Chapter 769 Today’s meal: crab roe crystal vermicelli and braised duck with yuba! Make roast meat! [Please subscribe]
"Abalone must be simmered, shark's fin must be steamed, pigeon eggs must be boiled..."
In the small kitchen, Lin Xu was busy talking about the preparation methods of ingredients. Many of these ingredients are very rare, such as abalone and sea cucumber, which are top-notch in size, and shark fins and fish maw are also very rare.
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For this meal, Lin Xu had already taken out the ingredients from the bottom of the box.
Shen Jiayue watched Lin Xu's operation from the side and said with some regret:
"I knew I would have filmed it. If it were to be filmed, the video effect would definitely be explosive."
Lin Xu didn’t take it seriously:
"Next time, let's do it together next time."
"Really? Hahahaha, that's great. I just want to feel the joy of being a Buddha jumping over the wall. When I make the Buddha jumping over the wall, let's see who dares to say that I can't cook!"
Lin Xu finished the work at hand, picked up the tea oil duck he brought and said:
"Let's start filming the tea oil duck. After you finish filming, you can edit it and upload it to the Internet, so that netizens won't have to wait too impatiently."
"Okay, okay!"
Soon, the two of them were ready. Lin Xu put the tea oil duck on the plate and showed it to the camera:
"After one hundred and twenty days of marinating, the tea oil duck is finally ready. After such a long period of marinating, the tea oil has completely infiltrated into the duck meat. Next, let's steam it to see how the duck tastes.
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He brought a small chopping board, put the tea oil duck on it, cut it into pieces, then reassembled it into the shape of a duck, put it into the steamer, and started steaming.
"The camellia oil duck has been marinated before being made, and there are spices in the camellia oil, so you don't need to add anything in this step. Just steam it in the pot. The method is the same as air-dried chicken, soy sauce duck and other delicacies. It is very simple."
Lin Xu introduced the recipe. It was almost noon, so he wandered to the big kitchen to check the preparations for lunch.
Shen Jiayue took the camera to the stove and began to record the flames and the steaming pot. These materials can be cut into a film and used as an empty mirror, which is very convenient.
"What's for lunch today? Roast duck?"
Last night, there were some roast ducks that were not perfectly roasted. Ning Xiaoli sent them to the big kitchen to make a staff meal. At this moment, Ma Zhiqiang was cutting the duck into pieces.
He answered while busy:
"Master Zhu plans to make braised duck with yuba, and he also said that this greasy duck is best suited to be braised with oil-absorbing ingredients such as yuba."
It seems that Zhu Yong has been thinking about food a lot in the past two weeks in Ginkgo Garden, so let’s try the braised duck with bean curd stick together today.
Lin Xu asked:
"Are there any other dishes?"
"Master Qin plans to make crab powder crystal vermicelli and take out a dish of raw meatballs that is a combination of soup and vegetable. He has already started preparing it now."
Hey, these two dishes and one soup for lunch today are really good, nutritious, and enough to go with the meal.
In front of the stove, Qin Wei took out the soaked crystal vermicelli, chopped it slightly, prepared some minced ginger and garlic, and took out a bottle of canned crab roe from the cupboard.
Everything is ready, start cooking.
Add lard to the pot, heat it up over high heat, add minced ginger and garlic and fry until fragrant, then pour a whole bottle of canned crab roe into it, and stir-fry again with lard.
Canned crab roe is cooked and contains a lot of fat, but because it is canned, the aroma is not strong, so you need to fry some crab roe first with lard and minced ginger and garlic.
Fry until fragrant and fry out the oil from the crab roe.
Wait until the crab roe is fragrant, pour the prepared crystal powder in, stir-fry first, so that the crab roe and oil are wrapped on the crystal powder, then add a little rice wine along the side of the pot, and then add water, light soy sauce, salt, sugar and other condiments.
Simmer over low heat, and the crystal vermicelli quickly absorbs the soup in the pot, stained with the unique golden color of crab roe, and looks particularly appetizing.
After the vermicelli was simmered through, Qin Wei poured some crab oil cooked in crab shells, sprinkled with chopped chives, and took it out of the pot.
At this time, the raw meatballs are almost ready. Grab some washed pea tips and put them in. The pink meatballs are paired with the green pea tips, giving people a fresh feeling.
While he was busy, Zhu Yong also started to take action.
The yuba has been soaked until soft, and it is fried before soaking to make the yuba stronger.
