Chapter 526: The ordinary pig lungs can actually stew into a super delicious soup! [Please vote for me]

"My cousin's house is so big!"

Chen Shaokang, Shi Moli and others came to Lin Xu's home and were surprised when they saw the top-floor duplex. At the same time, they strengthened his determination to apply for the Central Finance and Economics exam.

The elders looked around and felt that their children were really promising.

When they first met Lin Ji Food, everyone just thought Lin Xu was very powerful and could run such a large store.

But after seeing this house, I felt that I was really making money, and I was making a lot of money. Otherwise, how could I afford such a big house?

The housing prices in Beijing, coupled with the high housing prices in the HD area due to the school district.

Not to mention a duplex, even if you can buy a two-bedroom and one-living room with an area of ​​tens of square meters, it is already enviable.

Now Lin Xu not only has a duplex, but also a large hotel, and a house in the community behind the hotel. He is really blessed with wealth.

Chen Meiliang said with a smile:

"Xiao Xu is much better than my uncle. This kid has always felt that he is not simple since he was a child."

Dabolin Red Army looked at the various famous wines on the museum shelves:

"It is indeed not easy for Xiaoxu to get admitted to the Central University of Finance and Economics from Zhongyuan. The score line of the Central University of Finance and Economics has always been quite high."

Everyone looked upstairs and downstairs, and saw soy sauce duck hanging on an electric clothes hanger in the utility room on the top floor.

After looking around, just like when Zeng Xiaoqi came to see it for the first time, I felt that this suite was completely in my heart, and I loved it in every aspect.

After looking around, Mrs. Chen and Mrs. Lin planned to go to Mrs. Shen's house in the South Third Ring Road to have tea and chat. Although the old sisters met for the first time, there was no barrier between them and they were really like a family.
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Shen Guofu naturally had no objection and immediately arranged a car to take several elderly people to the South Third Ring Road.

Lin Xu's uncle, aunt, and other middle-aged elders planned to go to Diaoyutai where he lived first.

I have always heard about this place in the news, but I have never seen it in real life. I just happened to live there and take a walk around it.

As for the younger generation, Lin Xu's cousins ​​were led by Shen Jiayue, Chen Yan, Chen Yuanyuan and others to the nearby Tsinghua University to open their eyes, and by the way, they went to the smart class where Geng Lele was.

After explaining the guidance and education to students ten thousand times, it is better to go to the university and see it in person.

Tsinghua is not far from Peking University. After seeing Tsinghua and then going to Peking University, although these cousins ​​will not be enlightened on the spot, at least they can understand one truth:

Only by studying hard can you go to a good school. Otherwise, you will have to go to some inferior second or third grade schools. You won’t even be able to get into an undergraduate degree, and you can only go to a junior college.

"Why doesn't my cousin go? He also wants to visit the Central University of Finance and Economics."

The young people got into the commercial vehicle and were still thinking about emulating their cousins ​​and applying for the Central University of Finance and Economics.

Shen Jiayue said:

"He is preparing dinner. It is said that there are three sets of duck and a soup made of pig lungs. I don't know the specific soup, but it must be delicious."

Chen Shaokang was a little curious:

"Isn't pig lung a very cheap thing? Will the stewed soup be delicious?"

Shi Moli often buys groceries with Shi Wenming. She loosened the scarf from her neck and said:

"At the meat stall in my hometown, pig lungs are given away for free. Sometimes they are given to my dad, but he still dislikes them. He thinks that pig lungs take up too much water and are not easy to handle."

Shen Jiayue smiled:

"Don't worry, your cousin is very skilled in craftsmanship and is best at turning decay into magic. You will know if the pig lung stew is delicious or not when you taste it tonight."

In fact, she doesn’t know whether pig lung stew is delicious.

But out of trust in Lin Xu, I thought the soup made from pig lungs might be very delicious.

While they were discussing this matter, Lin Xu was in the kitchen, soaking several sets of pig lungs in clean water. From time to time, he would lift one set, put the trachea of ​​the pig lungs close to the faucet, open it and pour water into it.

In this way, the blood in the pig lungs is soaked out.

Fill it and put it aside, then pour another one. After all the pig lungs are filled, squeeze it hard, and soon strands of blood will be squeezed out from inside.

After repeating this several times, the pig lungs become whiter and whiter.

In fact, it has been soaked for half a day this morning, but pig lungs cannot be cleaned by soaking alone. Water needs to be poured into them along the trachea as much as possible.

Only after filling it up and squeezing it out will the remaining congestion inside be completely removed.

The pig lungs are filled until they are completely white, and then the trachea, fascia, and vascular debris inside are extracted.

If you want to make pig lungs into a high-end dish, this step is essential and must be done, because if it is not removed, the taste of the pig lungs will be greatly reduced.

