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

Chapter 667 Uncle Gao's New Vest!A common concern of three generations of chefs, old, middle-aged and young! 【Subscribe】

When I didn't taste the peony jelly, I always felt that this delicacy was the same.

But when you eat it in your mouth, you will understand why the twice-steamed shredded radish is called vegetarian bird's nest, because the taste is too delicious.

The shredded radish that has been steamed twice looks crystal clear, and after being soaked in the broth for so long, it feels like it melts in your mouth when you eat it.

As soon as you eat it, you will instantly fall into self-doubt:

"Such a delicious dish is really made of white radish?"

Chen Yan is in this state now. She obviously watched the live broadcast, and indeed saw the process of making white radish into peony jelly, but she was still so shocked by the perfect texture and taste that she was speechless.

"This is the charm of peony jelly. Using a white radish can achieve a taste comparable to bird's nest. This is also the life wisdom of the Central Plains people."

In order to gild this dish, the Central Plains people made up many stories.

Empress Wu Zetian's name, Bao'en Temple's survival and so on are actually unnecessary. The craftsmanship of making high-end bird's nest with cheap white radish alone is worth bragging about.

There is no need to fabricate some fictional historical stories to prove the life wisdom of the Central Plains people, which will give people a feeling of guilt and lack of self-confidence.

As the great river goes east, historical figures will be annihilated in history sooner or later.

Only food and similar life wisdom can be passed down from generation to generation.

Many years ago, the Central Plains people who couldn't stand the war chose to go to the southeast, Lingnan and other places, away from the Central Plains to hide in peace, and created a new ethnic group of population migration - the Hakkas.

In the process of migration, the life wisdom of the Central Plains people also took root in other places.

At that time, the wandering Central Plains people did not rely on fabricated stories to add color to their lives, but worked hard step by step, and finally settled down in a strange place for hundreds of years.

Now that the living conditions are better and the people are well-off, there is no need to fabricate anecdotes about famous people to increase their diet.

"It's so delicious. I spent so much money to buy bird's nest before, but I didn't expect to lose to white radish that costs a few cents a catty."

Radishes are low in calories, so Chen Yan eats them happily.

Lin Xu said:

"The taste of radish is similar to that of bird's nest, but compared with the real bird's nest, it's somewhat less interesting. After all, bird's nest is rich in collagen, and radish can't add much."

After speaking, he opened the lid of the stew pot in front of him. This is the chrysanthemum tofu steamed in the steamer.

At this time, the tofu like a hydrangea is quietly suspended in the soup like a work of art, looking elegant and elegant.

The two red wolfberries dotted beside it not only make the color more beautiful, but also bring out the whiteness of the tofu and the clearness of the soup.

"Wow, what a beautiful chrysanthemum tofu!"

Shen Jiayue is no stranger to this dish, several restaurants in the capital have this dish, Lao Shen has ordered it more than once.

However, the chrysanthemum tofu in general restaurants is not cut with a knife, but pressed out of a mold. The tofu shreds on the surface are thicker, and it also looks rough from the mold.

Unlike the chrysanthemum tofu in front of me, the shredded tofu is not only thinner, but also has a smooth cut, which is obviously cut with a knife.

When Lin Xu opened the lid just now, the steam condensed at the bottom of the lid and the water dripped into the soup, making the soup noodles ripple, and the tofu inside also floated with the ripples.

Art is nothing more than that, isn't it?

"Don't just look at it, taste it, and see how it looks."

Lin Xu smiled and put the stew pot in front of Shen Jiayue. No matter how beautiful the dish is, it will be eaten by people in the end, so whether it tastes good or not is the final factor that determines the success of a dish.

Although today's dishes all use clear soup, the taste is not exactly the same.

For example, peony jelly is the most classic hot and sour flavor of Central Plains cuisine. The chrysanthemum tofu that Shen Jiayue is tasting, although a little pepper is added, but it suppresses the bean flavor, and the overall taste is salty and fresh.

In addition to these two flavor types, there are also flavor types such as spicy, salty and sour, fresh, and numb, and the types are still very rich.

However, clear soup dishes are generally bland, which is more in line with the "Zhongzheng Peaceful" cooking idea of ​​traditional high-end Chinese restaurants.

This is actually the pursuit of the same goal by all major cuisines, and it is also the health concept advocated by traditional Chinese medicine health preservation starting from the Yellow Emperor's Internal Classic.

