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Seeing that Lin Xu was going to make the Winter Melon version of the Bear Paw, Chen Yan quickly replaced several cameras with new storage cards and prepared to shoot.

This has to be taken. Even if it cannot be edited in the main film, it can be posted separately as an easter egg. Netizens will definitely like it very much.

Soon, Lin Xu brought a piece of winter melon.

When he started to do something, Shen Jiayue asked:

“Is this difficult to do?”

"It's not difficult. Carve the winter melon into a bear's paw shape, fill it with meat filling, fry it first and then simmer it, and finally close the juice from over high heat, and then it's done."

From Lin Xu's perspective, the difficulty is not great. In addition to the Bear Paw, Su Dongpo Pork can also be made in this way, but the meat filling needs to be replaced with filling made of diced mushrooms.

But Lin Xu didn't think it was difficult, it didn't mean that others could do it easily.

He looked at Shen Jiayue and said:

"This dish has a bit of high requirements for knife skills, so don't learn it, so you won't hurt your hands."

"Oh... that's OK."

Delicious dishes are either high-end ingredients or cumbersome in cooking.

As for the legendary single-headed abalone, it is even more expensive. If you have it, you will even lock it up as a family heirloom for future generations.

Set the oil pan and prepare to fry.

Today, he made the Bear Paw. He specially led his grandfather who claimed to have eaten Bear Paw to find out, and also helped Lin Xu to verify the similarity of this delicacy.

In fact, no matter which cuisine is, once it enters the high-end stage, it will be full of style and culture.

There are many customers coming today, but the guests can just eat one, and the staff must not ignore it. After all, this dish is rare and everyone needs to taste it.

Soon, the unique fragrance of lard wafted out, and the color of the soup became even brighter.

"It can't be taken out now. You need to simmer it with a lid to allow the fresh fragrance in the broth to be completely integrated into the ingredients, so that the Sai Bear Paw can be more delicious."

Zeng Xiaoqi took a deep breath. Although she only stewed duck, she always felt that the white rice in her bowl would quickly gain three pounds after eating it.

Cai Sen was not familiar with everyone, and saw that there were many people standing at the door of the kitchen, and he led the old man to join in the fun.

Women are indeed unreasonable creatures!

First remove the skin of the winter melon, then slowly cut out the outline of the bear's paw with a kitchen knife, and then make the knife carefully to make the winter melon look like a bear's paw with its palm facing downwards.

After saying that, he looked at the steamer next to him and went around the big kitchen.

After tasting Chen Yan, she also tasted it and felt that it was indeed better than stewed meat in winter melon. The winter melon was soft and glutinous, and the meat filling was fresh and fragrant. The soup on the surface was full of lard.

Yuan Mei once ate at the home of the prefect Zhuang, so she recorded it in "Suiyuan Food List". By the way, she also explained the method and emphasized the importance of the temperature:

"It must be simmered at a low heat for three days before it can be simmered."

After making these, he brought some meat filling, used chopped green onion, ginger, diced mushrooms and other ingredients, and whipped the meat filling with starch water.

"Everyone tasted it at dinner, and each of them tasted two pieces of meat and had no problem drinking the soup."

"Who eats the vegetarian Dongpo pork?"

Everyone was watching, Cai Sen led a tall and thin old man upstairs.

I originally wanted to eat winter melon to lose weight.

He first chopped some beef stuffing with fresh beef, which is the core of bear paw. The meat stuffing should not be too broken, but should have some graininess.

These women with big breasts have a very bad conscience!

Boil it into a thick soup and pour it on top of the bear's paw with a spoon.

Chen Yan approached and took a photo of the soup basin in the cage.

The old man recognized Geng Lishan who was drinking tea at a glance, and also had an impression of Ren Chongmo and Tian Qinglan.

Lin Xu pulled out the duck feathers on the surface of the duck, rubbed them carefully twice with salt, and cleaned the dirt and duck feathers in the pores as much as possible.

The soup is boiled again and some water starch is hooked in. The soup becomes more viscous and rosy, just like making a soup similar to Dongpo Pork Braised Pork.

"That's amazing, Brother Lin is going to destroy our job!"

Yuan Debiao gave a thumbs up:

At this moment, the bear paws in the pot have been completely simmered, red and oily, and look like a piece of stewed meat.

Such a requirement makes the duck stewing time about three or four hours, not more than five hours, otherwise the duck will definitely rot.

