Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 808

c808 Extraordinary bean sprouts and pigeon egg soup! Lao Shen: Su Huo

Oh, there’s a reward for this too?

Lin Xu was a little surprised. Even if he made a plain assortment without any difficulty, he could still get a reward?

But it would be nice to have a reward. Without saying a word, he muttered silently in his heart:

“lottery!”

Although Dundun was not around, Lin Xu still wanted to try which banquet he could win this time. After all, he was at the state banquet recording site, so there might be some bonus.

And this time he also imitated the chicken thief. Even though Dundun was not around, he could still read his name silently during the lottery and call for support from outside the venue.

Just in time to test whether Dundun can control the system from a distance.

If it could be done through air, wouldn’t drawing draws be more convenient and casual in the future?

Soon, the lottery wheel spun quickly, and the lottery button also appeared.

He silently recited Dundun’s name in his heart:

“Hey, I’m going to draw a lottery. If I win the grand prize, I’ll make you steamed bullfrog with egg yolk for dinner, double portion!”

In the store, Dundun, who was sleeping on his stomach at the service desk, jumped up with excitement, his eyes full of desire for food.

Steamed bullfrog with double egg yolk, what kitty can resist this temptation?

It immediately entered the state and began to help dad draw the lottery.

Lin Xu finished praying and pressed the lottery button.

When the turntable stopped, the system prompt sounded in my mind:

“Congratulations to the host for winning a perfect state banquet—Nixon’s Shanghai dinner during his visit to China!”

What?

Actually got the Shanghai dinner at the last stop of Nixon’s visit to China?

Lin Xu was a little overjoyed. She didn’t expect that she would win such an opportune banquet. She was about to use it. It was Qiaoqiao’s mother who opened the door for Qiaoqiao – Qiaoqiao was home.

Regardless of whether Dundun is helping or not, steam two portions of bullfrog mixed with egg yolk for him as a reward when he returns home.

Just as I was thinking about this, Uncle Gao next to me spoke:

“It’s done well, but you have to consider the eating habits of the local people in Jinling. The amount of sugar should be added a little more. The vegetarian assorted dishes require salty and sweet taste. Sugar is not only used to add sweetness, but also to enhance the freshness. ”

After listening to the master’s explanation, Lin Xu had a new understanding of this dish.

He asked curiously:

“Is there anything else that needs to be adjusted?”

“No, as long as the ingredients are fresh enough, it’s absolutely fine.”

These dishes have been prepared, and the senior brother started making walnut cheese for dessert, while Lin Xu and Uncle Gao made bean sprouts and pigeon egg soup together.

Open the lid of the vegetarian stock, take out all the vegetables inside, pour the soup out of the pot, and filter it through a tight drain.

These milky-white soups still exude a rich aroma, unlike soups made from bones and meat, which smell fishy when the temperature drops.

Lin Xu felt that Huitou Vegetarian Soup could be promoted. Although the purine content of this thing was still very high, it was still lower than the purine content of broth.

If you promote vegetable soup from the perspective of being healthier, you might be able to win the favor of a large number of retired elderly people.

He plans to go back and study it to fully understand the vegetarian stock soup. If it is suitable, he will try to introduce it in the store. If it is not suitable, he will temporarily promote it at the scheduled banquet.

Uncle Gao brought the bean sprouts and pigeon eggs over and prepared to cook.

Bean sprouts and pigeon egg soup is a very delicious soup. The vegetarian soup itself is famous for its deliciousness, and pigeon eggs and bean sprouts are also very fresh ingredients. When paired together, it can make people’s eyebrows look fresh.

“Xiao Xu, have you ever eaten pigeon eggs before?”

Uncle Gao asked as he knocked the pigeon eggs on the chopping board and slowly peeled off the skin.

These pigeon eggs have been cooked, and after peeling off the eggshells, you can see the white white inside.

Lin Xu took one and peeled it off:

“I ate it when I was a kid. My grandma bought it from a pigeon farmer who raised pigeons. They said one pigeon is better than nine chickens. Pigeon eggs are more nutritious than chicken eggs. But I think they all taste the same, and they are no different from quail eggs. the difference.”

Uncle Gao smiled:

“In the past, there was indeed a saying that one pigeon was better than nine chickens. Regardless of young pigeons, old pigeons, pigeon eggs, etc., as long as they were related to pigeons, they had a higher status than chickens… So when cooking pigeon egg dishes, there is basically nothing else. The cooking method is all about boiling the white water pigeon eggs and then cooking them, rather than having multiple cooking methods like eggs.”

