Stop pretending, I am the God of Cooking and I am showing off my cards!

Lin Xu came outside with the prepared big fish head, and the spicy smell immediately attracted all the relatives.

"Why does this smell so good?"

"I remember the big fish head I ate in the city last time didn't taste like this."

"The fragrance goes right into your nostrils."

"Our Xiaoxu's craftsmanship is really amazing!"

A huge round dining table has been set up in the yard.

Place the fish head in the middle, then place the previously made raw fried fish fillets, boiled fish offal, boiled fish fillets, sweet and sour fish fillets and dry fried fish fillets.

Make the fish soup tofu later.

The big silver carp caught by the second uncle was completely arranged.

At this time, the second uncle Shi Wenming also stewed the goose.

The two big geese were quite fat, and he would definitely not be able to finish them all if they were killed, so he kept one.

For a village banquet chef like him, those famous dishes may not be cooked, but dishes stewed in iron pots are readily available. In addition, they are stewed in the pot in the yard. The aroma is not long after stewing. Floated out.

"Xiao Xu, this fish head is so beautifully made. Please teach me later. When I learn it, our restaurant will serve this wild fish head with chopped pepper!"

Since contracting this scenic spot, the fish in the reservoir have not been taken care of.

Neither feed has been spread, nor fry have been stocked, so it is true to say that it is wild.

It would be a pity for such a good fish to just grow in the reservoir, and if there are too many, it will affect the water quality, so if there is an opportunity to create profits, you must seize it.

Lin Xu said:

"No problem, uncle, I promise to teach you a lesson before I leave!"

While he was talking, Lin Hongqi led Liu Zhengyu back after walking around the scenic spot.

"Everything is done, right? Let's eat now! President Liu, you have been wronged by living a simple life. When Xiaoxu returns to the capital, I will treat you to a good meal."

Well, after learning that Liu Zhengyu had made this trip specifically for the scenic spot, Lin Xu decided at that time that when he returned to the capital, he would have to invite Liu Zhengyu to Diaoyutai for a meal.

Liu Zhengyu said with a smile:

"Don't be polite. I just discovered today that the potential of Longqishan Scenic Area is really huge. If we continue to develop it, let alone 4A, 5A will not be a problem!"

Now the scenic spots all revolve around the outermost Longshou Peak.

In fact, the big mountain inside not only has a huge gentle slope with waist-high grass growing for ten or twenty kilometers, but there is also a valley dozens of kilometers long behind the mountain.

The water in the reservoir flows to the outside world through the rivers in the valley.

In the future, whether the scenic spot develops the gentle slope on the other side of the reservoir into a pasture, or turns the valley into an adventure valley or a valley walkway like Yuntai Mountain, the scenic spot will be qualitatively improved.

In addition, the mountain can continue to be developed inwards, using plank roads to connect several nearby peaks, and building some projects such as aerial ropeways, which will further improve its ability to attract tourists.

In short, this is a treasure scenic spot.

Once developed, it will definitely become a large-scale scenic spot in the northern part of the Central Plains that integrates eating, drinking, entertainment, relaxation, vacation and health care, and getting close to nature.

"Then let me lend you President Liu's good words!"

Lin Hongqi and Liu Zhengyu washed their hands, then sat at the big round table with their relatives and started eating.

There are so many people today that we can't fit at one table.

So the fish head was divided into two halves, the dishes on the table were separated as much as possible, and a new table was set for Lin Xu's cousins ​​next to the big table.

Chen Yuanyuan took a look:

"Ha! I'll sit at the children's table!"

Shen Baobao also wanted to sit over, but Chen Meijuan held her back:

"Children eat a lot, but you may not be able to outstrip them."

Sure enough, it didn't take long for Chen Yuanyuan to return angrily carrying her stool.

Compared with her younger brothers and sisters who are growing in body, her fighting ability to grab food is really insignificant.

Just at this moment, Lin Xu stewed the crayfish and walked out of the kitchen. After sitting down next to Baby Shen, he started eating with everyone.

"Xiao Xu, how do you make your chopped pepper fish head? It's much more delicious than the ordinary chopped pepper fish head."

The more Er Gu Lin Hongxia ate, the more delicious the fish head became.

When Chen Meiliang first brought the fish over, she was worried that she would never be able to finish it.

