Chapter 520 Shen Jiayue: The Sesame Biscuits in My Hand Are No Longer Fragrant! Cook the Lost Dish Braised Pork! 【Please Subscribe】

"Dundun, do you want to eat sesame cakes?"

In front of the charcoal stove, Shen Jiayue handed the crispy sesame cakes to Dundun. The little guy took one look at it, jumped down from the fishing chair, and went to look for Lao Suntou with his tail raised.

At this time, Lao Suntou set up the grill next to the fish pond, cleaned up the crucian carp and grass carp caught in the morning and put them on the charcoal to bake.

Now that the fish pond has been cleaned, Shang Weixing and his wife are busy packing their things to go back to their hometown for the New Year, so there is no charge starting today, so everyone can fish as they like.

A group of fishermen took out their catches and prepared to grill some fresh fish for lunch.

Grilled fish paired with instant noodles and crispy sesame seed cakes baked over charcoal fire is not bad.

"Want some meat, Dundun? This fat loach is almost ready for roasting. I'll cut off the meat for you. Eat it slowly later, don't burn it."

Old Suntou likes Dundun very much. He is not afraid of people and does not make noises. He wholeheartedly stays with his owner when fishing, and he is so plump that he looks happy.

He picked off the meat from the loach and put it in a disposable bowl. After drying it for a while, he placed it in front of Dundun.

Then he picked up the seasonings and chili noodles sent by Shang Weixing and sprinkled them evenly on the remaining fish. Everyone started to taste the fish.

Shen Jiayue tasted the grilled catfish that was crispy on the outside and tender on the inside, took a bite of the crispy sesame seed cakes, and took a big bite of the soaked instant noodles with disposable chopsticks:

"Wow, it's so enjoyable. No wonder those people like to camp outdoors. It feels so good."

A group of people set up the oven and sat by the fish pond, eating grilled fish while admiring the surrounding pastoral scenery. It felt really good.

Shen Jiayue took a few bites, then took a photo of the food in front of her with her mobile phone and sent it to Lin Xu:

"Xubao, this is our lunch. It's full of wild fun. Do you regret not coming with us? By the way, what did you have for lunch today?"

Not long after I sent it, Lin Xu sent a picture of three sets of ducks:

"We had three sets of duck, and we also had a bowl of hibiscus and sea pine before the meal. How do you guys eat sesame cakes? Is there no restaurant nearby?"

Shen Jiayue stared blankly at the three sets of ducks in the picture, and instantly felt that the sesame biscuits in her hands were no longer fragrant.

Wuwuwuwu, I obviously want to make Xu Bao angry, but why do I feel so angry with him?

I secretly ate three sets of duck and drank some hibiscus and sea pine. Are you going to send an invitation? You don’t necessarily have such good dishes if you specialize in banquets, right?

Shen Jiayue was mentally unbalanced.

She replied angrily:

"I also want to eat three sets of duck, but I haven't had anything delicious yet."

"When my parents come back from Yinzhou later, I'll make it for you to try. It's very delicious."

After seeing this news, Shen Jiayue's anger finally calmed down a bit.

She took a bite of the sesame seed cake in her hand, unhappiness written all over her face.

Chen Yan asked curiously from the side:

"What's wrong Yueyue? Why are you suddenly unhappy?"

"Here, you see for yourself."

Chen Yan took the phone and looked at it. The sesame seed cake in her hand had lost its fragrance.

He was laughing at his brother-in-law just now, but now he realized that the clown was actually himself eating sesame seed cakes.

"I also want to eat three sets of duck..."

She regretted reading this news. She was enjoying the wild fun happily, but she didn't expect to suffer such a blow. This feeling was really bad.

Dundun on the side was eating roasted loach slowly and looking at the two people who were so proud just now as if they were watching a show. He felt that human beings are really fun.

Lin Xu didn't know yet that a photo hurt his wife and sister-in-law, and he was currently eating duck meat from three sets of ducks.

In addition to the amazing soup at the beginning of this dish, the duck itself also tastes perfect.

The simple seasoning makes the duck itself full of the fresh aroma of winter bamboo shoots, shiitake mushrooms and ham. The salt in the ham makes the duck meat not feel bland at all.

It tastes fresh and delicious, very delicious.

And the taste of the three ingredients is different.

The domestic duck is silky and plump yet tender, making it very enjoyable to eat.

The wild duck meat is leaner and more chewy, especially the duck legs, which are very enjoyable to chew.

As for the pigeon inside, the meat is much tenderer than that of domestic duck and wild duck. When you eat it, you can even clearly feel that the muscle fibers are thinner and more textured.

