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

Chapter 500 A kind of elbow that can be "drinked" and eaten-red stewed elbow!Cousin is really shameless! 【Subscribe】

"Are you really going to invite Lucy to our wedding?"

Shen Jiayue didn't even bother to eat sweet potatoes, her big eyes were full of surprise and curiosity.

Be good, the more obedient and sensible, the more rebellious you are?
Master has just secured your household registration, and you actually repay his old man like this, which is much more rebellious than senior brother.

Lin Xu smiled and said:

"Just kidding, how dare I do this, in case she fights with Master Mistress, it will end badly."

He picked up a sweet potato, peeled off the skin, blew it, and then took a bite. The sweet potato was sweet and had a strong fragrance, and it gave people a sense of happiness in their hearts.

Shen Jiayue asked:
"Xu Bao, who do you think would give Aunt Lucy such an old-fashioned name as Wang Cuihua? You even lied to her that Cuihua represents holiness and elegance."

Lin Xu was also a little curious.

It's not like the style of a good friend to bury people like this.

And even if good friends tease each other, they will tell them afterwards, instead of lying like this forever.

Thinking of this, he suddenly thought of someone:
"Tell me, is the person who named her the teacher's wife?"

If you want to say that the person who wants to bury Lucy the most, it is naturally the teacher's wife, and this name can immediately make Lucy a sense of sight of a rural firewood girl.

But does my mistress know Lucy?
He didn't understand the grievances and grudges between adults, and felt that it was better to live a good life with Shen Baobao, and it was better to leave these bad things to the master.

After eating the sweet potatoes, he went back to the kitchen and looked at the stewed soup first. It was ruddy in color and rich in aroma. This kind of stewed soup, let alone stewed elbow, still tastes good even if you put some vegetarian dishes in it.

As for the elbow in the pot next to it, it was about to be cooked through at this moment.

After skimming off the foam in the pot, Lin Xu mixed some maltose with warm water, and then rubbed it on the pork skin when the elbows were oiled, so that the color of the fried pig skin would be more rosy.

It didn't take long for the elbow to be thoroughly cooked.

Take it out, put the elbows one by one on the tray, and brush with the adjusted maltose water while it is hot.

When the temperature of the elbow cools down, the maltose water on the surface will seep into the skin. At this time, it needs to be brushed again to make the color of the elbow more even.

When it is completely cool, put a large oil pan on the stove, pour in cooking oil and heat until it is [-]% hot, then place the elbows one by one into the pan for frying.

Different from tiger skin dishes, the red stewed elbow is just to add color to the skin of the elbow. It doesn't need to be fried too much, and it doesn't need to be put in cold water to make the skin wrinkle.

When the pork skin changes color, remove the elbow from the pan.

You cannot use a meat hook when fishing, but use a large colander to fill it out, so as not to damage the skin of the elbow with the meat hook and affect the appearance.

The most essential part of this dish is the elbow skin, so be careful.

Fry all the meat once, then let it cool down, then take a soup bucket for marinating meat, put several layers of bamboo grates under it, and put the elbows skin down one by one.

Finally, pour in the stewed soup and start stewing for an hour.

It is said to be stewed, but in fact it should be considered to be simmered, because the soup in the pot seems to be boiled when the fire is turned on to a low level, so that the elbows produced in this way will be as soft and delicious as tofu.

Of course, to truly achieve this taste, stewing alone is not enough, and it must be steamed in a steamer for more than 10 to [-] minutes, otherwise stewing alone will not be soft enough.

Elbow is a very common ingredient. If you want it to be delicious, you must go through tedious steps.

For example, the cooking process of rock sugar elbows and pot roasted elbows made before is a bit cumbersome.

After stewing his elbows, Lin Xu was just about to go outside for some air, when Guo Xinghai suddenly pulled him aside and whispered:

"Lin Xu, I'm planning to go back these two days. It's almost Chinese New Year, and my family is busy with ancestor worship and so on. I have to go back early and come back when you have your wedding."

It has been almost two months since Guo Xinghai came to Linji.

I have learned a lot during this time, and I have a lot of feelings about the management of the kitchen.

Guo's restaurant in Yangcheng has always followed a vertical management model, which can ensure maximum efficiency, but the disadvantage is that there are barriers between chefs, and there are even conflicts between different departments.

However, Lin Kee's kitchen is completely opposite. No matter what the dish is, other chefs can watch and learn from it.

This kind of strong learning atmosphere makes the relationship between the chefs very close, and even those impetuous assistant chefs have a great enthusiasm for cooking.

