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

Chapter 296 Salt Baked Snacks Even Kitchen Novices Can Learn!Shocked my sister Yan for a whole year! 【Subscribe】

Speaking of salt-baked dishes, the first thing Lin Xu thinks of is salt-baked chicken.

This dish was created by the Hakka people during their migration. Because of its strong taste and unique aroma, it has become a Cantonese signature dish as famous as white-cut chicken.

However, it is risky for Lin Xu to cook salt-baked chicken rashly without any basis of relevant dishes.

The time is only four hours, and according to the online tutorial, the salt-baked chicken takes two hours just to marinate, one hour to bake, and the remaining one hour to wash the chicken, fry the salt, etc., the time is too tight.

Even if it's done well, it's just a finished dish.

There is a little gap between the three requirements.

Therefore, if you want to complete this task, you still have to choose ingredients with low difficulty and fast learning and short time.

Based on the idea of ​​the three cobblers fuming Zhuge Liang to death, Lin Xu looked at the generals in the back kitchen and asked:
"What salt-baked dishes have you tried? Simple ones, quick to get started."

There is actually a bug in this task. Lin Xu has enough points now, and he can exchange for three excellent salt-baked dishes from the point mall, which add up to a maximum of [-] to [-] points.

But after completing the task, you can get the excellent general technique of salt baking.

It is definitely a good deal to exchange hundreds of thousands of points for an excellent general technique.

But Lin Xu didn't do this. He felt that the reason why the system left such an obvious loophole was that he might just be waiting for himself to jump in.

Or honestly follow the task requirements to do it.

And the mission description says exploration, so let's enjoy the fun of food exploration.

Several head chefs and chefs immediately gave suggestions:

"Salt-baked pork liver, bury the pork liver in hot salt and simmer for [-] minutes, the child next door will roll and cry with hunger."

"Salt-baked peanuts, little souls with wine."

"Salt-baked...salted quail...eggs...fragrant, very fragrant!"

"Salt-baked prawns, you don't need to worry about burying live prawns in salt, not to mention the children next door, and the adults next door can't resist this temptation."

"..."

When there are more people, the mind becomes more open.

Soon, various salt-baked dishes were figured out by everyone.

Salt-baked broad beans, salt-baked soybeans, salt-baked walnuts, salt-baked cashew nuts, salt-baked pumpkin seeds... Nuts and salt-baked nuts are a perfect match, and everyone can name a bunch of dishes just like this.

In addition, there are salt-baked pork loin, salt-baked lamb loin, salt-baked chicken loin, salt-baked chicken gizzard and other dishes, which also meet the requirements of short, flat and fast.

Listening to everyone's suggestions, Lin Xu, who was originally worrying, suddenly felt that "this is a sub-question for Taoism".

There are so many salt-baked dishes, and all of them can be prepared by simple cooking. I don't believe that even three dishes can be prepared within four hours.

Thinking of this, Lin Xu immediately began to prepare.

The first is the quail eggs that Qin Wei mentioned.

The reason why I chose this delicacy is that the salt-baked quail eggs do not need to be seasoned at all, and it is relatively easy to eat the aroma of the eggs being cooked.

The back kitchen has large grains of sea salt, which has a strong umami flavor and a loose texture, similar to the coarse salt used for salt-baked chicken.

But different from coarse salt, this kind of refined large-grain sea salt is usually sprinkled when making high-end seafood or steak and other dishes. It has no harmful substances in coarse salt and can be in direct contact with ingredients.

The only downside to this salt is the high price.

However, compared with the excellent salt-baked technique, this cost is negligible.

Lin Xu brought a small pot of quail eggs, poured them into clean water and gently scrubbed the egg shells, which made them cleaner and more reassuring to eat.

After washing the eggshells, dry the moisture on the surface with kitchen paper, and put them in a basket for later use.

When making salt-baked dishes, the surface of the ingredients must not touch water, otherwise the water will melt the salt, making the dishes salty and bitter.

If there is no water, the salt will always remain dry, and there will not be much salty taste on the ingredients, only the rich and delicious salt.

After the quail eggs were ready, Lin Xu found a frying pan that he didn't usually use very much, and prepared to use it as a salt-baked pan.