Xie Baomin took a sip of clear abalone soup with a small soup bowl, and said to Lin Xu with a smile:
"Junior Brother's table food has almost smoothed the gap between the two of us. It's really amazing. I can't accept it."

Lin Xu put down his chopsticks and said:

"It's not far away. I'm at most a third-rounder now."

Xie Baomin shook his head:
"The technical gap can be improved through practice, but the culinary philosophy is not so easy to reverse. I didn't understand the Zhongzheng Pinghe of Chinese food until I was in my 30s, but you understand it now, more than ten years earlier than me."

Cooking philosophy is invisible and intangible, but it can determine the upper limit of a chef.

Lin Xu felt that as long as he thoroughly studied the law of cooking development, he could basically realize this point.

The whole Chinese food cooking, viewed from the bottom up, is basically a process of returning to blandness, removing heavy tastes, removing strange smells, and finally achieving Zhongzheng peace.

In the live broadcast room, netizens listened to the discussion between the brothers and sisters, and they couldn't even care about the food on the table:
"Hey, hello, are these concepts really allowed to be published?"

"High-end cooking is all about ideas. If you talk like this, does the whole division still have any secrets?"

"Uncle Gao is on his way here with his slippers, you brothers and sisters, run!"

"Master is ruthless, but there is love in the world. I am willing to take in the brothers who were hunted down by the master and help them tide over the difficulties. I hope everyone can help forward it so that a certain pair of brothers can see it."

"Is it really for taking you in? The abacus beads all fell off my face."

"I heard the crackling of the abacus in the Everest base camp."

Everyone was joking, and the barrage of Die Lianhua, the teacher's mother, floated over again:
"Talk casually, talk casually, there are no secrets in the sect... If you are lucky enough to inspire people in the industry, that would be even better."

After posting this message, Die Lianhua sent another bunch of tips.

Netizens are boiling.

What is the pattern?That's it.

The layout of Diaoyutai No.1 is really beyond comparison for ordinary people.

In a villa outside the East Third Ring Road, Qiu Yaozu couldn't help sighing as he watched the content floating on the barrage:

"It's no wonder that Lao Gao can go so far in cooking. He is so pure. Only people who really love Chinese food cooking and hope that Chinese food cooking will be good will say such things, right?"

After thinking about it, Qiu Yaozu took his mobile phone, clicked on a WeChat group called [Lao Ji Fu Ting], and clicked on the sunny rainbow boy in it:
"Old Gao, are you really willing to let the two children reveal those high-end cooking concepts?"

After sending the message, he looked at the nickname and frowned:

"Changing eight WeChat names a day, do you really treat yourself like a child?"

Soon, Uncle Gao, who was wearing the avatar of Crayon Shin-chan, replied with a message:

"If you don't disclose it, why don't you follow me into the crematorium? I think there is a bottleneck in the development of Chinese food. The reason is that everyone sweeps the door and treats some concepts that you understand after a little thought as family heirlooms. This is wrong in itself."

Qiu Yaozu: "..."

You might as well make your words clearer, who are you insinuating here?

But he didn't say this, but seriously thought about the thoughts behind Lao Gao's news.

At this moment, Guo Jichang said in the group:
"When I finish the Cantonese Cuisine Museum, I will start to promote the culinary philosophy of Cantonese Cuisine. If someone reveals the foundation of the family, I will offend you first. In addition, all the materials of the Cantonese Cuisine Museum are open to the public for free, and anyone can View borrowing, unlimited."

Qiu Yaozu frowned:
"Is this what you two discussed?"

He felt a little unhappy, he had been working hard to revitalize the Qiu family and Huaiyang cuisine, and for this belief, he never slacked off even after retirement.

I didn't expect that compared with Lao Gao and Lao Guo, he seemed petty.

He Guangchang also erupted quietly:

"Old fellows, the filming of the "State Banquet" documentary will start in a few days, and you are all in the capital, how about we sit down and chat? The little thing in our stomach, don't really bring it into the coffin, we still have to find a way to pass it on." Go out, no matter your own people or outsiders, if someone learns, there will be no successors."

This sentence, if someone learns it, no one will follow it, which made Qiu Yaozu a little bit defensive.

He has been constantly recruiting apprentices throughout his life, and revitalizing the Qiu family. Compared with the pattern of the old buddies, there is somewhat a gap.

