Chapter 636 Obtained the Technique of Sauced Donkey Meat! The Naan Pit Oven Is Built, It’s Time to Cook the Roasted Pig! 【Please Subscribe】

"Wow, this fire is delicious!"

Shen Jiayue took a bite of the fire-roasted bread and felt that the bread was crispy and the donkey meat was full of flavor. The rich aroma of the stewed soup and the moist feeling of the donkey fat made people addicted after one bite.

She touched Chen Yan, who was eating steamed buns with garlic cloves, with her elbow and said:

"Yan Bao, try the donkey meat roasted on fire. It tastes great. It's more satisfying than eating it in Baoding."

"I'll finish the buns first. These donkey meat buns are so delicious. It's so fragrant. It would be great if I ate so much that I wouldn't gain weight. Then I could eat donkey meat buns every day."

Shen Guofu agreed with these words:

“If I eat like crazy and don’t gain weight, I’m afraid I’ll wake up laughing even in my dreams.”

At this time, various kinds of donkey meat were also brought out, including donkey intestines cut into strips, donkey livers cut into slices, donkey intestines cut into hob pieces and dipped in garlic paste, and some were braised and then stir-fried. Dishes include stir-fried donkey lungs, cut into shreds and mixed with yellow mustard to make mustard donkey tripe.

The offal is braised first, so it will be served first.

The donkey head will be served later, along with some braised donkey tendons and ribs, and the dishes are basically complete.

Shen Guofu originally wanted to try the donkey meat grilled, but when he saw the donkey intestines on the table, he immediately opened the wine he brought and said with a smile:

"Good meat goes with good wine. Come on, come and try the Laofen wine that I have been collecting for several years."

Seeing Xie Baomin coming out of the kitchen, he immediately greeted warmly:

"Master Xie is here too. That's just right. They are all members of our family. We will finish these two bottles of wine later."

Lao Xie had just tasted the braised donkey meat in the kitchen, and his alcohol addiction had long been aroused. When he saw Lao Shen open the wine bottle, he sat down and prepared to have a good time!

It would be a waste not to drink two glasses of such good meat.

In the kitchen, Lin Xu took out the donkey head that was still stewing in the pot and checked the quality.

The meat on the surface of the donkey's head has shrunk, exposing the white bones. This means that the meat has been cooked through. You only need to turn off the heat and soak for a while before you can eat it.

Taking advantage of this time, Lin Xu cut the braised ribs into slices, sprinkled a handful of dry starch on the surface, mixed well and put it into the oil pan for frying. After frying, take it out and sprinkle some dry dish dipping sauce on it while it is hot. , it becomes a dry-fried donkey rib that is crispy on the outside and tender on the inside.

After all the dishes are ready, take out the donkey head soaked in the stew.

Remove the meat from the donkey's face, pick out the donkey's lips, face, ears, tongue and other parts, cut the meat with a knife and put it on a plate. Put the donkey head with the skin off on the plate and serve it like a Tyrannosaurus rex. Serve.

Although the donkey head seems to have no meat at this time, there is still a lot of meat inside, especially around the eye sockets, the mouth, and the cranial cavity. If you like to chew bones, this big donkey head will definitely satisfy you.

After putting all these dishes on the table, before Lin Xu could sit down and start eating, the system prompt sounded in his mind:

"Congratulations to the host for making the famous banquet in North China - the whole donkey banquet, and for obtaining the perfect cooking dish - sauced donkey meat. Congratulations to the host."

Hey, are you giving me face like this?

Lin Xu originally planned to ask his senior brother for instructions on how to make soy donkey meat.

After all, Baoding donkey meat roasting has already been done. If you don't make Hejian donkey meat roasting, it will be somewhat unfair.

Sauced donkey meat and braised donkey meat may seem similar, but in fact they are very different.

The method of braised donkey meat is relatively simple. Just adjust the stewed soup, put the donkey meat in it, and then stew it over high heat. As long as the stewed soup is ok, the stewed donkey meat will not be unpalatable.

The soy sauce donkey meat is made according to the recipe of soy sauce meat.

Fresh donkey meat cannot be cooked directly. Instead, it must be marinated with soy sauce, spices and other seasonings. After the marinade is flavored, it is put into a stewed soup with dried yellow sauce and cooked.

After the meat is cooked thoroughly, it needs to be soaked in the soy sauce broth overnight to allow the soy sauce flavor to further penetrate into the meat.

Because the donkey meat in sauce is marinated in advance and eaten after cooling, it tastes more chewy and porcelain. When you eat it, the sauce aroma is slowly released, and the more you chew, the more fragrant it becomes.