Salt is corrosive to iron to a certain extent, and it will ruin the pot. Therefore, for salt-baked dishes, you usually use stainless steel pots, casserole pots, or iron pots that are about to be eliminated.

Chefs are reluctant to use a normal frying pan for salt baking.

Wash the pot, heat it on the stove, and pour four packs of large-grain sea salt.

After pouring in, stir fry gently with a spoon to let the salt heat up slowly.

When flipping, pay attention to turn the salt to the bottom, so that the heat is even and the baked ingredients are not easy to burn.

In order to make the baked quail eggs smell more delicious, after the temperature of the salt rose slightly, Lin Xu grabbed a handful of star anise inside.

Star anise can add a faint marinade to the salt, which smells like meat.

Although this does not improve the quail eggs that are peeled and eaten, the smell of the eggshell should also improve the system's judgment, but for exploration, you have to use multiple methods.

Star anise is more resistant to frying, so it should be put in in advance.

Wait for the scent of star anise to come out, then add peppercorns and dried chili segments, and continue to stir fry.

At this moment, the salt in the pot has obviously become dry, and it is much easier to turn it than when it was first poured into the pot, and the rustling sound of the salt grains is also clearer.

Not long after, the spicy smell also wafted out.

Lin Xu added a handful of cumin to the pot, stirred well and then baked.

Fill out at least half of the salt in the pot first, then turn off the fire on the stove to the minimum, just like the flame of a candle, because if the fire is too high, the quail eggs are easy to burn.

Use a spoon to dig a nest for the remaining salt in the pot so that the thickness of the salt at the bottom of the pot is the same.

Then put the quail eggs one by one on the table salt, pour in the salt after placing them, and completely bury the quail eggs.

Cover the pot and start baking.

The so-called bake is to stew the ingredients through a certain medium. In addition to salt bake, there are also methods such as water bake and air bake.

After baking the quail eggs, Lin Xu thought about it, and then boiled a pot of water on the nearby stove, added a large bowl of stewed soup for braised meat, and brought it to a boil.

Then pour a small pot of washed peanuts into the stewed soup.

Now that the salt-baked quail eggs are made, let’s make salt-baked peanuts by the way.

The reason why he chooses to cook it in brine is to increase the flavor of the brine, so that the roasted peanuts will be more delicious and delicious.

Of course, the system score will be higher.

Well, in order to make the prepared peanuts reach the excellent level, they are directly boiled in stewed soup and then baked. This has a stronger aroma than directly baked peanuts, and the score will naturally increase.

"Why did you suddenly become obsessed with salt-baked? Salt-baked quail eggs and salt-baked peanuts are more suitable for drinking. Is it to satisfy your father-in-law secretly?"

Wei Gan leaned over, assuming he could see through Lin Xu's careful thoughts.

Lin Xu said:

"Not only for my father-in-law, I always like to eat some snacks before going to bed these two nights. Peanuts are both nutritious and full, isn't it better than snacks?"

After speaking, he looked at Wei Gan and asked:

"Why don't you come over too? Watching TV shows or something at night, you won't be in trouble."

"That can't be done. If Tiantian finds out that I secretly eat snacks at night, she might throw me over my shoulder again. I don't dare to provoke her..."

Pass?shoulder?fall?
The surroundings suddenly became quiet, not only Lin Xu was stunned, but even Zhu Yong and Qin Weizhuang Yizhou looked over.

Everyone doesn't think there is anything wrong with flirting and scolding, but these two people secretly played shoulder throws in private, which is not like the state that a normal couple should have.

I feel like I missed a lot of drama!

Zhu Yong took a bite of the tomato he was cutting:
"Old Wei, let's talk about the shoulder fall. It doesn't mean anything. I just want to know how it feels. Although I have received a lot of punches, I have never experienced a shoulder fall..."

Zhuang Yizhou also watched the excitement and didn't think it was a big deal, so he came over:

"Tell me, if it's fun, I'll try it with your girlfriend."

It shouldn't be fun to see Wei Gan baring his teeth like that, but whether this kind of thing is fun or not is secondary, mainly because I haven't seen it before.

Who would have thought that the head chef and front desk manager of the store would be so explosive.

Wei Gan glared at them angrily:
"Fuck off, why are you coaxing? If you are coaxing again, I will arrange all the cooking for you two tonight."

After speaking, he went to the pastry department next door.

