Chapter 701: The Beautiful and Delicious Gourd Shrimp and Crab Are Unforgettable! Guo Jichang Is Here! 【Please Subscribe】

"Uncle Qiu, is it difficult to wrap gourds, shrimps and crabs?"

Lin Xu had never done this before, nor had he used points to redeem gourds, shrimps and crabs beforehand, so now he had no idea how to start when faced with dishes like pork net oil.

I always feel like this thing should be difficult.

Qiu Yaozu smiled:

"It's not difficult, even simpler than steamed buns and shaomai."

Is it?

I don’t study well, so don’t lie to me.

Although Lin Xu doesn't know how to cook gourd shrimp and crab, he has seen a lot of pictures of this dish in the past two days. Its shape is like a work of art, and its attractive color has nothing to do with the word "simple".

However, when a pair of sisters who acted as cameramen next to them heard that the method was simple, their eyes lit up and they felt hope that they shouldn't have.

Since it is simple, you must learn it!

In front of the central island of the kitchen, Qiu Yaozu took a piece of cut pork net oil and spread it on the chopping board. He pinched a pinch of dry starch and carefully sprinkled it on the surface of the pork net oil. Then he lifted up the pork net oil and shook it to remove the excess. of starch.

Lin Xu looked at this step and asked hesitantly:

"Is this to increase stickiness?"

"Yes, it makes the pork net oil stickier, and in this way, the moisture on the surface can also be completely removed to prevent the pork net oil from cracking."

The two of them applied a layer of dry starch to all the pork net oil surfaces, both on the front and back.

Then pick up a small brush, dip it in the egg white paste prepared before, and apply it evenly on the surface of the pork net oil. From this step, the wrapping officially begins.

Qiu Yaozu picked up a shrimp with a tail and placed it on the pork net oil. The shrimp tail popped out from the missing corner of the pork net oil.

It doesn't need to be too long, just the whole end needs to come out.

Place the shrimps and start stuffing.

Scoop up a spoonful of the stuffing mixed with crabmeal and diced shrimp and place it in the middle of the pork net oil. Press down on the intact shrimp and arrange it so that the stuffing takes on a cone shape.

After doing this, take the shrimp tail as the middle line and fold up the fat side of the pork net to cover the filling.

Then fold the bottom up again. When folding, apply egg white on the empty space.

Finally, fold up the skin on the other side of the shrimp tail and pinch it tightly so that the entire pork net fat forms a round cone.

The bottom of this cone is the filling, and the tip at the top is the shrimp tail, which looks beautiful.

But we're only halfway there now.

Qiu Yaozu took the prepared cone and dipped it in the egg yolk paste so that the entire surface of the cone was covered with egg liquid. Then he lifted it up, controlled it slightly, and put it into the bread crumbs.

Hold the bread crumbs and shake it until the surface of the cylinder is covered with bread crumbs. Pick it up and carefully squeeze it with your hands to make the bread crumbs stick firmly to the surface of the cone.

When pinching, pinch the middle of the cone a few more times to make the cone form a gourd shape.

Knead it well and roll it in bread crumbs to replenish the fallen bread crumbs, then blanch the garlic leaves with hot water and tie them into the thin waist in the middle of the gourd.

In this way, an exquisite gourd, shrimp and crab is officially completed.

Lin Xu looked at the delicate little gourd in front of him and couldn't help but admire:

"It's so beautiful. Uncle Qiu's skills are amazing."

Qiu Yaozu smiled and waved his hand:

"It's just a small skill, not worth mentioning."

Lin Xu carefully observed it, and the more he looked at it, the better it looked.

He pointed to the garlic leaves tied in the middle and asked:

"Can this be replaced by something else?"

"You can use scallion leaves, but you need to split the scallion leaves to prevent the air from expanding and causing the oil to burst out during frying. Vermicelli has been used before, but the frying effect was average."

After Qiu Yaozu finished speaking, he looked at Lin Xu and said:

"Xiao Xu, come and try one. This is very simple. Basically, you only need to have some skills."

Lin Xu nodded, picked up a piece of pork net oil and started preparing the bag.

Shen Jiayue and Chen Yan on the side were originally eager to try it, but after watching the whole process, they realized that the simplicity in the famous chef's mouth was different from the simplicity they understood.

Such a complicated process requires gentle pinching. Such a requirement is life-threatening for two kitchen novices.

However, Qiu Yaozu also said that it is enough if you have some skills.

Shen Jiayue looked at her hands and felt that it was time to apply for a disability certificate.

