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

Chapter 328 The old yellow pigeon is the pigeon that he promised to send!The favorite of people who cook rice - dry pot cauliflower! 【Subscribe】

Baby Shen doesn't have to go to work on National Day, so let her sleep more.

This girl brought a large bag of sugar-fried chestnuts last night. When she got home, she took a tablet computer and earphones and started watching the drama. She didn't stop until after two o'clock in the morning.

If you call her to get up now, she probably won't be able to open her eyes.

The most important thing in making spring rolls is the dough.

It is required to be thin and chewy, and there are no holes or gaps.

This kind of dough roll is prepared with three silk fillings, and then fried in a frying pan, it is the three silk spring rolls that everyone loves in Jiangsu and Zhejiang.

"The dough of the spring rolls is actually batter that has been whipped. Last night when we were about to leave, Lin Daiyu, who was waiting for Zhu Yong to get off work, talked about spring rolls. I just happened to know how to make them, so I adjusted some batter. Today, it's just right. use."

While busy, Zhuang Yizhou explained to Lin Xu the essentials of making spring rolls.

Add flour to a bowl, put a little salt, add water and beat to form a thick batter, then use chopsticks to beat in the same direction.

Beat until the batter is smooth and lump-free.

At this time, the batter has already become gluten. As long as it is left to stand for more than an hour, the batter will become soft and gluten, and it will not fall off in the hands.

In order for Lin Xu to have a more intuitive understanding, after Zhuang Yizhou fried the spring rolls in the pot, he brought over the unused batter for the spring roll wrappers just now.

Plug in the electric baking pan and reheat it, grab a ball of batter with your hands and knead it on the pan a few times, a circular batter imprint immediately appeared in the pan.

After a few seconds, under the action of heat, the batter imprint solidified into a dough cake.

The cake is very thin, almost transparent.

This is the skin of the spring roll.

Lin Xu looked at the batter in Zhuang Yizhou's hands, and finally understood how to make spring rolls.

He picked up a piece of dough and put it on the chopping board, held the shredded pork, chives and fungus that Zhuang Yizhou had prepared with chopsticks, rolled up the vegetables with spring roll wrappers, and folded the two ends in.

Finally, use a brush dipped in starch water, wipe it on the remaining spring roll skin, roll it well, let the spring roll skin stick together, and a spring roll is ready.

It's quite simple.

The ingredients used in the three silk spring rolls are not fixed, and can be made with shredded carrots, shredded winter bamboo shoots, shredded mushrooms, shredded fungus, shredded chicken breasts, vermicelli, leek segments, leek sprouts, chives, etc.

Lin Xu ate a large bowl of Yangchun noodles with spring rolls and pot stickers.

Put a small spoonful of lard in the bowl, pour some soy sauce over it, then pour some noodle soup into it, stir the lard to melt, put the cooked thin noodles in, and sprinkle with chopped green onion.

Take a deep breath, the fragrance only drills into the nostrils.

Yangchun noodles are the simplest kind of noodles. If you are more extravagant, you can put some fried shrimp roe in it, and the fresh fragrance of the noodles will be more intense.

After eating and drinking, Lin Xu packed a few spring rolls and pot stickers, and carried them to the community behind.

In order to coax his baby to wake up, he has to feed food like luring a stray cat, building trust with food.

"Ugh... I'm so sleepy~~~~"

On the bed, a certain big baby was complaining about not waking up, while smelling the scent coming from the direction and reaching for food, Lin Xu suddenly smiled helplessly with this greedy look:

"Why don't you eat and go to bed, anyway, you won't be hungry after eating so many chestnuts last night..."

Before the words fell, Shen Baobao, who was sleepy on the bed and couldn't open his eyes, sat up suddenly, and said angrily:

"How can I eat a lot? I didn't eat much. After these chestnuts were cold, I couldn't peel them. I chewed them with my teeth... I really didn't eat a lot."

Hmph, if you want to say anything else, I will bear it.

But you said that I ate a lot of chestnuts, which is absolutely unbearable.

Because I really didn't eat that much...

Lin Xu raised his hand and pinched Shen Baobao's flamboyant face:

"Since you're awake, get up. The store has made Yangchun noodles and spring roll pot stickers. If you want to be sleepy, it's not too late to go to bed after breakfast...I'll get you what clothes to wear today."

"The set of cherry blossom memories in the closet...is pink underwear, red sweatpants and that white hooded sweater. This baby is going to be a sporty girl today."

