Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 611 Grandpa Cai Sen: How can you eat protected animals? This is illegal!
Chapter 611 Grandpa Cai Sen: How can you eat protected animals? This is illegal!
Chapter 612 Grandpa Cai Sen: How can you eat protected animals? This is illegal! [Please subscribe]
Seeing that Lin Xu was going to make a winter melon version of bear paw racing, Chen Yan quickly replaced several cameras with new memory cards and prepared to shoot.
This has to be filmed. Even if it doesn’t fit in the main film, it can still be released as an easter egg. Netizens will definitely like it very much.
Soon, Lin Xu brought a piece of winter melon.
When he started to take action, Shen Jiayue asked:
"Is this difficult to do?"
"It's not difficult. Carve the winter melon into the shape of a bear's paw, fill it with meat filling, fry it first, then simmer it, and finally use a high fire to reduce the juice. It's done."
From Lin Xu's point of view, it is not difficult at all. In addition to bear paw competition, vegetarian Dongpo pork can also be made using this method, but the meat filling needs to be replaced with a filling made of diced shiitake mushrooms. But Lin Xu doesn’t think it’s difficult, but that doesn’t mean others can do it easily.
He looked at Shen Jiayue and said:
"This dish requires a lot of knife skills, so don't learn it, otherwise you'll hurt your hands."
"Oh...that's awesome."
Chen Yan glanced at her cousin:
"Don't get excited when you hear it's simple, okay? My brother-in-law said it's simple, but for a chef of his level, you'd better just follow me and learn to make black sesame paste."
"Cut it, it's embarrassing to cook it with glutinous rice balls."
Lin Xu put the winter melon on the chopping board and started making it.
First remove the skin of the winter melon, then use a kitchen knife to slowly cut out the outline of the bear's paw, and then carefully modify the knife to make the winter melon look like a bear's paw with the palm downwards.
Carve the front side, then turn it over and hollow out the palm of the bear's paw.
Use winter melon to make bear paws. The winter melon only plays a role in plastic fixation, and the taste mainly comes from the filling.
Therefore, the winter melon should not be too thick, leaving room for filling.
In addition, when digging, try to make the inside of the winter melon irregular, so that the meat filling will stick to the winter melon firmly.
If the inner wall is smooth, the meat filling will fall out easily.
After doing this, he brought some meat filling, chopped onion, ginger, diced mushrooms and other ingredients, and beat the meat filling through starch water.
Sprinkle some flour into the inside of the winter melon to increase the stickiness.
Then fill the meat filling, fill the outside and sprinkle a layer of flour.
Set up the oil pan and prepare to fry.
When the oil was hot, he said:
"This is exactly the same as the preparation of vegetarian Dongpo pork. Relatively speaking, the preparation of Dongpo pork is simpler."
Shen Jiayue blinked:
"Is that suitable for dad to eat? He is losing weight very badly now."
Lin Xu said:
"It's not necessary. The vegetarian Dongpo pork is both deep-fried and simmered, and has almost the same calories as meat dishes. It's better to just eat two pieces of Dongpo pork. At least it will be satisfying."
"Who eats the vegetarian Dongpo meat?"
"People who believe in Buddhism but can't give up their appetites, so they use this imitation meat dish to satisfy themselves without violating the Buddha's mentality."
Chen Yan said:
"Last night, when I was searching for cat food online, I found that there was also a vegan food. It was said to be a merit food, and there were many good reviews..."
Lin Xu has also met online.
Let carnivorous animals eat vegetarian food full of attractants, and they feel that they are doing meritorious deeds.
According to the Buddhist rule that those who torture and kill animals will be reborn in the animal realm, these people will most likely have to walk on four legs in their next life. I wonder if they will be able to eat pure vegetarian merit food.
Soon, the oil in the pot was hot.
Lin Xu smeared a layer of dark soy sauce on the surface of the prepared bear paw, then put it into the oil pan, with the winter melon facing down and the meat filling facing up.
