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

Chapter 280 Dried Dish Dips in Hand!The true and false Jiang Tuan that makes people foolishly confused! 【Subscribe】

Seeing Song Dahai, Dai Jianli, who was quite proud at first, immediately changed his tone:

"Oh, I said that magpies were screaming on the tree at the door early this morning. It turned out that it was my brother Song who came. Brother Lin, don't you know? My brother Song was Song Jiang in Liangshanpo in his previous life. Rib knife..."

Song Dahai kicked him angrily:
"Gosh, why are you showing off chicken cakes here again? When will you compare fish cakes with me?"

Dai Jianli laughed:
"Then I am not an old birthday star who eats arsenic and is tired of working...Come Song Ge, try this soft-roasted chicken cake and see if it is delicious like soft-roasted tofu."

After speaking, he looked in the direction of the kitchen door.

Why hasn't Lao Xie come yet?
No one of his own was present, but he couldn't restrain Lao Song, a gunpowder barrel.

Song Dahai was not polite either, holding a plate in one hand and a pair of chopsticks in the other, he carefully picked up a piece of chicken cake and tasted it:

"It's really good. The taste and appearance are all excellent. You really have two brushes in cooking this kind of dish."

After speaking, he looked at Lin Xu and said:

"Whenever Master Lin wants to eat fish cakes, he can tell Xiaoyong to make them. But if you want to learn, you should come to Building No. [-] to find me. Xiaoyong's level is not high enough to teach you."

When Zhu Yong first went to Linji, Song Dahai didn't quite understand it, and always felt that the nephew he had cultivated so hard was coaxed away.

After thinking about it carefully, going to Lin Kee can get in touch with more complicated dishes and more people, which is actually not a bad thing for the chef.

Because only after a few years of groping among people can we truly understand cooking more deeply.

On the contrary, I have been nesting in Diaoyutai. Although my work is stable, I am not very tired. When I have no foreign-related tasks, it seems like a vacation.

But learning so many dishes and getting to know so many people in a lifetime is a bit too thin.

It's better to jump out and see a wider world, which is worthy of myself.

After tasting the delicious soft roasted chicken cake, Dai Jianli said:

"Since Brother Lin is here, let's start making dipping sauces for dry dishes. Lao Song is also here to discuss and exchange ideas on dipping sauces for dry dishes."

Song Dahai said with a smile:

"Don't say that I stole the teacher in the future."

"How is it possible? Am I that kind of person?"

Hearing the conversation between the two, Lin Xu felt happy. If Chef Song knew that Chef Dai was thinking about the side dishes grown in his yard, he wondered if the atmosphere would be so harmonious.

Reminiscing that the senior brother seems to be thinking about the little green vegetables in the yard of Building No. [-].

I feel that Chef Song's dish is just for nothing.

The senior brother and Chef Dai were just like the two villains in Diaoyutai. The sugarcane they planted so hard was wiped out in less than two hours.

The sugarcane fields were reopened as vegetable gardens, and the evil villains were targeting them again before the vegetables grew well...

To be included in a European and American blockbuster, the next plot should be that Chef Song can't bear it anymore, awakens his supernatural powers, turns into a farmer and beats up the villain, right?
I came to a workshop next to the warehouse, where there was a commercial frying machine and a commercial grinding machine, and beside it was an oversized workbench, which was filled with all kinds of ingredients needed for making dry dishes and dipping sauces. ingredients.

Lin Xu looked at it, and there were only four or five kinds of dried chilies.

As for the spices, needless to say, there are more types than those made in the store. He even saw Luo Han Guo, which is often seen in Cantonese teahouses, on the workbench.

Is this also the ingredient for making dry dish dipping sauce?
Song Dahai looked at these ingredients seriously, and muttered in his mouth:

"Damn it, every time I ask you how many kinds of ingredients you use to make dipping sauces for dry dishes, you always say five or six, seven or eight. I didn't expect that there were thirty or forty things. How can people restore this?"

I remember the last time when we ate barbecue at home, Guo Xinghai and Wei Gan had nothing to do to guess the ingredients in the dipping sauce.

The two chatted and tasted, and mentioned nearly thirty ingredients.

I thought I had said too much, but I didn't expect it to be complete.

