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

When they were poor in the past, Yinzhou people ate the skin residue as meat.

Now that living conditions have improved, the ways of eating skin dregs have become more diverse.

For example, stews, braises, braises, stir-fries, etc. can bring new life to cheap ingredients such as dregs.

And the steamed pork with skin residue that Lin Xu is going to make now is a new way to eat it.

Cut the tiger skin used to make the pork belly with pickled vegetables into slices of about five millimeters.

Then cut the skin residue according to the width of the pork belly, and also cut it into 5 mm slices.

Cut the meat and skin residue into a basin, add fermented bean curd, dark soy sauce, light soy sauce, sugar, five-spice powder, star anise and other seasonings and spices and mix evenly so that the meat and skin residue are coated with the sauce.

Get a steaming bowl, put a piece of pork belly skin side down, and then put a piece of skin residue, so that the bowl is filled up layer by layer, just like making dishes such as taro braised pork.

After it is full, fill the corners on both sides.

After finishing these, place another bowl, place everything in the steaming cabinet, and start steaming.

This is an indispensable dish for the Lin family during the Chinese New Year. Old Mrs. Lin likes it very much. She said that the skin dregs represents the hard days in the past, and the tiger skin pork belly represents the current prosperous life.

This dish is not only delicious, but also inspiring to strive for.

Because if you don't work hard, you will be reduced to the embarrassing situation of relying on skin residue to relieve your meat addiction.

After finishing this work, Lin Xu took out the louver knot soaked in hot water, washed it twice with clean water, squeezed out the water, and put it in a basket to dry.

Throw it in twenty minutes before serving to let the aroma of the beans in the louver knots dissipate, and at the same time absorb the rich aroma of pickled fresh vegetables.

After fiddling with the louver knot, Lin Xu came out to drink some water and gave Dundun a taste of the boiled chicken liver.

"Meow..."

Seeing the chicken liver, the little guy who was playing with the cat stick actually liked it very much. He rushed over, picked up a piece and started eating.

At this moment, Aunt Qian happened to come over. She saw Dundun eating chicken liver and asked Lin Xu curiously:

"Cats actually like to eat chicken livers?"

Lin Xu nodded:

"Animal internal organs contain taurine, which is a good thing for cats. Cat hair is moist and shiny, and the heart is strong and powerful. It all depends on taurine... and chicken liver can also increase appetite. Dry the chicken liver and grind it Powdered and sprinkled on cat food and canned cat food, it acts as a natural food attractant for cats.”

Since raising a cat, Lin Xu feels like he is almost becoming a pet doctor.

Cat behavior and diet are all studied.

However, he did not listen to the advice of those pet bloggers about feeding Nutrient Cream and Hair Loss Cream to Dundun, because these things were similar to spicy strips and were just junk food.

As for taking a bath, cats love beauty and lick themselves sweetly every day, so there is no need to take a bath at all.

On the contrary, frequent bathing will destroy the normal metabolism of the cat's skin. Inferior quality shampoo is also highly irritating, which will make the cat uncomfortable, uneasy, and lick it involuntarily. In severe cases, it may even lead to stress.

Aunt Qian didn't expect that there was so much knowledge in it, and said with a smile:

"My niece also has cats at home. I'll tell her tomorrow not to buy them randomly. Eating meat like Dundun every day is better than cat snacks."

Lin Xu agrees with this. Cats are carnivores. As long as they don't feed fat meat all the time and occasionally feed some offal to increase taurine, the nutrition is sufficient.

He reached out and put the chicken liver that Dundun had scooped out of the plate into it. Just when he was about to ask Aunt Qian about the fishing association procedures, the warm-hearted aunt spoke first:

"Xiao Lin, don't you want to set up a fishing association? I've asked you about it. Just go to the civil affairs department to apply. As long as there is an applicant and the signatures of the members, it will be fine."

It doesn't sound like much trouble.

Thinking that this task is related to a flavor type of Sichuan cuisine, Lin Xu said:

"I'll have someone apply as soon as possible to try and complete the process. As for the members, you don't have to worry about this."

