Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 434 Foodies can be wronged, but you can’t take my pot and burn your elbows!
Chapter 434 Foodies can be wronged, but you can’t take my pot and burn your elbows!
Lin Xu was originally not interested in this kind of raw meat.
But seeing Lao Huang eating like this, the glutton in his stomach was suddenly brought out.
He returned to the kitchen and made himself a portion. He beat the egg yolk and stirred it evenly with a fork so that the egg yolk liquid could coat the surface of the meat. He then scooped up a spoonful and put it into his mouth.
The beef has been frozen before, so it has a slight chill in your mouth.
Then there is the sticky texture of egg yolk liquid and the unique sour flavor of pickled cucumber.
This taste is appetizing and satiating. In addition to the taste of pickled cucumbers, you can also taste the slightly pungent aroma of parsley and the crisp texture of onions.
Chew it, and the soft and tender beef mixed with fresh flavor will bloom in your mouth.
As expected of A5 grade Wagyu, it tastes fresh and tender, and you can’t feel the presence of fiber at all. Moreover, when chewing, you can taste the richness of the fat in the Wagyu beef.
This feeling not only makes the taste of beef more charming, but also suppresses the taste of pickles and other ingredients, making the fresh flavor of beef itself linger in the mouth.
No wonder Lao Huang said it tastes like ice cream. This beef tartare does taste somewhat similar.
"Boss, is this raw beef delicious? It looks scary..."
While he was eating, Zhu Yong came over to take a look and wanted to try it, but felt that he couldn't get over the psychological hurdle.
Lin Xu's portion was not large. He finished the beef on the plate in several bites and said with a smile:
"The taste is good, but if you can't get over the hurdle in your mind, forget it... I found that this mold for Western food is quite good. Such a small ball of meatloaf is just right after eating."
The diameter of the iron ring is only seven or eight centimeters and the height is about three centimeters. An egg yolk can be placed on it to basically cover the meatloaf. Mix it evenly and you can finish it in a few big bites.
I thought it was delicious when I took the first bite, and I had to order another one later.
But after eating it, I felt that it would be a bit greasy to eat again.
Beef tartare is a very important appetizer in Western food. The so-called appetizer is used to appetize the stomach and prepare for the main meal.
No wonder Lao Huang didn't ask for a second portion even though he was eating so exaggeratedly. I guess he felt like this one was just right.
Lin Xu soaked the plate in the pool and prepared to make one for Shu Yun, so that the beautiful store manager could enjoy French food.
Seeing this, Zhu Yong mustered up his courage and said:
"Boss, can you give me one too?"
"Have you thought about it? You won't throw up after eating it, right? This kind of wagyu beef can cost four figures per kilogram, and a mouthful of it will cost tens or hundreds of dollars."
Upon hearing that it was so expensive, Zhu Yong immediately said:
"It would be a shame if you don't try it. Come on, have one. If it tastes good, I'll lick the whole plate."
Lin Xu smiled and said:
"You are good at making aquatic products. You should have eaten fish raw, right? In fact, they are almost the same. They just have a sour, refreshing and slightly spicy feeling."
The yellow lantern hot sauce inside is very expressive, with a slightly spicy feeling, but not too spicy, and it removes a lot of the greasiness of the wagyu beef.
He made two copies, one for Zhu Yong and the other for Shu Yun.
Leaving the kitchen, Lin Xu looked at Lao Huang who was contentedly taking photos of empty plates and asked:
"How is it? Does it taste good?"
"It's great. I've decided to eat beef tartare every day to satisfy my craving for meat."
Lin Xu said:
"You can switch to average-quality beef next time. You will get tired of eating this kind of A5 Wagyu all the time. After all, Wagyu has a higher fat content... In addition to beef, you can try tuna and the like."
"Yes, yes, Brother Lin's words reminded me that I can't just eat beef. It is said that high-end venison is also available, and there is also pork. The Germans are super obsessed with it."
Lin Xu didn't expect that Lao Huang was so obsessed with eating raw meat, so he reminded:
"You can eat it, but you must buy sterile food. If parasites develop later, it will be bad."
