Chapter 620 Want to Eat some Beef Dishes that Can Help You Lose Weight? Then Try the Mint Beef From Southern Yunnan! 【Please Subscribe】

"It's so beautiful. Is this the fire pickle?"

Lin Xu walked out of the kitchen carrying the prepared ham and pancakes. Shen Jiayue immediately came over and took several photos in succession with her mobile phone.

Zeng Xiaoqi, who was off work, said:

"Normally speaking, this dish should be called ham and cheesecake, because in addition to cheesecake, Xuanwei ham can also be filled with taro, pumpkin, sweet potato, winter melon and other ingredients. This kind of ham is steamed with ham sandwiched between it. The dishes are collectively called Huo Jia dishes."

After all, she had gone to southern Yunnan to photograph food and knew this dish very well.

When Shen Jiayue heard this, she quickly made a note on the photo she just took.

When the dishes were served, Ma Zhiqiang brought a small pot of stew and a steamed egg with chicken and berries.

Chicken berries are expensive and rare, and even noodles are a bit luxurious, so more people like to use them to steam eggs, which just makes the freshness of the chicken berries complement the egg's flavor even more wonderfully.

The specific method is quite simple. Follow the normal method of steaming eggs, beat the eggs and water in a ratio of 1:1.5, add a little salt when beating, filter out the air bubbles and steam in the pot.

Wait until the egg custard has solidified, take it out, pour some fat from the fried chicken fir trees, make a few more cuts on the egg custard horizontally and vertically, and finally put a pinch of fried chicken fir trees in the middle.

Although it is simple to make, it has a very rich flavor.

Lao Shen looked at the custard on the table and rubbed his hands excitedly:

"Is this the fried chicken coriander made with chicken coriander fungus? The umami flavor is rich."

There are now three dishes on the table. Zhuang Yizhou brings another piece of white water mutton with skin. The dishes are all ready and you can eat them.

Shen Jiayue tasted the ham and milk cake first.

A piece of cheesecake and a piece of ham are sandwiched together. When eating, you need to stack them in three layers. If you like meat, eat the cheesecake with two pieces of ham. If you like the flavor of milk, put the ham between two pieces of cheesecake.

Shen Jiayue chose two pieces of milk cake sandwiched with a piece of ham. She brought it to her mouth and took a bite. She first felt the smoothness of the glass gravy in her mouth, and then the soft and delicate texture of the milk cake.

The rich milky flavor makes people feel a sense of happiness inexplicably.

As for the salty and fresh ham slice in the middle, it not only adds to the layering of the dish.

At the same time, the saltiness of the ham also neutralizes the greasiness of the milk cake due to its overly rich milk flavor.

Moreover, the custard is soft and delicate, while the ham is dense and chewy. In addition to the conflict in taste, the contrast in texture is also very strong.

"Wow, this dish is delicious!"

Before eating it, I thought it had the fatty texture of pork belly. I didn’t expect that the combination of cheese cake and ham would turn it into a refreshing taste.

This feeling of contrast makes people feel inexplicably comfortable.

Lin Xu tasted it, nodded and said:

"It's really delicious. I didn't expect that there is such a way to eat milk cake. But it can only be made with Xuanwei ham. If it is made with Jinhua ham, it will probably make people cry."

The taste of ham in different places is different.

Jinhua ham has a hard texture, a strong salty taste, and a strong fermented flavor, so it is generally used in soups or as a seasoning.

Xuanwei ham, on the other hand, is lightly salty, soft and tender, and can be eaten in more ways.

When Han Shuzhen came here, she was thinking about the beautifying effects of milk cakes. Now she started to eat them, sighing at the beauty of this combination.

Chen Yan tasted the taste and didn't dare to eat more.

This kind of high-fat dish is a great tool for promoting fatness. If you eat too much, you will definitely gain weight.

Seeing that no one was eating the steamed egg with chicken and berries, she took a piece of it with a spoon and put it into her mouth. A shocked expression appeared on her face:

"This egg custard is delicious, and the fried chicken fir is really a versatile tool!"

As the former executive chef of Linji Food, although Chen Yan doesn't know how to cook, she can still make egg custard, and the steamed eggs are delicate, tender and delicious.

But the more I know how to do it, the more I feel how powerful You Ji Cong is.

The ordinary egg custard, topped with oil boiled from the gallbladder fungus, has jumped to a new level in terms of texture and umami. The oily texture and salty taste gave Chen Yan the surprise of re-recognizing egg custard. feel.

ha! I was originally afraid of getting fat, so I made do with egg custard, but I didn't expect the taste and texture to be so outstanding. Is this considered a mistake at the table?

