Chapter 598 Dundun Is a Good and Obedient Boy! Perfect Braised Beef, Just Extraordinary! 【Please Subscribe】

"Dundun, don't bully the little sparrow!"

At Deng Lisong's house, Dundun, who had been working as a model for a long time, took advantage of her break to run to the yard to play alone. A small sparrow foraging for food happened to fly over and eat the winter grains prepared for the birds in the yard.

When Dundun saw it, the hunting gene in his body was instantly activated, and he immediately gave up playing and wanted to catch the little sparrow.

The little sparrow is running wild on my territory, it’s time to teach him a lesson!

As soon as it fluttered, the sparrow immediately flew to the eaves next to it.

But because I was thinking about the millet below, it suddenly flew down again after a while, wanting to lay down some more.

But in Dundun's eyes, this move turned into a malicious provocation.

It roared several times in the yard and jumped up and down chasing the little sparrow, trying to catch it.

Shen Jiayue originally wanted to take a video of the little guy playing in the yard, but found that Dundun was getting more and more aggressive and had to be stopped by the yard.

She held the frantic Dundun in her arms and put it on her shoulder without any explanation:

"My dear, my little sparrow has nothing to eat in winter, so she just wants to eat some millet to fill her belly. How can you bully her?"

Dundun:? ? ? ? ? ? ?

It's obviously the one who provoked me, okay?

The little guy snorted angrily, obviously sulking.

Shen Jiayue said:

"This little sparrow has a mother and father. It is going to die. What do you think its parents should do? There may be babies to raise. If it dies, those babies will also starve to death."

"Meow~~~~~"

Dundun screamed in dissatisfaction.

There was deep dissatisfaction in his voice.

Shen Jiayue opened the glass door in the yard and returned to the corridor, then coaxed the little guy:

"Dundun, in nature, it is right for kittens to catch birds and eat them. This is the natural law of biological growth and the rule of species development..."

When Dundun heard this, his eyes suddenly lit up.

Then he roared in dissatisfaction.

Then what are you doing to stop me? Let me go and hunt!

Shen Jiayue continued:

"But if you have meat to eat, you can no longer hunt, because you are different from those helpless stray cats. You have a family, parents, and many people who love you. You will not suffer from the cold." Even if you are hungry, you will not be chased or beaten..."

Listening to Mommy's words, Dundun's expression softened.

In the end, it even rubbed its head on Shen Jiayue's neck and called out softly:

"Meow~~~~~"

Shen Jiayue originally expressed her feelings, but she didn't expect that the little guy actually stopped losing his temper. She immediately rubbed the little guy's big round head happily:

"Are you not angry anymore, baby?"

Dundun rubbed it again, and it was obvious that his anger had subsided.

"Then go in and continue carving. At noon, mommy will take you to daddy to see what delicious food he has for us two."

"Meow!!!!!"

One person and one cat reached an agreement.

Dundun jumped down and happily went into the studio to continue being a little model.

Shen Jiayue had some free time and went to put some water in the winter grain storage area outside. When she lived in the South Third Ring Road courtyard in the past, her family would also put some millet under the eaves so that the birds looking for food in winter would not go hungry.

Mrs. Shen taught her granddaughter that this was a good deed and would be rewarded in the future.

Although Shen Jiayue knew that these words were just for comfort, with her happy life now, she had an inexplicable feeling that she was really being rewarded.

Just as he was feeling emotional, Lin Xu sent a message:

"Come to Uncle Qiu's house for lunch at noon. There are delicacies that can't be bought in the market, as well as lost dishes. In addition, I have also made a Western-style side dish for you to try."

Lost dish?

Western food?

You Xubao, you actually used a gourmet trick on me.

Hum hum, that girl will give you a trick!

She sent a screenshot of the message to Chen Yan:

"Yan Bao, do you want to come with me to try it? This opportunity is rare, and it is a lost dish."

Soon, Chen Yan sent a message:

"I'm not very familiar with Uncle Qiu. Would it be appropriate to go?"

"Just tell me whether you want it or not."

"think!"

"Then after you finish signing the contract with CCTV, come to me. You can also ask Sister Xiaoqi to come over. She should call Uncle Qiu her master, and we can have a taste together."

