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

Chapter 382 Chef Xie, can you impromptu pick a thorn in this pot of braised mutton? 【Subscribe】

"Wow, this mutton is delicious and spicy!"

When eating at the Diaoyutai restaurant, sister Weiwei couldn't let go, but Chen Yan didn't care how old she was, she shook her cheeks and ate after the food was served.

Anyway, Ren Jie is not here, and my brother-in-law has seen himself eating, so there is no need to maintain his image.

Besides, in the face of this pot of trembling and spicy mutton, even if you want to keep it.That can't be maintained.

Dai Jianli put a large piece of lamb brisket in a bowl, ate it warmly, and gave Lin Xu a thumbs up:

"The mutton has to be eaten in such big mouthfuls to be enjoyable, and the taste is well controlled!"

He started to eat mutton after eating beef noodles this morning. Now that he is eating this delicious and hot stewed mutton, he has the boldness of eating Sichuan-Chongqing Jianghu dishes.

The taste is absolutely amazing.

Lin Xu on the side was also shocked. He only knew that the stewed leg of lamb and brisket would taste better, but he didn't expect it to be so good.

The mutton is not particularly crispy, but it doesn't take too long to chew.

Especially the mutton part has more tendons and fat, and it is full of oil when you bite into it, and it tastes chewy. This kind of mutton with a spicy taste brings people back to the era when braised mutton was popular all over the country in a second.

Xie Baomin said:
"Around 95, braised mutton became popular, and I opened a family fire. I was an apprentice at the time, and I went to the provincial capital of the Central Plains with my master for a cooking exchange. He was a food judge, and I followed the world. The stewed mutton was very impressive, one by one on the street, sniffing at noon, it was full of the spicy smell of braised red meat.”

At that time, eating red stew was not an induction cooker, but a charcoal stove, and the fragrance was relatively stronger.

Cultural people in the Central Plains even wrote poems to praise:

"There is no sheep in the market this morning!"

Sister Weiwei asked curiously:

"Then why are there less people eating red stew? Internet celebrity food is out of fashion?"

Xie Baomin shook his head:
"The quality of mutton has declined. In the past, they were free-range grazing sheep. The quality was quite high, but they were not enough to eat. At that time, people lived better, and the demand for meat was increasing day by day. The supply of mutton was in short supply, and the price continued to rise. If the store wants to make money, it has to reduce costs and purchase those sheep raised in captivity."

For mutton, free-range and captivity basically have two tastes and textures. Captive sheep have a small amount of activity and the feed they eat has a strong smell.

The quality of mutton has dropped significantly, coupled with the impact of new restaurant chains, it will naturally go from bad to worse.

Now there are still braised mutton stores in Xinxiang, and there are very few out-of-town ones.

Dai Jianli also knows a lot about catering, he said with a smile:

"The few years when braised mutton fell, it was the time when Little Sheep made great strides to seek listing. At that time, various buffets began to rise, and foreign fast food was also sinking in the market. There is no place for braised mutton."

After Lin Xu ate a few pieces of mutton, he picked up a piece of carrot and tasted it.

After a long time of stewing, these carrots have become soft and waxy, and they are full of the aroma of mutton, which tastes more delicious than meat.

I really didn't expect that stewed radish and mutton, which can be seen everywhere, can have such a miraculous effect.

Reminiscent of the beef offal stew I ate yesterday and the beef noodles this morning also put radish in it, this thing is really a golden partner of beef and mutton.

While eating, Chen Yan looked at Xie Baomin and asked:
"Chef Xie, can you make a simple comment on this pot of mutton to find out how you feel?"

Lin Xu glanced at his aunt, are you full?
Senior brother hasn't started to criticize others yet, so come up and take your own sacrificial flag first.

If it's other dishes, Lin Xu is not afraid to criticize.

But this stewing technique is only at the excellent level, not even at the excellent level.

Don't talk about seniors, any professional chef can find out a lot of problems.

