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

"What's the difference? I see the same thing."

Not only Che Zai was curious, but even Wei Qian came over.

When Lin Xu was recording the program just now, Lao Huang brought over ingredients such as roasted bran and salted fish, which are rarely used by people in the capital, and Wei Qian also helped Che Zai move a box.

After opening it, it was found that the roasted bran was exactly the same as gluten.

They are all honeycomb-shaped irregular foaming, and they are all yellowish brown. Isn't this the kind of gluten that is fermented and steamed that can be bought everywhere in the market.

There are three types of gluten that can be seen on the market.

The first kind is the kind of gluten, which tastes smooth and has a bit of gluten. It is cooked directly from washed raw gluten without fermentation.

The second is gluten bubbles, which are ping-pong ball-sized gluten balls fried with raw gluten, and there is no fermentation process.

The third type is the honeycomb gluten that can often be seen in cold dishes in night market stalls and small restaurants. This kind of gluten is steamed out of raw gluten and baking powder.

The roasted gluten in the store now has almost no difference in appearance from the third type of gluten.

So when Lin Xu said it was different, Wei Gan's curiosity was aroused all of a sudden.

"Although the ingredients of roasted bran and gluten are the same, the raw materials are different. Gluten is made by washing flour, while the whole wheat flour used for roasting bran is washed with water, which contains more bran than gluten, which is the outer skin of wheat."

Lin Xu took the roasted bran and smelled it, then said:
"In the traditional method, the roasted bran has to be fermented naturally, and then steamed in a pan, so the roasted bran has a strong sour taste and needs to be deep-fried before it can be eaten."

The roasted bran that Lao Huang sent was good, with a strong sour smell. It should be the original flavor of Sixi roasted bran that Professor Cui wanted to eat.

After watching the roasted bran, Lin Xu looked at the two boxes of salted fish.

"He said that these are high-quality plum-flavored salted fish, which are difficult to find even in Guangdong and Guangxi... I opened a pack just now, why does it smell so bad?"

Che Zai had a troubled expression on his face.

The ingredients delivered today are either sour or smelly, can this make delicious dishes?

Lin Xu smiled and said:

"Roasted bran is the memory of many people in the Yangtze River Delta region. It has feelings. Outsiders may not be used to it, but this salted fish is a real good thing. The salted fish and eggplant stew made by it can be ranked in the top five rice killers. .”

Che Zai opened his mouth, he couldn't believe his ears.

The famous salted fish and eggplant stew is actually made of this smelly and sticky plum-flavored salted fish?This is really surprising.

He asked curiously:

"Boss, what are the top five rice killer dishes?"

Wei Gan on the side said:

"You don't know this? What kind of chef are you? Listen carefully, the top five recognized rice killers are twice-cooked pork, fish-flavored shredded pork, salted fish and eggplant stew, stewed beef brisket with tomato, fried pork with chili, boiled beef, and dried rice. Pot fat intestines..."

He said a dozen things in one breath, which made Che Zai, who was already a little confused, even more confused:
"This is the top five?"

Lin Xu patted the young man on the shoulder:

"The top five universities in our country also exceed ten, which is about the same number as the top five rice killers."

He looked at the salted fish in the box, the smell was indeed stinky, but this is the origin of the word Meixiang.

Meixiang salted fish, to be precise, should be called mildew-flavored salted fish, and pickled and fermented ingredients such as dried plums and moldy tofu are all ingredients evolved by Hakkas during their migration.

But the word mold is unpleasant, and the smell is unappetizing, so it has the elegant name "Meixiang".

Now that the salted fish is here, let’s make some salted fish and eggplant stew for lunch.

Well, just eating shredded cabbage is somewhat bland, and it would be much better to add a salted fish and eggplant stew with a mellow taste.

Thinking of this, Lin Xu said to Che Zai:

"Let's wash a few clay pots later, and make salted fish and eggplant pot at noon to try the taste. If it tastes good, we will start adding new ones in the store in the afternoon."

"Good boss."

kitchen door.

Hearing that salted fish and eggplant stew was going to be served at noon, Geng, who was a little overwhelmed by grilling the rice just now: "..."

You said it earlier, hello!
I said earlier that even if I endured the hunger, I would leave some food for Sister Doudou.

It's a pity that my sister Doudou has never eaten such delicious shredded cabbage. If I let her eat shredded cabbage, then I can eat more of the salted fish and eggplant stew at noon.

Mistake!
Geng was so annoyed that he beat his chest and stamped his feet.

On the other side, Tan Yajun approached Shen Jiayue and said:

"Yueyue, let's go to Linji for dinner in the morning. I have a plane after two o'clock in the afternoon. After lunch, I have to go to the airport and fly to Yuzhou to participate in a research meeting."

