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

Chapter 177 Brother, Is This The Surprise You Said?The secret to delicious garlic sauce! 【Ask monthly ticket】

In the small living room on the second floor.

Shen Jiayue was lying on the sofa and playing with her mobile phone, her two long white legs were propped up on the back of the sofa without any image.

"What were you two doing locked in the house?"

Chen Yan raised her skirt and leaned over, looking at Baby Shen with a smirk.

"No reason, just hug and kiss."

"I do not believe!"

"Experts say that people with small breasts are suspicious and paranoid. It seems to be true..."

"Yueyue, believe it or not, I'll wash you!"

After the two sisters played around for a while, Baby Shen clicked on the topic of Linji Food, and posted the food photos taken before lunch in the picture area under the topic.

At this point, basically everyone has not had dinner yet, and lunch has been digested, which is the time when the stomach is empty.

No inner ghost, suitable for poisoning!

The photos just came out.

All kinds of replies came one after another.

Liangshan is so dry: Is this what a tower crane driver should read?
Have you ever seen a fist as big as a sandbag: The takeaway will arrive in three minutes, just in time to eat with the picture.

Mahayana Immortal Cultivator: I don’t quite agree that it’s not the ingredients that have been refrigerated in the black hole of the universe.

Urgently recruiting hourly workers (not web writers): When I saw a big lobster, I came in with a snap, so fast!
Miaomiao taught the high priest: Wow Kaka, I saw the photo of Dundun, and he is still wearing a small bow tie.

Anchor Wu Kexin: I heard that Boss Lin went to the boss’s natal house today, I don’t know what to say, I wish you an early baby!

Zhishen buried flowers: I wish you an early birth to your son!

Why can't boys wear skirts: I wish you an early birth!

Lin Daiyu pulls out the weeping willows upside down: I wish you an early son!
Blind taxi driver: I wish you an early baby!
……

Seeing these news, Shen Jiayue smiled and gave everyone a thumbs up.

While he was busy, Lin Xu sent a photo of fried sausage.

The girl immediately sat up:
"Downstairs is making fried sausage, I'll try it for you, you go to sleep, Yan Bao!"

Chen Yan got up from the sofa as soon as she heard it.

While busy tying the straps of her high-heeled sandals, she said:
"Wait for me!"

Shen Jiayue looked at her cousin helplessly:

"What kind of high heels do you wear at home? Isn't it good to wear slippers like me?"

"not good!"

"why?"

"Because my legs are not as long as yours..."

After putting on the high-heeled sandals, Chen Yan carefully adjusted the hem of the long skirt before going downstairs with Shen Jiayue.

Come to the kitchen.

All enemas are already fried.

The enema, which exudes a tempting aroma, is fried golden, and there are even some bubbles on the surface that were fried by hot oil, which makes people panic.

The two sisters each served a plate, dipped in salted garlic sauce and ate.

When they were young, the two sisters often ate fried enemas together. At that time, Chen Yan lied to Baobao Shen that it would taste better when it was cooled. As a result, Baobao Shen tried it and found that it was impossible to chew...

night.

Several plates of crayfish were placed on trays on the dining table of the Shen family.

In addition to the spicy crayfish made by Lin Xu, Aunt Liu, who was eager to prove herself, also made garlic crayfish and thirteen-flavored crayfish.

Well, rolled up.

In order to be worthy of this delicious crayfish, Shen Guofu opened a can of 3 liters of draft beer, and enjoyed the feeling of "lobster with beer, gout follow me".

After dinner.

Lin Xu sat in the living room and chatted with Shen's family for a while, then got up and said goodbye with Dundun in his arms.

The brother asked to go to Diaoyutai early tomorrow, so he had to go back to take a shower and sleep early, so as not to miss the time.

the next day.

It was five forty in the morning.

Lin Xu drove the car and drove into the gate of Diaoyutai.

Come to the door of the second building.

Parking the car in a parking space under the shade of a tree, he picked up the sleepy Dundun and walked into the restaurant of Building No. [-].

At the moment, the restaurant is deserted, and the lights are dark.

He put the pier on the cushion at the front desk, let the little guy continue to sleep, and then walked through the spacious dining room all the way to the kitchen.

Just got in.

I saw flour, dough and various fillings on the workbench.

Brother Xie Baomin was busy at the workbench.

This...is the so-called surprise?

"Junior brother, are you here? Come on, come on, help me check it out."

After finishing speaking, he put down the dough in his hand, opened the steamer, and took out a steamer from inside.

There are all kinds of Cantonese pastries on it, including quicksand buns, char siew buns, siu mai, etc. Lin Xu had the illusion of coming to a Cantonese restaurant for morning tea.

"What are you doing, brother?"

Are you going to have morning tea on the second floor?

