Chapter 526: The Ordinary Pig Lungs Can Actually Make Super Delicious Soup! 【Ask for Monthly Ticket】

“My cousin’s house is so big!”

Chen Shaokang, Shi Moli and others came to Lin Xu's home and were surprised when they saw the top-floor duplex. At the same time, they strengthened his determination to apply for the Central Finance and Economics exam.

The elders looked around and felt that their children were really promising.

When they first met Lin Ji Food, everyone just thought that Lin Xu was very powerful and could run such a large store.

But after seeing this house, I felt that I was really making money, and I was making a lot of money. Otherwise, how could I afford such a big house.

The housing prices in Beijing, coupled with the high housing prices in the HD area due to the school district.

Not to mention a duplex, even if you can buy a two-bedroom and one-living room with an area of ​​tens of square meters, it is already enviable.

Now Lin Xu not only has a duplex, but also a large hotel. There is also a house in the community behind the hotel. He is really blessed with wealth.

Chen Meiliang said with a smile:

"Xiaoxu is much better than my uncle. This kid has always felt that he is not simple since he was a child."

Dabolin Red Army looked at the various famous wines on the museum shelves:

"It's really not easy for Xiaoxu to be admitted to the Central University of Finance and Economics from Zhongyuan. The score line of the Central University of Finance and Economics has always been quite high."

Everyone looked upstairs and downstairs, and saw a soy sauce duck hanging on an electric clothes hanger in the utility room on the top floor.

After looking around, just like when Zeng Xiaoqi came to see it for the first time, she felt that this suite was completely in her heart, and she liked everything about it.

After looking around, Mrs. Chen and Mrs. Lin planned to go to Mrs. Shen's house in the South Third Ring Road to have tea and chat. Although the old sisters met for the first time, there was no barrier between them and they were really like a family.

Shen Guofu naturally had no objection and immediately arranged a car to take several elderly people to the South Third Ring Road.

Lin Xu's uncle, aunt, and other middle-aged elders planned to go to Diaoyutai where they lived first.

I have always heard about this place in the news, but I have never seen it in real life. I just happened to live there and take a walk around it.

As for the younger generation, Lin Xu's group of cousins ​​were led by Shen Jiayue, Chen Yan, Chen Yuanyuan and others to the nearby Tsinghua University to open their eyes, and by the way, they visited Geng Lele's smart class.

We have explained the guidance and education to students ten thousand times, and it is better to go to the university and see it in person.

Tsinghua is not far from Peking University. After seeing Tsinghua and then going to Peking University, although these cousins ​​will not be enlightened on the spot, they can at least understand one truth:

Only by studying hard can you get into a good school, otherwise you will have to go to some inferior second or third-level schools, and you won't even be able to get into an undergraduate degree, you can only go to a junior college.

"Why doesn't my cousin go? He also wants to visit the Central University of Finance and Economics."

The young people got into the commercial vehicle and were still thinking about emulating their cousins ​​and applying for the Central University of Finance and Economics.

Shen Jiayue said:

"He is preparing dinner. It is said that there are three sets of duck and a soup made of pig lungs. I don't know the specific soup, but it must be delicious."

Chen Shaokang was a little curious:

"Isn't pig lung a very cheap thing? Will the stewed soup be delicious?"

Shi Moli often buys groceries with Shi Wenming. She loosened the scarf from her neck and said:

"At the meat stall in my hometown, pig lungs are given away for free. Sometimes they are given to my dad, but he still dislikes them because he thinks pig lungs are too wasteful and difficult to handle."

Shen Jiayue smiled:

"Don't worry, your cousin is very skilled in cooking. He is best at turning decay into magic. You will know if the pig lung stew is good or not when you taste it tonight."

In fact, she didn't know whether pig lung stew was delicious or not.

But out of trust in Lin Xu, he felt that the soup stewed with pig lungs might be very delicious.

While they were discussing this matter, Lin Xu was in the kitchen, soaking several sets of pig lungs in clean water. From time to time, he would lift one set, put the trachea of ​​the pig lungs close to the faucet, open it and pour water into it.

In this way, the blood water in the pig lungs is soaked out.

Fill it and put it aside, then fill it with another one. After all the pig lungs are filled, squeeze it hard, and soon strands of blood will be squeezed out of it.

After repeating this several times, the pig's lungs become whiter and whiter.

