Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 449 A mouthful of braised bamboo shoots in oil will bring spring even after nine cold days! The ultimate weapon of the fisherman!
Chapter 449 A mouthful of braised bamboo shoots in oil will bring spring even after nine cold days! The ultimate weapon of the fisherman!
When they were poor in the past, people in Yinzhou ate skin dregs as meat.
Now that living conditions have improved, the ways to eat skin dregs have become more diverse.
For example, stewing, stewing, braising, stir-frying, etc. can give new life to cheap ingredients such as dregs.
And now Lin Xu is going to make this steamed pork with skin residue, which is a new way to eat it.
Cut the tiger skin used to make pork belly with pickled vegetables into slices of about five millimeters.
Then cut the skin residue according to the width of the pork belly, and also cut it into 5 mm slices.
Cut the meat and skin residue into a basin, add fermented bean curd, dark soy sauce, light soy sauce, sugar, five-spice powder, star anise and other seasonings and spices, mix evenly, and let the meat and skin residue be coated with the sauce. p>
Get a steaming bowl, put a piece of pork belly skin side down, and then put a piece of skin residue, so that the bowl is filled up layer by layer, just like making dishes such as taro pork belly.
After it is full, fill the corners on both sides.
After finishing these, place another bowl, put it all into the steaming cabinet, and start steaming.
This is an indispensable dish for the Lin family during the Chinese New Year. Old Mrs. Lin likes it very much. She said that the skin dregs represents the hard days in the past, and the tiger skin pork belly represents the current prosperous life.
This dish is not only delicious, but also means to inspire struggle.
Because if you don’t work hard, you will be reduced to the embarrassing situation of relying on skin residue to relieve your meat addiction.
After finishing these tasks, Lin Xu took out the louver knot soaked in hot water, washed it twice with clean water, squeezed out the water, and put it in a basket to dry.
Throw it in twenty minutes before serving to let the aroma of the beans in the louver knots dissipate, and at the same time absorb the rich aroma of pickled fresh vegetables.
After playing with the louver knot, Lin Xu came out to take a drink of water and gave Dundun a taste of the boiled chicken liver.
"Meow..."
When I saw the chicken liver, the little guy who was playing with the cat stick liked it very much. He rushed over, picked up a piece and started eating.
At this moment, Aunt Qian happened to come over. She saw Dundun eating chicken liver and curiously asked Lin Xu:
"Cats actually like to eat chicken livers?"
Lin Xu nodded:
"Animal viscera contains taurine, which is good for cats. Cat hair is moist and shiny, and the heart is strong and powerful, all thanks to taurine... and chicken liver can also increase appetite. Dry the chicken liver and grind it
Turn it into powder and sprinkle it on cat food and canned cat food. It is a natural food attractant for cats."
Since raising a cat, Lin Xu feels that he is almost becoming a pet doctor.
Cats’ behavioral habits and diet have all been studied.
However, he did not listen to the advice of those pet bloggers about what kind of nutritional cream and hair removal cream should be fed to Dundun, because these things were similar to spicy strips and were completely junk food.
As for taking a bath, cats love beauty and lick themselves sweetly every day, so there is no need to take a bath at all.
On the contrary, frequent bathing will destroy the normal metabolism of the cat's skin, and poor-quality hair shampoo is also highly irritating, making the cat uncomfortable, uneasy, and involuntarily licking it. In severe cases, it may even lead to stress.
Aunt Qian didn't expect that there was so much knowledge in it, and said with a smile:
"My niece also has cats at home. I will tell her tomorrow not to buy them randomly. Eating meat like Dundun every day is better than cat snacks."
[To be honest, I have been using Yeguoyuedu to read and catch up on books recently. I can switch sources and read aloud with many sounds. yeguoyuedu is available for Android and Apple.]
Lin Xu agrees with this. Cats are carnivores. As long as they don’t feed fat meat all the time and occasionally feed some offal to increase taurine, the nutrition is sufficient.
