Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 156 A dish that breaks the defense of the senior brother-roasted eggplant! [2100 monthly ticket plus update last month]

As night falls.

Lin Kee Food ushered in the evening peak.

Perhaps because of the news of the closure of the store for renovation, there are more customers today than before, and it seems more crowded, so that Yue Liyue, Professor Xu and others who live nearby choose to take home and eat.

Well, the store is closing soon.

Or leave the table for customers who come from afar.

After all, it is not easy for people to come all the way.

"Boss Lin, how long will it take for the renovation?"

"Will the new store increase the price?"

"Will it be so crowded when it reopens?"

"Will you open a branch in the future?"

"..."

Customers are full of curiosity about the new store. They are looking forward to not having to wait in line for meals in the future, but they are also worried that the price will skyrocket after the opening of the new store and the quality of the dishes will decline.

For Lam Kee Food.

The attitude of customers is the same as that of fans of some niche singers.

He has the ambivalence of "I am afraid that my brother will suffer, but I am also afraid that my brother will drive Luhu".

I'm afraid that after the expansion of the store, the business will be booming, and the customers will drift away from them, and even open a bunch of branches under the pressure of capital, and finally end up in a mess.

Lin Xu said to them patiently:

"The renovation will take about a month. Depending on the progress of the renovation, the price of meals may be adjusted, but the range will not be too large... As for the branch, there is no such plan for the time being. Don't worry."

When the customers in the store are discussing the new store lively.

On the short video platform, Lin Xu's new video of making white jade lotus root shreds is also extremely popular. Countless netizens flocked in to watch the recipe of this winning dish.

"Mom! This knife skill is too persuasive."

"Calling my mother this time can't solve the problem. This knife skill is beyond my mother's ability."

"I wanted to make it for my family to taste on the weekend, but this knife requires more work, and I feel that my family is more likely to send me to the hospital."

"You can tell from this appearance, it's something I can't afford."

"Looking forward to the Dundun tasting session..."

"Don't look forward to it, I just came back from Sister Xin's live broadcast room, and Dundun didn't appear in this episode."

"Why didn't you appear on the screen? Isn't my Brother Dun worthy of eating the dishes for VIPs?"

"Share a hot knowledge: cats are carnivorous animals, not vegetarian."

The video has a high volume of views.

And the heat continues to rise.

In just a few hours, it reached the top ten of the food list.

Fans of other gourmet UP masters clicked on bloggers they follow:
"Look at what good material I found for you?"

"Is it okay to do this in the next issue? Other food bloggers can do it, but I don't allow the UP I follow to not do it!"

"Now this white jade lotus root dish is very popular, UP, do you want to be one of the top [-] this year? If you want to, hurry up and make it in the next issue to impress them!"

"Roll up, roll up!"

For a time, almost all the UP owners in the food area were named.

Let these UP masters also see this white jade lotus root.

When they first saw the name of the dish, they thought it was a challenge to meet the fans' demands and gain popularity by the way.

But after reading the practice.

Many UP owners immediately dismissed this idea.

Can't rub can't rub.

I made videos just to earn a little money to support my family, but I didn't want to harm myself.

It's not worthwhile to put your hands on it for a little playback.

However, they were also very curious about the origin of this UP owner who was born in the gourmet area, and how he could cook such a laborious dish.

Then they started to look at Lin Xu's previous videos.

I saw the dishes I made before, I also saw Dundun, and I was given a series of information about Lin Xu.

For example, having a rich and beautiful girlfriend, being accepted as an apprentice by the master of the state banquet, or queuing up at the entrance of a small restaurant in the capital all day long, etc.

"Hey, it's such a good restaurant, let's go back and try to shoot a shop visit."

However, after they learned about the history of Lin Kee Food, they discovered that the store, which had just opened for less than a month, was going to be closed for renovation.

"Other restaurants may not be on the right track after opening for a month. This one is good. The business has exploded to the point where the store has to be expanded within less than a month of opening."

All kinds of discussions are endless.

The popularity and playback volume of videos also skyrocketed.

By the time Lin Xu got off work at night, the number of views of the video had exceeded [-], and he was on his way to one million views.

And the number of followers on his account officially broke through the [-] mark.

In just a few hours, the number of attention has increased by [-] to [-], which made Lin Xu overjoyed.

Because the more fans he has, the easier it is to bring up the topic of Lin Kee Food.

The closer it is to the completion of the main task [Rise to Fame].

There are still about ten days before the task is completed.

The topic of Linji Food has officially entered the second place tonight. Although there is still a big gap from Yanjing Food Sharing, which is the first place, it is not impossible to surpass it.

