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

Chapter 361 Mr. Chen, you are still young, so take it easy! [1000 monthly ticket plus update]

The master created Qingshui Furong for the first wife, made ginger milk for the second wife, and now it is finally the turn of the third wife.

"Our third wife is from Shanghai."

Xie Baomin took a sip of the hot tea brought by Che Zai, and continued:

"The mistress likes to eat smoked fish very much. The master dotes on her and cooks all kinds of smoked fish. I was an apprentice at the time, and I did all the laying around. During that time, I was tossed and smelled The fishy smell retches."

Tsk, is there a stress disorder?
"All kinds of ancient smoked fish, Northeast smoked fish, Hainan smoked fish, Western style smoked fish, Shandong smoked fish, Shanghai smoked fish, etc., all made again."

Dai Jianli asked curiously:

"Then don't you follow to feast on it?"

Xie Baomin sighed:
"Have a good meal once or twice, but who can bear to be busy with this stuff for several months in a row."

Lin Xu asked:

"Then Mistress isn't tired of eating?"

"No, on the contrary, she didn't eat much, because the master only gave it to his wife when he thought it was delicious, and the way master tested whether it was good or not was to throw it to me and the people in the kitchen to taste it together."

Tsk, it turns out that my wife didn't eat a few mouthfuls, but you got hurt.

No wonder I am so good at making smoked fish, I must have learned from my master at that time.

"Brother, brother, I don't dare to boast about anything else, but when it comes to making smoked fish, I really dislike everyone."

Dai Jianli smiled and said:

"Chef Gao probably didn't expect that he made smoked fish just to please his wife, but he smoked your craftsmanship."

Since the brother is so good at making smoked fish, Lin Xu said:
"Then I will trouble my brother to give me some pointers later. I will make the sauce first."

When making smoked fish, the fish is actually not the key. No matter herring, grass carp, pomfret, or even carp and silver carp, you can make smoked fish.

The main thing about this dish is the sauce.

The quality of the sauce is related to the success or failure of the whole dish.

Lin Xu set up the frying pan, poured a little peanut oil into the pan, and prepared to start cooking the sauce.

The sauces of local dishes are very similar. They all pay attention to seasoning with soy sauce, use rice wine to remove fishy smell, and use white sugar to enhance the taste.

The dishes made are rich in sauce and sweet.

Although compared with Wuxi cuisine, the sweetness of local dishes is not too much, but for people in other parts of the country, the sweetness is still somewhat strong.

After pouring the oil, put the prepared ginger slices and shallots in before the oil is hot.

Stir-fry slowly over low heat. When the shallots are soft, add the prepared star anise, cinnamon and tangerine peel. Continue to stir-fry over low heat for about one minute. Add a pinch of peppercorns, a pinch of fennel, and flattened grass fruit, two cloves, a small handful of fragrant leaves and other spices.

After putting it in, continue to stir-fry to release the aroma of the spices. Cook along the side of the pot and add a large bowl of light soy sauce, a frying spoon of dark soy sauce, a frying spoon of rice wine, half a frying spoon of steamed fish soy sauce, and a spoonful and a half of rock sugar.

Put it all in, then put a spoonful of old stewed stewed soup, and finally add a small pot of water, bring to a boil over high heat and then simmer over low heat.

"Brother Lin, it's interesting to cook this sauce."

Dai Jianli saw that Ma Zhiqiang was making alcoholic peanuts, so he grabbed a handful and watched Lin Xu make the sauce while eating.

He originally planned to go back, but since he wanted to drink together in the evening, he naturally had to stay and have a good time with his new professor Cui and his best friend Lao Huang.

When Lin Xu put the ingredients just now, he wanted to remind him that there are too few spices, and the taste of the ingredients cannot come out.

But Xie Baomin shook his head, signaling to stop talking.

After watching it patiently for a while, when Lin Xu put the old brine in the pot, Dai Jianli finally understood why the amount of spices was so small.

