Chapter 504 Snakes Are Really Scary, but They Also Smell Really Good! Make Guangdu a Golden Legend! 【Please Subscribe】

"This thing looks scary, but is actually very fun."

Xie Baomin took out a cauliflower snake from the bag like an acrobat. He held the snake's head with one hand and stroked the snake's body with the other:

"Look at this snake meat, it's so plump and appetizing."

Lin Xu looked at the twisting and rolling snake and couldn't help but take a step back.

He didn't feel anything fleshy, he just felt it was scary.

I didn't think it was that scary when handling eels before, but this snake, no matter how I looked at it, made me uncomfortable, scared, and timid, and I couldn't help but feel uncomfortable.

Xie Baomin played with it skillfully:

"Junior brother, you are so brave. I have not been afraid of snakes since I was a child. I even put them in my pockets when I was in school. Later, the teacher said I couldn't put them in my pockets, so I put them in my teacher's pocket..."

Lin Xu:? ? ? ? ? ? ?

Senior brother, go back and enshrine a set of legal books at home. You have not been beaten to death since you were a child. I really want to thank the law for protecting you.

"Oh, this snake is so fat."

Zhuang Yizhou came over and marveled at the snake in Xie Baomin's hand. Seeing that there was still one in the bag, he took out one as skillfully as if he had picked up a green onion, which made Lin Xu very surprised.

Wei Qian, who was a little timid at the side, also looked confused:

"Are you afraid of my day?"

"There's nothing to be afraid of. We eat snakes over there. These things are delicious."

Not only was Zhuang Yizhou not afraid, Zhu Yong also felt that snakes were no different from other ingredients. He even grabbed the snake's head and pinched its mouth to check whether the snake had venomous fangs.

This behavior made several northern chefs feel like they got to know their colleagues again.

Xie Baomin said:

"Get a rope, and I'll teach you how to kill a snake correctly. In some restaurants that make special dishes, this is a secret, and not everyone can see it."

Wei Qian took a rope and handed it over.

Xie Baomin took it, tied one end of the rope to the hanger nearby with one hand, and used one hand to tie a pig's trotter buckle on the other end of the rope that became tighter and tighter.

Then put the snake's head into the buckle, tie the thinnest part behind the snake's head directly, and the whole snake is hung up.

"If you often kill snakes, you can also drive a nail directly into the door panel like you do when killing eels, put the snake's head directly through it, and then you can kill it."

The snake's head was hung up, but the whole snake was still coiled.

Xie Baomin picked up a small sharp knife with a blade only two inches long and began to disembowel the snake.

"The most important thing to remember when disemboweling a snake is not to destroy the gall, so try to use a knife with a short, lightweight blade that is easier to control."

Seeing everyone gathered around, Xie Baomin started to explain seriously.

He held the twisted snake body with one hand and used a knife to scrape off the scales on the snake's neck. Then carefully cut through the area where the scales were scraped off, and peel off the trachea and blood vessels.

The snake was twisting violently at this moment, but Xie Baomin's knife was very steady.

He slowly cut downwards with a knife. When he reached the snake's body, the abdominal cavity was revealed, and the elongated internal organs and snake gallbladder were gradually exposed.

When Wei Gan saw this, he realized that it was different from the method taught in online videos:

"Why didn't you bleed? Don't you have to bleed when killing a snake?"

Xie Baomin pointed to the heart of the snake and said:

"You need to bleed, but not from the snake's head. Instead, peel out the heart and start bleeding from this part... Bring a bowl."

Ma Zhiqiang immediately picked up an empty bowl and moved it over.

Xie Baomin stabbed the snake in the heart with the tip of his knife, and the blood inside dripped into the bowl.

In order to make the bleeding go more smoothly, he even lifted up the whole body of the snake so that the heart was at the lowest point, and explained to everyone while bleeding.

