Chapter 553 A Cooking Tip Every Day! Who Wouldn’t Be Confused After Seeing Such an Elegant Thing? 【Please Subscribe】

“This duck meat is so delicious!”

At the dinner table, everyone scooped up the fragrant rice duck from the basin and put it into their mouths. There was duck meat, rice, vegetables, and golden corn kernels.

Take one bite and it tastes delicious when you chew it.

Uncle Chen Meide said with a smile:

"I didn't expect that ducks can be eaten like this. It's really a great experience."

Dabolin Red Army took a big bite and was not too unfamiliar with this dish:

"I've had it in a restaurant before, but it's not as delicious as Xiaoxu's. It smells like rice, meat, and everything. I'm so full after this meal that I probably won't be hungry for most of the day."

This kind of fat-rich and relatively solid delicacy is very hungry.

It stands to reason that people with poor digestion should not eat too much, but now, even the three old people can't stop eating, which makes Shen Jiayue more determined to study.

Once you get the hang of it, you can secretly make a big pot and serve it to the dining table unexpectedly. It will definitely amaze everyone.

No, it’s not enough to just amaze the people around me. It will also have to be made into a video so that netizens can see it. In terms of cooking skills, I, Shen Jiayue, am not weaker than anyone else!

Lin Xu took a few bites of the fragrant rice duck, put a Sixi meatball into the bowl, and ate it slowly with rice.

The meatballs were made on the day we entertained guests. Minced water chestnuts were put inside. They were fried first and then slowly simmered in the broth. The resulting Sixi meatballs were as soft and tasty as lion heads. You can sip them with your tongue. Dissolve.

I made a small pot on New Year's Eve but didn't finish it. Now that I've reheated it, the whole meatballs are trembling and the feeling of softness is even more obvious.

Use a spoon to scoop up a piece and put it into your mouth. It is not eaten at all, it seems to melt directly into the stomach.

When Xiaolei from her uncle's house saw Lin Xu eating a lion's head, she also put one in her bowl, tasted it, and then said:

"My brother's Sixi Meatballs are really delicious. They are much better than those made by my mother. Hers always have a strange smell and are not delicious."

My eldest aunt Qi Xiangzhi didn't bother to eat on New Year's Eve. After hearing what my daughter said, she took a piece from her bowl and tasted it. She felt that she had missed out on the delicious food on New Year's Eve.

"It's just delicious, Xiaoxu, how did you make it? Why do the Sixi meatballs I made have a weird taste?"

Lin Xu asked curiously;

"Put in the cooking wine?"

Thanks to the popularization of unprofessional food bloggers on the Internet, the general public likes to add some cooking wine to any delicacy, but in many dishes, it is not allowed.

Qi Xiangzhi nodded:

"Let it go, can't you let it go?"

"No, all the meatballs and fillings, any wrapped ingredients are not suitable for cooking wine, because the odor cannot evaporate and penetrates into the meat."

Second aunt Yao Lina asked:

“Then what should I do if I want to remove the odor if the meat is not too fresh?”

This question made several other elders look over. Obviously, everyone has encountered similar problems.

The meat you bought is not fresh. If you don’t add cooking wine, you are worried about the smell. If you add cooking wine, it won’t taste good.

Lin Xu said:

"It's very simple to add freshness to meat. Peel, core and cut green apples into small cubes and mix them into the meat. The sourness of the green apples can remove the fishy smell and the sweetness can enhance the freshness. It's more effective than adding cooking wine."

Green apple?

Everyone was a little surprised. They always felt that making meatballs with fruit was a bit strange.

Shen Jiayue, on the other hand, suddenly thought of the last time she fried foie gras, and she said in surprise:

"Isn't this the same as pan-fried foie gras and apples?"

Lin Xu nodded:

"It's almost the same, but the foie gras with apples is mainly to increase the taste, and the apples are added to the meat filling to enhance the freshness and remove the smell... Of course, it is best to buy fresh meat. If the meat is not fresh, soak it in cold water for two hours first to avoid odor. It can eliminate most of them.”

