Chapter 801 The real-life version of selling abduction: After making your money, you have to buy a sauced duck to express your gratitude! [Please subscribe]
"Master, is this very different from ordinary sweet and sour sauce?"
Lin Xu had never made bayberry dumplings, nor did he have any techniques related to redemption. He originally thought of using ordinary sweet and sour sauce to glaze these dumplings, but he didn’t expect that there was a special way to do it.
Uncle Gao brought over the squeezed bayberry juice and said with a smile:
"The difference is not big, but some condiments need to be replaced and cannot be made according to the regular sweet and sour sauce."
Sweet and sour sauce is actually a general term for sweet and sour sauce.
In the Chinese food system, there are slight differences in various juices. The grape juice is poured on grape fish, the lychee juice is poured on lychee fish, the soft sauce is poured on baked carp noodles, and the sauce is poured on West Lake vinegar fish.
Fish sauce with vinegar, etc., are relatively similar in cooking methods, but the specific proportions and usage of seasonings are different.
"Yangmei juice needs to highlight the red color and sourness, so the white vinegar and balsamic vinegar in ordinary sweet and sour juice cannot be used. You have to use red Zhejiang vinegar, which has a better color."
As Uncle Gao spoke, he began to prepare the seasonings for making bayberry juice.
White sugar, tomato paste, red Zhejiang vinegar, light soy sauce, dark soy sauce, minced garlic, water starch...
When adjusting the water starch, he also pinched a little red yeast rice flour into it to increase the color of the soup.
Everything is ready, set up the wok.
Slide the pan first to prevent the tomato paste from sticking.
Then add cooking oil to the pot, add a few pieces of ginger before the oil is hot, and fry the ginger while the oil is burning.
Wait until the surface of the ginger is browned, then take it out and throw it away.
Add a spoonful of tomato paste into the pot. This is an ingredient that is thicker and more flavorful than tomato paste. Fry the tomato paste until soft and dispersed, just like making fried sauce.
At this time, add a tablespoon of white sugar and continue to stir-fry.
Stir-frying the white sugar can produce an attractive caramel flavor, which can make the flavor of bayberry juice more diverse.
When all the sugar has melted, add red Zhejiang vinegar to the side of the pot to bring out the vinegar aroma and make the sour aroma more intense.
Then pour in the sour plum juice and start cooking.
Freshly squeezed juice cannot be heated and boiled for a long time, otherwise the fruity flavor will dissipate, so it cannot be stored too early.
After the juice is poured in, pour in the light and dark soy sauce, and then add a little bit of salt for freshness.
If you want it sweet, you have to add salt. This is the secret to delicious sweet dishes.
At this time, the soup in the pot is red in color, and the flavors of tomato, bayberry, vinegar, caramel, and the unique soy sauce flavor are all blended together.
Shen Jiayue sighed in praise:
"Wow, the color looks so beautiful and it smells so good."
Lin Xu nodded:
“I didn’t expect to use Dahong Zhejiang vinegar instead of balsamic vinegar.”
Uncle Gao stirred the pot with a spoon a few times to let the tomato paste completely melt into the soup. Then he picked up the water starch and began to thicken the soup.
"The redder the red bayberry is, the more beautiful it is, so don't worry about the red color being too strong, just add it to the intensity."
Uncle Gao stirred the water starch a few times and poured it into the pot in a circular motion.
Soon, the red soup became visibly thicker and the color became brighter.
He poured the fried dumplings into the pot and shook the pot a few times. The golden dumplings were suddenly dyed red and very bright, looking like real bayberries rolling in the pot.
The thickened soup should not be stirred vigorously, otherwise it will be easily de-slurried.
Uncle Gao shook the pot to let all the soup hang on the dumplings. Just when Lin Xu and Shen Jiayue thought they could take it out of the pot, he scooped some white vinegar and cooked it along the edge of the pot.
Then sprinkle with minced garlic, then lift the wok away from the stove, and place the meatballs, which are red in color and exude a rich garlic aroma, onto the plate one by one.
The red meatballs look exactly like real bayberry, both in color and size.
Put all the bayberry dumplings on the plate, and Uncle Gao said while washing the pot:
"The sourness of the red Zhejiang vinegar is not enough, so before it is cooked, some white vinegar should be cooked along the edge of the pot to increase the sour flavor. This is actually very similar to the pot-baked pork. A little white vinegar is added before the pot-baked pork is served, so it tastes delicious.
”
Shen Jiayue asked:
"What about garlic?"