When everything was ready, Lin Xu brought a large pot, added water to the pot, added green onion, ginger, and pepper, put the pig lungs in, pressed a grate on top, so that the pig lungs were completely immersed in the water, and blanch them over high heat.

When making soup with pig lungs, blanching is a necessary step.

Only in this way can the congestion and impurities inside be further removed, making the pig lungs cleaner.

Moreover, after blanching, the volume of pig lungs will be greatly reduced, which is more conducive to the next step of cooking.

Soon, the water in the pot was heated.

A layer of foam soon appeared on the surface of the water. After knocking it off with a spoon, the foam reappeared not long after. Apparently these were impurities in the alveoli.

Lin Xu stayed by the pot, busy skimming the foam from it.

When the water in the pot was completely boiled, there was more foam on the water surface. After boiling on high heat for four or five minutes, the foam disappeared.

At this time, the volume of pig lungs has shrunk a lot.

It was originally a full pot, but now it has become significantly smaller, even only half a pot. There is a clear difference from before the cooking started.

Turn off the heat and take out the pig lungs.

Lin Xu first washed it with hot water to remove as much impurities as possible from the pig lungs.

Then he put the pig lungs into a casserole, put scallions, ginger slices, and rice wine into it, and then added a pot of clear chicken soup, and put a few slices of Jinhua ham in the soup.

Bring to a boil over high heat first, then skim off the foam, then reduce to low heat and simmer slowly.

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After stewing for several hours, it becomes silver lung.

If you put the stewed pig lungs into the milk soup, it will be silver lungs in milk soup. If you put it in clear soup, it will be silver lungs in clear soup. If you add some sea pine after the clear soup, it will become a famous dish:

【Silver lung stewed with sea pine】

This is also the dish required for this side mission.

Originally, Lin Xu only planned to make silver lung soup with clear soup or silver lung soup with milk, but he thought that this might affect the rating. Although this task did not require any level of soup, the higher the level, the better.

So Lin Xu just soaked some three-vitriol jellyfish sent by Qiu Yaozu to increase the value of this dish as much as possible. When it is ready, it may trigger other rewards.

Even if there is no reward, it is still worth it to let your family try this beautiful dish.

After stewing the silver lungs, Lin Xu took the fat male duck, wild duck and pigeon sent by Lao Huang to remove the bones.

There were so many people today, and one serving of three sets of duck was simply not enough to eat, so he made three servings to let everyone in the family taste this delicious soup as much as possible.

It’s already half an afternoon after I simmered three sets of duck.

The work in the kitchen has come to an end, and everyone is taking advantage of this time to rest, except Qin Wei, who is currently explaining to Shi Wenming the essentials of making minced pork vermicelli.

"Beans... bean paste... need to be... chopped... stir-fried... stir-fry in red oil, stir-fry the minced meat... stir-fry until fragrant and add... powder... vermicelli..."

Although Qin Wei still struggled to speak, he saw that Shi Wenming wanted to learn, so he spoke seriously.

In fact, Shi Wenming can also make this kind of home-style dishes, but after walking around the kitchen, he found that Qin Wei's cooking was not only more efficient, but also made it look better.

These dishes are very suitable for serving in scenic spots, so Shi Wenming is very popular.

He first asked for advice on how to make minced pork with hot peppers, then roasted bean curd sticks, and now it’s time to make minced pork vermicelli.

Qin Wei was also quite interesting. Finally, someone took the initiative to exchange cooking skills. The chef directly cooked several dishes that Shi Wenming asked for advice.

I also let Shi Wenming taste it.

When Lin Xu cooked three sets of duck and inspected the kitchen, Shi Wenming said to Lin Xu with surprise on his face:

"Xiao Xu, the chef in your shop is really good. The dishes he cooks are very delicious. I was full just upstairs, but looking at these dishes, I put half a bowl of rice on the table."

Lin Xu looked at Qin Wei's cooking, picked up the chopsticks to taste it, and said with a smile:

"Master Qin is best at cooking home-style meals. Which dish do you think is suitable for the scenic spot recently? Just ask how to make it."

Lin Ji's chefs have no confidentiality policy, and the chefs will not intentionally keep anything secret.

Now that I have met Shi Wenming, a member of my family, I will not hold back any more.

Lin Xu was a little hungry at this moment. After tasting a few bites of the food, he simply served himself a bowl of rice and ate some of the dishes on the workbench.

These side dishes, especially the minced pork and chili peppers, fully display the fresh aroma of green chili peppers. Take a bite and then scoop up the rice with chopsticks, it is really enjoyable.

While eating, Niu Chuang came over with a silver roll while chewing it. He originally wanted to chat with everyone, but when he saw the dishes on the workbench, he immediately started eating them too.

As a chef, you have very irregular meals. Lunch is usually eaten at around ten in the morning, so when you are busy until two or three in the afternoon, you will just take a rest.

Shi Wenming likes Lin Ji's chef in various ways.
To be continued...