It turned out that I planned to use old marinade to taste.

Needless to say, this smoked fish tastes absolutely the same.

Unlike other dishes, the cooking time for the smoked fish sauce is not too long, at most half an hour before turning off the fire.

In order to make the spice taste stronger, put a little more.

Because of the short cooking time, even half of the flavor of the spices cannot be boiled out.

But with the addition of old brine, the taste is different.

The old marinade is not only fragrant, but also the taste of various spices has been boiled very soft, which is very suitable for this kind of soaking sauce.

In addition to the old brine, the usage of steamed fish soy sauce is also more interesting.

Many people think that steamed fish soy sauce is a condiment that can only be used for steamed fish. In fact, steamed fish soy sauce is a compound condiment made from light soy sauce and cooked soy sauce, and seasonings such as oyster sauce and sugar.

For any dish with light soy sauce, you can add steamed fish soy sauce to enhance the taste.

However, because of the sugar in the steamed fish soy sauce, it is easy to get greasy if you add too much, so the steamed fish soy sauce can be used as soy sauce, but it cannot completely replace soy sauce.

Put steamed fish soy sauce, the taste of the sauce will be more intense, and the umami taste will be more prominent.

Lin Xu covered the pot and simmered over low heat.

Seeing the steamed fish soy sauce and old stew in the pot, Dai Jianli is full of anticipation for tonight's smoked fish.

But if this delicacy wants to be delicious, there is a secret weapon. I don't know if Brother Lin understands this.

He wanted to remind him, but he was also afraid that Xie Baomin would test Lin Xu's skills, so he could only wait patiently.

Taking advantage of the cooking time, Lin Xu separated all the herring sections and cut them into thick slices. After cutting, put in large slices of ginger and scallions, and then poured rice wine to marinate.

If you use fresh fish, there is no need to marinate in this step, just fry it directly.

However, these herrings have been slaughtered for several hours, and the umami taste has declined slightly, and there are relatively more peculiar smells, so they are simply marinated with scallion and turmeric wine.

Twenty minutes later, the lid of the pot was lifted, and a strong fresh fragrance wafted out of the pot.

Lin Xu took a deep breath, and then said:
"Just this sauce, not to mention the freshly fried fish, even if you cook some noodles and mix it in, it will definitely be delicious."

Soy sauce, soy sauce, umami, spices...

Every flavor imaginable is here.

The sauce has been boiled, Lin Xu brought a small basin, put a large leaker on the mouth of the basin, then took the pot, and poured the juice inside evenly into the basin.

Because of the sugar, the sauce is slightly thicker.

But it doesn't matter, when it is poured into the basin, it even feels a little bit drawn.

After pouring into the basin, the slag is also filtered out.

Dai Jianli opened his mouth, and just about to remind him, he saw Lin Xu pick up the five-spice powder and pour some into the basin.

He laughed:
"I was thinking of reminding brother Lin, but I didn't expect that I was worrying unnecessarily."

Xie Baomin folded his arms and asked:
"Why put five-spice powder now?"

Lin Xu said:

"Because the five-spice powder will have a bitter taste if it is placed early, and the fragrance will not come out after it is cooled, so the best way is to put it at this time, and use the remaining temperature of the sauce to bake the taste of the five-spice powder."

After speaking, he scooped half a spoonful of oyster sauce into it with a frying spoon, and then quickly stirred it in the basin with chopsticks.

Oyster sauce is a condiment without cooking. The best way is to put it with five-spice powder after it is out of the pan, so as to enhance the umami taste of the sauce.

Stir the five-spice powder and oyster sauce in the pot evenly, and put it in the refrigerator to cool down.

When the temperature drops completely, it becomes a delicious sauce that gives soul to the spiced smoked fish.

At this moment, Sun Minghao and the others were about to leave. Lin Xu wiped his hands and hurried out to send everyone downstairs and send everyone away.

Back in the kitchen again, it's time to fry the fish.