Chen Yan was heading to the documentary channel in the CCTV building. When she saw this news, she suddenly realized that she and Zeng Xiaoqi were not of the same generation.

According to what the brother-in-law said, he should be called Uncle Qiu, but Zeng Xiaoqi wanted to call him Master, which is Grandpa.

After going back and forth like this, our seniority will rise, right?

Thinking of this, she happily said to Zeng Xiaoqi:

"Come with me for lunch at noon. My brother-in-law and Yueyue are going to eat delicious food. Let's go there and try it too."

Zeng Xiaoqi was very ambitious at this time, she said:

"Those who get the contract first, after the contract is signed, you have to strike while the iron is hot and get started."

"There is a lost dish, and my brother-in-law is also planning to cook a Western dish."

Upon hearing this, Zeng Xiaoqi became interested.

The lost dishes represent many topics, and Lin Xu’s cooking of Western food represents the number of views.

She did not refuse again:

"Okay, after signing the contract, we will go if we have time... Baby Yan, why are you smiling so evilly? Are you planning something else?"

"No, no, no, I just felt emotional when I saw this high-end place. Who would have thought that a small company like ours could already come to discuss cooperation with CCTV? It's really a dream."

At that time, I started a small company on a whim. I was just too lazy to listen to my parents' nagging, but I didn't expect it to develop to this point.

Qiu Yaozu's home.

After Lin Xu notified Shen Jiayue, he notified Xie Baomin, Dai Jianli and others.

When Lao Dai heard that he was coming to Qiu Yaozu's house for dinner, he immediately refused:

"It's better to let your senior brother go. I'm a thin-skinned person and I don't dare to use chopsticks to pick up food in front of my elders, so I won't suffer this crime."

Lin Xu felt that Lao Dai was worried about being taught a lesson by Qiu Yaozu.

This old chef has always been strict in self-discipline and hates chefs who are joking and carefree, such as Xie Moumou and Dai Moumou from Diaoyutai. Every time the old man mentions it, he wants to hit him with a cane.

Lin Xu informed the circle that Qi Zhentao had nothing to do at the moment. He took another duck and started making the eight-treasure gourd duck.

This is a Kung Fu dish, but it tastes super good and is quite suitable for the current occasion.

As for He Jiashun, he also rolled up his sleeves and prepared to cook a traditional Beijing dish - white meat with mustard.

This dish is very old. It was a popular dish when He Jiashun was young. It tastes similar to mustard dumplings, but instead of using cabbage sticks, it uses pork belly that is blanched until it looks like a lantern nest.

This kind of meat slices paired with cabbage leaves tastes clear and appetizing, relieves greasiness and goes well with alcohol. In the past, poor people ate mustard and cucumbers, while rich people ate white meat with mustard.

After taking a bite of the meat, the nose-piercing punch of the yellow mustard makes people feel comfortable all over.

He Jiashun felt that there were already three meat dishes today, and he had to add a dish to relieve the greasiness. The mustard dumplings were a bit late, so he used mustard white meat instead.

This dish is not difficult to make. Whisk the yellow mustard, add salt, monosodium glutamate, white vinegar, white sugar, white pepper, sesame oil and minced garlic, and stir evenly.

Then cut the pork belly or rump meat into 1.5 mm thick slices and add cabbage leaves of the same size.

Blanch the cabbage leaves and place them in the middle of the plate, blanch the meat slices with onion, ginger and aniseed until they form a nest, take them out and place them on top of the cabbage, top them with the prepared mustard, and the dish is done.

This method can be eaten hot, and there is also a cold method suitable for eating in summer, that is, letting the meat slices cool down and blanch the cabbage in cold water.

The two methods are very similar, and both are very refreshing and appetizing. Many people will be hooked on this feeling after one bite.

Lin Xu had nothing to do. He chose some vegetables and planned to make shrimp paste to stir-fry vegetables. He also packed up some prawns and planned to make a white-robed shrimp dish.

As for the shrimp heads and shells, boil them to make soup.

The kitchen is very big, so even if everyone is busy doing their own thing, they won't affect each other.

When Xie Baomin, Qiu Zhenhua, Guo Weidong, and Yuan Debiao arrived together, the beef cooked by Lin Xu had been completely cooked and was being fished out.