The older generation believes that pigeon eggs have high nutritional value, and pigeon eggs are relatively rare. Therefore, when eating pigeon eggs, people habitually choose boiled eggs, which is the best way to maintain nutrition.

This can be regarded as a characteristic of pigeon egg dishes.

The pigeon eggs that Lin Xu used before when making Buddha Jumping Over the Wall were boiled and peeled before being used, instead of being made into soup like eggs. They can be made into fried eggs, poached eggs, egg drops, etc.

In the eyes of the older generation, cooking pigeon eggs in this way will cause loss of nutrients and is a waste of money.

Peel the pigeon eggs, wash them with cold water, remove the inner membrane that has not been peeled off, then take them out and set them aside to control the water.

Uncle Gao set up the soup pot, added some vegetable stock into it, boiled it again, put the raw pigeon eggs in, and added two small spoons of salt and a small spoon of pepper.

Stir carefully with a spoon. After the seasoning has melted, scatter the washed bean sprouts into the pot.

Bean sprouts are relatively tender ingredients and are basically cooked by blanching them.

So when cooking, put it in last. Wait for the soup in the pot to boil again. Cook for about ten seconds, turn off the heat, and pour the soup in the pot into a small basin.

By this time, the umami flavor has become very intense.

The white pigeon eggs are constantly floating in the milk soup, coupled with the emerald green bean sprouts, the color is very fresh and refreshing, and it looks very comfortable.

But it’s not over yet, there’s still a pose to be had.

Uncle Gao picked up a pair of clean chopsticks and placed the pigeon eggs inside on the edge of the soup basin, forming a circle around them.

Then he gathered all the bean sprouts into the middle, and it looked like a cluster of emerald green plants growing out of the milk soup. The lush vitality made people even suspect that these bean sprouts were still growing vigorously.

The soup is ready, and Xie Baomin has also finished making the walnut cheese that goes with it.

Coupled with the two snacks of glutinous rice balls and rice cakes, as well as Moutai, beer, wine, orange juice, grapefruit juice and other drinks, the entire US thank-you state banquet was officially completed.

All the dishes were placed on the table according to the placement in the old photos, and the photographers came up and started taking close-ups.

At this moment, Chen Yan and Ren Jie had arrived at the Yanjing Hotel from Xiehe. They were also followed by Han Shuzhen and Shi Wenqing’s mother Han Shufen. When they heard that the state banquet was prepared and wanted to try it, they also expressed their desire to experience it. .

“Hey, how does this little squirrel look like the real thing?”

Han Shuzhen looked a little surprised when she saw two squirrels lying on the plate.

I have eaten squirrel mandarin fish so many times, but today’s shape is the most like a squirrel, even exactly the same as a squirrel.

Shen Jiayue whispered:

“In the past, all we ate was the simplified version. The chefs were lazy and had less trouble, and the turnover rate was low. Xu Bao said that this method is easy to disconnect, and most chefs are reluctant to try it, so it is relatively rare.”

In fact, when I ate squirrel mandarin fish in the store in the past, I didn’t bother with it so much. After all, the taste is what matters in the end. Not to mention the fancy and labor-intensive process, if it overturns, it will ruin a dish.

That is to say, at the state banquet, the highest form of Chinese food is required, so the real squirrel version of squirrel mandarin fish was created.

Shen Jiayue only learned this knowledge from Lin Xu a few minutes ago, and immediately started showing off in front of her mother and aunt.

Han Shufen had never seen a state banquet before. When she saw the dishes on the table, her eyes were full of surprise:

“Oh, what kind of dish is that with a bunch of seedlings growing in the middle? It looks so refreshing.”

Luo Jiayao saw his mother-in-law appear and rushed over to greet her. When he heard her words, he smiled and said:

“That’s bean sprouts and pigeon egg soup. It’s cooked with bean sprouts, pigeon eggs and pure vegetable stock. Mom, try it later. It tastes delicious.”

“Vegetable stock? Don’t you think only big bones can make stock?”

Han Shufen was usually so busy that she had no time to study cooking. Now when she heard her son-in-law say it, she felt it was amazing.

“Vegetables can also be cooked, and they are no worse than big bones. You will know after you taste them.”

“Okay, then I’ll taste it later.”

At this moment, the close-up has been taken, and the cameraman next to him is operating a small indoor crane to take an overhead view of the food directly above the dining table, showing the dishes that have been sealed in history in an all-round way.

After shooting the shots from various angles, today’s state banquet video shooting has officially come to an end.

Other food programs have tasting sessions, but the state banquet cannot be arranged in this way. This kind of dinner with strong political meaning is inappropriate no matter who is arranged to sit down and eat and drink.

So simply cancel this link and instead display the beauty of the dishes in an all-round way.

