Chapter 503: Hot and Sour Guangdou: A Dish that Cannot Be Avoided in Guangdong Dishes! Junior Brother, Are You Afraid of Snakes? 【Please Subscribe】

"Is this Wrangler a new version? Why does it look ugly?"

Shen Jiayue held Dundun in her arms and looked at the several cars in front of her in the 4S store. She felt that they were very different from the powerful shapes with sharp edges and exposed rivets in her memory.

The current Wrangler has soft lines. Although the front face is still powerful, it looks like a muscular man with heavy makeup, which looks nondescript.

Chen Yan said:

"This kind of line is popular now. Among all SUVs, the Mercedes-Benz G-Class still has hard lines. Other cars are changing to soft lines due to market pressure. Even Land Rover is not as tough as before."

This is indeed true, but Shen Jiayue always feels like her ideals are shattered.

The Wrangler is divided into two configurations: Robin Hood and Sahara. The Sahara is good at traveling through deserts, while the Robin Hood is suitable for mountain terrain. The various configurations of the two cars are not the same.

Based on the principle that her father's money is not money, Chen Yan directly bought a commemorative edition of the Wrangler.

As for the color of the car, it must be white or bright yellow according to her original intention, so as to fit the off-road vehicle's flamboyant personality.

But since I am driving Ren Jie to and from get off work, I might as well forget about such bright colors.

She chose a very low-key dark gray color, and the various configurations were fully loaded, and some optional parts were added.

Anyway, if Lao Chen pays for it, it won’t be in vain.

You have to be more careful with your father's wool, otherwise you will regret it for three years.

After the car was picked, Chen Yuejin's company's accountant came over to pay and started the formalities.

Not long after, Chen Yan drove the Wrangler with a temporary license plate and left the 4S store with Shen Jiayue's Continental GT.

Arriving at the roadside, Shen Jiayue waved to Chen Yan:

"Yan Bao, you drive a new car and you go first."

Unexpectedly, Mr. Chen repeatedly refused:

"No, I kept running into red lights while driving in the past two days. I was so unlucky. I didn't carry over the good luck from the engagement day at all."

Shen Jiayue laughed when she heard this:

"It means you overdrawn your luck that day. It's a pity that you wasted all your good luck on catching dolls and scratching lottery tickets, and didn't seize the opportunity to make a comeback."

After saying that, she closed the car window, pulled Dundun, who was sleeping on the passenger seat, onto the elevated highway first, and then headed to Yingchun Street on the North Fourth Ring Road.

In the store, the originally dry and hard fish maw in the pot has become soft and soft after being soaked in warm oil for nearly two hours.

This is because in low-temperature oil, the collagen fiber crystals in the fish maw melt, causing the fish maw to change from an ordered crystalline structure to a disordered amorphous structure.

This can force out the water inside the fish belly, and at the same time, the volume will shrink.

Dried tripe, or similar collagen-rich ingredients, will undergo three changes during the entire hair-making process. The first is soaking in warm water or warm oil, which melts away the collagen fiber crystals and causes the ingredients to become soft.

When the oil temperature exceeds 100 degrees, the collagen in the food begins to transform into elastin, that is, it changes from a colloidal structure to a loose structure.

Generally speaking, fish maw dishes in Cantonese cuisine have the second form of texture.

Soft, smooth, crisp and tender, it is very suitable for cooking with abalone juice, stock and other ingredients.

When the temperature reaches 180 degrees, the expansion becomes more intense. The original loose structure will expand rapidly, and many pores will appear inside, turning it into a honeycomb or sponge shape.

This is what Guangdu wants.

Lin Xu used a slotted spoon to stir it in the oil pan to check the softness of the isinglass.

You must make sure that there is no hard core in the isinglass before proceeding to the next step, otherwise the expansion of the isinglass will end in failure.

After observing for a while and confirming that there was no hard core, he placed a wok on the stove next to it.

Pour lard into the pot, heat over high heat until the oil temperature reaches 60%, then turn to medium heat to keep the oil temperature as constant as possible.

Then use a slotted spoon to remove all the isinglass from the pot next to it. After controlling the oil slightly, pour it into 60% hot oil.

As soon as it was put in, the isinglass in the pot expanded rapidly like fried shrimp crackers. Lin Xu used a slotted spoon to stir the isinglass in the pot so that the isinglass was completely soaked in the hot oil, while turning on the heat on the stove next to it. to the maximum.

The swollen Guangdu needs to be soaked in 80% to 90% hot oil. This can not only avoid the incompletely expanded gum inside, but also fry the excess fat.

Although Guangdu is made with oil, no fat is allowed in Guangdu when cooking.

