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

Chapter 723 The task is completed, and the prize will be drawn!Let’s celebrate by making potted eggplant! 【add 15】

"Damn it, Boss Lin is playing for real!"

Netizens in the live broadcast originally thought that Lin Xu's visit to the restaurant was just an advertisement or a promotion for his restaurant, and they were even going to post a barrage of "Boss Lin also has a meal".

Unexpectedly, the originally conceived situation of mutual boasting between businesses was broken by a pot of tofu.

Saying that the dishes are going to be overturned before tasting it is quite cruel, especially when facing your own restaurant, it is somewhat disrespectful.

But it is precisely this kind of seriousness and lack of face that makes Lin Xu the person that Diaoyutai and Yanjing Hotel are vying for, right?

When the front desk manager not far away heard Lin Xu's words, he immediately called the chef over.

My boss wants to give advice, so listen to me.

Although it feels uncomfortable to be criticized, it is the dream of many chefs to be pointed out by a chef of Lin Xu's level.

Because with a few simple words, it is possible for a chef to avoid a lot of detours.

In the upstairs office, the general manager of the customer department, who was also watching the live broadcast, turned his face and took a look at Chen Meiliang:
"Mr. Chen, is this live broadcast... suitable?"

"It's suitable, it's too suitable. If Xiao Xu praises her all the time, it will hurt us instead."

Lin Xu's working environment and social status almost represent the highest level of Yanjing catering or Chinese catering. If he wants to boast, customers have such high expectations for business restaurants.

When it's time to open, everyone flocks to it. A slight flaw in the dishes may cause word-of-mouth to collapse, and even Lin Xu himself.

Now he can criticize, which not only makes customers more rational, but also reflects Lin Xu's character, which is actually a good thing.

In the restaurant, Shen Jiayue asked curiously:

"Xubao, you haven't tasted it yet, so why not?"

Others were also very curious. Guotao tofu is not difficult, and normally a housewife can make it. I don't understand why Lin Xu said that the dishes were overturned after just a glance.

Lin Xu smiled and said:
"Guotuo tofu pays attention to salty and fresh taste, and the tofu is soft and tender. Now this dish should be soft and tender, but the salty taste is not enough, because the standard method is to add shrimp roe to season, and there is no shrimp roe. It has to be drizzled with shrimp oil before serving, and he doesn’t have any, and that’s the problem.”

The chef not far away patted his head immediately when he heard it.

Obviously, this reminded him.

Chinese cooking has always been one-stop. Many times, one sentence can make people enlightened.

But it is also because of this characteristic that the master-apprentice system in the past deliberately reserved a hand for the apprentices, resulting in the loss of many techniques and experiences in this kind of defense.

Now when Lin Xu said that using shrimp roe or shrimp oil to increase the freshness, the chef immediately reacted.

In Shandong cuisine, shrimp roe and shrimp oil are very important condiments. Many hot dishes, including stewed, stewed, simmered, and other dishes, need to put a pinch of shrimp roe to bring out the umami taste.

With shrimp roe, the umami taste and aroma of the dish can be balanced and unified, making it more comfortable and enjoyable to eat.

In front of the camera, Lin Xu took a bite of the tofu, and then said:

"Cooking wine should not be put in the minced meat. This is a big taboo. It will make the meat taste sour, making it appear that the minced meat is not fresh enough."

The head chef not far away has already started to record in the handbook at the front desk.

The cooking wine was added by the kitchen assistant. It had already been rinsed with clean water, but it was still tasted. From this point alone, it can prove from the side how superb Lin Xu's cooking skills are.

As for why the cooking wine is put, it’s not because there are too many half-baked food bloggers on the Internet. No matter what they cook, they always have a three-piece set of onion, ginger and cooking wine, which is simply ruinous.

I have to hold a plenary meeting for the back kitchen later, and emphasize it to them again:
"Cooking wine must not be put in the minced meat!"

The method of pot tau tofu is actually not difficult. It is to cut two pieces of tofu with a thickness of [-] to [-] mm, sandwich some meat filling, pinch it slightly, then wrap it in flour, and finally dip it in egg liquid and fry it in a pan.

