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

Chapter 312 Uncle Gao's request!Make Chili Chicken!Baby Shen: Please call me Director Shen from now on! 【Subscribe】

"Driver, pull over!"

Chen Yan asked the bus driver to park the car on the side of the road.

After the car came to a complete stop, she got out of the car and strode towards the old man in a Mongolian robe not far away.

I never thought that I would meet this state banquet master when I brought the company's employees and anchors to the group building.

But speaking of it, Uncle Gao is also the contracted anchor of the company. Last night, he pointed the live broadcast camera at the starry sky and told everyone stories about his youth.

Could this be the venue for last night's storytelling?

"Xiaoyan? What a coincidence? Why did you come to Hulun Grassland?"

Seeing Chen Yan, Uncle Gao was also a little surprised.

He had just woken up, and was about to move his body before leaving, looking for a place to drink Mongolian milk tea and eat siu mai.

I didn't expect to meet someone from the capital.

Turning around to look at the bus, hey, Yue Liyue, Wu Kexin, Panda... are all familiar faces.

These people are here, what about the little apprentice?
He won't come with him, will he?

Chen Yan said with a smile:

"Holiday travel, I brought people from the company out on National Day to relax, thinking that there are not many people here to play, I didn't expect to meet you just in time."

"Xiao Xu, he..."

"My brother-in-law didn't come, and many netizens from other places went to the store to check in during the holidays. He promised to make roast chicken for everyone, so he didn't come."

When Uncle Gao heard this, a friendly smile appeared on his face:
"In the early years, when I passed by Yinzhou by train, there were always roasted chickens sold at Daokou on the platform. When the train started, the car was filled with the smell of roasted chicken. I didn't expect Xiaoxu, a native of Yinzhou, to cook roasted chicken too. It's a pity that I'm not in the capital, otherwise I would have to taste my apprentice's craft."

While the two were talking, Luo Shan, who was wearing the same Mongolian robe as Uncle Gao, also got out of the RV.

Chen Yan didn't know Luo Shan. Just as she was about to call Die Lianhua, Uncle Gao said:

"This is your Aunt Luo."

"Hello, Aunt Luo."

Uncle Gao introduced Chen Yan to Luo Shan again:

"This is Yueyue's cousin, a big customer of Linji Food, and the boss of Joy Media, who is also my behind-the-scenes boss."

When Luo Shan heard this, she hurried over to say hello, and warmly greeted Chen Yan to chat in the RV.

"I'm sorry, Aunt Luo, we flew to Hailaer last night, and chartered a car here again this morning. We have to go to the camp in front of us to fix up. Where are you two going next?"

Uncle Gao glanced at Luo Shan, then said:

"Why don't we go too, stay here for one more day, I really like the beautiful scenery here, from the northeast to here, it's really a step by step."

At that time, I flew to the Northeast, intending to turn around the Northeast in half a month, and then drive across Inner Mongolia to see Populus euphratica forest, and then head to Kanas to enjoy the most beautiful yellow leaves there.

As a result, things backfired. I just transferred to the present in the Northeast, and I still feel that this is not enough.

There are so many things to eat and see about the food, scenery, food, etc. in the Northeast.

I really don't know how big the world is without going out.

I used to work in Diaoyutai, and I always felt that I had mastered all the cooking techniques, but in the Northeast, I tasted all kinds of delicacies that I couldn't eat outside the Northeast.

Uncle Gao has come along the way, and has a new understanding and understanding of Northeast cuisine.

People from Northeast China who are humorous and funny are also more and more fond of Zhao Benshan.

"Xiao Shuai, if you want to stay one more day, you can stay one more day. It just so happens that these RVs should also be filled with water and fuel."

How many?

Chen Yan was a little surprised.

She originally thought it was a team of RV enthusiasts, but according to what Aunt Luo meant, could it be that all three RVs belong to her?

Seeing Chen Yan's puzzled face, Uncle Gao said:
"Those two cars are where the driver and assistant rest."

Tsk tsk tsk, it's nice to have money.

For the first time, Chen Wanwan longed for a richer life.

Not to mention the two small RVs, this large RV can easily be exchanged for a house within the Fifth Ring Road of Beijing with the complete configuration.

Still have to work hard to make money.

Work hard to earn money to have such a good life.

Uncle Gao looked at Chen Yan and asked:

"Company team building, are there any activities in the evening?"

"Master Gao, tonight there will be a bonfire party and roasted whole lamb...By the way, how about you cook the roasted whole lamb tonight? Let the people in our company also feel the charm of the state banquet master."