Xie Baomin smiled and said:

"Mr. Chen is trying to provoke the relationship between our brothers and sisters, but before the master left, he asked me to help the younger brother improve his cooking skills as soon as possible. Let's start with this braised mutton dish."

He picked up a piece of mutton and tasted it, first affirming Lin Xu's cooking skills:

"Junior brother makes this braised stew. It's no problem to open a shop in the capital. Even if you take the stewed red stew as the main product, you can still make a good profit, but... there is still room for improvement."

Seeing that the senior brother was about to give advice, Lin Xu quickly put down his chopsticks.

This kind of experience cannot be bought with money, so you have to listen carefully and write it down carefully.

"The ratio of spices is not very accurate. Cloves are slow to produce fragrance. Generally, the fragrance of cloves will only come out after boiling for more than one hour. Therefore, when making stewed soup, the amount of cloves should be restrained, but this The mutton was stewed for half an hour, and the smell of cloves didn't come out, so I should add two more..."

After talking about cloves, Xie Baomin commented on the usage and dosage of other spices.

In the end, he gave a suggestion:
"The amount of rock sugar is reduced. Too much is not good. You can put half a Luo Han Guo in it. The sweetness of Luo Han Guo is a little softer. The stewed meat still has a faint medicinal fragrance, which is better than adding rock sugar."

Just as Xie Baomin finished speaking, Dai Jianli also said:
"Your method is to stir the mutton out of the oil first and then explode the tops? This method is possible, but the requirements for the mutton are too high, so the best way is to pour out the mutton oil after stir-frying, and use Vegetable oil is used as a head start, and if you want to increase the aroma of mutton, you can put mutton soup made from mutton stick bones, which tastes better and can reduce costs.”

The two of them really wanted to offer their opinions, and at the same time, they wanted to find out the feeling of going to the restaurant to find fault.

As soon as their voices fell, Lin Xu suddenly remembered the system's notification tone in his mind:

"The host has listened to the guidance of the two state banquet masters, and the excellent stewed stew technique has been specially upgraded to the perfect level. Congratulations to the host."

I rely on!

This is too powerful, right?
In the past, when he was doing Shaqima, he was raised by his master and brothers.

At that time, Shaqima directly advanced to the perfect level.

But that was just a dessert, and what is being promoted now is the whole stewing technique.

In this way, not only can you make perfect braised mutton, but you can even make perfect braised pig's trotters, braised lamb chops, braised oxtail, braised duck, braised pork ribs, etc. Dishes.

In addition to red stewing and dry frying, the excellent techniques obtained last time will have to find an opportunity to make them in front of the two of them. It is best to upgrade the dry frying techniques.

This saves a lot of points.

Think a little excited.

When the mutton is almost eaten, start to boil vegetables in the pot.

In order to make everyone more enjoyable, Cheng Jianshe also specially sent some dipping sauces made with ingredients such as chive flowers, fried peppers, red fermented bean curd and sesame paste, as well as cut sweet potato slices, wide noodles and hand-rolled noodles .

For outsiders, eating like this is a bit tiring.

But for Beijingers who dip everything in sesame sauce, this is just right.

Especially those vegetarian dishes cooked in red stew soup, dipped in sesame sauce are simply too enjoyable.

The stewed lamb soup has a much richer taste than the clear water of the boiled lamb, and it tastes more appetizing and delicious when served with sesame sauce.

Let the beauty of vegetarian dishes reach a new height.

After eating delicious dishes, Chen Yan said to Lin Xu:
"Brother-in-law, why don't you cook hot-boiled mutton later? It's cold, and if you don't eat hot-boiled mutton, you feel disrespectful to the cold wave."

Lin Xu dipped the boiled wide noodles into the sesame sauce bowl, and said while sipping:
"Okay, I can do it when my brother-in-law is on vacation, and then senior brother and brother Dai will also go, and it will be lively to eat hot-boiled mutton."

There is fruit charcoal for grilling fish in the store. Just buy a big copper pot and you can start the whole process.

