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

Chapter 536 The traditional village banquet banquet looks simple but is exquisite!The second main task! 【Subscribe】

"Hey, so much meat is prepared!"

After lunch, several village banquet chefs came to the yard of the farm restaurant. When they saw the pork that had just been slaughtered, everyone was stunned. They didn't expect there to be so much meat.

Zhang Chunsheng took the cigarette case, took out a few cigarettes and handed them to the master chefs:
"We are still giving out benefits today. Later, we will pick out the meat for tomorrow's banquet, and the rest will be given to employees as benefits. How much meat will be used in the afternoon, you will reserve it later."

"Okay, let's add up first."

Several people found Shi Wenming, and asked straight to the point:

"How many tables are there for tomorrow? How many dishes are prepared? Let's reserve the amount of pork first."

Shi Wenming had already communicated with Lin Hongqi and his wife about the guests to be entertained, and he said:

"There are a total of twenty tables, all of which are our own relatives, classmates and friends. The harder the dishes, the better. You can use pork as you like. Later, chickens, ducks, geese and sheep will be delivered. There are big fish in the reservoir, so you can use whatever you want. toss."

The master of the village banquet likes this kind of people the most.

Although it is not a table package, and you can't earn the money of a one-shot deal like a table package, this kind of food has an open supply and no limit at all, which makes people have a little more room to play.

They discussed it, and with Shi Wenming worked out the dishes that will be used tomorrow when the big dishes have been confirmed and the ingredients are sufficient.

There are 22 dishes in total, two soup dishes, two beet dishes, and four bowl dishes, and the rest are other dishes except the big ones.

"The amount of food should be more, don't be stingy, if you don't have enough meat, you will buy more, don't worry everyone."

Shi Wenming's words made several masters gear up immediately.

As long as there are enough ingredients, it will definitely perform well.

At this time, an uncle brought chickens, ducks and geese from the village with his electric tricycle, followed by a car, which was an old sheep herding man from a nearby village, who came to deliver the live sheep.

Dundun, who was basking in the sun, saw it and immediately came over to join in the fun. When he saw the big goose in the cage, he jumped onto the tricycle, stepped on the cage containing the big goose, and roared.

Fortunately, the big goose was not released at this moment, otherwise the little guy would definitely realize that the status of the village tyrant is not so easy to challenge.

Everyone hurriedly unloaded these ingredients from the car, and then began to slaughter.

Lin Xu brought out a [-]-jin plastic pot from the kitchen, and the second aunt Lin Hongxia asked curiously after seeing it:

"Nephew, what's in it?"

"Braised chicken stewed soup, I asked the people in the store to prepare it before I came here. I will prepare the stewed soup later, and I will make these chickens into roasted chicken. After the stewed chicken is finished, this pot of stewed soup will be left in the kitchen. At home, we can make the same roast chicken as the store in Beijing.”

Upon hearing this, Lin Hongxia's eyes lit up immediately.

This time she went to the capital, and Lin Kee Food's roast chicken left a deep impression on her.

Especially when eaten hot, the roast chicken is delicious but not salty, it is simply amazing.

If the restaurant can make roast chicken with that taste, the business of the scenic spot will not get better in the future. Foodies in Yinzhou will often come to eat this roast chicken.

Lin Xu said:

"Before the Spring Festival leaves, I will teach my uncle some dishes that are suitable for serving here, and then I will promote it again, which should drive the revenue of the scenic spot."

Running scenic spots, no matter tickets or entertainment items, is to keep people.

If tourists stay in the scenic spot for one minute longer, it is possible to create new consumption, and these consumptions will eventually be converted into the income of the scenic spot.

There is no scenic spot in the country that is famous for its food. Lin Hongxia feels that as long as her husband can learn [-] to [-]% of her nephew's cooking skills, Longqi Mountain may become the first scenic spot in the country to be famous for its food.

Thinking about how a scenic spot exploded into a popular pedestrian street and food street, this is simply exciting.

On the other side, Chen Meiliang came to the reservoir, opened the small iron house next to the pier, took out the fishing net from inside, and then drove an assault boat to lower the fishing net into the reservoir.

Then I took out the trawl net and hung it on the assault boat, and started wandering on the west bank of the reservoir, where fish are more likely to appear.

This trawling net was bought in summer. The mesh is huge, and the fish that can be caught are basically big fish weighing up to three catties.

After turning around and arriving at the shore, Chen Shaokang and others who were firing cannons in the distance were attracted to them. The hunting genes in everyone's bones were activated, and they all started to help.