According to the current situation.

After a week, the gap in popularity between the two topics can be almost smoothed out.

However, the requirements for the top ten in Yanjing area are obviously much higher.

Now Linji Cuisine has just entered the top [-], and it is now at the [-]th place in the overall list. There is still a gap of more than one million from the tenth place #朝阳丰民又办gong了#.

There is a long way to go!
Lin Xu let out a long sigh.

He held his mobile phone for a while and watched classmate Shen's video of his father-in-law jumping around on the dancing machine, then said good night to Xiao Yueyue who was frantically testing on the verge of being beaten, and turned off the lights to go to sleep.

Two days later.

While Lin Xu was waiting for Dou Wenjing to find a good designer to come up with the design drawings, brother Xie Baomin hurriedly opened the door and came to the store.

"Junior Brother, when will your store be renovated? Many customers have gone to Building No. [-] to order your "Home". Serving it to customers... If you don't go to work, the reputation of Building No. [-] will be damaged!"

Building No. [-] was originally not well-known, and the business of Building No. [-] was incomparable.

But since Lin Xu won the championship on behalf of Building No. [-], many customers who go to Diaoyutai to eat will deliberately detour to No. [-] Building to try something new, which has made the turnover of No. [-] Building develop by leaps and bounds.

So Xie Baomin wanted to seize the opportunity and let Lin Xu go to work quickly.

With the blessing of the cooking competition champion, I believe that the business of Building No. [-] will reach a higher level.

Of course.

The most important thing is that I finally don't have to patiently explain to customers why there is no "Home" dish.

"Director Liao from the catering department is really lazy. He announced at the competition site that your dish will be served in the second building. Many customers are calling every day to ask when it will be served. The front desk in the second building doesn't know how to reply. .”

Lin Xu served Xie Baomin a cup of sour plum soup:

"Brother, don't worry, after I come out with this blueprint, if there is no problem, I will immediately stop the business for renovation... I am paid to go to work, right?"

"Of course, can I treat you badly as a senior brother?"

Lin Xu asked again:
"At that time, Chezi and the others will have nowhere to go, and they won't be able to help with the decoration. How about letting them join me in Diaoyutai?"

"No problem, as long as you go, everything is easy to talk about!"

"Then can you arrange for someone to teach them how to cook?"

Xie Baomin put down the sour plum soup in his hand:

"Junior brother, are you taking our No. [-] building as a refresher class?"

"I don't want them to follow your progress, brother. After all, you are the holder of the Diaoyutai five consecutive championships. Let them also benefit from your glory."

Xie Baomin smiled helplessly:
"It's really kind of you to your employees, but it's okay for them to go. The back kitchen in Building No. [-] is quite free, just to find something for those guys to do."

Finished business.

He asked Lin Xu:

"Did you see the photo Master sent?"

"I see, it's actually in Sanya Waves, but there is one thing to say, the master is almost seventy, and he is in good shape, even has abdominal muscles."

Yesterday evening, Uncle Gao posted a photo of shirtless drinking beer by the sea in Moments.

Under the setting sun, this old man with sunglasses was smiling all over his face, but the most eye-catching thing was his figure, bronzed skin, strong muscles, and even eight-pack abs on his stomach.

Seeing Lin Xu was a little envious.

Xie Baomin smiled and said:

"Neptune, the body is the first priority. Master has not stopped exercising these years, and he is in better health than many young people."

tsk...

Could this be the reason why Aunt Leopard Print couldn't stop being so attached to Master?

But in the future, this title can no longer be called.

Because after the two of them come back, they might have a wedding directly, and they will be officially promoted to the fifth generation head of the teacher.

Master is such a merciful old sea king.

Only a woman like her with money, leisure and means can control it.

The brothers and sisters chatted for a while.

Lin Xu got up and said:

"Lunch is almost ready, shall we eat in the store later?"

Xie Baomin nodded:
"Okay, I just happen to be cooking a home-cooked dish, you guys help me check it out."

check?

Lin Xu was a little surprised.

You are the five consecutive champions of Diaoyutai, and your cooking skills are so high, how can we have the qualifications to check on you?
He asked curiously:

"Brother, have you received any hospitality missions?"

But for home-cooked food... foreign VIPs rarely eat this, right?

Xie Baomin smiled wryly and said:

"It's not a hospitality task. My youngest son came home from the boarding junior high school last night. I cooked a table of dishes myself. I wanted to reward the boy. But he said that the cauliflower I cooked was not as good as the school's." The master made delicious food, which made me so angry that I couldn't fall asleep in the middle of the night."