"Don't worry, I will take care of food safety, brother."
Coming downstairs, Lin Xu placed the plate in front of Shu Yun:
"It tastes good. I just had one, and I even felt a little bit unsatisfied."
When Shu Yun heard this, he immediately took a photo with his mobile phone and sent it to the group "Good Sisters' Bra Cups Don't Shrink":
“Today’s self-challenge, beef tartare made from A5 Wagyu beef, fat reduction starts with me!”
As soon as the message was sent out, Xiao Qing, who was accompanying Yan Lin on a business trip to Yangcheng, made a greedy expression:
"Wow, this beef is so good. Is it made in the store?"
Shu Yun was stunned, this is raw meat, shouldn't you be surprised?
How do you look like you are meeting delicious food?
She replied:
"Our boss made it. He just had one and said it tasted super good, so I wanted to try it too, but I couldn't get over the hurdle in my heart."
Xiao Qing sent an envious emoticon:
"If you don't want to eat, let me come. I really like this kind of delicious food. It can make you cry... No, I have to save the photo and give my boss a hint later."
Chen Yan also said in the group:
"A5 makes beef tartare, which is a bit wasteful, but the taste should be very good. If I hadn't eaten the fat-reduced and nutritious shrimp salad in the morning, I would have to go to the store to order one now."
Well, I finally ate a low-fat salad, so I must let everyone in the group know about it.
Save everyone from calling Fat Yan all the time.
Shu Yun:??????
Here comes another one who is not afraid.
Since everyone agreed, she mustered up the courage to stir the egg yolks evenly with a fork, then scooped a mouthful into her mouth.
After chewing, my eyes lit up:
"Wow, it's really delicious. It feels like eating tuna."
Wagyu beef fat is evenly distributed and has a plump texture. To be honest, it is a bit similar to tuna fish sashimi, and it feels like ice cream in the mouth.
Back upstairs again, Lin Xugang was about to find a way to deal with the remaining beef in the basin, when he realized that Zhuang Yizhou and the others were each holding a plate and eating.
"Hey, I was also worried about whether to wrap the leftover beef into Wagyu dumplings, but now it seems that it saves my worries."
Wei Qian took all the wagyu beef from the bottom of the plate and pulled it into his mouth, and then said:
"It's all Zhu Yong's fault. He always smacks his mouth when he eats something, which annoys us. We also wanted to taste it, and then...we tasted too much."
There was still one-third of the beef that Lao Huang brought today. Lin Xu put it in the cold storage and planned to cook it again when Shen Guofu came.
He checked the time, contacted Qi Siming and Zeng Xiaoqi, and made sure they could shoot in the morning, so he drove to the TV station to shoot the Qiuli Cream production video.
Zeng Xiaoqi actually wants to try beef tartare, but TV stations cannot broadcast such videos of eating raw meat, otherwise they will be questioned and lead the public to go astray.
So she could only watch Shu Yun being embarrassed in the group.
The preparation of Qiuli paste takes too long.
So at this time, Lin Xu recorded the recipe of sweet-skinned duck on the TV station. Since it is now broadcast daily, he must make full use of the time.
When braised duck, Lin Xu even made a relatively simple but delicious dish of braised lamb blood.
Cut the finished sheep blood into thin slices and blanch it in boiling water with salt for two minutes. This can not only remove the fishy smell of the sheep blood, but also make the taste of the sheep blood firmer and smoother.
Then take it out and place it in a basin lined with coriander segments and cucumber shreds.
Pour on salt, balsamic vinegar and dark soy sauce, put a little bit of sugar, put some minced garlic on top, then add some dried chili segments and a pinch of Sichuan peppercorns.
After the oil is hot, pour it on top, cover it and simmer for a few minutes while it's still hot, letting the spicy flavor simmer into the sheep's blood.
When the time is up, take off the lid, stir well and then eat.