Chen Meiliang originally didn't want the juniors to touch the water, but thinking about the fact that these little rascals had enough to eat and drink, instead of having nowhere to vent their energy and wreak havoc everywhere, it's better to let them do some work.

So he changed from a fisherman to a fishing boat owner, directing the group of children and nephews to pull fishing nets, pick catches, and adjust fishing nets, which originally belonged to him.

The harvest of the first net was average, there were only two carp, a silver carp and a grass carp, the silver carp was the largest, about ten catties, and the others were four or five catties in size.

What's left is some aquatic weeds.

Chen Meiliang asked Chen Shaokang and others to put the fish into the small pond where the fish was temporarily stored, and by the way, clean up the fishing nets, and throw the aquatic plants and debris on the garbage dump.

Then, the second net began.

This time the effect was better, with four or five carp, two silver carp, and two grass carp.

After a few times, the catches to be used have been prepared, and just about to call it a day, Chen Shaokang asked curiously:

"Dad, my cousin said that the whole fish should be about one and a half catties. Are these fish too big?"

It was only then that Chen Meiliang remembered that during the banquet, the whole fish he encountered seemed to weigh less than two catties, so he changed a set of nets and caught more than 20 smaller carp.

In addition, a few soft-shelled turtles, a few snakeheads, and common freshwater fish in the north, such as herring, cockroach, and silver carp, were also harvested.

These fish are fished out from the small pond and sent to the restaurant by tricycle.

Lin Xu, who was making roast chicken, saw these fish catches and thought that his second uncle had emptied the fish stalls in the vegetable market.

"There are so many fish, let's add another smoked fish, so that everyone can taste the dishes in the Beijing restaurant as much as possible."

Seeing the two sheep, Chen Meiliang curiously asked Lin Xu:
"What are the sheep going to do?"

"I think the quality of this sheep is good, let's make salt fried lamb tomorrow, just for everyone to try."

Standard Datong salt-fried mutton, just put a little salt, don't use those messy pepper aniseed, what you eat is the fresh fragrance of the mutton itself.

However, this kind of local goat in Yinzhou may not be as good as the mutton in Datong.

So Lin Xu plans to add some chili and other ingredients when making it tomorrow, trying to suppress the smell of goat as much as possible, so that people who eat it will have more appetite.

After Lin Xu finished speaking, Chen Meiliang smiled and said:

"This is not bad. I have eaten in Datong a few times in the past. The recipe for the mutton is very simple. It is first stewed until there is no soup, and then fried with the fat of the mutton itself. Is it a sheep?"

"I can't kill it anymore, let's kill it tomorrow morning, kill it now and do it now, to ensure the freshness of the mutton as much as possible."

Chen Meide, who was rolling up his sleeves to clean up the ducks, reminded:
"Tomorrow, the mutton must be kept in the water, and it will be made into haggis soup. If you don't drink that stuff for a few days, it's so frustrating."

Lin Xu promised:
"Okay uncle, keep the haggis tomorrow, and make haggis soup later."

Everyone continued to work. For the whole fish dish, Lin Xu planned to make the sweet and sour carp that is more common in northern banquets. Just now that the winter vacation is starting, there are more children coming. This kind of sweet and sour dish should make them like it very much. .

At four o'clock in the afternoon, the employees of the scenic spot came over to receive this year's Spring Festival benefits.

The masters of the village banquet had already selected the meat needed for each dish, Lin Hongqi divided the remaining meat and began to distribute benefits.

Each employee has 600 catties of meat, two barrels of peanut oil, a bag of 1000 catties of noodles, a bag of [-] catties of rice, a supermarket shopping card worth [-] yuan, and a red envelope worth [-] yuan for the New Year.

Chinese New Year is just to make employees happy.

Originally, he wanted to directly convert all the rice noodles and peanut oil into money, but later he felt that he was not imposing, and it felt better that everyone drove to the car.

Only by returning to the village in this way can more villagers be attracted to work.

While he was busy distributing benefits to the employees, Lin Xu, together with Shi Wenming, took the six marinated pig heads apart and made them into braised pig heads.

Originally, Lin Xu wanted to save a pig's head for his family to make grilled whole pig's head, but found that he didn't have much time.

Tomorrow, the running banquet will be finished, and the day after tomorrow will be New Year's Eve, and then there will be a table full of dishes. Even if you cook a whole pig's head, you won't eat much.

It's better to go back and buy a pig's head and do it alone.

Not far away, several master chefs heated up the pot, spread a thin layer of oil with a brush, then scooped up a spoonful of egg liquid, and poured it into the pot in a circle along the side of the pot.