"Okay, Uncle Tan, what do you want for lunch? I'll ask Xu Bao to make it for you."

Tan Yajun said with a smile:
"No, no, I see that netizens are saying that Linji's staff meals are the best and most sumptuous. I'll see and see how delicious it can be at noon today."

There was an uproar on the Internet, which aroused the curiosity of the great auditor.

He planned to make a field trip to see how delicious Lin Kee's staff meals were. If it was true to what the rumors said, he would drive to Lin Kee to eat at noon.

After ten o'clock in the morning.

After finishing all the preparations, Lin Xu started to make salted fish and eggplant stew.

The ingredients needed for this dish are relatively simple, except for purple-skinned long eggplant and plum-flavored salted fish, only a little pig fat is enough.

Although the name is salted fish and eggplant stew, in this dish, the salted fish only serves to increase the freshness and flavor, and the real source of flavor is lard.

Lard can not only increase the aroma, but also give the eggplant a meaty taste.

The reason why many rice lovers can't forget is that they are obsessed with the wonderful taste of the combination of lard and eggplant.

Get some salted fish from the warehouse.

Today, the employees all eat, and the amount of food required is relatively large, so the amount of salted fish is also relatively large.

Normally, a small piece of salted fish is enough for a salted fish eggplant pot.

Remove the sticky fish skin on the outside, then separate the fish, remove the spine and fish bones in the middle, only the dense meat part of the salted fish.

This salted fish is marinated with mackerel and has a dense texture, which is ideal for salted fish and eggplant stew.

In the northern region, there is a habit of stewing eggplant with salted mackerel.

The meat of mackerel is tender and soft, and it will become mushy after a little stewing. When it is put together with eggplant, the fish meat will wrap on the surface of the eggplant, giving the eggplant a different texture and flavor.

Lin Xu thinks that he can buy some to try if he has time.

Let's see which dish is more delicious, the stewed eggplant with Spanish mackerel in the north or the eggplant with salted fish in the south.

Cut the salted fish into pieces slightly smaller than peanuts, and put it in a bowl for later use.

Then Lin Xu brought another piece of pig fat, which was about one catty, and finely chopped it into minced meat.

These pig fats are the soul of salted fish and eggplant stew. After the lard is boiled, the pig fat has become small golden particles, which are mixed with boiled eggplants and eaten into the mouth.

That taste, that taste, don't mention eating more.

If you think pig fat is troublesome, you can use lard directly, but compared with fried pig fat, although lard has a good aroma and taste, it lacks the surprise after the entrance of pig fat particles.

After the pig fat was ready, Ma Zhiqiang brought over the washed eggplant.

There are a lot of people today, so I prepared a full basket.

Peel the eggplant and cut into strips ten centimeters long and two centimeters square.

The cut eggplants don’t need to be washed, and they don’t need to be battered and battered. Just put them in the oil pan and fry them.

The secret to the deliciousness of eggplant is to be willing to use oil. Most eggplant dishes need to be deep-fried to improve the taste and texture.

When frying, the oil temperature in the pan should be high.

It needs to be about [-]% the same, so that the skin of the eggplant will be burnt the moment it is put into the pot, and the fat cannot penetrate into the eggplant.

If the oil temperature is too low, such as below [-]% heat, the eggplant sticks will absorb a lot of oil like a sponge, and when it is stewed, the oil will be stewed out, making the dishes too greasy.

You need to be patient when frying eggplant strips. It must be deep-fried until the surface is browned, and there is a light feeling when stirring with a spoon, so that it is considered to be deep-fried.

The special smell of eggplant is completely fried.

Take the eggplant strips out with a slotted spoon and soak them in clean water directly.

This is to remove excess fat, so that the eggplant pot is delicious and not greasy.

High-end dishes rely on ingredients, while ordinary dishes rely on details.

The reason why the salted fish and eggplant pot has been selling well is that these small details make the dishes perfect, and customers want to eat them again and again.

After frying the eggplant sticks, pour out the oil in the pan.

Scoop a spoonful of tired oil into it.

The so-called lack of oil is the fat that has been fried several times. This kind of oil is relatively turbid and cannot be used for cooking. It can only be used to oil some heavy-tasting ingredients.

After the oil is hot, pour the cut salted fish into the pan for frying.

If you want to add flavor to the dishes with salted fish, you need to deep-fry the salted fish to remove the musty smell in the fish, and at the same time use high-temperature hot oil to turn the faint smell in the fish into umami.

The secret to the delicious taste of salted fish and eggplant pot is here.

Do not turn the salted fish balls when they are first put into the pot, because the water will seep out of the meat after the fish is heated, making the fish soft and sticky.

It needs to be fried in the pot for a while. After the surface is dried, the wok can be shaken to turn the fish in the pot.

