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

"Hey, this pork liver trembles when you pick it up."

Xie Baomin handed the phone to Qiu Zhenhua who was next to him, and asked him to help take pictures, while he picked up a pair of chopsticks and picked up a long piece of pork liver.

The pork liver is trembling and covered with thick juice, which looks appetizing.

Uncle Gao's voice came again from the phone:

"Steaming the tip of the liver requires trembling at both ends. If the pork liver is fried until straight, it will be old..."

He briefly said the gist of the trick, and all the other chefs listened carefully.

Although everyone already knows this dish very well, there are not many times to listen to the skills of the senior masters.

Uncle Gao didn't talk for too long, and after briefly explaining the glaring points, he said to Lin Xu:
"It's really unexpected that Xiaoxu can make the liver tip so well...I wanted to teach you some dishes after you settled down in Yangcheng, but since your foundation has improved so fast, when you get married during the Spring Festival, I will teach you two uncommon dishes first. .”

The chefs next to him all showed envious eyes.

In the eyes of Chef Gao, being able to make such a perfect fried liver tip is just laying the foundation.

Then the dishes he wants to teach are definitely not ordinary.

Originally thought that the dishes in Building No. [-] had been explored by everyone, but now it seems that there are still more, at least what Lao Xie revealed is only a small part.

Tsk... It would be great if I could follow along.

Uncle Gao didn't say too much, and after explaining the matter of teaching cooking during the Spring Festival, he said:
"Hurry up and eat it. Three minutes after the fried liver tip comes out of the pot, the taste will change every minute. After three minutes, it will be uneatable."

After speaking, he took the initiative to end the video call.

Can't eat after three minutes?
Lin Xu picked up a slice with chopsticks and tasted it. The taste was salty and fragrant, with the mellow aroma of vinegar, but no vinegar taste. The pork liver was soft and tender. You could see the pink color in the liver after taking a bite. It was freshly broken. result.

Pork liver has a very special sweetness when chewed, which is extremely fresh, and it is completely different from the usual bittern pork liver and spicy pork liver.

Xie Baomin said:
"You can't eat the pork liver when it's just out of the pot, because it hasn't solidified at that time, and you have to wait for about [-] seconds, counting the time for the waiter to serve the food. At this time, the pork liver is baked to death by the residual temperature. It tastes fresh and tender."

He put the piece of pork liver he just picked up into his mouth, and said to the other chefs:

"Try it and see how my junior brother is doing."

Guo Weidong smiled:

"Chef Gao has reviewed all of them, and the taste is definitely not bad."

But after all, he picked up the chopsticks immediately, picked up a piece of pork liver and put it in his mouth.

"Not bad, this taste is really amazing. I should have let Xinghai and the others come over to have a look just now. The techniques and cooking experience used in this dish can be used for reference in many dishes."

From the beginning to the end of this dish, the fried liver has high requirements on the chef.

For example, you need to burn oil first, and then paste the pork liver after heating.

Because this is fresh pork liver, it bleeds when you touch it after cutting it, so mix it with some sesame oil and put it in the pot immediately after making the paste.

At that time, a bowl of pork liver soup will be over.

Paste the pork liver, not only to seal the blood, but also to make the taste of the pork liver smoother and tender.

There are many differences between this dish and normal cooking, such as the blood in the pork liver. When making other dishes, the blood should be removed as much as possible, but the liver tip is different. A way to turn the fishy smell of blood into delicious food.

The freshness and sweetness of the pork liver after the entrance is the effect of pig blood.

The reason why Uncle Gao said that it will be uneatable in three minutes is because once the blood in the pork liver is completely cooked by the residual temperature, it will have a slightly bitter taste and some small particles will form on the mouthfeel.

In the past big banquets, dishes such as simmered liver, fried belly kernels, fried double crisps, etc. were served for three minutes, and each person took a bite or two before withdrawing.

Everyone held up their chopsticks and tasted two mouthfuls, and they all felt that the dish made by Lin Xu was perfect in every way.

Just as he was boasting, a system notification sounded in Lin Xu's mind:
"The fried liver tip cooked by the host has been approved by more than six state banquet chefs, and a perfect meal replacement card has been obtained."

