Chapter 669 The Crying Geng Lele! You Can Eat This Kind of Hot Pot for a Year without Getting Tired of It! 【Please Subscribe】

"Are you ready?"

Shen Jiayue adjusted the camera's focus, aperture and other data, looked up at Lin Xu and asked.

At this time, Lin Xu and Qi Zhentao had already put on the new chef uniforms of Lin Ji Gourmet, each wearing a head chef hat, standing behind a pile of ingredients and looking in the direction of the camera.

"Ready, let's begin."

Shen Jiayue pressed the downgraded record button and started shooting.

"Hello everyone, my name is Lin Xu. Today I will continue to take pictures of high-end Northeastern cuisine - pickled cabbage and white meat. To be precise, it should be Dashuaifu pickled cabbage and white meat, because it is a bit different from the usual pickled cabbage and white meat... In order to facilitate the shooting It went even smoother, today I specially invited Chef Qi from Yanjing Hotel to come to the recording site."

"Hello everyone, my name is Qi Zhentao. I was very inspired by Director Lin's high-end Northeastern cuisine series, so I came to watch and learn today."

After greetings, the two introduced the ingredients they would use.

Then, Lin Xu brought a basin of crushed ice from the food preparation table next to him and said with a smile:

"General hot pot does not need ice, but Dashuai Mansion is more particular about it. It is said that all fresh meat needs to be chilled, so that the taste will be better... Although I don't know whether it is true or not, we can still afford to use crushed ice. Yes, just give it a try and see if you can get the feeling of Marshal Zhang looking down at the Northeast."

Making today's hot pot meal is actually not that difficult. The main difficulty lies in the ingredients.

These precious ingredients, let alone the past, even now, many people are reluctant to eat them.

Lin Xu said to the camera:

"Normally, we should cut the sauerkraut first, but the meat will lose its tenderness if exposed to room temperature for too long, so we are going to cut the meat out first."

After saying that, he picked up the free-range chicken and prepared to modify it.

Qi Zhentao, on the other hand, picked up the piece of tenderloin and was also preparing to change the knife.

The ingredients in pickled cabbage and white meat hot pot are divided into two types: stewing and shabu-shabu. The so-called stewing naturally means putting it in a pot and cooking it for a long time to bring out the flavor. It mainly includes the essential sauerkraut, white meat for adding flavor, and seaweed for adding freshness. Rice, also known as golden hook, as well as onion, ginger, scallops and other dry ingredients are all used to add freshness to the soup.

Shabu-shabu is a variety of fresh meats and vegetables. You can blanch them with the sour soup in the pot and eat them. What you want is the freshness.

Lin Xu completely disemboweled the slaughtered free-range chicken, then took out the chicken bones, and then cut it into thin slices with a slope knife. When cutting, each piece of meat must be covered with chicken skin, so that the taste will be better.

"Chicken needs to be washed with salt before use. This can not only effectively remove impurities in the pores, but also make the chicken skin taste smoother and firmer."

Lin Xu was talking about technical essentials while modifying the knife.

Shen Jiayue asked a question curiously:

"What is a sloped knife? Is it a sloped knife?"

Qi Zhentao laughed when he heard this:

"This is a good question. Many professional chefs don't understand the difference between a slanted knife and a sloped knife. Director Lin, would you like to explain it to me?"

The reason Lin Xu likes to shoot videos with these chefs is that they don't steal the spotlight and understand the effect of green leaves paired with red flowers. Unlike some chefs, when filming a dish, his words are all over the room, and others don't even have a chance to interrupt.

Qi Zhentao is like this now. A chef of his level naturally understands the difference between a slanted knife and a sloped knife, but he didn't say it directly. Instead, he gave Lin Xu the opportunity after a few words.

This will not take away the limelight of the head chef, and at the same time, there will be interaction, so that the whole shooting process will not look so deserted.

Lin Xu gave an example to Shen Jiayue based on Tang's chicken:

"Oblique knives have a slightly tilted blade. The angle between the blade and the chopping board is greater than 45 degrees. The straight knife method is still used, but it is slightly tilted."

While talking, he quickly made several diagonal cuts on the chicken.

This kind of flower knife is usually used on ingredients such as the wheat flower knife used to make kidney flowers. The slightly angled edge of the knife can make the pattern more beautiful and beautiful.

After explaining the oblique knife, he talked about the sloped knife again:

"A sloped knife means that the angle between the blade and the chopping board is less than 45 degrees, usually 20 or 30 degrees, and the flat knife method is used, which is the slice knife method... During the Chinese New Year, we ate white water Sheep's head is a typical way to use a sloped knife."