He reached out and put the chicken liver that Dundun had scooped out of the plate into it. Just when he was about to ask Aunt Qian about the fishing association procedures, the warm-hearted aunt spoke first:
"Xiao Lin, don't you want to set up a fishing association? I've asked you about it. Just go to the civil affairs department to apply. As long as there is an applicant and the signatures of the members."
It doesn't sound like much trouble.
Thinking that this task is related to a flavor type of Sichuan cuisine, Lin Xu said:
"I'll have someone apply as soon as possible to try and complete the process. As for the members, you don't have to worry about this."
The people in the store, the company, and the group of friends around me, let alone a hundred people, any more would not be a problem.
After thanking Aunt Qian, Uncle Dun also finished eating the chicken liver.
At this moment, I am squatting on the service counter, washing my face and licking my paws seriously, which is very comfortable.
Lin Xu returned upstairs with the empty plate and washed the plate clean at the sink at the door of the kitchen.
At around 10 o'clock in the morning, when he arrived at the store for lunch, he poured the washed clams into the pickled fresh vegetables, and then pulled the remaining winter bamboo shoots out of the mud.
Remove the bamboo shoots, remove the roots, and start cutting.
Use a kitchen knife to pat the bamboo shoots. This will make the bamboo shoots more flavorful and taste better.
Then change the knife into a hob block and start blanching.
Add water to the pot, add a spoonful of salt, pour the bamboo shoots in, bring to a boil and cook for two or three minutes to remove as much oxalic acid and bitter taste as possible from the bamboo shoots.
While he was busy, Xie Baomin came upstairs.
Shen Jiayue, who was editing the video, quickly said hello:
"Hello, senior brother!"
"Hello siblings."
Just as he was about to enter the kitchen, he suddenly patted his head and said:
"By the way, brothers and sisters, are you going to go fishing on the weekend? Where are you going? If the environment is okay, I will take your sister-in-law and Yufei Aerospace together. The air is good after the heavy snow. Go out and breathe some fresh air."
"We went to a large ginkgo garden with a pond. Our last test drive video was shot there... Let's go together on the weekend. It's very big inside and is very suitable for family outings."
As soon as he heard about Ginkgo Garden, Xie Baomin was immediately moved.
He has no feelings for this kind of place, but his teacher Su particularly likes this kind of literary and artistic place.
Especially the ginkgo leaves all over the ground made her feel melancholy for a long time.
But Lao Xie was different. Every time he saw ginkgo leaves all over the ground, his only thought was:
"It would be great if the ginkgo fruit didn't stink so much. Then I could pick some and take them home to make salt-baked ginkgo..."
As a chef, his eyes are all about ingredients.
Since it’s a ginkgo garden, let’s go together on the weekend.
Let your wife and children go out to relax, and you can enjoy your fishing addiction.
In the kitchen.
As soon as Lin Xuda took out the blanched bamboo shoots, he saw his senior brother walking into the kitchen.
"It's just in time. I asked Lao Huang to get a basket of yellow clay pots yesterday. I'm going to make braised bamboo shoots and pickled fresh vegetables for lunch today. Let's try them together later."
Xie Baomin looked at the pickled fresh food being cooked in the soup bucket and saw that the fire had been turned to the minimum, and said with some regret:
"The firepower of professional stoves like ours is still too strong. If we use a small charcoal stove to simmer it slowly, the pickled food will be even better."
He used a spoon to break out the foam and grease on the surface and tasted it:
"Yes, it's quite fresh, but next time when you make pickled pork, remember not to use the Chinese or upper part, but the ham, which is the elbow part of the ham. The meat there is most suitable for stewing this thing, and it has bones.
It can stew the flavor of the bones."
Really?
Lin Xu didn't expect such particularity, he nodded and agreed:
"Sure, senior brother, I'll give it a try next time... In addition to doing this, what else can Fire Heel do?"
Since it is a ham elbow, it should have a wide range of uses.
Xie Baomin said:
"You can make a famous dish in Zhejiang cuisine - the fire heel fairy duck. Use the fire heel to stew the duck and it will have a unique taste."
