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

Chapter 235 Stir-Fried Lamb with Scallions That Let Geng Lishan Festival Admire!Baby Shen Cooking Notes! 【Ask monthly ticket】

"Damn, this prawn really tempted me!"

"As a shrimp-eating star, this shrimp is completely irresistible."

"The crossover king has crossed over again, but I'm not surprised at all."

"Unexpectedly, while Boss Lin was busy working for Diaoyutai, promoting scenic spots in his hometown, being a video up host, and being an anchor, he still had time to enter the TV industry."

"And it is said that he also played billiards with that rich father-in-law at night."

"I want to have such a rich father-in-law, let alone playing billiards, he can beat me every day."

"..."

Under the topic of Lin Kee Food, the fixed-file video has long been forwarded by enthusiastic fans, and now everyone is discussing it enthusiastically.

For them, the dish of braised prawns is no stranger, because Lin Xu made it once when he returned to his hometown, and both the proprietress and Zeng Xiaoqi posted pictures on the Internet.

But a picture is a picture, and the picture without juice looks impactful.

In addition, when the teacher made it in the later stage, he specially adjusted it to slow motion, and the oily sauce slowly dripped on the red prawns, and it also dripped into everyone's hearts.

"It's no wonder that Boss Lin hasn't updated the video of cooking braised prawns on the short video platform. It turned out to be for TV shows."

"Then will the other dishes he didn't make be reserved for the show?"

"What dish?"

"Colorful horseshoe cake, these two days I watched the high priest, sister Xiaoqi, Wu Kexin and others posting it, and Yue Liyue even made a wave of evaluations in the live broadcast room, feeling that people all over the world are eating colorful horseshoe cake, but I can't eat it."

"I hope Boss Lin won't forget us old fans who have been coining and reposting."

"That's right, outsiders can't see the Yanjing City Travel Channel, and they don't want to install the Yanjing TV app. I really don't know where to watch the video."

"..."

Everyone was discussing, and Shen Jiayue sent a message in the topic:
"All the dishes made by Boss Lin will be re-recorded and released on the short video platform, and some cooking tips will be interspersed during the recording process. Please don't unfollow me!"

In order to warm up in the early stage, Lin Xu would often appear in TV programs.

But when the business of Lin Kee Food is on the right track, he will gradually reduce the number of appearances.

After all, the chefs and brothers in the store are also waiting to show their faces.

As soon as Shen Baobao's news came out, everyone immediately said that they would not unfollow.

Just kidding, after the cancellation, how can we still see the fat pier, the beautiful proprietress, the delicious dishes, and the beautiful scenery?

Well, following an account and seeing so much content, it's not too cost-effective!

The show was recorded on site.

The diced chicken in sauce is ready, Zeng Xiaoqi tasted it after shooting the close-up, and couldn't help but say:

"Wow, this diced chicken is so fragrant and tender, it's on par with your brother's!"

When Miss Zeng went to Linji for an interview, she happened to meet Xie Baomin who was helping in the store. She was lucky enough to taste the fried chicken with sauce made by the chef of Diaoyutai, so she was deeply impressed by this dish.

She felt that Lin Xu's craftsmanship was comparable to Chef Xie's.

"It's still not as good as my senior brother, his cooking skills are better than mine."

The sauce-boiling technique has always remained at the excellent level, while Xie Baomin's cooking skills are obviously at the perfect level.

So no matter the taste or the appearance, the senior brother is better.

After the recording, Geng Lishan tasted it again as usual:
"Well, it's exactly the same as the fried chicken in soy sauce that was popular in Beijing decades ago. Unlike now, all the ingredients are added to this dish, and it's nondescript."

It's worth it!

It's really worth it!

The previous stewed prawns in oil was an old practice decades ago. Unexpectedly, this fried chicken in sauce is also an old taste. It's like going back in time.

Lin Xiaoyou really had nothing to say.

Geng Lishan is really a blessing to be able to get to know such a year-end friend!
After sighing, he set his sights on the half-fat and half-thin lamb hind leg and green onions.

The first two dishes were so outstanding.

Then this scallion fried lamb is even more worth looking forward to!
Compared with braised prawns in oil and fried chicken in sauce, fried lamb with scallions is more popular, and it is still a very popular dish even now.

But the higher the popularity, the more exquisite it is.

For example, the ingredients should be the hind legs with a bit of fat. The fiber of this part of the mutton is slightly thicker, which makes it more chewy, but not too chewy.