"The snake's body is long and slender. If you bleed from the snake's neck like normal animals are slaughtered, the blood will probably coagulate if half of the blood is left. The artery is too thin and long, and the bleeding effect is not good. Relatively speaking, it is better to bleed from the heart. Bleeding will make the blood flow more thoroughly and the snake meat will become whiter.”

When there was no blood flowing out from the heart area, he continued to peel it off.

It didn't stop until it reached the snake's anus.

At this time, the whole snake has been completely disemboweled, but the internal organs have not been taken out, and the snake's body is still twisted. The scene is somewhat frightening.

Xie Baomin took a knife and cut off all the trachea, esophagus and blood vessels from below the head, and pulled it out from the abdominal cavity, all the way to the internal organs, intestines, etc.

After everything was cleaned out, the connective tissue inside the snake's body was cleaned up.

Then he used a knife to carefully cut off the snake gall, then slowly peeled off a thin transparent film on the surface of the snake gall, then put it into high-strength liquor and said with a smile:

"This is Lao Huang's favorite. When he comes later, he will definitely be the first to drink it."

Lin Xu is not interested in making wine with snake gall, but some people like it, not only snake gall, but even snake blood.

After cleaning the abdominal cavity, Xie Baomin cut off the snake's head with a knife and placed the entire snake body on the chopping board:

"Get a basin of hot water at about 80 degrees, and I'll teach you how to remove the snake scales."

Most people have the impression that snakes should be skinned before they can be eaten, but in fact, as long as the scales are removed, the texture and taste of snakes are very good.

While the water was boiling, Xie Baomin took off the snake head tied to the rope, chopped it with the back of a knife several times, and then threw it into the trash can:

"No matter what kind of snake you are, the last remaining snake head must be smashed with the back of a knife before throwing it away. This thing will bite people after a few hours. In order to avoid accidents, it is better to smash it directly. And develop this habit and look back. If you have the opportunity to be a poisonous snake, you can also prevent accidents.”

Lin Xu: "..."

Don't miss this opportunity again.

Non-venomous snakes are scary enough, but getting a venomous snake will force people to change careers.

Soon, Ma Zhiqiang brought a basin of hot water around 80 degrees.

In order to prevent the temperature from being insufficient, he even measured it with a kitchen thermometer.

Xie Baomin put the headless snake in and scalded it for about forty or fifty seconds. Then he took it out, grabbed the snake's body with a towel and pushed it forward. The scales on the snake's body fell off one after another.

"After the snake's scales are scalded, you cannot use steel wool or a brush to clean them, as they will damage the outer skin. Just soak them in hot water and gently stroke them backwards, and all the scales will come off."

The whole process is like taking off a snake's clothes. The green and yellow patterns are exposed on the body, and the white scales on the belly also reveal the snake skin inside after falling off.

Xie Baomin cleaned the snake's scales from beginning to end and washed them with water.

Then he picked up a kitchen knife and chopped the whole snake into long sections of about five centimeters.

"I'll make you a famous flavored snake dish later. The remaining two snakes will be baked by Xiaozhuang and Xiaozhu. Since you two are not afraid of snakes, feel free to do whatever you want."

Taste snake?

Lin Xu remembered eating this dish at a Hunan restaurant in the past. It tasted spicy and the snake meat was tender and delicious.

If I were to make this dish, it would be...

When I think of the delicious snake meat, the fear and timidity caused by the cauliflower snake are instantly wiped away.

Well, if you bring a live snake over, I will take several steps back and not even dare to look at it.

But if you want to serve a flavored snake, I'm sorry, I have to change it to a larger bowl.

As a foodie, you have to be so flexible in adjusting your bottom line.

Zhuang Yizhou started to slaughter the cauliflower snake and prepare to stew it with the old hen to make a dragon and phoenix dish. Zhu Yong planned to use the jelly technique that Guo Xinghai taught him a few days ago to make the cauliflower snake into a jelly pot. .

