Chapter 656 Steamed Deer Tail! Shen Guofu: I Was Just Passing by to Take a Look, Nothing Else! 【Please Subscribe】

"Dundun is such a clever little kid!"

The fans in the live broadcast room were all enjoying themselves. They didn't expect the little guy to be so vengeful.

As soon as I heard that rich lady tell me to buy whichever car I wanted, I immediately climbed into the concept car priced at hundreds of millions.

This kind of concept car is not available for purchase. Although it is priced at hundreds of millions, it is only for the convenience of display. In fact, even if you spend hundreds of millions of cash to buy it, Lamborghini may not sell it.

Because there is only one car, and it has to be transported to another place for exhibition after it is over. If you buy it right away, how can they promote the concept of a new car?

"Now the pressure is on the rich sister."

"Brother Guangdong, can you help me ask this rich lady? I can imitate a cat's meow, and she can raise me."

"I ask the rich sister to support me. I don't need to buy a car. I just need to give me food to eat."

"What's the point of competing with a cat? Come at me if you can!"

"Ma Dan, I'll give you ten dollars upstairs. If you withdraw your words, I'll send them to you."

"I'm curious as to why Dundun is so popular among rich people."

"After all, it plays the role of a lucky cat in Linji. It's normal for rich people to like it."

"Not only rich people like it, okay? We poor people also like it!"

"..."

The rich lady couldn't help laughing when she saw Dundun getting into the Lamborghini concept car:

"This little guy is quite interesting."

Yue Liyue took the opportunity to strike up a conversation and said:

"His name is Dundun. He has six to seven million fans online. He is also the promotion ambassador of this auto show and has an appearance fee of millions. He is not an ordinary cat."

Sister Fu was in her twenties and quite beautiful. After hearing what Yue Liyue said, a surprised expression appeared on her face:

"Is it Dundun? I've always heard that there is a very popular blue cat named Dundun. I've even seen the video, but the blue cats all look the same, so it's hard to tell them apart."

Sister Fu glanced at Dundun again, and then went to the Porsche showroom with her friends, seemingly preparing to order a Porsche.

Dundun tilted his head and looked at it for a while, then got out of the concept car and strolled to the office.

It's too dangerous outside, so it's safer to follow the aunt who is spreading the compresses.

store.

After Lin Xu had lunch, he went to take a look at the deer antler. Seeing that it was almost stewed, he turned off the fire and continued soaking the deer antler in the broth.

Don't throw away these broths. Now they are full of nutrients from deer antlers. When my father-in-law and his friends come in the evening, they will use these broths to make chicken porridge. It will be an absolute tonic.

In addition, there is not enough velvet antler to use. When the time comes, cut it into slices and add it for everyone to try.

Fresh velvet antler is rich in colloids, proteins, and glycolipids that are relatively rare in animals. It has a good effect of nourishing blood and regulating qi, and can be eaten by both men and women.

After looking at the antler, he looked at the braised venison.

The meat will probably take a while, and the deer tail will also need further soaking to completely remove the odor.

Taking advantage of this free time, Lin Xu planned to make a civilian version of steamed deer tail, and add some egg yolk and salted duck egg yolk to feel the upgrade effect.

If possible, then my father-in-law can show off a feast tonight.

Thinking of this, he came outside and said to Shen Jiayue, who was holding a mobile phone and playing "Defend Carrot":

"We're ready to start shooting. Let's make the pig intestine version of steamed deer tail first, and then start making the original steamed deer tail to save time."

Although cooking videos are all edited according to the smooth production of the dishes, shooting is different. You need to take advantage of every opportunity to shoot every opportunity.

This will save time and improve efficiency.

Just when Shen Jiayue was about to agree, the monster in the game rushed to the carrot and gnawed the carrot that she had defended for several levels.

game over.

"Wow, it failed again...Xu Baoqian help me put this through, otherwise I will go on strike!"

Lin Xu didn't refuse. He took the phone and chose to play again. While installing the turret, he explained the essentials of the game to the stupid baby next to him:

"It is best to place the speed-reducing tower at a corner to maximize efficiency. Rockets and the like should be placed at the end of a straight line, so that there are a large number of them. Bows and arrows should be placed in places with many obstacles to eliminate monsters at the same time. , you can also defeat obstacles and increase gold coins..."

When Defending Carrots was all the rage, he had already cleared them all.

So playing this kind of game now is completely effortless.