After frying, take it out, fry the onion and ginger shreds, add broth, add tofu, and then season it, sprinkle some cooked shrimp roe by the way, simmer for a while on high heat, then turn off the fire, and that's all.

But it’s not difficult to return to, the quality of the tofu, the marinating of the minced meat, the preparation of the broth, the size of the fire...these external factors together determine the final taste.

Lucy was fascinated by what she heard, and she didn't understand these Chinese dishes at all.

She thought this dish tasted bad, and she didn't want to eat it at first, but seeing Lin Xu talking endlessly, she picked up a piece and put it on her own plate, took a bite, and was immediately impressed by the delicious taste up:

"Wow...this tastes great!"

When she said this, Shen Jiayue, Liu Bo and the others also picked up a piece. After tasting it, they all felt that the tofu tasted really good, at least better than most tofu dishes on the market.

If you think about it, people must have some confidence in being able to use this dish as a signature.

But just now, Lin Xu's attitude of picking his nose and eyes made several people realize, how delicious are those Guotaofu with shrimp roe or shrimp oil?
A dish that feels very ordinary, but in the hands of the chef, it becomes something that everyone can't afford.

After one dish was finished, a series of other dishes were served, such as beef with kale, diced chicken with fresh pepper, braised fish with garlic, ducklings with ginger, braised eggs with pink skin, squab in oil, hot and sour pork belly, braised skin dregs, etc.

These dishes include both foreign dishes and local characteristics of Yinzhou.

The staple food is also very rich. There are relatively green wild vegetable steamed buns, as well as exquisite small flower rolls, as well as Wuchang rice and hometown pancakes to choose from.

Every time he serves, Lin Xu will sincerely tell the shortcomings of these dishes and how to adjust them.

The head chef originally stood and listened from a distance, but later felt that it was not enough, so he simply pulled a chair and sat down, and seriously discussed with Lin Xu about the recipes of the dishes.

In the capital city, Uncle Gao, who has been fishing for a day at the filming site, is sitting at home, carefully watching the live broadcast on TV.

Xie Baomin came out of the kitchen wearing an apron and carrying two dishes:

"Master, please drink first, I will stew the pig's trotters..."

Uncle Gao waved his hand and said:
"Don't be busy cooking, watch Xiaoxu's live broadcast."

Xie Baomin was delighted when he saw it:

"Hey, I keep saying that I don't want to visit the store, but it turns out that I'm more professional than me. No, I have to inform Lao Dai to make him feel a little bit in danger..."

Uncle Gao gave him a blank look:
"When is it so glib... Have you noticed that Xiao Xu's craftsmanship..."

He didn't explain, but drew a horizontal line in the void with his hand.

Xie Baomin immediately understood:
"Junior Brother doesn't seem to be deliberately pursuing personal cooking skills now. Instead, he is developing horizontally and starting to work hard on cultivating talents...Master, will he be greedy like this?"

Uncle Gao tasted the appetizers made by Xie Baomin, filled the wine glass in front of him with the wine bottle, took a sip, and then said:

"If others are like this, it's really easy to chew, but your junior brother's talent, I always feel that he has not reached his limit level... Unfortunately, I am too old. If I am 20 years younger, I will definitely make his cooking skills go further. .”

"You are not old now, my wife is not at home, why don't you go to Sanlitun to relax today?"

"Go to hell... Tomorrow, Yufei and Astronautics will take a break, right?"

"Yes, come back tomorrow afternoon."

Upon hearing this, Uncle Gao said:

"Then tomorrow afternoon when you pick them up, come over to have dinner at home. Xiaoxu will go to Yinzhou for a reunion. Let's have a reunion dinner too. It will be lively."

The live broadcast on TV continued, and Lin Xu also gave a solid lesson to the chef here.

After everyone ate and drank, the live broadcast almost came to an end.

Lin Xu took a look, and now the hot search has rushed to the top three. In addition to being interested in horses and accommodation, everyone is also full of curiosity about business restaurants.

