Chapter 655 Dealing with the deer’s tail is really troublesome! Dundun: Mommy won’t let me play with fools! [Please subscribe]

"Is this deer tail really edible?"

At the door of the kitchen, Shen Jiayue opened the foam box sent by Lao Huang and saw several bloody and hairy deer tails inside.

The tail is not big, slightly flat, and covered with brown and white hairs.

Perhaps these deer tails had just been cut off, and the blood on them had not yet solidified, so there was a strong smell of blood. Coupled with the location of the tail itself, the fishy smell was very strong.

As soon as Shen Jiayue smelled the smell, she couldn't help but take a step back and frowned.

The smell is even worse than the stench of pig intestines. It doesn’t feel like something that humans can eat.

She looked at Lin Xu and asked again:

"Xubao, did we make a mistake?"

It is said that deer tail is a kind of delicacy, but isn’t this delicacy too unappetizing?

Lin Xu smiled and said:

"That's right, it's the tail of a sika deer, and preferably a male deer's tail. It's bigger, thicker, and tastes better after the bones are removed."

The smell of deer tail is indeed a bit unpleasant, especially the smell of blood mixed with the fishy smell, which makes people want to spit out the overnight meal.

This is actually the first threshold faced when cooking deer tail - removing the odor.

Chinese food cooking has always followed the principle of "if there is no taste, let it go in; if there is taste, it will come out".

Ingredients that have no flavor themselves, such as sea cucumber, shark's fin, abalone and other ingredients, need to use ingredients such as broth to infuse the fresh flavor into them.

On the contrary, you have to find a way to remove the flavorful ingredients so that the dishes will be delicious.

Lin Xu endured the smell, took the deer's tail away, and saw two bags underneath. One bag contained a large piece of venison, and the other bag contained bloody antler.

Deer antlers are just sprouted deer antlers. It is said to be a famous nourishing product. Drinking the wine soaked in deer antlers can make people go shirtless in the winter.

These two ingredients are the side dishes of steamed deer tail, and they are also the key to making steamed deer tail more high-end and luxurious.

After reading this, he closed the box and said to Shen Jiayue:

"Get ready to take pictures. When the food is cooked, you won't be so disgusted with it."

"Really? How do I feel that after making this thing, the taste will still be very rich?"

Although Shen Jiayue was quite skeptical, after all, video shooting was work. She went to the small kitchen to set up the shooting lights, adjust the equipment, and get ready for shooting.

Lin Xu went to the big kitchen and started preparing the ingredients.

The ingredients needed to steam deer tail are very simple. Except for the green onion, ginger and pepper to remove the fishy smell, the rest is just a yellow-leaf cabbage.

Chinese cabbage is the soul of this dish and the key to the deliciousness of deer tail.

The simpler the ingredients, the higher the cooking requirements for the chef, and the greater the probability of overturning. This is the reason why chefs are reluctant to cook this dish.

Lin Xu prepared the ingredients and came to the kitchen carrying the box containing venison, antler and tail.

At this time, Shen Jiayue was also ready. Seeing that Lin Xu was only holding a piece of cabbage, she couldn't help but blinked:

"That's it? Isn't it too simple?"

"Chinese cabbage is used to make deer tail, velvet antler needs to be simmered slowly in stock, and venison needs to be braised in sauce - these two ingredients that work together are more troublesome."

Normal steamed deer tail is actually to use pickled cabbage leaves, remove the bones and clean the deer tail and steam it in a pot.

But this is just the regular version. If you want to eat the deluxe version, you have to think a little bit.

For example, after removing the bones, put a piece of velvet antler simmered in stock to serve as the bone of the deer tail, and fill it with some braised venison.

After steaming, slice and serve.

Deer tail is rich in fat and gum, so you can’t eat it directly with chopsticks, as it will easily make you sick.

The best way is to wrap it in pickled cabbage leaves and eat it.

Venison is a relatively hot ingredient, and deer tail is very greasy, so pairing it with salty and crisp cabbage leaves can not only remove the greasiness, but also neutralize the heat caused by venison.
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Whether Mr. Park Toyota, who was a chef in the Marshal's Mansion, or Yuan Mei, the best gourmet in the Qing Dynasty, there is only one way to cook deer tail.

Using fresh food to make mutton and using cold food to make hot food is the role of cabbage in this dish.

In addition, using the ubiquitous cabbage to cook the precious deer tail implies the cooking concept of complementing each other and complementing each other.

When you are ready, start shooting.

Lin Xu laid a layer of plastic wrap on the workbench, then took out the deer tail, braised meat, and velvet antlers from the box, added Chinese cabbage, laid them all out, and signaled Shen Jiayue to turn on the machine.

