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

Chapter 662 The working cat also needs a vacation!The top soup in Sichuan cuisine - bamboo fungus liver paste soup! 【Subscribe】

"Junior brother, do you want to learn liver paste soup?"

After breakfast, just as Lin Xu drove to the door of the store, he received a WeChat message from Xie Baomin.

He replied:

"Yes, I have made an appointment with Chef Dai, and I will come to the store to make it in the evening. If my brother is not busy, I will come then. Professor Cui and Mr. Lishan are all ready to come and taste it."

"Okay, I'll go in the afternoon too, lest Lao Dai roll over."

After finishing the chat, Lin Xu got out of the car and walked into the store.

Seeing him coming in alone, Shu Yun asked curiously:

"Where is Dundun? Why didn't it come over?"

Lin Xu smiled and said:

"I've been busy for a few days, today Yueyue took him to the Ginkgo Garden to find Xiaobai and the others to play, relax, and let him experience the joy of riding a horse by the way."

After working for a few days in a row, I have to give the little cat a vacation, otherwise it will become a working cat.

Shu Yun smiled:
"It's really time for him to go out and have fun."

Come upstairs, everyone is busy.

Lin Xu checked the preparation of various dishes, and by the way, asked about the recent sales data of the dishes. This is the data that the store counts every day, and the purpose is to adjust the menu in time.

The auto show is over, and the back kitchen doesn't have to work overtime to make boxed lunches, and it starts to rest again today.

Wei Qian said:

"There is no problem with the dishes, but the customers ask for roasted pork and Northwest roasted whole lamb. They think that the lamb with sauce will taste better."

Lin Xu thought for a while and said:
"Let's wait for a while. This kind of hanging stove for roast duck is not suitable for stewing dishes. I will think of a solution later. In short, it will definitely allow customers to eat roasted pigs and roasted whole lamb."

There is a solution, just buy an electric stove, but Lin Xu is worried that the quality of the baked goods will not be as good as that of the ground stove, so he hesitates.

Now that there is a customer request, let's buy another one later.

If it works well, it will be kept in the store, and if it doesn’t work, it will be transported to the ginkgo garden as a spare stove, in case it rains heavily and the ground stove in the ginkgo garden will be soaked in water.

Lin Xu picked up his mobile phone and told Dou Wenjing about purchasing an electric stove, then changed into a chef uniform and went to the kitchen to start working.

All morning, he stayed in the kitchen.

Recently, I have been busy with the opening of the ginkgo garden and the auto show, so I haven't spent much time in the kitchen. I have nothing to do this morning, so I just stayed in the kitchen cooking and doing work.

Working now is different from when I first opened the shop.

At that time, it was to make money, to stay in the capital, and to rely on the system's plug-ins to reach the pinnacle of life.

But now, he is more concerned with the texture of the food itself, thinking about the influence of the heat on the ingredients, and exploring cooking.

Simply put, in the past, cooking was regarded as a means of earning a living.

But now, he has really developed a strong interest in cooking, so when he is not busy, he spends time in the kitchen, exploring more cooking skills with the roar of the hood and stove.

At almost eleven o'clock, the store began to eat lunch.

Today I ate stewed noodles with hot and sour soup. Recently, I have eaten enough box lunches every day, so today the noodle department rolled out some thin noodles that are suitable for stewed noodles, and I am ready to adjust my appetite.

Lin Xu ate a mouthful of noodles, then took another bite with a garlic clove.

The spiciness of the garlic and the oily yet chewy braised noodles go very well together, not only appetizing, but also very greasy.

After eating the noodles, pull out a piece of fatty pork belly from the bowl and eat it, it feels even more enjoyable.

After working all morning, it is still enjoyable to eat such a high-carb delicacy like braised noodles.

While eating, he picked up his phone and sent Shen Jiayue a message:
"The store is eating stewed noodles today, are you and Dundun coming back to eat?"

Just after sending it, Shen Jiayue sent a photo, the content of the photo was very simple, a pot of stew in a gurgling iron pot, filled with steamed flower rolls.

"Today we eat stewed rolls in an iron pot, so we won't go back! Dundun also ate a fish just now, and he is confronting the second prince right now."

Male animals are territorial, and so is Dundun and the side-parted vicuna.

Dundun thinks that the Ginkgo Garden is its territory, but the second prince disagrees, so every time they meet, the two cuties will fight.