Roast duck is full of fat. After cooking, the duck fat seeps out and is absorbed by the yuba in the pot. Not to mention eating it, the smell alone makes people greedy.
Two dishes and one soup are ready and ready to eat.
The portions of the dishes are relatively large, and they are all served in pots. Everyone is free to take as many meals as they want, and add more if there is not enough.
Lin Xu filled two bowls of rice, crystal powder, roast duck and meatball soup, and set them on the dining table, waiting for Shen Jiayue to come over and the young couple started eating.
"Wow, this bean curd stick is delicious and fragrant."
The yuba braised in duck fat naturally tastes good. It tastes fragrant and delicious, especially when paired with rice.
Especially when Zhu Yong made it, he put some Chaotian pepper in it according to the habit of Hubei people, so that the yuba is not only delicious but also full of spicy flavor.
Eating a mouthful of yuba and a mouthful of rice is a real pleasure.
In addition to yuba, the crystal powder covered with crab roe is also very delicious with rice. Shen Jiayue couldn't stop eating:
"The staff meals in the store are becoming more and more classic. Just these few dishes today, I won't have to change them for a big meal."
Let’s not talk about the braised duck with bean curd sticks. The taste is super delicious. You need to eat two bowls of rice for this dish alone, and the crystal powder and raw meatballs are also very delicious.
Especially the meatball soup. When making it, bone broth is added, and a large spoonful is mixed into the rice, which becomes Shen Jiayue's favorite soup rice.
Lin Xu picked up a piece of duck wing root and put it into Shen Jiayue's bowl:
"Eat slowly. There is still tea oil duck in the pot. Are you going to stop eating later?"
"Yes, there is also tea oil duck...ahhhhhhhh there are so many delicious things, how should I eat them?"
When she just recorded the empty footage, she was planning to record the food tasting herself later. But if she is full now, will she still feel the same when recording the food trial?
Alas, God has indeed given me such a perfect husband, so why doesn’t he allow me to eat more?
After Shen Jiayue finished complaining, she continued to eat the rice and vegetables in the bowl.
Lin Xu thought for a while and said:
"Why don't we let cousin Wenshan come for today's tasting? His fan base hasn't increased much recently, and it's still around two or three hundred thousand. It just so happens that there's a preview today, so let him get some traffic."
People often come to the store to gain popularity and fame. Instead of doing this, it is better to take the initiative to let your own people do the same.
Although Cousin Wenshan does not expect to make money online, having more fans can attract traffic to his dental clinic, and at the same time, he can better promote the concept of dental care and health, which is quite necessary.
Shen Jiayue took a bite of rice:
"Okay, then let cousin Wenshan come and try it. I won't take advantage of the popularity."
Lin Xu picked up a chopstick and put the yuba into his mouth, took a mouthful of rice, and then sent a message to cousin Wenshan, asking him to come to the store to take a picture of the tea oil duck and try it.
Shi Wenshan had just cleaned a customer's teeth and was thinking about what to eat for lunch. When he saw the news, he immediately said hello to his assistant and drove straight to Yingchun Street.
By the time we arrived at the store, lunch was almost over.
Smelling the unique aroma of crab roe, his eyes were full of envy. Although it was quite profitable to open a dental clinic now, the three meals were very unbalanced and he had to use every opportunity to deal with a few bites.
As for Lin Kee’s staff meal, they actually started eating crab roe. I’m really craving for it.
He stuffed his car keys into his pocket and was just about to serve a large bowl of rice to enjoy himself when Shen Jiayue came over:
"Brother, I know you are in a hurry, but I advise you not to be in a hurry... Come on, come on, the tea oil duck will be out of the pot soon. You have to be ready to taste it and eat after taking the photo."
Shi Wenshan looked at the braised duck with crab roe crystal vermicelli and yuba, and couldn't help but swallowed:
"I'm so hungry right now..."
"What I want is the feeling of hunger. Hurry up, the filming will start soon. Get ready first, don't get stuck and forget your words later."
Shi Wenshan had no choice but to follow him to the small kitchen.
Walking in, Shen Jiayue and Lin Xu first took pictures of the steamed tea oil duck being taken out of the pan.
"Well, the scent of tea oil is very strong. If you have the conditions, you can try it at home. If you find it troublesome to marinate, you can cut the duck into pieces and marinate it, then pour it with tea oil and steam it in a pot. It tastes good too."
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After briefly talking about the dishes, Shen Jiayue took another close-up, and then it was time for Shi Wenshan to take the stage.