Zeng Xiaoqi didn’t expect that sheep blood could be eaten like this. As the host, she did her best to taste it for everyone:
"It's delicious, spicy and tender. I didn't expect that sheep blood tastes so good. Today is really an eye-opener."
After eating together, she said to the camera:
"As winter approaches, it is necessary to properly clean the lungs. Chinese catering generally believes that eating blood can clear the lungs and effectively replenish iron, so you can give it a try... Okay, this is the end of this issue of "Food in the World",
Thank you all for watching, and thank you to Boss Lin from Linji Food for coming to our filming crew. See you next time.”
After it was over, the program team consultant Geng Lishan came over immediately, picked up a piece of sheep blood with a kuaizi, tasted it, and then gave Lin Xu a thumbs up:
"The lamb blood mixed with soy sauce made by little friend Lin is really good, but it's a pity that there is no wine, otherwise I would have to drink two glasses with you."
Lin Xu said:
"It's okay to drink, but please don't send me any messages."
Although the previous words "the best chicken in the world" and "the best duck in the world" are embarrassing, it can be seen that it is a little joke between the calligrapher and Wang Nian.
But if you look back and write about being the best in the world, it will be really fun.
The word "first blood" is too ambiguous, so you must not let this old naughty boy write it.
Geng Lishan waved his hand:
"Don't worry, I'm sensible. The duck isn't braised yet, okay? Do you want to take pictures of another dish?"
Lin Xu thinks it's okay, but the time is too short, and you can't cook steaming, stewing, boiling and other dishes, you can only cook stir-fry.
And when it comes to frying...
He looked at the ingredients that Lao Huang sent today, selected a few small yellow croakers, and made a dry-fried small yellow croaker.
This dish has been recorded and the duck has been braised.
The filming of Sweet Duck continued during the show.
By the time the sweet-skinned duck is ready, the autumn pear paste has also been boiled. After filtering out the residue, start boiling the pear juice.
Today I used more than ten kilograms of Sydney pears to make it.
Zeng Xiaoqi originally thought she could boil a few kilograms, but in the end she found that there were only two glass jars of Qiuli ointment, one of which was still a bit unsatisfactory, and she was a little disappointed.
"The three thousand kilograms of snow pears that Sister Yan bought should arrive soon. It won't be easy for you to get Qiuli paste by then."
Zeng Xiaoqi uses her voice a lot, but she can't control spicy food, so she is very interested in delicacies such as Qiuli Paste. After receiving the promise, she felt relieved.
She took a spoonful and put it into her mouth to taste, her eyes widened:
"It feels so good to eat it with a spoon like this, right? It's sweet and satisfying, it feels like..."
Before he finished speaking, Lin Xu said:
"This spoonful has more calories than a bowl of rice."
Zeng Xiaoqi: "..."
Then I’d better not eat it.
At a time when everyone is secretly trying to lose weight, although we may not be able to lose weight, we can’t gain weight anymore.
After recording Qiuli Paste, it’s already past dinner time.
Fortunately, there was a lot of food left in the cafeteria, so everyone brought the sweet-skinned duck over, paired it with some of the dishes they had made before, and had a wonderful lunch.
After lunch, Qi Siming put on his helmet and left the TV station on his Ducati.
Lin Xugang was about to drive away when he suddenly received a call from Shen Jiayue:
"Xubao, when are you coming back? Just now Yanbao sent me a very hateful video of eating fried chicken. It made me greedy. I want to eat fried chicken too."
"Sister Yan didn't go to the restaurant to eat today?"
"No, she went to the store and bought fried chicken at the front door. It was so crispy and crispy that it made me greedy."
Upon hearing this, Lin Xu said:
"Okay, okay, I'll cook it for you when I get back later. But forget about the fried chicken. Haven't we eaten the crispy chicken made by my senior brother before? I'll make you a pot-roasted elbow. It's more delicious than fried chicken."
."
"Pot-roasted elbow? Is there any fried chicken?"
Shen Jiayue doesn't care if it tastes good or not, she just wants to surpass Yan Baobao in terms of crispiness.
"Much crisper than fried chicken, you will never be disappointed."
