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

"Boss, it's time to update your video account tomorrow."

In front of the booth, Dou Wenjing, who had finished eating fried shrimp, looked at the schedule on her mobile phone, and reminded Lin Xu.

In fact, there are still manuscripts for the video that is updated every two days, but when it was updated two days ago, the company's operation department held an event to let netizens choose the dishes for the next issue.

In order to prevent going astray, ghost dishes such as large intestine sashimi are prepared, and some alternative dishes are specially listed, and the one with the highest praise is the one to cook.

There are home-cooked dishes, as well as popular dishes in restaurants, such as yellow braised chicken, roasted bean curd sticks, green pepper shredded pork, hot and sour mung bean sprouts and other dishes.

"I remember that the deadline for likes is nine o'clock in the evening, has the result come out now?"

Lin Xu ate a few mouthfuls of shrimp, then took a bowl of pumpkin soup and sipped it.

Although the silky and smooth taste of this pumpkin soup is quite good, he still prefers the millet pumpkin porridge cooked by his mother.

It's a pity that after my parents went back today, they couldn't drink it for a short time.

After three o'clock in the afternoon, my parents returned to the scenic spot smoothly, and my cousin Chen Yuanyuan took a selfie with the moon cakes to express her gratitude.

Judging from the mooncake foam and egg yolk on the corner of her mouth, this old lady should have eaten one before thinking of taking a photo.

Shu Yun took the mobile phone and glanced at the activity page on the Internet:

"Although the deadline has not yet been reached, the result is basically set."

"Oh? Which dish took the lead?"

Lin Xu was a little curious.

The operation side specifically asked his opinion when formulating the alternative dishes, and the campaign was launched only after confirming that they were all popular dishes.

Originally thought that the fight was inextricably linked.

Didn't expect the winner to be decided so soon?

Shu Yun took the phone and turned on Lin Xu:
"It's shredded cabbage. The number of likes is several thousand higher than that of the second-ranked hot and sour mung bean sprouts. I didn't expect that so many people like this dish as much as I do."

Zeng Xiaoqi took a spoonful of the soup from the braised pork and mixed it with the rice, took a sip into her mouth and said:
"Coincidentally, I like it too, Boss Lin, let's record shredded cabbage in the next episode. I'll steam some more rice that day, so it'll come out for lunch? Ha, I'm such a person who knows how to live!"

I don't see where you will live, I just think you are quite edible... The members of the pork cutlet team felt a bit of slander, and they didn't understand what Director Zeng was so proud of.

Although we don't know how to live, we stick to Lin Kee, and we can eat whatever we want every day, unlike some 34B people who have to take advantage of the opportunity of recording programs to enjoy themselves.

Lin Xu finished the pumpkin soup in the bowl, got up and said:

"Then let the people from the company come over and take a picture tomorrow morning to meet the demands of netizens."

Since there are more and more things to do now, even though Lin Xu can shoot videos himself, editing and shooting takes time, so the company will do it for him.

In order not to hold back, the operation department also specially hired photographers and post-production teachers whose shooting techniques are closer to Lin Xu's photo style.

Dou Wenjing took a sip with a piece of saddle bridge, sighed the delicious and rich taste of the eel, and responded to the boss's order:
"Okay, I'll have someone come early tomorrow, just to take a picture of the kitchen's preparation, so that netizens can see how good our kitchen's sanitation is."

Lin Xu put down the bowl and went back to the kitchen, Shu Yun also hurriedly cleaned the rice in the bowl, wiped his mouth and said:

"It's probably almost eaten upstairs. I have to check the situation. Don't finish the emerald soup. Give me a few mouthfuls. I'm relying on these cucumbers to lose weight..."

She hurried upstairs.

Sure enough, Yan Lin and the others had almost finished eating and were chatting at this time.

Shu Yun walked in with a pot of Longjing tea, ordered the waiter to clear the table while pouring the tea, and went to bring some fresh fruit plates and exquisite refreshments by the way.

These few guests had obviously just gotten excited about chatting, and they probably had to chat for a while, and it was just right to serve some fruit plate and snacks.

After the arrangements were made, just as she was about to say goodbye and leave, Yan Lin said:

"Mr. Shu, can you please send a message to your boss?"

Shu Yun had met too many big men, so he knew as soon as he heard this that he wanted to make some small requests that were inconvenient to make in person.

Letting myself convey the words can not only ease the atmosphere, but also avoid embarrassment after being rejected by the boss.

She said with a smile on her face:

"Yes, Mr. Yan, if you have something to say, just say it, we, Lin Ji, will try our best to meet every customer's request."

Yan Lin pointed to the plainly dressed middle-aged man:

"I don't know if Xiao Lin is good at making Sixi Roasted Bran. If he is good at it, my friend will come here to eat every day."

