Chapter 556 Who Said There Is No Low-Temperature and Slow-Cooked Dishes in Chinese Food? The Salted Duck Was the First to Express Dissatisfaction! 【Please Subscribe】

"so tired!"

In the morning, Shen Jiayue and Lin Xu got up and walked down the mountain road of Longshou Peak.

After eating a lot of barbecue last night, the two of them did not drive when they left. Instead, they took flashlights and followed the road up the mountain to where they lived.

They were all on gentle slopes, and since I was quite full, I didn’t feel too tired.

On the contrary, when I went down the mountain in the morning, I walked all the steps. The snow had not yet melted in many shady places, and Shen Jiayue complained repeatedly while walking.

While resting on the observation deck halfway up the mountain, Lin Xu took off his gloves and held the good baby's hand to warm her.

"You really need to exercise after eating so much."

Shen Jiayue pouted helplessly:

"I didn't bring a sports bra when I came here, so I couldn't run. I won't be lazy next time."

Because of her well-developed figure, this boss lady needed to wear a sports bra for running and other sports, but she didn’t wear one, so she couldn’t run around the reservoir.

If you can run, do ten kilometers every morning, why do you still rely on climbing mountains to burn fat?

Lin Xu said:

"Then I'm going to the city to buy groceries later. Why don't I buy a set to wear first?"

"Okay...but you have to run when I run, huh, don't try to trick me into doing exercise alone."

Lin Xu kissed the girl's fat face:

"Okay, I'll run as far as you can."

Although I received a physical strengthening reward a few months ago and can redeem it once a year, my body still needs to be trained, and you can't rely on the system for everything.

Moreover, just thinking about running with this well-behaved, adorable and cute baby of my own makes me very happy.

Rest for a while and continue walking down the mountain.

The further you get to the bottom of the mountain, the more snow there is on the steps.

Some places even require trial and error before you dare to step on them.

Finally arriving at the foot of the mountain, the two of them felt even more tired than when they went up the mountain last night.

However, after walking through the difficult snowy steps, I suddenly walked onto the flat ground, and there was an indescribable sense of pleasure. There was no snow, and I didn't have to test it step by step. This was really nice.

Arriving at the restaurant, Chen Meijuan had already prepared breakfast.

Wild vegetable nests, millet and pumpkin porridge, scallion pancakes, and a few side dishes.

Simple, but full of local fireworks.

Chen Meijuan was still thinking to herself while serving the rice:

"After the Spring Festival, the pumpkins stored in the winter will go bad, so you have to hurry up to eat them. There are also sweet potatoes, Chinese cabbage, and white radish, you have to eat them quickly."

After the Spring Festival, the weather gets warmer, and the ingredients stored in the winter will become unsustainable.

Sweet potatoes and pumpkins will rot immediately, Chinese cabbage will produce some small black worms, and white radish will turn into chaff.

When spring finally begins, the period of drought will come, which is also the saddest time of the year. Many people lived by digging wild vegetables and eating tree bark.

Although there is abundant material now, people who have experienced that era will still develop the habit of cherishing food.

For example, Chen Meijuan worried about the stored sweet potatoes and pumpkins early in the morning. It would be a pity to eat these ingredients, but if they went bad, she would be distressed for several days.

Lin Xu said:

"Pumpkins and sweet potatoes can be boiled directly into sugar. We happen to have a lot of elderly people in our family. They can mix sugar with water and drink it, which is good for their health. Pickle the cabbage and make kimchi... As for the white radish, you can make it in a variety of ways. .”

Aunt Qi Xiangzhi took a piece of scallion pancake and took a bite and said:

"There are only so many ways to make radish. Either make steamed buns, stir-fry, or make soup... what other ways to eat it?"

Lin Xu took a sip of millet and pumpkin porridge:

"You can cut it into strips to kill the water, then dry it in the sun to make dried radish, or you can make radish cake..."

Before she finished speaking, Shen Jiayue said:

"The radish cake is delicious. It's fried until it's brown, and it's crispy and fragrant in your mouth... The dried radish is also delicious. It's stewed into the meat and has a crunchy texture when chewed. It's very enjoyable."

Coming down from the mountain without eating anything in the morning, she was starving now. As soon as Lin Xu mentioned food, the girl's interest was immediately piqued.

Just as he was talking, Chen Shaokang came from the door dejectedly.

Behind me was my second aunt who was thinking about her.

Shen Jiayue asked immediately:

"What's wrong? Didn't you wake up?"

