Chapter 654 The civilian version of steamed deer tail is actually delicious? The real deer tail has finally arrived! [Please subscribe]

“Can you start enema?”

When Che Zai saw Lin Xu lifting the pickled liver mud, he asked curiously.

"It's almost done, prepare to pour it into the large intestine."

Lin Xu poured some sesame oil into the basin, and then stirred it in the basin with chopsticks.

This is to mix sesame oil well, and to stir the liver mud in the basin to prevent it from solidifying together under the action of pig blood.

Sesame oil is volatile and cannot be put too early, otherwise the taste will dissipate.

Moreover, adding sesame oil to the enema can also use the aroma of oil to suppress the organ taste of the pig intestine, which will taste more delicious.

Stir well, Chezai took over the washed pig intestine.

Tie one end with a cotton rope, tie it tightly, then pick up the other end and put a clean funnel on it.

When it is about 70% full, remove the funnel, tie it with a cotton rope, and then place it flat on the tray to make the liver mud inside more even.

After eating, the unique fresh fragrance of pork liver remains in my mouth.

As long as there are outsiders, Director Han will generally not stop drinking.

After a meal, Lao Shen and Cui Qingyuan finished drinking most of the bottle of water Jingfang, and another person came with a small bottle of Niu Er, which put a perfect end to the wine.

He said to Lin Xu:

"It's so delicious, Xu Bao, this should be the most delicious way to eat pork liver, right?"

"Now you usually bring your tail to the skin. If you want to cut the tail off, the whole skin will be incomplete, so it is not easy to buy... When will this thing be done? Can you eat it at noon?"

And those HRs who were swaying half a bottle of water were even more slutty.

Besides, such a good dish, I don’t drink some wine. I’m so sorry for my son-in-law’s skills.

"The resumptions are suspended these days. Thank you for your hard work and wait until the auto show is over before the resumptions."

The waiters in the store also need to participate in packaging and packaging, and at the same time, they must coordinate with Ziqiang Shengjian.

But this is a bit contrary to the original intention of civilian food.

"The best way to eat pork liver should be liver paste soup, a nearly lost Sichuan dish, which is more complicated than boiled cabbage and chickpea."

Well, in order to prevent being dealt with by your wife, you have to take the initiative to show off.

When Wei Qian and the others started to heat up leftovers, Lin Xu came outside and wanted to ask Shen Jiayue if there was anything she wanted to eat. If there was one, she would make it in the short term.

A very steamed deer tail dish had to say something about the filling large intestine. Fortunately, I came over to see it, otherwise I would definitely miss this delicious dish.

The deer tail is delivered?

Lin Xu was a little overjoyed, and he said with a smile:

Cui Qingyuan looked yearning:

Today’s supper is very simple, just the leftovers from the lunch box at noon. This is not the stingy store, but the main reason is that there are a lot of dishes prepared, and they are all served. They can be eaten with the rice after being hot, so they don’t have to be cooked any more.

When he saw his son-in-law, Old Shen asked:

"What are you making delicious? Yueyue told me what large intestines you made with stuffed ones? Could it be that you made the nine-turn large intestines you made with the trend, right?"

The father-in-law and son-in-law whispered to each other, and Lin Xu continued:

This taste is very special, with the unique organ smell of the pig intestine, the umami flavor of pork liver and pig blood, and the taste of sesame oil and sesame paste.

Originally, I couldn’t afford the real deer tail, so I used pork liver and pig intestine instead. If I used foie gras, crab roe, sea urchin, etc., the cost would be greatly increased.

Not to mention eating such soup, you can enjoy a strong visual enjoyment just by looking at it.

Not long after, the large intestine in the pot was steamed.

Now Han Shuzhen is still downstairs, holding her newly bought toy and trying to lure her sleeping Dundu out of the hut.

Looking back, a group of wild horses were introduced and kept in the valley deep in the scenic area. Watching these horses run in the pasture every day will definitely become a scene.

In the store, Lin Xu explained the kitchen matters and asked the morning shift employees to get back from get off work.

Especially the use of clear soup is not even inferior to Shandong cuisine and Huaiyang cuisine.

The employees hired basically find some minors who dropped out of school early from their hometowns, and give them some salary to work hard for reasons such as training, gaining knowledge, and seeing the world.

"Wow, this tastes good."

Lin Xu said to Shu Yun:

"Since we know that other companies have a lot of brainless behaviors, don't learn it. If you have any opinions from employees, please deal with them in a timely manner. Don't suppress them or take them seriously."

In theory, this should be delicious.

Shen Jiayue took a bite of the delicious steamed deer tail, and was attracted by the tender taste of pork liver. She never expected that it would be so delicious, which completely refreshed her understanding of pork liver.