Chen Meijuan is an activist and plans to try it tomorrow.

Lin Xu said:

"Let's finish the leftovers first. Today there was a netizen named Atme who asked if the lack of new dishes in the past two days meant that the leftovers from New Year's Eve were not finished yet..."

Everyone laughed, not to mention, they really didn’t finish eating.

But after tomorrow, all the leftover dishes from New Year’s Eve will be wiped out.

After dinner, Lin Xu came to the kitchen, first put away the pots and pans, then washed the duck soaked in water, and cleaned all the places where dirt and evil might easily hide, such as the nose, mouth, armpits, and leg roots. .

Then take it out and control the water.

It is not suitable to rub salt on the surface of duck meat when there is a lot of moisture. Firstly, the salt will melt more easily, and secondly, the purpose of cleaning the skin will not be achieved.

Use kitchen paper to dry the surface and belly of the duck.

Then put the duck on a large tray, grab a handful of fried peppercorns and salt, and slowly rub it on the duck's body. After the outside is clean, rub the inside of the abdominal cavity again.

This is actually the same method as air-dried duck, soy sauce duck, cured duck, etc., maybe it comes from the same source, but there are new methods in the process of development in various places.

Wash all the ducks, put them neatly in a basin, cover them with plastic wrap, and put them in the refrigerator for marinating.

"How long does this need to marinate?"

Shen Jiayue wanted to eat, so she leaned aside and couldn't help but ask.

Lin Xu turned on the faucet and carefully washed the salt on his hands:

"At least it takes a day and a night, just like air-dried duck and soy sauce duck. Don't be anxious, wait slowly."

The biggest cost of pickled dishes is time. If there is not enough time, no matter how good the ingredients are, they will be greatly reduced.

Only by following the production process step by step can you reap the delicious taste.

Shen Jiayue opened her mouth:

"Can you eat it after marinating?"

"No, you have to soak it in salt brine, soak it for two hours, take it out to dry, soak it for another two hours, and continue to dry it. After three marinating times and three drying times, you can put it in a pot and cook it slowly at low temperature."

The production of salted duck pays attention to rubbing it with salt, braising it for a long time, blowing it dry and cooking it thoroughly.

The so-called laolufu means repeated soaking in salt brine.

To cook it thoroughly, you need to cook the duck meat thoroughly in low-temperature water. This will not only cook out the excess salt, but also make the duck meat juicy and tender enough.

The reason why people in Jinling are obsessed with this delicacy and wish to take two of them even when they go abroad is because this cumbersome preparation fully brings out the ultimate deliciousness of duck meat.

As a result, if I don't eat for a few days, I will feel greedy.

Shen Jiayue didn't expect it would take so long, and sighed helplessly. She wouldn't be able to eat it until at least the day after tomorrow, or even the day after tomorrow.

Lin Xu wiped his hands dry, raised his hands and pinched the girl's face:

"I can't eat the salted duck for now, but I can let you try the elbow scallops later."

These words made Shen Jiayue's eyes suddenly light up:

"Yes, there are still elbowflowers to eat...so what shall we eat tomorrow?"

Have you started craving for something else before you even have the elbowflower in your mouth?

Lin Xu said:

"Let's make dumplings with wild vegetables tomorrow, and I'll make another high-end Confucian dish that you can't even spend money on today - first-grade tofu."

Shen Jiayue blinked:

"Yipin tofu? I have eaten it in an Internet celebrity restaurant. It is fried sea cucumber, shrimp and other ingredients wrapped in tofu and then steamed. It is also decorated with wintersweet flowers made of mushrooms and carrots...it is not delicious."

"That kind of thing is not a first-class one. When I do it tomorrow, I will let you know what a first-class official residence is and what is the king of tofu."

There are actually many high-end tofu dishes.

