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

Chapter 333 This Fish Can Be Saved, Quickly Bring a Bowl of Rice and Let Me Rescue It!How to do it! 【Ask monthly ticket】

kitchen door.

Shen Jiayue took the mobile phone that Zeng Xiaoqi handed over, and carefully looked through the pictures of this suite.

The house was well-decorated, but no move-in was planned. It was originally planned as a wedding room, but the child would not come back after studying abroad, so the parents planned to sell the property and go abroad to live with the child.

This house is good in every way, and the area is large enough. It has two and a half floors, and the top is an insulated attic and a large terrace.

There are no tall buildings around, and the view is wide.

Either way, it's ideal.

"What about the lady boss, isn't it really good?"

"It's very good. I'll call and ask first. If it's okay, let's go and have a look tomorrow."

After speaking, Baby Shen took the phone and started to contact the owner.

And Dou Wenjing sent a message to Shen Group's legal counsel on WeChat:

"Brother Feng, what do you need to pay attention to when buying a second-hand house? Our boss and his wife are planning to buy a house, and we want to hear the opinions of legal professionals."

This brother Feng is the lawyer who helped deal with the glass smashing case of Ziqiangsheng last time. He is in his thirties and is at the stage of rising career.

He is making bread dumplings at home right now.

When I saw the message, I quickly washed my hands and replied:

"First look at the qualifications of the house, that is, whether the so-called five certificates are complete, remember the name code and building number when looking at the house book, go to the real estate trading hall to check the authenticity, then go to the bank to check whether the property is mortgaged, and finally go to the court to check Let’s see if it is a risky property that has entered the foreclosure process.”

Brother Feng knew very well who the boss and wife of the boss Dou Wenjing was talking about, so he replied very carefully.

Dou Wenjing looked at this long list of news, a little confused.

"Is it so troublesome to buy a second-hand house now?"

Brother Feng replied:
"It's always been so troublesome... How about it, when you look at the house, just say something, and I will go over to help you check it out. If Mr. Shen's daughter and son-in-law are cheated of buying a house, then we legal consultants simply resign."

"Thank you, Brother Feng. We are making an appointment with the landlord. We will let you know when we make an appointment. We will treat you to dinner then."

"Haha, that's great, I've been craving Lin Kee's food recently."

Just as Dou Wenjing finished chatting here, Shen Baobao also made an appointment with the landlord to inspect the house.

At ten o'clock tomorrow morning, meet at the gate of the community where the house is located.

In the kitchen, Lin Xu was still pouring the soup from the pot on the fish.

This method is very similar to braised fish, but the soup of braised fish is thick and the sauce is rich.

For dry-cooked fish, there is only fat at the bottom of the pot, and the soup is completely dried up, so that the fresh fragrance of the soup can be fully integrated into the fish.

The approach, while similar, is different.

Therefore, the taste and texture presented in the end are quite different.

Not long after, the soup in the pot became less and less, and the red oil in it gradually separated.

At this time, put some rock sugar in it.

The rock sugar should not be placed too early, as it is easy to make the soup stick to the pan.

And put it later, when the rock sugar is completely melted, it's almost time to come out of the pan.

The rock sugar can neutralize the spiciness and the sour taste of the pickled peppers, and at the same time increase the umami taste of the fish.

The carp meat is old and has a strong fishy smell. In order to make this dish have a rich taste and a delicious taste, there is a dry roasting method.

Use diced pork to increase the aroma, use diced bamboo shoots to increase the umami taste, and use the hot and sour pickled peppers to remove the earthy smell in the fish.

As for the final simmering sauce, it is also to let the strong aroma of the pork bone broth replace the moisture of the meat itself, so that the taste of the meat will obviously rise to a higher level.

This dry-burning method can not only cook carp, but also make grass carp, bream, pomfret and other lean fish species.

If it is used to roast Jiangtuan or Qingjiang fish, the taste will not be perfect, because it is too fat and greasy, and it will give people a feeling of superfluous.

Finally, there was almost no soup at the bottom of the pot, and the rock sugar had already melted.

Lin Xu put a fish plate on the workbench, then took a round plate, carefully took out the completely soft carp from the pot, and gently placed it on the fish plate.

After placing, use a slotted spoon to beat out the ingredients in the pot and spread them evenly on the fish.

Then put the wok on the stove again, turn on the fire, and keep stirring the pot with a spoon to speed up the evaporation of the soup.

