Chapter 628: Dongpo Crucian Carp, a Lung-Nourishing and Healthy Dish! Chen Yan: It’s so Difficult to Lose Weight! 【Please Subscribe】

Chapter 628 A lung-nourishing and health-preserving dish—Dongpo crucian carp! Chen Yan: It’s so difficult to lose weight! 【Please subscribe】

"Dundun, don't run around!"

In the ginkgo garden, Dundun held up his tail, took tiger steps, and walked majestically along the wooden plank road, with a look of disdain in his eyes.

It looks very much like Gao Qiqiang returning to Old Factory Street.

Chen Meijuan was afraid that the little baby would get lost, so she raised her hand to hold it in her arms.

Cerebellum Axe, who was patrolling the territory, was subdued in an instant. His four claws scratched the air desperately to express his anger, but in Chen Meijuan's eyes, he was acting cute.

"I'm so good, Dundun. Master Shang dug out some loaches and steamed them for you at noon."

As soon as the little guy heard that there was something to eat, he immediately gave up the struggle and rubbed his head on grandma's neck, turning into a well-behaved and sensible little baby again.

Lin Hongqi was leading several workers and Zeng Xiaoqi's father to reinforce the pony's shed and do a good job of drainage work around it to prevent the pony's shed from being flooded in the event of heavy rain.

"Can dry grass and feed be delivered tomorrow?"

Lin Hongqi asked Chen Meijuan.

"It can be delivered. The feed is prepared and supplied through the same supply channel as the racecourse in the suburbs of Beijing. In addition, the feed for alpacas, peacocks, and sika deer will be delivered later, so there will be no delay."

Mi Lan didn't know much about this and couldn't talk to her, but she thought it wouldn't be difficult for Ginkgo Garden to become popular.

After all, there are people who specialize in scenic spots to help with the planning, and there is no need to talk about catering. Lin Xu will be asked to guide the flow later. Those urban youths who are looking forward to outings have to come here.

Yanjing has a population of more than 20 million. If you attract just a few customers, the Ginkgo Garden will be full.

In order to make everyone more motivated and to express his welcome to Lin Hongqi and his wife, Mi Lan ordered the chef:

"Stew meat for lunch today. Let's prepare the food. It will be opened soon. Let everyone be full and satisfied."

"Okay, I'll get ready."

Dundun stayed in Chen Meijuan's arms for a while, then jumped down, skipped to the kitchen door, and wandered around a basin.

There were several large yellow loaches swimming inside. In the morning, Lao Shang planned to dig out a few more lotus roots to see if they could be eaten. However, he failed to find the lotus roots, but dug out several large loaches in the black mud.

"Meow~"

Dundun forgot to patrol the territory, raised his paw and struck the loach quickly, then took a step back and made a defensive posture.

The loach looks like a snake, which suddenly brought out the little guy's repressive side towards snakes.

This bloodline suppression is most obvious in cats. Snakes, rats, small birds, etc. can all put cats into a hunting state instantly.

Unlike other animal hunting, cat hunting is more interesting.

For example, when dealing with a snake, it will use its agility attribute to exhaust the snake's energy bit by bit. It seems like it's playing, but it's actually a bit of torture.

No wonder some people say cats are the cruelest animals in the world.

From the snake's perspective, he couldn't run away, couldn't hit him again and again, and his deliberate counterattack, which exhausted all his energy, was knocked away by the opponent's paw.

This feeling is indeed despairing.

But taking the perspective of a cat... it feels pretty good.

The sky is big and the earth is big, so play is the biggest.

Looking at the world with a playful attitude is not the highest state of life - playing in the world!

In front of the Linji Gourmet Aquarium, Lin Xu fished out a large crucian carp weighing just over a pound and prepared to make Dongpo crucian carp so that his sister-in-law could have a try and experience how delicious the crucian carp praised by Mei Lanfang could be.

Like jade belt carp, this dish also has very strict requirements for ingredients, but the difference is that jade belt carp requires the fish to be tender enough, while Dongpo crucian carp requires the fish to be old enough.

The sign of old crucian carp is that it takes about three years for a crucian carp to grow to one pound.

Judging from the meat quality alone, old crucian carp is not delicious, because the meat is relatively old, and some parts even give people a very woody feeling.

But this kind of taste is very suitable for making Dongpo crucian carp.

This dish requires frying the fish first until fragrant, then adding clear soup, cabbage leaves, radish slices and other ingredients and simmering it together. On the surface, it looks like a recipe for stewing crucian carp, but in fact, it is not.

