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

Chapter 805 Low EQ: I want to eat and drink!High EQ: I want to work hard! 【Subscribe】

"After eating Mozi crisps, my head will no longer be bald!"

Shi Wenqing held a piece of black and shiny Mozi crisp, prayed a very feudal superstition, and then solemnly took a bite.

The crispy and moist texture and sweet taste fascinated her, and she no longer wondered whether this thing could cure hair loss.

The taste is so good, what kind of bicycle do you need?

While eating, a small fleshy hand stretched out from the booth next to it. Luo Yulin, who was playing with Dundun, saw his mother holding a black object in her hand. He thought he was going to play a game, so he raised his little hand and yelled wah wow .

"Do you want to eat this?"

Shi Wenqing sipped a little Mozi Cake with the tip of his chopsticks, and brought it into the daughter's mouth:
"You can't eat too much of this, just taste it. When you grow up a little bit, our mother and I will come here every day to eat and drink. Do you think it's okay?"

The little girl ate the sweet Mozi Cake, and immediately clapped her hands excitedly, as if responding to Mommy's words.

Chen Yan, who was next to her, looked at this scene with an aunt's smile on her face:

"It will be great if my child can behave like this in the future."

"Luo Yulin is also good here. He likes to be noisy at home. He stays up late at night and crawls around. I have a nervous breakdown."

When mentioning the daughter, Shi Wenqing complained endlessly.

But the eyes she looks at her daughter are full of love. This is a little angel bestowed by God, and a treasure she is willing to cherish with her life.

Shen Jiayue rushed to Chen Yan and asked:

"I didn't take care of cleaning you up at noon, so tell me, what do you want to eat tonight, I will cook for you myself."

Chen Yan was very moved, and then rejected her cousin's kindness:
"I appreciate it, but let my brother-in-law cook dinner. I'm afraid I'll go to the emergency room for gastric lavage as soon as I get back."

Shen Jiayue sneered:
"I wanted to make you a tea-flavored chicken, so that you could experience my superb craftsmanship. In this case, the tea-flavored chicken flew away, it's too bad!"

As soon as Chen Yan heard this, she immediately changed the subject:
"I'm just joking with you. It's not that I don't trust your craftsmanship. It's just that I'm afraid that you'll be too tired. After all, girls are always running around the stove, which is not good for the skin... Is tea-flavored chicken easy to make? Can you teach me Oh, Chef Shen?"

In order to eat tea-flavored chicken, Mr. Chen formally bowed his head and admitted the status of Mr. Shen.

Shen Jiayue was overjoyed when she heard her cousin call herself the chef:

"Haha, it's super simple, but you'd better stop learning, wait, I'll make it for you soon... what else do you want to eat besides tea-flavored chicken?"

Chen Yan wanted to eat too much, she took a bite of Mozi Crisp and said:

"Roasted duck, boiled fish, pot buns, roasted eggplant, stewed fish offal, dry pot chicken, ground three delicacies, stewed bean curd sticks, stewed beef brisket, crispy broth, boiled fish balls..."

Just as he was talking, Shu Yun came up to taste Mozi Cake, and couldn't help but interject:
"Would you like to report the name of the dish here?"

"No, no, these are all what I want to eat. I just want to have three or four bowls of rice with the next meal. I miss the rice stir-fry in the store so much."

In fact, yak meat with butter tea is quite good, but if you want to eat it every day, it will be somewhat unbearable.

Lin Xu said:

"Then arrange to order more food later, so that you can enjoy yourself."

There is nothing else in the store, and the dishes are still enough.

Shen Jiayue suddenly asked:
"Xubao, can you make the two-color fish roll tomorrow? We really want to try it."

Chen Yan repeatedly echoed:

"Yes, yes, I really want to try the fish rolls, and I want to see how the fish rolls taste at the state banquet."

Lin Xu smiled:
"Actually, it's not difficult to make. Just roll up the minced mandarin fish and steam it. When cooking, add some egg yolk and seaweed for color matching. After steaming thoroughly, slice it and put it on a plate."

In the past, mandarin fish was more expensive, and most of the freshwater fish used in state banquets were mandarin fish, and the two-color fish roll was no exception.

This dish has delicate meat and good taste, coupled with proper cooking, it is very popular among foreign guests.

There happened to be a few mandarin fish in the store at the moment, so Lin Xu planned to try it out.

In recent years, freshwater pollution and overfishing have caused the public to turn their attention to the ocean. The status of freshwater fish has declined a lot, but mandarin fish is still present in high-end dishes.

