Chapter 612 Grandpa Cai Sen: How Can You Eat Protected Animals? This Is Illegal! 【Please Subscribe】

Seeing that Lin Xu was going to make a winter melon version of bear paw competition, Chen Yan quickly replaced several cameras with new memory cards and prepared to shoot.

This has to be filmed. Even if it can’t be edited in the main film, it can still be released as an easter egg. Netizens will definitely like it very much.

Soon, Lin Xu brought a piece of winter melon.

When he started to take action, Shen Jiayue asked:

"Is this difficult to do?"

"It's not difficult. Carve the winter melon into the shape of a bear's paw, fill it with meat filling, fry it first, then simmer it, and finally use high heat to absorb the juice. It's done."

From Lin Xu's point of view, it is not difficult at all. In addition to bear paw competition, vegetarian Dongpo pork can also be made in this way, but the meat filling needs to be replaced with stuffing made of diced shiitake mushrooms.

But Lin Xu doesn't think it's difficult, but that doesn't mean others can do it easily.

He looked at Shen Jiayue and said:

"This dish requires a lot of knife skills, so don't learn how to do it, otherwise you'll hurt your hands."

"Oh...that's awesome."

Chen Yan glanced at her cousin:

"Don't get excited when you hear it's simple, okay? My brother-in-law said it's simple, but for a chef of his level, you'd better just follow me and learn to make black sesame paste."

"Tch, it's embarrassing to use glutinous rice balls to make them mushy."

Lin Xu put the winter melon on the chopping board and started making it.

First remove the skin of the winter melon, then use a kitchen knife to slowly cut out the outline of the bear's paw, and then carefully modify the knife to make the winter melon look like a bear's paw with the palm downwards.

Carve the front side, then turn it over and hollow out the palm of the bear's paw.

Use winter melon to make bear paws. The winter melon only plays a role in plastic fixation, and the taste mainly comes from the filling.

Therefore, the winter melon should not be too thick and leave room for filling.

In addition, when digging, try to make the inside of the winter melon irregular, so that the meat filling will stick to the winter melon firmly.

If the inner wall is smooth, the meat filling will fall out easily.

After doing this, he took some meat filling, chopped onion, ginger, diced mushrooms and other ingredients, and beat the meat filling through starch water to make it vigorous.

Sprinkle some flour into the inside of the winter melon to increase the stickiness.

Then fill the meat filling, fill the outside and sprinkle a layer of flour.

Set up the pan and prepare to fry.

When the oil was hot, he said:

"This is exactly the same as the preparation of vegetarian Dongpo pork. Relatively speaking, the preparation of Dongpo pork is simpler."

Shen Jiayue blinked:

"Is that suitable for dad to eat? He is losing weight very badly now."

Lin Xu said:

"It's not necessary. The vegetarian Dongpo pork is both deep-fried and simmered. It has almost the same calories as meat dishes. It's better to just eat two pieces of Dongpo pork. At least it will be satisfying."

"Who eats the vegetarian Dongpo meat?"

"People who believe in Buddhism but can't give up their cravings, so they use this imitation meat dish to satisfy themselves without violating the Buddha's mentality."

Chen Yan said:

"Last night, when I was searching for cat food online, I found that there was also vegan food. It was said to be a merit food, and there were many good reviews..."

Lin Xu has also seen it online.

Let carnivorous animals eat vegetarian food full of attractants, and they feel that they are doing meritorious deeds.

According to the Buddhist rule that those who torture and kill animals will be reborn in the animal realm, these people will most likely have to walk on four legs in their next life. I wonder if they will be able to eat pure vegetarian food.

Soon, the oil in the pot was hot.

Lin Xu smeared a layer of dark soy sauce on the surface of the prepared bear paw, then put it into the oil pan, with the winter melon facing down and the meat filling facing up.

When the winter melon is put into the pot, the hot oil in the pot boils immediately.

