Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 807 Extraordinary bean sprouts and pigeon egg soup! Lao Shen: Is that vegetarian hot pot thing edible?
Chapter 807 Extraordinary bean sprouts and pigeon egg soup! Lao Shen: Is that vegetarian hot pot thing edible?
Chapter 808 Extraordinary bean sprouts, pigeon egg soup! Lao Shen: Is that vegetarian hotpot edible? [Please subscribe]
Oh, there’s a reward for this too?
Lin Xu was a little surprised. Even if he made a plain assortment without any difficulty, he could still get a reward?
But it would be nice to have a reward. Without saying a word, he silently muttered in his heart:
"Lottery!"
Although Dundun is not around, Lin Xu still wants to try which banquet he can win this time. After all, he is at the state banquet recording site, so there may be some bonus.
And this time he also imitated the chicken thief. Even though Dundun was not around, he could still read his name silently during the lottery and call for support from outside the venue.
Just in time to test whether Dundun can control the system from a distance.
If it could be separated by air, wouldn't it be more convenient and casual to draw draws in the future?
Soon, the lottery wheel spun quickly, and the lottery button also appeared.
He silently recited Dundun's name in his heart:
"Hey, I'm going to draw a lottery. If I win the grand prize, I'll make you steamed bullfrog with egg yolk for dinner, double portion!"
In the store, Dundun, who was sleeping on his stomach at the service desk, jumped up with excitement, his eyes full of desire for food.
Steamed bullfrog with double egg yolk, what kitty can resist this temptation?
It immediately entered the state and began to help dad with the lottery.
Lin Xu finished praying and pressed the lottery button.
When the turntable stopped, the system prompt sounded in my mind:
“Congratulations to the host for winning the perfect state banquet—Nixon’s Shanghai dinner during his visit to China!”
What?
Actually got the Shanghai dinner at the last stop of Nixon's visit to China?
Lin Xu was a little overjoyed. She didn't expect that she would win such an opportune banquet. She was about to use it. It was a coincidence that her mother opened the door for Qiaoqiao - she was home by chance.
Regardless of whether Dundun is helping or not, steam two portions of bullfrog mixed with egg yolk for it when you go back and give it a reward.
Just as I was thinking about this, Uncle Gao next to me spoke:
"It's done well, but you have to consider the eating habits of the local people in Jinling. The amount of sugar should be added a little. The assorted vegetables require saltiness and sweetness. Sugar is not only used to add sweetness, but also to enhance the freshness.
”
After listening to the master's explanation, Lin Xu had a new understanding of this dish.
He asked curiously:
"Is there anything else that needs to be adjusted?"
"No, the vegetarian food is fresh. As long as the ingredients are fresh enough, there is absolutely no problem."
These dishes have been prepared, and the senior brother started making walnut cheese for dessert, while Lin Xu and Uncle Gao made bean sprouts and pigeon egg soup together.
Open the lid of the vegetarian soup stock, take out all the vegetables inside, pour the soup out of the pot, and filter it through a leak-tight strainer.
These milky-white soups still exude a rich aroma, unlike soups made from bones and meat, which smell fishy when the temperature drops.
Lin Xu felt that Huitou Vegetarian Soup could be promoted. Although the purine content of this thing is still very high, it is still lower than the purine content of broth.
If you promote vegetable soup from the perspective of being healthier, you might be able to win the favor of a large number of retired elderly people.
He plans to go back and study it to fully understand the vegetarian stock soup. If it is suitable, he will try to introduce it in the store. If it is not suitable, he will temporarily promote it at the scheduled banquet.
Uncle Gao brought the bean sprouts and pigeon eggs over and prepared to cook.
Bean sprouts and pigeon egg soup is a very delicious soup. The vegetarian soup itself is famous for its deliciousness, and pigeon eggs and bean sprouts are also very fresh ingredients. When paired together, it can make people's eyebrows look fresh.
"Xiao Xu, have you ever eaten pigeon eggs before?"
Uncle Gao asked as he knocked the pigeon eggs on the chopping board and slowly peeled off the skin.
These pigeon eggs have been cooked, and after peeling off the eggshells, you can see the white white inside.
Lin Xu took one and peeled it off:
"I ate it when I was a kid. My grandma bought it from a pigeon farmer. It was said that one pigeon is better than nine chickens. Pigeon eggs are more nutritious than chicken eggs. But I think they all taste the same, and they are no different from quail eggs.
Difference."
Uncle Gao smiled:
"In the past, there was indeed a saying that one pigeon was better than nine chickens. Regardless of young pigeons, old pigeons, pigeon eggs, etc., as long as they were related to pigeons, they had a higher status than chickens... So when cooking pigeon egg dishes, there is basically nothing else.
