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

"Dad, drink less, there will be appetizers at night."

Seeing that the father-in-law wanted to "sterilize" the grilled fish with Wuliangye, Lin Xu quickly stopped him.

Just kidding, I just drank a toast, plus what I drank with my grandfather and Geng Lishan in the private room before, my father-in-law and my father should have drunk more than [-] taels today.

If I drink it again, I guess it won't be long before I have to go to the emergency room of the hospital.

Shen Guofu picked up a fish, tore it apart with his hands, and handed half of it to Lin Hongqi. He took the other half into his mouth, took a bite, and immediately gave his son-in-law a thumbs up.

"Oh, this fishbone is very crispy and tastes good. Xiaoxu will decorate it for me later. After dancing at night, I'm lost. I always want to chew something. Isn't this grilled fish good?"

If you want to eat this grilled fish, it's basically a waste of time.

Although the crucian carp is low in calories, the grilled fish is covered with sugar and honey. It is smoked with bagasse for a while before it is baked, and the calories are much higher than normal crucian carp.

The most important thing is that once the small crucian carp is grilled, the portion will be reduced. Once it is eaten, there will be no three or five carp that can't stop the car at all.

After eating three or five small fish, Shun Shun wanted another glass of beer.

If you come and go again and again, don't you lose more and more fat.

Lin Hongqi didn't expect that the little fish was roasted so well, it smelled so delicious, and there was a more tantalizing caramel smell in the middle.

After eating in the mouth, the crispy skin has a slight sweetness.

The fish meat inside is slightly dry, and it tastes very strong.

My in-laws are right, this fish is really suitable for drinking.

"In the evening, I make stewed fish offal in sauce and spicy fish scales, as well as stewed tofu with fish head and fish bones with salt and pepper. There are many appetizers, not worse than this grilled fish."

Lin Xu was afraid that his father-in-law and father would drink a couple of ounces if they got on top.

He picked up a small bamboo basket, filled more than half of the basket with grilled fish exuding a strong fresh fragrance, and handed it to Shen Guofu:

"Since it's delicious, let everyone try it too. It's still a little hard after it's baked, but it tastes better after it softens."

Well, I might not be able to stop the two drunks.

But it doesn't matter, just let the mother-in-law and mother take care of them.

Professional things should be handed over to professional people.

Shen Guofu chewed slowly with half a fish in one hand, and walked out of the kitchen with a bamboo basket in the other, and went to share the food with the family upstairs with Lin Hongqi.

After they left, Lin Xu sat in front of the oven, picked up a small grilled fish and tasted it.

Well, this dried fish is really good, with a strong fresh fragrance and a strong taste, it is really quite addictive. No wonder my father and father-in-law wanted to make it up after tasting it.

While he was feeling emotional, Dai Jianli, whose cheeks were flushed from drinking, walked in.

"Brother Lin, your grilled dried fish... I'll go, is this an upgrade?"

He originally wanted to order the dried fish at noon as a snack for drinking at night, but when he saw Lin Xu baked the open-backed crucian carp, he immediately changed his mind.

This little fish is much more attractive than those fish fillets, if it's just two or two at night...

Fun person Dai Jianli immediately said:

"Can you give me some dried fish? I'll exchange it with a dried dish dipping sauce. It's not in vain."

How to dry dish dipping sauce?
Lin Xu's curiosity was suddenly aroused.

To say anything else, he is really not interested, but for dry dish dipping sauce, now Lin Kee Food really lacks a soul dipping sauce. If he can learn how to do it, the dry dish dipping sauce in the store can be replaced with With a unified standard, the dipping sauce for roasted whole lamb can also be further upgraded.

Now the shop makes roasted whole lamb, using the dipping sauce that matches the excellent grade roasted whole lamb.

If it is replaced with Dai Jianli's perfect dipping sauce, the taste should be even better.

Lin Xu smiled and said:

"Then I'll wait for Chef Dai's advice."

Dai Jianli waved his hand:
"It's not about giving advice, it's just learning from each other, but the dry dish dipping sauce can't be made now, I will let you know when we make it in Building [-] in a few days."

Although this dry dish dipping sauce seems simple, every processing is a big project for Dai Jianli.

Now Lin Kee Cuisine does not have all the ingredients for the back kitchen, and there is no matching kitchen utensils, so I simply call Lin Xu over next time I cook it, and let him watch the whole process.

Lin Xu didn't expect it to be so troublesome to make a dry dish dipping sauce.