After finishing three sets of duck, there were other dishes on the table, such as boiled fish fillets made by Song Dahai, diced fish cooked in vinegar, and fish balls in soup.

Xie Baomin made baked lettuce and fried eel, and Lin Xu made vinegar-braised mandarin fish and red crispy chicken. Everyone made one or two dishes, and they were really happy eating at the moment.

After the meal, Qiu Yaozu chatted with a few people for a while, then went back to the room to take a nap.

Lin Xu had to continue sending invitations. He didn't stop long to say goodbye to Qiu Zhenhua and Xie Baomin, and hurriedly drove away from the Qiu family villa and started today's journey of sending invitations.

For many people, sending wedding invitations is a difficult task.

If you don't send it to people with whom you have a normal relationship, you will easily be said to be not a good friend, and you won't be notified of such an important event as your wedding.

Sending invitations directly will give people the impression that they are thinking about the gifts, so every holiday, there are many jokes about gifts on the Internet.

But Lin Xu didn't have to worry about that. His invitation already stated that no cash would be accepted, and everyone just had to go and eat.

Marriage is originally a festive event, and we cannot let a few gifts make everyone feel unhappy.

He drove around the capital all afternoon and finally delivered all the invitations that needed to be delivered in person.

These people include Liao Jinming and relevant leaders of the Diaoyutai Catering Department, Ye Lixin, general manager of Yanjing Hotel and leaders of various departments, Liu Zhengyu, president of the National Tourism Association, and relevant leaders of Beijing Tourism, China Travel Service, and China Youth Travel Service.

These are all the companies that came to the restaurant to support it when it opened. Now that you are getting married, you naturally have to send out an invitation. Even if it is just a hint, you must follow the etiquette.

In addition to them, some elders and the like also need to send it off in person.

But classmates and the like don't need to be so grand. Being so polite will actually distance you from everyone else.

Lin Xu directly sent a big red envelope to the group, telling everyone that he was getting married, and asked them to remember to put their envy on the public screen when the time comes. That would be fine.

Between ourselves, there is no need for those fancy links, just be simple and casual.

However, he did not accept gifts, so the students had to prepare.

At Sun Minghao's call, a group of classmates planned to compile the moments when Lin Xu and Shen Jiayue looked at each other in the past four years of school and make a video for the young couple.

Thanks to the new life, everyone uses smartphones when they go to school. In addition, Lin Xu used to be a member of the department's basketball team and enjoyed participating in various school activities.

As a result, many people have his photos and videos on their mobile phones.

As for Shen Jiayue, as the school aerobics captain, there is more relevant information.

As for the photos of the two of them, there are many, because when they were in school, Shen Jiayue always pestered Lin Xu to give him various snacks. The classmates watched them for four years and were envious of them for four years.

Now that it is being distributed as dog food, they are naturally very enthusiastic.

In order to surprise the first couple in the class to get married, Sun Minghao secretly formed a group of classmates without Lin Xu and Shen Jiayue.

As soon as the group was established, he sent a message to all members:

"Everyone looked through their respective photo albums and pulled out the photos of Lin Xu and Goddess Shen. They also asked for embarrassing photos. When the wedding scene is released, it will definitely be a surprise."

In order to make the video perfect, Sun Minghao also quietly found Xie Baomin's royal photographer Xiao Jia in Lin Ji's fan group and asked him to help edit the video.

For Xiao Jia, this is naturally not a problem.

In this way, the students' unique wedding blessings began.

Lin Xu returned to the store after sending the invitations. Shen Jiayue had also returned from fishing and was eating roast goose with Chen Yan.

Compared with the previous two days, the sales of roast goose have declined. After all, the price of roast goose is too high. Relatively speaking, sweet-skinned duck and roast chicken are more accessible to the people.

Seeing Lin Xu coming over, Shen Jiayue put down the chopsticks in her hand:

"Xubao, are the three sets of ducks delicious?"

"It's okay, it's quite amazing. Do you regret not going with me?"

Shen Jiayue pouted:

"I thought sending invitations was just a trip. Who knew there were such Easter eggs? If there were delicious ones, I would definitely have to go with them."

Lin Xu said:

"The main reason is that Uncle Qiu wants to give me a small start. The others basically put down the invitations, say a few words and leave, otherwise we won't be able to finish all the gifts today."

While chatting, Geng Lele ran upstairs:

"Brother Xu, where is my invitation? Why didn't you send it to me?"

