When the bottom is browned, use a spatula to gently turn it over. Wait until both sides are cooked, take it out of the pan, add a little oil to a plate, and you're ready to enjoy.

"It smells so good..."

"It looks tastier than fried enema."

"I bought fried enema a few days ago, but it was not as delicious as the crumbs from my hometown."

The three people were chattering, and when Lin Xu put the fried skin dregs on the dining table, each person took a small plate, picked up a piece of skin that was browned and still shiny, and dipped it in the prepared garlic sauce.

Wait, let’s eat.

This dipping sauce is different from the hot skin dregs before.

Eat the hot garlic paste mixed with sesame oil and chili oil, and it will taste plump and greasy in your mouth.

Since the fried skin dregs already has oil, it will easily become greasy when dipped in oil-based dipping sauces, so it is necessary to use a dipping sauce made of garlic juice, cold boiled water and salt.

This can not only remove the greasiness, but also cool down the skin residue to prevent burns when eating.

Put the skin residue full of garlic juice into your mouth and take a bite. The outer skin is burnt and fragrant, while the inside is soft and tender vermicelli. Compared with the hot skin residue just now, the aroma is stronger and the taste is richer.

Chen Yuanyuan gave Lin Xu a thumbs up after taking the first bite:

"Brother, the heat of the frying is very good, it's amazing."

Zeng Xiaoqi also praised:

"It does have a richer texture than fried enema. The vermicelli inside is particularly chewy and the outside is more crispy. It's really delicious."

When the program team held a seminar a few days ago, Geng Lishan said that he should try to explore some local delicacies.

Those delicacies that are only popular in the local area may not be unpalatable.

At that time, Zeng Xiaoqi also felt that with the Internet now so developed, how could there be local delicacies that were only popular in the local area?

Now she finally tasted it.

If she hadn't eaten it today, she wouldn't have known there was such a delicious thing as rind.

While I was eating, the doorbell rang.

Just as Shen Jiayue was about to open the door, Zeng Xiaoqi said:

"I'll come, I'll come."

She walked over and did not answer immediately. Instead, she first looked at how many people were outside the security door of the building.

If Ren Jie is here, then he won’t joke with Baby Yan.

Seeing that it was Chen Yan alone, she pressed the answer button and said:

"Be nice, or I won't open the door for you!"

In front of the security door of the building, Chen Yan heard the voice coming from the pager and smiled at the camera on the door:

"I know a little trick to enlarge breasts..."

As soon as I finished speaking, the safety door opened with a click.

Humph, it feels so good to grab someone else's tail. I finally found the feeling I had when I was pretending to be an executive chef.

She took the elevator and came upstairs. Zeng Xiaoqi leaned against the door frame and asked softly:

"Baby Yan, what's your little trick? Do you need injections or medicine?"

"No need!"

"Wow, it's so amazing? What exactly is it?"

"PS!"

P...PS?

Chen Yan said with a smile:

"If you photoshop the photo to increase the size of your bust, wouldn't that enlarge your breasts?"

"Get out of here!"

Zeng Xiaoqi really thought she had some little trick, so she waited at the door, but this was the result...

After entering the house, Chen Yuanyuan said:

"Sister Yan, you are really a loser."

Chen Yan changed her shoes in front of the shoe cabinet:

"You don't know how they bullied me before. It was worse than this. They almost took all the bamboo shoots on the mountain... But now the situation has changed. It's my turn to take the bamboo shoots!"

Shen Jiayue, who was eating dregs and chatting with Geng Lele at the dining table, didn't pay attention to the conversation. When she heard Chen Yan mention bamboo shoots, she said:

"There will be bamboo shoots to eat at noon tomorrow. My cousin Wenqing is about to give birth. Xu Bao and I are going to the hospital to deliver a meal, making braised bamboo shoots and pickled fresh vegetables. If you want to eat, you can sign up in advance."

Braised bamboo shoots in oil?

Pickled and fresh?

Aren’t these all dishes from Jiangnan?

It sounds very good.