When he first came in, he was still thinking about the rice and vegetables outside, but now he smelled the strong aroma of tea oil in the small kitchen and was immediately attracted.
"Brother, come on, give it your best performance."
Lin Xu placed the plate in front of the workbench and put a pair of chopsticks on it. When Shen Jiayue set up the fixed camera position, Shi Wenshan also sat in front of the camera.
He sniffed and said:
"Oh my god, I originally thought that Lin Ji's roast duck was the best, but I didn't expect that the fragrance of this tea oil duck is not inferior to that of roast duck... I'll talk about the polite words later, I'll have two pieces to satisfy my craving first!"
As he spoke, he raised his chopsticks to pick up a piece of duck meat from the plate and put it into his mouth. As soon as he took his mouth, he was completely fascinated by the tea oil duck.
“It’s delicious, this duck meat is amazing!”
Lin Ji has a lot of duck meat dishes, such as sweet-skinned duck and salted duck in the braised food department, and occasionally Cantonese-style roast duck. Now they have added Yanjing roast duck. In addition, Lin Xu also has three sets of ducks.
Oil boat duck, bandit duck, blood duck, Babao gourd duck and other duck dishes.
In addition, there seem to be many types of tea oil duck in front of you, but the taste and texture of each duck are different. It does not give people a repetitive feeling. Instead, it feels that each has its own merits, which makes people unable to eat enough.
Shi Wenshan ate with big mouthfuls, which made Shen Jiayue, who had just eaten enough, feel greedy.
Unfortunately, she was too full to eat at the moment, so she could only look at her cousin with envy as he feasted in front of the camera.
"This duck meat is really amazing. Even though I'm a dentist, I have a very stupid mouth and I can't use those colorful words to describe it. Please forgive me."
Cousin Wenshan ate several pieces of meat in a row, and then he remembered to interact with netizens.
As he spoke, he gnawed on the steamed duck meat:
"The meat is very strong and chewy, and the more you chew it, the more delicious it becomes. This reflects the importance of having good teeth. If your teeth are not good, let alone chewing, you will not be able to even chew these bones. You will definitely miss it.
Delicious...Hey, why did I start teaching again?"
The video shooting officially ended here. Shen Jiayue put away the equipment and started copying the materials for editing.
Shi Wenshan came outside with a plate. First, he filled a large bowl of rice with hand-rolled noodles, then he filled it with crystal vermicelli with crab roe, braised bean curd duck, and soup with meatballs.
A large bowl of raw meatball soup.
Bring all the food and drink to the booth, then sit down and start cooking.
Lin Xu took out all the dried ingredients such as abalone and sea cucumber that had been simmered in the small kitchen. These ingredients themselves have no taste. In Chinese cooking, they belong to the "tasteless" type.
In order to give these ingredients the perfect taste and texture, during the steaming and simmering process, Lin Xu also added chicken legs, ham, pork belly, ribs and other ingredients according to the characteristics of different ingredients and processed them together to increase the aroma and flavor of the dry dishes.
Taste.
Not long after, Shen Jiayue edited the video, watched it carefully, and after confirming that there were no problems, generated the video and uploaded it to Lin Xu's personal account.
"The duck that took 120 days to make is the peak of duck life!"
The title is still quite attractive, and there are more ducks than in yesterday's trailer, so fans will know it is a duck dish when they see the title.
"Damn it, I thought Boss Lin made pickles like Babao pickles."
"I guessed it was fermented bean curd, but I didn't expect it to be so wrong."
"What kind of duck can be marinated for 120 days? It wouldn't be salted duck, right?"
"The store has just served roast duck, and now they have made duck meat dishes. Boss Lin is really competing with ducks."
"It took me a long time to realize that it was tea oil duck. We have it in my hometown, but it is stewed with tea oil, not the way they do by marinating and then steaming."
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"Boss Lin uses a lost method. He seems to have copied many lost dishes. If it weren't for his love, he would never be so careful."
"Boss Lin loves cooking, so he has superb cooking skills, but I love money so much, but my monthly salary is still only 3,000...God is really unfair."
"Is there a possibility that God gave you wealth based on your appearance?"
"The people upstairs are good or bad, and they talk round and round about how ugly they are."
"..."
Netizens laughed and joked, and soon discussed this method of marinating meat based on Lin Xu's method, and even discussed whether the same effect could be achieved when using chicken, pork and other ingredients.