But it's good to be able to observe the whole process, so he agreed without saying a word:
"Chef Dai, how many catties of dried fish do you want? I'll ask someone to buy some crucian carp and bake it for you again."

There is nothing else to say, but grilled crucian carp is still a problem.

The cost of this thing is low, and the residual temperature in the oven is still used for baking, and it can bake a large pot at one time, so Lin Xu asked about dozens of catties.

In the face of perfect cooking techniques, let alone a few dozen catties, even a thousand catties of dried fish is still a bargain.

Dai Jianli smiled and said:

"It's no wonder that Brother Lin drank one cup after another when he was toasting today. It turns out that you are an honest person just like me... I just use a packed lunch box to pack something. I am usually too lazy to do it. When I come across your craft, Somewhat hungry and flustered."

While speaking, he picked up a piece of fish that was baked crispy and golden, tasted it, and then changed his mind:

"Put two boxes, this seasoning is much more delicious than before."

Lin Xu: "..."

It was for cats before, and there was no way to season it. As a result, one and two of you snatched it up like bandits, almost starving Dundun.

He placed the unfinished crucian carp on the grill, and put it into the roast duck oven again for roasting.

After finishing all this work, he packed the fish fillets that Dai Jianli wanted, and packed a box of dried fish by the way. This "honest man" was so happy that he wanted to treat Lin Xu to eat Jiangtuan.

Next, Lin Xu continued to grill the fish to make dried fish.

After Shen Guofu sent his relatives and friends away, he got into Zou Cheng's commercial vehicle and took Lin Hongqi and Tan Yajun home to play billiards. Han Shuzhen also took Chen Meijuan to experience the high-end SPA in Beijing.

The celebration is over, what should everyone be busy with?

But online is different.

Under the topic of Lin Kee Food, the netizens who came to participate in the celebration began to exert their strength.

Big pig head with willow shoots on the moon: [Picture] [Picture] [Picture] [Picture] The roast suckling pig I ate at Lin Kee today, dipped in sugar is really a must!
The little cat is in a bad mood: [Picture] Actually it goes well with caviar, thank you Boss Lin for the hospitality.

Two hundred catties of cutie: [Picture] [Picture] I prefer the pot-wrapped meat made by Boss Lin, it's even more delicious than the ones at my hometown.

Girl, your boyfriend is missing: [Picture] [Picture] Nominate and praise Boss Lin's white jade lotus root shreds. It's really a trip without regret after eating this dish.

Sorry, I'm the police: [Picture] [Picture] [Picture] Don't Lin Kee's Roasted Whole Lamb have a name?It's so delicious, I want to eat it again.

The spring breeze can't blow you: You guys just chat when you chat, can you stop posting pictures?Is it any good for you to starve me to death?

……

In the evening, Lin Xu began to prepare dinner.

After preparing a few refreshing dishes, Lin Xu brought over the fish viscera that he dug out when making dried fish.

These viscera have been removed by the kitchen helpers, and the fish intestines have been cleaned by the way, and now they only need to do it with their hands.

He originally planned to make sauce stew.

But when I took it out of the pot and put it on the chopping board, I realized that the amount of fish offal was a little too much. If you just cook the fish offal in sauce, it will be wasted if you can’t finish it.

After thinking about it, he slipped a set of fish intestines out of it, picked out a few pieces of fish oil that looked like tofu, and prepared to try a fried egg with fish intestines.

This is his inspiration for the whitebait omelet dish.

The fish intestines are tender and smooth, and fried with eggs should have unexpected effects.

As for the fish oil, it is intended to increase the flavor of the fish sausage omelet and make this dish taste better.

In order to prevent mistakes while doing it, he specifically asked Zhu Yong:
"What are the steps of fish sausage omelette?"

This is a delicacy that Zhu Yong knew when he was a child. He said without looking back:

"First fry the fish intestines to remove the peculiar smell and fishy smell, then mix the fish intestines into the egg liquid or simply pour the egg liquid into the pan, as long as it can be spread into cakes, there is nothing special about it."

Tsk, just as I guessed.

Whitebait is soft and tender and can be placed directly in the egg.

However, fish intestines have a strong odor, and only frying can effectively remove the odor, and at the same time, it can also make the fish intestines taste better and taste smoother.

After confirming the method, he cracked seven or eight eggs, and added some shallots and salt to the egg liquid for seasoning.

