Chapter 593 A Snake Soup that Looks and Tastes Great! Senior Brother’s Advice! 【Please Subscribe】

Chapter 593 A soup that looks and tastes great—snake soup! Senior brother’s advice! 【Please subscribe】

"Xubao, does the snake soup take long?"

Shen Jiayue held a chicken foot and ate it slowly. She had eaten too many desserts, and suddenly eating this salty and tempting braised flavor made people feel like her appetite had returned.

Lin Xu said:

"It won't take long. If you're hungry, eat something else first."

After saying that, he walked into the kitchen and started to clean up the snake.

Chen Yan, who was also chewing chicken feet on the side, looked at Shen Jiayue and asked:

"You eat everything like a Cantonese? This is a snake, and it has the same expression as eating chicken or duck."

Shen Jiayue pulled off the tendons from the chicken feet with her teeth and chewed slowly:

"I am not speciesist. All ingredients are equal in my eyes. Unlike some middle-aged people who say they dislike it, but when they eat it, they want to hold the pot and stuff it into their stomach..."

Chen Yan:? ? ? ? ? ? ? ?

Do you believe that I stabbed your throat with a chicken claw?

But I have never tried snake soup. I have been to the south countless times, but I was too timid to drink it. Now since my brother-in-law made it, let me give it a try.

The flavored snake made in the store last time was very good, and Chen Yan was very happy to eat it.

So now she wanted to see if the snake soup was also so delicious.

In the kitchen, Lin Xu took out the snake that Lao Huang had sent in the morning from the woven bag.

There was a snake in the kitchen, and no one dared to take it lightly. Wei Gan put the snake into a woven bag, and then put the woven bag into a glass jar with a lid.

In order to prevent the snake from dying, he deliberately took the spare oxygen concentrator used in the aquarium downstairs and extended an oxygen tube into the glass tank.

But Lin Xu had already left when he came to work.

Regardless of whether humans or other creatures, taking in too much oxygen will cause physical excitement and bad temper.

Although these farmed snakes are not poisonous, Lin Xu does not want to be bitten during operation.

Carefully take out the snake, kill it according to the method taught by your senior brother last time, peel off the skin while the snake is still twisting, and cut it into long sections of about fifteen centimeters.

Rinse the snake segments and put them into the pot, add onions and ginger, add some cooking wine, and start cooking.

To make snake soup, you need to cook the snake meat first, and then tear the snake meat into thin shreds by hand.

While the snake meat was cooking, Lin Xu took a piece of soaked fish maw, cut it into thin strips with a kitchen knife, and soaked it in broth.

Then we prepared shredded fungus, shredded mushrooms and other matching ingredients, which enrich the taste and increase the fragrance, making the snake soup more delicious.

In addition to these, Lin Xu also brought a large piece of chicken breast and cut it into thin strips with a kitchen knife.

Cut it into pieces and marinate it with onion, ginger and light soy sauce. Then pick out the onion and ginger, add egg white and stir, sprinkle in a little potato starch, and coat the shredded meat with a thin layer of starch paste.

Mix evenly so that all the chicken shreds are covered with starch paste.

Finally, pour in some cooking oil and mix again. This can effectively prevent the chicken shreds from sticking.

Shredded chicken is an essential ingredient in snake soup, which not only enriches the taste, but also makes the snake soup richer and more delicious.

It is said that in the past, civet was used, the meat was cooked, torn into thin shreds like snake meat, and cooked in stock.

But now that civet cats are fasting, they have been replaced by chicken.

Zhu Yong looked at the peeled off snake skin with a confused expression:

"I always feel some physical discomfort from eating snakes. Can I use other meat instead?"

Lin Xu said:

"Just use eel, the taste of eel is relatively close."

Zhu Yong's expression improved a lot when he heard about eels. Although snakes are very similar to eels, they give people a completely different feeling. They don't have as strong a fear as snakes.

While he was busy, Xie Baomin brought photographer Xiao Jia upstairs.

"Hello, senior brother, have you gone to the photo shop?"

Shen Jiayue said hello.

Xie Baomin said:

"I was originally going to take pictures of the shop. I just saw that Xiao Wei posted on WeChat that he was making snake soup, so I came over to take a look. My junior brother was scared to death of snakes last time. Why is he taking the initiative to make snake soup now?"

Today I originally went to explore a new Chinese restaurant with an average per capita of about 3,000 yuan, but after seeing the news on Moments, Xie Baomin immediately changed his mind.