With the little fat on the surface of the mutton, it tastes fragrant and strong.

If you use lamb tenderloin, it's not good.

Because the tenderloin is too tender, it has no texture when chewed. When it is eaten with green onions, it will give people a feeling that they have eaten a bite of green onions but not meat.

Now this piece of hind leg meat on the table has a little fat, but not too fat, it is an ideal choice for making scallion fried lamb.

One can tell at a glance that Lin Xiaoyou is also an expert.

Then I will not talk too much, just wait and try something new.

Lin Xu took a sip of tea, rested for a while, and continued recording.

In order to prevent the audience from seeing that it was recorded on the same day, Zeng Xiaoqi also changed her clothes specially. The black wide-leg pants and high heels made her look half a head taller than Baby Shen.

And the bean green shirt with a full drape on the upper body not only perfectly displayed Zeng Xiaoqi's good figure, but also formed a color contrast with the dish of fried lamb with green onions.

"Can I wear this, Boss Lin?"

"Yes, very beautiful!"

Buckle up the microphone again, and the program starts recording.

"As a North drifter, I found that Yanjing people like to eat mutton very much. No matter boiled mutton, mutton scorpion, mutton soup, or grilled mutton, they are all very popular in the capital. There is a stir-fried dish, which is very popular for many people in Beijing If you don’t eat for three days, you’ll get hungry, and this dish is scallions, fried pork, lamb, and meat!”

Following Zeng Xiaoqi's movement, the camera turned to the stove, and Lin Xu's figure appeared again.

"Today we are honored to invite Boss Lin to teach you how to make this dish, hello Boss Lin."

"Hello, Miss Xiaoqi."

The procedures of the three dishes are almost the same, and Lin Xu will recite them all.

After the opening, began to introduce the ingredients.

"The ingredients and seasonings used for fried mutton with scallions are very simple. The main ingredients are mutton hind legs, Shandong green onions, ginger, garlic, balsamic vinegar, soybean soy sauce, salt and sesame oil."

After the introduction, Zeng Xiaoqi asked:
"Why do you emphasize Shandong green onions, Boss Lin? Are you from Shandong?"

"I'm not from Shandong, and I'm not a son-in-law from Shandong. The reason why I emphasize Shandong scallions is because this kind of scallions are sweeter and have a better freshness effect when put into vegetables."

Geng Lishan nodded slightly, agreeing with the words.

Shandong scallions are an essential ingredient in fried mutton with scallions.

Not only this dish, but also dishes that require shredded green onions, such as shredded pork with Beijing sauce and roast duck, all need to be made with Shandong scallions, and only the white part of the scallions can be used.

This kind of scallion is sweet, fresh, and has no trace or residue. It can not only neutralize the saltiness of the sauce, but also add a fresh taste to the dishes.

After Lin Xu finished the introduction, he began to change the knife.

He picked up the mutton, didn't cut the meat directly, but picked off the fascia of the mutton along the texture of the muscle.

"When making mutton, the fascia must be cleaned, otherwise the food will not be chewable, and it will take a lot of teeth."

He explained while he was busy. After removing the fascia on the lean meat, he turned the meat over and gently removed a thin piece of fascia from the fat part.

This layer of fascia is called the "cloud skin" of mutton. If it is not removed, the mutton will not be chewy.

After all the fascia is removed, cut the lamb leg meat into strips of about six centimeters along the texture of the lamb, and then cut the lamb into slices with wire.

When the cameraman came over to take close-ups, Zeng Xiaoqi also watched from the sidelines. If it was simple, she planned to go back to the rented house and do it herself.

At this time, Lin Xu said:
"The meat slices don't have to be cut too thin, about [-]mm is the best. Such a thickness can not only be cooked quickly, but also have a certain chewiness."

Zeng Xiaoqi was overjoyed when she heard that the meat slices don’t need to be sliced ​​too thin, haha, this is in line with my knife skills!
But when she heard that it was [-]mm, a series of question marks popped up in her head.

It's [-] mm and it's not too thin?

Boss Lin, do you have any misunderstandings about Bo?

Thinking about the skill of cutting potatoes with a knife thicker than the French fries sold in KFC, Miss Zeng wisely chose to give up.

Forget it, there’s no need to cut your hands off just because of a dish.

