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

Chapter 817 The reason why the Lin family has been quiet for a long time is because they are carrying a heavy burden!Pickled stinky mandarin fish! 【Subscribe】

"Xu Bao, these mandarin fishes seem to be drowning."

Back in the store, Shen Jiayue carried Dundun to the aquatic product area to choose the dinner he wanted to eat, and suddenly saw the mandarin fish in the aquarium floating on the water, with its mouth opening and closing.

Lin Xu was about to go upstairs, when he heard this, he went down the stairs and came to the aquatic product area.

The weather is hot recently, and the fish in the aquarium occasionally suffer from lack of oxygen. Shu Yun has already ordered an oxygen concentrator dedicated to the aquarium, and plans to increase the oxygen capacity of the aquarium.

Before coming to the aquarium, Lin Xu saw that the mandarin fish inside had indeed floated.

Although he is not dead yet, if things go on like this, he should not survive tonight.

He adjusted the oxygen generating function of the aquarium to the maximum, and a few fish still didn't help, but the freshwater bass inside became active.

Lin Xu thought for a while, picked up the dipping net next to him, and fished out all the mandarin fish.

Shen Jiayue was a little curious:
"Xu Bao, what are you doing?"

"Give them a rescue."

Now that they have started backstroke, there is no need to let them wait to die in the water. It is only reasonable to find a way to process them while they are still alive.

Shen Jiayue was wondering how Lin Xu would rescue him, but when he saw him carrying the fish upstairs to the kitchen, he realized that he was wrong.

She went upstairs and asked:

"Do you want to cook with these mandarin fish?"

"Yes, marinate it and make some stinky mandarin fish."

Lin Xu hadn't tried the smelly technique of Anhui cuisine last time, so he just took this opportunity to verify the quality of Huizhou's No.1 dish, and see if the smellier it smells, the more delicious it tastes.

Shen Jiayue hugged Dundun and came to the newly expanded area on the second floor.

Previously, it was blocked by construction boards, and only the movement of the construction could be heard, but the progress of the construction could not be seen.

Now that the boards are removed, the entire dining area has been expanded again, but this time the new ones are not booths, but solid wood tables and chairs.

The booths are troublesome to take care of, and the installation also takes more time. Relatively speaking, solid wood tables and chairs are more convenient. After choosing a style, the manufacturer will send it directly, without any delay.

"Son, it's going to be activated tonight, so come and shine a light on everyone."

Shen Jiayue murmured something in Dundun's ear, and the little guy jumped down immediately, walked back and forth in the aisle, patted the dining table as he passed by, and even meowed a few words, like a great dancer.

Seeing this ceremonial action, Shen Jiayue quickly took out her mobile phone to take a picture, and then posted it in her personal feed:

"As a kitten with a sense of ritual, before the new dining area is put into use, it is natural to send the most professional consecration ceremony!"

As soon as it was posted, it attracted netizens.

"I'll go, I'll be a model in the morning, and consecrate the company in the afternoon, isn't Dundun too busy?"

"I figured it out. Boss Lin and the boss's wife have had a good time, and they are both prickly babies carrying their weight forward."

"Dundun: Without my support, this family will definitely fall apart!"

"It's very ceremonial, and it looks very fun."

"I happen to be going to Lin Kee for dinner tonight. Since Dundun consecrated the new dining table, it's natural to go upstairs to experience it."

"It looks like a little witch, but if the witch is as cute as Dundun, no one should report feudal superstition, right?"

"What are you reporting? Reporting, I just came up and kissed fiercely."

"By the way, have the private rooms on the third floor also increased? I wanted to invite people to dinner next week, but they were all fully booked."

Shen Jiayue saw the comment and replied:

"The private rooms on the third floor are still being renovated, and they can only be released after the decoration is complete. At that time, more than a dozen new private rooms will be added, which should relieve the pressure on the private rooms."

In the kitchen, Lin Xu slaughtered a few mandarin fishes by removing their scales and viscera, then put salt into a wooden barrel, covered it with a wooden board, and pressed a few stones on it.

There are several rules for marinating stinky mandarin fish. First, the gills cannot be removed. The gills are an important reference for testing the degree of pickling. Generally, the fish meat has a slight odor, but the gills are still bright red. Such stinky mandarin fish is the best. suitable for eating.

If the gills of the fish have changed color, it means that the fish has been marinated. Although it is still edible, it has lost its optimal taste.

