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

Chapter 306 A superb delicacy made of stones - Stone-cooked Chrysanthemum chrysanthemum! 【Subscribe】

"Using pebbles for cooking? Will this be fried?"

In the kitchen, Zhuang Yizhou and others gathered around these stones, fiddled with them occasionally, their eyes full of curiosity.

It’s not that everyone has never seen food cooked with stones. The stone buns that can be seen in many places in the north are made by putting dough cakes in hot stones and baking them.

There are also sugar-fried chestnuts, which are also baked by putting chestnuts into stones.

In addition, delicacies such as bibimbap and fried meat on stone plates are also closely related to stones.

But these are all using stones as tools and containers, and are not directly used for cooking dishes.

When Chef Xie came here just now, he said that these stones should be heated for cooking.

What if these pebbles are heated and collapsed?
During the high temperature in summer, I always heard that the stones in a certain place are cracked in the sun. If you heat the pebbles directly, the possibility of cracking will be greater, right?
Lin Xu also felt a little surprised.

It stands to reason that the senior brother is the head chef of Diaoyutai, so he doesn't bother to play these stunts, but what happened today?
Just now Xie Baomin came over with a bag of stones, said something for cooking at noon, and left in a hurry, arousing everyone's curiosity.

"Boss, what did Chef Xie do?"

"I went to the boarding school to deliver clothes to his children. How to use these stones, I will know when he comes at noon, Che Tsai, wash the stones later, and talk about cooking when my senior brother arrives."

I'm going to serve fried noodles today, so I'm busy.

Since last night, the company has started to promote it overwhelmingly.

After all, one thousand copies will be sold in three days, and at least three hundred people will choose to eat fried noodles for two consecutive meals. Such task requirements make Lin Xu pay special attention to the preparation of fried noodles at noon.

There is even a special operating table for hand-rolling noodles at the pastry department, where Niu Chuang and two other masters keep rolling the noodles.

On the side of the cooking area, a few stoves dedicated to making fried noodles were also specially set aside.

Lin Xu intends to challenge himself to make fried noodles this time and control the four stoves alone.

Well, when I was making hand-rolled noodles before, I could roll more than a dozen bowls of noodles at a time, and cook them directly after rolling. The reason why the sales were high when the store first opened was because it took advantage of mass production.

This time when making fried noodles, in order to prevent the system from judging him as cheating, he plans to make fried noodles by himself and challenge his physical limits.

Recently, I have been busy here and there without doing business. It's time to feel the feeling of being so busy when I first opened the store.

In order to save time for fried noodles, Lin Xu now asked the help cooks to prepare the meat slices and side dishes for fried noodles.

After a while, fry the vegetables first, and the stewed soup is ready.

In this way, when you start to make fried noodles, just fry the noodles directly.

It can save the time of cooking stewed soup with stir-fried vegetables. Relatively speaking, this has saved about half of the time.

As for the cooking process, Lin Xu can also plan the time reasonably.

For example, after frying the noodles, put in the stewed soup and vegetables, and then hand them over to the help chefs. Lin Xu doesn't need to participate in the stewing or serving.

With this method, Lin Xu felt that it was no problem to manage the four burners.

In fact, the main difficulty of raw fried noodles is the heat of fried noodles and the amount of stewed soup. If these two points can be achieved, the noodles will not be too unpalatable.

Lin Xu did the key steps, and left the rest to the helper. This not only increased the amount of fried noodles, but also maximized the use of human resources in the kitchen.

While making arrangements, Wei Qian came over:
"Can you do it alone? Don't tire you out, the lady boss will be unhappy later."

Lin Xu smiled and said:

"It's okay. I haven't been busy since before the Mid-Autumn Festival. It's time to move around so that my body won't get rusty."

"Can you be busy during peak hours?"

"It should be possible. One pot can make four or five servings of fried noodles. The four stoves are full of energy. It is estimated that they can catch up with the needs of customers."

Seeing that Lin Xu didn't seem to be joking, Wei Gan said to the kitchen helpers:
"The boss is going to make a big move today, so be smart and learn from it."

In the past, only apprentices were eligible to serve in the back kitchen of a restaurant, and there was no way to get close to the kitchen assistant.