"This meat is super delicious. Xu Bao, please try it quickly. I don't even know what to eat."

Shen Jiayue ate a steamed bun, filled with meat and burned donkey meat, and was now eating donkey intestines with chopsticks.

When I didn't eat it, I felt that those who were boasting were exaggerating.

Once you taste the soft yet chewy texture of donkey sausage, coupled with the unique moistness and braised aroma of donkey fat, you will be instantly hooked on this texture and taste.

I have to say that the title of "ceiling under water" is really correct.

In addition to donkey intestines, donkey small intestines are also good. Although it is worse than donkey intestines when eaten alone, when dipped in garlic juice, the texture and taste are really incredible.

As for the donkey belly, mixed with the unique spicy flavor of yellow mustard, it feels like eating mustard duck feet, but the taste is a bit more fragrant and oily than mustard duck feet.

Several ingredients have completely different flavors. It is hard to believe that they are made in the same pot of stew.

Lin Xu took a donkey meat bun and tasted it. Not to mention, the idea of ​​putting the oil residue in was quite right. Not only did it make the bun more fragrant and oily, but the cabbage and vermicelli were also full of flavor.

If you want this kind of food to be delicious, you still need to add more oil.

While eating, Lao Huang came.

Shen Guofu quickly took the wine glass and poured him a glass of wine:

"Boss Huang sent us these ingredients, which really made us addicted. Remember to get some donkey intestines on Wednesday. We really can't get enough of this stuff."

Lao Huang sat down, tasted the food on the table, and then asked:

"Are there any activities on Wednesday?"

"We invited people from the tourism association to have dinner, and we are just waiting for the ingredients delivered by Boss Huang to be outstanding."

Upon hearing this, Lao Huang immediately patted his chest and promised:

"Don't worry, I'll bring a set of donkeys to the water early that morning so that you can have a good time."

We, Lao Huang, can't do anything else, but as for the ingredients, as long as they don't break the law, we can get them.

While talking about this, Lin Xu said:

"The Ginkgo Garden opens on the weekend, so remember to go have a meal then. The weather is getting warmer, so it's time to take your family and children out for an outing, and feed the animals on the way."

The Ginkgo Garden has been in preparation for so long, and now it is finally open for business, so naturally we need everyone to help promote it.

Xie Baomin said:

"No problem. It just so happens that this week is the big weekend. Yufei Aerospace is coming back. Then our whole family and Dachun will go there. If we can fish, we can also throw a few poles to get a feel for it."

When he said this, Lao Shen, an amateur fisherman, became excited:

"Yes, let's swing the pole a few times to get a feel for it. I haven't fished all winter, so don't let Brother Sun compete."

Lin Xu smiled:

"That's a bit annoying. Uncle Sun seems to have started on the fifth day of the Lunar New Year. He has almost touched all the nearby small rivers that can be reached by bus."

Shen Jiayue was a little curious:

"Uncle Sun's level is not low. It shouldn't be a problem to retire a car, right? Why doesn't he drive?"

Chen Yan knows this very well:

"Old police officers like them enter arrest mode as soon as they drive. It's better to take the bus. Looking at the people talking and laughing on the bus, I feel that my efforts in this life are worth it...Ren Jie also likes to take a bus occasionally. I squeezed the subway together, and then he could regard himself as a citizen, not a policeman."

This kind of veteran policeman who devotes his life to the people is indeed worthy of admiration.

Lin Xu said:

"Invite Uncle Sun to go with us on the weekend and let him indulge in fishing."

It has just entered spring, and the fish have not yet finished hibernating. Fishing is very difficult, and it can be said that every catch is empty.

But going to the Ginkgo Garden is different. With Dundun here, it’s no problem for everyone to enjoy the fishing addiction. After all, the little ones can add lucky buffs, which is what many fishermen dream of.

While they were eating, the surrounding employees were also devouring today's dinner.

Every dish is very classic, not to mention the donkey meat roast and donkey meat buns. Even if everyone is full, they still want to eat more and can't stop.

Lin Xu ate and drank enough and cooked a piece of donkey tendon meat for Dundun.

Boil it and cut it into small pieces and bring it downstairs.

The little cat who had been waiting for dinner got up from the service table and smelled the meat that Lin Xu was holding, with a confused expression.

Obviously, today's meat is a bit unfamiliar, and the little guy is a bit hesitant.

"Eat it. This is donkey meat. It tastes pretty good. If you like it, go back and buy some tenderloin and steam it with egg yolk. It should taste good."