"Okay, then come back and do it quickly. I took a VLOG of Duan and Dundun playing in the snow this morning and uploaded it. Don't forget to do it three times."
"Okay, no problem!"
After hanging up the phone, Lin Xu drove out of the TV station gate and returned to the store to prepare pot-roasted elbows.
As one of Jinan's three elbows, the pot-roasted elbow is not as good-looking as the crystal elbow, nor is it as famous as the rock sugar elbow, but this dish is a real banquet dish.
Moreover, it was still the main dish, and its status in the banquet was higher than the other two knuckles.
But high status brings with it a cumbersome production process.
If you want this dish to be delicious, you need to go through cooking steps such as blanching, stewing, steaming, and frying. After the whole dish is finished, you won’t be able to eat it in your mouth for less than five hours.
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Moreover, it is best to eat it within ten minutes after it is finally cooked. Once the time is too long, the essence of this dish, which is crispy on the outside and tender on the inside and full of oil, will be lost.
When cooking a dish, high-end ingredients are simple to prepare, while ordinary ingredients are complicated to prepare.
Elbow is not a high-end ingredient and can be bought everywhere, so chefs have made great use of this ingredient.
Whether it is the sauced elbows from the Yanjing area and the northeastern region, the tiger skin elbows from Shanxi Province, the ginger elbows from Sichuan and Chongqing, the chopped pepper elbows from the two lakes areas, the braised pork elbows from Guangdong and Guangxi, the braised pork elbows from the southeastern region, etc., they are all delicious.
The practice of elbow has been developed to the extreme.
Today Lin Xu is going to try the orthodox Shandong cuisine.
Go back to the store.
He came to the kitchen, looked at Che Zai and asked:
"Are there any fresh elbows today?"
"Yes, the skin has been cooked and processed. Boss, are you ready to cook?"
"Yes, make a pot roasted elbow."
Originally, Lin Xu planned to make an elbow and make it to satisfy Baby Shen, but when he thought there would be a lot of people at dinner, and his father-in-law would come over to eat beef tartare, he might as well make more.
He took all the eight elbows prepared by Che Zai.
These elbows are all front elbows, with more meat and less bones, each weighing about two or three pounds.
The skin of the elbow had been carefully burned with a blowtorch, and all the stubble was burnt clean. Lin Xu put it directly into the pot and started to blanch it.
It's said to be blanching, but it's actually boiling the elbow until it's raw.
Before blanching, use a kitchen knife to cut the elbow vertically, all the way to the bottom, to expose the bones.
This not only allows the elbow to be cooked thoroughly, but also makes it easier to boil out the blood in the elbow.
After cutting all the elbows, put the cold water into the pot, put a handful of peppercorns, a few pieces of green onion and ginger, and a tablespoon of rice wine into the pot.
Bring to a boil over high heat, skim off the foam and cook for another 20 minutes.
While the elbow was cooking, Lin Xu simply made a stewed soup.
Add sugar, salt, rock sugar, stir-fried dry yellow sauce and sweet noodle sauce to the soup stock, then add a marinade package similar to the sauce bone, and start cooking when it is ready. This way, after the elbows are thoroughly blanched, the aroma of the marinade will be just right.
Come out.
When the elbow is cooked until no blood comes out when you insert it with a tassel, take it out with a slotted spoon, rinse it with hot water, and then put it into the boiling brine.
Put it all in, bring to a boil over high heat, then reduce to low heat, and marinate for two hours.
Use marinating method to thoroughly absorb the flavor of the elbow, so that the elbow will taste delicious.
If this step is not done properly, it will directly affect the final taste and texture.
While it was marinating, Lin Xu made other dishes and went to say hello to some old customers who came to eat.
While I was busy, Aunt Qian and Aunt Wang came over.
Ever since they helped promote roasted chicken last time and found a house for Wang Ziqiang and Yang Lin, these two aunts seemed to regard themselves as Lin Ji's own people.
When I have nothing to do, I will help promote it.
But today, the two of them looked a little uncomfortable after going upstairs.
