Chapter 647 Old Jinan’s Top Delicious Meat! Dundun: I’m Not a Caddy! 【Please Subscribe】

Chapter 647 Old Jinan’s top delicacy—handfuls of meat! Dundun: I’m not a caddy! 【Please subscribe】

"Yan Bao, do you really not want to eat it? This meat is so delicious!"

Shen Jiayue held a piece of pig skin between her fingers and chewed it loudly, trying to drag Chen Yan down who was eating a vegetable salad next to her and let her regain the happiness of eating meat.

But today Chen Yan was very determined. She finished the salad, rewarded herself with a tomato, and the lunch was over.

In the past two days, she had increased her exercise and lost some weight, so she wanted to pursue the victory, but she could not let the roasted pig and roasted whole lamb stand in the way of her reverse growth into a beautiful girl.

Compared with food, women pay more attention to appearance.

Especially when there is only more than a month left before the wedding, Mr. Chen's obsession is to lose fat and weight and make his appearance reach its peak.

In order to prevent herself from being tempted, she took the tomatoes and strolled to the back door of the kitchen. When she saw the kitten on the recliner, who was sleeping soundly to avoid taking a photo, she couldn't help but pat its belly:

"Why are you sleeping in broad daylight? Wake up and be happy!"

Dundun groaned impatiently, turned over and hid her belly.

Chen Yan was sitting on a recliner eating tomatoes, stroking Dundun's body with one hand. The little guy's fur was smooth and moist, and it felt good to the touch, reminding her of her own mink coat.

Dundun was very dissatisfied with her aunt's behavior. She barked, then sat up and licked the area touched by Chen Yan seriously.

Meowing for a while, this meow is not clean anymore.

"I'm going to charter a plane to go out for fun. If you want to go, you have to let auntie touch it. Otherwise, I will take George and Peggy with me instead of you."

Dundun thought seriously for a moment and stopped struggling.

However, he still groaned and expressed his dissatisfaction.

Chen Yan took a bite of the tomato, looked at Dundun and asked:

"I'm going to drive to play golf in the afternoon. Do you want to go and experience it?"

Although she didn't eat a bite of the roasted pig and roasted whole lamb at noon, she still needed some exercise, so she thought of golf, a sport for the wealthy.

It's a pity that Ren Jie is at work today and can't accompany him. Others are busy with appointments, busy with overtime, and others at work, and have plans for the afternoon.

So after much deliberation, Dundun is more suitable.

At least the little one is more interested in ball games, and the lawn area as large as a golf course allows Dundun to have fun.

Upon hearing this, Dundun was very interested in the golf course her aunt mentioned.

So it barked, urging us to set off quickly.

"Don't worry, I'll finish the tomatoes... Oops!"

As Chen Yanzheng was talking, the half-eaten tomato in her hand suddenly fell to the ground. She grabbed Dundun and rubbed it a few times in annoyance:

"Did you do it? Auntie is counting on these tomatoes for lunch."

Dundun squatted on the recliner with an innocent look on his face, but the tip of his tail swaying gently revealed his true thoughts.

"It's really hard to do anything if you don't have enough food... Let's go, let's set off now."

Chen Yan picked up the tomatoes on the ground and threw them into the trash can nearby. She turned on the faucet and washed her hands. Then she put on her bag, held Dundun in her arms, and strode out.

"Yueyue, I took Dundun to play golf. Where is his snack bag? I brought it with me to avoid getting hungry and losing weight."

Shen Jiayue went to the kitchen door and took Dundun's bag, which contained dried fish, beef jerky, water and other supplies for the little one. By the way, she followed Chen Yan to the parking lot and carried the cat litter box on the Maisar to Chen Yan's car. superior.

After finishing her work, Chen Yan opened the car door, put Dundun in the car first, then sat in the driver's seat and drove straight to the Changping Golf Course, which was less than half an hour away.

Along the way, Dundun lay obediently on the back seat, looking at the scenery outside through the car window, full of anticipation for the golf he was going to play soon.

In the ginkgo garden, Lin Xu was ready to go back after eating and drinking.

Although making pork belly is not difficult, it is quite time-consuming, so you need to prepare it in advance.

In addition, the delicacy of Baozi Pork is not only about meat, but also requires a series of side dishes to form a unique delicacy with Baozi Pork as the core.

These ingredients include but are not limited to dried tofu, kelp knots, green peppers, gluten balls, meatballs, fried rolls, yuba, eggplant, sausages, beans, elbows, chicken legs, etc.

The types can be freely matched, and there are no strict rules.

