Chapter 507 There Is No Right or Wrong About Laba Garlic, only Whether It Tastes Good or Not! Qi Siming’s Apprenticeship Banquet! 【Please Subscribe】

In the small kitchen, everything is ready to officially start shooting Laba garlic.

Facing the camera, Lin Xu smiled and said:

"As the saying goes, after Laba Festival, it is the New Year. Normally, during the Laba Festival, my hometown will make a snack called Laba Garlic, also called green garlic. In order to prepare for the Spring Festival, today I will teach you how to make Laba Garlic. "

Shen Jiayue stood aside and asked curiously:

"How many ways are there to cook Laba garlic? Xu Bao? Why do some people say it can be eaten the next day, while others say it needs to be soaked for twenty days? Is there a big difference between the two methods?"

When others shoot videos, they often add a domestic plot.

But Lin Xu tried it with Shen Jiayue before and found that it was too awkward, so he directly adopted the question and answer method.

While teaching netizens how to cook, he also solved their doubts. During the questions and answers, he also provided some popular science to the netizens who watched the video.

"The tradition and practice of Laba garlic is to put the peeled garlic into a jar or glass jar, add rice vinegar that has not covered the garlic, and soak it. However, this method soaks slowly, so the Internet has changed in a day. How to make green Laba garlic."

With the improvement of the pace of life, people's efficiency in life has also improved a lot, and the same is true for food.

In the past, when supplies were not plentiful, the garlic pickled on Laba Day would not be opened until the evening of New Year's Eve.

After more than 20 days of soaking, the garlic takes on an emerald-like color. At this time, the spicy taste of garlic has been soaked out. There is no spicy taste in your mouth, but a sour, crisp and cold feeling. .

Pairing this texture with dumplings is like Liang Shanbo meeting Zhu Yingtai, or Romeo holding hands with Juliet. It is an absolute perfect match.

The dumplings that have just been cooked are piping hot and should be allowed to dry for a while before eating, but for people who don’t eat meat for a few meals a year, they will start to salivate as soon as the dumplings are put in the pot.

Now looking at the steaming dumplings in the bowl, who has the patience?

In this case, a plate of cold, sour and emerald-colored Laba garlic is brought to the table and eaten with the hot dumplings. The coldness of the garlic can just balance the hotness of the dumplings.

At the same time, there is a cold feeling in the mouth, which can also make the eater calm down a little.

There are plenty of dumplings, so don’t be in a hurry to eat them.

In addition, the dumpling filling is relatively greasy due to the addition of pork, and a piece of Laba garlic just takes away the greasy feeling.

If you are not satisfied with eating garlic first, use a clean and oil-free spoon to scoop out some garlic-soaked rice vinegar from the jar of pickled Laba garlic and eat it with dumplings.

After pickling, all the spiciness in the garlic escapes into the vinegar.

Therefore, the vinegar used to pickle Laba garlic tastes spicier than garlic, but this sour and spicy taste not only relieves greasiness, but also increases appetite.

Dip the dumplings into your mouth. The strong aroma of the dumplings and the sour and spicy vinegar form a strong contrast in your mouth.

Even people who don’t like dumplings can still eat a big bowl of dumplings with this spicy and sour vinegar.

Moreover, Laba garlic can not only be used with dumplings, but can also be used as an ingredient for stir-fry dishes, whether it is making sausage, beef, pork offal, or poultry such as chicken, duck, and goose.

Adding a few pieces of green laba garlic will add a lot of color to the dish.

As for the Laba garlic, don’t throw away the vinegar inside. Use it to stir-fry shredded potatoes, lotus root sticks, mung bean sprouts and other ingredients. The hot and sour taste can take the dish to the next level.

In short, when supplies were not plentiful in the past, Laba garlic occupied a very important position in northern families.

New garlic is on the market in summer, so it’s suitable to buy home pickled garlic.

The weather is cold in winter, which is the time to make Laba garlic.

