Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 217 The appeal of beauty and beauty! Want to eat crunchy intestines? Let’s go for the fried intestines!
Chapter 217 The appeal of beauty and beauty! Want to eat crunchy intestines? Let’s go for the fried intestines!
Oh haha!
I actually got the tomato-braised beef brisket, which is a great dish for rice. Isn’t this such a surprise?
Lin Xu thought it would be great to be able to cook meat dishes such as braised pork ribs, but he didn't expect his son to be so good at it.
It seems that I need to feed this guy well before drawing in the future, so that I can draw more awesome dishes.
While he was holding Dundun to draw the prize, Shen Baobao posted the colorful water chestnut cake he had just taken under the topic of Lin Ji’s food:
"La la la la, Boss Lin's latest creation - colorful horseshoe cake, also called rainbow horseshoe cake. It tastes fresh and each layer has a different taste. I have already tasted it for you, you're welcome!"
As soon as it was posted, netizens who were surfing the Internet came over.
Don’t be ridiculous, it’s because you’re fat: I’ve prepared my brushes and paints, but you actually told me it’s water chestnut cake?
Haiyan, please eat less: Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh I can't resist these colorful pastries, boss lady you are so bad!
Riding a cat on the battlefield: I really like this cute snack, I really want to try it!
High-quality human waste: I counted fifteen layers in total. Do you think I can eat a whole piece in one bite?
Recycling of second-hand aircraft carriers at high prices: I originally thought that Boss Lin had gone back to his hometown for a vacation, but who knew he actually secretly went into repairs!
I am sworn in with gambling and drugs: When will a tutorial be released? This appearance makes my girly heart cute!
……
Baby Shen happily liked everyone’s comments.
Then I picked up a colorful piece of water chestnut cake and put it into my mouth. It tastes delicious. When chewing, you can clearly feel the distinct textures and the different tastes of each layer.
So delicious!
Last time I thought the water chestnut cake in Building 1 was good.
But compared with the ones made by our own Xubao, it’s really not even a bit worse.
Well, Xu Bao’s craftsmanship is the best and I won’t accept any refutation!
After finishing a piece of water chestnut cake, she walked over to Chen Meijuan:
"Mom, did you take the video of me snapping my fingers just now?"
"I took a photo and I'll send it to you now... I just discovered that my daughter-in-law has a talent for performing magic. The finger snap she just made was so cool."
"Hee hee, it's my mother who educates me well."
The mother-in-law and daughter-in-law get together like mother and daughter, sending videos to each other on their mobile phones.
After uploading it, Shen Baobao edited the video and sent it to Moments:
"Wow, I've also learned the magic of snapping my fingers to make flowers bloom. I'll teach you how to transfer a thousand yuan!"
However, everyone in the circle of friends knows the basics.
No one was fooled.
Only Shen Guofu was interested in the other dishes on the table.
Last night Comrade Shen danced "Compendium of Materia Medica" in the middle of the night, and now his arms and legs hurt. When he saw his daughter's post, he immediately commented on a message below:
"Daughter, if you have some conscience, just tell me the names of the dishes on the table, so that I can enjoy them in my heart first."
Shen Jiayue did not reply to her father, but posted the lunch photos one by one in the Shen family's "Love each other as a family" group.
When Shen Guofu saw the fish head with double pepper and eel in black bean sauce made by Lin Xu, he couldn't help but swallowed his saliva.
"@小雪: Make me some fish head and eel when you come back. I haven't eaten them yet. I'm very curious about what they will taste like."
Curious?
What does it smell like?
Shen Jiayue made a proud expression:
"Dad, do you want me to tell you about the texture and taste of these two dishes?"
Shen Guofu quickly refused:
"No, I prefer to taste it myself."
Seeing that his father did not give him a chance to poison himself, Shen Baobao did not insist. Instead, he sent a photo of the colorful water chestnut cake, and then gave his mother a special comment:
"Hey, hey, hey, today we made the new colorful water chestnut cake. Each color has a different taste. Director Han, do you want to try it?"
Han Shuzhen just finished her outpatient clinic at noon today.
On my way to the cafeteria to eat.
Seeing the photos her daughter posted in the group, her interest was suddenly attracted:
"It looks delicious. Let Xiaoxu make some when you come back. I'm going to organize an afternoon tea for everyone to try."