However, the food on today’s table is delicious, but the aesthetics are not outstanding.

To be more eye-catching, it has to be the Hangzhou Dinner and the Shanghai Dinner. These two relatively casual dinners can better convey the beauty and artistry of Chinese cooking.

After all, the two dinner parties, whether it was flower basket cold dishes or butterfly platter, allowed Westerners to see the artistic side of Chinese food. This is also a high-end dish that the chefs in Chinatown will never be able to make in their lifetime.

After finishing the shooting, Lin Xu said:

“Come and eat whatever you want to try. There is plenty of food available, so everyone can eat as much as they want.”

After saying that, he brought the remaining dishes such as mixed vegetables, walnut cheese, and duck nuggets to the table next to him. Everyone could eat whatever they wanted, as long as it was enough.

Shen Jiayue came over and filled two small bowls of bean sprouts and pigeon egg soup with a spoon and handed them to her mother and aunt:

“Try the vegetable soup, it almost made me cry.”

After saying that, she filled a bowl for herself, scooped it up with a spoon and put it into her mouth. Suddenly a delicious warmth rushed into her mouth.

The taste is fresh and delicious, with a clear aftertaste.

But this kind of sweetness is not the sweetness of adding sugar, but the unique freshness of vegetables. When you drink it in your mouth, it feels extremely fresh.

Han Shuzhen said with admiration:

“No wonder there is vegetable soup in French food. It tastes really good…Xiao Xu, is this soup high in calories?”

“It’s not high, there’s no fat, it’s made from pure vegetables, and the only seasonings are salt and pepper.”

Upon hearing this, Director Han immediately became interested:

“Go back home and teach Aunt Liu how to make it. With this delicious soup, your father-in-law won’t complain that the fat-reducing meal is unpalatable.”

Lin Xu naturally would not refuse:

“Okay, I’ll go there when I’m not busy. This is so simple, you can learn it once you learn it.”

After speaking, he took the small bowl, picked up two chopsticks and tasted the assorted vegetables. The ingredients were full of flavor and had a fresh and crisp texture. It was both comfortable and enjoyable to eat.

And after eating, I still feel very refreshed.

If such a dish is served during the Chinese New Year, it will indeed be very popular.

“Oh, this squirrel mandarin fish not only looks good, it also tastes great.”

“Boss Lin’s craftsmanship has really changed my understanding of squirrel and mandarin fish.”

“In the past, I always thought that squirrel mandarin fish didn’t look like squirrels. Today I’ve seen how the original version is made. Let alone eating it, just looking at it is a pleasure.”

The photographers and staff were full of praise for the squirrel and mandarin fish made by Lin Xu. Such a lifelike little squirrel is much more beautiful than ordinary works of art.

The color, aroma, shape and taste are brought to the extreme, making people unable to bear to put down their chopsticks for fear of ruining the perfect presentation.

Even Qiu Yaozu couldn’t help but sigh:

“Xiao Xu is rubbing our Huaiyang cuisine chef’s face on the ground.”

Everyone has agreed to use the simplified version of the recipe, so that the dishes are easy to make and less likely to overturn.

But suddenly someone made a high-end artistic version of squirrel mandarin fish. Where would the Huaiyang cuisine chefs put their faces?

Dai Yuefeng consoled him:

“Okay, okay, this isn’t the first time. You’re used to the friction.”

It was okay if he didn’t comfort him, but this comfort made Qiu Yaozu even more emo.

Alas, I envy Lao Gao all the time.

Dai Yuefeng touched Wu Chunjiang with his shoulder:

“Tomorrow, the master and the apprentice will cook Zhejiang cuisine. Is there anything you want to say, Lao Wu?”

Wu Chunjiang is very single:

“I’m not Lao Qiu, so just do it. The better it is, the happier I will be, because they are helping to promote Zhejiang cuisine, which is a good thing.”

Qiu Yaozu: “…”

I am not a human being inside and out, am I?

In order to stimulate some old friends, he suddenly made a decision:

“I plan to invite Xiaoxu to be the special consultant of our Huaiyang Cuisine Association. From now on, he will be our own Huaiyang Cuisine…”

As the saying goes, if you can’t beat it, join it.

Although you can’t join Gao Peisheng’s disciples, you can join in the opposite direction, such as Yanjing Hotel, and develop Lin Xu into one of your own. This is not considered to be surpassed by outsiders, but the honor of Huaiyang cuisine itself.

Dai Yuefeng and Wu Chunjiang looked at each other and couldn’t help but said:

“Lao Qiu, are you too much of a thief?”

After saying that, both of them felt a little annoyed in their hearts. Why didn’t we think of such a good thing?