Uncle Gao smiled:
"This is purely for relieving greasiness and appetizing. Add some minced garlic to the sweet and sour dishes, and they won't get greasy easily."
After saying that, he took the mushrooms and then took out the marinated meat stuffing from the refrigerator, preparing to stuff the mushrooms with meat stuffing.
Shen Jiayue happily placed the freshly made bayberry dumplings on the dining room table:
"Master's wife, Master has made sweet and sour bayberry dumplings for you. Come and try them quickly!"
Luo Shan promised:
"Okay, I'll go over and try it. Your master likes to make this sweet and sour dish for me. I don't dare to eat more for fear of getting fat..."
After saying that, she put away her smile and said to Lucy in a businessman's tone:
"That locator is really not expensive for $1,000. Even if it's sold cheaply online, it doesn't include installation. And even if it does, it's useless. Thieves can just grab it and throw it away."
She explained to Lucy in detail how to install the locator stably. For example, it cannot be seen by thieves, nor can it be blocked or detected. Therefore, an advanced long-wave locator must be used, and the installation location must be inside the frame.
Don't damage the car body...
Anyway, I talked a lot, even if Lucy was interpreting simultaneously, she was still a little confused at this time.
"So, charging you a thousand yuan is not expensive at all, it's even just the cost price. You foreigners don't understand this. I want our own people in China to buy me a soy sauce duck to express our gratitude."
Lucy: "!!!!!!!!!!!!"
So, I wrongly blamed the black-hearted capitalists?
But the sauced duck is nothing, people in China can send it, and so can I.
Humph, I don’t owe you any favors!
She immediately clicked on the takeout platform, chose a braised pork belly restaurant with a good reputation, bought a sauced duck, and filled in the address of Uncle Gao's house.
A duck costs hundreds of yuan, but after buying it, the balance is only a dozen yuan.
If it weren't for the two thousand yuan that was charged to the Peking University meal card in advance, Lucy felt that she would be hungry in the second half of the month.
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She sat on the sofa with some annoyance. Last month she swore to the statue of Jesus that she would pay off her loan and Weili loan within three months. As a result, instead of closing the hole, she owed more and more.<
/p>
Alas, I am at odds with the black-hearted capitalists!
Geng Lele looked at this scene and wanted to persuade the English teacher, "If it doesn't work, just forget it. Fortunately, we are a society ruled by law. If we wait until liberation, I might be sold to some brothel by Aunt Luo Shan.
The rank difference is bigger than the height difference between Yao Ming and Guo Xiaosi, but they still enjoy it.
Is this probably what people in the gaming circle say are addicted to food?
Luo Shan carried Dun Dun to the restaurant, and Geng Lele touched Lucy with her elbow:
"Don't have enough money? Do you want me to lend you some?"
"No! No! No! I applied for a credit card. I can swipe the card in the future and don't have to worry about money."
Foreigners are really like Gong Biao per capita, and they always have an optimistic attitude. Geng Lele feels that because of her consumption concept and her tendency to be fooled, she is really favored by the goddess of luck for not being deceived into northern Myanmar.
Oh no...it's not the goddess of luck, it should be the lucky cat.
The thirty-third canon of Miao Miao Cult is written very clearly:
[When you feel lucky for no reason and everything goes well in your life and work, please do not doubt that this is the blessing of the Holy Lord]
Geng Lele patted his head, I almost forgot the rules I made up, I feel ashamed.
In the kitchen, Uncle Gao sprinkled some dry starch on the mushroom caps, then stuffed the prepared meat filling into it, smoothed it out after filling, and dipped it in some dry starch.
This can not only seal in the moisture in the meat filling, but also make the fried food taste better.
Stuff all the mushrooms into the meat filling, put the pan on the stove, add a little shrimp oil that has just been boiled, heat it up, and put the mushrooms in, with the cap facing up and the meat filling facing down. This will lock in the moisture of the meat filling as soon as possible.
Live.
Soon, the unique umami flavor of the mushrooms came out of the pan.
The fragrance of shrimp oil and the deliciousness of mushrooms are mixed together, which is very enjoyable.
On the stove next to him, Lin Xu was holding a pan and making shrimp-flavored pancakes.
In order to make the taste closer to the freshness of shrimp, he specially chose to fry it with shrimp.
Not long after, when the food was almost ready, Xie Baomin came, and a delivery boy came upstairs with him:
"Wang Cuihua, your takeaway!"
Xie Baomin asked in surprise:
"Brother, are you on the wrong floor? There is no one named Wang Cuihua in our family."
There is one person in the circle, but no one calls me such an old-fashioned name.