You can visit the store at any time, but there are not many opportunities to help your junior brother to raid the formation.

If I missed it, it would be time for Master to call and scold me again.

Well, the burden of inheriting the sect is all on the junior brother. Although we, Lao Xie, are just watching the fun, we still have to put in the effort. Otherwise, what will happen if we are expelled from the sect by the master?

With this idea in mind, he drove quickly to Linji Food.

When he walked into the kitchen and saw the peeled snake skin, the twisting snake tail and the nervously twisting snake head, Lao Xie couldn't help but clicked his tongue:

"Awesome, junior brother, do you dare to kill a snake?"

Lin Xu smiled, not very daring. This was just a snake-killing technique that came with the snake soup recipe. With these techniques, he could kill the snake quickly.

"Sooner or later we have to take this step, why not exercise more."

The master has mastered the eight major cuisines. After traveling around the country this time, his understanding and appreciation of local cuisine will probably be deeper. As a disciple, he naturally has to keep up.

You may encounter local dishes and various ingredients, and you may even encounter ingredients such as cobra.

So now I'm going to use a non-venomous snake to get used to it, so that I won't be too scared to stay away when my master teaches me.

Xie Baomin said:

"It's okay to get used to it. If master teaches you how to make Taishi's Five Snake Soup, this will come in handy."

Five snake soup?

Lin Xu asked:

"What kind of snakes are there?"

"Golden ring, silver ring, and spectacles, these three kinds of snakes must be used. Choose any two of water snake, golden snake, and king cobra. The soup made with these five kinds of snakes is called Five Snake Soup. And that one Taishi is the official position of the inventor."

Krait?

Bungara?

cobra?

Cobra?

Lin Xu's brows twisted into the character "Sichuan".

Let alone cooking soup, just thinking about these highly venomous snakes made him feel sick all over.

"Senior...Senior brother, it is against the law to eat wild animals!"

Lin Xu felt that although it was important to learn cooking, it was more important to abide by the laws and regulations. He could not trample on the law just because of his temporary appetite... Besides, facing these kinds of snakes, there would be no appetite for food.

If you really put it in front of you, it will most likely cause physiological vomiting.

Xie Baomin smiled:

"You don't have to actually learn it. Once your cooking skills reach a certain level, the master will probably explain the steps, and you should be able to remember them without having to do anything."

This is good, I just know how to do it, there is no need for me to demonstrate it.

There is no need to even tell you how to do it. I use points to redeem it myself, and I can directly redeem the method, and even the steps of explanation can be saved.

Eating farmed non-venomous snakes is Lin Xu's limit.

As for wild venomous snakes, or the famous killer snakes, forget it.

Xie Baomin asked with a smile:

"Junior brother, I was scared to death when I heard about venomous snakes. What are you going to do if I teach you how to make pufferfish?"

River...dolphin?

Not to mention, puffer fish is also a highly poisonous food, but people in the Yangtze River Delta region like to eat it.

Lin Xu said:

"Puffer fish is relatively simple. Just remove all the inedible parts. I'm not afraid of puffer fish. I'm more afraid of snakes."

"Don't be so arrogant. Southerners are very good at eating rats. They even eat live rats. Aren't you afraid?"

Lin Xu: "..."

Senior brother, let’s talk about dinner.

If you really want to talk about this, I suggest you talk to my father-in-law. He has recently lost weight and is suitable to discuss similar topics to reduce his appetite.

Just as he was about to change the topic, the water in the pot boiled.

Xie Baomin walked over and took a look, then lowered the heat on the stove to a minimum, changing the soup in the pot from boiling to barely rolling.

"Snake meat is relatively tender, and cooking it over high heat can easily make it dry and stale, so the best way is to stew it over low heat."

What’s more important about this?

Lin Xu set up a frying pan, poured lard into it, and prepared to oil the chicken breasts.

Chicken breasts are relatively thick, so when cooking them, you need to use lard to increase the plump texture and aroma.

In addition to chicken breast, lard will also be added to the snake meat later to enhance the flavor.

For Chinese chefs, lard is a real treasure. Many dishes are inseparable from lard, but in daily life, lard is the most disliked fat.

Besides lard, another food that is disliked is MSG.

Many people have even gone so far as to talk about MSG. When they go to a restaurant to eat, they will specifically emphasize that MSG cannot be used. If MSG is used, they will call the mayor's hotline to complain.

