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

Chapter 272 A local dish that will become stale if left in oil for more than 18 seconds - fried shrimps! 【Please subscribe】

Today he made sweet and sour short ribs. He knew that his baby Shen would be greedy and even his sister-in-law might want to eat them, so when he made them, he used more than two kilograms of short ribs.

According to the way Northeastern people serve dishes, this is just one serving.

But for local cuisine that pays attention to exquisiteness in everything, it can hold almost four servings.

After all, it is a cold appetizer, not the main course. One or two pieces per person is enough for an appetizer.

Lin Xu took a small plate with a few pieces of sweet and sour short ribs that had just come out of the pot, brought them to the door, and handed them to Shen Baobao after a hard day of catching fish.

"Here, try it. This is a traditional method in Shanghai. The sweetness is relatively high."

Baby Shen felt happy when she saw those red and black ribs, because the color reminded her of Brown Sugar Sachima, and she remembered that the sweet dish also had this color.

"How high is it? Is it as sweet as our love?"

She snuggled up to Lin Xu. She hadn't seen Xu Bao all afternoon. Please post it.

Lin Xu pinched the girl's fat face. She was quite good at talking, but in front of her father-in-law and mother-in-law, how could she just say something that would make things difficult?

"Eat slowly. I have prepared some extra dishes today, just to satisfy your craving."

"Thank you Xubao, Mua~~~~"

Shen Baobao kissed Lin Xu and took the small plate to the booth to taste it.

The sweet and sour short ribs are still hot at this moment, and the smell is a bit sour, but the taste is good when you eat it, sweet and sour, with a strong meaty aroma.

The ribs are not bad, just a little chewy.

And the more you chew, the more appetizing the sweet and sour taste becomes.

Wow, it’s delicious. I didn’t expect Xu Bao to be so good at making sweet and sour short ribs. I really like this sweet and sour dish.

Shen Jiayue ate two pieces in a row.

The more you eat, the more delicious it becomes.

While she was eating, she remembered that she hadn’t shared her delicious food with netizens for several days, so she picked up her phone, took a photo and posted it to Lin Ji’s food topic:

"The happiest thing is that someone has just made sweet and sour steaks waiting for me to taste after get off work. This sour and sweet taste is love!"

As soon as it was posted, replies from netizens came one after another.

Fat people who don’t want to lose weight: It’s the familiar part of spreading dog food again.

Rats love to play hide-and-seek: just tell them when new items will be released in the store, and then order one too, to feel how sweet the love between the boss and his wife is.

Lin Daiyu pulled up a weeping willow: @Hello everyone, I am a weeping willow, do you understand?

A Lu Binghua: I deeply sympathize with the Chuiyangliu brothers. How wonderful it would be for someone to bully me like this every day!

The five bodies are not diligent, and the four seasons are indistinguishable: do you want to be bullied? Something's wrong with you upstairs!

Heart-warming little popsicle: What are the five bodies of the person upstairs? Something is wrong with you too!

Invisible Chicken Wings: Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh I love this sweet and sour short ribs. I’ve spent so much money trying to find new ones, and even after half a month’s hard-earned money from dubbing, I have to try it.

Zeng Xiaoqi V: Ten minutes ago you were saying in the group that you wanted to eat a fat-reducing meal, so...does sweet and sour short ribs reduce fat?

Baby Shen's heart skipped a beat when he saw the message from Beauty Zeng.

Oh haha!

I forgot that this acquaintance in the group is the topic host, this, this, this, this...

She quickly opened WeChat, clicked on the profile picture of the great beauty Zeng, and sent a photo of the three of them, Chen Yan, Dou Wen, Jing, Shu Yun, holding pork chops and eating them.

At this point, all I can do is pull my cousin and the others into the water.

Anyway, her cousin will definitely be clamoring for sweet and sour short ribs later. She feels at ease betraying her. Not only does she not feel guilty, she even feels it is natural.

I originally wanted to eat a fat-reducing meal at noon, but they were the ones who pulled me into it.

So it makes sense to betray them now.

In the TV station office, Zeng Xiaoqi, who was getting ready to get off work, saw this photo and immediately...

"!!!!!!!!!"

We promised to lose weight together, but you secretly eat meat.

Moreover, it was committed by a crazy gang. It’s so hateful!

She was very happy today, because the broadcast of "The World of Food" changed her position and she is now the person in charge of the column. The original reporter Zeng also became director Zeng.

I originally wanted to share the joy with my good sisters, but instead of sharing the joy, my blood pressure soared first.

What made her even more angry was that Dou Wenjing was still discussing the secret of fat loss with Chen Yan and Wu Kexin in the group.

Ha~

You guys are losing fat so well, you actually lost it with fried pork chops. I curse you to have your bra cups getting smaller and smaller every day, your belly getting bigger and bigger every day, and your thighs getting fatter and fatter every day...

