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

Chapter 300 Making Chinese Noodles!Brother, is this what you mean by not being proficient in white cases? 【Subscribe】

"Chef Xie, what ingredients do you need to make noodles? I'll let the program team prepare them."

As the host of a travel show, Zeng Xiaoqi has seen noodles several times at friends' weddings, usually cartoon-shaped persimmons and peanuts, symbolizing "good things happen".

So during the meeting, I was somewhat disappointed to see Liao Jinming solemnly assigning Qiu Zhenhua the task of face fruit.

If something good happens or something like that, it's really not easy to shock the audience.

Because many people have met at the banquet, there is nothing rare.

But now even Xie Baomin is excited to make it, and his face is filled with the pride and excitement of Chef Qiu, which makes her faintly feel that the noodles Liao Jinming mentioned may be different from the ones she has eaten.

After all, even Chef Xie is so enthusiastic, maybe it can really blow up the ratings.

With this expectation, she, the person in charge of the program, also became serious.

He began to ask about the ingredients to be used, so that Xie Baomin would not have to go shopping for ingredients in a panic when he went, which would affect the progress of the shooting.

Xie Baomin said:
"There is no need to prepare. Our chefs in Diaoyutai usually prepare their own ingredients when they go out to cook. Sometimes they even bring their own kitchen utensils, just because they are worried that they will not be acclimatized in other people's kitchens."

The more high-end chefs, the higher the requirements for ingredients.

You asked someone to make boiled cabbage, but in the end you took a wilted Chinese cabbage and asked the master to do it, which is somewhat embarrassing.

Therefore, the chefs of Diaoyutai usually prepare their own ingredients when they go out.

They are already fully familiar with high-quality ingredients, and they already know the texture of meat and the quality of vegetables. If they switch to low-quality ingredients rashly, they will not be able to fully display their cooking skills.

As for kitchen utensils and such...

Xie Baomin went to Linji Gourmet to do a favor and brought his own kitchen knife.

This is not only because I am worried that the kitchen knives in the store don’t fit my hand, but most importantly, if I use someone else’s kitchen knife and then use my own, I can’t get back the feeling of ease and ease I used to chop vegetables for a long time.

Moreover, the weight and thickness of the kitchen knife affect the feel of the hand.

In addition to ingredients and kitchen knives, pots and utensils are also very important.

Chefs like to use the thin wrought iron pan most. This kind of pan heats up quickly without sticking, and the force of the spoon is easier to control.

If you want to change to a coated non-stick pan or a heavy and clumsy stainless steel pan, it will take a lot of time to adapt to the kitchen utensils.

Walking into the gate of the restaurant in Building No. [-], Xie Baomin said to Gu Junli:

"This is Director Zeng of Yanjing TV Station. Come over with my junior brother to talk about something, and have lunch by the way...I'll bring it over when the meal is finished. We have to record the show after we finish eating."

If Lin Xu comes to eat by himself, he can just go to the back kitchen.

But with Zeng Xiaoqi, it would be somewhat inappropriate to go to the kitchen.

It is the rule of all back kitchens that idlers are not allowed to enter, including Lin Ji. Shen Baobao and Chen Yan are now learning to cook and can only hide in the small kitchen next to the roast duck stove.

The large kitchen is off limits.

Upon hearing this, Gu Junli quickly walked towards the kitchen:
"I'll go and see if Master Cheng is ready. He's cooking today."

When she went to the kitchen, several other waiters brought a teapot and some snacks and put them on a window seat.

No need to ask at all, everything is very comfortable.

Lin Xu was not too polite. He sat down with Zeng Xiaoqi and drank some tea. By the way, he tasted the delicately made egg yolk biscuit. The egg smell was very strong and the taste was crispy.

"Wow, these cookies are good."

Zeng Xiaoqi originally planned to try one piece and forget it. After all, these small biscuits are small calorie shells. If you eat too much, you will definitely gain fat.

But after tasting it, she couldn't stop.