As soon as she finished speaking, the middle-aged man said:
"I have been away from Shanghai for many years, and I can't forget the original Sixi Roasted Bran. I wonder if the owner of your store can let me get what I want."

Shu Yun kept a friendly smile on his face, and said to several people:

"I'm going to ask a few questions right now, please wait a moment."

After she went out, Yan Lin looked at the middle-aged man with a smile and said:

"I've been transferred to Tsinghua University to study artificial intelligence and my mouth is still so greedy. I knew that Professor Cui was so greedy. When I was a child, I would let you eat more when I went to my house for dinner."

At this time, Mr. Yan was speaking standard Wu Nong's soft language, his face was filled with the excitement and excitement of meeting a childhood friend, and he completely lost the previous majesty and strong aura.

Professor Cui's name is Cui Qingyuan, and he took a sip of Longjing tea:
"It's obvious that you love food and life. You use the words greedy and gluttonous, making me look like a kitten."

When it comes to cats, Yan Lin's mind suddenly jumps out of the plump figure:

"There is a cat in this store, which is super cute. I didn't use it this time, but in order to see it, I pushed a few meetings."

She chatted about Dundun, but the other partners were more interested in artificial intelligence.

Everyone knows that this is an outlet, and it is still a big outlet, so I want to hear Professor Cui's opinion.

At this moment, tea and fruit plate came in, Cui Qingyuan squeezed a small piece of brown sugar Shaqima into his mouth, chewed and said:

"Our country's artificial intelligence is basically in the leading position in the world because of its early start, but Western countries have accumulated a lot of technology and rich background, and it is easy to leave us behind..."

He took a sip of tea and continued:

"The biggest shortage in artificial intelligence is talent, and it needs to be the kind of divergent high-IQ talents. The intelligence class I lead is enough to have a headache, and I really can't give you any advice on business... Well, this Shaqi Ma Hao Ling, you all have a taste..."

Now all fools want to get on the car of artificial intelligence, but this car is not so easy to get on, and one mistake may lose everything.

So Cui Qingyuan did not encourage friends to participate.

So many business giants have failed in unfamiliar fields, why don't you learn your lesson?
Seeing that he praised Shaqima as delicious, Yan Lin picked up a piece and tasted it, and her eyes lit up immediately:
"That's right, good Linger, everyone, try it...It's really rare to have such a delicious snack."

She has seen netizens praise Shaqima and horseshoe cake on the Internet, but the dim sum in the north is generally rough, and Yan Lin doesn't think it can surpass the dim sum in Shanghai.

As a result, I found out that I was wrong.

The taste and texture of the dim sum are impeccable, and the combination of egg flavor and brown sugar sweetness is also perfect. It is really a treasure store!

Most of the domestic restaurants started with one or two signature dishes.

Some shops are good at making fish, some are good at making chicken, some are good at braised mei, some are delicious... There are very few shops like Lin Kee that don't bother with cold dishes, hot dishes, staple foods, and refreshments.

No wonder everyone loves this store so much.

It's really worth checking in again and again.

Not long after, Shu Yun knocked on the door and came in, holding a horseshoe cake in her hand, and the waiters following behind were carrying some fruit cheese.

"Mr. Yan, our boss said that there is no problem with Sixi Roasted Bran, but he doesn't know whether it is the original taste that the customer said, because Sixi Roasted Bran is a home-cooked dish in Shanghai, and almost every family has the same taste. It’s hard to control.”

Just downstairs.

As soon as Lin Xu heard that someone wanted to eat it, he immediately exchanged the cooking technique of Sixi Roasted Bran.

I have a very clear understanding of this dish.

But it's because of a clear understanding that Shu Yun was asked to say this, one person has one taste, and there is no guarantee that it will suit your taste.

Yan Lin said with a smile:

"Don't worry, my friend is like a greedy cat, as long as he makes it, it will satisfy his appetite."

Cui Qingyuan smiled wryly, this super rich childhood playmate, really thinks of me as a greedy cat?

He originally wanted to talk about his request for Sixi Roasted Bran, but since Yan Lin opened his mouth, he agreed:
"Boss Yan is right, I don't choose."

After a pause he said:

"Tomorrow I have classes during the day and I can't come. Let's go tomorrow night. I'll come over tomorrow night to try it. After eating, I'll walk back to Tsinghua University. It's just time to digest... President Yan gave such a big meal card, so I can't use it."

Yan Lin smiled:
"It's not total. There are only friends here, not bosses."

After leaving the private room, Shu Yun came downstairs, served himself a bowl of emerald soup, and said while drinking:

"It's strange. I always feel that Mr. Yan has a different feeling for that guest. Hearing the two talking, it means that they are childhood sweethearts, but the man is a bit born, so he doesn't quite understand the relationship between the two."