When the surface of the winter melon is fried and colored, Lin Xu takes it out, pours out the oil in the pot, leaves the base oil, sautés the onions and ginger, adds the broth, puts the fried bear paws in, and then adds rock sugar, sugar color, salt, Add pepper and other condiments and start simmering.

"When will it be ready, Xu Bao?"

Before the explosion, Shen Jiayue thought it was funny to use winter melon as bear paw, which obviously didn't look good at all.

But after being spread with soy sauce and deep-fried, the surface of the winter melon and meat filling turned into a ruddy color and looked like meat, which made people a little more appetizing.

After it is put into the soup stock and started to simmer, the fresh aroma and the unique red color of sugar make this delicious dish look even more attractive.

Lin Xu covered the pot and turned the heat to the minimum:

"Twenty minutes is enough. If it takes too long, it will boil the winter melon."

After saying that, he looked at the steamer next to him and walked around the big kitchen.

When the time was almost up, he opened the lid of the pot. The fresh aroma inside stunned Shen Jiayue and Chen Yan. They didn't expect it to taste so good.

At this time, the bear's paw in the pot has been completely simmered, red and oily in color, and looks like a piece of stewed meat.

Chen Yan swallowed:

“If I hadn’t seen it with my own eyes, I wouldn’t have believed it was a piece of winter melon.”

Lin Xu said:

"This is not good yet, it will look better later."

He carefully scooped the bear paws out of the pot, placed them in the middle of the plate, and surrounded them with a circle of blanched rapeseed. Then he knocked out all the crumbs in the pot and cooked them over high heat.

The soup is boiled again and some water starch is added in. The soup becomes thicker and redder in color, just like the soup used to make Dongpo pork braised pork.

In order to catch the broth, Lin Xu poured a little lard into the pot and pushed it gently with the back of a spoon.

Let the lard spread on the surface of the soup.

Soon, the unique aroma of lard wafted out, and the color of the soup became even brighter.

After finishing this, he picked up the wok, scooped up the thick soup in the pot, and carefully poured it on the bear's paws on the plate.

These soups make the color of the bear's paw more beautiful and the oily feeling more obvious. Combined with the shape of the bear's paw, it really looks exactly like a bear's paw.

"Wow! So beautiful!"

"Quick, quick, close-up, this is the highlight of the winter melon."

When Shen Jiayue and Chen Yan were taking close-ups of bear paws, Lin Xu looked at the time and saw that the dried seafood in the pot had been steamed, so he was ready to start the pot.

At this moment, Shen Jiayue had already picked up the chopsticks, picked up a piece of winter melon and tasted:

"Wow, it tastes good, better than winter melon stew!"

After she tasted it, Chen Yan also tasted it, and felt that it was indeed better than winter melon stew. The winter melon was soft and glutinous, the meat filling was delicious, and the soup hanging on the surface was full of lard.

I originally wanted to eat winter melon to lose weight.

But this winter melon dish might make you fatter as you lose weight, so forget it.

The two of them ate most of the winter melon version of Bear Claw. Seeing that Lin Xu was about to start the pot, they put down their chopsticks, replaced the original memory card, and started shooting the Northeast high-end version of Bear Claw.

"It's almost time, let's bring out the steamed dried seafood first."

After Lin Xu spoke to the camera, he opened the steamer, took down the upper basket, and re-closed the lid. The pig skins in the lower basket continued to steam.

Chen Yan came closer and patted the soup basin in the cage.

The abalone, sea cucumber and other ingredients inside are slightly swollen, but not obvious.

After taking the photo, Lin Xu put a lid on the soup basin and said to the camera:

"You can't take it out yet. You need to simmer it with a lid so that the fresh aroma in the broth can be completely integrated into the ingredients. Only in this way can the bear's paw be more delicious."

Delicious dishes either have high-end ingredients or cumbersome preparations.

If you have both, then this kind of delicacy should not be devoured like a cow chewing peonies, but should be savored carefully.

Appreciate the grains and textures of the ingredients, savor the rich aromas and subtle changes in taste.