In addition, Lin Kee's treatment is also at the top of the industry, which makes everyone very motivated.

Everyone promotes each other and helps each other. No one thinks carefully, and no one starts internal strife. What everyone does every day is to work hard and study hard to improve their cooking skills in order to get better treatment.

Everyone is committed to work and life, and a virtuous circle is naturally formed.

Lin Xu didn't expect Guo Xinghai to leave now, but after thinking about it, it's really time to celebrate the New Year, and he also has a restaurant, so it's impossible to help here all the time.

He smiled and said:

"Okay, I'll make this elbow today, and it's just a farewell for you. Later, I'll ask Sister Jing to settle your salary."

Although it was said at the time that he was only here for an internship, no one would treat this super expert as an intern.

Guo Xinghai smiled:

"Forget about the salary. What I have learned here cannot be bought with money. When I go back, I will start to carry out rectification in our Guoji Restaurant and try to learn Linji's management style."

But even though this is what he said, in fact, it is not easy to do. After all, Lin Ji's studious atmosphere began when he was a small restaurant. In addition, Ma Zhiqiang Niu Chuang and others are relatively strong in driving ability, so it was formed. style now.

If it is changed rashly, the expected effect may not be achieved, leading to the failure of the reform.

The best way is to establish a chef promotion mechanism based on the characteristics of your own restaurant, so that the middle and low-level chefs in the back kitchen have the motivation to learn.

As long as they work hard, the chefs will naturally be forced to learn.

After Guo Xinghai finished feeling, he looked at Lin Xu and asked:

"In the future, their craftsmanship will be improved, and the salary cost of the back chef will be greatly increased. You won't be raising a bunch of chefs and chefs by then, right?"

Lin Xu thought of the abundant talent pool in Diaoyutai No. [-] Building, and said with a smile:

"It's still far away. If we want to open a branch next year, half of these chefs will be diverted immediately, and the original reserves will have to be cultivated from scratch."

Hearing this, Guo Xinghai dispelled all doubts in his heart.

If there are branches, no matter how many chefs are trained, it can be properly arranged.

And when the branch opens, Lin Kee will have new chefs pouring in, and some who can stand on their own can go out and apply for positions like head chef.

If this way of spreading branches and leaves can last for ten years, then Lin Kee's right to speak in the entire culinary circle will become very important.

Maybe Lin Kee will become the Whampoa Military Academy of Chinese food.

Thinking of this, Guo Xinghai said:

"I really want to see Lam Kee become a century-old store one day."

"Then you're pissed off. Lin Kee is still 99 and a half years away from the century-old store. Anyway, I don't want to see it. I guess you're pissed off too..."

Lin Xu smiled and continued to work. Guo Xinghai also tidied up his chef's clothes and prepared for the last day of work.

After an hour, the marinating time for the elbow is over.

Turn off the heat on the stove and soak again.

Taking advantage of this time, Lin Xu brought some stainless steel steaming pots and placed them neatly on the workbench. After the temperature of the stewed soup dropped, he used a colander to carefully remove the elbows from the pot, and put the meat skin down into the steaming pot.

This stainless steel steamer is not too big, about twenty centimeters in diameter.

Put an elbow in, and there will be some irregular edges on the side. At this time, you need to use a knife to cut off the excess.

The reason for this is to make the elbows rounder and more beautiful in appearance.

As for the cut meat, it will not be thrown away, but placed directly on top of the elbow, so that when the elbow is steamed and turned over, it can be buckled on the bottom of the plate, not only does not affect the appearance, but also makes the elbow look more attractive people.

After sorting out all the elbows, add a large spoonful of the original soup of the braised elbows to them, and then place them neatly in the steaming cabinet for steaming.

Only after steaming, the elbow meat will be more mushy and taste more delicious.

If you eat it directly after marinating, the taste will be almost boring.

After steaming the elbows, Lin Xu steamed some yellow rice jujube cakes at the meeting point, so he brought some on a plate and sent them outside for Shen Jiayue to eat.

After waiting outside, she found that Shen Jiayue was chatting with Yan Lin.

"Good morning, Mr. Yan, try the new yellow rice jujube cake in our store. It tastes very good, and customers like it very much."

Yan Lin said with a smile:

"I've wanted to taste it for a long time. When you first joined, Xiao Qing deliberately posted in Moments to imply that Lin Ji had added delicious food, but at that time she was still abroad, so she couldn't come to taste it."

