Chapter 771 Chen Yan: I know someone is scolding me when I sneeze! The Buddha jumps over the wall to open an altar, and the fragrance spreads ten miles [Please subscribe]
“Has today’s breakfast been changed to an Inner Mongolia theme?”
Lin Xu murmured curiously, and then he and Shen Jiayue walked out of the small kitchen to prepare for breakfast.
Shaomai, also called Shaomai, is a delicacy found in many regions, such as Jade Shaomai in Yangzhou, Dry Steamed Shaomai from the Four Heavenly Kings of Yangcheng Morning Tea, Chrysanthemum Shaomai from Changsha, Big Meat Shaomai from Beijing... There are many kinds, and they can be found almost everywhere
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But the real origin of the delicacy Shaomai is the mutton Shaomai of the nomadic people.
The preparation of this delicacy is relatively simple. Use hot noodles to wrap the marinated mutton stuffing and steam it in a basket. After steaming, you can eat it. If you feel tired, have a bowl of milk tea.
The recipe is simple and has amazing calories, which is very consistent with the eating habits of nomadic people.
Shen Jiayue held Lin Xu's hand with a sly smile on her face:
"The mutton siomai is super delicious. How many pounds would you like, Xu Bao?"
How many kilograms?
Lin Xu said:
"Two taels is enough for me... If I remember correctly, this stuff is sold by the weight of the husks, right?"
When eating shaomai in Inner Mongolia and nearby areas, customers usually pay two or three taels for their meals. This is not because they are on a diet to get in shape, nor are they frugal, but the fillings in these stores are not heavy.
The store regularly weighs the weight of the siu mai skin to determine the price, rather than calculating the fillings.
Some old steamed bun restaurants in Beijing actually price their buns based on the weight of the buns. Customers usually eat two, two or three liang. Only when a family eats, they will charge half a catty and six liang.
Shen Jiayue looked surprised:
"How do you know that the Shaomai in Inner Mongolia is not weighed by pounds?"
I wanted to play a trick on Xu Bao, but I didn't know that this stinky guy would dodge and escape.
Lin Xu smiled and said:
"A few years ago, my uncle and his company organized an inspection and study trip to Inner Mongolia. They went there to eat Shaomai. Seeing that the locals were only in twos and threes, I felt that it was like everyone could not afford it. In order not to lose the face of the Central Plains people.
, they all started with a modest start, and planned to let the locals have a good taste of the style of the Central Plains people..."
Shen Jiayue opened her mouth:
"Can you eat it?"
Not far away, Chen Yuanyuan, who was eating Shaomai with Zeng Xiaoqi, took over the conversation:
"They ate so much, my uncle and the others were so stuffed that they didn't even finish the meal. In order not to waste it, they packed it up and took it back to the hotel, where they ate three meals... After that, my uncle never stopped eating.
He doesn’t eat siomai anymore, and he doesn’t even try his favorite siomai with red dates and glutinous rice in the breakfast shop.”
Good guy, I'm having a psychological impact... Shen Jiayue laughed so hard she covered her stomach:
"I really didn't expect that my uncle would have such a fun side. There was no roasted wheat at Yan Bao's wedding banquet, right? Don't let him have bad memories then."
"There is no shaomai. The snacks at the wedding banquet are thousand-layer oil cake and bean paste spring rolls. I originally planned to serve Jade Shaomai, but the workload was too heavy and too many vegetables were needed, so I canceled it."
After Lin Xu finished speaking, he came to the door of the kitchen, where there were steaming plates with wrapped mutton siomai.
The skin of the siomai is very thin, and the pieces of mutton are clearly visible. The conical shape shrinks at the closing edge, and there are fluffy siomai folds on it, which looks very attractive.
The mouth of the siu mai was not sealed, and the aroma of mutton, pepper and onion kept coming out of it.
While watching, Niu Chuang came out with a whole plate of Shaomai:
"The meat stuffing was not prepared enough. I also used eggs, shrimps, shepherd's purse and wrapped some fresh food. If you want to eat it, you can try it."
Today’s breakfast was jointly cooked by Ma Zhiqiang and Niu Chuang.
Niu Chuang is in charge of the white stuff, and Ma Zhiqiang is in charge of the stuffing. Judging from the appearance of the employees on the morning shift, they look pretty good.
Lin Xu took a plate and filled it with seven or eight mutton siomai and two or three fresh stuffings. Just as he was about to find a place to sit and eat, Ma Zhiqiang came out of the kitchen carrying a thermos basin:
"I was worried that everyone would not be used to drinking milk tea, so I changed it to old-fashioned egg soup. If you want to eat it, you can serve it yourself. Today's breakfast is self-service."
When Shen Jiayue heard this, she immediately ran over with a bowl in her hand:
"This is good, this is good, I like egg soup."
