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

Chapter 728 The little freshness in Sichuan cuisine is really delicious!A new round of small composition contest! 【add 16】

"Have all the cold dishes been served?"

Shen Guofu hurried upstairs carrying a case of wine, just in time to meet Lin Xu going downstairs, so he asked casually.

"It's ready. I'm going to cook in the back kitchen now. I'll leave it to you guys. Don't let them drink too much, or they won't be able to go to the racecourse for inspection in the afternoon."

Lin Xu was afraid that the father-in-law would overwhelm everyone when he got agitated.

In that case, tomorrow's opening will be affected.

Shen Guofu said:
"Don't worry, don't drink too much at noon today, just warm up with each other, even if there is a big event, you have to come at night...it's not suitable for daytime."

Although Liu Zhengyu brought quite a few people, the accompanying guests here are quite good, including the great calligrapher Geng Lishan, professor Cui Qingyuan from the wisdom class of Tsinghua University, Shen Guofu, Lin Hongjun, Lin Hongqi, Chen Meide, and Chen Meiliang and others.

When going downstairs, Lin Xu ran into Yan Lin:
"Why didn't Mr. Yan go upstairs to eat?"

"No, we are too lazy to mingle with those who drink, and it is more comfortable to eat with our family."

Luo Shan, who also didn't go upstairs, nodded in agreement:
"Yes, I haven't experienced this kind of occasion for many years. I'm tired and tired...Xiao Xu remembers to cook for us later, don't just go upstairs and forget about your family."

Going upstairs, it's entertaining outsiders, although it looks grand, but it's all a scene of soup, flattering each other a few words, and drinking two glasses of wine.

People who are new to the workplace may find it quite interesting, but for people at the level of Yan Lin and Luo Shan, it is somewhat boring.

Besides, the three old ladies who eat downstairs, as well as Han Shuzhen, Chen Meijuan and others, are all from our own family, without those empty-headed things, they are more cordial and warm.

Lin Xu said:

"Don't worry, Mistress, all the dishes are double servings, what's on the top, what's on the bottom."

Under the pergola not far away, several waiters have already set up the big round table, and at the moment they are serving cold dishes prepared in advance to the table.

Luo Shan looked at Yan Lin and asked:

"Then let's eat?"

"Okay, let's go to the house and invite some old ladies together... If someone takes pictures of this, it should be said that it is a bad habit for men and women to eat at separate tables."

Roseanne smiled indifferently:
"Whatever they say, we just want to make ourselves comfortable."

Although Geng Lele is extremely smart, she still doesn't know much about some customs. After listening to Luo Shan's words, she asked curiously:
"Aunt Luo, it's a bad habit for women not to go to the table, isn't it?"

Luo Shan took the girl's hand and said:
"It is indeed a bad habit for women not to go to the table. I have experienced it before. A group of men sit around the dining table drinking and eating meat, and the women chat in the next room, eating melon seeds. The parents chatter endlessly, waiting for the men to eat and drink. It's a standard bad habit for the women to eat their leftovers that smell of alcohol and smoke...but it's not the same for men and women to separate tables."

Just as she was speaking, she shouted to Shi Moli who was still eating ginger candy not far away:

"Little Jasmine, come here to wash your hands and eat, eat so much sugar and be careful of tooth decay."

After calling Shi Moli, Luo Shan continued:

"Men and women have separate tables, one table for men and one table for women, and they eat at the same time, but they are not at the same table. There is nothing bad about it... If you have to squeeze together, people are drinking and toasting. , you just stood there, neither drinking nor saying polite words, you feel that the drinker disturbs your mood for eating, and others think you disturb their drinking, so eating separately is the best untie."

Geng Lele thought for a while and asked:

"So, the meal sharing system of the ancient nobles and Western society is the most reasonable?"

Yan Lin nodded:
"The custom handed down from the past dynasties is naturally the most reasonable. For example, the modern state banquet, although it is sitting around a round table, but it is also a meal sharing system. The meals are all regular meals, one for each person."

A few people went back to the house, invited some old ladies out for dinner, and by the way, they also hugged out Dundun who secretly wanted to explore the cabinet.

"The top of the cabinet is full of dust. What are you climbing on it? Get more exposure to the sun so that you can supplement your vitamins and prevent you from getting sick."

Yan Lin hugged Dundun and put it in the small car outside. The little guy looked aggrieved, but thinking about his golf course, he finally held back his tears.

Shen Jiayue said with a smile:

"You have been taught a lesson. Next time you are disobedient, let Boss Yan teach you a lesson."

In the kitchen, Lin Xu listened to the conversation outside and shook his head with a smile. Although he didn't have any children yet, he had already experienced the feeling of being a parent because of the existence of Dundun.