It's a pity that her surprise didn't last long, Zeng Xiaoqi and Chen Yuanyuan also started eating.

A small basin of custard was quickly divided.

Lao Shen even felt like he hadn't had enough.

Lin Xu did not follow suit, but tasted the skin-on white water mutton made by Zhuang Yizhou.

This dish uses lamb ribs, which are similar to the hard pork belly area. There is a layer of fat under the skin, and underneath the fat layer is the lean meat.

Boil the mutton with the skin until it's tender. Don't put any seasoning in the pot, just put some ingredients like green onion, ginger, and angelica.

The meat is cooked and cut into four to five millimeter thick slices. It looks a bit like the Northeastern version of white meat with garlic paste. Cut the meat and put it on the plate with the skin side up, and eat it with the special sauce.

Pick up a piece of meat, dip it in the sauce and put it into your mouth. As soon as you enter your mouth, you can taste the unique spiciness of raw garlic, followed by the saltiness of light soy sauce and the moist feeling of sesame oil.

In addition, there are auxiliary ingredients such as coriander, spicy millet, and chives in the sauce, which has a rich aroma.

When you take a bite, you can taste the delicious aroma of the mutton itself. This aroma comes from the meat itself and is the charm of boiled meat.

Delicious meat dishes from all over the country basically have similar recipes, such as white meat with garlic paste, white-cut chicken, saliva chicken, white-cut beef, white-water sheep head, lamb with sauce, etc., all belong to the category of white-boiled meat.

Shen Guofu hadn't eaten meat for several days. After finishing the ham and milk cake, he immediately picked up a piece of white water mutton and tasted it. His face was filled with the happiness of eating meat:

“I didn’t expect mutton with skin to be so delicious. It’s so enjoyable to chew.”

He wanted to say that it was particularly suitable for wine pairing, but thinking that Director Han was sitting nearby, he didn't mention it.

Don't forget to drink wine, and you won't even be able to eat meat.

Chen Yan took a bite from a bowl of three-color brown rice, looked at Lin Xu and asked:

"Brother-in-law, what is suitable to eat to lose weight?"

Lin Xu scooped a spoonful of egg custard into his mouth:

"Beef, it's very filling and doesn't have that much fat. You'll be half full after eating two or three pieces, and it's not easy to digest. It's relatively suitable for those who want to lose weight."

As soon as she heard this, Chen Yan thought of the steak that goes with the light meal.

That kind of beef is indeed very healthy to eat, but it is okay to eat once in a while, but it will be difficult to swallow if you eat it continuously.

Shen Guofu also has a deep understanding of this:

"It would be nice if the beef had more flavor. The beef in the diet meals all have the same taste. It is not only difficult to swallow, but also easy to get angry."

Everyone here is a weight-loss person. Although they basically all ended in failure, their views on beef are surprisingly consistent.

There is absolutely no problem in eating more beef when losing weight, but if you eat too much, it will not taste good and you will easily get angry, so it is difficult for everyone to continue to insist on it.

Lin Xu naturally knew that this was an excuse for failure to lose weight. He thought for a while and said:

"Aren't we going to make a meal of southern Yunnan cuisine on the weekend? I specifically researched the local cuisine and found that there is a kind of beef that is very suitable for you. It has the flavor of the southwestern region."

Southern Yunnan style beef?

Everyone looked at Lin Xu in unison, with expectation in their eyes:

"Can you give us a taste?"

Different beef, you must try it!

Lin Xu turned his face and asked the car boy:

"Is there any cooked beef shank?"

"some."

As soon as he heard this, he stood up, told everyone to wait a moment, and went to the kitchen.

What Lin Xu wants to do is actually a dish specially created by the Yunnan cuisine master Wang Fu when Chen Geng's army liberated southern Yunnan - mint beef.

Mint can disperse wind and heat, clear the head, soothe the throat and regulate qi. After eating it, it can make people feel refreshed and relaxed. It is the favorite of people in southern Yunnan.

Using mint and beef together to make dishes can perfectly combine the aroma of beef with the freshness of mint, which is especially suitable for summer consumption.

The preparation of this dish is also quite simple.

Lin Xu came to the kitchen, first grabbed some young mint leaves and washed them in clean water. Then he took the cooked beef shank and cut it into three to four millimeter slices with a kitchen knife.

Cut the beef and hold it flat in your hands, put two or three mint leaves on top, and then roll it up carefully.

When rolling, the mint leaves should be exposed from both ends. This not only makes the dish look green and beautiful, but also allows more sauce to be caught when pouring the sauce, making it more delicious.

