Chapter 570 The Smoked Braised Food Really Tastes Special! Killing Fish in the Northeast! 【Happy New Year's Eve】

"Lao Yuan, I'm here to wish you a happy new year!"

Before Dai Jianli entered the kitchen, he shouted at the top of his lungs.

As the saying goes, the first lunar month is New Year, and it is easy to be kicked out under the guise of coming to learn from a teacher. But when it comes to paying New Year greetings, Yuan Debiao has to greet him with a smile even if he is unhappy.

Lin Xu felt that every time he visited Lao Dai's house, he could feel the exciting feeling of dancing on the tip of a knife.

This head chef is different from his senior brother. Senior brother usually likes to pull things and take them back when he sees something good. If he doesn't like it, he basically won't do anything wrong.

But Dai Jianli is a typical fun person.

Basically everything he does is for fun.

For example, when he was engaged, when he was cooking boiled fish in Building 10, he deliberately turned off the hood, causing the whole kitchen to feel like it had been hit by a gas bomb.

Such a person is really grateful to the law for not being beaten to death.

Lin Xu whispered:

"Brother Dai, isn't it good for us to do this?"

Dai Jianli laughed:

"It's okay, it's okay. Lao Yuan is an open-minded person and doesn't care about anything."

As soon as they walked into the back kitchen area, they saw Lao Huang who was busy weighing the ingredients, and the tall Yuan Debiao.

Dai Jianli walked over and said with a smile:

"Lao Yuan, happy New Year. Brother Lin and I are here to wish you a happy new year. Look, Brother Lin also brought you Wuliangye and snacks."

Yuan Debiao smiled at Lin Xu:

"Welcome Supervisor Lin to inspect our work in Building 8."

After speaking, he said to Lao Dai:

"Now that Supervisor Lin is here, there's nothing to worry about. Go away, go away. Every time you come to our No. 8 building, nothing good happens, and today is certainly no exception."

Lao Dai chuckled:

"Why are we driving people out? Lao Huang said you are making smoked chicken here today. It just so happens that Brother Lin hasn't tried Northeastern smoked chicken yet, so I brought him here to try it... Is there any step we can't watch?"

Old Huang on the side was trembling all over.

Damn you, you don't care if you sell me, but you actually sell it in front of me.

If it weren't for the crime of murder, I really want to sink you into the Shicha Sea to feed the fishes.

Yuan Debiao glanced at Lao Huang next to him, and then said:

"Is there anything I can't see? Let's discuss and learn from each other later."

Lin Xu on the side struggled to hold back his laughter.

Lao Dai's words "There are no steps we can't watch" are full of tea. With this kind of words, even if he traveled through time and became a concubine in a Qing palace drama, he would still be able to live for two more episodes.

After checking the data of all the ingredients, Lao Huang packed up the receipts, kicked Lao Dai, and hurriedly said goodbye and left.

Yuan Debiao led the two of them inside.

"It's a coincidence that I'm here. I'm planning to teach the chef how to make bacon today. Please give me some advice."

"Don't worry, Lao Yuan. With my experience in visiting stores, I can definitely help you keep it safe."

Walking into the kitchen, Lin Xu saw several helpers preparing white-striped chickens. These chickens were small in size, but the chicken feet were quite big. At a glance, he could tell that they were free-range chickens, or the kind of free-range chickens with firm meat. chicken.

These chickens have been disemboweled and soaked in water, both to remove blood and to clean up the bits and pieces on the chickens.

For example, the fluff on the tips of chicken wings, the outer membrane on chicken feet, the hair roots in the pores of chicken butts, etc. all need to be cleaned carefully.

Especially around the buttocks of the chicken, squeeze hard to squeeze out all the hair roots and remaining congestion. This will prevent the chicken from having an odor.

In addition to these chickens, there are people nearby who are preparing several other ingredients such as elbows, large intestines, and pork belly.

Don't tell me, it's really here today.

There are so many ingredients, let’s not talk about whether you can learn the techniques, but at least you can enjoy eating them.

Especially the smoked sausage, smoked elbows, etc. The taste makes people drool just thinking about it.

After turning around, Yuan Debiao said:

"There's not much to see in the first half. It's just an ordinary marinade. You marinate the ingredients and take them out. There's no trick for you. There are only a few kinds of marinades. Let's go drink tea first and wait until the marinade is almost done. come over."

The focus of smoked meat dishes is smoking. Without the smoking step, it is basically just ordinary marinated meat.

