Chapter 689 Xiaobai: Are All Species in South America so Wild? Qiu Yaozu Broke Through the Defense Again! 【Please Subscribe】

"Meow——woo——"

Seeing the little alpaca with a side-parted hairstyle, Dundun on the stable wall immediately arched his body, his hair exploded, and he let out a low cry.

Not to be outdone, the second prince let out a bleating cry, and the battle was about to break out.

Shen Jiayue quickly took out her mobile phone and prepared to take a picture of this scene. The leader of the ginkgo garden was provoked by the Australian alpaca. Let's see how Dundun ends up.

Xiaobai watched this scene with bright eyes, stamping his two front hooves on the ground quickly, his eyes full of anticipation.

No matter how the fight between Dundun and the second prince turns out, it will ultimately benefit, and maybe it will be able to become the second or the boss.

So now I want to turn into a cheerleader and cheer for the little alpaca and the kitten in the confrontation.

However, just as it was happily thinking about dominating the ginkgo garden, the second prince suddenly raised his head and made a teasing cry to the young mares in the stable:

"Chirp, chirp, chirp..."

That expression, that demeanor, even if you don't understand animal language and behavior, you can still tell that this little thing is teasing some young mares.

Some of the young mares in the stable also became a little restless, and occasionally snorted, as if in response to the second prince.

Dundun looked confused.

I thought you were going to fight, is that all?

It immediately returned to its original state and did not confront the second prince again.

Since it's not a challenge to my status in the Ginkgo Garden, I don't care what the little alpaca does.

Dundun became calmer, but Xiaobai, who was watching the show, became furious and furious.

MMP's little South American bastard actually dares to molest my wife!

It neighed, which was both a threat and a declaration of sovereignty in the stable. It also warned the second prince to stay away and stop wandering near the stable.

However, the second prince was very much in line with the romantic young masters of ancient times. He didn't pay any attention to the little pony's neighing. Instead, he shook his head to make the parting on his forehead become more elegant.

Shen Jiayue wanted to laugh at the way the buns were being cooked. She wanted to ask the alpaca breeding center if it was because the second prince was sold to Ginkgo Garden because he was too romantic?

She continued filming. She originally thought Dundun and the alpaca were fighting, but she didn't expect such a turn to happen.

If this is posted online, it will definitely arouse interaction among netizens.

Xiao Bai was furious in the stable, banging his head against the wooden door next to him, as if he was going to duel with the second prince.

Shen Jiayue watched the little pony's emotions getting more and more out of control. Just as she was about to stop filming to comfort her, she saw the second prince's wife, the female alpaca, strolling over.

Um?

Is this preparation for a conflagration?

However, to her surprise, the female alpaca did not help the second prince, nor even glanced at it. Instead, it stared at Xiao Bai who immediately jumped up in the stable, and let out a cry:

"Chirp, chirp, chirp..."

noob:? ? ? ? ? ? ? ? ?

Dundun:? ? ? ? ? ? ? ? ?

Shen Jiayue:? ? ? ? ? ? ? ?

Oh my god!

Are all alpacas so shabby?

I feel that alpacas should not be a South American species, but a French species. Isn’t this too romantic?

Dundun rubbed his eyes with his paws. This matter was beyond the little baby's understanding. His whole mind was in chaos and he needed to sort it out again.

The person involved, Ma Xiaobai, was even more confused. He had no idea that his majestic little prince charming would be molested by a female alpaca.

Are all South American species this wild?

Xiaobai's mind is very confused at this time, and he needs to drink some water to calm down.

At this time, a group of tourists came over, the little animals dispersed, and Shen Jiayue also stopped filming, preparing to upload this twists and turns video to the Internet.

At this moment, Lin Xu called:

"Are you at the ginkgo garden?"

"Come on, we just took a very interesting video."

Lin Xu said:

"Building No. 6 of Diaoyutai is making red-braised autumn duck for noon today. If you want to eat it, you can bring Dundun over. This is a dish eaten at the founding ceremony of the People's Republic of China in 1949. It tastes great."

As soon as Shen Jiayue heard that there was delicious food, Shen Jiayue would not refuse:

"Okay, okay, Dundun will play with it for a while, and then I will take it to you."

Hoho, there’s something to eat!