In fact, as the ceiling of the quality of freshwater fish, mandarin fish has always been responsible for high-end dishes, and some classic dishes require mandarin fish.

Lin Xu fished out the fish and carried it to the kitchen.

"What kind of dish is this going to cook?"

Seeing Lin Xu walking in with mandarin fish, Zhu Yong asked curiously.

“Two-color fish roll!”

"Yo, this is a dish that takes a lot of work."

Two-color fish rolls are not difficult to make, but it takes a lot of effort, especially the step of scraping the minced fish. You need to use a kitchen knife to scrape the fish continuously to make the meat into a fluffy minced meat.

Lin Xu said while picking up the mandarin fish:
"It's okay to be idle, just practice your hands."

Slaughter the mandarin fish, slice off the fish meat on both sides, remove the ribs, put the skin down on the chopping board, hold the fish meat with one hand, and scrape the fish meat with a kitchen knife in the other hand.

Bai Shengsheng's fish meat was quickly blown up like snowflakes.

Zhu Yong was free, so he also took a kitchen knife and began to scrape. He asked while he was busy:
"How to deal with these fish heads, fish bones and fish skin?"

Fish meat can be scraped into minced meat, but the fish head, fish bone, fish bone, fish skin and fish tail cannot be scraped. Lin Xu thought for a while and said:

"Fry it in lard later, and make fishbone tofu soup with tofu."

There is almost no meat in these leftovers, and there is nothing to eat, but it is still very good to fry the soup, especially the fish skin, which not only makes the soup thicker, but also is smooth and tender when eaten with tofu, which is very delicious.

Zhu Yong agreed, and then asked:

"Two-color fish rolls need two colors, what are you going to use to match?"

Although the two-color fish roll is a famous dish in the past, the method is not fixed. Basically, there are two colors on the line, and ingredients of various colors such as egg yolk, spinach juice, carrot juice, and seaweed that are suitable for fish can be used.

And on this basis, various dishes such as Sixi Fish Rolls, Crispy Fish Rolls, Crab Meal Fish Rolls, and Crab Roe Fish Rolls have been derived.

Lin Xu said:

"This time I'm making the two-color fish roll at the Nixon Appreciation State Banquet. I use more traditional egg yolk and seaweed, which is not so fancy."

At that time, the state banquet was mainly solemn, and the color was not prominent, because the mainstream values ​​of the society at that time were like this, and there should be no flashy, and even the clothes of the common people were mainly monochrome.

Unlike now, not to mention the color of the clothes, even the hair has become colorful, more fancy than the colors of the rainbow.

Seeing that Song Dahai had done it, Zhu Yong asked curiously:
"I heard that when making this dish, the seaweed has to be specially processed?"

Lin Xu continued to scrape the fish with a kitchen knife:

"There is no particularly urgent way to deal with it. It is to spray the seaweed with rice wine in advance and moisten it slightly, so that it is not easy to break when rolling, and it can also effectively remove the fishy smell."

In the nearby kitchen, Shen Jiayue took a few broiler chickens and started making tea-flavored chicken for Chen Yan.

Hmph, Yan Bao finally recognizes my position as the executive chef, so let's make her something to eat, just go out for a few days, just like someone who came back from famine.

When she was busy, Chen Yan quietly walked into the small kitchen, seeing the tea leaves that Shen Jiayue used, her expression was very surprised:
"Such a good tea, you actually use it to make tea-flavored chicken?"

Shen Jiayue looked at the tea pot, and was a little surprised by her cousin's reaction:

"Isn't this normal? Xu Bao said that ordinary tea can be used for ordinary tea, because the human body relies on theophylline, and everything else is secondary, but cooking. The fragrance of good tea can improve the quality of the ingredients. steps, and cheap tea will reduce the quality of the ingredients.”

Chen Yan said helplessly:
"You made this tea-flavored chicken, and if you sell it for two thousand, you'll lose money."

"Ha, the tea-flavored chicken made by this baby is not for sale, and you can't buy it if you want to."

While chatting, Ren Jie appeared at the door of the small kitchen:

"Yanyan, Uncle Sun is back from fishing, let's go to his house and invite him and my aunt to have dinner together."

The two bought a bunch of gifts in the snow area, and the old grandson who took good care of Ren Jie naturally also had a share. Now that the old grandson came back from fishing, he sent the gifts over and came to the store for dinner together.

As soon as Chen Yan heard it, she agreed and said:
"All right, all right, let's go."