Soon, Lin Xu also made a small gourd. The appearance was not as good as Qiu Yaozu's. After a little adjustment, the small gourd had an exquisite shape.

The two of them worked together to make all the remaining small gourds.

Then heat up the oil in a pan and start preparing for frying.

Lin Xu adjusted the fire on the stove and asked curiously:

"Uncle Qiu, is there anything particular about the explosion process?"

"Don't use rapeseed oil. It will color too much and the appearance will not look good. In addition, the oil temperature should be kept at 50%. If it is too low, it will be easy to lose its paste. If it is too high, the bread crumbs will be fried and discolored..."

The difficulty of frying is not that great, just like ordinary fried chicken legs and fried chicken wings.

Soon, the oil temperature reached 50% hot.

Lin Xu took a small gourd and slid it in along the edge of the pot.

The oil pan suddenly boiled, and some bread crumbs fell off the surface of the gourd and floated on the oil surface.

Qiu Yaozu picked up a colander and punched out the scattered bread crumbs:

"Keep going. When the gourd starts to float, take it out of the pot. No need to stir in the middle, just fry it slowly."

From this point of view, the method of frying gourd shrimp and crab is indeed very simple.

It didn't take long for the bread crumbs to turn golden brown, and the shrimp tails on the top of the gourd to turn red.

The aroma spread out, not only making several people in the kitchen swallow secretly, but also Dundun, who was playing in the living room, looked curiously towards the kitchen, his eyes full of surprise.

"Hey, this smells so delicious. What delicious food can you make secretly at home?"

At the door, Guo Jichang, who had just returned from Yangcheng today, walked into the Qiu family's villa with the support of his grandson Guo Xinghai. As soon as he entered the door, he smelled the fresh fragrance wafting from the kitchen.

The nanny next to me whispered:

"Mr. Qiu is recording a video in the kitchen..."

Guo Jichang immediately understood:

"I know, I know, please keep my voice down, I can't delay the business."

He and Guo Xinghai flew over from Yangcheng to participate in the filming of the "State Banquet" documentary. They originally came here to discuss the filming with Qiu Yaozu, but unexpectedly they happened to be filming the video.

Coming to the living room, he sat on the sofa with a cane.

Dundun on the side saw Guo Xinghai and said hello out of curiosity:

"Meow?"

Guo Xinghai smiled and rubbed its head:

"Hello Dundun, did you just celebrate your birthday two days ago? Happy birthday to you."

"Meow~~~~"

Dundun replied politely and continued watching the "Journey to the West" cartoon on TV.

In the kitchen, when the golden gourds floated from the oil pan, Lin Xu took them out with a slotted spoon, flipped them over the oil pan twice to remove excess fat, and then poured them onto the plate next to him.

Chen Yan immediately moved over and started taking close-ups.

The golden gourd exudes an alluring fragrance, constantly teasing people's taste, and the perfect presentation makes people want to take a bite.

Especially the shrimp tail exposed from the head of the gourd is red in color and shiny. You can tell it is very delicious at a glance.

The garlic leaves in the middle are fried green, making the color of the small gourd even more beautiful.

It's a pity that we have to shoot now and can't eat yet, so Chen Yan has to endure it.

Not long after, when the second pot exploded, Lin Xu began to arrange the dishes.

He put a piece of oil-absorbing paper on the plate and arranged the small gourd in a circle on the plate with its head facing outward.

Then take a tomato, use a knife to cut the outer skin into long strips, roll it up and make a red rose and place it in the middle. The whole dish is officially completed.

Qiu Yaozu said with a smile:

"I was going to remind you not to leave the room empty, but I didn't expect you to know."

Lin Xu smiled modestly:

"I just felt a little empty, so I added a flower randomly. Uncle Qiu, normally, what would be put in the middle?"

"Usually, stir-fried shrimps are used, and the shrimps are paired with gourds, shrimps and crabs to make a dish. You can also put some deep-fried shrimp slices and pile them in colorful colors in the middle, or carve radishes into flowers. Anyway, the middle cannot be empty."

Shrimp crackers?

Lin Xu didn't expect that puffed food could still be used here.

However, the freshly fried shrimp crackers have a fluffy texture, which goes well with the gourd shrimp and crab with crispy skin.

After the plating is over, it’s time for tasting.

This was originally Shen Jiayue's repertoire, but when she caught a glimpse of Mr. Guo coming, she stopped participating. After all, it would be more reasonable for professionals to evaluate this kind of dishes.

"Uncle Guo, come and try it. It just happens to appear in our show."

