It’s hard to come to the capital, but you can’t go back empty-handed.

In addition, Chen Meiliang is also going to give her daughter some tips on managing the company. Although they are relatives, now that she has become the general manager, she has to be responsible for the company.

He was worried about his daughter, so he planned to take this opportunity to give her advice.

In the store, Dundun, who had slept all afternoon, was squatting on the counter, eating the steamed pork belly made by Lin Xu.

The meat is very tender. When steaming, Lin Xu specially mixed it with egg yolk, so that the water was not lost and it tasted tender and juicy.

Dundun ate happily and kept making humming sounds from his mouth.

Yue Liyue, who came to the restaurant for dinner, held up her mobile phone and took a short photo video with Dundun who was eating:

"Today Dundun is popular all over the Internet. Many people even made a cat collection of Dundun's previous videos. Many people are clamoring to get a cat, and there are also a few popular celebrities who want to buy Dundun."

Lin Xu said helplessly:

"It's 3023 years, and there are still celebrities who are so popular?"

"Hu Ka, I guess I haven't done a background check at all. When I saw everyone making comments, I quickly posted the news to gain popularity first. At worst, I would later apologize in a high-profile manner, and then there would be another wave of popularity."
p>

Gee, you really know how to hype.

Lin Xu didn't say much, raised his hand and rubbed Dundun's head, and then said to Yue Liyue:

"The Ginkgo Garden will open in a few days. Before the opening, you and Sister Xin can do a live broadcast together. I'll treat you to Cantonese-style crispy roasted pig."

Yue Liyue’s eyes lit up:

"I'm going to roast pig? Does Ginkgo Garden want to make crispy roast pig?"

"Yes, that's the only place that can do it. The oven in the store is not big enough, so we can only make roast suckling pig, not roast pig."

Roast suckling pig and roasted pig seem to be the same food, but they are very different in appearance, taste and eating method.

The roasted suckling pig is smooth and shiny. It is usually eaten with sugar after roasting. The skin is very crispy, the meat is very tender, and it tastes fresh and juicy.

The roasted pig uses a large pig of about 100 kilograms. The fat is very thick. The pig skin is roasted until it is golden brown and covered with dense bubbles. It tastes very crispy and has rich fat. When eating, it is cut into pieces without any dipping sauce.

.

Yue Liyue still misses her hometown food very much.

He said:

"Although our roast pig in Guangdong is very famous, we usually don't want to eat it. We usually buy one when worshiping our ancestors, then chop it into pieces and eat it on the table. We can only eat it a few times a year."

Ancestor worship is a very important sacrificial activity in the Lingnan area. The concept of kinship is deep, and relatively large surnames and families have their own ancestral temples, so the traditional concepts are relatively intact.

After Dundun finished eating, Lin Xu took the plate back, looked at Yue Liyue and asked:

"What are you going to eat today?"

"I've been craving tofu lately, especially crab roe tofu. Am I unable to eat it now?"

Crab roe tofu?

I really can’t eat this, because crab roe is not the main dish in the store, and the hairy crabs were not specially stocked when they came on the market. Although there were some in the store, everyone had already eaten them with noodles and rice.

But without crab roe, there is still no shortage of delicious tofu.

Lin Xu had nothing to do at the moment, so he smiled and said:

"Let me make you one later, so that you can taste a tofu dish that is not inferior to crab roe tofu."

Yue Liyue just posted the video to her personal feed and was currently interacting with fans. When she heard this, she said:

"Okay, then I'll wait and eat."

Back upstairs, Lin Xu washed the plates that Dundun had eaten on, then walked into the kitchen and started cooking.

He brought a piece of gypsum tofu with a more tender texture, five or six salted egg yolks and a small handful of chives.

Add these ingredients together to make egg yolk tofu, the sister dish of crab roe tofu.

The so-called egg yolk tofu is to stir-fry the salted egg yolk until it becomes sandy and oily, and then stew it with the gypsum tofu. This way the tofu is salty, delicious and rich in taste, and is very suitable for eating with rice.

Put the salted egg yolk into the steamer and steam it to remove the fishy smell and bring out the fresh flavor of the salted egg yolk.

Then cut the tofu into small pieces and blanch it in boiling water with salt for a few minutes to remove the bitter taste of gypsum and the fishy smell of soybeans, making the tofu more tender.

In fact, this dish can also be made with lactone tofu. In that case, the tofu cannot be eaten with a kuaizi. You have to use a small spoon to spread it, so that the taste will be more tender.

