Chapter 565: Uncle Gao: He Has Been in the World for Many Years, but in the End He Was Taken Advantage Of. What a Crime! 【Please Subscribe】

"Master's wife, this is the jujube cake I just fried. You can try it."

Lin Xu was a little confused about the current situation, so he put the food box he was holding on the coffee table and opened the lid. Everyone in the room was attracted by the rich fragrance.

Luo Shan was not polite, walked over to take a look, and said to Lucy:

"Come and try it. This is good stuff. I loved eating it when I was a kid. In recent years, there have been fewer people selling it, and there are none here in the capital. I haven't eaten it in several years."

Rich people say they haven't eaten it in years because it tastes so delicious that they can't think of eating it until they see it.

Instead of thinking about it for several years.

Lucy came over and saw the fried date cake in the food box. She wowed, then picked up one with her flour-filled hands and ate it.

Shen Jiayue asked curiously:

"Can Aunt Lucy understand Mandarin?"

This is a rapid progress. I remember that at the last wedding, she was completely confused about Chinese.

Luo Shan raised her finger and pointed at a Bluetooth headset on Lucy's ear:

"This foreign devil was afraid that I would scold her, so she specially bought a simultaneous translator, and kept telling me that it was a pair of headphones for listening to music. She was worried that I would find out... She has more eyes than a briquette."

Lin Xu: "..."

People have already translated with Tongsheng, but you still call foreign devils here, what else is this than scolding?

Beware of people accusing you of racial discrimination. If you are slapped with such a big label, Gao Hua will demand domestic reflection again.

But Lucy didn't say anything. She just glanced at Luo Shan, then sat on the sofa and ate fried date cake. Luo Shan picked up the food box and handed it to Xie Yufei and Xie Yuhang brothers:

"Come and try the fried date cake made by your uncle Lin. It looks delicious... Xiaoshuai, you should also try it. Why are you so unhappy when your apprentice is here?"

Uncle Gao sat over, picked up a piece of fried jujube cake that was similar to pancakes, tasted it, and said to Lin Xu:

"The noodles are not fully air-dried. The steamed noodles are allowed to cool completely. Then they are stuffed with jujube paste and fried in oil. The jujube paste should also be broken up a little more. Replace the big red dates with small ones. The big jujubes have a spicy taste and are not as small as they are. The dates taste good.”

This is a master. Even if he is in a bad mood, he can point out the shortcomings of fried jujube cake in one bite.

"I'll try it next time."

Lin Xu said that he really wanted to ask what the current scene was about, but his wife and Lucy were both there, so he couldn't ask and felt scratched in his heart.

For a melon-eater, it feels really bad to have melons but not be able to eat them.

Everyone was eating fried date cakes. Xie Baomin said:

"I didn't expect that the fried millet noodles would taste so good. I'll try frying them later. It's really good as a snack."

Xie Yuhang whispered to Xie Yufei:

"It's just like the one in Aunt Yueyue's video. I wanted to eat it right then."

"Me too, it looks delicious. Aunt Yueyue chewed it loudly on purpose."

The brothers are now not only fans of Lin Xu, but also follow all accounts related to Lin Xu.

Lin Xugang had just eaten fried date cake in the store, but he didn't eat it now. He ate a piece of hazelnut chocolate, stood up and asked the master:

"Are you making dumplings in the kitchen? Let me do it. I didn't bother making dumplings during the Chinese New Year, so I've had a lot of fun today."

During the Spring Festival, the dumplings were made round by Chen Meijuan's grandmother, aunt, and others. Originally, Lin Xu planned to teach Shen Jiayue how to make a rabbit-shaped dumpling, but he found that he couldn't squeeze it in at all.

Xie Baomin felt that the atmosphere in the living room was a bit strange. He took the fried date cake, got up and walked to the kitchen:

"Let me take a look at the fillings master prepared. I have eaten dumplings with more than a dozen kinds of fillings in the past few days. We northerners spend all our time on dumplings during the festival."

The kitchen is large, but it is not a common open style. Instead, a sliding door is installed at the door of the kitchen.

Probably the master used to make some spicy dishes with strong flavors. In order to prevent the smell from spreading throughout the house, he decorated it like this.

After Xie Baomin came in, he carefully closed the sliding door and whispered to Lin Xu:

"What's going on? Didn't we come at the right time?"

Lin Xu shook his head:

"I also don't understand, but it seems that Master is not very happy. He seems to be completely controlled by Master's wife now."