Zeng Xiaoqi rolled her eyes:
"Let's take care of yourself. Parents aren't urging you to get married anymore? Married friends won't introduce you to you anymore? Classmates aren't posting about their children in Moments anymore?"

Shu Yun's enthusiasm for gossip suddenly disappeared after a few words.

Reluctantly, she pointed to the crucian carp tofu soup on the table:

"Director Zeng, drink more soup, maybe 34B will grow into 34C."

Since you poked my sore spot, don't blame me for poking you.

Come on, hurt each other!
Baby Shen sipped the pumpkin soup in the bowl and smiled without saying a word.

Hey~~~
Chickens peck each other!

The next morning.

Not long after breakfast, Dou Wenjing and the company's film crew came upstairs.

In order to facilitate the shooting of videos, the back kitchen specially set up a small kitchen next to the roast duck stove a few days ago, so that the shooters don't have to walk around in the back kitchen to affect other people's work.

When Shen Baobao and Chen Yan occasionally have a brain twitch and want to cook or learn to cook, they also have a place to display.

Although it is a small kitchen, it has a planetary engine-style stove and a complete set of stainless steel stoves. The hood is also a high-power model specially designed for back kitchens.

"After deciding to make shredded cabbage, netizens are waiting to share how to make it."

Last night, Dou Wenjing deliberately browsed the comments on the Internet. Many people said that the shredded cabbage made at home has a soup with an old taste, not as crisp and crisp as those made in restaurants, and the taste is not as good as those made in restaurants.

And I hope that Lin Xu will share some home cooking skills when cooking.

Lin Xu smiled and said:

"After today's filming, the colleagues are afraid that they will scold others."

The method of hand-shredded cabbage is not difficult, as long as you master a few key points, everyone can become a master chef.

The reason why they are so delicious in restaurants is because they have mastered these tricks.

As for the firepower problem of small family stoves, this is not the main reason.

Because of this dish, the requirements for firepower are not very high.

After the shooting equipment was ready, Lin Xu took a piece of cabbage, a small piece of fatter pork belly, garlic, dried chili and peppercorns from the warehouse.

The ingredients for shredded cabbage are ready.

When making it at home, you can also use lard instead of pork belly.

"Hi everyone, I'm Lin Xu. Today, at the request of many netizens, I will teach you how to make shredded cabbage, a popular hotel dish. Let's introduce the ingredients."

After the recording started, Lin Xu automatically entered the teaching state.

He explained the principles of ingredients selection in detail, such as adding sliced ​​garlic to prevent the dried chilies and peppercorns from being fried, and choosing pork belly to make the dishes more fragrant, etc.

After explaining, start making.

First tear off the outermost two layers of dirty leaves of the cabbage, and then use a kitchen knife to pat the cabbage several times in circles, so that the cabbage is easier to layer.

After shooting, cut the cabbage with a knife and tear off the cabbage one by one.

"The first little trick to make cabbage is out, the cabbage doesn't need to be washed!"

During the growth process of cabbage, the outermost layers of leaves grow first, and then the inner leaves grow. It is completely opposite to cabbage, so there is no need to wash it.

The reason why it is easy to make soup when making cabbage at home is largely due to cleaning.

As for whether the pesticides in the vegetable leaves are excessive or not, it is useless for you to wash them, because theoretically, the content of these things cannot be reduced by soaking them in clean water.

Lin Xu explained in detail why the cabbage does not need to be washed.

Then pick up a vegetable leaf, tear off the leaves on both sides of the vegetable stalk by hand and put it in the basket, and put the vegetable stalk in the middle aside.

"Here comes the second knowledge point. The stalks are thick and hard to ripen, and there are many fibers in them, so they have to be torn off. The name of this dish comes from this step."

Tear off the stems and only eat the leaves, so that they can be cooked quickly and the taste will be more crisp.

As for these vegetable stalks, there is no need to throw them away. Put them in the kimchi jar to make refreshing kimchi. The taste is sweet and sour and crispy, which is more enjoyable than frying.

"In the next issue, I will teach you how to make quick kimchi with stalks, radishes and other ingredients. Let's add a refreshing cold dish to the table at home."

With these vegetable stalks, plus it's really time for a video on making pickled dishes.

So Lin Xu directly previewed the next video on the show.

Dou Wenjing at the door of the kitchen heard it, and immediately opened the memo on her phone to write down the matter, and sent another message to Shu Yun by the way:

"The boss previewed the kimchi in the video. There should be customers ordering refreshing kimchi. At noon, let all the waiters at the front desk taste the kimchi in the store, so that customers can't even tell the taste when they ask."

