Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 448 Before my sister-in-law takes away all the bamboo shoots on the mountain, I’ll buy some winter bamboo shoots to satisfy my craving!
Chapter 448 Before my sister-in-law takes away all the bamboo shoots on the mountain, I’ll buy some winter bamboo shoots to satisfy my craving!
Chen Yuanyuan said excitedly when she heard about making fried dumplings:
"This is delicious. I'll make more later. I haven't had delicious fried skin sausage and fried blood sausage in several years."
Fried blood sausage is a street snack in Yinzhou, and it is not difficult to make.
Add some flour to the fresh pig blood, then pour it into the pig intestine and cook it, then cut it into sections and fry it on a flat-bottomed griddle with lard.
People who are not used to it may think this is a dark dish that is hard to swallow, but for locals in Yinzhou, it is extremely delicious.
But this delicious taste is disappearing.
In recent years, Yinzhou City has been cleaning up small stalls and hawkers and upgrading the appearance of the city.
Small stalls and hawkers are the main force selling fried skin dregs and fried blood sausage. After being cleaned up, such stalls are rarely seen on the streets of Yinzhou.
Even if I encounter it by chance, the taste is a bit worse than before.
Lin Xu said:
"It will be tough to fry the blood sausage today, but later we can ask Lao Huang to help get some fresh blood sausage from the slaughterhouse, and then we will cook it and fry it for you. Let's eat the skin and dregs today."
He took out the pan and cleaned it, then opened the refrigerator and took out the skin dregs that had dropped significantly in temperature.
The skin residue cannot be frozen, as it will completely break into pieces once frozen.
However, it is still possible to use the freezer to quickly lower the temperature.
After the temperature dropped, the skin dregs changed from the original shaky jelly shape to become much harder, a bit like the fried enema that everyone loves to eat here in Beijing.
But compared to the starchy lumps like enema, it is a bit softer.
After all, it is full of vermicelli, which is like springy yellow. Even if it is completely cool, the skin will be slightly elastic.
The temperature of the peel is still a bit high at this time, and it needs to be dried again before cutting.
Put this piece of skin residue into the refrigerator and refrigerate it for ten minutes.
Taking advantage of this time, Lin Xu picked up the hot skin residue cut on the eucalyptus board with a tassel, dipped it in the mixed garlic paste, and then put it into his mouth.
I usually can't think of it, but I'm not too greedy.
But now that I see him, I really can’t help but want to eat a few more pieces of this hometown delicacy.
Because there is starch on the surface of the skin, it is smooth and chewy in the mouth. When you eat it, you can clearly feel the strands of vermicelli inside, making it very enjoyable to chew.
The vermicelli is fresh and delicious, and the light five-spice powder makes people feel like eating meat.
People who have never eaten pi zhao will find it difficult to associate this cheap delicacy with meat.
But in fact, as long as you put a handful of five-spice powder, the skin residue can taste the aroma of braised pork. In the past when meat could not be afforded, countless people in the hometown relied on the skin residue to satisfy their cravings.
As for the shrimp skin inside, it is an unexpected surprise.
There are not many dried shrimp skins, but every time you chew them, the fresh flavor and texture are obviously different from the skin residue, which makes people feel surprised to find meat in the vegetarian dishes.
After eating two pieces of skin, Lin Xu seemed to have returned to his hometown.
I remember when I was a kid, I would go back to my hometown in the countryside with my parents every winter vacation to celebrate the New Year.
Eat a bunch of butchered vegetables, eat some freshly made skin dregs, and then use your pocket money to go to the canteen to buy a flying monkey to play in the wild. You won’t want to go back until dark.
"Yueyue, you don't know how naughty my brother was when he was a child. If the third aunt didn't twist his ears and pull him home, he wouldn't know how to go back. Even when he got home, he would still be thinking about playing."
Shen Jiayue opened her mouth in surprise.
Aha, I didn’t expect Xu Bao to be so naughty sometimes.
I thought it was always like this in college.
She asked curiously:
"Why did your personality change so much later? Was it because of the pressure of studying or because you were taught a lesson by your mother-in-law?"
Lin Xu pinched the girl's face and said with a smile:
"I'm planning to come to the capital to find you."
"Hehe...I've been waiting for you too."
Zeng Xiaoqi curled her lips with a depressed look:
"Can you two calm down? You are also spreading dog food in front of your own people, right?"
Director Zeng, who was enjoying the delicious food, was very unhappy when she was stuffed with dog food, so she planned to pass on her unhappiness to others.
Use your mobile phone to take a photo of the peel dipped in garlic paste, and then take a selfie of you putting it in your mouth and eating it.
After taking the photo, I posted it to the group together with the previous photos:
"It's really not right to eat late at night. You must not imitate me, sisters."
