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

Chapter 376 The modern version of Paodingjieniu!Promoted to Diaoyutai Catering Department Supervisor? 【Subscribe】

Hearing the shouts outside, Lin Xu subconsciously looked at Xie Baomin.

I really want to remind this brother, if you can't do it, go hide in the warehouse behind.

Chef Yuan is tall and round, with a height of nearly [-] meters and a weight of more than [-] catties. Even if Mr. Ma possesses him, he can't hold it with his fist.

After all, this two-hundred-pound chief chef is not Yingguo Marble, but a Northeast man with explosive combat prowess.

Unexpectedly, instead of panicking, Xie Baomin put down his side meat, wiped his hands in a calm manner, and then walked towards the door.

Opening the door, he met Yuan Debiao who came in from the outside.

Before Chef Yuan opened his mouth, he said:
"Biaozi, come here quickly, and I'm about to call you. Lao Yin, who is so good, finally made hand-caught lamb today. Come and taste it, it tastes so good."

Yuan Debiao opened his mouth, and just about to speak, Xie Baomin came out of the private room and said in a low voice:
"My junior brother wants to learn ramen noodles from Lao Yin, but who knows that this old boy wants to eat persimmons. If he doesn't have persimmons, he won't teach. That's why I borrowed some from you...Later, let's eat more mutton. Eat our persimmons."

Yuan Debiao was greedy for mutton, so he followed his words and said:
"No wonder Lao Yin has been staring at the persimmons on the tree this morning... I just haven't had lunch yet, so let's go and get back the cost of the persimmons first."

Although persimmons are Chef Yuan's life, but when there is mutton to eat, life can also be slowed down.

At this moment, he didn't care about where the persimmons went. He only cared about whether the mutton cooked at noon today was enough to eat, and whether he could enjoy it.

Meat eaters, that's how straightforward they are.

After the two came in, Lin Xu and Yin Hongbin in the room were a little surprised.

It took less than two minutes to get rid of this fat and strong man from the Northeast?

Is this a distortion of human nature, or...

Yuan Debiao is in his forties, he is considered to be relatively young among the chefs. He greeted Lin Xu, and after sitting down, he grabbed a piece of rib meat and took a big bite:

"Old Yin, if you want to eat persimmons, you can just pick them. After picking such a large portion of hand-caught mutton, I'm still happy to exchange them with you, brother."

Yin Hongbin:? ? ? ? ? ?
You wait a minute!

Obviously it was picked by Lao Xie, why do I want to eat it?
Damn, you're thinking lightly, these two lamb ribs can sell for four figures in restaurants, how much are your rotten persimmons worth?

He glanced at Xie Baomin, no need to ask, it must be that this bastard was muttering something to the Northeast guy again.

Alas, it's another day when I want to beat up Lao Xie!

Lin Xu finished eating a large lamb rib and was almost half full. The quality of this lamb meat is really delicious.

The most delicious is the rib head, where lean meat, fat meat, and cartilage are mixed together. When you bite down, your mouth will be full of oil. and boundless.

He picked up another large piece and ate it with onions, following Xie Baomin's example. The crisp onions not only enriched the taste, but also made the mutton more delicious.

None of the four of them spoke, as if they were meat demons.

After eating the two mutton chops, he felt unsatisfactory, so Yin Hongbin asked someone to bring in a mutton hind leg from the mutton soup pot.

After sending it in, divide it up a bit, and then everyone continued to eat.

This is the hind leg of an adult sheep, with distinct muscle fibers and thick fat meat. Yin Hongbin cut it a few times, seemingly randomly dividing it, but made each piece of meat fat and thin.

Experts will know if there is any.

From this division method, it can be seen that Yin Hongbin has a higher understanding of the structure of mutton than veterinarians.

Take a piece of mutton with plump fat and dip it in Northwest hot sauce, and then take a bite. The richness of lamb fat and the strength of lean meat burst in your mouth with the hot sauce.

To say that lamb is the magnificence and vastness of the Northwest region, then adult lamb dipped in spicy sauce is the enthusiasm and tenacity of Northwesterners.

The different textures and tastes of the two kinds of mutton made Lin Xu understand why the mutton is eaten so carefully.

Different ages, different parts, taste and taste are completely different.

Who doesn't like meat like this?
After one leg of lamb was finished, the helper sent four bowls of radish stewed in lamb soup, as well as a basket of freshly made sesame biscuits and minced green onion and coriander.

"There is no salt in the soup, you can add it according to your taste, as well as minced coriander and garlic."

