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

Chapter 727 Geng Lele: Is today a day of hardship for our sand sculpture team?Lychee Fish Roll! 【Subscribe】

"Are you going to make pot tenderloin?"

When Ni Yongtai saw the tenderloin sliced ​​by Lin Xu, he couldn't help but shouted in his heart that he was a good knife.

As a chef who has grown from an apprentice to a chef step by step, he knows too much how much sweat is required for this level of knife skills.

I also admire Lin Xu even more.

Lin Xu said:

"I came back yesterday and made Guotao eggplant. The family enjoyed it very much, so today I want to add another dish of Guotao pork tenderloin for the guests to try too."

He took the meat slices out of the basin, picked off the onion and ginger, and put them in the flour, so that both sides of the meat slices and the gap between the flower knives were covered with flour.

In order to make the taste better, Lin Xu also mixed a handful of potato starch into the flour.

Using flour alone will absorb a lot of soup, and adding a handful of potato starch will give the tenderloin a starchy and smooth taste, which is very comfortable.

When he was doing this, Ni Yongtai asked:
"Boss Lin, do you think it's better to let the meat slices marinate for this kind of dishes in restaurants, or to fry the meat until the customers order it?"

This is a multiple-choice question most often encountered by restaurant kitchens.

The meat has been marinated all the time, and it is easy to over-marinate, resulting in too strong taste, and you will not be able to taste the fresh fragrance of the meat itself, and you will be disgusted by customers.

And if it is fried in advance, there are also defects, such as the lack of simmering, and the loss of moisture in the meat itself, resulting in poor taste and so on.

The two methods have their own characteristics, and they are the choices often made by the kitchen.

Lin Xu said:

"The meat in Lin Kee's back kitchen is prepared for the same day, and even before each meal, the dishes must be re-prepared in advance. Generally speaking, as long as it is not overnight, it is better to marinate first."

When cooking, first fry and then simmer to prepare at one time, the taste and umami taste of the dish will be more intense, and you can also enjoy the unique umami taste of eggs.

But if it needs to stay overnight, it can’t be marinated any more. It has to be hung with paste and oiled, so that the fat can seal the moisture in the meat.

But Lin Xu also gave his own opinion, he said to Ni Yongtai:
"It was overcooked when frying, and when it was returned to the pan, add a layer of egg liquid and fry it again, so that the umami of the eggs came out and the meat became delicious."

Ideally, all meals in restaurants should be fresh, but due to considerations such as cost and customer flow, it is impossible to keep all ingredients in the freshest state.

Therefore, while ensuring the quality of the dishes, the fresh fragrance of the dishes should be extended as much as possible.

Although this is a bit opportunistic, but the cost should be saved, and the cost should be saved, and extravagance and waste should not be allowed.

Lin Xu's words made Ni Yongtai's eyes light up. He only thought about frying, but he never thought about adding egg liquid and frying again.

Dogmatism really kills people. In the past, when I was an apprentice, I learned what my master taught me, which led to a solidified thinking. It was not until Lin Xu reminded me that I wanted to understand the way.

Lin Xu cracked a few eggs into the basin, and said while stirring:
"Under normal circumstances, the food of the day is used up on the same day. If you make an overall plan, you don't need these skills to remedy it."

Ni Yongtai smiled:

"We also know this, but not every store is like Lin Kee, which is full of guests every day. Recently, I have watched a lot of videos posted by Tandian bloggers. Lin Kee's customer flow really makes us envious."

Shi Wenming on the side added:

"Xiaoxu does have a way of opening a restaurant. Now the rent of the front rooms on Yingchun Street has risen accordingly, and the whole street has been brought up by Xiaoxu."

Although these words are exaggerated, it has to be said that the rent on Yingchun Street has indeed increased a little because of Lin Kee's delicious food.

But the merchants on the street didn't have any complaints, because there was a lot of traffic and popularity, and everyone earned more.

For example, at the Caoji mutton soup at the street corner, Lin Xu had eaten several meals there in the past, and after being dug out by fans, people kept checking in.

Lao Cao even specially launched the idol set meal, which is a deluxe version of mutton soup plus two pastry biscuits, with a little discount on the price.

But with such a small change, Lao Cao's business is much better than before.

Yesterday's Guotao Tofu was picked out by Lin Xu, so today Ni Yongtai plans to learn from Lin Xu about Guotao Tenderloin to see where the gap lies.