I really want to taste the dishes that Lin Xu has picked out many flaws, and how delicious they can be after remaking.

Lin Xu roughly browsed the hot issues under the hot search topics, and was looking at them when a system prompt sounded in his mind:
"The host successfully made the horse farm rush to the top ten hot searches, and it lasted for five hours. After completing the main task [Ma Chang's fame], he won a lucky draw for the perfect-level lost cooking techniques, a lucky draw for innovative cooking techniques, and a lucky draw for Sichuan cuisine. Do you want to draw a lottery immediately? ?”

Huh... finally finished.

Lin Xu let out a long sigh of relief.

As for the lottery draw, let's wait for a while, don't rush it for a while, it won't be too late to draw after the live broadcast is over.

Thinking of this, he collected his thoughts and announced the opening time of the racecourse:
"The racecourse will open the day after tomorrow. At twelve o'clock tomorrow morning, all major group buying platforms will launch ticket reservations at the same time. You can search for Pegasus Club to add attention. After noon tomorrow, you can book racecourse tickets, package tickets, performance tickets, and ride experience tickets. As well as booking services for rooms, catering, etc.”

These are just a few words first, and tomorrow, Joy Media will carry out a large-scale network launch, and promote it as much as possible.

After the live broadcast, Lin Xu took off the charging treasure, put away the hot phone, and folded the handheld gimbal by the way and put it in Shen Jiayue's bag.

"It's finally over, it's always uncomfortable to be stared at."

Shen Jiayue muttered, people who are not used to live broadcasting always feel that there are a bunch of people staring at her when eating, which makes her very uncomfortable.

Others were more or less in a similar situation, only Liu Bo and Lucy ate a lot heartlessly.

When I came downstairs, I happened to meet Luo Shan, Shen Guofu, Chen Meiliang and others. They watched the live video in the office all afternoon and chatted about the future development of the racecourse and scenic spots.

When Yan Lin arrives tomorrow, as long as there is no problem, the bosses will sign an agreement to create a resort that integrates leisure, entertainment, health care, sports, accommodation, etc. based on the Longqi Mountain Scenic Area and the racecourse.

Lin Xu has no objection to the arrangements of the elders, and he is not prepared to intervene, so he can do whatever he is told, and just do what a junior should do.

He took Dundun from Shen Jiayue's arms, planning to take advantage of this gap to draw the prize.

But Dundun was a little upset at this time, because when everyone was eating just now, there was no meat for him to eat. Although Lin Xu asked the kitchen to steam some chicken legs, the taste was average, and the little guy didn't like it.

So at this time, I pulled my face and felt a little emotional.

However, Lin Xu has been immersed in the excitement of completing the main task, and did not pay attention to the emotional changes of the little baby. As soon as he hugged Dundun in his arms, he said silently in his heart:
"lottery!"

Heh heh, it's finally time to draw a lottery. The reward this time is very simple, three perfect skills.

But it seems simple, each technique has a bunch of dishes, once made, it will become a sharp tool for cash.

Soon, the lottery will begin.

"Is it a three-in-a-row?"

"Yes!"

After confirming, the turntable started to rotate, and when the three-draw button appeared, Lin Xu pressed it without hesitation.

Not long after, the turntable stopped.

"Congratulations to the host for obtaining the lost cooking technique—pot stew, innovative cooking technique—Coke, and the 24 flavors of Sichuan, the small lychee flavor."

Pot stew?Cola?Small lychee flavor?
Lin Xu glanced at Dundun, a little dazed.

The small lychee taste is not bad. This is a popular dish in Sichuan cuisine. It is characterized by a small sour and sweet taste, so it is called the small lychee taste.

The opposite is the big lychee flavor, which is big sour and sweet.

This taste is okay, and it can make some small and fresh dishes in Sichuan cuisine, but what about the pot-simmering technique and the cola technique?

Just as he was wondering, a huge amount of experience poured into his mind, and Lin Xu finally understood the pot-simmering technique.

