Chapter 788 An indispensable side dish for people in Ningbo to go with wine - moss and peanuts! [Please subscribe]

"Brother Lin, we are here to see you!"

Wu Shouye and He Baoqing walked into the store carrying large and small bags. They heard that Lin Xu was upstairs. They didn't even bother to take the elevator, so they ran up the stairs. As soon as they got out of the stairwell, they were shocked.

Huxiao said hello.

Lin Xu was watching the feedback on the long video. Some netizens analyzed the cost of ingredients for the entire wedding and felt that the wedding's specifications were higher than those of a five-star hotel.

He was about to respond when he heard Lao Wu's voice. He curiously put down his phone and went over to say hello:

"Chef Wu? Chef He? Welcome, welcome!"

Xiaodong happened to be nearby to check the hygiene situation on the second floor, and he ordered:

"The distinguished guest is here, make a pot of tea!"

Upon hearing this, Wu Shouye quickly took out a large can of tea from the plastic bag he was carrying and handed it over:

"Make this and this. The Longjing I asked someone to get in my hometown is said to be unavailable on the market. I just wanted to try it with Brother Lin today."

His enthusiasm made Lin Xu curious.

Is this a micro-business or a part-time insurance agent?

Why are you so enthusiastic?

He Baoqing next to him also had a surprised look on his face. He, you bastard, swore that he had finished dividing all the tea he brought two days ago, but he didn't expect that he would take out a whole big jar again.

You, the Wu family, are really unqualified to be chefs. In the 1990s, you had to pull together a team to do MLM. Now, you have to get the title of King of Direct Selling.

Xiao Dong took the tea leaves and went to the tea room to make tea.

Lin Xu asked:

"Two brothers carry so much stuff, do you need my help?"

Having known the chefs at Diaoyutai for so long, they were all acquaintances, so Lin Xu didn’t beat around the bush and asked straight to the point.

Lao Wu put the things he brought on the dining table and said with a smile:

"Nothing, nothing, I just want to make a video with you, so I came here to make an appointment and see when you are free... These are the ingredients from our Building 4. Please check them and see how the quality is."
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Take a video?

Just say it directly on WeChat. Is it so formal?

Lin Xu smiled and said:

"I don't have anything to do these days. I can take videos anytime I want...Brother, you don't have to be so polite. It makes me feel embarrassed."

With all these big and small packages, people who didn’t know it thought they were getting engaged.

He Baoqing saw Wei Qian coming out of the kitchen and said hello to him:

"Xiao Wei, take all these ingredients. What Chef Wu in Building 4 gave to your boss are all good things that we can't usually find."

Lao Wu was worried that Lin Xu would not accept the ingredients because they were too valuable, so he quickly retorted:

"What can't be found? These are common ingredients. Have you never seen moss? We have boxes of them in the back kitchen, and no one wants them."

Lin Xuzheng wanted to know what he had brought. When he heard that there were moss vegetables, he immediately asked:

"Is it the moss sprouts roasted by moss sprouts Xiaofang?"

The moss in Ningbo refers to seaweed that resembles hair, while the moss in other places refers to vegetable sprouts. There is a big difference between the two, so you need to make it clear.

If you use Ningbo moss, you can make a lot of Ningbo delicacies.

After acquiring Ningbo cuisine, I have yet to make Ningbo cuisine dishes. I didn’t expect the opportunity to come so quickly, and Lao Wu actually brought the soul of Ningbo people to the dining table.

Although Ningbo is close to the sea and is rich in various seafood, the most indispensable thing on their dining table is the humble moss vegetable, which is found in many dishes, including pasta, snacks and other delicacies.

This is also the ingredient that Lin Xu is most interested in after learning about Ningbo cuisine.

Lao Wu said with some surprise:

"Hey, Brother Lin also knows about Xiaofang Roasted Cai Cai. This is a classic dish in Ningbo. Many outsiders don't know about it. Even if it was featured in "The Tip of the Tongue", not many people have any impression of it."

Wei Gan was really not impressed by this dish and asked curiously:

"What is a small square roast of moss vegetables?"

He Baoqing explained to him:

"It's braised pork with fermented bean curd flavor and paired with crispy dried squid. The aroma of the pork belly and the unique seafood flavor of the sedge are perfectly combined. Plus, the texture is soft, waxy and crispy. It's a very classic Ningbo dish."

Wei Qian took a look at the moss in the carton:

"Is this something? It looks like seaweed."

