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

"I just realized today that the chef didn't say a word of truth."

Dou Wenjing didn't expect that even her boss, a handsome guy with thick eyebrows and big eyes, would learn to lie.

Thinking about going to some trendy restaurants where cooking was done on site, the chefs in charge would say that this dish is not high in calories, and the sauce of that dish is low-fat.

Now that I am engaged in this industry, I know that it is all a scam.

As long as the sauce is good, there is no low-fat one.

As long as there are dishes with strong fragrance, there is no low-calorie dish.

The two photographers sorted out the equipment, and then went back to the company to ask the post-production teacher to edit the film.

Lin Xu posted a new update on his personal homepage:
"The guessing session officially ends at 16:30 in the afternoon, and the number of people will be counted when the time is up. Friends, remember to turn on the private message function, so that the staff can confirm the mailing address. As for which dish was cooked, the video clip will be posted. Take it easy!"

After posting this post, Lin Xu and Dai Jianli came out of the kitchen.

Shen Jiayue and Chen Yan each took a bowl of rice and ate the cherry meat on the plate. Shu Yun stood beside her with chopsticks, picked up one, took a photo first, and then put it into her mouth.

As for the purpose of taking pictures, of course it was poisoned.

But as soon as she posted the photo, Zeng Xiaoqi's voice came from the stairs:
"Still poisoning, baby Shu, master is off work!"

Shu Yun turned her face away, saw Zeng Xiaoqi wearing over-the-knee boots, and asked curiously:
"It's only early four o'clock? Are you coming late and leaving early?"

"It doesn't count. They went to shoot travel news, and I followed. I got off the car early when passing the North Fourth Ring Road. Anyway, I didn't need to be on camera, so I just strolled here."

While speaking, Zeng Xiaoqi's eyes lit up when she saw the cherry meat on the plate:
"I'll go, isn't this little fleshy meat too tempting?"

After speaking, he took out a pair of chopsticks from the disinfection cabinet next to him, picked one up and put it in his mouth, with a surprised expression on his face:

"It's so delicious. There is a hint of salt in the sweetness. Those quarreling sweet and salty parties can finally ease up... No wonder Boss Lin is so confident."

Lin Xu on the side said:

"If you want to eat rice, let the kitchen serve it. Anyway, it's past four o'clock, and it's time for dinner."

It gets dark early in winter, and all employees in the store have to finish their dinner before five o'clock, so as not to affect the business.

When he said this, Zeng Xiaoqi, Shu Yun and Dou Wenjing were not polite. They ordered a bowl of rice each, and sat down to eat today's dinner.

Not long after, Che Zai brought another ginger duck and boiled spinach for dinner.

Dai Jianli saw the spinach and asked curiously:
"Is this your staff meal?"

Lin Xu said:

"It's not considered a staff meal. Doesn't the store serve pimple soup? I buy some frosted spinach every day. It tastes very sweet, so everyone likes to eat spinach."

Dai Jianli smiled and said:

"Then I'll try it later... Forget it, I'll do it myself. It's not fun to eat boiled spinach, or use blanched spinach with vermicelli, mixed with sesame oil, balsamic vinegar, garlic, mashed chili oil, and eat like that It's the most enjoyable."

After speaking, he walked into the kitchen, saw a large basket of spinach that had been washed, picked it up, and looked at it:
"This kind of small spinach has to be eaten whole. Look at the spinach root, which is as sweet as the red-billed parrot. It's the season to eat spinach, and it will start to be astringent in spring."

Now that the temperature difference is large, spinach leaves grow fat and firm.

After spring, the temperature difference becomes smaller, the leaves grow wildly, and the quality will naturally decline.

After all, most ingredients, no matter whether they are meat or vegetarian, are delicious when they grow slowly.

Outside the kitchen, Zeng Xiaoqi sighed while eating:
"If our cafeteria has such good food, I can gain three catties... no, five catties, I'm willing to gain five catties. If the meat grows where it should grow, ten catties is not impossible."

Dou Wenjing smiled:

"I'm afraid that if there is no meat on the chest, it will grow on the stomach, and if there is no meat on the butt, it will grow on the thighs... If the meat is so obedient, who will lose weight?"

Chen Yan glanced at Zeng Xiaoqi's figure:
"With Xiao Qiqi's figure, maybe she really looks like what Doudou said, and her overall length is at a position where she shouldn't be."