When the winter melon is put into the pot, the hot oil in the pot will boil immediately.
When the surface of the winter melon is fried and colored, Lin Xu takes it out, pours out the oil in the pot, leaves the base oil, sautés the onions and ginger, adds the broth, puts the fried bear paws in, and then adds rock sugar, sugar color, and salt.
Add pepper and other condiments and start simmering.
"When will it be ready, Xubao?"
Before the explosion, Shen Jiayue thought it was funny to use winter melons as bear paws, which obviously didn't look good at all.
But after being smeared with soy sauce and deep-fried, the surface of the winter melon and meat filling turned into a ruddy color and looked like meat, which made people a little more appetizing.
After it is put into the soup stock and started to simmer, the fresh aroma and the unique red color of sugar make this delicious dish look even more attractive.
Lin Xu covered the pot and turned the heat to the minimum:
"Twenty minutes is enough. If it takes too long, the winter melon will boil."
After saying that, he looked at the steamer next to him and then walked around the big kitchen.
When it was almost time, he opened the lid of the pot, and the fresh aroma inside stunned Shen Jiayue and Chen Yan. They didn't expect the taste to be so good.
At this time, the bear paws in the pot have been completely simmered, red and oily in color, and look like a piece of stewed meat.
Chen Yan swallowed:
"If I hadn't seen it with my own eyes, I wouldn't have believed it was a piece of winter melon."
Lin Xu said:
"This is not good yet, it will look better later."
He carefully scooped the bear paws out of the pot, placed them in the middle of the plate, and surrounded them with a circle of blanched rapeseed. Then he knocked out all the crumbs in the pot and cooked them over high heat.
Boil the soup again, add some water starch, and the soup becomes thicker and redder in color, just like the soup used to make Dongpo pork braised pork.
In order to catch the broth, Lin Xu poured a little lard into the pot and gently pushed it a few times with the back of a spoon.
Let the lard spread on the surface of the soup.
Soon, the unique aroma of lard spread out, and the color of the soup became even brighter.
After finishing this, he picked up the wok, scooped out the thick soup in the pot, and carefully poured it on the bear's paws on the plate.
These soups make the color of the bear's paw more beautiful and the oily feeling more obvious. Combined with the shape of the bear's paw, it really looks exactly like a bear's paw.
"Wow, so beautiful!"
"Quick, quick, close-up, this is the highlight moment of winter melon."
When Shen Jiayue and Chen Yan were taking close-ups of bear paws, Lin Xu looked at the time and saw that the dried seafood in the pot had been steamed, so he was ready to start the pot.
At this moment, Shen Jiayue had already picked up the chopsticks, picked up a piece of winter melon and tasted it:
"Wow, it tastes good, better than winter melon stew!"
After she tasted it, Chen Yan also tasted it, and felt that it was indeed better than winter melon stew. The winter melon was soft and glutinous, the meat filling was delicious, and the soup hanging on the surface was full of lard.
I originally wanted to eat winter melon to lose weight.
But this winter melon dish may make you lose weight as you lose weight, so forget it.
The two of them ate most of the winter melon version of Bear Claws. Seeing that Lin Xu was about to start the pot, they put down their chopsticks, replaced the original memory cards, and started shooting the Northeast high-end version of Bear Claws.
"It's almost time, let's bring out the steamed dried seafood first."
After Lin Xu said to the camera, he opened the steamer, took down the upper basket, and re-closed the lid. The pig skins in the lower basket continued to steam.
Chen Yan came closer and patted the soup basin in the cage.
The abalone, sea cucumber and other ingredients inside are slightly swollen, but not obvious.
After taking the photo, Lin Xu put a lid on the soup basin and said to the camera:
"It can't be fished out yet. It needs to be simmered with a lid so that the fresh aroma in the broth can be completely integrated into the ingredients. Only in this way can the bear's paw be more delicious."
Delicious dishes either have high-end ingredients or cumbersome preparations.
If you have both, then this kind of delicacy should not be devoured like a cow chewing peonies, but should be savored carefully.
