Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 631 Dundun’s perspective video goes viral! Crab roe tofu’s sister dish—egg yolk tofu!
"Wow, the video from Dundun's perspective, I love it!"
When netizens saw the title, they flocked to it.
For them, watching food videos is to satisfy their cravings and gain knowledge. If they want to relax their spirits and soothe their inner fatigue, they have to be a healing little baby.
"This perspective does look different. Little jiojio appears in the photo, so cute."
"Wow, it deliberately slowed down when it twisted its face. We, Dundun, are still quite good at moving the mirror."
"Of course, there's nothing that Dundun baby can't do. I really want to hold it and kiss it."
"Last time I went to the restaurant to eat, he was sleeping and I was too embarrassed to take a photo. Next time I go there, I must hug him to take advantage."
"Little jiojio is so fluffy, I want to take a bite."
"Watching the video, I suddenly felt like I had become a carefree little kitten."
"My mother asked me why I was lying on the floor watching the video, and I meowed at her."
"..."
Shen Jiayue looked at these comments and couldn't help but like them one by one.
Regardless of whether you are a fan of mine or not, as long as you praise my precious son, I’m sorry, I will give you the thumbs up!
The overlap rate of fans of the two accounts is very high. Normally, they should not update at the same time period, otherwise it will cause a drop in playback volume.
The best way is to wait about a day, so that the playback volume will be higher.
But Shen Jiayue didn't care about this. She would update the video as soon as it was edited. The number of views was not as important as showing off her baby.
Since raising Dundun, she finally understands the mentality of the crazy people who post their babies in the circle of friends. Of course, such a sensible and cute baby should be posted and shown off.
On the road near the airport, a blind taxi driver watched Dundun’s video and curiously posted a comment:
"At first I thought it was Boss Lin's home, but it doesn't look like it. What kind of place is this? There are plank roads, pavilions and such a big pond. I feel like I can go and have fun."
When he made this statement, other people also noticed this:
"Yes, where is this? The scenery is very nice."
"Whether this is a scenic spot, a park, or someone's backyard, I want to see the information here within five minutes!"
"The trees in the distance look like the ginkgo orchard that Boss Lin used to shoot in Maisari, but I remember there were no plank roads. Could it be that they were rebuilt?"
"Does it accept tourists there? Friends who know, remember to give it a kick."
"Spring is warm and the flowers are blooming. I want to go out for a trip to the countryside. I'm going to find an address here. If I run into Dundun by chance, I'll send out red envelopes in the group."
"Damn it, I think I want to go there too. It should be fun to go fishing, eat, take a walk or something."
When Shen Jiayue saw these developments, she couldn't help but reply:
"It's about to start accepting tourists there, and it's not expensive. Let's see Boss Lin's official notice for details. Dundun and I also relied on his connections to go in and play for a while."
She didn't say too much, not only to maintain a sense of mystery, but most importantly, there are no regulations on the specific pricing and number of tourists received, and rash publicity will only make her mother-in-law passive.
Now just let everyone know that there is such a place to play.
Anyway, the weather is not that warm yet, the grass has just sprouted, and it is far from the spring scenery that "only Asakusa has no horse hooves".
In the evening, Shen Guofu and his wife returned from get off work. Lin Hongqi and Chen Meijuan also finished their work in the ginkgo garden and drove to Yingchun Street.
As soon as I got off the bus, I happened to bump into Chen Meiliang, who had been working in public relations all day.
The whole family came upstairs to prepare for dinner.
"Hey, are you eating meat on fire today?"
Chen Meiliang was delighted when she saw the large basket of meat cooked on fire by Lin Xu. This was a delicacy she hadn't eaten in many years. She didn't expect her nephew to actually make this.
There’s nothing to say, I’ll have to eat the whole thing later!
Chen Yuanyuan said with a smile:
"I made these in the afternoon. These are specially reserved for you to try. There is a lot of meat filling in them and they taste very enjoyable."
When Shen Guofu saw the appearance, he immediately liked it:
"I can't resist this kind of meatloaf. I'll eat more later..."
Noticing that his wife was looking at him, he immediately changed his tone:
"But eating carbohydrates like this will definitely make you fat. I will go home and go to the gym later and practice it for two hours first!"
Say the promise first, so that your wife will not stop you from eating and drinking.
After being trained for so long, Lao Shen has gained some experience. As long as he shows that he is in the Cao camp and his heart is in the Han before eating, and looks at the food and wants to exercise, he can basically enjoy the food with peace of mind.