In the future, if you want to eat fried mutton with green onions, you should have the cheek to find Boss Lin for a meal.

After the lamb is cut, put it on a plate and set aside.

Then start chopping the onions.

"Only use the white part of the onion, and cut it with a small hob, so that the onion can quickly spread out, and it can be broken after a while in the pot."

Hob blocks are generally used when cutting round ingredients.

The so-called hob is actually not the knife rolling, but the ingredients rolling under the knife.

Roll the ingredients every time you cut, so that the cut ingredients are more even and easy to cook, and the surface area is larger, so it is easier to hang on to the soup.

When cutting circular food, it should be cut along the center of the food, which is called the axis in jargon.

When the knife is lowered, the kitchen knife exceeds the axis of the food, and the pieces cut out are relatively large. This kind of hob block is called a large hob.

If it does not exceed the axis of the food, it is a small hob.

After cutting the shallots, Lin Xu gently rubbed the chopping board twice with his hands to let the shallots spread out layer by layer, and then poured them into a large bowl.

After the mutton and onions are chopped.

Lin Xu chopped some minced ginger and garlic.

"You need to prepare more minced garlic, because during the cooking process of this dish, you need to put minced garlic into the pot three times."

three times?

Zeng Xiaoqi asked:
"Why, Boss Lin?"

"In order to remove the fishy smell, garlic has a strong effect of removing the smelly smell, so it is best to put some when cooking mutton."

Zhen Wensheng looked at Geng Lishan and asked:
"Mr. Lishan, Master Lin is right, right?"

"No, not only do you have to put garlic three times, but you also have to cook vinegar twice, all to get rid of the fishy smell."

Now Geng Lishan is more and more satisfied with Lin Xu, and there are fewer and fewer young people like this who understand the ancient ways.

Take this dish as an example, if you find a young chef from a restaurant to make it, it must be served with oyster sauce, cooking wine, pepper, etc. in a mess.

But in fact, cooking wine and various spices cannot be used to make scallion fried lamb.

Because of the aroma of the mutton eaten in this dish, once cooking wine and spices are added, the aroma of the meat will be completely suppressed, and the whole dish will be blind.

After everything was ready, Lin Xu put the wok on the shelf and started cooking.

He slid the pan first, then added a tablespoon of cold oil, and turned the heat to the maximum.

While waiting for the oil to heat up, he said to the camera:

"The firepower of the small family stove is small, so I suggest that when making this dish, don't exceed half a catty of meat at a time, so that it will be fried quickly and cooked without soup, otherwise the water in the meat will be slurped out, which will affect the presentation too much .”

These words made Zeng Xiaoqi's retreat even louder.

Before starting, she specifically asked if the dish was difficult.

Lin Xu said it was not difficult.

Isn't it difficult to be so demanding?

Sure enough, the chef's words are unbelievable!

After the oil was hot, Lin Xu put the minced ginger and one-third of the minced garlic into the pan and fried them until they were fragrant.

Then pour the cut meat slices into the pot, and use a spoon to scatter them at the first time, so that the meat can change color quickly, which can lock the moisture in the meat.

After all the meat slices are slid, scoop half a spoonful of balsamic vinegar and cook along the side of the pot into the pot.

When vinegar volatilizes, it can take away the peculiar smell in the meat and achieve the effect of removing fishy smell.

Lin Xu did not forget to remind when stir frying:
"The vinegar must be cooked from the side of the pot, so that the vinegar can evaporate immediately. If it is poured directly into the pot, it will become sour lamb."

After cooking the vinegar, pour a little soybean soy sauce into the pot.

This can not only add a little background color to the dishes, but also increase the sauce flavor of the dishes.

Finally, add a teaspoon of table salt to add a little flavor to the meat.

When this step is done, the seasoning is basically finished.

Lin Xu held the pot in one hand, and quickly stir-fried in the pot with a spoon in the other hand. There are two purposes in doing this, one is to quickly stir up the seasoning, and the other is to speed up the evaporation of water in the pot to prevent the meat slices from coming out of the soup.

After all the meat slices are colored, add the minced garlic for the second time, then pour the chopped scallions into the pot and continue to stir fry.

The aroma of garlic floats out of the pot first, followed by the aroma of shallots.

Stir-fry for seven or eight seconds. When the onion slices in the pan have been stir-fried evenly, add some balsamic vinegar along the side of the pan.

This step is to take away the last smell, and at the same time make the mutton taste a little sour and more appetizing.