Some big hotels still follow this rule.

However, Lin Ji is not so rigid and dogmatic. As long as you want to work hard, the chefs in the back kitchen, including Lin Xu himself, will enthusiastically explain the essentials and techniques of cooking without hiding any secrets.

After all the ingredients were prepared, Lin Xu set up a large frying pan, started to stir-fry the meat slices, and prepared the side dishes and stewed soup needed for fried noodles.

While he was busy, Wei Ganye and Zhu Yong also started cooking the hot and sour soup for chow mein in large soup buckets.

After the feedback from those customers last night, there was no soup when eating fried noodles, and they were somewhat choking, and they were a little greasy at the end of the meal.

So a bowl of hot and sour soup is needed to relieve the greasy and appetizing.

Because vinegar and pepper are added to the hot and sour soup, it not only relieves greasiness, but also has the effect of appetizing. It is the best partner for fried noodles and pancakes.

At [-]:[-] in the morning, Lin Xu had already prepared two hundred dishes and soup for chow mein.

Originally, he only prepared [-] copies, but after seeing the comments and updates on the Internet, he felt that [-] copies might not be enough.

Because the enthusiasm of customers is too high.

Some asked for sick leave, some falsely claimed to come out to meet clients, and some pulled company leaders into the water together.

In order to be able to eat delicious home-cooked noodles at noon, they really tried their best.

"Get ready for lunch. It might be a fierce battle at noon. Everyone should eat as much as possible. Don't start starving in the middle of the rush."

Today's lunch is fried noodles made by Wei Gan.

He made a large bowl, which looked like stewed noodles, but when the employees filled a bowl and tasted it, they found that it was better than stewed noodles.

Everyone was eating when Xie Baomin came to the store.

Everyone looked over and wanted to know how to use those stones.

"You all want to learn, don't you? Come on, let me do it for you."

Xie Baomin didn't hide his secrets either. Seeing that everyone was interested and even curious, he took the initiative to invite everyone to come to the kitchen to study together.

"These pebbles were picked up in a stream when I went to Xishan last time. After I picked them up, I washed them many times and used them a few times. They are very useful."

The reason why Shishi was brought here was because the school where his lover Su Peipei was, went to Haidian Middle School for an exchange today.

Haidian Middle School is one step away from here, so I plan to come to the store for lunch, and feel the grand occasion of Lin Kee Food during the lunch rush.

When the daughter-in-law comes to eat, the husband will naturally have to work harder.

Xie Baomin brought Shishi here, planning to cook a dish that his daughter-in-law has recently become addicted to, and by the way, teach Lin Xushi how to cook.

Well, the master is not here, so he, the senior brother, has to teach on behalf of the teacher.

Only in this way can the master's explanation before leaving be completed, and the culinary skills of the younger brother can be brought up.

Only with a certain level of cooking skills can one learn master's relatively high-end dishes.

"Is there any Chrysanthemum chrysanthemum? It should be tender."

When they came to the kitchen, Xie Baomin ordered to get up.

The dish he is going to cook today is called Stone Cooked Chrysanthemum Chrysanthemum, which is to cook Chrysanthemum Chrysanthemum with stones.

Soon, Che Zai brought a basket of washed Chrysanthemum chrysanthemum.

Xie Baomin looked at it, and casually picked off a few slightly old chrysanthemum chrysanthemum stems, and said:

"Find a clean ceramic basin, the kind that can be placed on the stove."

This is about to start, isn't it?

Zhu Yong hurriedly took a white porcelain pot for soup and sent it over.

Xie Baomin checked it again, nodded and said:

"Yes, you must use pure ceramics for this dish, otherwise it will easily collapse."

He wiped all the water inside and outside the basin with kitchen paper, then put it on the stove, turned on a low heat, and started heating the empty basin.

Then put a frying pan on the stove next to it, add water to the pan, then pour the stones into it and start blanching.

"When cooking with stones, be sure to choose pebbles with a finer texture. They should not be too big, maybe a little smaller than an egg. If there are white pebbles, choose white ones."

Wei Gan asked curiously:
"Why did you choose white, Chef Xie? Is it because white is more resistant to high temperatures?"

