Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 765 The tea oil duck marinated for four months tastes amazing! The variety of porridge!
Chapter 765 The tea oil duck marinated for four months tastes amazing! The variety of porridge!
Chapter 766 The tea oil duck marinated for four months tastes amazing! The diversity of porridge! [Please subscribe]
"How long do you have to steam the duck?"
At the dining table, Shen Guofu was eating today's newly made crystal elbows and mustard duck feet. While listening to Ren Chongmo and Chen Yuejin chatting about the wedding process, he couldn't help but ask Lin Xu about the camellia oil duck.
This dish was changed by Lao Shen, and it was the only thing in the whole wedding that he felt a sense of participation in, so he was very attentive.
Lin Xu looked at the time and said:
"It will be ready in ten minutes. This kind of duck that has been soaked in oil for four months will have to be steamed for a while. Don't rush."
Tian Qinglan on the side became curious:
"Are you worried that the duck won't be cooked well?"
"No, it is to prevent the duck from being too greasy, so it needs to be steamed for a while to steam out the fat inside."
It took four months, more than a hundred days, and the duck was salted to remove the moisture in advance, so the duck meat fiber was already full of camellia oil.
When steaming, steam for a while to drain the fat out, so that it doesn't taste greasy.
In fact, the steamed fat has not disappeared, it is all attached to the surface, making the duck meat smell more fragrant and eat more neatly.
It increases the fragrance but reduces the greasiness.
Let the tea oil duck become more perfect in both texture and taste.
After such an explanation, Lao Shen said proudly:
"When we were making it at home before, we were thinking that it might come in handy on May Day. Unexpectedly, it turned out to be true. It was a preparation for Xiaoyan's wedding in advance."
He put a piece of mustard duck paw into his mouth and took a sip of tea.
Although we are discussing important matters today, since I have decided to quit drinking, I will not drink a drop of it and wait until the wedding day to drink some with relatives and guests.
Han Shuzhen held a bowl of fried batter mixed by Shen Jiayue and ate it in small bites.
Shen Guofang next to him asked:
"Just now Yueyue said that eating this fried flour is good for the stomach. Is this true?"
"Really, eating it occasionally can protect the stomach. Traditional Chinese medicine has always said that eating glutinous food nourishes the stomach. Try it, this glutinous rice is delicious."
She handed the bowl in front of Shen Guofang. Shen Guofang took a spoonful and carefully put it into his mouth. It tasted really good.
Silky and smooth, with the unique aroma of cooked flour.
Just as they were reminiscing, Shen Jiayue and Chen Yan came in, each holding a small bowl in their hands. This was what Han Shuzhen asked them to do after they tasted the fried batter. The gastric mucosa of the middle-aged man was somewhat damaged, so he had to eat some batter before meals. Good for your health.
And for health reasons, the two of them were specifically told not to add too much sugar.
When Tian Qinglan saw her daughter-in-law holding a tray in her hand, she quickly stood up and took it:
"Sit down and rest, Yanyan, don't be tired."
"I'm not tired. Mom, please try it. I haven't done it before. Let's see how thick it is."
"Why don't you try this? It must be very delicious."
The paste served by the daughter-in-law herself, even if it contains Coptis chinensis, would be sweet to the mother-in-law. After all, these days, there are really fewer and fewer people who can take the initiative to serve the mother-in-law.
Everyone held a small bowl of fried batter, and followed Shen Jiayue's example, scraping the top layer with a spoon and putting it into their mouths. It was sweet and smooth, and it felt like eating hot chocolate.
But the fried batter has a richer aroma and tastes different from hot chocolate.
Ren Chongmo took a bite and said to Chen Yuejin and Shen Guofu:
"Xiaojie is too busy, and my wife and I can only talk on paper, so when it comes to the wedding, I have to ask my in-laws and brothers Guofu to help worry about it."
There are actually many relatives and friends in the Ren family, but due to Ren Jie's identity, Ren Chongmo did not let them participate too much in the wedding.
If someone uses this matter later to set up a relationship with his son through the back door, wouldn’t this be much ado over nothing?
Therefore, in order to avoid trouble, let relatives have as little involvement with Ren Jie as possible.
As a police officer, if you want to enforce the law impartially and serve the people wholeheartedly, you must keep a certain distance from your relatives. Only in this way can you reduce the possibility of being corrupted.