I obviously advise everyone not to eat, but in fact... Humph, here comes the poison!
As soon as it was sent, Chen Yan sent a series of exclamation marks.
"What's going on? You and Yuanyuan are stealing food?"
Shu Yun made a puzzled expression:
"It looks delicious. Is this a stew?"
Dou Wenjing said:
"I remember that the kitchen in Sunshine Garden Community is not that spacious. Xiaoqi, where are you?"
Geng Lele jumped out and marked several places in the photo:
"This is Brother Xu and Sister Yue's home. The Spider-Man magnet on the refrigerator was put on by me holding Dundun in my arms... So, you guys secretly made delicious food with Brother Xu?"
Xiao Qing made a yawning expression:
"I'm really convinced by you guys. I originally felt lonely today when I had a fat-reducing meal with Mr. Yan, but you guys did it late at night... I just ordered a takeout of hot and sour noodles. I'll do it later too. Let's see who can survive it."
To the end."
Seeing that all the members were mobilized, Zeng Xiaoqi showed a proud smile:
"A grand introduction, this is not a stew, but a specialty snack from Yinzhou, called Pi Zha. It is the taste that people in Yinzhou remember. It is super delicious, super delicious, and even better than meat."
The group members were already greedy just looking at the photos, and when they saw the text introduction, their curiosity about this delicious dish became even stronger.
Tastier than meat?
Is it true?
However, regardless of whether it is true or false, this kind of poisoning behavior should be condemned.
Chen Yan sent a voice message:
"You make me have to put on clothes and get up. I hate you so much, little Qiqi!"
Zeng Xiaoqi looked proud:
"Hahahahaha, thank you Mr. Chen for the compliment!"
Lin Xu took a few bites, took a photo of the skin and sent it to her mother:
"You don't have to come to the capital all night to whip me with the soles of your shoes. The skin crumbs are already ready... By the way, Mom, when the vermicelli was made in the nearby village, didn't they make the skin crumbs?"
Chen Meijuan quickly replied with a message:
"I've done it. I bought dozens of kilograms with your dad and I've had several meals. Do you want me to send you some?"
"No, I can just do it myself."
Although this thing will solidify at room temperature, if it is mailed, logistics workers will throw it around and it will break if it is not kept intact, so don’t take the risk.
Besides, the taste of the skin dregs made with broth is no worse than that of leaked skin dregs.
Shen Jiayue said:
"Yan Bao will definitely come over later. I don't know how long the fuss will last. Sister Yuanyuan and Sister Xiaoqi, why don't you two just stay here and save yourself from running back and forth."
Chen Yuanyuan did not refuse:
"Okay, I just happened to go upstairs to change into my pajamas. The heating in your room is so good that I'm a little too hot."
Upon hearing this, Zeng Xiaoqi quickly put down her kuaizi:
"I'll go too, these fleece leggings are so hot, it's like having a charcoal stove wrapped around your body."
The two of them went upstairs together.
Chen Yuanyuan put on the new pajamas that Shen Jiayue prepared for her last time, while Zeng Xiaoqi wore a loose thin sweater and yoga pants. She was in a hurry to get dressed when she came, but she didn't expect that she was dressed just right now.
When the two of them went downstairs again, Lin Xu had already begun to fry the skin.
Cut the refrigerated skin residue into slices of about half a centimeter, and try to make them as thin as possible, so that the fried texture will be better.
Put some lard in the pan, heat it up and put the skin residue in for frying.
As soon as I put it in, the aroma of fried vermicelli wafted out, mixed with the aroma of onions, ginger and garlic.
After the second heating, the flavor of the ingredients when steaming the dregs was brought out, and it smelled particularly pleasant. It reminded Lin Xu of the scene when he was guarding the fried dregs stall on the side of the street when he was a child.
When the bottom is browned, use a spatula to gently turn it over. Wait until both sides are cooked, take it out of the pan, add a little oil to a plate, and you're ready to enjoy.
"It smells so good..."
"It looks tastier than fried enema."
"I bought fried enema a few days ago, but it was not as delicious as the crumbs from my hometown."
The three people were chattering, and when Lin Xu put the fried skin dregs on the dining table, each person took a small plate, picked up a piece of skin that was browned and still shiny, and dipped it in the prepared garlic sauce.
Wait, let’s eat.
This dipping sauce is different from the hot skin dregs before.
Eat the hot garlic paste mixed with sesame oil and chili oil, and it will taste plump and greasy in your mouth.
Since the fried skin dregs already has oil, it will easily become greasy when dipped in oil-based dipping sauces, so it is necessary to use a dipping sauce made of garlic juice, cold boiled water and salt.
This can not only remove the greasiness, but also cool down the skin residue to prevent burns when eating.
