Chapter 737 How Can You Kill a Pig without Eating the Big Bones? Dundun Prepared a Birthday Gift for the Old Lady! 【Please Subscribe】

"Ah ah ah why didn't my alarm clock go off?"

Shen Jiayue was full of confidence to get up and film the whole process of killing the pig. When she woke up, it was already bright. She looked at it with her mobile phone and saw that it was almost six o'clock.

I agreed to get up at four o'clock, but ended up sleeping almost two hours longer.

This, this, this...

Xu Bao must have turned off the alarm on purpose!

While she was getting dressed, she was analyzing it carefully like a fisherman. As soon as she got dressed, Chen Yan called:

"Yueyue, why didn't you call me to wake me up? I got up late and the video wasn't taken."

Shen Jiayue: "..."

Did you also oversleep?

She immediately raked it over and said:

"I've been waiting for you to call, but you didn't call... Forget it, let's take pictures next time I have a chance. I'll go find you after I wash up."

Now is not the time to blame each other, we must quickly downplay this matter.

Fortunately, we didn't set up the flag in a big way yesterday, otherwise we would definitely be laughed at later.

After washing up, Shen Jiayue locked the cabin and strolled towards the Cliff Hotel.

Chen Yan stayed here last night in order to arrive at the pig killing site as soon as possible, but she overslept despite setting the alarm clock.

Shen Jiayue arrived and Chen Yan also happened to go downstairs.

The manager of the Cliff Hotel is Lin Xu’s cousin. When he saw the proprietress coming over, he smiled and said:

"Yueyue, the restaurant has cooked eight-treasure porridge, can we have breakfast here?"

"No, cousin, we're killing pigs down below. Let's go see what's delicious."

Upon hearing this, the manager asked the hotel security guard to drive the two of them down the mountain in a commuter bus.

If you walk, it takes at least half an hour, but if you drive down the mountain, you can reach the foot of the mountain in about ten minutes.

After getting on the internal commuter bus, the sisters went to a farm-style restaurant near the entrance of the scenic spot. Before they even entered the yard, they smelled the rich aroma of meat.

Chen Yan sniffed:

"Oh, it tastes so delicious. No wonder so many people like to eat pig meat."

Shen Jiayue said with a smile:

"It should be that the big bones are being cooked, and they haven't reached their most fragrant yet."

The two got out of the car, thanked the security guard, and walked into the restaurant's courtyard one after another.

As soon as I entered, I saw hanging whole pigs and various pieces of meat. Relatives were busy washing intestines and cutting meat. There was a big pot at the door of the kitchen, with big bones boiling in it. The aroma wafts out of this pot.

In addition to the fragrance, there was also the smell of blood and pig offal in the yard. For Chen Yan, who had never seen such a scene before, it was nothing new.

"You guys are here just in time. Please change the battery of the camera and continue shooting. I have already taken the previous videos."

Lin Xu finally finished reshaping the whole pig for roasting pig, and just marinated it with marinade. In two hours, it can be hoisted into the pit for the first roasting.

"Brother-in-law, did you film the whole process of killing the pig?"

Chen Yan's face was full of surprises. She originally thought that this documentary would not be made, but unexpectedly it turned out to be a twist and her brother-in-law helped with the filming.

When Shen Jiayue heard this, she quickly went into the house to take out the spare battery, put it on the camera, took the tripod to the big pot where the bones were cooked, and took a close-up of the pot.

Chen Yan also got busy, filming the entire process of processing the meat.

Not long after, the meat in the pot was cooked. Chen Meijuan used a colander to take out the big bones and said to the two sisters:

"Yueyue, Xiaoyan, you two, stop working so hard and try it while it's hot. These newly cooked big bones taste so fresh that you can't buy them anywhere at all."

The fresher the pork, the richer the flavor.

Not only the big bones, but also the white meat with garlic paste, which is the most common in pork-killing dishes, is made from freshly killed pigs and cold meat. The final presentation will be two different textures and flavors.

Shen Jiayue held up a fan bone and shook it at the camera:

"It's a bit embarrassing for a girl to chew big bones so early in the morning, but I only have this for breakfast, so I feel helpless."

After saying that, she couldn't wait to take a big bite of the meat on the bone:

"Wow, it smells great!"

There is no trace of embarrassment in her behavior or appearance.

Chen Yan glanced at her cousin with disdain. Her appearance was not ladylike at all. She just had the camera shoot her in the face, and she wasn't afraid that netizens would laugh out loud.

As she murmured, she picked up a piece of spine and ate it in large gulps.