"Okay, no problem, it happens that I also have some technical itch."

Just as Chen Yan was about to go back to the bus, Uncle Gao suddenly stopped her:

"Xiaoyan, we should be heading towards Chifeng tomorrow morning. Before we leave, I would like to ask you one thing. Get up as early as possible tomorrow."

please me one thing

Wouldn't it be asking me to pass a small note?
I heard that on the opening day, Uncle Gao asked his brother-in-law to hand over a small note, but at some point, someone changed it to Aunt Luo's mobile phone number, which made it useless for my brother-in-law to practice oral English for a long time in advance.

But since it's Uncle Gao's request, let alone a small note, even a pile of small notes, you can't refuse.

Thinking of this, Chen Yan said:

"Okay, Mr. Gao, I'll get up early tomorrow morning, so I won't miss anything."

Back on the bus, everyone asked in unison:

"Mr. Chen, who is that?"

"He is our special guest for this team building, and also Boss Lin's master, Gao Peisheng, Mr. Gao."

She didn't improve Xiaoshuai's vest.

Because although Uncle Gao lost one vest after another in the circle, he is still a revered master of the state banquet outside the circle, so he can't lower his value.

When they heard that it was Lin Xu's master, everyone immediately understood who it was.

Chen Yan went on to say:

"Grandpa Gao said, you are going to show off tonight, you just wait to eat the roasted whole lamb made by the master of the state banquet!"

Cheers immediately erupted from the car.

On a double seat at the back, Panda, who had lost a lot of weight, looked at the gigantic saloon car outside the car window, and whispered:

"I really didn't expect that the former white-haired boy would fall into the hands of a rich woman like this."

Wu Kexin at the side glanced at him:
"Are you envious? You also want to be taken care of by a rich woman, don't you?"

Panda quickly shook his head:

"No... I'm not envious at all."

Don't dare to talk nonsense.

Otherwise it will be cleaned up.

Wu Kexin rested her head on his shoulder:
"I work hard to make money, and try to let you experience the feeling of being taken care of by others."

Panda's face was filled with joy, and he said immediately:

"Okay... hiss, not good!"

He lifted up his clothes and saw that the soft flesh around his waist was pinched red:
"I can't even say it well, so why bother?"

"Experience the feeling of being married, so that you don't know how to fight back when you bully me."

Panda, who was grimacing at first, was completely fascinated by the word "after marriage".

He lifted his clothes up:

"Why don't you... pinch it twice."

"Why? Masochist, you?"

"No, I'm afraid it's a dream..."

In the shop.

The oil in the pan is already hot.

Lin Xu carried the dry chickens and put them into the pot one by one for frying.

In this step, the oil temperature should be slightly higher, and the chicken skin should be deep-fried as much as possible, so that after it is put into the stewed soup, the tiger skin will appear on the surface of the chicken, and the chicken skin will not easily break when it is marinated.

However, before putting the chicken, the moisture on the chicken must be controlled dry.

Especially in the abdominal cavity, if there is moisture, the hot oil in the pan will easily splash around.

Because of the maltose on the chicken skin, it didn't take long to put it in, and the skin was fried until it was browned and rosy.

"When I was an apprentice, the chicken could be fished out after being fried to this extent."

Seeing that the boss had no intention of fishing out, Xu Xinhua couldn't help but sigh with emotion.

It’s true that everyone has a different method. Some people make roast chicken and fry it to tighten the skin before it comes out of the pan. Others fry it a little bit before marinating.

Everyone has a different understanding of cooking and has different requirements for the taste of roast chicken, so there will be obvious differences when frying.

After frying for a while, when the chicken skin turned from golden yellow to ruddy, Lin Xu then took a colander and fished out the chickens from the frying pan one by one.

The chicken that was fished out was put aside to control the oil, and then the next pot was fried.

The freshly fried chicken cannot be put into the pot, otherwise the skin of the chicken is easy to rot, and the temperature must be lowered slightly before it can be marinated in the pot.

The stewed soup that has been boiled before also needs to be turned off the heat and left to stand, and the temperature must be slightly lower to prevent the high-temperature stewed soup from scalding the chicken skin when the chicken is put into the pot.

After all the chicken was fried, Lin Xu stretched his shoulders and slowly put the first pot of fried chicken into the stewed soup.

The most cost-effective way to make roasted chicken is to use a large soup bucket, place a bamboo grate on the bottom of the bucket to prevent sticking to the pan, and then put the fried chicken in a neat circle.