And every time this happens, Xiaobai will become very excited, and will keep barking uniquely to horses, as if hoping that both sides will use their dog's brains.

Every group has the existence of fanning the flames, and small animals are no exception.

After Lin Xu finished chatting, the braised noodles in the bowl had bottomed out.

He got up and filled another bowl for himself, and said while filling it:
"I haven't eaten braised noodles for a while, the taste is really good."

Wei Gan took a bite of the noodles:
"The main reason is that I ate box lunches recently. I always thought that I was a person who would not get tired of eating rice no matter how many meals. Who knew that after eating it for less than a week, I felt that I had enough, and I especially wanted to eat pasta. "

Originally, rice and noodles are mixed with each other. It is really easy to eat the same thing all the time, especially for people in North China who like to eat noodles, it is somewhat difficult to eat rice.

Lin Xu started eating again with a bowl in his hand, and ordered to Che Zai by the way:

"Send a message to Lao Hu and Lao Huang to see who can deliver two sets of pork liver around 03:30 in the afternoon. The fresher the better, today I plan to learn a new dish."

"Okay boss, I'll call them both right now."

I will be making liver paste soup in the afternoon, so prepare the ingredients in advance.

The reason why I want two servings is purely to prevent a set of pork liver from being enough to eat. In addition, when Lao Dai made it, Lin Xu followed suit, so it was easier to learn the essence.

After the meal, the store ushered in the noon rush hour, and Lin Xu continued to work.

At 03:30 in the afternoon, Lao Hu rode an electric scooter to the door of the store, parked the car, and took out a bulging bag from the basket, which contained pork liver that Lin Xu wanted to use.

"Hello, Boss Hu."

"Hi store manager Shu, your boss suddenly wants pork liver, what else do you want to eat?"

Shu Yun said:

"It seems that I want to learn liver paste soup from Chef Dai. I don't know the details. If you are not busy, you can stay in the store and wait to taste it."

Old Hu smiled and said:

"That can't be done. I have to guard the booth later, but I can't leave. Unlike you, you can taste all the delicious food in the store immediately."

"Many people in the store came to Lin Kee because of the staff meals here."

Lao Hu came upstairs carrying the pig liver, just in time to bump into Lin Xu:
"Boss Lin, the pork liver you want...just happened to be delivered to me this afternoon by the meat joint factory. I asked them to bring it. I was worried that two pieces would not be enough, so I added an extra pair on purpose."

If you want to put away unfamiliar customers, Lao Hu dare not do this, because adding ingredients rashly will make customers very disgusted.

But Lin Xu didn't use it here, and he was quite happy when he heard that he added an extra pair:
"Then thank you very much, Boss Hu. I was worried that two sets of pork liver might not be enough to eat. You actually added an extra set. Now the pork liver is definitely enough, and there is even some surplus."

Lin Xu took it over, looked at Lao Hu and asked:

"Let's stay and have dinner together, and try the top Sichuan soup - liver paste soup."

"No, I have to guard the stall. There will be a small rush hour for grocery shopping in the evening, so don't miss it."

Lao Hu waved his hand, chatted with Lin Xu, and then went downstairs.

When he reached the first floor, he didn't open the door directly, but asked Xu Xinhua from the stew department to help pack a sweet-skinned duck, a roast chicken, and a salted duck.

"Drinking at home with friends at night, with Lin Kee's dishes, I can drink half a catty more."

After packing, he scanned the code with his mobile phone to pay, and then rode back.

Upstairs, Lin Xu soaked the pork liver he had brought in into clear water.

Fresh pork liver can be soaked before changing the knife, but after the knife is changed, it cannot be washed again, otherwise the umami taste in the pork liver will be washed away.

In addition to pork liver, the delicacy of liver paste soup is clear soup.

The three major clear soup dishes of Sichuan cuisine, boiled cabbage, chickpeas and liver paste soup, all use clear soup like boiled water, and it is this kind of soup that makes the dishes have a meaningful taste and endless aftertaste.

If thick soup is used, it will not have this effect.

With clear soup and pork liver, liver paste soup can be made, but in order to have a better taste and texture, chefs usually add bamboo fungus to it to upgrade the whole soup to bamboo fungus liver paste soup.

The so-called bamboo fungus refers to a kind of fungus that grows in bamboo forests.

The growth period of this kind of fungus is very short, and it is very fresh and tender. The most obvious sign is that after breaking through the soil, it will automatically hang down the silk-like fungus skirt, as if wearing a skirt.