"No, it's more beautiful."

The people around gasped for a while, thinking it was some great trick, but cooking with white stones does have a bonus in terms of appearance.

Lin Xu thinks that this dish can be learned, and maybe it will become a hot-selling dish in the store later.

In addition to the unique and attractive techniques of stone cooking, the most important thing is that the ingredients are healthier and very beneficial to the human body Chrysanthemum chrysanthemum.

In ancient times, chrysanthemum chrysanthemum was a tribute, and only the palace could eat it.

So this dish is also called emperor dish.

Modern cultivation techniques make Chrysanthemum chrysanthemum more tender and taste better, and there are new breakthroughs in cooking methods. The stone-cooked chrysanthemum chrysanthemum made by Xie Baomin today is an innovative way of chrysanthemum chrysanthemum.

"Before cooking with stones, you must blanch them every time, because the next step is to put them into an oil pan and heat the stones with high-temperature hot oil, so the surface of the stones must be clean, otherwise the hot oil in the pan will have a burnt smell. .”

Oh?
Put stones in a pot and fry them?
This dish really refreshed everyone's cognition.

There is no preparation, no seasoning, and the ceramic pot is fired. After burning, the stones are blanched, and then there is the process of frying.

This simply violates the procedures and rules of cooking in the back kitchen.

Xie Baomin was a person who didn't like to talk too deeply, so he didn't explain much, but stood in front of the stove, quietly waiting for the water in the pot to boil.

This scene is very funny to watch. It is obviously a pile of stones, but it is like cooking meat dishes, first blanched and then fried.

And blanching is quite particular.

Everyone saw that Xie Baomin was actually skimming off the froth.

After the water boiled, boil it for a few minutes. After making sure that the stone is clean, pour it out to control the water.

Wash the frying pan, re-boil the water, and then pour some exhausted oil left over from frying several times into the pan.

This kind of exhausted oil is also called waste oil, which cannot be directly used for cooking, but it can be used for oiling salted fish, or frying ingredients with a strong fishy smell such as pork kidneys, which can be regarded as waste utilization.

After pouring the spent oil into the pot, heat it to [-]% heat.

Although it is to fry stones, the oil temperature should not be too high, lest the temperature difference is too large and the stones will crack.

At this moment, there is water on the surface of the stone, so after it is put into the pot, the fat boils violently.

Xie Baomin didn't care, turned around and took the chrysanthemum chrysanthemum on the workbench, first grabbed and shook off the excess water, then put it in a stainless steel basin, and started to marinate.

The chefs watching around unconsciously surrounded this side. Everyone knows that the most critical step of this dish is coming, so we must see clearly.

Xie Baomin smiled and said:

"You don't need to get so close, the seasoning is very simple, and everyone will understand when I say it."

Good food doesn't need complicated seasoning.

Sometimes simple seasoning can have unexpected effects.

Xie Baomin took a small spoon for seasoning, and put a small spoonful of salt, a small spoonful of sugar, half a teaspoon of monosodium glutamate and half a teaspoon of chicken powder into the basin one by one.

After putting it in, change to a small spoon, pour in half a tablespoon of scallion oil, one tablespoon of steamed fish soy sauce, and then two tablespoons of garlic sauce.

"That's all, no trouble?"

Xie Baomin put a disposable glove on his right glove, then reached into the basin to grab and mix it.

While grasping and mixing, I will explain the essentials to everyone:

"Be sure to mix the seasonings well, so that every chrysanthemum chrysanthemum is covered with the sauce, so that the dishes will be delicious... By the way, remember to wear gloves when mixing, and don't start directly, otherwise, if you stir it like this, the garlic will be mixed." The spiciness of the sauce can make your nails sting."

Originally, Lin Xu thought that senior brother was particular about wearing gloves.

Unexpectedly, I was afraid that the garlic sauce would sting the nails.

Chrysanthemum chrysanthemum is very tender, and when it is mixed, it feels a little bit collapsed and the soup comes out.

This should be the reason why the brother didn't season it at the beginning, right?
After the Chrysanthemum chrysanthemum was mixed, the stones in the pot were fried without any water, and there was no crackling sound anymore. The oil temperature had reached at least [-]% hot at this moment.

