Chapter 1422 - 555: Who Says Chinese Cuisine Doesn’t Have Low Temperature Slow-Cooked Dishes? Salt Water Duck Disagrees!

Chapter 1422: Chapter 555: Who Says Chinese Cuisine Doesn’t Have Low Temperature Slow-Cooked Dishes? Salt Water Duck Disagrees!

After cutting, quite a bit of water was also drawn out from the radish.

Scoop out the radish and squeeze out the water, which can greatly reduce the peculiar taste of the radish.

But to completely remove it, simply draining the water isn’t enough; it also needs to be blanched or stir-fried in the pot to thoroughly eliminate the radish’s peculiar taste.

Use the water from soaking mushrooms and dried shrimp to mix some glutinous rice flour, which is made from ground indica rice. This flour is full of rice fragrance and has a dense texture, making it ideal for making various snacks.

When mixing the glutinous rice flour, some starch needs to be added.

Only using glutinous rice flour will make the radish cake slightly soft and slightly sticky to the teeth, but adding wheat flour will give it a bit of a chewy texture, and when pan-fried, the crust will be more fragrant and crispy.

Once the batter is mixed, it’s time to proceed with the preparation.

Lin Xu set up the oil pan to start cooking, adding a small amount of cooking oil.

Heat it up and add the fatty bacon to stir-fry.

Once the oil is rendered out, add the mushroom dices, then the lean bacon, sausage, dried shrimp, and carrot dices for color.

Sauté them all until fragrant, then scoop them out, and while the oil pot is ready, pour in the drained white radish shreds and add the soaking water from dried shrimp and mushrooms, season with salt and sugar to cook.

The peculiar taste of the radish will float away with the steam, while the salt and sugar will enhance the flavor of the radish shreds.

After finishing this, pour the radish shreds and stir-fried toppings into the mixed glutinous rice flour, mix well, pour into a tray, press it firm, smooth it out, and place it into the steamer to steam.

Since radish cake is a local snack, the preparation methods can vary quite a bit.

Some places steam it, some pan-fry it, and some turn it into soup.

However, regardless of the method, the basic process is to pour the glutinous rice flour batter along with the radish shreds and toppings into a container and steam it in the pot.

The steaming time is quite long, taking about half an hour.

Lin Xu checked the duck slowly cooking at a low temperature in the pot and started preparing other dishes.

At this time, the cousins and those from the Lin Family who are closely related had all arrived, everyone bustling and enthusiastically offering New Year greetings to the elders while chatting about their New Year experiences.

In the past, during the New Year in the village, a group would go to different houses to give New Year greetings on the first day.

Aside from greeting the elders, the main purpose was to honor the ancestors in each household, but now, this practice is gradually disappearing, and young people are reluctant to get up early, let alone visit every house to bow.

Even middle-aged and older people reluctantly do it a few times and have come to terms with it.

As long as one’s own life is good, everyone is safe, it doesn’t matter whether they bow or not.

Furthermore, young people are busy outside all year, finally have a chance to rest at home, so why bother them. If the ancestors have spirits, they wouldn’t agree either; instead, they would feel their juniors are living too harshly.

Cousin Zhang Chunsheng and cousin-in-law Jia Xingwang couldn’t sit still, went to the kitchen to help.

Today, there are many people, probably going to have several tables.

In the dining room, relatives are chatting with the elders while beside the wall, the New Year gifts brought by everyone are piled up, mostly boxes of various milk, ham sausages, snacks, bread, and other foods.

Dundun thinks these brightly colored boxes are very pretty. In no time, it jumped to the top and pushed over a box of crunchy noodles, lying on them quietly watching the chatting crowd not far away.

Shen Jiayue came in to get a badminton racket, planning to play badminton with Xiaolei. Seeing the little one sneakily lying on the box, she laughed and said:

"You little rascal, how did you get up so high? Come down quickly!"

Seeing Dundun unmoved, Shen Jiayue had to resort to her ace:

"Your aunt brought a big fat goose, it’s in the cage, do you want to avenge the goose?"

Upon hearing this, Dundun immediately leaped down from the box and darted into the yard.

A big goose on this cat’s territory must be taught a lesson; time to avenge and settle old scores!

However, as it rushed out, it discovered that the goose in the cage had changed color and was even bigger in size.

It was the lion-headed goose brought by Aunt Lin Hongxin, bought from someone raising them in the village, she purchased two and brought this one here after eating one herself.

The lion-headed goose is the largest breed of goose in the world, about twice the size of the black-and-white goose used for roasted goose, and the best ingredient for Chaoshan-style braised goose and Cantonese-style braised goose.

Dundun originally intended to slam the shovel into the cage to give the goose a show of force.

But seeing the size of the lion-headed goose made it somewhat timid.

"Are you scared? This big goose is even fatter than you. We’ll have Dad slaughter it in the next few days so you can have a feast, OK? On this earth, our Dundun must reign supreme."

Seeing Dundun somewhat intimidated by the goose, Shen Jiayue hurriedly embraced it to comfort.

Cats, when stressed, can burst into a series of ailments, so it’s important to soothe them promptly. It would be too much of a loss if stress led to feline infectious peritonitis.

In the kitchen.

Lin Xu was chopping lamb, preparing to use the large pot to make salt-fried lamb and teaching Shi Wenming along the way.

"Little Xu, can the duck here in the pot really be well-cooked?"

Zhang Chunsheng found the preparation of Salt Water Duck quite peculiar; the water in the pot didn’t seem very hot—can the duck meat really be cooked? He wouldn’t want anyone to get sick after eating it.

"It can be, Uncle Chunsheng. Salt Water Duck needs to be cooked like this for the duck meat to taste good. You’ll know when you taste it later, it’s definitely delicious."

For Zhang Chunsheng, who practically drinks every day, Salt Water Duck definitely meets their requirements for a drinking snack.

After the duck had been simmering for an hour, the heat was turned off and left to soak a while longer to make the juices within the meat enhance even more.

Shen Jiayue had been eagerly anticipating this delicacy, and seeing Lin Xu turn off the heat, she curiously asked:

"Can we eat it now?"

"It needs to soak a bit longer and then be cooled down before slicing and plating."

"Do these ducks really not need any more seasoning?"

Lin Xu noticed that this girl was quite concerned about the seasoning and smiled as he ladled some of the duck broth from the cooking pot, poured it into a bowl, and handed it over:

"Taste this duck broth, and you’ll know."

Shen Jiayue skeptically accepted it, thinking the broth appeared so clear it couldn’t possibly have flavor.

But since Xu Bao spoke, she ought to give it a try.

She blew on it and took a small sip.

As it entered her mouth, her expression immediately brightened:

"Wow, this broth is so delicious!"

The clear soup seemed plain, but it clearly carried a savory taste as it filled her mouth, accompanied by the duck meat’s unique deliciousness.

This flavor was marvelous, bringing a feeling of indescribable comfort.

Lin Xu smiled and asked:

"Relaxed now?"

"Relaxed, relaxed. I can’t wait for lunch to start!"

Shen Jiayue was full of joy.

If the duck broth is so tasty, the duck itself must be incredibly delicious.

Anticipation is building...

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This Chapter has 5200 words, asking for monthly tickets, brothers. Today still planned for three updates, taking advantage of the Spring Festival for an explosive wave, anyone with monthly tickets remember to vote, thanks a lot!