The brown sugar shaqima last time left a deep impression on everyone.
This time the colorful horseshoe cake should arouse everyone's appreciation.
Well, I didn’t know Xiaoxu’s identity last time, but now that I’m engaged, it’s time for everyone to meet my handsome son-in-law.
I can no longer count on my daughter, so from now on I should regard my son-in-law as the face of the Shen family.
When he saw his mother looking very interested, Baby Shen sighed slightly in his heart.
Before it was made public, the colorful water chestnut cake could easily be sold to my parents for one or two thousand yuan, sometimes even more, based on its appearance.
Now that they are engaged, Xu Bao has become his own family, but he can no longer withdraw money.
Sigh...it feels like a loss of 100 million!
After the birthday banquet, both Mrs. Lin and her relatives were extremely satisfied. After sending the guests away, her mother Chen Meijuan said:
"Your grandma's birthday is at the end of the year, and she is also her seventieth birthday. You should make time and remember to come when the baby is born. She has always been thinking about you."
"Yeah, yeah, I'll come back no matter how busy I am then."
If a family wants to be united, a bowl of water must be balanced.
This bowl of water should not only be treated fairly for the children of each family, but also for the elderly.
After Dabolin Red Army drove Mrs. Lin back, Lin Xu and Shi Wenming tidied up the kitchen, then took Shen Baobao and went to pick wild fruits with their mother holding Dundun in her arms.
Well, as soon as she heard that fruit vinegar can beautify and nourish the skin, Chen Meijuan couldn’t wait to drink it.
I always feel like I have an extra wrinkle on my face if I drink it a day late.
In order to prevent Dundun from getting lost in the grass, Lin Xu specially put a vest-type cat walking artifact on it, and then hung it with a five-meter-long rope.
This little guy can have fun in the wild.
Drive back to the B&B area.
Parking the car at the entrance of the small courtyard, Lin Xu opened the door and walked into the courtyard. He found a useless woven bag and took it out with him so that he could hold more fruits.
As a result, as soon as he went out, he saw his mother Chen Meijuan pushing a small trolley from the yard next door.
Isn’t this too professional?
Lin Xu once again witnessed middle-aged women's pursuit of beauty.
Fortunately, the mother-in-law is not here, otherwise one trolley would not be enough.
"Wow, this car is so exquisite, Dundun, come and sit on it, I'll push you."
Shen Baobao took the trolley from Chen Meijuan and kept urging Dundun to get on the cart. However, Dundun stayed away for fear of being detained in the cart.
Lin Xu threw the woven bag in the carriage and said:
"This kind of wheelbarrow is difficult to push, so I'll do it."
Shen Jiayue refused to accept it and pushed the car for two steps. As expected, the car got stuck in the grass next to it.
Dundun happily rubbed his claws on the tree trunk next to him, then jumped onto the upside-down car and jumped twice, which made Baobao Shen's teeth itch.
Stinky Dundun, next time you get into my hands, I will never spare you if you don’t call me mom!
"I'll do it."
Lin Xu held the car in place and was about to push it forward when Dundun jumped into the car and even rolled around comfortably in the car.
Baby Shen became even more angry.
When I was pushing the cart, you stayed away from me, but now it was your father and you jumped onto the cart immediately.
Isn’t that too disrespectful to me?
The group of people walked slowly towards the place where wild fruits grew. After arriving, Baobao Shen climbed up the tree dexterously again and started picking fruits.
Lin Xu and Chen Meijuan were picking berries nearby.
When the harvest was almost done, the family of four pushed the cart back. After transporting it to the farm restaurant, they started cleaning, screening, drying, cutting, and canning.
I picked a lot of fruits today, and I made about ten jars of those 5-liter glass jars at once.
When the vinegar was being brewed, Shen Baobao posted on Moments. As soon as the dozen jars of fruit vinegar were brewed, his mother-in-law Han Shuzhen called and asked about the efficacy of fruit vinegar.
Director Han was immediately intrigued when he learned that fruit vinegar can beautify and nourish the skin while promoting blood circulation and health care:
"Xiaoxu, can you brew more?"
Lin Xu naturally would not refuse and agreed repeatedly.
Then, my sister-in-law, Wu Kexin, Dou Wenjing, Zeng Xiaoqi, who still has a weak voice, and others also sent messages, either making insinuations or asking questions.