In fact, it has been soaked for half a day this morning, but pig lungs cannot be cleaned by soaking alone. Water needs to be poured into them along the trachea as much as possible.

Only after filling it up and squeezing it out will the remaining congestion inside be completely removed.

The pig lungs are filled until they are completely white, and then the trachea, fascia, and blood vessels are extracted.

If you want to make pig lungs into a high-end dish, this step is essential and must be done, because if you don't remove it, the taste of the pig lungs will be greatly reduced.

When everything was ready, Lin Xu brought a large pot, added water to the pot, added green onion, ginger, and pepper, put the pig's lungs into it, put a grate on top, so that the pig's lungs were completely immersed in the water, and blanch it over high heat.

When making soup with pig lungs, blanching is a necessary step.

Only in this way can the congestion and impurities inside be further removed, making the pig lungs cleaner.

Moreover, after blanching, the volume of pig lungs will be greatly reduced, which is more conducive to the next step of cooking.

Soon, the water in the pot was heated.

A layer of foam quickly appeared on the surface of the water. After knocking it off with a spoon, the foam reappeared not long after. Apparently these were impurities in the alveoli.

Lin Xu stood by the pot and was busy skimming the foam from it.

When the water in the pot was completely boiled, there was a little more foam on the water surface. After boiling over high heat for four or five minutes, the foam disappeared.

At this time, the volume of pig lungs has shrunk a lot.

It was originally a full pot, but now it has become significantly smaller, even only half a pot, which is obviously different from before the cooking started.

Turn off the heat and take out the pig lungs.

Lin Xu first washed the pig lungs with hot water to remove as much impurities as possible from the pig lungs.

Then he put the pig lungs into a casserole, put green onion knots, ginger slices, and rice wine into it, and then added a pot of clear chicken soup with a few slices of Jinhua ham in the soup.

Bring to a boil over high heat first, then skim off the foam, then reduce to low heat and simmer slowly.

After simmering for several hours, it becomes silver lung.

If you put the stewed pig lungs into the milk soup, it will be silver lungs in milk soup. If you put it in clear soup, it will be silver lungs in clear soup. If you add some sea pine after the clear soup, it will become a famous dish:

[Silver lung stewed with sea pine]

This is also the dish required for this side mission.

Originally, Lin Xu only planned to make silver lung soup with clear soup or silver lung soup with milk, but he thought that this might affect the rating. Although this task did not require any level of soup, the higher the level, the better.

So Lin Xu just soaked some three-alan jellyfish sent by Qiu Yaozu to increase the value of this dish as much as possible. When it is ready, it may trigger other rewards.

Even if there is no reward, it is worth it to let your family try this wonderful dish.

After stewing the silver lungs, Lin Xu took the fat drake, wild duck and pigeon sent by Lao Huang and deboned them.

There were so many people today, and one serving of three sets of duck was simply not enough to eat, so he directly made three portions to let everyone in the family taste this exquisite soup as much as possible.

It was already half an afternoon when I cooked three sets of duck.

The work in the kitchen has come to an end, and everyone is taking advantage of this time to rest, except Qin Wei. He is currently explaining to Shi Wenming how to make minced meat vermicelli.

"Beans... bean paste... need to be... chopped... stir-fried... stir-fry in red oil, stir-fry the minced meat... stir-fry until fragrant and add... powder... vermicelli..."

Although Qin Wei still struggled to speak, he saw that Shi Wenming wanted to learn, so he spoke seriously.

In fact, Shi Wenming could also make this kind of home-style dishes, but after walking around the kitchen, he found that Qin Wei's cooking was not only efficient, but also looked better.

These dishes are very suitable for serving in scenic spots, so Shi Wenming is very popular.

He first asked for advice on how to make minced pork with peppers, then roasted bean curd sticks, and now it’s time to make minced pork vermicelli.

Qin Wei was also quite interesting. Finally, someone took the initiative to exchange cooking skills. The chef directly cooked several dishes that Shi Wenming asked for advice.

He also let Shi Wenming taste it.

When Lin Xu simmered three sets of duck and inspected the kitchen, Shi Wenming said to Lin Xu with a face full of surprise:

"Xiao Xu, the chef in your shop is really good. The dishes he makes are very delicious. I was full just upstairs, but looking at these dishes, I put half a bowl of rice on the table."