Not long after, Gu Junli and two waiters came over with the food.

From afar, I could smell the fresh aroma of stewed fish. This smell is mixed with the rich aroma of Northeast miso and the deliciousness of stewed tofu, which makes people feel very comfortable.

After bringing it over, Lin Xu saw a stewed ruddy fish laying on the tray. Stewed tofu was evenly placed on one side of the fish belly, while a large group of stewed vermicelli was placed on the other side.

The tofu and vermicelli are ruddy in color and look appetizing.

This is fish stew de Molly?

The other is the delicacy that I often ate when I was in college, the ground three delicacies.

The eggplant is cut into hob pieces and oiled, then the potatoes are cut into thick slices and oiled, and finally the ingredients are sautéed and then poured into the pot, mixed with the prepared sauce and put away on high heat.

The method is simple, but it is very delicious.

"Come, come, eat and eat. After eating, let's go to the TV station to shoot the noodles, so that you can make a trailer."

Xie Baomin is very concerned about this matter.

After all, life in Diaoyutai is too boring and unchanging. Now that I have the opportunity to cook on TV, who would be unhappy about it?

Lin Xu picked up the rice, and first picked up a piece of eggplant from the ground three delicacies to taste.

The eggplant is fried thoroughly, the mouth is fragrant and soft, and the inside is full of salty and delicious sauce. When you take a bite, you will subconsciously want to eat a few mouthfuls of rice.

This is a very amazing dish, vegan, no meat, and the ingredients are the most common vegetables.

But after being cooked with oil, it has a taste and texture that makes countless people obsessed. Many people's belly grows from this dish.

Well, it is a vegetarian dish, and there is no such fatty pork belly. When eating, I will unconsciously relax my vigilance and eat a few more bites, and the rice will be served a little more unconsciously.

I always feel that there is nothing wrong with eating like this, but my belly has grown unconsciously.

Lin Xu took a mouthful of rice, and took another chopstick to get Moli stewed fish. While eating, he listened to his brother explain the origin of Moli stewed fish dish:
"Demoli is a place name. On the edge of the Songhua River in the northeast, people in the village rely on fishing for a living. The stewed fish made in this village is delicious, so everyone named it Demoli..."

Demoli Stewed Fish The exact name of this dish should be Demoly stewed live fish. The best way to do it is to stew the fish just out of the water.

As for what kind of fish to stew, there are no particularly strict requirements. Ordinary carp, grass carp, or more expensive sea fish, or even Jiangtuan, can be stewed.

However, in order to make the dishes more delicious, you should choose fatter fish.

In this way, the soup will be richer, the fragrance will be more intense, and it will taste more delicious when served with rice.

The light board carp named Sandaolin chosen in Building No. [-] today is good, the meat is fatty, and the stewed tofu and vermicelli are especially delicious.

Lin Xu put a chopstick of vermicelli in a bowl and ate it. The rich and delicious taste and smooth texture made him feel like eating chicken stewed with mushrooms.

The vermicelli when I ate chicken stewed with mushrooms before was also full of soup in this way, and it was so delicious with rice.

"I can't eat Northeast food. Every time I eat, I will be full. If I do this often, my stomach will be full sooner or later."

Zeng Xiaoqi chanted angrily, while desperately pushing rice into her mouth.

No way, it was so delicious.

Both dishes are typical side dishes, and the rice in Building No. [-] is notoriously delicious. Under such circumstances, no one can resist it.

After the meal, Lin Xu and Zeng Xiaoqi sat outside drinking tea, while Xie Baomin went back to the kitchen, packed up the ingredients to be used, and packed several bulging bags.

"What are these things, brother?"

Lin Xu looked at several bags that seemed to be filled with fruits such as apples and pears, with a puzzled expression on his face.

We are filming a food show, not going to a nursing home to condolences.

What are you doing with so much fruit?

And do you make a lot of noodles?With so many real fruits, are you planning to use them to save the day?