Deep-fry the diced salted fish until the surface is golden brown, remove with a slotted spoon and set aside.

As for the oil in the pan, it needs to be poured out.

Because this oil is not only very salty, but also has a fishy smell, no matter what kind of dishes it is, it is not suitable.

Rinse the pan and place it back on the stove to heat the slide.

After pouring out the oil in the sliding pan, pour the pork fat cut into minced meat directly into the pot without adding oil, spread it out, and boil the fat in the pig fat at high temperature.

Soon, fat seeps from the fat of the pig.

The fat meat that was cut into pieces was gradually fried golden.

"Damn it, it's no wonder salted fish and eggplant are so delicious. With so much pig fat added in, even cabbage buns are delicious enough to make people drool."

When Lin Xu was busy, Ma Zhiqiang was always on guard.

Seeing the pig fat in the pot, he, who is good at making big pot dishes, finally knows the secret to the deliciousness of salted fish and eggplant.

Although this dish seems to only have eggplant as a vegetable, and the ingredients are only a little bit of pickled salted fish, but who would have thought that there would be pig fat in it.

Many people like to eat salted fish and eggplant pot because they think it is a vegetarian dish.

However, in fact, this so-called vegetarian dish has more calories than ordinary meat dishes.

Lin Xu smiled and said:

"For vegetarian dishes to taste delicious, fat is essential. Even high-end ingredients like matsutake must be cooked with fat to achieve the best taste."

When the fat of the pig was fried until the surface was browned, Lin Xu poured the prepared garlic, ginger, and millet pepper into the pan and stir-fried.

Burst these ingredients in lard, which can remove the peculiar smell in the lard, and the fragrance of the dishes will be more intense.

Saute the ingredients until fragrant, pour in light soy sauce and dark soy sauce, then add some oyster sauce, a teaspoon of salt, a teaspoon of sugar, stir well and pour in the salted fish.

Add two large bowls of water to boil, so that the fresh aroma of the ingredients and the salted fish can be integrated into the soup.

Bring to a boil over high heat, take out the eggplant sticks soaked in clear water and put them into the pot, stir well, cover the pot and simmer for two to three minutes to let the soup seep into the eggplant.

Three minutes later, when the lid of the pot was opened, a strong fresh fragrance wafted out of the pot. The surrounding chefs were aroused by the smell and couldn't help swallowing.

At this time, the soup in the pot has thickened a lot visible to the naked eye, and the eggplant strips have become soft and tender, trembling in the boiling soup.

Coupled with that rich aroma, it makes this dish even more enticing.

At this time, the eggplant has become very soft and rotten. If you stir it with a spoon, it will easily break the eggplant and affect the appearance of the dishes.

So if you want to flip it, you need to shake the pot.

Grab the handle of the pot and turn the wok vigorously, so that the dishes start to rotate along the inner wall of the wok. In this way, the purpose of stirring is achieved, and at the same time, the evaporation of water is also accelerated, making the soup thicker.

When the soup is almost collected, take the wok and leave the stove.

Ma Zhiqiang has already heated up several clay pots on the stove next to him, put the dishes in the pots, and the hot clay pots reheated the dishes, making the aroma more intense.

Sprinkle a handful of chives at this opportunity, cover the lid of the clay pot, and serve.

Restaurants pay attention to efficiency, and now it is rare to use clay pots to cook this kind of pot-type dishes. Basically, they are almost done and then transferred to boiling hot clay pots.

These are eaten by the employees, and they all use large clay pots.

If it is new in the store, it has to be replaced with a small clay pot, otherwise it will affect the sales of other dishes.

After the salted fish and eggplant pot was ready, Lin Xu washed the pot and made the shredded cabbage with the prepared ingredients.

As soon as lunch was ready, Shen Baobao led Tan Yajun and his assistant Yuan Fei into the store.

"It smells delicious, what is this delicious?"

Tan Yajun likes food, and he was attracted by the strong fragrance of the store as soon as he entered the door.

Baby Shen is also a little curious, she only knows that she can make shredded cabbage today, but is the shredded cabbage so fragrant?

Shu Yun, who was sorting out customer information at the service desk, said with a smile:

"Today I eat salted fish and eggplant stew. The boss cooks it himself. You can go upstairs to taste it."

When eating staff meals in the store, the waiters are all on the first floor, while the kitchen staff are on the second floor, so that they eat separately, so that girls who eat a lot can't let go in front of the chef.

"Salted fish and eggplant stew? This is a classic side dish!"

There was a surprised expression on Tan Yajun's face. Be good. I originally thought that the best food for employees was a joke on the Internet, but I didn't expect it to be true.

It's worth it. It's worth it.

