Chapter 510 Regarding bait silk, how many ways do you know to eat it? If you are hungry in the middle of the night, then make red crispy chicken! [Please subscribe]

Back at the store, Chen Yanzheng "inadvertently" boasted to Shu Yun about catching the suspect.

Ren Jie on the side was speechless. Mr. Chen, his boss, had always fantasized about being a criminal policeman and catching bad guys, but with his big-mouthed style, he had better copy the confidentiality rules a thousand times before talking about it.

After bragging about the process of arresting people, Chen Yan rubbed Dundun’s big head again:

"Are you helping Auntie to have such a smooth day today? Little guy, if you really want to increase people's luck, then give Auntie super wealth. Auntie is a layperson and just wants to be a billionaire or something..."
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Shu Yun felt sorry for her godson and opened her hand:

"Let's go, so what if I give you fortune. Why don't we all grab dolls and scratch lottery tickets? It's useless if we give you a chance. Liu Huaqiang will have to shake his head when he sees it."

Chen Yan: "!!!!!!!!"

Wow, can you please stop talking about this?

There was once an opportunity to make a fortune in front of me, but I didn't cherish it. Instead, I used it to catch babies. If I were given another chance, I would definitely enter the stock market and shake it up!

Ren Jie comforted:

"You choose to catch a doll, which shows that your childlike innocence is still alive and you will always be 18 years old."

Chen Yan pursed her lips:

"Although this sounds more comfortable, I still want to be a billionaire."

"Sure enough, middle-aged people who are running for fourth grade like money more..."

Shen Jiayue heard these words as soon as she entered the door and couldn't help but taunted her.

Chen Yan was disappointed and did not refute, but asked curiously:

"Have the settlement procedures been completed?"

"It's done. I'll get my household registration book within a week. Once we have the household registration book, Xu Bao and I will go get our marriage certificate and end our three-month illegal cohabitation."

From illegal to legal, it seems like just one word difference, but in fact it represents the birth of a new family.

Chen Yan was not envious of others, but she was somewhat touched by the matter of receiving the certificate. She touched Ren Jie with her elbow and whispered:

"Shall we take the time to get the certificates too?"

Ren Jie couldn't believe his ears:

"Get the certificate? You...you can't wait for the wedding?"

Chen Yan blushed:

"The wedding must wait, but as a law enforcer, you cannot break the law...Illegal cohabitation is illegal..."

Ren Jie felt hot and wanted to pick up Baby Yan and spin him around three times.

But he finally endured it.

Keep a low profile and keep a low profile. Spreading dog food in front of a single dog is too inhumane. It’s better to wait until you go back at night and then hug him in circles.

Lin Xu walked to the service desk and picked up Dundun:

"Er, from today on, I am from the capital. Come pick out the aquatic products you want to eat and cook you a delicious meal to celebrate today."

I want Dundun to help with the lottery, but I can’t say it explicitly, so I have to find an excuse for extra meals.

When he came to the aquatic area, Dundun looked at it for a while and finally chose a plump-looking mandarin fish.

"Hey, you are very discerning. You know that the mandarin fish is the fattest right now, so you want to eat it, right?"

Lin Xu praised Dundun, and then silently recited in his heart:

"Lottery!"

The lottery board immediately flashed on the light screen in my mind.

After following the lottery drawing process, the system prompts quickly sounded in my mind:

"Congratulations to the host for obtaining the perfect lost dish - Braised Three Chickens, Tea Oil Duck, and Red Braised Pork!"

Is this a lost dish?

Lin Xu was a little surprised. Of these three dishes, only three-chicken stew was less popular. Tea-oil duck and red braised pork were not very common, especially tea-oil duck, which plays a decisive role in Hunan cuisine.

What kind of lost tradition is this?

Just as I was thinking about it, experiences related to the three dishes came into my mind.

Only then did Lin Xu understand what the so-called lost tradition meant.

The first thing is to simmer three chickens. This dish requires the salted and dried chickens to be paired with the freshly killed young roosters, and the pheasants are simmered in a clay pot over medium-low heat. The flavors of the three types of chickens blend with each other, and the umami is rich.

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But in modern society, basically no one does this anymore.

Firstly, it is time-consuming and laborious, and secondly, it is a waste of ingredients. Most importantly, pheasants are difficult to catch and it is illegal to eat them.

But in recent years, artificially raised pheasants can be bought and eaten. Lin Xu thinks that he can make salted chicken, fresh chicken and pheasant once later to taste it. Three chickens in one, the taste should be extremely delicious.

After reading the three-braised chicken recipe, Lin Xu read the recipe for tea-oil duck.