Chefs of Yuan Debiao's level don't do much specific work anymore, that is, they only come over to check the meat when it is braised and smoked.

Although Building No. 8 is not as famous as other buildings, it is full of talents, so there is no need for him to do anything.

Lin Xu followed Yuan Debiao to the tea room next to the kitchen.

The three of them made hot tea and chatted while drinking.

Not long after, Xie Baomin came over to talk to Dai Jianli about the opening of the store exploration program. Although their store exploration program has been updated, they are all previous archives.

Now that the manuscript has bottomed out, and the Lantern Festival is coming soon, it’s time to get back to work and continue looking for trouble.

"Then let's each notify the photographers and start work directly. Do you want to participate, Lao Yuan? If you want to take photos of the store, follow us first, then go back and find some Northeastern restaurants to practice your skills, and you can almost start."

There are so many restaurants in Beijing, and you can find countless stores of various cuisines and local dishes in Beijing.

As a chef at the top of Northeastern cuisine, it is understandable that Yuan Debiao helps control the quality of hometown cuisine.

Dai Jianli really wanted to drag him into the water:

"Lao Yuan, you know more about Northeastern cuisine. It's time to purify the Northeastern cuisine in the capital. With your size, ordinary stores don't dare to mess with you. It's very safe."

Yuan Debiao was really moved.

He had gone to "Flavor of the World" to shoot dishes before, but he was not used to the detailed tutorial method.

Northeastern cuisine is originally relatively rough, and the steps are not so strict. However, the partner in the show is Qiu Zhenhua, who is known for his finesse. The two of them don't talk much, and the show's effect is average.

But the store tour is different. Yuan Debiao is big, has the unique humorous attributes of Northeastern people, and has enough professional knowledge. The effect of such a person in the store tour program should be better.

"Since you are all encouraging me, I will try to shoot two episodes to see your rhythm first."

Photography shops all have their own routines. As long as you master the skills and have enough professional knowledge, you can basically make a name for yourself online.

At almost 11 o'clock in the morning, the braised food is ready.

Everyone walked out of the tea room and began to observe the most important step in bacon-smoking.

In the kitchen, a large iron pot has been prepared, and next to it is a large grate filled with braised food. There is also a handle on the grate, so you can put it directly into the pot.

Yuan Debiao said:

"Bacon is divided into cold smoking and hot smoking. We usually use hot smoking, which is faster and the color is intense, but it is difficult to master, and there is no way to remedy it if it is over-smoked."

The biggest difference between hot smoking and cold smoking is that in hot smoking, you first heat the iron pot to red, then add the prepared white sugar, then quickly put the grate filled with marinade and cover the pot.

After about a minute, it's almost time to take it out of the pot.

Open the lid of the pot and take out the marinated meat to dry.

Hot smoking has very high requirements on the chef's experience and techniques, and the amount of sugar must be adjusted in time according to the amount of ingredients and the temperature of the iron pot.

"Beginners are best not to use hot smoking, not only because it is easy to roll over, but most importantly, it is easy to get burned."

Thinking about it, if you hit the red-hot iron pot, sprinkle the sugar in it in a hurry, and then quickly put the braised food on it, you will at least get a big blister if you touch the pot.

If there is too much sugar, the smoked braised food will be too bitter, which will basically ruin the pot of braised food.

Therefore, Yuan Debiao recommends cold smoking.

This is relatively simple, faster to get started, and you can also flexibly control the degree of smoking of the braised food.

Braised meat is divided into three stages: golden, tender red, and jujube according to the length of smoking time. In the process of cold smoking, novices can easily master it, so Yuan Debiao recommends it.

Dai Jianli asked:

“Does cold smoking and hot smoking use the same sugar?”

"It's different. Hot smoking uses soft white sugar, which has a better smoke effect; cold smoking uses white granulated sugar, which has a looser structure and allows the heat to escape more easily."

After Yuan Debiao finished speaking, he said to Xie Baomin:

"Lao Xie should know very well. When he was in his twenties, he performed in front of my dad. After he left, my dad beat me up..."

Tsk tsk tsk, has Senior Brother ever done such a thing?

Xie Baomin smiled:

"I was young and frivolous at that time. Who would have thought that you couldn't do such a simple thing at that time? If I were to go back in time, I would definitely not make bacon and let you get beaten."

Yuan Debiao smiled and was about to say that Lao Xie was a righteous man.

Xie Baomin then said:

"I make snowy bean paste!"