If he had known it was such a surprise, he would have slept a little longer.

"I used to think that there was nothing to learn about pastry, but I didn't expect it to become a shortcoming of mine now, so I wanted to bring this up. You help me check and see how it tastes."

tsk...

Brother, you are already at the top of the pyramid in the culinary industry, why are you still working so hard?

Chefs like you started the industry intrigue, right?
Lin Xu was a little disappointed with today's surprise at first, but smelling the aroma emanating from the steaming plate, he suddenly felt a little hungry.

I was too busy eating crayfish last night, and didn't eat much staple food.

I got up at five o'clock this morning again, and didn't care about anything to eat.

So while Xie Baomin was talking, he picked up a steamed three-petaled pork bun, tore off a piece of dough and tasted it.

Needless to say, this barbecued pork bun is still very good.

The extremely soft skin has a slight sweetness, and it tastes soft and delicious.

Even if there is no stuffing for barbecued pork, Lin Xu thinks he can eat two or three.

Break apart the char siew buns, revealing the sticky and rich char siew fillings inside.

Take a bite, the filling is salty and sweet, the taste is oily but not greasy, and there are diced pork inside, which is rich and delicious to chew.

It goes perfectly with the dough.

“Yes, it was delicious!”

Lin Xu used to frequent the Cantonese cuisine window of the University of Finance and Economics, and also ate Cantonese-style pastries such as barbecued pork buns and quick sand buns.

Compared with the ones prepared by the seniors, the Cantonese cuisine window of the University of Finance and Economics is a little lacking.

"Comparable to our school's chef."

Hearing his junior boast so much, Xie Baomin was a little discouraged:
"It's better than the skills of the school chef?"

Lin Xu took another mouthful of pork buns:
"It's not bad, don't forget that you were completely defeated by others when you burned eggplant."

Well, this char siew bun is really good. My brother is worthy of being the culinary champion of Diaoyutai. Even if he is not good at pasta, the char siew bun he made is already better than many professional chefs.

Xie Baomin immediately lost his temper when he heard about burning eggplant:

"When you put it that way, it is indeed an improvement."

He pointed to the steaming plate and said:

"Try it later, there are other snacks in the steamer, and you can help me taste them all later."

Thinking of me as a taster?
If I had known, I would have called Yue Li Yue over.

It should be easier for people from Lingnan to taste the difference between a master and a master, right?

However, when I think that there is a master of Cantonese cuisine in Building No. [-], it seems troublesome to find Yueli Yue.

"Brother, why don't you let Chef Guo check it out for you?"

"Him? How can the defeated general have this qualification?"

Xie Baomin's mouth was very hard, but Lin Xu heard a slight lack of self-confidence from his words.

tsk...

Brother is also a strong person.

It's a pity that I can't exchange for the special props of the Eye of Discrimination now, otherwise I have to rate the senior's craftsmanship, determine the grade, and find out the gap with the graded pastry master.

After eating the char siew buns.

Lin Xu picked up another quicksand bag and tasted it.

The filling of quick sand buns is made of salted egg yolk, butter, sugar and noodles.

The so-called Chengmian refers to the flour with gluten washed out, and Liangpi is a typical Chengnian product. Apart from Liangpi, Chengmian is widely used in various pastries because of its smooth and non-sticky taste.

Pick up the quicksand bag and take a bite.

The taste has changed again.

The texture of the char siew buns is soft and slightly sweet, while the dough of the quick sand buns is slightly firmer.

The thickness of the dough is not as exaggerated as that of the char siew buns, about a centimeter or so.

After biting open, the golden-yellow semi-liquid filling inside is revealed, and at the same time exudes a strong egg fragrance, which tickles people's hearts.

In Cantonese morning tea, quick sand buns have always been popular.

Not only because it looks good, but also because it tastes good. When you eat it, you can taste it carefully, and you can even taste the rustling texture of salted egg yolk.

This is where the name "quicksand" comes from.

Lin Xu took a bite of the stuffed dough. The semi-liquid stuffing was oily in the mouth, and the aroma was mixed with sweetness, which immediately whetted the appetite.

The salty taste of salted egg yolk makes the filling more rich and varied.

Taste carefully.

The tongue can clearly feel the small rustling particles in the filling.

These small particles have the unique savory taste of salted egg yolk, which not only enriches the taste of the filling, but also makes the quicksand buns a bit more fun to eat.

good to eat.

The quick sand buns made by the senior brother are more delicious than the barbecued pork buns.

It tastes absolutely amazing.

Lin Xu was actually half full after eating the barbecued pork buns and quick sand buns, but he still tried other pastries.

Brother's talent is really beyond words.

After a little hard work, the noodles are so delicious.

No wonder the master accepted him as an apprentice and brought him to Diaoyutai.

That's the talent.