Otherwise, it will lose its refreshing, soft yet crisp texture and become greasy and unpalatable.

Not long after, the fish maw in the pot, which was originally inconspicuous, quickly increased in volume three to four times. At about the same time, Lin Xu took it out with a slotted spoon and put it into the oil pan next to it.

The oil temperature is 80% to 90% and cannot be fried for too long.

Put the swollen tripe in for about seven or eight seconds, then take it out and quickly put it into cold water to cool down to prevent the tripe from changing color due to heat.

And putting it in cold water at this time can also make the Guangdu taste crispy.

Cantonese tripe is a very interesting ingredient, soft and tender yet crispy, fluffy yet chewy, which impresses everyone who eats it.

Zhongyuan high-end banquets regard this dish as the first course of the banquet, naturally to stimulate the diners' appetite and enter the eating state immediately.

Ma Zhiqiang came over to take a look and asked curiously:

"In the past, when I made Guangdu in my hometown, I would wash it with flour. Now that we fry it ourselves, we don't need it, right?"

If Guangdu is to be delicious, it needs to be cleaned, otherwise it will not only have a peculiar smell, but also various impurities such as oil stains.

Because the finished bagged tripe is industrially produced, it must be washed once or twice with flour before eating, so that the tripe will be free of impurities and odor.

Lin Xu said:

"It also needs to be scratched and washed, because scrubbing with flour can not only remove stains, but also make the tripe whiter and more tender. Not only the tripe, but also fluffy ingredients such as tripe, it is best to use flour or starch to scrub it. "

After the Guangdu was soaked in the basin, Lin Xu took it out from the basin, added a large amount of flour, and immediately started washing it.

When I first soaked it, I felt that there wasn't much oil on the water surface, but when I washed it, all the oil hidden inside came out. Just to wash it out, this step of cleaning is indispensable.

After washing it with flour, put the Guangdu into clean water and wash it several times to remove the flour inside the Guangdu, so that the taste will be softer and crisper.

It was almost noon now. Lin Xu cleaned all the tripes, then fished out the excess tripes, squeezed out the water and soaked them in broth.

This is a way to preserve Guangdu for a short period of time.

If you want to preserve it for a long time, you have to freeze it with water, seal the tripe in ice cubes, and then defrost it naturally when you want to eat it later. The texture of the tripe will still be tender and crispy.

After soaking the Guangdu, Lin Xu started making the dishes for lunch.

The first is the spicy and sour Guangdu. This is a very famous dish in the Central Plains. The preparation is relatively simple. It is not as fancy as the Guangdu. However, the spicy and sour taste is appetizing and refreshing, and you will never get tired of eating it.

Lin Xu took the Guangdu out of the water, squeezed out the water, and then cut it into large pieces with a diagonal knife.

The cooked Guangdu is about half an inch thick in some places. If you cook it directly, it is difficult to soak in the flavor, and it is too big and difficult to eat.

So the best way is to change the Guangdu with a slanted blade and cut it into slices of about half a centimeter. The bigger the slices, the better, because it will taste more solid and enjoyable.

Guangdu slices are good, and then wash a few tender rapeseeds.

Trim the roots, cut off the excess leaves, and prepare some flattened garlic, onion, and ginger. In this way, the ingredients for cooking spicy and sour belly are ready.

Add water to the pot, put a little salt in the water, and pour in a little cooking oil.

Bring to a boil over high heat, pour the rapeseed in and blanch it, remove the vegetables when they are raw, and put them into cold water to cool down.

Ma Zhiqiang, who was on the side, quickly came over to help. He took out the cold rapeseed, squeezed out the water, and then placed it on the plate with chopsticks to make a simple rim.

Lin Xu boiled the water in the pot again, poured the Guangdu into it and continued to blanch it, which could remove the remaining flour and grease inside the Guangdu.

Wait for the water to boil again, skim off the foam, use a slotted spoon to take the Guangdu out of the pot, and then press it repeatedly with a spoon to remove the water in the Guangdu.

Next, the cooking officially begins.

Heat the pot, add vegetable oil, slide the pot first, pour out the oil, and then add some fat again. After reheating, add the onions and ginger and stir-fry until fragrant. Remove and use, then add the garlic and stir-fry. one time.

Then add a bowl of pork bone stock to the pot.

Add a spoonful of balsamic vinegar to the soup, then add two small spoons of pepper, a small spoon of salt, half a small spoon of sugar, and a little bit of chicken juice for freshness.

Everything is put away and the soup in the pot is boiling.

Bring to a boil over high heat to bring out all the flavors, then pour in the blanched tripe, turn to medium to low heat and simmer slowly until the soup thickens.