Wensi Tofu, which is famous at home and abroad, Pingqiao Tofu, which is famous for its knife skills, and Mirror Box Tofu, which stuffs meat fillings into tofu cubes, etc. There are many types.

Being able to carve out a path among these famous tofu dishes and name it Yipin Tofu is not only a sign of confidence, but also a manifestation of strength.

If the taste and texture were not perfect, I would definitely not give it this name.

As soon as Shen Jiayue heard Lin Xu's description, she was full of expectations for tomorrow's lunch.

At eight o'clock in the evening, Lin Xu took a colander, fished out the elbow scallops that were wrapped more tightly than rice dumplings in the stewed soup, and placed them on the tray.

Shen Guofu, who had just lost completely in the mahjong game, followed the scent to the kitchen and asked excitedly when he saw the elbowflowers:

"Can you eat it, Xiaoxu?"

"Okay, I'll cut a plate and try it with you later."

In fact, I can't eat it right now, I still have to shape the elbow.

The volume of the meat will shrink after it is cooked, so while the temperature is high, untie the rope, re-wrap the elbow with a cage cloth, and then re-wrap the rope.

But this time, you don’t need to wrap them so tightly. You have to space them slightly apart, which can speed up the cooling.

When the temperature drops, the elbow flowers will naturally take shape.

When Shen Guofu heard this, he immediately said:

"Then I'll just wait and eat."

All the elbow flowers were fished out. Lin Xu took two and put them in the freezer of the refrigerator, and then began to re-wrap the ropes around the elbow flowers.

After finishing the work, I took out the two elbowflowers from the refrigerator. They were still a little warm, but no longer hot.

Lin Xu cut the rope and opened the cage cloth, and the reddish elbow flower appeared in front of everyone.

"Wow! So beautiful!"

"The aroma is quite strong, I wonder what the meat inside is like."

At this time, because the temperature has dropped, the skin of the meat has solidified.

Lin Xu took a kitchen knife and cut it open. At the cross section, one could see the ruddy pork fibers and the fascia surrounding the meat. Some places that were originally cavities were now filled with skin jelly.

Shen Jiayue was a little surprised and couldn't help but said:

"It really looks like a flower. No wonder it's called elbow flower."

Lin Xu cut the elbow flowers piece by piece. Because it hadn't completely cooled down yet, he didn't dare to cut it too thinly.

But this is more in line with Shen Guofu's requirements. When eating meat, it must be cut thickly so that it can be enjoyable to eat in big mouthfuls.

Shen Jiayue picked up a piece and tasted:

"Yummy. It tastes so good."

Shen Guofu originally wanted to wait until it was cut into pieces before eating, but when he saw his daughter squeezing it with her hands, he couldn't help but pinch a piece and put it into his mouth.

Pork skin, lean meat, and tendons, these three ingredients with a strong taste are put together, and it is so comfortable to chew.

And although they all have a chewy texture, the difference between the three ingredients is still obvious. The skin is elastic, the meat is lean and dense, and the tendons are pliable.

Take one bite and the taste is really amazing.

Coupled with the unique salty flavor and aroma of the braised soup, it is extremely delicious.

Shen Guofu originally said he wouldn't drink anymore today, but after eating so much, he would be sorry for his son-in-law's hard work if he didn't get two glasses of liquor.

Lin Xu said to Shen Jiayue:

"Don't you know how to make garlic sauce? Make some. It's better to eat this dipped in garlic sauce."

When Shen Jiayue heard this, she immediately washed a handful of peeled garlic, put it in a mineral water bottle, and started beating it on the wall. Then she added light soy sauce, balsamic vinegar, and salt, mixed it evenly, poured it out, and then poured some sesame oil on it. Dish of garlic paste and dipping sauce is ready.

At this time, Lin Xu had almost finished cutting the elbow scallops. He put them on the plate and put a pinch of coriander leaves on top for garnish.

As soon as it was done, Shen Guofu took it to the restaurant.