The delivery boy looked at the order:
"It's the 22nd floor, yes, that's the floor, Wang Cuihua, the one who ordered the duck with soy sauce!"
He shouted twice more, and Geng Lele realized, isn't this Teacher Lucy's Chinese name? He shouted Lucy every day until he forgot this name.
"Teacher, the takeaway you ordered has arrived."
Lucy's Chinese is not good, and she is currently searching online for ways to retaliate against capitalists, but she doesn't hear any takeaways.
After Geng Lele reminded her, she realized what she was doing, trotted to the door, reported the last four digits of her mobile phone number, and got the packaged takeaway.
Xie Baomin and Su Peipei looked at this scene and wanted to say something, but they didn't know how to open their mouths.
It wasn't until the delivery man left that Lao Xie laughed awkwardly:
"This name is... quite down-to-earth."
Don't say your name is dirty, otherwise Master will hit you on the head with a shovel, and you will suffer a lot.
Lucy didn't think her name meant anything. She came to the restaurant with a big takeout and placed the takeout box heavily on the table:
"This is a thank you gift to you, I don't owe you anything anymore!"
Shen Jiayue didn't know why. Lucy had promised to fight in the lane when she came, and she even learned a few taunting words in an emergency. Unexpectedly, the expected death lane did not appear at all, and Aunt Lucy even bought the mistress a sauced duck.
p>
What kind of laning method is this? Does it make the master's wife eat the sauced duck and gain weight?
But even if you eat it, Lin Ji’s sweet-skinned duck, tea oil duck, roast duck, and crispy duck are all better than the sauce duck in this braised braised restaurant, right?
I don’t really understand foreigners’ brain circuits.
Luo Shan smiled softly, said hello to Su Peipei, and then said to Xie Baomin:
"Bao Min, go and kill this duck. After all, we can't let down Wang Cuihua's kindness."
Xie Baomin carried the takeout box into the kitchen with a question mark on his head.
He opened the package, took out the sauced duck inside, and asked Lin Xu in a low voice while cutting into pieces:
"What's going on?"
Before Lin Xu could speak, Uncle Gao next to him said:
"It's none of your business, so stop asking!"
Soon, dinner will be ready.
The dishes are very rich, including steamed mandarin fish with ham, pork stuffed with mushrooms, fried river shrimps, bayberry dumplings, stir-fried lotus root, kale beef, loofah soup, salted duck with soy sauce and other dishes.
In addition to shrimp-flavored pancakes, the staple food also includes rice and Xie Baomin’s rice dumplings.
After the food was ready, everyone gathered around the dining table to start having dinner. On a small coffee table next to it, Dundun squatted on it and carefully ate the eel steamed by Uncle Gao.
"I won't drink today. I'll go to Yanjing Hotel early tomorrow to participate in the recording of the state banquet."
Uncle Gao's words dispelled Xie Baomin's idea of drinking and eating melon. He originally wanted to let everyone drink some to add some drama to the master couple and Lucy, but in the end he didn't give him a chance.
In this case, he said nothing more, picked up the bowl and ate the vegetables.
"Wow, these bayberry dumplings are so delicious!"
The red dumplings taste sweet and sour, the meat filling is tender and delicious, and there are crispy minced water chestnuts inside, making it very enjoyable to eat.
Shen Jiayue likes this taste very much. It tastes a bit similar to lychee meat, but slightly different. The sourness of bayberry dumplings is stronger and more appetizing.
Xie Baomin asked:
"Which dishes should I shoot first tomorrow?"
Uncle Gao put a piece of mandarin fish meat into his mouth and said while eating:
"Tomorrow we will be filming the state banquet to welcome President Nixon to China. The dishes are not difficult, so we temporarily added a dish of braised water. The rest are all regular dishes."
For the three masters and apprentices, these dishes are not difficult. What is difficult is to find a way to capture the beauty.
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Moreover, the state banquet cannot use flashy shots, as that will not appear solemn and serious, and is inconsistent with the overall tone of the state banquet.
The three masters and apprentices chatted while eating, and also discussed commonly used techniques.
After eating and drinking, everyone chatted for a while and then dispersed.
Coming downstairs, Lin Xu drove Dundun home directly. Shen Jiayue sent Lucy to the store and asked her to ride back, and then sent Geng Lele to Tsinghua University.
When they got home, Dundun was lying on the sofa watching TV, and Lin Xu was in the kitchen sorting the ingredients for tomorrow morning.
"Xubao, what are you doing?"
"Prepare to soak some yuba and make steamed yuba with minced meat tomorrow morning."
