Set up a frying pan and pour ten pounds of rapeseed oil into the pan.

When the oil temperature rose, he looked at Lin Xu and asked:

"Boss, I use ten pounds of oil at a time, isn't that a lot?"

"The longer you cook it, the longer it will take to eat. Moreover, if it is sealed with oil, the gallinopsis will not go bad easily."

By the time Lin Xu had torn up all the gallinobacteria, the rapeseed oil in the pot had boiled away the odor.

You can't put the fungus into the pot at this time, because the oil temperature is too high. As soon as the fungus is put in, the fungus on the surface will be fried and dehydrated, and the fresh fragrance inside will not penetrate, while the fresh fragrance on the surface will be fried.

It will escape with the oil fumes.

The best way is to wait for the oil temperature to drop and simmer over low heat so that the chicken fungus can be thoroughly fried and the fresh aroma will not dissipate but will remain in the oil.

While the oil was cooling down, Lin Xu prepared some Dahongpao peppercorns and dried chili pepper segments.

Although Youji Fong is a delicacy in southern Yunnan, there are no standards for how to make it. If you want it to be spicy, add some Sichuan peppercorns; if you want it to be braised, add some star anise and cinnamon. These auxiliary ingredients and ingredients can be added or removed freely, and there is no strict requirement.

regulations.

After he was ready, the oil was still very hot, so he went outside the kitchen, intending to drink some water and take a rest.

"Hahaha, Xu Bao, the comments from netizens made me laugh to death!"

Seeing Lin Xu coming out, Shen Jiayue immediately came over:

"The video is very popular, and everyone is very enthusiastic, but many people have left messages saying that they recommend checking out Boss Lin, it doesn't look like it is the first time to make bear paws... Many people also asked the Aite Animal Protection Association, which made me happy to watch.

”

Lin Xu knew this was a joke and didn't care.

Shen Jiayue looked at the rising number of views and asked curiously:

"Xubao, what are we filming next? The fans' emotions have been aroused, and they can't afford ordinary dishes."

"Don't worry, not many people have seen it."

Lin Xu took a sip of tea and planned to cook Zhang Xueliang's favorite dish next time - carp with jade belt. It is said that this was once a must-order dish for the young marshal at every banquet.

However, it’s hard to say whether to make it or not, because although there are not many options for high-end Northeastern cuisine, there are still quite a few.

What to do depends on the fans' reaction.

If someone has guessed or is even determined to make carp with jade belt, then change it to avoid being criticized for plagiarizing fans’ ideas.

After drinking a cup of tea, Lin Xu returned to the kitchen.

At this time, the temperature of the oil in the pot had dropped. Lin Xu tested the oil temperature, and then grabbed some chicken fungi and threw some into the pot.

When you first start frying, don't put it all in, otherwise the fat in the pot will come out. You have to add it in little by little. After all is added, turn on the heat and simmer slowly.

All spice oils, whether scallion oil, chicken oil, cooking oil or chicken fir, need to be kept on low heat throughout. The lower the fire, the longer the cooking time, and the better the effect.

If it takes half an hour to cook, then the fried chicken fir will definitely not be that good.

Put all the fungus into the pot and stir it a few times with a spoon until the fungus and oil are completely mixed together.

Then turn on the stove and simmer over low heat.

At first, it felt like all the fat in the pot had been absorbed by the chicken fir. I couldn’t see the golden fat of the rapeseed oil, but it felt like it was watery.

This is normal, because gallinobacteria contain a lot of water and have just been soaked and cleaned.

So as soon as you put it into the warm oil pan, the moisture on the surface will appear.

Don't be anxious at this time, just simmer it slowly. Just like making fried chicken and boiling lard, keep simmering and stirring. When the fat in the pot becomes more and very clear again, it means the heat is up.
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If the fat is not clear, continue to cook patiently.

Soon, as the temperature of the oil in the pot rose again, the unique aroma of the chicken fungus wafted out of the pot.

Several people in the kitchen were fascinated by the smell.

In the past, I only heard about how delicious the chicken coriander mushrooms are, but now I smell the aroma of boiled chicken coriander mushrooms, and I realize that this delicacy is really well-deserved. The rich aroma makes people want to take a sip of oil from the pot to try it.

