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

Today, he made sweet and sour short ribs. He knew that his baby Shen would be greedy, and even his sister-in-law might want to eat them, so when he made them, he directly used more than two catties of short ribs.

According to the way Northeast people serve dishes, this is only one serving.

But for local dishes that pay attention to exquisiteness everywhere, it can almost hold four servings.

After all, it’s a cold appetizer, not a main course. One or two pieces of appetizer is enough for one person.

Lin Xu took a small dish and filled a few pieces of sweet and sour short ribs just out of the pan, brought them to the door, and handed them to Baby Shen who had worked hard all day fishing.

"Here, try it. This is a traditional method in Shanghai, and the sweetness is relatively high."

Baby Shen was overjoyed when she saw those red to black spare ribs, because the color reminded her of brown sugar Shaqima, and she remembered that the dessert was also in this color.

"How high is the comparison? Is it as sweet as our love?"

She snuggled up to Lin Xu, she hadn't seen Xu Bao all afternoon, so post it.

Lin Xu pinched the girl's creamy face, she was quite good at talking, but in front of her father-in-law and mother-in-law, why would she say something embarrassing?
"Eat slowly, I have prepared more dishes today, just to satisfy your hunger."

"Thank you Xubao, Mua~~~~"

Shen Baobao kissed Lin Xu, and took the small dish to the booth to taste it.

Right now, the sweet and sour short ribs are still hot and smell a bit sour, but the taste is good, sweet and sour, with a strong meaty aroma.

The ribs were not bad, just slightly chewy.

And the more you chew, the stronger the appetizing sweet and sour taste.

Wow, it's delicious. I didn't expect Xu Bao to be so good at making sweet and sour short ribs. I really like this sweet and sour dish.

Shen Jiayue ate two pieces in a row.

The more you eat, the more delicious it becomes.

While eating, she remembered that she hadn't shared food with netizens for several days, so she picked up her mobile phone, took a photo and sent it to Lin Kee's food topic:
"The happiest thing is when someone makes sweet and sour ribs just after get off work and waits for me to taste them. The sweet and sour taste is love!"

As soon as it was posted, netizens responded one after another.

Fat people who don’t want to lose weight: It’s the familiar link of spreading dog food again.

Rats love to play peek-a-boo: let’s just say when new ones will be available in the store, and when the time comes, they will also order a portion, and feel how sweet the love between the boss and the boss’s wife is.

Lin Daiyu pulls the weeping willow upside down: @Everyone Hello, I am weeping willow, understand?
A Lu Binghua: I deeply sympathize with Brother Chuiyangliu, it would be great if someone bullies me every day!

Five body not working, four seasons: Want to be bullied?Something is wrong with you upstairs!

Heart-warming little popsicle: What are your five bodies upstairs?You are not right either!

Invisible chicken wings: ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh.

Zeng Xiaoqi V: Ten minutes ago you were talking about eating a fat-reducing meal in the group, so... sweet and sour short ribs to reduce fat?

Seeing Miss Zeng's message, Shen Baobao gave a heartbeat.

Oh open!

I forgot that this acquaintance in the group is the host of the topic, this, this, this, this...

She quickly opened WeChat, clicked on the profile picture of Miss Zeng, and sent a photo of Chen Yan, Dou Wen, Jing Shuyun and the three of them eating pork chops.

So far, I can only drag my cousin and the others into the water.

Anyway, my cousin will definitely be arguing about eating sweet and sour short ribs later on, and betraying her feels at ease, not only does she not feel guilty, she even takes it for granted.

I was going to eat a fat-reducing meal at noon, but they dragged me into the water.

So it makes sense to sell them now.

In the TV station's office, Zeng Xiaoqi, who was about to get off work, saw this photo, and immediately...

"!!!!!!!!!"

You agreed to lose weight together, but you secretly eat meat.

What's more, it's a crazy gang committing crimes, it's too hateful!

I was very happy today, because the broadcast of "Eating the World" made her position adjusted, and now she is the head of the column, and the former reporter Zeng has also become Director Zeng.

I originally wanted to share the joy with my good sisters, but the joy was not shared, and the blood pressure soared first.

What made her even more angry was that Dou Wenjing was still discussing the secret of fat loss with Chen Yan and Wu Kexin in the group.

Huh~
Your fat loss is really good, you actually used tonkatsu to lose weight, cursing that your cups are getting smaller every day, your belly is getting bigger every day, and your thighs are getting fatter every day...

When he was getting angry, Baby Shen sent another message:
"Come on, Miss Xiaoqi, I left some sweet and sour short ribs for you. There are trembling braised pork and braised saddle bridge on the stove. By the way, do you like crucian carp tofu soup? There is also."

