"How about it, junior brother, have you learned it?"

It will definitely happen. This method is not difficult. Even if there is no technique, Lin Xu can do it in a decent way, but it will not work when it comes to killing snakes.

Technical problems are easy to solve, but psychological awkwardness is not so easy to reverse.

"It's okay, junior brother. If you want to be more liberal, if that doesn't work, let the non-venomous snakes bite you on purpose. As long as you fully come into contact with the snakes and kill a few with your own hands, your fear of snakes will naturally change."

Xie Baomin talked about the solution seriously like a psychologist, but when Lin Xu listened, he felt that it was not quite right.

Senior brother is a weirdo who not only doesn't get scared when he sees the twisted eel segments, but also picks up the undistorted eel segments and yells at him for being lazy. You can't use common sense to judge this.

As for the method he said to reverse the fear of snakes, it is probably nonsense.

Lin Xu smiled without saying anything and started preparing the Osmanthus Guangdu.

Squeeze out the excess soup from the tripe soaked in the broth, place it on a eucalyptus board, cut it into evenly thick tripe slices, and then cut it into strips.

Osmanthus Guangdu is different from spicy Guangdu. This dish needs to be cut into half-centimeter square strips and then cooked.

Lin Xu cut the Guangdu into strips, and then beat eight egg yolks.

Add a small spoonful of sugar, a small spoonful of salt, and a small spoonful of pepper to the egg yolks, and stir with a whisk.

"Junior brother, what are you doing?"

Xie Baomin came over and saw Lin Xu beating egg yolks, feeling a little surprised.

"I'm going to make a sweet-scented osmanthus tripe with egg yolks."

"This is an old dish. Twenty years ago, my master and I went to the provincial capital of Zhongyuan Province to participate in a gastronomic competition. I saw a master chef making it. The fried egg yolks were really like sweet-scented osmanthus. At that time, some people's dishes crashed. As a last resort,

Replace it with salted egg yolk to make Jinsha Guangdu, which tastes surprisingly good."

In the past, local governments often held food competitions to increase their appeal.

During the competition, all the food contestants worked very hard and tried their best to win the championship.

Xie Baomin learned a lot from his experience as a judge while following his master, Uncle Gao.

When Lin Xu heard this, he smiled and said:

"Since my senior brother has said it, I might as well add a dish of Jinsha Guangdu, two egg yolk dishes, I guess my cholesterol will go up after eating them."

He cut some more Guangdu, then took some steamed salted egg yolks, crushed them into puree with a kitchen knife, and put them into a bowl for later use.

Everything is ready, start production.

Add water to the pot, add a small spoonful of salt, a small spoonful of chicken powder, and a small spoonful of pepper, bring to a boil and stir, then pour the Guangdu silk into it and blanch it.

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The reason why I put the seasonings in now is that Guangdu cannot come into direct contact with the seasonings, otherwise it will easily cause uneven taste.

Adding seasonings during blanching can give the Guangdu a base flavor and make it more delicious after cooking.

When cooking tripe dishes, blanching is indispensable.

This step not only removes odors, but also allows the ingredients to be thoroughly cooked before cooking.

In addition, blanching can also awaken the umami substances inside the tripe, so that when it is officially cooked, the texture and taste will be significantly improved.

It doesn't take too long to blanch, it can be taken out in seven or eight seconds.

Take the Guangdu out, squeeze out the water directly, and then pour one-third of the egg yolk into it.

Egg yolk liquid can increase the egg flavor of Guangdu, and can also turn the color of Guangdu into golden color. Whether making Osmanthus Guangdu or Jinsha Guangdu, this step is indispensable.

Stir evenly so that all the surface of Guangdu is covered with egg liquid.

Heat oil in a pan. When the oil is hot, pour the Guangdu covered with egg liquid into the pan and stir-fry over high heat.

The Guangdu is cooked, so you don’t need to fry it too hard. When the egg yolk solidifies and emits fragrance, you can turn off the heat and take it out.

The golden belly looks much more attractive, and the aroma of egg yolk makes this delicious dish even more eye-catching.

Lin Xu pinched one and tasted it. Since the garlic belly was blanched to increase the flavor, and condiments were also added to the egg yolks, these garlic bellies tasted good.

[To be honest, I have been using the Huanyuan app recently to read and catch up on updates. It allows me to switch between sources and enjoy many reading sounds, huanyuanapp. Available on both Android and Apple.]

Especially after being stir-fried in hot oil, the slightly crispy crust, the rich egg aroma, and the sweet and salty taste add a lot of color to this delicacy.

However, the dishes are only semi-finished products at this moment and are not ready yet.

Lin Xu started the pot again, heated the pot, added cold oil, carefully slid the pot and poured it out, then slid it again to ensure that the bottom of the pot would not stick, then added a little bit of base oil.

Heat the oil to 40% heat, pour the egg yolk liquid in, and at the same time reduce the heat to low and stir-fry slowly in the pot with a spoon.

