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

Chapter 160 Interviewed!Come try my fried chicken with sauce! [2700 monthly ticket plus update last month]

"Hi everyone, viewers. I am Xiaoqi, the host of Beijing Travel Channel. Today, there is a small restaurant on the North Fourth Ring Road that has only been open for a month because it is going to be closed for renovations, which has caused countless customers to come to check in. What is the magic of Jiadian? Let's find out!"

Seeing that there are already colleagues queuing up, they are still ahead of me.

Zeng Xiaoqi made a decisive decision and decided to give up the interview with the restaurant owner, and first take pictures of the crowd queuing outside, making a pilot film outside the store.

It's okay to compete with colleagues for interviews.

Longer than they released it.

Fortunately, on the way here, I got a general understanding of Lin Kee's gourmet food, otherwise I would not be able to catch the colleagues of CCTV Tourism.

After the opening remarks, the big cameraman started to shoot the long queue at the door of the store.

And Zeng Xiaoqi began to look for interviewees.

When she was looking at the information in the car, she saw that the customers of Linji Cuisine called themselves Linji Boys or Linji Girls on the Internet, so she was going to pretend to be close to the customers.

Wait until the camera brother finishes shooting.

She also found her first interview subject, a young girl in her twenties.

"Hi, I'm Zeng Xiaoqi, a girl from Linji, are you also a girl from Linji?"

"Of course I'm a girl from Lin Kee. I posted dozens of posts today... Sister Xiaoqi? I didn't expect you to be a customer of Lin Kee. I'm a fan of you. I'm addicted to watching you share three meals every day." All."

Zeng Xiaoqi: "..."

So, am I getting stabbed in the back by my fans?
After the pleasantries, the interview session officially entered.

Zeng Xiaoqi originally wanted to inquire about the motives of everyone queuing up for a seat, but who knows that the other party has been asking how delicious the food is from the beginning to the end, so it made her greedy after she had just had lunch.

Then she randomly interviewed a few people in line.

Then I was amwayed with a bunch of delicacies in the store.

"The tiger skin and chicken feet are marinated perfectly, you must try it later."

"The lotus root is also delicious, crispy and crispy, super delicious."

"Steamed pork ribs in black bean sauce taste the best, my God, I can't believe it's pork ribs."

"You must try the sweet and sour pork tenderloin made by Boss Lin. It's so wonderful that I can't describe it in words."

"The sour plum soup in the store is boiled slowly over a low heat. You can't buy it outside. You will know how delicious it is after you try it."

"If you like spicy food, don't miss the boiled pork slices in the store, it's a must!"

Zeng Xiaoqi swallowed while interviewing.

I never expected that there are so many foods in this humble little shop.

When I go in later, I must try it in the name of an interview... She made a good plan, but when she was finally able to go in, she found that all the food in the store had been sold out.

"I'm sorry everyone, all the food in the store is sold out, you can come back in the afternoon, and we will prepare more in the afternoon to meet everyone's needs as much as possible."

Lin Xu looked at everyone apologetically.

I never thought that a store closure notice would attract so many customers.

Even the reporters from the TV station came.

"Che Zai, get some sour for these journalist friends...the sour plum soup seems to be gone, so let's get some drinks. I'll tell Boss Hu to bring some more meat."

He greeted everyone, and then took his mobile phone and called Ouhua, Boss Hu, and Uncle Shen one by one, asking them to deliver some ingredients and drinks that were in short supply.

There are so many guests at noon, there should be more people in the afternoon.

Then I called my brother Xie Baomin and asked him to send a few chefs here for support.

Now that there are more customers.

The amount of food also has to go up.

Try to satisfy customers' desire to eat in the store before closing the store.

After dealing with these matters, he went to the kitchen again and boiled a large pot of sour plum soup in a sandwich pot, and only then took some interview time.

Interviews are easy.

No matter Zeng Xiaoqi of the Beijing Travel Channel or CCTV Travel, they are all to promote the food in Beijing and increase the influence of the capital, so their focus is on the store, not Lin Xu himself.

So I asked him some simple questions.

For example, the motivation for opening the store, the reason for closing the store, and the main dishes in the store, etc.