Shen Jiayue stared at Lin Xu's operation with wide eyes. She didn't expect that there are so many details in playing a puzzle game.

She said with a smile:

"I'm just pretending. I think rockets are useful so I keep building rockets... It seems like I'm the naive one. You're too scheming."

Lin Xu:? ? ? ? ? ? ? ?

Can this also bring out your innocence?

Why do I feel so stupid?

He successfully passed this level, put away his phone and said:

"Let's go, make a video first. If you can't wait any longer, I'll teach you the secrets and methods to pass the level without any damage, so that you can get golden radish in every level."

Shen Jiayue immediately stretched out her slender white little finger:

"I don't believe it unless you hook me up!"

Lin Xu stretched out his little finger and hooked the good baby's hand:

"Go and fiddle with the equipment. I'll get the ingredients and try to finish it within an hour."

He went to the big kitchen to get a piece of pig intestines and a set of pig livers, as well as salted egg yolks and eggs, and then returned to the small kitchen to start preparing for filming.

Both the royal version and the civilian version of steamed deer tail are made. Netizens should be familiar with this dish when they see it again, right?

With the foundation laid out last time, it went very smoothly this time.

The pork liver is smashed into a puree, the salted duck egg yolk is steamed with wine and then crushed, and added to the pork liver puree together with the raw egg yolk.

Add the prepared sesame paste and various nuts to it, stir evenly, and you can marinate.

Taking advantage of this time, Lin Xu cleaned the pig intestines again and again, and explained the essentials of cleaning the pig intestines:

"This pig intestine is used as the rind of deer tail. To put it bluntly, it is a substitute, so tear it off without any fat. If there is fat, the dish will be unsatisfactory."

For hot dishes, it's okay to bring some colon oil, but the civilian version of steamed deer tail is eaten cold. If there is oil, it will taste greasy and greasy, and the taste will be worse.

After washing the large intestine, he rested for a while and then began to enema, blanch, and steam the intestines.

After the whole process, take out the steamed pig intestines and dry them.

At this time, the venison has been marinated. Take it off the stove, take out two pieces for use, and soak the rest in the marinade to continue to increase the flavor of the sauce.

The venison used in steamed deer tail should not be too rich in flavor and should be basically cooked.

If the sauce is too fragrant, it will affect the taste and aroma of the dishes.

Putting the venison aside to dry, Lin Xu said to the camera:

"To make steamed deer tail, the first thing to do is not to process the deer tail, but to pickle the cabbage first... In this dish, the cabbage leaves not only play a role in removing foreign matter and increasing freshness, but also add flavor to the marinade."

First pickle the cabbage leaves, then wrap the deer tail in the cabbage leaves and steam it, so that the deer tail can easily absorb the flavor.

When waiting to eat, also use pickled cabbage leaves to roll up the sliced ​​deer tail and eat it. This can not only relieve the tiredness, but also the salty and freshness of the cabbage leaves can season the deer tail.

Lin Xu cut off the cabbage root, peeled off the two dirty outer layers and threw them away, and then peeled off the leaves one by one.

Wash these cabbage leaves with clean water, control the moisture, then put them in a basin, sprinkle with salt, pepper, and MSG for pickling.

One of the three condiments is to add flavor, and the other is to enhance the freshness. As for the pepper, it is purely to deal with the strong smell of deer tail.

"There is no need to wash the cabbage after it has been pickled, so don't add too much salt, otherwise the cabbage leaves will be too salty and inedible."

Lin Xu's reminder made Shen Jiayue react:

"Is it okay to use kimchi?"

"Theoretically, it's possible, but the pickles are too sour and have to be washed several times before use."

The cabbage needs to be pickled for half an hour before it can be used. Taking advantage of this time, Lin Xu helped Shen Jiayue pass several levels to defend the radish.

Half an hour later, the shooting continued.

First take out the pickled deer tail and start deboning it.

There are not many bones in a deer's tail. There are only a few small vertebrae at the base of the tail, and the inside is purely cartilage and various fascia.

Lin Xu turned the deer's tail over, cut the root of the tail with a kitchen knife, and picked out the small bones inside.

Remove the bones from all deer tails, rinse the blood inside with clean water, and then wipe dry.

At this time, take out the velvet antler soaked in the broth, use a kitchen knife to carefully scrape off the fuzz on the surface, then hold it upright, cut the velvet antler into the size of the tail vertebra, and put it into the area where the bones were removed. .

