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

Chapter 327 How to make the basic dry pot sauce!Dundun: Playing games with Mommy is really tiring! 【Ask monthly ticket】

"Steinway grand piano?"

Yan Lin looked at her secretary Xiao Qing curiously and asked:
"That's what the store manager really said?"

It is normal for a piano or music student to ask for a Steinway piano, after all, the quality of the Steinway piano is recognized as good.

But there is something magical about a cat loving a Steinway.

Xiao Qing turned on the phone, enlarged the photo sent by Shu Yun and handed it to Yan Lin:
"Yes, she also sent me a photo, Mr. Yan, look, sitting in front of the piano this afternoon with a serious expression, does it look like a piano artist who is about to perform on stage?"

Yan Lin took the phone and looked at it, and was immediately happy:

"Don't mention it, the little guy still looks good...Since he likes it, then go to the Steinway store in Beijing to order one."

"Okay, Mr. Yan, I'll find someone to order."

Xiao Qing was just about to arrange for people from the Yanjing branch to handle this matter, when Yan Lin asked again:
"What's going on on the Internet these two days?"

trend?

Xiao Qing didn't know what Yan Lin wanted to hear for a while, thinking that the female president was interested in Dundun, she said:

"Boss Lin of Lin Kee updated a video of Dundun today, which is said to be a sideshow during filming, but there is some controversy on the Internet."

"Controversy? What controversy?"

At this moment, Yan Lin was on her way to entertain clients in her Bentley Mulsanne.

Originally, she wanted to close her eyes and rest for a while, but when she heard that Dundun's video was controversial, she became curious.

Such a cute little guy is actually questioned?
Xiao Qing turned on the phone again, clicked on the short video app, found Lin Xu's news and handed it to Yan Lin:
"Boss Lin updated a video of Dundun taking a selfie to imitate people walking. It is said that this is Boss Lin's fiancée and a few friends meeting to discuss how to shoot the video. .”

This made Yan Lin immediately interested.

"Let me see how this little baby takes a selfie."

In the shop.

Shu Yun scratched Dundun's chin and asked:
"Aren't you tired after a nap? I saw someone posted a video of their cat playing with a tablet on the Internet. Why don't I buy one for you later?"

Dundun stretched out his scarlet tongue and licked the back of Shu Yun's hand a few times, which made the beautiful general manager very moved.

I didn't expect that the little guy who treats everyone with a stinking face actually has such a good relationship with him.

That tablet, godmother bought it for you!

She picked up her mobile phone, picked out a latest tablet computer, and immediately chose to place an order.

If other people’s kittens play with tablets, my godson must have one too.

Such a well-behaved kitty, let alone a tablet computer, even a Steinway piano... Uh, this godmother really can't afford it.

This kind of entry-level piano is not interesting, and the more decent ones are more than [-].

As for the performance level and collection level, the starting point is one million.

This is not a piano, it is simply a pile of coins piled up.

After buying the tablet, Shu Yun opened WeChat again, only to find that Xiao Qing hadn't replied to the message.

The secretary was always like this, and he didn't make it clear when he sent messages. Last time, he asked for some photos of Dundun, and this time he asked him what he likes.

I guess it's Mr. Yan who wants to be tough, right?

She rubbed her dry son's round head:
"Our Dundun family is popular, so many people like you, aren't you very happy?"

Dundun was lying by her hand and rolling with his belly glowing, but after hearing this, he immediately got up and stared at the sky outside the window in a daze.

It wasn't until Shu Yun rubbed its head again that the little guy yelped coquettishly, lay down on the service desk, and exposed the original pouch where the hind legs connected to the abdomen, as if he was rubbing by a godmother.

The so-called primitive bag is actually the fat-like part of the cat's hind legs, which is found in almost all cats. The function of the primitive bag is to prevent friction and store fat when running.

A cat with an original bag means that the cat is very healthy. If not, it should be properly supplemented with nutrition.

Dundun is chubby, and the original bag is obvious, but it is strictly forbidden for anyone to touch it.

Once Chen Yan wanted to touch it and almost got scratched.

Unexpectedly, the little guy took the initiative to show this part today, and it seems that he has completely let go of his guard.

Shu Yun raised his hand to touch Dundun's soft raw pouch, and then scratched the shiny gray-blue hair on its belly.

After playing for a while, Baby Shen brought the steamed rabbit meat, and Dundun went back to his hut after eating and fell asleep soundly.