Place the rolled beef flat on the plate, then roll the next one.

All the beef is rolled up, placed layer by layer on the plate, and the sauce begins to be prepared.

Put salt, light soy sauce, balsamic vinegar, sesame oil, sugar, minced garlic, chopped chili pepper, and chilled purified water in the bowl in order, stir until the sauce is evenly mixed.

Then take a green lemon and cut it into pieces, squeeze the juice into the sauce.

That’s the heart and soul of this refreshing dish of mint beef – lime juice.

The lime juice is sour and appetizing, which can make the beef refreshing. It can also reduce the strange smell of mint, making the whole dish taste diverse but not outstanding, making it very enjoyable to eat.

Stir the sauce evenly and pour over the beef and mint.

When she took it outside, Chen Yan fell in love with this look at first sight:

"This green color is really comfortable. I feel like I will lose weight if I look at it for a while."

Zeng Xiaoqi joked:

"Tsk, tsk, tsk, our baby swallow has learned to lose weight using thoughts."

Chen Yan rolled her eyes at her, then took the beef mint roll on the plate and tasted it.

You can taste the sweet and sour aroma of the sauce in your mouth. After chewing a little, you can feel the tenderness of the beef and the crispness of the mint.

The two flavors combined with the sweet and sour taste of the sauce and the spiciness of the spicy millet and minced garlic immediately make people feel like their pores are opening.

Especially the refreshing feeling of mint, paired with beef, it is simply invincible.

"This dish is so delicious. Brother-in-law, please give me a plate every day from now on. It feels so satisfying."

Dou Wenjing doesn’t like eating mint very much and is a little afraid to try it:

"Would it taste terrible?"

"No, no, it's super delicious. The mint is just the right amount of refreshing. If you have a plate like this on a hot day, you'll definitely feel refreshed from head to toe."

Ever since she gained weight, Chen Yan felt that she had become greasy, but now she takes a bite of beef rolls with mint, and feels that comfortable cooling feeling, and even the greasiness on her body seems to have been removed.

It’s so enjoyable!

Shen Guofu tasted it and liked the beef very much.

He said:

"Xiao Xu goes back to teach the nanny at home. From now on, when we eat weight loss meals at home, we can also use this kind of dish to spice things up... By the way, Xiao Xu, can it only be made with beef?"

Lin Xu smiled and said:

"Pork tenderloin, chicken breast, duck breast, and lamb leg are all fine. Boil them and then slice them. In addition to mint, the ingredients for the rolls can also be replaced with perilla, nine-layer pagoda, celery leaves, lettuce leaves, enoki mushrooms, etc. You can freely The degree is very high, you can match it however you want.”

It is not difficult to make, and at the same time it can relieve heat and appetite, clear away heat and reduce dryness. It is a dish that is friendly to people who want to lose weight.

Shen Jiayue ate happily. She looked at Lin Xu and asked:

"This dish changed my understanding of the entire southern Yunnan, Xu Bao, are there any more special southern Yunnan dishes?"

special?

This is definitely true. Southern Yunnan Province is the province with the largest number of ethnic minorities in the country. Each ethnic group has its own unique cuisine, which is also very special.

But some are suitable for northerners to eat, and some are not.

For example, raw pork, beef hot pot, etc. These delicacies are not very accepted by outsiders except locals.

But there are also some delicacies that are popular in both north and south.

For example, bamboo tube rice filled with fragrant bamboo and baked with glutinous rice, Dai-style pineapple rice made of hollowed-out pineapples filled with glutinous rice and steamed with pineapple juice, grilled fish with lemongrass, and Wuding, which is similar to white-cut chicken but more delicious than white-cut chicken. Cold chicken...

Shen Jiayue's eyes were full of little stars when she heard:

“Are these dishes going to be made on weekends?”

Lin Xu shook his head:

"Not necessarily. I'll do whatever I can when the time comes and let you have a taste."

Chen Yuanyuan asked curiously:

"It's similar to plain-cut chicken but more delicious than plain-cut chicken. How is this done? Has Guangdong's plain-cut chicken been improved in the Southwest?"

Lin Xu said:

"During the war years, many factories and schools moved to the southwest, and the food from various places also moved there. Wuding Liang Chicken may have been created at that time... The biggest difference between this kind of chicken and plain chicken is that it is boiled It’s best to soak it in ice brine, it’s more flavorful and delicious than plain-cut chicken.”

Think about that era, when supplies were scarce and people were living in dire straits. The restaurant owners couldn’t sell the boiled chicken after cooking it, but this dish was extremely delicious and would change over time.

