Stop pretending, I am the God of Cooking and I am showing off my cards!

"Yes, yes, I'm so interested. I dream of working in your store!"

Che Zai excitedly sent out a series of dynamic firework emoticons.

Just now I was looking forward to changing jobs to work at Linji. Unexpectedly, within five minutes, Boss Lin sent me a message. This was simply the surprise of my life.

"Boss, what time will I arrive tomorrow?"

He couldn't wait to start working on the new store now.

Lin Xu asked curiously:

"You're not going to deal with the matter of resignation?"

Chezi replied:

"There's nothing to deal with. I've just paid my salary, and I don't have any social security or anything like that. I just need to send a WeChat message to the chef."

So casual?

Lin Xu sent him a message:

"Then take your health certificate and report to the store tomorrow morning. That's it. I have to go to bed. I have to get up at four o'clock tomorrow morning to buy groceries."

Lin Xu put the phone aside, then turned off the light and went to sleep.

On the other side, Che Zai got over his excitement and posted a new update under the topic of Lin Ji Food:

"Brothers, from now on, I am a member of # Linji Food # . Thank you Boss Lin for providing me with a job. I hope everyone will support my work and our Linji Food!!! "

Soon, many replies appeared under the news.

Everyone not only congratulated Che Zai for finding a satisfactory job, but also felt happy that Lin Xu had a helper.

The next morning, Lin Xu bought the needed vegetables at Uncle Shen's stall, then went to the dried vegetable store to buy the needed chili noodles, and then came to the stall where he bought meat yesterday.

"Hey, Boss Lin is here? Do you still want pork belly and big bones like yesterday?"

He showed up at the vegetable market on time for several days, and all the vendors there knew Lin Xu.

Lin Xu picked some pork belly and bought some big bones for the shopkeeper to break open.

The chicken soup and pork bone stock made yesterday have not been used up yet. He bought these big bones mainly for making soup.

The stew used to make tiger skin chicken feet cannot be mixed with water, otherwise the taste will be too bland.

You have to use pork bone stock, so that the chicken feet will be more fragrant and have a more oily texture.

After picking the pork bones, Lin Xu looked at the chubby butcher stall owner and asked:

“Do you have any chilled chicken feet here?”

"Yes, yes, there are all high, high, and low grades. What level does Boss Lin want?"

"Want the best."

"A box of these chicken feet costs twenty kilograms. How much does Boss Lin want?"

"Ten boxes!"

After everything was bought, the owner of the butcher stall drove diligently and helped Lin Xu deliver all the purchased ingredients to Lin Ji Gourmet.

This kind of big customer who can buy ten boxes of chicken feet at a time has to be fawning, otherwise the loss will be too great if he switches to another company one day.

Back in the store, Lin Xu put the ingredients into categories.

Then he brought a large iron basin, filled it with half a basin of water, poured the purchased chicken feet into it and soaked it.

Although this kind of chilled chicken feet looks quite clean, it still needs to be soaked.

This not only soaks out the blood and impurities remaining in the chicken feet, but also relaxes the chicken skin, which is more conducive to creating a tiger skin look.

Lin Xu soaked five boxes of chicken feet in total, about 900 of them.

While soaking the chicken feet, he set up a large pressure cooker, blanched the large pork bones he bought, and then put them into the pressure cooker to make the pork bone stock for making brine.

Then soak the vegetables you will use in the morning.

Divide the pork belly into two halves, soak half in water and refrigerate the other half in the chilled layer of the refrigerator.

After finishing this work, he sat next to the big iron basin and started to use scissors to cut the toenails of the soaked chicken feet.

When making dishes like chicken feet, try to cut off the toenails as much as possible.

This will not only make the taste better, but also prevent the skin of the chicken feet from being scratched by toenails during the marinating process.

Before getting the skill, Lin Xu could cut chicken feet for a day.

But with perfect cooking skills, he can cut it quickly and well without even looking.

As soon as he took out the chicken feet with his left hand, he cut the chicken feet cleanly with his right hand. The whole process was done in one go, as smoothly as if he had been a master chef for decades.

Half past six in the morning.

When there were still about a hundred uncut chicken feet left, the store door was pushed open and a young man who looked less than twenty years old walked in.

He is about 1.75 meters tall, with a dark and thin face, but he is very energetic and energetic.

After seeing Lin Xu, he grinned, showing his white teeth:

"Boss, I'm the driver. I'm here to report. Here are my ID cards, health certificates and temporary residence permits."

While talking, he took out a stack of documents from his pocket and handed them over.

Lin Xu straightened up, slapped his waist casually, then took the certificate handed over by the car guy and looked through it carefully.

The boy’s name is Che Mingxin, he is eighteen years old and comes from the land of Qilu.

Two years ago, after he graduated from the chef's crash course at his hometown's vocational high school, he was recommended by the school's employment office to work in a hotel in Beijing.

In that restaurant, he started out as a handyman, worked as a side dish, cut meat, and became an apprentice until he became a chef two months ago.

However, wages have always remained at the apprenticeship level last year, with no sign of rising.

Coupled with the fact that the chef at that restaurant was always cheating and cheating, I had the idea of ​​​​changing jobs.

After Lin Xu understood it, he returned the certificate to Che Zai:

"Had breakfast?"

Che Zai scratched his head in embarrassment:

"Not yet. I'll take the subway as soon as I wake up."

Lin Xu said:

"Wash your hands and work first, help me pack up these chicken feet, and then let's go drink the haggis soup from the time-honored restaurant on the street."

"okay!"

Che Zai thought the store didn't care about breakfast, but the boss wanted to treat him to haggis soup.

I was so happy that I almost posted a post on the topic of Lin Ji Food.

The two packed up the remaining chicken feet and strolled to the haggis soup shop on the street. Each of them drank a large bowl of haggis soup and ate two sesame seed cakes, and then came back to continue working.

When Che Zai returned to the store, he started blanching and dicing tomatoes.

Lin Xu took out the soaked chicken feet.

Boil water in a pot, add onion, ginger, cooking wine and a large piece of maltose, and begin to blanch the chicken feet.

The purpose of adding maltose is to add color to the chicken feet, so that the fried chicken feet will be bright red in color and look better.

After blanching, he put the chicken feet aside to control the water.

Then set up the oil pan and start oiling the chicken feet.

Frying is an essential step in making tiger skin chicken feet.

The gelatin on the chicken feet will form fine holes and bubbles after being fried at high temperatures.

These holes and bubbles will expand into various irregular folds after being soaked and rehydrated, which looks like tiger stripes, so it is called tiger skin.

In Chinese cooking, in addition to chicken feet, there are also tiger skin dishes such as tiger skin knuckles and tiger skin pork belly.

In order to get a better tiger skin effect on the surface of the chicken feet, the fried chicken feet should be soaked in water with ice cubes as soon as possible.

In this way, the skin of the chicken feet expands more completely, and the effect of the tiger skin is more outstanding.

After Lin Xu fried all the chicken feet, he brought over the pork bone broth that he had cooked in the pressure cooker.

Start to adjust the soul of tiger skin chicken feet - brine.