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

Chapter 377 Beef offal stew, a must-have in winter, warms you in one bite, and is more than addictive! 【Subscribe】

"Chef Wei, what are you going to do?"

Lin Xu has no idea what dishes to learn, so he plans to ask everyone, so that he can learn in a targeted manner.

Now I have two cooking learning cards and a perfect memory dish exchange card in my hand.

The learning cards are limited, and I spent all the points before exchanging [Eye is the Ruler], so the cards in my hand can’t be used indiscriminately, and I have to save the master’s homemade dishes.

By the time you learn this dish, you will have learned three of Master's own creations, and you will be able to obtain a perfect-level lost dish.

Although I don't know what dishes to get, but for an obsessive-compulsive disorder, rewards are not important, how to eliminate the question marks of unfinished tasks in the task bar is the most important thing.

"I'm still an old project, husband and wife's lung slices and dry-stir-fried beef intestines. If there is any surplus, I will make spicy stewed beef offal. If there is no surplus, forget it. I will let them play."

You are quite generous at this time.

Husband and wife lung slices are just a cold dish, and it would be too wasteful to use cooking learning cards.

And dry-stir-fried beef intestines don’t need to be learned. The dry-stir-fry technique mastered by oneself can make this dish, which is still perfect.

Since Dai Jianli has nothing to learn here, let's see what other chefs do.

"Chef Qiu, what are you going to do with these two bull heads?"

Seeing Lin Xu approaching, Qiu Zhenhua said with a smile:

"There are so many dishes today that one can't finish it all. I'm going to leave the big one to Lao Yin, and the young one is going to try to make a grilled whole beef according to Huaiyang cuisine. I don't know if it will be successful. "

It's no wonder that the gentle and gentle Chef Qiu took up two bulls' heads when he came up. It turned out that he planned to try new dishes.

Then you continue, and I won't bother you any more.

No matter what the taste of this new dish is, it is definitely not a hot seller.

So let's get another chef.

Lin Xu found that sometimes having too many choices is not a good thing. For example, now, [-] chefs are busy making dishes they are good at with offal, but he doesn't know who to learn from.

It's a bit difficult to choose.

"Master Lin, why are you so dazed?"

Guo Weidong walked over with a full belly of money. Lin Xu looked at it and immediately asked curiously:
"Chef Guo, what do you want to cook?"

"Oh, I see it's chilly today, so I'm going to use a casserole to make a stew of beef offal and eat it warm with white radish. It's delicious and warm."

Offal stew?
Hey, this is quite suitable for new ones in the store.

Although beef offal pot is a Cantonese dish, there is also a market in the north. Order a portion on a cold day, with a small fire gurgling underneath, and eat it warm with rice. The taste and the level of rice are definitely a lot. People have a good heart.

Moreover, the beef offal pot is not only served with rice, but also with wine, which can catch all the rice cookers and wine baskets.

The most important thing is that the beef offal pot is highly profitable, and it can be made in one pot and simmered on the stove. When a customer orders it, heat the clay pot, add radish and stew it, and serve it on the table. It is simple and quick.

The more he thought about it, the more he felt that this dish was suitable for the restaurant, so he asked:

"Chef Guo, can I learn this dish from you?"

"Want to learn? Yes, this dish is so simple."

Simple?
As soon as Lin Xu heard the word "simple", he inexplicably wanted to save a card.

After all, the number of learning cards is limited now, and each one is precious.

But he was also afraid that what Guo Weidong thought was simple was not the same as what he understood, so he decided to wait and see what happened, to see the whole process first, and then decide whether to use the card or not.

Anyway, the cooking learning card is only effective if it is used before it is out of the pot, so there is no rush.

"Chef Guo, what ingredients do you use for the offal pot?"

"This is more casual. You can put whatever you like in the offal of the cow. In Cantonese cuisine, there are usually money belly, beef intestines, beef lungs, beef bladders, louver, beef heart, beef tongue, beef spleen, beef loin, beef tendon, etc. However, the selling price of beef tongue and beef heart is high, and now it is usually sold separately, and there is no need to add it. Beef loin is easy to cook, and it is usually cooked separately."

Beef offal not only refers to the offal of cattle, but also refers to all kinds of leftovers and offal.

In the past, it was eaten by poor people, but because of its good taste, it has gradually become a street snack in many areas, and even a signature dish in many restaurants.