If I can't offend you, can I still hide?
Ten minutes later, Lin Xu took out the peanuts in the stewed soup, removed the stewed ingredients, and only the peanuts remained.

Now the salt-baked quail eggs are almost ready.

When the lid of the pot was lifted, a strong smell of spices wafted out, mixed with the unique freshness of sea salt. When you closed your eyes, it was as if you were cooking braised seafood in the pot.

By now the sea salt in the pot has formed large clumps.

Lin Xu turned off the fire on the stove, then carefully scooped up the salt block with a spatula, and then filtered out the quail eggs and spices in the salt block with a large colander.

The salt will have to be fried later. If there are spices in it, it will be easy to paste, so it needs to be filtered out at this time.

Filter out all the quail eggs and spices, then bring a plate with two lettuce leaves, and put the baked quail eggs on top.

After setting it up, Lin Xu looked at it with discerning eyes.

[Level: Excellent]

Become!

He picked up a quail egg and cracked it open, peeling off the shell, revealing the quail egg with a strong fragrance inside.

I don’t know if it’s because of the high heat or the long time. The lower half of the quail eggs are slightly browned, but the taste is very good in the mouth, and the fragrance is also very strong.

This is much more delicious than directly boiled quail eggs.

With quail eggs as the base, Lin Xu is full of confidence in the next two dishes.

Turn the heat back on and place the pot of sea salt on the stove to heat up, using a spoon to break up any clumps of sea salt as you go.

When the salt is re-fried, first use a colander to filter the missing spices, then pour the water-controlled peanuts into the pot and start to stir-fry.

The peanuts have just been put into the pot, and because of the moisture, the outside will be covered with salt.

But it's okay, just continue to stir fry on high heat.

Salt-baked peanuts are different from salt-baked quail eggs. Quail eggs need to be buried with salt and stewed, while peanuts need to be constantly stir-fried.

This not only keeps the salt in a loose state, but also allows the peanuts to be heated evenly.

Soon, the salt particles wrapped on the surface of the peanuts gradually began to decrease, and finally the surface of the peanuts became dry, and the salt particles became loose again.

When there is a crackling sound, it means that the peanuts have been fried to the fire.

Turn off the heat, bury the peanuts with salt, and simmer for a while.

The reason for this is learned from the salt-baked quail eggs I just made.

Bury the ingredients with sizzling salt, and the unique water-absorbing properties of the salt will absorb the moisture inside the ingredients.

The water on the surface of the quail eggs has been wiped dry just now, but the salt still absorbs a lot of water, and even formed large pieces, so Lin Xu also wanted to try it when making peanuts.

If it works, it is equivalent to mastering a little skill.

If it doesn't work, there's nothing to lose, just paste some peanuts at most.

For the current Lin Kee Food, this loss is almost negligible.

He didn't dare to simmer for too long, and he didn't even cover the pot.

After about two or three minutes, the peanuts buried in the salt grains were pulled out.

Then filter it with a colander, put the peanuts in a tray and spread them out to prevent the residual temperature from making the peanuts mush.

While the peanuts were drying, Lin Xu took a cucumber and cut it vertically, put half of it on the chopping board, and cut the cucumber into slices with an oblique knife.

After cutting, arrange the cucumber slices in a circle on the plate, with the arc facing outwards, and arrange the cucumber slices as flowery as possible.

When the peanuts are almost dry, carefully place them in the middle with a spoon.

The quality is not enough, so it's better to put it on the plate.

All high-end dishes pay attention to presentation, which shows that presentation is also part of the food score.

Lin Xu didn't have much confidence in this plate of peanuts, so he simply put on a pose, not asking for a high evaluation, as long as he can reach the excellent level.

For the first time since I joined the industry, I have the feeling of "long live 60 points".

After setting it up, I took a look with discerning eyes, and it turned out to be excellent.

This……

Lin Xu picked up a peanut and tasted it. It was crispy, salty and delicious. After careful tasting, he could taste the faint aroma of the peanut.

This gave him a new understanding of the practice of salt baking.

This approach is simply an amplifier of the aroma of the ingredients.

Among the two dishes I just made, both the quail eggs and the peanuts are much more fragrant than usual, and they also have a unique umami taste of sea salt.