But now I feel that it would be great if there was another one.

Lin Xu took a bite. After it was thoroughly marinated, the fish's delicious flavor was fully stimulated.

In addition, the ingredients have been fried to remove the pungent flavor of the pepper, leaving only a soft spicy flavor, so it tastes even more delicious.

He smiled and said:

“Before cooking, stir-fry the ingredients with hot oil and dried black bean paste, then steam them until fragrant, so that the aroma comes out.”

"If I use chopped pepper, do I have to fry it too?"

"It also needs to be fried, and before frying, you have to chop the peppers and rinse them to remove the excess salt. The spiciness becomes softer after the chopped peppers are pickled. If you feel it is not enough, add some millet when frying."

Lin Xu talked while explaining the key points of this dish to his relatives.

The first is to clean the fish thoroughly and split the fish from above the head so that it can be steamed more easily.

The second is to marinate the fish thoroughly so that the fresh flavor of the fish can be steamed out.

The third thing is the stir-fry. Strictly speaking, when making the dish of fish head with chopped pepper, you need to use tea oil produced in the Xiangtan area to stir-fry, which has the most authentic taste.

Fourth, after steaming and turning off the heat, don't rush out of the pot. You have to steam it for two or three minutes to allow the aroma to penetrate into the fish again.

Fifth, when heating the oil, try to add some lard, which can make the fish taste more fragrant and moist.

After talking about a few key points, the relatives all showed eager expressions.

Compared with other dishes, this dish does not require knife skills or other specialties. It only needs to be steamed thoroughly. It is definitely the first choice for newcomers to try.

And once it’s done, both the taste and appearance are outstanding.

Wouldn't it be amazing to cook such a dish at a family banquet?

Lin Xu picked a piece of meat from the belly of the fish and tasted it. The meat in this part was steamed like jelly, and when dipped in the spicy soup at the bottom of the plate, it tasted incredibly delicious.

call……

It is indeed a perfect cooking technique.

The fish head is delicious.

In addition to fish heads and several other fish dishes, there are also fried river shrimps made by Shi Wenming on the table, wild vegetables stir-fried with lard, and cold dishes made with several other wild vegetables.

There’s nothing to say about the taste.

And this kind of food is not available outside, so everyone enjoyed it very much.

Especially Liu Zhengyu and Zeng Xiaoqi.

While eating, I sighed, a leaf in the mountains is really more delicious than in the city.

After eating for a while, Lin Xu went back to the kitchen to look at the crayfish. At the same time, he lifted the pressure cooker from the stove, let out the gas, then took out the fish bones and trimmed the fish meat.

Well, we can’t just eat, we have to prepare something for the children.

After picking off the fish meat, he searched around and finally found Dundun next to the cage containing the remaining goose. At this time, the little guy was hunched over and turned into a goose hunter again.

"Why do you always think about leapfrog challenges?"

Lin Xu carried it to the door of the kitchen, put the fish spread on the plate to dry in a disposable lunch box and gave it to the little guy.

Seeing Rourou, Dundun immediately transformed into a dry rice cat, lowered his head and started eating with big mouthfuls.

In front of the dining table.

Mrs. Lin, who was wearing glasses, said to Baobao Shen:

"Yueyue, hurry up and eat more while it's hot. Don't be starved of food at our own home."

Shen Jiayue agreed and then said to her mother-in-law:

"Grandma is so kind!"

Chen Meijuan smiled:

"That's when you didn't see your grandma's hot temper. When I first got married, our family went to visit relatives. The relatives in that family were more traditional. During the meal, they said that women couldn't serve at the table and asked me to eat in the kitchen. You Grandma was so angry that she overturned the table on the spot, and the food on the table was scattered all over the room!"

Wow!

Baby Shen's eyes were full of little stars, and he looked at Mrs. Lin with eyes full of admiration:

"Grandma is so handsome!"

I really didn’t expect that my grandma, who looked like a lady from the Republic of China, would actually have such a side.

But considering that my grandfather, who was elegant and easy-going, also chased my father for several blocks with a shovel, it seems normal for grandma to flip the table.

Speaking of the past, Mrs. Lin smiled and said:

"My Hongqi finally managed to marry a beautiful daughter-in-law like Meijuan, but it's too late for me to love her. How could I let you suffer such injustice?"