The beef is simmered over low heat throughout, and the soup is still clear after being dashed with cold water several times.

Xie Baomin said with a smile:

"Junior brother, this beef soup is pretty good. This beef broth alone can be used as a signature in an ordinary restaurant."

Lin Xu used chopsticks to pick out the celery, carrots and other ingredients from the beef cubes, and said to Lao Xie:

"I'm just trying to make red beef stew in Western food. I fry the beef cubes. I'm too lazy to do that, and I don't have stock at home, so I boil it. This way the meat tastes better, and the stock I need is available. .”

Meat taken out of the refrigerator cannot be used directly. It must be blanched. This is a rule of Chinese cooking.

After taking out the meat, Lin Xu looked at the time. Instead of making the red stew sauce directly, he set up an oil pan, poured peanut oil into the pan, and then brought over the cut and soaked potatoes.

When making meat stews, whether beef stew, chicken, or beef stew with potatoes, as long as there is a step of adding potato cubes to the pot to stew, you should fry the potatoes.

Although this step may seem inconspicuous, it is the key to whether the potatoes are delicious or not.

Especially when stewing for a long time, unfried potatoes will basically rot, causing the soup to become thick and easy to stick to the bottom of the pot.

The fried potatoes are still in pieces, but they are full of soup and are extremely soft and glutinous. The texture is unforgettable after one bite.

When the oil was 50% hot, Lin Xu poured the potatoes into the pot and fried them.

It is easier to fry the potato cubes. Once the surface of the potato is dry, it is basically ready to be cooked.

After taking out the potatoes, Lin Xu fried the carrots in the same way.

Normally, it doesn't matter whether the carrots are fried or not, but after oiling, the aroma of the carrots will obviously become stronger. For this reason, it is worth frying.

I've already fried the potatoes anyway, so I don't mind frying the carrots a little more.

Both ingredients are fried and set aside. Pour out the oil in the pot and leave a little base oil. Heat it again and pour in the onions cut into hob pieces.

Fry the onions in oil and turn the oil in the pan into onion oil.

When the onions look slightly transparent, take them out, leaving the oil in the pan, then add the prepared butter and stir-fry over low heat.

Western food is inseparable from butter. This fat extracted from milk not only has a rich milky flavor, but also makes the taste more moist.

Fry the fried onions in butter to make the aroma more intense.

Yuan Debiao on the side said:

"When cooking with butter, you have to put some vegetable oil in it, otherwise the butter will stick to the bottom of the pan, which is more troublesome."

When all the butter in the pot melts and the aroma comes out, pour a tablespoon of flour into the pot. This step is called noodles.

Using butter to fry flour not only doubles the aroma, but also makes the soup thick and delicious.

Many Western dishes have similar steps, adding flavor and thickening.

This step requires stir-frying over low heat and keeping the temperature in the pot as low as possible. This will make the noodles fragrant, thick, and very delicious.

After the aroma comes out, fry for a while until the batter in the pan turns slightly yellow. This color is called "bud yellow" in the industry, which is the color of the plant when it has just sprouted.

After frying to this point, add half a spoonful of tomato paste to the pot and continue frying.

The butter before was only slightly viscous, but when flour was added, it immediately turned into a thick paste. Now, when tomato sauce is added, the butter batter immediately turned into a ball.

Tomato paste is very absorbent during the frying process.

Stir-fry again, and when all the batter is gathered into a ball by the tomato sauce, pour some beef broth into the pot along the edge.

In this step, you need to slowly add the soup to the pot, stirring while adding the soup, so that the soup will be delicate and smooth.

If you add too much at once, the freshly fried batter will become lumpy.

Guo Weidong saw that Lin Xu was not easy to operate, so he stood aside and helped add soup.

When you first add it, the paste in the pot not only does not become thinner, but becomes thicker. This is the same as sesame paste. You have to add it slowly and stir slowly to make the soup smoother and smoother.

"It smells really good."

Lin Xu himself felt that the beef produced this way was fragrant.

Guo Weidong said:

"You can try it later with lamb or pork loin. The taste is no worse than beef. You can even use venison. They both taste great."

When Lin Xu heard this, he really wanted to try it.