Let's try it later. Anyway, there are several hams hanging in the warehouse now, including Xuanwei ham, Jinhua ham, Huizhou ham and cured pork legs from Sichuan and Chongqing areas.
These ingredients cannot be hung around forever, they must be made into dishes and tasted.
Lin Xu was chatting with his senior brother while preparing to make braised bamboo shoots.
When making it at home, stir-fry the bamboo shoots, add light soy sauce, dark soy sauce and sugar and simmer for a while before serving.
But this is just a family recipe. To make this dish in a restaurant, you need to oil the bamboo shoots.
Use hot oil to fry the excess moisture in the bamboo shoots, and at the same time use high-temperature hot oil to bring out the fresh flavor of the bamboo shoots.
Put an oil pan on the stove, heat it to 60%, pour the bamboo shoots in batches and pour the oil.
The oiling time does not need to be too long, about two minutes. As long as the surface of the bamboo shoots turns slightly yellow, you can take them out and set them aside to control the oil.
After frying them all, Lin Xu poured out the oil in the pot and added another spoonful of lard.
This is the key to the delicious braised bamboo shoots in oil. With the addition of lard, the bamboo shoots will taste fresh and tender yet plump, making it a great dish to go with rice.
Without lard, the taste of this dish will drop to a new level.
Heat the oil, add the oiled spring bamboo shoots, then add the prepared rock sugar, light soy sauce and dark soy sauce.
The ratio of the three is 2:2:1. Dark soy sauce mainly performs the coloring step, and the dosage is half less than that of light soy sauce. As for why rock sugar is added, it is because rock sugar produces the best color.
The seasoning of braised bamboo shoots in oil is very simple. Just add the three seasonings and continue to stir-fry. As for onions, ginger, garlic, etc., there is no need to add them at all.
This dish is all about the deliciousness of the bamboo shoots. No matter what ingredients are added, it will affect the final taste.
This is simplicity in cooking.
This is also what Master said about subtraction in seasoning.
In the past, some chefs must have considered adding condiments to it, but in the end they removed it and simplified it to three types.
But it is these three condiments that make bamboo shoots a delicacy that many Jiangnan people dream of.
Every spring when bamboo shoots are on the market, the smell of braised bamboo shoots can be heard in almost every household.
It’s simple to make, rich in nutrients, and super delicious.
After the rock sugar in the pot melted, Lin Xu scooped up two bowls of soup stock, poured it in, covered the pot, and began to simmer.
Braised bamboo shoots in oil are the same as braised prawns in oil. You need to add a small amount of water to simmer. When the water in the pot evaporates and only the fat is left, the whole dish is ready.
While he was busy working, Xie Baomin kept watching:
"The bamboo shoots are well done. I have to ask Lao Huang to send some to Diaoyutai tomorrow."
Soon, when the water in the pot was almost dry, Lin Xu opened the lid, turned the heat to maximum, grabbed the pot handle and stir-fried a few times, letting the rich soup in the pot hang on the bamboo shoots.
Then turn off the heat and take out the pot.
The braised bamboo shoots are ready, and the pickled bamboo shoots are almost ready.
Use a spoon to stir it in the pot, and the delicious flavor will come out immediately.
The freshness of the bamboo shoots, the freshness of the meat, and the freshness of the ham all come together to make you deeply attracted by the taste before you even eat it.
"Wei Gan, let's start eating. Take out some braised bamboo shoots and pickled fresh vegetables and put them in the steamer to warm. I have to go to the hospital with Yueyue to deliver food later."
"Okay, I'll start flourishing now."
After explaining Wei Gan, Lin Xu put on heat-insulating gloves, opened the steaming cabinet, and took out the steamed meat with skin residue inside.
Xie Baomin looked at it and asked curiously:
"Is this stew?"
"It's not braised rice noodles, it's braised rice dumplings. It's a delicacy in our hometown. It's very similar to braised rice noodles."
"It smells quite fragrant. I'll have to taste it later."
Lin Xu kept two portions to take to the hospital and took out the rest.