Upstairs, Xie Baomin, who was full of food and drink, stretched his strained leg.

Not to mention, after drinking some rice wine, the pain did ease a lot.

"Didn't Junior Brother prepare new dishes for the National Day?"

"We serve roasted chicken and marinated chicken liver, and tomorrow we serve cauliflower in a dry pot. By the way, when you leave today, bring some roasted chickens home and try my cooking."

The roast chicken was not ready at lunch time, and it was not in time for the hot roast chicken to come out of the pan.

As for the crab that I ate just now, the grilled chicken didn't go well with it, and it wasn't served on the table, so the brother and his family haven't tasted the roasted chicken yet.

Both Xie Yufei and Xie Yuhang's eyes lit up when they heard the dry pot cauliflower.

It seems that this dish is also what they often eat at school.

Dachun, on the other hand, is more interested in roast chicken.

Xie Baomin said:
"We don't want the roast chicken, let's pack one for Dachun, he can eat it better... I can't cook with my leg for the past two days, so I might as well come to your place tomorrow to eat it, just to try yours too Made dry pot cauliflower."

With his arrangement, the two children showed smiles on their faces, and Dachun was also very satisfied.

Su Peipei feels that her husband has become more and more family-oriented recently.

Unlike in the past, he was fully focused on Diaoyutai and work.

Lin Xu said to Che Zai:
"Go down and pack a roast chicken, and pack some lo mei or something."

"okay!"

After sending his brother and his family away, Lin Xu went back to the kitchen, planning to make some dry pot sauce while the evening rush hour had not yet arrived.

Dry pot dishes are inseparable from dry pot sauce.

After adding this special sauce, it will not only make the dry pot dishes more delicious, but also make the dishes have a very strong fragrance.

Dry pot is a cooking method popular in Jiangxi, Hunan, Guizhou, Sichuan, Yunnan and other regions. It originated from the fire pit of the farmhouse.

The firepit is a unique stove in the south that combines cooking, heating, and boiling water.

It is cold in winter, and fried vegetables cool quickly, so put the vegetables around the firepit to eat, so that the vegetables will not be cold, and the people will not be cold.

Although dry pot is popular everywhere, it is Sichuan chefs who bring the dish of dry pot from the farm firepit to the restaurant table.

To be exact, it is a Sichuan cuisine chef in Mianyang.

They finished cooking the dishes on the stove, creatively put them in a small pot, and put a slight fire underneath, so that the pot is always steaming.

In order to distinguish it from hot pot, chefs at that time called it dry pot according to the characteristics of no soup and water in this kind of vegetable pot.

In fact, the dry pot is not really dry. There is still a lot of red oil underneath. This is the reason why this kind of dish tastes more delicious. So much red oil, can it not be fragrant?

Later on, dry pot and hot pot were combined, and there was a way of eating dry pot dishes first and then soup.

Dishes such as dry pot prawns and dry pot duck heads are developed in this way.

In the early days of the development of dry pot, there was no dry pot sauce.

Chefs found that dishes cooked for a longer time had a stronger aroma, and in order to make the dishes delicious from the beginning, they came up with dry pot sauce.

The method of sauce is not complicated, that is, red oil bean paste, tempeh, glutinous rice cake chili, and spices are boiled together for a long time, and the sauce obtained in this way is called dry pot sauce.

Of course, this is just the most basic version of dry pot sauce.

In more advanced restaurants, ingredients will be added appropriately according to the different dishes.

For example, when making dry pot shrimp, put some hoisin sauce in it to increase the umami taste.

For the dry pot duck head, you have to put peanut butter and Zhuhou sauce to increase the fragrance and secret flavor.

As for the dry pot fat sausage, you need to put some chopped pickled peppers to add a little sour and hot taste to the greasy fat sausage.

Although dry pot dishes are made with one sauce, it is still necessary to flexibly adjust according to the ingredients for individual dishes. Otherwise, all dishes have the same taste, and customers will easily get bored.

Lin Xu prepared about ten catties of dried chili, sifted out the chili seeds, boiled a pot of water, poured the dried chili into a low heat and simmered until the chili swelled, then took it out to control the water.

Then he brought over the large cooking machine in the store that processed the sauce, and poured in a whole five-jin can of bean paste.

The biggest difference between dry pot sauce and other sauces is that all the ingredients need to be chopped, so that the aroma can be released better when cooking.