"You can't hope for me...the more you eat this cherry meat, the better it tastes. If you are full, give it to me, so you don't have to chatter here."

Chen Yan put a piece of duck wing in her bowl:
"I like to eat small pieces of meat, so it's no wonder that your bear is not growing up. People say that you can complement your shape, so these small pieces of cherry meat become your 34B."

Zeng Xiaoqi:? ? ? ? ? ?
Never thought you could attack me from cherry flesh.

But no matter what you say, I won't give up any of these cherries.

She thought it was too slow to eat one by one, so she picked up the spoon next to her, scooped five or six cherries into the bowl, and said to Chen Yan:

"Don't try to use body humiliation to make me put down my chopsticks, isn't it just Xiong Xiao, I admit it! I am flat and proud, and I save fabric for the country, a little bit~~~"

When I am shameless, none of you can make me blush.

Humph, happy!
Seeing this, Shu Yun quickly scooped some into his own bowl with a spoon.

Just like that, a whole big plate of three catties of meat was divided up by these beauties. When Lin Xu came out with half a bowl of rice and was about to taste it again, Chen Yan even scratched the soup on the bottom of the plate. in the bowl.

From this point of view, the beauties are still very face-saving.

But Lin Xu...

"I don't usually lack meat, why are you eating so fast?"

Even the soup on the bottom of the plate is not spared, isn't it too crazy?
Zeng Xiaoqi said:
"This cherry meat is super delicious, with a little saltiness in the sweetness...Boss Lin, can I make it again tomorrow? I haven't enjoyed it yet."

There is nothing wrong with this, just as Lin Xu also wanted to try the method of tender pork, to see how it differs from the pork belly of adult pigs.

If it really melts in the mouth as Dai Jianli said, then it will be new in the store, so that everyone can taste what it feels like to have a taste that is different from braised pork.

He said:
"Okay, try again tomorrow, if the taste is good, then put a new one in the store, and you can eat whatever you want in the future."

Now that the finished cherry meat has been eaten, Lin Xu didn't stay long. He picked up two pieces of duck meat and put them in a bowl. Just as he was about to go back to the kitchen to see how Dai Jianli's spinach was doing, Zeng Xiaoqi asked again:
"Then can we also make some Dongpo pork?"

As soon as the words were finished, Chen Yan and the others caught Director Zeng's eyes with half-smiles.

Didn't you just say that you are flat and proud?

Why do you suddenly want to eat big pieces of Dongpo pork?

You still don't accept your fate, do you?

Lin Xu didn't know the twists and turns in Zeng Xiaoqi's heart, but felt that since he made cherry meat, it was unnecessary to make Dongpo meat.

"If you eat like this, be careful not to injure the meat. I guess you won't be able to eat meat for many years to come."

"I just try it, I won't eat too much."

That being the case, Lin Xu agreed.

When he went to the kitchen with the bowl, Chen Yan nudged Zeng Xiaoqi with her elbow:

"Hey, what did you say just now? I didn't hear you clearly, why don't you say it again?"

Zeng Xiaoqi snorted coldly:
"Although I resigned to my fate, I still have dreams. In case of a second development one day, let's see how I humiliate you."

"Tsk, if you want to grow up, you probably have to wait until you get pregnant... Director Zeng, you are not too young, so hurry up and marry yourself. Many of Ren Jie's comrades-in-arms in the National Flag Guard are single. How about I introduce you later?"

Zeng Xiaoqi's eyes lit up, then she shook her head and said:

"Forget it, I'm still a small director of a TV station. I'm too active to spread the word, so let's just let it happen. Maybe I'll meet you at the corner of the street one day."

Shu Yun pouted:
"At what age do you still believe in love around the corner... Tomorrow when I cook Dongpo pork, ask the boss to make two extra pieces. I want to try it too."

Chen Yan: "!!!!!!!"

Well, you Shu baby, you actually want to sneak over me from the cup.

That being the case, I will eat as much as you eat tomorrow, and I must not let you leave me in 34D behind.

This is not seriousness, but raging dignity, and a struggle against the body.

Women, don't back down!
Dou Wenjing looked at it and expressed that she wanted to try the Dongpo pork made by the boss.

Just like that, a few people with undergraduate and graduate degrees suddenly became metaphysical because of an illusory joke.