Two days later, Lin Xu, who had just sent Dundun to the auto show, suddenly received a call from Lao Huang:

"Brother, I'm getting the deer tail. I'm on the way to the store. When are you going to start making it? Brother, I'm waiting to eat."

After sending Dundun to the venue and handing it over to Chen Yan, who was in charge of everything here, Lin Xu and Shen Jiayue drove back to the store to prepare for the shooting of the steamed deer tail that had been dragged for a long time.

When Shen Guofu heard this, he glared at his daughter not far away.

But seeing the father-in-law's face full of fascination, Lin Xu said:

Although this steamer is marked with no flavor, Lin Xu dared not try it easily.

Now that the son-in-law has done it, he has to try it out.

To talk about something else, Cui Qingyuan may not have time, but to talk about delicious food, Old Cui is still very active.

Ma Zhiqiang walked out with the hot dishes. He smelled the smell and couldn't help but sniff.

At this time, the pig intestine was very soft and rotten, and the pig liver and pig blood inside did not really solidify because it was too hot.

Humph, if you want to eat well, you must be a drinker.

Han Shuzhen looked at the dishes on the plate and showed a surprised expression.

When he arrived at the store, Lao Huang had arrived.

The large intestine at the entrance has a bit chewy taste, while the pork liver is delicate and slag-free, and has a rich aroma of sesame paste and light soy sauce.

The prepared liver paste soup has a delicate, soft and tender taste, making people unaware that it is a delicious food made of pork liver, and the soup color is clear and almost boiling.

"If I don't wait until the next time I shoot the video, I'll make it once, add some egg yolks and a few steamed salted duck egg yolks, and the pork liver should taste better."

There are still a thousand boxes of lunch waiting tomorrow. These morning teachers still have to come to the store to prepare early tomorrow, and try to prepare the meal before lunch.

Soon, Cui Qingyuan sent a message:

"I'll try it later, but I can't eat it yet, so I have to dry it."

Looking back, various famous horses were introduced, such as the noble Ahartekin horse, the Sharma weighing more than one ton, the speed king's pureblood horse, and the ancient blood Arabian horse, etc.

The two raised their chopsticks, picked up a piece of them and bit them gently, and a surprised expression suddenly appeared on their faces.

"Is this steamed deer tail? Why does it look like blood sausage?"

After explaining the kitchen, Lin Xu packed the ingredients he would use tomorrow morning and carried them downstairs, preparing to get off work early with Shen Jiayue and Dundun.

Lin Xu said:

After eating one slice, Shen Jiayue picked up another slice and didn't even bother tomato and beef brisket in the bowl tomatoes and beef brisket in the bowl to eat it.

For example, if the bonus from the mobile phone software development department is deducted, the reason is to play mobile phones at work; if the salary of game development employees is deducted, the reason is to play games at work...

The civilian version of the steamed deer tail is quite popular in Yanjing and around the world. Lao Shen is familiar with this dish and even thought it was a very classic dish for a while.

While chatting, Lin Xu said to him:

"You and my second uncle's car seem to have been loaded, and you will be able to enter the country at the end of the month."

If you want to increase the delicate taste of pork liver, you need similar ingredients. In addition to these, the effect of replacing pork liver with foie gras is also very outstanding.

Lin Xu had no objection to these things. Anyway, it was the initial stage and he had to keep the scene up.

"They said: It would be great if the auto show was driven until the end of the month... As long as you have enough money, everyone is still very active about overtime work. Unfortunately, most companies don't pay overtime, and they also force overtime work, which has aroused the disgust of many people."

This delicacy cannot be steamed in the steaming cabinet, otherwise if the smell of the organs of the large intestine is scattered into other dishes, the dishes in the cabinet will be ruined.

"It's steaming deer tails, which means smashing pork liver into meat paste, seasoning, pouring it into the pig intestine and steaming it."

But you can only know whether it is really delicious or not.

Few people eat deer tails nowadays. First of all, it is too complicated and ordinary chefs cannot make them, but the cost is too high. It is better to eat seafood if you have the money, so fresh deer tails are not easy to buy.

Shen Guofu said:

"This is the same as blood sausage. I have eaten egg yolks. The taste is similar to this one, and they are all dishes derived from enema."

The reason for this is to tighten the pig's large intestine and prevent it from cracking during steaming.

Various dishes were arranged in a row, and everyone wanted to eat whatever they wanted, just like a buffet.

Taking advantage of the fresh fragrance, I picked up the white wine and took a sip. The feeling was so comfortable that my pores all over my body opened.
To be continued...