Chen Meijuan quickly gave Mrs. Lin a piece of fish:

"Mom, try this piece of meat. It's steamed like jelly. You'll eat it as soon as you suck it."

After saying that, he gave his mother, Mrs. Chen, a piece.

Well, both sides are mothers, so we should respect them wholeheartedly.

Baobao Shen's face was filled with emotion. No wonder her mother-in-law was so kind to her. It turned out to be a family inheritance.

ha! I will also be nicer to my daughter-in-law in the future.

Let the Lin family tradition be passed on!

"Here comes the tofu soup. After drinking the tofu soup, you can almost eat crayfish."

Lin Xu brought two basins of tofu soup exuding rich umami flavor on a tray in the kitchen.

The soup base made of fish bones and fish meat is paired with blanched old tofu. The delicious taste is really addictive.

"Wow, my cousin's craftsmanship is great!"

"When I applied for college entrance examination, I also applied for Central Finance and Economics. After graduation, I became a chef!"

"I'm going to apply. I'm going to apply for the position of head chef at my cousin's Linji Cuisine after graduation."

"Are you the only one who is still the head chef? Pull him down! I added Brother Chezi's WeChat account two days ago. He said that Lin Ji's management is very strict. People with such high cooking skills as him have to be assistant cooks. How can you become a chef? How long?"

Lin Xu was speechless at the words of his cousins.

Che Zai is just talking nonsense on the Internet, isn't he afraid that his cousin will die one day when he goes to play in the capital?

Also, Central Finance really doesn’t teach cooking, so don’t go astray!

Shen Baobao took a spoon and stood up to serve a bowl of tofu soup for each of the elders. The relatives of the Lin family were so happy that they all praised Xiaoxu's daughter-in-law for being polite and filial.

If he hadn't been worried about his father-in-law and mother-in-law's blood pressure soaring, Lin Xu would have really wanted to take a photo and show it to them.

Everyone drank the tofu soup and became curious about this soup.

In desperation, Lin Xu told her relatives how to make tofu in milk soup.

It didn't take long.

The crayfish in the pot is ready.

He went back to the kitchen and put it on a tray.

Each table has two large trays of spicy crayfish and one large tray of garlic crayfish.

After the crayfish arrives.

Today’s meal is getting down to business.

Everyone put down their chopsticks, put on disposable gloves, and started eating the crayfish.

“The shrimp is so delicious!”

Chen Yuanyuan took a bite of the crayfish, and her eyes were full of stars. She often eats crayfish at street stalls recently, but there is no one where her cousin can make such delicious crayfish.

Lin Xu smiled and said:

“There’s actually no secret to this, as long as you’re willing to put in the material.”

The reason why many restaurants don’t make delicious crayfish is because they use cheap dead shrimp, which tastes very different from live shrimp.

In addition, some people are reluctant to fry them, so the crayfish they make is naturally incomparable to those that have been fried in advance.

The materials used are also very important.

When stir-frying, first use bean paste to stir-fry red oil, add more green onions, ginger, dried chilies, stew with beer, and then add a handful of rock sugar after boiling. The crayfish produced in this way is not easy to taste.

The two old men didn't like eating crayfish very much. They thought it was too troublesome to peel and eat them. Besides, they had almost eaten. When they were about to leave the table, Lin Xu came over with cooked hand-rolled noodles.

"Online people always praise the delicious hand-made noodles made by my sweet grandson. Today, I, an old woman, finally got to eat it."

"No, many times I wanted to let Demei or Meiliang take me to the capital to try my grandson's craftsmanship, but I was afraid of causing trouble to them. Now it's fine, my grandson is back."

The two old men scooped up the soup of fish head with chopped pepper and mixed it with the noodles.

I tasted it and kept praising how delicious it was.

They had already eaten about the same amount, but now each of them had another bowl of noodles, and their appetite was much larger than usual.

After eating and drinking, the two left the table.

I carried Dundun to the small square outside the visitor center to enjoy the mountain breeze.

As soon as the old people left, the remaining young and middle-aged people completely let go of their hands and feet. They couldn't play with their mobile phones at the moment and could only focus on competing with the shrimp shells.

Shi Wenming said while eating:

"Xiao Xu's visit has opened up new ideas for me. I plan to serve large fish heads and stew them in iron pots in the restaurant, focusing on farmhouse style, which is different from the styles of several other restaurants."

