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

Chapter 491 Cooking requires the courage to try, such as making mandarin fish with vinegar... spicy? 【Subscribe】

"Hahahaha, I'm so lucky today!"

In the evening, Chen Yan returned to the store, and as soon as she entered the door, she excitedly told Shu Yun about her good luck today.

Each scratch-off game comes with a prize. The 500-yuan scratch-off game earned 3 to [-] yuan, and then catching dolls, drawing prizes, and playing the shooting machine, all of them were killed.

"Didn't you see that I grabbed all three claw machines, and those children were so envious that their noses were bubbling, and they kept praising my aunt for being amazing. When I was happy, I gave them all the dolls I caught , they changed their name to sister... now Xiaopenyou's emotional intelligence is really high."

After finishing speaking, she hugged Dundun:

"Baby, auntie is lucky today, is that the reason you took that shot? Thank you, auntie is very happy."

Dundun: "..."

Ben Meow just wants to die now!
Woman with fish lips, do you know what you missed?

It struggled to jump away from Chen Yan's embrace, then got into the hut angrily and couldn't get out, and even blocked the entrance tightly with a small cushion.

"What... what's wrong with it?"

Shu Yun said with a smile:

"You caught so many dolls and gave them to other children, but you forgot your own children. No one would be happy."

Chen Yan patted her head lightly, then took out an ugly and cute Gray Wolf doll from her bag and said:
"Yes, yes, I think the color of this Big Big Wolf is very similar to that of Dundun, so I specially put it in a bag and brought it back, little Dundun, would you like to come out and see your toys?"

As soon as he heard that there were toys, Dundun got out of the hut with his head probed.

Seeing Big Big Wolf, it raised its paw and grabbed it in its hand, then returned to its hut, and continued to keep a distance from Chen Yan.

Upstairs, Lin Xu looked at the grouper that Lao Huang had just delivered, and felt that the old man had bought so much at once, that he must not have eaten enough at noon today.

One mouse spot about six catties, one five catties red spot grouper, two nearly five catties east star spot, and one four and a half catties wild mandarin fish.

With so many fish, it is easy to get tired of eating them all in vinegar, so it is better to try a few more.

Cooking, you can't be limited to one trick and one style, you have to break through and innovate by yourself.

The fish was still alive. When Lao Huang bought it, he deliberately brought some sea water, and the mandarin fish was also raised in the aquarium.

Lin Xu plans to do it last to keep the freshness of the fish as much as possible.

Taking advantage of the free time before dinner, he took some green vegetables such as shepherd's purse, spinach, and lettuce, and tried to make emerald siu mai.

Because it was an experiment, I didn't make much, and only made one cage for each kind.

After it came out of the pan, I found that the shepherd's purse was pretty good. It tasted a bit like dumplings stuffed with shepherd's purse, especially when the shepherd's purse was mixed with lard. The aroma was the same as the wild shepherd's purse dumplings I had eaten when I was a child.

The spinach stuffing is also very good, soft, smooth, and with the unique freshness of spinach, it tastes no worse than rapeseed.

The only bad thing is that the stems of the spinach have to be removed, otherwise, if it is mixed with the leaves, it will taste crunchy, which obviously does not go well with the tenderness of the leaves.

As for lettuce, it's not good, the taste is too strong, and the leaves are not soft, but brittle, and it will have a strange taste when it is made into stuffing and eaten in the mouth.

People who are used to it will like this taste very much, but those who are not used to it will feel uncomfortable.

Zhu Yong, for example, is very fond of jadeite siu mai made with lettuce, and in his eyes it even surpasses the original recipe of lettuce.

But Wei Gan found it hard to swallow, so the lard and ham were for nothing.

Through this experiment, Lin Xu understood that the ingredients for Jadeite Shaomai need soft, tender and fresh vegetables, and those with a crispy taste are not suitable for making.

As for the dishes other than green leafy vegetables, there are new discoveries.

Yellow sprouts, that is, yellow-leaf Chinese cabbage, are soft, tender and fresh. The combination of lard and cabbage is perfect, and the addition of minced ham makes the taste even more delicious.

However, yellow sprouts still need to use leaves, not stems.

And when the leaves are used, even the tendons of the cabbage must be pulled out. The emerald siu mai produced in this way gives people a very amazing feeling in terms of texture and taste.