When Lin Xu was cracking eggs, he asked curiously:

"Would you like some salt?"

"If you don't put it, the salt will reduce the fluffy feeling of the egg, and it will have a negative effect."

Ni Yongtai was even more curious:
"Won't that taste bad?"

When he started as an apprentice, there was a saying that the egg liquid was sticky and salt had to be added, and no matter whether scrambled eggs or egg batter, if you didn’t add some salt when beating the egg liquid, it would be difficult to taste it later.

Hearing what Lin Xu said now, he was a little surprised.

"The meat inside is marinated, and there is a layer of soup on the outside. Even if the layer of custard in the middle is tasteless, it will give people a layered sense of taste... Besides, when the broth is simmering, the taste will naturally penetrate. Go in, don't be afraid of being tasteless."

This is actually a kind of blanking effect on the taste. For dishes with multiple layers of flavors, one of the layers of flavors is intentionally removed.

After the egg liquid is beaten, Lin Xu puts the frying pan on the shelf, heats it up on high heat, pours in cooking oil, and then adds a little base oil after sliding the pan.

The pan was hot, and he shook the flour-coated tenderloin with chopsticks to shake off the excess flour, then dipped it in the egg liquid, so that the surface of the tenderloin was covered with egg liquid.

Then place the slices in the pan, leveling the slices as you place them.

With a sound of "sizzling", the egg liquid expands, and the unique fresh aroma of fried eggs rises from the pot. The golden egg liquid expands rapidly in the pot, which looks particularly appetizing.

In the past, when Lin Xu ate sesame seed cakes with vegetables on the street, he especially liked to watch the stall owner fry eggs on the griddle.

The feeling that the egg liquid has solidified a little bit on the oily and bright pan looks not only attractive, but also very relaxing.

With the pan full, he begins flipping the first tenderloin.

From this point of view, this method is a bit like Korean barbecue, but it is far superior to Korean barbecue in terms of taste and method.

Both sides were fried until golden brown. Lin Xu put them into the colander one by one and controlled the oil a little. Taking advantage of this gap, he started to fry the second pot.

Fry all tenderloins and set aside.

It's still early for lunch, so I have to wait, he said to Ni Yongtai:
"Later, use a little lard to saute the shredded green onion and ginger until fragrant, then add the broth, put the tenderloin in, put the seasoning and simmer for a while... put some shrimp roe when you put the seasoning, or put shrimp oil before the pan, taste It won't go anywhere."

Ni Yongtai nodded, and gained a new understanding of the Guotao technique:
"I really live and learn. In the past, I always thought that getting a senior chef certificate was equivalent to becoming famous. Now it seems that it is still far away."

Lin Xu smiled:
"My senior brother said that the advanced book is a passport to understand advanced cuisine. It is a threshold. With the advanced certificate, you can understand some of the mysteries of cooking."

The reason why Xie Baomin said this is that he should not overestimate the importance of advanced certificates.

After the abolition of the special certificate in the 90s, the advanced certificate seems to be the most important certificate in the cooking industry, but many master chefs start their apprenticeship with the advanced certificate.

In other words, only with a high-level certificate can one have a certain basic foundation and be qualified to serve as apprentices to big bosses.

At the airport, Shen Jiayue parked the car firmly in the parking space, then hugged Dundun, and went to the arrival hall with Geng Lele. Halfway there, she saw Yan Lin coming out of the hall with a bag on her shoulders.

They hurried over.

"Godmother, I miss you so much. I came to pick you up from the scenic spot just now. I told my godfather to come with me, but he actually dismissed it."

Geng Lele took Yan Lin's arm and began to report.

Hmph, I'm usually so strict in class, I have to make a small report to get revenge.

Yan Lin took her mobile phone and shook it at Xiao Lele:
"Go on, your godfather is listening over there."

It was only then that Geng Lele noticed that Yan Lin had been chatting with Cui Qingyuan on a wechat voice call.

Tsk... got caught!

Sister Yue was caught stealing pork ribs just now, and I was arrested for making a small report. Could it be that today is a difficult day for our sand sculpture team?

The little girl hastened to make amends:
"I knew you were chatting with your godfather by voice, deliberately enlivening the atmosphere. Godmother is tired from flying? Come and let me carry your bag for you..."