Xie Baomin smiled and said:

"These fruits are used for stuffing. Peel and core the apples and beat them into a puree. Then add some pears and fry them slowly in the pan. After frying the water, the volume will shrink by more than half. There are almost three apples and one pear. It’s enough to make a doughnut filling.”

Sounds like a waste.

In this case, just eat the fruit.

Just like the experts on the Internet two days ago who counted the calories of moon cakes, they said that the calories of a moon cake are equal to the calories of five fried chicken legs, and I advise everyone to eat less moon cakes.

It's so funny, how good it is for me to eat fried chicken drumsticks directly.

What kind of moon cakes are you still eating?

After moving all the ingredients to the car, Xie Baomin drove his own Cayenne, and followed Lin Xu's X5 slowly out of Diaoyutai, all the way to Yanjing TV Station.

Arrived in Taili.

The people from the program team were already in place, and even Geng Lishan hurried over from home.

Chinese-style noodles, and the head chef of Diaoyutai made it himself, which is really exciting.

Lin Xu suddenly found it troublesome to mention the ingredients to be used in the shooting location. He looked at Zeng Xiaoqi and asked:
"Why don't we set up a food supplier directly, and let the other party deliver what food we need, otherwise it will be really tiring to move like this."

When he said this, Zeng Xiaoqi also felt that it was troublesome to ask the chef to prepare his own ingredients every time.

Since the chefs are worried about the quality of the ingredients, wouldn't it be a good idea to find a high-end ingredient supplier, so that the dishes are of high quality, and the chefs don't have to move the ingredients back and forth.

"Do you have a suitable candidate?"

Of course there are, Lao Huang has long been waiting to cooperate with food programs, hoping to develop a high-end food buying group in Beijing.

Taking advantage of this opportunity, Lin Xu called Lao Huang and asked him to come to the TV station to talk about cooperation.

After collecting so many high-grade medicinal materials from others, I finally found a chance to reciprocate.

After finishing these tasks, Xie Baomin has already laid out the ingredients to be used.

All-purpose flour, clear noodles, baking powder, yeast, custard powder, sugar, lard, cocoa powder, beetroot, potato flour, and a lot of apples and pears.

Originally, Lin Xu didn't intend to participate in the recording, he just wanted to take two home for his baby Shen after the noodles were ready.

But Xie Baomin changed into the chef uniform and said:

"Junior brother, the workload of this mask is quite heavy, you can shoot with me later."

"That... that's fine."

Lin Xu didn't hesitate, and immediately went to the dressing room next door to change into his chef uniform.

After changing, Zeng Xiaoqi also came over after putting on her makeup.

Start shooting.

After the simple opening remarks, Lin Xu introduced the identity of senior brother Xie Baomin.

Then, Xie Baomin briefly talked about the development of Mianguo, and then entered the preparation stage.

If you want noodles to be delicious, you can't do without fruit filling.

Xie Baomin quickly peeled the apple with a kitchen knife and said:
"Chinese-style high-end noodles pay attention to which fruit to use and which filling to use. Today, when we make apples, we use apples as fillings. If we make jujubes, we use jujube paste as fillings."

The so-called noodle fruit is the fruit made of flour.

In traditional Chinese cooking, noodle fruit has always been a favorite snack of dignitaries.

This kind of noodle fruit not only pays attention to the similarity in shape, but also has to be exactly the same in taste.

Lin Xu started peeling the skin with a kitchen knife, and asked curiously:

"Didn't you say what kind of stuffing is used for the fruit? What are you doing with the pears here, brother?"

"It is to neutralize the sour taste of apples. After heating pure apples, the sour taste will increase, which will affect the taste of the mouth. Add a few pears, and the sour taste will be neutralized by the sweetness of the pears, and the filling will become easier to accept. Slightly sour and sweet."

Seeing that his junior was curious, Xie Baomin said again:

"Too many pears will overwhelm the taste of apples. Generally, three or four apples are paired with one pear. The pear core must be cleaned, otherwise the sour taste will be stronger."