Reminiscing about the last wedding, the mistress was extremely enthusiastic towards Lucy, helping her find a job, and sitting together to have dinner together, and now, she is actually making dumplings at home.

The world of Neptune is indeed beyond the comprehension of ordinary people like us.

The kitchen of Master's house is very similar to Lin Xu's house. There is a large roundabout with a faucet in the middle. There is an oversized bamboo chopping board on it. On the chopping board are dumpling wrappers and noodles.

Next to it are three pots with three fillings: beef, green onions, eggs, leek and shrimp, and fresh meat and lotus root.

Xie Baomin took the minced meat and smelled it:

"Hey, Master bought this meat well. It's quite fresh. The seasoning is a bit light. I guess it's meant to be eaten with dipping sauce."

When the master was in a bad mood, he ate up the shortcomings of the fried jujube cake in one bite.

With his head full of food, the senior brother analyzed the quality of the dumpling fillings just by smelling them.

Compared with these two people, Lin Xu felt that he was just a bastard. He neither knew how to analyze the shortcomings through tasting, nor could he smell the dumpling fillings... Oh no, the special props have an enhanced sense of smell.

If I exchange it, I should be able to make guesses like my senior brother just by smelling it.

Fortunately, I have a plug-in, otherwise I really wouldn’t be able to hang out in the industry.

When he was about to redeem, he found that he didn't have enough points. He spent some points during the Chinese New Year, leaving him still short of 300,000 points.

We can only wait any longer.

The two brothers washed their hands and immediately started making dumplings.

While I was busy, Master Gao walked in.

When he closed the sliding door, Xie Baomin stopped making dumplings and asked with a gossipy face:

"What's going on, Master? Did we come at the wrong time?"

"It's nothing. It's just that your mistress was naughty. She quietly called Lucy here and enthusiastically asked me to teach her how to make dumplings. It made me feel depressed."

Lin Xu and Xie Baomin looked at each other.

Sure enough, this was all the master's idea.

Thinking about it, this move was quite clever. It was nothing to drag Neptune to the shore. The previous mistresses had also done this, but in the end Neptune swam back to the sea.

The mistress dragged Neptune ashore, then dug a small pool and threw Neptune into it.

Either go ashore and live a good life, or just splash in the small pool. Anyway, don't think about going back to the feeling of swimming in the sea.

To ordinary people, this is nothing, but to Neptune, it is quite fatal.

Xie Baomin laughed dryly:

"It seems that Mistress really wants to live with you."

Uncle Gao sighed:

"I know, but this way... forget it, let's not talk about it anymore, you... Xiaoxu, don't imitate me, and live a good life with Yue Yatou."

Xie Baomin put the wrapped dumplings on the tray and asked curiously:

"Master, why don't you explain to me? Are you so partial?"

Uncle Gao glanced at his eldest apprentice disdainfully:

"Your body doesn't have the conditions, so just save it."

Xie Baomin: "..."

I have also worked hard to exercise. Recently, I have left behind Lao Huang and Boss Shen and Boss Tan in skipping rope. Alas, a master with eight-pack abs cannot afford to be injured.

What's even more embarrassing is that there is also a junior brother who is handsome and in good health.

My dear senior brother has been ranked last in terms of physical fitness in his sect. It seems that it is time to increase his strength.

Uncle Gao did not make dumplings, but prepared dinner.

He looked at Lin Xu and Xie Baomin and asked:

"Just tell me what you want to eat, and I'll make it for you to try while I'm still in the capital."

Lin Xu didn't care about the food.

But when the master is doing it, it’s good to learn one and a half moves.

He thought about the urgently needed dishes in the store and asked tentatively:

"Let's make croquettes. I wanted to make this dish in my hometown this year, but I never thought about it."

Xie Baomin smiled and said:

"This dish is well chosen. It seems simple and homely, but it requires a very high level of skill from the chef. If you are not careful, it will overturn."

Dry croquettes are a Beijing delicacy.

As early as the Republic of China, Liang Shiqiu had a detailed description in "Yashe Talks about Eating":

“The meat is chopped loosely and finely, deep-fried until it’s charred on the outside and tender on the inside. It’s crispy in the mouth, no chewing required, no core spitting out, no thorns removed, dipped in pepper and salt, one bite at a time, it’s truly supremely delicious. It's a pity that there are only about twenty meatballs on a plate, and there are many people on the table, so we divide it into two or three for each person. As soon as the gluttons are lured into the throat, it becomes unsustainable."