Xie Baomin chopped the snake meat, washed it again, then set up an oil pan, heated it, poured the snake meat into it and poured it into the oil.

Fresh snake meat has a high moisture content and a grassy smell, so frying it will not only bring out the excess water and grassy smell, but also make the snake meat firmer in texture.

The snake meat does not need to be fried too hard, just the surface is slightly browned and curled.

Remove the snake meat to control the oil, and then start preparing the auxiliary ingredients.

Scallions, ginger, garlic, red pepper, spicy millet, red pepper, two vitex strips, onion, pepper, star anise, cinnamon, bay leaves, angelica, cardamom...

All the ingredients and accessories were prepared, and Xie Baomin started making it.

Lin Xu looked at the prepared side dishes. There were actually four types of chili peppers: dried chili peppers, millet chili peppers, red pickled chili peppers, and erjingtiao tiao. It was indeed a Hunan dish, and the snake meat was used as an ingredient.

It’s no wonder that there are two versions of Flavor Snake: Cantonese version and Hunan version. So many chili peppers are really intolerable to Cantonese people who are particular about fresh taste.

It was getting late now, so Xie Baomin started cooking without stopping.

He set up the wok, added some tea oil and half a spoonful of lard into the pan.

Snake meat has low fat content, so if you want it to be delicious, you need to add lard to enrich the richness and flavor of the meat.

Heat the oil, add onion, ginger and garlic, stir-fry until fragrant, then add dried chili peppers and red pickled peppers, stir-fry until red oil comes out, and add various spices.

When the aroma comes out, pour the oiled snake segments into the pot and stir-fry over high heat.

Pour some rice wine along the edge of the pot to further evaporate the smell of snake meat, then pour in light soy sauce, dark soy sauce, salt and other seasonings.

Finally, pour in the pork bone broth and a few rock sugars and start simmering.

In addition to the spicy taste of the snake dish, the tenderness of the snake meat and the right heat are also very important.

In order to make the snake meat tender and chewy, you need to lower the heat to a low heat and cook it by simmering. If you keep simmering it on high heat, the snake meat will probably become snake soup when it comes out of the pot.

The snake meat needs to be simmered for about twenty minutes. Xie Baomin turned his face and asked:

"How about it, junior brother, have you learned it?"

It will definitely happen. This method is not difficult. Even if there is no technique, Lin Xu can do it in a decent way, but it will not work when it comes to killing snakes.

Technical problems are easy to solve, but psychological awkwardness is not so easy to reverse.

"It's okay, junior brother, if you want to be more liberal, or if it doesn't work, let the non-venomous snakes bite you on purpose. As long as you fully contact the snakes and kill a few with your own hands, your fear of snakes will naturally change."

Xie Baomin talked about the solution seriously like a psychologist, but when Lin Xu listened, he felt that something was not quite right.

Senior brother is a weirdo who is not afraid when looking at the twisted eel segments, but also picks up the undistorted eel segments and scolds him for being lazy. This cannot be judged by common sense.

As for the method he said to reverse the fear of snakes, he was probably lying.

Lin Xu smiled without saying anything and started preparing the Osmanthus Guangdu.

Squeeze out the excess soup from the tripe soaked in the soup stock, put it on the chopping board, cut it into evenly thick tripe slices, and then cut it into strips.

Osmanthus Guangdu is different from spicy and sour Guangdu. This dish needs to be cut into half-centimeter square strips and then cooked.

Lin Xu cut the Guangdu into strips, and then beat eight egg yolks.

Add a small spoonful of sugar, a small spoonful of salt, and a small spoonful of pepper to the egg yolks, and stir with chopsticks.

"Junior brother, what are you doing?"

Xie Baomin came over and was a little surprised when he saw Lin Xu beating the egg yolks.

"I'm going to make a sweet-scented osmanthus belly dish with egg yolks."