After finishing speaking, she unceremoniously picked up one and took a bite, and said to Xiao Qing next to her:

"As expected of you strongly recommending it, it's really delicious, don't you want to try it?"

Xiao Qing said:

"In the past few days during your honeymoon with Professor Cui, I have eaten several meals. Lin Kee's dim sum is not only delicious with yellow rice jujube cake, but also purple rice and taro mud buns, dried plum vegetables and diced meat scones, pocket sticky bean buns, Mango Liuxin glutinous rice cakes... There are a lot of them."

Most of what Xiao Qing said were new products tested by Niu Chuang and the others themselves. They hadn't been released yet, and only insiders could eat them.

In game terms, it is still in the closed beta stage.

There is still a period of time before the public test of the trial operation, because the system rating is only excellent, Lin Xu plans to wait for everyone to figure out the method of the excellent level, and then update it.

Yan Lin didn't expect that she missed so much, she said to Lin Xu:

"I'll go back in the afternoon. Can you pack some of these delicious foods for me? I'll taste them slowly on the plane."

"OK, no problem."

It would be somewhat inconvenient for others to bring so much food on the plane, but Yan Lin would not. She always likes to fly back and forth by chartered plane, and everyone on the plane is there to serve her.

Not to mention snacks, it’s okay to bring a roasted whole lamb on the plane.

Shen Jiayue said with a smile:
"Mr. Yan, don't eat too much. There is red braised elbow at noon today. The recipe is very unique, and it supplements collagen very much. Don't miss the big meal just for dim sum."

This girl knows how to chat with middle-aged women.

For example, now that Yan Lin is so rich, she must have everything she needs, but a sentence of collagen has captured Yan's heart.

As a newlywed woman, she was afraid that Professor Cui would dislike her wrinkles.

So she will desperately supplement collagen to make herself look younger, which will also give Cui Qingyuan a feeling of old cows eating tender grass, and she will unconsciously give way to herself in life.

"Recently, I want to add some collagen, Kobayashi, what do you think is better to eat?"

Don’t eat any collagen supplements… Lin Xu muttered in his heart, thought for a while and said:
"You can eat more ingredients rich in collagen, such as bird's nest, shark's fin, fish gelatin, exercise properly, go to bed early and get up early and don't stay up late."

Yan Lin wrote them down one by one, and planned to go back and tell the nutritionist next to her to try.

At noon, the elbows had been steamed, and Lin Xu took them out. At this moment, the elbows were full of fragrance, ruddy in color, trembling like tofu in the steamer.

But at this moment, the elbow can't be served on the table, it has to be juiced.

Carefully pour the elbows from the steamer into the pot. When pouring, tilt the steamer so that the elbows slide into the pot with the skin facing down.

Turn on the fire and start to collect the juice.

The so-called juice collection is actually to boil out the water in the soup, so that the gelatin in the elbow can reattach to the surface of the elbow, which not only tastes better, but also improves the taste of the elbow.

The fire on the stove should not be too high, otherwise the pot will be burnt, and the frying pan has to be shaken constantly while boiling.

As the water evaporates, the soup at the bottom of the pot becomes thicker and brighter.

When the soup becomes as if thickened, turn the elbow over with a large spoon.

At this time, the side of the elbow skin fully revealed the true face of Mount Lu.

The color is ruddy, the skin is oily, and it trembles with the soup in the pot, as if it is tender tofu stewed in the pot, or boiled jelly.

Continue to collect the juice, let the soup at the bottom of the pot be absorbed into the meat, and then pour a little scallion oil on the skin of the meat.

Shake the frying pan to let the scallion oil drizzle on the surface of the pork skin to smudge. The originally shiny pork skin seems to be coated with a layer of glaze.

At this time, I picked up the frying pan, put it on the prepared plate, and tilted the mouth of the pot slightly. The elbow inside seemed to be alive and slid into the plate.

Take the elbow outside, and the people who are waiting to eat the elbow are already waiting.

"Wow, so beautiful!"

"Plump, I never thought elbows could be so beautiful."

"These are the collagens that make the skin better!"

"Xubao, how do you eat this? Do you use a spoon to scoop it out?"

Lin Xu took two chopsticks, quickly slid four times on the elbows horizontally, and then stroked four times vertically, the whole elbows would be evenly separated.

When you cut it with chopsticks, the silky feeling is not like an elbow, but a dessert.

Easier than cutting a birthday cake.

"It can be cut open with chopsticks, the meat is so rotten."