"Xiao Lin, how does aunt treat you usually?"
Lin Xu brought tea to the two aunts and said with a smile:
"You're super nice to me, what's wrong?"
Aunt Qian snorted:
"Since you know it's good for you, why don't we share in the Qiuli ointment? Are you afraid that we can't afford it?"
Aunt Wang said from the side:
"You don't know, since yesterday Lao Yu got the Qiuli ointment you gave me. It's called Dese. When he saw people, he took out the bottle and showed it to everyone. He also deliberately drank the water loudly. We asked where it came from.
I didn’t even talk about my life and death, but it was Lao Sun who asked in such a pretentious way that it turned out to be you who made it difficult... We are all old neighbors, so it’s wrong to treat one with favoritism, Xiao Lin!"
Lin Xu looked at the two old people dumbfounded.
I really didn’t expect that a jar of Qiuli ointment could lead to such a change.
Moreover, Lao Suntou actually used the method of interrogating prisoners to manipulate the uncle's words. Is this the case?
He smiled and said:
"Don't worry, you two, three thousand kilograms of pears will be here soon. I will make them when they come. Everyone will have a share. If it is not enough, then I will directly contract a cold storage and buy all the pears in it."<
/p>
At this moment, Shu Yun came down from the third floor and said to the two old people:
"A total of seven cans of autumn pear cream were made yesterday. Uncle Yu's can was reserved in advance for half the price when buying snow pears. The rest was given to Yueyue's grandma and Mr. Tateyama, and even the boss's father-in-law and mother-in-law.
I’m really sorry for the allocation...it’s because we did too little.”
When you meet such a warm-hearted customer, you naturally have to coax him.
Aunt Qian burst into laughter upon hearing this:
"So that's it. It's all Lao Yu's fault. He's so mad at me... Well, I'll give you a thousand yuan first and order five cans to avoid being sold out again this round."
Aunt Wang also wanted to pay after hearing this:
"Then I'll buy five cans, too. Girl Yun, please remember. We gave you the money early, but don't forget. You're still waiting for Qi Laoyu."
Shu Yun supported her and said:
"Don't worry, I won't tell anyone when it's done. I'll let you two know first."
"Girl Yun is so nice when she talks. If only my daughter could be as worry-free as Yun Yatou."
After seeing off the two old men, Lin Xu continued to be busy.
Two hours passed quickly. He turned off the fire on the stove and let the elbow soak for another half an hour.
Then take the elbows out of the pot one by one, remove the big crumbling bones, and then cut the elbows into a knife.
Cut the thick parts of the meat and pad the thin parts, trying to make the elbow meat become the shape of pork belly with even thickness and fully unfolded pork skin.
After changing the knife, place the elbow skin-side down on a plate, sprinkle onion and ginger on the surface, and put it into the steaming cabinet to start steaming.
After steaming, the fat in the elbow fat will seep out, and the braised flavor will penetrate more thoroughly.
The most important thing is that after steaming, the elbow will be completely soft.
If this kind of elbow is wrapped in shanghai and fried, it will taste super good.
While he was busy in the kitchen, Shen Jiayue, who couldn't wait to show off, found a picture of roasted elbow on the Internet and posted it on Moments:
"Beautiful women can be wronged, but some people are not allowed to take my fault and burn their elbows!"
Chen Yan originally wanted to make fun of her, but when she saw the appearance of the pot-roasted elbow, she immediately changed her style:
"Don't worry Yueyue, as long as I'm here, no one can take away your hot pot and roast your elbows!"
Shen Jiayue responded with a sweaty expression:
"Yan Bao, is there a possibility that these words are actually meant for you?"
"Ha, Yueyue, you are being naughty again. By the way, I just bought you a pair of boots online. They suit your temperament very well. Why don't you try them later?"
Hahahaha, you are really coveting my pot of roasted elbow.
But since you are so diligent, I will give you a helping hand!
Shen Jiayue replied:
"Thank you Yanbao!"
"You're welcome, we sisters have such a deep sisterly bond, there's no need to say thank you..."
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