It's a pity that I didn't get the discerning eye at that time, otherwise I would be able to figure out the ingredients at that time.

"Old Dai, are you really not afraid that I will secretly imitate you?"

After Song Dahai finished reading, he glanced at Dai Jianli in surprise, feeling that this guy was a little too generous today.

Dai Jianli smiled and said:

"If you can learn these ingredients by seeing them, then Director Liao of the Food and Beverage Department should be changed to Director Song."

As soon as he said this, Lin Xu came to his senses.

Just knowing the ingredients is useless, you also need to know the specific production process, process and processing method, and most importantly, you also need to know the ratio between the various condiments.

The combination of these factors can restore this delicious dipping sauce.

If there is no ratio, then what kind of dark cuisine can be made.

After all, the spices used in Chinese cooking must be used in strict proportion. Take cloves as an example, one more and one less, the final effect may be very different.

And other spices, although not as overbearing as cloves.

But it can't be abused, after all, these spices have another identity-Chinese medicine.

"I said, why are you so generous? It turned out that you kept your hands on the proportion. If I want to use it later, I'd better ask you to get it. It's so easy."

As an executive chef, it is no problem to make a dry dish dipping sauce.

It's just that Lao Dai did a good job, and this guy steals this and that at every turn, so everyone came to rob a wave if they had nothing to do, and reminded Lao Dai with practical actions:

If you come out, you will have to pay it back sooner or later!

Dai Jianli looked at the head chef next to him and asked:

"Can we start?"

"Okay."

"Then let's start, from making the stir-fried ingredients step by step, explaining step by step, and trying to let Brother Lin learn it all at once."

Although Lin Xu just washed the dishes for dipping, he suddenly looked at the stir-frying machine and grinder in the room, and he was somewhat uneasy.

If I learn it this time, do I have to buy a frying machine and grinder?
The head chef and two helpers started the stir-frying machine, turned on the heating function by the way, put three bags of salt in it, poured in the peanuts and soybeans after that, the machine turned, and the stir-frying started.

Before starting, Lin Xu always thought that soybean powder was added to the dry dish dipping sauce, but only now did he find out that soybeans were actually added in it. It seems that the soybeans should be fried and then ground into powder.

It has to be said that this way of frying the ingredients with salt does have the effect of increasing the flavor.

Especially when using well salt, large-grain sea salt, and Qinghai salt, the aroma of the salt will be stimulated to the maximum. Using this kind of salt to stir-fry, can it not be fragrant?

Stir-frying is a very long process, but in this room full of spices, no one feels boring, because Dai Jianli is unveiling the mystery of the deliciousness of dry dishes for everyone.

After frying for a while, adjust the temperature to keep the pot at a low temperature, so that the aroma of the ingredients can be slowly roasted.

Not long after adjusting the temperature, put the prepared spices into the frying pan.

Stir-fry for about ten minutes. After the aroma of the spices comes out, put several kinds of dried chilies on the workbench in batches.

Put the bell peppers with thicker pepper skins first, then put the wire peppers, and then put the bullets and chaotian peppers.

Before the chili is added, the smell wafting out of the frying pan is fragrant, and there is even a kind of stewed taste in it.

But after adding chili, the smell gradually became choking, even if the power of the hood was turned on to the maximum, and the ventilation fan in the room was turned on at the same time, it was useless.

The two head chefs and assistants who were in charge of frying the ingredients put on gas masks with great experience, and at the same time handed Lin Xu and the others a mask.

When the peppers are almost fried, split the prepared two Luo Han Guo and throw them in.

This kind of sweet food, if Lin Xu guessed correctly, should be used to enhance freshness.

As the frying time prolongs, the choking of chili gradually turns into a spicy taste, the smell is not so pungent, but the aroma becomes stronger.

Dai Jianli said to Lin Xu:

"To make a dipping sauce for a dry dish, you must stir-fry all the choking flavors in the ingredients, so that the dry dish tastes mild and not choking. Otherwise, if you sneeze after taking a bite, the meal will be uneatable."

Lin Xu nodded, remembering Chef Dai's explanation.

After about half an hour, all the ingredients on the countertop were in the pot.

Dai Jianli turned off the heating function of the frying pot, but did not turn off the machine, but let the stirrer continue to rotate slowly in the pot.