The second aunt said speechlessly:

"Why didn't I wake up? I made a mistake. In the middle of the night last night, he didn't know which muscle was wrong. He actually sent a bunch of food to the class group. The class teacher kicked him out of the group and pulled him back this morning. , called me early in the morning, saying that I, as a parent, don’t care about my children, and let him play with his mobile phone so late..."

Lin Xu and Shen Jiayue looked at each other.

Okay, is this poisoning in front of the head teacher?

It didn't seduce the classmates, but made the class teacher greedy.

To be honest, anyone who sees Shen Jiayue's poisonous video in the middle of the night will go crazy. After all, the camera movements and so on are all at a professional level.

Shen Jiayue said with a smile:

"Come for dinner, Shaokang. Don't be downcast. When you graduate from middle school, you will be able to boast about this for a lifetime."

Putting poison in the group and causing the class teacher to break the defense is something worth bragging about at any time.

Chen Shaokang sat down, picked up a wild vegetable nest with chopsticks, dipped it in watermelon bean sauce and started eating, as if he had turned grief into appetite.

But as soon as his second aunt went out, he said happily:

"I'm not uncomfortable. I was just pretending, otherwise my mother would have been nagging me all day long... After I was kicked out last night, I created a classmate group without a teacher. All my classmates are here. Everyone They all cried because of the video I posted.”

Shen Jiayue:? ? ? ? ? ? ?

Isn't this acting very good?

I originally wanted to comfort my cousin, after all, she took those videos.

But now it seems that this guy really should be kicked out of the group.

After breakfast, Lin Xu drove to buy groceries and stopped by a sportswear store. He bought two sports bras with Baby Shen, and then he put them on and started running and jumping happily.

After shopping, drive back to the scenic spot.

"Xubao, do you have time to make carrot cake today? I want to try it."

Shen Jiayue's interest was aroused and she really wanted to try two pieces of crispy fried carrot cake.

Lin Xu said:

"No problem. I'll cook the salted duck first when I get back later, and then I'll make carrot cake for you. I guarantee it will be better than any carrot cake you've ever tasted."

"Wow, thank you hubby!"

Back at the scenic spot, the second aunt and her family have arrived.

Jasmine was hugging Dundun, getting together with Xiaolei and others, listening to Chen Shaokang's description of the poisoning process in the middle of the night. The second aunt took the scarf knitted at home and asked the three old people to try it on their necks, while the second uncle Shi Wenming was Playing with the green vegetables brought from home.

These are all grown in my own shack, including coriander, Chinese cabbage, lettuce, etc. They are green in color, very fresh, and they look delicious.

"Xiao Xu, are these ducks the salted duck we are going to make today?"

Shi Wenming pointed to the duck hanging in the yard. He knew about making salted duck the day before yesterday, but he didn't expect that he hadn't done it yet.

Lin Xu said:

"Yes, start doing it right away."

He carried the various ingredients he bought into the kitchen, put on a big apron, put the soup bucket on the stove, added half a bucket of water, then added onion, ginger, pepper, star anise, bay leaf, angelica, cardamom and other spices.

The amount of spices should not be too much, otherwise it will suppress the delicious flavor of the duck meat itself.

No other seasonings are added except water and spices.

Boil the water in the soup bucket over high heat and simmer it again.

Taking advantage of this time, Lin Xu lifted the duck hanging in the yard and officially started making salted duck.

Salted duck is probably the only slow-cooked dish in traditional Chinese food.

Although Guangdong's white-cut chicken also has the feeling of slow cooking at low temperature, the water temperature requirement for white-cut chicken is 85 to 90 degrees.

As for salted duck, the water temperature required is 70 degrees.

The low water temperature allows the salt in the duck meat to escape, and also makes the meat fibers fluffy and elastic, making it chewy, plump and juicy.

The duck whose surface has been dried by the wind cannot be put into the pot directly. It should rise and fall like a plain-cut chicken.

Lin Xu lifted the duck's head and put the duck into the water. After the abdominal cavity was filled with water, he lifted it up so that the inside of the duck was completely scalded by the hot water.

The purpose of this is to make the duck skin firmer and taste better.

Put the duck into the water and scald it three times, then turn it upside down, lift the duck legs and scald the head as well.

Blanch all the ducks, turn down the heat to minimum, wait until the water temperature in the pot drops, then put the ducks into the pot one by one and start cooking.

The sign that the water temperature is 70 degrees is slightly bubbling on the surface of the soup bucket.

Cover the pot and simmer slowly over low water temperature.

"Xubao, you didn't put any salt."

Shen Jiayue on the side looked at it seriously and couldn't help but ask questions.