The core is the soup in which the meat is stewed. This is the most important thing in all dishes and the key to this delicacy.

"I'll go to the store with you, take photos of how to make crispy pork belly in the air fryer, and teach netizens a little trick to improve their lives."

In this way, others continued to eat and drink, while Lin Xu drove Shen Jiayue back to Linji Food.

As soon as they arrived at Yingchun Street, they met Qi Panpan and Li Qiang.

"Brother Qiang, have you had dinner with Sister Panpan?"

Shen Jiayue opened the door and got out of the car, saying hello to the young couple spending the weekend.

Qi Panpan said:

"After eating, we are about to go to 798. It is said that there is an avant-garde art exhibition there today. We are going to go and cultivate it and see what avant-garde art is... Do you two want to go?"

Lin Xu didn't expect that these two programmers actually had artistic bacteria in them, and said with a smile:

"I still have to go upstairs to make a handful of pork. Come back early in the evening. We will eat a handful of pork in the store tonight. You guys should try it together too."

When Brother Qiang heard about eating a handful of meat, he said with some longing:

"Hey, this is a great meal. We should be back before five o'clock. We would rather not see the exhibition than miss the delicious food."

Watching exhibitions is just an adjustment to life, while delicious food is life itself.

Brother Qiang and Qi Panpan walked to the subway station, while Lin Xu and Shen Jiayue came upstairs.

As soon as he arrived at the door of the kitchen, Lin Xu met Che Zai before he went in:

"Boss, I bought the horsetail grass and I'm soaking it in hot water right now. When will you use it?"

"I'll use it right away... By the way, soak a dried lotus leaf in hot water. I'll use it later."

"Okay, I'll get ready right away!"

Chezi agreed, then turned around and went to work.

Lin Xu put on his chef uniform, washed his hands carefully, walked into the kitchen, and started making meat.

For the delicacy of pork belly, hard pork belly is the first choice. The pork belly in this part is solid and not easy to stew. It also has a rich aroma and is suitable for making pork belly.

However, hard pork belly is more expensive, and restaurants are generally reluctant to use this part. Most of them choose halves of fat and lean meat. The fat here is thicker, and the lean meat is in the lower half of the meat. If it is not cooked properly, it will fall apart.

As for the meat, the meat is tied up with straw ropes so that the meat will not split. In addition, the meat is relatively large, and it has quickly become a favorite food for old Jinan people.

In Jinan, cattail grass is generally used to bundle the meat.

This plant is abundant in Jinan, so many Shandong dishes can see cattail or cattail as an ingredient.

But in the capital, it is not easy to buy suitable cattail grass, so we settle for the next best thing and use the more common cattail grass.

Malian grass is a plant with slender stems. In the past, it was usually used to make straw ropes or straw shoes, and it was also used to make rice dumplings or wrap hairy crabs.

However, with the progress and development of society, the raw material for making rice dumplings has been changed from horsetail grass to more convenient and fast thin cotton thread. Those rice dumpling masters can make a rice dumpling in a few seconds and use this kind of cotton thread.

Also due to the progress of society, the horsetail used to wrap hairy crabs has been replaced by flower rope as thick as the little finger.

Malian grass is not good at gaining weight, but flower ropes made of cotton threads are very absorbent and can increase the weight of hairy crabs a lot.

Lin Xu looked at the horse lotus soaked in hot water. It had been soaked and was as soft as a rope.

Then he brought more than ten kilograms of pork belly and forty or fifty eggs.

"Che, boil the eggs and peel them. I'll use them later."

After hearing the order, the car boy came over immediately, took away the eggs and started cooking them.

Taking advantage of this time, Lin Xu began to cut the meat.

He first cut the pork belly into strips about fifteen centimeters wide, then placed the strips on the chopping board and began to change the knife to a width of one and a half centimeters.

There are no strict regulations on the thickness of the meat slices. Generally, it should be more than one centimeter, so that you can have the satisfaction of eating a big bite of meat in your mouth.

At the same time, the thickness of the meat slices should not exceed 2.5 centimeters, otherwise it will not be easy to stew thoroughly and it will not be easy to bite.

The meat was already burnt, so Lin Xu didn't need to do anything, he just started cutting it.

After cutting the meat slices, take the soaked horsegrass and pull out one. Then pick up a piece of meat and tie it from one end. After tying it, wrap the meat again, tie the knot again, and tie the whole piece of meat completely. .

When one piece of meat is ready, start wrapping the next piece.

In the small kitchen next to it, Shen Jiayue was filming how to make crispy pork belly.