The advantage of this is that it can effectively prevent the ingredients from accumulating together and cause the paste pot to occur. At the same time, it can also make the aromas of various seasonings blend together, so that the quality of the dipping sauce is higher and the aroma is stronger.

Seeing this, Song Dahai completely gave up the idea of ​​batch processing dry dish dipping sauce.

"Damn, it's so complicated, I'll come and get it in the future."

Lin Xu didn't expect it to be so complicated. No wonder the perfect method sells for three million in the points mall. The method is so complicated that it is really worth the price.

After the temperature of the frying pan gradually drops, pour out all the ingredients in it.

Spread it on the workbench first, dry it and let it cool, so that the ingredients inside, such as peanuts, white sesame, soybeans and other ingredients, become crispy.

Looking at the spices on the table, Lin Xu asked curiously:
"Is it enough to grind these ingredients into powder, Chef Dai?"

Dai Jianli smiled and waved his hands:

"Where is this? Wait, there are more, and there are not many."

While talking, two more kitchen helpers came in, each carrying a few bags in their hands, Dai Jianli was holding a large tray and placed it on the workbench, and they immediately poured out the contents of the bags.

Lin Xu saw that there were diced green onions baked in a dryer, garlic baked in an oven, chopped tangerine peel and various fruit pieces, etc., all of which were processed in an oven or a dryer. Dry product, without any moisture.

"This is the secret to the delicious dipping sauce. Adding dried onion, garlic and tangerine peel fruits will make the dipping sauce more charming."

After cooling, pour the ingredients together with the salt for frying into a low-speed grinder, and slowly grind them into a slightly granular powder.

When grinding, the strong aroma makes people want to eat with a steamed bun.

So delicious.

Not to mention dipping cooked meat in this thing, even if you dip a piece of raw meat in it, it won't taste very bad.

Song Dahai took a disposable chopstick and dipped it in the outlet, then licked the tip of the chopstick, and said with admiration:

"You dog didn't hide anything this time. It's exactly the same as the dipping ingredients you made before...Master Lin, have you learned it yet? Do you need Lao Dai to tell you all the ingredients and proportions?"

Needless to say, with the discerning eye, there are nearly forty kinds of materials in it.

As for proportions...

He thought for a while, looked at the material outlet and said silently:
"Use Cooking Cards!"

As soon as I chanted this, a system prompt sounded in my mind:

"Learning object, Zhang Xiaojun. The current skill is: the use and maintenance of the constant temperature intelligent stir-frying pot, do you want to learn it?"

Lin Xu:? ? ? ? ? ?

Let me go, is this kind of business practice really impossible to learn with skill cards?
In that case, if you want to get it, you can only spend points to redeem it.

It's a bit painful to exchange three million points for a dipping technique.

While thinking about it, Dai Jianli took some dry powder dipping material from the outlet and said:
"In fact, this is still a semi-finished product. If you want to taste better, you can reduce the spicy taste and increase the fragrance by adding soybean powder, so that the taste will be better."

As he spoke, he turned on the stove next to him, took a stainless steel pot and put it on, poured in a small half bowl of soybean powder and started frying.

After frying the aroma, pour the ground dipping material into it.

Continue to stir-fry until the aroma of the dipping material comes out, then pour the pan into the tray next to it.

While he was pouring onto the tray, Lin Xu used the cooking learning card again.

The system prompt finally became normal.

"Learning object: Dai Jianli. The current skill is: dry dish dipping technique, do you want to learn it?"

"study!"

Lin Xu shouted excitedly in his heart, and a golden light flashed in his mind.

"Consume a learning card and get the perfect dry dish dipping sauce for home and business. Congratulations to the host."

Wuhu!

Double approach?
I have used the cooking learning cards so many times, but I didn't expect this time to be the most rewarding one. In the future, even if the store is not well managed and closes down, it will be able to turn around by selling seasonings.

Well, the perfect level of dipping sauce, which has to be mass-produced and sold online, can't it be sold out?

But think about it, now Lin Kee Food business is so good, and there are professional managers to take care of it, it is quite difficult to suddenly close down.

And even if Lin Kee Gourmet goes down, there is still Ziqiang Shengjian to support it.

Even if Ziqiangsheng is overwhelmed, just go home and inherit the scenic spot, plus the father-in-law who is worth billions and the magic weapon of wealth, Xiaodundun...