After everything is piled up, the stewed soup is poured in, so that the space utilization rate can be maximized, and the heat of the soup bucket can be gathered more, saving energy.

But Lin Xu didn't do that. After all, today is an experiment, and a large soup bucket is not as easy to use as a sandwich pot.

The sandwich pot is fully heated, and the temperature in the pot is basically the same. The bottom of the soup bucket is heated, and the temperature in the pot is different from bottom to top.

The difference between the two containers results in a different quality of roasted chicken.

After all the chickens were put into the stewed soup, Lin Xu added a pot of stewed soup for tiger skin chicken feet and half a pot of stewed duck soup.

The old soup is inseparable from the stew, and the timing of the old soup is also very important.

The best way is to pour everything on top after preparation, so that the taste of the old soup can seep into the stewed ingredients from top to bottom.

At the same time, it can also form an insulating layer on the surface of the stewed soup to make the temperature of the stewed soup more constant.

After the old soup is poured in, pour in a large spoonful of white wine, and it's all done!

Bring the marinated soup to a boil on high heat, and simmer for [-] minutes on high heat, let the boiling marinated soup cook the chicken thoroughly, cook out the blood and impurities in the chicken, and let the peculiar smell in the meat evaporate with the alcohol.

Next, turn the heat to the minimum and keep the braised soup in the pot at a slight boil.

The so-called slight boiling means that occasionally a small bubble turns up, and at other times the surface of the stewed soup is floating with a layer of fat.

It is said that you can't cover the pot when making braised pork.

In fact, this layer of fat is the best pot cover.

Fat can keep warm, regulate temperature, and at the same time make the meat tender and oily.

If it is boiled over high heat, even the best meat will taste like firewood.

"Keep the fire burning like this, turn off the fire after two hours, and soak for more than three hours, the roast chicken is ready."

The so-called three-point marinade and seven-point soaking, the marinating time can be shorter, but the soaking time should be as long as possible, so that the aroma of the stewed soup can be completely immersed in the chicken.

A good roast chicken pays attention to "shaking and falling apart", which refers to this kind of roast chicken that is marinated in a low fire and soaked for several hours.

Only this kind of roast chicken can reach the point where the bones are crispy and the meat is rotten.

After marinating the chicken, Lin Xu looked at his watch, it was already past nine o'clock in the morning, so he hurried upstairs to make pepper chicken.

Pepper Chicken is a popular chicken dish in Northwest China. It is as famous as Dapan Chicken, and there are different derivative methods in different places.

Unlike roast chicken made from tender roosters, pepper chicken needs about one year's laying hens.

Don't look at this kind of chicken, which is dry and woody. It stands to reason that it shouldn't be eaten like this, but the smart Northwesterners have made this chicken crispy, spicy and refreshing.

Ordinary small tender chicken can't make this kind of taste.

Early in the morning, when Lao Huang was delivering food, he specially delivered a few culled laying hens. After the car boy weighed them, he chopped off the toenails on the chicken feet, tore off the larynx and lymphatic tissue in the chicken's neck, and by the way, hen The fluff on the body was carefully cleaned, and the inedible chicken lungs and other parts of the abdominal cavity were also cleaned.

After cleaning up, put the basin under the faucet, put the chicken in the basin, turn on the faucet, and turn the faucet to the minimum when the basin is full, so that the water in the faucet can drip into the basin in a streamlined manner.

This not only saves water, but also keeps the basin in a state of running water.

The blood soaked in the chicken will be washed out by the flowing water immediately.

Now these chickens have been soaked for several hours, Lin Xu took them out of the basin, and the skin of the chickens became tender and white, much cleaner than when they were just bought.

"This chicken looks so beautiful. Boss, is the white pepper chicken sold in restaurants outside also made in the same way? I think it's whiter than our chicken."

Che Zai asked curiously.

The restaurant where he worked before did not have pepper chicken, so he was a bit unfamiliar with this dish.

Before Lin Xu could answer, Ma Zhiqiang said:
"Shit, those restaurants always only wash their vegetables once. How can they wash them with water like this? They usually soak the chicken in formalin, so that the chicken will naturally be white and tender."

Hearing formalin, Che Zai had an indescribable expression on his face:

"Brother, you might as well lie. Two nights ago, I ate pepper chicken with Niu Chuang downstairs in the dormitory. At that time, he stretched out his hand and compared it. The chicken skin was much whiter and tenderer than his arms."