Although many public officials of the Public Security Bureau and the Procuratorate are tough enough, they eventually became accomplices of criminal groups because their relatives were corrupted.
The Ren family must resolutely put an end to this.
It’s okay to go out and have dinner together during festivals and festivals. Just come to us, the old couple. If Xiaojie doesn’t want to attend such gatherings, don’t force him. Don’t disturb his work and life in private.
As for entrusting the relationship to handle small things, you can either download the government service APP yourself or go to the administrative service hall. Don’t bother my son.
The attitude of Ren Chongmo and his wife made Chen Yuejin and Shen Guofu very satisfied.
They were afraid that the professors were soft-spoken and would readily agree to help as soon as their relatives asked for help. If this continued, Chen Yan would be hurt.
Chen Yuejin said:
"Our relatives here have already informed that no one can have any relationship with Xiaojie, and anyone who entrusts him with work will be cut off from their family."
The Shen family has nothing to worry about. They usually abide by the rules and laws and there is no need for a trustworthy relationship.
And even if there is, no matter if you go to Lin Xu or the Han family, it will be easier than going to Ren Jie.
After all, Lin Xu has connections in Diaoyutai and Yanjing Hotels, and is also a celebrity himself. Sometimes posting updates online is easier than relying on connections.
Soon, ten minutes passed.
Lin Xu came to the kitchen and opened the door of the steam cabinet, and an alluring fragrance wafted out from inside.
This flavor is very unique, with the aroma of tea oil, the umami of duck, and the delicious taste of marinated meat like ham.
"Holy shit, this fragrance smells so good."
Zhu Yong, who finally returned to the store to work, smelled the aroma from the steaming cabinet and couldn't help but come over to see how delicious the duck meat that had been marinated for four months was.
Lin Xu put on insulated gloves and took out the tea oil duck inside one by one.
The presentation of the dishes is very good. The duck is oily and white in color with the golden color of camellia oil. It looks like a layer of golden grease has been poured on the surface of the salted duck.
It's both high-end and eye-catching.
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This kind of appearance is rare, because some of the various dishes in Chinese food are down-to-earth, but they are not high-end at first glance; some dishes are too high-end, like spring and snow, which makes people feel distant.
A dish like tea-oiled duck that is high-end but down-to-earth at the same time, it can be said to have the best of both worlds.
The dishes are brought out one after another, and the fresh aroma becomes more and more intense.
Several chefs gathered around, looking at the white and golden color of the tea oil duck and smelling the alluring fragrance. They didn't expect this dish to be as good as this.
Lin Xu said:
"I'll take it to the private room later and let my relatives choose a style suitable for the wedding banquet. I'll give it to you all to try."
After saying that, he and Zhu Yong each carried two plates of duck and sent them to the small private room upstairs.
As soon as they entered the door, the scent attracted everyone's attention.
"It smells so good."
"It looks so beautiful and looks delicious."
"I can't believe that the duck we marinated four months ago turned out so beautiful."
"It's so perfect, it's almost ready for a wedding."
Everyone stood up and looked at the four dishes with different presentations. They all agreed that the dish cut into pieces and steamed in the shape of a duck looked best and was suitable for a wedding banquet.
The meat in this dish has been chopped, so you don’t have to work hard to clamp and tear it. When steaming, the bottom side is close to the bottom of the plate, just immersed in the steamed fat, making the aroma stronger.
"Are you sure you want to use this look?"
Lin Xu asked, and after receiving unanimous approval from the elders, he asked the waiter at the door to take out the remaining three plates:
"One plate for the waiter, one for the chef, and the remaining one for Professor Cui and the others."
Today, Cui Qingyuan, Geng Lishan, Lao Huang and others all came to the store to continue eating eel porridge and try the tea oil duck marinated for four months. Lao Shen originally wanted to sit with them, but they had to talk about the wedding.
It was inconvenient to sit together, so we separated.
After several waiters left, Shen Jiayue raised her chopsticks, couldn't wait to pick up a piece of duck meat and took a bite, and then showed a surprised expression:
"Wow, this duck meat is delicious. The skin is smooth and the meat is chewy. It's delicious."
The duck is first dehydrated and then marinated, and its texture is unparalleled. The duck skin is tender and elastic, and the duck meat is firm and moist with oil.
Chewing gently, you can taste the saltiness in the duck meat and the fragrance of the duck meat itself.
