Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 419: Dundun, who is used to eating rare sea fish, tasted bullfrog for the first time, and the scene got out of hand! [Please subscribe]

"Oh, it's hard to explain in words, Brother Lin!"

Lao Huang's heavy sigh made Lin Xu a little surprised:

"What's going on? Did you find out what's wrong? Don't worry, Boss Huang. Tell me slowly. Whether it's Jishuitan 301 or Xiehe, we have people. If it doesn't work, go check it again."

This troubled expression couldn’t be because it was too late for the physical examination and there is some serious disease in the body, right?

Just when he was about to say a few more words of comfort, Lao Huang suddenly said seriously:

"Brother Lin, you must believe in science at all times. Take the time to check it out. Don't delay, let alone take medicine blindly."

Lin Xu:????

What's going on?

Why did you suddenly start teaching me?

He asked curiously:

"What kind of illness did you find out? You were so surprised."

Old Huang sighed:

"My health was fine, but before I just ate all kinds of waist-building ingredients, I just thought that medication was not as good as diet, and diet was not as good as food supplements. The result was good, and I developed prostatitis... I can't drink alcohol recently, and I have to

Eat less greasy food, and by the way, the doctor asked me to walk for at least one hour every day..."

Good guy!

So that’s what happened.

You and your senior brother are really...one has prostate stones and the other has prostatitis. This is the result of taking waist-strengthening drugs indiscriminately.

Be sure to tell others about it later and take them as a warning.

We must believe in science and medicine, and we must not take medicine randomly.

Otherwise, nothing will happen but something will happen.

Lin Xu asked:

"In addition to not drinking alcohol for a while and being less greasy, how else can I treat it? Do I need to get an injection?"

"There is no need for an injection. Just take medicine. Just don't drink alcohol or eat meat. This is so uncomfortable. I never thought that taking medicine indiscriminately would lead to such an end. Brother Lin, please don't eat indiscriminately.

This is no joke."

Lin Xu smiled bitterly:

"No, I don't need those either."

"You young people are just tough-talking..."

Lin Xu knew that this matter was a bit unclear, so he asked with a smile:

"Are you going to eat these bullfrogs tonight?"

"Chew, eat, eat, eat one last meal, starting from tomorrow, start eating cleanly... By the way, Brother Lin, the beef tartare I asked you to make, can you eat it?"

Beef tartare?

Yes, there is still such a task.

Lin Xu said:

"This is a light dish that is low in salt and fat. It is not greasy. You can eat it. It may even be good for your health if you eat more of it."

"Then hurry up and do it. I will come to the store to find you when I want to eat meat."

"Okay, I'll study the method later and start."

At this moment, the bullfrogs in the bags were still waiting to be packed away. Lin Xu made sure that Lao Huang was fine, so he walked into the kitchen with two bags and started making bullfrogs.

Originally, he planned to make a bullfrog pot or a fat frog with pickled peppers by boiling fish in water, but now he actually brought two big bags, so he might as well try to make a few more.

This stuff won’t taste good if it’s leftover, so I’ll make a few more so that everyone can enjoy it.

The bullfrog in the bag was still alive. In order to prevent it from running around in the kitchen, Lin Xu put the bag into the sink without untying the opening. Instead, he used the scale scraper hanging next to the sink to poke some holes in the bag for ventilation.

holes to facilitate the bullfrog's ventilation.

Unlike other ingredients, bullfrog is best eaten freshly, so that it is more tender and delicious.

But this is not the best time to kill the bullfrog. You must first make all the preparations before slaughtering and cooking it.

Lin Xu first prepared the ingredients for braised bullfrog.

Prepare a small basket of bell peppers, king peppers and three new generation dried chili peppers in a ratio of 1:1:2, cut them into sections, and cook them in hot water.

Cook the peppers until they are soft and swollen, then take them out and chop them on a cutting board.

The result is glutinous rice cake and chili pepper.

Ciba chili is an essential ingredient for making spicy marinated oil.

When chopping chili peppers, add a large spoonful of bean paste so that you don’t need to season the spicy braised oil later, and the spicy braised oil will have a rich sauce flavor.

Chop everything into pieces and put it into a basin, then add the same amount of cooking oil to the pot according to the amount of glutinous rice cake and pepper.

If you make it at home, just use cooking oil and simmer the onions, scallions, ginger, star anise, celery, coriander and other ingredients until fragrant. However, there is ready-made cooking oil in the store, so there is no need to go to such trouble.

Pour the cooking oil into the pot, and before the oil heats up, pour all the glutinous rice cake and chili peppers in.

The reason why we choose to cook with cold oil is to fully release the capsaicin in the peppers, and at the same time, the spicy flavor of the peppers will be completely integrated into the oil.

If you heat the oil before putting it in, this effect will be greatly reduced.