After pouring in the egg liquid, pick up the pot and turn it, so that the egg liquid evenly covers the bottom of the pot.

A spoonful of egg liquid just covers the entire bottom of the pot. When the egg liquid is completely solidified, peel off the egg skin with your hands, carefully lift it out and put it on the bamboo grate aside.

These egg skins are used to make rolls and fry.

When the egg skin is dry until it is not hot, spread it on the chopping board and brush with a layer of starch water for adhesion.

Dig a tablespoon of the freshly adjusted meat filling and put it on top, arrange the meat filling into a long and even strip with your hands, then roll it with the egg skin to completely roll the meat filling.

Finally, brush a little starch water on the interface, and carefully put it into the steamer.

A roll is fried like this, and it will be steamed in the pan for about 10 minutes to steam the meat filling thoroughly, and it can be eaten while it is hot.

Chen Meijuan came over and said curiously:
"It looks pretty good. How did you prepare the minced meat? Can you tell me?"

The master in charge of the operation smiled and said:
"There's nothing wrong with this. The front leg meat is minced, four parts fat and six parts thin. Add chopped green onion and ginger, and season with soy sauce, salt and sesame oil. Remember, don't put cooking wine, don't put soy sauce."

The rolls are fried and steamed, the meat inside is pink, and the golden egg skin on the outside is visually appetizing.

Chen Meijuan quietly wrote it down, planning to try it later.

If it is delicious, it will be another dish for the New Year's Eve dinner at home in the future.

All the rolls are pan-fried and put into the steam cabinet for steaming.

At this moment, the big meat in the pot has been cooked through, and the masters took it out, first used a brush full of steel nails to pierce the skin of the meat, and then smeared the water mixed with maltose.

Then put these pieces of meat into the oil pan and start frying.

This step is called roasting the meat. Take out the roasted meat and soak it in cold water to make a layer of tiger skin on the surface of the meat. It will be made into braised pork tomorrow.

Taking advantage of the frying pan, a few people also fried the crispy ribs, crispy meat and chicken for roasting chicken.

Put the fried chicken into the marinated soup, bring it to a boil, turn it to a low heat, and burn it on the charcoal stove, which will make the chicken even more mushy.

After finishing these tasks, the ingredients to be used tomorrow are basically processed, and the remaining unprocessed ingredients such as fish and sheep need to be done tomorrow.

Everyone washed their hands and started eating dinner.

Today's dinner is relatively light. Lin Xu stir-fried the offal of chickens, ducks and geese with bean paste, dried chili and millet, and then made it into dry pot chicken offal.

The spicy taste and rich taste made several master chefs shine.

Originally, they thought that the groom was a handyman, but they didn't expect that his cooking skills were so high, even in their village banquet circle, he could be counted among them.

Shi Wenming said with a smile:

"My nephew owns a large restaurant in the capital, and even Diaoyutai and Yanjing restaurants have hired him as a catering supervisor. His skills are very high, and he is very popular on the Internet."

Several master chefs took out their mobile phones, searched Lin Xu's name, and immediately slapped his thigh:
"Isn't this the anchor that my kid pays attention to? Recently, my son suddenly knows how to cook, and many of the dishes are very clear. I asked him who he learned from, and he said that he had a long time with Boss Lin. It turns out that Boss Lin is Ni ah."

Lin Xu smiled and said:

"You nonsense, I have to learn from you in terms of making big pot dishes."

"Take a photo together later, I have to show off to my kids when I get back."

"I also took a group photo and showed it to my daughter. Recently, I have been tinkering with some air fryer. Can it make food delicious when it is dry?"

This involves Shen Jiayue's field.

"Yes, the air fryer uses the principle of heat exchange. It can fry food without much fat. It is especially suitable for some crispy ingredients. It is super delicious."

"Really? Then I'll try later."

Because they are colleagues, several master chefs are very happy, and they also told some interesting stories about making big banquets in the countryside. For example, some masters who made budget mistakes and many people went with less preparation will deliberately divide one dish into two. superior.

There are also some stingy masters who follow the masters wherever they go, for fear that the masters will steal the meat.

"During village banquets, we can meet anyone. When we meet hostesses with bad character, we don't even take this kind of work when we rest, so as not to get bored."

Lin Xu said:

"There may be a few more restaurants in the scenic spot later, and maybe you will have to be in charge at that time."