Yuan Debiao: "..."

You bitch, you think my beating wasn't hard enough, right?

Snowy bean paste is a relatively difficult dish in Northeastern cuisine. You need to beat the egg white, wrap it in the bean paste and fry it at low temperature, and then let the egg white swell in the oil.

The whole process requires high cooking skills and experience.

When he was in his twenties, although Yuan Debiao could make snowy bean paste, the appearance and taste were average, and he was definitely not comparable to Lao Xie.

Maybe after he leaves, young Yuan Debiao will be hung up and beaten.

After the joke, Yuan Debiao looked at the apprentice aside and asked:

"Did you apply oil?"

"Brushed."

He said to Lin Xu:

"The prepared braised pork needs to be brushed with a layer of oil before being smoked. This helps the caramel smoke to adhere to the surface of the meat skin, making it look better."

Lin Xu didn't expect that there was such a thing.

Learned another trick.

Yuan Debiao put a piece of tinfoil on the bottom of the iron pot, sprinkled half a bowl of white sugar on top according to the amount of braised pork, and spread it slightly when spreading.

Then put the grate filled with braised food into the iron pot.

When everything is ready, close the lid.

This is a typical cold smoking routine. After Yuan Debiao put the lid on the pot, he said to everyone:

"The next step is to smoke it. This process is very short, so you have to pay attention to it."

After saying that, he turned on the stove under the iron pot and turned it to medium-low heat.

During hot smoking, there is no fire on the stove. Just heat the iron pan red, then turn off the heat and sprinkle sugar to start smoking.

Cold smoking requires slowly heating the white sugar in a pot. The whole process is easier to control, and the degree of smoking is easy to control.

However, cold smoking also has disadvantages. The slow coloring effect is not as good as hot smoking.

During hot smoking, a lot of caramel smoke suddenly emerges and adheres to the surface of the ingredients in a short period of time. The color is ruddy and looks particularly beautiful.

Relatively speaking, cold smoking will be slightly worse.

Soon after Yuan Debiao turned on the fire, white smoke gradually came out from the gap between the pot lid and the iron pot.

When the white smoke became thicker, Yuan Debiao said:

"It will be almost golden at the moment. When the yellow smoke starts to emit, the color will change to dark yellow until it turns into light red..."

As soon as he finished speaking, the white smoke turned yellow.

This shows that the color inside is also changing.

Dai Jianli asked curiously:

"Then when is the best time to cook it?"

"When the color of the smoke begins to change from yellow to red..."

Yuan Debiao said, pointing with his finger, the smoke coming out of the pot was indeed dark yellow, even a little red, and he immediately opened the lid of the pot.

A rich aroma of caramel and smoke wafted out of the pan.

Bacon, done.

Amidst the smoke, Lin Xu saw that the marinated food inside, which was originally colorless, now all turned into an attractive red, as if they were stewed meat with sugar color.

And when it is different from the color of sugar, it has the aroma of caramel and smoky flavor, which is more distinctive and flavorful.

Xie Baomin said to Lin Xu:

"When observing the color of the smoke, please pay attention. Because the color of the smoke is diffused, it looks lighter than the actual color. Don't be fooled."

Lin Xu nodded, indicating that he remembered.

At this time, Yuan Debiao lifted the entire grate out of the pot, and Lin Xu took the opportunity to use the cooking learning card.

Soon, the system prompt sounded in my mind:

"Consume a perfect-level cooking learning card to obtain a perfect-level general skill - Sugar Smoking."

Good guy, I didn’t expect that not only did I succeed in learning, but I also directly learned the common techniques. This is really good. I can make similar dishes later.

While he was getting excited, Dai Jianli had already pinched a braised egg that was red with smoke.

He took it in his hand, took a bite, and said to Lin Xu:

"Brother, try it. These eggs are so good after being smoked. If I hadn't caught up today, I might not have been able to eat them."

The braised eggs themselves have a much better flavor than boiled eggs, and they are smoked with caramel, giving them an excellent flavor.

Lin Xu picked up an egg and tasted it, and was immediately attracted by the taste.

Caramel flavor, smoky flavor, braised flavor, egg flavor... various flavors are mixed in the small eggs, reaching the point of complete color, flavor and flavor.

If my father-in-law sees this egg, he will definitely drink a large glass of white wine.

Xie Baomin cut a smoked large intestine, tasted it, and said to Lin Xu:

"Pack some when you leave later and let your siblings try it. Smoked eggs and sausages of this quality may not be available in the capital."