When he was getting angry, Shen Baobao sent another message:

"Come on, Sister Xiaoqi, I've left some sweet and sour short ribs for you. There's also braised pork and braised Ma'anqiao braised on the stove. By the way, do you like crucian carp and tofu soup? There's some too."

Seeing this news, Zeng Xiaoqi was immediately greedy.

After get off work, go to Lam Kee for a meal!

In this way, Shen Baobao, who had originally self-destructed, successfully transferred the danger to others. She ate sweet and sour short ribs leisurely and occasionally responded to netizens' comments, highlighting her chic and comfortable attitude.

Wow, it depends on how Sister Xiaoqi will take revenge.

If this were a Japanese comic, it would definitely have a big title:

"Sister Xiaoqi's Revenge!" ! ! ! 》

In the kitchen, Che Zi came over with a basket of fresh shrimps:

"Boss, these shrimps are too small. Master Zhu said they are not suitable for making white-robed shrimps. How can we make them more suitable?"

At this moment, Zhu Yong had just finished squeezing the shrimps, and everything in the basket was what he had left over.

The fresh shrimps squeezed out of the shrimp will be used to boil shrimp oil, but if these small fresh shrimps are boiled in shrimp oil, it will be somewhat wasteful. If used well, they can at least make one dish.

Lin Xu looked at the small green shrimps in the basin and said:

"Keep it for now. I'll make a fried shrimp dish for the guests later."

When he was researching local dishes in the points mall in the afternoon, he found that this fried shrimp dish was extremely cheap, with only 350,000 points for the Excellent level.

With the idea of ​​not taking advantage of the bastard, he exchanged the technique for himself.

The points are cheap, and the accompanying skill tasks are also very simple. Within an hour of making it, ten people will say it tastes good. It’s so simple that it doesn’t feel like a task.

Now that he saw these ingredients suitable for making fried shrimps, Lin Xu immediately wanted to make this dish.

But the guests haven't arrived yet, so it's better to wait.

With nothing to do, he remembered the salted fish and eggplant stew that Dundun had picked up a few days ago, and said to the car boy:

"When you have time, ask Lao Huang if there is any salted fish. If so, buy a few to taste first. If they taste good, go back and order some salted fish dishes. It's autumn, and it's time to catch up."

After autumn, although the weather is still hot, customers have already begun to eat and drink heavily on the pretext of gaining autumn fat, and even ask the store to order more food.

For example, Brother Qiang, whose hair volume is in danger.

Although my hair has become thinner, my income has increased significantly since the last project was completed, and my requirements for food have become higher and higher.

After Yueliyue taught him several times about Cantonese cuisine, he became obsessed with various claypot delicacies, such as claypot, claypot rice, yuba and fish belly, and other dishes.

Now that he has the technique of making salted fish and eggplant stew, Lin Xu plans to try it.

If it works, I'll make new ones in the store, and by the way, make salted fish and bean curd stew, salted fish and rapeseed stew, etc. according to the recipe of this dish.

If possible, we will officially launch a series of salted fish pot dishes so that customers can experience the joy of salted fish.

Half past five in the afternoon.

At the entrance of Linji Food Store, Zeng Xiaoqi walked into the store carrying a bag, and Shu Yun immediately greeted her:

"Director Zeng is welcome to come to our store for guidance. If I had known I would have asked someone to change the carpet, our director Zeng is here and we have to step on the new carpet anyway."

Zeng Xiaoqi didn't tell everyone about Gao Sheng, but just because she didn't tell everyone didn't mean others didn't.

As soon as the appointment came down in the afternoon, Xiao Wei, the director of "The World of Food", and Sister Xiaosui, the operator of the Travel Channel, announced the news to the customer base of Linji Food.

Zhen Wensheng, who usually likes to dive in the group, even specially sent a red envelope.

Zeng Xiaoqi looked at Shu Yun with a half-smile but asked in a low voice:

"Mr. Shu, what's your cup size?"

Shu Yun:? ? ? ? ?

"I'm 36C...why do you ask?"

"It will be 36B from now on."

Shu Yun was even more confused:

"What's the meaning?"

"Because I heard that eating fried pork cutlets will shrink your bra cup size!"

Shu Yun: "!!!!!!!!!"

Who leaked the news?

In order to deceive Zeng Xiaoqi at noon today, she deliberately took out photos of eating white water noodles and sent them to the group in order to hide the fact that she was eating fried pork chops.

Well, now, this matter has been exposed!

"Actually, it's not my fault, it's all because the boss's craftsmanship is so good. And I don't think we need to be so worried about our appearance and having to roll it in every day, so I took the initiative to eat fried pork chops... I heard that fried food has breast enlargement effect, and Don’t you know if it’s true or not?”