"This is an old dish. Twenty years ago, my master and I went to the provincial capital of Zhongyuan to participate in a gastronomy competition. I saw a master chef making it. The fried egg yolks were really like sweet-scented osmanthus. At that time, some people were eating the dishes and had to do so. Replace it with salted egg yolk and make it into Jinsha Guangdu, which tastes surprisingly good.”

In the past, local governments often held food competitions to increase their appeal.

During the competition, all the food contestants worked very hard and tried their best to win the championship.

Xie Baomin learned a lot from his experience as a judge while following his master, Uncle Gao.

When Lin Xu heard this, he smiled and said:

"Since my senior brother has said it, I might as well add a dish of Jinsha Guangdu. With two egg yolk dishes, I think my cholesterol will go up after eating them."

He cut some more Guangdu, then took some steamed salted egg yolks, crushed them into puree with a kitchen knife, and put them into a bowl for later use.

Everything is ready to start production.

Add water to the pot, add a small spoonful of salt, a small spoonful of chicken powder, and a small spoonful of pepper. Bring to a boil and stir, then pour the Guangdu silk into it and blanch it.

The reason why the seasonings are added now is that the Guangdu cannot come into direct contact with the seasonings, otherwise it will easily cause uneven taste.

Adding seasonings during blanching can give the Guangdu a base flavor and make it more delicious after cooking.

When making Guangdou dishes, blanching is indispensable.

This step not only removes odors, but also allows the ingredients to be thoroughly cooked before cooking.

In addition, blanching can also awaken the umami substances inside the tripe, so that when it is officially cooked, the texture and taste will be significantly improved.

It doesn't take too long to blanch, it can be taken out in seven or eight seconds.

Take the Guangdu out, squeeze out the water directly, and then pour one-third of the egg yolk into it.

Egg yolk liquid can add egg flavor to Guangdu, and can also turn the color of Guangdu into golden color. Whether making Osmanthus Guangdu or Jinsha Guangdu, this step is indispensable.

Stir evenly so that all the surface of the Guangdu is covered with egg liquid.

Heat the oil in a pan. When the oil is hot, pour the Guangdu covered with egg liquid into the pan and stir-fry over high heat.

The Guangdu is cooked, so you don’t need to fry it too hard. When the egg yolk solidifies and emits fragrance, you can turn off the heat and take it out.

The golden belly looks much more attractive, and the aroma of egg yolk makes this delicious dish even more eye-catching.

Lin Xu pinched one and tasted it. Since the garlic belly was blanched to increase the flavor, and condiments were also added to the egg yolks, these garlic bellies tasted good.

Especially after being stir-fried in hot oil, the slightly crispy outer skin and rich egg aroma, as well as the sweet and salty taste, add a lot to this delicacy.

However, the dishes are only semi-finished products at this moment and are not yet ready.

Lin Xu started the pot again, heated the pot, added cold oil, carefully slid the pot and poured it out, then slid it again to ensure that the bottom of the pot would not stick, and then added a little bit of base oil.

Heat the oil to 40% heat, pour the egg yolk liquid in, reduce the heat to low, and stir-fry slowly in the pot with a spoon.

Because the stir-fried egg yolk liquid looks very similar to dried osmanthus, the egg yolks made in this way are collectively called osmanthus in the industry.

Osmanthus dishes not only include Osmanthus Guangdu, but also Osmanthus Shark's Fin, Osmanthus Sea Cucumber, Osmanthus Vermicelli, Osmanthus Bean Curd, Osmanthus Shrimp and other dishes, which use ordinary ingredients such as egg yolk to the extreme.

There are certain things to pay attention to when frying sweet-scented osmanthus. The first is that the fire should not be too high to allow the egg yolk liquid to solidify and become cooked all at once. It must be heated slowly so that the egg yolk can be fried into a loose sweet-scented osmanthus state.

In addition, stir-fry continuously with a frying spoon without stopping in the middle, otherwise the sweet-scented osmanthus will either look different or have no fragrance.

Only egg yolks that are stir-fried repeatedly at low temperatures will become loose, crispy, and full of flavor.