When the little guy is well-behaved, people feel that it is worthwhile to pay, but when he is disobedient, he can't help but want to teach him a lesson.

This may be the mentality of parents. They always want their children to stay on the planned route. As for whether this route is suitable for children, they don't think about it at all.

He put some lard in the pot, heated it up and put in shredded green onion and ginger until fragrant, then poured a large bowl of broth, then put the fried tenderloin in slices, sprinkled a small spoonful of salt, and added a little pepper Powder, a little vinegar, a little soy sauce, and a small spoonful of shrimp roe.

Bring to a boil over high heat and turn to low heat, and use a large turning spoon to turn over in the middle.

After finishing these, pour a little sesame oil, take out of the pan and put on a plate.

The serving of potted tenderloin is more particular about the plate, which needs to be placed on the plate one by one, and a rose carved from Xinmei radish is added in the middle.

Lin Xu served a total of three plates, and he took them outside, ordering the waiter in the restaurant to serve:

"One dish was sent upstairs, one dish was given to the female guests, and the most was served to my cousins."

Although the children's table doesn't sound like much food, Lin Xu's cousins ​​are the most hungry among the three tables, especially Chen Shaokang and Xiaoxun who returned from prison. Just like returning home, as long as you can chew it, you can't help but want to stuff it into your mouth and taste it.

The old saying "Half-sized children eat poor old people" is not just said casually.

After serving the pork tenderloin on the table, Ni Yongtai also finished his fried beef with parsley stalks, which he is good at. Now he is making a famous dish in Yinzhou—braised noodles with eggs.

Soak the vermicelli in hot water to soften it, then tear it into large pieces, and marinate it with green onion and ginger.

Then beat a few eggs, heat the pan to slide the pan, add a little cooking oil along the side of the pan, pour the egg liquid into the pan after heating, and fry it into a round pancake in the shape of a pan helmet.

Scatter the vermicelli into it, pour in the remaining egg liquid, and then add some chopped green onion.

With a large spoon, fry the bottom until fragrant, until the shallots are fragrant.

Then out of the pot and plate.

An omelette similar to pizza, with chopsticks to pick out pieces of pasta, the burnt aroma of the egg and the tenderness of the pastry form a strong contrast, it tastes both satisfying and delicious.

Ni Yongtai directly made three servings, and specially added two extra eggs to Xiaoxun's table.

At the moment, Shi Wenming also made fried bamboo shoots with bacon and stir-fried wild vegetables.

The bamboo shoots were picked from a bamboo forest in the valley, and the wild vegetables were also dug by the workers this morning. They were fresh enough to be eaten outside.

Lin Xu took a short rest and brought over the marinated fish, ready to make lychee fish rolls.

But before making this dish, he had to adjust the sauce first.

Stir-fry dishes need to come out of the pot quickly. If you add the same seasoning, it will be too late, so you should adjust the sauce in advance, so that you can quickly come out of the pot after pouring it in, ensuring that the ingredients are fresh and tender.

The lychee-flavored sauce is more particular, and the vinegar is slightly more than the sugar, so that after the vinegar flavor evaporates, it will form a slightly sour and slightly sweet taste.

In addition, the salty taste should be highlighted to form an effect of both sweet and sour taste.

When you eat it in your mouth, it is like eating a pineapple soaked in salt water. It has a sweet and sour taste and a salty taste.

If the salty taste is less, it will become a sweet and sour flavor mainly sweet and sour, and it will not be a lychee flavor.

The most obvious difference between the two is actually the amount of salt used.

The amount of salt directly determines the final taste of the dish.

Lin Xu brought a small bowl, put salt, rice vinegar, sugar, chopped green onion, minced ginger, starch water and other seasonings into it, stirred evenly, and put it aside for later use.

Then he took out the marinated fish, removed the onion and ginger, put it in a bowl, added an egg white and mixed it, then put a little starch, and finally added a little cooking oil and mixed it well.

Once this is done, start cooking.

He set up the frying pan, heated the pan first, and then slid the pan.

Repeat the sliding twice, add a spoonful of lard to the pot, and turn the heat to the maximum.

Ni Yongtai on the side rushed to Nu Nuzui, the two chefs he brought:

"Stir-fried dishes are difficult to cook at any time. It will be good for you to learn Boss Lin's operation."

The oil temperature is [-]% hot, Lin Xu pours the fish into the pot.

The moment he put it into the wok, he shook the wok to let the hot oil and fish meat combine together as soon as possible.

The high oil temperature instantly changes the color of the fish, and quickly curls up along the texture of the knife flower, forming tender white fish rolls.

There is a light layer of water starch hanging on the surface of the fish, which can effectively lock the water, so don't worry that the fish is not tender enough.