She knew that Zeng Xiaoqi was more concerned about the topic of breast enlargement, so she took the initiative to turn to this aspect.

Sure enough, Zeng Xiaoqi, whose bust is only 34B, became interested.

She said to Shu Yun:

"It is effective, but it is only effective for men. Fried food can increase the secretion of estrogen in men..."

After speaking, Director Zeng walked upstairs.

After losing fat for so many days, I can finally eat meat. I don’t want to talk to Shu Yun about Xiong Xiong all the time. We can’t talk about a boyfriend, and Xiong Xiong won’t get bigger. All we can do is look at it. The landlady's suckling pig and Mr. Chen's white rabbit were sighing.

At 6:30 in the afternoon, Yan Lin came with the friends she wanted to entertain.

These people were all from Shanghai and spoke to each other in Wu Nong soft language that no one could understand.

Start serving food.

Dishes were brought one after another to the small private room where several people were dining.

"Try this pork ribs, it's so good!"

Yan Lin originally thought that Lin Xu's sweet and sour short ribs could at most be as good as a large one.

After tasting it, I discovered that few local restaurants in Shanghai can do this, and only a few local cuisine masters can achieve this level.

So delicious.

Several other friends were also very surprised. They didn't expect that such a restaurant in Beijing could actually make such authentic local dishes.

"I will book my dinner here from now on. It is much better than the so-called new Chinese food in Shanghai."

In the past few years, a number of so-called new Chinese restaurants have emerged in Shanghai. Each person has thousands of meals, but they can't order. They eat whatever the chef cooks, and the guests at the table don't even know each other.

This kind of restaurant can still provide you with fresh food at the beginning.

But when I go there, it’s almost always the same routine. They are all chefs or chief chefs studying abroad in Japan or France. They suddenly decide to develop Chinese food, then concentrate on studying catering locally, and then open their own restaurants after returning to China.

Even the stories are packaged in the same routine, and they are getting more and more mysterious. They have long lost the essence of food and beverage speaking through taste.

This time Yan Lin invited her to dinner. They thought it was the same type of restaurant.

As a result, when I came in, there was no chef telling stories, no certificate of the chef’s study abroad hanging on the wall, and even the waiter didn’t make any excuses.

It's as ordinary as...just like an ordinary restaurant.

But when the dishes arrived, I realized that each dish here is better than the last. In Yanjing saying, they are authentic, authentic!

in the kitchen.

After preparing the dishes to be served, Lin Xu brought over the small green shrimps that were fried in oil.

Fried shrimps in oil are a dish common in the Yangtze River Delta region. The raw materials are small river shrimps or small green shrimps that are readily available in the Yangtze River Delta region.

Because this kind of shrimp is tender and cooked properly, there is no need to spit out the shell when eating. The crispy shrimp shell even tastes more flavorful than the shrimp meat.

This dish is divided into two types: home cooking and restaurant cooking.

The firepower of small family stoves is small, and the oil temperature comes up slowly. If you want to achieve the effect of crispy shells and tender meat, you need to fry the shrimps twice in a short period of time with high-temperature hot oil. The frying time each time should be short, so that the hot oil can only take effect. on the surface of the shrimp shell.

In this way, the shrimp shells are crispy enough and the meat is tender enough.

The hotel approach doesn’t have to be so complicated.

The stove in the restaurant is like a planetary engine, which can keep the oil in the pot at a high temperature, so there is no need to re-fry it when frying.

Even the first pass of oiling has to be calculated in seconds.

One more second and the shrimp meat may be stale.

If it takes less than a second, the shrimp shells may not be crispy.

The key to this dish lies in controlling the heat.

Stir-fried shrimp in oil may seem like a short cooking time, but it's actually a Kung Fu dish.

Because before cooking, the small green shrimps need to be cleaned up. All the shrimps, claws, claws, feet and guns are removed, leaving only the intact shrimp body.

The purpose of this is to prevent the shrimp tentacles, claws, feet, and gun from pricking your mouth when eating, and also to prevent these parts from being burnt when oiled.

After finishing cleaning up the small green shrimps, Lin Xu set up the wok, poured oil into the pan, and turned on the heat to prepare for frying.

While waiting for the oil to heat up, he mixed a sauce for fried shrimps.

According to the amount of shrimp, put a frying spoon of light soy sauce, a third of a frying spoon of white sugar, and a half of a frying spoon of rice wine in a bowl. Stir evenly with chopsticks to let the white sugar inside dissolve.

As the oil temperature continued to rise, Lin Xu placed the colander on the oil drum to prepare for cooking.

Beside, Zhuang Yizhou and Wei Qian watched quietly.

