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

in the kitchen.

After the shredded cabbage was finished, it was just placed on the workbench when two photographers came over and started to take close-ups.

"It's so delicious."

"Boss, this skill is really good."

The cabbage on the plate is light green in color, with an oily surface, and a little bit of the brown soup of steamed fish and soy sauce hangs on the edge, which looks very attractive.

After taking the close-up, it's time to shoot the tasting session.

For a better effect, Lin Xu deliberately went to the big kitchen next door to fill some rice.

He sat in front of the kitchen table and said to the camera in front of him:

"Last time I saw that everyone said that Dundun hadn't come to try it for a long time. It's not that he didn't want him to eat it. It's that the dishes he made recently are too vegetarian. That little guy doesn't like it. Even if he hugs him, he will jump straight away. open."

He had a sad look on his face, like a parent whose child had entered the rebellious period, his face was full of helplessness, which made Geng Lele and Dou Wenjing, who were peeping at the door, happy.

If you don’t want your son to work, then don’t work, and you still find reasons, thinking that everyone doesn’t know that you are a cat slave?
A few days ago, a pet product merchant approached Chen Yan, wanting Dundun to bring the goods, and the price they offered was not low.

This was a win-win thing, but Lin Xu vetoed it.

He only wants Dundun to grow up happily, but he can't be like those pet bloggers, posing for pictures over and over again, tossing cats over and over again for the sake of clicks.

One child at a time, but his heart is full of business.

Sitting in front of the camera with rice in hand, Lin Xu picked up a piece of cabbage and tasted it:

"Well, it's delicious and crisp. If you like spicy food, you can add more dried chilies. This dish should highlight the dry aroma of chilies. The numbness doesn't have to be too strong, just a decoration."

He explained the main points of the dish while eating, and when the rice in the bowl was finished, the filming came to an end.

As soon as he turned off the camera, Geng Lele ran in happily with a bowl of rice:
"Wahhaha, it's better to come early than to come by coincidence. I caught up with the shredded cabbage. Let me help you taste the saltiness, Brother Xu."

Lin Xu looked at this quirky little mushroom head and smiled helplessly.

You don't need to ask, you know, you skipped class again.

I really hope that there is a Tathagata Buddha who can calm down this girl, otherwise what can I do if I skip class every day and develop into a problem girl?

He smiled and said:

"With so much rice, can you still eat at noon?"

"I can't control that much anymore, you make it so delicious, I have to enjoy it quickly."

Geng Lele held the bowl and sat on the stool where Lin Xu had sat, took a pair of clean chopsticks from the side, picked up a piece of cabbage and put it into his mouth.

After eating the salty, fragrant and crispy cabbage, the girl's eyes immediately overflowed with an expression of surprise:
"Wow, it's the first time I eat such delicious shredded cabbage, it's worth skipping class this time!"

Lin Xu: "..."

It belongs to yes if you don't call yourself.

He collected the cabbage stalks on the workbench and put them into a basket, preparing to shoot pickles later.

Now that this crop has been mentioned in the video.

Then take advantage of the time now to take pictures of kimchi.

Anyway, the practice of quick kimchi is simple and fast, even people without cooking foundation can learn it, and it can even be said that they can be said to have hands.

Two photographers also organized cameras and lights.

The kimchi is mainly operated on the workbench, so the camera on the stove has to be moved, and the fill light has to be relocated.

At this time, Geng Lele was still immersed in the deliciousness of the cabbage.

She yelled to the door:

"Sister Doudou, hurry up and come in, these cabbages are delicious... No, I have to take a picture and post it on the Internet to post the poison."

After speaking, the girl took out her mobile phone, took a close-up shot of the cabbage on the table, and focused on her big bowl of rice in the picture.

Well, this kind of side dish has to be accompanied by rice to make people more appetizing.

After the shooting, Geng Lele posted the photo in the group and the topic of Linji Food.

"Have a taste of the shredded cabbage made by Brother Xu. You should be able to taste the taste of such a bowl of rice?"

In the group, Shen Baobao, who was fishing at work, immediately felt hungry after seeing it.

"@林旭, Xu Bao, I want to eat shredded cabbage for lunch."

Chen Yan immediately followed up:
"@林旭，brother-in-law, make more hand-shredded cabbage for lunch. I've applied for a big push on a short video platform for you to ensure that your attention will gradually increase."