(Meal Replacement Card: A special prop that can replace uncooked dishes with new ones. The replaced dishes are highly random, please use them with caution)
Hey!
There are more and more tricks in the system.

Substitution of uncooked dishes?

This is fine, but let’s forget it now, with a bunch of dishes in my hand, let’s keep this card as a souvenir.

It's a pity that these system cards don't have physical bodies, otherwise it would be very enjoyable to accumulate a lot like playing Ultraman... The system still hasn't learned the essence of garbage mobile games.

Can you get leeks without getting involved in the surrounding areas?
Song Dahai ate the delicious fried liver, and asked Lin Xu curiously:
"The fried liver tip is so good, the fried fish fillet should not be bad, right?"

"It's okay. These dishes are almost the same, and we can learn from each other in terms of cooking techniques."

Lin Xu made some polite remarks, then took an empty plate and shared some, and gave some to Shen Jiayue and others outside:
"Come and have a taste, I made the fried liver tip."

Zeng Xiaoqi glanced at the plate and asked curiously:

"I just ate this dish in the cafeteria at noon, but they made a thick layer of oil on the surface, and it was a bit hard to chew. This dish you made... Wow, this liver is trembling, and it looks soft and tender."

They are not like the chefs in the small kitchen. Everyone tasted it and didn't eat much. This group of women who just grabbed the cherry meat, tasted it again and started fighting again.

While eating, they also talk trash to each other in order to disturb each other's emotions, so that they can eat two more slices.

Lin Xu couldn't laugh or cry, he never thought that a plate of pork liver could trigger such a fight.

He smiled and said:

"Just do it again later, as for grabbing it like this?"

"Xu Bao, don't talk now, I don't have time to answer..."

All right, all right, Lin Xu returned to the small kitchen again, and now the chefs had finished eating, Xiao Jia brought a bowl of rice from somewhere, and put it directly on the plate.

Holding the plate in one hand, he used the chopsticks to push the rice and the remaining liver tips into his mouth with the other.

Needless to say, this way of eating looks really greedy.

"I followed Mr. Xie to take a video of visiting the store, and I have a certain understanding of high-end dishes, but I never expected that an ordinary fried liver tip would be so delicious... It's better than the fried liver tip on the takeaway A thousand times!"

Xie Baomin smiled and said:

“Generally, restaurants will cut a large pot of pork liver, blanch it and put it in the pot. When customers order it, they will put it back in the pot and stir-fry it. Difficult."

This dish is too much a test of the chef's skill. If you can fry this dish well, you don't usually focus on management. If you can't cook it well, you may be old.

So the best way is to marinate the pork liver and blanch it for a while, and then return it to the wok for frying.

Although the taste will be worse in this way, it is easier to use, and it is easier for the chef to cook.

Most importantly, save money.

According to Lin Xu's practice, a set of pork liver can only make one dish, and the rest is either fascia or blood vessels, so it can only be marinated to make a lo-mei platter.

Relatively speaking, the method of boiling hot can make the best use of everything.

A set of pork liver can make four or five dishes at least.

For restaurant owners, how should they choose?

When Xiao Jia heard it, he didn't even miss the magnolia slices and fungus on the plate:
"In that case, I will eat more, otherwise I may not be able to eat it next time."

He Baoqing, the chief chef of Building No. [-], said with a smile:

"The next time I go to Fengze Garden with Lao Xie, there seems to be the most traditional fried liver tip there. This kind of traditional restaurant can occasionally encounter this dish. As for other restaurants, don't even think about it. Even if there is, the taste is not good. wrong."

After Xiao Jia finished eating, Xie Baomin went with him to the kitchen door to record a scene of visiting the store, and then the photographer left the store with his camera bag on his back and went back to the company to edit the video.

Taking advantage of the presence of all the chefs, Lin Xu invited everyone to visit the back kitchen.

Such a group of head chefs from Diaoyutai are hard to find in ordinary restaurants, so it would be unreasonable not to let them teach everyone their cooking skills.

He Baoqing looked around with his hands behind his back, and finally stood beside Wei Gan who was frying twice-cooked pork.

When the twice-cooked pork was out of the pot and the vinegar was about to be cooked, He Baoqing said in a low voice:
"Don't use mature vinegar, it's easy to smell, and don't use white vinegar, it's too sour, use balsamic vinegar or rice vinegar, if you don't mind the color, big red Zhejiang vinegar is also fine."