This kind of omelet dish does not need to spend a lot of time on seasoning, just add salt.

As for the fish intestines, it is enough to add some pepper to remove the fishy smell when frying later.

After everything was ready, Lin Xu set up the frying pan and started making.

No oil was put in the frying pan, and the fish oil cut into small pieces was directly poured in. Not long after the fire was turned on, the pan began to smoke.

At the beginning, there was water vapor mixed with a fishy smell. After a while, the water vapor disappeared, and there was a layer of bubbling fat on the bottom of the pot, and the fish oil was fried out.

When the fat pieces became smaller, Lin Xu poured the cut fish intestines into the pot and fried them with fish oil.

Fried fish intestines with fish oil can maximize the umami taste and make the fish intestines taste better.

Soon after being put into the pot, the fish intestines began to shrink and deform, changing from a soft noodle shape to a three-dimensional shape.

Lin Xu pinched some pepper and sprinkled it into the pot. By the way, he used a spatula to spread out the fish intestines and fat lumps in the pot. After spreading out, he poured half of the egg liquid in the bowl into it.

The egg liquid cannot be poured all at once, otherwise the fried eggs will not look good.

After the egg liquid is put into the pot, there is no need to stir it, so that the egg liquid wraps the fish intestines and automatically agglomerates. When the egg liquid is almost solidified, turn over the egg blocks and spread them out again.

Then pour the remaining egg wash into the pot.

In this way, all the egg pieces form a slightly thick round omelette under the action of the egg liquid, which not only looks good, but also allows the egg liquid to absorb the oil of fish oil as much as possible, and the taste of the egg will become more Plump.

The fish intestines wrapped in egg liquid will not be fried, but will become softer and tender because of the egg liquid.

After the egg liquid re-solidifies, shake the frying pan first, so that the egg cake and the frying pan will no longer stick together, then turn the egg cake over with a large turning spoon and continue frying.

By the way, use a spatula to press on the surface of the omelette to squeeze out the egg liquid that has not solidified, and squeeze out the excess oil by the way to prevent the oil from sticking to the mouth.

Once both sides are cooked, transfer to a plate with the wok in hand.

The mouth of the pot is tilted, and by the way, gently shake the frying pan, so that the omelette slowly slides onto the plate.

After cooking the fried eggs, he added cooking oil to the pan, and poured the marinated grass carp bones into the pan for dipping and frying.

The so-called deep-frying is to deep-fry with an oil temperature of less than [-]%, so that the heat of the fat can penetrate into the inside of the fish bones, and at the same time keep the fish meat attached to the fish bones fresh and tender.

If this dish of salt and pepper fish bones is to be delicious, the fish bones must be deep-fried for as long as possible, so that the fish bones will become crispy and delicious.

But today is a bit short of time.

Lin Xu only wants to fry the fishbone crisp. As for the fish bones...the bones of grass carp weighing more than ten catties are too hard, and it is too difficult to fry. If you have time, it is more realistic to bake slowly.

As the soaking and frying time increases, the temperature of the oil in the pot gradually increases.

When it was [-]% hot, Lin Xu took the fish bones out of the pot, and after reheating, put the fish bones in and fry them again.

This step is to fry the excess fat and fry the fish meat attached to the fish bone.

After a few seconds, take it out with a large colander, sprinkle with salt and pepper, and shake it twice in the large colander, so that the salt and pepper hang evenly on the fish bones, and start to put it on the plate.

After all the dishes were ready, Lin Xu took off his apron and went upstairs to eat.

As soon as he walked into the private room, Shen Baobao said:

"The omelette with fish intestines is super delicious, shall we eat it tomorrow?"

There's nothing wrong with that, fish miscellaneous is not worth much anyway, as long as you want it, the owner of the seafood stall can give you a bag every day.

After Lin Xu sat down, he picked up a piece of fried egg with fish intestines and tasted it. The taste was really good. The fish oil tasted fresh and smooth, not as bad as lard, and it was a perfect match with eggs.

The fish sausage inside tastes soft and elastic, very delicious.

This taste is really good. Tomorrow, I will ask Che Zai to ask the owner of the aquatic product stall for more orders, so that the employees can also taste this delicacy.

While he was eating fried eggs, Shen Guofu and Lin Hongqi started drinking again.

However, because they drank too much white wine at noon, the two chose beer tonight, and ate crispy fried salt and pepper fish bones, chatting about the difficulties in starting a business in the past while eating.

