325.Crock pot Changbai Mountain ginseng stewed beef brisket
It's a pity that Jiang Yingxue still has to go to class, otherwise if she came over for dinner with him, these problems would be perfectly solved.
Along with the dancing of professional dancers, the dancing of the guests seemed a bit strange.
Some people danced Latin dance in Hanfu, some danced tap dance in Hanfu, and some even danced hip-hop in Hanfu.
But one thing is for sure, at least dozens of guests came up to dance.
The one who dances best is the hip-hop dancer.
You can tell at a glance that this move was professionally trained, maybe it's the C position of some hip-hop team.
With this hip-hop guy attracting most of the attention, Li Xiao was able to drink tea beside him with peace of mind.
The dancing did not last long. After all, it was an entertainment program. After about 10 minutes, the singing and dancing stopped and everyone returned to their seats.
There was a group of brothers in the live broadcast room, and the little brothers and sisters were drooling.
"I'll go, has this really turned into a blind date scene?"
“I saw a lot of people adding them on WeChat after dancing.”
"I really want to go, my aunt, I have been single for 20 years and don't even have a single male friend."
"The ladies upstairs are probably in vain. Didn't you see that those who went up there are basically pretty young ladies and young brothers?"
"Who says that tomboys can't be beautiful and cute?"
"But after one meal and so many programs, 1888 can't be said to be very expensive. It's quite cost-effective."
"I just think it's too expensive. A meal at 1888 is not worth it."
...
After everyone returned to their seats, the host picked up the microphone again.
"Thank you very much for the distinguished guests' dance, it was really wonderful."
“Now I’d like to invite the children from the Capital Children’s Choir No. 2 to recite the prose [Young China Talk]!”
"In addition, we will also serve our seventh dish today, Changbai Mountain Ginseng Stewed Beef Brisket. Please enjoy it."
...
Groups of seven- and eight-year-old children slowly walked out from both sides of the stage.
The children all had buns in their hair, were wearing ancient schoolboy clothes, and were holding a volume of old-style books bound with threads in their hands.
"Therefore, the responsibility today does not lie with others, but with my young man."
"The wisdom of young people will make the country wise, the richness of young people will make the country rich, and the strength of young people will make the country strong."
"If young people are independent, the country will be independent; if young people are free, the country will be free; if young people make progress, the country will progress; if young people are better than Europe, then the country will be better than Europe; if young people are strong on the earth, then the country will be strong on the earth."
.........
The young lady in a red skirt walked through the crowd and served Li Xiao the seventh dish.
A small earthenware jar without any decoration on it, with traces of hot steam coming out from the edge of the earthenware jar.
As the heat came out, the faint scent of ginseng also drifted into Li Xiao's nose.
When the young lady opened the lid of the crock pot, more heat came out of the crock pot, and the original faint ginseng aroma became very strong.
Li Xiao leaned forward and took a look. The juice in the earthen pot was boiling gurglingly, with large and small bubbles rolling inside.
The Changbai Mountain ginseng, which is as thick as a thumb, was cut into 3-4cm long sections, and the beef brisket in the earthen pot was also cut into the same size.
The camera in the live broadcast room also moved with Li Xiao's movement. When everyone in the live broadcast room saw the ginseng in the earthen jar, they all showed surprised expressions.
"This is beef brisket stewed with radish. It must be radish, not ginseng."
"Good guy, what's with this ginseng that's thicker than your finger?"
"The key point is that the color of the ginseng I have seen before seems different from this one. Is this a mutation?"
"This ginseng is bigger than the beef brisket inside."
"It's so funny, don't you know that the price of ginseng grown in Changbai Mountain is very cheap?"
"Yes, our family grows ginseng. A batch can grow in two or three years. The wholesale price is only more than ten yuan per catty, which is cheaper than beef."
"No way. In my mind, life seems to be expensive."
Li Xiao took over the conversation and explained:
"There are many types of ginseng. The ones you think are expensive are wild ginseng, and they are all aged."
"Of course, cultivated American ginseng is also very expensive because their growth cycle is relatively long."
"In addition, the price of semi-wild ginseng from Changbai Mountain is not low. The so-called semi-wild ginseng is the kind of ginseng that only contains seeds and does not add any fertilizers or chemical repellents."
"The herbal farmers will not take care of these ginseng after they are planted, and they will not dig them up until the scheduled harvest time."
"Their growth cycle is the same as that of normal ginseng, and their medicinal value is the same. This kind of life is also expensive."
"However, due to the long growth cycle and low survival rate, most chemical farmers will not choose this planting method, but choose greenhouse cultivation with greater economic benefits."
"Ginseng grown in greenhouses has a very high survival rate and a very fast growth rate."
"Of course, due to the production time, the price of semi-wild ginseng will be relatively high, while the life value of those grown in greenhouses will be very low."