Then cut some braised venison and wrap it in it to restore the whole deer tail.

With the addition of venison, the deer tail is actually much fuller than before it was taken off the bone, and it looks like a sausage that is bigger in one end and smaller in the other.

Take a pickled vegetable leaf and spread it on the chopping board, put the deer tail on it, and then wrap the whole deer tail completely like a rice dumpling.

After wrapping it properly, wrap a piece of gauze around the surface of the cabbage leaves, wrap it with a thin rope, and wrap the cabbage leaves as tightly as possible.

Shen Jiayue asked somewhat confused:

"Why do you do this?"

"This is to allow the flavor of the vegetable leaves to penetrate better into the deer tail, and also to allow the vegetable leaves to better absorb the odor of the deer tail."

After the package was ready, Lin Xu started to make the next one.

In this way, wrap the deer tails one by one, then boil the water in a pot. After the water boils, put a stainless steel grate in the pot, then place the wrapped deer tails directly on the grate, cover the pot, and steam over high heat. .

Shen Jiayue said with a smile:

"It feels the same as lotus leaf steamed chicken and glutinous rice chicken. How long does it take to steam?"

"Thirty minutes. If the time is too short, it won't be steamed thoroughly. If the time is too long, the fat from the deer's tail will easily seep out, so thirty minutes is just right."

This time is just right for the odor in the meat to be absorbed by the cabbage leaves.

"Wow, thirty minutes. Come on, come on, help me pass a few more levels. I want to get the golden radish in every level."

Lin Xu had no choice but to agree to this good baby's request.

Soon, the music to protect the carrots started.

While they were playing, Shen Guofu's figure quietly appeared at the door of the kitchen. Shen Jiayue turned around and asked in surprise:

"Dad? Why are you here? It's just after noon, and it's not yet dinner time."

Old Shen coughed dryly:

"I heard from Lao Huang that the deer tail has been delivered, so I wanted to come over and have a look. I want to know how this thing is made."

Shen Jiayue glanced at him with a half-smile:

"You came here without telling my mother, right? Be careful of me snitching."

Shen Guofu quickly said:

"Your mother has a clinic in the afternoon, and she doesn't know how late she will get off work. I'm not here specifically. I'm here to discuss business and drop by to take a look... Yes, just on my way."

"Okay, okay, no need to explain...the deer tail will be steamed in more than twenty minutes, and you can eat it after a while."

Upon hearing this, a smile suddenly appeared on Lao Shen's face:

"My daughter is still sensible... Spring is here, do you two need anything? If so, just talk and dad will buy it for you."

Lao Shen originally wanted to buy a car, but considering that his son-in-law is now the promotion ambassador of Maisarui, he can just negotiate with Maisarui about what kind of car he wants to drive without spending any money.

As for other things, I don’t wear watches, I don’t touch toys, I don’t play with jade, and I basically don’t have any habits and hobbies of rich people.

In this situation, I want to buy something for my son-in-law, but I don’t know what to buy.

Lin Xu said:

"No need to buy anything, we don't need anything."

In this case, Lao Shen did not disturb these two people anymore, but came outside and sent a message to Lao Huang:

"I've already arrived at the store. It will be ready in half an hour. Boss Huang can come and try it."

Lao Huang was still near Sanlitun at the moment. After seeing the news, he said:

"Then we have to wait a while. I'll finish delivering the ingredients you ordered first. By the way, Boss Shen, you can inform the others that Professor Cui has no class in the afternoon and Mr. Tateyama won't be filming videos in the afternoon. It's hard to have some free time, so why not..."

This might as well be used quite mysteriously.

I didn’t even say what I felt, but I expressed my meaning vividly.

Lao Shen immediately understood:

"Okay, then I'll prepare it first."

After finishing the chat, he came to the kitchen door, opened the cabinet, and looked at the liquor inside.

There are Wuliangye, Maotai, Jiannanchun and Luzhou.

But he felt that these wines did not match the steamed deer tail from the north. After thinking about it, he took his mobile phone and called Zoucheng:

"Go to the wine cabinet in my office and move a box of Erguotou to Yingchun Street."

To eat northern delicacies, you must naturally drink northern wine, so that it tastes right.

After hanging up the phone, Lao Shen notified his three drinking buddies Cui Qingyuan, Geng Lishan, and Tan Yajun. He also called Lao Suntou and urged him to stop drinking.

