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

Chapter 254 Shen Guofu: It's so strange, the kitchen keeps cooking my favorite dishes today! 【Subscribe】

"Brother, does leek moss also have the effect of nourishing the kidney?"

Lin Xu could see that the box of ingredients that Boss Huang sent was full of unique skills, and they all had the effect of cheering up the middle-aged man.

Xie Baomin said:
"Leek moss is the essence of leeks. Its main function is to invigorate the kidney qi. If the kidney qi is sufficient, it will also be powerful. These are all connected with the same qi."

Ho!
Brother, why don't you sell health care products?

With this theoretical knowledge, it is estimated that he can become the bosom friend of those uncles and aunts.

Who would have thought that the dignified head chef of the state banquet at Diaoyutai was actually a health product marketing genius who was delayed by cooking.

After taking out the chive moss, Lin Xu saw his brother take out a small bag of small scallops from it.

"This is a mussel, which is also very good for the body. It is a must when paired with leek moss... May I tell you, this is a health-care dish that I eat once a week, senior brother, or do you think my body will be so strong? "

Lin Xu:? ? ? ? ? ?

I don't think you have a strong body.

Such self-selling and boasting always give people a feeling of reverse delivery.

But as far as the dish itself is concerned, the taste should be very good. The fresh small scallops are full of umami, and the umami of leek moss is also very strong.

Seafood is paired with the freshness of plants, which is twice as delicious and twice as delicious.

As for the health benefits my brother boasted about...

This is not something that I should care about at my age. We have a plug-in in our hands, and the exhaustion in our body will disappear after sleeping every day. How can we use food supplements.

Xie Baomin poured out the scallops, took a small knife, quickly pried open the scallop shells, and then picked out the edible meat from the scallops in two or three strokes.

Not all parts of a scallop are edible.

The internal organs and excretory parts of the scallop must be removed before the remaining meat can be eaten.

"This kind of scallop is small in size, but the meat is very tender, and it can be cooked through a little frying without blanching. If you buy frozen scallop meat in the market, it's better to blanch it for safety."

While tidying up, Xie Baomin explained to Lin Xu how to do it.

After picking out all the scallop meat, he rinsed it with clean water, then put it in the basket and began to control the water.

Then pick up the leek moss, wash it with clean water first, then cut off the roots with a slightly older taste and throw it away, then cut the rest into inch sections and put them in the basket.

Everything is ready to start preparing the ingredients for this dish.

The ingredients are very simple, just a little minced ginger and garlic for deodorization and some shredded red pepper for color matching, nothing else is needed.

When ready, put the frying pan on the shelf, moisten the pan first, then put a little vegetable oil and a little lard into the pan.

Both scallops and leeks are umami ingredients, so add a little lard to increase the plump taste of the dish, which will make it more delicious.

When the oil is hot, add minced ginger and garlic and sauté until fragrant.

Then pour in the scallop meat, stir-fry for ten seconds on high heat, and stir-fry the water in the scallops slightly to make the scallops more delicious.

Then cook cooking wine and light soy sauce along the side of the pot, stir fry the seasoning evenly, pour in leek moss and red pepper shreds, then add a teaspoon of seasoning salt and a few grains of white sugar, and continue to stir fry.

Although leeks and leeks are very similar, they are slightly different in cooking techniques.

Leeks are cooked when they are placed in the pot, and soup will come out if you don’t take them out quickly, making the dishes soupy. Therefore, how to prevent the soup from coming out of leek dishes is the key point of cooking.

The leek moss is cylindrical or square, which is more difficult to cook than leeks, but the water content is also sufficient.

Therefore, when cooking this kind of food, you can’t pour it into the pot like stir-fried leeks, and you have to continue to stir-fry it on high heat, so that the dishes can remain crisp and tender without leaving the soup.

Stir-fry over high heat for more than [-] seconds. When the surface of the leek moss in the pot seems to be soaked in oil, and the umami flavor of the leek moss becomes stronger, take it out of the pot and put it on a plate.

"This dish is simple and easy to make, and it tastes delicious. You can practice more when you are not busy."

After serving the dish, Xie Baomin didn't eat it immediately, nor did he send someone to the private dining room upstairs, but told Lin Xu the main points of stir-frying based on the dish.

"This kind of dish with seafood and green vegetables, when cooking, add some lard will have an unexpected effect. In addition, don't add salt to the vegetables before putting them into the pot. The seafood itself has a salty taste, and the salted meat will make it stale."