Lin Xu knew that this girl wanted to coax, so he smiled and said:

"My car doesn't have a pass for Tsinghua University, so I can't get in. Besides, you come to the store every day, and you still use me to deliver invitations? Do you want some of the roast goose you just made?"

The little mushroom head suddenly came over, picked up the chopsticks, picked up the piece of meat and put it into his mouth, muttering:

"I'm actually not very hungry..."

After eating two pieces of meat, she patted her head and said immediately:

"By the way, my English teacher, Miss Lucy, officially rejected my request to invite her to the wedding today."

Lin Xu:? ? ? ? ? ? ?

I just said it last time because I was just talking. Are you really planning to take Lucy to the wedding and let Master die?

It's okay if you don't come, but if you come and confront the master's wife, the wedding will be in chaos.

But Chen Yan and Shen Jiayue, the sisters who were waiting to watch the excitement, didn't think so. They asked curiously:

"Why? What a great opportunity. I have always seen famous scenes of the Shura Field in movies, TV series and novels. I finally encountered it once in reality, and it was just gone?"

Geng Lele said:

"She wanted to attend a friend's wedding, so she refused me. She also said she couldn't speak Chinese and would be embarrassed when she came, even though she liked the wedding photos of Brother Xu and Sister Yue very much."

Seeing that his baby still wanted to coax him, Lin Xu said:

"Okay, okay, let Master live in peace for a while. Senior brother is already a traitor in his eyes, and I don't want to hold this title anymore."

In order to divert everyone's attention, he stood up and asked:

"Whatever you want to eat, I'll make it right now."

Nothing can stop Youyou's mouth more than delicious food. Sure enough, when she heard that it was delicious, Shen Jiayue thought about it and said:

"I want to eat Dongpo pork. Although the sesame seed cakes and instant noodles for lunch today are very satisfying, there is no meat after all. I have to eat some fat meat to satisfy my craving."

Upon hearing this, Geng Lele, who originally wanted to eat meat pie, also said:

"Then I might as well eat Dongpo meat, it will save time and effort."

Chen Yan originally didn't want to eat meat, but she would look unsocial if she didn't eat it, so there were three women clamoring for meat.

Lin Xu originally wanted to make Dongpo Pork, but thinking about the lost dish red braised pork that he had picked before, he said:

"I'm not making Dongpo Pork today. Today I'm going to make a lost red braised pork dish. It's quite simple to make. You'll know how it tastes after you try it."

Even if a perfect dish is unpalatable, it won't taste so bad. Why not take this opportunity to cook the meat and try it. If you can, wouldn't it be equivalent to an extra delicious dish?

In addition to the red braised pork, Lin Xu felt that tea oil duck should also be cooked quickly when there is a spare time.

Wait for the May Day to taste it, and if it works, make it in large quantities. Not only can it be sold new in the store for money, but it can even be sealed and packaged and sold online.

This kind of pickled duck can be eaten just by steaming it. Coupled with the aroma of tea oil, I believe many people are willing to buy it and try it.

Braised pork?

Shen Jiayue became interested:

"Okay, okay, then we'll wait and eat."

According to experience, once Lin Xu cooks dishes that he has never tasted before, it will be a food storm.

When he came to the kitchen, Lin Xu brought a piece of pork belly of about five kilograms. The skin had been burned and scraped clean, so it could be cooked at any time.

He cut the meat into mahjong pieces, and then prepared half a bowl of sweet noodle sauce.

In this delicacy, the sweet noodle sauce not only plays a seasoning role, but also takes into account the color, so the amount cannot be too small.

Apart from the meat and sweet noodle sauce, the rest is rice wine.

The recipe for the dish was very simple, so simple that Lin Xu himself doubted whether he could cook it well.

He washed the meat, then placed it piece by piece in a casserole, then poured in rice wine that was level with the pork, and then put half of the sweet noodle sauce in the bowl into it.

After putting the sweet noodle sauce into the pot, stir it carefully with chopsticks, and then start cooking it.

Soon, the rice wine in the pot was boiled. The pot couldn't be covered at this moment. The alcohol in the rice wine needed to evaporate and take away the peculiar smell of the pork.

As for the sweet noodle sauce, it has now been mixed with rice wine, and a lot of it is on the pork.

Ten minutes later, when there was no alcohol odor coming out of the pot, Lin Xu covered the pot, lowered the heat to the minimum, and officially started cooking with a simmer.

In the process of cooking, any step that requires adding wine cannot cover the pot.