She originally wanted to see how the tea-flavored chicken was made, but she didn't expect it to be such an unfortunate coincidence, so she told her cousin to do it seriously, and hurried downstairs with Ren Jie, took out a gift from the trunk, and walked towards the old grandson's house.

In the large kitchen, Lin Xu stopped when he saw that the scraped fish flesh turned red, and put the remaining fish flesh and skin aside.

Not all fish meat can be made into minced fish, not even the red meat under the skin. If you scrape it in rashly, it will not only affect the color of the minced fish, but also increase the fishy smell.

Lin Xu picked up the meat of another fish and continued to scrape it. Later, the minced fish would be mixed with scallion and ginger water, cooked pork fat, egg white and various condiments.

Zhu Yong scraped the minced fish he was responsible for, collected all the fish skins, cut them into slices, and then marinated them with condiments such as scallions, ginger, and light soy rice wine.

Lin Xu put all the fluffy minced fish into the basin.

Then take some large pieces of dried seaweed and put them on a tray, put rice wine into a small watering can, spray on the seaweed, and wet the surface of the seaweed.

After finishing these, put the seaweed aside and start arranging the minced fish.

Add the cooked pig fat that is smashed into minced meat with the back of a knife, stir it, let the pig fat and minced fish mix together, add onion ginger water, pepper, salt, egg white, and start stirring in the same direction.

At the beginning, the fish paste will become thinner and thinner, because the fish paste is fluffy at first, after repeated stirring, the fluffy feeling will disappear and it will look thinner.

But don't worry, with stirring, the fish will gradually become gelatinous, and the egg white will gradually play a role.

Stir the minced fish repeatedly until it becomes thicker, then add some water starch to make the minced fish thicker, which is more convenient for rolling.

After whipping the minced fish, Lin Xu covered it with plastic wrap and put it in the refrigerator to marinate.

Taking advantage of this time, he spread out some egg skins and prepared to use them to roll fish paste.

Everything is ready to start making.

First spread the egg skin on the chopping board, brush a layer of starch water on the surface, grab some fish paste and spread it evenly on it, about seven or eight millimeters.

Cover with a layer of seaweed, and then apply a layer of fish paste.

After making double-layered fish paste, carefully roll it up from one side. There should be no gaps when rolling, and the fish paste should not leak out.

When the end of the roll is finished, apply some starch water to let the egg skin stick together, and arrange it into long strips, so that a two-color fish roll is officially ready.

All the fish rolls were ready, Lin Xu placed them on a steaming plate, and then put them in a steaming cabinet for steaming.

"There are many ways to make fish rolls. Some are steamed and some are fried. Basically, those with egg skins are steamed, while those with oily bean skins need to be fried."

The fried fish rolls have a crispier skin and a more dry and fragrant taste.

The steamed fish roll has a soft and glutinous skin, making it softer and more tender.

But if you want to say which method is better, there is no criterion for judging this. After all, it is too subjective. Those who like to eat steamed will think that the steamed version is better, and those who like to fry will prefer the fried bean curd version.

In addition, in addition to steaming and frying, many people like to add some fish rolls when eating hot pot, especially the wrapped fish rolls, which taste fresh and tender, and are especially enjoyable when served with dipping sauces.

While steaming the fish rolls, Lin Xu made some side dishes.

On the stove beside him, Zhu Yong was also busy making fish bone tofu soup.

He first boiled a pot of water, added some salt, and put the tofu in to blanch.

After taking it out, use lard to fry the fish head, fish bones, fish skin and other leftover ingredients. After frying, put the fish bones into the pot, pour in the freshly boiled water, and pour out the thick white soup. boil.

When the soup is almost boiled, break out all the bones and fish bones, put in the fish head, fish tail and fish skin, then add tofu cubes, add salt and pepper, turn to low heat and start stewing the soup.

Stewed tofu with fish bone soup not only has more umami, but also has a better taste.

Not long after, the fish rolls came out steamed.

Lin Xu flipped the fish rolls one by one, picked them up and put them on another steaming plate to dry. This thing can't be changed now, otherwise it will be scattered everywhere.

You have to wait for the temperature to cool down so that you can cut into beautiful and beautiful fish tacos.

When he was about to eat, he brought the fish rolls over. After the temperature dropped, these fish rolls finally didn't feel that soft to the touch.

He took a kitchen knife and cut the fish roll into oval slices with an oblique knife.

At the incision, you can see that the white fish paste is rolled by layers of yellow egg skin and black seaweed, which is visually very comfortable.

It should be more beautiful if some crab roe and crab roe are rolled in the middle.