The cooking methods are all boiled and then cooked like white water pigeon eggs, instead of multiple methods like eggs."
The older generation believes that pigeon eggs have high nutritional value, and pigeon eggs are relatively rare. Therefore, when eating pigeon eggs, people habitually choose boiled eggs, which is the best way to maintain nutrition.
This can be regarded as a special feature of pigeon egg dishes.
The pigeon eggs that Lin Xu used before when making Buddha Jumping Over the Wall were boiled and peeled before being used, instead of being made into soup like eggs. They can be made into fried eggs, poached eggs, egg drops, etc.
In the eyes of the older generation, cooking pigeon eggs in this way will cause loss of nutrients and is a waste of money.
Peel the pigeon eggs, wash them with cold water, remove the inner membrane that has not been peeled off, then take them out and set them aside to control the water.
Uncle Gao set up the soup pot, added some vegetable stock into it, boiled it again, put the raw pigeon eggs in, and added two small spoons of salt and a small spoonful of pepper.
Stir carefully with a spoon until the seasoning has dissolved, then scatter the washed bean sprouts into the pot.
Bean sprouts are relatively tender ingredients and will basically be cooked by blanching them.
So when cooking, you should put it in last, wait until the soup in the pot boils again, cook for about ten seconds, turn off the heat, and pour the soup in the pot into a small basin.
At this time, the umami flavor has become very rich.
The white pigeon eggs are constantly floating in the milk soup, coupled with the emerald green bean sprouts, the color is very fresh and refreshing, and it looks very comfortable.
But it’s not over yet, we still need to pose.
Uncle Gao picked up a pair of clean chopsticks and placed the pigeon eggs on the edge of the soup basin, forming a circle around them.
Then gather all the bean sprouts into the middle, and it looks like a cluster of emerald green plants growing out of the milk soup. Its lush vitality makes people even suspect that these bean sprouts are still growing vigorously.
The soup is ready, and Xie Baomin has also finished making the walnut cheese that goes with it.
Together with two kinds of snacks, glutinous rice balls and rice cakes, as well as Moutai, beer, wine, orange juice, grapefruit juice and other drinks, the entire table of the US thank-you state banquet is officially completed.
All the dishes were placed on the table according to the placement in the old photos, and the photographers came up and started taking close-ups.
At this time, Chen Yan and Ren Jie had arrived at the Yanjing Hotel from Xiehe. They were also followed by Han Shuzhen and Shi Wenqing’s mother Han Shufen. When they heard that the state banquet was prepared and wanted to try it, they also expressed their desire to experience it.
.
"Hey, how does this little squirrel look like the real thing?"
Han Shuzhen looked a little surprised when she saw two squirrels lying on the plate.
I have eaten squirrel mandarin fish so many times, but today’s shape is the most like a squirrel, even exactly the same as a squirrel.
Shen Jiayue whispered:
"In the past, all the dishes we ate were simplified versions. The chefs were lazy, save trouble, and had a low turnover rate. Xu Bao said that this method is easy to disconnect, and most chefs are reluctant to try it, so it is relatively rare."
In fact, when I ate squirrel mandarin fish in the store in the past, I didn’t bother with it so much. After all, it’s still about the taste. Not to mention the fancy and labor-intensive work, if it overturns, wouldn’t it ruin a dish?
That is to say, at the state banquet, the highest form of Chinese food is required, so we have the real squirrel version of squirrel mandarin fish.
Shen Jiayue only learned this knowledge from Lin Xu a few minutes ago, and immediately started showing off in front of her mother and aunt.
Han Shufen had never seen a state banquet before. When she saw the dishes on the table, her eyes were full of surprise:
"Oh, what kind of dish is that with a bunch of seedlings growing in the middle? It looks so refreshing."
Luo Jiayao saw his mother-in-law appear and rushed over to greet her. When he heard her words, he smiled and said:
"That's bean sprouts and pigeon egg soup. It's cooked with bean sprouts, pigeon eggs and pure vegetable soup. Mom, try it later. It tastes delicious."
"Vegetable stock? Don't you think only big bones can make stock?"
Han Shufen was usually so busy that she had no time to study cooking. Now when she heard her son-in-law say it, she felt it was so magical.
"Vegetables can also be cooked, and they are no worse than big bones. You will know after you try them."
"Okay, then I'll try it later."
At this moment, the close-up has been taken, and the cameraman next to him is operating a small indoor crane to take a bird's-eye view of the picture directly above the dining table, showing the dishes that have been sealed in history in an all-round way.