The people in the store, the company, and the group of friends around me, let alone a hundred people, any more would not be a problem.

After thanking Aunt Qian, Uncle Dun also finished the chicken liver.

At this moment, I was squatting on the service desk, washing my face and licking my paws seriously, which was very comfortable.

Lin Xu returned upstairs with the empty plate and washed it clean at the sink at the door of the kitchen.

At around ten o'clock in the morning, when he was about to have lunch in the store, he poured the washed clams into the pickled fresh vegetables, and then pulled the remaining winter bamboo shoots out of the mud.

Remove the bamboo shoots, remove the roots, and start cutting.

Use a kitchen knife to pat the bamboo shoots. This will make the bamboo shoots more flavorful and taste better.

Then change the knife into a hob block and start blanching.

Add water to the pot, add a spoonful of salt, pour the bamboo shoots in, bring to a boil over high heat and cook for two or three minutes to remove as much oxalic acid and bitter taste from the bamboo shoots as possible.

While he was busy, Xie Baomin came upstairs.

Shen Jiayue, who was editing the video, quickly said hello:

"Hello, senior brother!"

"Hello siblings."

Just as he was about to enter the kitchen, he suddenly patted his head and said:

"By the way, brothers and sisters, are you going to go fishing on the weekend? Where are you going? If the environment is okay, I will take your sister-in-law and Yufei Aerospace together. The air is good after the heavy snow. Go out and breathe fresh air."

"We went to a large ginkgo garden with a pond. Our last test drive video was taken there... Let's go together on the weekend. It's very big inside and is very suitable for family outings."

As soon as he heard about Ginkgo Garden, Xie Baomin was immediately moved.

He didn't feel much about this kind of place, but his teacher Su especially liked this kind of literary and artistic place.

Especially the ginkgo leaves all over the ground made her feel melancholy for a long time.

But Lao Xie was different. Every time he saw ginkgo leaves on the ground, his only thought was:

"It would be great if the ginkgo fruits didn't stink so much. Then I could pick some and take them home to make salt-baked ginkgo fruits..."

As a chef, his eyes are all about ingredients.

Since it is a ginkgo garden, let’s go together on the weekend.

Let your wife and children go out to relax, and you can also enjoy fishing.

in the kitchen.

As soon as Lin Xuda took out the blanched bamboo shoots, he saw his senior brother walking into the kitchen.

"It's just in time. I asked Lao Huang to get a basket of yellow clay pots yesterday. I'm going to make braised bamboo shoots and pickled fresh vegetables for lunch today. Let's try them together later."

Xie Baomin looked at the pickled fresh food being cooked in the soup bucket and saw that the fire had been turned to the minimum. He said with some regret:

"The firepower of professional stoves like ours is still too strong. If we use a small charcoal stove to simmer it slowly, the pickled food will be even better."

He used a spoon to break out the foam and grease on the surface, and tasted it:

"Yes, it's quite fresh, but next time you make pickled ham, remember not to use the Chinese or upper part, but the ham, which is the elbow part of the ham. The meat there is most suitable for stewing this thing, and it has bones. It can stew the flavor of the bones into it.”

Yeah?

Lin Xu didn't expect such particularity. He nodded and agreed:

"Sure, senior brother, I'll give it a try next time... In addition to doing this, what else can Fire Heel do?"

Since it is a ham elbow, it should have a wide range of uses.

Xie Baomin said:

"You can make a famous dish in Zhejiang cuisine - the fire heel fairy duck. Use the fire heel to stew the duck. The taste is amazing."

Let's try it later. Anyway, there are several hams hanging in the warehouse now, including Xuanwei ham, Jinhua ham, Huizhou ham and cured pork legs from Sichuan and Chongqing areas.

These ingredients cannot be hung around forever, and they must be made into dishes to taste.

Lin Xu was chatting with his senior brother while preparing to make braised bamboo shoots.