Although everyone is good at cooking, every dish that involves seconds is worth learning over and over again. Even if you have completely mastered it, it is best to review it while others are cooking it.

When the oil was about 80% hot, Lin Xu poured the prepared shrimp into the oil pan.

"Wow..."

There was a violent explosion of oil, the hot oil in the pot boiled violently, and the small river shrimps all turned from green to red in two seconds.

The original appearances of different shapes now turned into bowed figures.

Lin Xu took a spoon and slowly stirred it in the pot to make the shrimps in the pot heat more evenly. This way, the oil-fried shrimps would taste better.

Five seconds later, the sound of shrimp shells exploding sounded one after another.

This is the sound of the shrimp meat shrinking and the air in the shrimp shell being heated and squeezing the shrimp shell.

After this sound, the shrimp meat and shell will separate, leaving a gap of about half a millimeter between the meat and shell.

Ten seconds later, the popping sound of the shrimp shells disappeared, which meant that all the shrimp shells had exploded. At this time, the shrimp shells were rapidly changing from tough to crispy, and the shrimp meat was also maturing rapidly.

After stirring the pot a few more times with a spoon, Lin Xu picked up the wok and poured all the oil and shrimp in the pot into the colander.

The hot oil in the pot flows into the oil drum, and the shrimps with bright red shells are filtered onto the colander.

The process of oil explosion is over.

But the cooking must go on.

After putting the oil pan back on the stove, stir the prepared sauce twice with a spoon to prevent the melted sugar from settling.

After stirring, pour the sauce into the hot pot.

At this time, the little base oil left in the pot has been boiled. After the sauce is poured in, the aroma of the sauce is quickly cooked out.

Use a spoon to quickly swirl around the pot to incorporate the soup and melt the sugar completely.

When the soup becomes slightly thicker, pour the popped shrimps in, stir quickly for a few seconds to allow the sauce to coat the shrimps, and then remove from the pot.

The standard recipe for this dish is quite simple. You don’t need any onion, ginger, cooking wine, aniseed, pepper, etc. You just fry it and stir-fry it with the soup.

But it is very difficult. Whether it is fried or stir-fried at the end, the taste may be completely different if it is just a second away.

There were a lot of shrimps in the pot, so Lin Xu filled two plates, one large and one small.

The large plate was sent to the private room upstairs for Yan Lin and others to taste.

Then Lin Xu came outside with a small plate and placed it in front of Shen Jiayue, Zeng Xiaoqi, Chen Yan and others who were still eating. Director Zeng once again reported and criticized the concealment behavior of several people at noon.

But because Lin Xu was here, she didn't say the curse about the cup size shrinking.

"Try it, our classic shrimp fried in vegetable oil, see if there is any difference from the shrimp here."

When Baobao Shen heard this, he picked up a shrimp and put it into his mouth to taste it, and then his eyes widened:

"The shrimp shells are so crispy, with a salty and sweet taste. It tastes like... braised prawns in oil. Yes, it's the same salty and sweet taste as braised prawns in oil. But the shrimp shells taste good, crispy. It was delicious."

Does it taste the same as braised prawns?

Lin Xu took a pair of clean chopsticks from the disinfection cabinet next to him, picked up a shrimp and tasted it.

The taste is indeed very similar to braised prawns, but because the shrimps are small and tender enough, the shells taste crispy and have a unique flavor.

"Yue Yue is right, it tastes like braised prawns in oil."

"To be precise, it smells like the braised prawns made by Boss Lin."

"Yes, many restaurants use tomato sauce when making braised prawns. My brother-in-law's technique is more authentic."

"..."

Listening to the discussion among several people, and then thinking about the grilled pork ribs with green onions that he cooked for lunch, Lin Xu discovered that the connection between local cuisine and Shandong cuisine is closer than imagined.

If you study the history of culinary development, this is a good topic.

We can talk to Master next time we see him. He and Mr. Guo are going to build a Cantonese cuisine museum. Maybe there will be some inspiration.

While he was thinking about this, Yan Lin and her friends upstairs were completely shocked:

"Oh, these shrimps are so good!"

“It’s delicious, the shell is crispy, and the shrimp meat is tender. Good craftsmanship.”

“Today really opened my eyes!”

"I need to get a business card from the owner here later and make a reservation for whatever I want to eat in the future. This tastes really good."

"..."

Among several friends, a middle-aged man who looked plainly dressed and elegant said:

"I wonder if the boss here can make Sixi Baked Gluten. If he can, then as long as I don't change my job, I will use this place as a canteen."

Sixi baked bran?

Others were slightly stunned, this is also an old dish in Shanghai.

Can the boss here do a good job?

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It’s even late, brothers, I will write a super classic side dish tomorrow. This chapter has 5200 words. Please vote for me and subscribe!