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

"Do you want to spend 1888888 points to exchange for the special item identification eye?"

After pressing the redemption button of the Eye of Discernment, a system prompt sounded in his mind immediately.

"Yes!"

After the exchange is confirmed, the system points will be deducted automatically.

Then, the beep sounded again:

"The exchange is successful. Congratulations to the host for obtaining the special item identification eye, which can accurately judge the quality of ingredients and the level of dishes."

This discerning eye has finally been redeemed.

Lin Xu felt a coolness in his eyes. Qin Wei, who was next to him, had just prepared a shredded cabbage. He concentrated on using his discerning eyes, and a line of text appeared in front of him soon:
"A dish cooked with cabbage, pork belly slices, dried chili segments, chopped green onion, minced ginger, minced garlic, salt, rice vinegar, light soy sauce, rapeseed oil, and lard. Grade: Excellent."

Tsk, this skill is really good.

In the future, as long as you watch everyone's dishes one by one at the door of the kitchen, it will be clear at a glance who is lazy during the cooking process.

He also looked at the dishes made by other chefs, all of which were above the excellent level.

This shows that everyone's cooking skills are good, and they have done it with heart during the cooking process, without being lazy and perfunctory.

This discerning eye is really useful. Lin Xu intends to take advantage of the high points now and chase after the victory to exchange for the next special item. Buy it early and enjoy it early.

However, after clicking on the special props bar, a prompt pops up on the page:
[This page was refreshed after 167:58:35, you can refresh the page immediately after paying 3000000 points]

Lin Xu:? ? ? ? ? ?

Is this going to learn all the bad things about domestic game companies?

The whole thing is not good, but the whole thing is refreshed immediately. This setting is really a fucking wonderful frog seed. Back to the Wonderful House-it’s so wonderful!
167 hours...that's a week.

Then check back in a week.

Although there are points at the moment, Lin Xu doesn't want to spend the points on the instant refresh. With so many points, wouldn't it be good to exchange the basic skills?

Putting his mind away, he continued to chop onions and carrots.

In the pot-packed meat dish, shredded green onion, shredded ginger, and shredded carrot are all used for decoration. The amount does not need to be too much, but it must be cut fine enough.

In this way, when it is poured into the pot, it will be broken in an instant when it is heated.

The flavor of scallion and ginger will also seep into the meat.

As for the coriander stalks, this is to enhance the aroma and remove the greasy feeling. After putting it in, the meat slices taste fresh and fresh, which can effectively reduce the greasy feeling of the meat slices.

After these ingredients were prepared, Lin Xu brought a small bowl and began to make the sweet and sour sauce for the pot-packed meat.

Two tablespoons of nine-degree white vinegar, two tablespoons of white sugar, half a spoonful of rice vinegar, a little monosodium glutamate, a little sesame oil, and finally a little dark soy sauce to give the sweet and sour sauce a little color.

White vinegar enhances the acidity, while rice vinegar enhances the aroma. Only when the two are mixed together can the sour and attractive effect be achieved.

As for dark soy sauce, it is purely for coloring.

After adding dark soy sauce, the color of the pot-packed meat is more golden, and the appearance is more beautiful.

When the hotel kitchen normally cooks, the ratio of sugar and vinegar is one to one, but today there is more meat, and the sauce needs to be boiled for a little longer.

So put more vinegar to add the loss of volatilization when boiling the juice.

If it is made in a small family stove, the ratio of sugar and vinegar must be more than 1:1.5, otherwise, after the sweet and sour sauce is boiled, the vinegar will basically evaporate, and only the sugar juice will remain in the pot.

The dish made with this kind of juice is not pot-packed meat, it should be called shredded pork tenderloin or sugar-coated pork tenderloin.

Stir the sauce in the bowl evenly to dissolve the white sugar as much as possible.

Then set up the oil pan and prepare to oil the tenderloin slices.

"Boss, do you use peanut oil or salad oil?"

"Soybean oil!"

Since we are going to make Northeast cuisine, we must use soybean oil, which is often eaten by Northeast people. The pot-packed meat made in this way is the authentic version of Northeast China.

When the oil was hot, Lin Xu brought over the soaked potato starch.

When making the pot-packed meat dish, you cannot use the commonly used cornstarch or sweet potato starch, but the potato starch that is common in the Northeast.

The pot-packed meat produced in this way is crispy and delicious, and the fried color is more beautiful and attractive.

After pouring off the excess water on the surface, the white starch inside is as hard as a brick when patted, but it can be dug by hand, and it can even flow slowly when it is poured.

Pour the starch into the basin of the bacon, and then pour half a spoonful of cooking oil.

This is used to make the meat crispy, so it must be added.

After putting in the fat, first mix the semi-liquid starch with your hands, mix the fat in, and then mix it with the meat slices evenly, so that every slice of tenderloin is covered with white starch.