And within three to four hours after the appearance of the fungus skirt, if it is not picked, the fungus wearing the white skirt will gradually melt.

After the bamboo fungus is picked, it must be dried as soon as possible, so that it can be preserved for a long time.

When eating, just soak in water like shiitake mushrooms.

In order to make today's soup more upscale and more delicious, Lin Xu specially soaked a lot of extra-grade bamboo fungus.

The price of this special-grade bamboo fungus is very expensive. Lin Xu can buy a large pot of pork liver if he grabs a handful of them, and he can't even fit in one pot.

Not long after, Xie Baomin drove his Cayenne to the door of the store.

The car door opened, and Lao Dai got out of the car one after the other.

"I shouldn't have visited that store just now. What the hell, I was not allowed to take pictures after eating. It's mysterious and the taste is not good. It affects my mood of making liver paste soup."

When Lao Dai got out of the car, he was still thinking about it.

Xie Baomin smiled and said:

"Okay, okay, I've been rambling on and on, let Lao Yuan go later, he's big, and the boss happens to have a northeast accent, let's see who is more rude."

After finishing their work at noon, the two had nothing to do and went to visit a restaurant that has been hyped up recently.

Just started shooting normally and everything was fine.

But since the food was served, when the two started to criticize, a manager suddenly popped up and refused to let them take pictures, even using their mobile phones to take pictures. The two sides almost fought.

Dai Jianli couldn't swallow this breath, and planned to go back and try again.

The less you are allowed to take pictures, the more worthwhile to take pictures to see what is so tricky about your meals.

When he came upstairs, Lao Dai saw Lin Xu playing a mobile game and asked curiously:
"Are you all ready?"

"It's ready, just wait for Brother Dai to come over and give instructions."

"It's not about giving advice, it's just learning from each other...and if I don't come, Lao Yin will probably come over and teach you how to cook Sichuan cuisine. After I taught you the big plate chicken last time, he was dissatisfied in all kinds of ways, and he almost talked with Lao Yuan and Lao Fan. fight."

Lin Xu: "..."

Wait a minute... Chef Yin is dissatisfied with all kinds of dissatisfaction, why did he almost fight with Chef Yuan and Chef Fan?

What does the big plate chicken you taught me have anything to do with them?
Although Lin Xu was not at the scene, but based on Lao Dai's usual style, he made up a big drama that fanned the flames.

The Diaoyutai Shit Stirring Stick is not for nothing.

Walking into the kitchen, Xie Baomin looked at the prepared pork liver and said:

"Three pork livers are barely enough... more would be better."

Lin Xu was a little puzzled:

"If these pig livers are all smashed into mud, you'll have to use a pot, which is barely enough?"

"Junior brother, you don't know that not all pig livers are suitable for making liver paste soup. The whole pig liver is suitable for making only the sub-liver, and other parts are not suitable."

Zi liver?

Lin Xu was a little surprised, hearing this term for the first time.

Xie Baomin washed his hands, took out the pork liver soaked in the basin, pointed to the small part and said:
"This is the sub-liver, with less fascia and tender meat. The largest piece is called bitter liver because it is next to the gallbladder. Sometimes when you eat braised pork liver or other pork liver dishes in restaurants, it tastes bitter because you eat it. It's bitter liver... but eating bitter things is good for your health, so there's no need to resist it."

It turned out to be like this. Lin Xu remembered that when he made the liver tip last time, he almost took materials from this part.

At that time, I only knew that this piece of liver was relatively tender, but I didn't expect it to have a special name.

He secretly memorized it.

Dai Jianli also washed his hands. Seeing that the chefs around him were not too busy, he clapped his hands and said:
"I originally wanted to make it in the small kitchen, but since you are not busy, let's learn together. In case you come into contact with high-end dishes in the future, at least you have a basic impression."

After finishing speaking, he looked at the clear soup that Lin Xu had prepared:
"Since the clear soup is ready, let's start with the pork liver."

Cut off the sub-liver with a kitchen knife, worried that it was not enough, and deliberately cut off the lower half of the bitter liver.

While Dai Jianli was busy, Xie Baomin talked about the tips of choosing ingredients for this dish.

"This dish can use the sub-liver of pork liver, chicken liver, duck liver, and foie gras, but the foie gras here cannot be the common fatty gras in Western food, but the normal-grown foie gras. The fatty liver is too fatty , can only be fried and eaten, not soup.”