When making it at home, stir-fry the bamboo shoots, then add light soy sauce and sugar and simmer for a while before serving.

But this is just a family recipe. To make this dish in a restaurant, you need to oil the bamboo shoots.

Use hot oil to fry the excess moisture in the bamboo shoots, and at the same time use high-temperature hot oil to bring out the fresh flavor of the bamboo shoots.

Put an oil pan on the stove, heat it to 60%, pour the bamboo shoots in batches and pour the oil.

The oiling time does not need to be too long, about two minutes. As long as the surface of the bamboo shoots turns slightly yellow, you can take them out and set them aside to control the oil.

After frying them all, Lin Xu poured out the oil in the pot and added another spoonful of lard.

This is the key to the delicious braised bamboo shoots in oil. With the addition of lard, the bamboo shoots will be tender and juicy, making it a great dish to go with rice.

Without lard, the taste of this dish would drop to another level.

Heat the oil, add the oiled spring bamboo shoots, then add the prepared rock sugar, light soy sauce and dark soy sauce.

The ratio of the three is 2:2:1. Dark soy sauce mainly plays a coloring step, and the dosage is half less than that of light soy sauce. As for why rock sugar is added, it is because rock sugar produces the best color.

The seasoning of braised bamboo shoots in oil is very simple. Just add the three seasonings and continue to stir-fry. As for onions, ginger, garlic, etc., there is no need to add them at all.

This dish is all about the deliciousness of the bamboo shoots. No matter what ingredients are added, it will affect the final taste.

This is simplicity in cooking.

This is also the subtraction method in seasoning that Master said.

In the past, some chefs must have considered adding condiments to it, but they eventually removed it and simplified it to three types.

But it is these three condiments that make bamboo shoots a delicacy that many Jiangnan people dream of.

Every spring when bamboo shoots are on the market, the smell of braised bamboo shoots can be heard in almost every household.

It’s simple to make, rich in nutrients, and super delicious.

After the rock sugar in the pot melted, Lin Xu scooped up two bowls of soup stock, poured it in, covered the pot and started simmering.

Braised bamboo shoots in oil, like braised prawns in oil, need to be simmered with a small amount of water. When the water in the pot evaporates and only the fat is left, the whole dish is ready.

While he was busy working, Xie Baomin kept watching:

"The bamboo shoots are well done. I'll have to ask Lao Huang to send some to Diaoyutai tomorrow."

Not long after, when the water in the pot was almost dry, Lin Xu opened the lid, turned the heat to maximum, grabbed the handle of the pot and stir-fried a few times, letting the rich soup in the pot hang on the bamboo shoots.

Then turn off the heat and take out the pot.

The braised bamboo shoots are ready, and the pickled bamboo shoots are almost ready.

Stir it in the pot with a spoon, and the delicious flavor will immediately come out.

The freshness of the bamboo shoots, the freshness of the meat, and the freshness of the ham all come together to make you deeply attracted by the taste before you even eat it.

"Wei Gan, let's start eating. Take out some braised bamboo shoots and pickled fresh vegetables and put them in the steamer to warm. I have to go to the hospital with Yueyue to deliver food later."

"Okay, I'll start flourishing now."

After explaining to Wei Gan, Lin Xu put on heat-insulating gloves, opened the steaming cabinet, and took out the steamed meat with skin residue inside.

Xie Baomin looked at it and asked curiously:

"Is this stew?"

"It's not braised pork, it's braised pork. It's a delicacy from our hometown, and it's very similar to braised pork."

"It smells quite fragrant. I'll have to taste it later."

Lin Xu kept two portions to take to the hospital and took out the rest.

He didn't put it directly on the plate, but took the cucumber slices cut with a diagonal knife and placed them evenly on the edge of the steaming bowl.

Half of the cucumber is inside the bowl and half is outside the bowl.

Arrange the meat on a clean plate, flip it over quickly, then gently pick up the bowl, and the neatly arranged meat appears on the plate.

The meat slices are ruddy in color and rich in aroma, and the skin residue sandwiched between the meat has been steamed to a translucent state and is still shiny, making it look particularly appetizing.