I really didn't expect that I would come up with an excellent dish after tossing around with nothing to do.

What a windfall!
There is one last dish left.

In a blink of an eye, two salt-baked dishes were prepared. Thanks to the advantages of making nuts, Lin Xu thought about it and made salt-baked cashews in the same way as salt-baked peanuts.

"The host has made three salt-baked dishes of at least an excellent level within four hours, completed the side task [Exploration of Skills], and obtained an excellent general-purpose cooking technique-salt baked, congratulations to the host."

Finally finished.

Lin Xu put the three salt-baked dishes on the workbench, and said to everyone:
"Try it all and see how it tastes."

Zhu Yong asked curiously:
"Don't you want to keep it for Uncle Shen? Why don't you keep it after we eat it?"

"It's still early for him to get off work. When he comes back, the quail eggs will be cold. I'll make some when I get off work. Anyway, this pot of salt can be used repeatedly, and there are plenty of quail eggs."

Upon hearing this, everyone was no longer polite, gathered around and began to taste.

The quail eggs are fragrant and fresh, the peanuts are crispy and have a slight smell of braised meat, and the cashew nuts are also crispy and delicious, with a strong umami taste, but not salty.

good to eat.

These snacks are delicious.

The boss's craftsmanship is really good, everything he cooks is delicious.

Everyone was full of praise for Lin Xu's craftsmanship, but it's a pity that he can't drink alcohol during working hours, otherwise he would have two glasses of this delicious appetizer.

After five o'clock in the afternoon.

Shen Guofu drove to the store with Han Shuzhen.

Originally, I was going to ask Lin Xu how to make stewed astragalus soup, but when I saw the freshly prepared salt-baked peanuts, salt-baked cashews, and salt-baked quail eggs, I couldn't help but licked my lower lip.

"Honey, we're all here, and Xiao Xu is also interested in it, why don't we go back after tasting it?"

Han Shuzhen gave him a helpless look:
"Then it will start tomorrow. At the end of the month, we will leave for Yinzhou. At that time, we will be climbing mountains and living in tents. If you are not in good health, then don't blame me for not waiting for you."

"No, no, I will never fall behind, just watch!"

Just as they were talking, Shen Baobao and Chen Yan also came to eat after get off work.

Seeing the salt-baked dishes, Chen Yan immediately became interested:
"Brother-in-law, the taste of this salt-baked dish is really good. Are you easy to learn? If you are easy to learn, I want to try it."

Lin Xu really can't guarantee that my sister-in-law can learn other dishes, but this kind of salt-baked dish is really not difficult. As long as you grasp the time and don't turn on the fire when baking, it will not overturn.

He smiled and said:

"It's very simple. If you want to learn, you can learn it."

Shen Baobao, who was peeling quail eggs, asked curiously:
"Yan Bao, are you going to cook us a birthday banquet yourself? Why did you suddenly become hardworking? We had to be like this when we went to school, maybe our family has an extra high-achieving student from Qingbei. Unlike me, I am destined to go Central Finance and Economics approached my Xubao, but I couldn’t change my will.”

Chen Yan: "..."

Sister, do you have a disease that makes you feel uncomfortable if you don’t sprinkle dog food?
Sprinkle dog food and spread inertia This is it?
She said:
"I just want to learn. You have a brother-in-law to cook for me. I'm a lonely person. If I don't know how to cook, I will starve. And there is a lot of fun in cooking. Isn't this more enjoyable than playing those virtual games?"

Baby Shen rolled his eyes:

"Then I will learn too!"

I am the official executive chef of Lam Kee Gourmet, and I cannot let the counterfeit ones surpass me.

Thinking of this, the two sisters went to the locker room to change into chef uniforms, planning to learn the salt-baking technique seriously in the small kitchen next to the roast duck stove.

Six pm.

Ren Jie came out of the Yingchun Street police station next to Haidian Middle School.

The team recently asked him to sort out the files of some criminal cases. Some cases have not been closed yet, so he has to come to the police station that handles these cases to compile the files.

I didn't pay attention to the time in the archives, and I accidentally reached this point, and it's not finished yet.

When he left the archives room, he saw a lot of people queuing up for a meal in the cafeteria. He didn't feel embarrassed to go there, but he used the excuse that he had an appointment with a friend and planned to come out and order some food.