Appreciate the texture and texture of the ingredients, savor the rich aroma and subtle changes in taste.
Only in this way can we live up to the value of the ingredients and the chef's intentions.
Although Northeastern cuisine gives people a rough and wild feeling, in the high-end field, it has the same elegance and literati style as Huaiyang cuisine.
In fact, no matter which cuisine, once it enters the high-end stage, it is all about style and culture.
After taking these pictures, you can turn off your phone again.
Lin Xu went to the big kitchen to work on the lunch meal, and by the way prepared the abalone for the afternoon fish stewed duck.
Abalone, formerly known as 鳆鱼, has the same pronunciation as "福", so abalone has the title of "lucky fish".
Dried abalone is fresh, pliable and rich in gum, especially the larger abalone, which even tastes watery, making many gourmets flock to it.
Using this kind of abalone to stew duck will make you greedy just thinking about it.
Yuan Mei once ate it at the home of Prefect Zhuang, so it was recorded in the "Suiyuan Food List". By the way, he also described the cooking method, emphasizing the importance of heat:
"It needs to be simmered over slow fire for three days before it becomes tender."
Someone once really tried this, and the stewed duck turned into mud and was not delicious. The reason is that the number three was visualized.
When ancient people talked about numbers like three and nine, they generally did not refer to the specific time, but used exaggerated techniques to express that the simmering time was longer.
It can also be seen from this that Yuan Mei does not know how to cook and basically writes whatever the chef says.
At that time, the status of chefs was low, so when literati asked about the cooking method, they would naturally exaggerate and talk about "stewing for three days and three nights".
In fact, these three days should include the time for abalone delivery.
Dried abalone cannot be cooked directly. It needs to be steamed and then stewed. It not only tastes good, but also has a more outstanding taste.
The dish of Fuyu Braised Duck requires that the duck has a complete shape, while the abalone has a texture similar to that of flower mushrooms.
Such a requirement makes the stewing time of the duck about three to four hours, and not more than five hours, otherwise the duck will definitely rot.
At 11 o'clock in the morning, the pig skin was steamed, Lin Xu patted it again, and then started to have lunch.
What we had for lunch today was stewed duck, but not the male duck, but a few ducks leftover from the sweet-skinned duck. Weigand dried beef with fat intestines, plus fried soybeans, stewed in a pot according to the practice in western Hunan.
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After stewing, add a small basket of sliced wattle sticks and some chopped peppers. The whole dish tastes sour, spicy and delicious, and is super delicious. Even the fried soybeans that are stewed soft inside are also very delicious.
With this delicious stew, Lin Xu ate two large bowls of rice, and the others also ate more than usual.
There's no way around it, this dish tastes so satisfying that you can't help but want to eat more.
Chen Yan and Shen Jiayue did not eat white rice, but three-color brown rice, which is more popular among people who want to lose weight.
This kind of rice is similar to sorghum rice, digests slowly, is rich in dietary fiber, is less oily, and also has a good feeling of fullness, but it is more expensive than ordinary rice.
While the two were eating, Shu Yun brought the rice that had been served to Zeng Xiaoqi:
"Director Zeng has been busy writing planning documents every day recently. It's really hard. I ate quickly to see how fragrant the duck in the pot was. My mouth watered just smelling it."
"Baby Shu is so good today."
Zeng Xiaoqi picked up the rice and took a bite. Just as she was about to thank her, she found Shu Yun filling a bowl of three-color brown rice and chatting with Chen Yan about eating three-color brown rice to lose weight.
Baga!
These women with big breasts have really bad consciences!
Zeng Xiaoqi took a deep breath. Although she always ate the stewed duck, she always felt that the white rice in her bowl would quickly make her gain three pounds.
And if you eat the three-color brown rice that Shu Yun and others are carrying, you will lose three kilograms.
I originally thought it was a good intention to serve myself food, but I didn't expect that it actually contained evil intentions.
Shu Baobao is so bad, aren't you afraid that I will stab you and curse you?
