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

"Come on, hurry up, there's something delicious in the store!"

When Shen Jiayue heard the dishes Lin Xu mentioned, she didn't want to wait for a minute.

Chen Yan, who had just arranged work for overtime employees, asked with a smile:

"Just now, you said you wouldn't go to Yingchun Street for dinner, and you wanted to treat me to roast duck. But just a few minutes later, you changed your mind."

Shen Jiayue put on her small bag and said:

"The roast duck is not as delicious as the dishes made by the Diaoyutai chef. My Xu Bao's senior brother is doing a big job in the store today. He is making dishes to entertain foreign guests. Why don't you give me your car keys and I will drive there."

Diaoyutai cuisine?

Chen Yan became interested.

Although Diaoyutai State Guesthouse has been open to the public for a long time, and she has eaten there several times, she has also heard that many of the dishes there are not for sale to the public.

What's more, Lin Xu's senior brother is the executive chef.

Sometimes you may not be able to hire such masters even with money.

"I'll go too, I'll go too, wait, I'll tell Weiwei two more things and then we'll leave."

After saying that, Chen Yan stepped on high heels and went to the office next to her.

A few minutes later.

She returned to the office and hurriedly picked up her bag:

"Let's go, let's not go late and have nothing to eat. Their lunch starts before eleven o'clock, which is much earlier than the normal meal time..."

"Ha! Aren't you worried about us spreading dog food?"

Shen Jiayue was not anxious at all, because she knew that even if she left late, Xu Bao would keep her share.

Well, Xubao is the best to me!

Chen Yan glanced sideways at her cousin:

"I've been killed by you several times, so what if I kill you twice more? But the Shaqima made by my brother-in-law is really good. Can you let him make some more later? My grandma likes this kind of snack, and I plan to give it to her later. Bring some."

Shen Jiayue stretched out her little hand:

"Take money, take money, as long as you give money, Shaqima will be careless!"

Chen Yan smiled silently:

"Why are you acting like a money addict? Is one thousand enough? I'll send it to you on WeChat..."

"No, just go to the store and scan the payment code. Xu Bao doesn't even have a house in Beijing, so I want to help him get the money to buy a house as soon as possible."

Chen Yan: "..."

I understand the truth, and I also understand your eagerness to help him, but can you please stop saying this in front of me?

Can't you see that the person standing next to you is a charming, gentle and lovely... single?

store.

Xie Baomin is slaughtering mandarin fish next to the pond.

"When killing a fish, knock the fish's head unconscious first, and then cut it at the base of the tail to release the blood. This way the fish meat will be more beautiful and taste fresher."

Learned another trick.

Although he had just wasted a cooking learning card, Lin Xu did not regret it much. Instead, he aroused the idea of ​​improving his cooking skills.

Because I saw the exquisiteness of high-end cooking, I broadened my horizons.

So I unconsciously want to climb to a higher place to enjoy a more wonderful scenery.

After bleeding, remove the scales, gills and internal organs, and clean the black membrane inside the fish's belly.

After cleaning again.

Start changing the knife.

Xie Baomin started to cut the fish from the tail, sliced ​​forward along the spine, and stopped behind the gills. Then he made a vertical cut from behind the gills, and this half of the fish meat was sliced ​​off.

Then slice off the fish meat on the other side.

Remove the fish skin, remove the ribs from the fish, and cut the fish into dices the size of your thumb belly.

After cutting, wash it with clean water to wash away the blood in the fish, then add salt, soy sauce, cooking wine, green onions, ginger slices and other ingredients to marinate the fish.

The fish skin, fish head, fish bones and other ingredients are put into the oil pan and fried.

After frying, put it into a pressure cooker, add boiling water, then add a small spoonful of salt and onion and ginger, cover the lid and air pressure it for ten minutes.

"If you want to make a milky soup from the fish, you just need to fry it on both sides and then add boiling water. If you want a clear soup, don't fry it and boil it in cold water."

Xie Baomin explained it very carefully.

