Well, we can’t be passive defensive all the time.

Occasionally you have to take the initiative.

Only in this way can we firmly grasp the initiative in the war.

"Xubao, you know, I miss you so much every day, and I feel panicked when I can't see you."

The two of them kissed and rolled onto the bed.

Shen Jiayue hugged Lin Xu and expressed her thoughts.

When we originally opened the store, we only met twice a day.

But now that Lin Xu has gone to Diaoyutai, he can only meet once a day, and he has to say goodbye in a hurry every time. This is really torturous for Baby Shen.

Lin Xu said:

"When you get engaged after this cooking competition, do you think it's okay if I take you back to your hometown to stay in a scenic spot for a few days so that we can be together every day?"

"Okay, okay, I'm going to pack my things now!"

As soon as Shen Baobao heard that he was going to Longqishan Scenic Area, he was immediately ready to get out of bed and pack his luggage.

Haha, I not only want to live in the tent camp where you can watch the stars, but also in the Cliff Hotel and the old house where Xu Bao lived.

I still remember that fans gave that house the name Demon King’s Cave.

Hee hee, I didn’t expect that I would actually live in the Demon King’s Cave.

But as soon as she sat up, she was pulled back by Lin Xu:

"It's still too early to pack up now, we won't be able to set off for more than a week."

While talking, the two hugged each other again.

"Yueyue, your clothes are so slippery."

"That's my leg..."

"The clothes were so slippery that they immediately slipped on my legs."

"Hate..."

Four o'clock in the afternoon.

Old Mrs. Shen was sitting on the sofa in the living room, holding Fei Dudu's Dundun in her arms. Han Shuzhen beside her was telling the old lady interesting stories about Dundun.

"Guofu was snoring while sleeping, so Dundun jumped on the bed and covered his mouth with her paws. As a result, his paws were almost bitten. I called Guofu up, and he said he dreamed of chewing pig's trotters, and said the pig's trotters were all covered with them.

The hair has not been cleaned at all..."

The old lady smiled from ear to ear.

I quickly hugged Dundun and asked which paw was almost bitten.

And in the kitchen.

Lin Xu, who had slept on Shen Jiayue's bed, was packing up the special crayfish bought by Aunt Liu.

The last time I bought green shrimps from Uncle Yu’s supermarket, the shrimp shells were a little hard, but this time Aunt Liu bought bigger red shrimps.

These shrimps have been washed several times with an ultrasonic shrimp washing machine.

Lin Xu took the scissors and skillfully cut off the heads of the shrimps and removed the internal organs. Then he pinched the scales in the middle of the tails of the shrimps, first rotated them, and then gently pulled out the shrimp threads.

After doing this, throw it into the basin and continue to collect the next one.

Aunt Liu bought about ten kilograms of crayfish.

Because he didn’t enjoy it last time, Shen Guofu specifically told Aunt Liu to buy more this time.

The crayfish in this pot weighs at least ten pounds.

It will definitely allow my father-in-law to experience the pleasure of eating all-you-can-eat crayfish.

While busy.

Mrs. Shen walked in:

"Xiao Xu, are you tired? I'm going to make some Beijing snacks, do you want to try them?"

Hmm?

Beijing snacks?

Are they pea cakes, donkey rolls, kidney bean rolls, mung bean cakes and other snacks that are both beautiful and attractive?

Lin Xu suddenly became interested:

"Grandma, what are you going to do?"

"Fried enema!"

"Fried...enema?"

The names of Beijing’s snacks are really strange and heavy-sounding.

But Lin Xu really wants to try it.

Because he has never eaten it.

"Then I'll wait and eat, grandma."

He continued to collect crayfish.

Mrs. Shen took out a long, gray-colored ingredient from the refrigerator.

Is this an enema?

It doesn’t look like it has anything to do with pig intestines?

Mrs. Shen grew up in Beijing and is very familiar with this kind of Beijing snacks.

While she was busy, she told Lin Xu about the development history of fried enema, a snack, which was also the process of this snack falling from the royal family to the common people.

Fried sausage originated from fried deer tail in the early Qing Dynasty.

As a rare ingredient, deer tail is delicious no matter how you eat it. Steamed deer tail is a dish that is popular in cross talk.

But deer were not common, and deer tails were even harder to find in the capital at that time.

So a clever cook filled the pig intestines with pork stuffing, sliced ​​them, and fried them, pretending to be deer tails. It was also well received, and this became the original appearance of fried enema.

By the middle and late Qing Dynasty.

The lives of people in the capital have plummeted.

Meat filling is too luxurious, so this fried enema has developed a new form.

Use starch, red yeast rice flour and other ingredients to stuff pig intestines into slices, fry them, and eat them with garlic water. It tastes good, but the key is that the cost is reduced.

Many families can afford it.

This enema quickly spread and became known as the Big Enema.

"Big enema? What does this mean, grandma? Is there also a small enema?"

Mrs. Shen smiled and said:

"It's true. By the time of the Republic of China, pig intestines had become expensive, and many people couldn't afford it, so they used cheap pig intestines instead. This type of sausage made from small intestines is called small enema."

As a chef.

Lin Xu has a strong interest in the development and changes of food.

He looked at the enema that Mrs. Shen was cutting in her hand and asked:

"Grandma, why don't you even see pig intestines when you cut this? These seem to be starch lumps, right?"

"Later, during the difficult times, even pig intestines were not available, but people in the capital were greedy, so they just wrapped starch and red yeast rice flour in gauze to look like an enema, and then fried them with cheap pig intestines.

Now it’s fried sausage.”

Lin Xu didn't expect that this dish would have such a rough fate.

In just a hundred years, it has undergone several transformations, and the cost has become cheaper and cheaper, and it has become more and more popular among the people.

This chapter is not over yet, please click on the next page to continue reading!

When I was feeling emotional.

The system prompt sounded suddenly in my mind:

"The host listens to the changing process of Beijing's cuisine and triggers the side task [Beijing Snacks]: The host is asked to master more than ten kinds of Beijing snacks within half a year. After completion, he will receive a perfect lottery for Beijing's lost snacks."

Lost snacks?

I remember that when I was learning Master’s original dishes, I triggered a mission of a lost dish.

Unexpectedly, a similar task has been triggered now.

It seems like I’ll have to do more research on Beijing’s snacks in the future.

Fortunately, snacks in Beijing are not that difficult.
To be continued...