She took Dundun around the ginkgo garden, and when it was about ten o'clock, she picked up Dundun and prepared to leave:

"Baby, mommy is taking you to the Diaoyutai to have some food. Do you want to go?"

Dundun naturally wanted to go. Shen Jiayue opened the car door, and he got into the car on his own initiative, and kept patting the seat to signal to hurry up.

Shen Jiayue started the car and drove to the city.

Diaoyutai, not long after Lin Xu hung up the phone, he saw that the video had become even more popular.

Many people posted the avatars of Xie Baomin, Dai Jianli and others into the video of The Legend of Zhen Huan, using secondary creation to interpret the grievances of Diaoyutai, and even developed subsequent plots based on the characters.

“There are so many people having fun online!”

He casually browsed the comment area and saw that they were all harmonious, so he closed the computer and thought about the shooting time of the last high-end Northeastern dish.

The last dish is braised deer tendons, a classic Northeastern dish and a very tonic dish.

However, the ingredients for this dish are difficult to buy, and the deer tendons sold by many merchants are actually fake tendons from other animals.

Lin Xu sent a message to Lao Huang and asked him to help buy some.

"No problem, brother. By the way, I heard that eating deer sinews will strengthen your body and strengthen your bones. I will make more when the time comes. You can teach me how to make it. Your sister-in-law and I will also make it at home when you are not busy."

"No problem, I'll let you know when I do it."

The duck in the casserole had been stewed for about two hours. Lin Xu got up and returned to the kitchen.

At this time, others were also stewing their own braised duck, and the whole kitchen was filled with the aroma of stewed duck.

Qi Siming stood next to Qiu Zhenhua and asked softly:

"Master, if the duck is not too fresh, can we still make red-roasted merganser?"

Qiu Zhenhua smiled and pointed at Lin Xu:

"He owns a restaurant. Ask him what should be done."

Lin Xu said:

"If it's not fresh, just fry it. There are always rules for meat ingredients. Cook the freshest directly, blanch the freshest, and blanch the less fresh. The stale, the heavier the taste of the dish. , then you won’t be able to eat it.”

Although Qi Siming also works in a hotel, Yanjing Hotel doesn't care much about costs. Unlike ordinary private hotels, which need to consider all aspects of cost and profit.

After listening to Lin Xu's words, he opened his mouth and said:

"There are still many business ideas."

Lin Xu smiled:

"The term "stale" mentioned here is actually relative. If there is meat that has been left for several days and has a peculiar smell, you can't ask for it for free, as it will kill people."

Qiu Zhenhua also echoed:

"Yes, food safety is the most important, this is the bottom line."

Soon, it was time for the duck meat to stew. Lin Xu turned off the heat on the stove and let it simmer for another two minutes before opening the lid of the casserole.

A strong aroma wafted out of the pot.

The meaty aroma is mixed with the fresh aroma of duck meat itself, giving people a very comfortable feeling.

The originally white duck now turns rosy in color. Coupled with the long-term stewing, the whole duck is trembling and looks very soft and delicious.

The soup in the pot has been reduced by half, and it has become much thicker now.

Lin Xu took the chopsticks and first picked out all the cabbage leaves, meat slices, star anise, onion, ginger and other ingredients inside. Then he used a large colander to carefully scoop out the duck inside and put it on a white porcelain plate.

Bring some blanched broccoli and surround the duck to make a simple border. If there is no broccoli, you can place the duck directly on the lettuce leaves and the effect will be the same.

After doing this, he poured some of the original soup from the casserole for cooking the duck into the wok, brought it to a boil over high heat, added the water starch, stirred it a few times, and when the soup became thicker, scooped it up and poured it on the duck.

Qiu Yaozu stood aside and watched Lin Xu's operations carefully.

Seeing the juice, he couldn't help showing a happy expression on his face:

"In other dishes, lard, chicken fat or cooking oil will be added to the sauce to increase the brightness and aroma of the sauce, but this dish does not use it... Xiaoxu did this step very well, and he is worthy of being Gao Peisheng's apprentice. .”

Most dishes will add some fat to make the sauce more attractive, but red braised autumn duck does not need to, because if you do this, the cabbage leaves will be white, and it will deviate from the original intention of making it fragrant but not greasy.

Qiu Zhenhua said to Qi Siming:

"When stewing, I put slices of pork belly. The aroma of the pork has penetrated into the duck meat, so there is no need to add lard. Just add the sauce like this, and the duck will be especially delicious."