However, there is no lactone tofu in the store today, and Yue Li Yue eats it with rice, so soft and tender gypsum tofu is more suitable.

Blanch the tofu, take it out, rinse it with cold water, and put it in a large colander to control the water.

Rinsing with cold water is to lower the temperature of the tofu and prevent the tofu from becoming too high and becoming laggy.

The salted egg yolk is steamed and taken out from the steaming cabinet.

There was actually yellow egg butter in the bowl of steamed egg yolks. Lin Xu took a small spoon and directly crushed the egg yolks and egg butter together into a puree.

After doing this, start cooking.

Heat the pot, slide the pot first, then add some peanut oil, heat the oil again, pour the salted egg yolk in, stir-fry slowly over low heat until foaming in the pot.

These stir-fried bubbles are the sign of the salted egg yolk becoming sandy.

If you are making dishes such as baked pumpkin with egg yolk, just pour the fried ingredients into the pot and stir-fry now.

But the egg yolk tofu I’m going to make today is different from the egg yolk baking technique.

Lin Xu scooped up a bowl of pork bone broth and poured it into the pot along the edge, turned up the heat and started cooking.

Soon, the broth in the pot came to a boil, and the egg yolks that had been stir-fried turned into tiny golden sand grains, rising and falling in the pot.

This is egg yolk sand. The rustling texture of egg yolk dishes comes from these egg yolk sand.

Lin Xu poured the blanched tofu into the pot, waited for it to boil again, sprinkled half a teaspoon of salt for freshness, and shook the pot a few times to let the tofu and broth in the pot slowly rotate.

When making tofu dishes, you cannot stir-fry. You can only stir-fry by shaking the wok. This will not only make the tofu more delicious, but also prevent the tofu from sticking to the pan.

After shaking a few times, cover the pot and simmer for two to three minutes.

Take advantage of this time to chop the green onions.

When you open the lid of the pot again, the stock inside has reduced a lot. Shake the pot to rotate the tofu back and forth to increase the evaporation of the soup.

When the soup became thicker, Lin Xu scooped up some golden chicken fat and poured it into the pot. He shook the pot again to let the fat disperse. Then he held the pot and poured the yellow tofu in the pot into a deeper plate.

ri.

Finally, sprinkle with minced chives and let the waiter bring it to Yue Liyue.

After all this work, the evening rush hour has arrived.

Lin Xu changed out of his chef uniform and prepared to take Dundun back with Shen Jiayue.

It’s not easy for my parents to come to the capital once, so I need to spend more time with them.

"Xubao, what kind of tofu did you make for Yue Li Yue? It smells so fresh. If I hadn't been too full today, I would have wanted to try it."

After getting in the car, Shen Jiayue said while starting the car.

Lin Xu fastened his seat belt and said with a smile:

"Salted egg yolk tofu, if you want to try it, I can make it tomorrow. It's quite simple."

Shen Jiayue, who is keen on learning cooking, became interested as soon as she heard the simplicity:

"How easy is it?"

"If you use a non-stick pan, you basically just need your hands."

The biggest difficulty in making the salted egg yolk tofu dish is to prevent the tofu from being boiled in the pot. If you can avoid this, it really won’t be difficult at all.

And because the salted egg yolk has a salty taste, even the seasoning can be omitted.

The reason why Lin Xu just added half a spoonful of salt was purely to add some salty flavor unique to table salt.

"Then you teach me. While my parents are at home, I want to cook, so that my parents can see my virtuous side."

"You are already very virtuous. Besides, you only need me to cook. You don't need to learn."

"No, I've seen many mothers-in-law showing off their daughters-in-law in various ways, but I also want my mother to show off and show off me. Our old Lin family doesn't raise waste!"

Tsk tsk, since you are so keen on learning, then just learn.

Shen Jiayue was very interested and even made plans to take her mother-in-law Chen Meijuan to shoot a video together.

Thinking that the newly uploaded jade belt carp today was particularly popular, she looked at Lin Xu and asked:

"Xubao, what are you going to make for the next dish? Netizens should get ready to watch it."

Lin Xu rubbed his temples and felt that the filming of high-end Northeastern cuisine needed to be accelerated, so he said:

"Tomorrow I will ask Lao Huang if he can buy deer tails. If he can, I will make a dish that is often heard in my mouth - steamed deer tails!"

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This chapter has 5200 words. Please vote for me, brothers!
Chapter completed!