Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 788: Vegetables and peanuts, a side dish that Ningbo people cannot live without on their din

Chapter 788: A side dish that Ningbo people can’t live without on their dining table – moss sprouts 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. When they heard that Lin Xu was upstairs, they didn’t even bother to take the elevator, so they ran up the stairs. Huxiao said hello.

Lin Xu was watching the feedback from the long video. Some netizens analyzed the cost of ingredients for the entire wedding and felt that the wedding’s standards 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!”

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

“The distinguished guest is here, let’s 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 got from 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 was a bitch. He swore that the tea he had brought was all divided two days ago. Unexpectedly, he took out a whole big can.

You, the Wu family, are really humbled by your talent as a chef. 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 wanted 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.”

Shooting 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 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 all common ingredients. Have you never seen moss? We have boxes of them in the back kitchen piled high, and no one wants to give them to you.”

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 baked by moss sprouts Xiaofang?”

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

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

After getting the Ningbo cuisine, I have never cooked Ningbo cuisine. 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 tables is the humble moss vegetable, which is found in many dishes, 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 though it was featured in “The Tip of the Tongue”, few 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 is fermented bean curd-flavored braised pork paired with crispy dried moss sprouts. The aroma of the pork belly and the unique seafood flavor of the moss sprouts are perfectly combined. Together with the soft, waxy and crisp texture, it is 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, and 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’re not busy these two days, how about we shoot a few dishes based on these moss vegetables? Let’s promote Zhejiang cuisine, and I’ll 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 cuisine compete.”

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

“This tea smells so good. 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 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 wafted out. People were already intoxicated by the aroma of tea before they even tasted 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:

“Then I’ll get some good-quality prawns tomorrow. How about we make a Longjing shrimp dish together?”

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

Longjing shrimp is very similar to the white robe shrimp in Huaiyang cuisine. The only difference is that the Longjing shrimp must be put in good Longjing tea leaves 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 porridge side dishes.

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 an inch.

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

When the pot crackles, 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 strips of moss themselves have been so dry that they 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, and it instantly reminded people of all kinds of fresh seafood.

Zhu Yong came over and took a look:

“Let me 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 them a few times quickly so that the crispy moss could be wrapped around the peanuts.

Then put the wok on the stove and heat it slightly to combine the delicious flavor with the aroma of peanuts.

This process cannot take too long, just a few seconds will do.

If it grows any longer, the moss is in danger of burning.

Putting the moss sprouts and peanuts on the plate, Zhu Yong asked curiously:

“No need to put condiments?”

“Moss vegetables have a salty taste, so there is no need to add any seasoning… For Ningbo people, this dish is a typical little soul that goes with wine and porridge, and it tastes very good.”

Zhu Yong tasted one with his chopsticks, and his expression immediately became surprised:

“I’ll go, this combination of fragrance and umami is really perfect, moss, right? I’ll place an order for some now, and show it to our Daiyu later.”

After saying that, he took out his mobile phone, searched for Moscai on the online shopping platform, and directly chose to place an order.

Although he has a good relationship with Lin Xu, he must keep a clear distinction between public and private affairs, and he must not take the ingredients he eats from the store. This is Zhu Yong’s principle, and it is also something Lao Song has repeatedly told him.

Wu Shouye walked around Lin Ji’s kitchen and gave instructions to several chefs. When he came back again, he saw the moss sprouts and peanuts made by Lin Xu:

“I’ll go. Just now, I was worried about Brother Lin’s ability to make moss vegetables. Unexpectedly, he made a classic side dish for drinking. At first glance, he looks like an old Ningbo native.”

Lin Xu smiled and said:

“I read it online, and after thinking about it for a while, I made it. Today I am doing my best.”

“Don’t say that. I’m not from the same class. Just by looking at the appearance, the roasting of the peanuts and the chopped vegetables are just right. Ordinary Zhejiang cuisine chefs can’t do this.”

In this dish, the peanuts cannot change color and the moss cannot be mushy, but both of them will lose control when the temperature is slightly higher, so even though it is a small dish, the requirements for heat are very high.

Wu Shouye put some peanuts into a small plate and tasted them with He Baoqing. They both thought they were perfect.

“Holy crap, it’s exactly the same as what Lao Xie did last time. You brothers and sisters are all perverts!”

Lao Wu was excited by this craft. He rolled up his sleeves and said:

“No, I have to protect the reputation of the Zhejiang cuisine chef, and I have to make a dish with moss. Otherwise, if this news gets out, my colleagues will laugh out loud, right?”

He looked around and saw the car boy playing with the whitebait, so he asked:

“Brother, give me some whitebait… There is a famous dish in Ningbo, called yellow croaker with moss and vegetables. It is not easy to buy small yellow croakers now. I will make some with whitebait today and show the moss. Charm.”

Che Zai was preparing to make pot stickers and whitebait to practice his skills and add another dish to dinner. When he heard this, he picked out what he was using and gave the remaining small pot to Lao Wu.

There was no need to clean up the whitebait. Wu Shouye just put some onion, ginger, soy sauce, pepper and other condiments to marinate the whitebait.

While the fish was being marinated, he began to prepare the paste.

The so-called drag actually means fried, such as toon, pork strips and other dishes, which are all made in a similar way.

The biggest difficulty of this whitebait moss dish is actually the production of moss moss. If the quality is not good, it will affect the texture, taste and appearance of the dish.

Wu Shouye brought some moss strips, cut them into sections, put them in a pot without oil and water and roasted them over low heat for a while to fully bring out the fragrance of the moss vegetables and make the moss strips more crispy.