After learning that Lin Xu was renovating it into a big restaurant, everyone looked at the renderings of the store curiously, and had renewed expectations for Lin Kee Food.

After the interview.

Lin Xu apologized and went to work in the kitchen.

There is no way, there are too many ingredients to prepare, and the preparation time in the afternoon is too short, so we have to race against time to prepare.

The people from the TV station took another empty shot, and then they bid farewell and left.

The food in the store was not photographed.

Let these people feel a little bit depressed.

After all, I have been looking forward to it for a long time when I lined up.

Back to the interview car.

Zeng Xiaoqi thought for a while, and said to her team members:
"You go back first, play the clip you just recorded, give me a small video camera and a tripod, and I will go to the store to interview."

The others were stunned when they heard it:

"Any more interviews?"

"Yes, I'm still interviewing. After waiting for a long time, I didn't get a picture of a dish. I'm not reconciled. Give me the camera. You guys go back. I'll go back after I finish filming."

The camera brother replaced the camera with a new memory card and battery, and took out the small tripod from the trunk.

Zeng Xiaoqi returned to Lin Kee Gourmet with these devices.

As the famous desperate third mother of the TV station, she really couldn't bear this kind of blow.

The topic that has occupied the food list for more than a year has been surpassed inexplicably, and I have not seen a dish when I came to interview, and I have been listening to customers from beginning to end.

She felt that such an interview was a failure.

TV programs are not radio programs, so what's the use of listening to customers?

You have to shoot the food to make the audience in front of the TV drool.

So she chose to stay, and was going to take a picture of the preparation work in the back kitchen, and then take pictures of the dishes in the store. If there was time, she even wanted to take a picture of the grand occasion of customers flocking in at night.

"Hello, we haven't arrived yet...Why are you back?"

Song Tiantian was very curious.

I don't understand that this beautiful host who just came to interview is back.

Is this going to continue interviewing our boss?
"The previous episode was filmed, and now I'm here to film the next episode."

After Zeng Xiaoqi finished speaking, she walked towards the kitchen.

"Boss Lin, I want to take a picture of your preparation and cooking process in the back kitchen, is that okay? I won't interfere with your cooking, just treat me like a cloud of air."

She knows that many restaurant back kitchens prohibit filming.

Because those kitchens are messy and messy, the photos are not beautiful, but it will affect the appetite of customers, so it is better to keep a little mystery.

But Lam Kee is a semi-open kitchen.

In theory it is allowed to shoot.

Because when I first came in, those customers were holding up their mobile phones to take pictures.

"You can shoot, but you have to pay attention to safety, because the stove is full of fire, and things will be blown up here later, and the danger is relatively high."

"No problem, Boss Lin, I will pay attention."

Zeng Xiaoqi originally planned to use a tripod, but she was afraid that it would affect everyone's work.

So she put the camera on her shoulder to shoot.

When she graduated from college and went to a TV station for an internship, she carried a video camera in the news department for half a year. It was not until a reporter who appeared on the scene was unwell, that she seized the opportunity and successfully got rid of the camera on her shoulders, and became an appearance with a microphone. reporter.

A few years passed.

Put the camera on your shoulders again.

It made Zeng Xiaoqi feel like returning to the internship period.

The kitchen is very busy.

But after all, we have cooperated for a long time, and everyone is busy and not chaotic.

Cut vegetables that should be cut, and clean that should be washed.

Lin Xu, on the other hand, was busy adjusting the brine for a while, marinating the meat slices for a while, making noodle toppings, kneading noodles, and making sweet and sour sauce. He couldn't stop for a quarter of an hour.

Soon.

A commercial vehicle with a Diaoyutai pass parked firmly in front of the store.

The car door opened, and Xie Baomin led a few chefs into the shop.

"Junior Brother, Junior Brother, you said you closed the store as soon as you closed it. Why did you have to send a notice? It's all over now, can't it end?"

After receiving a call from Lin Xu.

Xie Baomin looked at the comments on the Internet and found that the topic of Linji Food was frighteningly hot.

So he immediately brought a few fast-working chefs to Building No. [-] to support them.

This enthusiasm is both an opportunity and a test for the juniors.

Once it is not handled properly and customers complain, then the signboard of Linji Food will be completely ruined.