Soon, Shu Yun, who was checking hygiene, sent a message:
"Alright Mr. Dou, I will arrange it."

In the kitchen, after Lin Xu tore off all the vegetable leaves from the stems, he put the cabbage aside, and then began to prepare the ingredients.

Slice the pork belly into thin slices, the thinner the better.

Smash the garlic and put it in a bowl, then cut a few pieces of dried chili into it, and finally pinch a handful of green peppercorns.

The numbing flavor of green peppercorns is more intense, which can make the cabbage more delicious.

When everything is ready, start cooking.

Lin Xu put the frying pan on and said to the camera:

"The stoves in restaurants are very powerful, so this dish is usually cooked in one pot, but the firepower of small family stoves is weak, so it's best to cook them separately. I'll make them separately now, as a reference for you."

First heat the pan, pour a spoonful of cold oil into the pan, moisten the wok and pour out the oil.

Then pour the torn cabbage leaves into the pot and stir-fry over medium heat.

Don't rush this step, slowly stir-fry the water in the vegetable leaves until the vegetable leaves are soft, so that when cooking again, neither the soup nor the bitter taste of the cabbage will be lost.

While stirring, he explained the essentials of this step.

For example, between stir-frying, use a frying spoon to beat the vegetable leaves continuously to speed up the loss of water and make the dishes cook faster.

When the cabbage leaves are soft and collapsed, remove the cabbage leaves from the pot.

There is no need to put oil in the pot. Pour the cut pork belly into the pot and stir-fry slowly to remove the fat from the meat. The dishes made in this way are delicious and the meat slices are not greasy.

There are basically no vegan dishes in restaurants.

When cooking vegetables and the like, some lard or a little bit of thinly sliced ​​meat is often added to it, which not only increases the aroma, but also makes the dishes have a richer taste.

Soon, a lot of fat was released from the pork belly in the pot, and the surface of the pork slices became browned.

At this time, pour the flattened garlic, dried chili segments and green peppercorns into the pot, and stir-fry with the fat from the pork belly.

This step should be fried for as long as possible, until the aroma of the dried chili is completely fried, then pour in the cabbage and stir fry.

The cabbage cannot be seasoned after it is put into the pot, otherwise the soup will still come out.

After stirring the cabbage for a long time, the seasoning begins.

First pour a third of a frying spoon of steamed fish soy sauce along the side of the pot, stir fry a few times, and then add a small spoon of salt.

The secret of the delicious shredded cabbage made in the restaurant lies in the steamed fish sauce.

Steamed fish soy sauce has a richer soy aroma and umami taste than soy sauce. Putting it into the cabbage can make the cabbage have a light seafood flavor, which can not only increase appetite, but also save the need to add MSG to enhance freshness The steps to make the dishes taste healthier.

After seasoning, stir-fry the cabbage for another [-] seconds to let the seasoning hang on the cabbage leaves.

Then scoop a little balsamic vinegar and cook it along the side of the pot. This is another secret of the delicious cabbage.

After cooking with balsamic vinegar, it will add flavor and freshness to the dishes, making the cabbage taste more delicious and appetizing.

After the vinegar is cooked, stir-fry for ten seconds to let the excess vinegar smell evaporate, and then you can take it out of the pan and put it on a plate.

Dou Wenjing at the door of the kitchen smelled the gluttonous smell and couldn't help rubbing her stomach. Less than an hour after breakfast, she was aroused by the boss's dishes again.

Everything is good with this handsome boss, the only disadvantage may be that you will gain weight.

No way, no one can resist such delicious dishes.

Just about to take half a steamed bun from the kitchen to taste the delicious shredded cabbage after filming, Geng Lele suddenly appeared at the stairs, holding a self-improvement fried paper bag in his hand.

"Wow, Sister Doudou, what a coincidence, I came to eat raw pan fried. I found that Master Yang's skill in making raw pan fried is getting better and better, not inferior to Master Wang at all."

Dou Wenjing looked at the little mushroom head in surprise:

"Good job, skipped class again?"

Geng Yiji's children's shoes will naturally not admit it:

"No, no, it's because I got the first place in the grade again this time, and the head teacher specially rewarded me for my vacation, and let me relax my brain... What's so delicious? Brother Xu is delicious again?"

"Well, the shredded cabbage I made today."

Dou Wenjing pinched a pan-fried bun from the paper bag and tasted it. My cousin's craftsmanship is really getting better and better.

As soon as he finished eating the fried rice, Geng Lele handed over another one:
"Miss Doudou, you can eat another, and no one will grab the cabbage from me when you are full."

Dou Wenjing: "..."

I'm going, I was tricked by the girl again!
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