Seeing this news, Zeng Xiaoqi was immediately hungry.

After get off work, go to Lin Kee for a meal!
In this way, Shen Baobao, who originally blew herself up, successfully passed on the danger to others. She leisurely ate sweet and sour short ribs, and occasionally replied to netizens' comments, highlighting her chic and comfortable.

Wow, Kaka, it depends on how sister Xiaoqi will get revenge.

If this is a Japanese manga, it will definitely have a big title:

"Sister Xiaoqi's Revenge! ! ! ! "

In the kitchen, Che Zai came over with a basket of fresh shrimps:
"Boss, these shrimps are too small. Master Zhu said that they are not suitable for white-robed shrimps. What should we do?"

At this moment, Zhu Yong has just squeezed the shrimps, and all the baskets are left over from his picks.

Those green shrimps extruded from the shrimp will be used to boil shrimp oil, but if these small green shrimps boil shrimp oil, it is somewhat wasteful. If they are used well, at least one dish can be made.

Lin Xu looked at the little green shrimp in the eye basin and said:
"Keep it for now, I'll cook fried shrimp in oil for the guests later."

In the afternoon, when he was researching local dishes in the Points Mall, he found that this deep-fried shrimp dish was too cheap, and the excellent level only cost 35 points.

In line with the idea of ​​being cheap and not taking advantage of the bastard, he exchanged the technique for it.

Points are cheap, and the accompanying skill task is also very simple. It is enough to have ten people say it is delicious within an hour of making it. It is too simple to be a task.

Now seeing these ingredients that are suitable for fried fried shrimp, Lin Xu immediately wanted to make this dish.

But the guests haven't arrived yet, so it's better to wait.

Having nothing to do, he remembered the salted fish and eggplant stew that Dundun had picked up a few days ago, and said to Chezi:

"When you have time, ask Lao Huang if there is any salted fish. If there is any, buy a few and try it first. If it tastes good, then serve some salted fish dishes. It's autumn, and it's time to make up for it."

After autumn, although the weather is still hot, customers have already started eating and drinking with the excuse of posting autumn fat, and even asked the store to order more food.

For example, the strong brother whose hair volume is in jeopardy.

Although the hair has become thinner, after the completion of the last project, the income has increased significantly, and the requirements for food have also become higher and higher.

After learning Cantonese cuisine for him a few times at Yueliyue, he never forgets all kinds of stewed delicacies, such as jelly stew, claypot rice, stewed fish belly with bean curd sticks and so on.

Now that he has the skill of cooking salted fish and eggplant, Lin Xu plans to try it.

If it works, it will be new in the store. By the way, according to the recipe of this dish, dishes such as salted fish bean curd stew, salted fish and rapeseed stew are made.

If possible, we will officially launch the salted fish series of stewed dishes, so that customers can experience the joy of salted fish.

Five thirty in the afternoon.

At the door of Linji Food, Zeng Xiaoqi walked into the store with a bag on her shoulders, and Shu Yun greeted her immediately:

"Director Zeng is welcome to come to our store for guidance. If I knew I had someone change the carpet, our director Zeng is here, so we have to step on a new carpet."

Zeng Xiaoqi didn't tell everyone about Gao Sheng, but if she didn't tell everyone, it didn't mean others didn't.

Just after the appointment in the afternoon, Xiao Wei, the editor-director of "Eating Taste of the World", and Miss Xiaosui, the operator of the Travel Channel, announced the news to the customer group of Lin Kee Food.

Zhen Wensheng, who usually likes to dive in the group, specially sent out a red envelope.

Zeng Xiaoqi stared at Shu Yun with a half-smile, and asked in a low voice:

"Mr. Shu, what's your cup size?"

Shu Yun:? ? ? ? ?
"I'm 36C...why are you asking this?"

"It will be 36B from now on."

Shu Yun was even more confused:

"What do you mean?"

"Because I heard that stealing tonkatsu will shrink your cup size!"

Shu Yun: "!!!!!!!!!"

Who leaked the news?

At noon today, in order to deceive Zeng Xiaoqi, she deliberately found out the photos of eating white water noodles and posted them in the group, in order to cover up the fact that she ate fried pork chops.

Well now, this matter has been exposed!
"It's actually not my fault, it's all because of the boss's good craftsmanship, and I don't think we need to be so anxious and introverted every day, so I voluntarily ate fried pork chops... I heard that fried food has a breast-enhancing effect. I don't know if it's true or not?"

She knew that Zeng Xiaoqi paid more attention to the topic of breast enhancement, so she took the initiative to abduct it.

Sure enough, Zeng Xiaoqi, whose bust is only 34B, became interested.