Lin Xu used a small spoon to add the salt that had just been used as a dipping material to the soup, and added a little pepper, a pinch of coriander and chopped green onion.

After stirring evenly, holding the bowl and taking a big sip, I was immediately surprised by the delicious taste:

"Isn't this too fresh?"

Yin Hongbin put some chili oil in his bowl:

"The ingredients are good and the heat is sufficient. It's hard to think it's not fresh. This kind of mutton soup is easy to drink in the Northwest. The pace there is relatively slow, and the chefs are willing to spend their minds on cooking."

The faster the pace, the less food there is, and there is pressure to eat, and there is no time to enjoy it.

Cooking is also under pressure. The rent, utilities, workers' wages, etc., add up, and the monthly expenses are sky-high.

In this case, it is somewhat unrealistic to cook soup slowly.

Moreover, this will lead to a sharp increase in costs, and customers will not buy it, so technology must be used.

Lin Xu took a sip of the radish in the bowl, it was still crunchy, and it didn't have any strong taste of white radish, but rather sweet.

Yuan Debiao, who has always bowed his head to eat meat, has finally passed his addiction to meat.

He broke the biscuits, soaked them in a bowl and said to Lin Xu:

"This is a sandy radish, which has a strong sweet taste. Before putting it into the mutton soup pot, it needs to be scalded in boiling water to get rid of the smell of the radish. After blanching, rinse it in cold water to make it crispy."

Can radishes still do this?

Learn to learn.

Lin Xu ate a sesame seed cake, drank a bowl of soup, patted his stomach after eating, and couldn't help sighing in his heart, the power of food is really great, and he was so full today.

In the past, he always ate [-]% full, but today [-]% full can't stop the car at all.

Especially after eating mutton and then having a bowl of delicious mutton soup, this feeling is really refreshing.

After eating and drinking enough, they just put down their bowls and chopsticks when Dai Jianli and Song Dahai came to Building No. [-] one after the other:

"Where's the cow, Lao Yin? We don't do anything this afternoon, just come to help... Oh, brother Lin is here, do you have lunch here?"

Lin Xu nodded:

"I wanted to learn ramen from Chef Yin, but in a daze, I ate a meal of hand-caught mutton and drank a big bowl of mutton soup with sesame seed cakes."

"Hey, old Yin, you are not mean. Last time I came to help you all morning, you treated me to a bowl of beef noodles."

Yin Hongbin said angrily:
"Help me take away a leg of lamb and a rack of lamb all morning, do you still have the nerve to say so?"

"Naaaaa... Calligraphers charge you a pen-finishing fee for helping others write. I am the head chef of Diaoyutai, charging you a knife-sharpening fee is not too much, right?"

In terms of shamelessness, Lao Dai will always be the first echelon of Diaoyutai.

At noon, there were not many guests in Building [-], only five or six tables, each of which ordered hand-caught mutton, and one table ordered the beef head feast, which was stewed and steamed for more than three hours by two people. The moment the bull's head was placed on the table, it still looked very domineering.

In addition to ingredients such as lamb chops, lamb shanks, steaks, and beef heads, Building No. [-] also has a variety of cream products, from staple foods to desserts, all in Northwest style.

While waiting for Lao Huang to deliver the cows, Lin Xu walked around the kitchen and found that outside the back door of the kitchen, there was actually a naan pit built for roasting pancakes, steamed buns, and even Northwest roast whole lamb.

"From the decoration style to the configuration of the dishes here, Lao Yin is all typical Northwest style. If you want to learn Northwest-style dishes, you can come and learn from Lao Yin. He is really good at this aspect."

"Okay brother."

Just looking at it, Lin Xu found that there were iron racks for water pipes, various hooks, and even ventilation fans in the pit, which looked like the equipment in a slaughterhouse, so he asked curiously:

"Senior brother, the cattle used this afternoon are not killed right here?"

Xie Baomin smiled and said:

"If you don't kill everyone now, why would you come to join in this fun?"

"Doesn't this kind of livestock slaughter have to go to a designated slaughterhouse? Kill cattle in the yard, in case someone reports..."

"Ha, this is the designated slaughterhouse."

Lin Xu:? ? ? ? ? ?

No way?
Is the Diaoyutai hanging like this?
Xie Baomin said:
"Some of the dishes for entertaining state guests must be fresh meat. Sending them here from the slaughterhouse will delay time, so Lao Yin obtained a slaughter qualification through the coordination of the Nationalities Association and the leaders of Diaoyutai."

I rely on?

Can you still do this?

