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

When Chen Yuanyuan heard about making fried skin dregs, she said excitedly:

"This is delicious. I'll make more later. I haven't had delicious fried skin sausage and fried blood sausage in several years."

Fried blood sausage is a street snack in Yinzhou, and it is not difficult to make.

Add some flour to the fresh pig blood, then pour it into the pig intestine and cook it, then cut it into sections and fry it on a flat-bottomed griddle with lard.

People who are not used to it may think this is a dark dish that is hard to swallow, but for Yinzhou locals, it is extremely delicious.

But this delicious taste is disappearing.

In recent years, Yinzhou City has been cleaning up small stalls and hawkers and upgrading the appearance of the city.

Small stalls and hawkers are the main force selling fried skin dregs and fried blood sausage. After being cleaned up, such stalls are rarely seen on the streets of Yinzhou.

Even if I encounter it by chance, the taste is a bit worse than before.

Lin Xu said:

"It will be tough to fry the blood sausage today, but later on I can ask Lao Huang to help get some fresh blood sausage from the slaughterhouse. Then I will cook it and fry it for you. Let's eat the skin and dregs first today."

He took out the pan and cleaned it, then opened the refrigerator and took out the skin dregs that had dropped significantly in temperature.

The skin residue cannot be frozen, as it will completely break into pieces once frozen.

However, it is still possible to use the freezer to quickly lower the temperature.

After the temperature dropped, the skin dregs changed from the shaky jelly shape to become much harder, a bit like the fried enema that everyone here in the capital loves to eat.

But compared to the starchy lumps like enema, it is a bit softer.

After all, it's full of vermicelli. It's like a spring. Even if it's completely cool, the skin will still be slightly elastic.

The temperature of the skin is still a bit high at this time, and it needs to be dried again before cutting.

Put this piece of skin dregs into the refrigerator and refrigerate for another ten minutes.

Taking advantage of this time, Lin Xu used chopsticks to pick up the hot skin dregs cut on the chopping board, dipped it in the mixed garlic paste, and then put it into his mouth.

Normally I can't think of it, so I'm not too greedy.

But seeing him now, he really couldn't help but want to eat a few more pieces of this hometown delicacy.

Because there is starch on the surface of the skin, it is smooth and chewy in the mouth. When you eat it, you can clearly feel the strands of vermicelli inside, and it is very enjoyable to chew.

The vermicelli is fragrant and delicious, and the light five-spice powder makes it feel like eating meat.

For those who have never eaten pork belly, it is difficult to associate this cheap delicacy with meat.

But in fact, as long as you put a handful of five-spice powder, you can taste the aroma of braised pork from the skin dregs. In the past when meat could not be afforded, countless people in the hometown relied on the skin dregs to satisfy their cravings.

As for the shrimp skin inside, it is an unexpected surprise.

There isn't much shrimp skin, but every time you chew it, the fresh flavor and texture are obviously different from the skin residue, which makes people feel surprised to find meat in the vegetarian dish.

After eating two pieces of skin, Lin Xu seemed to have returned to his hometown.

I remember when I was a kid, I would go back to my hometown in the countryside with my parents every winter vacation to celebrate the New Year.

Eat a bunch of butchered pig vegetables, eat some freshly made skin dregs, and then use your pocket money to go to the canteen to buy a pair of flying monkeys to play in the wild. You won't want to go back until dark.

"Yueyue, you don't know how naughty my brother was when he was a child. If the third aunt didn't twist his ears and pull him home, he wouldn't know how to go back. Even when he got home, he would still be thinking about playing."

Shen Jiayue opened her mouth in surprise.

Aha, I didn’t expect Xu Bao to be so naughty sometimes.

I thought it was always like this in college.

She asked curiously:

"Why did your personality change so much later? Was it because of the pressure of studying or because you were taught a lesson by your mother-in-law?"

Lin Xu pinched the girl's face and said with a smile:

"I'm planning to come to the capital to find you."

"Hehe...I've been waiting for you too."

Zeng Xiaoqi curled her lips with a depressed look:

"Can you two calm down? You're spreading shit in front of your own people, right?"

Director Zeng, who was enjoying the delicious food, was very upset when she was stuffed with dog food, so she planned to pass on her discomfort to others.

Use your mobile phone to take a photo of the scraps of skin dipped in garlic paste, and then take a selfie of you putting it in your mouth and eating it.

After taking the photos, I posted them to the group together with the previous photos:

"You really shouldn't eat at night. You must not imitate me, sisters."

I obviously advise everyone not to eat, but in fact... Humph, here comes the poison!

As soon as it was sent, Chen Yan sent a series of exclamation points.

"What's going on? You and Yuanyuan are stealing food?"

Shu Yun made a puzzled expression:

"It looks delicious. Is this a stew?"