The scalp of the sheep head is very thin, and there is not much meat under the skin. If you cut it straight, there is not much meat, and it is not enjoyable to chew.

But with a slope knife, you can cut the sheep head into palm-sized pieces of meat. One sheep head can fit two large plates. Although this may sound like cheating, everyone who has eaten it knows that eating such large pieces of meat is It feels so good in your mouth.

Qi Zhentao added:

"The so-called sloped knife is a flat knife with a slight inclination. It is generally used to increase the appearance of the dishes and make the area of ​​​​the ingredients larger."

The larger the surface area, the more dipping sauce can be caught, and the taste will naturally be very delicious.

The same is true for the chicken that Lin Xu has modified. Most of the chicken after deboning is very thin. If you cut it directly with a straight knife, it will all become strips of meat, which is not cooked well and tastes good.

Using a slope knife to cut chicken into palm-sized pieces not only increases the surface area, but also makes it easier to cook with a thin and uniform texture, making it naturally more delicious to eat.

Lin Xu brought a plate, put a layer of crushed ice on it, and then placed the cut chicken pieces on top of each other.

Because a slope knife is used, each piece of meat is covered with chicken skin. When put together according to the parts of the meat, the parts of the chicken can be restored.

Shen Jiayue's eyes lit up when she saw it. She never thought that just a few pieces of chicken could be presented artistically.

While Lin Xu was busy cutting the chicken, Qi Zhentao was also cutting the pork tenderloin.

Remove the fascia on the surface of the tenderloin, and then cut the tenderloin into thin slices with an oblique knife. Cut it and place it on crushed ice. Use crushed ice to keep the pork tender.

He said while working:

"It's a pity that wild animals such as flying dragons, pheasants, and pheasants are not allowed to be eaten now. Otherwise, the Northeastern pickled cabbage and white meat hot pot would taste even better."

Lin Xu cut the meat of the free-range chicken, then brought a piece of wild boar pork belly, and prepared to change the knife as well.

Although it is said to be a wild boar, it is actually raised in captivity and has been improved. Compared with the slightly dry wild boar, it has a richer taste and a better texture.

Use a kitchen knife to scrape the skin of the meat to remove as much impurities as possible from the pores.

Then rinse it, put it on the chopping board, and start changing the knife.

When cutting pork belly, you cannot use an oblique or sloped knife. Instead, you must use a straight knife and cut straight up and down. When cutting, try to cut the meat slices as thin as possible.

Lin Xu used a slicing knife this time. The kitchen knife was very thin and was specially used to cut meat and vegetables.

While he was busy, he said to the camera:

"When cutting this kind of pork belly, if you feel that the skin is hard, just turn it over and put the skin on the side, which will make it much easier... In addition, before cutting, you can put the meat in the refrigerator to freeze for a while, which will make it easier to cut. My knife skills are barely passable, so I cut the meat directly without freezing it."

He cut it piece by piece, each piece was at most one millimeter thick, which can be said to be as thin as a piece of paper.

The sliced ​​meat is also placed on ice.

Next is suckling pork.

Normally, suckling pork is best eaten roasted, but for people with bad teeth, it is also delicious when eaten in a rinse. The pork is so tender that it melts in your mouth, and paired with the sour soup of the hot pot, it is simply delicious.

The piece of suckling pork Lin Xu took was rump meat. The meat was relatively thick and fat and lean.

For normal large pigs, this part is not suitable for shabu-shabu. The tenderloin and pork belly are suitable for shabu-shabu. But for suckling pigs, the tenderloin can be ignored and the pork belly is slightly rudimentary. Only the rear buttocks are relatively thick. Some.

Lin Xu also cut it and put it on ice.

At this time, Qi Zhentao had already started to clean up the eel.

First remove the head, then bleed, remove the mucus on the surface, then remove the internal organs, remove the bones, clean, and finally cut the eel with its body still twisting into slices and place them on ice.

While the two were busy in the kitchen, Cui Qingyuan, who had no class in the afternoon, and Geng Lishan, who also had no filming, came to the store together.

After saying hello to Shu Yun, he went upstairs along the stairs.

"Hey, this is about to begin..."

Cui Qingyuan glanced into the small kitchen, murmured in a low voice, then sat on the booth and drank the tea brought by Xiao Dong with Geng Lishan.

The show was being filmed at the moment, and the two of them sat a little further apart for fear of affecting the filming.

As soon as she sat down, Yan Lin sent a message:

"Did you go to the store to drink again? Drink less. Why did such a good professor become an alcoholic after getting married?"