Just reading the words can arouse people's greed.

From then on, dry croquettes became a famous dish in Beijing, and to this day, they are still a hot-selling dish in major old restaurants.

Uncle Gao also agreed with Lin Xu’s choice:

"That's right. When you served dry-fried tenderloin in the past, I thought you would just serve dry-fried croquettes. I didn't expect you haven't served them yet. This is great. You are worthy of being my apprentice."

Dry-fried tenderloin and dry-fried croquettes are two different things and should not be confused.

Of course Lin Xu knew this, and people in the capital had strong feelings and strict judgment standards for dry croquettes, so the store never served them.

Dishes that do not reach the level of excellence are not allowed to be introduced in the store to avoid being found faulty.

According to Dou Wenjing, during the Spring Festival, many UP owners from out of town come to visit the store, and some people do live broadcasts, which makes it quite stressful to introduce new dishes.

If something is wrong with you, it will be great fun.

Uncle Gao didn't start cooking directly. Instead, he took two heads of garlic and started peeling them.

He said:

"When eating dry croquettes, in addition to the traditional salt and pepper, they are usually served with tiger sauce. This is a bit unorthodox and only the real old Beijing people know about it."

Tiger sauce?

I know that tiger food is available in the northwest, northeast, north China and other places. The cooking methods are different in different places, but they are all delicious and appetizing.

Xie Baomin said from the side:

"Junior brother is not from the capital, so he didn't know that tiger sauce is normal. The name of this thing is quite domineering, but in fact the method is quite simple. Just mince the garlic, mix it with thin yellow sauce, and then drizzle some sesame oil."

As soon as he finished speaking, Uncle Gao, who was peeling garlic, said:

"Since we're talking about how to do it, do you even want to keep your junior brother in mind?"

Xie Baomin immediately said:

"No, no, no, I forgot that junior brother doesn't understand this. The tiger sauce must be made two or three hours in advance, so that the spicy flavor of garlic can be completely integrated into the yellow sauce, so that it is delicious."

Compared with the previous production process, the following paragraph is the focus.

Because the recipe is easy to search for, but most people don’t talk about marinating it in advance. After all, traditional craftsmen like to save it since ancient times.

Masters who teach cooking online often make this mistake.

In the end, laymen watched the excitement, but those who wanted to learn came up with completely different dishes.

In addition to the master keeping his hands, the second reason is that the people who made the video do not understand cooking, they only pursue beauty, control the duration, and cut out steps that they think are not important, so that netizens have only scratched the surface.

In many tutorials, one more sentence and one less sentence can produce different results.

For example, for dishes such as Dongpo Pork and Braised Pork cooked with rice wine, the cook cannot cover the pot directly after adding the wine, or he did but was cut off later, resulting in netizens not learning the essence.

The cooked meat either has a peculiar smell or is sour, and does not have the delicious taste shown in the video.

Of course, this will not happen with Lin Xu’s videos, because all videos are either edited by him or edited by others and reviewed by him.

Even Happy Media’s dish videos will be specially reviewed by Qiu Zhenhua, Guo Weidong, Xie Baomin, Dai Jianli and others after the editing is completed.

Make sure everything is correct before uploading the update.

Uncle Gao washed the peeled garlic, removed the roots one by one, patted it, and then chopped it into minced garlic with a knife.

Then put it into a large bowl, add three spoons of thin yellow sauce and one spoon of sesame sesame oil.

Stir evenly, cover with plastic wrap and put in the refrigerator to start marinating.

After doing this, he roasted some Dahongpao pepper, crushed it and sieved it, added twice the salt, added some MSG, and a simple salt-and-pepper dipping sauce was completed.

After the dipping sauce was ready, he brought out a piece of front leg meat:

"When making dry croquettes, whether it's the front leg meat or the hind leg meat, it must be a hard piece of meat. This kind of meat is delicious. If it is soft meat, it will be too glutenous and the taste will be unsatisfactory."

He sliced ​​off the pig skin, roughly cut the meat, and then chopped it into rice-sized pieces.

"Dry croquettes are different from lion's head. Lion's head requires the meat to be the size of pomegranate seeds, but dry croquettes only need to be the size of rice grains. Too big or too small will affect the final entrance effect."

Lin Xu nodded, indicating that he remembered.

Later, as soon as the meatballs are out of the pan, use the cooking learning card to learn this dish.