Compared with other dishes, the method of mutton mutton is the simplest. Just add some Nongfu mountain spring to the pot, add some green onion, ginger and wolfberry, and boil it.

Whether the mutton is delicious or not has nothing to do with the soup. It mainly depends on the quality of the mutton and the preparation of the dipping sauce.

The high-quality mutton is paired with the perfectly adjusted sesame sauce, and then it will definitely be a fierce battle between food and appetite.

Xie Baomin said:
"There is no rush to eat instant mutton. It will be more satisfying to eat when the weather is colder."

Now he only wants to go outside to have fun, how can he be in the mood to eat shabu-shabu right now.

After the meal, Lin Xu drove Xie Baomin and Chen Yan around all the buildings in Diaoyutai, signed all the chefs, and then went to the office of the catering department to sign a cooperation agreement with Director Liao.

In this way, the [-] chefs of Diaoyutai became the anchors and UP hosts of Joy Media.

Although most of the chefs did not have the idea of ​​getting involved in the Internet, there were still a few chefs who seriously asked about opening accounts and other matters. Great interest, and even invited Lin Xu to guest-star in their food making tutorial.

The next thing was simple. Xie Baomin and Dai Jianli went to Joy Media to discuss the specific production of the video with the company's people, while Lin Xu drove back to the store.

After learning the ramen technique, I successfully upgraded the braised technique.

This morning was quite successful, worthwhile trip!
Back in the store, he happened to meet Baby Shen who was walking out with Dundun in his arms:

"You didn't go to work?"

It was almost two o'clock now, and Lin Xu looked at Shen Jiayue, who was holding Dundun and carrying a camera bag, with a surprised expression.

"Huh, what's more, your fans urged me to update, saying that you haven't updated the video for several days, which made me apologize to everyone and say that you are learning ramen noodles and don't have time to shoot videos, and then promised everyone to shoot an episode Video of Dundun playing billiards as compensation."

Lin Xu rubbed Dundun's big head, the wine red sweater is pretty good, it makes the little guy look more handsome.

He smiled and said:

"I have already said that the update will be slowed down. There are several manuscripts in the company, but since you told everyone about my learning of ramen, I will show you the technique I just learned."

Shen, who was about to go out, immediately withdrew his long legs:
"Xu Bao, do you want to make beef ramen?"

Lin Xu shook his head:

"Beef soup involves other people's business secrets. It is not convenient for me to learn, so I learned the technique of ramen."

"Then what are you going to do? Fried ramen? Fried ramen?"

Since there is delicious food, Dundun can also play billiards tomorrow.

Anyway, the little guy has something to play with everywhere, so don't pick.

"That's called stir-fried strips and fried sanzi... What I'm going to make is a noodle dish."

"what?"

"Silver Roll!"

When Director Shen heard this, he immediately sent Dundun to the service desk, and then took off the diagonal camera bag, and asked Song Tiantian to help put it inside the counter.

"I like eating silver thread rolls so much. It looks like buns on the outside, but when you break them apart, they are thin threads. Just thinking about it makes me hungry."

Lin Xu asked curiously:
"Isn't this just steamed buns? Or steamed stuffed buns called noodle stuffing, what's there to be greedy for?"

"I couldn't eat it when I was a child. I found that as long as it is a delicacy that I wanted to eat but couldn't eat when I was a child, it is like being possessed by a demon when I grow up. I want to taste everything."

Lin Xu: "..."

You are simply greedy and have nothing to do with the demons.

He notified the company about the filming of the silver silk scroll, and then went upstairs to prepare.

On the way upstairs, I told Shen Baobao about the senior brother and the others signing up to the company.

"Yan Bao told me that he deliberately sent the stewed mutton you made to the group to envy us. One said one thing, the braised mutton you made looked really tempting, so I ate two bowls at noon rice."

Lin Xu took her hand and said with a smile:

"My baby has been wronged. It may not be enough tonight. Let's do it tomorrow. Tomorrow I will cook red braised mutton again. It will definitely be better and more delicious than today's."