All the people present secretly remembered that if they encounter similar dishes in the future, they can learn and use them.

To remove the livers to be used, Dai Jianli did not immediately smash them with the back of a knife, but put the livers into a large plate, then pressed a plate on top, and put a few packets of salt to increase the weight.

"In order to make the liver ointment taste better, you need to squeeze the water in the liver first, lest there is too much water and the condensed liver ointment is not fine enough."

After Dai Jianli finished speaking, he put the plate aside, brought a piece of green onion, sliced ​​the green onion with an oblique knife, and cut some ginger slices.

In the official production process, onion and ginger have no chance to appear. These are used to smash the pork liver into meat paste and put it in to get rid of the peculiar smell and increase the freshness.

When it is officially produced, it will be picked out.

That said, these scallions and ginger are purely a marinade.

In addition to scallions and ginger, egg whites and starch water need to be prepared. Bamboo fungus also needs to be blanched in water. Boiled water is used to stimulate the fresh fragrance of bamboo shoots, and then put them into clear soup for cooking.

Dai Jianli looked at the soaking condition of the bamboo fungus, and then boiled a pot of water. When the water boiled, he took out the bamboo fungus, squeezed the water in it a little, and put it in boiling water for scalding.

He held the water for soaking the bamboo fungus and put it aside:
"This stuff can be used when cooking later, it can greatly increase the umami taste, but it can't be used in the liver paste soup, it will take away the taste."

Blanch the bamboo shoots in the pot for 1 minute, remove them and put them in a basin.

It can't be too cold at the moment, it can only be cooled naturally.

Xie Baomin reminded:

"Actually, if you have tender bamboo leaves, put them in a hot casserole and finish the bamboo leaves like frying tea leaves. Put a few pieces in when steaming the liver paste soup, and the taste is very good."

Can bamboo leaves still be used like this?
All the chefs present were impressed, which was really unexpected.

Old Dai added:
"You can only use the young leaves, that is, the tip of the bamboo leaf buds. That part has the unique freshness of the plant, which can reduce the greasy feeling of the clear soup."

No matter boiled cabbage or chickpeas, although they all use clear boiled water soup, they will still feel a little greasy when drinking it in the mouth.

And adding a little green bamboo leaves, the greasy feeling will disappear, and at the same time, a little fresh bamboo leaves will be added to make the soup a higher level.

After doing all this, Lao Dai took out the pressed pork liver, and there was obviously a layer of water on the bottom of the plate, which was because the moisture in the pork liver had been pressed out.

He said to Lin Xu:

"Normally, it's enough to press for half an hour, but today the pork liver is quite tender, so we should press it for a while less to prevent it from being crushed and ending up with nothing."

Using kitchen paper to dry off the moisture on the surface, Dai Jianli took a kitchen knife with a thicker back and began to smash the pork liver.

Seeing this, Lin Xu followed suit.

This step is very simple, especially two days ago when I made steamed deer tail and had experience in smashing pork liver. Lin Xu smashed it quickly and well. During the smashing process, he even explained the smashing technique to the onlookers:
"It must be smashed in a row, and each time it is smashed, it is next to the position of the previous smash, so that the pork liver can be smashed more and more thoroughly."

Soon, the liver was smashed into a muddy shape by the back of the knife.

Turn the kitchen knife over, use the edge of the kitchen knife to scrape the pork liver on the chopping board, pile it up from a puddle of mud, and continue to smash it with the back of the knife.

Smash it into a puree and transfer to a plate.

Add a little pepper, a teaspoon of rice wine, and sliced ​​green onion and ginger into it, stir it, cover it with plastic wrap and start to taste.

In addition to removing the peculiar smell and increasing the fragrance of the pig liver, this step also has the purpose of waking up the pig liver.

Let the pork liver in the static state become muddy, and the umami substances and nutrients in the liver are also integrated with the smashed water, which is easier to squeeze out.

Xie Baomin said:
"The biggest difference between liver paste soup and ordinary soup is that the muddy pig liver is covered with cloth and squeezed. As long as the juice is squeezed out, the rest is discarded, so this dish is called liver paste, which means Squeeze it out like toothpaste."

Is it so amazing?
Lin Xu muttered in his heart, planning to taste it later, to appreciate the mystery of liver paste soup!
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I'm so sleepy, remember to tell me if there are any typos, this chapter is 5000 words, ask for a monthly pass!
(End of this chapter)