No matter how scarce supplies are, hard-working people will always try their best to enrich the food on the table so that their families can eat and drink as much as possible.

But now, laba garlic is no longer a rarity.

Those who want to make it for the moment can’t wait for more than 20 days of marinating.

Moreover, in the current New Year’s Eve dinner, dumplings have completely become a supporting role. It is only right for the whole family to cook a table of dishes together to appease the hard work of the year.

Even the dumplings are not the protagonist, and the laba garlic as the partner has no place.

Therefore, the traditional method is no longer suitable for modern society, because even if it is made, there will be no time to eat such a mouthful of garlic on New Year's Eve.

Therefore, there are methods on the Internet such as turning green in one day and eating in three days.

Lin Xu said to the camera:

"I will teach you the traditional method first... First, prepare a glass jar. There must be no oil or water in it. This jar has just been scalded and dried and can be used directly."

He picked up the glass jar and showed it to the camera, then pointed at the garlic and said:

"The traditional method is not to remove the roots. All garlic is pickled with the roots. This pickling is slower, but the advantage is that it can keep the garlic crisp for a long time."

Put the garlic into a glass jar, Lin Xu took a bottle of rice vinegar and poured it in, just covering the garlic.

"Rice vinegar has a strong sour taste but lacks fragrance, so if you want to get the vinegar aroma, you can drizzle some more balsamic vinegar."

He added some balsamic vinegar to the glass jar, and then added a small spoonful of salt. This was a secret weapon to keep the garlic crisp for a long time. Without salt, the garlic in the jar would slowly soften.

Then I added a few more rock candies:

"You can add rock sugar or not. Traditionally, we don't add it. However, a certain baby in our family likes to eat this kind of sour and sweet food, so I put a few rock sugar in it."

Finally, in order to prevent deterioration, pour some high-strength white wine into the jar, cover it with a sealing lid, and this delicious Laba garlic dish is marinated.

Lin Xu patted the jar and said:

"The pickling time of this method is relatively long, but it is not impossible to speed up. Put the jar in a warm environment, and the garlic will soon change color and turn green. But if you are in a hurry to eat it, I recommend that you use the quick pickling method. "

After that, he brought another glass jar. This time, he didn't put the garlic in it immediately. Instead, he used a kitchen knife to cut off the roots of the garlic.

Shen Jiayue looked confused:

"Xubao, why do you want to cut off the root?"

"If you cut it off, it will pickle faster. Those methods of making Laba garlic that can be eaten in one day basically remove the roots of the garlic to speed up the pickling process with vinegar. It is normal for it to turn green overnight."

After processing all the garlic, put it into a glass jar, Lin Xu set up a stainless steel soup pot on the stove, heated the pot first, and then added a bottle of rice vinegar to it.

Then add a small spoonful of salt and two spoons of white sugar, bring to a boil over high heat, and boil the rice vinegar.

After the sugar and salt inside melted, Lin Xu turned off the heat, and then added a large spoonful of more sour white vinegar to supplement the vinegar smell emitted from the rice vinegar.

Next, pour the vinegar into the glass jar while still hot.

Once the vinegar has submerged the garlic, seal it immediately.

The purpose of this is to use heating to activate the molecules of the vinegar so that it can penetrate into the garlic faster. After about eight hours, a light green color will appear on the garlic.

By the next day, the garlic will turn fully green and taste even more delicious.

"Wow, it sounds amazing. Are there any disadvantages to this approach?"

"Yes, the disadvantage is that it is quick to pickle, and the optimal taste fades quickly. Make a small jar and it is best to eat it in a short time, otherwise the taste of garlic will deteriorate over time. "

This is the difference between getting rid of the roots or not.

Garlic with roots removed is pickled quickly, and accordingly, it deteriorates faster. Although garlic with roots is a bit slower, as long as it is stored properly, it will last for a year and a half without any problem.

When Shen Jiayue heard this, a shocked expression immediately appeared on her face:

"Can you actually eat it for so long? The traditional method is indeed more suitable for people who are not short of time... But a can of Laba garlic will last a year and a half. Isn't this too ineffective?"