Lin Xu: "..."

You guys are so busy.

Put the soup pot on the shelf, put the chicken into the pot, and add half a pot of water.

There are a lot of chickens to be cooked today, so we need to add a little more water, because the chicken broth is made from the original chicken broth.

After adding water, turn on the fire.

You can't be idle while waiting for the water to boil, you have to clean up the spices for cooking the chicken.

Star anise, Baikou, Angelica dahurica, fragrant leaves, a small piece of cinnamon, and finally a large handful of green peppercorns, washed in water and put in a bowl, then add green onion and ginger slices, the ingredients for cooking chicken are complete.

After the water is boiled, skim off the froth, put the washed spices into the pot, add two tablespoons of salt, and cook for an hour on medium-low heat.

This kind of old hen is very resistant to cooking.

If it is a normal three-yellow chicken or a small tender chicken, if it is cooked like this for an hour, it is estimated that even the bones will be cooked.

Baby Shen, who had just finished cooking the chicken and went back to sleep, came over.

Lin Xu put the stir-fried chestnuts buried in the stone last night into a bamboo basket and handed it to the girl, letting her peel and eat.

"It's not cold all night, these stones are amazing."

Shen Jiayue peeled a chestnut and put it in her mouth, said vaguely:

"Sister Yan met Master in the Hulun Grassland. He and Aunt Luo have just transferred from the northeast to Inner Mongolia. At this speed, when we reach the northwest, there will be heavy snow blocking the mountains."

"Traveling, and you don't have to rush the schedule. If you want me, it will probably take longer than this."

At any rate, the three provinces in the Northeast are more than one million square kilometers of land, and there are several mountains and several big rivers. How can it be easily turned around?

Baby Shen held a chestnut and put it into Lin Xu's mouth:

"Is it okay to drive around in a caravan like this after we get married?"

"Okay... the premise is that we have to stabilize our home first."

"Yeah, don't worry Xu Bao, I will work hard to make money."

In a family of two, how could it be possible for only one person to make money? Although I, Shen Jiayue, may inherit billions of dollars in the future, I cannot lose my fighting spirit.

"Xu Bao, I see that you are being urged to make a video of Dundun on the Internet and in the group. Since you are so busy, I plan to take on this burden."

you?
Lin Xu just wanted to say, why don't you eat snacks, but felt that this girl's enthusiasm should not be discouraged, so he asked:
"How are you going to shoot?"

"I slept for a while when I went back, and then I formed a filming team that belongs to me."

team?

Lin Xu subconsciously thought of his aunt.

But at this moment, my sister-in-law should be having fun on the Hulun grassland like a lunatic, and she is thousands of miles away from the capital, so she shouldn't be able to join Shen Baobao's team.

His curiosity was aroused:

"Who is on your team?"

Baby Shen cleared his throat, and pointed to himself first:

"I am the chief director, remember to call me Director Shen from now on."

Finished being an executive chef so soon?
Lin Xu nodded cooperatively:

"Good Director Shen."

"Our team is fully staffed. Our young genius Geng Lele is in charge of screenwriting and creativity; Director Zeng is helping us with photography, editing, and post-production; Sister Jing provides props and venues; Shu Yun is Dundun's manager and is in charge of Dundun Tun's emotional comfort and other work."

This……

It was the first time that the Fat Loss Team teamed up with the Sand Sculpture Team headed by Geng Lele and Shen Baobao. Needless to say, this combination might really come up with some little surprises.

Although her baby is just a make-up, Lele's brain and Zeng Xiaoqi's action group are still very capable.

Lin Xu said:

"Since our director Shen is so confident, I wish you all success in filming, and I'll cook a big meal for you when it's finished."

"What I want is your words. Sister Xiaoqi has nowhere to go, and the canteen of the TV station is closed. As soon as my plan is announced, she will strongly support it."

She is looking for a reason to come to the store to make a living, right?
Lin Xu didn't expose Director Zeng's careful thinking, and said a lot of good wishes.

When he returned to the kitchen, he smiled softly:
"I don't know what kind of video these cobblers can make, but no matter how they do it, it's impossible for Linji Food to become the number one topic list, so let them do it!"

On the service desk downstairs, Dundun, who was sleeping, raised his eyelids to look upstairs, then turned over, and continued to sleep soundly...

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I was greedy when I wrote pepper chicken, I wanted to order a takeaway to try, but I was told that there is no, life is hard... This chapter is 5100 words, please ask for a monthly ticket, brothers!

(End of this chapter)