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

Qi Zhentao really didn't expect that his son was so promising that he would pursue Zeng Xiaoqi.

That was someone who could resign from the TV station in anger and then lead his team to join Happy Media. If it were anyone else, who would have the courage and courage?

What's more, Zeng Xiaoqi is beautiful and has a good personality. In every aspect, she is an ideal choice for a daughter-in-law.

He brought the brewed tea to his son and whispered:

"This year when I go back to my hometown to celebrate the New Year, I have to pay my respects at the ancestral hall and thank my ancestors for finding such a good daughter-in-law for our family."

Qi Siming wanted to laugh a little:

"You haven't even finished your horoscope yet. Can you please stop making noise here? Besides, if our ancestors were really capable of manifesting their miraculous powers, in the past, when you accepted your adopted son, you wouldn't have been able to slap you with the sole of your shoe."

Yang Sihui couldn't help but laugh, and then felt that it was inappropriate to laugh like this. She raised her hand and patted her son's back gently:

"Why are you talking to your dad? By the way, I asked you to ask Miss Zeng to eat Western food. Why didn't you go? Don't you have money? If you don't have money, mom will support you with tens of thousands of yuan."

Qi Siming said while designing the pastry layout:

"We at Happy Media just dissed Western food and even took off someone's underwear. If the chef and program planner were photographed eating Western food with human tastes at this time, it would be too ruinous."

Qi Zhentao said:

"Then let's eat Chinese food. Find a restaurant with a good reputation...this...it's really hard to find."

Although there are many good restaurants in the capital, Zeng Xiaoqi usually deals with the chief chefs of the top restaurants in the capital. Even when she eats, she always eats at Linji Food.

Under such circumstances, it is not easy to find a hotel that she can be satisfied with.

And if the two of them were recognized by the restaurant's head chef while they were eating, it would be embarrassing just thinking about it.

Qi Siming said:

"Don't worry about this. I'll take care of my affairs."

Yang Sihui took another photo of her son:

"Have you sent a message to Miss Zeng every day? Don't ignore her. Say hello when you need to. Don't always pretend to be serious. If you can't, give me your phone and Mom will chat with her for you."

Qi Siming smiled bitterly:

"Don't scare people. Things like relationships happen step by step. I'm not in a hurry. Look, you two are just fooling around here. If things go wrong later, I'll have to compensate for the loss of my relationship. I won't be in a hurry. I don’t forgive you...eh? I can ask Director Zeng to have a bellyful, she seems to be quite interested in this kind of snack."

As soon as he heard this, Qi Zhentao started to talk about which restaurant in Beijing had the best fried belly.

While the family was planning a strategy for Zeng Xiaoqi, Lin Xu, who had marinated the pork in white wine, brought over the three ducks that had been slaughtered before.

He didn't do it directly, but took the kitchen knife and started to change the knife on the duck.

Shen Jiayue was a little surprised:

"Does it still need to be modified? Xubao?"

Lin Xu followed the open part of the duck's back and cut directly to the duck's neck, so that the duck's body could be completely expanded into a round piece, and then he said:

"The duck needs to be completely cut open so it can dry out more easily."

All three ducks have been re-cut, smeared with white wine and marinated in white wine.

Lin Xu took advantage of the fact that the soy sauce brine had not completely cooled down, and used salt, pepper, star anise and other spices to stir-fry the five-spice salt used to make salted duck.

Whether you are making cured duck or salted duck, you need to salt the surface and marinate it in a basin for a few days, and then hang it to dry.

After drying, the salted duck can be eaten directly, while the cured duck is best smoked, just like bacon, so that the aroma of the fruit wood can completely penetrate into the meat.

In fact, bacon and bacon are the same thing, but they are called differently in different places. As for the smoked bacon that is popular in the southwest, the smoking process is added.

When smoking, it is usually placed above the fire pit, and wet fruit wood is put into the fire pit, and even green orange peel and other flavor-enhancing ingredients are added.

In the smoke, the bacon adds a new flavor.

Lin Xu is not used to eating smoked bacon, so he thinks these ducks can be made directly into salted duck. Relatively speaking, salted duck is more in line with the eating habits of northerners.

The salt is stir-fried and the soy sauce braised soup is almost done. It’s time to soak the meat.

But the meat cannot be soaked in the kitchen. The temperature here is too high. Lin Xu took several pots to the top floor and placed them in the empty room next to the tea room.

I originally planned to set up a billiard table in this room so that I could play billiards when I had nothing to do, but I was too busy to take care of it, so the room remained empty.

Place the basin on the ground, take all the meat soaked in white wine, and place it in the basin one by one.

There was a lot of meat, and it took three pots to put it all in. The two ducks used to make soy sauce duck were also placed in the pots at this time.

