Chapter 602 A Cat Name with Royal Style! The Delicate Princess in Yanjing’s Traditional Dim Sum! 【Please Subscribe】

When they arrived at Deng Lisong's house, the two kittens were not timid. They followed Dundun into a room full of toys, where they sharpened their claws, climbed trees, chased and played, and had a great time.

I completely forgot that the place where I live has changed, and my mother and brothers and sisters are no longer around.

"Does the mother cat miss them?"

Shen Jiayue felt a little sorry for the female cat, fearing that she would be sad.

Lin Xu said to her:

"Even if we don't take the kittens away, when the mother cats think they can survive independently, they will drive them away and let them find food on their own."

It is impossible for a mother cat to carry her kittens all the time.

Shen Jiayue felt relieved after hearing this. She took out the card camera in her bag and took pictures of the three cats playing in the room.

It was Dundun’s first time taking care of a child, so he had to take a photo as a souvenir.

Cai Sen and Deng Lisong were both very satisfied with their cats. They were surrounding Lin Xu like novice fathers:

"What's the best thing for a cat to eat when he gets home?"

"The two-month-old cat hasn't been weaned yet? Does it need feeding?"

"Do you need to take a shower and do a physical examination or something?"

"..."

Lin Xu waved his hand and said:

"Steamed egg yolks and cat food will do. If you want milk, you can feed some goat's milk appropriately. Just pour it on a plate and let them lick it. Forget about bathing and physical examination. Let them adapt first. After a week or so, go for physical examination. Forget about bathing. Cats taking baths are too susceptible to feline distemper, so it’s not necessary.”

After that, he explained the things that need to be paid attention to:

"Kittens have no sense of satiety and will eat as much as they can, so you have to feed them at regular intervals and take away the plate after fifteen minutes. You also need to observe whether the stool is soft and change it if it continues to be soft. Chengmei cat food.”

Cai Sen scratched his comb-like mohawk and asked curiously:

“Is there anything magical about American cat food?”

"The United States allows a small amount of montmorillonite to be added to cat food. This kind of cat food will not cause soft stools if eaten in large amounts. It is more suitable for kittens during their growth period. However, when feeding American food, you must pay attention to avoid constipation, soft stools and constipation. It’s very harmful to kittens.”

"I understand, I'll place an order and buy some right now."

Shen Jiayue finished shooting a video and said:

"Don't forget to give the cat a name. It will be used by the pet hospital to get a medical record for the cat. It will also be used to implant the chip when applying for a pet license later."

After she reminded her, the two new fathers reacted.

"Yes, the two little guys don't have names yet... what should they be called?"

Deng Lisong thought for a while and said:

"Let's call this cow George. This is my favorite cartoon character."

George?

Isn't this Peppa Pig's younger brother?

Are you planning to let this cow grow into a pig?

Caisen said:

"This is a cat from the palace. How can it be called by a foreign name? It has to be added with a surname anyway? Yes, add Aisin Gioro's surname and call it Aisin Gioro George. This sounds like Isn’t it much more pleasant to listen to?”

Deng Lisong's eyes lit up:

"That's right, the name is good, Aisin Gioro George, traditional style + Western style, it's really quite western."

Lin Xu reminded:

"It's easy to get scolded for calling this name. Maybe some netizens think it offends the royal family..."

Cai Sen spat:

"Bullshit royal family, how many years has it been since the Qing Dynasty was destroyed? How come some people are still kneeling and not getting up? It's time to catch up with New China. We have to put aside the past dynasty changes. Who dares to mention all the royal relatives and relatives? This time."

When he was cursing like an angry young man, Deng Lisong suddenly said:

"There is no need for you to scold yourself like this..."

what's the situation?

Isn’t Cai Sen scolding the Qing royal family? Why are you scolding yourself?

Lin Xu was stunned for a moment before reacting:

"Miki, are you from the Qing royal family?"

"I am raising a yellow flag!"

When angry young people get up, they even scold themselves, awesome!

After Cai Sen finished speaking, he looked at the little Sanhua playing with his tail on the cat castle with the expression of an old father, his eyes full of tenderness.

He said:

"It is said that the name represents the expectations of the parents, so let's call my little three-flower Zhuang Zhuang, Aixinjueluo Zhuang Zhuang, as long as it grows stronger."

