Chapter 632 Dundun’s Perspective Video Goes Viral! Egg Yolk Tofu, the Sister Dish of Crab Roe Tofu! 【Please Subscribe】

Chapter 632 Dundun’s perspective video goes viral! The sister dish of crab roe tofu - egg yolk tofu! 【Please subscribe】

"Wow, the video from Dundun's perspective, I love it!"

When netizens saw the title, they flocked to it.

For them, watching food videos is to satisfy their cravings and gain knowledge. If they want to relax their spirits and soothe their inner fatigue, they have to be a healing little baby.

"This perspective does look different. Little Jiojio appears in the photo, so cute."

"Wow, it deliberately slowed down when it twisted its face. We, Dundun, are still quite good at moving the mirror."

"Of course, there's nothing baby Dundun can't do. I really want to hold it and kiss it."

"Last time I went to the store to eat, he was sleeping and I was too embarrassed to take a photo. Next time I go there, I must hug him to take advantage."

"The little jiojio is furry and wants to take a bite."

"Watching the video, I suddenly felt like I had become a carefree kitten."

"My mother asked me why I was lying on the floor watching the video, and I meowed at her."

"..."

Shen Jiayue looked at these comments and couldn't help but like them one by one.

Regardless of whether you are a fan of mine or not, as long as you praise my precious son, I’m sorry, I will give you the thumbs up!

The fans of the two accounts have a high overlapping rate. Normally, they should not be updated at the same time, otherwise the number of views will decrease.

The best way is to space it out by a day or so, so that the playback volume will be higher.

But Shen Jiayue didn't care about this. Once the video was edited, it would be updated. The number of views was not as important as showing off the baby.

Since raising Dundun, she finally understands the mentality of people who post their babies in the circle of friends. Of course, such a sensible and cute baby must be posted and shown off.

On the roadside near the airport, a blind taxi driver watched Dundun’s video and curiously posted a comment:

"At first I thought it was Boss Lin's home, but it doesn't look like it. What kind of place is this? There are plank roads, pavilions and such a big pond. I feel like I can go and play."

As soon as he said this, others also noticed this:

"Yes, where is this? The scenery is very nice."

"Whether this is a scenic spot, a park, or someone's backyard, I want to see the information here within five minutes!"

"The trees in the distance look like the ginkgo orchard that Boss Lin used to take photos of Maisha Rui, but I remember that there were no such plank roads. Could it be that they were rebuilt?"

"Does it accept tourists there? Friends who know, remember to give it a kick."

"Spring is warm and the flowers are blooming. I want to go out for a trip to the countryside. I'm going to find an address here. If I run into Dundun by chance, I'll give out red envelopes in the group."

"Damn it, I think I want to go there too. It should be fun to go fishing, eat, take a walk or something."

When Shen Jiayue saw these developments, she couldn't help but reply:

"It's about to start accepting tourists there, and it's not expensive. Let's see Boss Lin's official notice for details. Dundun and I also relied on his connections to go in and play for a while."

She didn't say much, not only to maintain a sense of mystery, but most importantly, there are currently no regulations on specific pricing and tourist reception, and rash publicity will only make her mother-in-law passive.

Now just let everyone know that there is such a place to play.

Anyway, the weather is not that warm yet, the grass has just sprouted, and it is far from the spring scenery that "only Asakusa has no horse hooves".

In the evening, Shen Guofu and his wife returned from get off work. Lin Hongqi and Chen Meijuan also took care of things in the ginkgo garden and drove to Yingchun Street.

As soon as I got off the bus, I happened to bump into Chen Meiliang, who had been working in public relations all day.

A large family came upstairs to prepare for dinner.

"Hey, are you eating meat on fire today?"

Chen Meiliang was happy when she saw the big basket of meat brought out by Lin Xu and burned on fire. This was a delicacy that she hadn't eaten in many years. She didn't expect that her nephew would actually cook it.

There’s nothing to say, I’ll have to eat the whole thing later!

Chen Yuanyuan said with a smile:

"I made them in the afternoon. These are specially reserved for you to try. There is a lot of meat filling in them, and they are very enjoyable to eat."

When Shen Guofu saw the appearance, he immediately liked it:

"I can't resist this kind of meatloaf. I'll eat more later..."

Noticing that his wife was looking at him, he immediately changed his tone:

"But eating carbohydrates like this will definitely make me fat. I will go home and go to the gym later and practice it for two hours first!"

Say the promise first, so that your wife will not stop you from eating and drinking.