He did not put it directly on the plate, but took the cucumber slices cut with a diagonal knife and placed them evenly on the edge of the steaming bowl.
Half of the cucumber is inside the bowl and half of the cucumber is outside the bowl.
Arrange the meat on a clean plate, flip it over quickly, then gently pick up the bowl, and the neatly arranged meat will appear on the plate.
The meat slices are ruddy in color and rich in aroma, and the skin residue sandwiched between the meat has been steamed to a translucent state and is still shiny, making it look particularly appetizing.
This appearance is paired with a ring of pork belly and green cucumber slices. It looks pretty good.
Soon, braised bamboo shoots, pickled fresh meat and steamed pork with skin residue were brought out.
Everyone sat around the dining table and tasted the marinated soup first. The soup was delicious and fragrant. The meat was very fragrant and tender. The bamboo shoots were rich in flavor and had a crisp and tender texture. It was a delicious dish that could be used as both a soup and a dish.
Not to mention braised bamboo shoots in oil, one bite of bamboo shoots will reveal a sweet and salty taste and a rich deliciousness.
Even though it is the middle of winter, it still feels like spring has arrived.
Shen Jiayue was not interested in anything about bamboo shoots. She felt that as a daughter-in-law of Yinzhou, she had to eat Yinzhou's delicacies first, so she picked up a piece of skin residue when she came up.
At this time, the skin residue has become shiny because it has absorbed the fat of the pork belly.
I originally thought it would become soft when steamed, but I didn't expect it to be picked up easily.
The skin is trembling, as if this is pork belly.
When you put it into your mouth, you first feel the richness of the lard. After chewing it gently, you can feel the unique texture and softness of the skin.
This texture coupled with the strong aroma is even more delicious than meat.
On the contrary, the steamed meat next to it became much more refreshing, which was caused by the oil being absorbed by the skin residue.
"It's delicious. You all have a try. The skin is more fragrant than the meat. It's unexpected."
Who would have thought that the cheapest ingredients can be as good as meat? This has to make people sigh with emotion at the wisdom and exploration ability of the Chinese people, especially in terms of eating, which is simply amazing.
Others tasted it and thought it was very delicious.
Chen Yan, who came over to enjoy the staff meal, asked:
"Brother-in-law, the cost of the peel is so low and the taste is so good, don't you plan to sell new ones in the store?"
Lin Xu picked up a piece of skin dregs and ate it with rice, and then said:
"Pizhang's appearance is too low. I'm worried that people here in the capital won't be able to accept it. I'll think about it later and try my best to improve Pizhang's appearance."
After saying that, he was just about to pick up a piece of marinated pork ribs to try, when the system prompt sounded in his mind:
“The host decided to improve the appearance of his hometown’s delicacies and triggered the side mission [Appearance Improvement]: Ask the host to use the cooking techniques he has mastered to improve the appearance of the skin, and successfully sell five hundred copies in the store within three days.
, after completion, you will be rewarded with a perfect local food lottery."
Let me go, does this also trigger a task?
That’s okay. I originally wanted to promote the food in my hometown. With this task, I will be even more motivated.
Lin Xu plans to start working on this after taking wedding photos next week.
There are so many unknown local delicacies across the country, maybe you can get a hit this time.
When everyone was eating meat, Lao Huang, because he gave up alcohol and meat, only ate braised bamboo shoots.
He put a piece of bamboo shoot into his mouth and praised:
"Not bad, not bad. I thought Brother Lin, a northerner, couldn't make bamboo shoots. Who knew he was so skilled? I have to eat two bowls of rice today."
Xie Baomin glanced at him:
"If you just give up alcohol and meat, you also have to eat less food, otherwise it will be even more harmful if you gain weight later."
Lao Huang said:
"I'm definitely quitting it, but I'll eat this meal first. These bamboo shoots are so fragrant and fresh, I'll eat a few more pieces."
In front of delicious food, everything else is empty. Eat your fill first and then talk about it.
After lunch, Lin Xu packed the food left in the kitchen in an insulated lunch box, along with some yellow rice and jujube cakes and other snacks from the store.