Lin Xu nodded, next time he can try making it for his father-in-law.

Anyway, even if the car overturned a little, he wouldn't mind. After all, compared to the taste, middle-aged men care more about the effect of nourishing the kidneys and strengthening the waist.

That's the top priority.

After talking about the production points, Xie Baomin reminded again:
"This dish should be eaten at once, don't leave it left, and don't let it cool down, otherwise the fishy smell of scallops will appear, and the taste and texture will be greatly reduced."

"Okay brother, I remember."

The brothers and sisters were chatting, and Shen Guofu returned to the kitchen:
"It's so difficult for a man. As soon as I heard that okra has the effect of beautifying and beautifying the skin, my wife, daughter and niece pushed me aside and refused to taste it... Huh? Is this leek moss? Oh, it's a good thing, I'll take it first Try it."

He didn't know about the upstairs treat.

I thought the brothers and sisters were preparing dinner for themselves.

So he took away this plate of fried mussels with leek moss just out of the pan, and called Xie Baomin to go out for a drink before leaving.

Walking out of the kitchen, Old Shen was still whispering:

"It's really here today. This little leek moss and this little scallop are all good treasures to cheer up men. I feel younger by several years before eating them."

Xie Baomin: "..."

Junior brother's father-in-law really doesn't regard himself as an outsider.

But it's all men, understand.

Lin Xu smiled embarrassedly:
"Senior brother, this..."

"It's okay, I don't have any other dishes today. There are plenty of these kinds of dishes. Let's continue. It just so happens that you have to learn more. Don't be like me. Your sister-in-law has been complaining about it for the past two days."

Lin Xu:? ? ? ? ?
I didn't ask anything, why did you tell the truth?
Perhaps he also realized that he had slipped the tongue, and Xie Baomin was desperately trying to make up for it:

"Don't think too much about Junior Brother. You're just complaining that I don't exercise anymore. In the past, I was full of tendons and had eight-pack abs. Unfortunately, I haven't been exercising these years, and my eight-pack abs have almost returned to one."

Don't smear senior brother, the more you describe, the darker it becomes.

Xie Baomin took out an oversized oyster in a net bag from the foam box, and then rushed to Qin Wei, who had just finished his work not far away, and said:
"Xiao Qin, steam these oysters with minced garlic for me, just call me after steaming, don't bring them here yet."

Right now, he and Lin Xu are at the kitchen door.

So Shen Guofu can walk in from time to time to take away the prepared dishes, and the steamer is at the innermost, separated by a long cooking area, it is difficult for outsiders to walk in.

After arranging the garlic oysters, Xie Baomin then took out two yams.

This is not an ordinary vegetable yam, but an iron stick yam, which grows on the mountain. It is hard as a stone, and it is a famous tonic, regardless of its appearance.

After taking out the yam, he told Che Zai:

"Che Zai, go down and get some loach for me, I want that kind of yellow loach."

Is this going to make loach stewed yam?
Xie Baomin couldn't help opening up after two dishes were taken away.

Arranging for Qin Wei and Che Zai to work together, he soaked some of the best black fungus - small bowl fungus, and planned to blanch it later and serve it with purple onion salad.

This kind of good food does not need to be processed, the original taste is good.

After soaking the fungus, he took out two pork kidneys.

"If you want to make up your body, you need kidneys, and lamb loins are actually fine, but today I eat roasted whole lamb, and then making lamb loins is a bit repetitive, so I asked Lao Huang to get a few pork loins."

While talking, Che Zai just came in with a few loach fished out of the aquarium.

Hearing this, the honest boy immediately asked:

"Chef Xie, didn't you just say that Boss Huang arranged these dishes? Why did you let him make them?"

Xie Baomin: "..."

Fortunately, you are an employee of Linji. If you are an employee of Building No. [-], you will be fined for doing the dishes for a month first.

He coughed dryly:
"Old Huang Guang said that he was immature and didn't know what to eat. He asked me for advice, and I gave him a menu and asked him to prepare according to the menu... Please help me clean up the loach, the mucous membrane on the outside Scrub it with salt."

Che Zai agreed, and went to work in front of the nearby pool.

And Xie Baomin started to tidy up the pork loin.

downstairs.

Shu Yun had just finished greeting an old customer when he saw Qiu Zhenhua walk in.

She hurried over to say hello:
"Hi Chef Qiu, we meet again... I was really sorry before, it was all arranged by Chef Xie, and I too..."