Although calling his grandfather Uncle Guo in front of Guo Xinghai was a bit of an advantage, Lin Xu had a higher seniority in the group, which was an undeniable fact.

Guo Xinghai didn't care about the title. As soon as he saw Lin Xu, he couldn't help but complain:

"Your cooking skills have improved by leaps and bounds recently. There are no dishes in the eight major cuisines that you can't cook, right?"

"No, I'm just a primary school student. I'm still far behind. I'm planning to take advantage of the break from filming the state banquet documentary to learn from the seniors."

Lin Xu was originally polite, but Guo Xinghai was very emotional.

What a role model. With such a big career and such high achievements, he is still so open-minded. It seems that there is no need to fight for the chef king of this generation, and it must be Lin Xu.

It's true when you think about it, the older generation was suppressed by Chef Gao, the Mesozoic era was controlled by Xie Baomin, and now the younger generation has not started to exert force, but Lin Xu has climbed to the top of the mountain.

How can others play with this?

Fortunately, Lin Xu's family is not prosperous. If there are many disciples like the Qiu family, I am afraid that the entire Chinese food circle will be monopolized.

Although it makes my colleagues feel very pessimistic, from another perspective, I think it is not a bad thing.

From a customer's perspective, no matter which restaurant you go to eat at, everything you taste is impeccably delicious, which is definitely a good thing.

Guo Jichang stood up and said:

"Then let me try your skills... But Xiaoxu, you can't just shoot a video with Lao Qiu. You can also shoot a video with me sometime."

For Lin Xu, this was of course a dream come true.

He smiled and said:

"I'm just trying to learn how to make sweet and sour pork from you. If we have time in the next two days, let's take a photo together. I'll let Uncle Qiu be the taster then."

Qiu Yaozu laughed:

"That's no problem, but Lao Guo doesn't need to be involved in dishes like sweet and sour pork. I know how to do it. How about we make it with Xiao Xu?"

Guo Jichang glared at him:

"I know how to cook the long fish and braised tiger tail in Huaiyang cuisine. Xiaoxu will come back and we will cook the long fish feast to make it a memory for some people."

Both of them seemed to be following someone else's path, leaving others with no way to go, which made Guo Xinghai look helpless.

Lin Xu smiled and said:

"We will cook them all by then, and Zhejiang cuisine, Hunan cuisine, Sichuan cuisine and Shandong cuisine all have well-known specialties. We can make them and try them together."

When the two old men who were originally a bit grudge heard this, they immediately felt that this proposal was a good one.

There are so many cuisines, we don't have to wait here to fight for life and death, it is only right to quickly start cooking other dishes before others find Lin Xu.

Qiu Yaozu immediately suggested:

"It's better to choose a different day than to hit it. Let's make the grape fish later, so that the old man from the Fang family in Building 7 won't get ahead of us."

Under this unanimous external proposal, Guo Jichang naturally had no objection:

"Okay, you can actually make some of the vinegar fish and honey-glazed fire recipes in Building 4. It's not that difficult anyway, so let those guys rest."

Good guys, these two have directly copied the hometown of Hui cuisine and Zhejiang cuisine, right?

Lin Xu felt that when these old men gathered together on the show team, they might start fighting.

I have to remind Master when I turn around to stand far away when watching the excitement to avoid getting hurt.

After finishing joking, Guo Jichang sat at the dining table. After the equipment was set up, he said to the camera:

"Hello everyone, I'm Guo Jichang. I came to visit today. I happened to catch up on making gourd, shrimp and crab, so I took the opportunity to eat some. After all, I don't have time to make this dish."

After saying that, he picked up a small gourd, turned it over, bit off the bottom of the gourd first, and chewed it slowly.

The fresh aroma and the crispy texture of pork ribs made Guo Jichang, a veteran state banquet master, full of praise:

"It's delicious. This dish must be eaten while it's hot, because once it cools down a little, the greasy smell of lard and the fishy smell of shrimp and crab will return, affecting the taste."

After one bite, I ate the first half of the gourd, shrimp and crab.

"Eat the bottom first, so that you can taste the crispiness on the outside, the fragrance in the middle, the freshness inside, and the moistness of the oil to the maximum extent. Take one bite and your mouth will be full of freshness... And after you finish the first bite, slowly taste the top. There are more shrimps here, so you need to taste them carefully to taste the fresh and sweet taste of the shrimps."

After Guo Jichang finished speaking, he carefully ate the remaining half of the small gourd and said with a smile:

"The seasoning is very simple and the original flavor of the ingredients is perfectly preserved. Except for the crab meat which is not fresh enough, everything else is impeccable."