Yan Lin glanced at her goddaughter with a smile, picked up her phone and said:

"Yueyue and Lele have already picked me up, let's do this first, let's talk later when we get to the scenic spot."

After he finished speaking, he hung up the phone.

Putting the mobile phone into the bag, Yan Lin reached out and hugged Dundun in her arms:
"Baby, are you here to pick me up?"

"nia~~~~~~"

Dundun let out a soft cry, and rubbed Yan Lin with his head.

The big boss who is worth tens of billions can't bear the intimacy of a kitten, and immediately hugged the little guy tightly in his arms:
"Baby is so good. I heard you like to play golf? How about building a golf course in the scenic area?"

Shen Jiayue:? ? ? ? ? ? ? ?
Did you really come to Yinzhou to be a money-scattering boy?
In such a remote place, the horse farm may not be able to support the people, and the golf course needs to be repaired, so it will cost more money.

"Aunt Yan, is it too extravagant to build a golf course?"

She asked a question on the sidelines.

Yan Lin said with a smile:

"No, if Longqi Mountain is to be built into a high-end leisure and entertainment resort, a golf course is a must. After all, golf is a sport for many rich people, but we can build a smaller golf course to make everyone enjoy themselves. Just do it."

She planned to talk seriously about this project after meeting Luo Shan and Shen Guofu.

Of course, the reason why I came up with this idea was because I saw the video of Dundun lying on the golf course and playing. Since the little guy likes it, it doesn't matter to repair it specially.

Several million pianos have been given away, and it is nothing to give away a golf course.

Leaving aside land prices, the construction of golf courses is not expensive. The reason why big cities are expensive is because of the land.

After getting in the car, Shen Jiayue drove, Xiao Qing and Geng Lele sat in the back seat with Yan Lin, and the financial manager who followed got into the passenger seat.

After starting the car, Shen Jiayue drove directly back to the scenic spot.

On the other side, the East High Speed ​​Rail Station.

The three of Shen Guofu finally waited for the distinguished guest who came from afar.

"Welcome President Liu, it's been a long journey, it's been hard work."

Liu Zhengyu pulled a suitcase and said with a smile:

"It's not hard. I heard that Xiaoxu made Northwest-style crispy roasted whole lamb today. I was so greedy that I didn't even bother to eat breakfast. I just waited for a big meal at noon today."

As a person who has been to all over the world, Liu Zhengyu is very familiar with the cuisines of various places.

But he still likes to eat the food made by Lin Xu, because at Lin Xu's place, he can eat delicious food from all over the country without leaving home, and it is very authentic.

For people who like food, this is simply a blessing in life.

Shen Guofu said:
"Professor Cui and Mr. Lishan also came from the capital in the morning. They are in the scenic spot at the moment. At noon, Chairman Liu can exchange views on food with Mr. Lishan."

Hearing that Geng Lishan was there, the interest of the people from the Tourism Association was immediately aroused.

With the support of this great calligrapher, it seems that this business trip is really worth it.

Liu Zhengyu was even more eager to try:
"It just so happens that I want to discuss food culture with him. By the way, Mr. Shen, can I be a food guest at Joy Media? Watching Mr. Lishan explain food, I really feel itchy."

Shen Guofu said:
"Then I'll talk to Xiaoyan later, let's create a gourmet show just for you... By the way, I'm shooting a state banquet documentary recently. If President Liu is interested, you can ask the National Tourism Association to participate."

Tourism has always been closely related to food. If the National Tourism Association participates in such programs, the effect should be better.

Moreover, the China National Tourism Association is directly managed by tourism departments such as China Travel Service and China Youth Travel Service. Dealing with them more will help to close the relationship.

If there is a need for scenic spots in the future, these relationships will be useful.

Lao Shen quickly sorted out these things in his mind, and planned to call his niece when he went back, explain the matter clearly, and ask her to name Liu Zhengyu on the show by the way.

It doesn't matter whether people participate or not, as long as they have this title.

After getting on the bus, everyone sat down and started to go to Longqi Mountain Scenic Area.

In the back kitchen of the scenic spot, all the dishes have been prepared. Lin Xu came outside, intending to look at the mutton stewed in the pit, and happened to meet Shi Moli who was coming downstairs with a plate.

"Have you finished eating Jasmine? How is it? Is it delicious?"

"It's delicious. I've recovered from my cold for more than half of it. Sister-in-law Yueyue is really amazing."

cold?

