"It's so beautiful. Is this the hotpot dish?"

Lin Xu walked out of the kitchen carrying the prepared ham and pancakes. Shen Jiayue immediately came over and took several photos with her mobile phone.

Zeng Xiaoqi, who was off work, said:

"Normally speaking, this dish should be called ham and cheesecake, because in addition to cheesecake, Xuanwei ham can also be filled with taro, pumpkin, sweet potato, winter melon and other ingredients. This kind of ham is steamed with ham sandwiched between it.

Dishes are collectively called Huojiacai."

After all, she has gone to southern Yunnan to take food photos and knows this dish very well.

When Shen Jiayue heard this, she quickly made a note on the photo she just took.

When the dishes were served, Ma Zhiqiang brought a small pot of stew and a steamed egg with chicken and berries.

Chicken berries are expensive and rare, and even noodles are a bit luxurious, so more people like to use them to steam eggs. The fresh aroma of chicken berries makes the eggs even more wonderful.

The specific method is quite simple. Follow the normal method of steaming eggs, beat the eggs and water in a ratio of 1:1.5, add a little salt when beating, filter out the bubbles, and then steam them in a pot.

Wait until the egg custard is solidified, take it out, first pour some fat from the fried chicken fir trees, make a few more cuts on the egg custard horizontally and vertically, and finally put a pinch of fried chicken fir trees in the middle.

Although it is simple to make, the flavor is extremely rich.

Lao Shen looked at the custard on the table and rubbed his hands excitedly:

"Is this the fried chicken fir fungus made with chicken fir fungus? The umami flavor is rich."

Now there are three dishes on the table, and Zhuang Yizhou brings another piece of white water mutton with skin. The dishes are all ready and you can eat.

Shen Jiayue tasted the ham and milk cake first.

A piece of cheesecake and a piece of ham are sandwiched together. When eating, you need to stack them in three layers. If you like meat, eat the cheesecake with two slices of ham. If you like the flavor of milk, put the ham between two pieces of cheesecake.

Shen Jiayue chose two pieces of milk cake sandwiched with a piece of ham. She brought it to her mouth and took a bite. First she felt the smoothness of the glass in her mouth, and then the soft and delicate texture of the milk cake.

The rich milky flavor makes people feel a sense of happiness inexplicably.

As for the salty and fresh ham slice in the middle, it not only adds to the layering of the dish.

At the same time, the saltiness of the ham also neutralizes the greasiness of the milk cake due to its overly rich milk flavor.

Moreover, the custard is soft and delicate, while the ham is dense and chewy. In addition to the conflict in taste, the contrast in texture is also very strong.

"Wow, this dish is delicious!"

Before eating it, I thought it had the fatty texture of pork belly, but I didn’t expect that the combination of milk cake and ham would make it taste delicious.

This feeling of contrast makes people feel inexplicably comfortable.

Lin Xu tasted it, nodded and said:

"It's really delicious. I didn't expect that there is such a way to eat milk pancakes. But it can only be made with Xuanwei ham. If you use Jinhua ham, it will probably make people cry."

The taste of ham in different places is different.

Jinhua ham is hard, salty, and has a strong fermented flavor, so it is generally used in soups or as seasonings.

Xuanwei ham, on the other hand, is lightly salty, soft and tender, and can be eaten in more ways.

When Han Shuzhen came here, she was thinking about the beautifying effect of milk cakes. Now she started to eat them, sighing at the beauty of this combination.

Chen Yan tasted the taste and didn't dare to eat more.

This kind of high-fat dish is a great tool for promoting fatness. If you eat too much, you will definitely gain weight.

Seeing that no one was eating the steamed egg with chicken and walnuts, she took a piece of it with a spoon and put it into her mouth, with a shocked expression on her face:

"This egg custard is delicious, and the fried chicken berries are really versatile!"

As the former executive chef of Linji Food, although Chen Yan doesn't know how to cook, she can still make egg custard, and the steamed eggs are delicate, tender and delicious.

But the more I know how to do it, the more I realize how powerful You Ji Cong is.

The ordinary egg custard, topped with oil boiled from the gallbladder fungus, has jumped to a new level in terms of texture and umami. The oily texture and salty taste gave Chen Yan the surprise of re-recognizing egg custard.

Sense.

Ha! I was originally afraid of getting fat, so I made do with egg custard, but I didn’t expect the taste and texture to be so outstanding. Is this considered a mistake at the table?

It's a pity that her surprise didn't last long, Zeng Xiaoqi and Chen Yuanyuan also started eating.

A small basin of custard was quickly divided up.

Lao Shen even felt like he hadn't had enough.

Lin Xu didn't follow suit, but tasted the skin-on white water mutton made by Zhuang Yizhou.