When there is only red fat left in the pot, turn off the heat, and use a spoon to scoop up the sticky fat in the pot and pour it on the fish.

The ruddy oil exudes a strong spicy flavor, and when it is poured on the fish, the whole fish suddenly becomes oily.

Drizzle some oil on the bottom of the plate after the fish is covered, which can not only increase the appearance, but also dip in these spicy oils when eating fish.

It can even be used to mix rice.

In short, these oils that have absorbed the aroma of the broth have a rich aroma and are delicious no matter how you eat them.

The dried fish is ready, and it's almost time for dinner.

Start eating.

"Wow, this dry roast fish looks delicious."

"What are the golden particles inside? Fat diced meat?"

"Just these red oils, I can eat a big bowl of rice with it."

"There are also sprouts and diced bamboo shoots, which are all for dinner."

"..."

As soon as it was brought out of the kitchen, everyone who was choosing a house put down their mobile phones one after another, staring at the dry roasted fish, a little surprised by the appearance of this dish.

I thought it was the same as braised carp, but this oily and bright appearance is more attractive than ordinary braised fish.

"Hurry up, hurry up, bring me a bowl of rice, I think this fish can still be saved."

Shen Baobao came over to rub against Lin Xu, and then began to report what he had just gained:

"We selected four houses, two large flats and two duplexes, all starting at [-] million yuan."

Lin Xu shook her hand:

"Money is not a problem, as long as you like it, at worst, I will work harder."

A prince can only marry a princess if he has a castle. Compared to the cute, cute and beautiful Shen Baobao, a house worth more than [-] million yuan is not expensive, and it even seems to be of insufficient grade.

"I'm so touched, thank you Xu Bao, but I won't let you pay for it alone. Our common home naturally has to pay for it together."

Humph, it's time to see how much pocket money I have in my little coffers.

The rice is served, and everyone eats.

The fish meat was burnt like tofu, and it trembled when picked up with chopsticks.

Put the meat on the rice, carefully pick out the small thorns inside, and then mix it with the rice with a spoon, so that the rice is covered with a thin layer of red oil.

Scoop a spoonful into your mouth.

Oh, it is fragrant, fresh and spicy, and the fat makes the rice very greasy.

"Great, this fish is cooked to perfection."

"That's right, the meat is so tender, and the gravy is very fragrant, I suggest..."

"Cook this dish next time you go to the TV station to record a video, right? Don't suggest it, I understand everything."

Zeng Xiaoqi: "..."

Just because Xiong Xiong is a little bit younger, why don't you lose face like this?

You wait for Shu Yun, and when I get home, I will tie a villain and curse you, making you smaller, your butt flatter, your thighs thicker, your calves bent, your skin darker, and your stature shorter...

While doing Shu Yun's plastic surgery in his heart, Shu Yun scooped up a piece of fish belly meat that was no different from tofu with a spoon, and put it in Zeng Xiaoqi's bowl:

"Director Zeng, try this fish belly, it's definitely beyond your imagination."

Zeng Xiaoqi's heart warmed, and she immediately withdrew the idea of ​​plastic surgery for Shu Yun.

She tasted it, and it tasted really good. She didn't need to chew it at all, and the fish would melt away with a sip of her tongue.

"It's really delicious, thank you, Baby Shu."

"You're welcome, good sister, take a quilt!"

Geng Lele, who was patiently picking at the fish, said:
"Sister Yun thinks that the fish belly is too fat, and it's easy to gain weight after eating it, so she gave it to Sister Xiaoqi?"

Zeng Xiaoqi: "!!!!!!!"

Where did the curse just go?
Keep going, arrange everything that can be arranged for a good sister of 36C!
Next to him, Lin Xu was eating the delicious dry-roasted fish. He didn't expect the fish to be so delicious.

The method of this dish is actually quite simple. First fry the fish, then put it in a pot and cook it slowly, and boil the soup until it is dry.

If the restaurant makes it, you can fry the fish in advance, and the fish soup sauce can also be prepared in advance.

When a customer orders, they just scoop two spoonfuls of soup into the pot, put the fish in it, and just boil the soup dry.

As for side dishes such as diced meat and bamboo shoots, they can be prepared in advance and added directly to the pot at that time.

If you do this, it will be out of the pan and ready to serve in about ten minutes.

The cost of the whole dish is not high, so you can try something new later.

If possible, it can be standardized in this way.

But I don't care about this dish for the time being. Now the steam cabinet for steam pot squab has been delivered, and the installation will start after get off work in the evening. If there is no problem in the test, the trial operation will start at noon tomorrow.