Lin Xu opened the closet, looked at the clothes in the closet and searched for them.

The underwear is easy to find, all neatly stacked in the drawers of the wardrobe.

But sweatpants and sweaters have to be searched for.

When I first moved in, I felt that the closet was very big, but as Baby Shen brought clothes here from home every three days, the closet felt a bit stretched.

He searched and said:
"I didn't think so at first, but with more clothes, the cabinet seems smaller, but if I buy a cabinet, it won't fit in the bedroom..."

While talking, the sweater and pants were also found.

Baby Shen raised her hair, buttoned her underwear with her hands behind her back, and gave a very sincere suggestion:
"Why don't you change the house, our house is a bit small, it's inconvenient for my parents to come and live, and sometimes my parents have to come to my daughter's house for a while, there are not enough bedrooms."

Lin Xu also wants to change houses.

But now I don't have much money in hand, and I don't have the qualifications to buy a house.

It is not easy to buy a house.

There are only two choices now, either to obtain a residence permit in Beijing through the talent plan, or to acquire a company that is qualified to buy a house and buy a house in the name of the company.

You can change it later when you are eligible.

Talent planning is not easy. Although Central Finance and Economics is also a famous university, Lin Xu only graduated with a bachelor's degree after all, and has not engaged in high-end jobs.

The most important thing is that he has no experience studying abroad, which will be a big disadvantage in talent evaluation.

So if you want to change the house, you can only choose the second method.

"Let's just wait, and change to a bigger house when we have a chance. We can still live here for the time being, and we don't need to buy any big things recently."

The house to be changed should not only consider the accommodation of both parents, but also have a spacious enough living room so that Dundun can play happily at home.

The one that best fits this choice is naturally the Daping Layer.

However, the price of large flats is not comparable to that of ordinary houses, especially in Haidian, where there are so many famous schools. Housing prices are already at a high level in the capital, and there are few large flats, so it has become a very scarce resource.

Scarcity means expensive.

"How about I don't want the Continental, and sell the other cars under my name, and with pocket money, I can almost buy a flat-floor."

Judging by the tone, the pocket money must be at least several million.

Thinking about how I saved pocket money when I was in school, hundreds of dollars in junior high school and hundreds of dollars in high school, I always felt quite successful.

But compared with the rich, it's not even a little bit worse.

When Shen Baobao put the sweater on her head, Lin Xu reached out to tidy up her messy hair:
"No, if there is me, if you use your money to buy a house, then I won't be able to live on soft food?"

Upon hearing this, Baby Shen immediately lifted Lin Xu's chin with his fingers:
"What's wrong with eating soft rice? Is it embarrassing? As long as you can serve my sister comfortably, let alone a suite, it's even... um~~~~ I was wrong, husband..."

Some babies originally wanted to stage a scene where a rich woman abuses a little boy.

In the end, before the insult started, he was bullied by the little boy to fight back.

After being thrown onto the bed by Lin Xu and kissed several times firmly, the girl finally raised her hand in surrender.

But when Lin Xu sat up from the bed, she began to chant again:

"Stinky Xubao, he will bully others, and the clothes he just put on are messy..."

The perpetrator completely forgot who caused the incident, and muttered in his mouth.

"I've ordered some pigeons. I'm going to let my brother show off at noon today. By the way, I will serve a new pigeon dish in the store. Do you want to try it?"

When it came to food, Fu Po Shen stopped thinking about it and hurried to the bathroom to wash up.

This is a pigeon with delicious meat, you must try it.

The most important thing is that pigeons are the incarnation of the UP owner of a certain website. Eating pigeons is equivalent to avenging the pigeons that have been released many times!

After washing up, she held Lin Xu in one arm and pinched spring rolls in the other, and walked towards the store while eating.

"Xu Bao, what else can you do with the dry pot sauce you boiled last night besides cauliflower?"

"You can eat whatever you want."

"Really? Then if I want to eat dry pot duck head, can I?"

"What my baby wants to eat, it has to be okay if it can't be!"

Although the dry pot sauce is only the basic model, it is better than that you can add unlimited seasoning ingredients for adjustment.

The dry pot duck head is naturally a no-brainer.

Back in the store, after breakfast, everyone got busy.

Zeng Xiaoqi didn't come over today. A colleague from the TV station got married. Not only did she need to accompany the ceremony, but she also had to act as the master of ceremonies.

Tsk, you have to eat dog food all the time for the money and effort.

What a perfect day.