This appearance is paired with a ring of pork belly and green cucumber slices. It looks pretty good.

Soon, braised bamboo shoots, pickled fresh meat and steamed pork with skin residue were brought out.

Everyone sat around the dining table and tasted the pickled pork first. The soup was delicious, the meat was fragrant and tender, and the bamboo shoots were rich in flavor and crispy in texture. It was a delicious dish that could be used as both a soup and a dish.

Not to mention braised bamboo shoots in oil, one bite of bamboo shoots will reveal the sweet and salty taste and the rich deliciousness.

Even though it's the middle of winter, it feels like spring has arrived.

Shen Jiayue was not interested in anything about bamboo shoots. She felt that as a daughter-in-law of Yinzhou, she had to eat Yinzhou's delicacies first, so she picked up a piece of skin residue.

At this time, the skin residue has become shiny because it has absorbed the fat of the pork belly.

I originally thought it would become soft when steamed, but I didn't expect it to be picked up easily.

The crumbling skin looked trembling, as if it were pork belly.

When you put it into your mouth, you first feel the richness of the lard. After chewing it gently, you can feel the unique strength and softness of the skin.

This texture coupled with the strong aroma is even more delicious than meat.

On the contrary, the steamed meat next to it became a lot more refreshing, which was caused by the oil being absorbed by the skin residue.

"It's delicious. You all have a try. The skin is more fragrant than the meat. It's unexpected."

Who would have thought that the cheapest ingredients can be as good as meat. This has to be admired by the wisdom and exploration ability of the Chinese people, especially when it comes to eating, which is simply amazing.

Others tasted it and thought it was very delicious.

Chen Yan, who came over to enjoy the staff meal, asked:

"Brother-in-law, the cost of the peel is so low and the taste is so good, don't you plan to sell new ones in the store?"

Lin Xu picked up a piece of skin dregs and ate it with rice, and then said:

"Pi Zha's appearance is too low. I'm worried that people here in the capital won't be able to accept it. I'll think about it later and try my best to improve Pi Zha's appearance."

After saying that, he was about to pick up a piece of marinated pork ribs to try, when a system prompt sounded in his mind:

"The host decided to improve the appearance of the delicious food in his hometown and triggered the side task [Appearance Improvement]: Ask the host to use the cooking techniques he has mastered to improve the appearance of the skin, and successfully sell five hundred copies in the store within three days of the new release. , and upon completion, you will be rewarded with a lottery draw of perfect level local food.”

Let me go, does this also trigger a task?

This is okay, I originally wanted to promote the food in my hometown, but with this task, I will be even more motivated.

Lin Xu planned to start working on this matter after taking wedding photos next week.

There are so many unknown local delicacies across the country, maybe you can get a hit this time.

While everyone was eating meat, Lao Huang, who was abstaining from alcohol and meat, only ate braised bamboo shoots.

He put a piece of bamboo shoot into his mouth and praised:

"Not bad, not bad. I thought Brother Lin, a northerner, couldn't make bamboo shoots. Who knew he was so skilled? I have to eat two bowls of rice today."

Xie Baomin glanced at him:

"You just have to give up alcohol and meat, and you have to eat less food, otherwise it will be even more harmful if you gain weight later."

Lao Huang said:

"I'm definitely quitting it, but I'll eat this meal first. These bamboo shoots are fragrant and fresh, so I'll eat a few more pieces."

In front of delicious food, everything else is empty. Eat your fill first.

After lunch, Lin Xu packed the food left in the kitchen in an insulated lunch box, along with some yellow rice and jujube cakes and other snacks from the store.

Pregnant women should eat more so that they can have strength.

When they arrived at the Obstetrics and Gynecology Department of Union Hospital, the young couple discovered that their relatives were all there. Shen Jiayue's aunt Han Shufen looked at Lin Xu's opened lunch box, holding chopsticks and said:

"Wen Qing has been losing his appetite today. He doesn't want to eat anything salty or greasy. Let me taste it first."

