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

Chapter 665 Make big radish into high-grade bird's nest?Dundun: You can bully the system again! 【Subscribe】

"Junior brother, as a native of the Central Plains, you should tell the netizens more about peony and jelly dishes."

Lin Xu immediately understood Xie Baomin's words. This was to promote his hometown.

He didn't refuse either, and glanced at the barrage, wanting to test everyone:
"Do you know what peony jelly is?"

There were all kinds of answers on the bullet screen. Basically no one could answer correctly what kind of dish was made from peony and what was made from bird’s nest.

It's not that the netizens are ignorant, the main reason is that apart from the locals in Luoyang, even people in other parts of the Central Plains don't know much about peony jelly.

The only thing that people can know is that Premier Zhou left a compliment of "peony, jelly and vegetables are the best in the world".

Seeing that everyone couldn't answer, Lin Xu smiled and said:

"Everyone knows that jelly in clear soup is a delicious dish made by simmering bird's nest in clear soup. The principle of peony jelly is very similar to this, and it is also a soup dish, but the difference is that the peony jelly is not made of real bird's nest. , but a fake bird’s nest made of shredded radish.”

Peony jelly dish is a typical vegetarian dish made with meat.

Using shredded white radish as a bird's nest, most people really don't have such a concept and idea.

That is to say, in the Central Plains area, because of factors such as wars and famines, people here have a mentality of making fun of hardships and a living habit of making ends meet.

I can't afford roast duck, so I use pork to imitate roast duck and make fried perilla meat instead;
If you can't afford lion's head, you use vermicelli to fry it into big balls, which is called the poor man's version of lion's head;
I can't afford meat, so I make sweet potato starch into skin dregs and stew to eat as meat;
If you can't afford bird's nest, then use cheap white radish to make a fake bird's nest...

Looking at the words such as shock and disbelief floating across the bullet screen, Lin Xu felt that it was time to show his real cooking skills.

He took a white jade radish, quickly removed the skin with a kitchen knife, and said with a smile:

"This dish is actually very simple. The steamed silver shredded rice with rice noodles that I made before is actually a peony jelly dish, which is not difficult."

As soon as he finished speaking, a bunch of jokes from netizens appeared on the barrage:
"Not difficult?"

"Boss Lin, I gave up watching yoga girls, not Versailles!"

"That's right, I advise Boss Lin not to speak big words, because you have no idea how bad our cooking skills are!"

"Don't think that because you are good at cooking, you can do whatever you want. Isn't your high cooking skill a foil for us kitchen novices?"

"Yes, without those zero-point players like us, how can we show the [-]-point Boss Lin?"

"By the way, why are you all so proud?"

"Is this the world of the weak? I love it!"

After Lin Xu removed the skin of the white radish, he didn't rush to shred it. Instead, he cut all four sides of the radish into planes to form a rectangular parallelepiped, and then separated the radishes according to the length of six centimeters.

After doing this, I started to cut the radish shreds.

"Crack clap..."

The blade rises and falls quickly, and every time it falls, a piece of radish that is as thin as a sheet of paper will be cut off and neatly turned aside.

There were no other sounds during the whole process, and Lin Xu's movements were not sloppy, which made people feel very comfortable, which fully deserved the word pleasing to the eye.

Netizens in the barrage said:

"Damn, in the past, watching movies and TV shows, those people always cut vegetables in a hurry. Every knife cut to the chopping board, making a very loud sound. I didn't expect that real masters cut vegetables without noise."

"Yeah, there's only the sound of chachacha, which sounds good to decompress."

"I want to record it as sleep white noise, this sound is really comfortable to listen to."

"Those radishes are sliced ​​one by one, and the obsessive-compulsive disorder expression is really easy to decompress and enjoy."

"Oh my god, it's more stress-free than cutting tofu just now. Boss Lin is really a cooking god."

"..."

Cut the radish into slices, then cut into shreds with a knife, then use a kitchen knife to hold up the radish shreds and put them in clean water for soaking.

While soaking, Lin Xu prepared other dishes again.

Everything is done, and the shredded radish has almost been soaked properly.

Take out all the shredded radishes to control the water, remove as much moisture as possible on the surface, then put them in the basket, sprinkle some mung bean starch, and shake the basket while spreading the starch.

This step is to make starch stick to the surface of the shredded radish, but not too much, so I chose a basket instead of a pot.

Use a basket to let the excess dry starch scatter out instead of sticking to the shredded radish.

After finishing this, spread the shredded radish on the steaming grate covered with a silicone cloth, then put it into a boiling steamer, and steam for 5 minutes on high heat.