As the temperature of the oil in the pot rises, the color becomes more and more ruddy, and because of the high water content, the fat becomes turbid.

Don't be impatient now, you have to cook slowly over low heat.

Simmer until the fat in the pot becomes clear again, then the water in the pot is completely dry and you can turn off the heat.

When there is a lot of oil, the most important way to judge whether the water has dried is to observe the clarity of the oil. The less water, the clearer the oil.

On the contrary, if the oil in the pot is always cloudy, it means there is still a lot of water, so you can boil it vigorously.

This is not only true for cooking spicy marinated oil. Generally, when making stir-fried chicken, stir-fried pork ribs and other dishes, as long as it involves the steps of stir-frying raw meat, the amount of moisture is judged by observing the clarity of the oil.

Cooking spicy marinated oil is a time-consuming and labor-intensive process. You need to constantly stir in the pot with a spoon to allow the peppers to further release capsaicin during the friction and collision process.

After more than twenty minutes, when the fat in the pot becomes clear again and the glutinous rice cake and pepper feel light and airy when stirred, you can turn off the heat and pour it out.

Pour the spicy marinated oil into a basin, cover it, and send it to the cold storage to cool down.

In this way, the aroma will converge into the fat, and when it is added to the braised meat, the spiciness and aroma will be released again, which can be transferred to the ingredients.

Taking advantage of this moment, Lin Xu started making stewed soup.

Take a deeper soup bucket and add about ten pounds of pork bone stock into it. Using the stock can make the marinade more fragrant and the taste more moist and plump.

If you don’t have stock at home, just make some big bones and simmer for a few hours.

Put a bowl of Sichuan peppercorns and Sichuan peppercorns into the pot, the ratio of the two is 1:1, and finally add about half a pound of complete dried chili peppers.

Put the Sichuan peppercorns into the pot, then prepare a marinade bag, stuff it with star anise leaves, cinnamon bark, cumin, white peppercorns and two or three small cloves, break the seeds of the grass fruit, a few pieces of white pepper, and a few white peppercorns.

Buckle.

Then stir-fry some sugar and pour it in. Add a little more salt, rock sugar, chicken powder and MSG. After it boils over high heat, continue to cook over low heat.

To make braised food, you need to boil the braised soup first.

Only when the stewed soup is cooked thoroughly and then add the stewed flavor will it taste better.

While the stew was boiling, Lin Xu prepared lettuce slices, lotus root slices, celery segments, lettuce leaves and other dishes. He also cut some pickled peppers, pickled peppers, chopped some bean paste, and cut some fat intestines to go with the bullfrog.

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Everything is ready, let’s start slaughtering the bullfrogs.

Place a cutting board next to the pool, then open the bag, take out a bullfrog, and start cleaning it up.

Cut the back of the bullfrog's head, then peel off the outer skin of the bullfrog. While removing the outer skin, clean the internal organs of the bullfrog as well.

After cleaning everything properly, chop off the tips of the four claws of the bullfrog, and you will have a white and tender bullfrog.

Put the bullfrog you picked up in the basin and start picking up the next one.

If you go to the wet market to buy it, you can just leave this step to the stall owner to help clean up. But Lao Huang needs to deliver goods to various stores. If you bring two bags of slaughtered bullfrogs, they will become stale over time.

Relatively speaking, it is better to bring live bullfrogs directly and slaughter them when cooking to maximize the freshness of the meat.

Wei Qian came over and saw a pool of bullfrogs, and couldn't help but help:

"Hey, there are so many bullfrogs, Lin Xu, what are you going to do?"

"Make a portion of bullfrog in hot pot, a portion of bullfrog in dry pot, and a portion of bullfrog with pickled peppers. As for the rest, we will braise it all. There are more bullfrogs today, so everyone will enjoy it."

The bullfrog with its skin removed is all lean meat, looking like bulging muscles.

Zhu Yong, who was standing next to him, came over to take a look, and then patted Wei Gan on the shoulder:

"Look, you have a slender waist and bulging muscles. When can you train your body to the level of a bullfrog and have a say in front of Tiantian, otherwise you will be beaten."

Wei Qian opened his mouth.

He originally planned to retort, but remembering the scene when he got off work last night, he wisely kept his mouth shut.

After get off work last night, I happened to pick up Zhu Yong by land.

Wei Gan was about to push the cart and continue riding the bicycle back. He found that Song Tiantian's shoelaces were loose, so he squatted down to tie Song Tiantian's shoes. As soon as he tied them, he found Lu Lu squatting aside to tie Zhu Yong's shoes with his hands in his pockets. .

This kind of scene, coupled with Wei Qian's masculine words before, suddenly felt like the tide was turning.

In the past, I always despised Zhu Yong, but now he has become a serf and sings. Lu Lu either buys him a small dessert or gives him a small surprise. The status of the two of them has undergone a huge change.

And myself...
To be continued...