He replied:

"Then let's wait until you get to the capital."

While discussing in the group here, Xie Baomin's live broadcast has almost come to an end:

"It's getting late, let's stop here for today's live broadcast, and I will broadcast with you next time if there is something good... Don't forget to like it, the popularity in the live broadcast room is so high, why are there so few likes?" Come on, come on, click on it all, if you like it high, next time my junior brother cooks food, I will broadcast it live for you."

As soon as Xie Baomin finished speaking, the number of likes in the live broadcast went crazy.

Many people who don't have the habit of liking likes are also clicking non-stop at this time. After all, being able to watch Boss Lin cooking live, this temptation is really not small.

Although Lin Xu often shoots cooking videos, the videos are edited anyway, and they are not as intuitive as live broadcasts.

Turning off the live broadcast room, Wei Gan just finished his work, so he came up to eat together.

Although the dishes made of this kind of soup seem to be full of water, they are actually not low in calories. This is also the reason why some rich people have small appetites.

The consumption is low and the meals are nutritious enough to create this eating habit.

After the meal, Shen Jiayue and Chen Yan took Dundun who had just eaten and drank to the golf course, ready to show off their strength.

Lin Xu went back to the kitchen and started working.

Wei Gan asked curiously:
"Lin Xu, when are you going to shoot the Vegetarian Banquet? Then I will learn a few dishes from you."

Lin was a little surprised:
"Learn what? Imitation meat dishes?"

"Yes, my grandma has high blood fat and cannot eat meat, but the family has killed pigs for half of her life, and eating meat has been engraved in her bones, so I am going to learn, and then I will take a few days off to take Tiantian back to my hometown and let her see my family Elder, by the way, cook some meat-flavored vegetables for my grandma."

So this is ah.

Lin Xu said:

"That's no problem. Compared with imitating vegetarian dishes, imitating meat dishes is not that difficult. It's just that many dishes use heavy oil and sugar. When the time comes, you can choose something light to learn."

"No problem, just give me a recommendation."

After talking about this, Lin Xu asked again:

"When are you going to ask for leave? I'm going back to Yinzhou at the end of March, so don't ask for leave with me."

"I won't. My grandma will have her [-]th birthday next weekend. We will go back to celebrate her birthday."

So this is ah.

Lin Xu smiled and asked:

"Then why don't you go back and teach you how to make birthday peaches or hair cakes? In the past, this was always the way to celebrate birthdays, unlike now, all the cakes are cream cakes."

When Wei Gan heard this, his expression was a little overjoyed:

"Damn, hello Shou Tao, I'm not proficient in Bai Case, you can teach me later, let me go back and pretend to be good."

"Okay, no problem, let's do the work first. This week, I will let you learn all about birthday peaches and vegetarian dishes."

There are a lot of tasks this week. I need to make a vegetarian banquet. I have completed the task of the special banquet. I have to teach Wei Gan how to make birthday peaches.

In this way, you can easily go to Yinzhou and do the main task there with all your strength.

There is always a sense of uneasiness when there are tasks under pressure, but there are also tasks and goals, otherwise such two-point and one-line work can easily make people feel confused.

At the end of the afternoon rush hour, Lin Xu did not rest in the store, but drove to Yanjing Hotel.

As a director, but he hasn't been here for a long time, it's somewhat dereliction of duty.

So today he was going to take a look and chat with Cheng Jianshe about the management of the kitchen.

"Hey, Boss Lin is here. I just made two packs of good tea here. Let's taste it together later."

As soon as he entered Yanjing Hotel, Gou Junguo greeted him.

During the recent period, Gou Junguo's work went smoothly, and the store exploration program was in full swing, especially after joining Joy Media, he finally enjoyed the treatment of a professional anchor.

Some people plan stores to visit, some promote them on the website, and some contact merchants to place advertisements and so on.

There is a dedicated person in charge of everything, and he is only responsible for the recording of the store exploration program.

After working with this kind of team, he realized how unreliable the MCN institution he used to stay in was.

Lin Xu smiled and said:

"Let's drink tea later. I'll go to the back kitchen first. I haven't been here for a while. I have to pay attention, lest Mr. Ye say that I'm empty."

"Boss Ye did mention you these two days, saying that you are so skilled, it would be a pity not to have a few apprentices."