Does this thing also have the effect of curing colds?
When he remembered, he brought grandma a jar of ready-made ginger candies, and said:
"Your grandma has ginger candy, you go and ask for some, that's better for colds, and I'll cook you hot and sour soup later, it'll be fine if you sweat."

"Thank you cousin."

The little girl put down the plate and happily went to find Mrs. Lin.

"Grandma, my cousin said you have ginger candies that can cure colds...can I have some?"

Mrs. Lin was talking with her relatives in the room. When she heard that she wanted ginger slices, she immediately pointed to the cupboard next to her:

"It's in the cupboard. It's in the glass jar. Your brother Xun couldn't finish eating this morning, so I put it away... Eat less, ginger candy will get angry."

Old Mrs. Shen likes children. When Shi Moli opened the cabinet, she walked over, pointed to another glass jar and said:

"Little Jasmine, this is winter melon candy, if you have a sore throat, eat this..."

After speaking, she said to Han Shuzhen:

"Shuzhen, you are a doctor, show Little Jasmine to see if she has a cold."

Han Shuzhen is charging Dundun's toy car:

"I've seen it. It's because she caught a cold at night. No, let her wear a padded vest today and buy cold medicine. It will be better in two days."

Shi Moli took a disposable plate, grabbed a handful of ginger candies, and then grabbed a handful of winter melon candies, then covered the lid, closed the cabinet door, turned her face and said:

"Thank you grandma, thank you Grandma Shen, thank you Da Han."

Han Shuzhen came over, smiled and straightened the girl's collar:
"What a good and sensible boy, go out to eat, you have a cold and cold, you should spend more time in the sun."

When Shi Moli went out, she said with emotion:

"When Yueyue was this age, she was like a tomboy all day long, but she was far worse than Jasmine."

Lin Hongxia came in from the outside, and when she heard the praise of her daughter, she also felt a little emotional:

"I wish Jasmine would be more extroverted, she is too introverted and not suitable for the current society."

Lin Xu looked at the stewed whole sheep, and was about to rest for a while, when he saw a message from his father:
"The people have been picked up, and we will arrive at the scenic spot soon. We will prepare lunch when it is time to prepare it, so that everyone can eat it when they arrive at the scenic spot."

"it is good!"

After Lin Xu replied a message, he went back to the kitchen, first put the prepared cold meats on plates, and asked the waiter to send them to the large private room upstairs.

If the family eats, it is fine to eat in the yard, but if there are distinguished guests, it is somewhat impolite, so it is more appropriate to eat in the private room.

And the private room is not bad, the large windows are facing the reservoir, and you can overlook the mountains opposite the reservoir, which is good for broadening your mind.

Being busy, Geng Lishan came back after walking around the reservoir, Chen Meide hurriedly poured tea. As a small leader of the Cultural Bureau, he was too familiar with Geng Lishan, and he looked up to him.

There are rumors in the rivers and lakes that the old man has a strange temper and is very unreasonable.

But after getting in touch with him this morning, Chen Meide found out that what a kind old man, his temper is not strange at all, and the rumors are really unbelievable.

In the kitchen, Lin Xu prepared the cold dishes, picked up a kitchen knife, sliced ​​a mandarin fish, and put on a flower knife to start making lychee fish rolls.

Although there is only one word difference between lychee fish and lychee fish rolls, they are two different cuisines.

Lychee fish is a Huaiyang dish with a ruddy color, shaped like a lychee, and a sweet and sour taste.

The lychee fish roll in Sichuan cuisine is just a dish in the small lychee flavor, which refers to the dish that changes the fish meat into a knife to make a small sour and sweet taste.

On the whole, it is a dish similar to raw fried fish fillets, but compared to raw fried fish fillets, it is very small and fresh, with a slightly sour and sweet taste, which is especially suitable for those cultural people.

This dish cannot be prepared in advance, it has to be made fresh, and the fish has to be cooked after a little marinating, so Lin Xu didn't prepare it in advance, but started at this moment.

Not long after, Shen Jiayue drove Yan Lin to the scenic spot, and Han Shuzhen, Luo Shan and others all came out to welcome them, and just as they were exchanging pleasantries, the minibus also arrived.

Lin Xu came out to say hello to everyone, then led a group of people upstairs, and ordered the back kitchen by the way:
"Get ready for dinner!"

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