It is estimated that anyone who sees it will like it.

After eating and drinking.

Lin Xu said:

"Brother, your skills are really good. I don't think the chef in Building No. [-] is as good as you. You can compete with Chef Guo."

Xie Baomin is kneading noodles with duck eggs at the moment, and there is a clean moso bamboo next to it.

Is this ready to make bamboo noodles?
While he was busy, he said:
"It's not that time yet. Didn't you become very popular on the Internet after the last competition? I heard that the chefs in other buildings are eager to try again and want to restart the competition in the middle-aged group. They have completely forgotten the fear of being dominated by me, so I plan to Let them re-understand the gap with five consecutive championships."

Yo.

It turns out that working hard is for this matter.

Lin Xu suddenly became interested:

"Brother, how are you going to let them recognize the reality?"

Usually when others are not looking for trouble, the senior brother is still prickly. Now that other chefs want to provoke, the senior brother must be holding back his big move, right?
I didn't expect to have such fun watching before the game.

Worth it.

Xie Baomin kneaded the duck egg noodles into balls and put them on the chopping board to distribute, saying:
"I'm going to compete with Guo Weidong, and beat Guo Weidong down again."

Lin Xu:? ? ? ? ?
What is this operation?
Killing monkeys to make an example to chickens?

Chef Guo didn't provoke you, so what are you doing with him?
Lin Xu suddenly feels sorry for Chef Guo.

Knowing the senior brother seems to be a good thing.

Xie Baomin smiled and said:

"Zhongguo has a high spirit, and the grievances he has suffered must be vented in other places. For example, when I won the fifth consecutive championship, he beat the other chefs very badly."

So you are going to defeat Chef Guo and let the angry Chef Guo deal with those chefs who provoked you, right?

Lin Xu didn't know what to say for a while.

I always feel that senior brother's move to drive away tigers and wolves is too silver coin.

The world of middle-aged people is really too complicated.

Fortunately I am still young.

He sighed with emotion, and at the same time shed tears of sympathy for Guo Weidong in his heart, and then went to the cold storage to cut a small piece of mackerel and put it in the steamer.

Since adopting Dundun.

This little guy is either tenderloin or chicken every day, Lin Xu plans to change the taste for it.

See if it eats these big pieces of fish.

If you eat it, you can go through the fresh meat in the cold storage one by one.

In addition, some ingredients such as offal should be eaten to some extent. Offal can supplement the taurine needed by cats. If the intake is not enough, it is easy to lose hair and get sick.

After the fish is steamed.

Lin Xu took it to the front desk to feed Dundun.

When it was about ten meters away from the front desk, a certain cutie who was sleeping soundly got up suddenly, eyes full of surprise.

Obviously.

This taste is what it likes.

Lin Xu put the disposable plate in his hand on the table.

Dundun leaned over, just about to take a bite.

There was a "clang" sound from the direction of the kitchen, and Xie Baomin's screams at the same time, so frightened that Dundun immediately hid in Lin Xu's arms.

"Don't be afraid, I'm going to see what's going on, you can continue to eat."

He hurried to the kitchen.

Only then did I see my brother limping up from the ground:
"Brother, come and help me."

"What's the matter?"

"I put my thighs on the moso bamboo to press the noodles, but I stepped on the air and fell to the ground..."

Tsk, is this an act of silver coins that even God can't understand senior brother?
Lin Xu helped him to the side:
"You just use the noodle machine to press it twice more, why bother?"

"Isn't that professional?"

I think you are very professional in overturning.

Xie Baomin moved his body, washed his hands again, and then took the reconciled duck egg noodles to the equipment room to use the noodle machine to press the noodles.

Lin Xu is free and fine.

Thinking that the garlic sauce technique I got yesterday was still useless, I planned to make it and taste it. If it tastes good, I will put it in a glass jar, give some to my father-in-law, and keep some at home.

In this way, the next time you want to eat garlic oysters and other dishes, you can do it at any time.

There is peeled garlic in the freezer.

Lin Xu brought out a small basin.

These garlic are peeled one by one by the chefs, not the finished peeled garlic bought in the market.

That kind of garlic has a potion on the surface, so it can't be used, otherwise the garlic sauce made will not only be bitter, but also have an astringent taste, which is incomparable with fresh garlic.

Wash the garlic twice, drain the water, pour it on the chopping board, and chop it with a kitchen knife.

It is best to chop the garlic for garlic sauce with a kitchen knife, so that the garlic sauce is delicious, but the garlic made with a cooking machine is too fine, and it is easy to boil when the sauce is boiled, resulting in a whole pot of garlic sauce Both have a bitter taste.

The garlic does not need to be chopped too much, it can be the size of a mung bean. This kind of garlic is not easy to fry and has a good taste.