Dou Wenjing said:

"I remember that the kitchen in Sunshine Garden Community is not that spacious. Xiaoqi, where are you?"

Geng Lele jumped out and marked several places in the photo:

"This is Brother Xu and Sister Yue's home. The Spider-Man magnet on the refrigerator was put on it by me holding Dundun in my arms... So, are you secretly making delicious food with Brother Xu?"

Xiao Qing made a yawning expression:

"I'm really impressed by you guys. I originally felt dull eating a fat-reducing meal with Mr. Yan today, but you guys are still poisoning me late at night... I just ordered a takeaway of hot and sour noodles. I'll be poisoning you later too. Let's see who can survive it." To the end.”

Seeing that all the members were mobilized, Zeng Xiaoqi showed a proud smile:

"To introduce grandly, this is not a stew, but a specialty snack from Yinzhou, called Pi Zha. It is the taste that people in Yinzhou remember. It is super delicious, super delicious, and even better than meat."

The group members were already greedy just by looking at the photos, and when they saw the text introduction, their curiosity about this delicacy became even stronger.

Tastier than meat?

seriously?

But regardless of whether it is true or not, this kind of poisoning should be condemned.

Chen Yan sent a voice message:

"You make me have to get dressed and get up. I hate you so much, little Qiqi!"

Zeng Xiaoqi looked proud:

"Hahahahaha, thank you Mr. Chen for the compliment!"

Lin Xu took a few bites, took a photo of the skin and sent it to his mother:

"You don't have to come to the capital all night to whip me with the soles of your shoes, the crumbs are already ready... By the way, Mom, when the vermicelli was made in the nearby village, didn't they make any crumbs?"

Chen Meijuan quickly replied with a message:

"I've done it. I bought dozens of kilograms with your dad and I've had several meals. Do you want it? Can I send you some?"

"No, I can just do it myself."

Although this thing will solidify at room temperature, if it is mailed, logistics workers will throw it around and it will break if it is not kept intact. It is better not to take the risk.

Besides, the taste of the skin dregs made with broth is no worse than that of leaked skin dregs.

Shen Jiayue said:

"Yan Bao will definitely come over later. I don't know how long the fuss will last. Sister Yuanyuan, Sister Xiaoqi, why don't you two just stay here and save yourself from running back and forth."

Chen Yuanyuan did not refuse:

"Okay, I just happened to go upstairs to change into my pajamas. The heating in your room is so good that I'm already a little warm."

Upon hearing this, Zeng Xiaoqi quickly put down her chopsticks:

"I'll go too, these fleece leggings are so hot, it's like having a charcoal stove wrapped around your body."

The two of them went upstairs together.

Chen Yuanyuan put on the new pajamas that Shen Jiayue prepared for her last time, while Zeng Xiaoqi wore a loose thin sweater and yoga pants. She dressed in a hurry when she came, but she didn't expect that she was dressed just right now.

When the two of them went downstairs again, Lin Xu had already begun to fry the skin.

Cut the refrigerated skin residue into slices of about half a centimeter. When cutting, try to make it as thin as possible, so that the fried texture will be better.

Put some lard in the pan, heat it up and put the skin residue in to fry.

As soon as I put it in, the aroma of fried vermicelli wafted out, mixed with the aroma of onion, ginger and garlic.

After the second heating, the flavor of the ingredients when steaming the skin dregs was brought out, and it smelled particularly pleasant. It reminded Lin Xu of the scene when he was a child and guarded the fried skin dregs stall on the roadside.

When the bottom is browned, use a spatula to gently turn it over, wait until both sides are cooked, take it out of the pan, add a little oil to a plate, and you are ready to enjoy.

"smell good……"

"It looks better than fried enema."

"I bought fried sausage a few days ago, and it was not as delicious as the fried sausage from my hometown."

The three of them were chattering, and when Lin Xu put the fried skin dregs on the dining table, each person took a small plate, picked up a piece of skin that was browned and still shiny, and dipped it in the prepared garlic sauce. Wait, let’s eat.

This dipping sauce is different from the previous ones where I had hot skin dregs.

Eat the hot garlic paste mixed with sesame oil and chili oil, and it will taste plump and greasy in your mouth.

Since the fried skin dregs already has oil, it will easily become greasy when dipped in oil-based dipping sauces, so it is necessary to use a dipping sauce made of garlic juice, cold boiled water and salt.

This can not only remove the greasiness, but also cool down the skin residue to prevent burns when eating.

Put the garlic juice-filled skin into your mouth and take a bite. The outer skin is charred and fragrant, while the inside is soft and tender vermicelli. Compared with the hot skin just now, the aroma is stronger and the taste is richer.

Chen Yuanyuan gave Lin Xu a thumbs up after taking the first bite:

"My brother cooked it very well, it's amazing."