After being trained for so long, Lao Shen has gained some experience. As long as he shows that he is in the Cao camp and his heart is in the Han before eating, and looks at the food and wants to exercise, he can basically enjoy the food with peace of mind.

Otherwise, just wait to be stared at, pinched and kicked. Doctors know exactly where to pinch the most pain.

Over the years, Lao Shen has already figured out his wife's temperament.

Shen Jiayue sat down and realized that Chen Yan had not arrived, so she called her:

"Yan Bao, it's time to eat, why haven't you come yet?"

"Aunt Liu saw that I was working out very hard, so she specially made a delicious fat-reducing meal. I almost finished it... You guys eat it, this beautiful girl has to lose weight!"

Um?

Is this coming for real?

But thinking about my cousin's temperament after being so hot for three minutes, maybe she would come to the store to compete with him for food after two days of persistence.

After hanging up the phone, they learned that Chen Yan was not coming for dinner, so everyone stopped waiting.

Chen Meijuan said:

"You have to eat big meat while it's hot. You won't be able to chew it when it gets cold."

This kind of food made from dead noodles tastes crispy and tender when freshly baked, but if it gets cold, the noodles will become hard and the meat filling will become very greasy.

"Xiao Xu, please help me make an appointment with President Liu of the National Tourism Association to treat them to a casual dinner here on Wednesday afternoon. Guofu will accompany me then. It would be best if I could call Mr. Tateyama and people from Diaoyutai. ”

Chen Meiliang ate the fire and began to talk about his plan.

This matter is not difficult for Lin Xu.

As for the companions, in addition to my father-in-law and Geng Lishan, senior brother Xie Baomin, Director Liao of the catering department, Ye Lixin, general manager of Yanjing Hotel, and Cui Qingyuan from the Tsinghua University Intellectual Class were all invited.

The second uncle wanted to treat guests to dinner, so Chu Yunfei from the 358th Regiment naturally had to come over and help out.

Shen Guofu said:

"I can also call on Lao Tan. As the head of the audit office, he has strong connections in the capital. He can help if anything happens."

Chen Meiliang said with a smile:

"The more people, the better. Only in this way can we show our sincerity. There will probably be a lot of people from the National Tourism Association... Xiaoxu, please save the big private room for me."

Shen Jiayue didn't know much about treating guests. When she heard her second uncle's words, she asked curiously:

"With so many people noisy, is it suitable to discuss business?"

Lin Hongqi, who has been in the system for more than ten years, said with a smile:

"This kind of thing can't be discussed openly. As long as the other party can drink well, it's an agreement. Xiaoxu, don't forget to roast a lamb that day. Treat them to a roasted whole lamb."

"Okay, I'll reserve a Sunit sheep with Boss Huang after dinner."

Sunit sheep is a high-end mutton that has been popular in recent years. The output is small and it is basically reserved. Therefore, there are not many on the market, but people who know the industry know how delicious this kind of sheep is.

Chen Meijuan ate the fire, looked at Lin Xu and asked:

"Son, is the Nang Pit oven you are going to have someone repair? Does it require a lot of work? Does the chimney need to be repaired?"

I went to the Ginkgo Garden at noon today to find a place to cook roasted pig, but after I went there I found that the amount of work was huge, so I asked my mother to make an appointment with an engineering team that specializes in this kind of work.

When I plan to pick up the little animals tomorrow, I will dig a naan pit for roasting pig in the open space outside the back door of the kitchen.

Although it is said to be a Nang pit, it can actually make a lot of things, such as roast chicken, roast duck, roast goose, rack meat, roast pig, suckling pig, whole lamb, lamb back, etc. Basically, it can be summarized as barbecue.

Such a stove has many functions and is naturally more complicated to build.

Therefore, it requires a professional team to operate, rather than just digging a hole as Lin Xu first thought.

Refractory bricks need to be laid inside and ventilation ducts must be installed.

Lin Xu took a sip of the millet porridge cooked in a casserole in the kitchen:

"There is no need for a chimney, just a ventilation pipe next to it. The mouth of the nang pit has its own smoke exhaust, so there is no need to install it separately."

Devices with chimneys require special application, so Chen Meijuan had to ask in advance. After all, it was related to environmental protection, and management in Beijing was very strict.

While drinking millet porridge and eating meat cooked on fire, everyone talked about Dundun's video.

Han Shuzhen said distressedly:

"It must be exhausted after running such a long distance in one breath, right?"

Shen Jiayue thinks this is not a bad thing:

"Dundun eats so much all day long, and it's okay to exercise. It's just a good exercise. I read on the Internet that overweight cats are prone to a series of diseases such as cardiac hypertrophy, so I want to take Dundun to exercise. I can't let him It’s getting fatter.”