After doing this, put the soy sauce soup into a bucket, lift it up, and then slowly pour it into several large pots of meat.

"Xubao, why are you doing it upstairs?"

Shen Jiayue thinks it's the same directly in the kitchen, right?

Lin Xu said while busy:

"The temperature here is lower, so the soy sauce can better penetrate into the meat. This is the same principle as putting marinated meat in the refrigerator when cooking. The lower the temperature, the easier it is for the meat to absorb moisture."

After everything is done, take a few round plates and place them on top of the basin, then press them so that the meat is completely immersed in the soup.

The next step is to turn the meat once a day and hang it up for ventilation and drying after three days.

When he came downstairs, the salt had also cooled down. Lin Xu grabbed the salt and rubbed the remaining duck inside and out, then covered it with plastic wrap and began to pickle it.

To some extent, soy sauce pork and bacon are the same, but one uses salt and the other uses soy sauce.

When the filming started, Shen Guofu sent Tan Yajun away and kept playing games with Geng Lele in the living room. In order to prevent disturbing the filming, he also turned on the mute function.

Now that the filming was finished, he immediately picked up the TV remote control:

"Turn on the sound, turn on the sound. It's really awkward to fight without sound."

In front of another set of sofas not far away, Han Shuzhen, who was chatting with Dou Wenjing and Xiao Qing, said:

"Lao Shen, don't just play games. Remember to go upstairs to skip rope and eat so much meat. Then the three high-ranking officials will come up to see what you do."

Shen Guofu smiled:

"I'll start after this round. I really have to exercise. Otherwise, how will I eat the soy sauce meat made by Xiaoxu later?"

He couldn't help but gulp down the thought of slicing the steamed soy sauce meat into thin slices.

This time when the soy sauce pork is cooked, it must be enjoyable. After eating the soy sauce pork, we can go to Yinzhou to eat bacon and make up for all the meat we owed when we were young.

In the next two days, Lin Xu was busy in the store during the day and went home to turn the meat over at night.

When the soy sauce meat was marinated and ready to be hung to dry, Shen Guofu couldn't wait.

"Xiao Xu, if it takes seven or eight days to get better, isn't it too long? Is there any way to get it into my mouth faster? I'm really hungry for this meat."

Eat it in your mouth quickly?

Lin Xu thought for a while and said:

"Okay, I'll use the drying oven to make some first, and then hang the rest to dry."

The pork belly in the basin has been colored and is slightly harder than before. At the same time, the meat seems to have shrunk a bit. This way the meat tastes firm and chewy, and the aroma is very strong.

Almost all cured meats are designed to pursue this taste.

Fishing out ten kilograms of pork belly from the basin, Lin Xu took it to the kitchen downstairs, opened the food drying box, and placed the meat on the drying net.

Place a grease tray at the bottom, turn the temperature to 50, and start drying.

After setting these up, he went upstairs again, took the meat out of the basin, and wiped the soy sauce on the surface as much as possible to prevent the soy sauce from dripping.

Then use scissors to poke a hole in one end of the meat and thread the hemp rope soaked in Erguotou.

Dress and hang the meat on the newly installed electric clothes drying rack in the room.

Well, in order to dry the meat more effectively, Lao Shen specially installed two sets of electric clothes drying racks in the room. They were installed just opposite the window, so that the soy sauce meat could be dried better and faster.

Hang all the meat, and then hang up the two completely marinated soy sauce ducks. Finally, take out the salted duck that has been marinated for several days, rinse the salt and spices on the surface, and hang them up as well.

Unlike the soy sauce-colored soy sauce meat, the salted duck still maintains a white and tender color. After being pickled, it is even whiter and looks better.

It is the same color as the Nanfeng meat Nanfeng chicken that is popular in the Yangtze River Delta region.

In front of the drying box downstairs, Lao Shen went to the air outlet and smelled the fragrance wafting out of it, and couldn't help but swallowed:

"It just tastes like this. It's salty and fresh mixed with the aroma of pork. I'll have a taste when it's ready."

Shen Jiayue said with a smile:

"A little bit of soy sauce meat has made you so greedy. Tomorrow Xubao will make red braised pork elbows. Are you going to go crazy with joy?"

Red braised elbow?

Shen Guofu had surprise on his face:

"Xiaoxu is going to have an elbow surgery tomorrow?"

"Yes, Yan Bao and I were watching a video and it was said that Tangshan's Hongyan Pork Pork Pork is one of the top ten famous dishes in Hebei. I asked Xu Bao if he knew how to cook it. He said he would cook it for us tomorrow and promised that it would not be inferior to the Hongyan Pork Pork Pork."

Shen Guofu: "!!!!!!!!!"

If you want to say this, then you have to try anything tomorrow.