Only in this way can we live up to the value of the ingredients and the chef's intentions.

Although Northeastern cuisine gives people a rough and wild feeling, in the high-end field, it has the same elegance and literati style as Huaiyang cuisine.

In fact, no matter which cuisine, once it enters the high-end stage, it is all about style and culture.

After taking these pictures, you can turn off the phone again.

Lin Xu went to the big kitchen to work on the lunch meal, and by the way prepared the abalone for the afternoon fish stewed duck.

Abalone, in the past, was called abalone fish. Because "abalone" is a homophonic word for "福", abalone has the title of "lucky fish".

Dried abalone is fresh, pliable and rich in gum, especially the larger abalone. It even tastes bitter, making many gourmets flock to it.

Using this kind of abalone to stew duck makes people greedy just thinking about it.

Yuan Mei once ate it at the home of Prefect Zhuang, so it was recorded in the "Suiyuan Food List". By the way, he also described the cooking method, emphasizing the importance of heat:

"It needs to be simmered over slow fire for three days before it becomes tender."

Someone once tried this, but the stewed duck turned into mud and was not delicious. The reason was that the number three was visualized.

When ancient people talked about numbers like three and nine, they generally did not refer to the specific time, but used exaggerated techniques to express that the simmering time was longer.

It can also be seen from this that Yuan Mei does not know how to cook and basically writes whatever the chef says.

At that time, the status of chefs was low, so when literati asked about the cooking method, they would naturally exaggerate, and talk about "stewing for three days and three nights" would naturally be widely spread.

In fact, these three days should include the time for sending abalone.

Dried abalone cannot be cooked directly and needs to be steamed. After being steamed and then stewed, it not only tastes good, but also has a more outstanding taste.

The dish of Fuyu Braised Duck requires the duck to have a complete shape, while the abalone has a texture similar to that of flower mushrooms.

Such a requirement makes the stewing time of the duck about three to four hours, not more than five hours, otherwise the duck will definitely rot.

At eleven o'clock in the morning, the pig skin was steamed, Lin Xu patted it again, and then started to have lunch.

What we had for lunch today was stewed duck, but it was not a male duck, but a few ducks left over from making sweet-skinned duck. Weigand dried pork with fat intestines, plus fried soybeans, stewed in a pot according to the practice in western Hunan. .

After stewing, add a small basket of sliced ​​wattle sticks and some chopped peppers. The whole dish tastes sour, spicy and delicious, and it is super delicious. Even the fried soybeans that are stewed until soft inside are also very delicious.

With this delicious stew, Lin Xu ate two large bowls of rice, and the others also ate more than usual.

There's nothing I can do about it, this dish tastes so satisfying that you can't help but want to eat more.

Chen Yan and Shen Jiayue did not eat white rice, but three-color brown rice, which is more popular among people who want to lose weight.

This kind of rice is similar to sorghum rice, digests slowly, is rich in dietary fiber, is relatively oily, and has a good feeling of fullness, but it is more expensive than ordinary rice.

While the two were eating, Shu Yun brought the rice that had been served to Zeng Xiaoqi:

"Director Zeng has been busy writing planning documents every day recently. It's really hard. Eat quickly. Look at how fragrant the duck in the pot is. My mouth is watering just smelling it."

"Baby Shu is so good today."

Zeng Xiaoqi took a bite of the rice and was about to thank her when she found Shu Yun filling a bowl of tri-color brown rice and chatting with Chen Yan about eating tri-color brown rice to lose weight.

idiot!

These women with big breasts have really bad consciences!

Zeng Xiaoqi took a deep breath. Although she always ate the stewed duck, she always felt that the white rice in her bowl would quickly make her gain three pounds.

And the three-color brown rice carried by Shu Yun and others will make you lose three kilograms after eating it.

I originally thought that he was serving me a meal with good intentions, but I didn't expect that he actually had evil intentions.

Shu Baobao is so bad, aren't you afraid that I will stab you and curse you?