Well, although gnawing on the big bones in the morning is a bit greasy, the happy feeling of satisfaction you get when you gnaw down the pork is something that cannot be replaced by any breakfast.

Especially the aroma of fresh pork is delicious.

Chen Yuejin next to him was also holding a piece of bone and eating:

"I never expected that fresh pork would be so delicious when cooked while it's hot. I feel like the pork I ate before was all fake."

The meat is very fresh, very tender, and very fragrant. It is juicy when you bite it, but it is not greasy like pork at all. Even the fatty part is fragrant but not greasy, which is very enjoyable.

Lin Xu washed his hands, went to the kitchen and pounded some garlic paste, mixed it with light soy vinegar, stirred evenly and took it outside. He picked up a bone and dipped it in to eat. The aroma of garlic and pork mixed together, which was particularly appetizing.

Shen Jiayue saw it and came over to eat it:

"Wow, it feels even more delicious!"

Chen Meijuan took out a piece of cooked pork belly from the pot and cut it into thin slices with a knife. Then she took a few pieces of dough and cut them into dice-sized buns.

Use a slotted spoon to blanch the steamed buns in the broth, then blanch some vermicelli, add sliced ​​meat, chopped green onions and coriander, sprinkle some pepper, add a large spoonful of boiling broth, and a deluxe version of soaked steamed buns is ready.

Usually, there are two types of steamed buns, one is mutton steamed buns, and the other is big meat steamed buns. The big meat steamed buns are made with pig intestines that look like gourds, so this type of steamed buns are usually called gourd heads.

Of course, Chen Meijuan's method is not authentic. She just cooked several bowls of steamed buns based on the tastes of several elderly people.

A bowl of steamed buns, including soup, meat and staple food, is more in line with the eating habits of the elderly.

"Yueyue, if you and Xiaoyan want to eat, just tell me and I will make a bowl for each of you."

"Okay, okay, thank you, Mom."

"Thank you Aunt Chen!"

The two sisters thanked them and continued to chew on the big bones in their hands.

Chen Meijuan said with a smile:

"What's there to be thankful for? You can just make it and it won't be a hassle."

It is not troublesome for her, but for Han Shuzhen and Shen Guofang, it is a bit overwhelming. These two mothers are not very good at cooking, so Shen Jiayue and Chen Yan have not enjoyed the "taste of mother" much.

Shen Guofu took a pig bone and gnawed it. When he saw that there were more bones cooked in the pot, he asked Lin Xu:

"Xiao Xu, what should I do if I can't finish chewing these bones?"

"Tear it down. You can make stews out of it, or you can use the pig skin to make pork stew. There are many ways to eat it and it won't be wasted."

When he heard that it could be made into stew, Lao Shen became interested:

"Is it troublesome to use pig skin to make stew? I didn't think so at first, but your mention really piqued my interest."

"No trouble, if you want to eat, just make something later."

There happens to be a box of pig rinds purchased yesterday in the freezer. I originally planned to make pork rinds jelly, but since my father-in-law wants to eat stew, I decided to change it to stew.

This thing is very simple to make. Just wash the pig skin, blanch it and boil it, mix the meat with the boiled soup, and then use a flatter container to make a stew.

Pig skin is rich in colloid, which can bind the meat together as long as it is cooked thoroughly.

If you want to make the taste more varied, you can add a layer of pig ears to the stew, and add some tendons when cooking the pig skin.

When you eat it this way, you not only have the crispiness of pig ears, but also the soft and chewy tendons. People who like to drink will love this dish.

Lin Xu gnawed two bones, went to the kitchen, took out the box of pig skins, and soaked them in warm water.

After curing, wash it and blanch it in hot water. This is to remove impurities on the skin and also to highlight the stubble.

The finished pig skins we buy all come from slaughterhouses. These pig skins are scraped with machines and equipment, which basically leaves stubble in the pores.

If you use it directly for cooking, the stubble will protrude, and you may even feel a prickly feeling in your mouth when you eat it.

In this case, you have to scald the pig skin first to allow the pig skin to shrink and reveal the stubble. After the stubble is cleaned up before cooking, there will be no pricking feeling in the mouth.

Soon, the water boiled, skimmed off the foam with a spoon, and cooked for another two or three minutes. The pig skin was probably cooked through, and Lin Xu took it out with a slotted spoon.

Run it through cold water first, then take it out and use a spray gun to burn the skin.

After boiling, put it into the water again, add some tendons and chicken feet to increase the gelatin, add scallions and ginger slices, then add some salt, rice wine and other condiments, and start cooking.