Director Zeng was so angry during the whole lunch that when he went back downstairs, he couldn't help but press Dun Dun, who had just woken up, and rub the cat's head:
"Your godmother is so bad, so bad, so bad!"
Dundun was confused.
Then what are you doing to rub this cat? Go rub her!
The little kitten's eyes were full of grievances. She had just woken up and had not offended anyone. However, she was rubbed by Aunt Zeng for a while, and the fur on her body was all messy.
Women are indeed unreasonable creatures!
It yawned and was about to go back to sleep when Lin Xu came downstairs carrying a small plate.
"Er, let's try the two-headed abalone that your aunt bought. This is a rare thing. It has been simmered in soup stock and cut into cubes for you. How about you try it?"
The bigger abalone and sea cucumber are, the higher the price. The so-called two-headed abalone, four-headed abalone and eight-headed abalone are all within the specified weight. How many abalones can reach this weight?
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The smaller the number, the larger the abalone, and the larger the number, the smaller the abalone.
Two-headed abalone has basically reached a very expensive price, and there is even a saying that "one mouthful of abalone means one mouthful of gold".
As for the legendary single-headed abalone, it has a price but no market. People who own it will not only eat it, but even lock it up and keep it as a family heirloom for future generations.
Dundun lowered his head and smelled it. It was simmered in stock and no seasoning was added.
The little guy tasted it tentatively, with a hint of surprise in his eyes, and then he dived into the plate, opened his mouth, and ate it with big mouthfuls.
"It looks good, I'll cook it for you often."
After returning upstairs, not long after, Lao Huang brought over the male ducks, four in total, to ensure they were enough to eat.
Lin Xu plucked the duck feathers from the surface of the duck and scrubbed it carefully twice with salt to remove as much dirt and duck feathers from the pores as possible.
Clean it properly, remove the duck fat from the duck's butt, blanch it in water, then put it in a large casserole lined with bamboo grates, put the abalone in, pour in the broth, then add onion, ginger, rice wine, rock sugar and large pieces
Ham.
Bring to a boil over high heat and let the alcohol in the pot evaporate.
Then cover the pot, turn to low heat and simmer slowly.
The seasoning of this dish is very simple, and the flavor comes from the stock, rock sugar and ham cubes.
It’s not difficult to make, but it’s a lost dish.
Lin Xu feels that the reason for the loss is probably that abalone is not a national and daily ingredient.
And those who are lucky enough to eat abalone will basically not stew it with the duck that can be seen everywhere. Occasionally, some people try it, because it is not a fat male duck and it is difficult to taste it.
Duck is also an interesting ingredient. Although it can be found everywhere, if you want to taste it, in addition to eating male duck, the most important thing is to eat it in the period from early winter when ducks start to grow hair to early spring when ducks start to shed their hair.<
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At this time, the duck has stored fat, is the fattest, and tastes the most delicious.
"I feel like this duck will be very delicious."
Zhuang Yizhou couldn't help but sigh in admiration when he smelled the aroma wafting from the pot.
Lin Xu said:
"Everyone will try it at dinner. There are four ducks. It's okay for each person to taste two pieces of meat and drink the soup."
There are a lot of guests coming today, but the guests only need one portion, and the employees have to try it too. After all, this dish is rare, and everyone has to have a taste.
At three o'clock in the afternoon, senior brothers and the others arrived, and Lin Xu started recording the bear paw match.
He first chopped some beef filling from fresh beef, which is the core of the bear's paw. The meat filling should not be too crumbly, but should have some graininess.
Then take the soaked abalone, sea cucumber, shark's fin, scallops and other ingredients, cut them into small cubes and add them to the meat filling. These are the source of the delicious flavor.
Use salt, light soy sauce, dark soy sauce, pepper, onion and ginger water to stir the meat filling evenly and marinate it.
Taking advantage of this time, Lin Xu flattened the prepared fresh shrimps and smashed them into mud with the back of a knife.
