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

"Xubao, can you still make custard mooncakes?"

Shen Baobao was full of surprise, Xu Bao was really surprised today, he can even make custard mooncakes, so why not?
Tan Yajun was also a little surprised.

He originally thought that the Mid-Autumn Festival was approaching, and the traffic in the store was so large that the daily limited supply of dim sum would be sold out at noon.

Unexpectedly, my niece and son-in-law did not intend to serve traditional mooncakes at all, but custard mooncakes.

If this is new in the store, shouldn't it sell out?
Thinking of this, the big auditor immediately told Yuan Fei:
"After dinner, go to the front desk and order fifty custard mooncakes."

There are a total of more than [-] employees in the audit office, plus relatives and friends who need to move around, it should be almost enough to prepare [-] copies.

Lin Xu smiled and said:

"The custard mooncakes are not very difficult, as long as the filling and dough are ready, it's very simple."

It sounds very simple, and the cook gene in Shen's bones is eager to try:

"Then can I do it too?"

"It's possible, but I don't recommend you to learn it. If you get burned by the oven, I will feel bad."

Lin Xu drank two mouthfuls of the egg drop soup, and continued to eat with the rice.

He was afraid that his baby wanted to learn again, so he quickly brought the topic to salted fish and eggplant stew:
"It's been a long time since I've eaten eggplant stew with salted fish. I didn't expect the taste to be so good. I'll try dishes like stewed bean curd, vermicelli stew, and thousand-page tofu stew with salted fish."

Sure enough, when I said this, the cook gene was instantly defeated by the foodie gene, and the foodie baby went online again:

"Wow, it sounds so tempting, can you make me the same when you have time?"

"Okay, no problem."

Tan Yajun listened to the conversation between the two and said with a smile:

"When Xiaoxu is not busy, you can try steaming some pork belly with salted fish. It tastes delicious. I have eaten it once in Lingnan. Unfortunately, I don't know how to do it, and I don't know how to do it."

Steamed pork belly with salted fish?

Lin Xu said:

"Then I'll try it when I have time, I hope I can make the taste that Uncle Tan wants... How many days are you going to Yuzhou this time?"

"Three or four days, the specifics are to be determined. I originally wanted to eat less here, and go directly to Yuzhou's spicy butter hot pot after landing. Now it seems that I can only eat it tomorrow."

Yuzhou is a gourmet city, with all kinds of delicacies spread all over the streets and alleys.

Compared with Rongcheng, which has a variety of dishes and flavors, the taste of Yuzhou cuisine is just like that of Yuzhou people. It is spicy, refreshing, and fragrant.

Just one sip, you can taste the fire-like enthusiasm of Yuzhou people.

"For me, every business trip is a gourmet trip. It is really enjoyable to walk on the street after work, buy some local snacks, and eat while walking."

Zheng Xiaoguang, who had just finished eating a bowl of rice, asked with admiration:

"Can you stroll out alone in Yuzhou?"

In that magical 5D city, even the navigation will be shut down. It is simply too enviable for this expert to go out for a stroll alone.

Tan Yajun said with a smile:

"Yes, yes, but I have to take a taxi every time to go back... The streets in Yuzhou are too confusing, and I feel dizzy every time I go there."

This remark resonated with everyone.

Almost everyone who travels to Yuzhou has the experience of getting lost.

Everyone chatted while eating, and while they were eating, Shu Yun came up from the stairs, holding an empty rice bowl in his hand.

Seeing Lin Xu, the beautiful general manager immediately said:
"Boss, don't make salted fish and eggplant stew often, let alone cook it with shredded cabbage. It's too rice-intensive. A whole big pot has been eaten up, and everyone is not full yet. I'm going to make some more."

Lin Xu: "..."

Can girls nowadays eat like this?
No wonder they have to eat separately, if they have to sit together to eat, maybe the image of a goddess in the heart of any chef will be shattered.

He rushed to Che Zai, who was telling the chef about his interview experience not far away, and said:
"Che Zai, go to the kitchen and serve Mr. Shu some rice."

After speaking, he said to Shu Yun:

"Tell everyone not to eat too much. If something goes wrong, it won't make people laugh if it gets out."

"I know the boss."

Before, I was afraid that the waiter would not know how to introduce the dishes to the customers, but now I am fine, and I can just say that I have eaten enough, which is better than any adjective.