Outside, the big bones have been taken out of the pot, and everyone is working together to remove the bones.

A portion of the deboned meat will be left, cut into shreds and heated in a pot at noon, then mixed with the spicy and sour cold vermicelli and served.

In many places in the north, there is a dish of shredded cooked meat mixed with jelly noodles.

In the Northeast, it's called Da La Pi, in the Central Plains, it's called Dai Di, and in the capital, it's called Shredded Pork Vermicelli. The names are different, but the methods are similar.

Next, everyone was busy with their own business, cutting meat, mincing stuffing, choosing vegetables, and washing ingredients. Everyone was very busy preparing for the old lady's birthday banquet.

As usual, Mrs. Lin ate a bowl of rice and a boiled egg, and then went out for a walk.

To her, birthday banquets don't really matter. As long as their children and offspring are safe and healthy, with jobs and goals, this is more gratifying than any other birthday banquet.

After the pork skin was cooked, Lin Xu took the pot aside.

First take out the pig skin and put it into a basin, then use a slotted spoon to take out all the onions, ginger and boiled chicken feet in the pot. Discard everything except the tendons.

Pour the broth into the deboned meat, sprinkle some five-spice powder, pepper, salt and other seasonings, stir evenly, and let the broth and seasonings coat the meat.

Then take a wooden tray for making tofu, put an extra large clean white cloth on the bottom, put a layer of pig skin on it, and then spread the mixed deboned meat on it and spread it evenly.

Then cover the remaining pig skin on it, fold the white cloth on top, tie it tightly, put a heavy object on it and start squeezing it to make the gap between the bones and pig skin smaller.

Then the principle of colloid solidification after cooling is used to solidify the pig skin and pork together.

"Xubao, when can we eat this meat?"

"Let's do it tomorrow. It will solidify better overnight and you can eat it tomorrow morning."

After Lin Xu finished speaking, he put on a stone slab, then came to the pit and started to light a fire in preparation for roasting the pig.

He was not idle all morning.

First cook the roasted pig. After the pig skin is seared, use a meat tenderizer to poke holes all over the surface of the pig skin so that the subcutaneous fat can drip out.

Then hang it into the pit and start cooking the roasted meat.

After finishing roasting the pig, he mixed the noodles and started making longevity peaches. In addition, he had to prepare braised carp, fish head with chopped pepper, dry fried fish cubes, and raw baked fish belly.

The relatives came very early. The eldest aunt Lin Hongxin made some clothes for the old lady. The second aunt Lin Hongxia used her working time to secretly give the old lady the soles and made a pair of old cloth shoes.

The gifts given to the two daughters were not expensive, and even a little shabby.

But Mrs. Lin was so happy that she couldn't bear to wear the old cloth shoes made by her youngest daughter.

"Grandma, I wish you happiness like the East Sea and longevity as long as the Southern Mountains. This is the gift that Xu Bao and I have prepared for you."

Shen Jiayue knew very well that her hands-on skills were not as strong as those of her eldest and second aunts, so she took the money-making route and bought wild ginseng for the old lady. The price was not cheap, and Chen Meijuan was afraid that the two of them would be cheated.

However, Lin Xu has a discerning eye, and trying to deceive him about the ingredients is no less difficult than winning the Hercules Cup with the national football team.

After everyone presented their gifts, they came to the kitchen door and began to learn from Lin Xu how to make Shoudao.

In order to facilitate teaching today, Lin Xu specially set up a large table in the yard so that everyone could see more clearly without delaying the normal operation of the kitchen.

"Making longevity peaches is actually very simple. The outer surface is hard enough and the supporting mold can withstand high temperatures. As long as it can be shaped in the oven, it can be assembled into a big longevity peach."

The difficulty of making Shoudao is the production of Shoudao. Once this problem is solved, the remaining problems are not big.

Even if it doesn't look like a peach, as long as you use some snacks when coloring and try to get as close as possible to a real peach, you can still make a birthday peach that will amaze everyone.

The longevity peaches are ready, and the roasted pig is also roasted.

Lin Xu took out the pig, put it on the chopping board and started chopping it.

Cut it up and put it on a plate, add sugar and sauce for dipping, and the crispy roasted pig that countless Lingnan people dream about is officially made.

While he was busy, Shi Wenming and others also prepared other dishes.

When the dishes for the five large tables have been served, the banquet begins.

Lin Xu and Shen Jiayue brought the birthday peaches to the main table and placed them in the middle of the dining table. Chen Yan held up a handheld gimbal to record this warm moment.