Lin Xu asked curiously:
"Then from now on, all the chickens, ducks, geese, pigs, cattle and sheep in Diaoyutai can be slaughtered by themselves?"

Xie Baomin smiled:

"In theory, it is possible, but Lao Yin is the only qualified butcher, so if you want to slaughter livestock and poultry, you have to let him do it. Ever since Lao Fan asked Lao Yin to help butcher the rooster but Lao Yin chopped off half of the rooster, everyone found that It’s more cost-effective to buy finished meat, so here we slaughter cattle occasionally.”

It is estimated that when Chef Yin got this qualification, he thought about plucking the hair and scraping everyone's grease.

But none of this group of elite chefs was fooled. Instead, everyone came to grab Lao Yin's wool... Oh no, cow hair, everyone came to grab Mr. Yin's cow wool.

Like today, why are all the chefs gathered here.

Isn't it just waiting to take advantage of it?

Not long after, a box of cargo staggered into the yard of Building No. [-].

The car door opened, and Lao Huang jumped down from the passenger seat.

"Old Yin, the cow you want has been delivered, hurry up and get it, you're still waiting for the meat."

All the head chefs had arrived at this moment, and the driver drove the cows down, and led them around the yard to the slaughterhouse at the back, where large and small pots had been prepared for slaughter.

Just as Lin Xu was about to follow to see the excitement, his cell phone rang suddenly. It was from his mother Chen Meijuan.

"Son, your father-in-law and mother-in-law contacted us two days ago, wanting you and Yueyue to hold a wedding during the Spring Festival, what do you think?"

Spring Festival wedding?

This is not impossible, anyway, now we have cars and houses.

According to the modern concept of marriage, this has met the minimum requirements for marriage.

Anyway, she and Baby Shen are already living together, so why not just hold the wedding and keep putting things off, maybe the father-in-law and mother-in-law will think too much about it.

Thinking of this, Lin Xu said:
"Yes, but where should we do it? If we all come to the capital, the traffic will be inconvenient then?"

"Your father and I also thought about it the same way, but your master said that when you get married, you can just rent a building in Diaoyutai directly, and you won't even have to entertain guests for the ceremony."

my master?
Lin Xu asked in surprise:
"Do you still have contact with my master?"

"Nonsense, he treats you so well, why don't we have a good relationship with Mr. Gao? He is still talking in the group..."

"In the group? Mom, did you secretly create a group?"

Lin Xu felt more and more that this year's elders would be able to play. He not only secretly contacted Master in private, but also built a group behind his back.

"This was built by your father-in-law. The group name is [Xiaoxu Yueyue Wedding Organizing Committee]. The group is full of your elders, the lowest senior is your brother, and the others are relatives of both parties."

ha?
Shen Baobao and I secretly set up a wedding preparation committee behind my back.

It's pretty professional.

Lin Xu said:

"Since you're all ready, then Yueyue and I don't care about anything else, we're only responsible for toasting tea and pouring wine for you when the time comes."

Chen Meijuan smiled:

"As long as you don't mind getting married during the Spring Festival, then we will start preparing... After the wedding in the capital, you and Yueyue will come back during the Spring Festival, and we will hold a special banquet to entertain the guests here."

"it is good!"

After hanging up the phone, Lin Xu felt like he was dreaming.

Although there are still nearly three months before the Spring Festival, the thought of going into the wedding hall with Baby Shen still feels like a dream.

Hope to be happy forever.

He put his mobile phone in his pocket and walked to the back of the building, only to find that the process of slaughtering the cow had ended. Not only the hide of the cow had been completely stripped, but even the torso of the cow had been disassembled.

With the assistance of Guo Weidong, Yin Hongbin disassembled the large parts such as the corbel's legs.

Holding a small sharp knife in his hand, he swiftly cut off the fascia in the cow's knee, and removed the calf with the cow's hoof.

Then cut the cow's leg according to the trend of the fascia, and remove the cow's thigh bone.

With one operation, the hind leg of the cow was divided into several parts.

There are no redundant steps, and the strength and depth of the knife edge are just right, which can be called the modern version of Paodingjieniu.

Yuan Debiao, who is extremely strong, hung the dismantled parts on the iron shelf next to him with a meat hook, and his brother Xie Baomin and Fan Ming, the chief chef of Building No. [-], made further divisions.

In front of the pool not far away, Dai Jianli, Song Dahai, and He Baoqing were gathering the internal organs of two cows around several large basins filled with clean water.

