Chapter 612 Grandpa Cai Sen: How can you eat protected animals? This is illegal! [Please subscribe]

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."

Chen Yan glanced at her cousin:

"Don't just make a lot of excitement when you hear simplicity, okay? My brother-in-law said it simple, but compared to a chef of his level, you should learn to make black sesame paste from me."

"Cut it, cook it with glutinous rice balls and you're so embarrassed to say."

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

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.

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

Use winter melon as a bear's paw. Winter melon only plays a plastic fixing role, and the taste mainly comes from the filling.

Therefore, the winter melon should not be too thick, so there should be room for filling.

In addition, when digging, try to make the inside of the winter melon irregular, so that the meat filling will stick firmly to the winter melon.

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

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.

Sprinkle some flour into the inside of the winter melon to increase stickiness.

Then fill the meat filling, fill it with the surface and sprinkle a layer of powder.

Set the oil pan and prepare to fry.

When the oil was hot, he said:

"This is exactly the same as the method of making sausage Dongpo Pork. It is relatively simpler to make sausage Dongpo Pork."

Shen Jiayue blinked:

"Is that suitable for my dad? He is losing weight so badly now."

Lin Xu said:

"No need, the vegetarian Dongpo pork is fried and simmered. The calories are similar to those of meat dishes. It's better to eat two Dongpo pork directly, at least that's satisfying."

"Who eats the vegetarian Dongpo pork?"

"People who believe in Buddhism but cannot quit their appetites, so they use this imitation of meat dishes to satisfy their mentality that they do not go against the Buddha."

Chen Yan said:

"Last night when I searched for cat food online, I found that there were actually vegan food, saying it was meritorious food, and there were many praises..."

Lin Xu has also seen it online.

Let carnivores eat vegetarian foods full of food attractants, and they still feel that they are doing good deeds.

According to the Buddhist rule that if you abuse animals and kill animals, these people will probably have to walk on four legs in their next life. I wonder if they can eat vegan merit food at that time.

Soon, the oil in the pan became hot.

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.

When the winter melon is put into the pot, the hot oil in the pot immediately boils.

Wait until the surface of the winter melon is fried and colored, Lin Xu takes it out, pour out the oil in the pot, leave the base oil, stir-fry the green onion and ginger, add the broth, put the fried bear paws in, then add rock sugar, sugar color, salt, pepper and other condiments to start simmering.

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

Before the blow, Shen Jiayue thought it was funny to use winter melon to pretend to be a bear's paw. It didn't look good at all.

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.

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.

Lin Xu covered the pot and adjusted the heat to a minimum:

"It will take twenty minutes. It will boil the winter melon for too long."

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

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.

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

Chen Yan swallowed:

"If I hadn't seen it with my own eyes, I really couldn't believe it was a piece of winter melon."

Lin Xu said:

"This is not OK, it will be more similar later."

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.

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.

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

Let the lard moisten on the surface of the soup.

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

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.

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.

"Wow, so beautiful!"

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

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.

At this moment, Shen Jiayue had already picked up the chopsticks, picked up a piece of winter melon and tasted it:

"Wow, the taste is good, it's better than the stewed pork with winter melon!"

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.

I originally wanted to eat winter melon to lose weight.

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

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.

"It's almost time, let's bring out the steamed dried seafood first."

After Lin Xu finished speaking to the camera, he opened the steamer, pulled down the top layer of cage, and re-butted the lid of the pot, and continued to steam the pig skin in the bottom layer of cage.

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

The ingredients such as abalone, sea cucumber and other ingredients inside are slightly expanded, but not obvious.

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

"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."

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

If both are used, then such delicacies cannot be eaten like peonies, but should be tasted carefully.

Taste the texture and texture of the ingredients, taste the fragrance and subtle changes in taste.

This will not let down the value of ingredients and the chef's wishes.

Although Northeast cuisine gives people a wild and wild feeling, it has the elegance and literary style of Huaiyang cuisine in the high-end field.

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

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

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.

Abalone was called phish in the past. Because phish was homophonic with Fu, abalone was named phish in the name of Fu.

Dried abalone is fresh and flexible, rich in gummy. Especially larger abalone, it even tastes soft and boring, which makes many gourmets flock to it.
To be continued...