Lin Xu put the cooked red-braised duck on the workbench:

"Please ask Uncle Qiu to help me check."

Qiu Yaozu said with a smile:

"Are you waiting for me to praise you?"

But after all, he picked up the chopsticks and opened the duck breast first, then picked up a piece of meat from the inside and tasted it.

Duck breast is the same as chicken breast. The meat is thick and not easy to taste. If this part can taste well, then there is no need to taste the whole duck, it will definitely be very delicious.

Soon, Qiu Yaozu said with a smile:

“The meat is very tasty, stewed over low heat, so that the moisture of the duck meat is not lost, and the meat is still very tender... The characteristic of red braised autumn duck is that it is fragrant but not greasy, fresh and elegant, this duck is well cooked and perfect .”

He originally wanted to ask whether it was Xie Baomin who taught it or Gao Peisheng.

Then I thought about it, this was a matter of his master's sect, and since both Xie Baomin and Gao Peisheng were the ones who crushed their peers, it didn't matter who taught them, so I didn't ask again.

Qiu Zhenhua also picked up a piece with chopsticks, but instead of eating the duck breast, he chose the tenderest part of the duck leg.

Since you are eating duck legs, you have to choose the best place to eat them, and eat them with the skin on, so that you can taste the fragrance of the duck and the different textures of the duck skin and duck meat.

The meat was so rotten that even with a spoon, let alone chopsticks, the meat could be easily removed from the duck.

The meat is juicy and rich in flavor. When you taste it carefully, you can taste the unique plumpness of pork.

Qiu Zhenhua sighed while eating:

"No wonder it was selected for the state banquet. The taste and texture of this dish are really outstanding, and the duck used today is not the best. If a young male duck that is about six months old is used, the taste will be even better. "

When the chefs around heard this, they all took their chopsticks to taste it.

Soon, the whole duck turned into a skeleton, and everyone ate up the meat. The head chef of the noodle area on Floor 6 even brought a bowl of noodles and mixed it with the remaining duck soup. Into the noodles:

"This kind of duck soup noodles is a must-have. If you want to eat it, go to the pastry department and cook the noodles yourself. Hand-rolled noodles and hollow noodles are both ready-made."

After the duck cooked by Lin Xu was finished, the red braised autumn duck cooked by others also came out one after another.

"It's finally out of the pot, come on, come on, try them all."

"Boss Lin, can you help me check it? I always think it's not as delicious as yours."

"The manufacturing process is the same, but there is still a gap with Boss Lin's craftsmanship."

"Boss Lin, please check it for me and see which step is lacking."

"..."

The chefs present did not dare to let Qiu Yaozu taste it because the old man was too strict and made people somewhat scared.

Qiu Zhenhua was busy preparing lunch at this time and did not bother to check on everyone.

Therefore, the younger chefs all focused on Lin Xu, hoping that he would give advice, and at the same time, they also wanted to see if people with high skills also have rich experience.

Naturally, Lin Xu would not disappoint everyone. He activated his discerning eyes and quickly told everyone about the problem of making red-roasted duck.

"You have too much ginger. The ginger flavor takes away the fresh flavor of the duck itself."

"There is too much sugar. Although sugar can enhance the freshness, it will make the food taste boring if it is too much."

"When the fire is high, keep the casserole in a rolling state, but not rolling. The duck cooked in this way will be fresh and tender, and the duck skin will be very complete."

"There is too little salt. Salt is the ballast stone of dishes. All seasonings are added on top of the salt. If there is too little salt, the aroma cannot come out and the odor cannot be suppressed."

"..."

He spoke in an orderly manner, and Qiu Yaozu on the side looked surprised.

Just now when everyone gathered around Lin Xu to ask for advice, the old man also wanted to say that people who can cook may not necessarily know how to taste food, but Lin Xu's performance still surprised him.

Even if someone like me, who has been working in the kitchen all his life, is allowed to taste it, this is the most, right?

As soon as a dish is eaten, he can accurately tell the shortcomings and precautions, and even analyze the other party's daily cooking habits.

I have to say, young people like this are really rare to find.

Just like filming a restaurant tour video, in the same restaurant, Xie Baomin and Dai Jianli can analyze everything from the taste to the techniques, while other Internet celebrities can only repeat words such as "melts in the mouth," "smells," and "delicious" , the lack of language is worrying.