Cui Qingyuan smiled softly and replied:

"I don't know, maybe it's because my wife is not around. Without a woman by his side, a man either relies on alcohol to anesthetize himself, or..."

He made an ellipsis and didn't explain clearly.

Anyway, everyone understands the meaning of this ellipsis, so there is no need to say too much.

As soon as the message was sent, Yan Lin replied with an emoticon of banging her head. If you look closely at the emoticon, you will see that the avatar is not a common WeChat emoticon, but a cartoon version of Cui Qingyuan.

this……

Cui Qingyuan immediately sent a message to Geng Lele:

"Using the title Father's Love as a Mountain, write an essay in each of the three countries and hand it over to me before eight o'clock in the evening. If you are late, I will not take you to the next artificial intelligence test."

Hum hum, actually making such a small expression secretly, it seems that there is still too little homework.

If you want to treat ordinary students, ordinary punishments such as memorizing vocabulary will be enough, but you can't do it with your own daughter. She is too smart, and ordinary punishments will have no effect at all.

The only restriction is to exclude them from project testing.

The smarter a person is, the stronger their curiosity will be, especially after opening a door for them. It will definitely be unbearable not to be allowed to participate at this time.

So Cui Qingyuan used this method to punish the little mushroom head.

Needless to say, the effect is actually outstanding.

Especially after seeing the power of artificial intelligence, Geng Lele has a strong curiosity about every test. If she is squeezed out now, the little girl is afraid that she will go crazy.

"I was wrong godfather, I shouldn't have told godmother about you going drinking."

Cui Qingyuan remained unmoved:

"Is this the only thing wrong? What else is there?"

"No, I just sent a message to my godmother. I didn't say anything else. Besides, you are over forty, so I can't worry about you all the time."

Cui Qingyuan: "..."

How is this the same tone as my mother who has been retired for almost ten years?

He forwarded the emoticon sent by Yan Lin:

"What's this?"

Geng Lele posted a smiley emoticon:

"This... I made a set of little emoticons for my godmother on New Year's Day. It turns out you only knew about it. Hahahaha, isn't it fun? There are more fun ones."

After saying that, she sent a series of emoticons.

Some are picking their noses, some are smoking, some are wearing sunglasses, some are drooling... These emoticons, without exception, are all cartoon avatars of Cui Qingyuan.

It’s so tiring to raise a child like this!

Cui Qingyuan somewhat understood why Geng Lele's parents stayed in the scientific research institute when they had nothing to do.

It is indeed better to stay away from such a girl.

He sighed slightly and sent a message back to Geng Lele:

"The essay in the evening should be more than 1,000 words. Be careful not to make mistakes in grammar and sentence structure. Also write an English review. It's up to you to determine the specific content. Anyway, there will be a new round of tests on Friday. You can decide whether you want to participate or not. .”

Geng Lele responded with a crying expression, and then stopped bubbling.

In the kitchen, all the fresh meat that needed to be cooked was prepared, and Lin Xu and Qi Zhentao began to prepare the ingredients for stew.

Wash the pickled cabbage in clean water, then remove the roots, break off the cabbage piece by piece, slice the thick parts, and then cut into thin strips.

These steps are very similar to braised vermicelli with pickled cabbage and white meat.

But the difference is that the sauerkraut in the sauerkraut white meat hot pot needs to be chopped more finely so that the flavor can be released easily.

In this hot pot, you eat the taste of the pickled cabbage and white meat, not the ingredients, so when changing the knife, try to change the knife in the direction of the flavor.

Cut the sauerkraut and wash it again in clean water to remove the excess sour and salty taste.

After washing, dry the sauerkraut with your hands and make it into a ball.

Then prepare all the ingredients such as mushrooms, sea cucumbers, sea oysters, scallops, and dried shrimps, and then start preparing the dipping sauce.

The dipping sauce for eating pickled cabbage and white meat hot pot is usually garlic sesame sauce. The garlic relieves greasiness and the sesame sauce adds flavor. At the same time, the silky texture also makes the ingredients more delicious.

Lin Xu added some sesame paste and some peanut butter into a small basin, then poured in sesame sesame oil and spread the sesame paste with the oil.

He said as he was busy:

"There are two ways to make sesame paste, one is water-making and the other is oil-making. Water-making is low-cost and easy to use. The disadvantage is that the more you eat it, the thinner it becomes and it is not easy to preserve... Oil-making is made with sesame sesame oil. The sesame paste is relatively expensive to prepare, but it is easy to store and will not become thin at the end of the meal.”

He briefly introduced the method of making sesame paste.

After making it into a stringy shape, add garlic sauce, chive sauce, freshly fried chili oil, shrimp oil, a little bit of soft white sugar for freshness, fermented bean curd and other condiments.