The fish should not be fried too early, otherwise the temperature of the sauce will not come down, and the fish cannot be soaked in it.

And when the fish is cooled, it is not easy to soak and taste.

This delicacy must put the freshly fried fish pieces into the cold sauce, so that under the action of heat, the sauce will be quickly absorbed into the fish.

Take it out after soaking, the skin of the fish is still crispy, but the inside has been infiltrated by the sauce.

Such smoked fish is considered delicious and delicious.

Put a large wok on the stove, pour half a pot of cooking oil, wait for the oil to warm up, pick out the scallions and ginger used to marinate the fish, then put the fish pieces into the oil pan, and fry them on high heat.

There is no trick to frying this kind of fish nuggets, just fry them at [-]% oil temperature.

Fry until the fish pieces are floating and browned on the outside, remove from the pan and place on a tray.

At this moment, the fish cubes cannot be soaked in the sauce, because the taste is not good if soaked too early, soak it when it is best to eat, and eat it directly after taking it out.

In order to achieve this purpose, when the meal is ready, fry the fish pieces again, soak them in the sauce for a few minutes, and then serve them directly on the table.

It happened that the fish pieces were deep-fried, and the taste will become better when they are re-fried.

After finishing all this work, Dou Wenjing and the others also came.

Lin Xu brought a few people to the private room upstairs, ordered a pot of tea and some snacks, and said straight to the point:

"I'm going to let Ziqiang Sheng cook some hot drinks, what do you guys think is better?"

There are three options for serving hot drinks. One is to set up a hot drink production center in the workshop for making fillings. All hot drinks are prepared and directly packed into disposable cups, sealed and sent to various branches.

The store only needs to use a rice cooker, and by the way, turn on the heat preservation mode, and put these hot drinks in to warm them up.

This method has many advantages, such as convenience and quickness, and there is no need to increase manpower in the store.

But the disadvantages are also obvious, that is, it is not up to the grade, and it is not good to heat this kind of hot drink for too long after filling the cup.

The most important thing is that the hot drink cupping and sealing production line is expensive and not suitable for the store.

The second is to prepare all the hot drinks in the workshop, and then send them to various stores in thermos buckets.

As long as you put a water dispenser with heat preservation function and a milk tea sealing machine in the store, you can do a good job of selling hot drinks.

The third type is made in the store.

Stores need cooking machines, sealing machines, raw material washing machines, steaming cabinets, etc., which have high requirements for the venue, and also need to hire a person to be responsible for this.

After analysis, everyone chose the second option.

This method of processing and delivering to the store can not only ensure the efficiency of the store, but also effectively prevent store employees from quitting.

It's useless even if others poach people away. The front-line employees don't have the basics of production at all, they are just salesmen.

As for the people involved in the production, they are not usually seen at all, and even if they want to dig a corner, there is no place to start.

After choosing a method, Lin Xu asked:
"Next, it's time to discuss the choice of hot drinks. First of all, yam. It was because of yam that we decided to cook hot drinks for Ziqiangsheng. Do you have any suggestions other than yam juice?"

This is true, Wang Ziqiang said:
"Soymilk, this pairing has been selling very well. Our workshop makes sugar-free soymilk and sends it to the store. The store then adds sugar according to the needs of customers..."

As soon as he said this, Yang Lin said:

"Master, can warm soy milk melt sugar?"

Dou Wenjing has been in the store for so long, and she has a little understanding of the seasoning:
"You can use soft white sugar, which can be melted in cold water, or you can make some syrup by yourself. In short, don't worry about sugar, and listen to your master."

"Oh……"

Wang Ziqiang went on to say:

"The reason why soy milk is chosen is because the mass base is good, and the profit of soy milk is high. Whether you use soy milk powder or soak soybeans yourself, there is a high yield rate, which can guarantee profits."

Soy milk is really good. It is estimated that after drinking it, many office workers will be able to drink warm hot drinks early in the morning.