I was always asking about fruit vinegar.
It’s evident how attractive the four words “beauty and beauty” are.
Lin Xu did some math.
Just to satisfy the demand for fruit vinegar from these people around me would require almost fifty cans, and if we add in the relatives back home, it would be even more.
Come on, don’t say anything these days, just make vinegar full time.
In order to make the fruit vinegar more effective, Chen Meijuan drove to the city and bought more than a dozen extra large glass jars with a capacity of tens of liters.
In this way, Boss Lin, who was back home for vacation, became a ruthless vinegar-making machine and was busy doing this for several days.
The basement of the farmhouse restaurant is also filled with various bottles and cans.
Seventh day home.
When Lin Xu was making fried river fish for Baby Shen in the kitchen, his uncle Shi Wenming asked curiously:
"Why didn't you make vinegar today?"
"It can't be brewed anymore."
"What's going on? Are there not enough jars or have we run out of white vinegar?"
"No, it's just that the tree was cut off..."
Now there are no fruits in the forest where wild fruits grow. Except for some unripe ones on the branches, the rest have been soaked in jars in the basement.
Shi Wenming clicked his tongue and said:
"Women are like this. They go crazy when they hear about beauty treatments. Your second aunt has been asking me about fruit vinegar these past two days."
Lin Xu smiled and said while taking the fried river fish out of the pot:
"Isn't it the same for men? If someone says that fruit vinegar can nourish the kidneys and strengthen the waist..."
Before he finished speaking, Shi Wenming asked in surprise:
"Is it true? Does fruit vinegar really have this effect? How to drink this thing for better effect? I... I just asked for my buddy."
Sure enough...
Lin Xu said:
"I just said it casually, why did you take it seriously?"
While he was talking, his uncle Chen Meide walked in carrying a black plastic bag:
"Xiao Xu, an acquaintance just gave me a set of fat sausages. Please make them."
Fat intestine?
This is good food.
Lin Xu asked:
"How are you going to eat it? Stir-fried or boiled?"
Chen Meide frowned and said:
"When I eat fat intestines, I don't like the soft and chewy ones. I like the crunchy ones with a chewy texture. I wonder if you can do that..."
Crunchy?
Lin Xu thought for a while and asked:
"Then how about making raw fried sausage?"
Upon hearing this name, Chen Meide immediately said:
"Yes, yes, this is the dish. It is stir-fried directly. The texture of the fat intestine is crispy and spicy. It tastes spicy and delicious. I have eaten it twice in Zigong, and I can't get enough every time."
Last time at Diaoyutai, Lin Xu used the perfect cooking learning card to learn the perfect cooking and explosion techniques from Guo Weidong.
Now since my uncle is interested in raw and fried sausages.
Then let’s make it and try it. It’s a good time to try this cooking technique to see if it works.
If it works, there will be another stir-fried dish in restaurants in the future.
Shi Wenming on the side was very excited when he heard this, and asked curiously:
"Stir fry the fat intestines directly? How long does it take to fry?"
When we eat fat intestines here in our hometown, we usually eat them braised, or boil them first and then burn them to make roasted large intestines. We rarely stir-fry them directly.
Because in many people’s perception, sausage is a difficult ingredient to cook.
Not suitable for stir-frying.
The uncle said:
"It seems to be pretty fast. It came out of the pan in less than a minute. It is said that if it takes more than a minute, the sausage will become less crispy and become like a rubber band, but I don't know the details."
Less than a minute?
Shi Wenming looked at Lin Xu:
"Can this really make you mature?"
"Yes, but this dish has very high requirements for heat and ingredients, so it can't be made casually."
In Chinese cooking, all stir-fried dishes are quite difficult.
For example, the cooking time for hot-fried kidney strips is only seven to eight seconds. If it takes less than one second, it will be undercooked and it will taste fishy. If it takes more than one second, it will become overcooked.
Although this dish of fried fat sausage is not so perverted, it is not far from it.
Shi Wenming became interested as soon as he heard it and wanted to learn.
But he felt a little uneasy because he always felt that this dish was very similar to the large intestine sashimi that Yu Qian's father loved to eat in the cross talk.
But seeing Chen Meide's yearning face and his nephew's determined look, he felt that his family's usual diet was quite healthy and should not have such heavy tastes as that of the Mongolian Navy Commander.