After all the fish meat has changed color and curled, flip it a few times to make the fish meat completely broken.

Then pour the prepared sauce into the pot along the side of the pot. The high temperature in the pot quickly cooks out the flavor of the sauce. Quickly stir fry a few times to let the sauce evenly hang on the surface of the fish roll.

Wait for the soup in the pot to thicken, turn off the heat and take out the pot.

The whole process was very fast, with a total of about ten seconds before and after, the raw fish became a plate of fish rolls that looked appetizing, and at the same time exuded a strong fragrance.

This is the charm of stir-fried dishes. When cooking, we must race against time and prepare the dishes while the fish is ripe.

Lin Xusheng put it on the plate, asked the waiter to bring it to everyone, and then continued to make other dishes.

Upstairs, Liu Zhengyu looked at the dishes on the table with emotion on his face:

"I didn't expect that Lin Xu's specialty dishes are really increasing. In time, I'm afraid he can cook all kinds of dishes from all over the world."

Lin Hongqi said politely:

"With President Liu's auspicious words, if this day really comes, please invite President Liu to eat all over the world."

"Ha, you don't need to invite me, I'm cheeky enough to come here for dinner."

While chatting, the waiter brought the lychee fish roll.

Everyone looked at Bai Shengsheng's fish and asked the waiter curiously:

"What kind of dish is this?"

"Lychee fish roll, the boss said the taste is fresher, suitable for distinguished customers."

Geng Lishan took a sip from his wine glass:
"Lin Xiaoyou is really getting oily, but this lychee fish roll is really fresh and suitable for this season... Don't look at it, eat it quickly, this dish needs to be hot to taste the tenderness of the fish and the taste of small lychees essence."

Everyone originally wanted to be polite, but upon hearing this, they all raised their chopsticks, picked up the fish rolls on the plate and began to taste them.

When the fish is in the mouth, the first thing you feel is the sweet and sour taste, followed by the salty taste, and then the tenderness of the fish and the rich umami taste in the meat.

The umami taste is mixed with a little sweet and sour taste and salty taste, which is very comfortable to eat.

And the whole fish roll has the fragrance and moistness of lard, which can be described as both fresh and fragrant, with a timeless taste, which adds vitality to the whole dish.

Cui Qingyuan wiped his mouth after eating:
"It's rare to eat small and fresh dishes in Sichuan cuisine. I didn't expect it to be so special. If I have the opportunity, I have to ask Xiao Xu to cook it a few times. This dish is really comfortable to eat."

The table of female guests downstairs was also praising Lin Xu's craftsmanship.

Yan Lin said:

"I feel more and more that Xiaoxu should go to Shanghai to open a branch, and teach those new Chinese restaurants that are neither Chinese nor Western, a good lesson. The average person is thousands of dollars, and I haven't eaten this fish roll."

Shen Jiayue smiled:

"We plan to open a branch in Chaoyang at the end of the year. We will stabilize the market in the capital first, and then go abroad."

"Alright, tell me when you go to Shanghai, we have all the connections over there."

While they were chatting, Lin Xu came out of the kitchen. Chen Shaokang and the others had sharp eyes, and immediately knew that the roasted whole lamb was about to be baked.

A few young people stopped eating, put down their chopsticks and surrounded them:

"Cousin, is the roasted whole lamb coming out of the oven?"

"Do you need help?"

"Leave the hard work to us, you're welcome."

Lin Xu said while putting on his gloves:
"No, I can do it myself. You can take pictures if you want, just be careful not to poison and get kicked out of the group by the teacher."

Chen Shaokang scratched his head:

"Don't mention it, cousin?"

Lin Xu uncovered the wet carpet on the furnace pit, opened the high-temperature-resistant cover, and a strong fragrance wafted out from inside.

Grabbing the hook and lifting it up suddenly, the golden roasted whole lamb appeared in front of everyone.

Chen Shaokang and the others took pictures with their mobile phones, and even Luo Shan came over and took a photo of the golden roasted whole lamb and sent it to Uncle Gao:

"Xiaoxu made roasted whole lamb, which looks better than what we ate in the northwest."

Uncle Gao is sitting at the dining table at the moment, arguing with Guo Jichang, Qiu Yaozu and others while eating lunch.

Seeing the photo sent by his wife, he replied with a smile:
"Of course, my family doesn't need to consider the cost, and the one we went to eat that time was baked for a while, and it's incomparable with this kind of freshly baked one."

After sending the message, Uncle Gao put away his phone, looked at Qiu Yaozu and asked:
"In the future, if Xiao Xu goes to Shanghai to open a restaurant, will he offend your Qiu family?"

