"Is this Wrangler a new version? Why does it look ugly?"

Shen Jiayue held Dundun in her arms and looked at the cars in front of her in the 4S store. She felt that they were very different from the powerful shapes with sharp edges and exposed rivets in her memory.

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The current Wrangler has soft lines, and although the front face is still powerful, it looks like a muscular man with heavy makeup, which looks nondescript.

Chen Yan said:

"This kind of line is popular now. Among all SUVs, the Mercedes-Benz G-Class still has hard lines. Other cars are forced to change to soft lines due to market pressure. Even Land Rover is not as tough as before."

This is indeed true, but Shen Jiayue always feels like her ideals are shattered.

The Wrangler is divided into two configurations: Robin Hood and Sahara. The Sahara is good at traveling through deserts, while the Robin Hood is suitable for mountains. The various configurations of the two cars are not the same.

Based on the principle that her father's money is not money, Chen Yan directly bought a commemorative edition model of the Wrangler.

As for the color of the car, it must be white or bright yellow according to her original intention, so as to fit the off-road vehicle's flamboyant personality.

But since I am driving Ren Jie to and from get off work, I might as well forget about such bright colors.

She chose a very low-key dark gray color, and the various configurations were fully loaded, including some optional parts.

Anyway, if Lao Chen pays for it, it won’t be spent in vain.

You have to be smarter when picking up your father's wool, otherwise you will regret it for three years.

After the car was picked, Chen Yuejin's company's accountant came over to pay the money and started the formalities.

Not long after, Chen Yan drove the Wrangler with a temporary license plate and left the 4S store with the Continental GT driven by Shen Jiayue.

Arriving at the roadside, Shen Jiayue waved to Chen Yan:

"Yan Bao, you drive a new car, you go first."

Unexpectedly, Mr. Chen refused repeatedly:

"No, I kept running into red lights while driving in the past two days. I was so unlucky. I didn't carry over the good luck from the engagement day at all."

Shen Jiayue burst into laughter upon hearing this:

"It means you overdrawn your luck that day. Unfortunately, you wasted all your good luck on catching dolls and scratching lottery tickets, and did not seize the opportunity to make a comeback."

After saying that, she closed the car window, pulled Dundun, who was sleeping on the passenger seat, onto the elevated highway first, and then headed to Yingchun Street on the North Fourth Ring Road.

In the store, the originally dry and hard fish maw in the pot has become soft and soft after being soaked in warm oil for nearly two hours.

This is because in low-temperature oil, the collagen fiber crystals in the fish maw melt, causing the fish maw to change from an ordered crystalline structure to a disordered amorphous structure.

This can force out the water inside the fish belly, and at the same time, the volume will shrink.

Dried tripe, or similar collagen-rich ingredients, will undergo three changes during the entire hair-making process. The first is soaking in warm water or warm oil, which melts away the collagen fiber crystals and causes the ingredients to become soft.

When the oil temperature exceeds 100 degrees, the collagen in the food begins to transform into elastin, that is, it changes from a colloidal structure to a loose structure.

Generally speaking, fish maw dishes in Cantonese cuisine have the second form of texture.

Soft, smooth, crisp and tender, very suitable for cooking with abalone juice, stock and other ingredients.

When the temperature reaches 180 degrees, the expansion becomes more intense. The original loose structure will expand rapidly, and many pores will appear inside, turning into a honeycomb or sponge shape.

This is what Guangdu wants.

Lin Xu used a slotted spoon to stir it in the oil pan to check the softness of the isinglass.

You must make sure that there is no hard core in the isinglass before proceeding to the next step, otherwise the isinglass will fail to rise.

After observing for a while and confirming that there was no hard core, he placed a wok on the stove next to it.

Pour lard into the pot and heat it to 60% of the oil temperature. Then turn to medium heat to keep the oil temperature as constant as possible.

Then use a slotted spoon to remove all the isinglass from the pot next to it. After controlling the oil slightly, pour it into 60% hot oil.

As soon as it was put in, the isinglass in the pot expanded rapidly like fried shrimp crackers. Lin Xu used a slotted spoon to stir the isinglass in the pot so that the isinglass was completely soaked in the hot oil, while turning on the heat on the stove next to it.

to the maximum.

The swollen Guangdu needs to be soaked in 80% to 90% hot oil. This can not only avoid the incompletely expanded colloid inside, but also fry the excess fat.

Although Guangdu is made with oil, no oil is allowed in Guangdu when cooking.

Otherwise, it will lose its refreshing, soft yet crisp texture and become greasy and unpalatable.

Not long after, the isinglass that was originally inconspicuous in the pot quickly increased in volume three or four times. When it was about the same, Lin Xu took it out with a slotted spoon and put it into the oil pan next to it.

The oil temperature is 80% to 90% and cannot be fried for too long.

Put the swollen tripe in for about seven or eight seconds, then take it out and quickly put it into cold water to cool down to prevent the tripe from changing color due to heat.