After Lin Xu fried the river fish, he served it to Shen Baobao, who was sitting in the restaurant watching the drama. After receiving a kiss from the girl, he went to the kitchen and started making the fried sausage that his uncle wanted to eat.
He poured the fat intestines from the bag into the basin.
Then he took off the thinner part and said while working:
"When making raw and fried sausages, you should use the thin part. Don't use the thick parts, otherwise they won't be able to burst properly."
This requires the use of large intestines, let alone tens of seconds before they are cooked. It is estimated that even if they are fried for a few minutes, they will not be fully cooked.
After confirming the ingredients, Lin Xu took them aside and started cleaning them.
Shi Wenming said:
"You told me earlier, I'll wash it together."
"That won't work, uncle. The pig intestines used to make raw and fried sausages must be washed separately and cannot be mixed with other large intestines."
Shi Wenming became interested when he said this.
Do you still need to clean it separately? Is it so particular?
Lin Xu took the scissors, pulled the fat intestines in the basin and cut them open.
When making raw and fried sausages, the sausages should be in flake shape so that they can be fully cooked during the stir-frying. If the traditional tube shape is used, the ripening speed will be greatly reduced, which can easily cause the dish to overturn.
After breaking open the fat intestine, first tear off the excess fat on the inner side.
Then put salt and white vinegar in the basin and start scrubbing.
This step is to remove the mucus on the surface of the fat intestine.
After scrubbing for two minutes, rinse with clean water, then add flour and two small spoons of baking soda and continue scrubbing.
Flour has a strong adsorption effect and can take away impurities on the surface of the sausage.
Baking soda can make the taste of the sausage crispy, which is also the source of the taste of the dish of raw fried sausage.
"It's strange that it has to be washed together with other sausages. When making sausages, what we pursue is soft and tasty. Adding baking soda will have the opposite effect."
Shi Wenming sighed.
Immediately I began to look forward to it, feeling that I had to master another difficult dish.
After washing it clean again, Lin Xu drained the intestines and put them on the chopping board to start cutting.
The sausage is in flaky shape at this time, so just cut it into diamond-shaped slices.
When he was cutting, he said to Shi Wenming:
"Uncle, please help me get some pickled peppers, pickled ginger and pickled radish. This dish uses kimchi to add flavor, and the resulting dish will be standard sour, spicy and refreshing."
Adding pickled pepper, pickled ginger and pickled radish is not only to increase the spicy and sour flavor.
More importantly, we need to take advantage of the volatile properties of the sour substances in kimchi to take away the peculiar smell of the sausage, so that the sausage produced in this way will not have that strange smell.
When Lin Xu cut the sausages, Shi Wenming also brought over the kimchi to be used.
He directly cut the pickled peppers into small pieces and put them into a small basin filled with fat intestines.
"Because the preparation time of raw fried sausage is very short, the ingredients must be put together with the sausage in advance, so that the aroma can be brought out faster during cooking."
After cutting the pickled peppers, he cut the pickled ginger into shreds and diced the pickled radish.
However, don’t add too much pickled radish, otherwise the sourness will overpower the spiciness.
After preparing these three items, Lin Xu put some bean paste, a pinch of green peppercorns, a small spoonful of white sugar for freshness, and a small spoonful of white pepper powder to remove odor into the sausage.
As for the salt, there is no need to add it. There is enough salt in both kimchi and bean paste.
If you add it any longer, it will be salty.
After preparing the sausage, Lin Xu cut some scallions with a diagonal knife into slices that are easier to taste, and then cut some spicy millet and pepper with a diagonal knife.
Cut them all and put them in another basin.
Then add half a frying spoon of light soy sauce to it, which acts as a boiling pot.
All these are ready and you can make it.
"Will you start now?"
Lin Xu looked at the time. It was only after five o'clock in the afternoon, which was a bit early for dinner.
Chen Meide took out a bottle of beer from the refrigerator next to him, bit open the cap, took two sips, and then said:
"Let's get started. I didn't eat well at work at noon, so I'm just waiting for this meal... By the way, Xiaoxu, remember to call your aunt later and ask her to take the bus and help me drive."
Well, my nephew has been making fruit vinegar these days, which is a big deal.
It’s much better than calling yourself.
