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

Although Lin Xu was full of confidence, he discovered a problem when he came to the kitchen - he couldn't do it.

That's not entirely impossible. To put it bluntly, the crispy kelp dish is a simple variation of Boshan Crispy Pot. The kelp is stewed in a stewed soup until it becomes crispy.

However, the system requires excellence level, and it will be difficult to reach this level if you stew it rashly.

So it’s better to ask an expert for advice.

After thinking about it, Lin Xu rushed to the car and ordered:

"Get some fresh kelp or fermented kelp, hurry up, I need it urgently."

After saying that, he came to the small kitchen with his cell phone. He originally wanted to call his senior brother for help, but considering that his senior brother was probably still drinking at the moment, it was better not to spoil his interest.

I offended so many people in Diaoyutai, and I only relied on these one or two friendships to deepen my relationship without getting beaten every year.

It happened that he hadn't contacted Master for a long time, so he dialed Uncle Gao's mobile phone number.

Soon, Uncle Gao answered the phone.

"Master, you haven't posted on WeChat Moments in the past two days, so where are you doing it?"

"As for southern Xinjiang, I just went to the Shanshan Desert. I plan to go around Qinghai Lake, and then slowly walk south along the Hexi Corridor. I will go to the western capital of Chang'an for a while to enjoy the food culture of old Shaanxi."

It's so slow. It's already the end of October and we're still in the northwest.

However, with such detailed play and wandering around, Master's cooking skills will probably reach a higher level.

Uncle Gao briefly talked about what he had seen along the way and asked curiously:

"What's wrong, Xiaoxu? Are you encountering any problems?"

Lin Xu said with some embarrassment:

"I want to make Suhai belt, but I don't know how to do it. Master, can you give me some advice?"

"Hey, master and disciple, you are just talking about this. Making crispy kelp is quite simple. Wait a minute, I will go to the car to tell you that it is too noisy outside."

It had to be Uncle Gao. When he heard that his apprentice wanted to make crispy kelp, he immediately found a quiet place and explained the recipe of crispy kelp.

After speaking, he reminded again:

"The store makes duck soup. Take two spoons into the pot and add some water. That's enough. Don't forget to add balsamic vinegar and sugar. This is a sweet, sour, slightly spicy, salty dish. Press the kelp in a pressure cooker for half an hour so that it becomes crispy and delicious."

"I know Master, and I'm ready to do it."

Uncle Gao may have not contacted his apprentice for a long time, so he did not hang up the phone directly, but said:

"Although kelp is not worth mentioning now, it was a rare commodity in the past. Especially in the palace, kelp was used not only for cooking, but also for making various desserts and snacks. Unfortunately, many of them have been lost and there is no trace. Cantonese-style sugar water still retains the tradition of adding kelp.”

Although Lin Xu was in a hurry to make crispy kelp, he did not interrupt the master and chatted with the old man for a few more minutes before asking:

"Master, I'm holding a wedding during the Chinese New Year. You have to come with me, my wife. Yueyue and I are waiting to serve you tea."

When this matter was mentioned, Uncle Gao's voice on the other end of the phone suddenly became filled with surprise and relief:

"Go back, go back, I must go back. The last time I had a wedding was with Senior Brother You. It has been almost twenty years. Time flies so fast..."

After chatting for a few more words, Uncle Gao said:

"Go and get busy. The roasted whole lamb we ordered in the naan pit seems to be ready. I'm currently studying Northwest diet. I have to go and check it out quickly. I can't delay."

"Okay Master, take care of yourself."

After hanging up the phone, Lin Xu quickly returned to the kitchen.

There were still 47 minutes left before the end of the mission, so he had to hurry up and make this crispy kelp.

"Boss, the kelp is ready. What are you cooking?"

"Crisp kelp, Master just taught me on the phone, I have to start making it quickly... I'm going to get some blanched pig skins, it'll be useful."

"okay!"

What Che Zai found was fresh kelp, which was of good quality. The kelp was more than a foot wide.

Use a kitchen knife to remove the kelp roots, and then follow the instructions taught by Master to roll up the thick part of the kelp into a roll slightly thinner than the rolling pin. Cut off the excess kelp, and then tie it up with cotton thread.

In this way, the whole kelp roll looks like a large fruit peel.

Roll up the remaining kelp separately and wrap them all with cotton thread.

Wrap the pig skin and roll it into rolls of the same thickness.

There are three reasons for adding pig skin. The first is to add some umami flavor to the kelp. The second is to decorate the dish, but the most important thing is to let the kelp be wrapped in the glue of the pig skin.

After doing this, even if the kelp is cut into slices, the rolled kelp will not fall apart, it will look better and taste solid and crispy.