Director Zeng was so angry during the whole lunch that when he went back downstairs, he couldn't help but press Dun Dun, who had just woken up, and rub the cat's head:

"Your godmother is so bad, so bad, so bad that it drips with oil!"

Dundun was confused.

Then what are you doing? Go rub her!

The little kitten's eyes were full of grievances. She had just woken up from her sleep and had not offended anyone. However, she was rubbed by Aunt Zeng for a while, and the fur on her body was all messy.

Women are indeed unreasonable creatures!

It yawned and was about to go back to sleep when Lin Xu came downstairs carrying a small plate.

"Er, let's try the two-headed abalone your aunt bought. It's quite rare. It's been simmered in broth and cut into cubes for you. How about you try it?"

The bigger abalone and sea cucumber are, the higher the price. The so-called two-headed abalone, four-headed abalone and eight-headed abalone are all within the specified weight. How many abalones can reach this weight.

The smaller the number, the larger the abalone, and the larger the number, the smaller the abalone.

Two-headed abalone has basically reached a very expensive price, and there is even a saying that "one piece of abalone means one piece of gold".

As for the legendary single-headed abalone, it has a price but no market. People who own it will not only eat it, but even lock it up and keep it as a family heirloom for future generations.

Dundun lowered his head and smelled it. It was simmered with stock and no seasoning was added.

The little guy tasted it tentatively, with a hint of surprise in his eyes, and then he dived into the plate, opened his mouth, and started eating in big mouthfuls.

"It looks good. I'll cook it for you often."

After returning upstairs, it didn't take long for Lao Huang to bring over the drakes, four in total, to make sure they had enough food.

Lin Xu plucked the duck feathers from the surface of the duck, and then carefully scrubbed it twice with salt to remove as much dirt and duck feathers from the pores as possible.

Clean it up properly, remove the duck fat from the duck's butt, blanch it in water, then put it into a large casserole lined with bamboo grates, put the abalone in, pour in the broth, then add onion, ginger, rice wine, rock sugar and large pieces of Ham.

Bring to a boil and let the alcohol in the pot evaporate.

Then cover the pot, turn to low heat and simmer slowly.

The seasoning of this dish is very simple, and the flavor comes from the stock, rock sugar and ham cubes.

It’s not difficult to make, but it’s a lost dish.

Lin Xu feels that the reason for the loss is probably that abalone is not a popular and daily ingredient.

And those who are lucky enough to eat abalone will basically not stew it with the duck that can be seen everywhere. Occasionally, some people try it, because it is not a fat male duck, and it is difficult to taste the taste.

Duck is also an interesting ingredient. Although it can be found everywhere, if you want to taste it, in addition to eating male duck, the most important thing is to eat it in the period from early winter when ducks start to grow hair to early spring when ducks start to shed their hair.

At this time, the duck has stored fat, is the fattest, and tastes the most delicious.

“I have a feeling this duck is going to be really delicious.”

Zhuang Yizhou couldn't help but admired as he smelled the aroma wafting from the pot.

Lin Xu said:

"Everyone has a taste at dinner. There is no problem in having four ducks each, and each of them has two pieces of meat and a sip of soup."

There are a lot of guests coming today, but the guests only need one portion, and the employees have to try it too. After all, this dish is rare, and everyone has to have a taste.

At three o'clock in the afternoon, senior brothers and the others arrived, and Lin Xu started recording the bear paw match.

He first chopped some beef filling with fresh beef, which is the core of the bear's paw. The meat filling should not be too minced and should have some graininess.

Then take the soaked abalone, sea cucumber, shark's fin, scallops and other ingredients, cut them into small cubes and add them to the meat filling. These are the source of the delicious flavor.

Mix the meat filling with salt, light soy sauce, dark soy sauce, pepper, onion and ginger water evenly and marinate.

Taking advantage of this time, Lin Xu flattened the prepared shrimps and smashed them into mud with the back of a knife.