There are now four places to eat in the scenic area.

In addition to the farm-style restaurant at the gate, there is also a cliff hotel restaurant halfway up the mountain, a snack restaurant next to the water park that specializes in cold skinned meat buns and other snacks, and an all-you-can-eat buffet restaurant at the tent base that costs 30 yuan.

Each restaurant has a different focus.

This will give tourists better choices.

Lin Hongqi thinks this idea is quite right:

"You just have to figure it out. If you need to correct it, tell me and I'll help you get it done."

When the crayfish is almost eaten.

The goose stewed in an iron pot made by Shi Wenming is finally out of the pot.

In order to make everyone enjoy the meal, the second aunt Lin Hongxia specially made some cornmeal and put some pancakes on the side of the pot.

At this time, the goose meat has been stewed, and a layer of charred shell has been peeled off from the pancake. It tastes crispy and fragrant, making Bao Bao Shen hooked.

She also had iron pot stew in the capital.

But the cooking is too exquisite, and there is no smoke and smoke from this kind of wood-fired pot stew.

Eating the delicious pancakes and the fragrant goose, this city girl even wanted to stay here for a long time.

After eating and drinking enough.

Everyone was stuffed.

Cousins ​​who aspired to be chefs at the Central Bank of Finance and Economics also took off their disposable gloves and used their mobile phones to take pictures of the leftovers on the table and send them to Lin Ji’s food topic to get likes.

"Are you full, baby?"

Lin Xu raised his hand to wipe away the red oil from the corners of Shen Baobao's mouth, and asked lovingly.

"I'm full...Every dish is super delicious, but it's a pity that I can't eat any more."

Shen Jiayue patted her belly in distress, really wanting to continue eating!

Relatives wash their hands when they should, and wipe their mouths when they should.

After working for a while, we sat in the yard and chatted in the mountain breeze.

But Lin Xu couldn't relax.

He had to quickly marinate the fat sheep hanging in the yard, otherwise he wouldn't be able to roast it at noon tomorrow.

Shi Wenming was clearing the table, and when he saw that the mutton was going to be marinated, he hurried over.

Well, you can’t miss such a rare learning opportunity.

Find a large tray and place it on your kitchen bench. Place the whole lamb in, belly side up.

You can't marinate it yet, you have to cut the lamb into pieces first, and cut the thick parts of the meat, so that the lamb can be marinated and flavored, and it can be roasted thoroughly when grilled.

Use a kitchen knife to separate the entire abdominal cavity of the sheep from top to bottom.

Then use a machete to chop the backbone of the sheep once to separate the backbones. This way, when roasting, the backbones will be easily roasted, and the fascia of the lamb will not shrink due to heat, causing the body to twitch and deform.

After the backbone was chopped off, the whole sheep was spread out on the pallet.

But that's not all.

Lin Xu took a kitchen knife and separated the meat of the sheep's limbs. He used a flower knife on the thick parts and cut off the fascia of each joint, allowing the whole sheep to be completely spread out on the tray.

This way it can be easily tied to the grill for grilling tomorrow.

After the mutton was divided, Lin Xu began to prepare the supplies for curing the meat.

Two green onions, two purple onions, one apple, a whole piece of ginger, and a large bowl of garlic. Chop them all and put them into a basin. Then add a large handful of cumin powder, a handful of pepper, A handful of allspice, a handful of salt, and half a handful of sugar.

Stir the cooking wine into a paste and apply it evenly on the sheep, both inside and outside.

"If you apply the seasoning so thickly, will it burn when baked tomorrow?"

Shi Wenming was a little surprised.

Lin Xu smiled and said:

"These seasonings are just to give the mutton a base flavor, which will be washed off before roasting tomorrow."

If the whole lamb is roasted in a naan pit in the northwest region, the seasonings applied on it do not need to be washed off, because the residual heat of the charcoal used for barbecue in the naan pit is not an open flame.

The Mongolian-style roasted whole lamb is grilled over charcoal fire and brushed with grease and honey water during roasting. Therefore, there should be no seasoning on the surface, otherwise it will be burned early. At the same time, the sheepskin will not be crispy or crispy, and the taste will be very poor. .

The whole lamb roasting technique that Lin Xu acquired can be done regardless of open fire or naan pit.