Xie Baomin said with a smile:

"Lard, monosodium glutamate, 5G signals, wireless WiFi, computer radiation, mobile phone radiation, etc., basically follow the principle that the lower the education level, the greater the harm. Of course, there are such fools with higher education levels. The two people I had downstairs last year The graduate student couple also asked us to turn off the router because my wife was pregnant... so much so that I thought she was pregnant with the child of my router."

The oil in the pot was heated, and Lin Xu scattered the chicken breast shreds into the pot.

After adding it, stir it twice with a spoon to spread the shredded meat.

When the chicken breast changes color slightly, take it out to control the oil. Do not fry it too much, otherwise the moisture in the chicken breast will be fried and the taste will deteriorate.

Don't worry about the chicken breast being undercooked, because it will be braised with the snake meat next.

Xie Baomin had nothing to do. He looked at the other ingredients prepared by Lin Xu and asked curiously:

"Junior brother, what are you going to do with these snake skins?"

"Throw it away...can I still cook with this, senior brother?"

"Of course you can. It can be made into cold snake skin. It tastes stronger and more delicious than fish skin. What a waste of money you have thrown away. And even if you don't make cold snake skin, you can cut it into thin strips and stir-fry."

There are as many ways to eat snake skin as there are ways to eat fish skin.

After Xie Baomin finished speaking, he picked up the peeled off snake skin, put it into clean water and started washing it.

The scales on the surface of the snake skin have been burned off, but it still needs to be washed several times to prevent the scales from being mixed in and affecting the taste of the dishes.

Xie Baomin washed the snake skin twice, then rubbed one side with white vinegar, then rinsed it clean, and began to modify the knife.

Cut the snake skin into narrow strips about ten centimeters long, put them in the basket, and prepare to blanch.

Boil water in a pot. Use as much water as possible to blanch the snake skin quickly. In order to prevent the snake skin from becoming crispy, you also need to put a small spoonful of baking soda into the pot.

Baking soda can make snake skin crispy and taste better than ordinary delicacies.

When boiling water, he took a basin of cold water and put a box of ice cubes into the basin. The boiled snake skin had to be fished into the ice water as quickly as possible, using the principle of cold and hot stimulation to make the snake The skin remains crispy and tender.

Soon, the water in the pot boiled.

Xie Baomin added a large spoonful of cooking wine to it, turned the heat on the stove to maximum, and kept the water in the pot boiling vigorously.

Then pour the snake skin in the basket, hold a spoon in the other hand, and stir quickly in the pot, so that the boiling water comes into contact with the snake skin at the first time, and scalds the snake skin until it is broken in the shortest time.

The firepower of professional stoves is very high, and the water in the pot boils again after a few seconds. When it boils, there is still a lot of foam.

Xie Baomin used a spoon to beat out the foam, then took a large colander to scoop out all the snake skin inside, shook it to remove the excess water, and then poured it into ice water.

After putting it in, press a large colander on it to completely immerse the snake skin in the ice water to prevent it from overheating and losing its crispy taste.

"It's so soaked, it's delicious no matter how it is served cold."

Xie Baomin wiped his hands, looked at the snake meat in the pot next to him, and asked curiously:

"Is it almost ready? Don't overcook it. If the snake meat is overcooked and the noodles are cooked, the texture will be unsatisfactory."

When Lin Xu heard this, he opened the lid and took a look. The snake meat was indeed cooked through.

He turned off the fire, used a slotted spoon to take out the snake meat inside, put the snacks aside, and rinsed the rest with cold water to lower the temperature and increase the taste of the meat.

Xie Baomin looked at the specially served snake meat and asked:

"Is this for Dundun?"

"Well, I haven't eaten snake meat yet. Let's give it a try."

After Lin Xu finished speaking, he began to open the snake meat.

Use your hands to remove the cooked snake meat bit by bit and remove the snake bones.

The method of making snake soup is actually applicable to all meat soups. Basically, the meat is boiled until raw, then cut or bones are cut, and then the meat is simmered and stocked to make a thick soup.

Fish soup, chicken soup, duck soup, pork soup, mutton soup, etc. can all be made using this method.

Lin Xu disassembled the meat and set it aside. Then he disassembled Dundun's piece of snake meat, completely removing the snake's backbone and fishbone-like ribs, and then poured a little bit of the original soup used to cook the snake meat.

He came outside with the plate of meat, poured it into the ceramic plate that Dundun ate on, and handed it to Shen Jiayue:

"Dundun's portion is ready. Go ahead and feed it. If you like it, you can make it again later."