With a sigh of emotion, Yan Lin held up a piece of chopsticks from the side and put it into her bowl, then put it into her mouth.

As soon as I took it in, this ruddy elbow, even the skin of the flesh, melted in the mouth. I didn't need to chew it with my teeth at all. I just sucked it lightly, and the whole piece of meat automatically melted away, and then poured into the mouth.

All the tastes have become words such as moist, melt, tender, fragrant and soft.

Originally, she thought that it was greasy, so she could eat at most two yuan, but after eating a bite of her elbow, she realized that two yuan was not enough, at least half a portion was enough.

Shen Jiayue, Geng Lele, Cui Qingyuan and the others who came to see the godmother off were also surprised by this elbow.

I never thought that the meat of the elbow can be so soft and rotten.

Soon, the elbows on the plate were all snatched up by everyone. Eating these soft and rotten meat pieces, not only did not satisfy the appetite, but aroused the appetite.

"It's delicious, it's so delicious... Can Xu Bao have a few more dollars?"

Lin Xu smiled and said:

"Coming soon."

Just when he started to juice the elbows, other people also started, firstly to help, and secondly to learn how to control the heat in the process of collecting juice for similar dishes.

Well, this is what everyone wants to learn on their own initiative, especially the group of helpers who pick up the wok after finishing their work.

Naturally, Lin Xu would not refuse everyone, and even reminded them of the key points of collecting juice, such as turning the pot more often to stir the elbows in the pot, instead of turning over with a spoon in a hurry.

In addition, when operating the big turning spoon, you must pay attention to it. After turning the spoon, you should not rush to pour the onion oil. You have to wait until the soup is almost invisible, and then pour the oil out of the pot.

"The elbow is coming!"

Soon, several servings of stewed elbow were brought from the kitchen to the dining table.

Shen Jiayue picked up the serving chopsticks and tried to separate the elbows. Although it was not as neat as Lin Xu, the cross pattern on the round elbows looked quite beautiful.

The girl divided the elbow and didn't eat it right away, and took a photo with her mobile phone and sent it to Moments:

"The red simmered elbow made jointly with Xu Bao, I ask you if you are not hungry!"

Hoho, although it was made by Xubao, but I separated the elbows with chopsticks, so it is not reasonable to say that we did it together.

For the other elbows, Geng Lele, Shu Yun, and Dou Wenjing also divided them up in this way.

The feeling of cutting your elbows with chopsticks is really like eating desserts like cakes. Who would have thought that elbows could be so soft and rotten?
An elbow that is so soft and rotten is difficult to pick up with chopsticks. Basically, chopsticks are used to hold the lean meat underneath, so that the meat can be delivered to the mouth.

After taking a bite of the elbow, the feeling of being greasy, soft and rotten at the same time, it melts in the mouth, is so wonderful that it feels like a dream.

While eating in the shop, in the Brilliant Building not far away, the tiger skin elbows jointly made by Qi Zhentao, his son Qi Siming and Qiu Zhenhua were officially released.

The skin of the elbow is ruddy, with the unique folds of tiger skin, it looks like it wants to be bitten.

Taking advantage of the photographer's close-up time, Chen Yan took the mobile phone and leaned over to take a picture, and then opened Moments, intending to send out this elbow to anger her cousin.

However, as soon as he opened it, he saw Shen Jiayue's red simmering elbows.

She looked at the tiger-skin elbow in front of her, and then at the red-simmered elbow on WeChat, feeling like "the clown is actually me".

No wonder my cousin didn't come to eat tiger skin knuckles, and even hinted in the group that she wouldn't come.

It turns out that there are red stewed elbows!

Mr. Chen couldn't help but swallowed, the tiger skin elbows must not be enough.

After a taste, I will drive to the store, eat an elbow first, and then ask my cousin how thick-skinned it is to say shameless things like cooking with my brother-in-law.

Heh heh, the last time my little Jiejie and I teamed up to catch so many wanted criminals, I didn't have the nerve to say we did it together.

You, a kitchen rookie who can't tell the difference between soy sauce and vinegar, are you too shameless to say that you have teamed up to make red stewed elbows?
Speaking of which, I was still inexperienced when I arrested people last time.

If we had the shameless style of our cousin at that time, our baby Yan might have gained the title of crime buster.

I don't know if there is still a chance to join forces with Ren Jie to arrest people, I am looking forward to it...

--------

This chapter is 5200 words, ask for a monthly ticket, brothers!

(End of this chapter)