The young couple filled up the soup and brought the Shaomai to Chen Yuanyuan's table and sat down. Lin Xu went to get some eight-treasure pickles and small kimchi to go with it.
Picked up a mutton siomai and took a bite. The skin was very thin but firm, and the inside was full of mutton mixed with cumin powder and pepper. It tasted fragrant and solid.
There are also some chopped onions in the mutton, and the sweet flavor makes the mutton even more delicious.
Zeng Xiaoqi said:
"You have to make a delicacy like siu mai yourself to be delicious. The mutton siu mai sold on the street has more and more side dishes in the stuffing and less and less meat. It completely loses the essence of mutton siu mai."
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Normally speaking, the delicacy of mutton siomai should be pure mutton stuffing. In order to adapt to the taste, you can add a little bit of onion, and it also has to be minced to give it a flavor. You can't chew the onion obviously.
This is actually very similar to the baked buns in the northwest, but with the increase in tourists, the number of onions in the northwest buns has also increased in recent years.
Chen Yuanyuan got up and served herself a bowl of soup, then sat down with a mutton siomai and continued eating:
"When I was a kid, I really hated eating mutton. I thought the mutton smell was so strong. I didn't understand why so many people liked to eat mutton. Later I discovered that it was because the local sheep in Yinzhou were of poor quality and not as delicious as the sheep in Inner Mongolia."
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The lamb we used today is from Ximeng, which is tender and juicy. It is most suitable for stuffing or steaming. The steamed lamb in the Manchu-Han Banquet refers to this type of lamb under half a year old.
Lin Xu took a sip of soup and said to Chen Yuanyuan:
"We don't have grazing conditions there, so we can grow grain on a little bit of land, and we only have a few hills to raise a few sheep. Most of the sheep are raised in captivity, so it's normal to have a bad smell."
After finishing the mutton siomai, several people tried the three fresh siomai cooked by Niu Chuang. It tasted very good. Shrimp, eggs, and shepherd's purse are all fresh ingredients. When paired together, it was really delicious and very enjoyable.
While eating, Shen Jiayue touched Chen Yuanyuan with her elbow:
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"I heard from my parents-in-law that your parents are going to meet the Cai family today. Are you nervous?"
Chen Yuanyuan stuffed the remaining half of Shaomai into her mouth:
"There's nothing to be nervous about. Anyway, I told Cai Sanmu that as long as his family dares to set up the Eight Banners flag and point fingers at my parents, I will break up with him..."
Zeng Xiaoqi asked in a gossipy tone:
"What did Mumu of the Qin family say?"
"He said that any elder who dared to speak nonsense would be destroyed... Anyway, he has been a rebel since he was a child, and it doesn't matter if he rebels again."
A straight girl, a rebellious family... this pairing together seems to be quite suitable for writing a female novel.
After Chen Yuanyuan finished speaking, she looked at Zeng Xiaoqi and asked:
"Don't just gossip about me, what about you? When are you getting married?"
"I'm not in a hurry. Some people don't get married until they are thirty. I'm still several years away from being thirty."
At the same time, Chen Yan, who was washing her face at home in silk pajamas, couldn't help but sneeze, which frightened Ren Jie, who was about to go to work in the living room:
"Why did Yanyan suddenly sneeze? Did she catch a cold because she wore too little clothing?"
Chen Yan wiped her face dry with a towel:
"There must be people saying bad things about me, including but not limited to people named Shu, people named Zeng, people named Dou... who are jealous of my beauty and figure, as well as my happy life. I understand it very well!"
Ren Jie couldn't help but be happy:
"You still have this ability? You can even guess when others say bad things about you."
"Yes, after all, I am Detective Chen Xiaoyan. It is normal to understand this... By the way, at noon, the store is doing Buddha Jumping Over the Wall. Do you really have no time to eat? The whole family will be there."
"There is a case at noon, you can eat. The day before the wedding vacation, I have to finish the case at hand."
"Then please pay attention to safety and don't show off. Even if it's not for me, you have to think about the children."
When you are pregnant, you have more responsibilities.
Ren Jie hugged her and kissed her:
"Don't worry, for you and your children, I have to live to be eighty or ninety years old."
The young couple ate something casually, then one drove to work at the police station and the other drove to the store, intending to taste the mutton siomai that her cousin posted on her friends circle.
At this time, Shen Jiayue, who had already eaten, was in the small kitchen circling the jar on the stove:
"Why can't I smell the fragrance?"
Other high-end dishes are so fragrant that you can smell them from afar.
But this Buddha Jumps Over the Wall, even if you get close, you can't smell any fragrance, which makes people wonder whether this dish is not worthy of its name.