Qiu Zhenhua waved his hand:
"There's no need to explain, this thing can only be done by that dog, and it has nothing to do with you. But once it comes out, it won't be as comfortable as Diaoyutai."

In the past in Diaoyutai, there were few customers and high benefits, and occasionally there were bonuses for reception tasks.

But now, it is not so leisurely.

Shu Yun said with a smile:

"When I received Boss Lin's invitation, I also considered these things. Then I thought about it. If I don't come out while I am young, I will have no chance to come out when I get older."

Shu Yun is only in his twenties, and he needs to have a degree and ability.

So you can get along well in Diaoyutai.

But the front desk manager is not a chef, and there is no saying that the older you are, the more delicious you are. When you get older, you will be transferred from the front-line position to make room for young people.

At that age, even if there is a similar invitation, I probably won't dare to come out and try.

After all, there are old and young stages, so I dare not be willful.

After hearing Shu Yun's words, Qiu Zhenhua said with emotion:

"Your choice is right. If I had had your courage back then, I might have become the vice president of a listed catering company now."

A well-known catering company that hadn't risen in the past invited Qiu Zhenhua to join.

He hesitated again and again, and finally listened to his family's persuasion and stayed in Diaoyutai.

Now that company has become a giant, but I am still just a chef. Although I have no worries about food and clothing, but looking back, if I was impulsive back then, I would have a net worth of at least one billion now.

But in the road of life, no one has a long-term perspective.

After the impulsiveness of the year, maybe there will be no pants left.

So Qiu Zhenhua just sighed with emotion, and didn't really worry about the decision back then.

"Chef Qiu has already stood at the top of the pyramid and become a leader in the industry. No matter where he goes, everyone has to be honored as a master. This is already the treatment of a winner in life."

Shu Yun's words made Qiu Zhenhua nod his head.

But after thinking about it, I am standing on the top of the pyramid and still being bullied by Lao Xie, no way, I have to cooperate with Lao Song Lao He and the others to get this dog drunk.

Thinking of Xie Baomin, Qiu Zhenhua's elegance suddenly disappeared.

He looked at Shu Yun and asked:

"Has Lao Xie arrived yet?"

"Yes, Chef Xie has been here for a while, and he is cooking with our boss in the upstairs kitchen."

"Really? Then I'll go take a look."

Qiu Zhenhua came upstairs, and as soon as he entered the kitchen door, he saw Xie Baomin teaching Lin Xu the wheat ear knife method that he often used when cutting stir-fried pork kidneys.

The wheat ear knife method is a kind of flower knife. The oblique knife is marked with a cross flower knife on the pork loin. The inclination should be large.

After being heated in this way, the flaky pork loin will automatically curl up.

The flower knife on the top will also separate and spread outward, looking like wheat ears, so it is called the wheat ear knife method.

Qiu Zhenhua looked at the ingredients in the foam box, and said with his tongue:

"Old Xie, old Xie, how empty you have been during this time, with so many warming and tonic ingredients, I think you should go to a regular hospital for an examination, don't delay your illness."

Well, although I don't know who prepared these ingredients, it's enough to just put them on Xie Baomin's head.

Anyway, this guy has done a lot of evil, and no one will speak for him.

Xie Baomin glanced at him, and then said to Lin Xu:
"Pork kidneys have a strong smell. After cutting, soak them in clean water to remove the smell, lest the pork kidneys will wear a pair of gold-rimmed glasses and pretend to be intellectuals."

Qiu Zhenhua: "..."

Where did you idiots learn so many dirty words?

Seeing that Lin Xu was learning how to make kidneys, the executive chef of Building No. [-] didn't bother him, but said from the side:
"The most important thing to make pork kidneys is the heat. In addition, the sauce must be adjusted in advance, otherwise the cooked kidneys will not taste good and taste weird, as if you suddenly bumped into your senior brother while enjoying the beautiful scenery."

"Qiu Qiu, are you excited?"

"Old Xie, when Lao Yin comes back, if you don't make your master's clear soup noodle dish, we will never stop using Shu Yun to cheat me!"

Noodles in clear soup?

Lin Xu heard about this for the first time, and asked curiously:

"What kind of dish is vermicelli in clear soup, brother? Is this also original by Master?"

He knew noodles in clear soup, but now that Qiu Zhenhua said it so formally, it would definitely not be as simple as boiled noodles in plain water. It should be the same as clear water lotus root and white jade lotus root, both of which were created by Master.

Now I have learned two of Master's original dishes.