Lin Xu just happened to finish the work at hand, and he replied:
"Chicken and pork belly are also available, but pork belly needs to be marinated for at least one day, otherwise it will not be marinated thoroughly and the meat will easily spoil."
Marinating is to completely dehydrate the meat and then reabsorb the oil.
In fact, the Hanyuan jar meat that Lin Xu made in his hometown before is very similar to the tea oil duck. They are marinated first and then the meat is sealed in fat.
The difference is that Hanyuan jar meat needs to be fried before being sealed in fat to remove as much water as possible from the meat, so that it can be better preserved by being immersed in lard.
Shi Wenshan had enough to eat and drink, so he packed up a salted duck and a sweet-skinned duck and carried them back.
This is not what he eats, but what Shi Wenqing, the greedy sister, asked for. As an older brother, he naturally has to satisfy his sister's request.
Lin Xu interacted with netizens for a while, looked around, and then got busy in the big kitchen.
After the afternoon rush hour passed, he was just about to take a break while playing on his mobile phone when he saw Ning Xiaoli carrying a few pieces of pork belly towards the roast duck oven.
"Master Ning, what are you doing?"
Lin Xu was a little curious, why did this staunch roast duck fundamentalist suddenly start playing with pork?
"Make some oven-roasted duck. In the past two days, Chef Xie has told me a lot about the principles of roast duck on WeChat. I feel that he understands it more thoroughly than my uncle and others. He also said that oven-roasted duck is a one-stop shop.
The more things you know, the better you can master the purest way of making roast duck."
Roast pork was a famous delicacy in Beijing in the past, and it was regarded as an incidental dish to roast duck.
In the past, not everyone could afford roast duck, and the roast duck oven was not always busy. When not busy, in order to prevent the fruit wood from burning in vain, some pork belly would usually be hung in it.
Once the surface is roasted until it becomes dry and charred, it becomes a roasted meat with many ways to eat it.
The roasted meat can be sliced and eaten directly with salt and pepper, rolled into duck cakes, or made into roasted meat casserole, roasted meat hotpot, roasted meat stew, roasted meat buns and other dishes.
This kind of dish roasted with fruit wood is delicious no matter how you eat it. There is no fixed dish and it is a very common and versatile meat.
But now that roast duck is becoming more and more popular, oven-roasted meat is less common.
Only in some traditional Laolu restaurants can you see roasted meat dishes.
The roasted pork is somewhat similar to the Cantonese style barbecued pork, but the barbecued pork requires honey and sugar. The roasted pork is usually simply marinated, and the process is not that complicated.
After Ning Xiaoli finished speaking, he came to the roast duck stove, hung the meat on the duck hook, and sent it to the furnace to start roasting.
Although he was just making roast meat, he didn't do anything sloppy. He roasted the duck several times to tighten the skin and lock in moisture, then hung it slightly away from the fire and roasted it slowly.
Don't be in a hurry when grilling meat. You need to lock in the moisture and bake out as much fat as possible, so that the meat will taste fragrant but not greasy.
An hour later, Lin Xu sat in front of the booth, and Shen Jiayue selected uncopyrighted BGM from the computer. Ning Xiaoli came over with a plate of newly baked meat:
"Try it, it's freshly baked and very juicy."
Lin Xu took a look and saw that the ruddy roasted meat was cut into thin slices and neatly placed on the plate, exuding a rich fragrance.
Next to the meat are salt and pepper dipping sauce and tomato sauce, which go well with the roasted meat.
"It's beautiful enough."
He was not polite to Ning Xiaoli, picked up a piece of pork with chopsticks, dipped it in salt and pepper, put it into his mouth and took a bite.
The meat is grilled well, the skin is a little crispy, and the meat inside is juicy. It tastes just right when eaten with salt and pepper. The salty and fresh taste is very enjoyable.
"It's delicious. This roasted meat is really good. When the heat of the roast duck goes down, we can try to serve some roasted meat in the store. But there's no rush now. Stork meat is a food eaten in winter... If conditions permit this winter, we can
Serve some oven-roasted pork casserole or something."
Upon hearing this, Ning Xiaoli subconsciously thought of Clay Pot House.
The reputation of this time-honored brand has been declining in recent years, and they really need a peer to let them feel the pressure of competition...
Think about it, less than a year after Linji opened, it has already turned the traditional old restaurants in Beijing into a mess.
If it takes longer, I'm afraid the entire catering industry will be affected... From the perspective of the boss, this is not a good thing, but from the perspective of industry prospects and customers, I really hope there are more people like Lin Xu!<
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