Because the stir-fried egg yolk liquid looks very similar to dried osmanthus, the egg yolks made in this way are collectively called osmanthus in the industry.

Osmanthus dishes not only include Osmanthus Guangdu, but also Osmanthus Shark's Fin, Osmanthus Sea Cucumber, Osmanthus Vermicelli, Osmanthus Bean Curd, Osmanthus Shrimp and other dishes, which use ordinary ingredients such as egg yolk to the extreme.

There are certain things to pay attention to when frying sweet-scented osmanthus. The first is that the fire should not be too high to allow the egg yolk liquid to solidify and mature all at once. It must be heated slowly so that the egg yolk can be fried into a loose sweet-scented osmanthus state.

In addition, use a frying spoon to stir-fry continuously without stopping in the middle, otherwise the sweet-scented osmanthus will either look different in shape or have no fragrance.

Only egg yolks that are stir-fried repeatedly at low temperatures will become loose, crispy, and full of flavor.

When the egg yolks in the pot are fried into sweet-scented osmanthus, Lin Xu puts half of the egg yolk into the Guangdu, stir-fries over high heat and puts it on a heated plate.

Egg yolk dishes need to be served on a hot plate.

If it is served on a cold plate, the temperature of the egg yolk will drop rapidly, which will inevitably produce a fishy smell of eggs and lose the fresh flavor.

"What a delicious Osmanthus Guangdu. Junior brother's craftsmanship is truly unparalleled."

Xie Baomin originally wanted to give some advice, but he found that his junior apprentice's craftsmanship was as rigorous and regular as a textbook, leaving him no room to add anything.

Lin Xu smiled and said:

"I had dinner with my grandma when I was a kid. I've had it several times and I'm very impressed."

After saying that, he put the pot on the stove, slid the pot, added a little cooking oil, poured the crushed salted duck egg yolk in, and started making Jinsha Guangdu.

The so-called Jinsha Guangdou, also called Egg Yolk Baked Guangdou, is made exactly the same as the egg yolk baked dish.

First stir-fry the egg yolks until they bubble, then add the sugar. When the sugar is about to melt, pour in the tripe and continue to stir-fry until the salted egg yolk hangs evenly on the tripe. The dish is ready.
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For Lin Xu, there is no difficulty, because he has mastered the recipe of perfect egg yolk baked pumpkin a long time ago, and this dish just replaces the pumpkin with Guangdou.

When the dishes were ready, Lin Xu brought them outside. When Shen Jiayue took a look, her eyes were filled with little stars:

"Wow, golden legend!"

Although I haven’t tasted it yet, I know it’s the same just by smelling it.

Such a rich egg flavor, combined with the outstanding taste of Guangdu, can definitely achieve the effect of one plus one greater than two.

Shen Jiayue picked up the kuaizi, couldn't wait to take a bite, and gave Lin Xu a thumbs up:

"It's super delicious, but these egg drop pieces are hard to pick up. Xu Bao, is my way of eating something wrong?"

Just eat Jinsha Guangdu as it is, because the egg yolk lake has completely wrapped the Guangdu. Osmanthus Guangdu is different. There are a lot of osmanthus-like egg yolks in this dish, which cannot be picked up with tachyons.

Lin Xu said:

"You can eat it with fried chili rings and rolled in roast duck pancakes. This is how we used to eat it in my hometown."

Shen Jiayue was a little curious:

"Eat it with roast duck cakes? Then don't you eat roast duck?"

Lin Xu tasted Jinsha Guangdu and said with a smile:

"How can you afford roast duck? It would be nice to have fried purple crispy pork when you have a banquet."

This again involves Shen Jiayue’s knowledge blind spots:

"Fried purple crispy pork? What is this?"

"A dish that uses pork to imitate roast duck. It is eaten in the same way as roast duck, and it also has to be served with shredded green onions and sweet noodle sauce."

"Well...can you make it for me to try?"

"No problem!"

While the couple was talking, Xie Baomin came out of the kitchen carrying the prepared flavored snake.

When Shen Jiayue smelled the spicy smell, she immediately felt fascinated:

"It tastes so fragrant, I feel like I'm going to overeat again today... Huh? What kind of meat is this? Eel? It looks like a snake, which makes me feel very nervous."

Lin Xu didn't expect that this girl was also afraid of snakes, so she took the initiative to lie:

"This is the eel that my senior brother bought at a high price. It is relatively rare, so I made it into a flavored eel according to the flavor snake method. You can try it later, I guarantee it will be delicious!"

When Xie Baomin on the side heard this, he couldn't help but give Lin Xu a thumbs up.

No wonder the junior brother and his younger siblings have such a good relationship. This ability to tell lies right away is really enviable. Unlike me, Lao Xie, I haven’t been able to tell lies since I was a child...

Alas! Honest people deserve to be despised!

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Chapter completed!