In any case, Wei Gan is a master who came out of No. [-] building.

As the executive chef there, He Baoqing has always regarded him as his own.

Wei Gan said with a smile:

"Thank you Chef He for your pointers, I will remember it in the future."

He Baoqing patted him on the shoulder:

"Thank you, thank you. You were wronged in Building No. [-]. If you don't understand anything in the future, you can send me WeChat at any time... You didn't delete me, did you?"

"No."

"Then keep busy, I'll go see how the spinach made by Lao Dai is."

These head chefs gave pointers to everyone's craftsmanship, and Qiu Zhenhua also went to the pastry department specially, chatted with Ji Minghui for a while, and told the pastry department some precautions for the white case.

After turning around, a group of people came to the banquet hall upstairs, where there was already a table of steaming meals.

The head chef of Diaoyutai is here, and he can't make everyone hungry.

The back kitchen quickly prepared a table of dishes, hot and cold, meat and vegetables.

Everyone is not polite, just sit down and start eating.

During the period, Lin Xu came over to toast everyone a glass of wine one by one, thanking everyone for coming, and then went downstairs and went back to the kitchen to continue working.

After five o'clock, when customers began to come in to eat in the store, Lin Xu's video was also posted.

Netizens who are following the news saw the words Sichuan-style cherry meat, and immediately beat their chests, annoyed that they had guessed wrong:
"Damn, why don't I, a Sichuan-Chongqing native, think of Sichuan-style cherry meat?"

"This one is a bit unpopular, no wonder everyone can't guess it...but does it taste delicious?"

"I'm from Sichuan and Chongqing. Let me explain this dish. You can't make this dish often, or the rice at home won't be able to bear it. It's super delicious... let's not talk about it, my mouth is watering."

"Ah, ah, my family is making cherry meat, what kind of fate is this?"

"I'll go, then you guessed right?"

"No, I guessed sweet and sour meat, and I guessed grape meat and lychee meat with the trumpet..."

"This is luck, don't buy lottery tickets in the near future."

Of course, although the vast majority of netizens did not guess correctly, some people did.

For example, Liangshan, who is dancing on the tower crane at the moment, is very dry. At this time, he proudly posted a screenshot in the comment area:
"Hahahahaha, brothers, I guessed it right, the staff contacted me just now, and wanted to send me Lin Kee's delicious specialties, quickly put envy on the public screen!"

However, what he got was "Bah!"

Annoyed, the blind taxi driver posted a bunch of contemptuous emojis, complaining that Liangshan was too good to share the correct answer.

"Blind man, what do you guess?"

"Babao pickles, because I think this dish is sweet and salty..."

Invisible Chicken Wings sent a bunch of gloating emoticons:
"One is the head of the Yangtze River and the other is the tail of the Yangtze River. It's only a few thousand kilometers wrong. It's not too bad."

"Sister Chicken Wing, what did you guess?"

“Su-style cherry meat [sad] [sad] [sad]”

Everyone was happy to see this news.

However, just as he was enjoying himself, the invisible chicken wings said again:
"The trumpet guessed it was Sichuan-style cherry meat. The staff has contacted me just now, and I will go to the store tomorrow to get my prize. It is said that the dim sum is delicious, and the proprietress is full."

Originally, everyone wanted to comfort them.

Seeing this, netizens unanimously posted a "Bah!"

Everyone patronizes and despises the person who guesses right with an envious tone. As for the battle between the salty party and the sweet party, no one mentions it again.

After the discussion is over, open the video to watch.

Surprisingly, Dai Jianli actually appeared in the video.

"I'll go. Didn't Chef Dai announce that he will be filming the store in the afternoon? Could it be a feint?"

The video is quite good, except for the sugar color, other steps can be learned by ordinary people, and the small meaty meats are full of looks, just looking at them makes people want to eat them in one bite, which is very greedy.

Soon, some netizens expressed their desire to learn and try.

"At home, I have finished candy that I bought online. I'm going to buy meat now. Wait for me to hand in my homework. It's so simple, you can make it with your eyes closed."

People who like to do it feel that they have the fun of cooking again.

And more people are caught in the favorites to eat ashes.