Compared with dry-cooked fish, steam pot squab is the new key dish recently.

"Xu Bao, can I still eat dry roasted fish tomorrow?"

"Of course it's fine, but let's make it with another fish tomorrow. The carp has too many spines and it's not cool enough."

Baby Shen asked curiously:

"Then what are you going to do with these carps? You won't throw them away, will you?"

Throw?
How could it be thrown.

Lin Xu said:

"I'm going to cook something different...Che Zai, use the steamer to steam a big bowl of glutinous rice for me later, with a little more water."

"okay!"

"By the way, go and find me some dry straw, I'm useful."

straw?

Now everyone's curiosity was lifted.

"Xu Bao, what are you going to do?"

"I'm going to marinate the fish with glutinous rice and make soup later."

The bream that needs to be used in Yinsi bream soup is wrapped with salt and glutinous rice, and then wrapped with dry straw. After fully fermented, the water in the meat will be discharged, and the meat will become firmer.

Although Lin Xu has acquired a whole set of experience and methods, he has never done it before, so he wants to try.

Look at how delicious this soup is that countless ancient celebrities have written poems and praised.

"Straw is hard to find. I'll go to the vegetable market and look for it. I should be able to find it. I see some vegetable and apple sellers like to put straw on the car to prevent friction."

After Che Zai finished speaking, he put two chopsticks of eggplant with minced meat made by Qin Wei into the bowl, hurriedly cleaned the rice, went back to the kitchen to steam the glutinous rice, and went out.

Not long after, when Lin Xu finished his rice and was sipping a bowl of egg drop soup, Che Zai came back with a bundle of straw.

Now that everything is ready, let's get started.

Put down the bowl, and took all the carps left in the aquarium.

Remove the scales, gills and viscera, pick out all the edible fish offal, and make a stewed fish offal in sauce tomorrow.

Then take the salt and apply it thinly on the fish.

Put the fish in a basin and marinate for a while to kill the excess water in the fish.

After the glutinous rice is steamed, it is spread out on a tray, and then sent to the cold storage for rapid cooling.

Serve out when the rice is slightly warm and start marinating the fish.

At this moment, the fish in the basin has already lost a lot of water due to the salt, control the water, and then grab the glutinous rice and spread it directly on the fish.

After smearing it on the surface, stuff it into the belly of the fish.

Glutinous rice is highly viscous, spread the dry straw neatly on the workbench after spreading it evenly, put the fish on it, and tie the fish with the straw.

In this way, even if the bream is ready, it will be marinated in a warm place for a few days.

"This pickling method seems a bit traditional."

Rao Zhu Yong has rich experience in aquatic products, so he can't guess what kind of food it is.

Although the method is similar to the traditional stinky mandarin fish, the stinky mandarin fish is fermented and marinated in wooden barrels instead of being tied up with straw.

Lin Xu said:

"This is a lost dish, and I plan to try and reproduce it."

During the Song Dynasty, bream was still a delicacy. Lu You wrote several poems to praise the delicacy of bream.

But in the Ming Dynasty, bream lost its due status, and no longer appeared in formal banquets, but entered the homes of ordinary people and became a meal for down-and-out scholars.

In some scripts and novels of the Ming Dynasty, bream occasionally appeared.

But after the Qing Dynasty, the word bream disappeared, and the silver bream soup disappeared even more.

The whole soup completely disappeared in the long river of history.

Although Lin Xu acted very casually in this production, he was very excited in his heart.

Making food from three hundred years ago is somewhat exciting.

Someone once said that there are two reasons for the loss of food: either it is difficult to eat or it is difficult to make.

I hope this silver thread bream soup is not the former, otherwise it will be a waste of work.

After all the fish were wrapped in straw, Lin Xu felt that it was not appropriate to put them in the kitchen. People came and went, and if anyone touched them or splashed water, they would have to do it again.

Moreover, the humidity in the kitchen is high and the oily smoke is high, which is not suitable for the fermentation and pickling of bream.

After thinking about it, he planned to send it upstairs in the community behind.

Now the temperature in the house is quite high during the day, which is suitable for fermentation and pickling.

Thinking of this, he put these straw-wrapped fish into large plastic bags and carried them to the kitchen in the community behind.

When I came back, there were already customers in the store.

Now they were standing in front of the service desk, taking pictures around the stinky-faced Dundun.

Seeing Lin Xu, these customers asked curiously:

"Boss Lin, I heard that someone offered a very high price to ask Dundun to live stream the goods. Why didn't you agree?"