Stir-fry again after cooking the vinegar, wait for the vinegar in the pot to volatilize, add minced garlic for the last time, stir-fry slightly, and cook some sesame oil along the side of the pot.

Lamb with scallions belongs to Shandong cuisine. The biggest feature of this cuisine is that almost every dish uses sesame oil to enhance the flavor.

After adding the sesame and sesame oil, stir twice, turn off the heat and take out the pot.

Put it on the plate, the meat slices are oily, exuding a strong fragrance of green onions, while a little soup oozes out from the bottom of the plate, which is in line with the characteristics of this dish "汁油汤汁".

"Wow, it smells so good."

Lin Xu put the wok and spoon back on the stove, and said to Zeng Xiaoqi:

"Try it, Miss Xiaoqi, try the taste."

Zeng Xiaoqi didn't move her chopsticks immediately, but ran to the side with the bowl, turned on the rice cooker and filled herself with some steamed rice.

"When I just smelled it, it almost made me cry. If you let me taste it now, it must be served with rice, otherwise such a perfect dish will be in vain."

She took a chopstick from the bottom of the plate and put the dish with soup into the bowl, mixed it with the rice, and then delivered it to her mouth.

The moment he ate it, the host showed a shocked expression on his face:
"My god, isn't this dish so delicious?"

The mutton is super tender, chewy and chewy, with a hint of appetizing sweet and sour taste.

The scallions inside are soft and crispy, and the chewing taste is sweet and slag-free. It is absolutely perfect with lamb.

Zeng Xiaoqi felt that there was going to be another seat in her heart of the panacea for dinner, and this scallion-stir-fried mutton dish definitely had a place.

This taste, this texture, the starting price is at least three bowls of rice.

Unexpectedly, a lump of mutton cooked with a green onion can taste so good.

And the seasoning used is very simple, except for salt and soy sauce, the rest is a little bit of balsamic vinegar for cooking, which is unbelievable.

"It's delicious, it's so delicious!"

After the filming ended, the surrounding staff consciously started serving rice for themselves. After the filling, they came here to pick up a couple of chopsticks to stir-fry the mutton, imitating Zeng Xiaoqi's appearance and eating it beautifully.

Geng Lishan looked at everyone's eating and said with a smile:

"Lin Xiaoyou's craftsmanship is really impressive, and this old man has the audacity to taste it."

He took a piece of mutton into his mouth and chewed it slowly, then slapped his thigh:
"It's delicious, it's so delicious! Xiaoyou Lin, I can see that you didn't try your best last time in the competition, so keep your hand!"

It was so frustrating to think that I had been thinking hard for several nights to formulate the game process, but I couldn't force Lin Xiaoyou into full power mode.

But this also shows how powerful Lin Xu's cooking talent is.

He is really a person who is hugged and fed by God!

It was already past five o'clock in the afternoon, and today's shooting officially ended. When everyone gathered around to taste the dishes on the table, Lin Xu quietly left the shooting scene with Geng Lishan.

After a while, the people in the station will have to enter the intense editing process if they deal with two people casually. After the editing is completed, it has to be handed over to the station leader for review, and the time is relatively tight.

So the two didn't bother everyone anymore.

After driving Geng Lishan to the door of his house, Lin Xu declined the calligrapher's invitation and drove to the West Fourth Ring Road to have dinner with Shen Baobao and his father-in-law and mother-in-law.

Geng Lishan walked into the house with his hands behind his back, and found that the girl Lele had returned from school again, holding a brand new laptop and fiddling with it.

"Didn't your father say that you won't buy a computer until you are admitted to university?"

"My dad didn't buy this. Brother Xu gave it to me."

Lin Xiaoyou?
Hearing this, Geng Lishan frowned:

"Girl, what are you doing when you don't have anything to do with other people's things? How will grandpa deal with them in the future?"

Geng Lele giggled:
"Aren't you two going to be sworn brothers? Is it normal for me to accept a gift from grandpa?"

Geng Lishan: "..."

The truth is this, but you can't ask for other people's computers.

"How much is this computer?"

"[-] to [-], the top configuration on the market...Old man, I didn't accept Brother Xu's things, but he got the naming right for three months based on your inscription, Brother Xu would be embarrassed if he didn't accept this gift I accept your words, the advertising effect will not be good at that time, won't it be Lin Kee's business that will lose money?"