After shooting the shots from various angles, today’s state banquet video shooting is officially over.
Other food programs have a tasting session, but the state banquet cannot be arranged in this way. This kind of dinner with strong political meaning is inappropriate no matter who is arranged to sit down and eat and drink.
So simply cancel this link and instead display the beauty of the dishes in an all-round way.
However, the food on today’s table is delicious, but the aesthetics are not outstanding.
To be more beautiful, it has to be the Hangzhou Dinner and the Shanghai Dinner. These two relatively casual dinners can better convey the beauty and artistry of Chinese cooking.
After all, the two dinner parties, whether it was flower basket cold dishes or butterfly platter, allowed Westerners to see the artistic side of Chinese food. This is also a high-end dish that the chefs in Chinatown will never be able to make in their lifetime.
After the shooting, Lin Xu said:
"Come and eat whatever you want to try. There is plenty of food for everyone to enjoy."
After saying that, he brought the remaining assorted vegetables, walnut cheese, duck nuggets and other dishes to the table next to him. Everyone can eat whatever they want, as long as it’s enough.
Shen Jiayue came over and filled two small bowls of bean sprouts and pigeon egg soup with a spoon and handed them to her mother and aunt:
"Try the vegetable soup, it almost made me cry."
After saying that, she filled a bowl for herself, scooped it up with a spoon and put it into her mouth. Suddenly a delicious warmth rushed into her mouth.
The taste is fresh and delicious, with an obvious aftertaste.
But this kind of sweetness is not the sweetness of adding sugar, but the unique freshness of vegetables. When you drink it in your mouth, it feels extremely fresh.
Han Shuzhen said with admiration:
"No wonder there is vegetable soup in French food. It tastes really good...Xiao Xu, is this soup high in calories?"
"It's not high, there's no fat, it's made from pure vegetables, and the only seasonings are salt and pepper."
Upon hearing this, Director Han immediately became interested:
"Go back home and teach Aunt Liu how to make it. With this delicious soup, your father-in-law won't complain that the fat-reducing meal is unpalatable."
Lin Xu will naturally not refuse:
"Okay, I'll go there when I'm not busy. This is so simple, you can learn it once you learn it."
After speaking, he took the small bowl, picked up two chopsticks and tasted the assorted vegetables. The ingredients were full of flavor and had a fresh and crisp texture, making it comfortable and enjoyable to eat.
And after eating, I still feel very refreshed.
If such a dish is served during the Chinese New Year, it will indeed be very popular.
"Oh, this squirrel mandarin fish not only looks good, it also tastes great."
“Boss Lin’s craftsmanship has really changed my understanding of squirrel and mandarin fish.”
"In the past, I always thought that squirrel mandarin fish didn't look like squirrels. Today I've seen how the original version is made. Let alone eating it, just looking at it is a kind of enjoyment."
Photographers and staff were full of praise for the squirrel and mandarin fish made by Lin Xu. Such a lifelike little squirrel is much prettier than ordinary works of art.
The color, aroma, shape and taste are brought to the extreme, making people reluctant to put down their chopsticks for fear of ruining the perfect presentation.
Even Qiu Yaozu couldn't help but sigh:
"Xiao Xu is rubbing our Huaiyang cuisine chef's face on the ground."
Everyone has agreed to use the simplified version of the recipe, so that the dishes are easy to make and less likely to overturn.
But suddenly someone made a high-end artistic version of squirrel mandarin fish. Where did this make the Huaiyang cuisine chefs turn their faces?
Dai Yuefeng comforted:
"Okay, okay, this isn't the first time, you're used to it."
It's okay if he doesn't comfort him. This comfort made Qiu Yaozu even more emo.
Alas, I envy Lao Gao all the time.
Dai Yuefeng touched Wu Chunjiang with his shoulder:
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"Tomorrow, the three masters and apprentices will cook Zhejiang cuisine. Is there anything you want to say, Lao Wu?"
Wu Chunjiang is very single:
"I'm not Lao Qiu, so just do it. The better it is, the happier I will be, because they are helping to promote Zhejiang cuisine, which is a good thing."
Qiu Yaozu: "..."
I am not a human being inside and out, am I?
In order to stimulate some old friends, he suddenly made a decision:
"I plan to invite Xiaoxu to be the special consultant of our Huaiyang Cuisine Association. From now on, he will be our own Huaiyang Cuisine..."
As the saying goes, if you can't beat it, join it.
Although you can't join Gao Peisheng's disciples, you can join in the opposite direction, such as Yanjing Hotel, and develop Lin Xu into one of your own. This is not considered to be surpassed by outsiders, but the honor of Huaiyang cuisine itself. p>
Dai Yuefeng and Wu Chunjiang looked at each other and couldn't help but said:
"Lao Qiu, are you too much of a thief?"