While chatting, Shen Guofu suddenly said:
"Brother Lin and his wife are both in the capital, I want to have a family dinner tomorrow, Xiaoxu, do you have time tomorrow?"

Lin Xu said:

"Tomorrow I have to record almost a whole day on the TV station, and I can't go back at noon. If the dinner at night is okay, I try to finish the recording as soon as possible and go back early."

Since it's a family banquet, we must help.

After all, he is now a part of the Shen family.

Shen Guofu said:
"It's at night. Everyone may have something to do at noon tomorrow. We will go all night. Let's have a drink and chat."

Seeing that everyone had no objections, Old Shen continued:

"I think Xiaoxu has been working hard with fish for the past two days, so let's just eat fish tomorrow. I'm in charge of buying fish, Xiaoxu is in charge of cooking, and the others are in charge of tasting."

Whole fish feast?
Chen Yan, who was eating fried eggs with fish intestines with his head down, had a bright eye.

At noon tomorrow, she will go to grandma's house to make skin jelly and custard. She didn't want to run back and forth anymore, but when she heard about the whole fish feast, Mr. Chen immediately felt "how can I do without this kind of scene".

She even began to fantasize about eating grouper, salmon, or tuna tomorrow.

Uncle went out, the fish he bought must be unusual.

As soon as Lin Xu heard that the old man was going to make a big move, he said:
"I will try to finish the work before four o'clock in the afternoon tomorrow, and go directly to the villa to start preparations, so as not to delay everyone's dinner."

Sunday morning.

The TV station Travel Channel, which was supposed to be resting, has all staff on duty.

After waiting for so long, Lin Xu finally freed up nearly a day of shooting time, which made everyone happy and full of anticipation for the dishes to be prepared today.

Lin Xu drove his BMW X5 to the TV station and handed Zeng Xiaoqi a food bag.

Beauty Zeng asked curiously:

"what is this?"

"Yesterday I made some dried fish and dried fish. How about you try it? If you think it's delicious, I'll let you know next time and let you try the freshly made ones."

"I just said that after dinner yesterday, the proprietress and Lele were winking and mumbling about something. It turned out that there were easter eggs. It's really not interesting, and they didn't notify me..."

Zeng Xiaoqi thought about it, but it didn't delay her holding the bag in her hand for the first time. By the way, she looked around to make sure that there were no colleagues around before she was relieved.

Well, this delicacy is suitable for enjoying alone at the residence, but it cannot be taken out in the office.

After all, this is a delicacy that can't be bought with money.

After handing the snacks to Beauty Zeng, Lin Xu opened the trunk and took out two foam boxes.

These are the ingredients used for recording the show today, all of which are sealed in boxes with ice cubes to keep the ingredients fresh as much as possible.

When he came to the office, Geng Lishan was already waiting.

After a little preparation, start recording.

On the other side, Shen Guofu, who was thinking about the whole fish feast, drove to the aquatic product market on the outskirts of the capital, and searched for the ingredients for the evening with Han Shuzhen.

He originally wanted to buy a dragon grouper directly.

But after asking, I found out that the thing had to be booked in advance, and it was not easy to buy it now. After all, it had to be transported from Hainan to the capital, which was a waste of time.

Of course, if you really want it, you can still buy it for extra money.

But Old Shen didn't make up his mind, he planned to turn around again.

If there are no other ingredients, choose dragon grouper.

The money of the capitalists is not blown by the wind. If you can save it, you can save it. Moreover, the dragon grouper meat has not been eaten for a long time, and everyone will not be interested in eating it again.

Let's see if there are other ingredients.

While wandering around, the couple came to the ferocious aquatic area.

There are some relatively large fish, such as farmed sturgeon with tens of kilograms, and large sturgeon and other ingredients.

Looking at it, Shen Guofu was suddenly attracted by a pool in the corner.

Inside was a crocodile.

They are also bred, but they are quite big and look fierce and fierce.

Seeing the crocodile, Lao Shen's curiosity-seeking heart immediately became active:
"Honey, since our son-in-law is good at cooking fish, let's just buy a crocodile. It's all fish anyway, so we shouldn't embarrass him, right?"

----------

Warmly celebrate the total number of words in this book reaching 100 million. From June 6th to today, the average number of words per day is 24, which is not too slow. For the sake of hard work in updating, ask for a monthly ticket, brothers, and try to reach it by the end of next month. 1.1 million words.