After all, this is the master's new junior disciple, and he will also participate in the Diaoyutai Young Chef Competition on behalf of Building 2 at the end of the month, so he must impart as much cooking knowledge as possible.

If it comes in handy during the competition, wouldn't it be a win?

Lin Xu asked curiously:

"Didn't you say tofu in milk soup? Why didn't you put tofu in it?"

Xie Baomin smiled and said:

"First boil the milk soup, and then stew the tofu in the milk soup. This way the soup will taste better and the tofu will become fresh and tender."

“So, you’re going to throw away all the fish heads, skins, and tails in the pressure cooker later?”

"Yes, just soup."

Lin Xu glanced at the pressure cooker with some regret.

There was still a lot of meat on the fish head and bones, so it was a pity to just throw it away.

He thought for a while and said:

"Fetch out these bones and meat and give them to me later. I'm going to take them to the community behind to feed the stray cats."

"Okay, I'll put it in a disposable bowl for you later."

After saying that, Xie Baomin began to process the beef.

This piece of beef was still a little warm when it was taken out of the incubator, so it was obviously freshly killed.

But it had been soaked in clear water for a while.

By soaking, the blood water can be soaked out, so that the beef tastes more tender and delicious.

Remove the beef from the water.

First remove the fascia on the surface, then cut along the texture, and then remove the fascial tissue inside one by one.

"When making stir-fried beef, whether it is pepper beef tenderloin or stir-fried beef, you need to remove the fascia from the beef, otherwise the taste of the beef will be greatly compromised."

After speaking, Xie Baomin cut each of the beef into slices three to four millimeters thick.

The meat used to make beef tenderloin should not be too thin, otherwise it will have no texture and chewiness.

After cutting, wash it again with clean water.

Then pickle.

Add salt, light soy sauce, cooking wine, egg white, and pepper to the meat in sequence, mix well, then add a handful of dry starch, continue to mix well, pour in a little cooked oil, mix briefly and set aside to marinate.

The purpose of adding oil is to prevent starch from desizing, and at the same time, it is easy to spread the meat slices when the oil is passed through to prevent adhesion.

At this time, the fish is almost ready.

Start making sweet and sour diced fish.

This is also today's main course.

Xie Baomin picked out the green onion and ginger from the fish, then put an egg white, a handful of dry starch, a handful of flour and a small spoonful of baking powder into the basin, then added half a spoonful of cooked oil and mixed it.

Wait until all the fish surface is coated with batter.

Fry in oil pan.

He threw the diced meat into the pot one by one and fried it until the surface was golden brown. Take it out to control the oil.

Then take another pot and start making sweet and sour sauce.

Put a spoonful of cooking oil in the pot, heat it up, add tomato paste and stir-fry until fragrant, then add concentrated orange juice, sugar, white vinegar, salt, dark soy sauce and other condiments, then add a spoonful of pork bone stock and simmer.

Wait until the soup is thickened.

Pour half a spoonful of hot oil into the pan from the side.

The bright red sweet and sour sauce is ready.

Return the fried fish to the pan and fry for another 30 seconds, add it to the sweet and sour sauce, and stir it twice to coat the diced fish with the sweet and sour sauce.

Lin Xu on the side quickly said silently in his heart:

“Use the cooking study cards!”

This is the last study card, I hope I won’t fail again.

I just finished talking about this.

The system prompt sounded in my mind:

"Learning object: Xie Baomin. Current skill is: General Sweet and Sour Technique. Do you want to learn it?"

What?

General technique for sweet and sour?

Lin Xu felt happy and made his choice immediately.

"study!"

"The host consumes a cooking learning card and obtains an excellent universal cooking technique - sweet and sour. This skill can make all types of sweet and sour dishes. Congratulations to the host."

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It’s my birthday today. I’m not asking for rewards or votes. I just hope you guys can say happy birthday! After this birthday, I have officially entered adulthood, and I feel a little melancholy. Were you also so melancholy on your eighteenth birthday?