Lin Xu felt that in the future, he should not only do it, but also do it frequently, so that everyone can enjoy it, so that the situation like today will not happen.

Moreover, the cost of salted fish and eggplant stew is not high, so it is very suitable as a meal for employees.

Not long after, Che Zai came over with half a bowl of rice.

Before lunch, the No. [-] employee of Linji Gourmet was still doubting whether the ingredients delivered today could make delicious food.

Now he has no doubts at all, and he is even full of expectations for those roasted bran.

"Boss, when shall we make roasted bran?"

The salted fish and eggplant stew is so delicious, so the grilled bran should be delicious too, right?
Lin Xu didn't know how to answer this question, because the roasted bran was made according to Cui Qingyuan's time. Whenever the customer came to eat, the store would make it at that time.

He looked at Shu Yun who was about to leave with the rice, and the beautiful general manager immediately said:
"Professor Cui said to come around [-]:[-] in the evening. You can just follow the arrangement for the specific production time. He doesn't mind waiting."

People tend to have a high tolerance for food.

In order to be able to eat delicious food and endure situations such as queuing, high temperature, and exposure to the sun, when Lin Kee first opened, customers in the store not only helped to clean up the tables, but even stuffed the packed dishes into the dishwasher. cleaning.

Since it's seven o'clock in the evening, there's no rush to do it.

However, the dried shiitake mushrooms and dried day lily that need to be used must be soaked in advance, so as not to miss them when making them.

"Roasted bran? Does Xiaoxu know this dish?"

Tan Yajun was a little surprised. He had eaten roasted bran several times in Shanghai. It was not very delicious, but it had its own characteristics, especially the sweet and salty sauce in the roasted bran. People who like it will love it.

Lin Xu said:

"Yesterday I received a few distinguished guests from Shanghai, and they wanted to eat Sixi Roasted Bran by name. I plan to try it today."

"It's a pity that I have to go to the airport later, otherwise I must try the Sixi Roasted Bran you made, and see if it tastes better than the one made by the Beijing Office."

This Lin Xu didn't know either, after all, what was exchanged was only the practice of the excellence level, not as confident as the perfect level.

He smiled and said:

"When Uncle Tan comes back from Yuzhou, I'll cook Sixi Baked Bran myself, and I'll ask you to help check it out."

"Okay, then I'll come over as soon as I get off the plane."

At the end of lunch, everyone ate twice as much rice as usual.

Tan Yajun got into Yuan Fei's Audi and headed to the airport.

Shen Baobao, on the other hand, drove lunch and went back to the audit office to fish (cross out) and go to work.

"Brother Xu, I'm going back to school. I'll come over to have dinner with you guys in the evening. I'm exhausted. I have to read two sets of test papers to digest my food."

On the second floor, Geng Lele said goodbye to Lin Xu while hiccupping.

I ate a large bowl of rice at nine o'clock. I only planned to eat a small bowl to taste the taste of the eggplant stew. As a result, I couldn't stop the car when I started eating, so I ate two bowls of rice.

I have to take a walk, or I will affect my dinner.

Well, since Brother Xu is going to make roasted bran tonight, we have to taste it. After all, we are the granddaughter of a gourmet, so we have to help Brother Xu control the taste so that he does not overturn.

Lin Xu didn't understand the relationship between brushing test papers and digestion.

But since this troubled girl plans to go back to school, he naturally supports it:
"Slow down on the road, do you want to bring some snacks back?"

"No, I have to save some stomach for dinner, I can't eat any more."

After Geng Lele bid farewell to Dou Wenjing, who was sitting on the deck discussing the renovation with Zheng Xiaoguang, she stomped downstairs, ready to go back.

The details of the decoration have basically been discussed. When Zheng Xiaoguang contacted the decoration company he cooperated with, Dou Wenjing took her mobile phone and posted a photo of a salted fish and eggplant pot in the [Sweet Off Single Squad] group, and Aite asked Chen Yan and Zeng Xiaoqi:
"The salted fish and eggplant stew for lunch today is super delicious, and it's super delicious. There is still a little left, so hurry up and eat it. The boss said that it will smell fishy when it is cold."

In the group, Chen Yan posted a drooling emoji, and then said:

"I was talking to Director Zeng about today's lunch. Since there is salted fish and eggplant stew, let's go there now. Thank you, Mr. Dou, for being too generous."

Zeng Xiaoqi also expressed her gratitude:
"Our family's Wenjing is good. If I were a man, I would definitely chase you down."