After all, this dish is a great way to go with rice, and it's relatively easy. Just put a bowl of rice in it, cover it with soup and water, and cover it with a big spoonful of red meat, and it's a complete meal.

Great for making in the store.

There is more and more soup, and the soup in the pot remains thick and thick. It looks a bit like boiled polenta. When it reaches the point where you can bite into it and pull it into pieces, it means that the soup is ready.

Lin Xu put the pot aside, took a new casserole, put the fried potatoes, carrots, onions, a few red dates, and finally poured the beef cubes into it.

Put the ingredients, pour in the red stew sauce, add a tablespoon of red wine, and put it on the stove to simmer.

In the past, the purpose of stewing meat was to cook the meat, but now it is to make the meat taste better and to give the meat a better texture.

The small fire was simmering, and the people around could not help but sniff.

Apparently, everyone likes the taste.

As a Northeastern cuisine chef, Yuan Debiao knows this red beef stew very well. He pointed to the casserole and said:

"If it is served in a small can and sealed with a puff pastry bread dough, it will be a very classic Western dish in China - braised beef in a can."

Canned beef stew is the domestic name for red beef stew, and it is also a model of localized improvement of Western food.

In the past few decades, pot-braised beef has been an evergreen item at state banquets, and pot-braised beef is often served at banquets that welcome foreign dignitaries.

In a sense, this dish has become a symbolic dish of the socialist camp.

At that time, all member states of the Soviet Union had similar dishes. Although the names were slightly different, the cooking methods basically continued the routine of beef stew.

Nowadays, pot-braised beef has long lost its former glory, and it has lost its former gorgeous status in Western restaurants. The price of a serving of dozens of yuan even seems a bit cheap.

But people who like this dish can never get enough of it.

We have even invented many ways to eat it, including rice, bread, steamed buns, and flatbreads, making this dish a real delight.

Half an hour later, the beef in the pot had been stewed very deliciously, and the red wine that had been put in had evaporated. Lin Xu added a spoonful of salt to enhance the freshness, a spoonful of sugar to neutralize the sourness, and a spoonful to increase the sourness. Western style pepper.

After putting everything in, stir it and take it out of the pot!

Lin Xu took the casserole off the stove, put it aside with the lid on, and opened it later when eating, so as to maintain the temperature to the maximum extent.

At this moment, the mother oil boat duck stewed in the pot is almost ready.

Qiu Yaozu originally wanted to take action himself, but was stopped by Qiu Zhenhua.

With so many young people present, how can we let the elderly take action, and everyone knows the remaining steps.

He set up a wok, poured half a spoon of lard, half a spoon of peanut oil, and half a spoon of sesame oil into the pan. Heat it over high heat first, then add chopped green onions and simmer slowly over low heat.

When simmering scallion oil, always simmer it over low heat so that the scallion flavor can be fully integrated into the oil.

If the fire is too big, the aroma of green onions will also float out along with the oil smoke.

When the scallions in the pot are boiled until the surface becomes charred and the scallion leaves are completely dried, it means that the scallion oil is ready.

Qiu Zhenhua turned off the fire that was cooking the duck, opened the lid of the pot, poured all the green onion oil in the wok into it, and immediately put the lid back on the pot.

This step should be done quickly so that the onion flavor can be thoroughly simmered into the duck meat.

The reason why we turn off the heat first and then pour the scallion oil is to prevent the flavor of the scallions from being taken away by the steam from cooking the duck.

In cooking, all operations are not random.

Sometimes it seems unnecessary, but it is the last piece of the puzzle for a perfect dish.

It seems useless, but it is indispensable.

Like the beef stew, this dish can only be opened when eating, and pouring in the scallion oil and simmering it for a while will make the aroma more intense.

Everyone cooked some other dishes. When they heard that Shen Jiayue was coming, Xie Baomin even made a rock sugar white fungus dish for his younger siblings. This is a lung-moistening dessert that is more suitable for spring.

While preparations were being made here, Chen Yan, who had signed the contract, drove Zeng Xiaoqi excitedly to Qiu Yaozu's house.

She was thinking as she drove.

My brother-in-law and Qiu Zhenhua are brothers, and Qiu Zhenhua is Qi Siming's master. So what should Zeng Xiaoqi call me?

Aunt or aunt?

I have to shake it up at the supermarket door later...

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