Lin Xu asked:

"Aside from soy milk, what else can I choose?"

A store manager said:
"You can serve millet porridge or eight-treasure porridge, but these two are not easy to suck out with a straw because the particles are relatively large, and this kind of particles are easy to get stuck in the throat with a straw."

That's fine, there's no need to take that risk.

Yang Lin looked at Lin Xu and asked:

"Boss, can the pumpkin soup in our store be served? Chezai gave me a taste two days ago. It tastes really good. If it can be served, yam juice, pumpkin soup and soy milk are basically enough, and these three kinds Matching can also form a fist effect and quickly become popular among customer groups."

Pumpkin Soup?
That's a good idea.

However, if Ziqiangsheng fried pumpkin soup, the pumpkin soup in the store would have to be upgraded. Otherwise, the taste and texture of the two would be the same. Who would come to the store to drink it?

Thinking that the pumpkin soup in the store is only excellent, Lin Xu directly exchanged the points for the perfect practice.

"The host consumes 999999 points to obtain the perfect method of pumpkin soup, and triggers the trial task: on the day when the new hot drink is fried by Jiang Shengsheng, the sales volume of pumpkin soup cannot be less than [-] cups, otherwise it will be considered a failure. After the task fails, the perfect Level Pumpkin Soup will automatically be downgraded to Excellence Level."

my day!

Lin Xu thinks this trial task is very interesting. The new pumpkin soup in Ziqiang Shengjian is at most an excellent level. It has nothing to do with your perfect level, and you are given such a trial task.

There is really no logic at all to the system.

He muttered something, and then said to Dou Wenjing:

"Let's purchase the equipment for making these kinds of hot drinks as soon as possible. After it is in place, I will teach you how to make it. After a little running-in, we can introduce new ones in the store."

The time is relatively tight, because it is related to teaching and training, equipment installation and commissioning, so it is necessary for Dou Wenjing to purchase the equipment as soon as possible.

"I'll try to get the equipment back."

After the meeting, Lin Xu looked at Wang Ziqiang and asked:
"The place where you and Yang Lin live is too far away from here? Otherwise, the company will pay you to rent a two-bedroom or three-bedroom apartment nearby, so that you don't have to run back and forth."

Before Wang Ziqiang refused, Dou Wenjing said:

"I'll implement this right away."

Now Wang Ziqiang is the core figure of Ziqiang Shengjian, and he lives with them. If someone wants to do something bad, not to mention poaching him away, but deliberately hit him, break a bone or something, Ziqiang Shengjian will immediately fall into a passive state.

So to be on the safe side, it is more convenient to live on Yingchun Street.

After the meeting ended, Lin Xu took his mobile phone and sent Aunt Qian a WeChat message:
"Hello, Aunt Qian. I'm Lin Xu. I want to arrange some employees to live nearby. Can you help me find a house? Two bedrooms and three bedrooms are fine, but they must be clean and hygienic, and at the same time quiet. Please help me, Come to the shop tomorrow, and I'll treat you to roast chicken and pigeon soup."

As soon as it was sent, Aunt Qian called:

"Look at this, it's a coincidence. Your Aunt Wang's apartment was rented out yesterday. If you're not busy, you can ask someone to take a look. If it's okay, I'll come forward and bargain for you."

These enthusiastic aunts in Beijing are really admirable.

Lin Xu glanced at Dou Wenjing:
"The house is here. You can take Yang Lin and Master Wang to have a look. I'll start cooking smoked fish later. You can have dinner when you come back."

"Good boss."

When it comes to food, Dou Wenjing is immediately full of energy.

On the other side, the International Department of 301 Hospital.

All the bandages wrapped around Ren Jie's arms had been untied, revealing the wound inside, which was still oozing blood.

The doctor looked at the film and said:
"From the film, no bones were injured, only the muscles and soft tissues were injured. The internal wound was relatively large, and you didn't hang your arm up, so the wound oozes blood... Are you afraid of pain?"