The so-called stewing in a pot is to add a bowl of water and a bowl of wine to the pot, then put a grate on it, put a piece of marinated pork on the grate, and put it in the pot to simmer over low heat.

This method can be used not only to cook meat, but also to cook various dishes such as chicken, duck, and goose.

As for the cola technique, Lin Xu thought it was so advanced, but it turned out to be a literal meaning, which is a routine of cola chicken wings. With this technique, you can make cola chicken legs, cola duck, cola prawns, cola ribs and many other dishes .

Compared to Lin Xu, the whole technique is more suitable for Shen Jiayue who is half-level.

"What's going on today?"

Lin Xu scratched his chin and asked in a low voice.

Dundun didn't speak, but snorted dissatisfied.

This made the old father suddenly understand:
"I didn't eat well, did I? I'm a little uncomfortable being stared at eating. I'll make you some delicious food later, and I'll also make some delicious food for your grandma and grandma."

Hearing this, Dundun's little mood eased a little.

And in Lin Xu's mind, the system's prompt sounded:

"Because the host has mastered the spicy type of Sichuan cuisine, the small litchi flavor has been specially upgraded to the spicy type of small litchi."

Oh, the son's mood is very important.

Lin Xu sighed in his heart, despite this small upgrade, he can make a famous dish across Shandong cuisine, Sichuan cuisine and Guizhou cuisine - Kung Pao Chicken.

Kung Pao Chicken is a typical lychee-flavored spicy dish. The hotness of the lychee comes from dried chilies and dried peppercorns, while the lychees are slightly sour and sweet.

And this taste type, there is only one dish of Kung Pao Chicken.

Other Kung Pao dishes, no matter Kung Pao Shrimp, Kung Pao Shrimp Balls, or diced meat, are just slightly sour and sweet dishes, without the burnt spicy taste.

So this dish is also known as the bridge of Lu and Chuan.

In the recipe, there are not only the sweet and sour flavor of Shandong cuisine, but also the burnt and spicy flavor of Sichuan cuisine. It also has a unique flavor type, which is considered a relatively rare dish in the entire Chinese cuisine.

Back to the restaurant by car, Liu Bo and the others drove back, looking for a place to sing K.

A few tourists who followed the live broadcast all afternoon returned to the Cliff Hotel, where they planned to stay overnight and get up tomorrow morning to climb Longshou Peak.

"Is the live broadcast hard work, baby?"

As soon as he returned to the restaurant, Dundun was hugged by Mrs. Lin.

The little guy immediately meowed aggrievedly, and began to complain about the experience of not having a good meal in the afternoon.

Mrs. Chen said:
"I just watched the live broadcast and heard Xiao Xu talk about Guotaofu, which made us all hungry."

Han Shuzhen agreed and said:

"Yeah, I never thought that there is so much knowledge in a simple tofu dish. Is there any tofu in the kitchen right now?"

Shi Wenming's voice came over:

"It's gone, there is a piece left in the afternoon, and I fried it into dried tofu."

Generally, when it is dark, there will be no tourists coming. They either eat at the cliff hotel where they are staying, or have left the scenic spot to go back.

Lin Xu asked:

"Is there any eggplant?"

"Yes...can eggplant be used as a pot?"

"Yes, I'll make a dish for everyone to try while I'm not busy at the moment."

After Lin Xu finished speaking, he washed his hands and went to the kitchen.

At this moment, my second uncle Chen Meiliang was chatting with Chen Yuanyuan, and Shen Jiayue was holding an aerial camera, planning to take pictures of the sunset in the scenic area.

As for Lucy, she continued to bicker with Roseanne.

Seeing that Lin Xu was going to cook, Shi Wenming followed without saying a word.

He was very curious about how to make eggplant pots.

Lin Xu didn't cook the eggplant directly, but first took a piece of hind leg meat and chopped it into minced meat according to the proportion of three parts fat and seven parts lean.

Chop it well and put it in a small bowl, add a little bit of onion, ginger, salt water, soy sauce, and pepper, and start to stir and marinate.