This dish uses the lamb rib part, which is similar to the hard pork belly area. There is a fat layer under the skin, and underneath the fat layer is the lean meat.

Boil the mutton with the skin until tender. Do not put any seasoning in the pot, just put some ingredients such as green onion, ginger, and white pepper.

Cook and cut the meat into four to five millimeter thick slices. It looks a bit like the Northeastern version of white meat with garlic paste. Cut the meat and place it on a plate with the skin side up, and eat it with the special sauce.

Pick up a piece of meat, dip it in the sauce and put it into your mouth. As soon as you enter your mouth, you can taste the unique spiciness of raw garlic, followed by the saltiness of light soy sauce and the moist feeling of sesame oil.

In addition, the sauce also contains coriander, spicy millet, chives and other auxiliary ingredients, which has a rich aroma.

Take a bite and you can taste the delicious aroma of the mutton itself. This aroma comes from the meat itself and is the charm of boiled meat.

Delicious meat dishes from all over the country basically have similar preparations, such as white meat with garlic paste, white-cut chicken, saliva chicken, white-cut beef, white-water sheep head, lamb with sauce, etc., which all belong to the category of white-boiled meat.<

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Shen Guofu hadn't eaten meat for several days. After finishing the ham and milk cake, he immediately picked up a piece of white water mutton and tasted it. His face was filled with the happiness of eating meat:

"I didn't expect mutton with skin to be so delicious. It's so enjoyable to chew."

He wanted to say that it was particularly suitable for pairing with wine, but considering that Director Han was sitting nearby, he didn't mention it.

Don’t forget that if you don’t drink wine, you won’t even be able to eat meat.

Chen Yan took a bite of a bowl of three-color brown rice, looked at Lin Xu and asked:

"Brother-in-law, what is suitable to eat to lose weight?"

Lin Xu scooped up a spoonful of egg custard and put it into his mouth:

"Beef, it feels full and doesn't have that much fat. You can feel half full after eating two or three pieces, and it's not easy to digest. It's relatively suitable for those who want to lose weight."

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As soon as she heard this, Chen Yan thought of the steak that goes with light meals.

That kind of beef is indeed very healthy to eat, but it is okay to eat it once in a while, but it will be difficult to swallow if you eat it continuously.

Shen Guofu also has a deep understanding of this:

"It would be nice if the beef had more flavor. The beef in the diet meals all have the same taste, which is not only difficult to swallow, but also easy to get angry."

Everyone here is a person who wants to lose weight. Although they basically all end in failure, their views on beef are surprisingly consistent.

There is absolutely no problem in eating more beef when losing weight, but if you eat too much, it will not taste good and you will easily get angry, so it is difficult for everyone to continue to insist on it.

Lin Xu naturally knew that this was an excuse for failure to lose weight. He thought about it and said:

"Aren't we going to make a meal of southern Yunnan cuisine on the weekend? I specifically researched the local cuisine and found that there is a kind of beef that is very suitable for you. It has a southwest flavor."

Southern Yunnan style beef?

Everyone looked at Lin Xu in unison, with expectations in their eyes:

"Can you give us a taste?"

Different beef, you must try it!

Lin Xu turned his face and asked the car boy:

"Is there any cooked beef shank?"

"Yes."

As soon as he heard this, he stood up, told everyone to wait a moment, and went to the kitchen.

What Lin Xu wants to do is actually a dish specially created by the Yunnan cuisine master Wang Fu when Chen Geng's army liberated southern Yunnan - mint beef.

Mint can dissipate wind and heat, clear the head, soothe the throat and regulate qi. After eating it, it can make people feel refreshed and relaxed. It is the favorite of people in southern Yunnan.

Using mint and beef together to make dishes can perfectly combine the aroma of beef with the freshness of mint, which is especially suitable for summer consumption.

The preparation of this dish is also quite simple.

Lin Xu came to the kitchen, first grabbed some young mint leaves and washed them in clean water. Then he took the cooked beef shank and cut it into three to four millimeter slices with a kitchen knife.

Cut the beef and hold it flat in your hands, put two or three mint leaves on top, and then roll it up carefully.

When rolling, the mint leaves should be exposed from both ends. This not only makes the dish look green and beautiful, but also allows more sauce to be caught when pouring the sauce, making it more delicious.

Place the rolled beef flat on the plate, then roll the next one.

All the beef is rolled up, placed layer by layer on the plate, and the sauce begins to be prepared.

Put salt, light soy sauce, balsamic vinegar, sesame oil, sugar, minced garlic, chopped chili pepper, and ice-cold purified water in the bowl, stir it, and stir the sauce evenly.

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To be continued...