She said to Shu Yun:

"It's effective, but it's a pity it's only effective for men. Fried food can increase the secretion of estrogen in men..."

After speaking, Director Zeng walked upstairs.

After losing fat for so many days, I can finally go up to eat meat. I don’t want to talk about Xiong Xiong with Shu Yun. I can’t talk to a boyfriend, and Xiong Xiong won’t grow bigger. The only thing I can do is to watch The boss's suckling pig and Mr. Chen's white rabbit sighed.

At [-]:[-] in the afternoon, Yan Lin came with the friends she wanted to entertain.

These people are all from Shanghai, speaking to each other in Wu Nong's soft language that everyone can't understand.

Start serving.

One after another, the dishes were brought to the small private room where several people ate.

"Try this ribs, my soul!"

Yan Lin originally thought that Lin Xu's sweet and sour short ribs could at most be made to the level of a large rib.

After tasting it, I found that there are not many local restaurants in Shanghai that can achieve this level, and probably only a few local cuisine masters can reach this level.

So delicious.

Several other friends were also very surprised, they did not expect that such a restaurant in the capital could make such authentic local dishes.

"In the future, I will book here for dinner, which is much better than those so-called new Chinese restaurants in Shanghai."

In the past few years, a batch of so-called new-style Chinese food has sprung up in Shanghai. The average per capita is thousands of dollars, but they cannot order food. The chef can eat whatever he wants, and the guests at a table do not know each other.

This kind of restaurant can still eat fresh at the beginning.

But it’s almost the same routine when you go too much. All chefs or chief chefs are studying abroad in Japan or France. They suddenly want to inspire Chinese food, and then devote themselves to learning catering locally, and set up their own restaurants after returning home.

Even the story is packaged in the same routine, and it is getting more and more mysterious, losing the essence of food and beverage that speaks with taste.

This time Yan Lin invited them to dinner, they thought it was the same type of restaurant.

As a result, after entering, there was no chef to tell stories, no certificate of the chef's study abroad hanging on the wall, and even the waiter didn't play tricks.

Ordinary as... like an ordinary restaurant.

But when the dishes came up, I realized that the dishes here are better than the next one. In Yanjing's words, they are authentic, authentic!

in the kitchen.

After preparing the dishes to be served, Lin Xu brought over the small green prawns that were fried in oil.

Fried shrimp is a dish that is common in the Yangtze River Delta region. The raw material is small river prawns or small green prawns that can be seen at any time in the Yangtze River Delta region.

Because this kind of shrimp is tender and cooked properly, there is no need to spit out the shell when eating. The crispy shrimp shell tastes even more flavorful than the shrimp meat.

This dish is divided into two types: home cooking and restaurant cooking.

The firepower of small family stoves is small, and the oil temperature rises slowly. To obtain the effect of crispy shells and tender meat, it is necessary to fry the shrimp twice in a short period of time with high-temperature hot oil. Each time the frying time is short, let the hot oil only work. on the surface of the shrimp shell.

In this way, the shrimp shell is crispy enough and the meat is tender enough.

And the hotel practice does not have to be so complicated.

The stove in the restaurant is comparable to a planetary engine, which can keep the oil in the pot at a high temperature all the time, so there is no need to re-fry when frying.

Even the first pass of oil has to be counted in seconds.

One more second, and the shrimp may be old.

And one second less, the shrimp shell may not be crispy.

The key to this dish lies in the control of the heat.

Shrimp fried in oil seems to be cooked for a short time, but it is actually a Kung Fu dish.

Because before cooking, it is necessary to clean up the small green shrimp, remove all the shrimp tails, shrimp claws, shrimp legs, and shrimp guns, leaving only the complete shrimp body.

The purpose of this is to prevent the shrimp tails, shrimp pincers, shrimp legs, and shrimp guns from pricking the mouth when eating them, and also to prevent these parts from being burnt when they are overoiled.

After cleaning up the small green shrimp, Lin Xu set up the frying pan, poured oil into the pan, and turned on the fire to prepare for frying.

While waiting for the oil to heat up, he made a sauce for deep-fried shrimp.

According to the amount of shrimp, put a frying spoon of light soy sauce, a third frying spoon of white sugar, and half a frying spoon of rice wine in the bowl, and stir evenly with chopsticks to melt the white sugar inside.

As the oil temperature continued to rise, Lin Xu put the colander on the oil drum used to hold the used oil, ready to cook.

On the side, Zhuang Yizhou and Wei Qian watched quietly.

Although everyone's cooking skills are good, but when it comes to dishes that are timed in seconds, each dish is worth learning repeatedly. Even if you have fully mastered it, it is best to review it when others are cooking it.