Zeng Xiaoqi, who was filming and preparing dishes in the kitchen, saw Xie Baomin, her eyes widened suddenly. This... isn't this the cold executive chef from Diaoyutai?
Last time, Diaoyutai No. [-] Building had a foreign affairs mission.

Both CCTV and Yanjing Satellite TV went to interview.

In order to increase the exposure of the Travel Channel, Zeng Xiaoqi followed suit.

As a result, during the interview, the executive chef accepted the interview from CCTV, leaving the reporter from Yanjing TV to the front desk manager of Building No. [-] for reception.

The reporter of Yanjing TV was furious.

So a few days ago, when Diaoyutai invited various media to do live broadcasts, Yanjing TV went to an intern reporter and reported a small piece of inconspicuous news.

The Travel Channel was even unaware of the event.

Now I see Xie Baomin again.

Zeng Xiaoqi couldn't believe her ears.

Master... Junior brother?
Is this Boss Lin Chef Xie's younger brother?

Lin Xu smiled helplessly:
"I didn't expect the popularity to be so high. Thank you, brother. I'm sorry to bother you whenever I have something to do."

"Brother, if you say this, you will be out of touch... Yo, do you still have a reporter to interview?"

Zeng Xiaoqi smiled and greeted Xie Baomin:
"Hello, Chef Xie, I am Zeng Xiaoqi, the host of Yanjing Travel Channel. Last time I went to Diaoyutai to cover foreign affairs..."

She was afraid that Xie Baomin would not be able to remember herself, so she reported her name in advance to avoid embarrassment for both parties.

"I know you, you were not happy when you didn't accept your interview that day... At that time, I was in a hurry to start the mobilization meeting, so I didn't take care of it. Record more shots of my junior brother today, and promote Linji Food more in the manuscript , tonight I will cook for you myself."

what? ! ! !

The executive chef of Diaoyutai wants to cook for me himself?

It's worth it. It's worth it.

Zeng Xiaoqi's face was full of surprise:

"Don't worry, thank you, Chef. We are going to do the second episode this time. The first episode has already been filmed and sent to the station for editing. I am filming the next episode. I plan to shoot more food to attract the audience."

While chatting, Boss Hu came to deliver the meat, and by the way he helped Uncle Shen deliver the vegetables.

"The shop is going to be closed, Boss Lin, I'll give you a box of chilled chicken legs. Let's continue to cooperate when it opens!"

Lao Hu is very good at coming, and he was afraid that he would not cooperate after the new store opened, so when he came to deliver the meat, he brought Lin Xu a box of very good quality chilled chicken legs.

For big customers, you have to curry favor with them.

Lin Xu thanked him and moved to the shop with him.

While he was busy, Ouhua also came to deliver drinks in a small box.

"Boss Lin, I see that the Internet is very popular. I brought you a few boxes of small barrels of draft beer. After you finish your work, let's have a drink with the brothers. This is for you, and it will not be credited."

"Thank you so much."

Wait for Boss Hu and Ouhua to leave.

Lin Xu contacted Uncle Shen to pay for the food, but Uncle Shen refused repeatedly:
"That order is worthless, I'll give it to you."

tsk...

If you do this again, I won't close the shop.

Back to the kitchen.

He was just about to get back to work.

Xie Baomin opened the box of chilled chicken legs and took a look:
"Hey, the quality of these chicken legs is really good, and each one is quite well-proportioned. What are you going to do with these chicken legs, brother? I'll clean them up for you."

What to do?

Lin Xu really didn't think about these things.

He smiled and said:

"You can figure it out, brother, don't you want to invite this reporter Zeng to dinner? You can do whatever you think fits."

Well, the choice is up to you.

I am only responsible for studying.

At the moment, there are small roosters in the store for steaming chicken with black bean sauce and stir-frying chicken nuggets.

Originally, Lin Xu planned to ask Xie Baomin to make the Zaozhuang spicy chicken mentioned last time, but after all, there were reporters from the TV station, so the Zaozhuang spicy chicken seemed somewhat homely.

It's better to let the senior brother play alone.

After all, this is the head chef of Diaoyutai.

Just cooking one or two dishes is enough to amaze everyone.

Xie Baomin poured these chicken legs into a basin and soaked them in clean water.

No matter what dish you cook, the step of soaking is indispensable.