Lin Xu looked at Qin Wei's cooking, picked up the chopsticks to taste it, and said with a smile:

"Master Qin is best at making home-style meals. Which dish do you think is suitable for the scenic spot recently? Just ask how to make it."

Lin Ji's chefs have no confidentiality policy, and the chefs will not deliberately keep anything secret.

Now that he met Shi Wenming, a member of his own family, he would not hold back.

Lin Xu was a little hungry at this moment. After tasting a few bites of the food, he simply served himself a bowl of rice and ate some of the dishes on the workbench.

These side dishes, especially the minced pork and chili peppers, fully demonstrate the fragrance of green chili peppers. Taking a bite and then scooping up the rice with chopsticks is really enjoyable.

While eating, Niu Chuang came over with a silver roll while chewing it. He originally wanted to chat with everyone, but when he saw the dishes on the work table, he immediately started eating too.

As a chef, the three meals are very irregular. Lunch is usually eaten around ten in the morning, so when I am busy until two or three in the afternoon, I will casually make a meal.

Shi Wenming likes Lin Ji's chef in every way.

"It would be great if the chefs in all restaurants were like you, with a harmonious relationship and not hiding from each other."

Zhu Yong, who was drinking yam juice next to him, smiled:

"This is all under the guidance of the boss, otherwise the kitchen would be like other restaurants, bickering and bickering, and the atmosphere would definitely not be as good as it is now."

After chatting for a while, Lin Xu finished eating the rice and went to take care of the pots on the stove.

At almost five o'clock in the afternoon, the three sets of duck were almost ready, and the originally large pig lungs had shrunk again and looked slightly larger than a palm.

This should be the result of total contraction of all alveoli.

The originally hollow cellular tissue shrank completely, which is why the volume of pig lungs changed like this.

Lin Xu took out the soaked sea pine, ran it through boiling water, put it into the casserole for stewing pig lungs, rolled it slightly, then turned off the heat and took it out.

The seasoning of this soup relies entirely on Jinhua ham, so there is no need to add other seasonings.

Because of the low fire throughout, the soup is crisp and crystal clear, and the pig lungs are silvery white and small, giving people a very delicate feeling.

The pig lungs are dotted with jellyfish slices swaying left and right in the clear soup. They really look like pine trees in a strong wind. No wonder they are called submarine pine trees.

Lin Xu focused his attention on this soup, and the description of the dish suddenly appeared in front of his eyes:

[Silver lung stewed with sea pine in clear soup made from pig lung, clear chicken soup, Jinhua ham, and Chen Zhetou, rated: Excellent]

You can actually make excellent dishes easily. Is this the benefit of improving your cooking skills?

Lin Xu felt happy, but also a little regretful.

I just forgot to present it first and then rate it, maybe the level will be even higher.

Although this kind of soup seems impossible to put on the plate, you can still put some thought into it. For example, carving the Jinhua ham into a longevity character or garnishing it with some small rapeseed can greatly improve the appearance.

Worst of all, you can also add a few wolfberries to add a bit of health-preserving feeling.

How careless!

Just as I was thinking about it, a system prompt suddenly sounded in my mind:

"Congratulations to the host for successfully making a clear soup pork lung dish, completing the side mission [Re-recognizing pig lungs], and winning a lottery draw for a perfect pig offal meal. Do you want to draw a lottery now?"

Oh haha!

I thought the rewards would come after my family tasted them, but I didn’t expect them to come so quickly.

He picked up the casserole and came upstairs. Xiao Dong at the door quickly opened the door.

Putting the casserole on the dining table, he smiled and said to the whole family:

"Come and try my new sea pine stewed silver lung. It can clear the lungs and relieve coughs. It is more suitable for consumption during this season. The pig lungs inside are completely soft and rotten, and they will break when you pinch them with chopsticks."

Upon hearing this, Shen Jiayue stood up and started serving soup to the elders.

These pig lungs have indeed been stewed until they are broken into pieces when you scoop them out with a spoon. They look like tofu and are completely different from the pig lungs you usually see.

ha! Xubao has indeed transformed decay into magic.

Chen Shaokang and others looked at these much shrunk pig lungs and felt like their eyes were opened.

“My cousin’s craftsmanship is so amazing!”

Shi Moli looked at Shi Wenming and asked:

"Dad, can you make this kind of soup? It looks so beautiful and crystal clear."