After finishing the work at hand, Lin Xu looked at the time. It was almost ten o'clock and Lao Huang did not show up. Is this planning to let the pigeons go?
In order not to delay the staff meal at noon, he brought over the cauliflower bought by Che Zai and prepared to make it.

There are two types of cauliflower.

One is the tight cauliflower that grows very firm, and the other is the loose cauliflower that grows looser.

The stalks of tight cauliflower are white and relatively short, and the cauliflower is squeezed densely and has a hard texture, which is more suitable for stewing or hot pot.

The stalks of loose cauliflower are green and relatively long. The cauliflower grows loosely and has a crisp taste. Restaurants will habitually call it organic cauliflower.

In fact, this is just a matter of species, and has little to do with organic and inorganic.

Scattered cauliflower is the best choice for making large bowls of cauliflower, dry pot cauliflower, dry-stir-fried cauliflower and other dishes. What Che Zai bought today is scattered cauliflower.

Use a kitchen knife to pick off the cauliflower from the main stalk one by one. The flower head should not have too long peduncles, otherwise it will not be easy to cook.

As for the remaining main stem parts, it will not be wasted.

Put it back in the kimchi jar, and it will soon become a crisp and delicious vegetable stem.

Soak the picked cauliflower in water with salt, and divide the large pieces with a kitchen knife.

Soaking the cauliflower in salt can effectively remove the dirt hidden in it, and at the same time soak out the bugs hidden in it.

After soaking it, there was still no sign of Lao Huang.

Lin Xu took the phone and called, and Lao Huang's voice quickly came from inside:

"I couldn't make it in the morning. The couple in the pigeon farm had a quarrel, which delayed the work. Several suppliers are queuing up to get the goods. You can eat first. When I get the pigeons, I will go to the store."

Whoa, this is really...

The pigeon farm pigeons Lao Huang, and Lao Huang pigeons himself, and he still has the pigeon meat that he promised to give to Dundun.

Infinite matryoshka belongs to yes.

Cauliflower should not be soaked for too long, otherwise there will be too much water, which is not conducive to cooking.

Take the cauliflower out of the water and put it in a basket to control the water. Take advantage of this time to prepare the ingredients needed to make the cauliflower in a dry pot.

Cut the green and red vitex into sections with an oblique knife, flatten the garlic, dice the ginger, and prepare a few millet peppers and cut them into chili rings.

Take a small piece of slightly fatter pork belly and cut it into thin slices.

Although cauliflower in dry pot is a vegetarian dish, it needs to put some pork belly in it, which can make the cauliflower taste better and more suitable for rice.

After the pork belly is cut, cut some onion shreds and place them directly in the prepared dry pan.

There are several tables for eating in the store, so several dry pots are also prepared.

In restaurants, dried pot cauliflower is a typical representative of low cost and high profit. The cost of each cauliflower is only one or two yuan, plus a little pork belly, the total cost will not exceed ten yuan.

But it can be sold for thirty or forty or even more.

This is why many restaurants recommend this dish.

All the ingredients were ready, Lin Xu set up the wok and started cooking.

Pour half a pot of cooking oil into the pot and heat it up on high heat.

Whether it's a big bowl of cauliflower, dry-stir-fried cauliflower, or the dry-pot cauliflower to be made today, you need to fry the cauliflower in hot oil first.

The reason why the cauliflower in the restaurant is dry, crispy and refreshing is the step of adding oil.

In addition to oiling, you can also blanch or steam the cauliflower, but the texture and taste of the two will be much worse than those that have been oiled.

The oil was [-]% hot, and Lin Xu poured in the cauliflower with the water under control.

The oil in the pot boiled immediately.

It doesn't take too long for the cauliflower to be oiled. With the stove and firepower of the restaurant, it can be cooked within ten seconds.

Otherwise, the stalks of cauliflower will absorb a lot of oil like a sponge, and at the same time lose their crisp taste and become soft and greasy.

After the cauliflower was put into the oil pan, he put a large colander on the oil drum at the side, and then poured the hot oil in the pan into it.

Then put the frying pan directly on the stove again, dig out half a spoonful of lard and put it in.

When the fat melts, pour in the pork belly and stir-fry.

Stir-fry until transparent, add ginger, garlic and millet pepper to stir-fry, and then add two small spoons of dry pot sauce.

There are many cauliflowers, so the amount of dry pot sauce is also large. In fact, a small spoonful of normal cauliflower is enough, and the spoon should not be too large, otherwise the taste will be salty.

Stir fry the dry pot sauce to get red oil, pour in the prepared Erjingtiao, and then pour in the oiled cauliflower.