Lin Xu:? ? ? ? ?
I thought my classmate Shen's filial piety was unique.

It turns out that the children of the senior brother's family are also so filial.

It belongs to yes to make a big filial piety.

He asked with a smile:

"Which dish broke your defense?"

Xie Baomin excitedly picked up the eggplant left on the shelf for the afternoon:
"Roasted eggplant! I have a table full of glutinous rice, chicken, stewed mutton, fried river shrimp and fried diced meat. He actually said that the roasted eggplant in the school cafeteria is not as delicious, and also said that the dishes I made are not good for rice."

Burnt eggplant?
This dish is often seen in school cafeterias.

When Lin Xu was in college, he also liked to eat roasted eggplants. The fried eggplants were put into the pot and then processed again. The eggplants wrapped in batter were soft and delicious. The sweet and salty taste was also mixed with the sour taste of tomatoes. The meal is delicious.

Especially the soup in this dish, mixed with rice is very fragrant.

Lin Xu didn't expect it to be this dish.

He smiled and said:

"Don't talk about brother, when I was in college, I especially liked to eat roasted eggplant. Mixed rice is invincible. The only dishes that can compare with it are eggplant with minced meat or stewed eggplant with salted fish."

Xie Baomin became even more excited when he heard it:

"Then when it's ready, you can check for me to see if it's delicious in the school cafeteria. Today I'm going to follow this dish. If it doesn't exceed the school chef, I'll quit my job and find a middle school job tomorrow."

Tut tut...

Look at the senior brother so angry, this is a broken defense.

Lin Xu smiled and said:

"It's just a child's words, why are you so angry?"

While comforting his senior brother, he was ready to steal the teacher.

Well, it's useless to have an excellent cooking learning card in my hand. Since the brother is going to make this classic dish of roasted eggplant, let's learn it.

After the new store has been renovated and opened.

Maybe this dish will become one of the signature dishes in the restaurant.

After all, dishes such as roasted eggplant and ground three delicacies have always been must-order dishes in home-cooked restaurants.

This dish seems to be found everywhere.

However, the method is slightly different. For example, when the eggplant is fried, some places put tomato sauce, some places put soybean paste, and there is even a practice of putting bean paste or even no sauce.

Other than this, the other approaches are much the same.

Almost all fried eggplants are stewed in a pot, let the eggplant absorb the sweet and sour soup mixed with sauce or savory, and then just take it out of the pot.

When eating, put a lid on the rice, or pour soup on the rice, and the appetite will be lifted with a scratch.

When Xie Baomin was preparing the ingredients, he was still thinking about it.

Obviously, this home-cooked dish made him, the state banquet master, a little unbalanced.

After washing the eggplant, Lin Xu said just as he was about to peel the eggplant:
"The school cafeteria cooks this dish without peeling the skin, why don't you try the method of not peeling it?"

"Really? Then I just save trouble."

Xie Baomin wanted to prove to his son that his culinary skills were better than the school chef. When he heard that the school chef did not peel the skin, he immediately chose to do so.

Place the eggplant on a cutting board and cut into hob cubes with a knife.

The so-called hob block is to roll the ingredients while cutting, so that the knife keeps cutting from the section cut by the previous knife. The block produced in this way is beautiful and cooked, and has more edges and corners, which is easier to catch batter and soup.

After cutting the eggplant.

Xie Baomin poured the eggplant into a basin and soaked it, which could effectively remove the strange smell in the eggplant.

When cleaning, put some salt and white vinegar in the basin.

Salt can give eggplant a bottom flavor during frying.

The white vinegar can prevent the eggplant from oxidizing and discoloring.

After soaking for a while, remove the water control.

Sprinkle some dry starch in the eggplant, and shake the pot a few times, so that the dry starch evenly touches the edge of the eggplant.

The dry starch gives the eggplant a crispy surface and prevents it from absorbing too much fat during frying.

Wait until all eggplant pieces are coated with flour.

Xie Baomin brought two more tomatoes, one green pepper and one red pepper.

Peel the tomatoes and dice them into cubes.

It is convenient for the juice to come out when frying.

The green and red peppers are cut into diamond-shaped pieces, which are used for color matching.

Then prepare some chopped green onion and some minced garlic, and the ingredients for roasting eggplant are ready.

Xie Baomin turned his face and asked:
"Is there nothing else to prepare?"

This question really stumped Lin Xu.

When he was in college, he had never worked in the cafeteria during a work-study program, so he didn't know the process of cooking in the cafeteria.