Seeing Ma Zhiqiang and Qi Siliang watching from the side, Lin Xu took the initiative and said:

"If you want to increase the appearance of the Guangdu, or you feel that the quality of the Guangdu is not high enough and want to cover it up, you can add some saffron-soaked water to it to make the Guangdu a yellowish-reddish color. It will look very high-end."

Upon hearing this, Ma Zhiqiang asked curiously:

"Does the golden belly you usually eat use saffron water?"

"This is not necessarily the case. If you want to increase the color, you can stir-fry some pumpkin puree and put it in. You can also add a little abalone juice or mix the tripe with egg yolk. But these are not important..."

Lin Xu shook the wok, letting the Guangdu and the gradually thickening soup in the wok rotate, and then said:

"When making Cantonese tripe dishes, you must season it first and then add the Cantonese tripe, otherwise the taste will be uneven."

Soon, the soup in the pot became less and less, and Guangdu was completely covered by the soup.

When the heat is about the same, pour a little balsamic vinegar along the edge of the pot to add a spicy and sour flavor.

Pour in a little more chili oil and turn it quickly a few times to let the aroma of vinegar and the spicy flavor of chili oil penetrate deeply into the Guangdu, and at the same time, let the chili oil give the Guangdu a light ruddy color.

Then pick up the wok and put the Guangdu into a plate with a rim.

The amount of Guangdu I made today was a bit large, and I had to fill three plates in total to get all the Guangdu.

"Xubao, we are back after buying a car. Do you have anything to eat? We are so hungry!"

Shen Jiayue originally planned to shout at the door of the kitchen and then go to eat snacks, but as soon as she arrived at the door, she smelled the sour and spicy smell coming from inside.

"What does it smell like? It smells sour and spicy."

The biggest feature of the spicy and sour Guangdu dish is that it is sour and spicy, which makes people want to try it even if they don’t eat it.

Lin Xu walked out of the kitchen with a plate of Guangdu and said with a smile:

"This is the freshly made hot and sour Guangdu. Unfortunately, our mother can't eat it at noon, so we can only make it in the afternoon."

Waiting for dinner, try something new, such as making the famous classic dish "Osmanthus Guangdu".

This is a dish that combines egg yolk and tripe. It tastes fresh and delicious. The aroma of egg is mixed with the aroma of tripe, and it also tastes slightly sweet. It is full of flavor.

"It looks so tempting... Let me help you taste it!"

Shen Jiayue brought the chopsticks, picked up a piece of Guangdu and put it into her mouth without saying anything.

As soon as she took her mouth, the delicious hot and sour taste aroused her appetite, and the soft yet crunchy texture of Guangdu, as well as the large amount of soup contained in those holes, made this dish from taste to The taste, aroma and other aspects completely surround the taste buds.

It can be said that once you take a taste, you will feel like you can't stop.

Especially the faint sweetness and the sour and spicy aftertaste make people indulge in it unconsciously. While eating, they will sigh, how can there be such delicious dishes in the world?

"Wow, it's so delicious! No, I have to take a picture of it for my mother, so that she knows that Xu Bao, you listened to her instructions and made delicious Guangdu right away, and by the way, she will be craving for it again."

Hum hum, since you took the initiative to order, then I should also be greedy for you, right?

However, as soon as the news was sent out, Shen Jiayue suddenly noticed that Han Shuzhen and Chen Yan were going upstairs one after another.

This girl is a little curious:

"Mom? Why are you here at noon?"

"I went to the medical school to do some errands. It's almost noon, so I came over for a meal... Is this the Guangdu made by Xiaoxu? It looks really tempting."

Chen Yan went to get the bowls and chopsticks, the driver brought rice, and Ma Zhiqiang brought two more lunch dishes of roasted chicken with chestnuts and braised pork ribs with potatoes. Lunch officially began.

The family sat down and started eating.

Chen Yan ate the spicy and sour Guangdu and talked about buying a car as she passed by:

"The current car sales are really interesting. You can't buy the full price, you have to pay in installments. It's not enough to just earn the money for the car, you also have to earn interest. It's really greedy."

As a person who is not short of money, what I hate the most is encountering sales like this when buying a car.

If I want the full payment, I can pay it in full. If I want to pay it in installments, I can pay it in installments. Do you still have to take care of it?

However, the salesperson today obviously knew my cousin, so he was always polite, and what I wanted was the highest configuration of the complete set, so the salesperson didn't mention installments.

If you want to continue talking about it, just go directly to Land Rover Land Rover or a similar car.

Lin Xu said:

"Auto profits have been pushed to the floor and money can only be made through finance."

He held the bowl and went to the window to look at the Wrangler parked below. He felt that in terms of appearance, it was really good and suited Ren Jie's style.

