happy to watch.
”
Lin Xu knew this was a joke and didn't care.
Shen Jiayue looked at the rising number of views and asked curiously:
"Xubao, what are we filming next? The fans' emotions have been aroused, and they can't afford ordinary dishes."
"Don't worry, not many people have seen it."
Lin Xu took a sip of tea and planned to cook Zhang Xueliang's favorite dish next time - carp with jade belt. It is said that this was once a must-order dish for the young marshal at every banquet.
However, it’s hard to say whether to make it or not, because although there are not many options for high-end Northeastern cuisine, there are still quite a few.
What to do depends on the fans' reaction.
If someone has guessed or is even determined to make carp with jade belt, then change it to avoid being criticized for plagiarizing fans’ ideas.
After drinking a cup of tea, Lin Xu returned to the kitchen.
At this time, the temperature of the oil in the pot had dropped. Lin Xu tested the oil temperature, and then grabbed some chicken fungi and threw some into the pot.
When you first start frying, don't put it all in, otherwise the fat in the pot will come out. You have to add it in little by little. After all is added, turn on the heat and simmer slowly.
All spice oils, whether scallion oil, chicken oil, cooking oil or chicken fir, need to be kept on low heat throughout. The lower the fire, the longer the cooking time, and the better the effect.
If it takes half an hour to cook, then the fried chicken fir will definitely not be that good.
Put all the fungus into the pot and stir it a few times with a spoon until the fungus and oil are completely mixed together.
Then turn on the stove and simmer over low heat.
At first, it felt like all the fat in the pot had been absorbed by the chicken fir. I couldn’t see the golden fat of the rapeseed oil, but it felt like it was watery.
This is normal, because gallinobacteria contain a lot of water and have just been soaked and cleaned.
So as soon as you put it into the warm oil pan, the moisture on the surface will appear.
Don't be anxious at this time, just simmer it slowly. Just like making fried chicken and boiling lard, keep simmering and stirring. When the fat in the pot becomes more and very clear again, it means the heat is up.
p>
If the fat is not clear, continue to cook patiently.
Soon, as the temperature of the oil in the pot rose again, the unique aroma of the chicken fungus wafted out of the pot.
Several people in the kitchen were fascinated by the smell.
In the past, I only heard about how delicious the chicken coriander mushrooms are, but now I smell the aroma of boiled chicken coriander mushrooms, and I realize that this delicacy is really well-deserved. The rich aroma makes people want to take a sip of oil from the pot to try it.
Lin Xu used a spoon to stir the pot, then put the dried Sichuan peppercorns in, covered the pot, and continued to simmer over low heat.
This process is very slow and takes at least two hours to heal.
Wei Qian looked at it for a while and said:
"It seems that not only can I not eat hot tofu in a hurry, but I can't eat fried chicken and fir... Can this thing be made in time for lunch?"
Lin Xu looked up at the electronic clock hanging on the wall and said:
"It's almost ok. Let's inform the pastry department that we will have noodles for lunch today. Such a good fried chicken fir, I have to try it with the noodles to see how delicious it is."
When Wei Qian heard this, he immediately made arrangements.
At ten o'clock in the morning, Lin Xu opened the lid of the pot and found that the chicken fir inside had shrunk a lot, and its color had changed from white to brown.
Use a spoon to stir the pot twice, and you can clearly feel that the chicken fir has become lighter and lighter.
As for the fat in the pot, it has become much clearer now.
Lin Xu poured a tablespoon of salt into the pot and continued to cook, allowing the salty taste of the salt to completely penetrate into the fat and gallinobacteria.
This not only makes the taste better, but also makes the umami taste more intense...salt has always had a very good effect of improving freshness, which is something that no other seasoning has.
While he was busy, Lao Huang came to the store again.
"Brother Lin, I was just doing some sorting in the warehouse and found some milk pancakes. What do you think is a better way to eat them? Can you make a dish for the weekend?"
Milk cake?
Lin Xu opened the bag he was carrying and found that it contained pieces of milk tofu.
This is made by boiling milk or goat's milk, adding sour substances to coagulate the protein, and then extruding it according to the principle of making tofu.
In southern Yunnan, it is called milk cake, while in Mongolia, this dairy product is called milk tofu.
It is said that Mongolian armies were stationed in southern Yunnan in the past, which led local people to form Mongolian food customs thousands of kilometers away.
Especially the milk cake, which is exactly the same as Mongolian milk tofu.
Lin Xu said after reading:
"There are many ways to eat milk pancakes. For example, the most classic one is steaming it with slices of ham. It is said to be a famous dish in southern Yunnan. Brother, have you ever tried it?"
Lao Huang said:
"I've seen it before, but I thought it smelled like milk, so I haven't eaten it. My wife likes it very much. She said it's called fire pickled vegetables... I've given you these milk cakes. You can make arrangements for me, Brother Lin."
Okay, I just gave you a bag of gallinobacteria in the morning, and now I gave you a bag of milk tofu.
I spent a lot of money just to treat you.
Lin Xu didn't refuse, he handed it to the car guy beside him:
"Put it in the cold storage first. I'll make a dish to try this afternoon."
Lao Huang didn't leave even after delivering the milk cakes. He sat down on the booth and asked with a smile:
"What's for lunch today? Brother, I'm going to eat at your place."
"Noodles with fried chicken and cilantro."
"This is good, give me a big bowl at noon."
Lin Xu asked curiously:
"You won't lose weight?"
"You can't keep losing weight, you have to enjoy the fun of life, and our family only eats this kind of fungus a few times a year, so we can't miss it."
The two chatted for a while, and Lin Xu returned to the kitchen.
At this moment, the chicken fir fungi in the pot are darker in color and smaller in size. When stirring with a spoon, you can even hear the dry sound of the chicken fir fungi colliding and rubbing against each other.
This means that the water in the colic fungus has basically boiled out and it is ready to be cooked.
He poured out all the chicken fungi and fat in the pot, almost half of the pot was filled, and when he poured it out, he could clearly smell the rich and fresh aroma inside.
The taste was very tantalizing, especially before lunch, which made Lin Xu a little greedy.
When he saw Niu Chuang chatting with Ma Zhiqiang, he asked curiously:
"Have you started rolling out the noodles?"
"Master Ji said to wait a little longer, because he was afraid it would be too early and he wouldn't be able to catch up."
Lin Xu waved his hand:
"Hurry up and get it. I'll have to eat a big bowl of it later. The delicious taste of this mushroom will make people laugh."
Niu Chuang heard this and said:
"Okay, I'll go back and roll out the noodles now... roll out more to avoid not having enough!"
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This chapter has 5,000 words. Please vote for me, brothers!
This chapter has been completed!