The area close to the bone is chewier and chewier, a bit like air-dried duck, but a little more oily than air-dried duck.
All in all, it’s delicious.
When Shen Jiayue cheered, others also raised their chopsticks to taste it, and soon, they also made the same sound of admiration.
Lao Shen only took one bite, then slapped his thigh and said:
"We didn't do enough. We should have done more at that time."
I made a hundred ducks at that time, and originally planned to make another hundred ducks in the spring, but I didn't do it because I wasn't sure how the tea oil duck would taste.
Looking back now, I always feel that the preparations were too little, and I should have just made five or six hundred of them, so that they would be enough to eat.
But it’s not too late to start now. Shen Guofu put down his chopsticks and sent a message to Lao Huang:
"If you are not busy these two days, please prepare four hundred ducks for me, and prepare another two hundred kilograms of tea oil."
After the message was sent, he looked up at Lin Xu and asked:
"Is two hundred pounds of tea oil enough for four hundred ducks?"
Lin Xu smiled and said:
"Don't worry about this, dad. Let me prepare it. This will make it easier to settle accounts with Lao Huang."
Four hundred ducks is not a small number, and it is not suitable for cooking at home.
The store is so large that it is inconvenient to place a large vat for marinating duck, so we need to find a safe place for marinating duck first so that we can make it in large quantities.
Chen Yan held a piece of duck wing and gnawed it slowly:
"This is easy to do. There is an art class next to the kitchen on the second floor. I haven't opened the door recently. It seems that it can't be opened. I bought it later, dug a door in the kitchen, and converted it into a marinating room and storage room. The kitchen
The original storage room will be given over to the roast duck department, and the room upstairs for curing fish and bream will also be freed up, so it can be converted into a private room."
Eh...expansion?
Lin Xu was considering whether to place it in the workshop and warehouse of Ziqiang Shengjian. When he heard Chen Yan's suggestion, he immediately felt that all the problems in the kitchen were solved.
With the space solved, the warehouse can be made more spacious and larger, and a constant temperature and humidity room suitable for making pickled dishes can also be modified.
In this way, the entire kitchen can be revitalized.
"Sister Yan, this suggestion is really good. I will ask Sister Jing to buy the art class next door right away."
Although building a dojo in a snail shell can highlight your abilities, if you are not short of money, expansion is more conducive to the development of the store.
After the kitchen is expanded, the business area can be further expanded. The second and third floors can be partially expanded outwards, and the number of private rooms and booths can also be increased.
This can virtually increase the store's turnover and provide new ideas for new store design.
After chatting for a while, when the eel porridge was almost ready, Lin Xu returned to the kitchen and brought out the eel porridge.
There is a small pot in the private room and two large pots outside. You can drink as much as you want.
When Cui Qingyuan saw this scene, he couldn't help but bring a big bowl over to serve the porridge. While serving it, he said:
"I didn't even dare to eat vegetables just now, just to drink more porridge. This eel porridge really refreshed my understanding of porridge. It's super delicious... Xiao Yue, is this the best porridge in Guangdong and Guangxi?
”
Yue Liyue not only came to have a meal today, but also live broadcasted with Panda and Brother Qiang in the booth next to her.
After hearing Cui Qingyuan's question, he said:
"Although eel porridge is good, it can only be ranked in the top ten among various porridges. There are many better tasting eel porridge. I think the best one is mud porridge."
Brother Qiang sucked down an eel meat and asked curiously:
"What is mud porridge? Is it made of mud?"
"No, it's a mollusk that grows in the mud at the seaside. It's shorter than sea sausage and thicker than loach. It tastes super delicious when made into porridge, even more delicious than eel porridge."
Panda took a sip of porridge:
"I'm really greedy. Does anyone sell this stuff in Yanjing?"
"It doesn't seem to be available. You can only eat it in specific sea areas."
Cui Qingyuan didn't expect that there was something more delicious than eel porridge. He solemnly wrote it down on his mobile phone notepad, planning to try it at the beach during the summer vacation.
As a food lover, isn’t it a pity that I haven’t even eaten mud cubes?
Brother Qiang saw that he could not eat the mud porridge for the time being, so he asked:
"Besides mud porridge, what other porridge is better?"
"There are quite a lot of them, including Tingzai porridge, Jidi porridge, seafood porridge, Wumi porridge... If you want to drink porridge, you can drink it for at least a month without repeating the same thing a day."