It's a pity that this was not done at the state banquet, and Lin Xu was too lazy to innovate.

Cut the fish rolls and place them on a plate, serve with a plate of dipping sauce, and a beautiful and delicious two-color fish roll is ready.

When Lin Xu brought it outside, Shen Jiayue also brought out the tea-flavored chicken.

"Try the Longjing Tea Fragrant Chicken made by the chef himself. The taste and texture are very good. It even won a gold medal at the Panama International Expo."

Chen Yan pouted helplessly:

"Just tell the truth, there is no need to deceive yourself and others with these fake awards."

"Isn't that what wine companies boast about...Xu Bao, is this a two-color fish roll? It looks really unusual."

Zeng Xiaoqi is also off work at this moment, upon hearing this, she quickly pointed her mobile phone at the two-color fish roll on the plate, snapped a few photos, and posted them in the group of good sisters.

Worried that Xiao Qing wouldn't see it, she even thoughtfully said to Aite:
"@肖清, this is the two-color fish roll, how is it? Do you think it is very beautiful?"

Xiao Qing sent an angry emoji:
"Is it necessary for you to love me? When I accompanied Mr. Yan to eat a meal worth tens of thousands per person, did Art beat you?"

"You want Aite, anyway, even if the average per capita is [-], is it as strong as the state banquet brand on my side? Are there famous chefs on my side with high qualifications?"

Zeng Xiaoqi acted like I had the upper hand, which made Xiao Qing lose her temper.

She said bitterly:

"The two of us have no status in the group. If you don't talk about unity, why are you still fighting?"

The quarrel between the two really turned into pecking at each other.

After everyone was seated, they unanimously picked up the two-color fish rolls on the table.

Regardless of whether it tastes good or not, even with such a big reputation, you have to taste it.

In the mouth of the fish roll, the egg skin on the outside is a bit soft, while the fish meat inside is a bit springy, coupled with the soft and tough seaweed, one food can have three completely different tastes.

As for the taste, eggs, minced fish, and seaweed have different flavors. The combination of land, fresh water, and sea water makes people fall in love with this flavor as soon as they eat it.

The pig fat in the fish paste may not be tasted at first, but as you chew, the aroma begins to permeate in your mouth, the more you chew, the more fragrant it becomes, and the taste becomes more enjoyable.

"Wow, it's delicious. Foreigners are too good at choosing dishes, right?"

"That's right, this fish roll is really enjoyable, the taste is much richer than fish cakes and fish balls."

"I'm curious, how do foreigners know about this dish?"

"I also want to know, did they go to the back kitchen and try them one by one?"

The two-color fish roll is a dish served at the U.S. thank-you state banquet. Everyone is curious as to who chose such a classic dish.

Lin Xu just read the relevant information today, and said with a smile:

"This is actually a dish that we drafted ourselves, and the United States is only responsible for paying for it."

Shen Jiayue blinked:
"What do you mean? I treat you, do you pay for it?"

Lin Xu picked up a piece of fish roll and put it into his mouth:

"This appreciation banquet was commissioned by the U.S. side to the kitchen of the Great Hall, and all expenses were borne by the U.S. government. To express their respect, they also specially airlifted over [-] boxes of Nixon's favorite California champagne, and [-] gallons of California and Florida states. Orange juice and ten gallons of grapefruit juice."

Shen Jiayue was not very familiar with the measurement unit of the gallon, so she asked curiously:
"How much is this? Twenty catties?"

Lao Suntou took a sip of fish head tofu soup and gave everyone a popular science:
"Based on the weight, it's more than 70 kilograms of orange juice and more than 30 kilograms of grapefruit juice...for a banquet, it is enough, and it can't even be used up."

After Chen Yan finished eating the fish rolls, he also tasted the tea-flavored chicken, and finally tasted the meal he wanted.

She took a bite of the rice, looked at Lin Xu and asked:

"Apart from the two-color fish roll tomorrow, is there anything delicious to eat? If there is one, I will try it. If not, I will take a lazy day tomorrow."

Lin Xu thought about what he was going to shoot tomorrow:

"Tomorrow, there will be Cantonese-style roasted sausages, duck pieces in female oil, squirrel mandarin fish, three delicacies of hibiscus, bean sprouts and pigeon egg soup...you can try them all, they should all taste good."

Upon hearing this, Chen Yan immediately said:

"As a strong woman in the workplace, then I'll work tomorrow, and I'll talk about rest later."

Everyone: "..."

Are you doing that for work?We are all ashamed to point you out!

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