The so-called tea oil duck is not a duck fried in tea oil, nor a duck fried in tea oil, but a duck marinated in tea oil.

Wash and peel the duck, rub it with five-spice salt and dry it, then press it with a stone slab for two days to squeeze out the excess water.

Then spread it neatly on the bottom of the vat, pour in cooked tea oil and Sichuan peppercorns to soak, seal and marinate for four months, then steam it in a pot when eating. It is said to be extremely delicious.

According to this tutorial, there is really no similar method now.

Because tea oil is expensive, no one is willing to pour half a tank of tea oil to marinate duck meat which is not expensive.

The dish closest to this method is probably the steamed duck with tea oil. The cooked duck is poured with tea oil and steamed in a pot. It is said to be very delicious.

But in Lin Xu's opinion, duck soaked in camellia oil for four months should taste more delicious.

I’ll try it later when I have time. If I make it now, I can eat it around May Day next year. Maybe it will actually become a delicacy.

As for the last dish of red braised pork.

The method is very simple. Stir-fry the pork in a pot, put it into a clay pot, add sweet noodle sauce and rice wine and simmer until the meat is red in color. Take it out of the pot and eat.

This dish is somewhat similar to the modern version of Dongpo Pork, but it is also different because there is no sugar or other seasonings in it, it is all about the sweet noodle sauce to bring out the flavor.

This kind of cooking method has very high requirements on seasoning.

If you add too much sweet noodle sauce, it will be salty and the taste will be strong. If you add too little, the taste will be bland. If you are not careful, you will ruin a pot of meat.

In addition, the use of rice wine is also very particular. It can't be more or less, just as long as it is equal to the meat. Boil it over high heat to remove the alcohol smell, then cover it and simmer over low heat.

During the simmering process, open the lid regularly to check.

When the meat turns yellow, it means that the simmering time is not enough. If the meat turns purple, it means that the simmering time is too long. It must be rosy in color.

In addition, you should not frequently open the lid to look at the pot. If the oil and gas in the pot dissipate, the entire dish will lose its essence and the lean meat will be dry and woody.

Lin Xu thinks that the reason why this dish has been lost is probably related to its cooking method.

The requirements for seasoning and simmering are high, but the result is only braised pork, a piece of meat similar to Dongpo pork, so it is natural that it will be lost.

If food wants to develop in the long term, it must take the sinking route.

The so-called sinking means that it goes deep into the common people so that they can make it and the taste is not bad, so that such delicacies will not be lost.

On the contrary, it is natural that a dish like braised pork, which seems simple but is extremely easy to miss, is lost.

But even though it has been lost, I still have to try to do it again.

The sweet noodle sauce and rice wine stewed meat should give you a pure meat flavor.

After finishing the lost dishes, Lin Xu put Dundun back on the service table. Just as he was about to go upstairs to rest for a while, Mr. and Mrs. Huang walked into the store, with Lao Huang still holding a huge Xuanwei ham in his hand.
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"Brother, I heard that the bait has been prepared, so I brought your sister-in-law here to have some rice."

Lao Huang is really a fastidious person, and he always eats with nothing. Such a whole piece of Xuanwei ham can buy hundreds of bowls of bait in southern Yunnan.

"Okay, then I'll go upstairs and do it."

Lin Xu glanced at the clock hanging on the wall and realized that it was almost four o'clock in the afternoon, and it was indeed time to prepare dinner.

He took the ham from Lao Huang and hurried upstairs.

He handed the ham to Che Zai and asked him to take it to the warehouse. Then Lin Xu took out the casserole and prepared to start making bait.

There are many ways to make shredded bait, and there are at least hundreds of different combinations and ways of eating it in southern Yunnan. However, the relatively classic ones are fried shredded bait and casserole shredded bait.

Fried bait silk also has another name in southern Yunnan, called Dajiujia.

It is said that in the late Ming Dynasty and early Qing Dynasty, Emperor Yongli of the Southern Ming Dynasty fled to Tengchong. When he was exhausted, hungry and cold, he ate a bowl of fried shredded bait, which was like eating delicacies from the mountains and seas. He blurted out: "What a great rescue!"

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It’s hard to say whether the story is true or false, but Nanming has indeed been active in southern Yunnan for a long time and played a role in promoting the food culture of southern Yunnan.

These core members of the regime and soldiers from Jiangnan and other places in the Central Plains also brought the eating habits of their hometowns with them, making the food in southern Yunnan more diverse.

Even today, the food in southern Yunnan can still see the shadow of food from all over the country.
To be continued...