It is actually not good to release poison at this point, because everyone has just had breakfast and is not very hungry.

But as long as the photos are taken well, it is no problem to arouse the appetite of these boys and girls.

Under the leadership of Shen Jiayue and Chen Yan, other people also expressed their desire to eat shredded cabbage, and strongly urged Lin Xu to cook more at noon. Even Brother Qiang, who was in Xierqi, wanted to find someone to run errands to buy.

As for the topic of Lin Kee Food, the comments below this post are even crazier:

"Isn't it, Sir, did you put poison so early?"

"In the past, poisoning at eleven o'clock was uncomfortable, but it's lunch time for Renren, and now it's directly adjusted to nine o'clock, how do you want me to spend the next few hours?"

"I thought it was the boss lady who put the poison, but I didn't expect it was the high priest."

"Should I say it or not, this shredded cabbage is really tempting, and that big bowl of rice will probably make me half full."

"I have shredded cabbage, can I have another crystal vermicelli stew or minced meat vermicelli, this kind of rice killer is most suitable for gang crimes!"

"Mi Rice: One killer is not enough, you actually want to organize a group to kill me?"

"..."

When Geng Lele was reading the comments happily, he found that everyone was busy, so he left the kitchen with a plate in one hand and rice in the other.

Well, although we can't help you, let's try not to hold back.

As soon as he came out of the kitchen, he saw Dou Wenjing who was on the phone to discuss business with someone.

The beautiful general manager was wearing a white shirt with the hem of the shirt tucked into a short gray skirt. Under the skirt were two long slender legs wrapped in high-end silk stockings.

From a visual point of view, Mr. Dou fulfills everyone's fantasy of a beautiful boss.

But at this time, the beautiful female boss was holding an out-of-date steamed bun, staring straight at the plate in Geng Lele's hand.

While listening to the other party, he mouthed to Geng Lele and said:
"Save a little, don't finish eating!"

The little mushroom-headed children's shoes looked at it, and immediately nodded heavily, and then gave an "OK" gesture to Boss Dou:

"Don't worry, make sure to eat clean, not even soup left!"

Before coming to the booth, she put down the plate and rice, then put a chopstick of cabbage into her mouth, and then took a bite of rice.

The salty, fragrant and crispy cabbage paired with the soft and hard rice is a perfect match, so delicious!

While eating, Shu Yun came down just after checking the sanitation in the private room on the third floor.

Seeing Geng Lele eating cabbage, he wanted to try it.

She glanced at Boss Dou who was on the phone, and found the steamed bun that was caught in her hand, so she stepped on her high-heeled shoes and walked over, taking the steamed bun in her hand.

Breaking apart the steamed buns, stuffing half of them back into Dou Wenjing's hands, she took the other half of the steamed buns and walked quickly to the booth, not forgetting to take a pair of chopsticks from the disinfection cabinet as she passed by.

"Come on, Sister Yun, this cabbage is super delicious."

Shu Yun sat down, impatiently picked up a chopsticks of cabbage and put it in his mouth, a surprise expression appeared on his face:
"Indeed, it's super delicious... Do you want to give Boss Dou some leftover?"

"No, Sister Dou just told me not to waste it, eat up everything, I promised her."

"If she doesn't want to eat it, then really don't waste it. After all, this is made by the boss himself, and others may not be able to eat it with money."

in the kitchen.

Lin Xu tidied up the cabbage stalks, and went to the warehouse to bring half a basket of ingredients suitable for making kimchi.

There are white radish, yellow radish, carrot, Xinxinmei radish, lettuce, celery, bell pepper, bell pepper and other ingredients.

Made tonkatsu yesterday for a little Worcestershire sauce and started making quick kimchi today for a little cabbage stalks.

In the past two days, I have been doing this kind of stuff like making dumplings for vinegar...

Lin Xu muttered and placed the ingredients on the workbench.

I felt that the amount of cabbage stalks was a bit small, so I went to the kitchen next to me and cut half a cabbage.

Quick kimchi does not pay attention to the ingredients, basically all roots, stems and leaves with a harder texture can be made.

However, in order to taste more pleasing to the eye and look more beautiful, it is generally made with ingredients of various colors.

For example, radishes, white, yellow, red, plus green and red peppers, colorfully matched together, the appearance is very attractive.

In addition to these dishes, some ingredients are also used.