These bean pastes originally needed to be chopped, but Master said that a good chef must be good at borrowing the power of technology.

After putting in the bean paste, Lin Xu brought over the soy sauce for ribs in soy sauce, and scooped out a large spoonful of steamed soft and rotten fermented soy sauce from it with a colander.

Fermented soya bean can make the dishes have a strong soy aroma, and it is an indispensable ingredient in dry pot sauce.

After a spoonful of cooked tempeh went down, Lin Xu put another spoonful of raw tempeh in it.

Start whisking.

After the device is powered on, press for three seconds to stop, and then press for three seconds to continue to pause.

Using this method of rotation-pause-rerotation-repause, the bean paste can be crushed without making it into a paste, which is exactly the same effect as chopping with a knife.

Whisk the sauce properly, pour it out, then put the boiled chili into it, and also smash it.

Then Lin Xu brought over the spices needed to make the dry pot sauce.

The spices are not complicated. The main ones are pepper, star anise, cinnamon, leaves, angelica, white buckle, cumin, fennel and cumin. After preparing all these spices, Lin Xu brought some Luo Han Guo according to the amount of bean paste and Ciba pepper.

Luo Han Guo is an essential ingredient in dry pot sauce.

This spice, which is mostly used to make tea, can bring a sweet taste to the dry pot sauce, which can not only neutralize the spiciness, but also enhance the freshness.

Put a frying pan on the stove, turn on a low heat, and put all the spices in before the pan is hot. The Luo Han Guo is relatively large and needs to be broken into pieces.

The fragrance of the spices is slowly roasted by dry frying on a low heat.

These spices are then poured into a grinder and all crushed into a large particle powder.

Finally, prepare some minced ginger and garlic for flavor enhancement, and all the ingredients are ready.

Lin Xu set up a large frying pan and started making dry pot sauce.

Because it is for making sauces, the wok should be repeatedly slid several times to avoid the possibility of sticking to the pan.

Put a small half pot of cooking oil in the sliding pan, and then add two tablespoons of lard.

There are a lot of sauces prepared today, which can make almost two hundred servings of dry pot cauliflower, so the amount of fat is relatively exaggerated.

When the oil is [-]% hot, pour the crushed bean paste into the pot one by one.

There is too much bean paste, if it is poured into the pot at one time, the fat will silt up, so pour it in several times to let the bean paste and the cooking oil in the pot fully blend.

After putting everything down, simmer slowly over low heat.

This step should not be rushed, it has to be boiled slowly, and the red oil in the bean paste and the aroma of the two kinds of tempeh must be boiled out, so that the next step can be carried out.

This process was very slow, and lasted about [-] minutes before the bean paste in the pot was completely boiled, and it even felt dry and fragrant.

When it reaches the level, pour in the prepared glutinous rice cake chili and continue to cook.

The glutinous rice cake chili has already absorbed water, and a burst of water vapor rises immediately after entering the pot. The opposing flavors of the bean paste and chili will float out with the water vapor, which will make the sauce more mellow.

Originally, dry pot sauce was created based on the strong aroma of dry pot dishes after being boiled for a long time, so it should not have a pungent taste.

These flavors should be boiled out slowly, leaving only the mellow and soft fragrance.

When the glutinous rice cake chili is almost boiled, add minced ginger and garlic, and finally add ground spice powder.

After putting all these ingredients, Lin Xu added two whole bottles of oyster sauce, two tablespoons of white sugar, and a bottle of steamed fish soy sauce into the pot.

After continuing to stir and cook into a sauce state, turn off the heat and serve it out.

When this step was done, it was already eight o'clock in the evening, and the evening peak in the store was almost over.

"Boss, is this sauce ready to eat now?"

Ma Zhiqiang, a chef from North China, is relatively unfamiliar with dry pot dishes. He was so greedy for the aroma just now, so he wanted to try it when he saw that it was cooked.

Lin Xu poured it into the basin and said:
"Under normal circumstances, it needs to be left to stand for a day and a night before using it, so that the aroma will subside. We are not so particular about eating it by ourselves. Let's eat it at noon tomorrow, and try it in the store at night."

"Okay! By the way, boss, the bean paste and those seasonings are very salty. Is the sauce too salty?"

Ma Zhiqiang's words made Lin Xu amused:
"No, a small spoon is enough when cooking, and it can save the trouble of seasoning, which is more efficient for restaurants."