Zeng Xiaoqi also praised:

"It does have a richer texture than fried sausage. The vermicelli inside is particularly chewy and the outside is more crispy. It's really delicious."

When the program team held a seminar a few days ago, Geng Lishan said that he should try to discover some local delicacies.

Those delicacies that are only popular in the local area may not necessarily be unpalatable.

At that time, Zeng Xiaoqi also felt that now that the Internet is so developed, how can there be local delicacies that are only popular in the local area?

Now she finally tasted it.

If she hadn't eaten it today, she wouldn't have known there was such a delicious thing as skin dregs.

While eating, the doorbell rang.

Just as Shen Jiayue was about to open the door, Zeng Xiaoqi said:

"I'll come, I'll come."

She walked over and didn't answer immediately. Instead, she first looked at how many people were outside the security door of the building.

If Ren Jie was here, he wouldn't be joking with Yan Baobao.

Seeing that it was Chen Yan alone, she pressed the answer button and said:

"Be nice or I won't open the door for you!"

In front of the security door of the building, Chen Yan heard the voice coming from the pager and smiled at the camera on the door:

"I know a little trick to enlarge breasts..."

As soon as he finished speaking, the security door opened with a click.

Humph, it feels so good to grab someone else's tail. I finally found the feeling I had when I was pretending to be an executive chef.

She took the elevator and came upstairs. Zeng Xiaoqi leaned against the door frame and asked softly:

"Baby Yan, what's your little trick? Do you need injections or medicine?"

"unnecessary!"

"Wow, it's so amazing? What exactly is it?"

"PS!"

P...PS?

Chen Yan said with a smile:

"If you photoshop the photos to increase the size of your bust, wouldn't that mean your breasts will be enlarged?"

"Get out of here!"

Zeng Xiaoqi really thought she had some little trick, so she waited impatiently at the door, but this is what happened...

After entering the house, Chen Yuanyuan said:

"Sister Yan, you are really a loser."

Chen Yan changed her shoes in front of the shoe cabinet:

"You don't know how they bullied me before. It was worse than this. They almost took all the bamboo shoots on the mountain... But now the situation has changed. It's my turn to take the bamboo shoots!"

Shen Jiayue, who was eating dregs and chatting with Geng Lele at the dining table, didn't pay attention to the conversation. When she heard Chen Yan mention bamboo shoots, she said:

"There will be bamboo shoots to eat at noon tomorrow. My cousin Wenqing is about to give birth. Xu Bao and I are going to the hospital to deliver a meal, making braised bamboo shoots and pickled fresh vegetables. If you want to eat, you can sign up in advance."

Braised bamboo shoots in oil?

Pickled and fresh?

Aren’t these all dishes from Jiangnan?

It sounds very good.

Zeng Xiaoqi said:

"Make more. Before some people take away all the bamboo shoots, I will take a taxi back to eat at noon tomorrow."

A few people chatted and began to eat fried dregs.

In order to prevent everyone from getting tired of eating the skin dregs alone, Lin Xu also took out some quick-frozen fried dough sticks from the refrigerator, and mixed half a bowl of lettuce with the fried dough sticks.

After eating and drinking, Chen Yan originally wanted to go back, but when she heard that Chen Yuanyuan and Zeng Xiaoqi were not going back, she also stayed.

the next day.

After breakfast, as soon as Lin Xu arrived at the store, he saw a whole basket of yellow mud at the door of the kitchen.

When Lao Huang saw Lin Xu, he smiled and said:

"Brother Lin, I heard that you wanted bamboo shoots. I sent someone to consign them by air and delivered some excellent yellow mud shoots overnight. The quality of these bamboo shoots is excellent. They were unearthed when it was dark last night. They are absolutely delicious."

Are these large pieces of yellow mud bamboo shoots?

It was really beyond Lin Xu's expectation.

He picked up a large piece, peeled it open and saw the brown bamboo shoots inside.

Lao Huang continued:

"Huang Ni Gong will age when exposed to the wind, so you have to seal it with yellow mud as soon as you dig it out. In this way, it will still be fresh and tender when it is transported to the capital. If we northerners want to eat better bamboo shoots, we can only use this method."

"Thank you, Boss Huang. The quality of these bamboo shoots is really good."

"Hey, this is what we do...Brother, are there many people eating bamboo shoots at noon? Brother, can I try it? If you like it, not only winter bamboo shoots, but also thunder bamboo shoots, spring bamboo shoots, and smoked bamboo shoots in spring... As long as you If you want to eat it, there are plenty of all kinds of bamboo shoots.”

Lin Xu said:

"Let's eat together at noon. The bamboo shoots are not served in the store for the time being, and these things are not put away. Let's eat together at noon and feel the joy of the giant panda eating bamboo shoots."