Old Mrs. Lin was sitting on the main seat holding Dundun in her arms, looking at the big peach in front of her with great joy.

"Thank you for your hard work, my dear grandson, for making such a big peach. Please open it for everyone to try."

Normally, this step should be done by the birthday girl, but the old lady hugged Dundun and refused to let go, so Lin Xu had no choice but to separate the big peach in front of him.

It was filled with peaches, and he packed them one by one and distributed them to other tables.

As soon as it was served, relatives started grabbing it.

This is not because they are greedy or have not seen the world, but the birthday peach represents the blessing of the birthday boy. The more everyone grabs it, the more blessings the birthday boy will have and the more prosperous his descendants will be.

"Baby, others have given me gifts. Have you prepared a birthday gift for my great-grandma?"

Old Mrs. Lin hugged Dundun and asked it with a smile.

Originally, she was just happy to tease this little baby, but Dundun tilted her head and thought for a while, then stretched out her paws and tapped the old lady's legs, waist, cervical spine and other parts.

The old lady smiled and asked:

"How do you know that Grandma isn't feeling well here? She's like a little miracle doctor."

Having been a teacher all her life, Mrs. Lin also suffers from occupational diseases in this field, such as waist and leg pain caused by standing for a long time, and cervical spine problems caused by long-term desk work.

These are old habits, and she doesn't care.

But now Dundun actually clicked it accurately, which made the old lady feel very miraculous. She even praised the little baby in her arms as a miracle doctor.

Dundun swung his tail proudly and nuzzled the old lady affectionately.

Chen Yan, who was sitting opposite, curled her lips slightly:

"This little guy is not that close to me. I have to deal with him later."

Shen Jiayue said with a smile:

"I'll tell Dundun later to treat you like an old man, okay, Aunt Chen?"

Chen Yan: "..."

I hate people who make a fuss about their age!

In order to change the topic, Mr. Chen talked about the return trip:

"I will return to Beijing early the day after tomorrow. I have already booked a charter flight. If you don't want to take the green car, you can choose a green car. I won't force you."

Shen Jiayue immediately gave Chen Yan a piece of roast pork:

"Yan Bao, please eat more meat. After all, there are two of us now, so it consumes a lot of food."

Chen Yan snorted and liked the way her cousin looked like she was licking a dog.

When I returned to Beijing this time, apart from filming the state banquet documentary, the only thing left was Chen Yan’s wedding.

On the day of the wedding, the Ginkgo Garden is reserved and closed to the public, so that relatives and friends can enjoy the beautiful scenery inside and avoid being disturbed.

Shen Jiayue said:

"Just tell me what you want to eat then, and everything will be prepared for you!"

Speaking of the dishes at the wedding banquet, Chen Yan was really interested.

She pointed to the roasted pig on the table and said:

"This dish must be included, as well as roast goose and roasted whole lamb... By the way, I am also from Yanjing, so I have to have roast duck. I can't do it without roast duck."

Roast Duck?

Shen Jiayue didn't expect that her cousin was so rude and wanted to eat the roast duck.

I think you want to embarrass me for being fat... embarrass my Xubao!

She was about to say something like who still eats roast duck these days, when Lin Xu suddenly said:

"There's no problem with roast duck. I'll definitely make it for you when the time comes... In fact, Lin Ji is planning to serve roast duck in the near future. He's running a restaurant business in the capital, and he always feels unreasonable without roast duck."

Shen Jiayue:? ? ? ? ? ? ? ? ?

Is Xu Bao practicing secretly again?

Chen Yan, on the other hand, had exclamation marks all over her face:

"Oh my God, my brother-in-law is not giving his colleagues a way to survive!"

In the past, when colleagues in the capital talked about Lin Kee's food, they generally said it tasted really good. But to eat traditional dishes in the capital, you had to go to those old restaurants because Lin Kee didn't have roast duck. This was not a dish that a young person could cook.

But now, Lin Kee is launching roast duck.

While Chen Yan mourned for those colleagues, she was also a little curious about the taste of Lin Ji's roast duck.

"Brother-in-law, are you going to make braised roast duck or open-stove roasted duck? What are the requirements for the selection of duck materials? Are there any particular requirements for duck cakes and sweet noodle sauce?"

Chen Yan's words also aroused the curiosity of other relatives.

Everyone looked at Lin Xu, wanting to know if the new roast duck that was about to be launched was similar to the classics from those traditional old restaurants.

Lin Xu took a sip of juice and said with a smile:

"How about I cook roast duck tomorrow and let the elders help me check it first."

Everyone: "!!!!!!"

Great!

There’s something delicious again! ! !

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