Because the function of adding wine is to use the volatility of alcohol to take away the odor and impurities of the ingredients. Once the pot is covered, the flavor that was originally intended to be taken away will penetrate into the ingredients with the alcohol, which will have a counterproductive effect.

The meat in the pot was simmering over low heat. Lin Xu had nothing to do. He called Lao Huang on his mobile phone and ordered a hundred cleanly slaughtered ducks from him, as well as eighty pounds of tea oil.

Since it is going to be done, naturally it cannot be done less. I will ask the car guy to buy a big pot and send it to my home. When the time comes, I will put it in the utility room on the top floor. The delicious food will be ready in four months.

If you do less, you will have to wait another four months if you want to eat it. It is better to get it right in one step.

In addition to this pickling, Lin Xu plans to pickle another hundred in the spring after the new year, and add the ones he eats at home first.

As for the tea oil duck that will be made in batches later, we will figure out a way when the time comes.

"Hey, is that meat stewed in the pot? The smell of sweet noodle sauce is quite pleasant."

Wei Gan came over and smelled the aroma wafting from the casserole, and couldn't help sniffing.

Lin Xu said:

"This is an ancient method of braised red meat. I plan to try it. If it tastes good, we will add a lost dish to our store."

Upon hearing about the lost dishes, Wei Qian became more energetic:

"How do you make this red braised pork? Please teach me."

Lin Xu briefly explained the method.

To be honest, the recipe of braised pork is so simple that anyone who hears the whole recipe cannot believe it.

For example, Zhu Yong immediately asked after hearing the method:

"Isn't this too simple? Don't you need to stir-fry the sweet noodle sauce? If you don't stir-fry it, you won't get the aroma."

Wei Gan said:

"It can't be fried. If it is fried, the color will be too fast, so you have to add raw sauce. After the rice wine has evaporated, the sweet noodle sauce will release its fragrance and gradually color under the action of lard."

The color of red braised meat is relatively slow, and the cooking method has strict regulations. Once the color is red, it will be taken out of the pot.

This shows that coloring occurs last, and the reason for this may be that the rice wine has evaporated and the fat in the pork has been cooked out. The lard gives the sweet noodle sauce its aroma and color.

As someone who has had a lot of experience with pork, Wei Qian discovered the mystery of this method right away.

Lin Xuguang followed the techniques given by the system, but he really didn't think so.

Now listening to what Wei Qian said, he said:

"To put it this way, pork cannot be stir-fried or blanched in advance, otherwise the lard will be refined in advance, which will also affect the final color."

No wonder there’s no mention of blanching and oiling in the recipe. It turns out you can’t do that.

Learned learned learned.

I'll have to wait and see how the meat is when it comes out of the pan. If it tastes good, I can make it more often in the future.

Wei Gan smiled and said:

"Dao Zhi Jian, didn't the Dongpo Pork cooked by Lin Xu also use soy sauce, rock sugar and rice wine? Relatively speaking, it only has one more condiment than this red braised pork, and the soy sauce and rock sugar are combined together. , it’s sweet noodle sauce.”

Many dishes are like this. They seem to have been lost, but in fact they have been reduced by later generations and the ingredients or steps have been broken down.

Lin Xu feels that through this dish, we can even deduce the evolution of some dishes.

An hour later, when there is a sizzling sound from the pot, it indicates that the dish has been cooked.

Lin Xu opened the lid of the pot and saw that all the rice wine in the pot had disappeared, and the originally white meat now became rosy.

The pieces of pork are translucent amber in color, which means the pork is braised just right.

When you pick up the meat with chopsticks, the pieces of meat actually separate immediately. It seems that this method of simmering without water makes the meat crispy faster and more thoroughly.

He carefully put the meat in the pot into a basin, and poured the remaining fat in the pot onto the meat. The dish was finally cooked.

Red braised meat must be eaten with oil, because all the aroma of sweet noodle sauce is in the oil, and without oil, the aroma will be greatly reduced.

"Wei Gan, there are some left in the pot. You can taste them later. I will take these out to eat first."

"Okay, let Niu Chuang steam some hollow steamed buns and eat them with pieces of meat."

Lin Xu came outside with a small pot of red stewed meat. Shen Jiayue and others were already waiting eagerly.

When they saw the meat in the basin, they immediately exclaimed:

"Wow, the color of this meat is so beautiful, isn't it?"

"It smells so good, I want to try it when I smell it."

"Hurry up, I've already put the rice in it, and I'm just waiting for the meat to be eaten."

"..."

Everyone didn't even bother to take pictures, they stretched out their chopsticks, carefully picked up the meat in the basin and started tasting...

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