"It has been spread on the Internet, saying that you have a big airs and ask for a bad price."

"So did it not come to an agreement or did you just reject it?"

"Is it because those people are rubbing the heat?"

Lin Xu walked to the service desk, stretched his hands forward, and Dundun immediately got up and jumped into his arms.

The little guy was holding Lin Xu's chef's uniform with his front paws, and Lin Xu was supporting his hind legs. He had a smug look on his face, and deliberately put his head against Lin Xu's neck when he saw someone taking pictures.

"I have always raised Dundun as my own child, and I didn't expect to make money from it. Live broadcasts bring goods or something... You also know the relationship between Joy Media, Xinda Trading and Fat Dundun Catering. Even if we bring goods, it is us How could the three cooperate with those people on the Internet?"

As soon as the words fell, Dundun rubbed its big head on Lin Xu's shoulder affectionately.

"It's really like a child."

"So well-behaved, no wonder Boss Lin is so spoiled."

"If only I had such a cat!"

"It's no good for you. Do you have such good cooking skills as Boss Lin? Do you have the money-making ability of the boss's wife? To be honest, I have never eaten bluefin tuna when I grow up."

"Me too, there are salmon and so on. Every time I see the recipes posted by the proprietress on the Internet, I have the illusion that people are not as good as cats."

"Be confident, it's not an illusion!"

"..."

Listening to everyone's remarks, Lin Xu rubbed Dundun's head, and then put it back on the roof of the cat house.

I can't play with you all the time, Dad has to go up to earn money.

The life that used to be quite relaxed and comfortable, suddenly had to bear tens of millions or even more debts because my cat received a gift.

Sure enough, you can't accept gifts indiscriminately!

the next morning.

As soon as Lin Xu came to the store, Che Zai, who was on the morning shift, said:
"Boss, the steam cabinet is ready. Niu Chuang and I tried it last night. The effect is very good and the steam volume is sufficient."

It seems that the steam pot squab can be upgraded.

Lin Xu said:

"Then inform Lao Huang to prepare to send pigeons, and the trial operation will start this morning."

"okay!"

After marinating the chicken, Lin Xu went upstairs to look at the steam cabinet. The cabinet looked similar to an ordinary steam cabinet, but it was full of protruding steam pipes.

Steam from the tank below will pass through this pipe into the boiler.

Looking at the water tank, the capacity is quite large, and there are troughs on the four walls, in which you can put onion, ginger, spices, and medicinal materials, so that the steam water has more options.

"What did you eat this morning?"

After looking at the steam cabinet, Lin Xu asked curiously.

"I ate mutton soup and sesame seed cakes this morning. The mutton was cooked when we were on duty last night. It's more convenient to heat it up this morning."

The temperature plummeted, and some mutton soup was really needed to keep warm.

"Boss, are you eating now?"

"eat!"

When the master on the morning shift heard this, he immediately grabbed two handfuls of chopped mutton into the colander and blanched them in the boiling mutton soup for a minute to release the delicious aroma of the mutton.

Then put it into a large bowl, and then pour into the hot mutton soup.

"Do you want chopped green onion and coriander, boss?"

"I'll just let it go."

Lin Xu took the soup, put some chopped green onion into the bowl, grabbed some chopped coriander, sprinkled in a small spoonful of salt, and finally scooped out a large spoonful of mutton oil and pepper into it.

When I came outside, the hot biscuits had already been served.

Lin Xu stirred the mutton in the bowl and couldn't help laughing bitterly.

There was so much mutton that he felt like eating dry stewed noodles. He reluctantly tore open the biscuits, sandwiched the mutton into the biscuits like eating mutton in a water basin, and then poured some chili oil on them.

So clamped and took a big bite.

The crispy aroma of pastry biscuits, the mellow aroma of chili oil and the fresh aroma of mutton are mixed together, which is simply too satisfying.

No matter what time it is, eating meat will always give people an infinite sense of happiness.

Eat two bites of biscuits and another bite of delicious mutton soup, enjoyable!
After eating delicious mutton and drinking delicious mutton soup, Lin Xu said to Che Zai:
"Later, go to the market and buy some lotus root for stewing soup. The thin and long lotus root produced in Hubei is the best. I plan to make stewed pork ribs with lotus root at noon today."

Che Zai didn't expect to have delicious food again, so he said with surprise:

"Okay, I'll go right now!"

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(End of this chapter)