She held a ceramic knife and carefully cut the meat into the camera:

"Today, my royal chef is not here, so I have to change the knife. Let's make do with it. The skill of the knife is not important. What is important is this delicious and simple recipe. Friends who like crispy pork belly, don't forget to try it. It's huge. tasty!"

This delicacy is relatively simple and very suitable for beginners to practice.

But the meat that Lin Xu is cooking in the big kitchen is not suitable for novices. Even though the ingredients are simple, the requirements for experience are very high.

It was too slow for Lin Xu to tie up alone, so he called a few helpers to come over and help.

After everyone had tied up all the meat, Chezi also boiled the eggs and peeled them one by one.

Stewing eggs in broth will give them a meat-like aroma and delicious taste, so I like to put some eggs in braised pork and pork belly.

The eggs can be boiled directly in the broth, but this will taste less interesting.

If you want to eat comfortably and indulgently, the best way is to fry tiger eggs.

Lin Xu took a kitchen knife, scratched the surface of the eggs, then set up the oil pan and started to fry the oil.

When the oil is 60% hot, put the meat slices wrapped with milkweed into the pot and fry. This step is to remove the peculiar smell from the meat and fry the excess fat at the same time.

Over-oiling is an important sign of Jinan meat, especially when using rump meat. If it is over-oiled, it will taste very greasy.

The same is meat, but the Xuzhou method is to marinate the meat in soy sauce for more than four hours, and then put it into a pot for stewing.

Relatively speaking, Xuzhou Baozi meat tastes softer and more tender, and the sauce flavor is more prominent.

Because Jinan Baozi meat is over-oiled, the skin part is more delicious and the chewing is more delicious.

However, now the two kinds of meat have learned from each other, and there are no strict boundaries in the cooking methods. They have even absorbed the cooking method of 甏肉, making the texture and taste more diverse.

In addition, the purpose of oiling is to bring out the fresh flavor of the horsetail grass, so that the meat tastes fresh and fresh like a plant.

Ma Zhiqiang asked curiously:

"Jinan's meat is fried in oil to bring out the fresh flavor of grass, so why isn't Xuzhou's meat fried?"

Wei Gan, who is familiar with this dish, said:

"Xuzhou's meat is not braised with grass, but is made with kelp. It can't be fried even if you want to."

When the meat in the pot is fried until the surface is slightly brown, take it out, then start frying the next pot, fry all the meat again, and then pour the eggs in batches and fry.

After frying, Lin Xu changed a frying pan and put it on the stove. Heat it up and pour in a little more peanut oil, which is indispensable for Shandong cuisine.

When the oil in the pan is hot, add the prepared scallions and ginger slices, and start to stir-fry. When the surface of the scallions is slightly burnt, add cinnamon, star anise, pepper, angelica, white buckwheat, grass fruit and two cloves. , continue to stir-fry.

After the aroma comes out, pour a 5-liter pot of soybean soy sauce into the pot, bring to a boil over high heat, and simmer.

The purpose of this is to cook the soy sauce until it is fragrant, and at the same time remove the smell of soy sauce fermentation, making the soy sauce more fragrant.

After doing this, add a tablespoon of sweet noodle sauce and half a bottle of dark soy sauce into the pot.

To make the meat, no sugar or salt is added. It is completely simmered with soy sauce and sweet noodle sauce and water.

In Jinan's big and small butcher shops, you can see the dark broth because soy sauce and sweet noodle sauce are used alone.

This delicacy is somewhat similar to the red braised pork that Lin Xu made before. Both are seasoned with sweet noodle sauce instead of salt and sugar.

However, the red braised pork uses a combination of sweet noodle sauce + rice wine, which makes the meat more fragrant and mellow.

The meat is a combination of sweet noodle sauce + soy sauce. The sauce flavor of the meat is more intense. At the same time, the medium sweetness of the sweet noodle sauce also adds a umami flavor to the meat.

Boil the sauce, turn off the heat, and set aside.

Lin Xu brought an extra-large casserole, put a bamboo strip net in the bottom of the pot to prevent sticking, and then placed the fried meat in it.

Put everything in place, pour the boiled soy sauce soup in, add water so that the soup covers the meat in the pot, pour in a tablespoon of rice wine, and simmer over high heat.

Don't put the eggs in at this moment, as they may become stale if cooked too early.

In addition, the side dishes are not complete, so they have to be prepared and added to the pot together.

Bring the soup in the pot to a boil over high heat, skim off the foam, wait until the smell of the rice wine has evaporated, cover the pot, and turn to low heat to simmer.