"It's okay if I go see you off later."
I haven't gone out much since I returned to my hometown. I will drive my uncle's car later and let Shen Baobao drive the G63. After sending my uncle and the car home, I will go driving around with Shen Baobao.
You can’t just stay in the scenic spots, you have to go out and see the scenery outside.
After confirming that someone was sending him back, the uncle was so happy that he held up the bottle and drank the rest of the beer.
Tsk...
As expected of someone who has ridden a bicycle for dozens of miles and wants to beat his father. He is so generous!
After drinking the beer, the uncle called the second uncle again:
"I made a set of sausages for Xiaoxu to make raw and fried. They will be cooked soon. If you want to try them, come here quickly. If you are late, you will lose everything."
The second uncle's voice came from the phone:
"We'll be there soon. We just caught a big grass carp weighing about 20 pounds, and I'm about to let Xiaoxu make a dish."
Big grass carp?
Lin Xu looked at the prepared raw sausages and said with a smile:
"Then I'll make another dish of raw fried fish fillets later. The cooking time of this dish is shorter than that of raw fried sausage. It can be cooked in twenty seconds."
The uncle became interested as soon as he heard it:
"I originally planned to have two drinks. Since there are such good dishes, Civilization, where is the highly concentrated wine I brought last time? Take it out, today we... we will not return until we get drunk!"
He originally wanted to say we are brothers, but when he saw his nephew present, he changed his words abruptly.
Fortunately, my father-in-law is not here.
Otherwise, I’m afraid it’s Brother Lin, Brother Lin, who might be shouting.
Lin Xu set up the wok and started cooking the fried sausage.
Heat the pot, slide the pot first, then add two tablespoons of rapeseed oil, and heat over high heat.
To make this kind of stir-fried dishes, you need more oil and high heat.
Even if it is a professional stove in the hotel kitchen, it must be turned on to the maximum without leaving any room.
Because the higher the temperature, the shorter the cooking time and the more delicious the dishes will be.
When the fat in the pot was smoking black and it was almost 80% hot, Lin Xu took a small basin containing the sausage and ingredients and poured it into the pot.
Pour it in and immediately throw the small basin aside, then grab the handle of the pot and stir-fry quickly with the frying spoon in your right hand to let the fat intestines in the pot spread out quickly.
It only takes a few seconds.
The originally soft fatty intestines in the pot became stiffened by the hot oil, and were automatically rolled into small rolls, making them look much better.
And those pickled peppers, pickled ginger and sour radish also began to emit a nice sour fragrance.
Continue to stir-fry.
The bean paste is stir-fried into red oil, and evenly hangs on the surface of the sausage during the rapid stir-frying process, adding an attractive rosy color to the originally white sausage.
After stir-frying like this for fifteen seconds, the aroma of the sausage, the sourness of the kimchi, the spiciness of the watercress, and the numbness of the peppercorns all came out.
Stir fry for a few more seconds to allow the aroma to blend.
Then pour in the side dishes with light soy sauce.
As soon as it was put into the pot, the soy sauce flavor of the light soy sauce was cooked out.
Continue to stir-fry for ten seconds, when the side dishes are cooked through, remove from the pan.
When Lin Xu took out the red and rolled sausages from the pot, Shi Wenming no longer struggled with whether the sausages on the plate were raw or cooked.
This rich spicy and sour flavor, this quivering fat intestine dripping with red oil, is simply tantalizing to death!
"This little taste reminds me of my travel experience in Zigong last year..."
The uncle sighed as he took a chopstick and put it into his mouth.
Then he immediately let out a sigh of satisfaction:
"Well, it's even more delicious than the one made by the chef in Zigong. This sausage is fragrant and crispy, so delicious! Where's the wine? Hurry up!"
Lin Xu took the chopsticks and was about to taste it when his cell phone suddenly rang.
I took it out and saw that it was Dou Wenjing calling.
"Boss, Ziqiang Shengjian's branch will open tomorrow. Do you have time to come back?"
Lin Xu: "..."
Didn’t Ziqiang Shengjian just open its doors not long ago?
Is this a new store?
Be good...
Did I stay in the scenic spot for seven days or seven years?
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I just realized that yesterday was the Chinese Valentine's Day. I really forgot about the time... This chapter has 6100 words. Please vote for me, brothers!