If you can learn this noodle dish in clear soup, wouldn't that be equivalent to completing the mission of master's original dish?
That task is related to two lost dishes.

Gotta find a way to get it done as quickly as possible.

"On the day Master retired, he made himself a bowl of noodles..."

Xie Baomin briefly introduced the noodles in clear soup, and then said:

"When Lao Yin comes back from collecting wind in the northwest, I will make this noodle that condenses the essence of the white case and the red case. Then you go too, junior brother, and strive to carry forward our master's craftsmanship."

"Good brother!"

Even if you don't invite me, I will find a way to come and see.

In the future, if you have a perfect level cooking card, you can't use it indiscriminately. You must keep at least one in your hand, so that you won't scratch your head and learn when your senior brother makes a move.

Seeing that Qiu Zhenhua was idle, he was fine.

Xie Baomin ordered:

"Qiu Qiu, why don't you be busy and serve these iron stick yams with loach. You can't count on difficult dishes. This refreshing side dish is not too difficult for you, right?"

"If you don't sarcasm, you will die?"

Qiu Zhenhua kicked Xie Baomin's leg lightly, and then took the iron stick yam to the nearby stove to clean it up.

At this time, Che Zai had already cleaned up the loach, so he stood beside Qiu Zhenhua, intending to secretly learn some skills.

Grab and wash the pork loin twice to wash off the blood and fishy smell inside.

After taking it out, put the pork loin with a flower knife in a large colander, squeeze it with your hands to remove excess water, then put it in a basin and start marinating.

Put cooking wine, light soy sauce, pepper, egg white and a little dry starch into the pot, mix well and marinate.

The purpose of adding starch is to lock the moisture in the pork loin, so that the taste is more tender and delicious.

Taking advantage of the marinating time, Xie Baomin made another sauce.

Put salt, sugar, light soy sauce, chopped green onion, pepper and a little cornstarch into a bowl, stir well and set aside for later use.

"These two materials feel almost the same, why use them twice?"

Lin Xu was a little curious.

Wouldn’t it be enough to put it in place in one step when marinating?

Xie Baomin smiled and said:

"This is not good. If you put enough at one time, the water in the sauce will be too much, which will affect the shape of the kidney flowers. And pouring the juice when the temperature in the pot is the highest will also have the effect of cooling down and making the kidney flowers more tender."

When cooking stir-fried kidneys, the oil temperature in the pot is as high as [-]% or more. This high temperature will make the kidneys ripen quickly and at the same time greatly reduce the moisture in the kidneys.

In order to prevent the prepared kidney flowers from not having a soft and tender taste, just as the kidney flowers are formed in the pot, it is necessary to quickly pour in the juice to cool down, and at the same time let the juice wrap the surface of the kidney flowers.

Immediately after wrapping, it is out of the pan without any muddy water.

The wheat ear flower knife on the surface of the waist flower is not purely for showing off skills, but for better wrapping the sauce on it.

"The process of stir-frying kidney flowers is very short, about seven or eight seconds. Once it exceeds nine seconds, the kidney flowers are basically old, so we must grasp the heat."

Although the cooking time is only seven or eight seconds, many masters have been practicing for seven or eight years and can't get started.

This dish has super high requirements on the four basic skills of knife skills, fire skills, spoon skills, and seasoning. If one is not careful, the dishes will be flawed or overturned.

When Xie Baomin was about to cook, he suddenly walked to the kitchen door to have a look.

He was afraid that Shen Guofu would suddenly kill him and take away the prepared dishes.

Two dishes have been taken away.

Is there still something for our old Xie to eat after being taken away?
Well, junior brother and his father-in-law are still eating, so it looks like he won't come over, so I'll start cooking.

However, as soon as Xie Baomin entered, Shen Guofu, who was enjoying fried mussels with chive moss and moss at a booth in the distance, immediately took a serious look.

Ok?
Are there any new dishes?

Isn't today's dinner too rich?
They are not outsiders, so we can't let Chef Xie and his son-in-law come and deliver them. Old Shen has to work harder.

He put a chopstick of leek moss into his mouth, took a sip of the white wine that Director Han agreed to drink, and then walked towards the kitchen.

I don't know what the next new dish will be.

look forward to!
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Why didn't many people participate in the poisoning competition in the book circle?Everyone is actively posting, I don’t have time to cook now, and the takeaway is terrible, so I only count on your pictures to satisfy my cravings.This chapter is 5200 words, ask for a monthly pass, brothers!
(End of this chapter)