Lin Xu looked at the ingredients prepared by Guo Weidong, and asked curiously:

"What is a cow's bladder? It's not a cow's bladder, is it?"

"No, it's the pancreas of the cow. It's difficult to handle, but the taste and texture are super good. It's the essence of beef offal. If there's no beef bladder in a serving of beef offal, it's unqualified."

is it?

Then you have to taste it later.

Guo Weidong sorted out the ingredients he was going to use, looked at the other chefs and asked:

"I'm going to blanch the water, which one of you wants to blanch the water and put it in the pot together."

The blanching is carried out in an oversized iron pot. Put all the beef viscera into it, pour in clean water that has not touched the viscera, and press a stainless steel grate one size larger on it.

There is also a stone on the grate.

"Beef lungs are relatively light, and they will always float on the water in the pot, so you need to press them with a grate, otherwise the beef lungs will not be blanched."

After adding these offal, put half a bottle of white wine inside.

Rice wine and cooking wine can no longer play a role in this kind of food with strong odor, and high-grade white wine must be added to bring out the odor.

Guo Weidong said to Lin Xu when pouring the wine:

"It is also important to put baijiu in. Don't put sauce-flavored baijiu. The sauce-flavored baijiu has a strong taste and will stain the ingredients. The best one is actually ordinary Erguotou."

Sauce-flavored?
Remember that Moutai is this type of wine.

what!You are really worrying about Chef Guo, who is willing to use this kind of wealth management product to drown the water.

As the temperature in the pot rose, the froth on the water surface gradually increased. Guo Weidong took a spoon and beat out the froth one by one.

Wait until the water in the pot boils, and cook for a few minutes until there is no foam at all.

Then remove all the offal from the pot and wash it again with warm water to remove as much impurities and dirt as possible on the surface.

After dealing with these, everyone took away the ingredients they wanted to use, and began to change their knives to prepare for cooking.

"When making beef offal stew, you can order the beef offal as you like. It should not be too small or shredded. It is best to choose three types: chunks, segments, and slices."

When Guo Weidong was holding the beef lung to change the knife, Lin Xu also took the kitchen knife and cut the beef intestine into small pieces.

Next to him, Yuan Debiao was carefully scraping the fur of the beef tongue in preparation for charcoal-grilled beef tongue.

Brother Xie Baomin took a piece of raw beef intestine and cut it into thin shreds, soaked it in water, and seemed to have some new cooking ideas.

As for the other chefs, they are also busy with their own work.

After the beef offal was modified, Guo Weidong didn't do it directly, but brought a small pot and started to make the sauce for the beef offal.

"I prepared a lot of beef offal today. The Zhuhou sauce is about one spoonful. The peanut butter should not be too much. If it is too greasy, it should be half of the Zhuhou sauce. In addition, red fermented bean curd should be used. Four whole pieces should be used. Put some fermented bean curd soup out to increase the flavor of the pot.”

He put Zhuhou sauce, peanut butter, fermented bean curd, and a little bit of black bean sauce and hoisin sauce into the basin in turn. The latter two are very small and only serve to enhance the freshness.

After everything is put in place, put a small handful of white sugar and mix well with a spoon.

"If you serve this dish in a restaurant, it's best to make it directly into stewed sauce, so that you can just use a spoon to serve it when you use it, and you don't need to make it like this again, which will waste time."

When Lin Xu saw this, he felt that this cooking learning card was inevitable.

Among other things, the preparation of this sauce alone is something he can't do.

The core of this type of dish is in the sauce. The amount and ratio of the dish will make the taste and texture of the dish completely different.

How can there be so many shortcuts in life, you have to use cheats when you should use cheats, and you can't overestimate your own strength.

After adjusting the sauce, Guo Weidong chopped some onion and ginger, ready to start making.

He put the frying pan on the stove, poured some peanut oil into it, heated it up, added green onion and ginger, then poured the beef offal into the pan and started to stir-fry.

"Beef offal has a strong odor. In addition to blanching, you can also use stir-frying to remove the odor, and at the same time stir-fry the aroma of the ingredients themselves, but you must not over-fry them, otherwise it will have a negative effect."

After the moisture of the offal was reduced, Guo Weidong poured some rice wine along the side of the pot, and stir-fried a few more times.

When the wine gas rose in the pot, he poured the prepared braised sauce into it, mixed the sauce ingredients well, and then poured in the boiling water that hadn't covered the ingredients.