Because the cabbage, radish slices and other ingredients used are not for eating vegetables, but to absorb the fat in the soup.

The crucian carp made in this way is fragrant but not greasy, and tastes delicious.

The purpose of choosing old crucian carp of more than one kilogram is to make the stew more delicious and not to cause the meat to be so tender that it will be stewed to pieces.

"Xubao, is such an old crucian carp delicious?"

Shen Jiayue didn't understand. Mei Lanfang went all the way to the Marshal's Mansion. At that time, there was no wildlife protection law. Shouldn't a bear's paw and a tiger's claw be made? Why did you eat a crucian carp that can be seen everywhere?

Is this because I can't let go, or does Dongpo Crucian Carp have a deeper meaning?

Lin Xu smiled and said:

"The taste is definitely not simple, otherwise he wouldn't have specially commended the chef. We will know how it is when we make it and taste it later."

It's a pity that these crucian carp are not purely wild, and spring is the thinnest time for crucian carp, so the taste is not plump enough.

If it is cooked with big crucian carp caught in the river in the winter, the taste will be absolutely perfect.

Well, let's try fishing a crucian carp later and experience the taste of Mei Lanfang eating Dongpo crucian carp in the Marshal's Mansion.

When he came upstairs, he didn't take pictures this time, but started cooking directly.

Not every dish is suitable for filming a video. For example, this Dongpo crucian carp dish has been basically lost in various places. If it were filmed, it would definitely cause controversy.

Dongpo cuisine is either Sichuan cuisine, Zhejiang cuisine, Hubei cuisine, or Cantonese cuisine. When will it be your turn to put Northeastern cuisine here to make a fool of yourself?

Regarding Dongpo cuisine, there is already a lot of commotion on the Internet, so there is no need for me to get involved.

Lin Xu put the crucian carp in the pond and did not kill it immediately. Instead, he first took a white radish, sliced ​​the radish horizontally, put it into a basin, and sprinkled it with salt for pickling.

After about ten minutes, the radish slices became soft, and the bottom of the basin was drained of a lot of water by the salt.

Lin Xu rinsed it with clean water and put it in a bamboo basket to dry.

When making Dongpo crucian carp, although it is clearly stated in the recipe to add radish slices, you should not just cut some radish slices and throw them in, because the unique smell of radish will cause the fish to taste bad.

The correct way is to first use salt to kill the strange smell in the radish and retain the freshness of the radish. In this way, adding the fish soup can increase the freshness and absorb the fat without giving the fish a radish smell.

After processing the radish, Lin Xu took another piece of cabbage and peeled out the heart bit by bit.

Using the heart of cabbage to make Dongpo crucian carp not only absorbs oil, but also makes the fish meat more delicious due to the unique sweetness of cabbage.

After preparing the cabbage and radish, Lin Xu also prepared some ten-year-old tangerine peel.

Shen Jiayue was a little confused:

"Why are you preparing tangerine peel? Isn't the fish made this way bitter?"

Chen Yan said:

"You are not watching TV carefully, cousin. This kind of tangerine peel has no bitter taste and is more suitable for making tea. In "Hurry", Gao Qiqiang gave Uncle Tai a very valuable tangerine peel. Drink it to moisturize your lungs... I know why the tangerine peel is added Well, Mei Lanfang is an opera singer, so he has to protect his voice. The chef should make this dish for the sake of his career."

Shen Jiayue also reacted quickly:

"No wonder he would reward the chef after finishing the fish. He must have understood the chef's intentions."

Lin Xu also realized at this moment that this was what happened.

When Mei Lanfang goes to the Marshal's Mansion, he will definitely sing two or three verses. After singing, he needs to eat some lung-moistening food to protect his throat, and then he has this Dongpo Crucian Carp.

So... this is a dish that nourishes the lungs and protects the throat?

You can try it after making it. The climate in spring is dry and throat discomfort often occurs. If this dish is really effective, you can make it and try it.

Thinking of this, Lin Xu started to slaughter the crucian carp.

The steps are the same as for carp. First, bleed, then remove the scales, gills and internal organs. Also, remove the black membrane in the belly of the fish and the teeth in the head, which are the source of the fishy smell.

After cleaning, make four cuts on each side of the fish's thick flesh, changing it to a diagonal cut that makes it easier to taste.

After cutting the knife, it's ready to be cooked.

Heat the pot, slide the pot first, then put a spoonful of cooked lard into the pot, and heat it until it is 50% hot.

Put the modified large crucian carp into the pot and start frying.