Mahjong is still going on inside, and the bets are not money, but corn kernels.

Just now, Shen Guofu lost the corn kernels and was kicked off the card table.

Now Han Shuzhen had the upper hand. Seeing Shen Guofu come in, she said:

"I'm winning, don't get close to me, lest the bad luck of your losing will be transferred to me."

Lao Shen: "..."

A handful of corn kernels are so exciting. Are you planning to take advantage of the Chinese New Year to make up for all the mahjong that you usually don’t have time to play?

He placed the plate of elbow flowers on the dining table and said to Chen Meiliang and others:

"The elbow flower is made, come here, have a taste. This is Xiaoxu's hard work. As adults, we can't waste it..."

As soon as he spoke, the big boss opened a bottle of Wuliangye.

Have some white wine at night to promote blood circulation and remove blood stasis and sleep well.

Shen Jiayue placed the dipping sauce she made on the dining table, along with a plate of boiled peanuts and a few pairs of chopsticks.

She brought some freshly heated hollow steamed buns, put a few slices of pork belly into them, poured a little garlic juice on them, and served them to the elders who were playing mahjong.

The people playing cards at the moment were Mrs. Lin, her aunt Qi Xiangzhi, Chen Meijuan, and Han Shuzhen. Mrs. Chen didn't like playing cards, so she was playing games with a few bouncing balls and piercing balls next to her.

Originally, Mrs. Shen wanted to play cards, but after Shen Guofu lost all the corn kernels, she also lost all hers, so now she could only sit next to her daughter-in-law and act as a military advisor.

"Come on, come on, try the freshly braised elbow scallops."

Shen Jiayue distributed the hollow steamed buns with elbow flakes between them to everyone. They were not big and the middle was empty. They could be finished in a few bites.

Everyone took it and tasted it. They all thought the elbow flower was well made.

Chen Shaokang was not very interested in this kind of braised pork. When he saw Lin Xu coming in, he asked in a low voice:

"Cousin, aren't we going to have barbecue tonight?"

Lin Xu asked curiously:

"You still want to eat?"

"Yeah, I'm still waiting to send it to the class group to poison it."

You and your classmates really love each other... Lin Xu said with a smile:

"I haven't prepared anything today, and I don't have much ingredients. Let's buy some chicken wings tomorrow, make honey-glazed grilled wings at night, and grill some chicken feet... As long as we have the ingredients, it's easy to have barbecue."

"Okay cousin, then I'll be waiting."

Shen Jiayue was eating steamed buns and giving him advice with a smile:

"When posting in the group, don't post it as soon as it's taken. Wait until nine or ten o'clock before posting it. It's better to take a picture of the barbecue being sizzling and oily. That will give a better effect."

Cousin Shaokang didn't expect it to be like this at all.

Every time he took a good photo of a delicious food, he would post it directly without thinking that the effect would be better at another time.

“When posting delicious food in the group, it’s usually early morning, four or five o’clock in the afternoon, and after ten o’clock in the evening. This has the best effect, especially at night. Not only will your classmates be greedy, but your class teacher will also be hungry. Can be greedy.”

Chen Shaokang: "!!!!!!!!!!!!"

Learned learned learned.

Thanks cousin!

Hahaha, the students in the class tomorrow are waiting to be bombarded with delicious food.

During the Chinese New Year, although every household has a variety of delicious food, delicacies such as kebabs are really rare.

After all, in the subconscious mind of many adults, barbecue is unhealthy, and it is enough to eat it once in a while. How can you eat this during the Chinese New Year?

Chen Shaokang wanted to poison him because after he handed out kebabs yesterday, all the students in the group expressed their desire to eat them.

This gave him the motivation to continue poisoning.

The next morning, Lin Xu and Shen Jiayue took Chen Shaokang, Xiaolei and others to the city for a second purchase.

Today I was making dumplings stuffed with wild vegetables, so Lin Xu bought some shrimps. He also bought live shrimps, chicken wings, chicken feet, fish tofu, beef breast fat, lamb chops and other ingredients.