Put the skin residue full of garlic juice into your mouth and take a bite. The outer skin is burnt and fragrant, while the inside is soft and tender vermicelli. Compared with the hot skin residue just now, the aroma is stronger and the taste is richer.
Chen Yuanyuan gave Lin Xu a thumbs up after taking the first bite:
"Brother, the heat of the frying is very good, it's amazing."
Zeng Xiaoqi also praised:
"It does have a richer texture than fried enema. The vermicelli inside is particularly chewy and the outside is more crispy. It's really delicious."
When the program team held a seminar a few days ago, Geng Lishan said that he should try to explore some local delicacies.
Those delicacies that are only popular in the local area may not be unpalatable.
At that time, Zeng Xiaoqi also felt that with the Internet now so developed, how could there be local delicacies that were only popular in the local area?
Now she finally tasted it.
If she hadn't eaten it today, she wouldn't have known there was such a delicious thing as rind.
While I was eating, the doorbell rang.
Just as Shen Jiayue was about to open the door, Zeng Xiaoqi said:
"I'll come, I'll come."
She walked over and did not answer immediately. Instead, she first looked at how many people were outside the security door of the building.
If Ren Jie is here, then he won’t joke with Baby Yan.
Seeing that it was Chen Yan alone, she pressed the answer button and said:
"Be nice, or I won't open the door for you!"
In front of the security door of the building, Chen Yan heard the voice coming from the pager and smiled at the camera on the door:
"I know a little trick to enlarge breasts..."
As soon as I finished speaking, the safety door opened with a click.
Humph, it feels so good to grab someone else's tail. I finally found the feeling I had when I was pretending to be an executive chef.
She took the elevator and came upstairs. Zeng Xiaoqi leaned against the door frame and asked softly:
"Baby Yan, what's your little trick? Do you need injections or medicine?"
"No need!"
"Wow, it's so amazing? What exactly is it?"
"PS!"
P...PS?
Chen Yan said with a smile:
"If you photoshop the photo to increase the size of your bust, wouldn't that enlarge your breasts?"
"Get out of here!"
Zeng Xiaoqi really thought she had some little trick, so she waited at the door, but this was the result...
After entering the house, Chen Yuanyuan said:
"Sister Yan, you are really a loser."
Chen Yan changed her shoes in front of the shoe cabinet:
"You don't know how they bullied me before. It was worse than this. They almost took all the bamboo shoots on the mountain... But now the situation has changed. It's my turn to take the bamboo shoots!"
Shen Jiayue, who was eating dregs and chatting with Geng Lele at the dining table, didn't pay attention to the conversation. When she heard Chen Yan mention bamboo shoots, she said:
"There will be bamboo shoots to eat at noon tomorrow. My cousin Wenqing is about to give birth. Xu Bao and I are going to the hospital to deliver a meal, making braised bamboo shoots and pickled fresh vegetables. If you want to eat, you can sign up in advance."
Braised bamboo shoots in oil?
Pickled and fresh?
Aren’t these all dishes from Jiangnan?
It sounds very good.
Zeng Xiaoqi said:
"Make more. Before some people take away all the bamboo shoots, I will take a taxi back to eat at noon tomorrow."
A few people chatted and started eating fried dregs.
In order to prevent everyone from getting tired of eating the skin dregs alone, Lin Xu also took out some quick-frozen fried dough sticks from the refrigerator and fried them, and mixed half a bowl of lettuce with the fried dough sticks.
After eating and drinking, Chen Yan originally wanted to go back, but when she heard that Chen Yuanyuan and Zeng Xiaoqi were not going back, she also stayed.
The next day.
After breakfast, as soon as Lin Xu arrived at the store, he saw a whole basket of yellow mud placed at the door of the kitchen.
When Lao Huang saw Lin Xu, he smiled and said:
"Brother Lin, I heard that you wanted bamboo shoots, so I sent someone to send some excellent Huang Ni Gong through air consignment overnight. The quality of these bamboo shoots is excellent. They were unearthed when it was dark last night. They are absolutely delicious."<
/p>
Are these large pieces of yellow mud bamboo shoots?
This is really beyond Lin Xu’s expectation.
He picked up a large piece, peeled it open and saw the brown bamboo shoots inside.
Lao Huang continued:
"The yellow mud arch will age when exposed to wind, so it must be sealed with yellow mud as soon as it is dug out. This way, it will still be fresh and tender when it is transported to the capital. We northerners who want to eat better bamboo shoots can only use this method." p>
"Thank you, Boss Huang, the quality of these bamboo shoots is really good."
"Hey, this is what we do...Brother, are there many people eating bamboo shoots at noon? Brother, can I try it? If you like it, not only winter bamboo shoots, but also thunder bamboo shoots, spring bamboo shoots, smoked bamboo shoots in spring... As long as you
If you want to eat it, there are plenty of all kinds of bamboo shoots."