"Shrimp oil is not boiled oil, but an extremely delicious liquid obtained by marinating and fermenting small shrimps with salt. It is very similar to the fish sauce commonly used in Cantonese cuisine, but the difference is that the fish sauce uses small fish. The small shrimps used in shrimp oil can be regarded as the same method with different ingredients.”

Qi Zhentao is very knowledgeable about food ingredients.

While Lin Xu was busy working, he was explaining beside him.

After the dipping sauce was mixed, the two began to make this pickled cabbage and white meat hot pot.

The cleaned large copper pot was brought over and placed on the workbench. Lin Xu divided the freshly dried sauerkraut into two halves, and spread one half evenly on the bottom of the pot.

Spread out and evenly place a layer of cooked pork belly.

These two are used at the bottom to bring out the flavor, so they should be put in first, then a few slices of ginger and a few green onions, then put in the cleaned chilled crabs and chilled prawns, and other mushrooms, whitebait, sea cucumbers, The scallops and other ingredients are also put in there.

Sprinkle a little pepper to remove odor, a little fresh ingredients, and a small spoonful of sesame oil.

After everything is ready, move the copper pot to the specially prepared table in the small kitchen, and then pour the prepared clear soup into it.

Don't pour the soup too full, just 70% full, because the pot will boil later and the meat needs to be rinsed. If you put too much, it may come out.

Lin Xu looked at Qi Zhentao and asked:

"The preparations are basically done now, how about we start?"

"let's start."

The copper pots used in the store are not charcoal pots because charcoal is too dangerous and can easily cause carbon monoxide poisoning, so electric copper pots are now used.

Although in the eyes of some netizens, electric copper pots have no soul, for safety reasons, it is better to use less charcoal.

Turn on the heat of the copper pot to maximum, and then place various ingredients on ice around it.

These ingredients are all topped with crushed ice, which looks high-end and also gives people a romantic feeling of eating hot pot in winter.

It's a pity that it's not winter now. It would be more enjoyable to eat this hot pot with snowflakes falling.

Not long after, the broth in the pot boiled, and the unique sour and umami flavor of sauerkraut floated out, making people greedy when they smell it.

Lin Xu said to Qi Zhentao:

"Chef Qi, come here, sit down, try some food, and comment."

Qi Zhentao smiled:

"You don't need to taste it to know that the taste is definitely not that different."

However, for the sake of the show's effect, he still sat down and did not eat the ingredients directly in the pot. He took a piece of mountain pork with skin and rinsed it in the pot. When the meat was slightly curled, he took it out, dipped it in sesame sauce, and served it. Entered the mouth.

"Huh... the umami taste is so good. Sure enough, you have to eat the pickled cabbage and white meat hot pot like this. The pickled cabbage taste is very strong, and the umami taste of various ingredients is also very rich. It's delicious!"

So many dried shrimps, shiitake mushrooms and other ingredients are mixed together, and then added with a soup stock made with a variety of ingredients. The taste is so delicious just thinking about it.

Qi Zhentao tasted the chicken slices again, and they tasted great too.

"The shrimps and crabs in the pot are almost ready now, how about we just start eating?"

Qi Zhentao felt a little embarrassed to just eat it by himself, so he said he could stop taking pictures, so he just showed off his appearance and the gurgling ingredients in the pot. It was obvious that this hot pot was super gluttonous.

Shen Jiayue couldn't wait to try it. When she heard this, she made a move to turn off the camera. Lin Xu said to the camera:

"If you want to eat it, you can try it at home. It tastes super delicious...I won't say anymore, I'm going to eat it too. That's the end of this episode. See you next time."

While he was talking, Shen Jiayue had already rushed over and started eating the prawns.

At the end of this point, I believe that netizens watching the video can feel the charm of pickled cabbage and white meat hot pot.

At the end of the video, Lin Xu unplugged the power and carefully moved the copper pot out. Cui Qingyuan, Geng Lishan and Lao Huang, who came over to eat, immediately came over.

Smelling the sour aroma wafting from the pot, Cui Qingyuan couldn't help but sniff:

"The taste is so tempting. Just because of the aroma, I haven't gotten tired of eating it for a year... It's so greedy. It's a pity that Boss Shen won't come to eat."

Lin Xu smiled and said:

"My father-in-law has been being urged by my mother-in-law to keep fit these past two days, because we are going to Yinzhou at the end of the month, and we will eat and drink a lot, so we need to prepare in advance to avoid losing weight again."

After saying that, he took the bowl and filled a bowl of dipping sauce for everyone, and started eating!

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