Lin Xu used a spoon to stir the pot, then put the dried Sichuan peppercorns in, covered the pot, and continued to simmer over low heat.

This process is very slow and takes at least two hours to heal.

Wei Qian looked at it for a while and said:

"It seems that not only can I not eat hot tofu in a hurry, but I can't eat fried chicken and fir... Can this thing be made in time for lunch?"

Lin Xu looked up at the electronic clock hanging on the wall and said:

"It's almost ok. Let's inform the pastry department that we will have noodles for lunch today. Such a good fried chicken fir, I have to try it with the noodles to see how delicious it is."

When Wei Qian heard this, he immediately made arrangements.

At ten o'clock in the morning, Lin Xu opened the lid of the pot and found that the chicken fir inside had shrunk a lot, and its color had changed from white to brown.

Use a spoon to stir the pot twice, and you can clearly feel that the chicken fir has become lighter and lighter.

As for the fat in the pot, it has become much clearer now.

Lin Xu poured a tablespoon of salt into the pot and continued to cook, allowing the salty taste of the salt to completely penetrate into the fat and gallinobacteria.

This not only makes the taste better, but also makes the umami taste more intense...salt has always had a very good effect of improving freshness, which is something that no other seasoning has.

While he was busy, Lao Huang came to the store again.

"Brother Lin, I was just doing some sorting in the warehouse and found some milk pancakes. What do you think is a better way to eat them? Can you make a dish for the weekend?"

Milk cake?

Lin Xu opened the bag he was carrying and found that it contained pieces of milk tofu.

This is made by boiling milk or goat's milk, adding sour substances to coagulate the protein, and then extruding it according to the principle of making tofu.

In southern Yunnan, it is called milk cake, while in Mongolia, this dairy product is called milk tofu.

It is said that Mongolian armies were stationed in southern Yunnan in the past, which led local people to form Mongolian food customs thousands of kilometers away.

Especially the milk cake, which is exactly the same as Mongolian milk tofu.

Lin Xu said after reading:

"There are many ways to eat milk pancakes. For example, the most classic one is steaming it with slices of ham. It is said to be a famous dish in southern Yunnan. Brother, have you ever tried it?"

Lao Huang said:

"I've seen it before, but I thought it smelled like milk, so I haven't eaten it. My wife likes it very much. She said it's called fire pickled vegetables... I've given you these milk cakes. You can make arrangements for me, Brother Lin."

Okay, I just gave you a bag of gallinobacteria in the morning, and now I gave you a bag of milk tofu.

I spent a lot of money just to treat you.

Lin Xu didn't refuse, he handed it to the car guy beside him:

"Put it in the cold storage first. I'll make a dish to try this afternoon."

Lao Huang didn't leave even after delivering the milk cakes. He sat down on the booth and asked with a smile:

"What's for lunch today? Brother, I'm going to eat at your place."

"Noodles with fried chicken and cilantro."

"This is good, give me a big bowl at noon."

Lin Xu asked curiously:

"You won't lose weight?"

"You can't keep losing weight, you have to enjoy the fun of life, and our family only eats this kind of fungus a few times a year, so we can't miss it."

The two chatted for a while, and Lin Xu returned to the kitchen.

At this moment, the chicken fir fungi in the pot are darker in color and smaller in size. When stirring with a spoon, you can even hear the dry sound of the chicken fir fungi colliding and rubbing against each other.

This means that the water in the colic fungus has basically boiled out and it is ready to be cooked.

He poured out all the chicken fungi and fat in the pot, almost half of the pot was filled, and when he poured it out, he could clearly smell the rich and fresh aroma inside.

The taste was very tantalizing, especially before lunch, which made Lin Xu a little greedy.

When he saw Niu Chuang chatting with Ma Zhiqiang, he asked curiously:

"Have you started rolling out the noodles?"

"Master Ji said to wait a little longer, because he was afraid it would be too early and he wouldn't be able to catch up."

Lin Xu waved his hand:

"Hurry up and get it. I'll have to eat a big bowl of it later. The delicious taste of this mushroom will make people laugh."

Niu Chuang heard this and said:

"Okay, I'll go back and roll out the noodles now... roll out more to avoid not having enough!"

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Chapter completed!