And Qiu Zhenhua, wearing gold-rimmed glasses, was burning the cow's head with a spray gun.

As for the other chefs, they are also doing assistance work, such as flushing, soaking, and cleaning leftovers.

Lao Huang stood outside with his mobile phone, taking pictures and admiring:
"A group of master chefs with the national prefix are serving, this is the pinnacle of the two cows' life."

Seeing Lin Xu approaching, he smiled and asked:

"Brother Lin, just ask what you want to eat. According to the usual practice, when slaughtering cattle, all the offal will be cooked into dishes to reward those who help. We are lucky today."

Lin Xu asked with some puzzlement:
"Is there still such a rule?"

"There is no such rule, do you think this group of high-ranking chefs would be willing to do this kind of thing? Not only them, I think Director Liao will come later."

You really regard the killing of cattle as the killing of pigs in rural areas.

It's a pity that I don't kill the pig today, otherwise the pig-killing technique that I have acquired for so long can be shown.

He asked curiously:

"What kind of food will there be later?"

Lao Huang should have participated in this kind of occasion many times. He pointed to Dai Jianli and said:
"Lao Dai will definitely make husband and wife lung slices, which is a reserved dish of beef offal; Chef Guo will make Cantonese-style beef offal soup, which is super delicious; People are still good at making barbecue; your senior brother probably knows how to make stir-fried beef loin or brine beef heart, this is not sure, he can figure out new tricks every time..."

Lin Xu originally thought that this group of chefs would directly cook a big pot of dishes like in the countryside, but he didn't expect that each of them used ingredients to make their own specialty dishes.

Lin Xu asked:

"What about these beef bones, don't you boil them and chew them again?"

"These are good treasures. If Lao Yin wants to keep them for making soup, he is not allowed to gnaw them. He even deliberately leaves some meat on them when removing the meat. The bones and close-boned meat can make the soup more delicious."

An hour later, the two fat and strong big yellow cattle turned into a whole piece of meat and two skeletons that could make soup.

The beef is carefully divided, and each part is classified, and the fascia that is removed can be used for cooking.

Yuan Debiao held the fat-wrapped fascia and said:
"These are marinated and then grilled over charcoal fire. They taste very delicious... Brother Lin, try it later, you will definitely want to eat it after eating it."

Guo Weidong washed his hands, looked at Lin Xu and asked:

"After reading it again, is there any gain?"

"It feels like you guys are ready to open a slaughterhouse."

Guo Weidong:? ? ? ?
I asked you how you feel, but you arranged our work instead?

Lin Xu smiled and said:

"I feel that dividing a whole cow is a great science. It is not only necessary to understand the position of all the fascia and the movement of the meat, but also to know how to cook and know the specific method of each meat."

Some dishes can have fascia, while some dishes cannot have fascia, so they can be processed in a targeted manner when dividing.

Guo Weidong patted Lin Xu on the shoulder:

"I'll let you see it today. When there is another event like this next time, you'll have to do it. Don't be timid."

"I have to do it?"

"Everyone at the chef level has to start. Although you don't work in Diaoyutai, Director Liao has always assigned you a position. Supervisor of Diaoyutai's catering department, executive chef level."

Lin Xu was really confused now.

Am I not a Diaoyutai consultant?

When did you become the supervisor of the catering department?

Guo Weidong said:
"At the administrative meeting a few days ago, Director Liao said that Diaoyutai had more contact with the society. The video you took with everyone was good, so I gave you a supervisor position to facilitate your access to Diaoyutai."

Is it so sudden?
Just as I was thinking, a system notification sounded in my mind:
"The host was promoted to the supervisor of Diaoyutai's catering department, completed the hidden task [new identity], and obtained the excellent basic cooking technique - whole cow splitting, congratulations to the host."

Lin Xu never expected such a good thing to happen.

I don't know how much discount I can get if I come to Diaoyutai to hold a wedding in a private building with this identity...

When he was in a daze, Dai Jianli next to him yelled and said:
"Hurry up, hurry up and deal with these beef offals while they are fresh. Brother Lin, don't be dazed. See which dish you want to learn, and follow along quickly. There are not many opportunities to make beef offal in Diaoyutai."

Each of these chefs has to cook a dish.

As for what kind of food to learn, it really made Lin Xu a little embarrassed.

At this moment, he completely forgot about the fact that he came to learn ramen today, and all his mind was thinking about which beef miscellaneous dish is popular...

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This chapter is 5200 words, ask for a monthly ticket, brothers!The next chapter is beef offal pot, do you like to eat it?
(End of this chapter)