Under normal circumstances, stewed fish needs to be fried, so that the fish is more fragrant, the skin is more complete, and the skin is less likely to break.

In addition, if you want to drink thick soup, fry it and pour boiling water. It will be a milky white thick soup, which is very fragrant and delicious.

Don't over-fry the fish, flip it over until the surface is slightly brown.

Brown both sides, and add a large bowl of the same boiling water stock as the jade belt carp to the pot along the edge.

Dongpo crucian carp requires a clear and strong soup, so boiling hot soup cannot be used here, otherwise the clear soup will turn into milk soup, which does not meet the requirements of this dish.

Therefore, cold stock should be added to prevent the protein in the fish and soup from denaturing as much as possible.

Pour in the soup stock, and the lard originally in the pot immediately floats on the surface of the soup.

Lin Xu added cabbage leaves, radish slices, and a little salt for freshness.

Put them all in, bring to a boil over high heat, and simmer for a while so that all the fat on the surface of the soup adheres to the cabbage and radish slices, making the soup clearer.

Wait until the cabbage leaves are cooked until soft, then pick out all the cabbage leaves and radish slices. The soup is now clear and clear, with no oil blooms visible, but the fragrance is lingering.

At this time, add scallions cut into sections, ginger cut into large pieces, rice wine, pepper and other ingredients and condiments into the pot.

Cover the pot and simmer briefly for a few minutes.

This crucian carp is very large, and the meat is relatively old, so it is not easy to cook thoroughly, so it needs to be simmered for a while.

But you can't stew it over high heat, you have to simmer it slowly over low heat, so that the soup will not change color, and the meat will be filled with soup, and the taste will become fresh and tender again.

After about eight minutes, the surface of the crucian carp began to float as the soup boiled.

This is a sign that the fish is cooked.

Lin Xu used chopsticks to pick out the green onion and ginger inside, put in shredded tangerine peel, and poured in a small spoonful of chicken oil. The dish was complete.

He held the pot, poured the fish and soup into the soup basin, and garnished it with a pinch of chopped coriander in the middle.

The fish meat in the whole dish is complete and the aroma is rich, but the soup is crystal clear, which looks very contrasting. I always feel that such a rich aroma should not be a clear soup.

It is estimated that Mei Lanfang would have been similarly surprised when he tasted this dish.

But when you actually eat it, you can appreciate the beauty of the dish and understand the chef's good intentions.

"Can you taste it?"

Shen Jiayue held the spoon and looked at the fish in the soup basin and wanted to take a big spoonful.

Chen Yan stopped her and said:

"Wait a minute, wait a minute, let me take a picture first. They can't come to eat. I have to post poison in the group to make them angry."

After taking the photo, she took a big spoon and filled a small bowl with Shen Jiayue, ready to taste it like a gourmet.

Before eating it, I thought it must be greasy because it was both lard and soup stock. But when I tasted it, I realized that besides being fragrant, the rest of the clear soup was just fresh.

There are fresh crucian carp, fresh chicken fat, and fresh cabbage and radish.

In this delicious taste, you can also taste a touch of tangerine peel.

The taste is just right, not overpowering, not overpowering, and not penetrating into the fish. This is why the tangerine peel is added before serving, so that the taste will not be too strong.

In addition, adding tangerine peel before serving gives a sense of elegance like using fish soup to make tea.

This is more in line with the style of literati in the Republic of China.

In order to test his idea, Lin Xu took a piece of crucian carp meat and tasted it. There was indeed no smell of tangerine peel in the meat. Instead, it was fragrant and delicious, soft and delicious.

When you eat the fish, it has a plump texture.

This is what lard does.

Chen Yan was filled with emotion after eating:

"It tastes like lard, but it doesn't feel greasy at all. The soup is full of umami. No wonder Mei Lanfang went all the way to the Northeast to eat such a dish. If it were me, I would eat it too."

Shen Jiayue glanced at her:

"You know how to taste such an elegant dish? You probably picked up the big elbow and gnawed it hard, and you didn't forget to lick the grease on your hands after eating."

"Come on, I'm not that little fat cat... By the way, where's Dundun? Why didn't I see it? It scratched my hair like that last night, and I haven't taken revenge on it yet."

Shen Jiayue put down her spoon and replaced it with chopsticks, picked up a piece of fish, and said while eating:

"I went to the Ginkgo Garden with my parents-in-law. The small animals in the park are coming tomorrow, so Dundun should go there in advance to get used to it."

Animals have a sense of territory. Let Dundun occupy the territory first, which can reduce stress and maximize the acceptance of new small animals.