Before Qiu Yaozu could answer, Dai Jianli's uncle Dai Yuefeng said:

"Old Gao, why do you ask him? It's not their Qiu family in Shanghai, so why don't you let them open a store? Let alone Shanghai, Xiaoxu can open branches wherever he wants across the country. No one dares to say no." Character."

Uncle Gao immediately said:
"Then let's go to Rongcheng to open it first. Then you Dai family will help out more. After all, Xiaoxu is a foreign businessman and has no foundation."

Dai Yuefeng: "..."

I'm just talking about the scene, Lao Gao, why don't you play your cards according to common sense?
He opened his mouth and smiled and said:

"The consumption level in Rongcheng is very average, and it's not international enough. Let's go to Shanghai. Shanghai is so good. The Qiu family has always been orthodox Huaiyang cuisine. With their care, it's not easy to open a branch."

Qiu Yaozu glared at him:
"Would you say something else?"

Guo Jichang said with a smile:
"Where to eat and eat, Xiaoxu is free to open a branch. Is it useful for you to argue?"

Qiu Yaozu and Dai Yuefeng said in unison:
"Then go to Yangcheng!"

Guo Jichang's smile instantly condensed on his face, but he then said:

"Okay, Yangcheng is open to all kinds of rivers and rivers, and Lin Ji has so many Cantonese dishes, I really need to teach my colleagues in Yangcheng a lesson... Lao Gao, tell Xiaoxu, as long as he opens a restaurant in Yangcheng, the Yangcheng Catering Association will immediately absorb his branch As a member unit, and invited him to serve as a supervisor of the association."

He Guangchang clicked his tongue:
"What is the structure? That's it. I always think that it is right for Lao Guo to be the executive chairman. Now the structure will be opened soon."

Qiu Yaozu's quarrel just now was just joking around the lively atmosphere, now seeing Lao Guo come out to be a favor, he immediately said:

"As long as Xiao Xu's branch opens in Shanghai, he will immediately become a director unit of the Shanghai Catering Association, and Xiao Xu himself will also serve as the director. In addition, other Shanghai Catering Associations will also recruit him."

As the saying goes, second-rate companies sell products, and first-rate companies sell standards.

In today's high-end catering industry, it is not enough to just open a restaurant honestly. You have to join these catering associations and become the standard setter, so that the enterprise can last longer.

As Qiu Yaozu and Guo Jichang took the lead, other old men also expressed their views one after another, saying that as long as Lin Xu opened a branch, he would provide as much convenience as possible.

In order to show their sincerity, they also rolled up the preferential treatment for Lin Xu.

For example, Dai Yuefeng is planning to appoint Lin Xu as the chairman of the Rongcheng Catering Association, leading the colleagues in the Rongcheng Catering Industry to become bigger and stronger, and create greater glories...

Uncle Gao took a sip of soup leisurely, and said silently in his heart:

"Apprentice, I have paved the way for you, and it's up to you how to go next."

On the other side, in the scenic area.

Lin Xu brought the roasted whole lamb to the kitchen, disassembled it with a kitchen knife, and then divided it into three large trays for the waiter to carry to serve.

Outside, while Chen Shaokang was waiting for the whole lamb to be roasted, he began to play tricks on the Internet again:
"I finally went home on the weekend, and my cousin came all the way from the capital, insisting on eating the roasted whole lamb with puff pastry that I made, so I had no choice but to agree to him, who made us such a crazy lover. But roast mutton is fine, but for some physical work, my cousin has to do it..."

Below the text is a photo of Lin Xu lifting mutton out of the furnace pit.

From the photos alone, Lin Xu really looks like a coolie.

Seeing what Chen Shaokang sent, Xiaoxun also followed suit:
"The cousin who came back from the capital rushed to do physical work in order to eat the roasted whole lamb I made. It seems that he suffered a lot in the capital. If he can't do it, go home and don't hold on."

He posted two photos. In addition to Lin Xu mentioning the roasted whole lamb, there was also a picture of Lin Xu wiping his sweat.

As soon as the two posted, other cousins ​​began to follow suit.

Even Shi Moli, who was suffering from a cold, sent a message:
"My cousin came back from the capital and wanted to eat the crispy roasted whole lamb I made, but I had a cold and had no strength. Who would have thought that my cousin would ask Ying to do physical labor because of his stuttering. It seems that I have suffered a lot of grievances in the capital, and my heart aches. ..."

When the waiter brings over a tray full of mutton, this small composition contest will come to an end.

The instigators took the mutton and ate it with greasiness in their mouths. They had no idea that these little essays would soon be posted on the Internet, attracting a lot of forwarding attention...

--------

This chapter is 5200 words, ask for a monthly pass!
(End of this chapter)