After hearing his old father's explanation, Dundun lowered his head and started eating with big mouthfuls.

While it was eating, Lin Xu said:

"After dinner, you and mommy go home and watch cartoons. I'll marinate the donkey meat and make some donkey meat sauce later. It's a pity that you can't eat anything too salty, otherwise I would let you try it too."

Dundun shook his tail, grunted, and continued to cook.

After it was finished, Lin Xu came up with a plate and finished the two bottles of Lao Fen wine. At this time, Lao Shen was opening Wuliangye.

Among these middle-aged people drinking, each one has the same drinking capacity.

For example, my father-in-law, second uncle and Lao Huang are all businessmen. Drinking does not put any pressure on them. After all, when starting a business, they all relied on drinking liquor to attract business.

Although Lin Hongqi is not a businessman, in the early years within the system, he was still responsible for welcoming people to the Investment Promotion Bureau, and it goes without saying that he can drink too much.

So for them, two bottles of white wine meant they had just found the feeling.

If you really want to drink to your heart's content, everyone should start at least eight taels, so that you can feel it.

However, the store was about to open for business at this moment, and Su Peipei, who had just gotten off work, was planning to go back and correct her homework after dinner, so she drank another bottle of Wuliangye and ended with a feeling of unfulfillment.

"Boss Huang, remember to send some donkey bones over tomorrow and let Xiaoxu make some donkey bone soup for everyone to try."

After Shen Guofu had eaten and drank enough, he felt that he was just short of a mouthful of soup, so he asked Lao Huang to bring some bones, cut some donkey meat into it, and sprinkle some green onion, coriander, and pepper. Isn't this a proper donkey meat soup? That’s it.

In the past, when I was running business in Baoding, I would have a barbecue full of meat and a big bowl of donkey meat soup in the morning. It was such a satisfying meal that I didn't feel hungry for most of the day.

Lao Huang agreed:

"Okay, when I come to deliver the goods tomorrow, I will bring some spines and leg bones suitable for making soup. Then I will make more soup and I will try it."

After everyone had eaten and drank enough, they went back.

Before leaving, Chen Yan packed a few steamed buns and some braised food, intending to give them to Ren Jie to try.

Lao Shen took a look and was just about to bring some donkey intestines. He noticed something was wrong in Han Shuzhen's eyes, so he immediately gave up the idea and asked Lin Xu to pack some fat-reducing and nutritious ribs.

He also kept muttering that it was too hard to chew the meat, and he still preferred the taste of Leba.

Han Shuzhen said:

"In that case, next time everyone eats meat, just eat Leba."

Shen Guofu: "..."

I just shouted a slogan, why did you take it seriously?

After everyone left, Lin Xu returned to the kitchen and took the remaining unbraised donkey tendon meat and prepared to marinate it. Tomorrow, he would make the donkey meat in sauce so that he could eat it the day after tomorrow.

The piece of meat weighed about seven or eight kilograms. He cut it into large pieces with a knife and put them into the basin.

Add scallions, ginger slices, onions, coriander, peppercorns, star anise leaves, and light soy sauce and a little dark soy sauce for coloring.

Stir evenly, cover with plastic wrap and place in the refrigerator.

When making sauced meat, marinating it with sauce in advance is the key.

This not only allows the meat to absorb the flavor in advance, but also during the marinating process, the excess water in the meat will be marinated out, resulting in a firmer and more chewy texture.

After marinating the meat, Lin Xu told Ma Zhiqiang to stir the meat before leaving get off work and put a few uneaten donkey meat buns in. He would reheat them tomorrow morning and breakfast would be ready.

After finishing all this work, he drove home and found Shen Jiayue and Chen Meijuan making egg yolk tofu in the kitchen. Even the tofu was already ready.

Chen Meijuan praised her in various ways, thinking that her daughter-in-law was really gentle and virtuous. Xiaoxu must have accumulated great virtues in his previous life to marry such a perfect daughter-in-law.

At the door of the kitchen, Dundun stared inside intently. Seeing Lin Xu coming back, she pouted her butt and stumbled back to the sofa, continuing to watch the stinky bear beating the bald guy.

Lin Xu watched this scene and immediately walked to the sofa and rubbed Dundun's head:

"Baby, are you afraid that mommy will blow up the kitchen?"

Dundun sighed, looking like he was worried about this family.

"Then from now on, I won't let mommy go into the kitchen to cook when I'm not around. What do you think?"

Dundun hurriedly raised his paw and patted Lin Xu's hand.

Deal, deal!