On the other side, Shen Guofu, who was eating a customized fat-reducing meal in the office, saw his daughter's spicy and sour belly and immediately felt that the chicken breast, asparagus, buckwheat noodles and boiled pumpkin in front of him no longer tasted good.

I thought it would be ready in the afternoon, but I didn’t expect that not only was it done, but everyone was also eating it.

I really want to try the taste of Guangdu. I calculated carefully and realized that I haven’t eaten it in several years, so I am somewhat greedy.

He thought for a while and sent a message in the group:

"Looking at Guangdou reminds me of my business days in the provincial capital of Zhongyuan. Xiaoxu makes more Guangdou in the afternoon. I haven't had it for a long time. I have to enjoy it."

Lin Xu saw this message and immediately replied:

"No problem. I'll make another old dish using Guangdou this afternoon. I'll have to let you check it then."

Upon seeing this news, Shen Guofu's mood immediately became brighter.

It is really a pleasure to have a son-in-law who can talk.

He replied in a squeaky voice:

"No problem, no matter what the dish is, I can help you taste it."

After sending the message, Shen Jiayue asked curiously:

"Xubao, what's the new dish you're going to make this afternoon?"

"Osmanthus Guangdu is a small representative of sweet and salty taste. This dish can also be changed to Jinsha Guangdu, and the taste is not bad."

Osmanthus Guangdu uses egg yolks. If you add some crushed salted duck egg yolk to the egg yolk, the taste of the egg yolk will immediately improve to a higher level. This rustic texture paired with the crispy Guangdu will give you a unique flavor.

Lin Xu's words made everyone a little greedy. They didn't expect that there was such a dish.

"Chinese catering is extensive and profound, and there are countless kinds of local delicacies. I can't even scratch the surface of what I know. In the future, as long as I am not busy, I will try my best to make new dishes for everyone to eat."

Thinking that his mother-in-law was more concerned about appearance, Lin Xu added:

"Mom, I have already ordered the bird's nest. When it arrives, I will make rock sugar bird's nest for you to eat. It will definitely make you look young and stay young forever."

Rock sugar bird's nest?

Han Shuzhen's face was filled with surprise. This is an indispensable dish for beauty.

It is said that the reason why Emperor Qianlong lived a long life was that he often ate rock sugar bird's nest. If he eats it regularly in the future, his skin will definitely become very good.

"Xiao Xu is interested, but if you are busy, it's okay to wait. Mom is not in a hurry."

Although skin care is important, having a son-in-law's filial piety makes people feel happier than any nourishing nutritional products.

He is indeed my son-in-law, Han Shuzhen, he is sensible and polite.

Just as he was sighing with emotion, Director Han glanced at Shen Jiayue who was competing with Chen Yan for Guangdu food, and sighed quietly in his heart.

Fortunately, she has such a good son-in-law, otherwise this girl would be rejected by her husband's family sooner or later due to her temperament.

In the afternoon, while Lin Xu was busy working in the store, Xie Baomin hurried upstairs carrying a bag.

"Huh? Senior brother? Why are you here?"

"I'm here to bring you something good. Today, Lao Dai and I robbed Lao Huang. We found some good ingredients from his car. After sharing them with Lao Dai, I drove to find you."

nice one?

Lin Xu was a little surprised. There were indeed a lot of good things in Lao Huang's car, but there probably weren't many that would be liked by his senior brother.

Could it be that the shark fins, sea cucumbers and other things that were given to people were dug out?

He smiled and opened the bag, only to find that there were several cauliflower snakes entangled inside. He was so frightened that he almost threw the bag to the ground.

"Brother, is this the good thing you said?"

Xie Baomin said loudly:

"How are you, junior brother? You didn't expect it, did you? These snakes are all farmed. According to Lao Huang, they taste very good and have a good texture, so I hurriedly brought them to you. Will you do the cooking later or will I cook them?" system?"

Lin Xu was frightened when he saw the cauliflower snake crawling slowly in the bag. Although he knew very well that this thing was not poisonous, it was still a snake no matter how poisonous it was, and it was still a snake that made people get goosebumps all over.

He opened his mouth:

"It's better if you do it. I don't dare to touch it. I haven't been afraid of anything since I was a child. I'm just afraid of snakes. This thing makes me scared just looking at it."

Xie Baomin was happy when he heard:

"It's not enough if you don't dare to touch a snake. Master is going to teach you how to make snake soup later. How can you learn it if you don't dare to touch it?"

Lin Xu opened his mouth:

"I...can I not learn?"

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I like eating snakes, but I get scared every time I see them. What about you? This chapter has 5200 words. Please vote for me, brothers!