After the egg yolks in the pot were fried into sweet-scented osmanthus, Lin Xu put half of the egg yolk into the Guangdu, stir-fried over high heat and put it on a heated plate.

Egg yolk dishes need to be served on a hot plate.

If it is served on a cold plate, the temperature of the egg yolk will drop rapidly, which will inevitably produce a fishy smell of eggs and lose the fresh flavor.

"What a delicious Osmanthus Guangdu. Junior brother's craftsmanship is truly unparalleled."

Xie Baomin originally wanted to give some guidance, but found that his junior apprentice's craftsmanship was as rigorous and regular as a textbook, leaving him no room to add anything.

Lin Xu smiled and said:

“I dined with my grandma when I was a kid. I’ve eaten here several times and I’m very impressed.”

After saying that, he put the pot on the stove, slid the pot, added a little cooking oil, poured the crushed salted duck egg yolk in, and started making Jinsha Guangdu.

The so-called Jinsha Guangdu, also called Egg Yolk Baked Guangdu, is made exactly the same as the egg yolk baked dish.

First stir-fry the egg yolks until they bubble, then add the sugar. When the sugar is about to melt, pour in the tripe and continue to stir-fry until the salted egg yolk hangs evenly on the tripe. This dish is considered ready.

For Lin Xu, there is no difficulty, because he has mastered the method of perfect egg yolk baked pumpkin a long time ago, and this dish just replaces the pumpkin with Guangdu.

When the dishes were ready, Lin Xu brought them outside. When Shen Jiayue took a look, her eyes were filled with little stars:

"Wow, golden legend!"

Although I haven’t tasted it yet, I can tell it’s the same just by smelling it.

Such a rich egg flavor, combined with the outstanding taste of Guangdu, can definitely achieve the effect of one plus one greater than two.

Shen Jiayue picked up the chopsticks, couldn't wait to take a bite, and gave Lin Xu a thumbs up:

"It's super delicious, but these egg drop pieces are hard to put in. Xu Bao, is the way I eat it wrong?"

Jinsha Guangdu can be eaten as it is, because the egg yolk paste has completely wrapped the Guangdu. Osmanthus Guangdu is different. There are a lot of osmanthus-like egg yolks in this dish, which cannot be picked up with chopsticks.

Lin Xu said:

"You can eat it with fried chili rings and rolled in roast duck pancakes. This is how we used to eat it in my hometown."

Shen Jiayue was a little curious:

"Eat it with roast duck pancakes? Then don't you eat roast duck?"

Lin Xu tasted Jinsha Guangdu and said with a smile:

"How can you afford roast duck? It would be nice to have fried purple crispy meat during the banquet."

This again involves Shen Jiayue’s knowledge blind spots:

"Fried purple crispy pork? What is this?"

"A dish that uses pork to imitate roast duck. It is eaten in the same way as roast duck. It also has to be served with shredded green onions and sweet bean paste."

"Well...then can you make it for me to try?"

"no problem!"

While the couple was talking, Xie Baomin came out of the kitchen carrying the prepared flavored snake.

Shen Jiayue smelled the spicy smell and immediately felt fascinated:

"It tastes so fragrant, I feel like I'm going to overeat again today... Huh? What kind of meat is this? Eel? It looks like a snake, which makes me feel sick."

Lin Xu didn't expect that this girl was also afraid of snakes, so he took the initiative to lie:

"This is the eel that senior brother bought at a high price. It is relatively rare, so I made it into a flavored eel according to the flavor snake method. You can try it later, I guarantee it will be delicious!"

When Xie Baomin heard this, he couldn't help but give Lin Xu a thumbs up.

No wonder the junior brother and his younger siblings have such a good relationship. This ability to tell lies right out of the mouth is really enviable. Unlike me, Lao Xie, I haven’t been able to tell lies since I was a child...

well! Honest people deserve to be disliked!

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