This name is good, but Lin Xu had to remind him:

"The vast majority of Sanhua are female cats. Are you sure you want to name the female cat Zhuangzhuang?"

When Cai Sen heard this, he immediately changed his name:

"Then let's call her Yehenara Peggy, and she and George will become a brother and sister."

In this way, the names of the two cats were determined.

The cow cat's name is Aixinjuero George, and the calico cat's name is Yehenara Peggy. The two major surnames of the Qing royal family have been taken over, and they have not disgraced the royal name.

The three cats were playing all the time. When they got tired, Dundun even licked the fur of the two little guys, as if he was caring for his little followers.

After eating lunch cooked by the nanny, Lin Xu was originally going to take Dundun and Shen Jiayue back together.

But seeing that Dundun was having a lot of fun with her child, she decided to stay with Shen Jiayue.

The kitten had just left its mother. Since it was so close to Dundun, it wanted to stay a little longer to avoid fearing the two little guys after Dundun left.

Drive back to Yingchun Street.

Lin Xu moved the carved jade ornaments to the store.

This jade was beautifully carved, with a base underneath, which perfectly displayed Dundun's posture. Shu Yun liked it very much when he saw it:

"Boss, where are you going to put this ornament?"

"I plan to let my parents take it back in a few days. I will first place it in a small temple in the scenic area, and rub it against the mountain god to absorb some incense. It can be regarded as a blessing...I will transport it back when I open a branch and put it in the branch as a town. The treasure of the store.”

For the main store, Dundun itself is naturally in charge, while the branch stores use these ornaments to add Dundun elements so that customers will not leave disappointed.

"This is a good idea, but when will we open a branch?"

"Let's talk about it at the end of the year. It's not possible now and I can't take care of it."

Opening a branch does not just require sufficient funds. The most important thing is to have enough manpower. The employees in various positions are no less than those in the main store.

Otherwise, even if a branch is opened, it will only tarnish Lin Kee's brand.

The core of Lin Xu's business is Lin Ji. This is the cornerstone and must not be missed.

"I will go to the company to shoot a video in the afternoon. The phone will be muted. If you need anything, just call Sister Xiaoqi or Sister Yan."

"Okay boss."

The jade ornaments were placed in a box full of foam, and Shu Yun put the box in the cabinet under the service desk to ensure that it would not be touched.

When he came upstairs, Lin Xu went to the pastry department to pack some yellow buns made by Niu Chuang, and then drove to the company.

The fillings used for these yellow steamed buns include those that Lin Xu tried at home last time, as well as those that Niu Chuang and the others figured out themselves. There are more than 20 kinds in total. Today, everyone in the company will try them and choose a few that taste good. The yellow steamed buns are new in the store.

When I got downstairs from the company, I happened to meet Qi Siming coming on a motorcycle.

"The yellow steamed buns are ready. There are more than twenty kinds of fillings. You can try them later."

"Okay."

Taking the elevator up, Lin Xu saw Qiu Zhenhua, who had already arrived, drinking tea and chatting with Geng Lishan.

Zeng Xiaoqi was in front of the computer nearby, tapping the keyboard quickly, and was still writing the manuscript for the "State Banquet" documentary. This workload was relatively large, and she had to seize all the time to catch up.

Lin Xu took out the lunch box from the bag, which contained steamed yellow buns.

However, unlike the local-style yellow steamed buns made by Chen Yan and Shen Jiayue last time, this time Niu Chuang and the others made them completely according to the dim sum routine.

The yellow steamed bun is no bigger than a fist, shaped like a steamed bun, with a complete and shiny surface. The yellow color makes people want to take a bite.

"Brother-in-law, is this a new snack?"

Chen Yan walked by and looked at these yellow steamed buns, and couldn't help but pick one up.

Lin Xu said:

"Try the newly made yellow steamed buns, and help me choose the best flavors. I'll prepare new ones in the store later."

Chen Yan looked at the snack in her hand in surprise.

I remembered the yellow steamed buns I made with my cousin last time. After steaming, they were twisted and fell apart, just like flowering steamed buns.

But this yellow steamed bun is so exquisite that it looks like it has beauty turned on. The gap is too big, right?

She took a bite and the shock on her face turned into surprise:

"Rose filling? This feels good."

When she heard it was rose filling, Zeng Xiaoqi stopped:

"Is it delicious, baby Yan?"