Shi Wenming shook his head:

"No, just drinking soup is a university subject. If there is no restriction on clear soup, you can try it."

This kind of soup is indeed difficult to make, but it is easy and not too troublesome. As long as the pig lungs are cleaned, the other steps are much simpler.

Old Mrs. Shen took the soup from her granddaughter, scooped out some pig lungs with a small spoon and put it into her mouth. When she licked it with her tongue, the pig lungs actually melted. The old lady was so surprised that she repeatedly praised:

"How is it made? It melts with just a sip of your tongue. It tastes so fresh and delicious. It doesn't feel like it's made of pig lungs."

In the past, the cheapest pork lungs were pig lungs. Even though they were quite big, you could buy them for just a few yuan. When I got home, I would usually braise them and then stir-fry them with dried chili peppers to make dry and spicy pork lungs. .

I originally thought that this was the only way to eat pig lungs, but I didn't expect that the soup would be so delicious.

"It's delicious. This soup is really delicious."

When everyone heard it, they all picked up their spoons and tasted it.

When the pig lungs arrived in their mouths, they all expressed surprise because the taste of the pig lungs was so good. It not only melted in the mouth, but also had no residue or string. It tasted just like tofu.

Lin Xu smiled and said:

"Pig lung soup used to be a famous dish. It was divided into milk soup and clear soup. If everyone likes it, I can make the pig lung soup in milk soup later. It won't be troublesome anyway."

Apart from the relatively troublesome cleaning of pig lungs, other steps are quite simple.

When it was Lin Xu's turn, he tasted it. These pig lungs were indeed quite delicious. It was completely unexpected that after being simmered for a long time, these pig lungs could taste like tofu.

Perhaps this is the charm of Chinese cooking.

It was originally sold at meat stalls as a side dish, but now it has become the main ingredient in high-end soups, and there are even several ways to make it. It’s really amazing!

After drinking the sea pine stewed with silver lung, Lin Xu came downstairs and started preparing three sets of duck.

This famous dish in Chinese food has aroused the whole family's interest, especially the way of eating it by peeling off a layer and taking a sip of the soup. It is not only novel, but also allows everyone to taste the deliciousness of the ingredients themselves.

"This duck is so delicious. I thought it had a fishy smell, but it turned out there was nothing."

As a junior leader of the Cultural Bureau, Chen Meide was full of curiosity about this dish. He had eaten it locally in Yangzhou in the past, but the taste was disappointing.

If you are not a high-ranking official or a wealthy businessman, you will not be able to eat delicious three sets of duck.

Even if you book it in advance, it will only be of Zhongyuan water level.

But today, he finally understood the beauty of this dish, and at the same time, he also knew the trick that requires using male ducks and red-billed mallards that are more than one year old to make it.

This thing is hard to find as soon as you hear it. It’s no wonder that most restaurants are hard to describe.

The root cause is still a problem with the ingredients.

While eating, Lin Xu received a call from Xie Baomin:

"Junior brother, master will host a banquet for your whole family at Diaoyutai tomorrow. You will also come when the time comes. Master won't do anything easily. It seems that he is going to teach you high-end cuisine this time. Don't miss it."

Lin Xu was immediately overjoyed by these words. He really didn't expect that the master would return to the capital and take the initiative to cook.

I happen to have a few cooking study cards that I haven’t used yet, so I’ll use them this time.

After hanging up the phone, Lin Xu told him about having dinner at Diaoyutai tomorrow.

It sounds like everyone is looking forward to tomorrow's dishes. The former head chef of Diaoyutai is cooking the dishes himself, and the taste is absolutely amazing!

After the meal, everyone was tired and took the car to rest in Building 1 of Diaoyutai. Only Lin Hongqi and Shen Guofu didn't go. They were staying at Lin Xu's house tonight.

Tomorrow morning, I will clean up the entire house and then start decorating the wedding room.

In fact, Chen Yan has arranged for someone to do this, but Chen Meijuan feels that if her son gets married and the mother doesn't do anything, she always feels that she is missing a bit of participation.

While both parents were chatting, Lin Xu returned to the store and picked up Dundun on the service desk.

The elders have gone back to rest, and it’s time to draw prizes for pork offal dishes to see what kind of meals they can win.

Soon, the draw ends.

The system prompt sounded in Lin Xu's mind:

"Congratulations to the host for receiving the perfect pork offal meal - Shunde Pork Offal Porridge!"

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