Because in the cat's subconscious mind, these little animals are like people.

When Chen Yan heard this, she was immediately disappointed.

But thinking about it, there seemed to be nothing going on at noon. In addition, the store was making fat intestine chicken. People who wanted to lose weight needed to avoid suspicion, so they planned to drive to the Ginkgo Garden.

Going there to have a meal, tease the little fat cat, and bask in the sun. Isn't this better than staying in the store and eating fat intestine chicken to gain weight?

After experiencing the power of fat intestine chicken last night, Chen Yan no longer dared to eat it again.

In addition to losing weight, she is going to have a wedding with Ren Jie on May Day. The wedding dress will tighten her belly like a Michelin tire. Isn't this a knife to those "good sisters"?

It would be even more embarrassing if any elders thought she was pregnant.

Thinking of this, Chen Yan served herself a small bowl of soup, and while drinking it happily, she talked about her plan to avoid fat:

"I can't stop you from eating delicious food, but I can avoid it and go to the Ginkgo Garden to seek revenge on the little fat cat. Lao Chen's family doesn't raise waste, so I can't let a cat bully you."

When Shen Jiayue heard this, she immediately acted like an old mother protecting her calf:

"If you dare to bully my son, I will curse you that there will be a red light at the intersection, that you will get stuck in your throat when you eat fish, and that you will get uncooked potatoes when you eat them!"

Hum hum, my precious son will not tolerate your bullying.

Chen Yan: "..."

Okay, okay, be cruel!

She immediately changed her tone and said:

"I was just joking. With Dundun's ghostly appearance, I have no chance of revenge."

Lin Xu asked:

"Sister Yan, do you really not plan to have lunch in the store?"

"No, I have to lose weight to prepare for the wedding dress. I'll see what's available at the Ginkgo Garden. I can just deal with two bites. I'll also talk about publicity matters."

After the Ginkgo Garden introduces small animals, it must be promoted to make money by selling tickets, but Chen Yan still needs to discuss with Chen Meijuan how to promote it.

The most important thing for scenic spot promotion is the media matrix, and this is the strength of Happy Media.

Lin Xu thought for a while and said:

"Then I'll go too and find a place in the kitchen to build an oven for roasting pigs."

Although the roasted suckling pig I ate last time was delicious, it was not satisfying, because the roasted pig must be roasted whole using a pig of about 100 kilograms to make it enjoyable to eat.

The roast duck oven in the store cannot cook such a big pig, so an old-fashioned pit stove must be dug.

With this kind of stove, you can not only cook roasted pig, but also Northwest-style whole lamb naan pit. For Ginkgo Garden, these two dishes alone can attract countless customers.

As soon as Shen Jiayue heard that Lin Xu was going, she also said that she would go and have a look.

This is about making crispy roasted pork, my mouth is watering just thinking about it.

Just like that, when Shu Yun came in to taste the Dongpo crucian carp, Lin Xu went to the kitchen and explained the things in the store. By the way, he told Wei Gan the essentials of making fat intestine chicken, and then went downstairs with Chen Yan and Zeng Xiaoqi. , get on Chen Yan’s Panamera and head to the Ginkgo Garden.

In the car, Shen Jiayue did not sit in the passenger seat, but sat in the back seat with Lin Xu.

"Xubao, this is the new driver Xiao Chen. She is very smart and can endure hardships. You can ask her to do any dirty work."

Chen Yan glanced at her cousin helplessly from the rearview mirror:

"Every day I get more mischievous. When we get to the Ginkgo Garden later, brother-in-law, please stop cooking. We managed to avoid the fat intestine chicken. I don't want to go so far and have a full stomach of delicious food."

The wedding is almost two months away, so we must persist and persist, and avoid any fattening food, so that the fat girl can lose weight and become a young girl.

She had a good idea, and she really considered that she couldn't stand the temptation, so she chose to avoid Lin Ji Food.

But when the group arrived at the Ginkgo Garden, as soon as they got off the car, Mi Lan came over to greet them:

"Today the kitchen stewed a pot of meat, and also put some flower rolls on top of the stewed meat soup. I must eat more later. This is Ginkgo Garden's main specialty!"

Chen Yan:? ? ? ? ? ?

Just out of the wolf's den of fat intestine chicken, I didn't expect to enter the tiger's den of iron pot stew meat...

I want to lose weight, but why is it so difficult?

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I went downstairs to pick up the express in the morning, but I didn’t get the key. I locked myself out for a long time and didn’t come in. It was even later. I’m sorry. This chapter has 5,000 words. Please vote for me!