Shen Jiayue took out a bunch of grapes from the refrigerator, held it with her hand and washed it casually under the faucet. She was about to eat it when she was stopped by Lin Xu.
He picked the grapes one by one, washed them with water, and then put them into the fruit basket and handed them over:
"Eating it without washing it can easily ruin your stomach."
"Impossible, I have been eating grapes like this since I was a child, and I have never had a stomachache."
Shen Jiayue took the grapes to the living room, crowded on the sofa with Dundun and started watching Detective Conan, occasionally analyzing the case like a wise man.
Lin Xu soaked the yuba, sorted out all the dried products in the cupboard, then took out an orange from the refrigerator, ate it and went upstairs to play some games.
In the morning, he came to the kitchen, chopped some meat, marinated it with condiments, and then started making breakfast.
To eat vegetable porridge today, boil the rice first, then add some chopped green vegetables when it is almost out of the pot. It tastes refreshing and nutritious, and it is very suitable to be used with minced meat and steamed yuba.
After the rice porridge was cooked, I mixed some noodles and prepared to make some pancakes later.
Upstairs, Shen Jiayue was preparing to do aerobics when she saw a picture of the night scene in the no-man's land that Chen Yan posted on her WeChat Moments, saying that she was on her way to the airport and could arrive in Beijing before eleven o'clock without delaying lunch.
Also a secret reminder, don’t forget the chrysanthemum cake, otherwise...
"Tch, don't even think about threatening me with Dundun!"
Shen Jiayue commented and started dancing.
At 6:30 in the morning, the aerobics ended, and Lin Xu had already covered the minced meat on the yuba segments and put it into the steamer.
To make the taste better, he even added some chopped pepper.
"Is breakfast ready, Xubao?"
"Now, the yuba is steamed and ready to eat."
Lin Xu opened the casserole and stirred the rice porridge inside with a spoon. Now the rice grains had blossomed and the rice porridge was thick and tasty.
Put some salt in it, stir it again, turn off the heat, then pour the chopped green cabbage leaves in, stir it slightly, cover it and simmer.
Soon, the yuba was steamed, and Lin Xu brought it to the dining table with pancakes and vegetable porridge. The young couple ate it very deliciously.
"I'll go to the Yanjing Hotel later after checking around the store. I'll probably stay there for a day. Are you going?"
Lin Xu took a sip of rice porridge, fearing that the good baby would be bored.
Shen Jiayue said:
"I'm not going. I'll take Dundun to the airport to pick up Yanbao. If she doesn't bring us a gift, we won't let her get in the car."
Since there was an arrangement, Lin Xu said nothing more.
He put the yuba filled with minced meat into his mouth and took another bite of the pancake. The taste was very satisfying.
These yuba have been soaked in water overnight and have been completely softened. However, because it is cold water, the yuba is only soft and not rotten.
So it tastes very good.
Especially after absorbing the deliciousness of the minced meat and the spiciness of the chopped peppers, it feels very appetizing to go with the meal.
After eating and drinking, Lin Xu tidied up the kitchen and drove to the store.
He walked around the back kitchen and went to the drying room to take a look at the ducks inside. The professional drying room allows the duck blanks to dry more properly. The duck skin is dry and not broken, making it very suitable for roasting.
At around eight o'clock, he drove to Yanjing Hotel.
After arriving, Gou Junguo came over as soon as he parked the car:
"Boss Lin came here so early today to participate in the recording of the program?"
Although Lin Xu came here occasionally during this period, he usually just met and left. He had never come so early.
"Starting from today, it's my turn to participate... Why didn't Manager Gou film the store visit program on May Day?"
"I took my kids out to play, but there were so many people everywhere, I was too lazy to take pictures."
Arriving at the filming location, Zeng Xiaoqi, Hao Qingfeng and people from CCTV were all there. Everyone was sorting out various filming equipment, and some chefs in the kitchen were also sorting out stoves and other things.
I haven’t taken any pictures in nearly ten days, so this place needs to be rearranged.
Lin Xu took his chef uniform to the dressing room, changed his clothes, and then went around the back kitchen of Yanjing Hotel to say hello to the familiar chefs.
At nine o'clock sharp, people participating in the shooting arrived one after another.
Lao Huang also sent the ingredients to be used. He is the ingredient supplier for the state banquet filming.
Seeing that Lin Xu had arrived, he took the initiative to come over and say hello:
"Brother Lin is finally going to film the state banquet. What dish are you going to cook today?"
Lin Xu smiled and said the name of the dish:
“Coconut steamed chicken!”
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