The previous steps are the same as the method of steaming silver shreds with powder.

But the following steps, the difference is a bit big.

After 5 minutes, the shredded radish was steamed. Lin Xu took the steaming grate out of the pot, and poured the shredded radish on it into a bamboo basket to dry.

At this time, the shredded radish is a bit hot, and the starch on the surface is sticky, so let it dry for a while, so that the starch on the surface is not sticky, and then proceed to the next step.

At this time, Lin Xu was not idle either. He was busy with other dishes, steaming and soaking.

Chefs never cook dishes one by one, because this is too inefficient.

Basically, all the ingredients are washed out when washing vegetables, and all ingredients are changed when cutting vegetables, so as to maximize the efficiency of the back kitchen and save a lot of time.

After all the work has come to an end, the shredded radish has been dried until it is not sticky.

Lin Xu poured some cold water into the basin, added salt and white pepper, stirred evenly, put the steamed shredded radish in it, and soaked it in cold water.

Xie Baomin at the side said in Central Plains dialect:
"The three elements of water mat, pepper, monosodium glutamate, and vinegar! White pepper plays a very important role in Central Plains cuisine, and it is also the main component of the hot and sour flavor of Central Plains cuisine."

Just as he was explaining, he saw on the bullet screen that many people were curious about Lin Xu's operation of steaming and cooling before soaking in water, and he was a little puzzled.

Xie Baomin said:
"The first time of steaming is to make the starch stick to the shredded radish completely, and the second time of steaming is to make the taste smoother and closer to the taste of bird's nest."

Netizens are curious about it, but they still don't understand the principle.

Xie Baomin didn't explain too much, because words are powerless to those who don't understand, and the best way is to speak with facts.

Soon, Lin Xu took out the shredded radishes in the pot, drained the water, and put them scattered on the steaming grate lined with a silicone cloth for a second steaming.

In addition to making the taste better this time, there is actually another purpose, which is to taste.

Use salt and pepper to add some base flavor to the shredded radish, and it will taste better when you eat it.

After steaming for another 5 minutes, pour the shredded radish into the basket and let it cool again.

After cooling this time, the shredded radish has become crystal clear, with a slightly curly shape, piled together, it really feels a bit like a bird's nest.

Lin Xu even brought over soaked bird's nest for comparison.

"This kind of steamed shredded radish is called vegetarian bird's nest, which is a representative of vegetarian meat dishes. There are also those that use wax gourd to make Dongpo meat and bear's paw, those that use bean tendon to make shredded pork, and those that use gluten to make diced meat. Shark fins are made from thousands of sheets, pork ribs are made from lotus root, and sea cucumbers are made from fungus..."

Lin Xu originally wanted to briefly talk about the essentials of making meat with this vegetable dish, but Xie Baomin interrupted him:

"Don't talk about junior brother, they don't understand, why don't you just go back and cook a table full of vegetarian dishes, and use the vegetarian dishes you mentioned to eat a large table of meat dishes, which is more greedy than talking dryly."

His proposal was immediately endorsed by netizens:

"It has to be Chef Xie, this proposal is good."

"I really like this imitation meat dish, I hope Boss Lin will agree to this request."

"If you want to learn, Boss Lin must not forget to take pictures of the details."

"I just came from the live broadcast room of the yoga girl next door. She didn't practice yoga and watched Boss Lin cooking. If that's the case, I'd better come here to watch."

"The last time Lao Xie and the others visited the restaurant that specializes in vegetarian dishes, their evaluation was not very high. I don't know if it will be the same this time."

"It is strongly recommended that the three giants of Diaoyutai come to see Boss Lin's skill in cooking vegetarian dishes."

"Yes, yes, although Chef Yuan is not as saucy as Lao Xie and Lao Dai, his professionalism is unquestionable. I really want to know how he will evaluate Boss Lin's craftsmanship."

Netizens were discussing enthusiastically, and those who didn't know thought that Lin Xu had already started a vegetarian feast.

Lin Xu said:

"When I'm not busy someday, I'll film an episode of the Vegetarian Banquet. When the time comes, let my brothers Chef Dai and Chef Yuan visit the store. Don't forget to like it."

I was worrying about what banquet dishes to make after finishing the clear soup banquet, but I didn't expect my brother to help me determine a direction.

Then let's have a vegetarian feast, just to let the father-in-law who loves meat feel the charm of vegetarian dishes, and maybe he will become obsessed with vegetarian dishes.