Xie Baomin put the colander on the drained oil drum, took the oil from the basin and poured it in.

The stones are filtered out and the hot oil goes directly into the oil drum.

On the nearby stove, the temperature of the ceramic basin has also risen.

Xie Baomin gestured with his hand on the mouth of the basin and said:
"In this dish, the heat requirements of the pot and the stone are relatively high. The stone must be fried to 200% hot before pouring out to control the oil, and the temperature of the ceramic pot must exceed [-] degrees."

This dish is not cooked in a pot, and all sources of temperature are in ceramic pots and stones, so it must be heated until it is hot enough.

Put an anti-scalding wooden plate on the workbench, then use the plate clamp to bring the heated ceramic basin over the wooden plate, and pour the dry oil control stone.

After finishing these, Xie Baomin pulled the pickled chrysanthemum chrysanthemum into the basin with chopsticks.

As soon as I went down, the sound of sizzling and sizzling was endless.

Chrysanthemum chrysanthemum is baked by high-temperature stones and ceramic pots to make it fragrant.

After all the chrysanthemums are put in, cover the pot and start stewing.

Just when everyone thought the dish was over, Xie Baomin suddenly asked:
"Have you any brandy?"

Brandy?
Are you going to pop a bottle of wine to celebrate?

Wei Qian thought for a while, opened a cabinet in the corner, and found a bottle of brandy from it.

"Before the Mid-Autumn Festival, Lao Huang came to deliver condiments. He gave a box of brandy and said that many restaurant kitchens use it. Let us try it... We don't have this kind of food, so I put it in the cabinet."

As he spoke, he tore off the plastic paper on the bottle mouth, unscrewed the bottle cap, and handed it to Xie Baomin.

After Xie Baomin took it, he unscrewed the bottle cap and sniffed it lightly:

"Well, this brandy is not bad. Lao Huang really has some good stuff. Next time, I have to ask Lao Dai to focus on it."

After speaking, he took the wine bottle and poured some brandy on the lid of the basin.

At this moment, steam kept gushing out from the gap in the pot. After the brandy was poured on it, the steam that was originally full of chrysanthemum chrysanthemum and minced garlic smelled like wine.

Xie Baomin put down the wine bottle, then took the kitchen lighter and lit it on the lid of the basin.

The brandy was quickly ignited, and a magnificent flame rose from the basin.

"Damn it, it's beautiful!"

"This wine smells so good!"

"Yes, it smells so good."

"I never thought brandy could be used like this."

"The head chef finally doesn't have to worry about what to do with that box of brandy."

"..."

The flame lasted less than a minute before it was suffocated by the steam constantly wafting from the basin.

Xie Baomin said:
"The food can only be served after the flame is extinguished. Don't serve the food with a pot of fire. It's too dangerous. Count five minutes after the flame is extinguished, and you can only open it after five minutes."

Lin Xu looked at the electronic clock hanging on the wall, and silently started counting.

It takes five minutes to start eating, Zhuang Yizhou asked:
"Since you can eat it in five minutes, when is the best time to serve it?"

Xie Baomin smiled:

"Of course, serve it immediately. After serving it, customers will have a sense of anticipation waiting to eat instant noodles. When they eat it, the sense of anticipation is already full, and everything they eat is delicious."

After speaking, he explained the precautions of this cooking method.

For example, the pot is very hot, so all customers are prohibited from touching it, including the pot lid, to prevent being scalded.

In addition, pay attention to avoiding customers when lifting the lid of the pot, because the water vapor on the lid of the pot will splash around when it falls into the pot, so these water droplets should be prevented from splashing on the customers.

Lin Xu listened carefully.

The more I listen to it, the more I think it is suitable for new ones in the store.

There are not many vegetable dishes in the store now, and even fewer can become signatures.

If you can add this stone-cooked chrysanthemum, the vegetable dishes will become richer.

At this moment, Xie Baomin was holding a towel, ready to open the lid of the basin.

Lin Xu took the opportunity to use the cooking learning card.

"Learning object: Xie Baomin, the current skill is: Stone cooking Chrysanthemum chrysanthemum cooking technique, do you want to learn it now?"