Wu Shouye said:

"Taicai and Haiwei are uncles and brothers. They have a close relationship, so they look the same...Brother Lin, are you kidding me? Can you really take pictures at any time?"

Lin Xu nodded, then pointed to the moss on the table:

"How about when you are not busy these two days, how about we shoot a few dishes based on these moss vegetables? Let's promote Zhejiang cuisine, and I will also take the opportunity to indulge in the addiction of cooking Zhejiang cuisine."

"Okay, okay, that's great, Brother Lin, I just said that Zhejiang cuisine is one of the eight major cuisines after all. We can't let local cuisines compete."

At this time, Xiao Dong came over with a teapot and several teacups:

"This tea is so fragrant. When I made the tea, several people were attracted by the aroma."

When Lao Wu heard this, he said with a smile:

"I'll get you some more tomorrow. We don't have anything else in Zhejiang, so we still have enough tea."

He was so excited that he didn't notice that He Baoqing next to him had recorded this sentence, then solemnly saved it on his mobile phone, copied it several times, and saved it to the network disk.

Even if it’s just a few seconds of recording, if you use it properly, you won’t have to worry about the tea leaves in the next three years.

And you can also exchange resources with Lao Xie and Lao Dai to maximize your benefits.

Xiao Dong held the teapot and poured the tea into the cup, and a refreshing aroma of tea floated out, making people intoxicated in the aroma before even tasting it.

In the past, Lin Xu always felt that when literati and poets boasted about the fragrance of tea, they were just exaggerating.

But at this time, smelling the aroma of tea wafting from the cup, I really understood that they were just telling the truth and were not exaggerating.

Wei Qian also looked at the tea in the cup with a look of disbelief. He had been working in Diaoyutai for several years and had seen a lot of good tea, but none of them were as classic as the tea brought by Lao Wu.

It can only be said that Lao Wu really spent a lot of money this time.

Lin Xu took the tea and took a sip. The aroma of the tea was still strong, and even made people feel thirsty. When he drank the tea, there was still a faint sweetness in his mouth. When he opened his mouth, the aroma of tea floated out from his mouth. It feels more powerful than Gao Yuanyuan’s advertisements back then.

“Good tea, really good!”

Wu Shouye immediately suggested:

"I'll get some good-quality prawns tomorrow. How about we make Longjing shrimps together?"

"No problem, I just want to experience the charm of this dish."

Longjing shrimps are very similar to white-robed shrimps in Huaiyang cuisine. The only difference is that good Longjing tea leaves are put in Longjing shrimps to give the dish a light tea aroma.

The aroma of tea brings out the freshness of the shrimp even more perfectly. It is a classic dish made with tea, and even many foreigners like it.

After drinking a cup of tea, Lin Xu and Wei Qian moved all the ingredients to the warehouse, and invited Wu Shouye and He Baoqing to the kitchen to give guidance to everyone. He himself took out some moss and planned to make side dishes to go with porridge.

Wash the moss with sea water and dry it immediately. This can not only maintain the unique umami taste of seafood to the maximum extent, but also prevent the moss from fermenting and deteriorating.

Sun-dried moss vegetables are usually hung on ropes and dried in the sun like vermicelli, so this kind of moss vegetables are also called moss strips.

Lin Xu took the scissors and cut the moss strips into small pieces of about one inch.

Cut them into pieces and put them in a basin, then prepare some peanuts, wash them with clean water, control the moisture, add cold oil to the pot and start frying.

Wait until there is a crackling sound in the pot, then scoop out the peanuts.

Then take the wok away from the stove, adjust the heat of the stove to the minimum, put the cut moss strips into the pot, and stir-fry slowly using the remaining heat.

The moss itself has been dried so much that it can almost be lit with a lighter.

Such ingredients will burn when exposed to high temperatures, so use the residual heat of the stove to stir-fry to bring out the aroma of the moss strips and make them more crispy.

Soon, a delicious umami smell floated out from the pot. The taste was very rich, making people instantly think of all kinds of fresh seafood.

Zhu Yong came over and took a look:

"Here I go, what smells so good? Seaweed?"

Ningbo's seaweed is almost only eaten by locals. Even Zhu Yong, who is also a fishery chef, didn't recognize it at first and thought it was seaweed.

Lin Xu said while stir-frying:

"This is moss, a close relative of seaweed, a favorite of Ningbo people."

After saying that, he poured the freshly fried peanuts back into the pot and stir-fried a few times quickly to let the completely crispy moss wrap around the peanuts.

Then put the wok on the stove and heat it slightly to combine the delicious taste with the aroma of peanuts.
To be continued...