"Why? Didn't you play well today?"

"No, it was my brother and Chef Dai who pointed me to the correct spice ratio."

"Wow, Kaka, then I'm just waiting to eat mutton!"

When he came to the kitchen, Lin Xu checked the preparations for dinner first, then chatted with Wei Gan and Guo Xinghai about the business situation at noon, and then began to prepare the ingredients for making silver rolls.

There are noodles called silver thread rolls everywhere, but the silver thread rolls vary greatly from place to place.

Steamed, baked, fried.

As for silver wire, there are also cut, stretched, and drawn out, and there are many types.

What Lin Xu is going to do today is a popular method in the Beijing-Tianjin area, which is to stretch the leavened noodles into thin strips in the way of making ramen, then oil them and cut them into sections, and then roll them with the leftover noodles to make them into the shape of buns.

From the outside, it looks like an ordinary steamed bun, but when you break it open, you can see that there are noodles slightly thinner than chopsticks inside.

This way of carbs wrapped in carbs looks even more shocking than Lao Shan’s sesame seed cakes with cold skin.

Lin Xu's noodle making skills are quite advanced now. After learning the technique of stretching noodles, he has mastered the four major techniques of rolling noodles, stretching noodles, crisping and stuffing in ordinary pastry making.

Theoretically speaking, he can already make all kinds of common pastries.

Soon, the ingredients needed to make the silver thread rolls are ready, namely the high-gluten flour for the filling, the medium-gluten flour for the outer skin, baking powder, soft white sugar, yeast powder and sesame seeds for the oiling process Sesame oil and lard.

The traditional silver thread roll method uses these ingredients, which is relatively simple.

But today, in order to increase the deliciousness of the silver thread rolls and avoid the illusion of "white flour steamed buns wrapped in white flour", Lin Xu plans to add a few more tricks to the silver thread in the filling.

For example, the sugar in the stuffing is changed to salt, the oil to be brushed is changed to scallion oil, and then roasted pepper noodles are sprinkled to make the scallion oil and pepper numbing.

Or add some custard powder to the filling dough to make it light yellow and milky.

Anyway, as long as you are willing to think hard, you can make fillings with various flavors.

When the things to be used were almost ready, Dou Wenjing also brought two photographers to the store.

"Just now we also noticed the reminder message in the comment area, and urgently updated a video of making the home version of yam juice recorded last time."

Originally, there was no need to worry about fans' reminders, because it will naturally change when it is updated.

But the proprietress replied suddenly, which made the fans even more excited, and the company could only add one more item.

Lin Xu smiled and said:

"Appropriate additions should be made. It's okay. Let's start recording the video of this issue. Steam the silver rolls today. Let's wait to eat."

The cameraman made the preparations and the recording officially started.

After the simple opening remarks, Lin Xu began to meet with each other.

Add high-gluten flour to the basin, then add baking powder and soft white sugar in sequence, then add two teaspoons of custard powder, dissolve the baking powder with warm water, and knead the flour in the basin into a smooth dough.

After reconciling, knead the dough on the chopping board, and start rolling it directly before it starts to ferment.

This step is quite difficult, because if there is no gluten, the noodles are not easy to get gluten.

Lin Xu threw the pattern on the workbench a few times to make the dough sticky, and then rolled the dough into long strips, holding the two ends, and repeated several times in the way of pulling the noodles to make the gluten more obvious.

While he was busy, Baby Shen quietly came to the kitchen, turned on the 4K recording mode of his phone, and recorded a video of Lin Xu making ramen.

After recording, I went outside, edited it with the video software on my mobile phone, and then sent it to my personal account:
"Shhh! I helped you take a video for the next episode. Friends who like to make pasta, remember to prepare high-gluten flour. It's a little bit difficult!"

As soon as it was released, netizens flocked to it.

"I'm going, have you really learned how to make ramen?"