Shi Wenming on the side smiled and said:

"I put so much salt when pickling it, so I don't need it now. Just boil it in water."

The method of making salted duck is very interesting. First add enough salt directly, and then slowly cook it with water at low temperature to boil out the excess salt.

During this process, the saltiness of the salt is greatly reduced.

But the umami flavor of the salt itself is retained in the duck.

The reason why salted duck tastes salty and delicious is inseparable from this method.

This approach is contrary to the idea of ​​​​traditional Chinese food, because in traditional Chinese food, salt is never given enough at one time, and there is always a shortage.

What is owed will be made up when the pot is about to come out.

But salted duck is the complete opposite.

The reason may be that the duck production in Jinling was not high in the past, and all the ducks needed were transported from Gaoyou and other places, and the method of transportation was to slaughter the ducks and pickle them.

By the time we arrived in Jinling, the duck was already marinated.

If you want to taste the taste of duck, you can only boil it with water to boil out the salt in the duck.

Over time, it became a famous salted duck.

Jinling has a long history of eating ducks. In the Song Dynasty, there was a saying that "there is no feast without ducks". By the Ming Dynasty, there was even a song:

"Ancient academy, glazed tower; black satin, salted duck!"

This shows that salted duck is closely related to people's daily life.

Because the salted duck is slow-cooked at low temperature, it needs to be cooked for more than an hour. Taking advantage of this time, Lin Xu brought two large radishes and prepared to make the radish cake that Shen Jiayue had been craving for.

This is a popular snack in Fujian, Guangdong, Hong Kong and Taiwan. It is simple to make.

Lin Xu peeled the white radish and cut it into thin strips, put it in a basin, sprinkled a handful of salt, and started to kill the water.

After the radish is dehydrated, not only will the texture become more pliable and crispy, but the peculiar smell of the radish will also be removed, making it more delicious.

It takes a while to kill the water.

Lin Xu brought mushrooms, bacon, sausages, dried shrimps and other ingredients and began to prepare them.

Soak the dried shrimps and shiitake mushrooms and dice them separately. Separate the bacon according to its fatness and leanness. The fatter ones will need to be stir-fried to release the oil later to make the carrot cake more delicious.

Cantonese-style sausage is an essential ingredient in carrot cake. It can not only increase the taste, but also make the carrot cake more flavorful with the unique aroma of the sausage.

After the knife modification was completed, a lot of water was released from the radish.

Take out the radish and squeeze out the water. This can greatly reduce the strange smell in the radish.

But if you want to completely remove it, killing the water alone is not enough. You also have to scald or fry it in a pot, so as to completely remove the strange smell of radish.

Use the water in which mushrooms and dried shrimps are soaked to mix some rice flour, which is ground indica rice. This kind of rice flour is full of fragrance and has a dense texture, and is most suitable for making various snacks.

When making sticky rice noodles, you need to add some starch powder into it.

Using only rice flour, the radish cake made will taste slightly soft and slightly sticky to the teeth. However, after adding Chengmian noodles, the texture will become a bit Q, and the burnt shell on the outside will be crispier after frying.

After the batter is mixed, it’s time to make it.

Lin Xu set up the oil pan and started cooking, adding a little cooking oil.

Heat up, add fat bacon and stir-fry.

Fry out the oil, add diced mushrooms, then add lean bacon, sausage, dried shrimp and diced carrots for color matching.

Stir everything until fragrant, take it out, pour the drained white radish shreds into the oil pan, add the water in which the dried shrimps and mushrooms are soaked, add salt and sugar and cook.

The strange smell of radish will come out with the steam, and the salt and sugar will make the shredded radish more flavorful.

After doing this, pour the shredded radish and fried ingredients into the prepared rice flour, stir evenly, put it into a tray, compact it, smooth it out, and put it in the steaming cabinet to start steaming.

Because carrot cake is a local snack, the recipe is quite different.

In some places it is steamed, in others it is fried, and in others it can be made into soup.

But no matter how you make it, the general routine is to use rice flour slurry to put shredded radish and ingredients into a container and steam it in a pot.

The steaming time is quite long, about half an hour.

Lin Xu looked at the duck that was still slow-cooked at low temperature in the pot, and then began to prepare other dishes.

At this moment, a group of cousins ​​and members of the Lin family who were not out of the fifth server all came. Everyone lively paid New Year's greetings to the elderly and chatted about the New Year's Eve.

In the past, when we celebrated the New Year in the village, on the first day of the Lunar New Year, we would go to other houses in groups to kowtow to pay New Year greetings.