Only Shen Jiayue was so focused on cooking that she didn't understand what these chickens were pecking at.

In the kitchen, Dai Jianli boiled a pot of water, and when it was about to boil, he put some peanut oil into the pot to keep the vegetable leaves crisp and tender.

Wait for the water in the pot to boil, adjust to a low fire state, and let the water in the pot stop boiling.

At this time, he put the spinach that he had just picked out of the small basket into, and blanched it.

Cooking this kind of dish is the same as boiled cabbage heart. The water should not be boiled, otherwise the leaves will rot easily. You should put the vegetables in when the water temperature is [-] or [-] degrees.

After two minutes, remove with a slotted spoon and drop the spinach directly into the cold water.

This will effectively prevent the spinach from overheating and causing the leaves to rot.

Reboil the water in the pot, put the soaked vermicelli into it, and blanch it in the same way. When it is almost hot, take it out and let it cool in cold water.

Finally, burn some shredded carrots, which are also too cold.

Wait until the three ingredients are all cooled, take out and control the water, the spinach has a lot of water, you have to put it in a colander and press it with a spoon to squeeze out the excess water, so that the taste of the cold salad will be good.

Pour balsamic vinegar, light soy sauce, salt, soft white sugar and other condiments into the pot, then pour in two spoonfuls of chili oil, one spoonful of mashed garlic, and a little mustard oil for the finishing touch.

Give it a stir to combine the sauce.

Then pour the spinach vermicelli into it, stir it, so that the leaves and vermicelli are covered with the juice, and it is ready to eat. It is definitely an indispensable small cold dish in winter.

"Try Lin Brothers. It's hot and sour, and the mustard tastes very refreshing."

Lin Xu picked up a chopstick and tasted it. It tasted really good. The spinach was fresh and crisp, and it tasted fresh and sweet, very satisfying.

The vermicelli is smooth and appetizing. The taste of mustard is slightly heavy, but it will not choke the nose. It just feels refreshing when you eat it.

"It's delicious. It's hot and sour in winter. It's really hot and sour to have two bites."

Dai Jianli smiled and said:

"If you like to eat this kind of food, then I will teach you how to make mustard dumpling later. It will definitely be more sour, refreshing and appetizing, and more enjoyable. One cabbage leaf is enough for a big glass of white wine."

Is it so powerful?
Lin Xuguang had heard of the name Mustard Duner, and it was said that he was one of the many dark dishes in the capital. He did not expect Lao Dai to give such a high evaluation.

He smiled and said:

"Then I can wait to learn later."

"No problem, if you don't have yellow mustard here, we can start now."

After making a cold dish, Dai Jianli was about to sit down and have a glass of wine with Lin Xu when he suddenly felt that there was too little dish. When he saw fresh pork liver, he moved his mind:
"Why don't I make another dish, we're not Popeye, and eating spinach alone is a bit bland."

Lin Xu cleaned up the rice in the bowl and said with a smile:

"How can I keep letting you do it, let me come, use this fresh pork liver to make a fried liver tip, and it can be regarded as a test of my Shandong cuisine skills."

Fried liver tip has always been a dish that tests the basic skills of chefs in Shandong cuisine.

Because this dish involves all aspects of culinary factors such as knife skills, heat, seasoning, marinating, and coloring, the liver tip can be fried if you are not careful.

And unlike stir-frying, this dish also needs juice, so it is more difficult to take into account the factors of hanging juice while stir-frying quickly.

Dai Jianli took out his phone as soon as he heard it:
"If you want to do something else, it's enough for the two of us to sit down and have a drink together, but since it's a cold, wait, I'll call your senior brother over."

Usually it doesn't matter if you talk about making trouble, but since you are making a test of cooking skills, you naturally have to call a few masters over.

Let's work together as an advisor to Brother Lin to see if there are any deficiencies in cooking techniques.

When the phone was connected, Xie Baomin asked angrily:
"What are you doing? Xiao Jia and I managed to get a number at the Yibin Guest House, and we're going to explore Yibin cuisine."

"Old Xie, Brother Lin is going to make a slap in the face."

Before he finished speaking, Xie Baomin said:

"Wait, I'll drive right away...Xiao Jia, I won't be visiting the store today, let's go and find something else."

As soon as he heard that the younger brother was going to be a stalker, Lao Xie immediately gave up shooting the video of visiting the store.