In addition to the basket full of Huang Ni Gong, Lao Huang also sent about twenty kilograms of Huangshan bacon.

Pickled Duxian comes from Anhui cuisine, and the ingredients used are naturally based on Anhui cuisine.

For example, this bacon, which people in Shanghai call Nanfeng Pork, is actually the bacon that every household in Huizhou makes.

This kind of salt-cured and air-dried meat is a bit lighter than the bacon in the southwest, and it does not have a smoky smell or an excessive pickling smell. It has a suitable salty taste and a rich aroma.

There is no need to cook it at all, even if it is simply steamed, it is a delicious meal.

Huizhou's famous "Knife Board Fragrance" refers to this kind of meat. When it is steamed and cut on the chopping board, the meat aroma can even penetrate into the chopping board. This is the so-called "Knife Board Fragrance".

With this kind of bacon, Lin Xu is even more comfortable with pickling fresh meat.

At 9:30 in the morning, after finishing various tasks in the kitchen, Lin Xu moved a basket full of bamboo shoots covered with yellow mud to the kitchen and started preparing lunch.

This kind of bamboo shoots cannot be collected in advance, otherwise they will become old quickly.

When to do it, when to peel the bamboo shoots again.

In order to reduce the time the bamboo shoots are exposed to the air, Lin Xu cut about five pounds of bacon into pieces slightly smaller than mahjong in advance, and put them in a basket for later use.

In order to make the bacon taste better, I added about a pound of Jinhua ham and cut it into large pieces.

Then he chopped up another seven or eight kilograms of pork ribs and put them into the pot together with the bacon and ham to blanch them in water.

In the dish of Pickled Duxian, pickled refers to pickled ingredients such as bacon and ham, while fresh refers to ingredients such as bamboo shoots, fresh meat, and even tender chicken, as long as they are fresh.

Jianduxian refers to marinated meat stewed when it is fresh. It was originally called Jianduxian, but due to the accent in the Jiangnan area, it became Jianduxian.

But the word "Du" makes the dish a little more poetic.

It also makes people in Jiangnan and even the entire Yangtze River Delta region feel a different kind of nostalgia.

After preparing the marinated meat and ribs, Lin Xu soaked some louver knots in hot water. This is a habit of Shanghainese cooking. Add some louver knots to add a bit of soybean flavor to the dishes.

After all the ingredients were prepared, Lin Xu picked up the bamboo shoots, peeled off the yellow mud wrapped around them, and peeled off the coat. The clean, white and tender winter bamboo shoots were peeled out.

The peeled bamboo shoots cannot be washed. After cutting off the roots, first cut them vertically with a kitchen knife, and then cut the bamboo shoots into hob pieces.

A total of about ten kilograms of bamboo shoots were cut. When they were cut, the water in the pot was just about to boil. Use a spoon to skim off the foam, and then put the bamboo shoots in to blanch them.

Bamboo shoots contain a lot of oxalic acid, which can easily cause stones if eaten too much. They also have a bitter taste, so it is best to blanch them in water before eating them to boil out the oxalic acid dissolved in the water.

After a few minutes, the ribs and other ingredients will no longer foam. Take them out and rinse them with hot water.

Then put a soup bucket on the stove, bring it to a boil over high heat, add the four ingredients of bamboo shoots, ribs, bacon, and ham, add a frying spoon of rice wine, add onion and ginger, boil again and skim.

Turn to low heat and simmer slowly.

The preparation of pickled pork is very simple. It does not require complicated seasoning or even seasoning. The salt in bacon and ham is enough to make it taste delicious.

This dish cannot be stewed over high heat, otherwise the fat in the meat will be stewed out.

It must be simmered over low heat so that the meat is cooked through while maintaining its texture, and the bamboo shoots will still have a crisp and tender texture after being simmered for a long time.

If the marinated food is a thick white soup, it means the heat is too high and it is inferior.

The most delicious pickled soup, the soup is clear and refreshing.

It seems that the clear soup is not watery, but when you drink it, it is full of deliciousness. The freshness of plants and meat are all gathered in the clear and refreshing soup, which makes people instantly fascinated.

Lin Xu originally wanted to make braised bamboo shoots in oil.

But it takes more than an hour to marinate Duxian, so it’s a bit early to make braised bamboo shoots in oil.

He took a look at the leftover pork belly from last night and planned to make a hometown delicacy that his mother, Chen Meijuan, often made when he was a child - steamed pork belly with pork belly!

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I haven't eaten staple food for several days, so I can write about whatever I am craving for. However, I have lost four kilograms, and I have some motivation to persevere... Please subscribe, brothers, I finally recommended it last time, please subscribe in full, so that I can It's higher on the sales list. This chapter has 5100 words. Please vote for me!