A mistake, what a mistake!

The state banquet was quickly eaten by everyone, and even the remaining half of the pot of vegetarian soup was shared among the beauty-loving ladies in a bowl.

After everyone had eaten and drank enough, Lin Xu looked at the time and found that it was not yet three o’clock in the afternoon. Then he remembered teaching Aunt Liu how to make vegetarian soup. Since there is nothing else to do at the moment, let’s go and spend some time with my husband. Try making a vegetarian hot pot meal.

From the soup base to the shabu-shabu dishes, everything is vegetarian, so it should be good.

After rinsing the hot pot, you can even drink it with the soup base. It’s just like the porridge-based hot pot in Guangdong. I just don’t know if the hot pot without meat will taste too vegetarian.

Thinking of this, he looked at Shen Jiayue and asked:

“Shall we go to our parents’ house to eat vegetarian hot pot today? Everything from the soup base to the shabu-shabu is vegetarian. Feel the happiness of those vegetarians.”

Shen Jiayue didn’t have any objections:

“Okay, I saw some people eating vegetarian hot pot on the Internet a few days ago and thought it was interesting, and I wanted to try it.”

Han Shuzhen was wiping her mouth with a tissue, and she suddenly became interested when she heard this:

“Vegetarian hot pot? This one is good. This one is good. Let’s try it when we go back today. If it tastes good, we will become vegetarian at home. We can’t eat meat all the time. It’s not good for our health.”

Hearing this, Lin Xu couldn’t help crying tears of sympathy for his father-in-law.

Originally, I just wanted to have a meal, but I didn’t expect my mother-in-law to want to eat like this every day. For old Comrade Shen, who loves meat and hates meat, this must be life-threatening.

Alas, I had known better not to mention this incident.

Chen Yan came over and said:

“Add me, I want to try it too, but let’s agree first that if I can’t get used to it, I’ll have to eat meat. After all, I can endure hardship, but the baby in my belly can’t.”

Tsk, once you’re pregnant, you can really do whatever you want.

Lin Xu couldn’t guarantee how good the vegetarian hot pot would be. In order to prevent overturning, he specially exchanged the perfect recipe for vegetarian hot pot, from making the soup to preparing the ingredients, all in one trip.

After deciding to eat vegetarian hot pot, everyone didn’t stop and prepared to drive to the West Fourth Ring Road.

“Yan Bao, you and mom go first. Xu Bao and I will go back to the store to get some ingredients. We will pick up Dun Dun and let Dun Dun play at grandma’s house for a while. He hasn’t been there for a long time.”

“Okay, then we’ll go directly.”

After saying hello to everyone, Lin Xu and Shen Jiayue drove out of the Yanjing Hotel and went straight to Yingchun Street on the North Fourth Ring Road.

When they arrived at the entrance of the store, the young couple parked the car, opened the door and got out of the car.

As soon as she walked into the store, Dundun immediately came out of the hut, with a trace of longing on her face, as if asking, does the double portion of steamed bullfrog with egg yolk count?

Lin Xu immediately understood the child’s thoughts and ordered Xiaodong:

“Put four bullfrogs in a bag for me. I’ll pack them away later.”

After saying that, he went upstairs and began to select the ingredients for vegetarian hot pot.

King oyster mushroom, seafood mushroom, mushroom, old tofu, vegetarian sausage, gluten, winter melon, pumpkin, sweet potato, Qianzhang, fried bean skin, gluten soak, Sichuan noodles, crystal powder, fresh corn…

All kinds of dishes suitable for hot pot and shabu-shabu are packed in the same package, and then carried downstairs.

At this time, Xiao Dong also prepared the bullfrog. Lin Xu took it and put it in the trunk together.

Shen Jiayue carried Dundun to the car, and the family of three drove to the North Fourth Ring Road, and then went straight to the West Fourth Ring Road.

After getting off the ring line and walking for a while, we arrived outside the villa of Shen Guofu’s family.

Before the car stopped, Shen Guofu drove up from behind. When he saw Lin Xu, he asked loudly:

“Xiao Xu, how did I hear about making vegetarian hot pot? Can hot pot be eaten vegetarian? You have to cook beef and mutton to enjoy it.”

Old Shen doesn’t like meat and has no interest in vegetarian hot pot.

At the beginning, Lin Xu really didn’t dare to say whether the vegetarian hot pot was delicious or not.

But now that he has perfect techniques, he said with a smile:

“Don’t worry, Dad, the taste is definitely beyond your imagination!”

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I wanted to take a breath, but poverty forced me to write out this chapter. This chapter has 5,000 words. Please subscribe and vote monthly!