This not only allows the chicken skin to be stretched, it is convenient to wash away the impurities in the pores and folds, but also soaks out the blood in the meat, making the chicken legs more tender and delicious.

In the end he made a choice:

"I'll blanch these chicken legs later and put them in the stewed chicken feet soup to make some stewed chicken legs. As for the rest, I'll make a stewed diced chicken for you."

Sauce fried chicken?

Lin Xu's eagerness to learn couldn't hold back anymore.

Compared with Zaozhuang Dapan Chicken, the fried chicken in sauce is obviously more suitable for the positioning of new stores in the future, and the fried chicken in sauce is delicious and has a good texture.

If you learn it, it might become the signature dish of the new restaurant.

He decided to steal a teacher later while his brother was doing it.

I have been teased by that excellent food learning card all day long, so I want to learn this, and I want to learn that too.

Lin Xu was going to use this card directly.

Save yourself worrying about what dishes to learn.

Xie Baomin cleaned the chicken legs, then picked out seven or eight evenly-sized ones and continued to soak them, while the other chicken legs were put into the pot, poured in clean water, and then added green onion and ginger to blanch.

After the water boils, skim off the foam, and then cook for another three to five minutes to cook the chicken legs thoroughly.

Then take it out and wash it with warm water.

At this moment, Xu Xinhua was just about to boil the stewed soup and start to marinate the chicken feet. Xie Baomin directly put the chicken legs into the stewed soup.

In this way, cook for a while with the stewed soup, and then marinate with the chicken feet after the chicken feet are put into the pot.

Then soak for another hour.

The chicken legs have completely absorbed the flavor of the stewed soup and will become tender and delicious.

Lin Xu said:

"These chicken legs are not for sale. We eat all of them ourselves. They don't cost money from others, and we don't need to sell them any more."

Everyone cheered up when they heard that chicken legs were added at night.

Zeng Xiaoqi, who was carrying the camera to shoot, couldn't believe it.

Oh my god!

What kind of boss is this?
I heard Chef Xie say that the chicken legs are of good quality, not to mention finding ways to sell them for money, but let the employees eat them all.

Then I have to try it later. Everyone said to add chicken legs to the cameraman. I have been shooting for so long. Is it worth rewarding a braised chicken leg?
But what I want to try more is Chef Xie's fried chicken with sauce.

I don't know when he started doing it.

Xie Baomin didn't make her wait too long.

At four o'clock in the afternoon.

He fished the chicken leg out of the water, and said while peeling the chicken skin:
"When making diced chicken dishes, you need to remove the skin of the chicken in advance, so that the diced chicken tastes better."

If the soaking time is too long, the chicken skin can be easily peeled off.

The pulled chicken skin can be used to cook chicken oil, so it will not be wasted.

After peeling off the skin of all the chicken legs, Xie Baomin used a kitchen knife to cut along the chicken legs, with the blade sticking to the chicken legs, and then grilled from the cut part to both sides to expose the bones of the chicken legs.

Then use a kitchen knife to pick off the fascia at both ends of the chicken leg bone, and a whole chicken bone is picked out.

"In the past, life was difficult. People in the old capital couldn't afford pork, so they used cheap chicken breast instead of pork, and then sautéed it with soy sauce, pretending it was shredded pork with soy sauce. That's how we came up with this diced pork with soy sauce."

Xie Baomin has been learning cooking from Uncle Gao since he was a teenager.

Very knowledgeable about the history of various dishes.

While he was busy, he said:
"Now that the living conditions are better, the ingredients for this dish of fried chicken in sauce have also been changed from chicken breast to better-tasting chicken thigh. The only troublesome thing is deboning."

After deboning all the chicken legs.

He removed the fascia on the drumsticks one by one.

Then cut these chicken legs into small cubes of about [-] centimeters.

After the meat is cut, add light soy sauce and pepper, mix evenly, add an egg white, then add a handful of starch, mix evenly, so that each piece of diced chicken is coated with a thin layer of starch.

Finally, pour a spoonful of cooking oil, and then grab and mix it a little bit, so that it will slip when the oil is over.

After marinating the diced chicken.

Xie Baomin began to prepare the sauce for making fried chicken with sauce.