However, there is no naan pit in the scenic area, and there is no need to dig it freshly, so the Mongolian-style charcoal grilling method is more suitable.

While he was marinating the mutton, Shen Baobao and his cousins ​​were filming with their mobile phones, preparing to continue to poison Lin Ji's food topic.

Zeng Xiaoqi and her colleagues, led by Chen Yuanyuan, drove to the Cliff Hotel to check in, and rough cut the material recorded in the afternoon.

In this way, after recording the mountain top part tomorrow, the film can be released and sent to the TV station to start arranging and broadcasting.

Well, after eating so much from others, I have to pay back!

After they left.

The elders continued to sit in the yard and chat with Liu Zhengyu.

This is an authority in the tourism industry. Chairman Liu still has a say in how to develop the next step.

Seeing Liu Zhengyu taking out cigarettes for everyone to disperse, Lin Hongqi quickly took out the cigars given by Shen Guofu from the room and gave one to everyone.

Uncle Chen Meide looked at the letters on it and tried to spell them out but couldn't, so he asked curiously:

"This one costs two to three hundred, right?"

Liu Zhengyu looked at it and said with a smile:

"This is a global limited edition. One stick costs at least four figures, and you may not be able to buy it yet..."

When Chen Meide heard that it was so expensive, he couldn't bear to smoke it.

But the second uncle didn't care so much. He took the scissors he had just used to clean up the crayfish and cut off the end of the cigar. Then he lit it with a lighter and took a sip:

"Well, this cigar is good."

My second uncle was once rich, and he was quite knowledgeable about tobacco and alcohol.

After Liu Zhengyu lit his cigar, he started chatting with everyone.

in the kitchen.

After Lin Xu used the marinade to coat the inside and outside of the lamb, he sealed the lamb on the tray with plastic wrap.

Then he opened the refrigerator in the kitchen and stuffed the lamb into it.

Marinating in low temperature refrigeration will keep the mutton as tender as possible.

"Okay, it's ready. Just remember to come and eat at noon tomorrow."

Lin Xu said to his cousins ​​while washing his hands.

"Don't worry, cousin, we'll be there early tomorrow morning."

"Yes, if I don't have breakfast tomorrow, I'll have to eat mutton."

"What else is there besides mutton, cousin?"

"It depends on what my sister-in-law wants to eat. My brother will definitely cook whatever my sister-in-law eats."

Lin Xu turned his attention to Baobao Shen:

"As I said, this is already here. Tell me, is there anything you want to eat? If so, I'll arrange it for you."

Shen Jiayue thought for a while and said:

"I want to eat the dipping sauce you made for the first time you participated in the competition. Seeing how happy the judges were dipping the mutton, I want to try it too."

Lamb in sauce?

Don't tell me, it's really suitable for this season.

As soon as he agreed, the system prompt sounded in his mind:

"The host is obsessed with food exploration and triggers the reward task [Mutton with Sauce]: Please make a mutton with sauce that satisfies Shen Jiayue within 24 hours. Upon completion, the host will be rewarded with an excellent snack delicacy - Wild Vegetable Wowo."

really……

As long as Baby Shen likes to eat, rewards can be triggered.

But this time, the reward is actually wild vegetable nest, which is grandma’s favorite. You must complete the task and let grandma try the wild vegetable nest we made!

After coming out of the kitchen, the yard was filled with the aroma of cigars.

Lin Xu knew that Baby Shen didn't like the smell, so he smiled and said:

"Why don't we drive to the tent base and watch the starry sky with you, which I have been thinking about for a long time? What do you think?"

"Okay, okay!"

The two said goodbye to their elders, asked their mother to take Dundun with them, and then drove straight along the road in the scenic area to the mountain col at the end of the reservoir...

at the same time.

Lin Kee Food below.

Netizens were all greedy after seeing the video of marinated and roasted whole lamb posted by Lin Xu's cousins.

"This is too cruel (呲呲)"

"Sheep are so cute, how can you eat them?"

"Book tickets, book tickets, and try to get to the scenic spot to eat roasted whole lamb at noon tomorrow!"

"Add me one and I'll go too!"

"..."

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This chapter has 6,000 words. Including the noon chapter, today it is 11,500 words. It is divided into small chapters and contains nearly six chapters. It is not too short, brothers! Please vote for me!