Although the process of killing a snake is a bit scary, and the squirming of the killed snake makes people feel a little physically uncomfortable, the cooked snake meat is still good.

Shen Jiayue had already finished eating the chicken feet and was holding her cell phone to select photos taken while hiking.

The buds on the branches, the tips of grass sprouting on the roadside, and the occasional splash in the water all herald the arrival of spring, the revival of all things, and the time to dig wild vegetables and catch small fish.

"I haven't healed mine yet, so I actually made the piercing one first. As expected, I forgot about the child after I had a child..."

Shen Jiayue complained, put down her phone, took the plate and went downstairs.

Soon, the girl's shouting voice came from the stairwell:

"My dear, it's time to get up and eat!"

Lin Xu smiled, returned to the kitchen, and started making snake soup.

The good baby is complaining, so we have to make the snake soup quickly.

He set up a wok, added half a teaspoon of lard into the pan, heated it up, poured the removed snake meat into it, and stir-fried a few times to allow the snake meat to absorb the aroma of the lard.

Then pour the boiled stock into the pot, and then pour some of the original soup used to cook the snake meat.

When the two soups meet lard, they immediately turn into a thick soup like milk.

Xie Baomin on the side said:

"Yes, it is very important to make snake soup with lard, and the stock is also very important, but the most important thing is to add some original soup for cooking snake meat. Without the original soup, there will be no snake flavor and it will not taste good."

Lin Xu boiled the original soup for cooking snake meat, put the cut fungus shreds, mushroom shreds, and ham shreds into the water to blanch them, and then put them into the snake soup together with the fish maw shreds.

Bring to a boil over high heat, allowing the aroma of the soup to blend with the aroma of the meat.

After simmering, start seasoning.

Put two teaspoons of salt, two teaspoons of pepper, and one teaspoon of sugar into the pot.

Then add water starch to increase the viscosity and taste of the snake soup, making it smoother to drink.

When the soup boils again, add a little lard on the surface, turn off the heat and remove from the pot.

Lin Xu poured the snake soup into the hot casserole, which could keep it warm to the maximum extent and also facilitate reheating.

Snake soup cannot be eaten cold, otherwise it will have a fishy smell.

The higher the temperature, the more smooth and delicious the snake meat will be.

Xie Baomin on the side said:

"Next time when you make snake soup, before frying the snake meat, you can fry some flour with lard, so that the milk soup will be better and the aroma will be stronger."

Fry flour?

The beef stew I got today is fried in flour.

Lin Xu asked curiously:

“Is this how Western food is cooked?”

"No, many milk soup dishes in Chinese food have similar operations. Although Western food also has them, the emphasis is different. Western food is about aroma, while Chinese food is about color."

Dishes such as cream of mushroom soup and red beef stew in Western food all involve frying flour in butter.

This is done to bring out the fragrance.

But Chinese food is different. Chinese food does not rely on flour to add flavor. It is purely about matching the color to make the milk soup look better.

Lin Xu put all the snake soup into a casserole, while Xie Baomin took out the snake skin to drain the water, added coriander stems, minced garlic, chili oil and other ingredients, and simply made a cold snake skin.

The two dishes are ready and dinner has been served.

What I ate today was Zhuang Yizhou’s braised mutton with skin and vermicelli and garlic chicken lettuce, as well as chicken porridge made by Qin Wei following Lin Xu’s technique.

After all the food was served on the table, Xiao Jia, who had been eating snacks outside, saw that the food was very good. He stood up, picked up his camera and came over, looked at Xie Baomin and asked:

"Teacher Xie, how about the staff meal of Tan Lin Ji?"

Xie Baomin was stunned for a moment, then said:

"Okay, you sit across from me, adjust the camera and we'll start... Don't forget to record the title sequence later. When recording, take all the photos of Ji Lin and make them brighter."

If you don’t want to eat the new Chinese food that costs 3,000 yuan per person, then check out Lin Ji’s staff meal.

However, since it is Junior Brother Tan’s store, it is natural to help advertise as much as possible. This is the only store that no matter how much you exaggerate, no one will suspect it. Especially the employee meals have become a legend in the catering circle.

Everything is ready, let’s start exploring the store!

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This chapter has 5,000 words. It’s the last day of January. Please vote for me, brothers! Now it’s 5,500. I wonder if I can get up to 6,000 monthly tickets~~~~