Although fishing is important, drinking is more important, okay?

Just like that, when Lin Xu helped Shen Jiayue clear the game, Old Shen started the drinking game.

Half an hour passed quickly and we continued shooting.

Lin Xu stood in front of the stove, waiting for Shen Jiayue to come over with a camera, then turned off the fire and said to the camera:

"Whether you are steaming steamed buns or other vegetables, you must first turn off the heat and let the temperature and air pressure in the pot slowly drop before opening the lid. If you open the lid when it comes up, it will affect the taste and presentation. "

After saying that, he opened the lid of the pot, and the fresh smell of cabbage suddenly wafted out of it. There was also a vague smell of mutton in this smell.

Even if a dish like deer tail is rinsed with running water and marinated in stock water for a long time, the peculiar smell will still remain.

Fortunately, the smell is not too strong, and the preparation process of this dish is not over yet, far from the time to taste it.

Lin Xu held the basin, pinched out the deer tails wrapped in gauze, then brought them to the faucet, took a basin of cold water and started soaking them.

Shen Jiayue asked in surprise:

"Is this deer tail eaten cold?"

Lin Xu shook his head:

"It doesn't matter, it just cools down until it's not hot. Soaking it in water is actually to remove the odor, so that the smell of steaming can be washed away with the water, and it's also to set the shape."

After all, the deer tail is cut open and deboned. If you open the gauze directly, the meat inside will probably fall apart.

If the temperature is lowered, the collagen on the surface of the deerskin will solidify, and it will naturally become a perfect-looking whole.

After explaining, he began to prepare the dishes.

Take the previously pickled cabbage leaves out of the basin, slightly control the moisture on the surface, and then cut the leaves into a square with a side length of about ten centimeters.

As for the cabbage sticks, cut them into dices slightly larger than fingertips.

Cut into pieces and place on plates.

The cabbage leaves are used to roll the deer tail, and the diced cabbage is used to increase the taste.

If you feel tired after eating, take a small piece to clear your mouth, or roll it directly into the cabbage leaves with the deer tail. In this way, it not only has the plumpness of the deer tail, but also the crispness of the cabbage.

Northeastern people have always had the habit of wrapping rice or meat in vegetable leaves, such as wrapping barbecue in lettuce leaves. Or cabbage rice, etc. Even Smecta next door is deeply influenced by Northeasterners in their diet.

Shen Jiayue asked curiously:

"Would it be a bit cold if you eat it with lettuce leaves? People with weak stomachs should not dare to eat it like this, right?"

Lin Xu smiled:

"You can also blanch the cabbage leaves in salt water, which will make them warmer to eat. They usually eat them this way when the weather is cold, but there are not many opportunities."

After all, there used to be big Kangs in the Northeast, but now there are heaters. It’s not cold in winter, and you even need to eat popsicles to cool down.

This kind of lettuce leaves is naturally nothing.

The vegetable leaves are ready and the soaked deer tail has almost cooled down.

Lin Xu fished it out of the water.

First open the gauze, then carefully remove the cabbage leaves, and then the deer's tail is revealed.

The cabbage leaves wrapped with deer tails were full of muttony smell, so I couldn’t use them anymore and had to throw them away.

Lin Xu peeled off all the deer tails, first cut them in half vertically, then cut them into slices, cut them and placed them on the plate to reconstruct the complete deer tail shape.

The fat inside the deer tail is rich and has the feeling of being processed into pork.

After the plating is finished, bring over the steamed deer tail version of the pork intestine that you made before, slice it into slices and put it on the plate.

"After several hours, I finally made both the royal and folk versions of steamed deer tail. If you are interested, you can follow along and make it again. It is not particularly difficult."

Lin Xu wiped his hands and said to Shen Jiayue:

"Baby, come and try it."

Before starting to make it, Shen, who expressed that he was not interested in this kind of delicacy because of the strong smell of deer tail, couldn't wait to put the camera back on the tripod and trotted over.

"Haha, it's finally time for the tasting. To be honest, I really want to try it... If it doesn't taste good, you have to allow me to complain."

Lin Xu looked at her lovingly and said:

"Just say whatever you want. There's no need to brag. Besides, this kind of palace cuisine has its own mysteries. You'll understand when you taste it."

Shen Jiayue:? ? ? ? ? ? ?

A provocative method, right?

Okay, then I will seriously criticize you. If it is not as delicious as you say, see how I deal with you!

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