Lin Xu first roughly cut the garlic, and then picked up a relatively light slicing knife with his left hand, and the two knives went through the garlic on the chopping board like mincing meat.

In this way, large pieces of garlic have been replaced by mung bean-sized garlic.

The pungent and punchy smell of garlic wafts through the kitchen when chopping.

He put the chopped garlic into the basin with a kitchen knife.

Then pour a lot of water into the basin.

The chopped garlic needs to be washed, so that the mucus on the surface can be washed off to prevent the garlic paste from sticking to the bottom of the pan.

In addition, after washing, it can also wash away the spicy and raw taste of garlic.

The garlic sauce produced in this way has a stronger aroma and is more attractive to eat.

After washing twice.

Cover the pot with a clean white cloth.

Put the washed garlic into a basin with a leak-tight strainer. After filling, tie the white cloth on the mouth and squeeze it tightly to squeeze out the excess water in the garlic.

Then pour it back into the basin.

According to the amount of garlic, divide one-third out and put it aside for later use.

Then he prepared a few chopped millets and put them in a bowl.

Spicy millet can increase the spicy taste of the garlic sauce, and at the same time make the garlic sauce more attractive.

However, this is not necessary, and can be adjusted according to each person's taste.

After the millet is ready.

Lin Xu grabbed another handful of dried shrimp skins, put them on the chopping board, and chopped them finely with a knife.

Garlic sauce wants to be fresh and delicious. Putting a handful of chopped shrimp skins when boiling will have unexpected effects, especially when steaming seafood and aquatic ingredients, the umami taste will be doubled.

After everything is ready.

According to the amount of garlic, Lin Xu poured two tablespoons of cooking oil into the pot, and then poured in another tablespoon of peanut oil.

If you simply use cooking oil for frying, the rich aroma of the cooking oil will suppress the aroma of garlic, but you can't use it, so you need to add some peanut oil to neutralize it.

Heat the oil on medium heat until it is [-]-[-]% hot.

Lin Xu held two-thirds of the garlic in the basin in one hand, and a spoon in the other, and poured the washed garlic into the pot one spoon at a time.

Garlic cannot be put into the pot at the same time.

Because the hot oil will boil violently when it touches the garlic, it is easy to overflow from the pot and cause a safety accident.

It needs to be added spoon by spoon to the pot.

Every time you add a spoonful, stir it in the pot, wait for a while, wait for the boiling hot oil to fall back a little, and then put down a spoonful, this step must be patient and not impatient.

After all the garlic is put into the pot, change the heat on the stove to medium-low heat, and then use a spoon to stir in the pot constantly.

This will not only allow the garlic to be heated evenly, but also prevent the pan from sticking to the bottom.

In this way, it has been simmering on medium and low heat until the surface of the pot becomes brown, and then add the chopped millet.

Don't put the millet spicy too early, the water will be fried dry, and the fresh and spicy taste will be lost.

But don't put it too late, otherwise the spicy millet will continue to grow, which will easily cause the garlic sauce to rot.

When the spicy smell comes out of the pot.

Lin Xu poured the chopped dried shrimp into the pot and stirred twice.

Immediately pour the remaining one-third of the garlic into the pot, turn off the heat on the stove at the same time, stir twice, cover the pot, and suffocate the aroma into the garlic sauce.

After a few minutes.

Open the lid of the pot, and the garlic rice that was put in at the end has been cut off, but it still maintains a pure white color.

It formed a strong contrast with the original browned garlic in the pot.

This is the origin of gold and silver garlic.

The golden garlic has been fried thoroughly, and the garlic is strong.

The silver garlic has just been broken, and it is extremely spicy.

The two kinds of garlic have both aroma and spiciness, and can make a bowl of high-quality garlic sauce.

When making this sauce, you must suffocate the silver garlic until it breaks. This kind of garlic sauce not only has the spicy taste of garlic, but also is not easy to perish. It is not a problem to store it in the refrigerator for a month.

After making sure the garlic is broken.

Lin Xu put salt, granulated sugar, and some oyster sauce into the pot to give the garlic sauce a base flavor.

Once set, stir well and remove from pan.

Put it into the jar after it has cooled down completely, otherwise the residual heat will cook the silver garlic and make the garlic sauce lose its spicy taste.

While busy with this matter.

Xie Baomin came out of the equipment room with the pressed bamboo noodles.

Suddenly smelled the garlic sauce made by Lin Xu:

"Well, this garlic sauce is pretty good, I'll try mixing some noodles later... Junior brother, you cook the noodles, I'll get some oysters and steam them, such a delicious garlic sauce doesn't deserve a side dish Where can I go?"

Lin Xu: "..."

Eat this early in the morning, brother, aren’t you afraid of gout?

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This chapter is 5400 words, ask for a monthly pass, brothers!
(End of this chapter)