In addition to paying New Year greetings to the elders, the most important thing is to kowtow to the ancestors enshrined by each family. But now, this kind of rule is slowly disappearing. Young people are not willing to get up early, let alone go to kowtow from house to house.

The middle-aged and elderly people reluctantly looked away a few times.

As long as your family is living a good life and everyone is safe, it doesn't matter if you kowtow or not.

Besides, young people have been busy outside for a year and finally come home to rest. Don't bother. If the ancestors have spirits, they will not agree. Instead, they will feel that their juniors are living too hard.

Cousin Zhang Chunsheng and cousin Jia Xingwang couldn't wait and came to the kitchen to help.

There were a lot of people today, so we probably had to sit at several tables.

In the restaurant, relatives were chatting with the old man. The area next to the wall was filled with New Year gifts brought by everyone. Basically, they were boxes of various milk, ham sausages, snacks, bread and other food.

Dundun thought these colorful cardboard boxes were very beautiful, so she jumped up to the top, pushed down a box of crispy noodles, and lay on it quietly watching the people chatting not far away.

Shen Jiayue came in to get a badminton racket and planned to play badminton with Xiaolei. When she saw the little guy lying on the box, she smiled and said:

"You little naughty kid, why are you up so high? Come down quickly!"

Seeing that Dundun was indifferent, Shen Jiayue had no choice but to use her trump card:

"Your aunt brought a big fat goose here, and it's in a cage. Do you want to take revenge on the goose?"

Upon hearing this, Dundun immediately jumped off the cardboard box and rushed into the yard.

A big goose actually ran into my territory, so I have to teach him a lesson and take revenge!

However, when it rushed out, it discovered that the color of the goose in the cage had changed and it was even bigger.

These were the new lion-head geese brought by aunt Lin Hong. Someone raised them in the village, so she bought two, ate one herself, and brought the goose over.

Lion-head goose is the largest goose in the world, twice the size of the black-brown goose used for roast goose. It is the best ingredient for Chaoshan braised goose and Cantonese-style goose.

Dundun was already ready to hit the iron cage with the shovel, hoping to give the goose a showdown.

But seeing the size of the lion-headed goose, I became a little timid.

"Are you scared? This big goose is fatter than you. Can you let dad kill it for you and make it delicious in the past two days? The world is huge, and my family is the biggest."

Shen Jiayue saw that Dundun was a little frightened by the big goose, so she quickly hugged her to comfort her.

Once a cat is stressed, a series of symptoms will occur, so it is necessary to calm down the emotion in time. If the stress spreads to the cat, it will be too much.

in the kitchen.

Lin Xu was chopping mutton and preparing to fry the mutton with salt in a large pot. He also wanted to teach Shi Wenming by the way.

"Xiao Xu, can the duck meat in the pot be cooked well?"

Zhang Chunsheng thinks the method of cooking salted duck is really strange. The water in the pot doesn't look very hot. Can this cook the duck meat? Don't look back and spoil your stomach.

"It's okay, Uncle Chunsheng. This is how the salted duck must be cooked to make the duck meat delicious. You will know when you taste it later. It is absolutely delicious."

For people like Zhang Chunsheng who drink alcohol almost every day, salted duck definitely meets their requirements for a drink.

After the duck has cooked for an hour, turn off the heat and let it soak for a while to make the meat more juicy.

Shen Jiayue has also been thinking about this delicious dish. Seeing Lin Xu turn off the fire, she asked curiously:

"Can you eat it?"

"You have to soak it again, then take it out and let it cool before you can cut it and put it on the plate."

"Do these ducks really don't need to be seasoned?"

Seeing that this girl was always concerned about seasoning, Lin Xu smiled and took some duck soup with a spoon, poured it into a bowl and handed it over:

"You'll know after you try this duck soup."

Shen Jiayue took it dubiously, feeling that the soup was so clear that there was no way it had any taste.

But since Xu Bao said it, let’s try it.

She brought it to her mouth, blew on it, and then took a small taste.

The moment the duck soup entered her mouth, the girl's expression suddenly lit up:

"Wow, isn't this soup so delicious?"

The clear and refreshing soup may seem ordinary, but you can clearly feel a salty and fresh taste pouring into your mouth. This salty and fresh taste is also mixed with the unique deliciousness of duck meat.

This tastes so good and makes people feel indescribably comfortable.

Lin Xu asked with a smile:

"Are you relieved now?"

"Don't worry, don't worry, I can't wait for lunch!"

Shen Jiayue's face was filled with surprise.

If the duck soup is so delicious, how delicious must the duck be?

looking forward to ing......

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