The warm yellow stuffing heart, although it does not look like cabbage, gives people a warm and jade-like feeling.

"This yellow-leaf cabbage is really good. It's fresh and fragrant, with a slight aftertaste of sweetness, which is obviously different from the sweetness of sugar. I'll make this later."

Several chefs in the back kitchen thought that yellow sprouts were quite surprising, and they always suggested to make more.

Lin Xu naturally has no opinion:
"Okay, let's start, just make the leftover cabbage into vinegared cabbage, sour and refreshing."

Vinegared cabbage can be found in many areas in the north, but this method is completely different from vinegared mandarin fish. Vinegared cabbage is purely a home-style stir-fried dish, and it is a taste that many northerners remember.

The cabbage is cut into strips, put into a pot with dried chili and then stir-fried. During the period, some vinegar is poured in to make it hot and sour and crispy, which is more enjoyable than hot and sour potato shreds.

When everyone started to make it, Lin Xu brought out the remaining siu mai from the kitchen. Shen Jiayue, who was editing a video outside, smelled the smell and took off the earphones on her head in surprise:

"Is dinner ready, Xu Bao?"

"No, this is Jadeite Shaomai for some experiments. You can taste it and make whichever one you like later."

Shen Jiayue was taken aback for a moment, she didn't expect such a good thing to happen.

"Ha, then I have to taste it, I can't miss the deliciousness."

She saved the editing progress, then closed the computer, went to the sink to wash her hands with hand sanitizer, took chopsticks and plates from the disinfection cabinet, and walked over quickly.

Opening the lid of the steamer, I was surprised to see the emerald siu mai inside:

"Wow, it looks like a lot of varieties."

Although the green leafy vegetables were all the same color before cooking, they were somewhat different when wrapped in the siu mai skin. Even Shen Jiayue, a rookie in the kitchen, could tell that there were many types.

As for the yellow sprout stuffing, it is even more obvious.

She picked up a stuffed spinach and took a bite, then her eyes widened:
"Wow, this spinach is delicious, soft and fragrant, without the bitter taste of spinach, so good!"

She ate very happily. She originally thought that the jade siu mai stuffed with rapeseed at noon was more classic, but she didn't expect that the stuffed spinach was so delicious.

And compared to rapeseed, spinach is sweeter and more umami in the mouth.

Delicious, so delicious!
Lin Xu smiled and said:

"You can eat it if you like it, and then try something else, and I will choose what you like to eat later."

Shen Jiayue felt warm in her heart.

It's such a great feeling to be pampered!

She was so happy that she even forgot to eat the siu mai, and whispered in Lin Xu's ear:

"When the New Year's Day holiday is over, how about the two of us getting the certificate?"

Being so pampered by her lover every day, she can't wait for the wedding anymore, she just wants to appear on the same household registration book with Xu Bao immediately and become a legal couple.

Lin Xu was a little surprised, he didn't expect Baby Shen to say this suddenly.

He smiled and said:

"Let's wait a little longer, when the quota for my settlement comes down, then let's go to get the certificate. Anyway, we are already together, so there is no rush."

"That's great... What's going on at Yanjing Hotel? It's been a long time since you settled down. If I knew it, I would have let you hang up in Dad's company. I will apply for you to settle in accordance with the standards of a listed company. index."

In the capital city, many people settle with a large company and pay a sum of money after the settlement is successful, which is considered to be a loophole in policies and rules.

But Lin Xu doesn't want to do this. We do business in a dignified way, so we have to do business in a dignified way when we settle down.

If it is sneaky, what is the difference with smuggling?
He wanted to call Ye Lixin to ask Ye Lixin, but he felt that this kind of thing was not suitable for reminders.

"When I go to work on New Year's Day, I'll go to Yanjing Hotel to ask Mr. Ye about the situation, and see what's going on. If it doesn't work, then I'll think of another way."

Lin Xu felt that Ye Lixin was not a person who broke his word, but he had to follow up on this matter.

The condition agreed at that time was to settle down. If there was no such condition, then more money would be added, and the conditions for settlement should be converted into cash to compensate.

It’s impossible not to give money, and the settlement has not been settled, so let yourself help for nothing.

Shen Jiayue tried other siu mai again. Like Lin Xu, she didn't like lettuce, but the yellow sprouts were very good. This girl couldn't even eat two.

While eating, Chen Yan and Ren Jie went upstairs.