Thinking of this, Qiu Yaozu took out his mobile phone and sent a message to Uncle Gao:

"I'm really jealous that you took on such a good apprentice as Xiaoxu. If I had known that I would meet him on Yingchun Street, I would have bought a few houses nearby and walked around Yingchun Street."

Uncle Gao, who was feeding the peacocks, was a little baffled when he received the news. Did the young apprentice do something amazing?

He didn't delve into it, and just replied calmly:

"Come on, my little apprentice was running a small noodle shop with an area of ​​several tens of square meters. You probably wouldn't even look at him... Speaking from a ten thousand step back, even if you accepted him as your apprentice, you would be doing him harm. , after all, Xiaoxu learned as much from you as he did from me."

Qiu Yaozu: "!!!!!!!!!"

Why should I message this piece of shit?

I originally thought that this bitch would get better as he got older, but who knew that he was just getting older, and he was no less bad at heart.

He shook the cane in his hand and really wanted to give this bitch a few blows.

On the other side, when Uncle Gao saw that Qiu Yaozu didn't reply, he smiled proudly and muttered in a low voice:

"You said you were worried about it, so why do you have to say it in front of me? If I don't break your guard, you will be worried about it even more next time... My Gao Peisheng's apprentice is not so easy to poach. .”

Rosanne, who was wearing a sunhat on the side, asked:

"what happened?"

"It's okay, it's okay. Lao Qiu sent a message saying he wished us happiness. I replied and thanked him."

Luo Shan didn't care, but took the initiative to talk about the return trip:

"Didn't you join the "State Banquet" documentary? When are we going back? This time we have to go to Yinzhou to attend the opening ribbon cutting of the racecourse, so we can't delay it."

Uncle Gao said:

"There will be no delay. I will return to the capital then, and you can just go to Yinzhou."

Luo Shan refused as soon as she heard this:

"That's not possible. You can't even think of meeting Lucy in private behind my back... Even if we return to Beijing, we have to be together. I'll treat Lucy to dinner and teach her how to write murder and heart-breaking."

You kill me first... Uncle Gao sighed helplessly.

The biggest mistake in my life was to broadcast live under the pseudonym Gao Xiaoshuai. If God gives me another chance, I will never broadcast live again. Even if I do, I can't tease the ladies of the BMW 7 Series...

When Shen Jiayue came to Diaoyutai, she happened to catch lunch here.

Putting Dundun on the service counter, Lin Xu brought some steamed duck legs on a disposable plate. When the little guy saw it, he immediately lowered his head and ate it.

Today's scene of the little alpaca flirting with Xiaobai shocked Dundun's outlook on life. She needs to eat more meat now to replenish the consumed brain cells.

Shen Jiayue followed Lin Xu inside and started eating.

Today Qiu Yaozu came to inspect the kitchen, so the lunch was very sumptuous. In addition to the red-braised autumn duck that everyone made, which can be eaten open, today’s lunch also included fried eel paste, dry-fried eel segments, spring bamboo shoots with shrimp roe, and sweet and sour fish cubes. , fried river shrimp and other dishes.

Shen Jiayue held a bowl of rice and ate it happily:

"Wow, these bamboo shoots paired with shrimp roe are so delicious. It's so delicious. It's so delicious."

Lin Xu said:

"This is a fresh dish, and it is cooked with lard. It is delicious and has a rich aroma, so it is very enjoyable to eat."

While eating, Qiu Yaozu suddenly mentioned Lin Xu’s shooting of high-end Northeastern cuisine:

"Your series on high-end Northeastern cuisine was pretty good. When you get the chance, you can shoot some more high-end Huaiyang dishes, especially those that are less popular. If you don't shoot them, I'm afraid they will really be forgotten."

Lin Xu naturally would not refuse:

"Okay, no problem. I'll start when I have time. But first, Uncle Qiu, you will have to take the photo. We will shoot together. There are so many famous dishes in Huaiyang cuisine, and I am so young. , I’m afraid I won’t be able to grasp it.”

As soon as I finished speaking, the system prompt sounded in my mind...

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I was wearing short-sleeved shirts two days ago, but today I put on cotton pajamas again. It was like returning to winter in a second. This chapter has 5,000 words. Please vote for me!