Lin Xu has never been very interested in the master-apprentice system. Although he is the apprentice of Uncle Gao and has received the benefits brought by the mentorship, this kind of benefits is based on cheating.

If there is no plug-in, it is impossible to be favored by Uncle Gao.

With cheating, even without Mr. Gao, he can still make a name for himself, but it's just that he doesn't have access to top institutions with the national prefix like Diaoyutai.

So for him, mentorship is a icing on the cake, but most young people are actually quite disgusted with it.

People learn technology because they want to have a cooking skill, so there is no need to fall into the pattern of master and apprentice.

To be honest, being a chef is more difficult than going to an electronics factory to make screws. Not to mention the higher income, the social security and so on are relatively complete, and there are all kinds of factory girls who can hook up.

It's not like a chef, who stays in the kitchen full of oily smoke all day long, with tiring work, long hours and low income.

On this basis, it is somewhat difficult for others to deliberately flatter their masters and masters.

But this cannot be said, otherwise it will appear too deviant.

Lin Xu smiled and said:

"Training apprentices is too slow. I take one apprentice a year, and when I retire, I can take up forty apprentices at most. The efficiency is too low... After a few days, the documentary film "State Banquet" will start. My master and the others will come to the capital. At that time, I have to follow those Let the old man have a good chat and find a more efficient training method."

After chatting for a few words, he strolled to the back kitchen.

When Gou Junguo was staring at his back in a daze, the sound of a motorcycle came from the door.

Qi Siming parked his Ducati in the parking space, strode in wearing a cycling uniform and holding a helmet:

"What are you looking at, old dog? Have you come to inspect the leader?"

Normally, the employees need to go in and out through the employee aisle at the back instead of the main entrance. If there is an inspection by the leader right now, Qi Siming would have to trot to the back.

Gou Junguo said:
"Boss Lin came to check..."

He tugged on Qi Siming's sleeve and said:
"Don't you think that your cousin's foundation is poor, and you want to find a place for him to study? Don't look for it, just follow Boss Lin honestly, he will benefit later."

Qi Siming was a little surprised:

"Did you hear something?"

Gou Junguo looked around to make sure no one was paying attention, so he whispered:

"I feel that Boss Lin wants to start a chef school, but it's hard to say the specifics. Anyway, don't let your cousin mess around. It will definitely be beneficial to follow Boss Lin honestly."

Running a culinary school?
Qi Siming recalled that when he went to Qiu Zhenhua's house for dinner a few days ago, the chief chefs were worried that there would be no successors in the chef industry, and that there were fewer and fewer young people who were willing to endure hardships... Has anyone talked about this with Boss Lin?

But if you rashly set up a chef school, there should be a lot of pressure and resistance, right?

You have to look back at how things are going, and if you need help, then you are obliged to join in.

In the back kitchen, Lin Xu, accompanied by Cheng Jianshe, looked around.

"Why didn't Chef Cheng take a break?"

Under normal circumstances, the head chef can rest in the afternoon, which is why Lao Xie and the others always take pictures of the shop in the afternoon.

"I don't have much rest, I'm not tired, and I don't have a side job, so I just stay here. If someone does something wrong, I can correct it in time."

After experiencing Qi Zhentao's stumble because of his carelessness, Cheng Jianshe became more attentive.

Of course, this is also related to his personality. In Diaoyutai in the past, he was by Xie Baomin's side to fill in the gaps.

Although I am in charge now, I still maintain the past work habits.

While chatting, the two ran into Qi Zhentao.

"Director Lin, your videos of high-end Northeast cuisine really opened my eyes... When will you film sauerkraut and white meat hot pot? Netizens have made various speculations, and I have been itching."

Lin Xu said immediately after hearing this:
"Planning to shoot tomorrow afternoon... If Chef Qi is not busy, let's take a photo together tomorrow, just to introduce you to Professor Cui and the others... Everyone wants to meet Miss Xiaoqi's father-in-law."

Qi Zhentao didn't refuse after hearing it:
"Okay, I'll go to Yingchun Street to find you tomorrow afternoon, and then we'll make hot pot together!"

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The three social insurance and one fund certificates for tax declaration confuse me, and there will be two updates today, and I will save some manuscripts later, and strive for the third update tomorrow... This chapter is 5100 words, please ask for a monthly ticket!
(End of this chapter)