Dou Wenjing smiled, and replied a message in the group:
"I'm not as good as you think. I just think that Shu Yun and I are already fed up. What if you two are not fed up and are thinner than us? Good sisters, we have to get fat together!"

As soon as it was posted, Zeng Xiaoqi broke her guard:

"I didn't expect you to be such Wen Jing, it's too insidious!"

"Then you don't have to come to eat [picture] [picture] [picture] [picture]"

Dou Wenjing posted a bunch of photos of stewed eggplant with salted fish. Seeing this, Zeng Xiaoqi was envious for a while, and swallowed back the harsh words that she originally planned to say not to eat in the restaurant:
"Sneaky people have small breasts, I hope you are too!"

"Sorry, I'm 32D~"

Zeng Xiaoqi:? ? ? ? ? ?
Chen is always 34D, and Shu Yun is the 36C of the same style as Zhiling’s sister. I didn’t expect that even the sinister sinus, which is usually not obvious, also has 32D.

and so……

The flat chest is actually me?
Fortunately, the proprietress is not in this group, otherwise I would cry to death?

After Lin Xu finished working in the kitchen, he went outside and said to Dou Wenjing who was arguing with Zeng Xiaoqi in the group:

"Sister Jing, shall we go upstairs and have a chat?"

"Okay, listen to you."

The two went upstairs along the stairs, found an unoccupied private room, and after the waiter poured the tea, Lin Xu said with a smile:

"Sister Jing has been in the company for more than a month, and has developed the company from scratch to what it is now, and also set up a chain store of pan-fried pancakes. It's really hard work for you."

After speaking, he picked up the tea and offered Dou Wenjing a cup.

Dou Wenjing pushed the rimless glasses on the bridge of her nose, feeling very happy.

It was recognized by the boss, which showed that the hard work of more than a month was not in vain. She said with a smile:

"It's you who gave me the space to display it. If I'm restrained, I'm sure I can't do it well."

Only when Lin Xu fully delegated power can he flex his muscles. Without his full trust, it would be impossible for him to do what he is doing now.

After the two exchanged some business talk, Lin Xu expressed his thoughts:
"I don't know what agreement you have with my father-in-law. Let's start by saying that now, your ability is obvious to all, and your grades are improving steadily, so I plan to increase your annual salary to [-] yuan. In addition, there will be bonuses and dividends at the end of the year." , Sister Jing, do you feel satisfied?"

If you want the horse to run, you have to feed the horse more grass.

This figure seems to be quite a lot, but it is only two months' profit from self-improvement. If you want to open a few more stores later, maybe the profit in one month can reach this much.

Dou Wenjing's eyes widened, she never expected Lin Xu to give so much.

In her opinion, it would be good to raise it to [-].

Unexpectedly, this handsome boss is more generous than I imagined, saying that scholars die for their confidants. Although I don't have such a high level of consciousness, I am so lucky to have such a good boss.

She said a little excitedly:

"Thank you boss, I will work hard in the future!"

[-], almost catching up with the income of the chief financial officer of Shen Group.

And the most important thing is that there is a catering company with a thriving performance and I will take care of it. This is a plot that I dare not even dream about.

After chatting for a while, the two left the private room.

When they came downstairs, Chen Yan and Zeng Xiaoqi had already arrived. Che Zai helped them heat up the remaining dishes, and they were eating right now.

Seeing the surprise on Yin Yin Dou's face, Zeng Xiaoqi pulled her and asked in a low voice:
"Why are you so happy? Tell me and listen."

Dou Wenjing didn't hide anything, and told about the salary increase.

Chen Yan took a mouthful of rice and said with a smile:

"Brother-in-law is not a searcher, work hard, and your salary will be higher in the future."

Although an annual salary of [-] sounds like a lot, it is only [-] when converted into a monthly salary, which is not as high as that of Brother Qiang, whose hair is getting thinner.

In Chen Yan's view, this is just normal income.

But Zeng Xiaoqi's eyes widened:

"I'll go, it doesn't matter if your cup size is bigger than mine, but your income is so much higher than mine. It makes me want to quit my job and work for Boss Lin."

But considering that the company has 32D's insidious Dou in charge, and Shu Yun is in charge of the store, it seems that even if he resigns, he has no room to show his strength.

Alas, envy!
At three o'clock in the afternoon, Lin Xu finished the work at hand and took some dried shiitake mushrooms and some day lily from the warehouse.