After the meal, Lin Hongqi and Chen Meijuan drove home to check out the vegetables they planted yesterday, while Chen Meiliang was going to drive to the mall with Chen Yuanyuan to buy some gifts for her family.

It’s hard to come to the capital, but you can’t go back empty-handed.

In addition, Chen Meiliang is also going to give her daughter some tips on managing the company. Although they are relatives, now that she has become the general manager, she has to be responsible for the company.

He was worried about his daughter, so he planned to take this opportunity to discuss the matter face to face.

In the store, Dundun, who had slept all afternoon, was squatting on the counter, eating the steamed tenderloin that Lin Xu made for him.

The meat is very tender. When steaming, Lin Xu specially mixed it with egg yolk so that the moisture was not lost and it tasted tender and juicy.

Dundun ate happily and kept making humming sounds from his mouth.

Yue Liyue, who came to the store for dinner, held up his mobile phone and took a short video with Dundun who was eating:

"Today Dundun is very popular all over the Internet. Many people even made a collection of cats from Dundun's previous videos. Many people are clamoring to get a cat, and there are also a few popular celebrities who want to buy Dundun."

Lin Xu said helplessly:

"It's already 3023 years ago, and there are still celebrities who are so popular?"

"You're stupid, I probably didn't do any background checks at all. When I saw everyone making mention of it, I quickly posted the news and wanted to gain some popularity first. At worst, I would later apologize in a high-profile manner, and then there would be another wave of popularity."

Gee, you really know how to hype.

Lin Xu didn't say much, raised his hand and rubbed Dundun's head, and then said to Yue Liyue:

"The Ginkgo Garden will open in a few days. Before the opening, you and Sister Xin can do a live broadcast together. I'll treat you to Cantonese-style crispy roasted pig."

Yue Liyue's eyes lit up:

"I'll go, roast pig? Ginkgo Garden wants to make crispy roast pig?"

"Yes, that's the only place that can make it. The oven in the store is not big enough, so we can only make roast suckling pig, not roast pig."

Roast suckling pig and roasted pig seem to be the same food, but they are very different in appearance, taste and eating method.

The roasted suckling pig is smooth and shiny. It is usually eaten with sugar after roasting. The skin is very crispy, the meat is very tender, and it tastes tender and juicy.

The roasted pig uses a large pig of about 100 kilograms. The fat is very thick. The pig skin is roasted until golden brown and covered with dense bubbles. It tastes very crispy and has rich fat. When eating, it is cut into pieces directly without any dipping sauce. .

Yue Liyue still misses her hometown food very much.

He said:

"Although our roast pig in Guangdong is very famous, we don't want to eat it usually. We usually buy one when we worship our ancestors, cut it into pieces and eat it on the table after worshiping our ancestors. We only eat it a few times a year."

Ancestor worship is a very important sacrificial activity in the Lingnan area. The concept of kinship is deep-rooted. Larger surnames and families also have their own ancestral temples, and the traditional concepts are relatively intact.

After Dundun finished eating, Lin Xu took the plate back, looked at Yue Liyue and asked:

"What are you going to eat today?"

"I've been craving tofu lately, especially crab roe tofu. Am I unable to eat it now?"

Crab tofu?

I really can’t eat this, because crab roe is not the main dish in the store, and the hairy crabs were not specially stocked when they came on the market. Although there were some in the store, everyone had already eaten them with noodles and rice.

But without crab roe, there is still no shortage of delicious tofu.

Lin Xu had nothing to do at the moment, so he smiled and said:

"I'll make one for you later, so you can taste a tofu dish that's not inferior to crab roe tofu."

Yue Li Yue just posted the video to his personal feed and was currently interacting with fans. When he heard this, he said:

"Okay, then I'll wait and eat."

Back upstairs, Lin Xu washed the plates that Dundun had eaten on, then walked into the kitchen and started cooking.

He brought a piece of gypsum tofu with a more tender texture, five or six salted egg yolks and a small handful of chives.

Together, these ingredients make crab roe tofu’s sister dish, egg yolk tofu.

The so-called egg yolk tofu is to fry the salted egg yolk until it becomes sandy and oily, and then stew it with the gypsum tofu. This way the tofu is salty, delicious and rich in taste, and is very suitable for eating with rice.

Put the salted egg yolk into the steamer and steam it to remove the fishy smell and bring out the fresh flavor of the salted egg yolk.