"The proprietress is so high! Repeatedly urging the update under Boss Lin's account is useless, but it will be updated if the proprietress urges it here. The tactics are backward: what is the head of the family?"

"Not only helped fans urge updates, but also filmed a trailer for the brothers."

"Is this to teach netizens how to make ramen after returning from school?"

Seeing this comment, Baby Shen replied:
"It's not ramen, it's a kind of dim sum."

dessert?

Boss Lin not only learned how to make ramen, but also directly applied it to dim sum?
Netizens' sense of anticipation was immediately lifted.

Everyone was eagerly guessing the delicacies to be made this time, but no one could guess correctly.

In the small kitchen, Lin Xu started making noodles after he finished rolling them, that is, stretched noodles.

Throw the rolled noodles into long strips, and then start to stretch them one by one. When stretching, keep dipping in dry flour. By the way, twist the noodles into a twist shape before stretching, so that the noodles are not easy to break.

"The whole process must be fast, otherwise the dough will ferment and the gluten will be lost."

While speaking, Lin Xu had already pulled the dough, almost like thick noodles for ramen.

Put the noodles vertically on the workbench, bring the fat mixed with lard and sesame oil, brush evenly on the surface of the noodles with a brush, then fold the noodles vertically in half, and brush the other side with fat.

After brushing, turn the other end over, stretch and beat twice, so that the oil on the noodles is even, and the noodles are thinner by the way.

After this step, use a kitchen knife to cut the noodles covered with fat into [-] cm long sections.

Cut it and place it on a tray, and put the tray in the freezer of the refrigerator to prevent fermentation due to excessive temperature.

Then start making the dough.

Lin Xu took some all-purpose flour, kneaded it with soft white sugar, baking powder, and baking powder to form a moderately soft and hard dough, and kneaded it on the chopping board for a few times.

Knead into long strips and divide into individual noodles.

Use a rolling pin to roll the dough into a spindle-shaped dough sheet, wide in the middle and narrow at both ends.

Take the dough core out of the freezer and place one in the middle of the dough.

Fold the excess dough at both ends to the middle, press the dough core, then fold the upper and lower excess dough in half to the middle, and wrap the dough core covered with grease into a cylinder.

Gently press the crease down on the chopping board until the bottom is flat.

In this way, the appearance is closer to the old gangzi steamed buns.

Put the finished steamed buns in a steamer lined with a silicone rag, and steam for [-] minutes to let the inside and outside of the buns ferment and expand.

Immediately add water to the steamer, put on the steamer after steaming, and steam for [-] minutes on high heat.

While he was busy making silver thread rolls, an ancient Beijing-Tianjin snack, on the other side, Xie Baomin and Dai Jianli immediately brought their photographers into action after they understood the rules of shop visits.

When driving away from the Brilliant Building, the fellow photographer said:

"Master Xie, just now Mr. Chen suggested that it is best to go to Fangshan to explore the store. It is known as the novice village of the shop explorer. Many people started to explore the store from there."

Xie Baomin asked while driving:

"Why is it called Xinshou Village?"

"Because there are so many thorns, no matter which dish you order, you can pick out a bunch of faults, which is easier for Tandian bloggers to get started."

Hearing this, Xie Baomin immediately shook his head:
"That's so boring, let's change to a more difficult place. Which store in the capital is more famous and has a higher per capita consumption level?"

The photographer thought about it and gave a sincere suggestion:
"I think it's... Diaoyutai."

Xie Baomin:? ? ? ? ? ? ? ?
Little brother, are you just here to have fun with me?

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It was supposed to be three changes today, but when I was writing this chapter in the afternoon, I found that the average order has dropped to 4900, and the follow-up order is also in the early 6000s.There were still nearly 400 average bookings in August, and more than [-] were dropped in a blink of an eye. My mood suddenly became very bad, and I doubted myself all afternoon.But for the sake of living, I can only continue to write, first write to [-] million words, and then ask the monthly ticket brothers, I will start to add updates after I feel relieved.

(End of this chapter)