"Okay, the two of you secretly eat alone, is this what sisters should look like?"

Shen Jiayue rolled her eyes:
"Why don't you continue to sweep the claw machine? Was it kicked out?"

"That's not true, it's just that I can always catch it, it's a bit boring, and the dolls I caught are also given to others... Eh, the colors of these siu mai are different."

Chen Yan took out two pairs of chopsticks from the disinfection cabinet without washing her hands, handed them to Ren Jie, and then competed with Shen Jiayue to eat.

Lin Xu didn't stay long, and after making sure to make spinach, shepherd's purse and yellow leafy vegetables, he walked into the kitchen.

At the moment everyone is tearing the yellow sprouts with their hands, tearing off the young yellow leaves and putting them in the basket, throwing the white vegetables aside, and making vinegar-simmered cabbage later.

"Let's get some more spinach and shepherd's purse, more, and some rapeseed. Everyone hasn't eaten enough at noon, so eat more at night."

Lin Xu ordered, and went to the pastry department to start making siu mai skin.

The siu mai stuffing is ready, the skin has been reconciled and relaxed for a while, and the filling is started.

Lin Xu didn't participate in this matter anymore, because the difficulty of wrapping siu mai is not too difficult, and the pastry chefs in rolling the dough can easily do it.

He is killing fish now, and he plans to cook these fish according to his own ideas.

The mandarin fish, Mouse Ban and one of the Dong Xing Ban were naturally cooked in the original vinegar-fried method, but Lin Xu planned to change the biggest Dong Xing Ban.

He slaughtered all the fish first, and then fried them with batter.

After the fish is fried, all the vinegared fish are poured with vinegar sauce and served outside for Shen Guofu and others who have just come for dinner to taste, to relive the surprise of eating this kind of vinegared fish at noon.

As for the fried Dong Xing Ban, Lin Xu arranged it on a plate, then put a frying pan on the stove, added a spoonful of lard to the pan, and heated it up.

Put a large handful of soaked Chinese prickly ash into the pot, and fry it to give it a numb taste, then add dried chili segments, when the spiciness comes out, add a spoonful of chopped bean paste to the pot, and stir-fry red oil.

Pour in a large bowl of pork bone broth, add a large spoonful of light soy sauce, half a spoonful of dark soy sauce, a small spoonful of salt, a small spoonful of pepper, and a few rock sugar.

Bring to a boil.

Wait for the rock sugar to boil, beat out the slag in the pot, thicken it and cook it again.

Finally, boil a spoonful of chili oil on the nearby stove, heat it and pour it into the soup to stimulate the spicy taste, then hold the pot and pour the red oily soup evenly on the fish.

In this way, a spicy mandarin fish in vinegar is ready.

However, it is a bit far-fetched to call vinegar fried mandarin fish, because this sauce is neither vinegar juice nor mandarin fish, but it follows the practice of vinegar fried mandarin fish.

Smelling the spicy smell emanating from the fish, Wei Gan sniffled and said with a smile:

"Since the spicy taste is so strong, why don't we just call it spicy fish in sauce, this taste is really different from the smell of vinegar fried fish."

The sour taste of mandarin fish simmered in vinegar is relatively strong, a bit like meat wrapped in a pot, and people can smell the aroma of vinegar from a long distance.

But this fish in spicy sauce has a strong spicy taste.

Originally, prickly ash and dried chili were fried in lard, and then a large spoonful of hot spicy red oil was poured over it. The taste is really fragrant and spicy, and it smells like rice.

Lin Xu thought for a while and said:
"Let's put this dish on the menu together with vinegared mandarin fish. Mark the recipe. If you want to be jealous, eat vinegary fish, and if you want spicy food, eat spicy."

After finishing speaking, he came outside with a plate, and as soon as he went out, the spicy smell wafted into the nostrils of everyone outside:
"Yo, and fish?"

"Is this mandarin fish simmered in vinegar? Why does it smell spicy?"

"Is it an improved model?"

"I didn't expect there would be a new surprise, Xiao Xu has worked hard."

Shen Guofu was a little overjoyed. Although a few dishes of fried fish with vinegar were very satisfying, after all, the taste was monotonous, and he would get bored if he ate too much. Relatively speaking, he still wanted something hotter.

After finally being able to spread it and eat it once, it must be eaten better.