There are too many cards.

There's no need to treat a dip as a lifesaver.

While feeling emotional, Song Dahai suddenly handed over half a steamed bun:

"Are you hungry too? Come on, let's see if the dipping sauce made by Lao Dai is exactly the same as the previous one. Don't let this dog cut corners and get away with it."

Lin Xu smiled, took it, tore off a piece of steamed bun, dipped it in the dipping sauce just out of the pan, and put it in his mouth.

Mmmm, incense!
You can feel the strong fragrance in the mouth. The fragrance is matched with spicy taste, plus the taste of various spices. After eating this way, the plain white flour steamed buns actually taste like meat.

Whoops!

Isn't this dipping sauce too strong?
The steamed buns are not big, and the dipping sauce is really good. Lin Xu ate up the steamed buns in two or three bites.

He was just about to go out to find another steamed bun, when Xie Baomin and Guo Weidong strolled in.

"Old Dai, my junior brother may not be able to learn it just by looking at it. Later, I will get him some [-] or [-] catties of these dipping materials, and let him go back and study it carefully, so as not to lose Diaoyutai's face by saying that he has only a half-knowledge. "

Lin Xu:? ? ? ? ? ? ?
Chef Dai is always stealing anyway, but you are lucky, just start stealing it!

It really deserves to be the villain duo of Diaoyutai.

Seeing Song Dahai watching the play with great interest, Lin Xu gave him a deep look.

Farmer, hurry up and awaken your abilities to explode, otherwise those little green vegetables you planted will be lost.

Now that the technique is in hand and the goal has been achieved, Lin Xu strolled out while everyone was chatting.

When I smell it, there is still a faint smell of spices.

I feel that when I just looked at the stir-fried ingredients, I have been marinated by those spices.

He strolled to the aquatic area, and saw two river balls swimming happily in an aquarium, and Qiu Zhenhua, who hadn't seen him for a few days, was taking pictures of the two river balls with his mobile phone.

Lin Xu asked curiously:
"Chef Qiu, don't you often see this thing in grilled fish restaurants? Just now, Chef Song almost beat Chef Dai..."

He wanted to ask why did you take pictures like this, but after thinking about it, he brought up Song Dahai. After all, Chef Dai stole this fish, and it was the kind that was photographed from beginning to end by surveillance.

Qiu Zhenhua said:
"It seems that Master Lin is a bit unfamiliar with Jiang Tuan. This kind of serious Jiang Tuan is not comparable to Li Gui like the grilled fish shop."

Oh?
Does it make a difference?

Qiu Zhenhua said:
"The Jiangtuan in the grilled fish shop is actually called Tongyu, and its scientific name is fork-tailed catfish. Although it is also a kind of catfish, it is different from the real Jiangtuan in terms of texture and taste. The real Jiangtuan is called long-nose catfish. , the meat is delicious, known as the fourth freshest in the Yangtze River, even if it is artificially farmed, the taste is far better than the pincer fish in the grilled fish shop..."

is it?

When he said this, Lin Xu wanted to try it even more.

Not only do I want to try it, but I even want to ask Chef Song where he bought it. If he buys it from Lao Huang, he can order a dozen or so. The Mid-Autumn Festival is coming soon, and it’s time to make a fish meal for his family.

While filming, Guo Weidong also came, obviously, he was also thinking about these two Jiang Tuan.

Taking advantage of the presence of the two chefs, Lin Xu asked curiously:

"How can this kind of Jiangtuan taste better?"

Guo Weidong smiled and said:

"Steaming, isn't steamed Jiangtuan one of the top ten famous dishes in Sichuan cuisine?"

Lin Xu has never eaten such a high-end dish, he asked curiously:
"Is it steamed with scallion ginger and steamed fish soy sauce?"

Guo Weidong shook his head:
"It's much more complicated than this. After all, the top ten Sichuan dishes are too simple to do. They have to be steamed with precious ingredients such as scallops, fish maw, Jinhua ham, and so on. That's the real steamed rice ball... Later, it is estimated that Lao Dai will show off, and then you can follow suit."

Yaozhu?

fish maw?

Jinhua ham?

Is this steamed fish or Buddha jumping over the wall?
Lin Xu's curiosity was suddenly aroused...

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