Since you are going to make skewers tonight, prepare more.

Anyway, the scenic area has a complete range of large and small ovens, so you can bake whatever you want, which is very convenient.

On the way back, Shen Jiayue turned to look at Xiaolei and asked:

"Xiao Lei, what do you like to eat? You will be in your senior year of high school in one semester, so you need to eat more. The study pressure in your senior year of high school is high, and it is impossible not to be in good health."

Thinking about my senior year in high school, I was so busy every day that my feet never touched the ground.

The college entrance examination in the Central Plains is much more difficult than that in the capital. If you want to fight your way out, it will be a great test in all aspects, both physical and psychological.

Xiaolei said:

"I like to eat roasted gluten...Cousin, can I make this at home?"

"Okay, this is quite simple. I'll go back and do a little bit today to keep you entertained."

Shen Jiayue took stock of today's dishes, her eyes full of surprise:

"Wow, there are so many kinds of skewers tonight. We can set up a stall to sell skewers...Xubao, why don't we set up a barbecue stall to experience it?"

Lin Xu smiled:

"This is not good. It does not meet the positioning of Linji Food. With this kind of effort, I might as well think about two more dishes in the store."

Shen Jiayue: "..."

I wanted to experience life, but unexpectedly I was rejected.

But it’s okay. When the weather gets warmer, we will set up a stall on the rooftop terrace. Yan Bao may have moved to the same community by then. Send her a picture, so you can’t come and eat it.

Back at the scenic spot, everyone got out of the car and helped Lin Xu take the ingredients to the kitchen.

Shen Jiayue put down the chicken wings and asked curiously:

"I can be responsible for marinating the chicken wings. When will I start?"

"It's not too late to marinate it in the afternoon. If it's too early, it will be salty."

"Oh...can you make first-grade tofu now? I'm still waiting to eat it."

Lin Xu took out several packs of sea salt from the cupboard and said with a smile:

"Not yet, I have to boil the brine for making salted duck first, so as not to delay the use at night."

Salt brine is essential for salted duck, and it is also the soul of salted duck.

Salt brine pays attention to the old brine. The older the brine is, the more delicious the duck will be. The reason is that the duck has been soaked in the brine for a long time, and the soluble umami substances in the meat will dissolve into the brine.

Soak the duck again, and these umami substances will penetrate into the duck meat again, making the duck meat more delicious.

The older the brine is, the more obvious this effect is.

Therefore, some restaurants in Jinling use the banner of centuries-old restaurants.

In fact, as long as enough ducks are soaked and the brine is properly preserved, the quality of the duck meat can be improved even if it is not a century-old brine.

To make a brine, you need sea salt.

Lin Xu took a large stainless steel soup bucket, put most of the bucket of mineral water into it, and then added eight packets of salt, as well as spices such as peppercorns, star anise, angelica, cardamom, etc.

"With so much salt, won't it be very salty?"

Shen Jiayue was a little surprised when she saw the amount of salt used. This was going to be made into a video, and there was definitely a lot of lethal amounts on the barrage.

Lin Xu said:

"You need too much salt to marinate the duck meat thoroughly, and this pot of salt brine is not just used once, it will be left there forever. When the time comes, use a salinity meter to monitor it. If the salt content is low, add salt. It can become a family heirloom."

Shen Jiayue:? ? ? ? ? ? ?

Does it still have this effect?

She thought about the situation when she was old and had no strength to say to her children, "I left a pot of salt water for you." She felt that there was a high probability that the oxygen tube would be removed.

Lin Xu brought the salt brine to a boil over high heat, simmered it for half an hour, and set it aside to cool.

This thing can't be left in a stainless steel pot for a long time. Lin Xu plans to ask his mother to buy a large vat and pour the brine into it for preservation.

After finishing these tasks, he took the tofu bought from the supermarket and prepared to make the legendary dish - first-grade tofu!

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