If there is nothing to do in the future, I will try my best to come to the restaurant with my niece, so that I can eat the best food in Lin Kee.

Several people came upstairs, and the meals were already set.

Dou Wenjing, who had already rented out the neighbor, was sitting in a booth, discussing the decoration style of the banquet hall with Zheng Xiaoguang who came to measure the size.

As for Geng Lele, at this moment, because he helped Dou Wenjing go to the company twice, he achieved the effect of digestion, and he was staring at the clay pot on the table.

Looking forward to a quick start for lunch.

The diced salted fish and eggplant in the clay pot have been provocative, and it’s hard to vent my hatred if I don’t eat them!

"Hey, the lady boss is here, let's start eating."

There was a sink at the entrance of the kitchen for employees to wash their hands. Tan Yajun and Yuan Fei went over to wash their hands, and then followed Shen Jiayue to sit in the booth.

When Lin Xu came out with a pot of rice, it was time to start eating.

Open the lid of the clay pot, and the rich aroma inside made everyone exclaim.

The taste is simply amazing.

Tan Yajun held a bowl of rice and said with a smile:

"At first, I thought I was about to take a plane, so I would eat less, and a bowl of rice would be enough. But now, two bowls of rice may not be enough."

Once this kind of rice killer comes out, doubling the appetite is the basic operation.

Lin Xu said:

"Don't worry about Uncle Tan, I will definitely have enough rice today."

He picked up a chopstick full of eggplant in soup and put it into his bowl, mixed it with rice and put it in his mouth. The unique umami taste of salted fish, the aroma of lard, and the aroma of eggplant itself all flooded into his mouth.

There are diced fat hanging on the surface of the eggplant, and it tastes really good when served with rice.

It really deserves to be a rice killer. Just now Tan Yajun said that he would eat two bowls of rice and Lin Xu thought it was a bit exaggerated, but after eating it in his mouth, he felt that he probably needed three bowls of rice.

Served with rice, this dish is simply too enjoyable.

Two mouthfuls of salted fish and eggplant stew, followed by a hand-torn cabbage with chopsticks, the greasy feeling in the mouth was immediately diluted a lot, and the salty and fresh taste made the rice suffer again.

Once this kind of rice killer forms a group, the rice will decrease rapidly.

"It's so delicious. Shredded cabbage and salted fish and eggplant stew are a perfect match. Xu Bao, I will have another bowl of rice later!"

"It's delicious, it's really delicious, and the boss's craftsmanship is really great."

"Wow, this is much better than the meals in our design office. If it weren't too far away, I would rather come to your place to eat every day. I feel that this is life, and other meals can only be regarded as survival."

"..."

Others also ate with oily mouths, and they kept praising Lin Xu's craftsmanship.

Lin Xu looked around and asked curiously:
"Why didn't Miss Yan come?"

Geng Lele ate like a hamster with his mouth bulging:

"I went to the TV station. It seems that I want to re-discuss the copyright issue of the food show with the TV station. After talking about it, come to eat and let us give her some leftover cabbage."

Mr. Chen didn't know that he made eggplant stew today, and he was thinking about shredded cabbage.

Upon hearing this, Baby Shen immediately said:
"Then let's finish eating these eggplants, in case my cousin doesn't eat it, it's a waste."

Lin Xu: "..."

There is really a reason why you hit it off with Geng Lele so much.

Fortunately, my sister-in-law is not here, otherwise I would have to think about the plastic sisters again.

He pulled two meters of rice, looked at Dou Wenjing and asked:
"Has the negotiation come to fruition?"

"It's almost there. We can start the arrangement of water and electricity in the afternoon, and try to get it done within three days."

Dou Wenjing didn't plan to invest too much money, and the storefront of the banquet hall was directly covered with carpets, which not only saves money for flooring, but also saves a lot of time.

As for the wall lighting and so on, everything is kept simple.

While eating, Tan Yajun suddenly asked:
"Xiaoxu, it's almost Mid-Autumn Festival, can we make some mooncakes in the store? These two days we are worrying about what to send to the employees of the audit office."

Make some mooncakes?

Lin Xu took a sip of the egg drop soup, and then asked:

"I really plan to make some these two days. What do you think of the custard mooncake? I plan to serve this in the store, but it's hard to say whether the production can keep up."

The Mid-Autumn Festival is coming soon, and the custard mooncakes in the lucky draw last time can just be made to make a lot of money.

Custard Liuxin Mooncake?

People around looked at Lin Xu with surprise in their eyes.

It would be great to have this kind of mooncakes on the Mid-Autumn Festival!
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The salted fish and eggplant stew that plays an important role in my heart is finally written today. Unfortunately, I have been eating light food for the past two days, and I can’t taste the taste... This chapter is 5470 words, please ask for a monthly ticket, brothers!