It will be introduced in the store together with other dishes such as salted duck.

When opening a store in the Beijing area, you have to serve dishes that locals like to eat.

Not only the dry croquettes, but also the roast duck has to be on the list this year, and it has to be perfect, putting Lin Kee’s roast duck directly in the first echelon.

Let customers feel that their money is well spent when they eat roast duck, instead of like some restaurants where after going there once, they will never eat there again in their life.

After mincing the meat filling, Uncle Gao poured some onion, ginger and pepper water into it, and added a small spoonful of salt, a small spoonful of five-spice powder, and a tablespoon of thin yellow sauce.

Is this enough?

Lin Xu asked curiously:

"Put in so much ingredients at once, why don't you stir it vigorously?"

Xie Baomin smiled:

"Junior brother, you really don't know much about dry croquettes. This thing is different from lion head and Sixi meatballs. You can't stir it up, and you can't even stir it too much. Only when you eat these balls can they be crispy on the outside and tender on the inside. Just lick it with your tongue and it will melt."

Yeah?

Lin Xu really didn't know there was such a thing.

He just felt that the usual deep-fried meatballs and fishballs required a lot of effort.

I took it for granted that dry croquettes were the same, but I got it wrong.

Fortunately, it was not replaced in the store, otherwise it might have flipped over.

Uncle Gao beat another egg into the meat filling, and then gently stirred it in the basin with his hands to mix the seasoning and meat filling.

When stirring, first stir a few times upright, and then stir a few times upside down. This can minimize the occurrence of gluten in the meat filling.

After the meat filling is mixed, Uncle Gao sets it aside to marinate it to make the meat filling more delicious.

Then he started preparing other dishes.

Xie Baomin washed his hands and did not continue to make dumplings, but was preparing to make other dishes.

The master is getting older, and today’s dinner is his wedding banquet, so it should be as sumptuous as possible.

Lin Xu was making dumplings. In the living room outside, Su Peipei was talking to Lucy about teaching. Obviously, this foreign aunt really wanted to enter the education world.

Luo Shan was sitting on another set of sofas, seriously asking Shen Jiayue about Long Qishan's situation.

"Is there still a shortage of funds? Traditional car rental has been ruined by those small rental companies. I am going to invest in other industries to try."

Since Yinzhou's scenic spots include mountains, rivers and horse farms, plus it is a tourist city, Luo Shan thought she could invest some money to give it a try.

Shen Jiayue is not very clear about this:

"I don't get involved in business matters, I just eat, drink and have fun... How about I call my mother-in-law and ask about the situation."

Luo Shan waved her hand and said:

"No, when Xiaoshuai and I go to Spring City in two days, we will stop in Yinzhou to visit the scenic spots and stop by."

We will be relatives from now on, so we need to move around more.

Shen Jiayue was a little curious:

"Are you and Master going to drive to Spring City?"

I remember that the RV of the two of them was parked in Spring City. They had to drive there, thousands of kilometers away, which was a test for both the driver and the passengers.

"If you don't want to drive, we'll charter a plane... Yinzhou also has an airport. Let's stop there for a while."

Charter flight...

Shen Jiayue felt that although her family was quite wealthy, they never chartered flights.

I didn't expect the master's wife to be so heroic.

But if there is an airport in Yinzhou, wouldn’t we be able to take a chartered flight next time we go back?

It just so happens that Yan Bao is going to go too, so we can just charter a small plane then.

Thinking of this, she said:

"Let me know in advance when you are going to go. I will ask my father-in-law and mother-in-law to pick you and Master up at the airport... By the way, Master, Aunt Lucy... she won't go, right?"

You have to ask whether it is two people or three people. If three people go together, you have to ask your mother-in-law to arrange a place to live.

Luo Shan glanced at the foreign girl not far away who was chatting with Su Peipei in English:

"She will go to Peking University to be an English teacher soon. She can't go even if she wants to."

When she said this, the master's wife's voice was filled with pride.

Obviously, she deliberately put it here to kill people.

Lucy, who was chatting, slowly raised her middle finger, and then continued to inquire about the precautions for pure English teaching.

Four p.m.

Uncle Gao was carrying a small pot of potato starch, preparing to make dry croquettes.

And Lin Xu was also ready to use the cooking learning cards...

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This chapter has 5,000 words. Please vote for me, brothers! On New Year’s Eve, it’s time to post Spring Festival couplets, right?