Put the sauce into the cold storage to cool naturally, Lin Xu washed the pot and prepared to leave work early.

Just now, while cooking the dishes ordered by the customers, he was worrying about boiling the dry pot sauce. He was exhausted and planned to rest early.

After explaining to Wei Gan, Lin Xu untied his apron and went downstairs along the stairs.

He greeted the customers who were eating downstairs first, and then returned to the information desk.

At this moment, Baobao Shen was holding a few disposable cups and a piece of dried fish, and according to the tutorial on the Internet, he clumsily performed the Three Immortals Returning to the Cave for Dun Dun to guess.

Dundun had never seen it before, but thought it was quite amusing.

He focused all his attention on Shen Baobao's hands, and his little tail swung slightly, showing a very happy posture.

The relationship between mother and child has been fully restored.

Finally, after many mistakes, the performance of Three Immortals Returning to the Cave is finally over.

"Okay, it's up to you to guess, and I'll eat it for you if you guess it."

Baby Shen heaved a sigh of relief. With this relaxation, he raised his hand a little too much, and touched the upside-down cup in the middle, revealing the dried fish inside.

Dundun turned a blind eye, thought cooperatively, and first stretched his paws to the leftmost cup.

After hesitating for a moment, he reached for the cup on the right.

While testing, he looked at Shu Yun next to him, as if he wanted to apply for off-site assistance.

But in the end, it put its claws on the cup in the middle, and with a slight push, the dried fish under the cup was exposed.

"Wow, my son is so smart, come here, Mommy will give you two more pieces of dried fish."

Lin Xu: "..."

In the future, don't make it difficult for your child to cooperate with you so much, it's worrying to see.

Moreover, a cat's sense of smell is not inferior to that of a dog's, and is many times more developed than that of a human being. Even with their eyes closed, they can accurately distinguish the location of dried fish.

Playing Three Immortals Returning to the Cave with cats, no matter how fancy you play it, it's useless.

When Dundun started to eat dried fish, Lin Xu walked over and said:
"Let's go back. I'm a little tired today. I plan to rest early."

"Okay, wait... I'll go upstairs and get some chestnuts."

When Baby Shen left, Lin Xu rubbed Dundun's big head:

"Thank you for working so hard to make your mother happy... Tomorrow I will see if there is any meat that you have never eaten before, and I will buy some for you to try."

When Dundun heard it, he stretched out his furry paw and patted Lin Xu's hand.

Reach a consensus!

In the morning, Lin Xu called Lao Huang after marinating all the roast chicken in the marinade department:
"Is there any rare meat recently?"

"Yes, the pigeon is fattening now, do you want to try it?"

Pigeon?

Thinking that Dundun had never eaten pigeon meat, Lin Xu said:

"Then you can give me some. My brother's family is coming over for lunch at noon. I'll see what's more appropriate."

After hearing that Xie Baomin went to eat in the restaurant, and he also wanted to eat pigeons, Lao Huang on the other end of the phone said:

"Then I might as well eat with you guys. Pigeons count as my food bill. By the way, call Professor Cui. We had a very speculative chat with him yesterday."

speculation?

Lin Xu didn't expect that the delivery man could chat with the big guy who studies artificial intelligence.

He smiled and said:

"Okay, I'll call Professor Cui in the morning and invite him to come over to eat pigeons. By the way, let my brother study a dish for making pigeons. If it's okay, we will serve a dish of pigeons in the store."

Lao Huang, who was drinking soy juice with the burnt ring at the breakfast stall, laughed immediately.

Look, the business is here.

After hanging up the phone, the breakfast in the shop was ready.

Zhuang Yizhou came early today and made Yangchun noodles, three delicacies pot stickers and spring rolls.

When Lin Xu tasted a spring roll, Zhuang Yizhou said:
"Boss, I saw that Dundun's selfie video has more than [-] likes, and it's also ranked in the top three on the short video platform. When will the next episode be updated?"

Breaking through [-] likes so quickly?

Lin Xu chewed the spring rolls in his mouth and said:
"Let's do it today. I'll update it when I'm done. The spring rolls are pretty good. Are you bothered? If not, I'll follow along."

"No trouble, no trouble, if you want to learn, we can start now."

Lin Xu stuffed the remaining spring rolls into his mouth:
"Then let's get started!"

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(End of this chapter)