Knowledgeable people choose stinky mandarin fish by looking at the fish eyes, and then lift the gill cover to look at the gills. If the fish eyes are clear and not cloudy, and the gills are bright red and not black, just buy it. It is definitely a high-quality stinky mandarin fish. fish.

In addition, try not to wash the abdominal cavity when marinating stinky mandarin fish. It is best to pull out the viscera and apply salt directly. If you wash it repeatedly, it will increase the fermentation time, which will miss the best taste period of the fish.

A good stinky mandarin fish should taste stinky but not stinky, and the fish meat should be delicious and firm.

This is actually the reason why stones are used to marinate. Salt kills excess water, and then squeezed out with stones, the taste of the meat will naturally become better.

If the pickled fish does not press the stone, then the mandarin fish will be dry and loose, without any taste at all.

This is actually very similar to the method of tea oil duck, which needs to be pressed with heavy objects when marinating, so as to make the ingredients firm and delicious.

"Damn it, is this making stinky mandarin fish?"

Zhu Yong came over and swallowed his saliva when he saw the mandarin fish. This is a dish he likes to eat very much. The marinated mandarin fish is cleaned, put on a flower knife, first fried in hot oil, and then cooked with bacon and chili. Braised together with ingredients such as bamboo shoots and bamboo shoots, the taste is simply unforgettable.

Lin Xu said:

"Strictly speaking, this is called pickled fresh mandarin fish. Generations of Anhui cuisine masters have worked hard to get rid of the stinky mandarin fish name, but if you say it like this, their efforts are in vain."

Zhu Yong laughed:
"It's all done by the fastidious catering industry. In fact, the top chefs of Anhui cuisine have never shy away from stinky words. Now the menu of Diaoyutai No. [-] Building says stinky mandarin fish, and there is an introduction to stinky mandarin fish on the title page. People have never shy away from this dish, but those who are known as Huizhou gourmets feel that the stinky word insults Huizhou culture, so they must find a way to remove it.”

The essence of stinky mandarin fish lies in its smell, which is also a low-key symbol of Huizhou culture, but some people insist that this word is not good, and they want to take the elegant route.

Don't even think about it, if you really want to compete for elegance, can you compare with Huaiyang cuisine?

Cooking is the same as traditional culture. It is the most ridiculous and sad to give up one's own characteristics and blindly cater to others.

Lin Xu marinated the fish, pressed it on stones, and then moved the wooden barrels to a drying room with constant temperature.

According to the current temperature, it will take about three days for these mandarin fish to be cooked in the pot. At that time, everyone will definitely have a full meal and experience the ancient saying "egrees fly in front of Xisai Mountain, peach blossoms and flowing water are fat mandarin fish". "fun of.

Back to the kitchen, ready to make the watery rice mentioned by Shen Jiayue.

The so-called Shui Lao Fan originally refers to a way of eating in summer in Northeast China. Rice or sorghum rice is boiled in a pot. When it is almost cooked, it is taken out and put into a cold water pot to cool it down. Rinse well, so that the originally sticky and soft sorghum rice becomes distinct.

In the hot summer, with such a bowl of cool rice, the original sluggish appetite will be restored immediately.

With sauced eggplant, salted duck eggs, egg sauce and other dishes, you can eat two or three bowls in one go.

Instead of omitting the step of washing in cold water in summer, take out the rice that has been boiled until it is half mature, control the water and then put it in a pot to steam it, so that the rice grains will be thoroughly cooked and dry at the same time. It tasted really good too.

In addition, sometimes the leftover rice is put in boiling water, which is also called water fishing rice, but this kind of eating in a hurry is not very common in Northeast China, but can be seen in other regions.

For example, Paofan in Shanghai is to soak the leftover rice in boiling water, and then rush to work after eating.

It is different from the water rice that is inseparable from the summer table in Northeast China.

In the Northeast, there has always been a saying that "rice, water, rice, and salted duck eggs will not be exchanged for a village chief." From this, we can also see the status of shuilaofan in the hearts of Northeast people.

In fact, when Lin Xu was a child, he had a similar meal in his hometown in the Central Plains.

However, instead of rice or sorghum, the wheat kernels are used, which is the product of husking the wheat. Because it will not rot after a long time of cooking, it is very suitable for eating in the past summer.

Don't worry about sticking to the pot, and don't worry about silting out, just wash the wheat kernels twice and add water to cook directly.

When eating, you can eat it with the soup as a porridge, or you can directly put it in a bowl with a colander, and eat it with the vegetables. They are all very delicious.