You don't charge money for your integrity, and brother Xu is also a brother to settle accounts clearly, okay?
Geng Lele is very clear about the doorway here, so when Lin Xu sent the computer, the girl did not refuse.

After listening to his granddaughter's explanation, Geng Lishan finally understood Lin Xu's good intentions.

He sighed:
"Xiaoyou Lin is really an ancient gentleman!"

In the kitchen of the West Fourth Ring Villa.

Shen Jiayue is handling the freshly soaked chicken wings under the guidance of Aunt Liu.

"A few horizontal cuts are enough. This kind of knife is not particular... Yueyue, why don't I do it for you. Anyway, Xiaoxu is not here at the moment, and no one knows."

"No, no, I want to cook myself!"

Since making all kinds of fruit cheese last time, Shen Baobao feels that the gene of a good wife and mother in his body has been awakened.

Well, since I'm engaged to Xu Bao, I will be a qualified wife, so that Xu Bao can eat steaming meals after returning home!
So she planned to learn from Aunt Liu about her favorite cola chicken wings.

You have to learn this, Xubao will be able to taste my handicraft every day in the future!
After all the chicken wings were changed, Aunt Liu said:

"Chop some scallion and ginger, then fry the chicken wings in a pan with oil, add scallion, ginger and salt when both sides are golden brown, and then pour a bottle of Coca-Cola. The method is very simple."

Hmm... that sounds really simple.

Baby Shen clumsily chopped some onion and ginger, then put the frying pan on, first heated up the pan, then poured in some cooking oil, then turned it around to pour out the fat.

Every time, Xu Bao specially explains the steps of sliding pot, and this baby has also learned it!

Hee hee, I am indeed a smart and beautiful cook!

Pour the oil again, put the chicken wings into the pan and fry them slowly.

After frying one side, turn it over under the guidance of Aunt Liu, and start frying the other side.

Fry both sides, add scallion and ginger, and sprinkle with a teaspoon of salt.

At this time, the nanny called Aunt Liu at the door of the kitchen and asked about the cleaning situation on the first floor. Aunt Liu said to Baby Shen:

"Just take a bottle of Coke from the refrigerator and pour it in. When I come back, I will teach you how to collect the juice."

"Okay, Aunt Liu!"

Baby Shen opened the refrigerator in the kitchen, ready to get a bottle of Coke.

"Which flavor is better?"

She looked at the drinks in the refrigerator, and was immediately attracted by the blue plum-flavored cola.

Wow, this romantic blue color looks so high-end, and the coke chicken wings made will definitely be as romantic as the love between Xu Bao and me.

Well, it's you!
Baby Shen took the blue bottle of plum-flavored cola back to the stove, unscrewed the lid, and poured tons of cola in the bottle into the pot.

Then close the lid, turn to medium heat and start to simmer.

Haha, it's time for my Little Chef Yueyue to show off her skills.

Be sure to take a photo and send it to Yan Bao after it's done, so that she can feel the power of this cook.

Uh-huh, let her know that not only is she inferior to me in stature, but also in cooking skills.

Not long after, the sweet aroma from the pot wafted out.

Shen Baobao sucked his nose, that's what it smells like!

She really wanted to open the pot to have a look, but she was afraid that the aroma in the pot would dissipate, which would make the chicken wings not tasty.

When cooking for the first time, it must be perfect!

While thinking about it, Lin Xu walked into the kitchen with the car keys:

"Why are you here, what's in the pot?"

"This chef prepared a surprise for you!"

surprise?

Lin Xu walked to the stove and raised his hand to remove the lid of the pot.

Looking at the turquoise chicken wings that seem to have been quenched with poison, he turned his face to look at his baby and said:

"This surprise was well prepared, so I don't need to prepare it next time."

"Why acridine Xubao?"

"This will let the police see that you will mistakenly think that you are going to murder your husband."

Shen Baobao originally thought her Xu Bao was joking, but when she saw the chicken wings in the pot, she was shocked by the color of those chicken wings:

"Ah, ah, why is the romantic blue color I specially prepared turned out like this?"

--------

When I was writing the ending, I suddenly wanted to drink plum-flavored cola... This chapter is 6200 words, brothers, even though my shoulders are uncomfortable, I actually added 11800 words today, which is only 200 words away from the goal of [-]. Fork it waist!By the way, ask for a monthly ticket!

(End of this chapter)