After the water is absorbed by the minced meat, grab the minced meat and beat it a few times, then seal it with plastic wrap and put it in the refrigerator for marinating.

Taking advantage of this time, he brought two long purple eggplants, peeled them first, and then cut them into blades.

Seeing this, Shi Wenming asked with some doubts:
"Isn't this the step of frying the eggplant box?"

Lin Xu said:

"The steps are similar, but the method is different. The potted eggplant is a bit less greasy than the eggplant box, and it is softer and more tender. It is suitable for the elderly and people who are weak."

Shi Wenming became interested as soon as he heard it. Recently, Shi Moli has a bit of a cold, and her appetite is lacking, and she can't eat too greasy food. If this pot of eggplant is suitable, then she can let her daughter eat a lot.

Thinking of this, he picked up another eggplant and started to learn how to do it.

Lin Xu cut all the eggplant slices, brought the meat stuffing over, beat it a few more times to make the meat stuffing sticky, then grabbed the meat stuffing with one hand and squeezed out the meatballs, and opened the eggplant with the other hand, and sliced ​​the meat. Pills go in.

Close the eggplant and flatten the meatballs.

Ready to serve on a plate.

Clamp all the eggplants, put them in the flour one by one, coat both sides of the eggplants with a layer of flour, and set aside for later use.

Beat two eggs in a bowl and stir.

Then cut some onion and ginger shreds for frying the pot, and the preparation of the potted eggplant comes to an end.

Put the frying pan on the stove, heat the sliding pan, add a spoonful of base oil, turn the heat to a low heat, use chopsticks to dip the eggplant box covered in flour into the egg liquid, and let the egg liquid wrap the eggplant box Get up and put it in the oil pan.

Put it away and continue to put down one piece. All the eggplant boxes are placed next to each other. After putting them in, turn the frying pan to let the fat in the pan fry all the eggplants in place.

At about the same time, pour the remaining egg liquid in the bowl onto the eggplant box, so that all the eggplant boxes form a whole.

After pouring, the egg liquid is about to solidify. Use a large turning spoon to turn all the eggplant boxes together. This is the most skill-testing step in the whole dish.

When turning over, all eggplant boxes can not be disconnected, and still maintain a connected state.

After turning over, the egg liquid below will solidify quickly. At this time, you can pour out the eggplant and re-explode the pot, add broth to collapse the pot, or serve vegetables in one pot.

Lin Xu put the chopped green onion and ginger in the middle of the eggplant box.

The egg liquid on the bottom of the eggplant box has solidified, and a large turning spoon is used again, and the eggplant box is turned over. By the way, the shredded green onion and ginger are turned under the eggplant box, which is just fried by the hot oil at the bottom of the pan.

After the scent of onion and ginger comes out, add a large bowl of broth along the side of the pot.

Then add a small spoonful of dark soy sauce to adjust the color, add a little salt and white sugar for freshness, and start cooking.

The fire on the stove is blazing, and the eggplant boxes in the pot are also gurgling in the broth. The fragrance is pervasive, which makes people feel very comfortable no matter the sight or smell.

Shi Wenming asked curiously:

"Can the soup be taken out of the pot if it is tightened?"

He didn't watch the live broadcast in the afternoon, so he didn't know about Lin Xu's online comments. If he had known, he wouldn't have asked this question.

Lin Xu said to him:

"The soup can't come out of the pan when the soup is tightened, and there is still a crucial step-put the shrimp roe!"

After finishing speaking, he scooped up a small spoonful of shrimp roe and sprinkled it into the pot, and the aroma in the pot suddenly turned into a fresh scent. The delicious smell of the shrimp roe made one's scalp tingle.

Shi Wenming sniffed and couldn't help but let out a sigh:
"Damn it, once the shrimp roe is added, it feels like a different dish... I can't believe that eggplant is so delicious!"

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Today is finally the third update again, I hope everyone is not disappointed.This chapter is 5600 words, ask for a monthly pass!In addition, the last three days at the end of the month are double monthly tickets. If you can save until the end of the month, it is best to save up!

(End of this chapter)