"Damn! Qiu Qiu actually doesn't trust me so much!"

Linji Food.

Lin Xu went upstairs with foie gras and met Xie Baomin, who was about to come for dinner after filming and exploring the store, and told Qiu Zhenhua about accepting a disciple.

Lao Xie was very angry and felt that Qiu Zhenhua was looking through the crack in the door.

However, it is okay to let the junior brother be the introducer. Determine the seniority of his junior uncle early to prevent the younger generation from mistaking the junior brother for a peer.

"Junior brother, what did you get?"

"Lao Huang gave me a spare foie gras, saying that if I don't need it, I will give it to Dundun to improve his life. I plan to try slow-cooking it at a low temperature to see if it is as delicate and silky as he said."

Xie Baomin said upon hearing this:

"Then let's study it together. I've also been thinking about low-temperature slow cooking of Western food recently, and I think it's quite interesting."

In fact, Chinese food also has low-temperature and slow-cooked dishes, such as the most classic white-cut chicken, which is soaked in hot water instead of cooked.

However, the low-temperature slow cooking of Western food is different from that of Chinese food. Western food is cooked in water.

That is to say, the ingredients are marinated in advance, put into a special low-temperature sealed bag, then put into hot water, and cooked in this way.

The water temperature is generally 60 degrees, and it takes a long time to cook the ingredients.

It is said that the boiled foie gras cooked in top Western restaurants takes three days and three nights to let the foie gras mature little by little in the low water temperature.

The slow-cooked foie gras tastes like ice cream in the mouth, and when you sip it with your tongue, it is as smooth as chocolate.

When he came to the kitchen and opened the bag of foie gras, Lin Xu took out the piece of foie gras that weighed two kilograms.

"Hey, this foie gras is pretty good. It seems like Lao Huang has spent some money."

"The taste I made today is different. It is better than ordinary foie gras. However, this kind of fatty liver is only suitable for cooking in Western food. If it is marinated like Chinese food, it will not be edible at all."

Lin Xu thinks that to eat braised foie gras, it has to be the Chaoshan way.

The huge lion's head foie gras is cooked thoroughly in brine and soaked for a while. The texture is soft and elastic. Cut it with a knife, and the fat will flow out from the incision.

This kind of foie gras is enough to make you greedy just by looking at it.

"The domestic marinated foie gras is really good. I will help you get some from Building 10 later. Chaoshan's brine is famous for its deliciousness, and among all the brine, goose head, foie gras and goose gizzards are top-notch, whether paired with wine or

It’s a must-have when paired with rice.”

Lin Xu had eaten lion head goose in Building 10 before, and the taste and texture were really good.

But I didn’t get the foie gras and goose head. Since the senior brother went to “get” it, let’s wait and try it. The taste must be very delicious. After all, I didn’t pay for it.

Can the food you buy for free not be delicious?

Lin Xu divided the foie gras and put it into a basin, then poured two boxes of pure milk into it for soaking and marinating.

Before slow-cooking the foie gras at low temperature, it needs to be marinated to remove the odor, but Dundun can't eat seasonings, so he marinated it in milk.

Milk can make foie gras softer and tenderer, and taste more milky, which is more suitable for kittens.

If it weren't for Dundun, it would have been soaked in prepared brine by now.

After soaking the foie gras, Lin Xu said to Che Zai:

"I want two more pig heads tomorrow. I'm going to try to make a new dish."

New dishes?

Xie Baomin was a little curious:

"Junior brother, what new attempts are you going to make?"

Lin Xu smiled:

"I have already made braised silver carp head and crab meat lion head before, now it's time to try grilling the whole pig head."

This is related to the entire Huaiyang Cuisine branch task, and the task time cannot be missed.

I happen to be in the store tomorrow, so I’m not too busy, so I can try making it and see if I can get the texture and taste that’s rumored.

Xie Baomin became interested as soon as he heard it:

"Hey, this dish is very demanding on your physical strength. You have to move a 10-20 kilogram pig head here and there to remove the bones. The weak chef has lost his strength halfway... Why do you suddenly want to make this dish?"

Grilling a whole pig head is a delicate job done by rough people.

To be called a rough person means that the whole process requires a lot of effort, and a chef who is not physically strong will not be able to cook this dish no matter how good his cooking skills are.

In addition to being strong, one must also have Zhang Fei’s embroidery skills.

Because it is very difficult to remove the bones from the pig head, some parts of the pig head are still very thin, just a layer of pig skin, and the skin will break if you are not careful when deboning.