Then put it into a plastic bag and use a rolling pin to crush it through the plastic bag.

Naturally, the chefs in the kitchen would not miss this opportunity to learn. Soon, chefs who had no work to do came around.

Zhu Yong asked curiously:

“Uncle Shouye, why do you use a rolling pin? Can’t you just grind it into powder?”

Wu Shouye explained while busy:

“This dish needs to taste like the grainy texture of moss. If you use a grinder, it will be too crushed and the taste will be completely lost. Moreover, it is already baked and crispy. It can be rolled out in a few times. As a chef, you can’t think about saving effort. Those who can use their hands should use their hands as much as possible, and don’t rely too much on machines and equipment, otherwise the chef profession will be eliminated by machines and equipment sooner or later.”

He rolled it with a rolling pin a few times, and the moss strips in the bag quickly became crumbs, looking like cheap tea leaves.

Then pour these chopped greens into a basin, add a bowl of low-gluten flour, a spoonful of dry starch, then beat in two eggs, add a spoonful of fat, add a little water, and mix into a stringy batter.

The batter is emerald green due to the chopped greens and looks like cream with matcha powder.

When the whitebait is almost marinated, put it into the batter one by one, so that the surface of the whitebait is covered with batter. Heat the oil in a pan, then use chopsticks to pick up the whitebait covered with batter and put it into the oil pan.

Soon, the unique umami flavor of moss appeared again.

Che Zai is just looking at it now, not making the whitebait in the pot.

He smelled the fresh aroma coming out of the oil pan and asked:

“What does this go with? Is it also dipped in salt and pepper?”

Lin Xu said:

“The classic way to eat it in Ningbo is to dip it in vinegar and fry it into crispy batter. Eating it with vinegar can not only relieve the greasiness, but also make the fish taste fresher.”

At this time, the yellow rice cooked in the casserole is almost done.

He walked over and added a tablespoon of brown sugar to the casserole.

The originally sticky and stringy yellow rice porridge in the pot was suddenly dyed an attractive red, and it also had the unique freshness of sucrose, which smelled very comfortable.

Stir the brown sugar evenly with a spoon, simmer for another two minutes, and turn off the heat.

He covered the casserole and called Shen Jiayue on his mobile phone:

“It’s time to eat, why haven’t you come back yet?”

“I was just going to take Dundun for a drive around the Fifth Ring Road, and let Dundun see the capital city by the way. Unexpectedly, there was a traffic jam. It has cleared up a little now, and it will probably take a while before we can go back.”

Traffic jams are easy to occur on the Fifth Ring Road, especially during peak return periods during holidays.

Shen Jiayue hung up the phone and said to Dundun who was lying on the car window looking out:

“Sit down, honey, we have to go back to eat quickly. Dad has made delicious food and is waiting for us.”

Upon hearing this, Dundun immediately came to Shu Yun’s arms in the front passenger seat and lay down obediently. He might not care about anything else, but when it came to eating, Ganfanmiao was never absent.

Soon, the congested road section became smoother and smoother, especially the lane lined up by Shen Jiayue, which could be said to be completely smooth.

“Ha, isn’t our driveway too awesome?”

Shen Jiayue drove her Maisha Rui forward quickly. When she got to the front, she forked onto the Fourth Ring Road, and then went straight to the North Fourth Ring Road.

In the store, Lin Xu knew that with Dundun there, the traffic jam wouldn’t last long, so he specially steamed an eel for the little guy.

When the eels were steamed and brought out to dry, Shen Jiayue had already parked her car in front of the store:

“Hahahaha, I’m so lucky today. There were no traffic jams or red lights all the way here. I should have bought a lottery ticket earlier.”

Shen Jiayue had a smile on her face and didn’t notice the kitten in Shu Yun’s arms roll her eyes at all.

When we came upstairs, dinner was about to start.

Lin Xu brought Dundun’s dinner downstairs, then returned upstairs and started serving the meal.

The sweet brown sugar and yellow rice porridge, served with a variety of side dishes and two classic Ningbo dishes: squid with peanuts and squid with whitebait, made Shen Jiayue instantly hungry:

“Wow, this porridge looks delicious.”

She said hello to Wu Shouye and He Baoqing, then took the bowl and took a sip:

“It tastes good, soft, glutinous and sweet, so delicious…Xubao, how did you know that I want to drink porridge this afternoon?”

Lin Xu smiled and said:

“After eating such a spicy dish at noon, I naturally want to drink some porridge to nourish my stomach in the evening. Eat it quickly and try these two moss dishes by the way.”

He used chopsticks to pick up a peanut covered with shredded moss and put it into his mouth. The moss had a rich umami flavor in his mouth, and the texture was crispy and very comfortable.

Chewing it, the crispy and rich aroma of the peanuts forms a clear contrast with the moss. When you eat it, this fresh aroma really makes you want to drink some wine.

What’s even more amazing is that the salty and fresh taste of moss just gives the peanuts a taste, and the two combine perfectly.

After Lin Xu tasted the peanuts with moss sprouts, he picked up the moss sprouts and whitebait to taste. The batter was fragrant and fresh, and coupled with the umami taste of the whitebait inside, it tasted very classic.

Shen Jiayue couldn’t stop eating:

“Both of these dishes are delicious. I think this moss dish is so magical. Are there any other ways to make it?”

Lin Xu nodded:

“Yes, I’ll cook it for you in the next two days.”

“Wow, that’s great, thank you Xu Bao!”

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