Do not put cold water in the offal after frying, otherwise the meat will shrink.

Adding boiling water can make the beef offal softer and more tender, making it easier to stew.

After adding boiling water, Guo Weidong took the pot and poured it directly into the large clay pot that was already heated up next to it, put in two star anise and a few pieces of rock sugar, and started to simmer over low heat.

"It can be done in about two hours. Master Lin can taste it well after it is out of the pot. Cooking requires not only watching and practicing more, but also more tasting. Only in this way can we improve."

Lin Xu nodded, keeping these words in his heart.

Then, Guo Weidong brought another beef bone and prepared to stew it with gastrodia elata into gastrodia oxtail soup for everyone to drink.

For a master of Cantonese cuisine, it is simply uncomfortable to eat without a soup.

So taking advantage of the oxtail being unused, I took the initiative to add a soup dish.

The other oxtail was used by He Baoqing to make traditional braised oxtail.

Two hours later, when Liao Jinming and Bai Pengbo from the catering department came in with a can of white wine sealed with red mud, all the chefs were busy cooking.

Guo Weidong opened the lid of the clay pot, and a strong fresh fragrance wafted out of it.

Lin Xu leaned over and took a look. The beef offal had turned red and ruddy, trembling in the pot, and the soup, which was originally full, was stewed to less than half the pot.

The rich flavor of fresh and soy sauce made him salivate.

But at this moment, the offal was not edible yet, so Guo Weidong poured in the white jade radish cut into hob pieces and stirred it so that the radish was soaked in the soup.

"Simmer for another [-] minutes and it will be out of the pot... If you want to eat spicy food, you can add some millet chili and two vitex twigs a few minutes before the pot, which not only increases the spiciness, but also integrates the umami taste of green chili into the pot. Beef offal."

Upon hearing this, Lin Xu asked curiously:
"What if you want to eat hot and sour?"

"Put chopped peppers or pickled peppers. In short, the spiciness should be adjusted after the beef offal is completely stewed, so that the aroma of the beef offal will not be suppressed."

Learned another trick.

Next to him, Xie Baomin was holding a frying pan, and was cooking beef sausages in the way of sautéed sausages.

But his method is a little different from the raw fat sausage, because he cut the beef intestine into thin shreds, shredded the red pickled pepper, and added some shredded lettuce for decoration.

After frying, the beef intestines are white, the peppers are red, and the shredded bamboo shoots are green.

Apart from these three colors, there are no other variegated colors, and even the chili seeds are removed in advance.

In terms of appearance, it is a must.

"Your senior brother has played tricks again."

Guo Weidong glanced at it, and found that Lao Xie's character is not good, and his cooking skills are still nothing to say.

Although I haven't tasted this stir-fried beef intestines yet, once an expert makes a move, judging from Lao Xie's cooking process and the aroma of the dish, this dish shouldn't be unpalatable.

Twenty minutes passed quickly, and the radish and beef offal pot in the pot was ready.

"In addition to radishes, you can also put vermicelli to make beef offal stew with vermicelli, or put yuba to make beef offal stew with yuba. The taste is very good."

After Guo Weidong finished speaking, he took the clay pot off the stove.

Lin Xu took the opportunity to say silently in his heart:
"Use Cooking Cards!"

Soon, the system's prompt sounded in my mind:

"Learning object: Guo Weidong. The current skill is: General techniques of Cantonese cuisine - Casserole, do you want to learn?"

Wow?

Directly given the general technique?
Wouldn't it be possible to cook all kinds of Cantonese-style stewed dishes in the future?

Lin Xu was overjoyed for a while, and murmured silently in his heart:
"study!"

As soon as the voice fell, the system's prompt sounded again in my mind:
"Consume a perfect-level cooking learning card, and get the general technique of perfect-level Cantonese cuisine-casserole pot. Congratulations to the host."

With the skills in hand, you can finally make all kinds of claypot dishes, even the claypot rice that Yueliyue has been thinking about.

Not long after, everyone's dishes were ready.

In the large private room in Building [-], eighteen executive chefs, Liao Jinming, director of the catering department, assistant Bai Pengbo, supplier Lao Huang, and Lin Xu, the supervisor of the catering department, sat around an oversized dining table , began to eat dinner.

Today's dinner is relatively rich. Twenty or thirty dishes made of beef offal are placed on the table, which makes people feel greedy.