Then, Dai Jianli called Guo Weidong, Qiu Zhenhua, Song Dahai and others, and everyone rushed to Linji Gourmet. Guo Weidong and Song Dahai didn't even change their chef uniforms.

After everyone arrived, Lin Xu saw so many chefs gathered in the kitchen, and said:

"Just go to the small kitchen and forget it. It won't affect the work of the back kitchen."

When Xie Baomin heard this, he rushed outside to Xiao Jia, who was about to have dinner with Che Zai, and said:

"Come, come, don't eat it. Today's store exploration will continue to be filmed, but it will be a little different. It will be filmed by my junior brother cooking. This is a big dish that tests the heat and experience. The longer the person who has been in the cooking circle, the more Understand the difficulty of this dish."

Although the simmered liver tip seems unremarkable, and the ingredients only use pork liver, water-fat bamboo shoots, fungus and garlic sprouts, and the ingredients are only onion, ginger and garlic, but from the beginning of changing the knife, every step is a test of the chef's skills.

After all the ingredients were prepared in the small kitchen, Lin Xu started to make.

He cut the fermented bamboo shoots into slices, and the magnolia slices used to make the broth are the dried bamboo shoots.

Cut the bamboo shoots and put them aside, then tear apart the soaked fungus piece by piece, so that a large flower cannot be gathered together.

Garlic sprouts only use the young leaves under the garlic stems, cut into inch sections, and put them aside for later use.

When the onions started to be chopped, all the chefs who were still chatting quietly stopped talking.

Although the onion, ginger and garlic are small ingredients, they are also more particular about the cutting method.

In Chinese cooking, there is a saying that "silk matches silk, and slices match slices". The shape of the main ingredient and the auxiliary ingredients must all be the same, so that when the dish is brought to the table, it will make people feel comfortable first.

If you mix and match them indiscriminately, not to mention the taste, you will lose a lot of points visually.

Lin Xu took a piece of scallion white, cut it along, and took out the whole scallion core inside.

Squeeze the scallion white, cut it into strips of about [-] mm with the tip of a knife, and cut it into ribs with an oblique knife.

After chopping and shaking, slices of green onion the size of soybeans are cut into slices. This kind of green onion is often used with soybean paste, so it is called watercress onion.

It means green onions the same size as soybeans.

After the scallion was cut, Lin Xu cut the onion core into similar scallion dices, but he didn't put it together with the scallion, because it was for breaking the news later, and the scallion was put into the bowl of juice.

Next, Lin Xu cut the ginger and garlic into the same size, put half of the onion and ginger with the white of the scallion, and put the half with the core of the onion.

The small ingredients were ready, he didn't rush to cut the pork liver, but boiled the water first.

Put a little edible oil and a little salt in the pot, bring to a boil over high heat, put the sliced ​​magnolia slices and fungus into the pot and blanch.

After blanching properly, remove and submerge in cold water.

Only then did Lin Xu put the pork liver on the chopping board and began to modify the knife.

Guo Weidong and the others looked at this scene with a smile on their faces. From the perspective of preparation, these steps are very correct, which shows that Master Lin has worked hard.

The name of this dish is simmered liver tip, not simmered pork liver, so the selection of ingredients is more particular.

Only the lower part of the liver without the fascia, that is, the head, is used. A set of pork liver can be cut out to the amount of a plate.

When picking, the fascia and blood vessels should be avoided, and the piece of bitter liver next to the gallbladder should be avoided, and finally several long strips of liver tips were cut off.

In the impression of many people, the dishes that test knife skills are generally Wensi tofu, Pingqiao tofu, lion head, and wheat ear flower knife, coir raincoat flower knife and the like.

But in fact, cutting pork liver is a test of the chef's knife skills.

Because raw pig liver is soft, like a ball of slime, the strength of the hand changes slightly when cutting, and the shape and thickness of the cut pig liver will change.

With this change, the whole dish is basically equivalent to overturning.

Lin Xu put the flat side of the pork liver down, put it as close to the chopping board as possible, and then started slicing briskly along the cut edge just now.

Slices of slender pork liver are cut out, like willow leaves.

This is the standard cut method of pork liver. No matter what type of pork liver dish, it is absolutely correct to cut it into willow leaves.