Lin Xu said:
"Let's eat together at noon. The bamboo shoots are not served in the store for the time being, and these things are not often put away. Let's eat together at noon and feel the joy of giant pandas eating bamboo shoots."
In addition to the basket full of Huang Ni Gong, Lao Huang also sent about twenty kilograms of Huangshan bacon.
Pickled food comes from Anhui cuisine, so the ingredients used are naturally based on Anhui cuisine.
For example, this bacon, which people in Shanghai call Nanfeng Pork, is actually the bacon that every household in Huizhou makes.
This kind of salt-cured and air-dried meat is a bit lighter than the bacon in the southwest, and it does not have a smoky smell or an excessive pickling smell. It has a suitable salty taste and a rich aroma.
There is no need to cook it at all, even if it is simply steamed, it is a delicious meal.
Huizhou's famous "Knife Banxiang" refers to this kind of meat. When it is steamed and cut on the eucalyptus board, the meat aroma can even penetrate into the eucalyptus board. This is the so-called "knife board fragrance".
With this kind of bacon, Lin Xu is even more comfortable with pickling fresh meat.
At 9:30 in the morning, after finishing all kinds of work in the kitchen, Lin Xu moved a basket full of bamboo shoots wrapped in yellow mud to the kitchen and started to prepare lunch.
This kind of bamboo shoots cannot be collected in advance, otherwise they will become old quickly.
When to do it and when to peel the bamboo shoots.
In order to reduce the time the bamboo shoots are exposed to the air, Lin Xu cut about five kilograms of bacon into pieces slightly smaller than mahjong in advance, and put them in a basket for later use.
In order to make the bacon taste better, I added about a pound of Jinhua ham and cut it into large pieces.
Then he chopped up seven or eight pounds of pork ribs and put them into the pot together with the bacon and ham to blanch them.
In the dish of Pickled Duxian, marinated refers to pickled ingredients such as bacon, ham and bacon, while fresh refers to ingredients such as bamboo shoots, fresh meat, and even tender chicken, as long as they are fresh.
Jianduxian refers to pickled meat stewed when it is fresh. It was originally called Jianduxian, but because of the accent in the Jiangnan area, it became Jianduxian.
But the word "Du" makes the dish a little more poetic.
It also makes people in Jiangnan and even the entire Yangtze River Delta region feel a different kind of nostalgia.
After preparing the marinated meat and ribs, Lin Xu soaked some louver knots in hot water. This is the habit of Shanghai people in cooking. Put some louver knots in it to add a bit of soybean aroma to the dishes.
After all the ingredients were prepared, Lin Xu picked up the bamboo shoots, peeled off the yellow mud wrapped around them, and peeled off the coat, and the clean, white and tender winter bamboo shoots were peeled out.
The peeled bamboo shoots cannot be washed. After cutting off the roots, first cut them vertically with a kitchen knife, and then cut the bamboo shoots into hob pieces.
A total of about ten kilograms of bamboo shoots were cut. When they were cut, the water in the pot was just about to boil. Use a spoon to skim off the foam, and then put the bamboo shoots in to blanch them.
Bamboo shoots contain a lot of oxalic acid, which can easily cause stones if eaten too much. They also have a bitter taste, so it is best to blanch them in water before eating them to boil out the oxalic acid dissolved in the water.
After a few minutes, the pork ribs and other ingredients will no longer foam. Take them out and rinse them with hot water.
Then put a soup bucket on the stove, bring to a boil over high heat, add the four ingredients of bamboo shoots, ribs, bacon, and ham, add a spoonful of rice wine, add onion and ginger, boil again and skim.
Turn to low heat and simmer slowly.
The preparation of pickled pork is very simple. No complex seasoning is required, or even seasoning. The salt in bacon and ham is enough to make the taste delicious.
This dish cannot be stewed over high heat, otherwise the fat in the meat will be stewed out.
It must be stewed over low heat so that the meat is cooked through while still retaining its texture, and the bamboo shoots will still have a crisp and tender texture after being stewed for a long time.
If the marinated food is a thick white soup, it means the fire is too high and the quality is low.
The most delicious pickled pork, the soup is clear and refreshing.
It seems that the clear soup is not watery, but when you drink it, it is full of deliciousness. The freshness of plants and freshness of meat are all gathered in the clear and refreshing soup, which makes people instantly fascinated.
Stew the pickled fresh vegetables. Lin Xu originally wanted to make braised bamboo shoots in oil.
But it takes more than an hour to marinate Duxian, so it’s a bit early to make braised bamboo shoots in oil.
He took a look at the leftover pork belly from last night and planned to make a hometown delicacy that his mother, Chen Meijuan, often cooked when he was a child - steamed pork belly with pork belly!
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