"The ginseng in the earthen jar in front of you should be 5-year-old ginseng, and the price is about 50 yuan per pound."
"To be honest, this kind of ginseng doesn't have much nutritional value or tonic value, but it tastes really good."
After saying that, Li Xiao picked up the soup spoon placed next to him and scooped up a spoonful of ginseng and beef brisket, and of course the rich and mellow soup inside.
The soup is golden yellow and very thick.
Li Xiao used a spoon to gently stir the earthen pot, astragalus root, dangshen, barley, lotus seeds, wolfberry, and raw rehmannia root.
"The ingredients are very rich and a lot of medicinal materials are used. No wonder the medicinal flavor is so strong besides the ginseng flavor."
"In fact, this dish can not only be called beef brisket stewed with ginseng, but also braised beef brisket with medicinal diet."
"These medicinal materials are all warming and tonic medicines that can replenish qi, nourish the skin, moisten the lungs, and clear blood vessels. Most people can take them."
"For some people who are afraid of cold and weak, this dish is particularly useful, but you must pay attention to the amount of medicinal materials. There should not be too many medicinal materials, otherwise it will easily lead to a situation where the deficiency is not replenished."
"Okay, let me first give you a taste of what this white ginseng stewed beef brisket tastes like."
Li Xiao first scooped up a small spoonful of thick soup.
As soon as the soup enters your mouth, a strong medicinal flavor sweeps over your taste buds.
Although these medicinal materials are all moderate and mild, Li Xiao can still feel a little bitterness in them, presumably due to the astragalus, Codonopsis pilosula and his main ingredient ginseng.
After all, these three medicinal materials themselves are slightly bitter, and no matter how they are cooked, the bitterness cannot be removed.
However, because the formula of other medicinal materials is well prepared, this slight bitterness only accounts for a small part.
It comes more from the sweetness and aftertaste of medicinal materials, but fresh Changbai Mountain ginseng also has a special sweetness in addition to the aftertaste.
This sweetness is a bit like the sweetness of white radish, which makes people very curious whether they are the same species.
The beef brisket has been simmered for a long time, and all the flavors have been integrated into the soup.
The rich meaty aroma and the rich medicinal aroma are completely natural, but the soup is too thick and is not suitable for drinking.
Moreover, the soup also contains a large amount of fat from the beef brisket. Li Xiao just took a small taste and felt that his mouth was full of greasiness, which made him, a soup lover, unable to eat it at all.
He frowned slightly. Logically speaking, medicated food is more bland.
This is something that the other party didn't handle well. The beef brisket used was of very good quality, with alternate fat and thin.
But the problem is that they didn't screen more carefully, and he had too much fat.
Logically speaking, the ratio of fat to lean meat in beef brisket is 6:4, which is the most delicious. The fat should be slightly more, so that it tastes sweeter, waxier and softer, and it will not clog your teeth.
When fat is emulsified, it will make the soup sweeter, but it will also make the soup greasier.
If you have a braised beef brisket or radish stewed beef brisket in front of you, then there is absolutely no problem if the soup reaches this level.
But the problem is that the milk in front of him is more of a light medicinal taste, which is a bit strange. However, he did not comment first, but planned to eat it first.
The chopsticks picked up a piece of beef brisket that was already soft and waxy. The beef brisket slowly deformed as the chopsticks moved.
Just from its appearance changes, we can tell that this beef brisket must have been stewed for a long time, and the fiber and mechanism inside it should have been completely changed.
The beef brisket dripped with soup and entered Li Xiao's mouth. Before using any force, as soon as his teeth touched the soft flesh, the beef brisket fell apart, like a goddess scattering flowers, and every fiber of beef immediately broke away from its original restraints.
Fragrant, waxy, soft, rotten, sweet.
This delicate meat does not resemble a piece of beef at all, but more like the meat of the silver cod that was just served.
The fiber of beef brisket melts immediately in your mouth without chewing it.
Good guy, this taste is so amazing. He never knew that beef could be cooked like this.
The originally slightly greasy soup seemed quite harmonious with the crispy beef.
The fat that belongs to the beef brisket is returned to the beef brisket. Is this the so-called original soup?
Interesting, really interesting.
Whether it's the abalone and shark's fin with rice or the Changbai Mountain ginseng stewed beef brisket in front of you, they are all very special.
Taking out the abalone alone or taking out the soup in front of you has great shortcomings.
But once these seemingly deficient points are integrated together, the taste suddenly improves to several levels, and the originally seemingly deficient points become its advantages.
This should mean not caring about the gains and losses of one city or one place, but focusing on the overall direction.
After swallowing the food in his mouth, Li Xiao picked up a piece of beef brisket wrapped in soup, or filled with soup, and placed it in front of the camera.
"This piece of beef brisket is very well done, even better than the many beef briskets I have eaten in Guangdong."