The oil temperature is [-]% hot, and the meat slices are started to be poured into the pot.

It is also particular about when you put it down, you can't just throw the meat slices in, you have to lift the corner of the meat slices first, and wipe it back and forth on the starch paste in the basin a few times, turning it over evenly.

The purpose of this is to make the meat slices fully stretched out, so that the fried meat slices look bigger and more ostentatious.

In addition, it is also to scrape the starch paste on the surface evenly, so that the fried meat slices are more uniform, and there will be no large balls of starch paste sticking together.

After both sides are evenly spread, slowly put the meat slices into the oil pan.

Don't throw it into the pan, but take the meat slices and fry the second half first, and then throw the meat slices in, which can effectively prevent the meat slices from rolling together after being put into the oil pan.

When we eat in the Northeast, we don't pay much attention to other things, but we must have enough ostentation.

If the fried meat is twitchy, it will look ugly, and it will be shameless to serve it on the table.

Every piece of meat must be completely stretched out, and it is almost as big as a palm when you pinch it with chopsticks, so that there is enough noodles and ostentation.

Put the meat into the pot piece by piece, don't worry.

After the meat slices in the pot are set, don't hesitate to fish them out with a colander immediately.

Che Zai, who was planning to help, asked:
"Boss, the meat isn't deep-fried, can it just be shaped? Do you have to fry it again later?"

Wei Gan, who had just finished cooking twice-cooked pork next to him, took a look and said with admiration:

"The old-fashioned way of this dish is to take it out after it is shaped, and then deep-fry the meat slices little by little, so that the batter on the outside will be crispy and delicious... Learn from it, Che Zi, the chefs in ordinary restaurants are not as good as us. The boss did it meticulously, this craftsmanship is absolutely amazing!"

Building No. [-] cooks a lot of pork.

Foreign dignitaries also like to eat sweet and sour dishes, so the signature pot-wrapped meat in Building No. [-] is quite famous.

In the past, Wei Gan used to help several master chefs in Building No. [-]. He knew that this dish needs to be put into the pot repeatedly and re-fried. Three times is not too little, and five times is not too much.

The short-term re-frying can effectively lock the moisture in the meat slices.

But the batter on the outside becomes crispier the more it is fried, and it is not easy to soften even when it cools.

"Yueyue, where's my brother-in-law? Uncle said that it's almost time for the toast, so let him come upstairs to the private room."

While Baobao Shen was waiting at the door of the kitchen, he received a message from Chen Yan.

She responded bluntly:

"Xubao is in the kitchen making pot-packed meat. We'll go back when we're done."

After the message was sent, she realized that she shouldn't mention the name of the dish, otherwise there would be many people waiting for the dish at the kitchen door.

This girl was about to withdraw the message.

Here comes the news from Chen Yan:

"Pot-packed meat? Wait, I'll pick you up downstairs."

pick us up?
Are you here to take over the pot and wrap the meat?
Shen Jiayue pouted, a little annoyed at her lack of rigor.

But fortunately, if only Yan Bao came, it should be enough for me.

Upstairs in the private room.

Seeing that Chen Yan was about to go out, Geng Lele and Zeng Xiaoqi, who had almost eaten, also followed out, wanting to go outside to get some air together.

Walking out of the private room, Lu Lu in the next room planned to go to the kitchen to find Zhu Yong, and if this guy was not busy, let him make some pumpkin soup to drink.

Then they met Wu Kexin who came out to answer the phone, and Xiao Zou, the secretary who was going to chat with Dou Wenjing.

When the group walked up the stairs to the second floor, Shen Jiayue's eyes froze for a moment. Did this silly Yan Bao use a small loudspeaker to announce one by one upstairs?

With so many people, let alone a pot of meat, even a whole pig in a pot is not enough to eat.

In the kitchen, Lin Xu finally finished frying half a pot of meat.

Turn up the heat on the stove to the maximum, let the oil temperature rise to more than [-]%, then pour the fried meat slices into the pot, fry for ten seconds and take them out.

After this repeated frying, the surface of the batter changed slightly.

But this is not enough, you have to fry it a few more times until the batter is golden yellow, and the meat that is not caught in the batter is maroon.

Continue to fry again.

The re-frying time is not long each time, and it takes about ten seconds to fish it out, then raise the oil temperature to above [-]% hot, and continue frying.

When the meat slices are fried, when they are fished into the basin, the clicking sound of the meat slices colliding with each other indicates that the meat slices are fried very well and can be used as sauce.

The so-called lying sauce refers to boiling the sauce before adding the ingredients.

Corresponding to it is the cooking juice, which is to add the sauce when the vegetables are almost fried.

Put the frying pan aside, and put another larger frying pan on the stove.