I went to the warehouse to look for it, and there was actually sorghum rice.

This should have been bought by Niu Chuang and the others when they were exploring how to make dim sum, but it happens to be suitable for making Shui Lao Rice.

Lin Xu washed the sorghum rice and put it in a pot for cooking.

Taking advantage of this time, he scrambled some eggplant sauce, boiled a few salted duck eggs, and washed some tender eggplants, which will be made into sauced eggplants and served with sorghum rice later.

In addition, he also washed some sauerkraut, chopped it and fried it with pork belly to make fried pork belly with sauerkraut.

It’s a little too late to stew pork belly at this moment, but it’s still good to eat after frying, especially if you add more dried chili, the hot and sour taste will not only make the sauerkraut more delicious, but also relieve the greasyness of the pork belly.

Not long after, the sorghum rice was cooked. Lin Xu took it out with a colander, rinsed it in cold water to clean the starch on the surface of the rice grains, changed the water in the basin again, and then began to eat dinner.

"Wow, is this Shui Lao Fan?"

Shen Jiayue came over happily, at this moment Dou Wenjing and Chen Yuanyuan had also left work, Chen Yan and Zeng Xiaoqi also came from the company, and everyone began to eat.

Take out a bowl of sorghum rice from the pot, peel a salted duck egg and put it in, and then serve it with the dishes on the table, it tastes very special.

Chen Yuanyuan said:
"It feels like the wheat kernels I ate in my hometown when I was a child. I can make some when I'm not busy."

"Okay, I'll go back and buy some online."

Lin Xu was eating the sorghum rice with a smooth taste. It was really enjoyable to eat, especially after a bite of sorghum rice, and some salted duck eggs, it felt salty and delicious, and the taste was very satisfying.

I have to say that the Northeast’s Shuilaofan really has something to offer. No wonder watching TV can make people greedy. It’s really delicious.

Zeng Xiaoqi said:
"I just finished the most high-end state banquet. I didn't expect to eat the most local Northeast food in less than two hours. The top Chinese food and the most down-to-earth Chinese food are very delicious. We are worthy of being a foodie nation."

Shen Jiayue put a chopsticks sauced eggplant into the bowl and mixed it with the rice, said while eating:
"There will be stinky mandarin fish to eat in two days. We just found that those mandarin fishes in the aquarium turned their stomachs upside down, as if they were about to drown. Xu Bao sent them to the kitchen for emergency rescue and pickled them with salt. About three days later You can eat it."

Zeng Xiaoqi became interested as soon as she heard it:

"It's great to be able to eat stinky mandarin fish. When I was traveling in Hongcun, I ate several meals of stinky mandarin fish. Even my hiccups had that smell. I was so hungry."

The most common way to eat stinky mandarin fish is braised in soy sauce, but in recent years, new eating methods such as steamed stinky mandarin fish, dry pot stinky mandarin fish, and braised stinky mandarin fish have emerged.

Especially when it is combined with edamame, the combination of two odors makes people who like smelly dishes simply unable to stop.

"It's really comforting to eat water and rice on a hot day."

At the table next to him, Wei Ganpa was pulling sorghum rice in a bowl. His hometown also had a tradition of eating rice with water.

But today, the meat is gone, but the sauced eggplant is not bad, and it still tastes delicious.

Ji Minghui said:
"Our hometown still prefers to eat water noodles. In summer, the noodles are cooked several times with well water, served with noodle marinade, and then some cucumber shreds and garlic. It's really super delicious...Master Ning, what do you eat in Beijing in summer? ?”

"Lotus leaf porridge, cold white porridge, noodles with sesame sauce, etc. People in Beijing don't have many choices of food, and basically everything is mixed with sesame sauce."

Everyone chatted about the delicacies of their respective hometowns and ate delicious Shuilaofan, and everyone ate very comfortably.

After the meal, the chefs began to work in the back kitchen. Although it was only May, the temperature in the back kitchen was already very high. In order to provide a comfortable working environment for everyone, Lin Xu asked Dou Wenjing to order from the ice factory ice cubes.

Two pieces of industrial ice a day can basically be completely melted after get off work. The cost is not high, but the comfort it brings is obvious.

As for the ice used in the sour plum soup, there is no need to buy it now. The back kitchen has introduced an ice machine, so that the sour plum soup in the store has a continuous supply.