Zeng Xiaoqi said:

"Make more. Before some people take away all the bamboo shoots, I will take a taxi back to eat at noon tomorrow."

A few people chatted and started eating fried dregs.

In order to prevent everyone from getting tired of eating the skin dregs alone, Lin Xu also took out some quick-frozen fried dough sticks from the refrigerator and fried them, and mixed half a bowl of lettuce with the fried dough sticks.

After eating and drinking, Chen Yan originally wanted to go back, but when she heard that Chen Yuanyuan and Zeng Xiaoqi were not going back, she also stayed.

The next day.

After breakfast, as soon as Lin Xu arrived at the store, he saw a whole basket of yellow mud placed at the door of the kitchen.

When Lao Huang saw Lin Xu, he smiled and said:

"Brother Lin, I heard that you wanted bamboo shoots, so I sent someone to send some excellent Huang Ni Gong through air consignment overnight. The quality of these bamboo shoots is excellent. They were unearthed when it was dark last night. They are absolutely delicious."<

/p>

Are these large pieces of yellow mud bamboo shoots?

This is really beyond Lin Xu’s expectation.

He picked up a large piece, peeled it open and saw the brown bamboo shoots inside.

Lao Huang continued:

"The yellow mud arch will age when exposed to wind, so it must be sealed with yellow mud as soon as it is dug out. This way, it will still be fresh and tender when it is transported to the capital. We northerners who want to eat better bamboo shoots can only use this method."
p>

"Thank you, Boss Huang, the quality of these bamboo shoots is really good."

"Hey, this is what we do...Brother, are there many people eating bamboo shoots at noon? Brother, can I try it? If you like it, not only winter bamboo shoots, but also thunder bamboo shoots, spring bamboo shoots, smoked bamboo shoots in spring... As long as you

If you want to eat it, there are plenty of all kinds of bamboo shoots."

Lin Xu said:

"Let's eat together at noon. The bamboo shoots are not served in the store for the time being, and these things are not often put away. Let's eat together at noon and feel the joy of giant pandas eating bamboo shoots."

In addition to the basket full of Huang Ni Gong, Lao Huang also sent about twenty kilograms of Huangshan bacon.

Pickled food comes from Anhui cuisine, so the ingredients used are naturally based on Anhui cuisine.

For example, this bacon, which people in Shanghai call Nanfeng Pork, is actually the bacon that every household in Huizhou makes.

This kind of salt-cured and air-dried meat is a bit lighter than the bacon in the southwest, and it does not have a smoky smell or an excessive pickling smell. It has a suitable salty taste and a rich aroma.

There is no need to cook it at all, even if it is simply steamed, it is a delicious meal.

Huizhou's famous "Knife Banxiang" refers to this kind of meat. When it is steamed and cut on the eucalyptus board, the meat aroma can even penetrate into the eucalyptus board. This is the so-called "knife board fragrance".

With this kind of bacon, Lin Xu is even more comfortable with pickling fresh meat.

At 9:30 in the morning, after finishing all kinds of work in the kitchen, Lin Xu moved a basket full of bamboo shoots wrapped in yellow mud to the kitchen and started to prepare lunch.

This kind of bamboo shoots cannot be collected in advance, otherwise they will become old quickly.

When to do it and when to peel the bamboo shoots.

In order to reduce the time the bamboo shoots are exposed to the air, Lin Xu cut about five kilograms of bacon into pieces slightly smaller than mahjong in advance, and put them in a basket for later use.

In order to make the bacon taste better, I added about a pound of Jinhua ham and cut it into large pieces.

Then he chopped up seven or eight pounds of pork ribs and put them into the pot together with the bacon and ham to blanch them.

In the dish of Pickled Duxian, marinated refers to pickled ingredients such as bacon, ham and bacon, while fresh refers to ingredients such as bamboo shoots, fresh meat, and even tender chicken, as long as they are fresh.

Jianduxian refers to pickled meat stewed when it is fresh. It was originally called Jianduxian, but because of the accent in the Jiangnan area, it became Jianduxian.

But the word "Du" makes the dish a little more poetic.
To be continued...