If you want to cook other dishes, just pour out the oil in the pot and leave the bottom oil to explode the topping. But the pot is not good, and this dish needs to be changed to a pot.

This is to prevent starchy residues from settling in the oil pan, resulting in black stars on the cooked pan-packed meat, which will affect the appearance of the dishes.

So the best way is to change the pot and refuel, completely eliminating the possibility of black stars.

Add a spoonful of soybean oil to the pan, and when the oil is hot, sprinkle the chopped green onion, ginger and coriander stalks on the fried meat slices.

Heat oil, add garlic slices and sauté until fragrant.

Then pour in the adjusted sweet and sour sauce and bring to a boil.

As soon as it was poured into the pot, the sour aroma rose directly.

Stir the sauce in the pot with a spoon and boil it over high heat until small bubbles appear in the pot, indicating that the sugar has been completely boiled and the vinegar is fragrant.

Pour in the fried meat slices, and quickly flip them with a small turning spoon to let the sauce evenly hang on the meat slices.

The dark soy sauce that was put in the seasoning sauce gave the sauce a touch of gold. At this time, it hangs on the meat slices, making the meat slices look golden and bright.

Stir well and take out of the pot.

Don't stay here for a while, otherwise the sour taste will evaporate and the essence of this dish will be gone.

He quickly left the stove with the frying pan in his hand, and several plates were already placed beside him.

Lin Xu scooped up the sour-smelling meat slices in the pot with a spoon and put them on a plate, and hurried to serve the dishes after the plate was finished.

The essence of Guobaorou is that after serving, the sour taste of white vinegar will rush to the diners sitting around the table, making people feel the strong sour taste of this dish before eating it.

When you eat it, the sour taste will be lighter, but the crispness and sweetness of the meat slices are impressive.

After eating the meat slices, the slight salty taste will appear, and the greasy feeling in the mouth due to the sweet and sour taste will be diluted by the salty taste, making people want to have another slice.

"Hey, I really have made a lot of this pot. There is still room for a table and a plate in the private room upstairs. Later, we will try the boss's craftsmanship in the back kitchen..."

Just as Wei Gan was talking, he heard a chirping voice coming from the door:

"Wow, this pot of meat is really delicious!"

"Yes, it's so delicious!"

"I used to think that pot-packed pork was the same as sweet and sour pork, but I didn't realize the difference between the two dishes until today."

"That's right, the sweet and sour pork tenderloin is crispy, while the pot-packed pork is crispy. There is indeed a difference."

"Come, come, let me pinch another slice, I can't resist this crunchy dish at all."

"I'll have another slice too. It's so delicious. Next time Boss Lin records a program, he must make this dish. If I don't, I'll cry for him!"

"Sister Xiaoqi, how many dishes have you saved for the next show?"

"It doesn't matter, anyway, next time I will make pot-packed meat!"

"..."

While everyone was talking, Lin Xu walked out of the kitchen while wiping his hands.

Che Zai said that the first pot of meat was robbed at the door.

He wanted to see who the gangster was who robbed the vegetables, but when he went out, he found that almost all the young girls upstairs were there, even Dou Wenjing and Shu Yun were among them.

Tsk, what is this?
Are all Liangshan heroes here?

"You save one plate, and send the rest upstairs as soon as possible. It won't taste good in a few minutes... Wei Gan, bring out the plate left in the kitchen, and I'll make another one later."

Lin Xu had no choice but to meet such a group of Liangshan bandits.

"Xu Bao, the pot-packed meat you made is so delicious, come here, I will reward you with a piece."

Reward me with the dishes I cook, isn't this a typical way of knitting wool for sheep?

But the muttering turned to muttering, when Baobao Shen brought the meat slices, Lin Xu obediently opened his mouth.

"click~"

The sour and crispy taste made his heart tremble unconsciously.

This kind of crispy fried food is really irresistible, no wonder everyone likes to eat fried food, it is really comfortable to eat.

Although it has been re-fried many times, the tenderloin inside is still fresh and tender.

This strong contrast in taste is also the reason why everyone exclaims that it is delicious, and because the tenderloin inside is softer, the batter outside is more crispy.

The contrast on the palate and the taste of big sour and sweet.

Not to mention girls like it, even boys can't develop any resistance at all.

It's no wonder that people in the Northeast regard pot-packed meat as nostalgia.

This dish really tastes unique.

In the private room upstairs, Shen Guofu did not wait for his son-in-law who was about to toast, but instead waited for the golden oily pot-packed meat with a strong sour aroma.

"Oh, this pot of meat is really well done."

Mrs. Shen couldn't help thinking of her hometown in Northeast China when she smelled it.

"This taste is really good, Guofu, give me a small piece to taste, I don't know if I can bite my teeth."