Quickly stir-fry for ten seconds with a small spoon, let the dry pot sauce evenly hang on the cauliflower, and then cook a little light soy sauce along the side of the pot to increase the umami.

Continue to stir-fry for another [-] seconds to release the aroma of the dry sauce.

With the turning of the spoon, the cauliflower in the pot is evenly covered with a layer of red oil, and at the same time, the spicy taste becomes more intense.

At this time, it's almost time to cook.

Take the pot away from the stove, put it on the workbench, and then evenly put the cauliflower in the pot into several dry pots.

After the ceremony, Cui Qingyuan and his family also arrived.

Dinner!
"Hey, Brother Chun didn't come today?"

Lin Xu saw the senior brother who was still limping with his wife and children, but Dachun, who had an amazing appetite, was missing.

"I went to have dinner with my classmates from the sports school. Every time they have dinner, they will randomly choose a cafeteria, and they don't come out until their belly is full."

Yo, this is a class for the shop owner.

Put a dry pot rack on the dining table, with a bottom bracket on the rack, put a piece of solid alcohol on it, light it and put the dry pot on it, and soon there was a sizzling sound in the pot.

This is the creaking sound of fried onions in fat when the bottom of the pan is heated.

Putting onions at the bottom of the pot can add a nice onion flavor to the dishes.

Moreover, compared with other dishes, onions have more water and are more resistant to frying.

Pick up a bowl of rice, pick up a chopstick and put the cauliflower in red oil into your mouth. The taste is spicy and crispy, and it even tastes a little sweet.

Taking advantage of the spicy taste, I put a big mouthful of rice in my mouth.

The cooker's genes were mobilized immediately.

"It's delicious, this dried cauliflower is really delicious."

"I'll launch a new one in the store this afternoon, right? Then I'll post a post on the Internet."

"Spicy and delicious, it's too good to eat."

"It's delicious, I just like this kind of delicacy. I like the dry pot cauliflower and the big bowl of cauliflower very much."

"..."

Everyone ate big mouthfuls. At the beginning, they didn't feel it, but as they ate, they found that the rice seemed to be filling less. Otherwise, why did it bottom out after only a few mouthfuls?
Listening to everyone discussing the big bowl of cauliflower, Shen Baobao looked at Lin Xu and asked:

"Does a big bowl of cauliflower taste the same as a pot of cauliflower?"

"It's different. The method of making a large bowl of cauliflower is the same as that of shredded cabbage. It is cooked with balsamic vinegar before serving to increase the sour flavor, and it tastes sour and refreshing."

"What about the fried cauliflower?"

"It's spicy and dry, with a crispy taste, and it's different from the spicy cauliflower that is full of fat."

Dry-stir-fried dishes use dried chili segments and Chinese prickly ash to add flavor, while dry-pot cauliflower does not use these, and the taste mainly comes from dry-pot sauce.

Although several dishes may look the same, there are still great differences.

"Brother, this is better than the cauliflower in our school cafeteria."

"That's for sure. Uncle Lin made it himself. Could the taste be bad?"

"It's a pity that Uncle Lin is not the chef of our school, otherwise we would be able to eat this delicious dish every day."

"..."

When Xie Baomin heard the conversation between the two sons, he didn't know what to say for a while.

You don’t like state banquet dishes that cost hundreds of dollars at home, but you actually like this kind of food?
Well, before school starts, I'll show you Dad's handiwork!
Xie Baomin was annoyed.

In the past, my son would compare himself with the school chef, but now he doesn't even mention it, instead he keeps praising his junior.

It was simply unbearable.

In order to prove his strength, he plans to cook a table of similar dishes at home in the near future to open the eyes of his sons.

While everyone was eating, Lao Huang suddenly came upstairs with a bag of squabs.

"It's really not easy. I have to queue up to get some pigeons... Brother Lin, I got the pigeons for you. How do you think it's better to eat?"

Lin Xu looked directly at Xie Baomin:

"Brother, what do you think is more appropriate?"

Xie Baomin thought for a while, then said with a smile:

"Junior brother, last time you made the steam pot chicken well, this time you can cook the steam pot squab in the same way as the steam pot chicken."

Steam pot squab?

Lin Xu's eyes suddenly brightened, this is a good proposal!
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This chapter is 5100 words, please ask for a monthly ticket, brothers, it’s the end of the month, and there are still a few hundred short of the 5000 monthly ticket, please help me!
(End of this chapter)