Lin Xu brought a bowl, cracked three eggs into it, sprinkled a little salt and pepper, then stirred them with chopsticks, added some cornstarch, and stirred them into a paste.

Then cover it with plastic wrap and put it in a steamer for steaming.

Xie Baomin said:
"This steamed chicken cake is used for decoration. The most conspicuous yellow peony flower in the peony jelly dish picture is made of this thing. It's very simple to just slant the blade."

After steaming the cake, Lin Xu prepared ham, chicken breast, shiitake mushrooms, bamboo shoots, sea cucumber and other ingredients. These ingredients have been soaked and can be used directly.

All the ingredients were cut into shreds and neatly placed on the plate one by one.

When you are ready, bring a soup plate, put the dried shredded radish in it, and pile it in the middle.

Then spread the cut filaments on the shredded radish in a radial pattern. Pay attention to the matching and distinction of colors when spreading, so as to make the dishes look more beautiful.

Put everything away, take an empty pot, pour half a pot of clear soup into it, add rice wine and pepper, stir evenly, and pour it into the pot containing shredded radish and various ingredients along the side.

The clear soup contains a lot of umami substances and the salt content of ham, so there is no need to add salt and monosodium glutamate separately.

Normally, peony jelly dishes use boiled water, so there will be a step of adding MSG, like Lin Xu's, it is prepared with top-level clear soup, which is a super-high configuration.

Under normal circumstances, no one would do this, because the cost can almost be made with real bird's nest, instead of relying on daikon to make up the money.

Lin Xu was thinking in his heart, while pouring clear soup into the basin.

The amount of clear soup should not be too much, and it should not cover the pile in the middle, otherwise it will affect the final shape.

The specific amount should be less than two-thirds of those shredded ham, shiitake mushrooms and other ingredients.

Pour in the clear soup and put it in the steamer for steaming:

"The whole steaming time takes about half an hour. After half an hour, this peony jelly dish will usher in the highlight moment. Don't leave the live broadcast room, there are other dishes."

After Lin Xu finished speaking to the live broadcast room, he began to work on other dishes.

In the ginkgo orchard, Dundun squatted on Xiaobai's saddle again, strolling around the park in a proud manner.

Shen Jiayue was watching the live broadcast with her mobile phone. She always thought that peony jelly dish was a bird's nest dish with a unique shape, but she didn't expect it to be a big radish. She was full of curiosity about this dish.

Using radish as bird's nest should taste good, right?
I have to go back and taste it later, or I will miss the delicious food.

Thinking of this, she shouted at Dundun:
"Dundun, Dad has made delicious food in the store, how about we go back and eat it? Catch him off guard and see what delicious food he has made."

Dundun tilted his head and thought for a while, but he wasn't very interested in going back to eat.

However, what Shen Jiayue said next made the little guy change his mind.

"Daddy cooks a clear soup banquet. The whole table is full of all kinds of clear soups. Don't you want to try this kind of delicacy, baby?"

Dundun was not interested in soup dishes, but when he heard about the clear soup feast, he immediately felt that this was an opportunity to pluck the system's wool.

Naturally, the kitten would not miss this kind of opportunity. It barked, Xiaobai stopped in doubt, turned his face and snorted, but Dundun didn't respond. He jumped off the horse and jumped into Mummy's arms .

"Ha, come here as soon as you hear Dad compares delicious food, you are such a greedy little cat!"

Shen Jiayue tapped Dundun's head lightly, and said to Mi Lan who was greeting tourists here:
"Sister Mi Lan, there is something delicious in the store today, do you want to go back with me and try it?"

Mi Lan waved her hand and said:
"No, today my colleagues come to team building, I have to meet them here, and I can't leave."

Mi Lan has a formal job in the urban area. This place is just an investment. Now the scenic spot is quite famous, and colleagues are waiting to join in. So taking advantage of this morning, the whole department decided to come to Ginkgo Garden for group building .

At this time, Mi Lan naturally couldn't leave.

Shen Jiayue said with some regret:

"Then I'll take Dundun back first, and we'll have dinner together someday when I'm not busy."

"Alright Yueyue, drive carefully and be safe."

"Yes, I will, Dundun, have you forgotten how Mommy taught you? Say goodbye to Auntie Mi Lan."

"Meow~~~~~"

Dundun reluctantly raised his paw, and lazily called out, which made Mi Lan wonder again and again:

"Wow, it can really understand human speech. No wonder netizens say that Dundun is the blue cat's IQ ceiling. With this performance, it's not just the ceiling, it's piercing the ceiling."