"Is this the dining table consecrated by Dundun? Then eat here, and enjoy the joy of the lucky cat."

The customers who came today did not all take up seats on the first floor, but came to the second floor in droves, and deliberately chose to eat at the table that Dundun had photographed.

The little guy was consecrated, so he was naturally happy.

At seven o'clock in the evening, Lin Xu finished his work, greeted customers he knew well, and then returned home from get off work with Shen Jiayue, preparing to draw up a plan for a chef school.

Although many people have already agreed to participate in the establishment of the school, they cannot just talk in plain language, but have to come up with corresponding regulations.

The fraudulent companies have collected money and have a complete PPT. Since we want to open a school, we naturally have to make a plan, so that the school can be opened smoothly.

For several days, Lin Xu was busy with this matter.

In fact, the special skills column has skills related to the business plan, but Lin Xu thinks it is better not to rely too much on it, and it is more meaningful to make it yourself.

In a few days, he came up with a complete draft of running a school.

Lin Xu didn't go directly to Master Gao for help, but made an appointment with Geng Lishan, Cai Heping, Cui Qingyuan, Ren Chongmo, Tian Qinglan, Professor Xu and Director Zhou.

Except for Cai Heping, these people are all well-known figures in the education circle. Since we are running a school, we naturally need to listen to their opinions.

If there is a relationship in the education circle, that would be great.

As for Cai Heping, his family is quite powerful in the capital, if he can help, it will save him a lot of detours.

The reason for dating these people is also very simple:
"Marinate a few stinky mandarin fishes, I hope everyone will come and taste them."

In fact, the stinky mandarin fish that was marinated a few days ago had already been eaten. Shen Jiayue bought dozens of them the next day and re-marinated them. Now they are all blush and tender, and it's time to taste them.

As soon as he heard that there was something to eat, Geng Lishan immediately agreed:

"Hey, I've been chatting with people these days about mandarin fish in peach blossoms and running water. I didn't expect to eat mandarin fish here. You can make more, and I'm going to eat more."

"No problem, Mr. Tateyama, you are absolutely satisfied!"

The others were also overjoyed when they heard that they ate stinky mandarin fish, and they were full of anticipation for the dinner.

After all, Lin Kee's products must be high-quality goods, which is the consensus of everyone. Now that there are new dishes, it is a great honor to taste them in advance.

Shen Jiayue's grandfather, Han Jitong, likes to eat stinky mandarin fish. When he heard that his grandson and son-in-law were going to invite people from the education system to eat this delicacy, he couldn't sit still and called:
"Xiao Xu, don't think I'm a doctor, but I'm also a temporary professor in the medical school, and I also enjoy special allowances..."

Lin Xu was a little confused. The main purpose of inviting people to dinner today is to ask about running the school. You, a medical expert, why did you emphasize the status of a professor... Eh?

Could it be that he wants to eat stinky mandarin fish?

Lin Xu immediately said:

"Grandpa, are you busy at night? If you can spare some time, come together. I'll let Yueyue pick you up. I'm going to invite a lot of people from the education circle today. It's really not good if I don't have my own people to manage the place."

The old man is most afraid of being regarded as a burden by future generations, and he likes the feeling of being needed, which is why Lin Xu said so.

As soon as the voice fell, Han Jitong said cheerfully on the phone:
"No problem, no problem. It just so happens that there is no operation this afternoon, so you can leave after the department meeting... It's not easy to park at Jishuitan. Don't let Yueyue run away. I'll take the subway."

In order to eat stinky mandarin fish, Lao Han was afraid of being stuck on the way, so he took the subway directly.

Although it takes two transfers, it can arrive at Yingchun Street on time without delaying dinner.

Lin Xu said:

"Okay, then come to the store after you're done. I just learned a few new dishes, and I want you to check them out."

This kid can really talk... Han Jitong praised his grandson and son-in-law in his heart, and said with a smile:

"I'm just following along to try something new. You are busy, Xiao Xu. I will go there after I finish my work in the afternoon."

After hanging up the phone, the medical guru began to make ward rounds. A few days ago, a critically ill patient had a major operation that lasted more than ten hours. As the surgeon, he had to carefully observe the patient's recovery.

On the other side, Lin Xu got busy in the back kitchen after notifying all the guests.

In the evening, the invited professors came to the store one after another, preparing to attend today's dinner.

And Lin Xu also took out the marinated stinky mandarin fish and prepared to make the most classic dish in Anhui cuisine - braised stinky mandarin fish!

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