Han Shuzhen at the side quickly picked a large slice and put it in the old lady Shen's bowl:
"Eat it, Mom, I'll eat it if I can't bite."

After clipping, I realized that my mother was there, and quickly clipped a slice for Mrs. Han.

Mrs. Shen picked up the pot-packed meat in the bowl and took a bite. The crispy and sweet-sour taste made her feel as if she was preparing New Year's dinner by the river.

I remember that when I was not married, the family could not eat pot-packed meat until the Chinese New Year.

This dish costs sugar and oil, and I am usually reluctant to eat it.

I remember the pot-packed meat that I ate at that time, it was so crispy, and the taste was so sour and sweet, just like the mood when I saw the child's father for the first time.

"This meat is so good, my grandson-in-law has a heart!"

Seeing the old lady's sad face, Chen Meijuan hurriedly said:

"Come on tomorrow and ask Xiaoxu to cook for you a few more times. As long as you like to eat, cooking is not a problem. I will only eat it for you, and Yueyue will not be able to taste it."

Mrs. Shen was immediately happy:
"That can't be done. If my granddaughter is not allowed to eat, the grandson-in-law must not go on strike."

After the atmosphere calmed down, everyone raised their chopsticks and began to taste.

Shen Guofu didn't say anything, he planned to ask Lin Xu to make another one after the guests left, and he wanted to enjoy a plate by himself. This kind of sweet and sour delicacy must be held in his arms and eaten with his hands. It's just fun.

And Han Shuzhen wanted to change the time of the afternoon SPA.

Such delicious pot-packed meat must be enjoyed first.

Chen Meijuan wants to learn this dish, so that if she wants to eat it in the future, she doesn't have to bother her son.

As for other relatives, there is only one question on their minds:
"Why does one serve only one table? It would be nice to have one serving per person!"

At the door of the kitchen, the "Bandits" had finished eating two whole plates of potted meat. At this moment, Jean was still looking in the direction of the kitchen, planning to rob another portion.

As a result, Lin Xu brought out a small portion and handed it to Shu Yun:
"If you don't have enough to eat, I'll make it later. Don't grab this one. It's for Tiantian. She's a northeastern girl working hard in the capital. She must be homesick. Mr. Shu, you can send it to her. "

"Good boss!"

Shu Yun felt that meeting such a good boss was a happy thing.

A few slices of pot-packed meat are actually nothing, but the boss remembered that Tiantian, a girl from the Northeast, hadn't eaten yet, so he asked him to go downstairs to deliver it, which was so heart-warming.

She came downstairs with the tray, Song Tiantian had just sent away a group of customers.

"Tiantian, the boss has made pot-packed meat, and asked me to bring it over for you to eat. Here, go to the service counter to eat."

Song Tiantian stared blankly at the pot-packed meat on the plate:
"The boss is really kind to me...Mr. Shu, please go back and ask the boss for me to see if there is anyone he wants to beat up. If there is, I will vent his anger for him."

Shu Yun was immediately happy:

"Girls, don't think about hitting someone every day. Aren't you afraid that Wei Qian will fall into the arms of others after losing weight?"

"Not afraid!"

"Huh? Is it so generous?"

"I'll just beat whoever he falls into. I'll see who is so resistant to beating."

Shu Yun: "..."

Is it that simple and straightforward?

upstairs.

Lin Xu returned to the private room with the "maid bandits" who had finished eating the pot and meat, and prepared to toast the guests.

The pot-packed meat on the table has been eaten completely, and only a few scallions and ginger shreds are left on the bottom of the plate.

Shen Guofu's expression was unfinished. When he saw his son-in-law coming in, he originally wanted to directly say that he would eat pot and meat, but seeing that mother-in-law, old lady, wife, eldest sister, daughter, niece and other women were all there, if he spoke rashly, it would be considered as a son-in-law. It's not my turn to eat the pot of meat.

So he asked sideways:

"Xiao Xu, what are you going to do after dinner later?"

Well, I can't say it explicitly, but I can hint it. After all, we are so familiar with our son-in-law, and the tacit understanding is getting better and better. He can definitely understand our old Shen.

However, just when Shen Guofu racked his brains to hint, Shen Baobao said:
"Make me grilled dried fish later. I ate the dried fish today, and Xu Bao plans to bake it for me again. There are salty and sweet, spicy, cumin, and barbecue flavors. Yes, tomato flavor... What kind of flavor do you want, Dad?"

Grilled dried fish?
How can I imply this?
Old Comrade Shen pondered for a long time, then asked pointedly:

"Is there any dried fish that smells like meat in a pot?"

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Have you ever experienced the feeling of swallowing while typing?Writing this dish is really torturous. I want to go to the kitchen to cook something to satisfy my hunger several times, but considering the meager manuscript fee, let’s make money first.This chapter is 5400 words, ask for a monthly pass, brothers!