And putting it in cold water at this time can also make the Guangdu taste crispy.

Guangdu is a very interesting ingredient. It is soft and tender yet crispy, fluffy yet chewy, which impresses everyone who has eaten it.

Zhongyuan high-end banquets regard this dish as the first course of the banquet, naturally to stimulate the diners' appetite and enter the eating state immediately.

Ma Zhiqiang came over to take a look and asked curiously:

"In the past, when I made Guangdou in my hometown, I would wash it with flour. Now that we fry it ourselves, we don't need it, right?"

If Guangdu is to be delicious, it needs to be cleaned, otherwise it will not only have a peculiar smell, but also have various impurities such as oil stains.

Because the finished bagged tripe is industrially produced, it must be washed once or twice with flour before eating, so that the tripe will not have impurities and odor.

Lin Xu said:

"It also needs to be scratched and washed, because scrubbing with flour can not only remove stains, but also make the tripe whiter and more tender. Not only the tripe, but also fluffy ingredients such as tripe, it is best to use flour or starch to scrub it.

”

After the Guangdu was soaked in the basin, Lin Xu took it out from the basin, added a large amount of flour, and then started washing it.

When I first soaked it, I felt that there wasn't much oil on the water surface, but after washing, all the oil hidden in it came out. Just wash it out, and this step of cleaning is indispensable.

After washing with flour, put the Guangdu into clean water and wash it several times to remove the flour inside the Guangdu, so that the taste will be softer and crisper.

It was almost noon now. Lin Xu cleaned all the tripes, then fished out the excess tripes, squeezed out the water and soaked them in broth.

This is a way to preserve Guangdu for a short period of time.

If you want to preserve it for a long time, you have to freeze it with water, seal the tripe in ice cubes, and then defrost it naturally when you want to eat it later. The texture of the tripe will still be soft, tender and crispy.

After soaking the Guangdu, Lin Xu started making the dishes for lunch.

The first is the spicy and sour Guangdou. This is a very famous dish in the Central Plains. The preparation is relatively simple. It is not as fancy as the Guangdou, but the spicy and sour taste is appetizing and refreshing, and you will never get tired of eating it.

Lin Xu took the Guangdu out of the water, squeezed out the water, and then cut it into large pieces with a diagonal knife.

The prepared Guangdu is about half an inch thick in some places. If you cook it directly, the flavor will be difficult to penetrate, and it is too big and not easy to eat.

So the best way is to change the Guangdu knife into slices of about half a centimeter. The bigger the slices, the better, because it will taste more solid and enjoyable.

Guangdu slices are good, and then wash a few tender rapeseeds.

Trim the roots, cut off the excess leaves, and prepare some flattened garlic, onion, and ginger. In this way, the ingredients for cooking spicy and sour belly are ready.

Add water to the pot, put a little salt in the water, and pour in a little cooking oil.

Bring to a boil over high heat, pour in the rapeseed and blanch it, remove the vegetables and put them into cold water to cool down.

Ma Zhiqiang, who was on the side, quickly came over to help. He took out the cold rapeseed, squeezed out the water, and then placed it on the plate with tachyon to make a simple rim.

Lin Xu boiled the water in the pot again, poured the Guangdu into it and continued to blanch it, which could remove the remaining flour and grease inside the Guangdu.

Wait for the water to boil again, skim off the scum, use a slotted spoon to take the Guangdu out of the pot, and then press it repeatedly with a spoon to remove the water in the Guangdu.

Next, the cooking officially begins.

Heat the pot, add vegetable oil, slide the pot first, pour out the oil, and then add some grease again. After reheating, add the onions and ginger and stir-fry until fragrant. Remove and use, then add the garlic and stir-fry.

For a moment.

Then add a bowl of pork bone stock to the pot.

Add a spoonful of balsamic vinegar to the soup, then add two small spoons of pepper, a small spoon of salt, half a small spoon of sugar, and a little bit of chicken juice for freshness.

Everything has been put away, and the soup in the pot has been boiled.

Bring to a boil over high heat to bring out all the flavors, then pour in the blanched tripe, turn to medium to low heat and simmer slowly until the soup thickens.

Seeing Ma Zhiqiang and Qi Siliang watching from the side, Lin Xu took the initiative and said:

"If you want to increase the appearance of the Guangdu, or if you feel that the quality of the Guangdu is not high enough and want to cover it up, you can add some saffron-soaked water to it to make the Guangdu a yellowish-reddish color. It will look very high-end."<

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Upon hearing this, Ma Zhiqiang asked curiously:

"Does the golden tripe we usually eat use saffron water?"

"This is not necessarily the case. If you want to increase the color, you can fry some pumpkin puree and add it. You can also add a little abalone juice or mix the tripe with egg yolk. But these are not important..."

Lin Xu shook the wok to make the Guangdu and the gradually thickening soup in the pot spin, and then said:

"When making Cantonese tripe dishes, you must season them first and then add the Cantonese tripe, otherwise the taste will be uneven."
To be continued...