Real bear paws are rich in fat and taste slightly gelatinous. Now we can’t eat real bear paws, so we can only use shrimp paste instead.

Put the minced meat into a large bowl, beat in a few egg whites, stir well, then pour it into the meat filling, and beat again to make the meat filling strong.

At this stage, the meat filling is ready.

Lin Xu brought the two molds over, then fished out the soaked and swollen pig skin from the soup stock and spread it inside the molds.

Fill in half of the meat filling, spread it out evenly, leaving no gaps as much as possible.

Then take the beef tendon soaked in broth and spread it into a layer in the bear's paw.

When paving, place thick ones in the middle and thin ones on both sides to restore the fascial direction of the bear's paw as much as possible. These details will determine the difference between real bear paws and fake bear paws.

Place the fascia, then spread the meat filling over it until it is completely covered.

Take the mold and tap it gently to make sure there are no gaps in the middle of the meat filling.

Finally, wrap the excess pig skin on top and secure it with a few toothpicks.

When everything was ready, Lin Xu put it in the steamer and started steaming.

After taking this step, Shen Jiayue jumped up to the work table:

"Ha, can you rest now?"

Lin Xu held a piece of cooked beef cartilage and said:

"No, we have to make the bear paws so that they are closer to real bear paws, and these brittle bones can also enrich the taste of bear paws."

He was carving with a kitchen knife. Outside the camera, Lao Xie was watching this scene with a smile on his face.

Obviously, he was very satisfied with his junior brother's craftsmanship.

Dai Jianli, who was coming over to join in the fun, elbowed Yuan Debiao, who had just finished filming the video of visiting the store, and asked in a low voice:

"How's it going? Does it have any of the top ten famous dishes in Liaoning?"

Yuan Debiao gave a thumbs up:

"Absolutely, Brother Lin is trying to destroy our jobs!"

The bear's paws are ready, and the filming finally comes to an end.

Geng Lishan has also arrived at this moment, and is drinking tea outside with Cui Qingyuan, Ren Chongmo and others who have just got off the plane. They are all waiting for the delicacies in the small kitchen to be cooked.

However, the cooking of Xiongzhao is relatively long and takes fifty minutes of steaming.

This is not only to steam the meat filling, but most importantly, to allow all the ingredients to blend together.

After steaming, Lin Xu took it out of the pot. Everyone in the kitchen was attracted by the strong smell.

Lin Xu took a plate, buckled it on the mold, and then turned it over so that the bear's paw was firmly placed in the center of the plate.

Put the two bear paws on two plates respectively and surround them with cooked vegetables for decoration. Then add bear paws carved from ox bone.

Then set up the wok, pour the abalone juice prepared in advance into the pot, add a little stock, dark soy sauce, oyster sauce and other condiments.

Boil into a thick soup and pour it over the bear paws with a spoon.

The entire dish is officially completed.

While Lin Xu was busy, the people around him did not dare to express their anger, for fear of disturbing the movements in Lin Xu's hands.

Whether it is the abalone juice or the bear paw itself, the value is very high. Once it is missed, it will not only overturn the car, but also cause certain economic losses.

While everyone was watching, Cai Sen led a tall, thin old man upstairs.

Today, he was making bear paw competition, and he specially led his grandfather, who claimed to have eaten bear paws, to check it out. He also happened to help Lin Xu verify the similarity of this delicious dish.

"Yo, these are all celebrities."

The old man recognized Geng Lishan who was drinking tea at a glance, and was also impressed by Ren Chongmo and Tian Qinglan.

Cai Sen was not familiar with everyone. He saw many people standing at the door of the small kitchen looking in, so he led the old man to join in the fun.

When he arrived at the door, he happened to see Lin Xu pouring abalone juice on the prepared bear paws.

When Cai Sen's grandfather saw this scene, his eyes shuddered and he couldn't help shouting:

"How can you eat protected animals? This is illegal!"

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As a reminder, eating bear paws is against the law. Never eat protected animals. This chapter has 5600 words. Please vote for me, brothers!