Lin Xu said:

"Try pouring a spicy sauce, everyone taste how it tastes, I put sugar, the spicy taste should be neutralized a lot."

As soon as the plate was put down, everyone raised their chopsticks and rushed to eat.

The fish is very crispy because it has been fried three times, and the spicy taste in the soup outside makes people feel like eating boiled fish.

But unlike boiled fish, the fish in front of you tastes more crispy.

It's a bit like dry-pot fish fillets, but compared to dry-pot fish fillets, the fish in this dish is more tender and crispy.

All in all, this is an eye-catching dish.

Although the spicy taste is quite strong, but because of the proper seasoning, the numb taste is not bitter and the spicy taste is not dry. Coupled with the tenderness of the fish and the crispy batter, there is a sense of surprise that fish should do.

Geng Lishan, who didn't eat well at noon, also came in the afternoon. He took a bite of the spicy fish and immediately praised:

"It's delicious. Lin Xiaoyou doesn't stand still and doesn't stick to the rules. He makes bold innovations on the basis of tradition. With this courage, many chefs can be ashamed."

Many chefs have mastered the practice or inheritance of a certain dish, just like hugging a golden rooster that lays eggs, neither trying to innovate nor allowing others to try.

It is easy to label people as disrespectful of tradition.

But where did the traditional dishes come from?Did Zhoukoudian Australopithecus master it?Is it from the cave period?
Those are all innovations in the past, and they are the result of previous attempts over and over again.

Therefore, respecting tradition is fine, but don’t refuse innovation, at least don’t refuse new attempts. Only in this way can cooking continue to move forward.

"The host understands the essence of dish innovation, and makes a perfect innovative dish, completes the hidden task [Cooking Innovation], and obtains a basic cooking technique upgrade card, congratulations to the host."

Basic cooking skill upgrade card?

Listening to the notification tone in his mind, Lin Xu was a little confused.

When the card was in hand, it turned out that it was an upgrade card for basic cooking skills.

At first glance, this card is not very useful, but after checking the basic skills he has mastered, he found that it is actually very useful. For example, the basic knife skills that have been at the excellent level before, can use this card to upgrade to another level.

Lin Xu wanted to upgrade the basic knife skills several times, but every time he saw the points needed to upgrade the perfect level knife skills, he was a little hesitant.

For example, now, if you want to upgrade your knife skills, you need to pay 8888888 points, and you need to trigger a trial task.

Leaving aside the difficulty of the task, just over 800 million points can be exchanged for many tasks and dishes, so he has not tried to do it.

Now, with the upgrade card in hand, it's time to make up for the shortcomings of knife skills.

Lin Xu is actually quite satisfied with his knife skills.

The excellent-level flower knife technique that was exchanged for points before, because he focused on carving double fishes during the competition, he actually upgraded to the perfect level by himself.

And the basic knife skills, which had been a headache for a long time, now also got an upgrade card.

I remember that many great masters on the Internet have said that many headaches can be solved as long as you delay for a while.

I thought it was procrastination lying around, but I didn't expect to encounter it today.

Procrastination YYDS!

Lin Xu did not hesitate to use this basic cooking technique upgrade card for basic knife skills, earning 8888888 points first.

Well, saving more than 800 million points is equivalent to earning so much. Is this reasonable?

"Consume a basic cooking technique upgrade card, and the basic knife skill of the excellent level has been upgraded to the perfect level. Congratulations to the host."

"Excellent level basic knife skills are upgraded to perfect level, and the trial task is automatically triggered: the host is asked to use the acquired knife skills to make three dishes that are known for their knife skills within a week. Requirements: 1. The dishes must be dishes that the host has not mastered; 2. During the task period, you cannot use the point mall to exchange for relevant dish techniques; 3. The dishes must be perfect."

Oh, you really think highly of me!

Lin Xu didn't expect the system to pose such a big problem for him.

But thinking about the branch tasks of Huaiyang cuisine, I feel that this cuisine has many dishes that are good at knife skills, and I can just try to make them.

For example, boiled dried silk, such as Pingqiao tofu, and the chrysanthemum tofu that foreigners are full of praise...

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In the evening, I gave 80ml of liquid to my baby Xiong, and now he is much happier. I hope the little guy can stay healthy forever.This chapter is 5000 words, ask for a monthly ticket, brothers, return to normal update tomorrow.

(End of this chapter)