Finally, we talked about southern food. As a Cantonese, Yue Liyue took the trouble to give everyone detailed information.
In fact, you can also eat these porridges in Cantonese restaurants in the north, but the taste is still somewhat different.
After all, the seafood over there is fished out and put into porridge to start cooking. The main emphasis is on the word "fresh", while the seafood here is basically transported over long distances. Coupled with the differences in water quality and ingredients, etc., the final result is
There are differences in the amount of porridge you make.
While everyone was discussing, Geng Lishan suddenly said:
"Actually, there is a porridge in Beijing. Although it is not as famous as Guangdong porridge, the taste is also very unique."
Porridge in Beijing?
Everyone became curious. Although people in the north eat more porridge, most of the porridge in the north is strictly speaking in the category of porridge, which is different from the porridge in the south.
But when Geng Lishan opened his mouth, he would naturally not target it without aim.
Lao Huang asked curiously:
"What kind of porridge is Mr. Tateyama talking about? It can't be multi-grain porridge, right?"
Geng Lishan shook his head:
"No, it's lotus leaf porridge."
Upon hearing this, Cui Qingyuan couldn't help but ask:
“Should you boil lotus leaves into the porridge?”
"No, just boil the rice porridge. After turning off the heat, cover the porridge with a fresh lotus leaf. Wait until the porridge is slightly warm or completely cool before uncovering it. At that time, the color of the porridge will turn green and it will taste better.
It has a light freshness, and when paired with pickles, it is refreshing and appetizing, especially suitable for the dog days of summer."
His few simple words got everyone salivating.
Other porridges are all about eating them hot, the hotter the better, but the lotus leaf porridge here in Beijing goes the opposite way and actually eats it cool before eating.
Such different ways of eating aroused everyone's curiosity.
Geng Lele said helplessly:
"If I had known, I would have picked two lotus leaves at the ginkgo garden yesterday."
Geng Lishan shook his head and said to his granddaughter:
"The lotus leaves at the moment are not good enough. They are too tender and not fragrant enough. You have to wait until the dog days of summer to cook a pot of porridge, then pick a thick lotus leaf to cover it, and wait for the porridge to cool down, so that it tastes better." p>
Cui Qingyuan took his mobile phone and quickly wrote down the method on his notepad:
"I have to remember this clearly. When the weather gets hotter, I can ask Xiaoxu to try it, or we can go to the Ginkgo Garden and do it ourselves."
As a food lover, you can’t just eat, you have to do it as well.
Everyone was drinking porridge and chatting about delicious food. The scene was very warm.
Fans in the live broadcast room like this atmosphere very much:
"It feels like it's back to how it was at the beginning of Linji. The customers chatted with each other, sharing tables during peak hours, and when they were happy chatting, they asked the waiter to bring a few bottles of beer..."
"Yes, yes, I really liked Lin Ji at that time."
"It's a little late to have a waiter, brother. From the very beginning, Lin Ji is the boss alone. Customers have to help themselves and help put away the bowls."
"Hey, I thought I was the only one of the earliest customers of Lin Kee. It was at Lin Kee that I learned how to use a commercial dishwasher. It was so fun to fill a basket and put it into the dishwasher."
"What a coincidence. I was washing dishes in Linji at that time. When I was chatting with my classmates, they thought I had no money to eat and the boss took me away to wash the dishes, so they gave me red envelopes one by one."
"Damn, your classmate is really good. I posted on WeChat Moments saying that I would help wash dishes in the hotel, but several people blocked me from borrowing money."
"..."
The live broadcast room was very lively, and everyone was chatting about their experience of coming to Linji for dinner.
For them, that experience not only represented their past, but also witnessed their growth in the capital.
From last year to now, although many people have packed up their bags and left the capital, there are also some who have stayed here tenaciously.
Even if buying a house is far away, even if you commute three or four hours a day, you still have to work hard. Maybe if this generation suffers a little more, it will create better learning conditions for the next generation.
After dinner, Lin Xu looked at the calendar, confirmed the time of his sister-in-law's wedding, and asked his parents when they would come to the capital.
I decided to start preparing from tomorrow for a delicacy that was passed over by Chen Yan at the wedding banquet - Buddha Jumps over the Wall!
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It’s too cold, so the coding has been a little affected. I’m sorry everyone, this chapter has 5,000 words. Please subscribe and vote monthly!