In order to add more broth, Lin Xu poured some lard into the pot and gently pushed it with the back of the spoon.

In terms of method, it is not difficult, but it is a lost dish.

After taking pictures of these, you can turn off the phone again.

Baga!

At this stage, the meat filling is ready.

Mix the meat filling evenly with salt, light soy sauce, dark soy sauce, pepper, onion and ginger water and marinate.

But after frying with soy sauce, the surface of the winter melon and the meat filling turned into a rosy color, which looked like meat, which made people feel a little appetite.

When it was almost time, he lifted the lid of the pot. The fresh fragrance inside made Shen Jiayue and Chen Yan stunned, and they didn't expect the taste to be so good.

These soups make the color of the bear paw more beautiful and the oily feeling is more obvious. With the appearance of the bear paw, it looks exactly the same as the bear paw.

This rice is similar to sorghum rice. It digests slowly, has rich dietary fiber, is relatively oily, and has a good sense of fullness, but it is more expensive than ordinary rice.

With this delicious stew, Lin Xu ate two big bowls of rice, and the rest of the meals were also more than usual.

Lin Xu went to the big kitchen to work hard for lunch, and prepared the abalone to use for making duck stewed with Fuyu in the afternoon.

This is not only to steam the meat filling, but most importantly, to make all the ingredients come together.

"Baby Shu is so good today."

Someone once tried this, but the stewed duck was rotten into mud and was not delicious. The reason was that the number three was concreted.

"When will it be done well, Xu Bao?"

Lin Xu said:

"Wow, so beautiful!"

Obviously, his junior brother's skills satisfy him.

While Shen Jiayue and Chen Yan were slapping the close-up around the bear's paw, Lin Xu looked at the time and said that the dried seafood in the pot had been steamed, so he was ready to boil the pot.

But this winter melon vegetable is probably getting fatter the more you lose, so let it go.

He carefully put out the bear's paws in the pot, placed them in the middle of the plate, then surrounded the blanched small rapeseed, then beat out all the residue in the pot and simmered it on fire.

Lin Xu applied a layer of dark soy sauce on the surface of the prepared bear paw, then put it in a pan with the winter melon facing down and the meat filling facing up.

Then take the soaked abalone, sea cucumber, shark fin, yarn pillar and other ingredients, cut it into small diced rice and add it to the meat filling. These are the source of the fresh and fragrant taste.

After filming, Lin Xu covered the soup basin with a lid and said to the camera:

If the inner wall is smooth, the meat filling will easily fall off.

When laying, place the thickest in the middle and thin on both sides to restore the fascia direction of the bear paw as much as possible. These details will determine the difference between real bear paw and fake bear paw.

However, the cooking of the Bear Paw is relatively long and requires 50 minutes of steaming.

"I feel like this duck will be very delicious."

Boil over high heat and let the alcohol in the pot evaporate.

Zeng Xiaoqi picked up the rice and took a bite. Just as she was about to thank her, she found that Shu Yun served a bowl of three-color brown rice and was talking to Chen Yan about eating three-color brown rice to lose weight.

The whole dish is officially completed.

Lin Xu took the two molds over, then took out the pig skin that was soaked with a little swelling and spread it into the mold.

Lin Xu put the winter melon on the chopping board and started making it.

It makes people feel greedy to stew duck with such abalone.

Lin Xu felt that the reason for the loss was probably that the ingredients of abalone were not enough for the people and were not daily enough.

Chen Yan and Shen Jiayue did not eat white rice, but ate three-color brown rice that people who lose weight prefer.

Fill in half of the meat filling, spread it flat, and apply evenly, leaving no gaps as much as possible.

The front is carved, turn it over and hollow out the palm of the bear's paw.

"Snap the quick shot, let's have a close-up, this is the highlight of winter melon."

Chen Yan said:

After doing this, he picked up the wok, scooped the thick soup in the pot, and carefully poured it on the bear's paws on the plate.

After putting it in the broth and starting to simmer, the fresh aroma and the unique rosy radiance of the sugar color make this delicious dish look even more attractive.

The two of them ate most of the winter melon version of the Bear Paw. Seeing that Lin Xu was about to open the pot, they put down their chopsticks, replaced them with the original storage card, and began to shoot the high-end version of the Bear Paw in Northeast China.
To be continued...