Dried yellow sauce is boiled with clear water, filtered, and then sweet noodle sauce, ginger juice, sugar and a little cornstarch are added, stirred evenly, and it becomes the sauce often used in Beijing cuisine.

"This sauce can not only be used to make sauced fried chicken, but also can be used to make sauced shredded pork, which is what everyone often calls shredded pork in Beijing sauce."

Oh?
Then I have to learn more.

Thinking of this, Lin Xu asked curiously:

"Brother, what's the difference between fried chicken in sauce and Kung Pao chicken?"

Xie Baomin smiled and said:

"Kung Pao Chicken is a small lychee flavor in Sichuan cuisine, while Sauce Pao Chicken is a salty-sweet flavor with rich sauce, which is quite different. And the standard way of Kung Pao Chicken is to add green onion and peanuts, But fried chicken diced in sauce is more suitable for refreshing diced cucumber, because eating too much sauce makes it easy to get greasy."

Zeng Xiaoqi on the side listened to the conversation between the two.

There is a feeling of opening the door to a new world.

She shares her three meals every day, and has eaten a lot of food, but she is completely confused about the combination and taste of the food itself.

Listen to the conversation between the two.

Zeng Xiaoqi suddenly felt that it would be a good idea to open a food column on the Travel Channel.

While she was in a daze, Xie Baomin had already picked up a cucumber.

First peel off the skin, then cut vertically, cut the cucumber into strips, and carefully slice off the cucumber seeds.

Cut the cucumber into diced chicken size, and start cooking after all the ingredients are ready.

Lin Xu quickly put down his work and came over.

I didn't learn how to cook eggplant last time, but this time I have to learn how to cook fried chicken with sauce.

Xie Baomin set up the frying pan, and then added half a pan of lard to the pan:
"The dish of fried chicken in sauce is a substitute for shredded pork in sauce. In order to make the taste closer to shredded pork, it has to be made with lard, which makes it more delicious."

Is there such a trick?

Write it down and write it down.

You can use it when you cook similar dishes later.

The oil temperature is [-]% hot.

Xie Baomin poured the marinated diced chicken into the pan and let it burn through the oil.

As soon as it was in the pot, he stirred it with a spoon to let the diced chicken spread out naturally in the pot.

Wait until the chicken changes color.

Pour the diced cucumbers into the pan and fry the oil.

This can remove the raw taste in the cucumber and make the dishes more delicious.

Five seconds after the diced cucumbers are poured into the pot, put a colander on the oil drum containing lard, and then pour out all the lard and diced chicken in the pot.

Then put the wok back on the stove.

Lower the heat.

Heat up the lard remaining in the pan, pour in the adjusted sauce, and sauté the lard until fragrant.

Slowly simmer over low heat to bring out the flavor of the sauce.

When the sauce in the pot starts to bubble and become viscous, pour in the oiled diced chicken and cucumber, stir fry quickly with a small spoon, let the sauce evenly hang on the diced chicken and cucumber superior.

And Lin Xu took the opportunity to use the cooking learning card.

"Study object: Xie Baomin. The current skill is: Sauce Burst, do you want to learn it?"

what?
Soy sauce skill?
Learn to learn!This is so worth learning!
He said silently in his heart:
"study!"

"Congratulations to the host for obtaining the excellent general-purpose cooking technique—Jiang Bao, the host can cook all sauce-boiled dishes."

Wuhu!

Lin Xu was overjoyed immediately.

Unexpectedly, unexpectedly, I learned the skill of sauce explosion, and I will make Beijing sauce pork shreds later, it will be easy to catch!

When he was excited, Xie Baomin had already prepared the fried chicken in sauce and put it on a plate.

The thick brown sauce is shiny and evenly hung on the diced chicken, exuding a strong sauce aroma.

For Beijingers who like to eat sauce, this is simply the ultimate delicacy.

It's half past four now.

The dishes for the evening have also been prepared.

My classmate Shen has also come back from get off work and is bullying Dundun right now.

Lin Xu waved his hand:
"Dinner!"

--------

This chapter is 6000 words, ask for a monthly ticket, brothers!Today's best-selling selection, I don't know if I can PK in the past, I will update it in advance, please subscribe!Follow up!Follow up!

(End of this chapter)