Two years ago, he went to Tangshan to eat Hongyan pork elbow. It was so soft and delicious that it could melt with just a stroke of chopsticks. The meat of the pork elbow was eaten rather than drank directly into the mouth.

Soft and fragrant, it truly melts in your mouth.

Especially the fat meat, the feeling of it melting away when you sip it with your tongue is simply unforgettable.

Two days ago, I was thinking about whether I should go on a drive as a family to enjoy it. I didn’t expect that Xiaoxu would actually do it. I would have to tell Xiaoxu later to make more tomorrow so as not to run out of food.

For people with small elbows and big appetites, eating one portion per person is not a problem.

If there isn't enough food tomorrow, it's not perfect.

Lin Xu hung up all the meat, raised the hangers, spread a layer of plastic paper on the ground to prevent soy sauce and grease from dripping, and then opened the windows on both sides to create air convection.

The windows were not opened too wide, because I was worried that the low temperature at night would cause the aspic to get wet.

The meat is basically maintained at about four or five degrees, which not only makes the surface dry, but also retains moisture, making the meat more tender.

After finishing this work, he poured the soy sauce marinade in the basin back into the bucket, preparing to take it to the store tomorrow to make some more.

Compared with home, it is more convenient to make soy sauce meat in the store. You can marinate it directly in the cold storage and then dry it in the commercial oven in the store, which saves time and effort.

When he came downstairs, he first put the lid on the bucket, and then cleaned the used basins and other kitchen utensils.

As soon as he finished his work, Shen Guofu brought up the topic of braised pork elbow:

"Xiaoxu, Yueyue said you're going to make Hongyan elbows tomorrow?"

"Yes, I'm going to give it a try. I originally made it today, but the elbows that Lao Hu sent were too few. The store has run out of the rock sugar elbows. He plans to send thirty more elbows tomorrow. I'll start making them when I'm done."

Making red braised elbow requires steps such as removing hair, blanching, adding sugar, frying, stewing, shaping, steaming, and collecting juice, which is relatively cumbersome.

But the elbows made this way are also very delicious.

Once you eat it, you will never forget it.

As soon as he heard about thirty elbows, Shen Guofu couldn't help but rub his hands. With so many elbows, he would have to eat hard tomorrow.

Shen Jiayue said:

"Happy Media is also going to slap the elbow. It is said that Chef Qi is going to make tiger skin elbow. Come to think of it, starting from the rock sugar elbow, I have already eaten several kinds of elbow."

In addition to the rock sugar elbow made by Lin Xu, there are also crystal elbow and pot-roasted elbow. Together with the red braised elbow and tiger skin elbow, it almost makes up to seven elbow dishes.

She muttered happily:

"In the anime, collecting seven dragon balls can summon a dragon. I don't know what can be summoned by collecting seven elbow dishes."

Chen Yan, who was leaning on the sofa watching the New Year’s Eve dinner series planning project, muttered:

"It can summon the little belly... Tsk, the number of views on the entire network has skyrocketed since the New Year's Eve dinner series was launched. Brother-in-law, you have to cook two dishes for the New Year's Eve dinner later to consolidate your fan base."

Lin Xu said:

"No problem. In addition to Qi Siming's apprenticeship banquet recently, I took Dundun to Maisha Rui for an annual meeting, so basically nothing happened."

Now all units and companies are not interested in working and are busy holding annual meetings.

If Lin Xu attended every game, he would have to attend the annual meeting of Happy Media, the annual meeting of the Diaoyutai Catering Department, the annual meeting of the catering department and management of Yanjing Hotel, as well as companies such as Ziqiang Shengjian and Pangdundun Catering. ’s annual meeting can be said to be a lucky draw.

However, he has pushed everything he can at these annual gatherings. He attracts too much attention and makes others uncomfortable. He might as well let everyone have fun.

You don't have to attend the annual meeting of your own people, but that's not the case with Maisari.

After all, he is their promotion ambassador, and he drives a car provided by them for free. He has to attend, and work with Dundun to draw a prize to see what the grand prize will be at the Maisa Rui Annual Meeting.

Five hours later, it was already midnight, and the drying box was finally set to the right time.

Opening the door of the box, an alluring aroma of soy sauce wafted out from inside.

Shen Jiayue, who was wearing little yellow duck pajamas, sniffed and asked curiously:

"Xubao, do all soy sauces have such a good soy sauce flavor? What should I do if I can't buy good soy sauce?"

Lin Xu said:

"When making soup, add some soaked dried tempeh and the soy sauce will have a richer flavor."

The meat in the drying box is red in color, with the unique sauce color of soy sauce, and tastes salty. The surface of the meat is a little dry, as if it is dried meat that has been stored for a long time.

But when you take out the tray below, you can see that a lot of grease has been baked out.