For the dish of braised whole pig head, the biggest requirement is that the skin of the pig head is intact.

Once the appearance is ruined, the entire dish will be ruined.

Lin Xu smiled and said:

"Obsessive-compulsive disorder, I made lion heads and silver carp heads. If I don't make the whole pig head, I always feel it's not neat enough. I also tried the technique of deboning the pig head..."

The biggest advantage of making this dish is that the system does not require the dish level.

It should be enough to pass the test if you make it, so Lin Xu plans to challenge it.

If you can do it, everyone will be happy. Even if you don't do it, you can just think of it as a physical exercise.

When people exercise, they just lift the iron, but when we work out, we just lift the pig’s head.

Seeing his junior brother's expectant look, Xie Baomin smiled and said:

"Then I'll come too tomorrow and try your skill at grilling a whole pig's head."

Lin Xu knew very well that this was because the senior brother was worried that he could not do well, so he came here to raid the formation and provide guidance if necessary.

He smiled:

"Thank you very much, senior brother."

"Thank you, thank you. Our senior fellow apprentices will tell you this."

Soak the foie gras in milk for half an hour. Lin Xu brought a sealed bag and put each piece of foie gras in a bag. After putting it in, he brought a thermostatic pot and added water to adjust the temperature to 60 degrees.

Then put the bags of foie gras in and start cooking.

Compared with placing it directly in water, this method of water isolation can maximize the flavor and moisture of foie gras, giving it an extremely delicate taste.

After cooking the foie gras, Lin Xu looked at Wei Qian and asked:

"What's for dinner?"

"The pastry department is making meat buns. We're going to drink hot and sour soup and eat meat buns tonight. If you don't want to eat them, you can make something else."

Hot and sour soup with meat buns is good, but if I come here, senior brother, it would be rude to just eat the buns.

Lin Xu came to the cold storage to see if there were any unusual ingredients.

Then, he saw a sheep scorpion soaking in the water.

In a broad sense, sheep scorpion refers to the crest of sheep, but strictly speaking, it also includes ribs.

In the past, when eating sheep, the meat would be removed from the sheep. Not only the spine bones, but also the ribs of the sheep would be removed one by one. The remaining spine bones and curved ribs, plus the tail vertebrae, would be removed. The pointed head looks like a scorpion, so it is called sheep scorpion.

Sheep and scorpions basically have no meat. In the past, they were used by the lower class people to make soup to satisfy their cravings.

But now it has become a rarity. Whether it is lamb and scorpion hot pot, clear soup with meat and soup, or grilled lamb and scorpion, these meatless ingredients are all used to the extreme.

It's very cold now, and my senior brother happens to be here too, so let's just make a pot of scorpion soup.

When it's almost done, add some white radish in it. It's nutritious and delicious, and it'll be warm and cozy after eating. It's definitely very enjoyable.

Lin Xu took out the sheep scorpion and the blood soaked in it.

Use a knife to separate the ridge bones section by section.

The joints of sheep and scorpions are rich in fascia and flesh, which is also the fun part of chewing on sheep and scorpions.

In addition to the meat on the outside, there is also a lot of bone marrow in the bone cavity of the sheep and scorpions. After being stewed, it is like sucking out jelly, not to mention how delicious it is.

Put the chopped sheep and scorpions into a casserole, add cold water, and bring to a boil over high heat.

Skim off the foam, add Bai Zhi Bai Kou white pepper to the pot, add some kaempferol, galangal and red dates, then cover the pot and simmer.

There is no need to blanch ingredients such as sheep and scorpions. Cook them directly in cold water. If there is any foam, skim it off and there will be no odor.

If you feel that there is always foam, you can add a large bowl of cold water to stir up the foam again, so that the soup will be clearer.

The smell of these places that are not close to the internal organs and skin is mainly the smell of blood. As long as it is cooked thoroughly and the blood foam is wiped off, the soup will be clear from beginning to end.

Do not use a pressure cooker to make clear soup scorpions, otherwise the soup will not be clear and will turn into milk soup scorpions.

"I found out, junior brother, that you are really a geek. You can make stews and clear soups. You can understand mutton."

"It's far from good. I still haven't learned many mutton dishes, such as grilled mutton with green onions, fresh fish and mutton, etc. I still have to work hard."

Xie Baomin asked with a smile:

"Do you know how to roast mutton in a pot?"
To be continued...