Brother understands well.

Lin Xu vaguely remembered that his brother said that he was not proficient in white cases.

But after hearing his introduction in such detail, it doesn't look like he's not proficient in Bai's case.

After the core is removed, the apples are roughly cut, then poured into the food processor and whipped into a thick paste.

Then pour it into the pot, after all the fruits are beaten, turn on medium heat for frying.

Soon, the temperature rose, and the fruit in the pot was bubbling and steaming, and the water inside was quickly evaporating.

The scent of apples and pears smells very pleasant. Geng Lishan, who was sitting beside him, whispered to Zhen Wensheng:
"There is no seasoning in the pot, this is real skill."

The more sweetened and thickened condiments such as honey, white sugar, and maltose are not used, the more the chef's ability will be tested.

Because you not only have to fry the water in the stuffing a little bit, the most important thing is that there should be no flaws in the process, otherwise once it is pasted, the pot of stuffing will be useless.

But Xie Baomin's culinary skills are left there.

Be sure about the stir-frying ingredients, and you will never let the fillings get mushy.

When the water was almost dry, he added some potato powder into it.

This kind of potato flour is neither potato vermicelli nor potato starch, but a powder that is directly ground after drying potatoes. It is light brown in color and is an indispensable ingredient in many snacks.

Add the potato flour into the pot and stir a few times. The moisture in the stuffing is completely absorbed by the potato flour and becomes more viscous, like dough.

You can't fry any more at this moment, otherwise it will be easy to stick to the bottom.

Remove from the pan, spread the filling out on a tray, and let cool as much as possible.

Taking advantage of this time, Xie Baomin started to meet with each other.

Pour the all-purpose flour into the basin, put the custard powder that can make the apple color slightly yellow, then put the baking powder for the fluffy effect, and finally put the lard.

After putting these ingredients, take a large bowl of warm water, pour in the sugar and yeast powder, and stir to dissolve.

Then start to make faces.

Lin Xu stood beside the stuffing that was drying, seeing that everyone's attention was on his senior, so he secretly scraped some fried stuffing with a spoon and sent it to his mouth.

You can feel the strong apple flavor in the mouth, followed by a touch of sour and sweet.

The smell is not strong, but very pleasant.

It may be due to the addition of potato flour. The filling tastes soft and glutinous, and it is delicious with a sweet taste mixed with freshness.

Lin Xu really wanted to persuade his brother, let's not do it.

Let's share these fillings directly.

It is absolutely enjoyable to eat a bowl with a spoon.

"Junior Brother, are your hands still hot? If it's not hot, knead them into small balls, 20 grams each. It's best to weigh them with a scale, so that the size difference won't be too big."

"Don't worry, it's absolutely even."

Lin Xu might not be able to do other steps.

But for him who has a hand as a scale, it is still very easy to do this step.

Just grab a little stuffing and put it in the palm of your hand and rub it together. The fillings are round on top of each other, which is no different from what is weighed by an electronic scale.

After kneading the filling, place it on a tray and send it to the refrigerator for cooling.

When wrapping, the temperature of the stuffing must not be too high, otherwise the heat will radiate from the inside, which will cause the wrapped dough to expand from the inside, eventually causing the outer skin to break.

After putting it into the refrigerator, Xie Baomin had already mixed the noodles.

Zeng Xiaoqi has been interacting with Xie Baomin, asking him the benefits of adding lard, the fermentation time and so on.

Xie Baomin smiled and said:

"Kneading noodles with lard can make the dough white, bright and fragrant. Lard is a very common additive when making pasta."

Hair takes fifteen minutes.

Taking advantage of this time, everyone take a break.

Geng Lishan came over, looked at the face in the eye basin and said:

"Worthy of being the head chef of Diaoyutai, you are very particular about every step. I am looking forward to your noodles more and more. I also hope that Lin Xiaoyou can learn. This kind of noodles is an indispensable bonus for high-end restaurants."

is it?