The crispiness of crispy kelp is very similar to crispy hairtail. It doesn't mean that the texture is crispy, but crispy.

In fact, the puff pastry in Boshan Crispy Pot simply means rotten, rather than the deep-fried kind. So when he first heard about this dish, Lin Xu thought it was wrapped in batter and fried like crispy chicken.

The kelp and pig skin were rolled into rolls, and Lin Xu put a few slices of cabbage into the pressure cooker.

Using cabbage to pad the bottom to prevent it from sticking to the bottom is a typical method of Boshan crispy pot. Many types of local crispy pots have similar methods.

Place the cabbage, then add the pork skin rolls and kelp rolls.

Then start seasoning according to the method taught by the master.

First put a large bowl of stewed duck soup, then add a tablespoon of light soy sauce, a tablespoon of rice vinegar, a tablespoon of white sugar, half a spoon of dark soy sauce, half a spoon of rice wine, and a little bit of freshness-enhancing liquid. Salt, a few slices of ginger, a few green onions, two star anise, two dried chili peppers, and a piece of tangerine peel.

Put everything together, add boiling water to cover the kelp, cover it, put it on the stove and start pressing.

After finishing all this, Lin Xu realized that Baby Shen was not in the store today.

He took out his cell phone and called, and was quickly connected.

"Sister Yuanyuan has a day off today. Sister Xiaoqi and I went shopping with her to buy clothes. I chose two sweaters, both of which cost less than 5,000, so cheap..."

Lin Xu:? ? ? ? ? ?

It seems that my consumption concept needs to be improved, otherwise every time I hear my baby say such things, I always have the urge to complain.

This affects family harmony too much.

He coughed twice:

"Then you can continue shopping. I made some food with kelp, which will be ready for you when you come back."

"Wow, what a coincidence. We just finished eating kelp and mung bean paste, and we think kelp is quite delicious as a dessert."

Master said the same thing just now.

After hanging up the phone, Lin Xu washed his hands and started making the prepared dishes.

The kitchen is busy and it’s time to relieve everyone’s stress.

After half an hour, turn off the fire on the stove, pull off the gas valve, and let the gas in the pot dissipate quickly.

Normally, you don't hold the air valve and let the high-pressure gas in the pot dissipate naturally, so that the kelp will be more flavorful, but this is not possible right now. The end of the task is coming soon, so you have to take it out and slice it for serving.

Pulling off the air valve, the smell inside also comes out. There is a light sour smell, mixed with the unique fragrance of kelp and pig skin.

It actually smells a little tempting.

Finally, after the gas has dissipated, open the lid of the pot, and a good-smelling gas wafts out from inside.

The smell that originally came out of the pores became richer, and the aroma of braised soup, pig skin, rice vinegar, and kelp... all wafted out.

Apart from anything else, just smelling it makes me feel that this method of making kelp is really good.

"Boss, is this Crisp Kelp?"

"Yes, don't forget to taste it after it's cut. When you eat it, try to imagine that you are sitting in the imperial study and reading the memorial. This way you will feel more comfortable eating."

Chezi opened his mouth:

"The memorial is too boring. This dish would be more enjoyable with a bottle of beer."

Lin Xu: "..."

Unexpectedly, in this guy's mind, being an emperor without a bottle of beer is a reality. It turns out that people's desires are different.

He used a slotted spoon and chopsticks to carefully remove the kelp rolls from the pot.

At this time, the kelp is already crispy, so use a slotted spoon to prevent the kelp roll from breaking when picking it up with chopsticks.

Clip out all the kelp and pig skin, let it dry for a while, remove the cotton rope wrapped around it, and start slicing.

Lin Xu took a kitchen knife and carefully cut the kelp into one-centimeter-wide kelp rolls.

If you cut like this before, you have to pause every time you make a cut and determine the distance before cutting.

But now I have eyes that are like rulers. When I cut, I feel like I have a ruler to measure. The width of the kelp is standard, and there is no deviation even by a centimeter.

This feels so good.

After using the pressure cooker for half an hour, the kelp became extremely easy to cut.

There is no resistance at all when the knife is cut, and it is easier than cutting tofu.

All cut up and carefully placed in the middle of the white porcelain plate, forming a beautiful cone-shaped pile.

Then cut the pig skin into rolls of the same thickness and place them in a circle around the kelp roll. In this way, the slightly red pig skin and the gray-green kelp form a contrast in color, making it look more beautiful.

Finally, put a few red pepper rings on the top of the kelp pile to make the colors more diverse. This palace crispy kelp is done.