Lin Xu smiled and said:

"Let's make pancakes tomorrow morning. Mix this oil in. It will taste really good."

It contains lard, soy sauce, and the moisture in the meat. The ingredients are relatively complex, but because of this, it will produce unexpected effects when used to make pancakes.

Shen Guofu was not very interested in pancakes at the moment. He looked at the baked soy sauce meat in front of him and said with a worried expression:

"It's best to taste the meat when it's ready. If it's too salty or bland, there's still room for adjustment. Otherwise, if you just send it out like this, it's easy to make a joke."

Han Shuzhen knew what he was planning:

"It's what time it is and I'm still thinking about eating. Go upstairs and go to bed. I have to exercise early tomorrow."

Seeing that her father-in-law was unwilling to go upstairs without taking a bite, Lin Xu couldn't help but say:

"You really have to try it, and if you try it now, you can adjust the meat hanging upstairs. Let me steam a small piece first, and you can help me check it."

Han Shuzhen originally wanted to vote against it, but seeing that her daughter and niece both expressed that they wanted to try it, knowing that there was nothing they could do to stop her, she nodded:

"This will never happen again!"

"Thank Wife!"

"Thank you Mommy!"

"Thank you, aunt!"

Han Shuzhen smiled, and when she saw these black pork, she was filled with curiosity.

Judging from how this looks, is it really delicious?

Lin Xu picked a piece of pork belly with better quality, cut it into about a pound, put it on a plate, put it directly into the steaming cabinet, and started steaming it.

After steaming for about twenty minutes, as soon as I opened the cabinet door, a very attractive meat aroma wafted out from inside.

Han Shuzhen sniffed and asked in disbelief:

"Is this soy sauce meat so fragrant?"

Shen Jiayue said:

"Isn't that how the Daobanxiang we ate in Huangshan last year was steamed? But it was bacon. Xubao makes soy sauce pork, which is more delicious than bacon."

Anyway, as long as Lin Xu makes it, it can't be unpalatable.

Lin Xu smiled and said:

"It's too late to make bacon now. Let's eat it when we go to Yinzhou. My mother bought hundreds of kilograms of meat, including bacon, sausages and so on."

He took out a wooden chopping board for cutting cooked meat, put the steamed soy sauce meat on it, and cut it into thinner slices with a knife while it was still hot.

Even though the appearance of the soy sauce pork is dark due to the dark soy sauce, the inside is a different color.

The marinated fat meat is translucent, while the lean meat is red and firm. This color combination makes people salivate subconsciously before eating the whole piece of meat.

When no one was paying attention, Shen Jiayue secretly picked up a piece of meat from the chopping board and put it into her mouth. She chewed it twice and suddenly exclaimed:

"Wow, this meat is so delicious! It's fragrant, fresh and chewy, so satisfying!"

When Chen Yan saw it, she picked up a piece and put it into her mouth.

The meat tastes really good, with a delicious aroma. You can clearly feel the firmness of the meat when you chew it. This kind of texture is definitely not found in fresh meat.

It's a pity that there is no rice at the moment, and there are no small sesame seed cakes or hollow steamed buns.

Otherwise, it will be more delicious if you eat it with a sandwich.

Shen Guofu and Han Shuzhen were originally prepared to be reserved, but when they saw their daughter and niece eating, they couldn't help but pinch a piece and taste it.

Han Shuzhen immediately changed her view on soy sauce pork and felt that her daughter was right. It did have more flavor and aftertaste than bacon.

And Shen Guofu sighed:

"Such delicious meat, don't wait until twelve o'clock, even if you wait until five o'clock in the morning, it is still worth it... I don't seem to taste the taste. Try it again, try it again..."

Seeing Lao Shen's greedy look, Han Shuzhen couldn't help but say:

"Go jump rope upstairs by yourself tomorrow morning. Don't even think about eating until you've done two hundred jumps."

Shen Guofu chewed the meat in his mouth:

"Four hundred shots, I'll have a glass of wine by the way. It's a shame that there is no wine to go with such delicious meat..."

Han Shuzhen stared with apricot eyes, and Lao Shen suddenly trembled all over:

"Forget the wine, I just said casually...Xiao Xu, don't forget to steam some more in the morning, roll the soy sauce meat in pancakes, it will definitely be very enjoyable!"

Lin Xu agreed:

"No problem. I'll just put some side dishes on top when steaming tomorrow. Let's see how it tastes."

He put the cut meat on the plate, then picked up a piece and tasted it. It tasted really good.

With such delicious meat, if there are dishes such as Qianzhang, vermicelli, yuba, and dried tofu underneath, the taste will probably be even better, right?

I have a little expectation...

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This chapter has 5,400 words. Please vote for me, brothers!