Originally, Lin Xu looked at the recording of this program with the mentality of watching the excitement and eating while eating.

But since Geng Lishan said so, he is ready to learn.

Anyway, he still has a Perfect Cooking Learning Card in his hand.

Learn it when you make it later, the technique of this noodle fruit will be at your fingertips.

Introducing something new in the store will definitely attract the attention of customers. Who can refuse this cute little snack that looks like an apple?

Zeng Xiaoqi walked to Lin Xu and asked in a low voice:
"Just now I saw you secretly eating apple stuffing. Is it delicious?"

"Excellent!"

"I knew I would eat less rice at noon, and I may not be able to eat it now, so distressed..."

After a short break, resume recording.

Xie Baomin took off the plastic wrap covering the basin, poured the prepared noodles into the basin, and carefully kneaded it into the dough.

This step is relatively difficult, because the noodles are relatively dry, and when kneaded into the fermented dough, it will make the dough hard and dry.

However, you must not add water in this step, just continue to knead vigorously. As long as you knead for a while, the Chengmian will be completely kneaded into the dough, and the dough will become soft again.

"Mr. Lishan, what does it mean to put cheng noodles in it?"

Zhen Wensheng looked curiously, and felt that the plain noodles were ready, but he worked hard to knead the clear noodles inside, giving people a feeling that it was superfluous.

Geng Lishan said with a smile:

"Cheng noodles are more convenient to shape, and at the same time, it can also remove the gluten of the noodles, so that the dough can expand more properly, and you can be more confident when shaping the shape later."

After completely kneading the noodles into the dough, Xie Baomin placed them on the chopping board, first pressed them into pieces, then stacked them together, and continued to press them.

Finally, the left hand pressed the dough, and the tiger's mouth of the right hand rubbed forward vigorously.

Knead the dough all over and knead it back together.

The purpose of this is to make the dough more shiny.

"The more thoroughly the dough is kneaded, the brighter it will be after steaming. If the kneading skill is not in place, the steamed dough will have pockmarks, which is not beautiful."

After the dough is kneaded, knead into long strips, and then pull them into small doses according to the weight of 20 grams.

The finished noodles should be immediately covered under the plastic wrap to prevent the moisture loss on the surface from causing cracking.

Seeing this, Lin Xu also started to help.

He kneaded the noodles that Xie Baomin had divided into small balls.

Then take the stuffing that has been refrigerated and cooled down in the refrigerator, and start stuffing.

First flatten the dough into a dough sheet, then put the filling in, and slowly gather the dough sheet with the mouth of a tiger, so that the dough sheet can wrap the filling firmly.

After wrapping everything up, Xie Baomin directly started making apple shapes.

He took the wrapped dough with his hands, kneaded it a few times, and then kneaded it into a shape with one big end and one small end, and then pressed the big head into a hole with his little finger.

Finally, take a pointed rolling pin and press a small hole.

This is the position of the handle of the apple, and it needs to be pressed a little harder, otherwise the pit will bulge up after steaming, and it will not look like an apple.

Lin Xu was a little dazed watching it, and really wanted to ask his brother, is this what you said that you are not good at white cases?

On the other side, Diaoyutai Building No. [-].

Qiu Zhenhua is busy preparing the ingredients for noodles:

"Director Liao said that he wanted me to demonstrate high-end cooking techniques, so let's make apples in noodles first. This method is relatively simple, but it is shocking enough to be filmed on the show."

The head chef who was helping out asked curiously:
"What else are you going to do besides Apple? In case someone is ahead of you, don't you have to prepare a plan B?"

"Who else can be an apple..."

The smile on Qiu Zhenhua's face suddenly froze:
"I remember last week when I was making noodles here, Xie Baomin suddenly came to visit, and watched that dog thing from beginning to end... No, I have to go to the TV station to see what Lao Xie is cooking today!"

--------

This chapter is 5600 words, ask for a monthly pass, brothers!
(End of this chapter)