I'm really worried about this!

Shen Jiayue, who almost blew up the kitchen, didn't know it yet and ran over with a plate in hand as if asking for credit:

"Xubao, Xubao, come and try my cooking. Mom said it's more delicious than yours. I found the salted egg yolk is really interesting. It tastes delicious no matter how you make it."

Lin Xu didn't refuse. He took a piece of it with a small spoon and put it in his mouth. He thought it tasted really good.

"It's very good, but it's a pity that Dundun can't eat it, otherwise I would definitely want to try it."

Dundun: "..."

No, I am not interested in vegetarian food and don’t want to try it.

Lin Xu finished a bite, looked at Shen Jiayue and asked:

"Nothing dangerous happened when you just did it, right?"

Shen Jiayue glanced at Chen Meijuan and then said:

"I thought it was too troublesome to wash the big pot, so I used a small pot. There were too many egg yolks and the oil was a little hot. As soon as I put the egg yolks in, there was a lot of bubbles and the fire on the stove was extinguished."

When she said this, Lin Xu understood immediately.

The foam in the pot extinguished the fire on the stove, but if the stove is not turned off, the natural gas will escape into the home. Even if the hood is turned on, it will naturally be dangerous over time.

No wonder Dundun was standing guard at the door of the kitchen to help add buffs. It was indeed very dangerous.

"Baby, remember from now on, when cooking, no matter what happens, you must close the air valve as soon as possible to avoid any accidents."

"oh I got it."

the next day.

Lin Xu came to the store after breakfast, took out the meat from the refrigerator, and tore off the plastic wrap. The donkey meat in the basin had been marinated and even had the color of dark soy sauce.

This means that it has been marinated properly and is ready for marinating.

There is not much difference between soybean braised soup and stewed stewed soup. They are both made with stock and mixed with various spices. But the difference is that the soybean stewed soup does not add salt, but dry yellow sauce soaked with rice wine.

In addition, the proportion of sugar is higher than that in the stewed soup, so as to neutralize the salty taste of dry yellow sauce and light soy sauce.

When he was ready, he simmered the soy sauce soup for a while, then poured the marinated donkey meat, meat and soy sauce into the pot, brought to a boil over high heat and then turned to low heat to marinate.

Making sauced meat is not troublesome. Lin Xu thinks that he can try making sauced beef, sauced mutton and other dishes based on the technique of sauced donkey meat.

Simmer the donkey meat in sauce for two hours over low heat, then soak it directly in the sauce stew. You can only take it out when the stew is completely cool.

If you like to eat something with a strong taste, you can keep soaking it and take it out when you want to eat it. But Lin Xu didn't do that. He didn't like to eat something that was too salty.

After soaking for four or five hours, I fished it out.

I cut a slice and tasted it. The sauce was full of flavor and the texture was very chewy.

In the next two days, the store was busy treating guests to dinner, busy allocating manpower to support the Ginkgo Garden, and by the way, they also gave a simple training to the newly recruited waiters in the Ginkgo Garden.

On Thursday afternoon, the oven behind the Ginkgo Garden kitchen was officially ready.

There are two pit ovens, which are covered with refractory bricks. When using them, you only need to spread the charcoal at the bottom and light it. After preheating, just put the marinated pig in. It is very simple.

When making roasted pig, the oven is only one part. The most important steps are the steps of marinating, loosening, and rinsing, so that the pork can be crispy on the outside, tender on the inside, and full of flavor.

In fact, if you don't eat the whole pig, a home oven can produce the crispy skin and texture of roast pig.

However, if you want Ginkgo Garden to become an instant hit, you have to use a tripod to hang the whole pig and roast it. This not only has more visual impact, but also makes it more convenient for customers to cut whatever they want.

When roasting pig, the surface of the naan pit must be covered with a special lid to maintain a higher temperature inside.

After a brief try, Lin Xu called Lao Huang:

"Boss Huang, can you send a whole pig weighing about 100 kilograms to Ginkgo Garden? I'm going to make roast pig for everyone to try, and test the quality of the oven by the way."

Now that it is built, it needs to be used. Tomorrow, we will invite all self-media practitioners such as Yue Liyue, Wu Kexin, Senior Brother, Dai Jianli, Gou Junguo, etc., and everyone will do a live broadcast of eating roasted pig to warm up the Ginkgo Garden. By the way, Give out some experience coupons in the live broadcast room.

After so much work, it’s time to open the ginkgo garden for business!

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Today the dragon raises its head, wishing everyone good luck. This chapter has 5,000 words. Please vote for me!