In order to keep the chicken longer, the best way is to soak it in brine.

Hot brine will make the chicken lose its taste, so I can only use ice brine. After a lot of back and forth, I actually created a new dish.

It is said that Wang Zengqi particularly loved this dish and often ate it when he was in Kunming. His classmates also teased him with the homophone of "Zi Los (food) Liang (cool) Ji (chicken)".

Shen Jiayue said with a smile:

"Then I want to sit down and eat cold chicken. Xu Bao, please cook more on weekends. I'll taste the difference between cold chicken and plain-cut chicken."

Of course Lin Xu would not refuse:

"Okay, I'll do more when the time comes."

After the meal, Shen Guofu, who was full of food, took the freshly made riba from the pastry department and prepared to go back with Han Shuzhen.

But he had already made up his mind. He had to contact Lao Huang sideways and invite him to the store on the weekend, so he could have a good drink.

Shen Jiayue put her computer into her computer bag and planned to go back to exercise.

Yan Bao has started riding a bicycle to and from get off work, so I have to seize the time to practice a little, so as not to be left behind by her.

A dish of mint beef actually inspired everyone's enthusiasm for losing weight.

Chen Yuanyuan and Zeng Xiaoqi also went back early, planning to jump rope on the roof before it got dark.

This is the advantage of living on the top floor. You can go to the roof to do some activities.

However, there are many disadvantages. The waterproofing of the top layer usually needs to be redone. Otherwise, there will be heavy rain outside and light rain inside, and the ceiling and other places will be full of mold.

In addition, it is famous for its cold winters and hot summers.

In winter, the heat cannot be retained and can freeze people to death, but in summer, even in the middle of the night, the room is still as hot as a steamer.

Lin Xu finished explaining what was going on in the kitchen, took the ingredients for tomorrow morning, went downstairs and hugged Dundun who had just finished the steamed mutton, and drove home with Shen Jiayue.

In the next two days, Lin Xu lived a two-point-one-line life, but Shen Jiayue took Dundun to Deng Lisong's house to visit the cow cat George and the calico cat Peggy.

On Saturday, a group of people made an appointment with Lucy and rode to the Ginkgo Garden together. By the way, they took a vlog of fitness riding. During the filming, Lin Xu specially showed off the Mysarui logo and matching cycling clothes. .

After the video was released, netizens were extremely envious.

Because the cycling jersey of Maisarui paired with the bicycle costs six figures, and it can only be purchased by old customers of Maisarui.

The so-called regular customers are those who have bought Maisarui cars, yachts, private jets, etc. before they can buy Maisarui bicycles.

This kind of bicycle, not to mention the materials and design, the purchase threshold alone can stop a large number of people who want to buy it.

While everyone is jealous of this kind of bicycle, Chen Meijuan and Lin Hongqi are also packing the things they need to bring to Beijing in Longqishan Scenic Area in Yinzhou City.

The weather is getting warmer, and it’s time to go to the capital to decorate the ginkgo garden and prepare it for opening.

Old Mrs. Lin was at the side, helping to organize the items to be brought:

"I sent the dried pickled vegetables to Guofu's mother, as well as these preserved fruits, and went to say hello to me."

"Don't worry, Mom, I'll take care of you."

The couple originally wanted to go there by high-speed rail. After all, it was convenient and only a few hours away.

But there were too many things to bring, and Chen Meiliang also wanted to go to Beijing, so he decided to drive into Beijing. Anyway, Chen Meiliang's big G had a Beijing license plate and did not need to apply for a Beijing entry permit, which was more convenient.

After the opening of the Ginkgo Garden is on track, it is immediately busy with the acceptance of the racecourse.

During this period, Chen Meiliang needs to clear up relationships in the capital and try to get the horse farm's rating as high as possible. The higher the level, the easier it will be to operate the horse farm in the future, and the simpler the procedures for introducing stallions from abroad will be.

"Second brother, don't you bring something to Yuanyuan?"

"No, that girl Yuanyuan has always been very independent, and in the capital, you can just buy whatever you need. You don't have to bring it from home. It's so troublesome."

Early on Sunday morning, Chen Meijuan and Lin Hongqi loaded all the packed items into Chen Meiliang's car, and the group drove out of Yinzhou and headed for the capital.

Lin Xu also got up early, planning to go to the store after dinner and start making the Yunnan cuisine feast that Lao Huang had promised!

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I searched for Yunnan cuisine, but I haven’t tried many of them, and I haven’t even written about the Quan Chong Feast yet. This chapter has 5,000 words. Please vote for me!