Do not use high heat in this step, otherwise the lean meat will become dry and woody.

Only by using low heat to keep the pot in a rolling state, the meat will be more tender and taste more delicious.

After stewing the meat, Lin Xu began to prepare the ingredients.

Put a small pot of fried dried tofu and tiger eggs together, soak some kelp, blanch it in hot water until soft, and then tie it into a kelp knot with a knife.

Take a small basket of green chili peppers, wash the handles, then heat the oil pan in which the meat was fried to 50% hot, put the green chili peppers in and fry them.

The frying time doesn't need to be too long, just enough for the skin to wrinkle a little.

Later, put these oiled green chili peppers into a casserole and simmer them. They will have the unique fresh flavor of green chili peppers, which makes them very enjoyable to eat.

Especially when you feel the meat is greasy, take a bite of green chili and the greasy feeling in your mouth will disappear immediately.

In addition to green chili peppers, Lin Xu also fried some whole purple eggplants. The slender eggplants were lightly fried and then simmered together in the broth. They were as good as the meat.

Then Lin Xu soaked some louver knots and other ingredients.

These side dishes should not be put in too early. If put in too early, they will easily stew. Moreover, the soup in the pot will not be fragrant enough at this time. You have to wait for the fat in the meat to be stewed out and blended with the soy sauce soup.

Add the side dishes at this time, and the stew will naturally taste outstanding.

"How long do you have to stew it for?"

Zhuang Yizhou finished a dish and came over to watch.

Wei Gan said:

“The meat in the pot is simmered for an hour and a half, then the side dishes are added and simmered for half an hour or 40 minutes, and then the flavors are simmered, and the dishes are served separately during dinner.”

When we reach this point, only time is left.

As long as it's simmered long enough, this dish won't taste too bad.

Of course, seasoning is also very important. You have to add original soy sauce and sweet noodle sauce as appropriate according to the amount of ingredients to make the meat appropriately salty and the soup rich.

After leaving the kitchen, just as he was about to take a rest, Shen Jiayue's voice came from the small kitchen next to him:

"Wow, it's even crispier and more delicious than what someone made for me last time. Hoho, I feel like I've mastered the secret of crispy pork belly. Maybe you didn't hear it clearly just now. I'll take another bite to show you."

Lin Xu came to the door of the small kitchen and saw his sweet baby holding a piece of freshly roasted crispy pork belly with chopsticks and eating it in front of the camera.

Cute yet playful, yet playful yet unbeatable.

Is it because there is no sense of achievement in poisoning the group, so it is directly poisoning fans on a large scale?

Seeing Lin Xu standing at the door, Shen Jiayue looked like she was waiting for praise:

"Are you done with Xu Bao? Come and try my handiwork. It's no less good than what you made for me last time."

Lin Xu walked over, waved to the camera first, then picked up a piece of pork belly and tasted it. It was indeed quite crispy, and the salty flavor on the surface of the meat was also quite rich.

It should be that the all-in-one oven and fryer machine in the store is more powerful and has a higher temperature, so the meat skin is so crispy.

But this is theoretically true, but it cannot be said.

After all, good babies are waiting for praise, not praise for the power of home appliances.

Thinking of this, he gave Shen Jiayue a thumbs up:

"You are indeed better than me. It seems that you are more talented than me in small household appliances. You are more powerful... I will eat another piece. This thing has aroused my greed."

The way he cooperated with the performance made Shen Jiayue very happy.

"Thank you Xubao...MUA~~~"

The girl kissed Lin Xu on the face, then turned off the camera and prepared to call it a day.

While the couple was having a sweet time, on the other side of the golf course, Chen Yan put on a standard golf outfit and pulled her club bag. Lying on top of the bag was little Dundun who didn't want to take a step.

"Dundun, why don't you come down and take a few steps? The grass is very comfortable to walk on."

The kitten was not fooled and lazily meowed:

"Meow~~~~~"

"Okay, if it doesn't go down, don't go down, but you have to help me pick up the ball later. You are a caddy today, so you have to stick to your responsibilities."

Dundun:? ? ? ? ? ? ? ?

I just came here to see the scenery, okay, so how can I become your caddy?

Chen Yan was still thinking quietly:

"I haven't played for a long time. I hope you don't stray too far away so that you don't get laughed at for your poor skills. You don't have to run too far to pick up the ball."

When Dundun heard this, he immediately made up his mind.

Later, all the balls will be scored by you. Then it will be up to you how you order me to pick up the balls!

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