Everyone was wearing police uniforms, and I was the only one in civilian clothes.

This is too conspicuous, and also embarrassing, it might as well come out and just puff it up.

Standing at the entrance of Yingchun Street, he ruled out Caoji Mutton Soup in a second, and strode towards Linji Food.

Well, since the card is charged, let's go in and eat a bowl of noodles.

It's amazing on the Internet, let's taste it too.

There was a lot of traffic on Yingchun Street, and many people were eating and walking with raw pan fried. Ren Jie felt hungry unconsciously when he smelled it.

When he arrived at Yingchun Street, he saw many luxury cars parked at the entrance.

There is a Bentley and an X5. When he was watching, a white Porsche 911 caught his eyes.

what's the situation?
Why did you come across this car again?

The other cars looked smooth to him, but when he saw the Porsche, he felt uncomfortable.

If I have a chance to be a traffic policeman, I must come to Yingchun Street to post a note on this car.

Thinking of this, he walked into the gate of Linji Food, glanced at the direction of the stairs casually, and unconsciously flashed in his mind the little chef pretending to be the chief chef.

I don't know if she is busy today...

I found a vacant seat by the window in the hall, and as soon as I sat down, the waiter brought a pot of hot tea and a menu by the way.

After Ren Jie took it, he flipped through it casually. When he saw the prices of the dishes behind, he couldn't help but grinned.

"I'll have a big bowl of tomato and egg noodles, half of lotus root in ginger sauce, and half of pressed pork head."

After speaking, he closed the menu and handed it to the waiter.

At the service desk, Shu Yun tapped his phone and sent Chen Yan a message:
"Officer Ren is here, probably for dinner. I ordered half lotus root, half pressed pig's head, and a bowl of tomato and egg noodles."

Upon receiving the news, Chen Yan, who had just served a portion of salt-baked quail eggs, immediately walked downstairs with a plate, ready to be tasted, and the mouse was delivered to the door.

Her watch pendant is in the bag.

My brother-in-law said that there should be no jewelry on the wrist when cooking.

The reason why the pendant was removed was that it was contaminated with oily smoke.

At that time, I have to spend money to wash it again, which is very troublesome.

When we got downstairs, the two side dishes ordered by Ren Jie were also delivered.

"Hello, Officer Ren, I just made some salt-baked quail eggs, please help me taste it."

"I do not……"

Ren Jie raised his head to look at Chen Yan, and then at Shu Yun at the service desk in the distance, who looked like he was eating melons, and immediately understood what was going on.

He asked with a smile:

"Isn't this the time when the traffic is the highest? Not busy?"

"Not busy, everything is arranged."

Chen Yan sat down and was about to pick up a quail egg and peel it to taste, when her cell phone rang suddenly, so she put down the quail egg and took out the cell phone from her pocket.

It's an unfamiliar number from another place.

As soon as it was connected, a voice with a strong southern accent came from the receiver:
"Hello, my referral is Haidian Branch of Yanjing City Public Security Bureau..."

Chen Yan:? ? ? ? ? ?

From the Public Security Bureau?
She said to Ren Jie:

"The person on the phone said he was from the Haidian Sub-bureau."

Ren Jie said immediately after hearing this:
"It should be a scam... Give me a call and turn it on hands-free."

Chen Yan clicked on the hands-free hand and handed it to Ren Jie, then picked up the quail eggs that had just been put down. They haven't tasted them yet, so they have to taste how they taste.

At this time, the caller on the mobile phone was still chattering.

Ren Jie interrupted the other party:
"Brother, during the Mid-Autumn Festival two days ago, did you get some mooncakes in northern Myanmar? How is today's task? If you don't finish it, will you be beaten at night?"

Chen Yan is very curious, what are you trying to do here?
This can also make the other party come back and surrender or what.

As soon as she stuffed the peeled quail eggs into her mouth, there was a sobbing sound from the phone.

Chen Yan: "!!!!!!!!!"

what's the situation?
It was just a casual chat about family matters, but I made the other party cry.

Could this little policeman know magic?
People can be made to cry with just one phone call, but I have been deceiving Ren Jie with my identity as the executive chef.

--------

I forgot the time as soon as the inspiration came, sorry everyone, this chapter is 6200 words, please ask for a monthly pass!
(End of this chapter)