"It's super delicious. It also contains diced fatty pork and a little bit of ham. It's sweet with a hint of salty ham, and it makes the yellow steamed buns feel like mooncakes with cloud legs."

Zeng Xiaoqi stood up and came over, picked up another rose-filled yellow steamed bun and took a bite. She was immediately attracted by the taste.

There were only two yellow steamed buns stuffed with rose filling. Xiao Wei and Xiao Sui were too slow to start, so they had to get something else.

Geng Lishan put down his tea cup and said with a smile:

"It's a beautiful thing to have some snacks as soon as you make hot tea."

He picked up a yellow steamed bun stuffed with red bean paste and tasted it. He thought the taste and texture were good, especially the fried red bean paste, which not only had a sandy texture, but was also sweet and very enjoyable to eat.

Soon, the cameraman, lighting engineer, and other people from the company came over to taste the yellow steamed buns.

“My date paste and bean paste is delicious!”

"The black sesame one is also great, so fragrant and oily."

"Ha, I ate yellow steamed buns with custard and smooth texture. It felt like eating mooncakes."

"Mine is made with sesame and peanuts. It tastes very grainy and tastes particularly fragrant."

"Mine is made from cheese pumpkin, haha, look at how long the string is!"

"..."

The yellow steamed buns with various fillings make everyone happy.

Lin Xu also picked up one and tasted it, then looked at Qi Siming and asked:

"What are you taking pictures of this afternoon?"

"First take a picture of your beef stew, then take a picture of the mustard white meat and salt-fried lamb. If you have time, take a picture of a dessert. If you don't have time, forget it."

Shooting doesn't happen every day. It's basically an afternoon when everyone has time, and we come over and take photos together.

After all, you can’t lose your job just because you shoot videos. In that case, the gains outweigh the losses.

Lin Xu was quite satisfied with this arrangement. He said:

"Okay, let's do this...are the ingredients ready?"

"It's all done. Lao Huang will have all the lunch delivered right then, so I guarantee there won't be any delays."

"Then take pictures after eating!"

Lin Xu spent the whole afternoon in the company, taking pictures of all the braised beef, mustard white meat, and salt-fried lamb.

The photos were deliberately staggered. For example, when making beef stew, you would start shooting the mustard white meat as soon as the beef was stewed, and then continue to make the red beef stew after shooting.

While it was being stewed in a casserole, I started taking pictures of the salt-fried mutton.

Doing it this way can save a lot of time.

There are some troubles with the photographer in the post-production process. The memory card needs to be changed in the middle, and the file saving must be planned in advance to avoid mixing the video materials of several dishes together.

Three courses were taken and five o'clock was not in sight.

Lin Xu said:

"Then let's take another dessert shot. People have desserts after meals, so we who take pictures of gourmet food must also have this item."

When it comes to dim sum, everyone gets excited.

Some asked me to make yellow steamed buns, some asked me to make snow-capped bean paste, and some other snacks that were not filmed in "Taste of the World". Everyone wanted to try them.

Lin Xu did not agree because these were not delicacies that could be made in a short time.

He looked at Geng Lishan and asked:

"Is there anything you want to eat, Mr. Tateyama?"

Geng Lishan thought for a while and said:

"I think we should make ginger steak. This is a very important snack in my memory. In the past, I couldn't eat it even if I wanted to, and I couldn't buy it with money. I had to wait for the Longfu Temple Snack Festival to buy ginger steak. Fork, and you have to go early, otherwise you won’t be able to grab it.”

Ginger steak?

Isn't this the ginger shredded pork chop I got two days ago?

Pai Cha is a common pastry snack in Beijing.

Knead the dough until it is hard enough to be kneaded into dough. Knead it three times and then roll it into thin slices. Cut it into wide strips. Make three cuts in the middle, and then pass one end through the cut in the middle.

Fry it in the oil pan, take it out when it's fried, and it's a pai fork.

The Pai Cha is salty and has a very crisp texture. It is very similar to the banana leaves in the Central Plains area and the crispy ones in Tianjin area. It has that crispy texture when you eat it.

The ginger steak, or shredded ginger steak, is a ginger candy-flavored snack.

Compared with ordinary pork chops, ginger pork chops are small and very delicate. They are taken out after being fried and cannot be colored. After taking them out for a while to control the oil, they have to be put into the syrup boiled with ginger juice. .

After that, take it out and put it in a basket, let the excess syrup drip off, and then you can eat it.