Otherwise, just wait to be stared at, pinched and kicked. Doctors know exactly where to pinch the most pain.
Over the years, Lao Shen has already figured out his wife's temperament.
Shen Jiayue sat down and realized that Chen Yan had not arrived, so she called her:
"Yanbao, it's time to eat, why haven't you come yet?"
"Aunt Liu saw that I was working out very hard, so she specially made a delicious fat-reducing meal. I almost finished it... You guys eat it, this beautiful girl has to lose weight!"
Hmm?
Is this coming for real?
But thinking about my cousin’s temperament after being so hot for three minutes, maybe she would come to the store and compete with me for food after two days.
After hanging up the phone, they learned that Chen Yan would not come to dinner, so everyone stopped waiting.
Chen Meijuan said:
"You have to eat big meat while it's hot. You won't be able to chew it when it gets cold."
This kind of food made from dead noodles is crispy and tender on the inside when freshly baked, and tastes very delicious. However, if it gets cold, the noodles will become hard and the meat filling will become very greasy.
"Xiao Xu, please help me make an appointment with President Liu of the National Tourism Association to treat them to a casual meal here on Wednesday afternoon. Guofu will accompany me then. It would be best if I could call Mr. Tateyama and people from Diaoyutai.
”
Chen Meiliang ate the fire and began to talk about her plan.
This matter is not difficult for Lin Xu.
As for the candidates to accompany me, in addition to my father-in-law and Geng Lishan, senior brother Xie Baomin, Director of the catering department Liao, Ye Lixin, general manager of Yanjing Hotel, and Cui Qingyuan from Tsinghua Intelligent Class are all here.
The second uncle wants to treat guests to dinner, so these Chu Yunfei from the 358th Regiment naturally have to come over and help out.
Shen Guofu said:
"I can also call on Lao Tan. As the head of the audit office, he also has strong connections in the capital. He can also help if anything happens."
Chen Meiliang said with a smile:
"The more people, the better. Only in this way can we show our sincerity. There will probably be a lot of people from the National Tourism Association... Xiaoxu, please save the big private room for me."
Shen Jiayue didn't know much about treating guests. When she heard what her second uncle said, she asked curiously:
"With so many people noisy, is it suitable to discuss business?"
Lin Hongqi has been in the system for more than ten years and said with a smile:
"This kind of thing can't be discussed openly. As long as the other party can drink well, it's settled. Xiaoxu, don't forget to roast a lamb that day and treat them to a roasted whole lamb."
"Okay, I'll reserve a Sunit sheep with Boss Huang after dinner."
Sunit sheep is a high-end mutton that has been popular in recent years. The output is small and it is basically reserved, so there are not many on the market, but people who know the industry know how delicious this kind of sheep is.
Chen Meijuan ate the fire, looked at Lin Xu and asked:
"Son, do you plan to have the Nang Pit oven repaired? Does it require a large amount of work? Do you need to repair the chimney?"
I went to the Ginkgo Garden at noon today to find a place for roasting pigs, but after I went there I found that the amount of work was huge, so I asked my mother to make an appointment with an engineering team that specializes in this kind of work.
When I plan to pick up the little animals tomorrow, I will dig a naan pit for roasting pig in the open space outside the kitchen back door.
It is said to be a Nang pit, but it can actually make a lot of things, such as roast chicken, roast duck, roast goose, rack meat, roast pig, suckling pig, whole lamb, sheep back, etc. Basically, it can be summed up in barbecue.<
/p>
Such a stove has many functions, so it is naturally more complicated to build.
Therefore, it requires a professional team to operate, rather than just digging a hole as Lin Xu first thought.
It needs to be laid with refractory bricks and ventilation ducts.
Lin Xu took a sip of the millet porridge cooked in a casserole in the kitchen:
"There is no need for a chimney, just a ventilation pipe next to it. The mouth of the nang pit has its own smoke exhaust, so there is no need to install it separately."
Devices with chimneys require special application, so Chen Meijuan needs to ask in advance. After all, it is a matter of environmental protection, and the management here in Beijing is very strict.
While drinking millet porridge and eating meat cooked on fire, everyone talked about Dundun's video.
Han Shuzhen said distressedly:
"It must be exhausted after running such a long distance in one breath, right?"
Shen Jiayue thinks this is not a bad thing:
"Dundun eats so much all day long, and it's okay to exercise. It's just a good time to exercise. I read on the Internet that overweight cats are prone to a series of diseases such as cardiac hypertrophy, so I want to take Dundun to exercise. I can't let him
It’s getting fatter.”