Lin Xu said:
"The making of the dish Buddha Jumps Over the Wall is simmered over low heat, so that the aroma is restrained and will not spread out. Only in this way can the aroma of the meat float for ten miles."
The more astringent the fragrance is, the stronger it will be when you finally open the jar.
"Why is this happening, Xu Bao?"
Lin Xu explained from the perspective of cooking science:
"It's very simple. These ingredients are all cooked, and the soup is a twice-boiled golden soup. Its properties are relatively stable. In addition, it is simmered on a low fire, so the aroma rarely escapes. And the aroma when opening the jar is because it was served here in the past.
When serving a dish, the waiter will bring the jar to the table before opening it. During this process, the soup and ingredients are shaken, and the aroma will be mixed with the heat. After the jar is opened, the aroma will naturally become richer."
The previous saying was that when the heat is high, the aroma will be great. These are just to scare laymen.
No matter what kind of dish, there will be no lack of fragrance when the heat is low. When the heat is up, it is like opening up the Rendu Meridian and the aroma is overflowing.
If you want the food to be fragrant, just destroy the stability. Regardless of the ingredients or the soup, once the stability is broken, the flavor will naturally escape.
The condition to be broken is the distance between the kitchen and the dining table.
Shen Jiayue asked curiously:
"Then shall we serve food like this today?"
The jar in front of me is bigger than the kimchi jar. It would be unsightly to serve it on the table.
Lin Xu said:
"Open it in the kitchen first, put it into a casserole from a jar, then heat it up and serve it. We can eat it by ourselves, and we don't want the aroma of the meat to spread far away from the jar."
With nothing to do, he started to prepare other dishes.
Although Buddha Jumps Over the Wall is delicious and delicious, no matter what level of banquet, Buddha Jumps Over the Wall is a well-deserved main course, but when a table of people is eating, they cannot just eat this dish, but also have to pair it with other dishes.
For example, ham mixed with bean sprouts is often served with Buddha Jumping Over the Wall, such as sweet and sour radish strips, coir raincoat cucumbers, etc. These refreshing side dishes are all good at relieving fatigue and appetizing, and are more suitable with Buddha Jumping Over the Wall.
He pickled the radish strips and soaked the cucumbers he was going to use in cold water.
As for the mung bean sprouts, they were washed several times, blanched in a pot before serving, and then served cold with shredded ham that was also blanched in hot water to create a fresh flavor.
The salty flavor of ham is used to contrast the crispness of mung bean sprouts.
At almost eleven o'clock, Chen Yan and Shen Jiayue received relatives from Yinzhou at the high-speed rail station. Shen Guofu and Han Shuzhen also received Mrs. Shen into the store.
Ren Jie's parents, Geng Lishan, who was a matchmaker at the time, Cai Heping and Cai Sen's parents also came.
There are no reservations in the banquet hall today at noon, so it is just a good time for relatives to gather together.
Originally, Lin Xu planned to arrange it in the largest private room, but Sun Minghao’s boss Yao Yuan wanted to hold a birthday party for his children, so he booked a large private room for noon today, and also ordered a roasted whole lamb and a bunch of high-end items. Dishes.
In this case, Lin Xu gave up the private room.
As a businessman, you can never struggle with money at any time.
What's more, Yao Yuan is more concerned about the business of the store, and he must satisfy each other both emotionally and rationally.
In the kitchen, Lin Xu was holding a kitchen knife and chopping cucumbers.
He cut very quickly, and the intervals were very close, about the thickness of a coin, and when cutting, each cut stopped at three-quarters of the cucumber, showing his excellent knife skills.
When Che Zai saw it, he couldn't help but admire:
"My boss's knife skills are probably not as good as mine in my lifetime."
Lin Xu smiled and said:
"As long as you practice hard, you can improve your knife skills in a year. This basic knife skill is not as difficult as you think, and it is also hard ingredients, and it is difficult to cut soft ingredients."
Cut the cucumber, turn it over, and cut the other side with a diagonal knife. Also cut to three-quarters and stop.
The coir raincoat knife technique may seem difficult to cut, but it actually requires some skills.
The simplest thing is to place chopsticks on both sides of the cucumber, so that you won't be able to cut it all the way through.
In addition, when cutting, tilt the head of the kitchen knife forward and tilt the knife a little, so that the cucumber is not cut off.
But most experts don't bother to do this, and will cut flat like Lin Xu, relying on their strong control ability to make the kitchen knife stay at three-quarters.
Normally, the cucumbers should be pickled directly after they are cut, but such a long string of cucumbers is beautifully presented on the plate and looks beautiful, but it is a bit troublesome to eat.
So Lin Xu directly cut it into inch sections, which made it easier to pick up and eat.