"study!"

A golden light flashed in my mind, and then the system's prompt sounded again:
"Consume a cooking learning card to obtain a perfect level cooking technique - stone-cooked Chrysanthemum chrysanthemum, congratulations to the host."

When the sound sounded, Xie Baomin just lifted the lid of the basin.

A strong fresh fragrance wafted out from the basin.

The taste is strong and fragrant, mixed with the aroma of minced garlic and a touch of wine.

This is the smell of residual brandy. I didn't expect such a wonderful fragrance mixed in the dish.

Xie Baomin said:
"Try them all and see how they taste. If anyone hasn't learned it, I will do it again later. You can take a look again."

Su Peipei hadn't come here yet, so he did it purely to show Lin Xu the technique of stone cooking.

Everyone was not polite, picked up chopsticks one after another, and ate the Chrysanthemum chrysanthemum in the pot.

Chrysanthemum chrysanthemum is delicious and fragrant, and the temperature is quite high, and it will be burned if you are not careful.

The leaves are soft and tender, with a strong aroma of minced garlic and oil, while the stems are crisp and refreshing, and can taste a touch of sweetness.

Umami, fragrance, salty, garlic...these flavors mixed together, paired with fresh Chrysanthemum chrysanthemum, it is simply irresistible.

I used to think that boiled cabbage heart is a relatively good dish among green vegetables, but I didn't expect that compared with this garlic-flavored Chrysanthemum chrysanthemum, cabbage heart would be inferior.

This stone-cooked chrysanthemum chrysanthemum is simply a tailor-made meal for those who don't like meat.

It combines novelty, delicacy, and meal all in one.

"It's delicious, it's so delicious!"

"Boss, when will we launch a new one in the store?"

It’s okay to make new ones, it’s fine right now, but Lin Xu has to make fried noodles these two days and doesn’t care about Chrysanthemum chrysanthemum, so this dish can only be postponed.

But it's definitely not the way to be old.

It's time to do another wave of teaching and training tasks, distribute all the dishes I have mastered, and ask the employees to help share.

Well, to be a qualified boss, one has to know how to be a hands-off shopkeeper.

It's almost eleven o'clock now.

After admiring the stone-cooked Chrysanthemum chrysanthemum, everyone hurried outside to continue eating, so as not to kill customers in advance, resulting in no time to eat.

in the kitchen.

After they left, Xie Baomin pulled Lin Xu and whispered:

"Junior brother, can you help me ask Lao Huang for some Moringa seeds?"

I'm going... so much, it's only been a few days, and this is the end?

Xie Baomin said speechlessly:

"The last time my brother-in-law took all of them away. He was honest. As soon as I said no, he put them in the bag. Even if he hinted that it was for a friend, he didn't take it out... I said that the Mid-Autumn Festival is not good. Suitable for entertaining relatives at home..."

Lin Xu smiled, he didn't expect his senior brother to encounter such a thing.

He thought for a while and said:

"Lao Huang told me last time that he bought some Maca, and I will order some for you then."

Alas, it's time for Lao Huang to misunderstand again.

But for the sake of senior brother, he can only do this first... How could he meet a brother-in-law with a solid eye?

While the brothers and sisters were chatting, outside the store, Su Peipei and a man in sportswear came from the direction of Haidian Middle School.

This man looks somewhat similar to Su Peipei, but looks younger.

Judging by his sportswear, he should be a physical education teacher.

"Sister, is this the shop opened by my brother-in-law and his younger brother? It's quite impressive."

"When you see Junior Brother Lin later, be more polite. He is a big boss, and his father-in-law is even a billionaire."

"Don't worry, I, Dachun, am not a fool..."

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I wrote a stone-cooked chrysanthemum chrysanthemum that I must order when I go to a restaurant... I got a cold from the air conditioner today. At 5895 o'clock in the evening, my head seemed to explode. I wrote [-] at the time, and I wanted to go to sleep directly. , But thinking about the need to buy canned food for cats and repay the credit card, I ate a piece of ibuprofen and struggled to get up... This chapter is [-] words, please ask for a monthly ticket, brothers!
(End of this chapter)