Pregnant women should eat more so that they can have strength.
When they arrived at the Obstetrics and Gynecology Department of Union Hospital, the young couple discovered that their relatives were all there. Shen Jiayue's aunt Han Shufen looked at Lin Xu's opened lunch box, took the kuaizi and said:
"Wen Qing has been losing his appetite today. He doesn't want to eat anything salty or greasy. I'll try it first."
She tasted the braised bamboo shoots in oil and exclaimed:
"The braised bamboo shoots in oil are really good. None of the Hangzhou restaurants in Beijing can reach this level."
Then I tried the pickled food:
"Oh, this one is delicious too. The ribs look complete, but they are crispy in the mouth... I will try another piece... Well, this one is also delicious."
After saying that she wanted to taste the steamed pork with skin residue, cousin Wenqing, who was lying on the hospital bed, patted the bed board:
"Mom, since you want to be a grandma, can you let me have a bite first?"
Shen Jiayue quietly said to Han Shuzhen:
"Mom, I didn't expect you two sisters to be the same."
Han Shuzhen immediately became unhappy:
"What are you talking about? How could I do this to you? Besides, your aunt deliberately praised the food so that your cousin Wenqing would want to eat it... Where's your grandma's share? Let me try it first.
”
Shen Jiayue:??????
You are really my grandma’s daughter!
She said:
"I just passed by grandma's clinic and conveniently opened the clinic for her... We are going to go fishing in a big ginkgo garden on the weekend. Will you and dad go?"
"Go ahead, is the skin really so delicious?"
"Of course, Xu Bao specially left a big piece for you. You can go to the store to eat it in the afternoon."
"Okay, your dad and I will go there early in the morning."
……
Soon, the weekend is coming.
Early in the morning, Shen Guofu drove to Lin Xu's house with Han Shuzhen. While having breakfast, they talked about the full moon party for cousin Wenqing's children.
On the evening of the day she went to the hospital, cousin Wenqing sent her to the delivery room and gave birth to a baby girl weighing six pounds and eighty taels. Shen Jiayue successfully became an aunt, and Lin Xu also became an uncle.
Han Shuzhen took a sip of the preserved egg porridge cooked by Lin Xu:
"Wenqing's husband's family has a lot of family members, and Lin Ji's banquet hall can't accommodate them. And they are not short of money. If they want to find a more grand place, it's best to bring a stage."
Not short of money?
This would be easy to handle.
Lin Xu said:
"The banquet hall of Diaoyutai Building No. 1 is the place where the last cooking competition was held. It is big, spacious and high-end. Either the banquet hall of Yanjing Hotel is also more grand. I can control the dishes in both places.
Elsewhere, there is nothing we can do to help."
Shen Guofu ate the burrito and said:
"We can't get involved too much in other people's affairs. We can just wait and enjoy the banquet with the gifts... Xiaoxu, yesterday I went to a fishing gear store and spent tens of thousands to buy a complete set of fishing gear. I won't be in the air force today, right?" You ask me why I might as well scratch Dundun's chin, it's safer than me.
Lin Xu said:
"No, it's not living water there after all. As long as there are fish, you can definitely catch them."
After breakfast, the group carried Dundun downstairs.
In the parking lot, Shen Guofu opened the trunk of the Bentley and told Lin Xu one by one about the new fishing equipment he bought yesterday, including fish hooks, line sets, fishing rods, pole supports, bait, multi-functional fishing chairs, fishing umbrellas...
All the old fishing equipment is available, including hatchets for opening fishing spots.
Lin Xu looked at it for a long time and saw a portable water pump in the corner, so he asked curiously:
"Dad, you bought this too?"
Shen Guofu said proudly:
"Yes, this is the ultimate weapon for fishing old men."
The ultimate weapon?
"Think about it, Xiaoxu, if you see a fish in the water but you can't catch it alive or dead, just pump the water directly at this time, don't let it be spoiled!"
Lin Xu: "..."
My father-in-law finally figured out the idiom of "fishing out of the lake"!
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