Then cut the tofu into small pieces and blanch it in salted boiling water for a few minutes to remove the bitter taste of gypsum and the fishy smell of soybeans, making the tofu more tender.

In fact, this dish can also be made with lactone tofu. In that case, the tofu cannot be eaten with chopsticks and has to be spread with a small spoon, so that the taste will be more tender.

However, there is no lactone tofu in the store today, and Yue Li Yue is eaten with rice, so soft and tender gypsum tofu is more suitable.

Blanch the tofu, take it out, rinse it with cold water, and put it in a large colander to drain the water.

Rinsing with cold water is to lower the temperature of the tofu and prevent it from becoming too hot and becoming mushy.

The salted egg yolk is steamed and taken out from the steaming cabinet.

There was actually yellow egg butter in the bowl of steamed egg yolks. Lin Xu took a small spoon and directly crushed the egg yolks and egg butter together into a puree.

After doing this, start cooking.

Heat the pot, slide the pot first, then add some peanut oil, heat the oil again, pour the salted egg yolk in, stir-fry slowly over low heat until foaming in the pot.

These fried bubbles are the sign of the salted egg yolk becoming sandy.

If you are making dishes such as baked pumpkin with egg yolk, just pour the fried ingredients into the pot and stir-fry now.

But the egg yolk tofu I’m going to make today is different from the egg yolk baking technique.

Lin Xu scooped up a bowl of pork bone broth and poured it into the pot along the edge, turned up the heat and started cooking.

Soon, the broth in the pot came to a boil, and the egg yolks that had been stir-fried turned into fine golden sand, rising and falling in the pot.

This is egg yolk sand. The rustling texture of egg yolk dishes comes from these egg yolk sand.

Lin Xu poured the blanched tofu into the pot, waited for it to boil again, sprinkled half a teaspoon of salt for freshness, and shook the pot a few times to let the tofu and broth in the pot slowly rotate.

When making tofu dishes, you cannot stir-fry. You can only stir-fry by shaking the wok. This will not only make the tofu more delicious, but also prevent the tofu from sticking to the pan.

After shaking a few times, cover the pot and simmer for two to three minutes.

While you're at it, chop the green onions.

When you open the lid of the pot again, the stock inside has reduced a lot. Shake the pot to allow the tofu in the pot to rotate back and forth to increase the evaporation of the soup.

When the soup became thicker, Lin Xu scooped up some golden chicken fat and poured it into the pot. He shook the pot again to let the fat disperse, then he held the pot and poured the yellow tofu in the pot into a deeper plate. inside.

Finally, sprinkle with chopped chives and let the waiter bring it to Yue Liyue.

After all this work, the evening rush hour has arrived.

Lin Xu changed out of his chef uniform and prepared to take Dundun back with Shen Jiayue.

It’s hard for my parents to come to the capital once, so I want to spend more time with them.

"Xubao, what kind of tofu did you make for Yue Li Yue? It smells so fresh. If I hadn't been so full today, I would have wanted to try it."

After getting in the car, Shen Jiayue said while starting the car.

Lin Xu buckled up his seat belt and said with a smile:

"Salted egg yolk tofu, if you want to try it, I can make it tomorrow. It's quite simple."

Shen Jiayue, who is keen on learning cooking, became interested as soon as she heard the simplicity:

"How easy is it?"

"If you use a non-stick pan to make it, you basically only need hands."

The biggest difficulty in the dish of salted egg yolk tofu is to prevent the tofu from being scorched in the pot. If you can avoid this, it really won't be difficult at all.

And because the salted egg yolk has a salty taste, even seasoning can be omitted.

The reason why Lin Xu just added half a spoonful of salt was purely to add some salty flavor unique to table salt.

"Then you teach me. While my parents are at home, I want to cook, so that my parents can see my virtuous side."

"You are already very virtuous. Besides, you only need me to cook. You don't need to learn."

"No, I see many mothers-in-law showing off their daughters-in-law in various ways, and I want my mother to show off and show off me. Our old Lin family doesn't raise waste!"

Tsk tsk, since you are so keen on learning, then just learn.

Shen Jiayue was very interested and even made plans to take her mother-in-law Chen Meijuan to shoot a video together.

Thinking that the newly uploaded jade belt carp today was particularly popular, she looked at Lin Xu and asked:

"Xubao, what are you going to cook next? Netizens are getting ready to see it."

Lin Xu rubbed his temples and felt that the filming of high-end Northeastern cuisine needed to be accelerated, so he said:

"Tomorrow I'll ask Lao Huang if he can buy deer tails. If he can, I'll make a dish that I often hear about - steamed deer tails!"

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