Shen Jiayue said with a smile:

"Cats and cats are actually quite smart, but most of the time they are too lazy to respond to humans. Our family Dundun is more obedient, and it is also the luckiest thing for our family to be able to pick it up."

When she said this, the tip of the kitten's tail in her arms swayed slightly, and her head was still rubbing against her shoulders, looking in a good mood.

When they came to the parking lot, they put Dundun on the car, and Shen Jiayue put on his seat belt, then left the Ginkgo Garden and went to Yingchun Street on the North Fourth Ring Road.

In the store, Lin Xu was busy cooking.

Most of these clear soup dishes require steps such as steaming, boiling, stewing, and simmering.

It's not very complicated, the only thing to pay attention to is to coordinate the maturity time of the dishes, and try to make the dishes out of the pan at the same time as possible, so as to ensure the maximum heat.

There has always been a saying in Chinese food that "one heat tops three delicacies". No matter how delicious it is, it is better to raise the temperature of the dishes.

Only when the temperature is high, the taste of the prepared dishes will be better and the aroma will be stronger.

This is especially true for soups. Some soups are even required to be eaten while burning your mouth, because once the temperature drops, the fresh aroma of the soup may turn into a fishy smell.

After finishing the work at hand, Lin Xu carefully fished out the chrysanthemum tofu soaked in the water.

After soaking until now, the fishy smell of tofu has been completely soaked out, and under the blessing of salt water, the toughness of tofu has improved.

After taking it out, control the water slightly, and then put it into a stew pot with clear soup.

When the tofu was just fished out, the whole elegant chrysanthemum immediately twitched, completely losing its shape, until it was put back into the clear soup, and the elegant feeling reappeared.

Cover the lid of the stew pot, put it in the steam cabinet and start steaming.

Chrysanthemum tofu is usually made by stewing in water, and the seasoning is relatively simple.

Basically, whatever the flavor of clear soup is, you can use whatever flavor you like, without adding any condiments.

Only after it is out of the pot, two goji berries will be pinched and added. This is not only to match the color, but also to give customers a deeper impression of health care and nourishment.

This is the same as the stewed noodles in the Central Plains. Ordinary stewed noodles cost more than ten yuan a bowl, but if you pinch two wolfberries and put them in, it becomes nourishing stewed noodles that can be sold for more than [-] yuan.

Put the stew pot into the steamer, Lin Xu turned off the steamer on the stove, simmered for a while, opened the lid, and brought out the cake inside.

The cake has been completely solidified, the color is golden, and it looks very comfortable.

After cooling, turn it upside down from the bowl, and then use a kitchen knife to turn the slices on it, and keep the direction when sliced, and cut out the round edges as much as possible.

In addition, when slicing, pay attention to making the egg slices thick at one end and thin at the other end, so that the egg slices will curl slightly and look more like peony petals.

The petals are from small to large, and all of them are finished. The peony jelly that was put in the steamer before has also been steamed.

Lin Xu opened the door of the cupboard and smelled a strong fresh fragrance before he went outside.

This unadulterated clear soup not only has a strong and long-lasting fragrance, but also smells very comfortable. Xie Baomin sniffed and said with a smile:

"As far as the quality of this clear soup is concerned, it's hard to find in the capital. Junior brother, you are too honest in your business. It's no wonder that you can make money by opening a restaurant. Unfortunately, many businessmen only know how to squeeze costs blindly. In the end, the more you squeeze the cost, the higher the cost." If there is no business, the more there is no business, the vicious circle will squeeze the cost, this is a big taboo in the catering business..."

Lin Xu smiled and said:
"The main reason is that many restaurants do not have the attention and customer flow of Lin Kee. Even if they want to make changes, they cannot get positive feedback from customers, and they can only reduce costs in the end... This is the helplessness of catering people. Many people choose to join chain stores. , It’s all about traffic and attention.”

He put the soup pot on the workbench, poured some balsamic vinegar along the sides, and then placed the freshly cut petals in the middle one by one.

The large petals are below, and then staggered upwards.

When placed in the middle, put a few blanched day lilies vertically as stamens, and this dish of peony jelly, which is well-known in the Central Plains, is officially completed!
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I was supposed to prepare for the third shift, but I was so sleepy in the afternoon, I had to shave and take a shower, and I was busy processing the supplementary materials for tax declaration, which caused a delay in time, so let’s do it tomorrow, and continue the third shift tomorrow if I have nothing to do.On days when there is no recommendation, you can only rely on explosive updates to increase your sense of presence.This chapter is 5300 words, ask for a monthly pass!
(End of this chapter)