Seeing Lin Hongqi's generosity in distributing benefits, several master masters couldn't help saying:
"Then we can wait. It's great to work here. The harvest is guaranteed in drought and flood, and the scenery is good. It's much better than driving around with pots and pans."

Everyone ate and drank. Lin Xu realized that the roast chicken in the pot was almost done, so he turned off the fire on the charcoal stove, and let the residual temperature in the pot continue to simmer the stewed soup.

Soak until tomorrow, no matter the taste or the degree of mush, it can reach a new height.

Shen Jiayue at the side asked curiously:

"It will be cold in a while, right?"

Lin Xu shook his head, pointed to the thick grease on the surface of the stewed soup and said:
"No, the stewed soup will probably be hot tomorrow morning, but for the sake of safety, the stewed soup has to be boiled again before serving tomorrow. It's cold, so try to let everyone eat hot roast chicken."

Shen Jiayue leaned against Lin Xu, suddenly found that the top of her head was full of stars, and said in surprise:
"Wow, what a beautiful starry sky, Xu Bao, shall we go to the starry sky base to see the stars?"

At the moment, the drinking in the restaurant is still going on, and several old people are already sitting cross-legged on the kang and chatting, Lin Xu said:
"Okay, let's drive."

Instead of driving his own Misa, he took the keys of the Land Rover and prepared to test drive his father's high-end version of the Range Rover.

My mother said that since my father changed this car, it is much more convenient to go to the city to do errands. Many people greet each other and invite them to dinner and tea. In short, they are much more polite than when they drove the Toyota Overbearing.

"They're all snobby."

Shen Jiayue opened the door and sat in the passenger seat, thinking that it would be interesting to change her attitude just because of one car.

Lin Xu started the car with a smile:

"Normally, many people judge a person's achievements by their appearance. The reason why those business owners are keen to change cars is not only to show off, but also to facilitate business negotiations."

The young couple drove to the starry sky base.

It's a holiday now, there are no tourists here, and no one is on duty.

However, the ground lights are still on, so that people who come here at night can see the road clearly.

The two came to the astronomical telescope, scanned the QR code and paid for it. After the device was turned on, they began to observe the starry sky.

There was no light nearby, which made the starry sky very bright. Shen Jiayue looked around and then muttered:

"It's a pity that I can't see the moon."

Lin Xu pinched her face:

"In the future, let's install a telescope on the roof. If you want to see the moon, you can look at it anytime."

The light pollution in the city is too serious, and observing the starry sky is actually not as good as here, but you can't come here often in the capital, so you can only do this first.

However, when the racecourse opens, it is estimated that they will come to live here for a while. After all, it involves the passenger flow, so they have to bring Dundun over to play a role.

At that time, it will be very easy for Shen Baobao to observe the moon.

After watching for a while, the cold wind of winter night was blowing along the reservoir, and the two of them shivered from the cold.

"Well...it's so cold, let's go back, Sister Yuanyuan is still waiting for me to play double promotion with Shaokang and the others, Xu Bao, can you play?"

"Yes, but I almost forgot about it, let's go, go back first."

The two drove back, Shen Jiayue and Chen Yuanyuan guarded the charcoal stove and started playing cards, while Lin Xu contacted Shu Yun, asked about the store's business situation, and then used the points to exchange for the excellent method of salt-fried mutton.

To make this delicacy tomorrow is still my own treat, so nothing can go wrong.

If everyone is used to eating, you can hand over the recipe to your uncle later, so that there will be another signature delicacy in the scenic spot.

I really want to see the day when Longqi Mountain will be famous for its delicious food...

As soon as I thought of this, a system prompt sounded in my mind:
"The host is committed to creating a gourmet scenic spot, and specially triggers the second main task [Food Scenic Spot]: The host is asked to let the Longqi Mountain Scenic Spot restaurant have ten perfect signature dishes within three months, and reward Shandong cuisine cooking skills once after the completion of the lucky draw , a special item exchange card, and two lucky draws for perfect local delicacies!"

Hearing this notification tone, Lin Xu was a little surprised.

I was just thinking about it, but the mission was actually triggered, which is really surprising.

He carefully studied this so-called second main task, and found that it can be completed together with the top ten most searched tasks on the horse farm.

If they are to be completed together, then the rewards for this task will be too rich...

For the sake of the reward, it's done!
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Recommend a gourmet novel "Gourmet Begins with the Green Train Train God", friends who are not in the book shortage can read it.

This chapter is 5200 words, ask for a monthly ticket, brothers!Tomorrow is the last day for double monthly tickets, please don’t keep tickets, vote for them all, thank you very much!
(End of this chapter)