After saying that, both of them felt a little annoyed in their hearts. Why didn't we think of such a good thing?
What a mistake, what a mistake!
The state banquet was quickly eaten by everyone, and even the remaining half of the pot of vegetarian soup was shared by the beauty-loving ladies in a bowl.
After everyone had eaten and drank enough, Lin Xu looked at the time and found that it was not yet three o'clock in the afternoon. Then he remembered teaching Aunt Liu how to make vegetarian soup. Since there is nothing else to do at the moment, let's go and spend some time with my husband.
Let’s try a vegetarian hot pot meal.
From the soup base to the shabu-shabu dishes, everything is vegetarian, so it should be good.
After rinsing the hot pot, you can even drink it with the soup base. It is the same as the porridge-based hot pot in Guangdong. I just don’t know if the hot pot without meat will taste too vegetarian.
Thinking of this, he looked at Shen Jiayue and asked:
"Shall we go to our parents' house to eat vegetarian hot pot today? Everything from the soup base to the shabu-shabu dishes will be vegetarian. Feel the happiness of those vegetarians."
Shen Jiayue doesn't have any objections:
"Okay, I saw those people eating vegetarian hot pot on the Internet a few days ago and thought it was very interesting, and I wanted to try it."
Han Shuzhen was wiping her mouth with a tissue, and she suddenly became interested when she heard this:
"Vegetarian hot pot? This one is good. This one is good. Let's try it when we go back today. If it tastes good, we will become vegetarian at home. We can't eat meat all the time. It's not good for our health."
Hearing this, Lin Xu couldn't help crying tears of sympathy for his father-in-law.
Originally, I just wanted to have a meal, but I didn't expect my mother-in-law to want to eat like this every day. For old Comrade Shen, who loves meat and hates meat, this must be life-threatening.
Alas, I should have known better not to mention this incident.
Chen Yan came over and said:
"Add me, I want to try it too, but let's agree first that if I can't get used to it, I'll have to eat meat. After all, I can endure hardship, but the little baby in my belly can't."
Gee, once you’re pregnant, you can really do whatever you want.
Lin Xu couldn't guarantee how good the vegetarian hot pot would be. In order to prevent overturning, he specially exchanged the perfect recipe for vegetarian hot pot, from making the soup to preparing the ingredients, all in one trip.
After deciding to eat vegetarian hot pot, everyone didn’t stop and prepared to drive to the West Fourth Ring Road.
"Yan Bao, you and mom go first. Xu Bao and I will go back to the store to get some ingredients. We will pick up Dun Dun and let Dun Dun play at grandma's house for a while. She hasn't been there for a long time."<
/p>
"Okay, then we'll go directly."
After saying hello to everyone, Lin Xu and Shen Jiayue drove out of the Yanjing Hotel and went straight to Yingchun Street on the North Fourth Ring Road.
When they arrived at the entrance of the store, the young couple parked the car, opened the door and got out of the car.
As soon as she walked into the store, Dundun immediately came out of the hut, with a trace of longing on her face, as if asking, does the double portion of steamed bullfrog with egg yolk count?
Lin Xu immediately understood the child's thoughts and ordered Xiaodong:
"Put four bullfrogs in a bag for me. I'll pack them up and take them away later."
After saying that, he went upstairs and began to select the ingredients for vegetarian hot pot.
All kinds of dishes suitable for hot pot and shabu-shabu are packed in the same package, and then carried downstairs.
At this time, Xiao Dong also prepared the bullfrog. Lin Xu took it and put it in the trunk together.
Shen Jiayue carried Dundun to the car, and the family of three drove to the North Fourth Ring Road, and then went straight to the West Fourth Ring Road.
After getting off the ring line and walking for a while, we arrived outside the villa of Shen Guofu's family.
Before the car stopped, Shen Guofu drove up from behind and asked loudly when he saw Lin Xu:
"Xiao Xu, how did I hear about making vegetarian hot pot? Can hot pot be eaten vegetarian? You have to cook beef and mutton to enjoy it."
Lao Shen is not happy without meat and has no interest in vegetarian hot pot.
To put it into perspective, Lin Xu really didn’t dare to say whether the vegetarian hotpot was delicious or not.
But now that he has perfect techniques, he said with a smile:
"Don't worry, Dad, the taste will definitely exceed your imagination!"
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I wanted to take a breath, but poverty forced me to write out this chapter. This chapter has 5,000 words. Please subscribe and vote monthly!