The whole process is quite cumbersome, and it must be cooked and eaten immediately, so even now, ginger steak is considered a high-end snack in Beijing.

Qiu Zhenhua gave Geng Lishan a thumbs up:

"You still know how to order it? This is a snack that will test Bai An's skills."

The test of ginger steak and fork is not the skill of the chef and the dough, nor the skill of changing the knife and shaping, but the timing of adding sugar, which is very important.

It was hung too early. The fork had just fried and was covered in oil, so the syrup couldn't be hung at all.

If you hang it too late, the syrup will be thickly coated on the fork.

Moreover, when the sugar is almost ready, it must be served to the table for guests to taste. If it takes a long time, the oil in the fork will turn out, and the syrup will fall off again.

Snacks such as Ginger Sauce Steak Forks, whether they have too much sugar or not, are serious rollover accidents.

So generally restaurants don’t do this. High-end dim sum shops have to buy them on a rush basis. If not, they either don’t have them or they’ve sold out.

Geng Lishan said:

"It used to be said that ginger pork chops were the highlight of dim sum. They were very delicate. Both the cook and the eater had to be careful and not be careless."

Lin Xu agreed:

"Since Mr. Tateyama ordered this snack, let's make it. Fortunately, this snack is faster and won't delay dinner after get off work."

After that, everyone got into shooting mode.

After a simple opening remarks, Lin Xu took a piece of ginger, peeled it and cut it into large pieces, and poured it into the blender together with half a small bowl of cold boiled water.

After it is completely crushed, filter out the juice.

Mixing noodles with ginger juice can make the fried pork chops taste like a light ginger even without sugar.

Lin Xu put a little baking soda and a little salt into the filtered ginger juice and stirred it.

Baking soda can make the ribs crispier, while salt can increase the gluten of the noodles.

Then add a large bowl of flour to the basin and start kneading the dough.

The harder the noodles are, the better, so when kneading them, you have to add as little water as possible. About two to three ounces per pound of noodles is enough.

There is less water, so if you want to knead it into a dough, you need to pay attention to some skills.

For example, when pouring water, be a little slower, and at the same time, use chopsticks or hands to continuously knead it in the basin, and knead the dry powder into dough as much as possible.

Knead well and knead vigorously to form a dough as much as possible.

Knead well, wrap in plastic wrap, and set aside to rest.

Lin Xu patted the flour on his hands, looked at the camera and said:

"Next, it's time to boil the ginger syrup, which is also called honey juice in jargon. This honey juice has strict requirements. First of all, it cannot be colored."

For other desserts, syrup is usually made into gold, yellow, red, etc.

But that's not the case. The syrup for the ginger steak must be transparent, so that hanging on the fried white steak will give people a crystal clear feeling.

Many people think that ginger braised pork chop is the highlight of Yanjing dim sum. The reason is that the white and translucent appearance has a kind of elegance in itself.

If it were made very black, or looked like a dirty bag, it would probably be hard for people to think of a princess.

Lin Xu squeezed some more fresh ginger juice, mixed it with mineral water, transparent corn starch syrup, and rock sugar in a dessert pot, and simmered it over low heat.

While doing this, he looked at the camera and said:

"There are two types of corn candy, one is light yellow and the other is transparent. Be sure to choose the transparent color, so that the ginger steak will be beautiful."

Qiu Zhenhua on the side also reminded:

"When boiling the syrup, don't forget to add some rock sugar. This will make the syrup brighter and more crystal clear."

Simmer over low heat until slightly thickened, then turn off the heat.

Pour a little fresh ginger juice into the pot and stir evenly.

The ginger juice needs to be put in twice. The first time is to give the syrup a ginger aroma, and the second time is to give the syrup a little spiciness unique to ginger. This taste will be more appetizing and enjoyable when you eat it in your mouth.

Moreover, you need to replenish qi in spring, and ginger is the best at replenishing qi. Eating more ginger is good for your health.

While Lin Xu was cooking, he was chatting with Qi Siming and Qiu Zhenhua about the benefits of eating ginger.

On the other side, Shen Jiayue saw that it was almost five o'clock, so she picked up Dundun and said:

"Baby, let's go back and say goodbye to your brothers and sisters. Mommy will take you to play with them tomorrow...Aren't you very happy to have your brothers and sisters?"

Dundun wagged his tail and called softly:

"Meow~~~~~~~~~"

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