In the cooking process of Sixi Roasted Bran, in addition to roasted bran, four ingredients are used: dried shiitake mushrooms, day lily, black fungus and peanuts.

The four ingredients are the so-called Four Happiness.

It stands to reason that this dish should be called Sixi Roasted Bran, so that everyone will not wonder why Sixi Roasted Bran has five ingredients.

Dried shiitake mushrooms are first washed with warm water to remove surface dust, and then soaked.

More water is needed for soaking shiitake mushrooms, because during the cooking process, it is necessary to add water soaked with shiitake mushrooms to the dishes to make the dishes more fragrant and taste better.

After soaking the shiitake mushrooms, he picked up another pot and put the day lily in it.

Day lily is a kind of food material available in many regions in China, which is taken from the flowers of forget worry grass.

Nessence grass is a very interesting plant. It is poisonous and cannot be eaten when it is in flower, but it is not poisonous when it is picked and made into a dry product, so it can be eaten with confidence.

The high-end day lily is a flower bud that has not yet bloomed, and it tastes like meat.

After soaking the day lily, Lin Xu clicked on the special item bar in the points mall, and it would be refreshed in a dozen hours. Calculating the time, it happened to be tomorrow morning.

I don't know what props can be refreshed.

A little looking forward to it.

Recently, he has been able to use the discerning eye proficiently.

For all the ingredients of the dishes, as long as you concentrate on it, the explanation of the ingredients or dishes will appear, and the rating will appear if it exceeds the qualified level.

He tried the level of these chefs in the restaurant, and everyone was very attentive when cooking, and the quality of the dishes was also very stable.

After soaking for two hours, the flower buds of the day lily have been completely soaked.

Lin Xu grabbed and washed the flowers twice, fished them out, aligned the bottoms first, and cut off the excess flower stalks. The flower stalks tasted a little old and were not tasty, so they had to be cut off.

Then pick out the blooming daylilies and cut off the stamens inside with a knife.

The stamens of day lily are slightly bitter, so it is best to cut them off when eating, so that the taste will be better.

After tidying up the day lily, he soaked some peanuts, and then brought over the roasted bran to be used at night.

This is a relatively rare fresh roasted bran in the north. Lin Xu puts the roasted bran into water, and when the roasted bran is full of water, he presses it hard to squeeze out the water inside, which can bring out part of the sour taste.

Squeeze it several times in this way, and wait for the water in the basin to become cloudy, then change the water and wash it twice.

After washing, take a basin and break the roasted bran into pieces slightly smaller than mahjong by hand.

The modern method of Sixi Roasted Bran is to cut into cubes, but the traditional method is to break it apart by hand, so that the surface of the Roasted Bran will become irregular and more sauce can be caught.

But the hand breaking is not beautiful, so it is now replaced by the better-looking knife-cut cubes.

After breaking it, it is time to make the more important step of making roasted bran - oiling.

The biggest difference between roasted bran and gluten is that roasted bran is more acidic. In order to remove the sour taste and make the taste of roasted bran better, it is necessary to fry the roasted bran in a frying pan.

Before Lin Xu made it, he searched online for tutorials. Basically, they all said that it should be fried in high-temperature hot oil like fried eggplant, otherwise the roasted bran will be full of fat.

this is not right.

Because if you only fry the surface, the sour taste inside the roasted bran cannot be removed with high-temperature hot oil.

The correct way is to fry it in warm oil.

Lin Xu burned a pot of oil on the stove, poured the broken roasted bran into it before the oil was hot, and stirred it twice with a spoon.

Then turn the heat on the stove to the minimum, and let the oil in the pot slowly rise.

During the heating process, the sour taste inside the roasted bran will be blasted out, and the honeycomb-like loose structure inside will also become more flexible.

This kind of flexibility falls on the taste, which is the highest requirement of Shanghai people for roasted bran - chewiness!
While he was busy, Dai Jianli suddenly sent a message:
"Brother, tomorrow morning, the back kitchen of building No. [-] will make dipping sauce for dry dishes. Come over, I will teach you how to make dipping sauce for dry dishes, and by the way, I will treat you to some fine Sichuan dishes that you can't find outside!"

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Tomorrow, I plan to write a high-end Sichuan dish that is not very common. I have served a state banquet, so stay tuned.This chapter is 5000 words, ask for a monthly pass, brothers!