Just when everyone thought that Lin Xu had made this dish, Xie Baomin's account suddenly updated a video of visiting Lin Ji's store.

It turned out that a group of state banquet chefs were watching Lin Xu make the liver tip.

"Damn it, no wonder I didn't say how much it cost this time, it turns out I came to Lin Kee for dinner."

"Are funds tight again?"

"There's a surprise in the video, brothers. Back then, Lin Ji's floor-sweeping monk, Chef Gao, actually watched it remotely. If I urge Xiaoshuai Gao to replay it here, will he see it?"

"Uncle Gao: Don't cue!"

Netizens just made fun of it at first, but after watching it, they found that so much knowledge and experience are contained in a simple trick.

Especially at the end of the video, seeing the trembling look of the pork liver is enough to make people greedy.

In the kitchen, Lin Xu remembered that Zeng Xiaoqi wanted to eat Dongpo meat, and said to Che Zai:
"I'll ask Lao Hu to order about ten catties of hard pork belly later. I'll use it to make Dongpo pork tomorrow, and I'll ask Lao Huang to send me some high-end Huadiao wine. Delicious Dongpo pork must be stewed with Huadiao."

"Okay boss, I'll notify them right now."

Dongpo Pork is a dish very similar to Braised Pork. The difference is that Dongpo Pork is in large pieces, while Braised Pork is in small pieces.

In addition, braised pork is braised in soy sauce, and Dongpo pork is stewed.

In Chinese cooking, various dishes will learn from and integrate with each other, such as braised pork, which is basically fried first and then stewed with rice wine.

And some Dongpo pork, which sells better, have also begun to add sugar to the meat like braised pork, so that the finished product is more red and delicious.

As for the size, the braised pork in the regular meal is not inferior to Dongpo pork.

The so-called regular meal is the way of eating one dish for one person. The regular meal of braised pork or Dongpo pork is usually a small bowl or plate, with boiled rapeseed on the bottom and a whole piece of meat on it. , and then pour some soup.

One piece per person, one piece per piece.

I don't know if it tastes good or not, but it can make more money by doing so.

Che Zai asked curiously:
"Boss, are there any precautions for making Dongpo pork?"

Zhuang Yizhou on the side smiled:

"It's enough to show Su Dongpo's poetic sense of heroism. A jar of rice wine, a bowl of soy sauce, a handful of rock sugar, and a few pieces of pork the size of a palm are stewed together until the soup thickens and the color shines. If Hong Lan is cooked again, it will definitely be delicious.”

Compared with braised pork, Dongpo pork is more free and easy. After all, this is a dish made by a bold and informal literati.

If it’s twitchy and Jiaojiao Didi, then it’s not Dongpo Meat, it should be renamed Qingzhao Meat.

"Isn't it, Dongpo meat is so simple? No big ingredients?"

Zhuang Yizhou shook his head:
"Just put some scallion and ginger, and don't put any spices such as pepper and aniseed... This is super easy to learn. When you make it tomorrow, you can learn it quickly."

Lin Xu said:

"Yes, Dongpo pork is really simple. The only difficulty may be that it has high requirements on the ingredients. It must be hard pork belly. If you use inferior soft pork belly, you have to tie it with rope."

"Doesn't all meat need to be bound?"

"Of course not. Soft streaky flowers are easy to scatter, so you have to tie them. Hard streaky flowers won't scatter, so there's no need to tie them."

The next morning, Lin Xu saw the pork belly sent by Lao Hu. They were all hard pork belly, evenly fat and thin, and the standard three-layer pork belly was an excellent ingredient for making Dongpo pork.

After reading these, he looked at the tender pork that is suitable for making cherry meat. It is also pork belly, but it is half thinner than normal pork belly. According to yesterday's cutting method, it can be cut into the size of a cherry.

Wait a while and take advantage of nothing, make the cherry meat again according to Lao Daijiao's method, and see if the taste will change.

If it is really perfect and delicious, you can try a new one in the store.

But now he can't care about making this, he has to deal with the pork belly for Dongpo pork first.

Although it is a bold and unconstrained cooking method, some details still need to be paid attention to.

Otherwise, the Dongpo meat will not be delicious, but a nightmare...

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This chapter is 5000 words, ask for a monthly ticket, brothers!