Lin Xu smiled helplessly:

"Not everyone is as good at eating as you are."

Shen Jiayue was not angry and said with a smile:

"Grandma said that being able to eat is a blessing, so I found you and I am the happiest person in the world."

After the couple finished spreading the dog food, Shen Jiayue remembered the question she just wanted to ask:

"Xubao, can you only use rice vinegar to make Laba garlic? Are mature vinegar, balsamic vinegar, white vinegar, red Zhejiang vinegar, etc. okay?"

Lin Xu smiled and said:

"Old vinegar is too strong in color, and smoked vinegar tends to be too mushy, so it is not recommended to use it. As for balsamic vinegar, the sourness is too light, and it is easy to go bad when used alone. White vinegar has a strong sourness, and the Laba Garlic made from it will have a strong sourness. And it doesn’t have a vinegar smell.”

After saying this, Lin Xu highlighted the red Zhejiang vinegar:

"Dahong Zhejiang vinegar is mainly used for coloring. Generally, this kind of vinegar is used to make crispy water. It has a relatively weak sour taste and is not suitable for making pickled ingredients."

Of course, this just means that it is not suitable. If you have to bite the bullet and soak it, the Laba garlic can be eaten naturally, but compared to rice vinegar, the taste and appearance will be less interesting.

After Lin Xu finished speaking, he looked at the clock hanging on the wall next to him and said to Shen Jiayue:

"I have to go to the apprenticeship banquet. What are you going to do?"

"I am very active in buying watches with Dundun and collecting wool."

"Okay, don't pick something too expensive."

Lin Xu was not interested in watches or anything like that. He packed up, then said hello to Wei Gan, put on his down jacket, took the car keys and hurried downstairs, and drove away from Yingchun Street.

The apprenticeship banquet, which was supposed to start before New Year's Day, was postponed for many days because it involved Qi Zhentao's disciple.

These days, Senior Brother He Jiashun is facing a lot of pressure. Those who have been expelled from the master's sect have asked seniors in the industry to intercede, some have tried hard to get the senior brother to give him another chance, and some have even directly threatened him.

He Jiashun not only withstood the pressure, but also firmly determined to get rid of the bad apples.

A loyal elder like him may still have a chance of survival if he keeps doing bad things and speaking soft words. If you want to threaten him directly, then you have chosen the wrong path.

After driving around and around, Lin Xu arrived near the front door.

Parking the car in the parking space at the door, he opened the door of a time-honored hotel based on the location sent by Xie Baomin.

As soon as he entered, he saw senior brothers Xie Baomin and Lao Dai, who were grabbing almonds to eat.

"Senior brother, didn't you say you prepared a gift? Where is the gift?"

"It's already been sent in. This kind of apprenticeship banquet is just a formality. It doesn't matter whether you send snacks or something else. Anyway, we are here to watch a show today."

Xie Baomin looked like a theatergoer. He not only ate snacks, but also held a thermos cup under his arm, looking like a veteran cadre.

Dai Jianli saw a plate of pumpkin seeds next to him, raised his hand, grabbed a handful and stuffed it into his pocket.

If you want to gather around to watch a show later, it will be a bit boring if you don’t have a handful of melon seeds in your hand. When watching a show, you have to eat melon seeds and drink tea. This kind of comfort is worthy of the scene of eating melons.

Lin Xu grabbed the almond, peeled off the shell, and put the nuts into his mouth:

"No one will cause trouble later, right?"

In view of the fact that the last time Cheng Jianshe became a disciple, Qi Zhentao's disciple almost caused trouble. In the end, He Jiashun turned around and turned the tide.

If those who were expelled from the school come to make trouble today, He Jiashun will probably have a headache.

Xie Baomin said with a smile:

"In order to prevent them from making trouble, the Chinese Cuisine Association has deprived those people of all their reputations. Without their titles, they can't make trouble even if they want to... Besides, Qiu Qiu's uncle is here today, and this old man has a bad temper..."