Real bear paws are rich in fat and taste slightly gelatinous. Now we can’t eat real bear paws, so we can only use shrimp paste instead.
Put the minced meat into a large bowl, beat in a few egg whites, stir well, then pour it into the meat filling, and beat again to make the meat filling strong.
At this stage, the meat filling is ready.
Lin Xu brought the two molds over, then took out the swollen pig skin from the soup and spread it inside the molds.
Fill in half of the meat filling, spread it evenly, and leave as few gaps as possible.
Then take the beef tendons soaked in broth and spread a layer in the bear's paw.
When paving, place thick ones in the middle and thin ones on both sides to restore the fascial direction of bear paws as much as possible. These details will determine the difference between real bear paws and fake bear paws.
Put the fascia in place, and then spread the meat filling on it until it is completely covered.
Take the mold and tap it gently to make sure there are no gaps in the middle of the meat filling.
Finally, wrap the excess pigskin on top and secure it with a few toothpicks.
When everything was ready, Lin Xu put it into the steamer and started steaming.
After taking this step, Shen Jiayue jumped up to the workbench:
"Ha, can you rest now?"
Lin Xu held a piece of cooked beef cartilage and said:
"No, we have to make the bear paws, so that they are closer to real bear paws, and these brittle bones can also enrich the taste of bear paws."
He was carving with a kitchen knife. Outside the camera, Lao Xie was watching this scene with a smile.
Obviously, he was very satisfied with his junior brother's craftsmanship.
Dai Jianli, who was coming over to join in the fun, touched Yuan Debiao, who had just finished filming the video of visiting the store, with his elbow and asked in a low voice:
"How is it? Does it have the style of Liaoning's top ten famous dishes?"
Yuan Debiao gave a thumbs up:
"Absolutely, Brother Lin is trying to destroy our jobs!"
The bear's claws are ready, and this filming period has finally come to an end.
At this moment, Geng Lishan has also arrived and is drinking tea outside with Cui Qingyuan, Ren Chongmo and others who have just gotten off the plane. They are all waiting for the delicacies in the small kitchen to be cooked.
However, the cooking of Xiongzhao is relatively long, requiring fifty minutes of steaming.
This is not only to steam the meat filling, but most importantly, to allow all the ingredients to blend together.
After steaming, Lin Xu took it out of the pot, and everyone in the kitchen was attracted by the rich smell.
Lin Xu took a plate, buckled it on the mold, and then turned it over so that the bear's paw was firmly placed in the center of the plate.
Put the two bear paws on two plates respectively and surround them with boiled vegetables for decoration. Then put the bear paws carved from beef bone.
Then set up the wok, pour the abalone juice prepared in advance into the pot, add a little stock, dark soy sauce, oyster sauce and other condiments.
Boil it into a thick soup and pour it on the bear paws with a spoon.
The entire dish is officially completed.
While Lin Xu was busy, people around him were afraid to show their anger, for fear of disturbing Lin Xu's movements.
Whether it is the abalone juice or the bear paw itself, the value is very high. If you miss it, it will not only overturn the car, but also cause certain economic losses.
While everyone was watching, Cai Sen led a tall, thin old man upstairs.
Today, he was making bear paw competition, and he specially led his grandfather, who claimed to have eaten bear paws, to find out what was going on. He also happened to help Lin Xu verify the similarity of this delicious dish.
"Hey, these are all celebrities."
The old man recognized Geng Lishan who was drinking tea at a glance, and was also impressed by Ren Chongmo and Tian Qinglan.
Cai Sen was not familiar with everyone, so he saw many people standing at the door of the small kitchen looking in, so he led the old man to join in the fun.
As soon as I arrived at the door, I saw Lin Xu pouring abalone juice on the prepared bear paws.
When Cai Sen's grandfather saw this scene, his eyes froze and he couldn't help shouting:
"How can you eat protected animals? This is illegal!"
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Let me remind you again, it is against the law to eat bear paws, never eat protected animals. This chapter has 5600 words, please vote for me, brothers!