For example, pickled peppers or wild peppers in bags, and ginger, garlic, coriander, etc., which can make kimchi taste more delicious and attractive.

After all the ingredients are prepared, wash the vegetables to be used.

Then start recording.

There are many names for quick kimchi. For example, in Sichuan and Chongqing, it is habitually called diving kimchi, which means that you can eat it with a stick in the kimchi.

Other places also have names such as instant kimchi, lazy kimchi, and easy kimchi.

The names are different, but the methods are similar. The ingredients are first killed with salt and then soaked in special water. Basically, they can be eaten overnight, which is very convenient.

After the simple opening remarks, Lin Xu boiled a pot of water on the stove, put pepper star anise and a few fragrant leaves in it, and boiled a simple pepper water.

Use pepper water to make quick pickles, which can make pickles more flavorful.

The pepper water does not need to be boiled for too long, it can be turned off in about five minutes and let it cool.

When making kimchi with this kind of water, it must be completely cooled before use, otherwise the kimchi will become soft and mushy, and lose its crisp taste.

After the peppercorns were boiled, Lin Xu began to process the ingredients.

All the radishes are cut into strips of the same thickness, about 1.5 to 2 centimeters square and five or six centimeters long. This is not only convenient for pickling, but also more suitable for serving.

Cut the celery into sections, tear the cabbage piece by piece, and then stack them up and cut into slices.

After all the ingredients are cut, put them into a basin, sprinkle half a frying spoon of salt in it, and start to stir in the basin with your hands after sprinkling, so that the salt can evenly stick to the surface of the ingredients.

The water-killing effect of table salt is very obvious. As soon as you start to stir, water will start to seep out from the bottom of the basin.

After stirring evenly, put it aside and start killing water.

Taking advantage of this time, start preparing the ingredients for kimchi.

A bowl of millet chili that has been washed and drained is cut vertically on the opposite side, sliced ​​ginger, cut garlic in half, and cut coriander into small pieces.

"These ingredients are not necessary. You can make sweet, sour and crispy kimchi even if you don't put it in, but if you put it in, the flavor of the kimchi will be better, so I hope you don't be lazy when making it. After all, no one wants to eat it. Not perfect kimchi, huh?"

When Lin Xu was busy, he explained to the camera the necessity of adding ingredients.

After preparing these ingredients, it will take a while to kill the ingredients, so I waved to the photographer, paused the shooting, and resumed shooting after the killing.

Washing his hands and walking out of the kitchen, he saw Geng Lele sitting in a booth rubbing his belly, as if he was overfed.

There was an empty bowl and an empty plate in front of her.

Except for a few prickly ash and dried chilies, there was not even a little vegetable soup on the plate, making it impossible to guess what kind of dish it was.

"It's just a piece of cabbage. As for making it like this?"

While Lin Xu was talking, Dou Wenjing finally finished the phone call.

She took the steamed buns and stepped on her high-heeled shoes and walked towards the booth. While walking, Geng Lele said:

"At first, Sister Dou let me finish eating, I was very happy, but Sister Yun came to snatch it from me, and almost made me not enough to eat... Sister Doudou, look at how clean I eat, I didn't waste a bit."

Dou Wenjing:? ? ? ? ? ? ?

"I mean let you save some for me!"

It's just a phone call, half of the steamed bun is left in my hand, and the shredded cabbage I've been thinking about has been eaten up, and I can't even dip it in the vegetable soup...

What kind of miserable life is this?
Geng Lele: "!!!!!!!"

Is that so?

Fortunately I didn't get it!
Lin Xu looked at the two people dumbfounded:
"Why don't I fry one more, it's not worth anything, what's the matter with you two?"

One was on the phone for [-] to [-] minutes and still couldn't forget it, and the other kept stuffing it in his stomach when he was full. Those who didn't know thought they hadn't eaten in eight lifetimes.

"It's delicious... Who asked you to make the taste so good..."

Dou Wenjing muttered, and broke open half of the steamed bun in her hand, then opened the jar of chili oil on the table, dug some chili oil with the small spoon in the jar, and poured some chili oil into the crack on the steamed bun.

Squeeze the steamed buns at about the same time, and then take a bite.

Mmmm, incense!
Although she didn't eat the shredded cabbage, she couldn't send the steamed buns back to the kitchen. She chewed the steamed buns, looked at Lin Xu and asked:

"Kimchi ready?"