Before Lin Xu finished laying out the dishes and had no time to look at the evaluation with a discerning eye, the system's evaluation came to mind:

"The host made excellent-level crispy kelp, completed the side task [Re-engraved Classic], and received a prize draw for the lost dish of the excellent palace. Do you want to draw the prize immediately?"

"The host completed the task thirty seconds before the end of the task and completed the hidden task [Big Heart]. The lottery for the lost dishes of the outstanding palace has been upgraded to the perfect lottery. Congratulations to the host."

Oh, is there such a good thing?

But today was really dangerous, and I almost missed this mission, thanks to Dundun’s reminder.

In order to express my gratitude to my son, I will reward him with a few pieces of dried snapper later, so that the baby can grind his teeth to avoid the deterioration of his teeth caused by eating steamed and boiled meat.

"Hey, this crispy kelp looks really beautiful."

Guo Xinghai came over after finishing his work, smiled at Wei Qian and said:

"Come and try it, I've never seen this kind of palace cuisine before."

When Wei Qian saw it was kelp and pig skin, he immediately lost much interest:

"The appearance is good, but as far as kelp is concerned, my favorite is the kelp knot stew. Pork belly cut into four squares and kelp knots are stewed together. It's delicious when paired with rice."

The recent weight loss may have been a bit too much, which made Wei Gan a little hungry for meat.

Lin Xu said:

"Then you will cook the staff meal tomorrow morning. Just stew the meat with kelp knots, so you can enjoy it."

"Forget it. I finally lost weight, but I can't gain weight again... Have you finished filming? I'll give it a try after filming. There are still noodles frying in the pot."

When everyone stopped taking pictures, Wei Qian picked up the kelp with chopsticks and tasted it. His originally casual expression suddenly turned into surprise:

"Damn, there's something in this little kelp."

Seeing his expression, everyone also had a taste.

At this time, the kelp is hot, and the entrance is slightly hot. After chewing it, the kelp is crispy and crispy. In addition, because it is rolled into a roll, when you take a bite, the kelp is separated layer by layer. It really makes you feel good when you eat it in your mouth. Crispy feeling, not rotten and waxy.

From this point of view, the word "crispy" in the name of the dish is really interesting.

In addition to its good taste, kelp also has five flavors: sour, sweet, bitter, spicy, and salty. Coupled with the rich aroma of pig skin, it tastes unique.

It's pretty good, much better than expected.

Although these days dishes with the word "palace" are basically equated with IQ taxes, this crispy kelp dish can be regarded as giving the palace dish a new name.

This was still made using a pressure cooker, and I was in a hurry to complete the task without soaking it.

If you follow the master's instructions and cook it in a clay pot for two hours and then soak it in the soup until the temperature drops, the texture and taste of the kelp should be even better.

After everyone tasted it, Lin Xu came downstairs with a few freshly baked dried fish and fed them to Dundun, while holding the little guy in his arms and drawing a prize.

I have already obtained a lost dish once, and I don’t know what it will be this time.

After the lottery, the results came out quickly:

"Congratulations to the host for obtaining the perfect palace lost dessert - rock sugar jade paste."

Jade paste?

Isn't it mung bean jelly?

Just as he was thinking about it, Lin Xu's expression gradually became weird after reading the vast amount of experience that poured into his mind.

This so-called jade paste is actually made of kelp.

kelp?

Can you still do this?

Lin Xu was surprised. He didn't expect that the dessert he got was actually made of kelp.

Under normal circumstances, kelp stew is better. Even if it is made as a dessert, it is soup such as kelp and mung bean paste in Cantonese sugar water. I did not expect that this kind of dessert called paste can also be made with kelp.

Huh, what a coincidence. Just now, Master said that many kelp desserts in the palace have been lost, but I didn't expect that one would appear here.

While there was still some time, Lin Xu planned to make this rock sugar jade paste. It didn't matter if it tasted good or not. The main thing was to see what was unique about this lost dessert.

The preparation of rock sugar jade paste is not difficult. Boil the kelp in rock sugar water until soft, then mash it into a puree and filter it through a gauze. Let it cool and solidify. Then pour it with rock sugar water or osmanthus honey and you can eat it.

From a practical point of view, it is not very difficult.

Moreover, kelp is cold in nature and has the effect of clearing heat and diuresis. It also lowers the three highs. Eating more of it is good for the body, especially people who often suffer from internal heat. They can eat kelp to regulate their bodies.

But why has such a simple method been lost?

I have to go back and look through the unique set of "Royal Food Records" given by Professor Ren and Professor Wada, maybe I can find the answer.

"Good son, thank you for helping dad get such a good dessert."