Just as he was talking, an old man holding a cane walked in from the door. He was energetic and walked vigorously. The cane in his hand seemed not to assist walking, but like a weapon.

Seeing this old man, Xie Baomin quickly said hello:

"Hello, Uncle Qiu."

The person who came here was Qiu Yaozu, a master of Huaiyang cuisine, and he was full of the energy of not being angry and confident.

In fact, just from the name, we can tell that Qiu Yaozu carries the family mission of Guangzong Yaozu, and he probably never dares to slack off.

Qiu Yaozu looked at Xie Baomin and snorted, then glanced sideways at Lao Dai, and then turned his attention to Lin Xu.

Seeing Lin Xu, the old man's expression finally softened:

"Xiao Xu, stop hanging out with these two bastards. You won't be able to do anything good all day long."

Lin Xu held back his laughter, nodded and said:

"I know Uncle Qiu."

Although according to his age, Lin Xu should call Qiu Yaozu grandpa, but because of his seniority, he can only call him Uncle Qiu along with his senior brother.

Qiu Yaozu said:

"Since that boy from the Qi family has become our apprentice at Diaoyutai, he is one of our own. Don't just watch the fun. Help us when you need to."

It seems that the old gentleman has started to protect his disciples before he becomes a disciple.

Dai Jianli said:

"Don't worry, Uncle Qiu, we will never stand and watch the show, and those people may not come because Happy Media is going to report this matter as news in the cooking circle."

Many people are like this. They are not afraid of making noise behind closed doors, but when facing the camera, they are honest, for fear that their bad side will be spread online.

Qiu Yaozu nodded and then said to Lin Xu:

"When Xiaoxu is not busy, remember to go and sit at home. I heard from Zhenhua that your three-head banquet was done well. Lao Gao doesn't have time to teach you, so I will reluctantly teach you a few dishes that can be done for him. Dishes for sale.”

Dishes that are a little bit impressive?

Lin Xu felt happy. Was he planning to open a back door to teach high-end cuisine?

He agreed wholeheartedly:

"I was just planning to visit Uncle Qiu and ask for advice on the cooking techniques of Huaiyang cuisine."

Upon hearing this, the smile on Qiu Yaozu's face became even brighter:

"What a good kid, why did Lao Gao take advantage of him?"

After saying that, he went inside with the Qiu family who came with him.

Today is not only a big event for the Qi family, but also a big event for the Qiu family. This means that Qiu Zhenhua, a master of Huaiyang cuisine, has finally spread his wings and passed on his inheritance to places other than Diaoyutai.

The reason why I have postponed it until now is to wait for the Qiu family to arrive.

In addition to being the helmsmen of Diaoyutai Building No. 6, the Qiu family also opened several restaurants in their hometown in Yangzhou and Shanghai, and they have always been the benchmark for Huaiyang cuisine.

Everyone gathered in the capital today to build momentum for Qiu Zhenhua’s master and apprentice.

After Qiu Yaozu left, Zeng Xiaoqi walked in with several photographers.

No wonder Dai Jianli just said that Happy Media would come to interview him. He has his own people.

For Zeng Xiaoqi, it is normal to use her position to build momentum for her prospective boyfriend. Even if she doesn't come, Chen Yan will urge her to come.

Those who watch the excitement will never take it too seriously.

"Where's Sister Yan? She's not here?"

Lin Xu was a little surprised when he saw Zeng Xiaoqi and his party coming in.

I originally thought that my sister-in-law would also be here, but I didn't expect that only a few people recording the news came.

Zeng Xiaoqi took off the woolen hat on her head and said:

"At around eight o'clock, Baby Yan posted in the group chat that he wanted to be Sherlock Holmes. I don't know what happened to him and Officer Ren."

Being Sherlock Holmes?

Does this mean Ren Jie is regarded as Watson?

Lin Xu silently complained in his heart, then threw the peeled almond shell into the trash can and walked in together.