The oil temperature was [-]% hot, and Lin Xu poured the processed small green shrimp into the oil pan.

"Whoa..."

There was a violent oil explosion sound, and the hot oil in the pot boiled violently, and the small river shrimps all turned from blue to red within two seconds.

The appearances that were originally in different shapes have also become bent over at this time.

Lin Xu stirred the pot slowly with a spoon, so that the shrimp in the pot would be heated more evenly, so that the fried shrimp tasted better.

Five seconds later, the sound of shrimp shells bursting was heard one by one.

This is the sound of the shrimp shrinking and the air in the shrimp shell being heated and squeezing the shrimp shell.

After this sound, the shrimp meat and shrimp shell will separate, forming a distance of about half a millimeter between the meat and the shell.

After ten seconds, the popping sound of the shrimp shells disappears, which means that the shells of all the shrimps have been popped. At this time, the shells of the shrimps are rapidly changing from tough to crisp, and the meat of the shrimps is also rapidly maturing.

Stirring the pot a few more times with a spoon, Lin Xu picked up the wok, and then poured the oil and shrimp in the pot into the colander.

The hot oil in the pan flows into the oil drum, while the bright red-shelled shrimp strains onto the colander.

The process of oil explosion is over.

But the cooking has to go on.

After putting the oil pan back on the stove, stir the prepared sauce twice with a spoon to prevent the unmelted white sugar from settling down.

Immediately after stirring, pour the sauce into the hot pan.

At this moment, the little base oil left in the pot has been boiled, and after the sauce is poured in, the aroma of the sauce is quickly cooked.

Use a spoon to quickly turn the pot to let the soup blend into one and the sugar completely melt.

When the soup is slightly viscous, pour in the exploded river prawns, flip it quickly for a few seconds, let the sauce wrap the prawns, and then take it out of the pot.

The standard method of this dish is quite simple, no onion, ginger, cooking wine, aniseed pepper, etc., just fry it directly and then stir-fry it with the soup.

But it is very difficult, no matter it is fried or the final stir-fry, the taste may be very different in one second.

There are too many shrimps in the pot, Lin Xu filled two plates with one large and one small

The big plate was sent to the private room upstairs for Yan Lin and others to taste.

Then Lin Xu came outside with a small plate and put it in front of Shen Jiayue, Zeng Xiaoqi, Chen Yan and others who were still eating. Director Zeng once again criticized the concealment behavior of several people at noon.

But because of Lin Xu's presence, she didn't say the curse that the cup has shrunk by one size.

"Try it, the classic fried shrimp in vegetable oil, see if it is any different from our shrimp."

Upon hearing this, Baby Shen picked up a shrimp and put it into his mouth to taste it, then his eyes widened:
"This shrimp shell is so crispy, with a salty and sweet taste. It tastes like... the same taste as braised prawns. Yes, it has the salty and sweet taste of fried prawns. But this shrimp shell tastes good, crispy It was delicious."

Is it the same taste as braised prawns?
Lin Xu took a pair of clean chopsticks from the disinfection cabinet next to it, picked up a shrimp and tasted it.

The taste is indeed similar to braised prawns, but because the prawns are small and tender enough, the shells of the prawns are crispy and have a special flavor.

"Yueyue is right, it's the smell of braised prawns."

"To be exact, it's the smell of braised prawns made by Boss Lin."

"Yes, many restaurants use tomato sauce to cook fried prawns, and my brother-in-law's technique is more authentic."

"..."

Listening to the discussion of several people, and thinking of the grilled scallion steak that he made at noon, Lin Xu found that the connection between local cuisine and Shandong cuisine is closer than imagined.

If you study the history of culinary development, this is a good subject.

Next time you see Master, you can talk about it. He and Mr. Guo are going to build a Cantonese Cuisine Museum. Maybe there will be some inspiration.

When he was thinking about it, Yan Lin and her friends upstairs were completely shocked:
"Ouch, this shrimp is so smart!"

"Delicious, the shell is crispy, the shrimp is tender, good craftsmanship."

"Today really opened my eyes!"

"I'll have to ask for a business card of the boss here later, and make an appointment for what I want to eat in the future. This taste is really great."

"..."

Among several friends, a middle-aged man dressed plainly and looking polite said:
"I don't know if the boss here can make Sixi Roasted Bran. If he can, then as long as I don't change my job, I will use this place as a canteen."

Sixi Roasted Bran?

The others were slightly taken aback, this is also an old dish in Shanghai.

Boss here, can you do a good job?
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It's too late, brothers, tomorrow I will write a super classic meal.This chapter is 5200 words, please ask for a monthly ticket to subscribe!