Put the cut cucumber aside, take a small basin, add salt, light soy sauce, balsamic vinegar, white sugar, chili oil, pepper oil, coriander stems, millet pepper, then add some mineral water, stir evenly.
Pour in the cucumber segments and marinate, seal with plastic wrap and put in the refrigerator to begin marinating.
The cucumbers made in this way are sour and sweet mixed with spicy food. The taste may be a bit too much when eaten alone, but when paired with a meat dish like Buddha Jumping Over the Wall, it is excellent.
Then he blanched the bean sprouts with the heads and tails removed, and mixed them with shredded ham.
We are all relatives at noon, so cold dishes alone are not enough.
Soon, Lin Xu made three-color duck shreds, fried river shrimps, mushrooms and rapeseed, fried fish fillets, mustard white meat, fried shredded pork with coriander, first-grade tofu, braised spring bamboo shoots, oyster sauce lettuce and other dishes.
The dishes were ready, and several commercial vehicles slowly parked in front of the store.
Lin Hongqi, Chen Meijuan and relatives in Yinzhou got out of the car one after another and greeted Shen Guofu, Chen Yuejin and Mrs. Shen who greeted them at the door. It was very lively.
When Dundun saw her grandparents coming over, she quickly jumped down from the counter and was hugged by Chen Meijuan, who kissed her several times:
"Xiao Dundun, have you been good lately?"
"Meow~~~~~~"
Dundun rubbed her head against Chen Meijuan, her face full of cuteness.
Everyone came to the store and went directly to the banquet hall on the third floor.
At this time, Chen Yuanyuan arrived late in her car. Shu Yun looked at her and said helplessly:
"Your parents and Miki's parents have already gone up, why did you come here? Aren't you afraid that your parents-in-law will have opinions?"
"There was a small situation at the Zhongguancun branch, which has just been resolved... If you have an opinion against me because of this matter, then I have an even bigger opinion against them."
Chen Yuanyuan is not a soft-hearted person. It can be seen from her insistence on coming to the capital that she is very independent.
If Cai Sen’s parents have an opinion about her because of this, it can only be said that they have no connection with the Cai family.
She hurried upstairs with her bag. As soon as she entered the banquet hall, she saw her mother, a small town lady, holding hands and chatting with Cai Sen's mother. Next to her, Chen Meiliang was chatting warmly with Cai Sen's father. They were discussing horse racing, while Cai Sen stood aside helplessly, like a child who had done something wrong.
This...
I thought it would be tense, but I didn't expect it to be so harmonious.
"Yuanyuan is finally here. Has the matter been settled? I'm really sorry today. Did we disturb your work by coming here rashly?"
When Cai Sen's mother saw her daughter-in-law coming, she quickly stood up to greet her, saying something apologetic.
This made the straight girl Chen Moumou feel a little embarrassed:
"I rushed over just after finishing the process. You sit down and sit down. There is no reason for the elders to welcome the younger ones."
"It doesn't matter. As long as you do well, we older people are just serving the young people."
My son finally found a girl he likes, but he couldn't let it go south, so Cai Sen's parents had a very low profile.
Of course, this also has something to do with Cai Heping’s beating.
The Cai family had already held a meeting before coming here. Anyone who dares to be arrogant in front of Cai Sen’s girlfriend and family will bear the consequences.
The consequences here include but are not limited to being chased and chopped by Cai Sen with a kitchen knife, having his house smashed to pieces, or being directly hit by a car.
Anyway, Cai Sen can do all the actions of 250. If you don’t believe it, you can try it.
Cai Sen also cooperated and recorded the school addresses of all his cousins in a small book, including those studying abroad.
In a big family, you will only get bullied if you play the family card.
But if you use the laws of the dark forest, everyone will become very disciplined. This is Cai Sen’s summary of nearly thirty years of life experience.
As long as you catch the other person's weakness, others will not touch your weakness.
In the kitchen, Lin Xu turned off the fire on the stove, carefully removed the jar from the stove, and under the witness of Shen Jiayue, gradually opened the lotus leaves that sealed the mouth of the jar.
Suddenly, a mellow fragrance floated out from the jar, shocking Shen Jiayue from ear to ear:
"Wow, this smells so good."
Lin Xu smiled:
"It hasn't moved yet, so it's not particularly fragrant. It will be the most fragrant next time."
After speaking, he held the jar and poured all the ingredients and golden soup into a prepared large pot.
When the various ingredients and thick soup were poured out, the aroma suddenly became stronger several times. This aroma was as real as it was not only wafting in the small kitchen, but even wafting out.
The busy cooks, waiters, roast duck chefs, etc. outside all looked sideways, subconsciously looking for the source of the fragrance.
The aroma of meat will spread far and wide when you open the altar, which is truly a well-deserved reputation!
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