"afraid!"

Chen Yan never expected that her muscular and well-proportioned model boyfriend would say such a word firmly.

I thought only little girls were afraid of pain.

The doctor smiled and said:
"Then let's do local anesthesia, but let me tell you first, after changing the medicine this time, you must hang your arms. I admire you as a policeman, and I am very moved, but you still have to listen to the doctor when you come here. If so, pay attention to diet, pay attention to hanging your arms, and don’t do strenuous exercise.”

"Okay, I'll keep that in mind."

The dressing was not changed in the outpatient room, but went to the operating room in the outpatient building.

Anesthetized first, and then the doctor used surgical scissors to cut off all the excess polyps, and the uncleaned blood and necrotic tissue inside the wound were also cleaned out.

After finishing all this work, re-apply the medicine and re-bandage.

After bandaging, the doctor directly put a lifting protective gear on Ren Jie's arm to prevent blood from oozing again due to shaking.

When he entered the hospital, Ren Jie acted as if nothing had happened.

But when he left the hospital, his left arm was completely hung up, and it was still wrapped with layers of gauze.

The two originally wanted to go shopping, but in this case, it is better to go back to the store, so as not to be touched by the bustling people in the shopping mall or pedestrian street.

In the store, Lin Xu heated up the oil in the pan, poured the fried fish pieces into it again and fried them again.

After half a minute of re-frying, take it out and put it on the tray again.

Freshly fried fish should not be soaked in the sauce, as it will easily absorb too much sauce, and should be allowed to dry for a while, so that the taste of the soaked fish pieces will not be too heavy.

After drying for a while, bring the boiled sauce over.

At this moment, the temperature of the sauce has completely dropped, the texture is more viscous, and the color looks heavier.

Lin Xu put the fried fish in and stirred it with a spoon so that the sauce covered the surface of the fish. After a little marinating, he took it out and put it on a plate.

When the cold sauce is baked by the hot fish pieces, the delicious fresh fragrance is released immediately, which is even better than when it was just boiled.

And this taste is mixed with the fresh aroma of fried fish.

Just smelling it makes people want to hold a glass of wine and drink it in one sip.

"Brother Lin, the skill of making smoked fish is really good. Every point is done well, especially the step of drying after frying. Many people will ignore it. Thank you, what do you say?"

Xie Baomin took a piece of chopsticks and put it in his mouth:
"Well, that's the smell. I was practiced by the master a lot back then. I have nothing to teach my junior brother to cook this fish."

Lin Xusheng was afraid that his brother would emo again, so he said quickly:

"Senior brother, I'm not very proficient in the way of hot spiced smoked fish, why don't you teach me while you're not busy, and let everyone in the shop try it by the way."

Upon hearing this, Xie Baomin immediately rolled up his sleeves:

"Since we've covered this point, there's nothing to say, let's start now!"

Downstairs, when Chen Yan and Ren Jie, who was hanging his arms, came in, Shu Yun at the service desk was stunned.

My God, how long have I been walking, and I hang my arms up.

What an intense scene to break an arm!

Tsk tsk tsk, these older young women are really scary when they go crazy.

She opened WeChat and clicked on Chen Yan in the small group:
"Mr. Chen, you're still young. Take some things lightly. Don't be too violent. You'll break someone's arm. Aren't you afraid of scaring his police comrades?"

Zeng Xiaoqi, who was fishing in the office, immediately became interested:
"What kind of melon is this?"

In the nearby community, Dou Wenjing, who was looking at houses, also sent a puzzled emoji.

Chen Yan who just walked to the second floor:? ? ? ? ? ? ? ?

Damn girl, try saying it again! ! ! ! ! ! !
--------

1000 monthly tickets will be added. I hope that when I add the next time, our monthly tickets will exceed 2000, otherwise you will have to owe me [kimbo]

This chapter is 5600 words, ask for a monthly pass! ! ! !

(End of this chapter)