Xie Baomin took his mobile phone, took a short video and sent it to Uncle Gao:
"Master, my junior brother is making the liver point, look at this knife work, it's amazing!"

Less than a minute after sending it, the other party replied with a message:

"Play the video, and I'll see how it's done."

Xie Baomin didn't expect that the master wanted to make a surprise attack, so he quietly turned on the video call function, and after connecting, he pointed the mobile phone at the junior brother.

After the pork liver was cut, Lin Xu calmly put the oil pan on, poured half of the oil into it, and set it on fire.

Taking advantage of this time, he brought a bowl and began to mix the bowl of juice.

Basically, all stir-fried dishes need to adjust the sauce in advance, so that they can be cooked in a few seconds.

Lin Xu put a teaspoon of salt, a teaspoon of white pepper, half a teaspoon of sugar, a little balsamic vinegar, a tablespoon of soy sauce, a tablespoon of rice wine, half a tablespoon of dark soy sauce, ½ tsp sesame oil...

Seeing Lin Xu making the sauce, the chefs all showed relaxed smiles.

This dish pays attention to the vinegar without acid, and the sugar without sweetness, so the amount must be mastered.

Now what Lin Xu has done is perfect, it can be said that it is just right.

Then he added a little potato starch and a tablespoon of water boiled with prickly ash and star anise. The amount of this water was more than the amount of all the previous sauces.

Well, you have to have soup.

If there is no soup, it is fried liver tip or fried liver tip.

Finally, pour in the scallion, ginger, and garlic for the white part of the scallion, and stir evenly, and the half bowl of sauce will be fully prepared.

After finishing these, Lin Xu placed his hands on the oil pan.

After feeling the temperature of the oil, hold the cut liver tip and put in a handful of dry starch with the other hand, and mix evenly so that the dry powder is completely wrapped on the surface of the pork liver.

Mix well, then pour some sesame oil on it, and continue to mix it twice, so that it is easy to disperse, and at the same time, the instability of sesame oil can also be used to remove the peculiar smell in the pork liver.

Grab and mix evenly, hold the pork liver in one hand and a spoon in the other, pour the pork liver into the [-]% hot oil pan, pour it with one hand, and grab the spoon with the other hand, and quickly slide the pork liver in the pan.

Putting down the bowl with his left hand, he immediately held the frying pan, and poured the oil and pork liver in the pan into the colander next to the oil drum.

Pork liver must be poured out after three seconds, otherwise it will be old.

All the people present were industry leaders. Seeing this step, they knew that today's pork liver could not be wrong.

At this time, Uncle Gao, who was in the process of repairing in a hotel in Lanzhou, said to Luo Shan, who was in charge of packing the luggage:
"I want to drink tonight."

Luo Shan was taken aback, usually this guy didn't drink alcohol, but this time he brought several bottles of expensive red wine, which he had never seen before, why did he suddenly want to drink today?

"what happened?"

"My apprentice is promising, it's worth a drink!"

At the other end of the video, Lin Xu was still busy busy.

After pouring the oil, put the pan back on the blazing stove, and the remaining hot oil will heat up again in no time.

Lin Xu threw in the remaining onion, ginger, and garlic, sautéed the ingredients until fragrant, then threw in the fungus and magnolia slices, stir-fried them and put them into the pork liver that had just finished oiling in the colander.

Stir-fry again, and pour the adjusted bowl of juice along the side of the pot.

You can't move at this step, you have to let the starch water solidify.

After about five or six seconds, stir-fry again, pour in sesame oil, cook a little balsamic vinegar along the side of the pot, then take the wok and leave the stove, and put the pork liver wrapped in rich sauce into plate.

The whole process was smooth and smooth, without any lag or stagnation at all.

From oiling the pork liver to frying the pork liver, it takes less than a minute. Only in this way can the common ingredient of pork liver be made into a different taste.

Lin Xu put down the frying pan and was about to breathe a sigh of relief when the voice of Master Gao suddenly came from the mobile phone held by Xie Baomin next to him:

"Baomin, pick up a piece of pork liver with chopsticks and have a look."

Ok?
what's the situation?
I just made a scrambled liver, and even the master and the old man were alarmed?

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To be honest, I haven’t eaten delicious fried liver tip yet. I have eaten it a few times and it is old. If I have a chance, I have to make it myself to satisfy my cravings.This chapter is 6100 words, ask for a monthly ticket, brothers!