After the meal, Lin Hongqi and Chen Meijuan drove home to check out the vegetables they planted yesterday, while Chen Meiliang was going to drive to the mall with Chen Yuanyuan to buy some gifts for her family.
It’s hard to come to the capital, but you can’t go back empty-handed.
In addition, Chen Meiliang is also going to give her daughter some tips on managing the company. Although they are relatives, now that she has become the general manager, she has to be responsible for the company.
He was worried about his daughter, so he planned to take this opportunity to give her advice.
In the store, Dundun, who had slept all afternoon, was squatting on the counter, eating the steamed pork belly made by Lin Xu.
The meat is very tender. When steaming, Lin Xu specially mixed it with egg yolk, so that the water was not lost and it tasted tender and juicy.
Dundun ate happily and kept making humming sounds from his mouth.
Yue Liyue, who came to the restaurant for dinner, held up her mobile phone and took a short photo video with Dundun who was eating:
"Today Dundun is popular all over the Internet. Many people even made a cat collection of Dundun's previous videos. Many people are clamoring to get a cat, and there are also a few popular celebrities who want to buy Dundun."
Lin Xu said helplessly:
"It's 3023 years, and there are still celebrities who are so popular?"
"Hu Ka, I guess I haven't done a background check at all. When I saw everyone making comments, I quickly posted the news to gain popularity first. At worst, I would later apologize in a high-profile manner, and then there would be another wave of popularity." p>
Gee, you really know how to hype.
Lin Xu didn't say much, raised his hand and rubbed Dundun's head, and then said to Yue Liyue:
"The Ginkgo Garden will open in a few days. Before the opening, you and Sister Xin can do a live broadcast together. I'll treat you to Cantonese-style crispy roasted pig."
Yue Liyue’s eyes lit up:
"I'm going to roast pig? Does Ginkgo Garden want to make crispy roast pig?"
"Yes, that's the only place that can do it. The oven in the store is not big enough, so we can only make roast suckling pig, not roast pig."
Roast suckling pig and roasted pig seem to be the same food, but they are very different in appearance, taste and eating method.
The roasted suckling pig is smooth and shiny. It is usually eaten with sugar after roasting. The skin is very crispy, the meat is very tender, and it tastes fresh and juicy.
The roasted pig uses a large pig of about 100 kilograms. The fat is very thick. The pig skin is roasted until it is golden brown and covered with dense bubbles. It tastes very crispy and has rich fat. When eating, it is cut into pieces without any dipping sauce.
.
Yue Liyue still misses her hometown food very much.
He said:
"Although our roast pig in Guangdong is very famous, we usually don't want to eat it. We usually buy one when worshiping our ancestors, then chop it into pieces and eat it on the table. We can only eat it a few times a year."
Ancestor worship is a very important sacrificial activity in the Lingnan area. The concept of kinship is deep, and relatively large surnames and families have their own ancestral temples, so the traditional concepts are relatively intact.
After Dundun finished eating, Lin Xu took the plate back, looked at Yue Liyue and asked:
"What are you going to eat today?"
"I've been craving tofu lately, especially crab roe tofu. Am I unable to eat it now?"
Crab roe tofu?
I really can’t eat this, because crab roe is not the main dish in the store, and the hairy crabs were not specially stocked when they came on the market. Although there were some in the store, everyone had already eaten them with noodles and rice.
But without crab roe, there is still no shortage of delicious tofu.
Lin Xu had nothing to do at the moment, so he smiled and said:
"Let me make you one later, so that you can taste a tofu dish that is not inferior to crab roe tofu."
Yue Liyue just posted the video to her personal feed and was currently interacting with fans. When she heard this, she said:
"Okay, then I'll wait and eat."
Back upstairs, Lin Xu washed the plates that Dundun had eaten on, then walked into the kitchen and started cooking.
He brought a piece of gypsum tofu with a more tender texture, five or six salted egg yolks and a small handful of chives.
Add these ingredients together to make egg yolk tofu, the sister dish of crab roe tofu.
The so-called egg yolk tofu is to stir-fry the salted egg yolk until it becomes sandy and oily, and then stew it with the gypsum tofu. This way the tofu is salty, delicious and rich in taste, and is very suitable for eating with rice.
Put the salted egg yolk into the steamer and steam it to remove the fishy smell and bring out the fresh flavor of the salted egg yolk.
Then cut the tofu into small pieces and blanch it in boiling water with salt for a few minutes to remove the bitter taste of gypsum and the fishy smell of soybeans, making the tofu more tender.