Although this hotel may look ordinary from the outside, it is unique inside. There is also a banquet hall in the deepest part, which is no less big than the second floor of the Yanjing Hotel.

This is the property under He Jiashun's name. The old man is holding Qiu Yaozu's hand and chatting warmly.

Lao Dai smiled and said:

"Good guy, I want to become a disciple, and even the whole disciple has joined me."

Xie Baomin found a quiet place to sit down, unscrewed the thermos cup and took a sip:

"On one side is a broad road, on the other side is a dead end. It would be the same choice for you..."

As he spoke, he looked in the direction of the banquet hall entrance:

"I'm going, Lao Meng is here... Now that Lao Meng is here, the fun begins. Lao Dai quickly take out the pumpkin seeds you put in. Let's eat some pumpkin seeds first."

Lin Xu saw a shaky old man walking in with a cane. He was thin and his eyes were dull. Is this Meng Dexing who raised his apprentice like a worm?

This weak posture did not look strong enough for Qiu Yaozu to fight with one hand.

What is he doing here? Are you going to show off your misfortune and then clear your name, and then stage a scene with Qi Zhentao of crying and trying to reconcile?

Seeing Lao Dai take out the melon seeds, Lin Xu reached out and grabbed a handful and ate the melon seeds while watching the show.

Not to mention, in this situation, having a handful of melon seeds is quite relaxing.

When the atmosphere here was strange, at the entrance of a village outside the Sixth Ring Road, a new Wrangler with a temporary license plate was parked on the roadside. Chen Yan in the passenger seat muttered softly:

"How long do we have to keep an eye on him? Uncle Sun is free and goes fishing by himself. We won't just keep an eye on him until dark, right?"

I originally thought I was going to be the famous detective Conan or the legendary detective Sherlock Holmes, but as soon as I left the Fifth Ring Road, Uncle Sun got out of the car with his fishing bag, preparing to take the bus to Uncle Shang's fishing place.

Before leaving, he told the two of them to keep an eye on the vehicles entering and exiting the village. It would be best to write down the frequency and license plates of the vehicles. Only in this way can clues to the underground casino be caught.

As soon as Chen Yan finished speaking, an electric car drove over at the intersection in the distance.

Ren Jie quickly leaned forward and kissed Chen Yan, and then said after the car passed by:

"It will make people suspicious when it gets dark. You can only stay for two or three hours. When the time is up, you have to move to another place or car."

For ordinary people, stalking is a boring thing.

But for the police, it is a science.

Chen Yan curled her lips and was about to protest against Ren Jie's raid when a black Mercedes-Benz commercial vehicle slowly drove up on the elevated highway in the distance.

Ren Jie took a look and then sent the license plate number he wrote down to a temporarily formed group.

The group was created by Uncle Sun, and there are dozens of people in it. Everyone's name is a code name, and their avatars are also system avatars.

The group was very quiet, no one spoke. Only when Ren Jie sent the license plate number, someone said "received", and then the silence continued.

As the car approached, Ren Jie leaned forward and kissed Chen Yan again.

When the two cars were crossing each other, the Mercedes-Benz suddenly stopped, the window was lowered, and a young man with red hair poked his head out to take a look, twisted his face and said with a smile:

"They are two wild mandarin ducks who are in love. They probably want to come here for a wild fight. Mr. Liu, you are too careful. No one knows about this place, let alone anyone watching..."

A slightly hoarse voice came from the car:

"Be careful with Wannian Ship. If it weren't for an emergency, I really wouldn't be here. If someone catches me, it will be stolen. Even those behind the scenes may not be able to protect me."

The window slid up and the car continued to move forward.

Ren Jie, who was kissing Chen Yan in the car, quickly posted the conversation he just heard to the group...

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I just learned that today is the winter solstice. I wish my friends a happy winter solstice! I felt dizzy all day today, but fortunately I didn’t have a headache, so I managed to write ten thousand words. This chapter has 5,600 words. Remember to save your monthly tickets until the end of the month!