I was deeply impressed by the fact that the eggplant was not peeled, because when I was eating, I occasionally ate the skin of an old eggplant and had to spit it out, which would affect the efficiency of eating.

"It should be like this, or you do it first, and I will know as soon as I make it."

Although I don’t know how to do it, I can’t forget the taste and texture of eating it mixed with rice. You will know if there is any difference after you taste it later.

Xie Baomin set up the frying pan and started making.

When frying eggplant, the oil temperature should be high, so that the hot oil can fry the skin of the eggplant dry and hard in the first place.

If the oil temperature is too low, the eggplant pieces will absorb the fat in the pan like a sponge.

Not only does it cost oil, but the key is that the roasted eggplant will be oily and greasy, making it difficult to swallow.

The oil temperature is [-]% hot.

Scatter the eggplant pieces coated with dry starch into the pan for frying.

You can’t move it when you just put it in the pot, because it’s easy to shake off the dry starch on the surface. When the skin is slightly browned after frying, stir it with a spoon to turn the eggplant pieces over.

This makes it easier to fry the eggplant pieces, and at the same time prevents the side next to the oil from being fried.

Fry until the eggplant skin is slightly wrinkled, and when the surface of the eggplant has a layer of burnt yellow, remove the eggplant pieces.

Re-increase the oil temperature for re-frying.

This step is to fry the excess fat in the eggplant, so that the eggplant will not be greasy.

The re-explosion time should not be too long.

Twenty or thirty seconds is enough.

Before cooking, pour the chopped green and red peppers into the oil pan for a while, then hold the pan and pour the oil and ingredients in the pan into the large colander on the oil drum.

The grease is controlled into the oil drum and can be used next time.

The ingredients are kept in a colander to control the oil.

Xie Baomin put the oil pan back on the stove without additional oil, but used the base oil left in the pan to saute the onion and garlic until fragrant, then added the chopped tomatoes and quickly stir-fried until the tomatoes were slightly mushy. State, and then add two spoons of pork bone broth to the pot.

Start seasoning.

Put light soy sauce, dark soy sauce, sugar, and salt into the pot in turn, and stir evenly to allow the flavors to blend and permeate each other.

Then add the soaked fungus.

Cook for two minutes to break the raw fungus, then add the fried eggplant pieces and green and red peppers, and stir fry over high heat.

Taking advantage of this moment, Lin Xu said silently in his heart:
"Use study cards!"

A system prompt sounded in my mind:

"Learning object: Xie Baomin. The current skill is: Anger. Do you want to learn?"

Lin Xu:? ? ? ? ?
System, you are being naughty again!

When he was so dazed, Xie Baomin had already collected the juice in the pot, and now he was carrying it to the workbench behind him, and began to serve the dishes.

After filling, wash the pot.

Then the executive chef of Diaoyutai wiped his sweat with a towel, and said to Lin Xu:
"Junior brother, come and taste it, see if there is any school chef who can cook well."

Lin Xuzheng regrets not learning this dish.

He put his mind away and carefully observed the roasted eggplant that his senior brother made in a state of anger.

The ruddy eggplant cubes are served in a white porcelain plate, which is also dotted with green and red peppers and black fungus, which looks really attractive.

But Lin Xu always felt that it was a little different from those roasted eggplants on the big trays in the school cafeteria.

But he couldn't say exactly what was different.

When he was about to taste the taste, Ma Zhiqiang who was on the side suddenly said:
"Master Xie, your cooking is too exquisite and delicate. The dish like roasted eggplant is more homely, so it's delicious if you order it casually."

Yes, too delicate.

Lin Xu finally realized where the problem was.

Xie Baomin frowned suspiciously.

Since he started learning how to cook in Diaoyutai, exquisite dishes have always been the first requirement of his master and leaders.

Unexpectedly, when making roasted eggplant, the delicacy became a disadvantage instead.

"Am I really not as skilled as the school chef?"

"Of course not."

Lin Xu picked up a piece and tasted it.

The taste is still very much on the line.

If it is graded, the minimum must be an excellent grade.

But this roasted eggplant is in the style of a high-end hotel, without the taste of home-cooked restaurants and canteens.

It reminds me that Ma Zhiqiang is good at cooking big pot dishes.

He put down his chopsticks and said:
"Zhiqiang, come and make a copy, so that my brother and I can learn a lot."

Ma Zhiqiang was also polite, washed his hands and said:
"Then I'll make a fool of myself in front of you two!"

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Roasted eggplant is one of my favorite dishes, and I would like to share it with you.This chapter is 5400 words, today’s [-] words has been completed, ask for a monthly ticket, brothers!

(End of this chapter)