"There are no outsiders, so don't stretch out. Except for Xiaobai and Xiaolin, everyone else fills up the wine."

Liao Jinming took off his coat and rolled up his sleeves, looking as if he was going to kill.

The other chefs followed suit and rolled up their sleeves.

If it weren't for the table full of food and wine, Lin Xu would have thought that this group of people was going to fight.

But even if they do it, everyone will beat the senior brother and Lao Dai together, and it's not Director Liao's turn.

While they were drinking, Lin Xu and Bai Pengbo were eating the dishes on the table.

All kinds of beef offal are very delicious, especially the beef offal stew. All kinds of ingredients are simmered in sauce for so long, not only the taste is soft, but also the taste is very delicious.

It is really fragrant and enjoyable when you eat it in your mouth.

And the stewed radish inside is already soft and rotten, and it tastes like meat.

No wonder people in Guangdong and Guangxi love to eat beef offal so much.

While eating, Yin Hongbin said to Lin Xu:
"Today, I estimate that there is a high probability that I will be drunk by these idiots. I can only teach you about ramen tomorrow. Master Lin will come early tomorrow. I will start teaching you from making noodles."

"Good Chef Yin."

Lin Xu touched Lao Yin with the juice and drank it down.

When the meal was almost finished, Lin Xu touched Bai Pengbo:

"Do they often have dinner like this?"

"No, it's just once or twice a year. In the name of killing cattle, we have a dinner and a drink to ease the relationship between the chefs."

As the director of the Catering Department of Diaoyutai, Liao Jinming was able to suppress this group of demon kings, so naturally he still has two brushes.

For example, regular dinners to cultivate relationships, such as letting chefs study dishes together, etc.

In addition to these, he also specially cultivated Xie Baomin and Dai Jianli as two catfish breaking into the fish school, using the catfish effect to keep the chefs interested in exploring and learning about cooking.

If it weren't for the two of them mixing together, the entire Diaoyutai would be a pool of stagnant water, completely devoid of vitality.

Of course, this also has something to do with their personalities.

If it were replaced by the shy and elegant Qiu Zhenhua, even if he was cultivated, he would still be a vegetarian catfish.

After eating and drinking, Lin Xu quietly left the private room and drove back to Yingchun Street.

When others are in the midst of drinking, they can't bid farewell and leave with great fanfare, just leave quietly. If they get up to say goodbye or something, maybe some drunk head chef will get up and toast.

When you come to Yingchun Street, the evening peak in the store is coming.

After saying hello to the neighbors who lined up at the door to buy roast chicken and lo mei, Lin Xu came to the store.

He didn't go upstairs directly, but came to the service desk, interacted with Dundun, and listened to Shu Yun's introduction of the situation in the store today.

"Today's turnover in the store is similar to yesterday's. Except for weekends, the turnover is basically stable now. The crispy pigeons made by Master Guo today are very popular. Hundreds of pigeons are sold out. We will increase the quantity tomorrow... "

After Lin Xu listened eloquently, he felt that it was right to let Guo Xinghai come to the store.

Since he came to the store, a Cantonese dish has been added every day, and today he added crispy squab, making the dishes in the store more abundant.

And the customers also said they were satisfied, and they were more satisfied with the new dishes that were recently served.

Looking back, I have to thank Guo Xinghai specifically, and find a way to let him teach everyone the techniques... This Cantonese cuisine heir is here to gain experience, and he will leave at the end of the year at most.

So before leaving, let him leave as many classic Cantonese dishes as possible in the store.

Thinking of this, Lin Xu was going to go upstairs to work for a while.

After enjoying the delicious food in Diaoyutai for a day, it's time to sweat a little, and we can't let the abdominal muscles return to one.

Rubbing Dundun's head, he was just about to leave when a system prompt sounded in his mind:
"The side mission [Re-Enactment Classic] is one hour before the end of the mission, and the progress of the mission is 3/4. Please the host make the famous court dish crisp kelp within one hour, otherwise the mission will be cancelled."

Hey yo!

Lin Xu patted his head, he really forgot about making crisp kelp.

Fortunately, the system reminded... No, this is not the system's reminder. If there is a reminder, it should have been reminded earlier. This should be reminded by Dundun in the name of the system.

Well, good son!

He kissed Dundun on the head, then quickly went upstairs, plunged into the kitchen, and prepared to cook the legendary palace dish-crispy seaweed!

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(End of this chapter)