"No, I have to kill the water."

"Then I just want to report something to you. Brother Qiang's company is going to hold a Mid-Autumn Festival group meal. At his insistence, the boss of the company plans to use the food in our restaurant as a group meal."

Mid-Autumn Festival group meal?

This is a good thing.

I like this kind of group meal business. There are not many things to do, but I earn a lot.

Moreover, all the group meals are regular customers who have dealt with them before, so it is easier to handle the business.

Dou Wenjing took a bite of the steamed bun, and continued:

"But we don't have a special banquet hall, and their company is relatively cramped, and it's impossible for employees to gather together for dinner, so things get stuck here."

No place?
In a place like Yanjing where every inch of land is expensive, it is really not easy to find a relatively large venue.

Lin Xu asked:

"Then how are you going to solve it?"

"I want to rent the tutoring class upstairs next door, simply decorate it into a banquet hall, and set up a small stage or something. Anyway, the rent is not high. Even if we entertain group meal customers alone, we can still make money."

Lin Xu didn't understand these things, but the remedial classes upstairs on both sides of Yingchun Street were indeed quite empty, and the landlords were basically renting out at fracture prices.

It would be quite appropriate if it is rented out to set up a banquet hall to receive group meal customers.

He said to Dou Wenjing:
"Look at it, sister Jing, I believe in your vision."

Anyway, there are funds in the account now, and the store really lacks a venue that can set up a dozen tables at the same time.

Why don't you take this opportunity to fiddle with it.

Hearing Lin Xu's words, Dou Wenjing stuffed the remaining steamed buns into her mouth:
"Then I will contact Zheng Xiaoguang to start the decoration. If we only do the most basic decoration, it can be put into use in a few days, without delaying the Mid-Autumn Festival group meal."

After she finished speaking, she stepped on her high heels and went downstairs in a hurry.

When I returned to the small kitchen, the vegetables in the basin were almost dehydrated, and a lot of water had appeared on the bottom of the basin.

Although it is necessary to kill the water in making kimchi, it must not be overcooked, otherwise the taste of the vegetables will not be crisp and will become soft.

Use a colander to fish out the ingredients in the pot, then add half a pot of cold water to boil, put these killed vegetables in and wash them twice.

At this time, the salt content in the ingredients is relatively high, and they have to be washed before they can be put into the altar, otherwise the kimchi will become pickles.

From the cleaning step, the pickle jars and the ingredients and seasonings put into the jars should not touch raw water and grease, so as not to spoil the kimchi.

Put the washed vegetables in cold boiled water into a glass jar, and then add the prepared millet, spicy ginger, garlic and other ingredients.

Finally, pour in one tablespoon of white vinegar and three tablespoons of red Zhejiang vinegar.

The purpose of enlarging the red Zhejiang vinegar is to increase the appearance, so that the pickled pickles show a light rouge color, which is more beautiful than the color of white vinegar.

Then add table salt and twice the sugar of table salt.

Quick kimchi has a sweet and sour taste and a crisp texture, so the amount of sugar should be more appropriate.

After putting it in, open a pack of wild pepper, and pour the wild pepper and the soup inside into the jar.

The wild pepper soup contains the fermented bacteria that kimchi likes, and putting it in can make kimchi have an attractive flavor in a short time.

After putting it in, fill the jar with pepper water.

Then cover the lid, seal it with water and let it stand to marinate.

"Remember to come over tomorrow morning to take pictures of the opening of the altar and the shots of tasting, so that the whole video will be complete."

Lin Xu carried the jar and put it in the corner, explaining to the two photographers.

"Good boss!"

"We came early so we wouldn't delay the recording."

After the two photographers left, Lin Xu went back to the big kitchen and walked around. Everyone was busy with their duties, and the whole back kitchen was busy but not chaotic.

Just as he was about to go downstairs to the stewed food department, Che Zai came over suddenly and asked:
"Boss, you asked me to buy the roasted gluten, but I think it looks exactly like oily gluten. Why is it called roasted gluten?"

Exactly the same?
Lin Xu smiled and said:

"Not the same, there is a clear difference between the two..."

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Recently, every day is tense, and my head is dizzy. The plot is being written and changed, so it is a bit of a delay. I will try my best to adjust tomorrow and try to update it earlier.This chapter is 5000 words, please subscribe and ask for a monthly pass!