No one told him what kind of crab powder was used, but as an experienced chef, he could still taste the difference.

As soon as the tasting was over, Shen Jiayue and Chen Yan came over, each picked up a large mouthful and tasted it. While eating, they asked Hao Qingfeng, who was preparing to dismantle the equipment, to taste it together.

"Director Hao, don't take it apart. Come over and eat it first. Master Guo said you have to eat it while it's hot."

Lin Xu also came over at this moment, picked up a small gourd with chopsticks, and tasted it carefully.

The pork ribs are fried in oil, which is fragrant and crispy, and crispy and moist. It is outstanding in terms of taste and aroma.

He looked at Qiu Yaozu and asked:

"Uncle Qiu, if you cut some other meat and roll it in pork net oil and fry it, wouldn't it taste very good?"

"Yes, Sichuan cuisine's fried chicken rolls, Huaiyang cuisine's fried pork slices, and Shandong cuisine's fried ham slices, etc. are all made by rolling the ingredients in pork net oil and frying them in a pan. They all taste good. , you can try it when you are not busy."

Lin Xu nodded, indicating that he had taken note of it.

At the dinner table, Shen Jiayue was still immersed in the delicious food:

"It's super delicious. It's the first time I've discovered that crabs can be eaten like this. In the past, I had to pick and scratch them, which seemed like a waste of time."

Chen Yan also agrees:

"Yes, this is a good way to eat. It is both elegant and satisfying. You can take big bites of crabs and it is extremely enjoyable to eat."

She has decided that when the hairy crabs come on sale this year, she will definitely buy a hundred pounds of them and ask her brother-in-law to help process them into gourds, shrimps and crabs. Then she will not eat anymore and will eat them all day long.

Then use the air fryer instead of frying, it should be very healthy, right?

Mr. Chen deceived himself and tried his best to find reasons for overeating.

When Guo Xinghai also came to taste it, Guo Jichang was leaning on crutches and saw a living mandarin fish in the pool next to him, and his heart suddenly moved.

Last time Lin Xu and Qiu Yaozu collaborated to shoot the Cuizhu Fish Flowers, which made him very excited. Now that the equipment has not been dismantled, and it is still late before dark, and there are ingredients, it is time to shoot another dish.

Thinking of this, Guo Jichang looked at Lin Xu and asked:

"Xiao Xu, while we're not busy right now, why don't we take pictures of another dish and let me follow along to get a feel for it."

Qiu Yaozu has been frequently on camera recently, not only cooking with Lin Xu, but also filming some classic dishes with Qiu Zhenhua and Qi Siming at the company to prepare for the upcoming state banquet documentary.

Find the feeling of the lens first, and the state of shooting will naturally become better.

Lin Xu didn't object to the filming, but what was he filming?

I originally wanted to shoot grape fish, but grape fish requires herring, which I didn’t have on hand. Although other fish can be used, the effect is not as outstanding as herring.

He looked at the mandarin fish in the pool, thought of the lychee fish he had been rewarded before, and couldn't help but say:

"Why don't you take advantage of this gap to shoot an issue of Lychee Fish?"

Qiu Yaozu was sitting aside and drinking tea. He had a great time filming today. He is not planning to participate in the next show. It would be more interesting to sit aside and watch Lao Guo make a fool of himself.

But when he heard that he was going to photograph the famous Huaiyang dish lychee fish, the old chef couldn't sit still:

"It's okay to take pictures of lychee fish, and this mandarin fish is suitable, but this is Huaiyang cuisine. Lao Guo is a Cantonese cuisine chef, so it's not easy to participate, right?"

Guo Jichang opened his mouth and was about to say what was so difficult about the lychee fish. If the ingredients allowed, he could make the lychee meat by hand later.

But before he spoke, Qiu Yaozu continued:

"Since we are shooting Huaiyang cuisine, I, as a Huaiyang master, should be a little tired. I am so busy that I can't take any time off. Don't you think so, Lao Guo?"

Guo Jichang: "..."

I really want to hit you on the head with a cane.

Seeing that the two old men were about to choke again, Lin Xu took the initiative and suggested:

"Let's do it like this. Let's take a picture together. Let's take a picture of the lychee fish first. If we have time, we can take pictures of other things. While we're not busy today, we can take pictures of a few more dishes for our archives."

After the two old men agreed, Lin Xu took the mandarin fish out of the pool and prepared to take pictures of the lychee fish!

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