After all, it is made by the executive chef of Diaoyutai himself, and the presentation and taste are excellent.

My own baby Shen may not have ever eaten it.

Thinking of this, Lin Xu did not refuse.

Although it's not very good to eat and take it with you, it's like Lao Dai is possessed, but it's such a delicious delicacy that you really should give some to your family to try.

Yuan Debiao said:

"This kind of bacon is not suitable for eating just after it has been smoked, especially the red smoked one. The smoky smell is too strong. It should be dried for a while to let the smoky smell dissipate, leaving only the aroma of caramel. That will It’s more delicious.”

After saying that, he picked up small brushes one by one, dipped them in sesame oil, and applied them evenly on the braised meat.

Applying a layer of sesame oil on the meat can retain the fragrance and make the color more oily, making it look more beautiful and sell better.

It was almost noon, Dai Jianli said:

"What are you having for lunch today, Lao Yuan?"

Yuan Debiao said:

"They are making blood sausage stewed with sauerkraut and pork stewed vermicelli over there. With this bacon, will it be enough for you?"

Dai Jianli said upon hearing this:

"Anyway, why don't you make some snowy bean paste? How about drinking just stew? Lao Xieke and I are going to take you into the industry. Let's make a few more dishes to highlight."

It wasn't that he didn't think it was good to eat lunch like this, but he just wanted to coax him out of habit.

In addition, I also want to show Lin Xu how to make snowy bean paste.

After all, this is considered a more difficult dish in Northeastern cuisine. It is also a dessert dish, which is more suitable for Lin Xu to learn.

Yuan Debiao didn't expect this bitch to be so difficult to deal with. He said:

"Snowy bean paste is too troublesome. I have to go to my aunt's house after lunch, and I don't have enough time... Well, let me make a fish dish and give you a taste of the Northeastern version of Yusheng. The taste is no better than that of Shunde." The fish is bad.”

Killing fish?

Lin Xu was a little unfamiliar with the name of this dish.

Xie Baomin, on the other hand, became interested as soon as he heard:

"Okay, just kill the raw fish. Whenever junior brother wants to learn how to make snowy bean paste, I will teach you."

After that, he told Lin Xu the origin of killing fish.

Killed fish is a popular fish and meat dish among the Hezhen people in Northeast China. They pay attention to eating live fish. Generally, the Hezhe people will serve killed fish to entertain distinguished guests.

This fish cooking method with original flavor is said to have been passed down for thousands of years.

Lin Xu asked curiously:

"Is this dish difficult to make?"

Since it is for entertaining distinguished guests, it is natural to learn it, but if it is difficult, forget it, because Lin Xu does not plan to use the cooking learning card this time, he just wants to gain experience.

After all, even if you learn how to do it, you won’t be able to serve raw fish dishes in the store.

There's no point in learning it, it's just a waste of a card.

Yuan Debiao said with a smile:

"It's not difficult. The main reason is that it requires high ingredients. It needs to be made with wild fish from Northeast China. Wild fish grows slowly, has firmer meat, and lives in cold water. It has a stronger umami flavor and a clear sweet aftertaste."

It sounds very particular.

Although Lin Xu is not interested in eating raw fish, he now wants to experience this dish.

Yuan Debiao's place is all about Northeastern cuisine, and there are still wild fish. He quickly brought over a large carp weighing five or six pounds, but this kind of carp is slightly different from the freshwater fish he usually sees.

This kind of fish grown in the cold water of the Northeast has more symmetrical lines, unlike the Yellow River carp in North China, which has a golden body and a wide body.

This kind of fish has clean scales and a narrower body.

When held in the hand, the body of the fish keeps shaking and looks very energetic.

Yuan Debiao looked at Lin Xu and asked:

"Brother Lin, do you want to taste the way the Hezhe people eat it, or the way the Han people in the Northeast eat it?"

This made Lin Xu a little curious:

“Are there two other ways to eat this dish?”

Xie Baomin briefly explained to him:

"The Hezhe people usually eat this dish without any side dishes, just fish fillets and fish skin. The Han people usually add some side dishes such as cucumber shreds, which is a bit like a cold dish."

Is there such a difference?

Then I want to try both dishes, okay?

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I had a bit of a cold and felt sleepy all the time. I slept for more than an hour after lunch before feeling better. Today is New Year’s Eve. I wish you all family reunion and happiness. This chapter has 5,000 words. Please vote for me, brothers!