"Hello everyone, my name is Lin Xu! Recently many netizens have asked me if I can't cook high-end Northeastern cuisine and want this series? No, it's mainly because I've been waiting for ingredients recently, and I made a dish for people.

I was visiting the ginkgo garden, so I wasted a little time... Today, the high-end Northeastern dish in this issue is here, it is - steamed deer tail!"

The dish "Steamed Deer Tail" is written and pronounced with two pronunciations. When pronouncing it, you need to change the pronunciation of the tail to "yi" and add the pronunciation "er", so it is pronounced as "Steamed Deer Tail".

Not only is deer tail pronounced like this, but the sheep tail oil that people in Yanjing use as the first dish when they eat meat in a copper pot is also pronounced as sheep tail oil.

The reason is that the suffix for "tail" has the same pronunciation as the word "wilt", which sounds like swearing.

It is said that if the waiter in the past did not pronounce the last word as yi, but pronounced it as wěi, he would be slapped on the spot.

Logically speaking, Shen Jiayue should start the conversation today, first with a cross talk, and then introduce the dish of steamed deer tail.

But Lin Xu was disgusted with this kind of awkward domestic small theater. Just cook, there was no need to put on an awkward performance here, so he didn't do it.

After introducing the ingredients, he said to the camera:

"To be honest, deer tail is the smelliest food I have ever put away. It has a stronger smell than intestines. I need to get started quickly to avoid filling the house with the smell."

After saying that, he soaked the deer's tail in cold water and soaked it first.

The processing of deer tail is quite particular. You need to soak it in cold water for a while, then take it out, rinse it with boiling water and soak it before plucking it.

Shen Jiayue asked:

"Can't you just use boiling water to scald it?"

"No, it will burn the deerskin and affect the taste."

Although the cumbersome steps of some dishes are made up by seniors in the industry, many steps were also discovered by them through testing and cannot be easily simplified.

Moreover, soaking the deer tail first can also temporarily suppress the odor.

If you pour boiling water directly on a deer tail that has a strong fishy smell, the water vapor will immediately spread the smell of the deer tail all over the house.

While soaking the deer tail, Lin Xu brought another basin, put the fresh deer antlers in and washed them carefully.

The blood inside the velvet antler is extremely precious, so when washing, the blood should not be lost, and the skin of the velvet antler should not be broken. Just carefully rub the outer skin and wash it once.

After doing this, he scooped half of the casserole soup stock, put the velvet antlers in, two red dates, two slices of ginger, and a piece of green onion, and put them on the stove to simmer over low heat.

Deer antlers are rarely eaten directly because they are precious and have too strong firepower.

So most of them are soaked in wine, or dried and cut into slices for consumption.

There are very few people who directly use fresh velvet antlers as ingredients for cooking, mainly because everyone is reluctant to spend money like this.

The reason why Lin Xu did this was purely to showcase high-end Northeastern cuisine.

The Northeastern cuisine back then was very arrogant.

You can make a piece of deer antler like a treasure, cut it into small pieces at a time and use it as ginseng, right? Then I will make it directly into vegetables and use it as pickles and porridge.

The Marshal's Mansion back then was like this.

No matter where they come from, guests will be impressed by the products here.

After simmering the velvet antler, Lin Xu divided the piece of venison and sauced it using the method of sauce donkey meat. When it was almost marinated, he put it in the brine for marinating.

After doing this, he started to boil water.

After the water is boiled, take out the deer tails soaked in the water one by one and put them into an empty basin.

Then pour the boiled water in and start perming.

Pour in the hot water, Lin Xu holds a grate and press it into the basin, press the floating deer tail into the basin, and let the hot water soak it completely.

After about a minute, he took off the grate, took out the deer's tail, and rubbed it on the tail while it was hot. The fine deer hair on it fell off, revealing the slightly whitish deer skin.

Peel off all the fur on the surface and quickly put it into cold water to cool down, lest the residual heat burns the skin of the deer's tail.

After everything is done, place the cold water basin under the faucet, turn on the faucet, reduce the water flow rate, and start rinsing with running water.

The method to remove odor from fresh meat is very simple. Just soak it in cold water. No matter how strong the smell is, as long as it is soaked in cold water and rinsed with running water, the odor can basically be reduced.

As for whether it is a waste of water, in fact, if the faucet is turned down, it will not consume much water in an hour.

In cooking, these steps are essential.

For example, the classic Cantonese delicacy Pork Ribs in Black Bean Sauce. The reason why those short ribs are tender and delicious without any odor is the result of repeated rinsing under the tap.

But now some hotels also have tricks, such as putting it in the washing machine and adding water to spin it, which not only saves time, but also saves water.

"These deer tails look so plump after losing their hair, they are quite cute."
To be continued...