She tasted the braised bamboo shoots in oil and exclaimed:

"The braised bamboo shoots in oil are really good. None of the Hangzhou restaurants in Beijing can reach this level."

Then I tasted the pickled food:

"Oh, this one is delicious too. The ribs look complete, but they are crispy in the mouth... I'll try another piece... Well, this one is too, crispy, tasty and delicious."

After saying that she wanted to taste the steamed pork with skin residue, cousin Wenqing, who was lying on the hospital bed, patted the bed board:

"Mom, since you want to be a grandma, can you let me have a bite first?"

Shen Jiayue quietly said to Han Shuzhen:

"Mom, I didn't expect you two sisters to be the same."

Han Shuzhen immediately became unhappy:

"What are you talking about? How could I do this to you? Besides, your aunt deliberately praised the food so that your cousin Wenqing would want to eat it... Where's your grandma's share? Let me try it first. "

Shen Jiayue:? ? ? ? ? ? ?

You are really my grandma’s daughter!

She said:

"I just passed by my grandma's clinic and conveniently opened the clinic for her... We are going to go fishing in a huge ginkgo garden on the weekend. Will you and dad go?"

"Go ahead, is the skin really so delicious?"

"Of course, Xu Bao specially left a big piece for you. You can go to the store to eat it in the afternoon."

"Okay, your dad and I will go there early in the morning."

…

Soon, the weekend comes.

Shen Guofu drove to Lin Xu's house with Han Shuzhen early in the morning. While having breakfast, they talked about the full moon party for cousin Wenqing's children.

On the evening of the day she went to the hospital, cousin Wenqing was sent to the delivery room and gave birth to a baby girl weighing six pounds and eighty taels. Shen Jiayue successfully became an aunt, and Lin Xu also became an uncle.

Han Shuzhen took a sip of the preserved egg porridge cooked by Lin Xu:

"Wenqing's husband's family has a lot of family members, and Lin Ji's banquet hall can't accommodate them. Besides, they are not short of money. If they want to find a more grand place, it's best to bring a stage."

Not short of money?

This would be easy to handle.

Lin Xu said:

"The banquet hall of Diaoyutai Building No. 1 is where the last cooking competition was held. It is big, spacious and classy enough. Either the banquet hall of Yanjing Hotel is also more grand. I can control the dishes in both places. Elsewhere, there’s nothing we can do to help.”

Shen Guofu ate the burrito and said:

"We can't get involved too much in other people's affairs. We can just wait and enjoy the banquet with the gifts...Xiao Xu, yesterday I went to a fishing gear store and spent tens of thousands to buy a complete set of fishing gear. I won't be in the air force today, right?"

You ask me why I might as well scratch Dundun's chin, it's safer than me.

Lin Xu said:

"No, it's not living water there after all. As long as there are fish, you can definitely catch them."

After breakfast, the group carried Dundun downstairs.

In the parking lot, Shen Guofu opened the trunk of the Bentley and told Lin Xu one by one about the new fishing equipment he bought yesterday, including fish hooks, line sets, fishing rods, pole supports, bait, multi-functional fishing chairs, fishing umbrellas... All the fisherman’s equipment is available, including hatchets for opening fishing spots.

Lin Xu looked for a long time and saw a portable water pump in the corner, so he asked curiously:

"Dad, you bought this too?"

Shen Guofu said proudly:

"Yes, this is the fisherman's ultimate weapon."

The ultimate weapon?

"Think about it, Xiaoxu, if you see a fish in the water but you can't catch it alive or dead, just pump the water directly at this time, don't let it be spoiled!"

Lin Xu: "..."

My father-in-law finally understood the idiom of "fishing out of the lake"!

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From the time it was launched on June 24 to now, the book has been updated with an average of more than 10,000 words every day, and today it officially exceeded 2 million words. I hope that my friends can give me a few monthly passes for my hard work. Those who have not ordered all of them will give me a monthly pass. Full order, thank you very much!

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