In fact, this dish can also be made with lactone tofu. In that case, the tofu cannot be eaten with a kuaizi. You have to use a small spoon to spread it, so that the taste will be more tender.
However, there is no lactone tofu in the store today, and Yue Li Yue eats it with rice, so soft and tender gypsum tofu is more suitable.
Blanch the tofu, take it out, rinse it with cold water, and put it in a large colander to control the water.
Rinsing with cold water is to lower the temperature of the tofu and prevent the tofu from becoming too high and becoming laggy.
The salted egg yolk is steamed and taken out from the steaming cabinet.
There was actually yellow egg butter in the bowl of steamed egg yolks. Lin Xu took a small spoon and directly crushed the egg yolks and egg butter together into a puree.
After doing this, start cooking.
Heat the pot, slide the pot first, then add some peanut oil, heat the oil again, pour the salted egg yolk in, stir-fry slowly over low heat until foaming in the pot.
These stir-fried bubbles are the sign of the salted egg yolk becoming sandy.
If you are making dishes such as baked pumpkin with egg yolk, just pour the fried ingredients into the pot and stir-fry now.
But the egg yolk tofu I’m going to make today is different from the egg yolk baking technique.
Lin Xu scooped up a bowl of pork bone broth and poured it into the pot along the edge, turned up the heat and started cooking.
Soon, the broth in the pot came to a boil, and the egg yolks that had been stir-fried turned into tiny golden sand grains, rising and falling in the pot.
This is egg yolk sand. The rustling texture of egg yolk dishes comes from these egg yolk sand.
Lin Xu poured the blanched tofu into the pot, waited for it to boil again, sprinkled half a teaspoon of salt for freshness, and shook the pot a few times to let the tofu and broth in the pot slowly rotate.
When making tofu dishes, you cannot stir-fry. You can only stir-fry by shaking the wok. This will not only make the tofu more delicious, but also prevent the tofu from sticking to the pan.
After shaking a few times, cover the pot and simmer for two to three minutes.
Take advantage of this time to chop the green onions.
When you open the lid of the pot again, the stock inside has reduced a lot. Shake the pot to rotate the tofu back and forth to increase the evaporation of the soup.
When the soup became thicker, Lin Xu scooped up some golden chicken fat and poured it into the pot. He shook the pot again to let the fat disperse. Then he held the pot and poured the yellow tofu in the pot into a deeper plate.
ri.
Finally, sprinkle with minced chives and let the waiter bring it to Yue Liyue.
After all this work, the evening rush hour has arrived.
Lin Xu changed out of his chef uniform and prepared to take Dundun back with Shen Jiayue.
It’s not easy for my parents to come to the capital once, so I need to spend more time with them.
"Xubao, what kind of tofu did you make for Yue Li Yue? It smells so fresh. If I hadn't been too full today, I would have wanted to try it."
After getting in the car, Shen Jiayue said while starting the car.
Lin Xu fastened his seat belt and said with a smile:
"Salted egg yolk tofu, if you want to try it, I can make it tomorrow. It's quite simple."
Shen Jiayue, who is keen on learning cooking, became interested as soon as she heard the simplicity:
"How easy is it?"
"If you use a non-stick pan, you basically just need your hands."
The biggest difficulty in making the salted egg yolk tofu dish is to prevent the tofu from being boiled in the pot. If you can avoid this, it really won’t be difficult at all.
And because the salted egg yolk has a salty taste, even the seasoning can be omitted.
The reason why Lin Xu just added half a spoonful of salt was purely to add some salty flavor unique to table salt.
"Then you teach me. While my parents are at home, I want to cook, so that my parents can see my virtuous side."
"You are already very virtuous. Besides, you only need me to cook. You don't need to learn."
"No, I've seen many mothers-in-law showing off their daughters-in-law in various ways, but I also want my mother to show off and show off me. Our old Lin family doesn't raise waste!"
Tsk tsk, since you are so keen on learning, then just learn.
Shen Jiayue was very interested and even made plans to take her mother-in-law Chen Meijuan to shoot a video together.
Thinking that the newly uploaded jade belt carp today was particularly popular, she looked at Lin Xu and asked:
"Xubao, what are you going to make for the next dish? Netizens should get ready to watch it."
Lin Xu rubbed his temples and felt that the filming of high-end Northeastern cuisine needed to be accelerated, so he said:
"Tomorrow I will ask Lao Huang if he can buy deer tails. If he can, I will make a dish that is often heard in my mouth - steamed deer tails!"
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