Lin Xu rubbed Dundun's big head, then went upstairs, took out the pressure cooker used for making desserts, washed it, cut the kelp into shreds, and put in a large handful of yellow rock sugar.

In order to make the kelp cook faster, Lin Xu also put a little baking soda and half a teaspoon of salt into it.

After everything is put, add mountain spring water to cover the kelp and cook over high heat.

The tutorial given by the system is to use a casserole, put rock sugar and cook it on a charcoal stove for more than five hours. This is the original palace practice, and even the time is calculated according to the past hours.

But now it's not that troublesome.

The planetary engine in the hotel is countless times more advanced than the charcoal stove in the imperial dining room. Coupled with the blessing of the pressure cooker, the cooking time that originally took five hours...that is, ten hours can now be done in half an hour.

In addition, the process of pounding into puree can also be replaced by a food processor, and filtering does not require a soft and weak gauze, but a fine-mesh sieve.

Anyway... times have changed!

But this time Lin Xu didn't plan to cook it in half an hour. He planned to let the kelp soak in the rock sugar water for a while longer to absorb as much of the sweetness of the rock sugar as possible.

"Lin Xu, what kind of sugar water are you planning to make? It feels weird just adding kelp."

Guo Xinghai has studied Cantonese-style sugar water very deeply. He originally thought that Lin Xu was going to make mung bean paste, but he didn't put mung beans in the pot from beginning to end, so he couldn't understand it.

Lin Xu smiled and said:

"I just checked the information and said that kelp is rich in colloid, so I wanted to try whether boiling kelp and pureeing it can also solidify into a jelly state."

Guo Xinghai glanced at him in surprise:

"You really think so... It's cold now. It's easy to get diarrhea if you eat like this. Be careful."

Yes, it is autumn and winter now, and eating too much will indeed make your stomach unbearable.

Lin Xu thought for a while and planned to replace the rock sugar water poured after making it with caramel.

Rock sugar is cold in nature and has the effect of reducing fire, but caramel is different. Caramel is hot in nature and has a warming effect.

Although this cannot neutralize the coldness of the kelp all at once, it can at least pull it back a little.

Half an hour later, Lin Xu turned off the fire.

After another twenty minutes, the lid of the pot was opened.

It exudes a strong smell of kelp, with a hint of sweetness mixed in.

Take out the kelp, cut it slightly and put it into the food processor, add a little of the original soup for cooking the kelp, turn it on and blend into kelp puree.

The delicate green-brown paste looks average in appearance, but when I scooped it up with a spoon and tasted it, it tasted pretty good.

A hint of sweetness and a delicate taste, it feels a bit like drinking nutritious rice cereal made from spinach.

After beating all the kelp into puree, filter it through a fine-mesh sieve to get out the residue, so that the taste will become more delicate.

Pour it into small bowls and carry it to the cold storage on a tray to let the kelp mud cool down and solidify.

Taking advantage of this time, Lin Xu used brown sugar to boil some caramel syrup, which can be tasted and eaten later.

"Xubao, come and see if the sweater I bought is pretty!"

It was almost eight o'clock when a few people who went shopping returned to the store.

Lin Xu came out of the kitchen, and Baby Shen, who was wearing a pink sweater, immediately spun around.

"My baby looks beautiful in everything he wears."

"I will be proud if you praise me like this. We also went to the pet store and bought a small pink sweater for Dundun, so that we have a family-friendly one."

Did you buy pink for Dundun?

Lin Xu said:

"Dundun is a boy. If you dress him in pink, don't worry, the little guy will get angry."

"Only boys wear pink, macho fans, to increase Dundun's intimidation."

Wearing a pink sweater will not increase its deterrence much, but it will increase the chance of being rubbed. None of these uncles and aunts should rub it twice when they see it.

While chatting, Chen Yuanyuan asked:

"Brother, is there anything you can do to cool down? We ran around and ate a bunch of spicy snacks. Now my stomach is burning. It's so hot that I don't even have to wear a coat."

Zeng Xiaoqi nodded:

"Me too. After eating a lot of Oden fried skewers, I will never go shopping with you two again. The more I go shopping, the fatter I get."

cool?

Lin Xu smiled and said:

"It's true. Just wait a moment. The new desserts I made today are just right for me to check."

Upon hearing this, Zeng Xiaoqi and Shen Baobao's eyes suddenly lit up.

Wow, are there new products available?

————————

Because I wrote "Moonlight Sonata" two days ago, I added it to my playlist and played it for a few days. I remember that seventeen or eight years ago, I tried to practice this piece of music in the school piano room, but failed. Time flies, and the young boy chasing the wind has turned into a fat man who makes a living by coding... It is really sad to think about it, so can I ask for a monthly ticket?